01/11/14

Banana Nut Beer Bread

When I woke up this morning, it was sunny outside. Now, as I get ready to make a recipe to photograph for the blog, the clouds start to move in. It happens every weekend. I get the worst lighting. How am I going to better my photography skills with gray skies?

I’m hoping, as the sun moves to the front of the house, the clouds will start to disappear, too. I do have a couple of recipes I made weeks/months ago, that I haven’t shared. I wanted to make them again and take better photos, but I don’t think that’s going to happen. As I turn around to check the weather, I noticed it’s currently pouring outside. Go Figure.

So, I decided today, I’d share this beauty.

Yes, I know everyone is “eating healthy” and trying to lose weight, and I’m sure a Banana Nut Bread recipe probably will not get many Pins on Pinterest right now, but this bread is amazing! And I used Greek Yogurt {I literally use it for everything now!} instead of all butter.

Plus Nuts and Bananas are good for you and a piece of warm Banana Bread is just good for the soul. I wasted no time cutting a slice of this bread and probably burned a few taste buds. You can’t beat fresh bread right out of the oven. Leftover bread is great toasted to crisp up the sides and warm the middle. Now, I need to remake this… Today!

The best part about this bread, is the Cinnamon Sugar swirl. It adds a little something extra to a normal banana bread.

Speaking of extras, I used Lazy Magnolia’s Southern Pecan Brown Ale in this recipe.

If you’re keeping count, that’s 5 recipes using their beer. I’m kind of obsessed.

If you can’t find Southern Pecan, you could use any brown ale that is low in bitterness or your favorite Stout or Porter. I’d stick to a drier beer, though. A really sweet Milk Stout may off balance the recipe.

Just another side note, Banana Bread always reminds me of my mommy! She makes it all the time. As I think about it, I can actually smell the bread cooking, and hear the smoke alarm going off! :) Love you Mommy!!

Banana Nut Beer Bread

Serves 2 Loaf Pans
Website Adapted From Betty Crocker Banana Bread Recipe

Ingredients

  • 1 1/4 cup Sugar
  • 1/4 cup Butter
  • 1/4 cup Plain Greek Yogurt
  • 2 large Eggs
  • 2 large Bananas (Ripe and Mashed)
  • 1/2 cup Brown Ale Beer (or Milk)
  • 1 teaspoon Vanilla
  • 2 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Pecans (Chopped)
  • 1/3 cup Brown Sugar
  • 1 teaspoon Ground Cinnamon

Directions

Preheat oven to 350 degrees.

Combined Sugar, Butter, Eggs, Banana, Beer, and Vanilla in a large bowl.

Mix Flour, Baking Soda, and Salt in a bowl.

Add 1/2 of the dry ingredients into wet ingredients and combined. Then, add the rest of the dry ingredients and combine.

Lastly, stir in the nuts. {Do not over mix batter.}

In a separate bowl, combined the Brown Sugar and Cinnamon.

Spray loaf pans with cooking spray and 1/2 of the batter. Evenly spread the Brown Sugar mixture on the batter and top with the other half of the batter. Insert a knife into the batter and move in a circular motion to swirl Cinnamon Sugar mixture through beer.

Bake until cooked through and toothpick, inserted into center, comes out clean when inserted into center.
Bake for 50-60 minutes or until a toothpick is inserted into the center and comes out clean.
Serve warm.
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01/7/14

Brussels Sprouts Gratin and Sailfish Brewery

Honestly, I can’t remember eating Brussels Sprouts growing up. The first time, I remember trying them, was a few years ago. I’ve been a lover every since, but the only way I ever make them is roasted or sautéed in a pan with Crumbed Bacon, Garlic, and Crushed Red Pepper.

A few weeks ago, Huck wanted Potatoes Gratin. I decided to change it up some. While searching through the freezer, I found a bag of Brussels Sprouts, and came up with a plan.

