“Canned” Chicken

Want a great halftime meal without missing the big game? Grab an aluminum can of your favorite malty or sweet beverage and fire up the grill! With this simple recipe that practically cooks itself, you’ll get to spend more time with your guests watching the game (and the commercials). Now, that gives everyone something to cheer about!

5-6 pound chicken (serves 4-6)
Aluminum can half full with any of the following…beer, wine, chicken broth, soda (not diet), fruit juice
Non-stick cooking spray
Olive oil or melted butter
Aluminum pie pan
Your favorite spices or dry rub mixture


  • Make sure the can will fit in the chicken and that the chicken will fit standing up on your grill with the cover down. There are a number of products available to help a larger bird stay upright if you are having a problem.
  • Wrap the can with foil, then coat with non-stick spray for easy removal.
  • Wash the chicken inside and out and remove all excess fat.
  • For even more flavor, add extra ingredients to the canned liquid – such as spices, garlic, onions.
  • Lightly baste the skin with olive oil or melted butter to make it crispy.
  • Gently add your seasoning or dry rub UNDER the skin and on the inside of the bird.
  • Place the can and chicken upright on the aluminum pie pan. The pan will contain the chicken if it falls apart during cooking or removal from the grill.
  • Make a foil packet of veggies and potatoes and add to the grill during the last hour for a complete dinner.

Use indirect heat. If you have heat on both sides, you will not have to turn the bird. If not, carefully rotate it a half turn every 30 minutes. For the barbecue, it is recommended to keep the heat between 300-325 degree. For the smoker, keep the temperature slightly above the boiling point for the liquid – around 250 degrees.

Plan for 2-3 hours for a 5-6 pound bird on the grill. Smoking time may be longer.

It’s not the time but an internal temperature of 170-175 degrees that says, “I’m done!” Check the temperature at the thickest part of the bird, around the thigh, but don’t touch the bone. Once off the grill, let it sit for 10 minutes (the internal temperature will continue to rise). All juices should run clear. You may need tongs to pull out the can. No carving is necessary – the meat should fall off!

Holiday Nut Bread


Photo and recipe courtesy of dLife.

Prep time: 10 min. • Total time: 1 hour

1 cup all purpose flour, unbleached, sifted
1 tsp baking soda
1 tsp salt
1/8 cup sliced almonds, chopped
1/4 cup shelled pistachios, chopped
1/8 cup raw sunflower seeds, shelled
1/4 cup nonfat dry milk powder
1 cup whole wheat flour
1/2 cup seedless raisins
1 Tbsp grated orange peel
1 medium egg, beaten
1 cup low-fat buttermilk
2 Tbsp walnut oil
Cooking spray

1. Preheat the oven to 375 degrees F. Spray two small loaf pans with cooking spray.

2.Mix together the flour, baking soda, salt, nuts, dry milk, whole wheat flour, raisins and orange zest in a bowl.

3.In a separate bowl, mix together the egg, buttermilk and walnut oil. Combine with the flour mixture.

4.Transfer the batter into loaf pans and bake for 50 minutes.

Makes 12 servings

Sunset Magazine’s Quick Cheese Fondue

Photo courtesy of Sunset Publishing Corp., by Thomas J. Story

Heat oven to 500°.

Place a 1/2-lb piece of slightly oozy brie cheese in a 2 to 3-cup shallow baking dish and bake until melted, 4 to 5 minutes.

Grind black pepper corn on top.

Set dish on a heatproof surface and serve with toasted baguette slices, walnut bread, or sliced apples and pears.

Marinated Double-Thick Pork Chop with Sweet Habanero Glaze

Serves 6-8

2 tablespoons sweet onion
2 tablespoons garlic
2 tablespoons chopped red bell pepper
2 tablespoons chopped celery
2 teaspoons celery salt
1 tablespoon garlic salt
2 tablespoons white sugar
1/2 cup white wine vinegar
1 cup olive oil
1 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme picked off stems
Plastic resealable bag
6-8 pork chops
Paper towels
1 tablespoon Old Bay® seasoning
1 tablespoon chipotle chili powder
Freshly ground black pepper

