08/10/14

Beer Chili Cheese Fries and Palm Beach Summer Beer Fest

Beer Chili Cheese Fries with Jalapeno Cheddar Cheese

I love chili cheese fries! They’re even better after a night of drinking. All that yummy cheese and greasy chili over crispy French fries! I can’t get enough. This recipe has everything you love about Chili Cheese Fries without all the quilt. Lean ground turkey and baked fries make this recipe lighter than you greasy dish you’ll get a some restaurants but provides all the satisfaction.

I sliced my potatoes thin, and tossed them with some olive oil, salt, and pepper, and baking in a single layer in the oven until crispy. They took about 20 minutes at 400. Once they were crispy, I added a scoop of my Homemade Beer Chili, a handful of cheese, and placed under the broiler until everything was melted.

It was like eating nachos. The flat potatoes made it much easier to hold all the chili and cheese goodness.

I was so impatient with these pictures, I literally took four pictures because I couldn’t wait any longer to dig in! And I may have slapped Huck’s hand when he tried to steal one! I was hungry and don’t like to share!

Palm Beach Summer Beer Fest

Yesterday, we attended the Palm Beach Summer Beer Festival at the South Florida Fair Grounds. Beer Fest in the A/C! WIN!!

We went to the event last year… Remember when they dropped my award winning beer??

Well this year, we entered the homebrew competition again, but made sure to protect our beer this time. Huck waited until we were about to walk in to put the bottles in the 6 pack boxes and double bagged them. Each one made it to judging without any mishaps.

I entered a Citrus American Wheat with Fresh Orange, Grapefruit, Lemon, and Lime, and Huck entered his A1A IPA with Citrus.

There was 20 entries all together again this year. We were walking around when we heard them start to announce the winners. We quickly made our way to the stage just in time to hear 2nd place… Life Food and Beer Brewing {So cheesy and original I know!} I was stocked! I won $250… WOW!

We started walking up to the stage when they started to announce first place. I stop Huck and said we had at listen for his name… 1st place and winner for $500… Hucklebuck Brewing Company! We won 1st and 2nd! I couldn’t believe it!

Huck was so excited and had the BIGGEST smile on his face the rest of the day. He also reminded me a million times how I didn’t want to enter anything because I didn’t want to spend any money {job change and all} and how I said it wasn’t going to win anything. I did say that one! When I tried the wheat earlier this week, I tasted it, and said, “it’s good but probably not going to win anything.” It was a really good beer. It just didn’t blow me away. I had no doubt his IPA would place. His IPA is one of my favorite beers ever!

We celebrated our win with tacos de lengua from Tacos Al Carbon, and a huge cup of cafe con leche from Havana Restaurant! It was amazing!

Beer and Food Social

Make sure you guys come back next week. I’m hosting a Beer and Food Social with 6 other bloggers. Everyday, I’ll feature a new blogger and recipe. And we’re going to have a really awesome prize pack you can enter to win! You don’t want to miss it!!

I still haven’t decided what I’m making… Any suggestions?

Beer Chili Cheese Fries

Serves 2
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Beer Chili Cheese Fries with Jalapeno Cheddar Cheese. This lighter version is made with baked sliced potatoes and ground turkey chili.

Ingredients

  • 6 Medium Potatoes (Sliced Thin)
  • Leftover Chili
  • Cheese
  • Garnish (Onion, Cilantro, Sour Cream, Plain Greek Yogurt, etc.)

Directions

Preheat oven to 400 degrees. Slice potatoes to desired thickness. Add potatoes to a large bowl and lightly coat with Olive Oil, Salt, and Pepper.

Line a large baking sheet with parchment paper or foil. Lay potatoes in a single layer and cook for 10-15 minutes. Flip potatoes and continue cooking until desired crispiness. 20-25 minutes total. {Time my vary depending on thickness of potatoes.}

Arrange cooked potatoes on a oven safe pan or foil. Top with chili and cheese and place in the oven, under the broiler until cheese is melted. Serve with cilantro, diced onions, and sour cream if desired.
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08/2/14

Coffee Stout and Sriracha Roast Beef

Coffee Stout and Sriracha Roast Beef Tacos cooked in the slow cooker. Served with Corn Tortillas, Cabbage, Carrots, Cilantro, and Sriracha Sauce. Great meal for feeding a large group of people.

