Good Day Colorado anchors Nick Emmons, Jennifer Broome and Ken Clark shared some of their favorite recipes that are great for celebrations such as Memorial Day. Their recipes appear below.
Nick Emmons – Beer Can Chicken
Nick hasn’t actually ever cooked this before. The key to this recipe is stuffing a chicken with a beer can that is half full of beer. The recipe actually comes from the Food Network.
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
Jennifer Broome – Fiesta Dip/Salad
This Fiesta Dip/Salad recipe was shared with me several years from my friend Trish in San Antonio, TX. She made it for a dinner party and all of us had to have the recipe. It’s easy and quick!
1 can yellow corn, drained
1 can black beans, rinsed and drained
1 can original Rotel, chopped with green chiles, drained
1 large avocado
1 large tomato
1 bunch green onion (chop up whites and about half of green stalks)
Drizzle olive oil and red wine vinegar (about tablespoon of each)
Add garlic salt to taste (2-3 teaspoons)
Optional: top with cilantro
Ken Clark – Creamy Potato Salad
6 medium potatoes (2 pounds)
1 cup thinly sliced celery
½ c. finely chopped onion
1/3 c. chopped pickle dill
1 ¼ c. mayonnaise
2 tsp sugar
2 tsp celery seed
2 tsp vinegar
2 tsp prepared mustard
1 ½ tsp salt
2 hard-cooked eggs, coarsely
Salt & pepper to taste
Boil potatoes for 25 minutes.
Add ingredients, mix together & chill