Habanero Glaze:
1-2 Habanero chiles (substitute Serrano or jalapeño chiles for less heat), seeds removed and chopped
1/2 cup white sugar
1/4 cup lime juice
1 cup water
1/2 cup very ripe, finely diced mango
3 tablespoons finely chopped Italian
flat-leaf parsley
2 tablespoons scallions, finely chopped
2 tablespoons chives, finely chopped
1 can (21 ounces) BUSH’S® Texas Ranchero Grillin’ Beans®

Combine all the marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hand,
directly or through the bag, squeezing them to release the maximum flavor. Put the chops in the marinade and let them absorb the flavors for 3 to 24 hours in the refrigerator. Preheat the grill to medium-high heat. Drain the chops and dry with paper towels. Combine Old Bay® seasoning, chipotle chili powder and freshly ground black pepper and coat the chops. Combine all the Habanero glaze ingredients in a large bowl. Brush the chops with the glaze while reserving some for the garnish. Put the chops on the well-oiled grill and cook until medium-well. Press the chops as needed throughout the cooking process. (An optional technique is to use a foil-wrapped brick or heavy frying pan to maintain grill contact.) Baste during the last minutes and flip the meat as needed. Continue to grill until the chops are nicely caramelized and charred on both sides, approximately 8 to 10 minutes per side total, or until the internal temperature reaches 160 degrees Fahrenheit. Garnish with chopped scallions and chives and drizzle with remaining glaze. Serve with one can (21 ounces) BUSH’S® Texas Ranchero Grillin’ Beans®.

Recipe and photo courtesy of Bush’s® Beans.

Grilled Diver Scallops with Pistachio Crumble, Cucumber and Feta Salad with Strawberry Vinaigrette

Serves 4

For grilled scallops:

8 large diver scallops

2 tbs pistachio oil*

1 tbs lemon

salt and pepper to taste

For cucumber salad:

2 English cucumbers

1/2 cup crumbled feta

2 tbs chopped red onion

1 tsp chopped oregano

1 cup olive oil

2 tbs lemon juice

salt and pepper to taste

For pistachio crumbles:

1 cup shelled pistachios

1 tbs dry oregano

1 tsp chili flakes

1 tbs sesame seeds (toasted)

For roasted strawberries:

1/2 cup strawberries (quartered)

1 tbs olive oil

1 tbs balsamic vinegar

1 tbs mint leaves (finely chopped)


For scallops:

Rub scallops with pistachio oil and season with salt and pepper. Put on grill fat side down and sear on one side on high heat (about 4 minutes). When charred, turn scallops and cook on low heat about 1 minute or until desired doneness.

For cucumber salad:

Toss all ingredients together in mixing bowl.

For pistachio crumbles:

In a food processor, combine all ingredients until a powder is achieved.

For roasted strawberries:

In a hot saute pan, add olive oil. Add strawberries. Saute 1-2 minutes or until somewhat soft. Add vinegar, turn off heat and add mint.

To Serve:

Dip warm scallops in crumble until well coated on seared side. Bake in hot oven or on hot grill to brown for about 1 minute. Arrange cucumber salad on plate with some additional crumble and crumbled feta. Drizzle with strawberry vinaigrette. Place scallops on salad and redress with fresh lemon and olive oil. Serve with toasted pita or crusty bread and a drizzle of olive oil.

*Pistachio Oil: In food processor, add 3/4 cup pistachios (shelled, preferably toasted) and 1 cup of light olive oil. Puree the mixture, until desired consistency is reached. Let it sit overnight or for several hours until the mixture settles. Skim off the oil which is now pistachio infused.

Recipe and photo courtesy of the Western Pistachio Association

Grilled Chicken Rice Salad with Pineapple and Pistachios

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


1 can (8 ounces) pineapple chunks (packed in juice), drained, 1/3 cup juice reserved

3 tablespoons extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper


3/4 pound boneless, skinless chicken breast halves, grilled and cut into cubes

1 1/2 cups cooked brown rice

1 red bell pepper, chopped

1/2 cup red onion, finely chopped

4 large lettuce leaves

2 tablespoons chopped pistachios

To make the dressing: Reserve pineapple chunks for salad. In small bowl, stir 1/3 cup pineapple juice with oil, salt, and pepper.

To make salad: In medium bowl, combine reserved pineapple chunks, chicken, rice, bell pepper, and red onion. Add dressing and toss gently to mix.

Arrange lettuce leaves on 4 plates. Top with salad and sprinkle with pistachios.

Recipe and photo provided courtesy of Prevention.