Weeknight Chicken Volume 5ish…Chicken Thighs with Rosemary and Brown Sugar

weeknight chicken in the truest sense...

A couple of weeks ago, I had taken chicken out of the freezer for a mid week weeknight chicken dinner and recipe to share with you guys, but then I never actually came up with a plan for it, so I got home on the night I was going to make chicken with defrosted thighs and no plan. I wandered around and stared aimlessly at my cookbooks, and picked up one of the Fine Cooking compilations that they do (I highly recommend picking them up when you see them in the bookstore, I think they do them a couple of times a year) devoted to chicken. They didn’t have anything in there that called my name this particular evening (though there is a fab recipe for braised chicken with tomatoes and fennel that I love and will share with you when the weather is more appropriate for it) but it did make me think of another Fine Cooking chicken recipe that my Auntie A. now considers a family fave – Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce. The name cracks me up, because I feel like it doesn’t sound at all like what it is. In my case, it was whole thighs (bone-in, with skin) coated with oil, brown sugar, rosemary and spices, and grilled, inside on the grill pan, to a delicious finish. I didn’t bother with the sauce.

The original recipe uses boneless skinless thighs, served with the sauce for dipping, which would also be tasty, I’d imagine, so perhaps one day I’ll try it. But my modification suited me just fine. It was really good, and crazy fast, and while I would recommend doing this outside on a grill if you can, because I think that would make it easier to control the heat and the char, etc., or maybe try roasting the thighs with the oil and rub, with a little diligence, these worked just fine inside. (To be sure, the boneless skinless thighs would certainly be easier and quicker inside, but taking the thighs off the bone would not have been quicker, for sure, and removing chicken skin and just throwing it away makes me sad, because, you know, chicken skin…delish. Maybe next time I can try to get the thighs off the bone but keep the skin. Experiment!)

chicken with rosemary and brown sugar (and look at the compound butter!)

These are a little spicy from the red pepper flakes, and a little sweet from the sugar. The rosemary flavor is awesome – I am sometimes a little wary of rosemary because it is strong and woody and can be overly prominent at times, but not here. It’s great here. And it was great for lunch the next day too. I made some small smashed potatoes to go with it, and tossed them with garlic scape compound butter (compound butters are miraculous – I will post about those) and had a kind of unexpectedly great last minute dinner. And it would have been even easier had I more space to spread out on a grill…the size of the grill pan makes it very hard to grill anything off of direct heat, obviously, so I did have to pay attention. I imagine the grill would add a smoky flavor too, which would be great, if that’s the kind of thing that revs your engine. Maybe I will try roasting it next time to see what that does…and maybe marinating it with all the good stuff for a couple hours or a day would intensify the flavors a little bit (more experiments!) Anyway, this was really tasty and really easy, even easier and tastier than I expected, so I recommend it wholeheartedly!

So now, I have some questions for you…

A) Are you in the northeast corridor and did you feel the earthquake today? Crazy! (heh)

B) Does anyone know what happened to summer? Because it is fall. And while fall is my most favorite season of all, we totally got the short shrift on summer this year. It didn’t start until Memorial Day and it is going to end in mid-August? Nonsense.

C) What should I do to make B&G better? I would like to do some work on this here little spot over the next couple of months, and have a new and improved B&G for 2012…what should I change/fix?

What I am listening to: The National, Boxer, and Broken Hearts & Dirty Windows: Songs of John Prine. John Prine is awesome (also, hilarious) and this is an awesome compilation of awesome people singing his awesome songs.

What I am reading: “Brideshead Revisited” Evelyn Waugh – just starting it. Can’t wait to finish it and then Netflix the mini-series and the movie. Favorite game ever. Also, I am glad I am not a boy whose name is Evelyn.  I imagine that isn’t easy.

All my pics from this dish were pretty much exactly the same...whatevs.

