08/5/13

Baked Beer Batter Blooming Onion

That was a mouth full. I’m not a fan of Outback Steakhouse, but I LOVE their Blooming Onion. I mean come on… Deep Fried Onion! What’s not to love?

Baked Blooming Onion Beer Batter Text

{Please excuse the burnt tips… They added texture!}

This recipe was inspired by an Outback commercial. I was determined to make one without all the fat. Though nothing baked is every as good as the fried version, this is really close. I love tender sweet onions. I’ll usually find me picking the onions out of the fajitas before I even tough the shrimp or chicken.

Baked Blooming Onion Beer Batter

My food photography skills suck are not developed enough to get a good picture of the texture. All my overhead pictures came out blurry. Sorry. I really did try. Either way, it was good and you should try it.

I’m not a fan of frying so I’m always experimenting with ways to “fake” fry stuff in the oven. The Panko really helped to get that crunch I love about the original Blooming Onion.

I also made a simple dip to go along side. I haven’t had a Blooming Onion in.. years maybe, but I remember it being served with a spicy mayo sauce. The commercial helped me remember that, too. My dip is made with Plain Greek Yogurt instead of Mayo. Less calories and fat! This blooming onion is almost healthy… Not really, but close.

So what did you learn today? Yep, I’m a genius.

My advise, if you’re going to make this, trim the tops more than I did. After I made this, I Googled how to properly cut a Blooming Onion. This video was helpful and seems WAY easier.

Oh, and I do not have a recipe for the dip. It has Greek Yogurt, Hot Sauce, and Ketchup in it but I didn’t measure anything. It was kind of a last minute addition.

In other news…

I spent all afternoon, yesterday, on the phone trying to fix my blog. This weekend one was my recipe was featured on some popular Facebook page, and I received WAY more views than I normally would. This whole weekend was big for LF&B. Lots of people checked out my recipe for the Margarita Cake and the post about Huck. It only makes since that my site would start acting up.

Hopefully, everything is back to normal now. Fingers crossed. One day, I can pay someone to do this stuff for me… One day!

I’ll leave you with a collage of our weekend, not spent in the hospital…

PicMonkey Collage

Watching Huck lick the cheese dip bowl was the highlight of my week. He was so excited to eat.

Baked Beer Batter Blooming Onion

Ingredients

  • 1 large Vidalia Onion
  • 1 cup Flour
  • 1/2 cup Beer of Choice
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Ground Pepper Powder (Optional)
  • 3/4 cups Panko
  • 2 large Eggs
  • Cooking Spray

Directions

Preheat oven to 400 degrees. Cut onion into blooming shape. {See video link in post}
Combined Flour, Beer, and Seasonings into a large bowl.
Whisk eggs together in a large bowl. Add Onion and fully coat in egg.
Dip Onion in Beer Batter to fully coat. Make sure batter gets into all opens.
Lay Battered Onion on a plate and sprinkle with Panko. Open up the different layers of the Onion to fully coat.
Spray a foil lined baking sheet with Cooking Spray and place Onion in the center. Using more foil, create a tent over the onion, and place in the oven {I didn't have any foil to do this with but I highly recommend so your tips do not burn too}
Cook Onion for 15 minutes, remove foil and continue cooking for 10-15 minutes or until onion is tender and outside is crispy.

Remove from oven and enjoy!
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08/3/13

He Is My Whole World

So, as some of you already know, we found out a couple weeks ago that Huck had Colon Cancer.

I figured Huck or I would deal with some kind of sickness in our lifetime. We both have family histories of cancer plus countless other things. I never thought it would be now. He’s only 32 after all. 32 year olds do not get Colon Cancer, right?

It all started about 2 weeks ago. To avoid some major TMI, I’ll skip the details. I woke up one morning and Huck was complaining about his shoulder and neck hurting. I told him to take 800mg of Motrin. A couple hours later he told me he was… bleeding. I made him an appointment with our Primary Doctor, but they could not see him for 2 days. I kept asking him if he wanted to go to the urgent care, but he said he would wait.

