Beer Butt Chicken

Thank you, Lucy, for the great grilling tips.

We are all anxious to get outside and taste the outdoor goodness of cooking on the grill.

One of our favorites is the Beer Butt Chicken

You can purchase a kitchen gadget that fits up into the cavity of the bird...

or you can use the actual can of beer.

I have an old 8"x8" cake pan that is reserved just for grilling.

Start with a 3.5 to 4 pound whole chicken.

Brush generously with olive oil...

as if you were applying sunscreen!

Coat with your favorite poultry seasoning.

I think it all depends on my hubby's mood!

We are lucky enough to have my hubby's home brew.

But any beer will do.

(Remember the alcohol evaporates away)

If you don't want to use beer, you can use apple juice or chicken broth.

What ever liquid you use, pour in enough to have some moisture in the pan.

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 to 1 1/2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. 

Remove from grill and let rest for 10 minutes before carving.

While the skin looks dark,

the inside is tender and moist.

It is mouth watering delicious!

Submitted by Natalie

Tins and Treasures

Grillin' Time

As the weather warms up, so do the grills. While most of us like to use gas grills, there's nothing like an old-fashioned charcoal grill which gives everything a wonderful smoky flavor. From chicken, to ribs, to steaks, to seafood, to vegetables, you can cook just about everything on a grill.

To help start the grilling season, we thought it would be a good idea to give some tips on cooking on a charcoal grill:

• Start with a clean grill. The best time to clean your grill is right after you finish grilling while the grates are still hot.
• Before beginning to start your grill, brush or spray with a light coat of vegetable oil which will prevent your meat from sticking.
• About 1/2 hour before grilling, you want to light your coals. The best temperature is a medium temp. Your coals will be ash-covered when it reaches medium. If you spread your coals out in a single layer and hold the palm of your hand at the height you will be cooking at, you should be able to hold your hand for about 4 seconds before having to pull away.
• You don't want to place your food directly over an open flame. What you'll get is a black residue on the meat which isn't appetizing or appealing.
• Never use a fork to turn meat. Only use tongs. Forks will puncture the meat which lets the natural juices escape drying out the meat or causing it to lose flavor and texture.
• Add barbecue sauces right before the meat is ready to be served. Make sure you turn the meat often so the sauce doesn't burn.

Bread in a Bag

1 Large Heavy Duty Freezer Bag

1 package active dry yeast

1 cup warm water (105 - 115 degrees)

1/3 cup powdered milk

2 tbsp. sugar

2 tbsp. margarine

1 tsp. salt

3 cups + 1/2 cup flour

Dissolve yeast in warm water in the bag.

Add all ingredients except the flour.

Close the bag with one hand, using the other hand to mix the ingredients.

Add the flour, one cup at a time.

When the dough begins to form a ball, empty the bag onto a lightly floured surface.

Knead the dough about 5 minutes, until it becomes a smooth round ball.

Do not add too much flour.

Place dough into a greased bag and place in refrigerator overnight.

The Next Day

Allow dough to return to room temperature.

Shape into a loaf or dinner rolls.

For crescent rolls,

roll dough into a circle, using your hands to help shape the dough.

Spread with softened butter or margarine.

Using a pizza cutter, cut into uniform sized wedges.

Starting at the base of the triangle, stretch and roll.

Bend the roll to create a crescent shape.

Place on a greased baking sheet, tip side down.

Allow rolls to rise until double in size.

Bake at 400 degrees for about 12 minutes until golden brown.

Enjoy!

recipe by Natalie from Tins and Treasures

Egg Dyeing

Brown eggs vs white eggs?

I was always under the assumption that brown eggs would not dye well, if at all. Last year, owning my own chickens that were only brown egg layers, I purchased white eggs from the supermarket just to dye for Easter. For some reason, those eggs didn't cook well nor did they dye well. I had a mess on my hands! Because I needed to have dyed eggs for a breakfast that I was serving, I bit the bullet and tried dyeing my farm raised brown eggs.

The result - gorgeous!!! Rich, gorgeous, "country colored" eggs.You may want to allow them to sit a little longer than you would your white eggs, but well worth the extra few minutes. If you have never dyed brown eggs, I encourage you to try them for youself. I really believe you will absolutely love the results!!!

Pizza...Pizza...

Pizza Crust

2 1/2 to 3 cups flour

(in my fitness class, we mixed 1/2 cup whole wheat flour

with 2 cups all purpose flour to start with)

1 package active dry yeast

1 teaspoon salt

1 cup water (115 to 120 degrees)

2 tablespoons olive oil

In a large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and olive oil. Beat at low speed of your electric mixer for 1/2 minute, (Use your dough hooks if you have some) scraping the bowl. Beat three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6 to 8 minutes total).

Cover and let rest 10 minutes.

Roll dough into a circle and transfer to your greased pizza pan.

Pre-bake your "naked" crust at 425 degrees for 10 to 12 minutes or until lightly browned.

Spread Pizza Sauce over hot crust. Sprinkle meat, vegetables, herbs and shredded cheese on top. Bake 8 to 10 minutes more or until bubbly and golden brown.

(Have you looked at the label on the pepperoni package? Regular pepperonis have 13 g. fat/serving...turkey pepperoni, pictured here, has 4 g. fat/ serving. Try it...you'll like it.)

Enjoy,

~Natalie, Tins and Treasures

Happy Valentines Day to all Farmhouse Friends

Cut-Out Sugar Cookies

1 cup margarine

1 ½ cup sugar

2 eggs

½ teaspoon vanilla

3 ½ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

Cream margarine and sugar until light and fluffy. Add eggs. Stir in vanilla. Mix dry ingredients. Gradually add the dry ingredients to the moist. Chill dough thoroughly.

Preheat oven to 375 degrees. Roll to 1/8” thick. Bake 6 to 8 minutes.

These cookies were baked and decorated by my Basic Foods Students at Central High School.

Best wishes for a wonderful Valentines Day

with your family and friends.

Recipe by Natalie of Tins and Treasures

Breakfast Burritos

Breakfast Burritos

1/2 pound breakfast sausage

1 tbsp. butter

6 eggs, beaten

4 to 6  four tortillas

Filling options:

1/2 cup grated Monterey Jack cheese

1 plum tomato, chopped

1 small onion, diced

1/4 green and/or red pepper, chopped

1/2 avocado, sliced

Salsa

Black olives

In a small skillet brown Italian Breakfast Sausage, drain grease.

In another skillet, melt butter and scramble the eggs.

Meanwhile, warm the tortillas for a few minutes on the rack of a 250 degree oven, then fill with egg, sausage and your choice of ingredients. Fold into a burrito.

Recipe submitted by Natalie of Tins and Treasures