Finally tried the beer-can chicken! It's a miracle recipe that really makes you want to eat chicken all day. Buh bye dry, boring chicken. This drunken chicken recipe will impress yourself & your guests with juicy, tender chicken using just a few simple ingredients.
Time: 1.5 hours
Ingredients:
1 whole chicken
1 tablespoon garlic powder, onion powder, paprika, & chili powder
salt & pepper to taste
1 whole lemon
1 sprig fresh rosemary
1 can of beer (with only half the beer in it)
2 tablespoons vegetable oil
1 tablespoon olive oil
Recipe:
Remove all giblets from the center of the chicken. Pat it dry with a paper towel so all the water is removed.
Put the chicken in a large 13x9 Pyrex.
Pour the vegetable oil around the chicken, flipping it over so it coats in the oil.
Rub the rosemary around the chicken so that most of it sticks to the skin. Put any remaining rosemary leaves inside the cavity.
Make a spice rub with the spices, rub it all over the chicken. Add the salt & pepper at the same time.
Cut the lemon into slices, put some inside the skin if you can easily peel it away from the meat.
Open the butt of the chicken & place it on top of the beer can. Ensure there's only about 1/2 the beer left in the can!
Add any remaining lemons inside the chicken from the top, then pour the olive oil over it.
Bake on 400 for ~1 hour & 15 minutes or until golden brown.
Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.
Time: 1.5 hours & time for marinating
Ingredients:
1 lamb loin with ~6-7 chops (trimmed & pre-cut)
1.5 tbsp of Harissa
3 cloves garlic
4 sprigs thyme
1 bay leaf
3 mint leaves, chopped
Salt/pepper to taste
Recipe:
Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using.
Make a paste with the seasonings & the Harissa.
Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.
When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes.
Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes.
Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.
Cook on 275 for about 1 hour or until desired doneness.
Holy flavor explosion! If you just started getting sick of chicken, pump up the bland & give this recipe a try.
Time: 2.5 hours
Ingredients:
1 whole young chicken
1/2 cup grated fresh ginger (I peeled the ginger first then used a cheese grater)
3-4 whole star anise
1/2 cup unsalted butter, room temp
1 habanero pepper, sliced thin (optional)
5-6 cloves of garlic
Juice of 1/2 a lemon
Veggies to roast under the chicken
1/4 cup olive oil
Salt & pepper to taste
Recipe:
Grab a 13x9 Pyrex & start laying out your veggies for roasting. I used sliced potatoes, carrots, brussel sprouts, snap peas, & mushrooms. Sprinkle with salt & black pepper.
Place a rack over the vegetables & spray it with cooking spray.
Rub the lemon juice over the chicken & inside. Pat dry.
Use your fingers to peel the skin away from the flesh & fill it with the butter, habanero slices, & fresh ginger. Do this all around the chicken under the skin.
Fill the cavity with the garlic cloves & any remaining ginger pieces.
Pour the olive oil over the vegetables & chicken & bake uncovered on 375 for 2 hours or until the chicken is golden brown.
Here we have a 5 ingredient dinner that you can basically forget about after throwing it in the oven! I usually love duck when it's curried but this roast is so crispy, tender, and flavorful. The best part: it tastes like a lot of work but it is so easy.
Time: 2 hours
Ingredients:
1 whole 5 lb duck, cleaned, skin on
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons smoked paprika
4 tablespoons melted unsalted butter
Recipe:
Wash the duck with cold water (and lemon juice if you like).
Preheat the oven to 375.
Pat it dry with a paper towel.
Sprinkle the salt, pepper & paprika on each side, rubbing it into the skin.
Place it chest-side up in a 9x13 Pyrex on top of a rack if you have it (so the fat drips off the duck while it cooks).
Bake for 1 hour uncovered, then take it out, drizzle with the butter, and put it back into the oven for another 30 minutes.
Goodbye Halal Guys cravings!! First time trying to make shawarma & I'm really excited to say it came out delicious! Warm spices marinaded over a leg of lamb for 4 hours then slow-roasted in the oven for 3.5 hours... this easy, no fail recipe will have you drooling after just smelling it!
Time: 4+ hours to marinade, 3+ hours to cook
Ingredients:
1 leg of lamb
1.5 - 2 tablespoons of the following: ground cumin, ground coriander, ground allspice, ground tumeric
1 teaspoon each of ground cloves & ground ginger
1 tablespoon ground cardamom
1 shallot, diced
2 tablespoons vegetable oil or canola oil
1/4 cup dry red wine
Salt to taste
Recipe:
Butterfly the leg of lamb using a sharp knife, set aside in a large basin.
Put all the rest of the ingredients into a food processor (including the onion) & pulse until a paste forms.
Rub the paste all over the lamb, getting it completely marinaded. Cover the basin with clear wrap & put it in the fridge to marinate for 4+ hours (overnight is best).
Let the lamb get to room temperature for about 20 minutes, then lay it into a pyrex flat. Cover it tightly with foil & roast it on 300 degrees for at least 3.5 hours.
Serve with yellow rice spiced with cumin seeds, salad or in a pita!
Try my homemade white sauce! Mix mayonnaise, a dash of white vinegar, salt, black pepper, & a splash of water together. Balances out the hot sauce if you're using it on this shawarma!