Later in the afternoon, he started complaining about his shoulder again. I told him to take another 400mg of Motrin, so he did. {I didn’t think about his bleeding}

That night, he told me his bleeding was getting worse. I kept asking if I could take him to the Urgent Care or ER but he refused. It wasn’t until he almost passed out and turned white as a ghost, that I would not take no for an answer. I helped him to the car and we went to the ER around 11PM.

They checked him for multiple things, but did not find anything major. Around 2AM, they decided to keep him because his blood levels were very low. One doctor told us he lost about 3 pints of blood. He was admitted into ICU that night.

I did not know he was going to ICU. It wasn’t until the transporter asked me to sit in the waiting room while they got him into his room, that I realized this. I, of course, start freaking out. Why was he in ICU? What are they not telling us? What did they find on the CT? WTH?? I found out 15 minutes later, he was placed in ICU so he could be more closely monitored that night.

They schedule a colonoscopy, and he spent 2.5 LONG days in the hospital.

After the colonoscopy, we were told, they found a polyp in his large intestine. They believed the polyp started bleeding and the Motrin made the bleeding worse. Great!! I almost killed my husband. Me and my damn Motrin! I honestly felt horrible about this! HORRIBLE! We were told polyps usually do not have any symptoms, too. Most people do not know they have them. Some can be cancerous but that’s not usually the case.

After the colonoscopy, his blood levels were better, so he was discharged. We were told to follow up with the Primary Doctor in one week and the GI Dr. in two.

A few days later the GI doctors office called to make an appointment that week. I had a feeling something wasn’t right with his biopsy. He already had an appointment with the Primary Dr. that day. His nurse told us they had the reports from the hospital too and the Dr. would go over everything with us.

The doctor came in and started reading the pathology report. He read that damn thing for over 5 minutes. He finally looked at Huck and said they found cancer in the polyp. Honestly, it still doesn’t seem real. I was freaking out that it could be cancer when the GI Dr. called, but I honestly didn’t think that’s what it was. Again, he’s WAY to young for Colon Cancer.

The good thing, the cancer was only inside the polyp and the margins were clear. I think reading that, help eliminate some of the worry that would normally come with a diagnosis like this.

The originally plan was to remove a part of his colon where the polyp was to insure there was no cancer left. The GI doctor was going to mark the area where the polyp was located and the General Surgeon was going to remove a section of his colon.

We went to the hospital yesterday expecting for Huck to have surgery. He was dreading the weekend stay in the hospital and really dreading the thought of being in pain.

After the “marking” procedure, the GI Dr. informed us he could not find the location of the polyp {He told us this could be a possibility}. The General Surgeon and GI doctor met with me and Huck and told us they would like to wait 6 months and repeat the Colonoscopy. If there is any signs of concern, they will discuss rescheduling the surgery then.

Last week, Huck had a PET CT Scan that came back negative. This test checks for cancer in the body. They did not find anything in or near his colon that would be a concern.

We both thought the surgery was a good idea, to eliminate any worry, but we also agree, it isn’t worth possible removing an area that did not need to be removed or possible having to have surgery again.

He will follow up with the Doctor next week and repeat the colonoscopy in 6 months.

The one thing I’ve been saying since we found all this out, HE WAS SO LUCKY! The GI doctor said they never check people his age for colon cancer.

Everyone we’ve met has told him how lucky he is and how this likely saved his life. I felt so bad about giving him Motrin and making him bleed, but really, that’s the only reason he went to the Doctor and got checked. If this didn’t happen, he wouldn’t know he had cancer growing in his intestine. Now, he will be monitored closely, so nothing like this happens again.

This man is my whole world!

He’s my Best Friend…

My Husband…

My Coworker/Boss…

He makes me laugh…

He never stops telling or showing me how much he loves me…

He wants to be involved in anything I’m interested in…

He supports every crazy idea I come up with…

Huck told me he doesn’t fear death. He fears leaving me, and not being here to support me, because he knows how much pain I would be in. If that doesn’t make you cry, I don’t know what will.

I love him more than he’ll ever understand or know. You better not scare me like this again!! You and your body better have a talk!

Everything happens for a reason. Maybe this happened to make our friends and family more aware of the danger of not getting regular check ups. Early detections is key to any cancer, and Huck is proof of that.

