"To alcohol! The cause of... and solution to... all of life's problems..."

It's been a crazy month, this April has...I tell you what!  A move back to Maryland, trying to combine two sets of cats, and other various things...I've been a busy home cook!
At the wonderful Southern Season store, before I departed North Carolina, I got to meet chopped judge Maneet Chauhan!  Such a lovely lady! The picture of the three of us is on Facebook.  We got her cookbook and had it signed!  I look forward to meeting more celebrity chefs in the future!
Got a new grill last week (a Char-Griller Grillin' Pro 3001...LOVE IT,) so in the spirit of Sunday dinner, I did a beer can chicken.  I've done a beer can chicken before, but it was in the oven.  I did it on the grill this time served with delicious grilled veggies and fresh lemonade.  So, so, sooooo yummy! I have a full and happy tummy tonight.

Beer Can Chicken
(You can also roast a chicken this way in the oven. Just place it as directed on an open half-filled can of beer, sitting up, in a roasting pan on the lower rack of your oven. Roast at 350°F until done (about an hour fifteen to an hour and a half for a 4 lb chicken). For an alcohol-free version of this recipe, just fill an empty soda can halfway with chicken stock and use it instead of the beer.  I've also used Mountain Dew and Sprite!)

Cook time: 1 hour, 30 minutes to 2 hours

Ingredients
•1 4-pound whole chicken

Complete Seasoning is my
salt replacement.  Thanks,
Melissa for introdicing me to it. 

•2 Tbsp olive oil
•1 opened, half-full can of beer, room temperature (I've found the cheaper the beer the better unless you are looking for a specific flavor profile.)
•2 Tbsp or more of a spice mix of your liking...I used Complete Seasoning by Badia.  Great stuff you find it with the international spices.
•1 to 2 sprigs fresh rosemary
• 1 to 3 cloves of fresh garlic

1. Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
2.  Remove neck and giblets from cavity of chicken, if the chicken came with them. Rub the chicken all over with olive oil, then sprinkle the spice all over the chicken.

3.  Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can the rosemary and garlic in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
4. Cover the grill and walk away. Do not even check the chicken for at least an hour.  (unless you see black smoke...I had a small fire!) After an hour, check the chicken and

refresh the coals if needed (if you are using a charcoal grill). Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

5. Carefully transfer the chicken to a tray or pan. I say "carefully" because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs.

Serve and enjoy with grilled veggies or what ever you may enjoy with a roasted

Corn Grilled in the husk,
chicken, and
zuchini/yellow squash

chicken.  Great thing to toss on grilled veggies...a tea spoon or less of fresh cracked pepper per two table spoons of grated Parmesan cheese.  Mix well and sprinkle on lightly as the veggies come off the grill.

Rosy's Lemonade
Ingredients
 •1 cup sugar (can reduce to 3/4 cup)
 •1 cup water (for the simple syrup)

No, not that one! 

 •1 cup lemon juice
 •3 to 4 cups cold water (to dilute)

1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. 
2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. 
3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Serve with ice

April Showers May Contain Cookies

So, I hit the Haw River wine trail last month and it was a great time.  I look forward to writing about it.  I am out of town and forgot to bring my notes with me. :-(  I will say, Starrlight Meadery is freaking awesome and a great find thanks to a nice gentleman at another winery.

As it is well known, this fat kid has a sweet tooth.  In my quest for cookies and being out of eggs I discovered a gem of a recipe.  I have doctored it three different ways and everyone has been great.  You could use soy milk and vegan butter and just as easily make these vegan friendly.

Eggless Sugar Cookies

Ingredients 

• 1/2 cup sugar (want chocolate chip cookies? ¼ cup sugar and ¼ brown sugar and add chocolate chips...I used mini ones) 
• 1/2 cup butter 
• 2 tablespoons milk 
• 2 teaspoons vanilla extract 
• 1 cup all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1 pinch salt 
• 1/8 cup sugar 
• Optional: ½ cup coco powder

Directions

1. Preheat oven to 350°F
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use.  I also subbed almond extract and amaretto liquor out for this in a different taste).
4. Combine salt, flour and baking powder in a separate bowl.

5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about a half  cup more than the recipe calls for) You don't want dough to be too tough or sticky.

7. Form equal-sized balls (I used a 1 tablespoon scoop chilled the dough for about 20 minutes in the fridge too), flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (I dunked the balls in the 1/8 Cup sugar before putting on the pan).
8. Bake for 8-10 minutes, until bottom is lightly golden.

The chocolate version and chocolate chip version were big hits here.  The plain ones I didn't sugar coat and iced them.  Don't sugar coat if you try chocolate chip either...I also made the chocolate chip as a bar cookie. I am also sure you could make this with Splenda products as well.

Until next time!