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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12/16/13

Gingerbread Waffles with Cinnamon Butter

Did you know Christmas is 9 days away? 9!! It’s crazy to think this year is almost over. With Christmas right around the corner, I’ve been feeling very festive lately. We’ve rode our bikes around looking at Christmas lights, I’ve done some Christmas shopping, and we went to a Christmas themed birthday party. This really is my favorite time of year! The best part will be going home in a few days to see my family. I can’t wait!

In my family, my sister and I were are always up early on Christmas morning. Even when we both moved out, we’d still head over to my parents house early in the morning to open presents and spend time together before everyone went their separate ways.

A good breakfast usually follows the presents at our house. My Gingerbread waffles will be a great addition this year. Served with a side of yummy bacon and we’ll have a meal. It is the holiday after all. Calories don’t count on Christmas… Right?

For this recipe, I used the new waffle iron I bought Huck, as a joke gift, for his birthday. They’re light and fluffy with lots of flavor, and they freeze well. I made a full batch of these and put the leftover in the freeze. In the morning, when I want more, I’ll just pop them in the toaster like the store bought waffles. These are way better, though.

I used Bison Brewing Co. Gingerbread Ale in this recipe. It’s a holiday Porter brewed with Cinnamon, Nutmeg, and Ginger. If you can’t find a Gingerbread beer, look for a Stout or Porter with cinnamon or nutmeg. I’ve only seen two Gingerbread beers here in South Florida, and I cant remember the other ones name. If we can get Bison here, I’m sure you guys can find it easily.

You can also use Whole Wheat or half and half Flours for a healthier waffle. My baking supplies are low right now, so I just used regular AP Flour. King Arthur’s Flour is the best by the way.

The batter for this recipe isn’t very sweet, either. Once you add {Real} Maple Syrup and the Cinnamon Butter, they’re perfect. If the waffles themselves were sweeter, I think once the syrup was added, it would be to much. So, keep that in mind if you do not like syrup and want a sweeter waffle batter.

Christmas Card Photo

Yesterday, Huck and I went to the beach to take our Christmas Card Photo. We like rubbing in the fact it’s warm here and cold every where else! The best part is we’re wearing short and flip flops in the middle of December! LOVE IT!

I’ll be back soon to share our adventure to Fort Pierce and Sailfish Brewing Company.

What is your favorite Christmas morning meal?

 

Gingerbread Waffles with Cinnamon and Maple Butter

Serves 16

Ingredients

  • WAFFLE BATTER
  • 1 1/2 cup All Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Ginger
  • 2 large Eggs (Separate the whites and yolks)
  • 1 cup Beer (Stout or Porter {I used Bison Brewing Co. Gingerbread Beer})
  • 1/4 cup Melted Butter
  • 2 tablespoons Sugar
  • CINNAMON BUTTER
  • 1/4 cup Soften Butter
  • 1 teaspoon Cinnamon
  • 1-2 tablespoon Real Maple Syrup

Directions

Combined Flour, Baking Powder, and Salt together.
Add Egg Whites to a mixer with a wire whisk. Beat until they form stiff peaks about 1-3 minutes. {When you dip the whisk into the whites, they should stick to the whisk and form a peak.}
While the Egg are mixing, combined Beer, Melted Butter, and Sugar. Add wet ingredients to dry and stir.
Add the Egg Whites to the bowl. Carefully stir the White into the mix.
Prep heat Waffle Iron. Once preheat, add waffle batter. {I have a small/cheap waffle maker and it's 1/8 cup of batter per waffle. All waffle irons are different.}
For my waffle iron, it took 3-4 minutes. I like mine a little crunchy.
Combined Butter, Cinnamon, and Maple Syrup. Serve over warm Waffles.

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12/8/13

Crock Pot Tomato Soup with Pizza Beer

Is it cold where you live? If so, I hate to say this, but I’m a little envious. It’s still in the 80’s here. It’s just really hard to get in the holiday spirit when you’re shopping for your Christmas tree in a sundress and flip flops, right? We’re going to Georgia in 2 weeks, though. I’m sure it will be super cold, and I’ll be running home to the warm temps.

There are not many things I miss about cold weather. Layers, heavy jackets, waiting for your car to warm up, freezing after getting out of the shower, frosted windshields, etc. I do miss reading by the fireplace, enjoying a hot bowl of soup on a cold day, drinking hot chocolate while looking at lights, and the possibility of a snow day. The fact that it’s still hot as hell outside doesn’t keep me from enjoying a bowl of warm soup, though. I made this recipe a few weeks ago. It was actually a little chilly that day. By chilly, I’m talking mid 70’s. I’m a sissy when it comes to the cold!