Thank you to everyone for your prayers, love, and support!

Now go make an appointment for your physical and if you’re over 50 schedule your Colonoscopy! Yes, it’s no fun, but it beats the alternative.

07/31/13

Shrimp Fajitas with Lettuce Wraps

Shrimp Fajitas with Lettuce Wraps text

I’ve told you guys the story before. I can’t eat the same thing all the time. I get SO bored with food. I feel like I should be more adventurous. I should be trying more exotic foods. I should be traveling around the world right now eating everything. But then I go to the grocery store and buy the same old thing.

I haven’t found any hole in the wall, authentic, restaurants since I’ve been in South Florida {I’m start to think we do not have any}, and most of my recipes are “safe”. It’s in part because I’m lazy and part because Huck is fine eating the same, normal, food. Tacos are on our list of dinners every week.

I watched No Reservations, on the Travel Channel, for a little while yesterday. Never a good idea, by the way! I spend the whole episode wishing I was Anthony Bourdain. I want to see the world like he does. He doesn’t go to the touristy places. He has dinner with real people in their homes. He helps/watches Grandma make a traditional dinner, that her Grandmother taught her, in her own kitchen. I hate that show!

I have a list a mile long of stuff I want to do: business ideas, blog ideas, recipes to make, places I want to see, food I want to try, but it’s so easy to push them off: I’ll do it next week, I’ll do it next year, I’ll travel when I’m older, I’ll travel when I have more money, I’ll wait until I have more money to start this project.

I’m not saying I’m not happy with my life. I’ve accomplished some of my goals and traveled to some pretty awesome places in my 28 years here. But I have more things I want to do, places I want to see, and food I want to eat.

Life is so short. I don’t want to wake up 20 years from now, still pushing off the stuff I wanted to do when I was 28.

pinterest.com

(Source)

Over the last couple weeks, I’ve really been thinking about how short life really is. I need to stop being lazy. I need to push myself to accomplish my goals. Even if they suck or I fail, I’ll never now unless I try.

No more excuses! No more being lazy! I only get one life, and it’s up to me to make the best of it, because in the end, the only person I have to blame, is myself.

Now I’m going to share a non-adventurous recipe with you!

I don’t usually plan what my blog post will be about. I know what recipe I’m doing, but not what I’ll talk about. I started typing this post and that’s what I was left with. Again, I’m not complaining about my life. I have a great husband, and I’ve done lots of great things. I just need to stop making excuses for the other stuff in my life I want to do.

And this recipe is really good, even if it’s not authentic and didn’t come from Grandma’s kitchen.

Shrimp Fajitas with Lettuce Wraps

I really liked using the Lettuce instead of tortillas. I didn’t plan to take pictures of this meal as I was making it. I just wanted to test the recipe, and it just so happen to taste great and the sun was still shining. Not bad for last minute :)

Challenge for Next Week

I challenge you to do one thing you’ve wanted to do but keep pushing off. It can be something small or big.

Shrimp Fajitas with Lettuce Wraps

Ingredients

  • 1lb Shrimp (Peeled and Deveined)
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Red Pepper Powder (Optional)
  • 1/4-1/2 teaspoon Cumin
  • 1/3 cup Wheat Beer (Optional)
  • 1 medium Lime- Juiced
  • Cooking Spray
  • 1 small Red Onion (Sliced)
  • 1 large Bell Pepper (Sliced)
  • Favorite Taco Toppings (Lettuce, Tomatos, Onion, Salsa, Cheese, Sour Cream/Greek Yogurt, ect.)

Directions

Combined Seasonings and Beer. Add Shrimp and marinate in the refrigerator for 20 minutes.
Preheat large skillet over medium heat and spray with Cooking Spray. Add Onions and Peppers and saute until tender. Remove from pan.
Increase heat to Medium High. Remove Shrimp from mixture and shake off extra liquid. Add to pan and sear on both sides. Add Pepper and Onions back to pan to reheat.
Serve with favorite Taco Toppings.
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07/29/13

I’ve Never Been So Happy To Be 3rd!

