Sunday, April 11, 2010

Beer Can Chicken, Brussel Sprouts with Cream Sauce, and Rice Pilaf

Beer Can Chicken
1 (3 lb.) whole chicken, cleaned
Seasoning of your choice
1 (12-14 oz) can beer

Heat the oven to 400 degrees. Rub the chicken with seasoning. Open the car of beer and place in a roasting pan. Fit chicken over the can of beer so it is standing up in the pan. Use the chicken’s legs to stabilize if needed so that the chicken will not fall over. Let roast for 30 minutes then turn the oven temperature down to 350 degrees. Roast for 1 1/2 -2 hours or until done.

Brussel Sprouts with Cream Sauce
2 pints fresh Brussels Sprouts or 1 package frozen Brussels Sprouts
1/2 cup chopped onions, sautéed
1 Tbsp. flour
1 Tbsp. brown sugar
1/2 tsp. dry mustard
1/2 cup milk
1 cup sour cream

Steam sprouts until tender, or cook according to package directions. Combine thawed onions with juices, flour, brown sugar, and mustard in a saucepan, mixing well. Gradually add milk while heating, stirring constantly. Bring mixture to a boil; simmer for 2 minutes. Reduce heat and add sour cream; heat thoroughly. Pour Brussels sprouts into a serving dish and cover with cream sauce.

Rice Pilaf
8 Tbsp. butter
7 oz. vermicelli
2 C. long grain white rice
4 C. water
2 tsp. granulated chicken bouillon
1 Tbsp. dried parsley
1 Tbsp. dried onion flakes
Salt and pepper to taste

Ina large pan, melt the butter over medium heat. Add the vermicelli and brown until golden about 5 minutes. Add the rice and stir until coated with butter about 2 minutes. Add the remaining ingredients and stir well to combine. Bring to a boil then turn heat to low. Cover and let cook until all the liquid is absorbed about 25 minutes, stirring once and a while. Fluff with a fork and serve

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