I have a rule. Actually, it’s not really a rule. More like something I don’t like to do. I don’t make new recipes for people I’ve never met. I’ll change up a recipe I’ve already made before, but I don’t usually come up with something out of thin air for newbies. I get self-conscious when I cook for people. I don’t want someone to meet me for the first time and think I’m a horrible cook.

I COMPLETELY broke that rule Tuesday, though. Huck invite his new mountain bike buddies over for dinner. {Apparently, he didn’t like riding with me. He probably thought I was going to end up in a body cast!} David and his wife just got back from a road trip across the western part of the country and picked up a bunch of beer along the way, so everyone met at our house for dinner and a bottle share.

So, Tuesday I cooked a completely new meal for 6 completely new people. Three guys Huck rides with and their wives. 6 people I’ve never met before and here I was cooking something I didn’t know would be good or not. I was a little nervous! I had a feeling this meal was going to be awesome, though. We tried the sauce before adding it to the beer. Around 6, I sampled a piece of the beef from the slow cooker and with one bite, I knew I had nothing to fear.

I got the idea for Coffee Stout and Sriracha Roast Beef when I was walking through the meat section at the grocery store and seen Beef Roast BOGO. I was looking for something to make with Sriracha, my new favorite hot sauce. Originally, I wanted to make this with an Espresso Stout. After a trip to Total Wine, I was reminded we live in South Florida, and just because you want a certain beer, and know it exist, doesn’t mean you’re going to find it! {Like Beer Camp! But that’s a whole other blog post!}

Huck suggested we try a Coffee Stout by Coronado Brewing Company. Blue Bridge Coffee Stout to be exact. This dry stout is brewed with Café Moto Dark Roast Coffee. I wanted a dry stout with good coffee flavor and this one hit the spot. It comes in a 22oz bottle, so we set aside the ½ cup I needed for my recipe and enjoyed the rest.

{Side note: Coronado Brewing Company and Cigar City are partnering up for a craft beer cruise in March of next year. The 7 night cruise is a beer/foodies’ dream vacation! The owner of CCB and one of the brewers from CBC will both be on the cruise and have different beer and food pairs, beer excursions, and beer tastings planned during the cruise. The awesome part, if you book before August 31st, you get a drink package upgrade for free! All you can drink beer, soda, wine, and cocktails for 7 days! I’d book the trip today if it was a 3-4 night cruise. 7 days is a LONG time on a boat.}

I setup a taco bar so everyone could make their own with shredded carrots and cabbage, cilantro, onions, and Sriracha. I also found these awesome “Home Style” corn tortillas at the grocery store. They remind me of homemade tortillas I use to get at one of my favorite taco places back in Georgia. I don’t remember the brand, though.

Now that you know what you’re making for dinner tomorrow, I’m going to say goodbye. I have a bunch of work to do today, and I need to work a my post for Monday. Coffee Stout Cupcakes with Peanut Butter Frosting… I can physically feel my pants getting smaller with each one I have, but I can’t stop myself!

Can’t find Blue Bridge Coffee Stout, try one of these dry coffee stouts:

Coffee Stout and Sriracha Roast Beef

Serves 8
Prep time 10 minutes
Cook time 4 hours
Total time 4 hours, 10 minutes
Coffee Stout and Sriracha Roast Beef Tacos cooked in the slow cooker. Served with Corn Tortillas, Cabbage, Carrots, Cilantro, and Sriracha Sauce. Great meal for feeding a large group of people.

Ingredients

  • 3-4lb Beef Roast (Excess fat removed)
  • 3 cloves Garlic (Smashed)
  • 1/2 cup Coffee Stout
  • 2-3 tablespoons Sriracha
  • 1/2 cup Beef Stock (Low Sodium)
  • 1 tablespoon Onion Powder
  • Salt and Pepper to Taste

Directions

Place Beef in a large bowl or large Ziploc bag. In a separate bowl, mix together Beer, Sriracha, Beef Stock, Garlic, Onion Powder, Salt and Pepper. Add mixture to Beef and marinate overnight.
Add Beef and Marinade to slow cooker and cook on high for 4 hours or low for 8 hours.
Once meat is cooked, add the liquid to a small stock pot, and cook over medium heat for 10-15 minutes. {I left the beef in the slow cooker on the warm setting while the sauce was reducing.} Shred the beef and pour 1/4 to 1/2 of the reduced sauce over the meat.
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07/11/14

Grilled Peach and Porter Ice Cream

Grilled Peach and Porter Ice Cream. plus a giveaway sponsored by Joy Cones and The Kitchen Prep.

