11/20/13

Mamma Mia! Pizza Beer Bread

I love making Beer Bread. I’m not a fan of complicated or labor intensive recipes, and beer bread is the easiest bread recipes I’ve ever made and it only had 5 ingredients.

I first made Beer Bread 3 or 4 years ago. We had a get together at our house in Georgia, and we’d been hanging out by the pool all. I was a little tipsy when I went inside to start dinner. I threw together the ingredients (I honestly don’t remember measuring anything), put it in the oven, and went back to the pool. Some how, I remembered the bread baking in the oven and pulled it out just in time. How many beer recipes can you make after a day drinking all day?

I used Mamma Mia! Pizza Beer for this recipe. Pizza Beer is exactly what is sounds like. It has all the flavors of pizza in beer form. It has Oregano, Basil, Tomatoes, and Garlic. Weird combo for a beer, but it’s OK. It was perfect for my bread though.

If you can’t find Pizza Beer, try a Lager, Pale Ale, Pilsner, Wheat, or IPA for this recipe. I highly recommend enjoying this beer warm out of the oven.

Ginny gave the beer two paws up too. Huck left the leftover bread on the stove and Ginny decided to help himself to my Beer Bread. He almost went to the pound for that one. I was really looking forward to leftovers. Luckily for him, this recipes is super easy.

I have 2 more great recipes to post with Mamma Mia’s Pizza Beer. Hopefully, it will not take me a week to post another recipe.

Beer Bread

Ingredients

  • 3 cups Self Rising Flour
  • 3 tablespoons Sugar
  • 12oz Beer
  • 1/2 teaspoon Salt
  • 2 tablespoons Melted Butter

Directions

Preheat oven to 350 degrees.
Combine all ingredients in a mixer until fully combined. Add dough to a greased loaf pan and bake for 40-45 minutes. Remove from the oven and brush with butter. Continue cooking for 10 additional minutes.
Serve warm.
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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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10/23/13

Tangerine Mimosas

I love Brunch. You get a mix of breakfast, lunch, and it’s the only acceptable time to order a drink at 11AM.

I actually got the idea for beer Mimosas from Das Biergarten. They made their mimosas with orange juice, but I thought I’d change it up with tangerines. These tangerines were so juicy and sweet, I couldn’t pass them up.

Cigar City is a local beer but any Belgian, Wheat, or White Ale would work great.

Mimosas would be a great addition to Sunday Brunch. I also recommend trying one of my other Breakfast recipes:

Pumpkin Beer Cinnamon Rolls

Bluebeery Muffins

These are not beer recipes but still worth posting.

Baked Eggs in a Ham Basket

Baked French Toast Sticks

 

In Other News

I’m blogging at work:

I’m currently on my lunch break. I’ve had my real job for almost 3 months now. It’s time to find a balance. I love blogging, and I’m determined to keep doing it! And do it good.

We went to Oktoberfest:

We went to Oktoberfest in West Palm this weekend. It made us both even more excited for our trip next year!


I’m not sure what my favorite part was, the food or Greg’s dancing skills?!

Halloween:

We have a busy Halloween weekend planned. Zombie Pub Crawl and MoonFest! All on the same weekend. Last night, I practiced my zombie makeup. It’s easy to look dead when you’re as pale as me. I also watched a few YouTube videos on making fake wounds using glue, toilet paper, and makeup. We’re headed to the Goodwill when I get off work for our zombie crawl clothes.

Do you dress up for Halloween?

We’ve dressed up for Halloween every year we’ve been together. I don’t care how old I get; I still enjoy dressing up.

Tangerine Mimosa

Ingredients

  • 1 Part Fresh Squeezed Orange Juice (Chilled)
  • 1 Part Beer of Choice (White Ale, Wheat, or Belgian)
  • Orange, Lime, or Lemon Slices (For Garnish)

Directions

Combined equal parts Tangerine and Beer {12oz of beer with 12 oz of juice}
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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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09/25/13

Pumpkin Beer Cinnamon Rolls

Growing up, I can’t remember eating anything Pumpkin. Not even Pumpkin Pie at Thanksgiving. I usually skip dessert or head straight for the Apple or Pecan Pie. There was never any room to try anything new.

A couple of years ago, I tried a Pumpkin beer and really enjoyed it. From there I’ve tried pie and even pumpkin soup. I’m definitely a fan. I’m not on the Pumpkin Spice Latte bandwagon, though. Actually, I’m not really a fan of Starbucks. I’m still a coffee newbie, and I’m cheap.

These Cinnamon Rolls have everything you love about Pumpkin Lattes but in Cinnamon Roll form.

Dogfish Pumpkin Beer Cinnamon Rolls

I used Dogfish Head Pumkin Ale for this recipe. This is a Brown Ale brewed with Pumpkin, Brown Sugar, and Spices. Dogfish Head releases this beer around September 1st, but their website says it’s usually gone by Thanksgiving.

Dogfish Head Punkin Ale Cinnamon Rolls

I’ve made homemade Cinnamon Rolls a few times. Normally, I prep everything the night before and place them in the refrigerator overnight. The next morning, I just place them in the oven and breakfast is ready.

It’s great if you have guest staying the night and do not want to dirty up your kitchen or spend all morning cooking.

Dogfish Head Pumpkin Ale Cinnamon Rolls 2

In the glaze, I added Beer and Coffee. And don’t worry, there is about 1/2 a beer in this whole recipe. You’re not going to get drunk at breakfast! Cavities… Maybe!