Do you remember how I told you last weekend, my award winning beer was dropped before judging? Well now I have proof it was an award winning beer…

I won 3rd place at the Homebrew Festival this weekend!

Saturday, we went to the Jupiter Summer Beer Festival in Abacoa. We had to drop our beer off at 1:30. The sky didn’t look very nice when we arrived.

Me, Huck, and Karl entered beer into this competition again. My beer was double bagged and taped this time.

The festival did not start until 3PM, so we went to Jumby Bay for lunch.

I ordered the world’s largest fish sandwich. It came with the largest serving of pasta, too.

As we were eating, it started raining and didn’t stop until after 3. I pulled out my raincoat, and we made our way to the event. Hardcore beer fans to drink in the rain ;)

Around 4:30ish, I left the event to find a bathroom (No Porta Potty for me!) When I came back, Huck told me I needed to go the the stage, my beer placed. I was really excited. My first time placing in a Beer Competition!

Karl talking smack!

Karl 1st, Alan 2nd, Me 3rd… Alan won 1st and 2nd last weekend, too.

Side note: Alan is actually friends with our buddy Alex. It’s a small homebrewing world.

I kicked Huck’s ass!

I won $125! I was really hoping for the $500 first place prize, but I’m happy one of our little group won.

Huck took some “great” pictures of me counting my winnings…

This pretty much sums me up, when I’m drinking.

“Awkward Angle!”

Dianna from The Kitchen Prep came out Saturday, too. We spent some time talking blog stuff. It’s awesome having a blogging buddy.

It was a great day. I made some money and spent time with friends. Win Win!

This is our last fun weekend for a little while. Huck is having surgery Friday, so this weekend, we will be hanging out at the hospital. PARTY!!!

Now, I’m off to spend my money. I have a business I’m trying to start. I’ll tell you more about it when I actually start it. Until then, I’ll give you a hint… it involves Beer. Surprised?

07/26/13

90 Minute Hoisin And Beer Glazed Ribs

Finger Lickin’ Good

At the first Food Truck Invasion, I tried a Hoisin Glazed Duck Taco. Ever since that bite, I’ve wanted to make something with Hoisin for the blog. I’ve never cooked with Hoisin, so I thought it would be a fun challenge.

Huck bought a small rack of Pork Ribs the other day, and I figured Hoisin Glazed Ribs would be perfect. And of course, beer would be part of the recipe.

Hoisin Beer BBQ Sauce Ribs 8

I love messy ribs from the comfort of my own home. You will not see me ordering a slab of ribs at a restaurant. Mainly because I usually end up with it all over my face, hand, and shirt. The Hoisin and Beer Glaze was gooey and stuck to my fingers. They were sweet with a little kick at the end. Everything, I think good ribs should be.

I originally planned to use a Porter or Stout for this but our local Craft Beer Store wasn’t open yet. We have lots of 90 Minute IPAs on hand, so I decided to go for it. Huck and I both agreed the IPA worked great. I still want to make this with a dark beer to see what the flavor difference would be.

It’s funny I called this recipe the 90 Minute Hoisin and Beer Glazed Ribs because it took about 90 minutes to prep, cook, and photograph everything. I popped the ribs back in the oven after pictures to warm back up. I served these with Roasted Rosemary Potatoes and Green Beans.

Props

I made Huck go with me to the Thrift Store to find props for my blog. He loved it… HA! I, on the other hand, did have a great time and found a few pieces that will come in handy.

I’ve been using large plates for my pictures which can be a challenge. I found a couple of small plates and bowls, a serving bowl, and two cut glasses. I got all of these for less than $7! Money well spent if you ask me.

The snifter didn’t make it long, though. I broke it after bleaching everything in the sink {You don’t know where this stuff has been!!} Luckily, it was only $0.49 and they had a few more. I thought it would be good for food pics, so I’m not filling up a full glass of beer ever photo session. They also had mini mugs and pilsner glasses. I’m going to make a trip back soon. I know Huck is really excited.

Honestly, walking around the Thrift Store is not his thing, but I’m sure he would do it again, in a heart beat, if it meant he had lunch like this every day.

This weekend, we have another Beer Competition in Downtown Abacoa. I’m going to try and enter the Pomegranate Wheat again. This time, I’m wrapping it in bubble wrap before dropping it off.

