Herbed Beer Can Chicken Recipe

Yield: 4 Servings

Herbed Beer Can Chicken

Photo by Taste of Home©

Ingredients:

  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced, divided
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 fresh rosemary sprig
  • 1 can (12 ounces) beer

Directions: 

  1. In a small bowl, combine the first seven ingredients; stir in half of the minced garlic. Rub mixture over outside and inside of chicken. Tuck wings under chicken.
  2. Prepare grill for indirect heat. Completely cover all sides of an 8- or 9-in. round baking pan with foil. Place a beer-can chicken rack in pan. Remove 1/3 cup beer from can; save for another use. Using a can opener, make additional large holes in top of can. Insert rosemary and remaining garlic into can. Add beer can to rack.
  3. Place chicken vertically onto rack. Place pan on grill rack.
  4. Grill, covered, over indirect medium heat 1-1/4 to 1-1/2 hours or until a thermometer inserted in thigh reads 180°.
  5. Remove pan from grill; tent chicken with foil. Let stand 15 minutes. Carefully remove chicken from rack.

Nutritional Facts:
6 ounces cooked chicken equals 474 calories, 28 g fat (6 g saturated fat), 131 mg cholesterol, 412 mg sodium, 4 g carbohydrate, trace fiber, 42 g protein.

 

 

Originally published as Herbed Beer Can Chicken in Taste of Home June/July 2013

Betty Crocker’s Creamy Potato Salad

Ingredients:

  • 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
  • 1 1/2 cups mayonnaise or salad dressing
  • 1 tablespoon white or cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium stalks celery, chopped (1 cup)
  • 1 medium onion, chopped ( 1/2 cup)
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

Directions:

  1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  3. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Expert Tips:

  • For a slightly sweet potato salad, add 1/3 to 1/2 cup sweet pickle relish in step 2.
  • Trim fat grams by using fat-free mayonnaise and just 2 eggs.
  • Round red and white potatoes are waxy and work best for potato salad because the pieces stay firm when fully cooked. Baking potatoes, which are starchy, tend to break apart and become mushy in salads.

Fourth of July Cocktail

Recipe courtesy of Guy Fieri for Food Network Magazine

Ingredients:

  • 1 ounce watermelon schnapps
  • 1 big splash cranberry juice
  • 1 very thin slice jalapeno or serrano pepper
  • 1 slice lemon
  • 1 slice lime
  • 1 1/2 ounces tequila
  • 1/4 ounce blue curacao
  • 1/2 ounce simple syrup
  • Watermelon wedge, for garnish (optional)

 

Directions:

  1. Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
  2. Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

 

 

Raspberry-Rhubarb Slab Pie Recipe

“Slab pie” is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

Raspberry-Rhubarb Slab Pie

Photo by Taste of Home©

Yield: 24 (2 dozen) Servings

Ingredients: 

  • 3-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup plus 1 to 2 tablespoons 2% milk
  • 1 egg yolk
  • 2 cups sugar
  • 1/3 cup cornstarch
  • 5 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained

VANILLA ICING:

  • 1-1/4 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk

Directions:

  1. In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary.
  2. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle.
  3. Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18×13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim pastry to edges of pan.
  4. In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into pastry.
  5. Roll out remaining dough; place over filling. Fold bottom pastry over edge of top pastry; seal with a fork. Prick top with a fork.
  6. Bake 45-55 minutes or until golden brown. Cool completely on a wire rack.
  7. For icing, combine confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Editor’s Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts
1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Raspberry-Rhubarb Slab Pie in Taste of Home April/May 2012, p40

Italian Vinaigrette Recipe

Italian Vinaigrette Dressing

Photo by Taste of Home©

Yield: 1-1/2 cups or approx. 12 servings

Ingredients:

  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, halved
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon paprika
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried thyme
  • 3/4 cup olive oil

Directions:
Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutritional Facts:
2 tablespoons equals 126 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 2-1/2 fat.

 

Originally published as Italian Vinaigrette in Healthy Cooking April/May 2012, p31