Mamma Mia! Pizza Beer was the star of this yummy Crockpot Tomato Soup. You may remember my recipe for Beer Bread a few weeks ago using this same beer. It really tastes just like Pizza. You can go to their website to see if this beer is available in your area. I’m sure if we get it in South Florida, everyone else should find it fairly easy.

This recipe makes enough soup for an army! I used some of the leftovers for stuffed shells {recipe to come soon} and had a quart leftover in the freezer.

I recommend serving this soup with my Beer Bread hot out of the oven.

In Other News

I’ve been a little MIA lately. This weeks been a little crazy.

Wednesday, we went to TBC for their Movember contest.

I had the pleasure of looking at this every day last month… Thanks TBC! Luckily, it was gone shortly after we arrived home. I love Huck’s beard… not a fan of the handlebar look!

Karl and Holly joined us at TBC for the event. Like Karl’s new haircut? Huck didn’t win this year, but did come in 2nd, and passed the crown on to the winner.

Thursday, I had the Barley Doll’s meet-up.

We started at Das Biergarten in Abacoa. Das has a good craft beer menu and the turn out was really good. We had a few newbies but most everyone was repeats. As people started leaving, some of the ladies decided to headed to Jumby Bay for wine. The Barley Dolls do not discriminate against alcohol. We do drink responsibly, though!

Friday was my company Christmas party.

We met at the owner of my companies house for drinks and our secret Santa exchange before heading to Morton’s Steakhouse in West Palm.

Doesn’t Huck look fancy with his sweater vest and red wine?

And Saturday, I worked on Christmas Crafts and watched Football.

For the ornament frame, I bought an 8×10 frame and ornaments from the Dollar Store and hot glued them together. Now, I just need a picture of us.

My other project was a tree skirt for our Christmas tree. Last year, I found directions for a DIY ruffle Tree Skirt on Pinterest {Are you following me on Pinterest?? You should!}. I had a box of leftover fabric from our wedding reception and thought this would be a perfect way to reuse the fabric and have a tree skirt with more meaning. It took me about 4 hours total from cutting the fabric into 2” pieces to hot gluing everything together. The other lady used an old tree skirt, but I just used my old skirt as a template and made one with plain white muslin fabric. I didn’t want to waste my original skirt if my project didn’t work out. I wish it was just a little bigger. I may go in and add one more layer to the end… Maybe. Hot gluing burlap SUCKS!

It doesn’t really match the tree, but it’s special and I like it! I still have a bunch of fabric left and plan to make matching stockings for us and the yahoos. That may tie everything together a little more.

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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11/13/13

Vanilla Porter Chocolate Chip Cookie Cupcakes

The Holy Trinity.

In culinary school, we talked about the Holy Trinity a bunch. Sounds like an odd topic for culinary school, but we were not talking about religion. The Holy Trinity is pretty much the base for every good Cajun recipe. The combination of Onions, Peppers, and Celery. It’s used for everything.

Many cuisines have their form of the Holy Trinity. The French call it Mirepoix: a mixture of 50% Onions, 25% Carrots, and 25% Celery. Leave it to the French cuisine to make everything complicated.

Well, I’m starting my own “Holy Trinity”. Cupcakes, Cookies, and Beer! Oh yea! I’m calling it the Ultimate Holy Trinity!

Nothing bad can come from this combination. Well, maybe an increase waist line, but everything in moderation, right? You only live once? Whatever helps you sleep at night?

A few weeks ago, I wanted Cookies, but I also wanted Cupcakes. What’s a girl to do? Porter Chocolate Chip Cookie Cupcakes, that’s what she did!

I cheated by using store bought, mini, cookies, but oh well. They were amazing, and I had no idea how to make a cookie small enough to fit on a mini cupcake. I’ll add it to my list of things to do.

Do you know how many mini cupcakes a box of cake mix makes? 75! I know because that’s how many cupcakes I had sitting around my house. I brought a bunch to work. I took some to the Barley Dolls meet-up. I gave them to neighbors. I even ate 5 while waiting for water to boil. Not my finest moment!

Mini cupcakes are deceiving. “Oh they’re small. I’ll only have one. But wait, that was only one bite. Now, I want another one…. I’ll have one more.” This continues until your laying on the couch, in a chocolate coma, hating yourself for eating a whole cake… “But they were mini, dammit!”

My advice, proceed with caution. Don’t make this recipe when you’re home alone, depressed, lonely, or in any mood that would encourage the consummation of large amounts of sweets. I do not want anyone mad at me because they ate a whole cake.

The girls in my Barley Dolls group loved these. Girls loving something made of chocolate? Who would have thought?

Huck also requested these for his birthday in 2 weeks. He wants full size cupcakes, so a full size cookie fits on top. Hey, it’s his birthday. Who am I to complain?