Wish us luck! You can keep up with my Instagram to see if we win ;)

I hope everyone has a great weekend!

90 Minute Hoisin And Beer Glazed Ribs

Serves 4 Servings Ribs: 1/2 Cup Hoisin and Beer Glaze
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes

Ingredients

  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)
  • 1 Pack Pork Ribs
  • 2 tablespoons BBQ Dry Rub of Choice
  • 1 cup Beef Broth (Optional)
  • 1/3 cup Hoisin Sauce
  • 1/3 cup Beer (IPA, Stout, Porter, or Brown Ale)
  • 2 cloves Garlic (Fine Chop)
  • Crushed Red Pepper (To Taste)

Directions

Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Season Ribs with Rib Rub of choice and add to a large pot. Add Beef Stock then add Water until the ribs are fully covered.
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
Simmer Ribs over low heat for 30-45 minutes or until tender. (I test the meat by trying to pull a piece off with my tongs. When it easily pulls away, they're done)
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
While the ribs are simmer, combined the Hoisin, Beer, Garlic, and Crushed Red Pepper in a small pot. Heat over low heat for 20-30 minutes or until it becomes a thick glaze.

Preheat the oven to 400 degrees.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Once the ribs are done, dip each individual rib in the Hoisin Beer Glaze to fully coat, and add to a baking sheet lined with foil or parchment paper.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Place the ribs in oven for 15-20 minutes or until desired crispiness. Check on the ribs often to insure they do not burn.
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
Remove from oven and drizzle with additional sauce if desired.

Enjoy!
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07/24/13

Blueberry and Peach Hand Pies

I feel the need to explain a few things. It’s not that I care what people think, but I do not want people to have the wrong impression of me and a lot of my family reads my blog, so…

First off, I would like everyone to know, I am not an alcoholic! Just in case you were wondering. I do like beer.

Originally, this blog started off as a journal of our new life in Florida. I still consider it a journal, but I am trying to find my niche. I consider myself a Beer Blogger, so I blog about beer.

I enjoy making recipes with beer. My first blog was dedicated to nothing but recipes made with beer. I like having the niche. I also feel at this point, it isn’t worth sharing the same old same old with you. I still like writing about the new stuff we do. I just focus more on the beer side of our life now.

I’m not drinking heavy all week, though. Actually, the only time I drink, in non-social settings, is when I’m trying out a new recipe and there is beer leftover. I’m not going to waste good beer!!

Second, I do not drink and drive. Actually, I’m very anti-drinking and driving. I’ll write a blog post about something beer related we do, but usually do not write about how we get home.

I’m not going to put disclosures at the bottom of each post, but just know, we are responsible adults.

So, now that you know I’m not a drunk driving, alcoholic, I have a great recipe to share with you.

Blueberry and Peach Hand Pies made with Wheat Beer. I wanted to use some kind of Aged Bourbon Barrel Beer, but all I had was Wheat on hand.

I’d like to say, I’m not a baker. I really don’t like baking actually, but I wanted to try making Hand Pies.

I seen a picture on Pinterest a few weeks ago, and I couldn’t get them out of my head.

I followed a dough recipe from King Arthur Flour but used Greek Yogurt instead of Sour Cream. And I only made half a recipe but still ended up with 6 pies. I didn’t actually follow the step by step instructions either. I just used it for the measurements.

For the filling, I used a peach that was a little too ripe. I recommend a peach that’s still a little firm to the touch. I had to drain the peach mixture before adding it to the dough so it wouldn’t be too wet.

The filling seeping out of the edges doesn’t bother me at all. I thought it made them look more rustic. Really, I think I’m just impressed they actually looked like hand pies. They also tasted great. Just the right about of everything.

I used Harpoon’s Summer Beer in this recipe. I had a little leftover from another project I was working on. Not enough for a photo, though.

I’ve already had two of these today:( And I skipped the gym. They were so worth it though!

This recipe was really easy. I recommend making your own dough. Yes, store bought is a little easier, but not by much. I promise!

That’s all for today. I’m heading back to the kitchen to make dinner.