I love Porters and Stouts, but when it’s a million degrees outside, like it is right now, I usually skip them and go with an IPA or Pale Ale. I couldn’t get enough Stouts while on our trip to Minnesota last year. To me, cold weather and stouts/porters just go together. Now, this doesn’t mean I avoid them all together, I just usually sip some of Huck’s.

When Dianna from The Kitchen Prep asked me to be apart of her Ice Cream Social, I instantly started brainstorming ideas.

I knew I wanted to use a beer from TBC, and after our trip to Fort Peirce, I knew I wanted a use Grilled Peaches. I asked the brewers at TBC if they had anything fruity I could use for my dessert, and the answer was no. But, they did recommend their Baltic Porter. At first I wasn’t sure about using a Porter with Grilled Peaches?

I started off using the Porter in a basic ice cream recipe. After consuming about half the batch, I deciding to try adding the Grilled Peaches. I almost keep the recipe as is! It was that good, but I had my heart set on Grilled Peach Ice Cream.

I experimented with the recipe a few time {AKA we have a TON of ice cream in our freezer, currently!!} The final batch was a complete success. The grill helped caramelize the sugars in the peaches and give them a roasted, charred flavor. That paired great with the sweet beer, cream and sugar.

I’ve now found the perfect way to enjoy a stout or porter on those hot South Florida days.

Don’t forget to head over to Dianna’s blog and enter for a chance to win the Ice Cream Social Prize Pack, and check out some of the mouthwatering recipes she’s posted this week.

Ice Cream Social Post:

They all sound amazing, but the Nutella-Swirled Ice Cream is pour genius, and you don’t need an ice cream maker!!

Grilled Peach and Porter Ice Cream

Serves 6-8
Prep time 1 hour
Website Bless This Mess- Fresh Peach Ice Cream
{Reminder: since the beer isn’t cooked, there is alcohol in this recipe. Great for the adults; not so great for children}

Ingredients

  • 3-4 Medium Peaches (Pitted and cut into thick slices)
  • Cooking Spray (Optional)
  • 1/2 cup 2% Milk
  • 1 cup Heavy Cream
  • 1 cup Sweet Porter or Stout
  • 1 tablespoon Vanilla
  • 1 cup Sugar
  • Pinch of Salt

Directions

Preheat the grill or grill pan over medium heat. Lightly spray the grill or peaches with cooking spray
to prevent from sticking, if desired.

Place peaches flesh side down and cooking until peaches start
to brown. Flip.

Once peaches have nice grill marks on both sides, place half of the peaches in a food processer and blend until smooth. You can add some of the milk to help thin out the mixture if needed.

Dice the additional peaches into small pieces. Place in a bowl, in the refrigerator to cool.

Add the blended peaches to the refrigerator and cool for 30 minutes.

While the peaches are cooking, whisk together the Milk, Heavy Cream, Beer, Vanilla, Sugar, and Salt.

Once the sugar is dissolved, place in the refrigerator until the peach mixture is ready.

Combine the Beer mixture with the pureed Peaches and add to an ice cream maker. (For the ice
cream maker I was using, it took about 20 minutes for the mixture to be a soft serve consistency.)

Add the diced up peaches half way through the process.

Enjoy right away or freeze to enjoy later.
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06/25/14

Spicy Beer Fried Chicken and Cinnamon Roll Waffles

Spicy Buttermilk and Beer Fried Chicken and Cinnamon Roll Waffles Drizzled with IPA Cajun Gravy

I’ve had this recipe on my desktop for WEEKS! Every time I look at the pictures, I think: “These pictures are weak.”, “Man, I want Fried Chicken and Waffles”, or “I should probably retest this recipe… You know, to make sure it’s 100%!”.

I’ve seen Cinnamon Roll Waffles all over Pinterest over the years. Last year, I bought Huck a Waffle Iron, so we could make Carrot Cake Waffles like Coolinary. We haven’t made them once by the way! So, we have this waffle iron taking up precious space in our super small kitchen, and I’ve only used it twice! One time was for my Gingerbread Waffle and the other was for Double Chocolate Chip and Stout Waffles that I’ve never posted… Coming soon!

