Four Foods on Friday tomorrow! (#39)

July 24th, 2008

Filed Under FFoF |

Here are the questions for this week’s Four Foods on Friday meme.  Just click the link and you can still get them in in time for tomorrow!

#1. When you need to serve desserts, do you buy them or make them? 

I usually make them.  I hope stirring together mixes counts!  The bakery doesn’t make it with the same aloha for the people I’m making it for.

#2. When baking do you use butter, margarine or something else?

I usually use Imperial margarine.

#3. What meats or veggies do you cook in the oven?

I can do any meat in the oven but if I’m doing steaks I’ll sear them in a skillet first and then finish them up in the oven to make them nice and juicy.  Mmm.

#4. Share a recipe for anything that is cooked in an oven.

Beer Roasted Lime Chicken *by way of AllRecipes

INGREDIENTS (Nutrition)
1 (4 pound) whole chicken
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
1 lime, halved
1/2 (12 fluid ounce) can beer
1 cup water

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.

Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.

(I’m thinking this would be perfect for making some chicken quesadillas if you’ve got some leftover!)

 


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Comments

10 Comments so far

  1. valmg on July 25, 2008 7:51 pm

    Thanks for playing FFOF.
    Stumbled.
    Of course mixing counts!

  2. Fun, Crafts and Recipes | What I learned from Four Foods On Friday 39 on July 25, 2008 8:48 pm

    [...] Anele shared a recipe for Beer Roasted Lime Chicken and usually bakes using margarine. [...]

  3. clair on July 25, 2008 8:49 pm

    I’ve never used beer in cooking before. I’m almost afraid it’ll blow up my kitchen :lol: .

  4. Sheri on July 25, 2008 9:21 pm

    What temperature do you use to finish the steaks in the oven? We usually grill, but this method would be good in the winter.

    I’ve made beer can chicken a few times, and it’s always good, but I like the twist on your recipe. I’m definitely going to try it!

    Sheri

  5. DeeBee on July 26, 2008 8:36 am

    I’ve broiled steaks in the oven but never seared them first. I’m trying this next time to get that juicyness.

  6. Karen on July 26, 2008 11:43 am

    Yumm! That sounds like another good recipe I will be trying.

  7. Pele on July 26, 2008 12:46 pm

    Regarding the steaks, sear on each side WITHOUT moving them for 2 minutes. (Hint: For a gourmet restaurant taste, mix together coarse black pepper and Old Bay and do a dry rub on the steaks for a delicious crust!) Put them in a 400 degree oven for 10 minutes for medium, 13 minutes for medium well and 15 minutes for well done. Let rest for about 5 minutes to retain juices before plating.

  8. corrin on July 27, 2008 10:48 am

    Love that chicken recipe. I have a whole one sitting in my freezer right now and I think I’m going to try it out.

  9. Ami-chan on July 27, 2008 12:17 pm

    Most of my baking involves Betty Crocker and Pillsbury and other things of that nature. They taste just as good with half the hassle.

  10. Charla on July 29, 2008 10:30 pm

    I like cooking with limes. I really like their flavor.

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