Beercan Chicken

It is so hot here and it has been for the past week. I had a couple of chickens in the freezer that needed to be cooked, so I thought beer can chicken was perfect. I have only made it once before, last year and we loved it. Why haven't I made it since? Anyways, it turned out great. The kids loved it too. I didn't have a can of beer so I poured 1/2 bottle of Rickard's Red into an empty Pepsi can and it worked just fine. 

I use a stand for the chicken, I bought in on clearance last year, but I have seen recipes that don't, they just use the can. I also set mine into a pan to collect the juices, you can pour them over at the end if you want.

Ingredients

Rub

1 tbsp dried sage leaves

1 tsp lemon pepper

1 tsp salt

1 tbsp paprika

1 tbsp onion powder

1 tbsp garlic powder

1 tsp salt free barbecue chicken powder

3 lb chicken

1/2 can beer (do whatever you want with the other half)

Remove any giblets and/or pieces that don't belong in your chicken and rinse out the chicken. Rub the cavity with some of the rub. Lift the skin on the breasts to put some of the rub under the skin. Rub the rest of the the seasoning all over the chicken.

Put the chicken over top of the can that is opened with 1/2 can of beer left. Preheat the grill. You want to put the chicken over indirect heat. I lit two of my burners and left the third off. Put the chicken in the pan and put it over the burner that isn't lit. 

You can do this with charcoal too. Just put charcoals on one side and the chicken on the other.

Leave it on the BBQ for about 1 1/2 hours, or until a meat thermometer reads 180. I checked on it every 10 minutes or so after 1 hour.Let it rest for 10 minutes before cutting. 

Enjoy!

Freezer Egg and Sausage Muffins

I have been buying boxes of frozen sausage and egg mcmuffins for a while. My son loves them for breakfast, he would rather these than anything else really. I would buy a box maybe twice a month. I often wondered why I didn't just make them and freeze them myself, so I finally did!

12 English muffins

12 sausage rounds (you could also use bacon, ham or whatever meat you like, you could also have no meat)

12 eggs

12 slices of cheese ( I ran out and cut up marbled cheese, 3 slices per muffin)

Preheat oven to 425F.  Place the sausage rounds on a rack, I used a flat  vegetable grill pan. Put a baking sheet under the rack. Bake for 10 minutes, flip, bake another 10 minutes. Mine were cooked from frozen, if yours are fresh you can cut the time down. You could also pan fry then. 

Toast 12 English muffins while the sausage is cooking.

Place the cheese on top of the English muffin. Followed by the sausage when it's cooked.

Spray a muffin tin with cooking spray. Crack 12 eggs into the muffin tins. Scramble them or leave them as is. My son wanted half of them scrambled and half not.

Bake for 15-20 minutes.

Place the eggs over top. 

Let them cool. Wrap in foil and freeze. 

Warm them up in the microwave for 1-2 minutes from frozen.

Update
According to my oldest, the sliced processed cheese is better than marbled and the eggs were better scrambled

What I Ate Wednesday #16

  Click the link above to check out what other people have been eating over the past week.   Thanks to Peas and Crayons for hosting again!   It's been  a few weeks since I've posted anything on here, so I thought it was time that I started again.    I was posting some of my workouts, however, now I am doing the James Wilson 12 week program and haven't been doing any of my own. I am on week 3 of the program and I am loving it! I am super sweaty by the end of it and I feel like I have worked hard the next day!   I have also been  in a bit of a food rut. I've been cooking things that I have already posted, I just haven't wanted to make anything new. I have also been trying to eat cleaner since staring this new program. I'm doing pretty good with it, I'd say I'm eating about 80% clean.    So here's what I ate yesterday!   Breakfast

 Non fat plain Greek yogurt with blueberries, strawberries and unsweetened granola 1 piece of whole wheat toast with natural peanut butter coffee
Snack Protein shake
Lunch

This doesn't look very good but it was actually pretty tasty 1/2 zucchini, 1/2 cup eggplant, broccoli slaw and coleslaw mix all stir fried together with 2 poached eggs on top
Snack

Celery, carrot and hummus
Supper

This was supposed to be supper. I do not like curry but I thought I would try it again to see if I liked it this time. It's still a no. I ate the kebabs, they were great! So I was starving. I let the kids have whatever they wanted for supper, my daughter picked a can a alphagetties, I finished off the other can. And then because alphagetties are garbage, I was still hungry, so I had a piece of my sons KFC, more bad stuff. Links to the recipes Kebabs  Coconut Curry Soup, if you like curry you need to check this out!
Snack

2 rice cakes, no fat cottage cheese and a blueberry tea                 

What I Ate Wednesday #15

 
I started the James Wilson 12 week workout program on Monday and I know I'm only 3 days in but I love it. Today was my rest day and I am still eating tons! I'm trying to get my macros close to where the are supposed to be, but it's taking a bit of work. I don't think I'm eating enough at this point.
I have also started ordering food from Pfennings, a local organic farm that collects organic foods from other farms and delivers them to you house. I love waking up Wednesday mornings to a food box filled with fresh local fruits and veggies. Check out what I got today

 For my family this is enough. I usually buy a couple more bananas on the weekend and some berries from the grocery store, but this pretty much covers it!