When I was putting the leftover fried chicken in the refrigerator, I seen an unopened pack of cinnamon rolls in the door. I instantly knew what we were having for breakfast. If I wasn’t so miserable full, that night, we would have had it for dessert!

When making the waffles, I sprayed my waffle iron with cooking spray just to make sure the sugar didn’t stick or burn to the iron. I added the prepared cinnamon roll in the middle, closed the lid, and cooked for 4-6 minutes. Some seemed to cook faster than others. That could also be due to the fact that I have a really cheap waffle iron. I just crack open the lid and checked on them every few minutes.

I placed the chicken in the oven, to warm, while I was making the waffles. I didn’t want to use the microwave and make that yummy, crispy, outside mushy! I placed the chicken on a rack, on the lowest shelf of the oven so it wouldn’t brown too much. Now, I know what you’re thinking. This can’t possible get any better. Well, you’re wrong! Once my waffles were plated and topped with real maple syrup and the spicy fried chicken, I drizzled the whole thing with leftover IPA Cajun Gravy! This is the perfect balance of sweet and spicy.

Since it was so early, we had to take everything outside to take photos. Huck was standing over me like a hawk waiting for the okay to dig in. He’s a lucky lucky man! He gets meals like this for breakfast!

Truth be told, I’m really the lucky one! I’m married to an amazing man! I hope you guys enjoy this delicious breakfast!

Spicy Buttermilk and Beer Fried Chicken

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes

Ingredients

  • MARINATE
  • 3 cups Buttermilk
  • 1 cup Beer (IPA or other full flavor beer)
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper To Taste
  • 2lb Chicken Legs or Thighs
  • Vegetable Oil
  • BATTER
  • 2 cups Flour
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder (More or less depending on your heat preference)
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper (To Taste)

Directions

Combined Buttermilk, Beer, and Seasoning in a large bowl with a lid. Place chicken pieces into the bowl, cover, and refrigerator overnight.
When your ready to start cooking, remove the chicken from the refrigerator.

Add oil to pan. Do not fill pan more than 1/2 full with oil. Preheat oil to 325 degrees.
While oil is warming, combined flour and additional seasonings to a large bowl. Remove chicken from buttermilk mixture, removed excess mixture, and add to flour. Coat with flour and shake off excess.
Slowly dip chicken in oil and lower in the opposite direction of yourself to prevent splashing yourself. Do not overcrowd the pan.
Cook until golden brown on each side, about 10-12 minutes, or until it reaches an internal temperature of 165 degrees.
Remove chicken from oil and place on a rack in a 200 degree oven until ready to eat.
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IPA Cajun Gravy

Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Gravy with a kick.

Ingredients

  • 4 tablespoons Butter
  • 1/4 Small Onion (Finely Diced)
  • 1/4 Small Bell Pepper (Finely Diced)
  • 1/4 teaspoon Cajun Seasoning
  • Salt and Pepper To Taste
  • 1/4 cup Flour
  • 1/2 cup Beer (IPA, Red Ale, Lager, American Wheat)
  • 1 1/2 cup Chicken or Beef Stock

Directions

Preheat oven to medium low heat. Added Butter and Veggies to pan. Saute until veggies start to soften. 1-2 minutes.
Combined Cajun Seasoning, Flour, Salt, and Pepper together. Mix Flour into Butter mixture.
Add liquids slowly, while whisking, to prevent lumps. Cook for 5-7 minutes to thicken mixture.
Serve over Mashed Potatoes or Mashed Cauliflower.
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06/8/14

Grilled Beer Flatbread with Der Chancellor

Grilled Beer Flatbread topped with Caramelized Onions, Mushrooms, Arugula, and Feta.

Have you tried grilling pizza dough before? If not, you have a new assignment for the week. I promise you will not be disappointed.

I like my pizza or flatbread thin and crispy.

We normally stick with traditional pizza favors {cheese, pepperoni, and veggies}. Last night, I decided to change it up some. Recently, I tried a flatbread with Gorgonzola, Caramelized Onions, and Arugula. I wanted to recreate those flavors at home with a this Grilled Flat Beer Bread. I decided to skip the Gorgonzola and used Feta. It’s a strong flavor that can overpower your dish. The Feta has a light flavor that paired well with light flavor beers. With the combo of sweet onions and earthy mushrooms, this was a winner. A drizzle of balsamic vinegar completed the dish.

