Wednesday, June 24, 2009

Our Father's Day

This Father's Day started out a little rocky. Jay and I were not feeling well. But I was determined to make this a wonderful day, since last father's had, I pretty much had just given birth, and don't remember a thing. So, while my mom helped me prepare everything, Cohen made a seat out of Uncle Mike, who got an unexpected leave for 4 days!! Can we say, Great Father's Day Gift!!

For dinner I made some Beer Can Chicken, Mashed Red Skin Potatoes, and a lovely Salad. We topped dinner off with a Berry Cobbler while we watched '7 Pounds'.

Pat's Beer Can Grilled Chicken


Beer Can Chicken Rub:

  • 2 tablespoons smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

For the Chicken:

  • 4 pounds chicken, washed and dried
  • Vegetable oil
  • Beer Can Chicken Rub
  • 1 (12-ounce) can beer


For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Slow Berry Cobbler



  • 1 (10-ounce) bag frozen strawberries
  • 1 (10-ounce) bag frozen blueberries
  • 1 (10-ounce) bag frozen raspberries
  • 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
  • 1/2 cup baking mix


  • 2 1/4 cups baking mix
  • 1/4 cup sugar, plus 1/4 cup
  • 4 tablespoons butter, melted
  • 1/2 cup milk
  • 2 teaspoons ground cinnamon


Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream.

Roxy's Refreshing Summer Salad

Ingredients: 5 c. fresh baby spinach, washed and dried thoroughly 1/3 c. fresh grapefruit pieces 1/3 c. mandarin oranges 1/2 c. of dried cranberries 1/2 c. lightly candied pecans raspberry vinaigrette (Trader Joe's brand recommended)

-In large bowl, combine spinach, grapefruit, oranges, cranberries, and pecans. -Lightly drizzle some raspberry vinaigrette on top. -Toss to combine and serve immediately

It ended as a wonderful day with great memories!

No comments:

Post a Comment