Blueberry and Peach Hand Pies

Serves 4-6 Pies
Website Adapted From King Arthur Flour

Ingredients

  • DOUGH
  • 1 cup AP Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1/2 cup Butter (Cold)
  • 1/4 cup Plain Greek Yogurt
  • FILLING
  • 1 large Peach (Peeled and Diced)
  • 1/2 cup Fresh Blueberries
  • 1 tablespoon Beer (Wheat or Bourbon Barrel Beer)
  • 1 tablespoon Flour
  • 1/4 teaspoon Vanilla
  • 1 tablespoon Honey
  • 1/2-1 tablespoon Sugar (Depending on how sweet your peach and blueberries are)
  • 1 Egg (Whisked)

Directions

Combine Flour, Salt, and Baking Powder in a large bowl. Cut butter into cubes and combined into Flour. You can use a Pastry Cutter or a fork. Work together until the butter is about pea size.
Add Greek Yogurt to Flour mixture and stir. Dough will not stick together yet. Pour mixture onto a lightly floured work surface and knead together until it from a ball. Do not overwork the dough.
Form dough into a ball and flatten. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
While dough is in the refrigerator, combine all the filling ingredients.
Remove dough, and on a lightly floured surface, roll dough to 1/8 inch thick. Using a 4" cutter or bowl, cutout circles in the dough. I was able to get 4 circles, then formed my dough into a ball and rolled it back out for 2 more.
Place the cutout dough on a baking sheet with Parchment Paper and place in the refrigerator for 15 minutes.
Preheat oven to 375 degrees.
Spoon 1-2 Tablespoon of filling per circle {This depends how big your cutter was}. Add filling to the middle. Fold dough over and use a fork to seal the edges.
Cut a hole in the top of each pie to allow steam to escape. Brush with Egg wash and place in the oven for 22-25 minutes.
Remove from the oven and serve warm or room temp.
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07/22/13

Did You Drop My Beer?!?!?!

This weekend we went to the Palm Beach Summer Beer Bash. After the Beer and Burger Bash last month, I was not up for another beer fest. It is WAY to hot for outdoor beer festivals. When Huck told me this event was inside, in the A/C, I was all for it.

The festival was at the South Florida Fairgrounds. Did I mention it was inside. SO NICE!

The event also had a Homebrewing competition. Huck and I both entered beers for the event. He entered a Pale Ale. I had a Pomegranate Wheat. Our friend Karl entered a beer, too. I think his was a stout.

Huck was worried the bottom would break in our 6 packs, so he had a death grip on them. 

We made it inside and walked straight to the Homebrew check in. I checked my beer in first and started walking to a booth to get a beer. Huck and Karl were checking in their beers when I heard a crash. I turned and looked at Huck, he was looking right at me.

I asked if that was our beer. I could tell from his face, it was, and it was mine. I walked up to the counter, seen all my beers busted on the floor and screamed at the guy “Did you drop my beer? How did you drop my beer?”

You could tell he felt horrible. I, of course, apologized for screaming at him. I was just really mad. That beer was really good and first prize was $750, and I wanted to win.

My poor beer:(

I had a few people tell me it smelled really good.  I guess I won best in smell category.

Alex was nice enough to take a pick of the broken bottles. Deena told him not to, but Alex said I would want to blog about it. I looked at both of them and shuck my head. He was right.

RIP Forbidden Wheat…

 

The guy was nice enough to get us VIP passes to make up for the beer. I apologized to him a few times throughout the event. I really felt bad.

As part of the VIP, we received bigger mugs. People keep asking me what I did to get a bigger mug. “I’m just really lucky!” Ha. 

 

Deena and I got our picture in front of the Shiner booth.

The big mug was a bad idea. People didn’t know how much to pour, so we got a few beer pours like this…

Really, this was Huck’s beer. After the first guy poured me half a glass, I started asking for just a taste.

{I was sporting my Hopvine Shirt from Brewer Shirts, too.}

I also got a tattoo from Matt, one of the owners at TBC.  Super great brewery by the way,

It was a fun day. Beer Festivals in the A/C are the way to go.

There is one day left to enter for a chance to win a T-Shirt from Brewer Shirts.