This is a great appetizer for entertaining. You can make the dough and caramelized onions ahead of time. You can shape the dough and place on a lightly greased piece of parchment paper. When you’re ready to eat, place the bread on grill and remove the paper. Once finished, top with desired topping. I wouldn’t recommend cooking the bread ahead of time. Warm, fresh, dough is always better. You can also setup a topping bar and allow guest to top their flatbread with whatever topping they desire.

Tequesta Brewing Company- Der Chancellor

Recently, we talked about how I’ve never used a TBC beer on the blog. Huck decided that was unacceptable and went to the brewery to pick up some beer. I asked him to get the Der Chancellor. I wanted a light flavored beer for this recipe and this German Kolsch was perfect. They just so happened to be brewing Chancellor that day, so Huck asked for some Spent Grains to add to the recipe. If you’re a homebrewer, this is a great way to use all those leftover grains, and add texture to your recipes.

It’s no secret around this blog, we love Tequesta Brewing Company! If you follow me of Instagram, I’m sure you’ve noticed we go there weekly, and my office has TBC growler Friday, every Friday. They’re my favorite brewery, and they make some of my favorite beers.

If you’re not lucky enough to live a couple miles for TBC, I recommend any light flavor American Wheat, Lager, or Kolsch for the dough.

Behind the scenes. If you haven’t noticed, I LOVE the new bar!!

{Click on the underlined links for Homemade Reduced Balsamic Vinegar and Caramelized Onions recipes.}

Grilled Beer Flatbread

Serves 4 medium or 2 large
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Crispy Grilled Beer Flatbread with Caramelized Onions, Mushrooms, and Feta.

Ingredients

  • 4 cups Unbleached AP Flour
  • 1 tablespoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 cup Spent Grains (Optional)
  • 12oz Beer (Lager, Wheat, Kolsch, or any other light beer)
  • Extra Flour for Dusting
  • Extra Virgin Olive Oil
  • Desired Toppings (Caramelized Onion, Feta, Mushrooms, Arugula, Balsamic Vinegar, etc.)

Directions

Shift together flour, spent grains, baking soda, and salt. Add to a mixing bowl with hook attachment. Add beer and mix, on medium speed, until combined and dough forms a ball.
Remove dough onto a floured surface. Knead 3-4 times and place dough in large bowl that is lightly coated with oil. Lightly rub top of dough with oil, cover with a dish towel, and leave in a warm place for 20 minutes to rise.
Preheat grill pan or grill over medium heat.
Remove dough onto floured surface, and knead a few more times. Shape to desired size and shape. Keep the dough thin for best results.

Add dough to pan or grill and cook until dough is golden brown. Flip and continue cooking About 8-12 minutes total.
Remove from grill, add toppings, and serve.
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06/2/14

Spicy Buttermilk and Beer Fried Chicken

Hi. My name is Sloane, and I’ve never made fried chicken before. I always told myself I can’t fry food. That way I’m not at home frying everything we eat. It keeps me balanced. At Huck’s request, I attempted making Fried Chicken. I enjoy good spicy fried chicken, but it can be hit or miss. There’s nothing worse than ordering mediocre fried food. If you’re like me, you feel compelled to eat everything because you’re paying for it, but you’re not enjoying it. Remember, bad food makes me sad!

While in New Orleans, we ate lunch at Popeye’s. They have good fried chicken for a fast food restaurant, but I always wish their spicy chicken was spicier. I decided to make my own, spicier, version. And of course, I had to make it with beer.

I’m not going to lie, frying a bunch of chicken was scary. In my head, I pictured everything going wrong. We had lids, baking soda, and the fire extinguisher on stand by just in case something happened.

In the end, the frying experience wasn’t bad! I didn’t catch the house on fire, no dogs or people were burned by hot oil {we actually barricaded the kitchen so the dogs stayed safe}, there was minimal oil splatter to clean up, and we had incredible spicy fried chicken! Win Win Win!

Don’t worry though. This isn’t going to become Life, Fried Food, and Beer. As uneventful as the ordeal was, it’s still a lot more work. Just like fried foods itself, it’s great for every now and then, but not something I want to make on a regular bases.

