Beer can chicken

 Jennifer showed me this recipe five or so years ago and it's been in heavy rotation since that time. Yes, the poor chicken looks a bit abused. However, you'll quickly forget the image of chickie sitting atop a beer can when you taste the result. Oh, and I highly suggest using a gas grill. Last year I made this for the in-laws and my FIL couldn't get the charcoal grill hotter than 200 F. Needless to say, we didn't eat until 10PM. Despite the late night, it was a hit, which says something. Also, it probably wouldn't hurt to buy the chicken a day ahead of time. I bought mine 10 minutes before I was ready to cook and the inside was frozen. Nice move, Harris Teeter! Makes 4 servings.

Ingredients

1 cup butter
2 Tbsp garlic salt
2 Tbsp paprika
Salt and pepper to taste
1 (12 fluid oz) can beer (retain the can)
1 (+4 lb) whole chicken, insides removed and rinsed

Directions

1. Preheat an outdoor grill for low heat
2. In a small skillet, melt 1/2 cup butter. Mix in 1 tbsp garlic salt, 1 tbsp paprika, salt and pepper.
3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
4. Place baking sheet with butter and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 F. Baste occasionally.
Original recipe: http://allrecipes.com/recipe/beer-butt-chicken/

Almond joy cookies

 It is cookie of the month time again, i.e. the time when Jennifer, my mom, or I makes cookies for my grandma as a Christmas present. It is the perfect thing for her, as my grandma is in the stage of her life when she'd rather give things away rather than accumulate more stuff during Christmas. But, cookies don't count! Also, today is the first day of my 2nd trimester and I feel great. So great in fact that I totally emptied out my office this weekend to make room for baby. As a reward for parting with many a former treasure (hello, undergrad cd collection, or what was left of it after I left the flip of 100 cds behind at the Detroit airport, not one of my better moments) I downed at least three of these delectable morsels! Oh, and this recipe yields ~ 3 dozen cookies. Original recipe here: http://www.food.com/recipe/almond-joy-cookies-189752?scaleto=3&mode=null&st=true

Ingredients

1/2 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups chocolate chips
1 cup sweetened coconut
1 cup chopped almonds

Directions

1. Pre-heat oven to 375°F Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Elote - Mexican corn on the cob

 I've had a lot of new life experiences the past year. We lost my dear grandfather, I got married, and I can now (finally!)  announce that I am pregnant. It has been quite the experience. The hardest thing has been the evening nausea and the never-ending quest for ice cream and pickles. (OK, I thought the latter was an urban myth.) So, no surprise that I've been slacking on my blog, as the last thing I've felt like doing is eating, let alone cooking. Hubby has been a good sport, frequenting whatever local restaurant I'm craving and standing in lines to get exactly what my heart desires. And I'm sure that he's glad the nausea is passing so things can get back to normal!

Tonight I tried my hand at a Mexican style corn on the cob. I've never had this in Mexico, but the local (and seemingly authentic taco truck) made a delicious version, which inspired tonight's post. This was the perfect accompaniment, especially since I still don't have a lot of energy to prepare my typical fancy dinner. So, without further ado...

Ingredients

4 ears of corn, shucked
1/4 cup melted butter (I probably used 2 Tbsp, max)
1/4 cup mayo (I used light mayo and it was awesome)
1/2 cup grated cotija cheese
Cayenne pepper, to taste
4 wedges lime

Directions

1. Preheat an outdoor grill for medium-high heat.
2. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter (or brush butter on corn), then spread evenly with mayonnaise. Sprinkle with cotija cheese and cayenne pepper and serve with a lime wedge.
3. Note: I soaked wooden spears in water for a few hours and poked them into the corn before grilling. They made it a lot easier to manipulate (and eat!!!) the corn.