I used Breckenridge Brewery’s Vanilla Porter for this recipe. The beer has a very strong Vanilla favor. Maybe too much vanilla, for my liking, but perfect for desserts. I recently used this beer for Vanilla Porter Chocolate Dipped Waffle Cones, and I have a few more ideas. I’m going Vanilla Porter crazy! I cheated with this recipe and used a box cake mix. I used the Vanilla Porter instead of Water in my recipe. If you’re worried the beer flavor will be to strong, you can use a mixture of half beer and half water.

What is your Holy Trinity?

Vanilla Porter Chocolate Chip Cookie Cupcakes

Ingredients

  • 1 box Chocolate Cake Mix
  • Stout or Porter
  • 1/2 cup Mini Chocolate Chips
  • 1 jar Cream Cheese Icing
  • 1/8 cup Stout or Porter Beer
  • Mini Cookies (I used Mini Chips Ahoy)
  • 1/8 cup Chocolate Chips (Chopped)

Directions

Preheat oven to 350 degrees.
Follow directions on back of cake mix box for combining ingredients. Substitute the Water for Beer. (All Boxed Cake mixes are different. The box mix I used, called for Eggs, Oil, and Water. The Vanilla Beer I used did not have a strong beer flavor. If you're worried the beer will be to strong, try using 1/2 water 1/2 beer.)
Add Chocolate Chips and fully combined.
Fill cupcake liners with batter 3/4 of the way full.
Bake for 10 minutes (for mini cupcakes) or until toothpick comes out clean when inserted to the center.
Allow cupcakes to completely cool.
Combined Beer and Icing. Add to pipping bag and cover each cupcake as desired.
Sprinkle each cupcake with chocolate and add mini cookie. Crush extra cookies and sprinkle over the top if desired.
ENJOY!
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10/27/13

Beer Cheese Sauce with Horseradish and Bacon

The title of this recipe makes my mouth water! I mean cheese is great on its own but with beer?!? I’m in heaven!

I’m a huge fan of Cabot Cheese. I stock up on their blocked cheddar whenever it’s on sale. I’ve even converted Huck to a give up his beloved Velveeta for Cabot… Just kidding, but he loves it, too. {If you’re bored, click on the link to read about Huck’s love for all things fake yellow “cheese”}

I’m not sure I can call this a recipe. Mixing a few ingredients together seem very “Semi-Homemade” but you know what, this is great and it’s so much easier than making cheese sauce.

This sauce is amazing. The crappy packaged fries I served it over were not! I almost didn’t take photos of this recipe, but the sauce was so good, and really, this recipes isn’t for fries. I made Turkey Burgers for lunch Saturday, and Huck asked for Crinkle Cut fries. I seen something that said crispers, so I thought it meant crispier fries? In my defense, the picture on the package looks like crinkle cut fries. These were more like battered mashed potatoes, though. It was weird… I still dipped them in these cheese sauce and slathered it all over my burger.

I originally made this recipe with an IPA but it was way to bitter. I found a lager in our refrigerator that tasted much better. Sometimes I forget, just because I love IPA’s doesn’t mean that work on everything.

I’d also like to take a moment to say goodbye to the mini glass pitcher. It was so cute and perfect for pictures. That makes 3 mini glass props I’ve broke in the last few weeks. Me+Mini Glass Stuff= Disaster!

I’ll be back later this week with pictures from our Zombie Pub Crawl.

Beer Cheese Sauce with Horseradish and Bacon

Ingredients

  • 1/2 Container Cabot Spreadable Cheese (Flavor of your choice)
  • 2-3 tablespoons Beer (Lager)
  • 3 Strips Turkey Bacon (Cooked and Chopped)

Directions

Combined Cheese and Beer into a bowl. Stir until fully combined. Add Bacon Pieces, stir, and Enjoy
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10/5/13

Beer Boiled Peanuts

For the most part, the food I make is good. It isn’t to often I make something that goes in the trash without us eating it. Well, I’m officially announcing this today, I can not make Brittle! I almost caught the kitchen on fire, burned myself, and burnt the brittle. It’s frustrating. Note to everyone out there, never add a liquid to hot sugar! I know this but woke up stupid this morning that thought it was a good idea.

Beer Boiled Peanuts

I consider myself a good cook and it bothers me when I mess something up. I have a few things I’m not good at. Stir Fry is at the top of that list. It never comes out good. Ask Huck! It’s always bland or too salty. I suck at cooking Pork Chops, too! 99.9% of the time, they are dry. Huck loves them, and I hate cooking them.