As a Southerner, I know any good fried chicken recipe starts with soaking the chicken in buttermilk. I combined buttermilk, beer, and LOTS of spices together, and marinated the chicken for almost 24 hours. I used Abita Spring IPA in my marinated. I wanted a full flavor beer to infuse as much flavor as possible into the chicken, and Abita was everywhere in NOLA.

I combined flour and more spices to coat the chicken before frying. There definitely wasn’t a lack of flavor in this recipe. The meat was so incredibly tender and moist from the buttermilk/beer mixture.

I had to make a phone call to find out the perfect frying temperature, though. A question I knew my grandparents could answer better than Google.

They recommended using a cask iron skillet, and I’m sure they wanted to disown me when I told them I didn’t have one. Actually, I do have one, it’s just not seasoned and takes up to much room in our little kitchen.

I used a regular skillet with a high rim, and filed it a little less than half way up the sides with oil. It’s also important not to crowd the pan when cooking the chicken. I did 2 batches, and placed the finished chicken in a 200 degree, preheated, oven to stay warm.

So, the lesson today, fried chicken isn’t that scary, making it at home is healthier than eating out, {less sodium I’m sure} and as long as you’re careful, you’re not going to burn the house down.

If you’re not a fan of spicy food, you can reduce or omit the spices all together. I still recommend Salt, Pepper, Garlic and Onion powder though. It would be too bland without it.

Spicy Buttermilk and Beer Fried Chicken

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes

Ingredients

  • MARINATE
  • 3 cups Buttermilk
  • 1 cup Beer (IPA or other full flavor beer)
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper To Taste
  • 2lb Chicken Legs or Thighs
  • Vegetable Oil
  • BATTER
  • 2 cups Flour
  • 1/2 tablespoon Garlic Powder
  • 1/2 tablespoon Onion Powder
  • 1 teaspoon Red Pepper Powder (More or less depending on your heat preference)
  • 1 teaspoon Ground Jalapeno Powder
  • 1 teaspoon Paprika
  • Salt and Pepper (To Taste)

Directions

Combined Buttermilk, Beer, and Seasoning in a large bowl with a lid. Place chicken pieces into the bowl, cover, and refrigerator overnight.
When your ready to start cooking, remove the chicken from the refrigerator.

Add oil to pan. Do not fill pan more than 1/2 full with oil. Preheat oil to 325 degrees.
While oil is warming, combined flour and additional seasonings to a large bowl. Remove chicken from buttermilk mixture, removed excess mixture, and add to flour. Coat with flour and shake off excess.
Slowly dip chicken in oil and lower in the opposite direction of yourself to prevent splashing yourself. Do not overcrowd the pan.
Cook until golden brown on each side, about 10-12 minutes, or until it reaches an internal temperature of 165 degrees.
Remove chicken from oil and place on a rack in a 200 degree oven until ready to eat.
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05/26/14

Honey Ginger Grilled Shrimp with Dandelion Ale

I can’t believe I managed to write 3 posts last week! Crazy right! And I have three more of this week, too. I also have lots of recipes to share that I’ve already tested and photographed. We’ll see how long this motivation last.

I wanted to create a recipe to wrap up our trip to the Georgia Coast. When I think of the coast of Georgia, I always think of Shrimp, and I had to incorporate the Balsamic I purchased.

Do you remember me telling you about that amazing Honey Ginger Balsamic Vinegar I bought in St. Augustine? I could not wait to get home and make something with it. After two weeks of traveling and eating unhealthy, I was ready to go back to eating “semi-healthy” again. I got use to eating heavy meals, lunch time beers, and afternoon naps. Last week, at work, was rough without my daily nap.

Monday, I went to the grocery store and stocked up on veggies. My body needed less fried food and more fresh stuff.

Huck LOVES shrimp. I’ll ask him what he would like for dinner, and 99% of the time, it’s shrimp or tacos. At one point, we thought he was allergic to shrimp. He broke out from head to toe in hives after eating shrimp a few years ago. You can develop an allergy to shell fish, and when I told him this, he almost cried. I actually think he did cry. “There’s no point in living without shrimp!” My hubby is a tad dramatic at times!

A few weeks later, I purchased a bottle of liquid Benadryl, and he ate a few shrimps with dinner. Nothing happened and he was trilled! Life was worth living again.