Grilled Chicken Thighs with Rosemary and Brown Sugar (serves 3-4, depending on appetite)

Adapted from Fine Cooking

1 tbl minced fresh rosemary

2 tsp dark brown sugar

2 tsp kosher salt

1 tsp ground black pepper

1 tsp crushed red pepper flakes

2 tbl canola oil, plus more for the grill

6 chicken thighs (or chicken pieces of choice)

Heat a grill pan over medium heat for several minutes until hot. In the meantime, mix together the rosemary, salt, sugar, salt, pepper and red pepper flakes and set aside. Toss the chicken pieces with 2 tbl of canola oil, and rub with the rosemary mixture to coat well. When you are ready to put the chicken on the grill, rub the grill with a bit of the oil to prevent sticking. Cook chicken thighs turning and moving frequently to prevent burning, until cooked through – juices run clear when pricked with a fork or knife or internal temperature is 175 on an instant thermometer in the thickest part of the meat, not touching the bone – (20 minutes or so?) When chicken is cooked through, remove from the heat and let rest for five minutes. Serve with sides of your choice. So easy! Leftovers don’t suffer. (NOTE: my tendency is to salt things once I take them off the heat and before serving. Resist the urge to do so with these, the rub is pretty salty. Wait until you’ve tasted it.)

Bacon Update!

Day 5

Pulled Pork and Slaw for Five or Thirty-seven…

pulled pork with dad's slaw

Pulled pork confuses me a little because from a cooking standpoint, if you are without a grill, this is a wintery food. The cooking is low and slow (overnight at about 275, which is as low as my oven goes) and the result is fall off the bone goodness that feels like a braise. But the result is all summer-barbecue-potluck-outside-hanging out to me. It tastes like summer, goes well with summer sides, and has kind of a 4th of July feel. So I guess really, make sure you have an air conditioner, so it doesn’t matter that it’s 85 degrees in the house when you have the oven on all night, or just stick to winter. Which ever best suits your fancy.

I’ve made this twice this summer. Once with my cousins for the cousin dinner on our family vaca (four boston butt roasts for 37 adults) and once recently, because my brother was in town and I figured he’d like it (just one smallish one for five adults, and I was afraid I wasn’t going to have enough.) Also because I didn’t take pictures of it the first go round, and I wanted to tell you all about it, so I needed to make it again. Both times I had some leftovers, and both times I made hash with them. Bonus.

Pulled pork is served in a couple of different ways, and I THINK I know which one I like better, but I suppose I could change my mind at any time. You will see it served with a sweet/spicy barbecue sauce finish, or you will see in served North Carolina style, which is a vinegar sauce finish. On the vacation I finished two of the roasts with barbecue sauce, and two of them with vinegar sauce. The second time, I went just with the vinegar. It is just so good that way. Maybe because sweet, sticky barbecue sauce has never been my favorite condiment? Not sure, but North Carolina style is the one for me. I think.

Pulled pork is really so easy, which is why I thought about it for the cousins’ dinner in the first place. I knew we could put the rub on it and cook it over night, come up with some sides that could be done mostly ahead of time (we came up with meat beans…oh meat beans, so good. I think normal people call them campfire beans, but really, meat beans is a more apt description, since there was no campfire but lots of meat…they are for another post, when my cousin sends me the recipe) throw together the slaw, and still spend the day at the beach, which was the point of the vacation, after all.

When I was originally looking for a recipe for pulled pork, I called the expert, and Pops mentioned that he used the Chris Schlesinger rub from his grilling cookbook. Chris Schlesinger owns a fantastic barbecue place up here that is so delicious, so I figured it would be tasty, plus, my cousin used to work there before we lost her to the far reaches of the Florida beaches, and I figured she would appreciate it too. It got such a great reception at the reunion, I didn’t change much up the second time, except I added a brine, because I felt like it.

The rub does not mess around. It is spicy. I was nervous it was too spicy when they first came out of the oven, but with the sauce and the slaw and the buns it does just fine, and the spice holds up nicely. It’s basically equal parts salt, sugar, brown sugar, cumin, chili powder and pepper, and then half as much cayenne and twice as much paprika. Tons of flavor.

The brine was pretty standard, water, salt, sugar, spices, but honestly, I am not sure it made a huge difference.


