Is it just me, or does it feel like Easter really snuck up on us this year. Not that I’m complaining. Easter = spring, and I was becoming quite starved for sunshine.
I decided it was the perfect time to do some Pinterest digging.
I came across the idea to dye the eggs with natural homemade dyes on Lauren Conrad‘s website and quickly picked up ingredients while we were are the grocery store:
- Red Cabbage
- Carrot Stems
- Yellow Onion Skin
- Red Onion Skin
- Cut up approximately 1 cup of each ingredient and add it to 3-4 cups of water (the instructions said 2 cups, but I found it evaporated and didn’t leave enough to cover the egg in the cup)
- Bring the water to a boil, and then reduce to a simmer for 20-30 minutes
- Strain out the veggies and pour the liquid into cups/jars big enough to fit the eggs
- Let cool until room temperature
- Put in the eggs and, if blown out, find a spoon or other contraption to keep them down
- Let sit for anywhere from 1-3 hours, depending on the colour you want
Looking back, I think the point of the natural dyes is so that you can eat the pretty eggs at the end…but I had a hard time wrapping my head around spending so much time making them and having them disappear in a day so I learned how to blow them out via wikiHow. And by “I learned”, I mean Carl learned, because I sucked at this and broke 2/5 eggs.
While we were waiting for the eggs to sit in the dyes, we started one of our favourite chicken recipes:
Beer Can Chicken
We made a couple of these bad boys for my birthday party last year and couldn’t get enough. Super easy, delicious and always moist.
We tried to be creative and add brown sugar. This was a mistake, do not try this at home! The sugar got too hot too fast and burnt the skin. Carl thinks we just added too much, but I don’t know if I would risk trying it again.
- 1 whole skin-on chicken
- Olive oil (1-2 TBSP)
- Spices of your choice (I like cayenne, paprika, onion powder, garlic powder, thyme, salt & pepper)
- 1 can of beer (ideally a dark beer, but any kind will do)
- Heat up the BBQ to approximately 425º, turning on the side burners and NOT the one directly underneath
- Clean the chicken by rinsing it under running water & pat dry
- Rub the entire chicken in olive oil
- Sprinkle on and rub in your spices
- Drink half of the can of beer (rough I know) and maneuver the chicken on top until it is sturdy enough to stand in the BBQ
- Place in the middle of the BBQ and cook for roughly 1 hr 15 mins. Test with a meat thermometer or pierce with a fork to see if the juices run clear.