Last Friday was intended to be a BBQ night, as earlier in the week the weather called for a beautiful day, the warmest one of the year so far. We had big plans to sit on our back deck, have a couple drinks, and fire up a delicious beer can chicken on the BBQ (I realized just now how completely redneck that sounds, hence the title of the recipe). What we got were clouds, a lingering threat of rain, and temperatures dropping rather quickly towards the end of the day. Let’s just say neither of us were in the mood to BBQ (Who am I kidding? I am not the BBQer in the house.) Instead, we made more or less the same recipe in the oven. Continue reading
I haven’t been posting many recipes lately. It’s a tough time of year to be a locavore in my part of the world. There is still snow on my lawn, and just last week the temperature dipped as low as -18 C with the wind chill (not average for this time of year, but definitely within the range of normal). The first stalks of asparagus haven’t yet been harvested and greenhouse tomatoes are still a ways away. I just used the last jar of tomatoes I canned in the fall and the salsa is almost at its end as well. I can only subsist on maple syrup, freezer burnt pesto and stockpiled soups and chilis for so long, so I have been buying out of season produce more often. It would be logical to assume the dead of winter is the toughest time to be a locavore, but in reality I find this time of year the worst! Continue reading
No matter how prepared I feel for the holidays, they always sneak up on me and suddenly they’re two days away I don’t seem to have enough time to get everything done. This year we’re having Christmas dinner at our house for the first time ever (yikes!) so there is even more to do. After a weekend spent doing nothing but errands, cleaning and prepping the house, this quick chili recipe is the perfect Sunday night solution.
I haven’t been very creative in the kitchen lately, hence the lack of recent recipe posts. Between a couple of weekends out of town, hurting my back and spending a lot of time getting reacquainted with my couch and general holiday busy-ness, we’ve been resorting to quick thrown-together meals.
There are many different methods to make chicken soup. On one end, you can use packaged broth and cook up chicken and vegetables right in the pot and have it ready in 30 minutes, and on the other the end you can start with a whole raw chicken, make the broth and then cook the soup. The method I use most often and the one I am going to share today is closer to the second side of the scale. Continue reading