Dogfish Head Pumpkin Ale Cinnamon Rolls

Now, I’m off to pack! We’re going to GA tomorrow when I get off work. We’ll get to my parents around midnight. That way we will have all day Friday-Sunday to spend with family.

I can’t wait! :)

Pumpkin Beer and Cinnamon Rolls

Serves 9-15 Rolls
Website Adapted from Sally's Baking Addiction

Ingredients

  • DOUGH
  • 2 3/4 cups All Purpose Flour
  • 3 tablespoons Sugar
  • 1 teaspoon Salt
  • 1 packet Yeast
  • 3/4 cups Pumpkin Beer
  • 2 1/2 tablespoons Butter (Room Temp)
  • 1 large Egg
  • FILLING
  • 3 tablespoons Butter (Room Temp)
  • 1-2 tablespoon Ground Cinnamon
  • 1/4 cup Sugar
  • 1/2 cup Toasted Nuts
  • PUMPKIN COFFEE GLAZE
  • 1 cup Powdered Sugar
  • 1 tablespoon Pumpkin Beer
  • 1 tablespoon Strong Coffee

Directions

Combined 2 Cups Flour, Sugar, Salt, and Yeast in an electric mixture.

Heat Beer and Butter in the microwave until Butter is Melted and Beer is warm.

Add Beer mixture to Flour. Stir to combine. Add Egg and start adding additional Flour until mixture pulls away from the bowl and forms a ball.

Remove dough from bowl and place on a floured surface. Knead dough 3-4 times and place in a bowl to rest for 10 minutes.
While dough is resting, combined Butter, Cinnamon, and Sugar.

Roll dough to 14x8 inch rectangle {Mine was more of a circle, but it worked out}. Spread Butter mixture onto dough. Sprinkle toasted nuts evenly over dough.

Starting on the long side, roll dough up tightly.
Cut into even sizes. Add to greased round baking dish. Cover with a towel and place in a warm area and allow to rise for 30-60 minutes.
Preheat oven to 375 degrees. Bake for 25-30 minutes {time may vary depending on size of rolls.}
While dough is baking, combined the Powdered Sugar, Pumpkin Beer, and Coffee. When Cinnamon rolls are done, drizzle sugar mixture over the top and serve.
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09/21/13

‘Mean Green’ Beer Battered Green Beans

I’m on a diet!

Beer Battered Green Beans

Can’t you tell?!

I’ve been really good lately. I’m eating smaller portions and making healthier choices.

When I got off from work, Huck and I went to the grocery store to buy food for dinner and my blog post. Today, the Bulldogs are playing the North Texas Mean Green. I wanted to make a recipe using a Texas beer. Unfortunately, I could not find any Texas beer {not even Shiner Bock!}

We were walking around, and I was about to cancel the whole plan, when we walked pass a pack of frozen fried green beans. Mean Green… Green Beans… Got it! Not exactly healthy, but everything in moderation, right?

Beer Battered Green Beans with a Mean Green Ranch dipping sauce. Perfect for my Bulldog theme. Since I couldn’t find a Texas Beer, I decided to stick with a local beer. Monk In The Trunk, by Inlet Brewing, is our local beer. It’s actually brewed in South Carolina, but shipped here for distribution. It’s called Contract Brewing. A brewer gives a brewery their recipe and they brew that beer for them. Inlet Brewery doesn’t have a location in South Florida, but you can purchase their beer at the grocery store and most bars.

Beer Batter Green Beans 2

I made a Ranch Wasabi sauce to dip the Green Beans in. That’s what gave this dish the mean part. I love Wasabi because it only burns for a few seconds, but those few seconds are rough.

IMG_5585

Huck jumped in to get some pics, too.

In other news, the Barley Dolls newsletter went out this week. Something so simple took so much time! I’m hoping next months will be a lot easier.

Our next meet up is Tuesday at TBC. We even made the line up for Hop Week…

1277363_584832721575020_1449377314_o

I was really excited to see our name posted on the Hop Week board. It’s only our second month and we’re already a big deal ;)

Now, I’m off to watch Football and clean. This is my last full day at home for 2 weeks. Tomorrow, we’re going to the Miami vs Atlanta game and next weekend we’ll be in Georgia.

Beer Battered Green Beans with Wasabi Ranch

Serves 4-6

Ingredients

  • Oil
  • 1/2 cup Flour
  • 1/2 cup Panko
  • 1 tablespoon Spicy Blend (I used a mix of Pepper, Garlic Powder, Onion Powder, Pepper Powder, and Salt)
  • 1 cup Beer
  • 1lb Green Beans
  • 1/4 cup Ranch Dressing
  • 2 teaspoons Wasabi (Optional depending on Spice preference)

Directions

Heat oil in a fryer or large skillet to 350-375 degrees. {I used a large skillet and added 1 inch of Oil}
Combined Flour, Panko, Spices, and Beer in a large bowl. Add Green Beans to batter and fully coat each Green Bean with the Beer Batter. Remove from batter and carefully drop into oil. Cook the Green Beans in small batches not to overcrowd the pan.
Cook for 1-2 minutes or until golden brown. Using tongs, flip Beans if needed to brown on both sides. Removed from oil and let drain on paper towels. Sprinkle with salt if desired.
In a small bowl, whisk together Ranch and Wasabi.
ENJOY!
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