Now back to the recipe. I combined the Balsamic Vinegar with the Dandelion Ale from Magic Hat, and Garlic infused Extra Virgin Olive Oil,. I soaked fresh Garlic in EVOO, attempting to recreate the mixture I tried when buying the Vinegar. I’d have to say, mine was WAY better.

I’m sure most of you do not have Honey Ginger Balsamic in your pantry, but it’s easy to make your own flavored vinegar. I found White Balsamic Vinegar at Publix for only $3.99. You can add fresh ginger and honey to create your own, homemade, favored vinegar. And trust me, this option is WAY cheaper than the bottle I bought. {See below for recipe}

{Huck had to add Bacon, of course!}

I’ll be back with a recap from our trip to New Orleans and visit with my Grandmother plus a couple Cajun recipes. You’re not going to want to miss them… Trust me!!!

Memorial Day

Thank you to all my family and friends that have served or currently serving in the military.

I hope everyone has a great, safe, Memorial Day.

Honey Ginger Grilled Shrimp with Dandelion Ale

Ingredients

  • VINAIGRETTE AND MARINATED
  • 1/2 cup Extra Virgin Olive Oil
  • 1-2 clove Garlic (Smashed)
  • 1/4 cup Honey Ginger Balsamic Vinegar (See Below for Homemade Option)
  • 1/2 cup Wheat Beer (A fruit beer would be best)
  • Salt and Beer (To Taste)
  • 1/2- 1 tablespoon Fresh Lemon Juice
  • GRILLED SHRIMP
  • 1lb Fresh Shrimp (Shelled and Deveined)
  • GRILLED CORN
  • 2 Ears Fresh Corn (Shucked)
  • SALAD
  • 8oz Mixed Greens (Spinach, Arugula, Romaine, Endive etc.)
  • 1 cup Cherry Tomatoes

Directions

VINAIGRETTE AND MARINATED:

Combined Olive Oil and Garlic in a container with a screw on top. Allow to infuse for 15 minutes {the longer the better, though}.

Add the additional ingredients to container, screw on lid, and shake to combined.

{Leftover dressing is good for a few days, but do not place in the refrigerator. I made this mistake the first time I made this dressing.}
GRILLED CORN:

Soak whole corn cob {with husk still on} in a sink full of water for 10 minutes. Removed from sink and cook in microwave for 4 minutes. Remove husk and silk. Brush lightly with Olive Oil, Salt and Pepper and place on preheated grill pan searing on all sides.

Once done, cut corn off of cob.
GRILLED SHRIMP:

Add half of the Honey Ginger Vinaigrette and shrimp to a large Ziploc bag. Fully coat the Shrimp and allow to marinate for 30 minutes in the refrigerator.

Preheat grill pan and spray with nonstick cooking spray. Remove shrimp from marinated to remove excess liquid and add to hot pan. Cook for 1-3 minutes or until pink {depends on size}. Flip and cook an additional 1-2 minutes. Remove from pan.
SALAD:

Add lettuce to a large bowl. Drizzle desired amount of vinaigrette over greens and combined. Top with Grilled Shrimp, Corn, and Cherry Tomatoes.

Serve and Enjoy!
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Homemade Honey Ginger Balsamic Vinegar

Ingredients

  • 1 teaspoon Fresh Ginger (Grated)
  • 1/2 tablespoon Honey
  • 1/4 cup White Balsamic Vinegar

Directions

Combined all ingredients and allow to marinate for up to 24 hours.
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03/12/14

Baked Spaghetti Squash with Meat Sauce

Monday was a bad day. Dane Cook does a skit about crying and that was me yesterday. It got worse after I got off work and went for a bike ride. I was tempted to just go home and crawl in bed but thought some exercise would make me feel better… HA!

 Baked Spaghetti Squash with Meat Sauce (7)

Huck had us go down a new trail that I’m sure is called The Sand Trap. Imagine riding your bike on a frozen lake. That’s about what it was like. I was getting so frustrated and combined with everything that happened earlier in the day, it was bad! At one point, Huck stopped on the trail, near a log, to wait on me. I went to go around the log, my pedal hit the log, and I almost fell… AGAIN! {Last week, I fell into a bush and scratched my legs up and bruised my ankle pretty bad}

 Baked Spaghetti Squash with Meat Sauce (3)

I knew he was about to tell me what I did wrong and at that moment I didn’t want to hear it. I just wanted him to go away! I acted like a total girl, too. I screamed at him to just go away. I didn’t want to hear it! Just leave! I may have scream out loud a few times, too. Luckily, it was just the two of us out in the woods because I made a total ass of myself.

