Roasted whole chicken

First I would like to apologize. I don't have internet at home right now so it is not as easy for me to post stuff like I want to. I also am sorry but I do not have a picture for this recipe.  It turned out really good so I hope you will try it too.

1 whole roasting chicken
1/2 can/bottle of beer (your choice)
garlic powder
onion powder
poultry seasoning
sage
butter
salt & pepper

Preheat oven to 350. set roasting pan on stove top on medium heat. pour in the beer and add 2 tbsp of butter. let it heat to a slight bubble then add in the rest of the seasonings. (reserve a little of the seasoning to put on top of chicken). While beer is heating up make sure to rinse your chicken extra well and pat dry. Remove the pkg of "innerds". Place your chicken in the pan and sprinkle with the reserved seasoning. Put aluminum foil over top and place in oven for about 30 min. remove foil and crank heat up to 450. After 15 minutes, reduce heat back to 350 and leave the foil off. (if your chicken is getting too brown, put the foil back on). When you reduce the heat take this time to spoon the juices from the pan over the chicken. It should be smelling wonderful in your kitchen right now.
Check your chicken for doneness. It should be completely cooked after about an hour in the oven.

Give it a try! Use the spices I listed above or use some of your favorites.
~As always,
Happy eating and good cooking!
Teresa

Sliders for the Superbowl

 I made two different types of sliders for our private  Superbowl party.  The first one was 100% Ground Round Beef, seasoned with salt, pepper, and a bit of granulated sugar to ensure a good carmelization.  I cooked them to a medium, which left them juicy, but they held together well.  I topped them with an organic tomato slice, caramelized onions, sauteed crimini mushrooms, Irish Cheddar cheese, and organic arugula.  The condiment was a choice of  homemade horseradish sauce or homemade ketchup from organic tomatoes.  The "bun" was actually a sliced sourdough baguette, which made for a nice presentation.

The second type of slider was from a mixture of the same ground beef as above, and ground pork; about a 25% beef, 75% pork ratio.  I cooked this to just shy of well done, topped with Manchego Cheese, sauteed crimini mushrooms, caramelized onions, organic tomato, balsamic vinegar braised shredded cabbage (which turned out awesome!), and arugula.  This bun was the Publix bakery french hamburger buns, cut into fourths.
I served both types of sliders with a kosher dill pickle.  Of course, there are other snacks as well, but these were the hit of the party (so far, since the Superbowl is still on!)
This is the first time I have made sliders, and it was a lot of fun--I think I will do this more often!!

Beautiful Food

Sauteed Baby Octopus, Fresh Kale and Crimini Mushrooms, served over Short-Grain Rice

Hearty Chili and a Really Good Grilled Cheese Sandwich at the Moonlight Cafe in Mentone, AL

Crispy Roasted Duck w/White Wine Gravy and Steamed Broccoli and Short Grain Rice

Homemade Venison Lasagna

Look at these wonderful veggies! I simply roasted them with a bit of EVOO