So anyways here's what I ate today

Breakfast

This is just an Ezekiel English muffin with natural peanut butter and a few strawberries...I also had a coffee

Snack, Lunch, Snack

 

I knew that today I wouldn't be able to take pictures of my food before I ate it, so I took a picture before I packed it all up.

For my first snack I had 1/3 cup 0% vanilla Greek yogurt mixed with 1 scoop of protein powder, 1/2 cup blackberries and a green tea

Lunch was 6 baked chicken meatballs (extra lean ground chicken mixed with no salt added BBQ chicken seasoning), I dipped them in mustard and 1 cup cubed roasted sweet potatoes. I was so full I didn't end up eating the salad. I had another coffee as well.

My second snack was 3 hard boiled egg whites and 10 almonds

Supper

Grilled hoki fish, I'm not even sure what kind of fish that is but it's good. I added a little salt and chipotle mango seasoning. Three grilled shrimp skewers, 1 grilled peach and 1 cup of roasted broccoli.

Night Snack

Egg white pancakes, 1/2 tsp cinnamon, 1/3 banana and 1/2 cup egg whites, I used no sugar added maple syrup and had a Lemon Blueberry Passion tea!

Well that's it! Head on over to Peas and Crayons to check out a whole bunch of other fabulous blogs!

Asian Blade Steak

I am participating in my first Foodie Friday today. I really like doing these link parties, I get to read so many blogs that I probably wouldn't have stumbled upon if it weren't for them. Click on the picture above to check it out!

 This steak recipe that I am posting was made a few weeks ago. I have never cooked a blade steak before this. It was this tough piece of beef that I wasn't quite sure what to do with. I don't like steaks with sauces so I knew doing a braise or slow cooker thing wasn't going to work.

I figured out that marinating beef in ginger really helps make it tender. We have used flank in our pho in the past and that's what we do, so I figured I might as well try it here. I wanted to grill the steak, I paid $9.00 for 2 big blade steaks, what a great deal. So I marinated it overnight and grilled it until medium well, let it rest, then sliced it against the grain. It was soooo tender and had so much flavour. We ate it with vermicelli, lettuce, cilantro, basil and mint and Vietnamese dipping sauce.

 

Asian Blade Steak

2 blade steaks

1/2 cup fish sauce

4 garlic

1/2 onion

1 tbsp grated ginger

1 tbsp minced lemon grass

2 tbsp sugar

Put all ingredients in a freezer bag or bowl. Let the steak marinate overnight. The next day, heat up your grill. Cook the steak 3-6 minutes per side, depending on the thickness of the steak and how well you like the steak cooked. Let it rest on a cutting board for 10 minutes, while tented with foil. Slice it against the grain, serve it with whatever you like.

What I Ate Wednesday #14

 
It's that time of the week again..man the week goes quick! Well I think maybe it's the weekend that goes quick, too quick. Click the picture above to head on over to Peas and Crayons, there you will find some great recipes and links to other bloggers participating in What I Ate Wednesday.

This weekend was the airshow that we have here every year. I have gone to a couple of airshows in other cities but have now gone to 3 here in my city. I looove the airshow! Check out this awesome plane

Okay enough about planes!

So here's what I ate

Breakfast

Chocolate Protein Oat Bran with strawberries and coffee, man I love that oatbran!

After this workout I had a protein shake
then another coffee

Lunch

Turkey Burger....mmmmm....

Supper

2 BBQ Chicken thighs, a sliced roma tomato, greek salad and white cheddar KD

After supper I had another coffee

Snack

Green tea, a rice cake with natural peanut butter and cinnamon and a few sour cream and onion popchips

Have you ever been to an airshow?
If you have what are your favourite planes?

Mustard Rubbed Pork Ribs with Apple Butter Brown Sugar BBQ Sauce

 

Click on the image above to check out what some others are eating!

 

I love ribs! These ribs are kinda like the other ribs I have posted but a little different. I really like mustard and I really like rubbing mustard on meat. I have been rubbing down prime rib roasts with mustard for years.  It worked out just as well with the ribs. The only thing missing was some coleslaw!

Ribs

2 racks pork ribs, I used side ribs

1/2 cup yellow prepared mustard, or whatever you have

Spices

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp oregano

1 tbsp paprika

1 tsp salt

1/2 tsp pepper

BBQ Sauce

1/2 cup apple butter

1/2 cup brown sugar BBQ sauce

Place the ribs on a baking sheet lined with tin foil. Rub them all over with the mustard. Mix up the spices. Sprinkle all over the ribs. Let the ribs sit in the fridge for a few hours. You could cook them right away too, I like letting them sit.

Preheat the oven to 350. Cover the ribs with foil. Cook for an hour and a half, 90 minutes. Mix the sauce in a bowl and split it in half. When the 90 minutes are up you have 2 choices  

1. Slather  the ribs with 1/2 of the BBQ sauce and uncover the ribs, cook for another 30 minutes or so, until the sauce is bubbling and the ribs are browned

2. Preheat your BBQ,  Cut the ribs into 3-4 ribs per piece. Place on the grill until you get light brown grill marks on each side. Put the BBQ sauce on the ribs and cook abit more until the ribs get a bit charred.

Serve with the extra sauce on the side!