Beer can BBQ chicken

Whole cleaned chicken

2 cans beer 

Cajun seasoning 

Chili seeds, pepper

CrAcked salt and pepper

Garlic powder

Mix seasonings together in a bowl, then rub half of mix onto chicken. Then open beer can and pour 1/4 of can I to cup. Then add spices into beer and poke a hole in the top of side of can to help it release air when boiling. Then place the beer can in the bottom of a cast iron pan and then place the chicken over the beer can as to insert it into the chicken. Then place chicken with inserted beer can in cast iron pan inside preheated BBQ. Cook on medium heat for 1hour and 20 minutes or until golden brown and steaming, with beer inside boiling. Remove from heat and let sit, cooling at room temperature for 20 minutes. Serve warm. 

Chichen and dumplings from scratch (small pot)

Soup ingredients:
1 whole chicken breast with bone
1 box chicken broth
several grinds of fresh cracked Salt & pepper
1/2 teaspoonThyme
2 Bay leaves
1/2 tablespoon Herbs du Provence
4 celery stalks
2-3 inside celery stalks with leaves
1 large yellow onion
6-8 small thin jr. carrots
3 cloves of garlic

In a large pot cook chicken breast with bone over water, box of chicken broth with salt and pepper for about an hour and twenty minutes. When chicken starts to come off the bone add thyme, bay leaves, herbs and a few more cracks of pepper and salt. Continue cooking down until the chicken come off the bone easily another 20 minutes to forty minutes, then remove the chicken from the bone and discard the bone. Add the remaining ingredients for soup to the pot and continue cooking for another 30 - 40 minutes until carrots are soft.

To make the dumpling mix, in a large bowl add shortening to dry ingredients and stir, then being careful with the 1/2 & 1/2 so you don't add too much, slowly poor the milk into the dry mixture while mixing. Form the dough into balls and refrigerate until needed.

Dumplings:
1 cup buttermilk baking mix
1/4 cup yellow corn meal
1/4 cup vegetable shortening
1/3 cup 1/2 & 1/2

After the soup is nearly done, you will take the dumpling balls and add them into the soup while it is at a full boil and cook for 15-20 more minutes.

Serve HOT

Pineapple Coconut Red Curry

2 chicken breast
1 pineapple
27oz coconut milk
2 red chilies
1 bunch green onion
2 tbs fresh shredded ginger
3 tbs red curry paste
Dash of turmeric
2 tsp grated lemon grass
2 cloves garlic, minced
1 cup sliced mushrooms
2 tbs coconut oil
Salt

Brown chopped chicken in pan with coconut oil and salt. Add onions, garlic, mushrooms with chicken and sauté until soft. Then mix in a separate bowl part of the coconut milk with the red curry to help it blend into the sauce; then add to chicken mixture with rest of coconut milk, pineapple, chilies, ginger, turmeric and lemongrass. Simmer for 20 minutes or longer allowing spices and aromas to blend nicely. Serve over jasmine rice with fresh basil garnish.