As I’m writing this, I have a pot of peanuts boiling on the stove. I really hope these turn out good. Salt, Water, Beer, Peanuts… If I screw this up, I’m closing the blog and ever cooking again!

Beer and Cajun Boiled Peanuts (5)good

Boiled Peanuts are my last hope for my College Football themed recipe. Today, UGA is playing Tennessee. My plan was to make Pumpkin Seed Beer Brittle. Easy enough, right? NOT!

I originally wanted to make boiled peanuts. It was the only thing that comes to mind when thinking about Tennessee and Fall. Every year my parents would take us to the mountains and we’d always get boiled peanuts. It’s a tradition. Huck and I have done it too. I’ve never made them at home. I’m not sure why? They’re so easy and they make a perfect snack while watching football.

BTW! The peanuts came out great! You wouldn’t be reading this if they didn’t. I had to slap Huck’s hand away a few times while taking pictures “Give me some!”

Beer and Cajun Boiled Peanuts (2)

Hanging out at home, watching SEC Football, and eating Boiled Peanuts… Maybe I am from the South after all!

Beer Boiled Peanuts

Ingredients

  • 1lb Raw or Green Peanuts
  • 1/4-1/3 cup Salt
  • 2 tablespoons Cajun Seasoning
  • 1/2 cup IPA Beer
  • Water

Directions

Rinse Peanuts until water runs clear. Soak Peanuts in water for 30 minutes. Rinse again.
Add Peanuts, Salt, Cajun Spice, and Beer to large pot or slow cooker. Add water to cover.
Stove: Boil for 3-6 hours or until desired tenderness (I like mine a little mussy so I cooked them for 6 hours)
Slow Cooker: Cook on high for 12-16 hours (I found this time online.)

"Green" Peanuts will cook faster than Raw. The peanuts are done with they are no longer crunchy. I like mine very soft)
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09/27/13

Shrimp and Sausage Dirty Rice

We made it to Georgia! What what!

That ride seems to get longer and longer each time. I’m sure it also has to do with the fact that once you fly, driving SUCKS!

2013-09-26 21.12.08

We made it to my parents at midnight last night. I got up with my mommy is morning and spent some time with her before she left for work. She gets up at 5:15 ever morning but doesn’t leave until 7AM. I wake up at the last possible minute to get ready and get out the door. No “waking up” for me. It was worth getting up early to spend sometime with her.

This morning Huck is trying to get a few work things finished before our three days of see as many people as we can, starts.

I did manage to do this weeks recipe for my Bulldogs menu. I wasn’t able to find a beer from Louisiana, of course, but decided Sweetwater IPA would work great since we’re in Georgia this weekend.

Dirty Rice with Shrimp and Sausage with beer

This recipe was super simple yet really good. I’m not sure how UGA will do against LSU. I’m not getting my hopes up, but this meal is bound to bring a smile to your face. No matter what the score is!

Sausage and Shrimp Dirty Rice with IPA

I didn’t do a post for UGA’s first game against Clemson, and they loss. Maybe these will help us bet LSU :)

Shrimp and Sausage Dirty Rice with beer

I wanted to go to Athens for the game, but there just isn’t enough time. We may get to squeeze in a trip to Sweetwater Brewery tomorrow, though.

Other Recipes:

Shrimp and Sausage Dirty Rice

Serves 4
This recipe is spicy. I used Huck's homemade, salt free, spice blend for this recipe. Add spices based off your heat preference. The Cajun Seasonings at the grocery store will work fine for this recipe. Look for a Salt Free version and add salt as needed.

Ingredients

  • 1 1/2 cup Rice
  • 1 cup Chicken Stock
  • 2 cups Water
  • 2 tablespoons Cajun Seasoning (I used a homemade version.)
  • 1-2 teaspoon Oil
  • 1/2 large Red Onion (Diced)
  • 1 large Bell Pepper (Diced)
  • 3 cloves Garlic (Chopped)
  • 2 tablespoons Cajun Seasoning
  • 1/2-3/4lb Shrimp (Shelled)
  • 1 large Link of Sausage (Sliced)
  • 1/2 cup Beer

Directions

Combined Rice, Chicken Stock, Water, and Seasoning in a pot with a lid. Bring to a bowl, reduce heat to low, and cover for 20-25 minutes or until rice is tender. Fluff with a fork.
Heat a large skillet over medium high heat. Add Onions and Peppers and cook for 3-4 minutes before adding the Garlic. Coat Shrimp and Sausage with Cajun Seasoning.
Move Veggies to edge of skillet and add Shrimp and Sausage. Flip to cook both sides evenly. Once Shrimp is cooked, add Beer and stir to fully combine and remove any brown bites on the bottom of the pan.
Add Cooked Rice to the mixture or serve shrimp mixture over the rice.
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