Brussels Sprouts Gratin with Beer, Bacon, and Cheese. Yummy!! I actually made this for Christmas dinner and everyone loved it. We’ll, I think everyone loved it. There wasn’t any left, and I got lots of compliments.

For this recipe, I used Cigar City’s Hotter Than Helles Lager. It’s not actually hot but a nice refreshing lager. Munich Helles Lagers are a style of beer. Helles is actually German for Bright. It’s a bright yellow, light refreshing beer. I ordered this beer a few weeks ago on a trip to Fort Peirce.

Fort Pierce and Sailfish Brewery

A few weeks ago, Huck and I were sitting around bored. We both wanted out of the house but couldn’t decided what to do. We finally decided to venture north to Sailfish Brewery. We’ve talked about going for a while and figured it was the perfect excuse to get out of the house. It’s a new Brewery in Fort Pierce, about and hour north of our house. Once we arrived, he had an early dinner at the Original Tiki Bar.

It was an open bar style restaurant right on the water.

I thought I took pictures of our food, but can’t find them. I ordered a Beer Battered Fish sandwich, that was amazing, and Huck ordered Chicken nachos that he really enjoyed as well. We were really surprised with how good the food was. Bars can be hit or miss when it comes to food.

After dinner, we stopped at P.P. Cobb General Store. Karl told Huck about their impressive craft beer selection. The owner told us he had over 500 different beers.

You can build your own six pack from any beers in the store, even if they’re in a case. Huck started pulling beers out of 6 pack boxes, and I told him you can’t just start pulling any beer out you want. He quickly informed me he could. He’d talked to the owner while I was gawking at the beer.

They also have craft or specialty sodas. They reminded me of the old fashion Coca Cola bottles. Everyone, in town we talked to, raved about the food there, too. They served lunch everyday. I’d like to plan a trip back just for lunch. The city of Fort Pierce is spending a bunch of money to revamp the Downtown area. It was a neat area with cute shops. I wish we had more time to wonder around. It was getting dark by the time we left P.P. Cobb.

Once we bought our beer and random general store stuff, we headed to Sailfish. Sailfish is location in a historical building in downtown Fort Pierce. Another fun fact, one of the girls in the Barley Doll’s, husband, is part owner of the brewery. I spoke with the head brewer a few months ago about possibly doing a brew class with a couple of BD’s and Sailfish. Which reminds me, I should work on that for an upcoming BD event.

They’re currently expanding the brewery, and were installing new equipment when we were there. The building to the right will be their new brew house. They had a nice outdoor patio, too.

I can’t remember exactly what beers we tried. I ordered a light beer, a wheat maybe. It was a good beer for what it was. I’ve noticed I don’t like wheat beers that much anymore. I like hops! Huck ordered a Brown that was really good.

We got a growler of the brown to go, so I could enjoy one when we got home.

It was a fun day. We explored a new area close to home and added another brewery to our list. If you’re ever near the Treasure Coast, I recommend a trip to Fort Pierce and Sailfish.

Brussels Sprouts Gratin

Serves 4
This recipe is great for a cold day. I recommend using a Lager or American Wheat Beer. Strong flavors or bitter beers can over powered the dish. Serve with Roasted Poultry or Beef for a complete meal.

Ingredients

  • 1/3 cup Milk
  • 1/3 cup Beer (Lager, Pale Ale, Wheat)
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • Pepper to Taste
  • 1/2 cup Shredded Cheese (I used Vermont Sharp by Cabot)
  • 3-4 pieces Bacon (Cooked and Crumbed)
  • 1lb Brussels Sprouts (Thawed and Drained)
  • 1/2 cup Panko Bread Crumbs (Regular Bread Crumbs will work too)
  • 1/4 cup Parmesan Cheese (Fresh Grated is best)
  • 2 tablespoons Melted Butter
  • Cooking Spray

