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Barbecue Beer Can Chicken
I cook lot of barbecue beer can chicken. It's really easy to make and it's always popular with my barbecue guests.
The recipe below is the easiest of all the beer can chicken recipes that I know. You don't need any special equipment or a whole list...
Cooking with Green Tea
Recently it has become popular to cook with green tea. In powder
and liquid form it's so easy to use, delicious and good for you
it's really no surprise. You may ask why people would try to
cook with such a thing. Well green tea is filled with a...
Enjoy the Fall Harvest with Delicious Squash Recipes
Autumn is harvest time. You can certainly enjoy these tasty squash recipes any time of year, but they seem particularly good as the weather cools down and we go back to using our ovens again. Time to cook delicious comfort foods.
Either of these...
Reductions: Proving Less is More
Any liquid can be reduced just by heating it - but why would you do it?
The answer comes back to two of our old friends, flavor and consistency (texture).
By reducing any flavored liquid you intensify its flavor and at the same time thicken it....
School Lunches the Frugal Way!
It seems that school starts earlier every year. So it's time to start thinking about what to put in those school lunches every morning.
My children always wanted to bring their own lunches because they didn't really like what was offered in...
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Indian Tandoori Cooking
Traditionally, tandoori dishes are cooked in a tandoor, an oval
shaped clay oven with a small fire in the bottom. The heat rises
gradually but ultimately reaches a much higher temperature than
a barbeque.
A tandoor is normally used to cook naan bread, meats and kebabs
(meat or paneer). The bread is stuck to the sides, the kebabs
stood vertically and whole chickens rested on a grid over the
fire.
For domestic cooking, a tandoor is not really convenient but the
meat dishes can be reproduced on a barbeque or in the oven. The
bright red appearance of tandoori meats which you may see in
Indian restaurants is produced by a food dye which really isn't
necessary to enhance the look of your tandoori dishes.
I have a great fondness for tandoori style food. It has flavour,
without being "hot" or high in calories or too filling. In fact
it's an ideal dish summer or winter, if you fancy something a
little different. As a bonus, it doesn't take hours to prepare.
Of course you can take all the effort out of it and use a
pre-prepared mix, but I think they have less flavour and you
can't use them for anything else, whereas if you use the
individual spices, you can make other dishes as well.
You can easily make tandoori chicken (whole), tandoori lamb
chops (pork would be more unusual, but there's no reason why you
shouldn't use it, if you prefer) and lamb tikka (kebabs) but my
personal favourite is chicken tikka because it's so quick so
here's my own recipe.
This recipe serves two people - multiply it for as many people
as you want.
Ingredients - 2 Chicken breasts
Meghan McCain Plays 'Not My Job'
John McCain's daughter describes life on the campaign trail in her new book, <em>Dirty, Sexy Politics.</em> We've invited her to play a game called: "For dessert, how about a defibrillator-on-a-stick?" Three questions about State Fair food.
These Roller Skating Women Get 'Down And Derby'
Alex Cohen may be a public radio reporter by day, but by night she goes by her roller derby name -- Axles of Evil. Cohen has joined forces with fellow L.A. Derby Doll Jennifer "Kasey Bomber" Barbee to write <em>Down and Derby,</em> an insider's guide to a rough-and-tumble sport.
Hey, America: What Do You Have In Your Trunk?
People love to make lists. And when <em>Morning Edition</em> asked our Facebook and Twitter followers to tell us what they keep in the trunk of their cars, the response was huge.
- 1
small tub Greek yogurt
- 1 tsp ground cumin
- 1
tsp ground coriander
- ˝ tsp ground turmeric
- ˝
tsp ginger powder
- ˝ tsp chilli powder (or to
taste)
- 1 small clove garlic, crushed
- salt to
taste
- 1 tbsp lemon juice
Cut the chicken breasts into 1 inch cubes and set aside. Mix the
spice powders and garlic into the yogurt. You can use low fat
yogurt if you prefer. You can also use fresh ginger or ginger
paste from a jar rather than ginger powder but go easy on the
quantity as it can be quite over-powering.
At this point you can also mix in the salt and lemon juice but
if you do so, don't leave the chicken to marinade for more than
about 20 minutes or it will become very dry when cooked. If you
want to marinade it for a longer time, add the salt and lemon
juice just before you cook the dish or sprinkle on to serve.
Thread the chicken onto skewers and either barbeque or cook
under a grill using medium heat until the chicken is slightly
browned and cooked through.
For a light meal, serve with salad, pitta or naan bread and
lemon wedges or for something more substantial with rice and
dahl.
About the author:
Liz Canham:
As well as a love of Asian cooking and travel as you can see in
her Asian Food and
Cookery and Travellers'
Tales websites, Liz seeks to help newcomers to the world of
internet marketing with tools, tips and training from her Liz-e-Biz.com website.
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