Drunken Chicken

by Cindy Yanasha Angulo in , , , , , , , , ,

Finally tried the beer-can chicken! It's a miracle recipe that really makes you want to eat chicken all day. Buh bye dry, boring chicken. This drunken chicken recipe will impress yourself & your guests with juicy, tender chicken using just a few simple ingredients.  


Time: 1.5 hours


  • 1 whole chicken
  • 1 tablespoon garlic powder, onion powder, paprika, & chili powder
  • salt & pepper to taste
  • 1 whole lemon
  • 1 sprig fresh rosemary
  • 1 can of beer (with only half the beer in it)
  • 2 tablespoons vegetable oil
  • 1 tablespoon olive oil


  1. Remove all giblets from the center of the chicken. Pat it dry with a paper towel so all the water is removed. 
  2. Put the chicken in a large 13x9 Pyrex.
  3. Pour the vegetable oil around the chicken, flipping it over so it coats in the oil.
  4. Rub the rosemary around the chicken so that most of it sticks to the skin. Put any remaining rosemary leaves inside the cavity. 
  5. Make a spice rub with the spices, rub it all over the chicken. Add the salt & pepper at the same time. 
  6. Cut the lemon into slices, put some inside the skin if you can easily peel it away from the meat.
  7. Open the butt of the chicken & place it on top of the beer can. Ensure there's only about 1/2 the beer left in the can!
  8. Add any remaining lemons inside the chicken from the top, then pour the olive oil over it.
  9. Bake on 400 for ~1 hour & 15 minutes or until golden brown.

Crown Roast of Lamb

by Cindy Yanasha Angulo in , , , ,

Can't think of a better dish to post on the season finale of Game of Thrones!! A delicious lamb dinner honoring the head of the thrown, the crown! This Crown Roast is so easy & so fancy looking. Ready...set...eat!


Time: 1.5 hours or less depending on how long you marinate


  • 2 racks of lamb, frenched (ask your butcher to do this for you or check out simple YouTube videos on how to!)
  • 2 tablespoons chopped mint, oregano, basil, cilantro (can sub a basic chimichuri sauce for a faster marinade!)
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt/pepper to taste
  • 1 tablespoon olive oil


  1. Bend each rack into a semicircle with the meat side facing in & fat side out.
  2. Use twine to tie them together like the picture above.
  3. Rub on the olive oil, garlic, chimichuri mixture, salt, pepper, chili powder & cumin.
  4. If you have one, put the crown in a bundt pan so that it holds its shape.  You can let this marinate for 30 minutes if you have time. If not, it's fine to cook right away.
  5. When ready, cook for 30 to 35 minutes on 375 degrees F depending on how rare you like your lamb.
  6. Let it rest 15 minutes then cut the strong & the lamb chops & enjoy!