The meat went into the brine and into the fridge for 24 hours. The next night I went out after work and stayed out a good bit later than I anticipated. When I got home I rinsed off the roast, rubbed it vigorously with the spice rub, and threw it in a pan in the oven as low as it could go, and went to sleep. I woke up, got ready for work, and it still wasn’t quite done, so I had to make a quick run home a few hours into the work day to take it out of the oven, but it was all ok! Totally worth it. The pork comes right off the bone and shreds and the fat melts into it and it is all just so good. The nicest part about this is that you can turn it into a meal that is fairly quick to pull together and serve if you are having company, because even though it requires a lot of hours, it doesn’t require a lot of hours of actual work, and all the prep can be done ahead of time. My fam was coming over for dinner that night after work, my brother and his gf were in town, and I was able to easily make a basic slaw, add the vinegar sauce to finish, reheat the meat, and put together the rest of the sides (in this case, fried corn (a revelation, but not exactly haute cuisine…open and drain a can of Keebler’s Niblets corn. Saute three pieces of bacon, crumble bacon, add corn to frying pan with bacon fat, fry until delicious, add crumbled bacon back in. Serve.) and baked beans (in this case, open a large can of B&M. Pour into a pan. Add ketchup and mustard. Serve. Doesn’t make me proud, but they sure taste good)) and it feels like a quick weekday meal. The meat is spicy for sure, but the slaw and the rolls balance it out so well. The slaw that I like is a basic vinegar based slaw, not a creamy one. I love me some creamy slaws, but this one is nice, feels light, is a little sweet, and is good as a side on its own too. It gets rave reviews. I can’t figure it out, because there really is almost nothing to it. But it’s a hit. I think it’s all the sugar.


The boys, the girls and the moms-to-be were all pleased with this. Lots of clean plates in the group of 37 and the gang of 5. And, in both occasions, I used the leftovers to make hash. One of these days, I will tell you about hash, because it is easy and great for a crowd, uses leftovers and could be done the night before or the morning of. And it’s pretty…

leftovers for breakfast.

Pulled pork is a fun treat. It feels indulgent and like it took work. It is a crowd pleaser and it makes for very tasty leftovers.

Before I get to the recipes, I want to give a little hint as to the nature of my August project…

makin bacon…

That was actually a big hint, and if you follow B&G on Twitter (@bandgmeg) or Facebook, you already know this, but I am pretty excited…it is day five and it is looking pretty good…full report to follow, of course.

What I am listening to these days: Josh Ritter The Animal Years pretty much blows my mind every time I hear it, my running mix is pretty pimp, and Toots & the Maytals is the perfect summer soundtrack…

What I am reading these days: Just finished The Hunger Games trilogy. That is some DARK young adult fiction, currently reading Kitchen Confidential which is making me simultaneously miss working in restaurants and wonder how I possibly survived, AND, I just restarted my subscription to the Sunday Times. Nothing makes me happier than waking up in the morning and having that outside waiting for me.

Hey, did you guys know it’s almost time for football? Guess what is perfect for football?! Pulled pork! Get to it!

pulled pork and slaw

North Carolina Pulled Pork (serves 6-8)

thanks to Chris Schlesinger for the recipe

1 7-8 lb bone in Boston Butt pork roast or shoulder

Hamburger buns for serving

For rub:

2 tbl kosher salt

2 tbl sugar

2 tbl brown sugar

2 tbl cumin

2 tbl chili powder

2 tbl black pepper

1 tbl cayenne pepper

4 tbl paprika

For vinegar sauce:

1 cup white vinegar

1 cup cider vinegar

1 tbl sugar

1 tbl red pepper flakes

1 tbl hot sauce

salt & pepper to taste

Mix all the sugar and spices for the rub together and stir to blend. Place the roast, fatty side up, in a large roasting pan, and rub spice mixture onto roast, coating it well, and massaging into the meat. Place the roast into a low oven (250-275 degrees) for 8-10 hours, until the internal temperature reaches 200 degrees. The meat should be falling off the bone and easy to shred. If the rub on the outside of the roast starts to get too dark or crisp during the roasting, cover the meat with foil and continue until done.

Mix the vinegars, sugar, spices and hot sauce together and set aside. When the meat has cooled slightly, enough that you can shred it with your hands, pull the meat off the bone and shred. Pour the vinegar mixture over the meat (you may not need all of it, put the remaining aside for people to add to their sandwiches as they’d like) and mix well into the pork. If you are not serving right away, reheat the pork in a low oven until heated through. Serve pulled pork with hamburger buns and slaw (see below.) (NOTE: If you prefer a bbq sauce finish, that is easy enough! Skip the vinegar mixture, and mix pork with your favorite bbq sauce, and serve extra along side.)

