This week’s recipes from CookingBride.com.
MONDAY
drunk chicken
Ingredients
- 1 5 pounds whole chicken
- 2 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 1 can of 12 oz beer
- 2 whole garlic cloves
- 1/4 – 1/2 cup salsa
instructions
Brush the outside of the chicken with olive oil.
Season with Cajun seasoning.
Empty (or drink!) half a can of beer. Place the jar in a vertical chicken roaster.
Throw garlic cloves in a beer can.
Gently place the chicken on the broiler so that the beer can fits snugly into the cavity of the chicken.
Oven method:
Preheat oven to 350 degrees. Set the oven rack to the bottom third of the oven.
If your broiler does not have a drip tray, place the broiler in a pie plate or baking dish.
Place the chicken on the roasting pan, standing up, in the oven.
Bake for 18 minutes per pound until the instant read thermometer reaches 165-170 degrees.
Take the chicken out of the oven. Let rest 15 minutes before serving.
Grill method:
Prepare the grill for indirect heat – once there is enough ash on the briquettes, fold the briquettes to one side, leaving the “cool” side. If you are using a gas grill, turn on all burners until the grill is at 350 degrees, then turn off the burners on one side.
Place the chicken on the “cold” side of the grill.
Roast for 1-1/2-2 hours, flipping about halfway through the cooking time, until an instant read thermometer reads an internal temperature of 180 degrees.
Remove the chicken from the grill. Let rest 15 minutes before serving.
For sauce:
Pour the beer left in the can into the pot. Stir in salsa and simmer until heated through. Serve as a dipping sauce as a side dish.
TUESDAY
Bacon skewers Meatloaf
Ingredients
- 3 slices of bread, torn into small pieces
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons paprika
- 3 tablespoons packaged dark brown sugar
- 6 slices raw bacon
- 1 pound ground beef
- 3/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry ground mustard
- ½ cup barbecue sauce
instructions
Preheat oven to 350 degrees.
Process the bread in a food processor until it turns into crumbs. Pour the breadcrumbs into a large bowl and set aside.
Combine the salt, pepper, garlic powder, onion powder, paprika, brown sugar, and FIVE slices of bacon in a food processor. Mix until the mixture turns into a thick paste.
Scrape pasta into bowl with breadcrumbs. Add ground beef, milk, egg, Worcestershire sauce and mustard. Blend until the ingredients are evenly combined.
Form the beef mixture into a loaf on an oiled baking sheet. Spread barbecue sauce on top. Bake for 1 hour 15 minutes or the core temperature will reach 165 degrees Fahrenheit.
Meanwhile, chop the remaining strip of bacon and fry it until it’s crispy. Drain onto paper towel.
Let the meatloaf rest for five minutes before serving. Place crispy bacon pieces on top.
WEDNESDAY
Vegetable soup with beef
Ingredients
- 4 cups tomato juice
- 4 cups chicken broth
- 1 small onion, chopped (about 1 cup)
- 5 small or medium red or yellow new potatoes, diced
- 2 garlic cloves minced
- 1 celery stalk, diced
- 1 (15 oz jar) lima beans
- 1 (15 oz jar) black-eyed peas
- 1 ½ – 2 cups pot roast or ground beef
- 1 (12 oz bag) mixed frozen vegetables
- Salt and pepper to taste
instructions
Combine tomato juice and chicken broth in a large saucepan over medium heat.
Add onions, potatoes, celery and garlic. Boil.
Cover, reduce heat and simmer for 40 minutes.
Add lima beans, black-eyed peas, stir-fry and mixed frozen vegetables. Simmer until heated through, about 10 more minutes.
Season with salt and pepper.
THURSDAY
Oven baked potatoes with cheese
Ingredients
- 2 pounds red potatoes
- 3 minced garlic cloves
- 1 ½ teaspoons chopped fresh thyme or 1/2 tsp. chopped dried thyme
- 4 tablespoons oil divided
- 4 oz grated fontina cheese (1 cup)
- 4 ounces finely grated parmesan cheese (1 cup)
- 1/3 cup crumbled blue cheese
- Salt and pepper to taste
- 1 cup buttermilk
- 1 cup Japanese-style panko breadcrumbs
- 1/4 teaspoon dried Italian seasoning
instructions
Preheat oven to 400 degrees.
Bring a large pot of lightly salted water to a boil over medium heat. Cut potatoes into ¼ inch thick slices. Add the potatoes to the pot and cook for about 10 minutes or until the potatoes are slightly tender. Drain the potatoes and return to the pot.
In a small skillet, melt 1 tablespoon butter over medium heat. Reduce heat to medium and add garlic. Saute until soft and fragrant, about 1-2 minutes. Add the garlic to the potatoes along with the cheese, salt and pepper. Gently toss the potatoes to combine the ingredients.
Butter a 9 x 13 x 2 inch baking dish. Spread the potatoes evenly on a plate. Pour the buttermilk over the mixture.
Melt the remaining three tablespoons of butter and mix in the panko breadcrumbs and Italian seasoning. Sprinkle breadcrumbs over potatoes.
Place the baking sheet in the oven and bake for 20-30 minutes or until bubbly and golden brown. If the breadcrumbs begin to brown too quickly, cover the pan loosely with foil.
FRIDAY
Homemade moon cakes
Ingredients
For cookie dough:
- 6 ounces unsalted butter
- ¼ cup light brown sugar, hard packed
- ¼ cup cane syrup
- ¼ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1¼ cups roughly 1 graham cracker crumbs, finely ground
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 2 tablespoons whole milk
For marshmallow center:
- 1 container for 12 oz marshmallow cream
For chocolate coating:
- 1 16oz bittersweet chocolate (I used Ghirardelli)
- 2 tablespoons vegetable oil or canola oil
instructions
In a medium bowl, mix butter, brown sugar, syrup, and vanilla until mixture is fluffy, about 1 minute.
In a separate bowl, whisk together flour, cracker crumbs, kosher salt, baking powder, baking soda, and ground cinnamon.
With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients until the dry ingredients are completely combined. Pour in the milk in a slow, steady stream. Continue stirring until the dough comes together and pulls away from the edge of the bowl.
Lay the dough out on a large sheet of cling film. Straighten with your palm. Wrap the edges of the cling film around the dough. Refrigerate up to 1 hour.
Preheat oven to 325 degrees.
Turn the chilled dough out onto a lightly floured work surface. You may need to leave the dough at room temperature for 5-10 minutes to make it easier to work with. Roll out the dough until it is ¼ inch thick. Cut out cookies using a 3-inch round cookie cutter. Place cookies on prepared baking sheet.
Bake cookies for 10-12 minutes. They will still be soft when you take them out of the oven. Let the cookies cool for 10-15 minutes until you can carefully transfer them to a cooling rack. Let the cookies cool completely before moving on to the next step.
When your cookies are cool, spoon about ¼ cup marshmallow cream into the center of 12 cookies. Cover the marshmallow with the second cookie, then press down gently until the marshmallow touches the edge. Place sandwiches on a baking sheet and refrigerate for at least 15 minutes.
Meanwhile, melt the chocolate over a double boiler or heatproof bowl over a small saucepan of simmering water. Once the chocolate has melted, remove the pan from the heat and let the chocolate cool until it is warm to the touch, but not hot. Slowly stir in the oil.
Using two forks, carefully drop one sandwich cookie into the warm chocolate. Flip until completely covered. Then transfer the cookies to a baking sheet lined with parchment paper. Let the cookies stand until the chocolate shell is completely hardened.
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