Directions

Preheat oven to 400 degrees.
Combined the Milk, Beer, Garlic Powder, Onion Powder, and Pepper in a large bowl. Once fully combined add the Brussels Sprouts, Cheese, and Bacon.
In another bowl combined Bread Crumbs, Parmesan Cheese, and Melted Butter.
Spray a baking dish with Cooking Spray and add the Brussels Sprout mixture. Evenly cover the top with the Bread Crumbs and Cheese mixture.
Place baking dish in the preheated oven and cook for 25-30 minutes or until Brussels Sprouts are desired tenderness and top is golden brown.
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01/2/14

New Year’s Eve

Can you believe it’s 2014? I still can’t believe Christmas is over. We still have our tree up. I’m assuming, since New Years was during the week, most people will wait until the weekend to take theirs down. Any excuse to enjoy it a little long. I’m kind of excited to have the house back in order, but always hate see our tree go!

NYE

We brought in the new year at our buddy Greg and Sam’s house in Delray.

Our host

Yes! Sam is wearing a bow tie with a polo!

My New Year’s Eve was definitely all about the food. Every time I walked into the kitchen, Sam was pulling more food out of the oven. We all agreed, he should start catering parties.

We had dips, egg rolls, mini pig in the blankets, stone crab (Greg said stone crab was a traditional NYE food for him. I told Huck we’re making it a new tradition too. Any excuse to eat crab!)

I brought Shrimp Ceviche and a Beer Cheese Ball without the Beer. Both were super easy and received great reviews. I plan to have both on the blog soon. And I’ll try to remember the beer this time.

After eating too much, we sampled some beers.

Heady Topper

The first beer Huck and Greg brewed together.

Bell’s Batch 10,000 Ale

After the beer, food, and football, we played Jenga. Every time we go somewhere people request Jenga. (If you’d like to make our own life size Jenga, check out my how to post <— Click Here). It’s really popular and fun to play and watch. While people play, there is always a group standing around watching.

Regular Jenga didn’t last long before the guys decided to start making the game interesting.

I guess the rules were you couldn’t touch the blocks with just your hands. It made for a very interesting game!

Huck won for most creative with the shop vac.

 

We ended the night around 3AM on the couch watching True Blood. I managed to make it until 4AM. I woke up early to start my New Year’s Day food.

I used my new triple crock pot to cook Black Eyed Peas, Collard Greens, and Pork. I have it every year!

 

Everything was great, and I love my crock pot.

I enjoyed my leftover for lunch at work yesterday, too.

And I have a bunch left. I see some Black Eyed Pea and Collard Green Soup in our future!

I also wanted to share my Christmas present from my sister.

This cup makes me happy. I’ll be working and look over and see all the people I love! It’s awesome!

How was your New Years? Did you make until midnight?
01/1/14

Christmas Vacation 2013

It’s been so long since I’ve blogged, I almost forgot how this works… Almost!

We arrived home Sunday from our 8 days in Georgia. It was 8 days of go here, go there, do this, do that. By day 8 (well maybe day 6), I was ready to come home and rest.

We did so much in those 8 days, and I thought I would share our trip and Christmas in picture form.

I got my Waffle House fix. Twice.

We had Sushi at Ru Sans is Athens with friends.

The Nabeyaki UDON soup was worth the drive!

I drink more wine than beer.

We spent lots of time with our families.

We played the coolest game ever, Apples to Apples. It’s our new favorite!! Thanks Lisa.

We took my Papa Mathis to a Korean restaurant, Dan Moo Ji, in Duluth.

We’re starting a new tradition. Last year, we went to an African restaurant.

I looked at old pictures.

That’s me, my parents, and my Papa Brooks.

We played with the twins.

Huck got his first Manicure.

He looks really excited about it as you can tell!

We celebrated Mackenzie’s 3rd Birthday.

 

It was a great trip, but I must admit, I was ready to go home. We spent so much time in the car, traveling, and visiting, it’s nice to just rest. I think It was easy leaving, but I’ll be back in February. 

I promise I’ll be back soon with more post. I have so many recipes and activates to share with you guys!

Merry Christmas! And Happy New Year! 

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