Cabbage Slaw (makes about 8 cups)

1 head savoy cabbage sliced thin and into bite sized lengths

1 medium onion, halved and sliced thin

1 cup sugar, divided

3/4 cup canola or other neutral oil

3/4 cup white vinegar

1 tbl dry mustard powder

2 tbl kosher salt 

Mix the cabbage and the onion in a large bowl, and toss with 3/4 cups of the sugar. Mix the oil, vinegar, remaining 1/4 cup sugar, mustard and salt in a small saucepan, stirring to combine. Bring to a boil and pour over the cabbage mixture. Toss to coat the cabbage well, and chill. Drain excess liquid off slaw before serving. (Note: this makes more liquid than you need. When I made this for 37, I used three heads of cabbage and only doubled the liquid and it worked quite well.) Slaw is best eaten the same day. It will brown quickly, and while it tastes fine, it is not nearly as aesthetically pleasing.

July project: Canning – Dilly Beans, Sweet Hot Mustard, Plum Jam and Zucchini Relish

You guys! I missed you! Work has been total madness! I have the emotional constitution of a pubescent pre-teen this week! Fighting off a nervous breakdown at every turn! I don’t know what’s wrong with me…but I missed B&G for sure. It’s the weekend, and I needed one bad. So things are on the mend…

First, some housekeeping…

1. Happy Blogiversary B&G! Bread & Ginger turned two years old on July 21st. I should have posted that day. I didn’t.

2. Happy 100th post B&G! That happened with my previous post on July 20th. Fun coincidence!

3. In which I am over “In which…” it’s too binding. When I started it, it was a nod to something that quite frankly, at this moment I cannot recall…Peace out “in which…!”

4. B&G is on Twitter! Follow me @bandgmeg

5. B&G is also on Facebook, but you may already know that…

6. And lastly, if you scroll down to the bottom of this page, you will see that I added a Widget that allows you to donate to the World Food Programme to aid the crisis in the Horn of Africa. Everyone has their charitable causes that they choose to support, as you can imagine, many of mine involve food or hunger. The pictures of the crisis are devastating, I can’t think about them without tearing up, so I figured I would just offer up the opportunity to donate if you are able. Just 50 cents is a whole meal, or something crazy like that. It doesn’t take much.

It is amazing what I am lucky enough to be able to take for granted.

7. I may have made a grave error. I started watching “Friday Night Lights” on Netflix. What in the name of Gracie Belle Taylor took me so long? I am obsessed, and will probably get nothing accomplished until I finish all five seasons.

So hello!

I embarked on a project last month. I am hoping to do that more regularly. I already have a good one in the works for this month. In July, I took on canning.

the results

As in: putting stuff in jars, and then sealing them with a water bath, so that they can hang out in the cupboards for awhile, and then in say, February, when you get a hankering for the taste of summer, you can open up a jar of dilly beans, and snack away.

At the ready.

This all came about because my family went up to Portsmouth, NH earlier this year to visit my sisters, and we went to lunch and several people at the table ordered bloody marys. The bloodies at this particular establishment came garnished with a delightful looking green bean that I snatched off of one of my unsuspecting siblings, and I was hooked. It was awesome. A green bean pickle with some spice. I wanted to replicate them immediately. As you can imagine, immediately turned into several months, and I decided that my July project would be canning. I had never done it before, so I called in an expert. My aunt and I picked a Saturday (the hottest in creation) and four recipes.

I planned on making dilly beans and my Aunt El’s (by way of my Aunt Col) sweet hot mustard that is to.die.for. My aunt picked plum jam and the my grandmother’s zucchini relish, which is a favorite in our fam.

Canning is not difficult by any stretch, but it requires a fair amount of time, and it has to be done correctly, because there is some risk involved. But as long as you pay attention, it really is quite simple. The jars must be sterilized, and the contents must be hot enough to create a seal as it cools. The pop of the top sealing as it cools is a delight after all the hard (and hot) work of canning. If you are going to give this a whirl, I recommend grabbing a book and doing a little reading. The Ball Blue Book is a classic authority, but there are tons of good ones out there. There are some little important steps in the process that you want to make sure you check off the list. Botulism would blow, I suspect.

We started with the zucchini as it has to sit for a couple of hours at two different points during the process. The zucchini, onion and red pepper are sliced thin, tossed with salt, covered with water and left to sit for two hours.