07/19/13

420 Chicken and Sausage

*Couple more days left to enter for a chance to win a T-Shirt from Brewer Shirts. Make sure you enter*

I’ve been keeping myself busy today. Distracted is probably a better word. Tomorrow, we are going to the Palm Beach Summer Beer Fest. They’re having a Homebrew competition, too.

A few weeks ago, I brewed a Pomegranate Wheat. Huck talked me into entering it into the competition tomorrow since it is brewed to style. First place is $750. WOW!

They also have a label contest. As some of you may know, it is believed that it was a Pomegranate that Adam and Eve ate in the Garden of Eden. Not an Apple. That gave me the idea for my label…

Awesome, right?!

I’m not going to tell you how long I spent working on it. I used Microsoft Paint to color the black shirt skin color, so she, or I, would look “naked”. That part took FOREVER! Here is a reminder of what the graphic looked like before…

Hopefully one of us will win something tomorrow.

I took a break from the computer to make lunch. I was going to post the recipe for my Baked Blooming Onion, but this was so good, I had to share it first.

If you didn’t already now, I love Sweetwater. They recently started shipping beer to South Florida, and 99% of the time, you can find a 420 or IPA in our fridge. 420 is their Extra Pale Ale, by the way.

I’m starting to realize, I like my bitter beer more room temp than ice cold. The perfect temp for a Pale Ale is 45-54 degrees and an IPA is 54-57. Which is probably about room temperature in our house right now. “We’re fermenting!” Huck and I joked, the other day, we wouldn’t be surprised if it started snowing downstairs. {Our house really isn’t that cold, but the main vent blows right in the living room and it feels much colder than the rest of the house.}

Anyways, the more I like beer the more I’m learning how I like my beer and why. IPA’s taste better to me, if they sit for a minute after I take them out of the refrigerator. I would NEVER do this with something like a Bud Light. I was researching the perfect temps for different styles of beer and one website I found, had a list of different serving temps for different styles. It said beers that are served “Very Cold” 32-39 degrees, are “beers you don’t actually want to taste”, like American Lagers and Malt Liquor. This is so true. The warmer a Bud Light gets the nasty it taste.

I’ve always wanted to go to Oktoberfest in Germany. We’re actually going next year! I’ve already decided. It’s on the books. Do you hear that?! No excuses!

Even before I cared about beer, I remember reading about how the beer, at Oktoberfest, was served room temp.Eww, gross! Warm beer?

Now, that doesn’t seem so bad! Which would probably be a bad thing. 5 years ago, I wouldn’t drink much, if any, beer. That’s a little different now.

So what did we learn today? Sweetwater 420 is a great beer. I highly recommend it. If you must drink Bud Light, only do it when it’s cold, and my recipe is good.

The Pale Ale was great in this recipe. I would stick to drier {less sweet beers}, though. If you do not want to use beer, you can just add 2 cups of Water or Stock. I’m sure it will taste just fine.

Chicken and Sausage with Pale Ale

Serves 4 Servings

Ingredients

  • 1/2 tablespoon Oil
  • 1 medium Bell Pepper (Chopped)
  • 1 small Red Onion (Chopped)
  • 4 cloves Garlic (Chopped)
  • 3 Sausage Links (Sliced)
  • 1 tablespoon Cajun Seasoning (Salt Free)
  • 1 or 6 packet Chicken Legs (Skinless)
  • 2 tablespoons Flour
  • 1 cup Water
  • 1 cup Beer (Or Water or Stock)
  • 3 large Roma Tomatoes (Chopped)
  • Cooked Rice, Quinoa, or Grain of Choice

Directions

Cook Rice.
Preheat pan to medium. Add Oil to pan. Add Peppers, Onion, and Garlic. Cook for 3-4 minutes.
Add Sausage. Season the Chicken with Cajun Seasoning and add to pan. Brown Chicken on each side, 1-3 minutes per side.
Once browned, sprinkle with Flour. Add Beer and Water
Add Tomatoes and cook for 25-35 minutes or until Chicken is fully cooked.
Serve warm over Rice, Quinoa, or Grain of Choice.
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