In honor of the fact that today is National Beer Day and the added bonus that my son co-owns a craft beer company, today on Tuesdays table is featured an easy, quick chicken recipe incorporating beer! Any type will do!🍺
1 chicken, whole or in pieces
2 heads garlic, peeled
1 teaspoon onion powder
1- 2 tablespoons Kosher salt
¼ teaspoon black pepper
1 (12-ounce) bottle or can of regular beer (any type is fine but I used Heineken)
Preheat oven to 350 degrees. Place chicken in a large roasting pan. Stuff garlic under skin and around chicken. Sprinkle chicken with onion powder, salt, and pepper. Pour beer over chicken. Bake chicken uncovered for about 2 hours.
It will be delish! Enjoy!
Moroccan Chickpeas is what’s on Tuesdays Table
Chickpeas are full of protein and these are full of flavor.
Delicious as a side dish or a main course, you could add chicken to bulk it up if you want something more substantial. Don’t get discouraged at the ingredient list. If you don’t have any of the spices, leave it out or add your own favorite combination
canola oil for cooking
1 yellow onion chopped
1 tsp cinnamon
2 tsp ground coriander
1/2 tsp tumeric
1 tbsp ginger
2 cloves of crushed garlic
2 tbsp raisens
1 small can of tomato paste
1/4 cup tomato juice
4 cups cooked chickpeas, or right out of a can
1 roasted or raw red pepper, chopped
1/4 cup chopped parsley
1/2 tsp cayenne
2 tbsp mint, optional
juice of a lemon
In a large skillet sauté the onion in oil until soft. Add cumin, coriander and turmeric and cayenne and cook for one minute.
Add the garlic and ginger and continue to cook for another minute. Add tomato paste, raisens and a tomato juice and bring to a simmer. It should be saucy. Add chickpeas and stir to coat. Add red pepper, parsley, mint if your using it, and squeeze lemon over top. Stir and reduce liquid.
Can be served warm or room temperature.
I hope you enjoy them.
When it’s so cold outside I need something hot and hearty to comfort me. This recipe was sure to deliver that.
Yesterday we had a big snow storm here in New York. We all hunkered down and stayed in. There was lots of tv and candy crushing going on in my home.
Theres nothing like the wafts of deliciousness coming from the kitchen to bring everyone together. Dinner was a family affair and we all enjoyed the food and the company
Here’s what you’ll need:
4 boneless chicken cutlets
4tsp. Olive oil
1 1/2 cups of Brussels sprouts, quartered
1 medium sweet potato cut into 1/2″ cubes
1 medium onion chopped
2 golden delicious apples cut in 3/4″ cubes
4 cloves of garlic, sliced
1 tsp ground cinnamon
1 cup chicken broth
Season chicken with salt and pepper. Heat 2 tsp of oil in large non stick frying pan over medium high heat and add chicken and cook until lightly browned, flip and continue to cook through, about 5 minutes.
Transfer to plate
Return pan to heat and add remaining 2 tsp of oil. Add Brussels sprouts, sweet potato and onion. Cook, stirring occasionally until crisp tender. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes and pout in 1/2 cup of the chicken broth. Bring to a boil and cook until evaporated, about 2 minutes. Add reserved chicken and remaining broth. Season with salt and pepper as needed.
I serve over brown rice.