He told me he wanted to make sure I was OK, and he didn’t stop to make me mad. Of course, I felt like a bigger ass after that, but I just wanted to be pissed off alone. He finally took the hint and carried on. Once I made it out of the sand trap from hell, I did laps on the paved portion of the park waiting on him to finish and allow myself time to cool off.

Once I got home, I went straight to the kitchen. I don’t know why, but cooking makes me feel a million times better as long as I don’t burn anything!

 Baked Spaghetti Squash with Meat Sauce (2)

Chopping is therapeutic for me! An hour later, I had this amazing meal and felt like a new woman.

Surprisingly, I never cried. We just didn’t talk about my meltdown on the trails or my bad day at work. And Huck told me like 10 times how great dinner was {he was trying to make me feel better and I love him for it!!}

 Baked Spaghetti Squash with Meat Sauce (4)

It was already dark outside by the time I took dinner out of the oven, so I didn’t plan to photograph our meal. Huck insisted and had everything ready before I could say no. Another way I know he was trying to make me feel better.

The pictures are not that great, but this meal was really worth posting. I was being so hard on myself yesterday, but I did admit, I can cook some yummy food. Cooking is the one thing that is 100% mine.

So the moral of the story, don’t ride your bike on a day when you feel shitty about yourself, I can be a crazy person sometimes, and I have the world’s greatest husband!! He has to be the greatest to deal with my meltdown and try to make me feel better instead of being mean or yelling at me like some husbands would. But that’s why I married him!

Now, I’m off for more kitchen therapy! I’m sure I’ll be spending a lot of time in there between now and Friday!

Baked Spaghetti Squash with Meat Sauce

Ingredients

  • 1 teaspoon Olive Oil
  • 3 cloves Garlic (Chopped)
  • 1/2 Small Onion (Diced)
  • 1 Medium Zucchini (Diced)
  • 1 Medium Bell Pepper (Diced)
  • 1lb Ground Turkey
  • 4oz Mushrooms (Diced)
  • 2 cups Crock Pot Tomato Sauce (See Below)
  • 2 Medium Spaghetti Squash
  • 6oz Fresh Mozzarella (Shredded)
  • 1/2 cup Parmesan (Grated)
  • Basil and Parsley (Chopped {Optional})

Directions

Preheat oven to 350 degrees.

Place Spaghetti Squash on a microwave safe plate and cook in the microwave for 8-12 minutes {depending on size} flipping half way through. The outside will be slightly soft when done. Remove and allow to cool.
Preheat a large skillet over medium heat. Add Oil, Garlic, Crushed Red Pepper, Onion, Zucchini, Pepper, and Turkey. Cook until Turkey is fully cooked.
Once meat is cooked, add Mushrooms and Sauce and reduce heat to low.
Cut Spaghetti Squash in half and remove seeds. Using a fork, scrap the insides of the squash into a large bowl.
Combined spaghetti squash and meat sauce.
Add to a large baking dish and top with Cheese. Bake for 12-15 minutes or until cheese is melted and brown.
Top with fresh herbs and enjoy.
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Crock Pot Tomato Soup with Pizza Beer

Serves 6+
Prep time 15 minutes
This is a thick tomato, pasta sauce, soup. Crusty bread or Beer Bread is a must with with soup.

Ingredients

  • 4 cloves Garlic (Minced)
  • 1/2 Red Onion (Small Diced)
  • 2 Large Carrots (Grated)
  • 28oz cans Tomatoes (Crusted)
  • 4 cups Chicken Stock
  • 1 cup Pizza Beer (or a light lager)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Oregano
  • 1 Large Bay Leaf
  • 1 Parmesan Rind (Optional but I recommend it!)
  • teaspoon Salt and Pepper to Taste
  • Extras (Parmesan, Parsley, Crusty Bread)

Directions

Add all ingredient into a slow cooker. Cover and cook on low for 8 hours or high for 4 hours. Serve with extra Parmesan and crusty bread for dipping.
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