And beans were prepped. Lots of them.


The beans were the easiest to prepare actually. Once I trimmed them, I stood them upright in the jars…

lined up, ready to go.

and then added garlic, dill seeds and cayenne (lots of cayenne. These are SPICY. I might add a bit less next time.)

spicy beans

The liquid is boiled (vinegar, water, salt) and poured over the beans, the lids are put on the jars and the jars are processed in a boiling water bath for five minutes. And voila! I just opened these up the other day after letting them sit and develop flavor for a couple of weeks. Delicious! And quite spicy.

dilly beans!

Back to the zucchini…the process is similar to the dilly beans. We drained the water off the zucchini and boiled the pickling liquid, poured it over the vegetables and let it sit again for two more hours.


And now the plum jam, which I don’t have very many pictures of. The jam had the fewest steps. Boil the fruit, add a bonkers amount of sugar, boil some more, and voila! Jam! The recipe we were following did not call for pectin. In hindsight, we probably would have used it, because this is not super thick, but it is super delicious.


The interesting thing about the jam is that they get wax tops. Paraffin is melted and poured over the top of the jam, and that is what seals it. It’s very cool.

in jars

The last of the day was my Aunt Col’s (or apparently Aunt El’s…unsure) sweet hot mustard. This stuff is SOO good. It is perfect with kielbasa. It is hot and sweet at the same time, and in a bizarre twist, it has eggs and butter in it. I was very surprised to find that out.

Dry mustard powder, horseradish, vinegar, water combined, boiled up, and then eggs and butter are added and then, because of the eggs, we processed this in a boiling water bath for 20 minutes to make sure the eggs were cooked. (Eggs are pasturized at 140 degrees for five minutes.)

mustard in jars...

Overall, the canning project was awesome. I will absolutely be doing this again. Yes, there is work involved, and you do have to pay attention, but it is so worth it. Look at all the good stuff…



The jam is perfect in the mornings, the zucchini relish is awesome with a sandwich or on a hot dog, the mustard is amazing with sausage, a ham or turkey sandwich, pretty much anything you can imagine, and the dilly beans are a fantastic snack. Success! And there is something very satisfying about canning. It’s so pioneer-like. And like I said, it’s not hard, exactly, but it is precise, and you want to leave yourself some time to do it, to make sure you do all the steps. The jars have to be sterilized by boiling, they have to be clean when they get sealed, and the water bath has to be at a rolling boil. The alternative is botulism, so this is one you definitely want to do correctly. But sally forth and can stuff! It is very satisfying, and you get to enjoy the fruits of your labor for months! And your friends will be so impressed when you hand them a homemade hostess gift! I think I am going to give it another try in September…I need to start planning my recipes.

A couple more things, since it has been so long since we’ve talked…

I have a very funny friend with a very funny new blog…you should def check it out.

I know I mentioned it already, but seriously, Friday Night Lights? Oh. Ma. Gah. For real, how did I miss this the first go round? This show is amazing. And perfect (except for the slightly creepy feeling I get when I realize that I am totally gaga for Tim Riggins, a character that is supposed to be in high school. Granted, the most age inappropriate high schooler in the history of high school, and also, the actor is actually like 28, but still, squicky.)

Dilly Beans (makes four pints)

Adapted from Food In Jars

2 pounds green beans, trimmed to fit your jars

1/2 tsp cayenne pepper (you can use more, but know that I used a generous 1/4 teaspoon for each jar of beans, and they are quite spicy, so you may want to restrain yourself.)

4 tsp dill seed (not dill weed)

4 cloves garlic

2 1/2 cups white vinegar (5% acidity – it says this on the label, and is the standard for white vinegar, but you want to confirm, since the acidity of the vinegar is what helps keep canned relishes preservable and safe.)

2 1/2 cups water

1/4 cup plus 1 tbl kosher salt

Place your jars on a rack or a towel on the bottom of a large stock pot or canning pot, and fill it with water. Bring to a boil to sterilize the jars while you prepare the rest of your ingredients.

Wash and trim your beans so that they fit in your jar.

Combine vinegar, water and salt in a medium saucepan and bring to a boil. As you wait for the brine to boil, pack your beans into the jars, leaving 1/2 inch headspace (distance between the tops of the beans and the rim of the jar). Add 1/8 teaspoon cayenne pepper, 1 clove of garlic and 1 teaspoon dill seeds to each jar with the beans.

Pour the boiling brine over the beans, making sure to leave that 1/2 inch headspace. Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids (which have been sitting in a small saucepan of water at a mere simmer for at least ten minutes in order to soften the sealing compound) and rings.

Process for 5 minutes in a boiling water bath (timing doesn’t start until the pot has come back to a roiling boil).

Let the beans develop flavor for a couple of weeks, then enjoy!

Zucchini Relish (makes four pints)

Recipe from my Gram

2 lbs zucchini sliced thin

1 medium onion (about 1/2 lb), sliced thin

1 red bell pepper, seeded and sliced thin

1/4 cup salt

2 cups white vinegar

3 cups sugar

1 tsp celery seed

1 tsp turmeric

1/4 tsp mustard powder

2 tbl mustard seed

1/4 tsp ground cloves

Toss the vegetables with the salt, cover with water and let sit for two hours or overnight.

Boil vinegar, sugar and spices. Drain salted vegetables well, and pour hot brine over the top. Let vegetables stand in the brine for two hours.

When the two hours is up, sterilize the jars, boil the vegetable mixture again, and pour hot mixture into the clean jars. Make sure the edges of the jars are wiped and clean, and cover with lids that have been simmered in hot water to soften the seal for 1o minutes. Twist rings in place and process in a boiling water bath for five minutes (timing starts when water returns to a rolling boil.) Voila!

Plum Jam (makes about 4 pints, but I would use half pint jars for this, a pint is a lot of jam)

Adapted from a book that I can’t remember the name of right now…I’ll get back to you

3 1/2 lbs ripe but firm plums

2 cups water

3 1/2 cups sugar (this is REALLY sweet, super crazy delicious, but quite sweet, if you like your jam a bit more tart, feel free to cut this down a little.)

1 tsp butter (apparently reduces the foaming that jams like to get in to)

Cut plums in half and remove the pits. Crack some of the pits (you will need a hammer), remove the kernels inside, and set aside (ok, so this step seems a little suspect and unnecessary…though, I would recommend it if only to smell the kernels. No joke, they smell so good and so purely of plum, it really is crazy. If you are going to do this, wrap the kernels in cheese cloth so they don’t get lost in the jam, and then fish them out when the jam is cooked.)

Put the plums, water and kernels in a large pot. Bring to a boil, the reduce the heat and simmer for 40 minutes. Add the sugar and heat gently, stirring frequently, until sugar is completely dissolved. Add the butter and boil rapidly for 15 minutes until the setting point is reached, skimming any foam off the top. Pour into the sterilized jars and let cool for 10 minutes. Seal with wax tops, or process in a boiling water bath with regular lids and rings, for 10 minutes.

Sweet Hot Mustard (makes 2 quarts)

recipe from my fabulous Aunts, El and Col.

3-4 tbl prepared horseradish

1 2/3 cups dry mustard powder (Coleman’s)

1 1/2 tsp black pepper

1 tsp white pepper

1/4 tsp red pepper flakes

1/4 cup water

2 cups sugar

1 tsp salt

1 1/2 cups white vinegar

3 eggs

1 cup (2 sticks) butter

Combine horseradish, mustard powder and peppers in a large pot. Whisk in the water to make a paste (break up any lumps of mustard powder.) Add the sugar and salt and stir, then whisk in the vinegar (the mustard powder does, in fact, want to lump up, whisk vigorously.)

Bring this mixture to a boil, stirring constantly so it doesn’t burn. Beat the eggs in a small bowl, and slowly, while whisking, add about one cup of the hot mustard mixture to the eggs to temper them and prevent curdling (I was only mildly successful at this part.) Pour the tempered egg mixture back into the hot mustard mixture, add the butter and stir until the butter melts. Pour the mustard into sterilized jars and process in a boiling water bath for 20 minutes (I couldn’t be too careful here, what with the raw eggs, and all – though the hot mustard cooks them. I am a nervous person.) Note, my mustard seemed a little runny, and did separate once in the jars. Don’t fret! It firms right up in the fridge and if it separates just shake shake shake before serving! This is best served cold anyway, so stick it in the fridge before you are going to use it. That should keep it from separating as well.

So there you go! Can away! I will totally be doing this again…there are pretty limitless options!