appetizer

Bourbon Stout French Onion Soup

January 24, 2017 by rachelle 19 Comments

Bourbon Stout French Onion Soup is made Bourbon Barrel Aged Russian Imperial Stout. It’s rich and smooth with french baguette croutons and topped with melted gruyere cheese.

It’s coming to the end of National Soup Month, so why wouldn’t you want to get a little out of control?

I get it that everyone is trying to make a fresh start, eat healthy, and exercise, but let’s just take a break. It won’t kill you to indulge in some Bourbon Barrel Aged Russian Imperial Stout caramelized onions, deglazed and simmered with more of the same stout beer and a bit of beef consomme for extra richness. It would be a shame not to drop in some baguettes then smother the top with gruyere cheese and broil in the oven until it’s golden, gooey, and bubbly. Then grab a beer, curl up by the fireplace, and faceplant into some warm, cheesy soup.

Go ahead. You know you deserve it. You can have a salad tomorrow.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

2 tablespoons butter
3 onions halved, peeled, and thinly sliced
1/4 cup Russian Imperial Stout or other stout beer
1 10.5 ounce can beef consomme
4 cups beef stock
4 slices baguette
1/2 pound gruyere or swiss cheese shredded

Instructions

Melt butter over medium high heat
Add onions, toss to coat, cover and steam for 4 - 5 minutes
Uncover onions and add beer, reduce heat to medium-low and cook about another 20 minutes or until softened, stirring occasionally
Add consomme and beef stock, stir to combine
Bring to boil, reduce to simmer and cook another 20 minutes
Transfer soup to 2 large oven-safe serving bowls, top each with 2 slices of bread then with as much cheese as desired
Broil for 4 - 5 minutes or until cheese is melted and bubbly
Serve immediately

NOTES:

I used Monstro Russian Imperial Stout from NoDa Brewing Company here in Charlotte
This recipe will make 2 large entree servings or 4 small side dish servings
Use as much or as little cheese as you want
Be careful when serving because these are finished in the oven and the bowls will be hot

Beer Cheddar Broccoli Soup

November 8, 2016 by rachelle 23 Comments

Beer Cheddar Broccoli Soup is my way of making a delicious classic soup with craft beer to welcome fall, cooler temperatures, and comfort food!

I brewed ten gallons of beer this weekend.

It’s about dang time. As I said in this post recently, I started this ridiculous website because of my love of home brewing, craft beer, and food. I’m adding a rediscovery of my love for photography to that list – although it’s still a love – hate relationship there.

We had a lot of family responsibilities and home/landscaping improvements that took priority over the last year and we weren’t able to brew as much as we normally do – with the exception of my one mystery ingredient (grapefruit) contest that I entered and didn’t win – boo! It was called Groovy Red Ruby and was an American Wheat Ale with roasted red ruby grapefruit. Trust me when I tell you it was a winner in my book!

I think we may have a bit left on tap if you want to stop by!

We can also whip up some Beer Cheddar Broccoli Soup, put it in bread bowls, and sit on the patio enjoying some home brew with the hope that these ridiculous election shenanigans will be a distant past in the morning.

5 from 1 vote

Beer Cheddar Broccoli Soup

Servings 4 Servings

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 onion diced
3 cloves garlic minced
16 ounces beer - see notes
12 ounces fresh broccoli florets
2 cups chicken stock
2 cups milk
1/4 cup flour
1/2 - 3/4 cups carrots shredded - see notes
2 cups extra sharp cheddar shredded

Instructions

In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
Add garlic and cook another 2 minutes or until fragrant and softened
Turn off heat and add beer
Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
Add broccoli and chicken stock
Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
Add carrots
Whisk together milk and flour in a measuring cup - no lumps!
Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
Keep stirring until thickened
Add cheese one handful at a time, stirring to melt cheese until adding the next
Transfer 1/3 to 1/2 soup to a food processor or blender and process until chunky smooth and add back into the soup pot - see notes
Reheat until hot enough to serve
Serve in hollowed out bread bowls

NOTES:

Beer notes: I like a floral beer in this recipe, so a Belgian or a mild pale ale works here. I do not recommend a hoppy IPA because when you reduce that it’s going to taste bitter. You will regret it.
If you buy grated carrots at the grocery, they will take a bit longer to cook than if you grate them yourself. The grocery ones are just a bit thicker – in my opinion. Use the amount that blows your dress up.
Same here with the amount. If you like big chunks of broccoli, then go for it. If you like it smoother, then blend less. It’s up to you. This is a judgement free zone.

Smoked Gouda Beer Cheese Recipe

September 15, 2016 by rachelle 11 Comments

Smoked Gouda Beer Cheese is a delicious creamy appetizer that’s perfect appetizer dip for entertaining or watching the big game. Serve it with some homemade beer pretzels, vegetable sticks, bread or pour it over some pasta for a winning mac ‘n cheese!

I made you some cheesy beer, y’all! Or maybe I made you some beer-y cheese?

Either way, I thought we’d take a little break from apples and talk about some Smoked Gouda Beer Cheese. After all, it’s not just apple season. It’s football season too and the real Oktoberfest in Munich kicks off this weekend. All these occasions demand a celebration with some beer cheese.

This stuff is so good, y’all! You can serve it as a warm dip for vegetables or bread the next time you have your peeps over to watch the game. It also makes a totally awesome sauce. Now that I think about it, this would make an amazing mac ‘n beer cheese! With bacon! OMG! I need to get on that STAT!

Sorry – I got a bit distracted by how dreamy this smoked gouda beer cheese is. I’m keeping things short today and peacing out. But before I go – I joke you not. You need this in your life!

Smoked Gouda Beer Cheese Recipe

Ingredients

2 tablespoons butter
3 tablespoons flour
3/4 cup beer
1/2 cup milk
1/2 tablespoon dried mustard
dash of Worchestershire sauce
dash of hot sauce - I used Texas Pete
16 ounces smoked gouda shredded

Instructions

Melt butter in a sauce pan over medium low heat
Add flour and whisk constantly for about 2 minutes
Slowly add beer and milk and bring to a simmer
Whisk 3 - 5 minutes until thick
Stir in mustard, Worcestershire, and hot sauce
Whisk in cheese one handful at a time until all is melted and incorporated
Serve immediately and keep warm

Adapted from Williams-Sonoma

NOTES

I made this smoked gouda beer cheese twice. I used Lonerider Brewing Company Sweet Josie Brown and Brooklyn Brewing Summer Ale and both were amazing!
I don’t recommend using an IPA or other hoppy beer for this recipe
If you’re not a fan of smoked gouda cheese, feel free to substitute one that you like, but you’ll want to balance the type of beer you use

Cheesy Pull Apart Garlic Bread Recipe

August 31, 2016 by rachelle 17 Comments

Cheesy Pull Apart Garlic Bread Recipe with 64 Football Tailgating Recipes

Are you ready for some football?!?!?!!?!

Football season is right around the corner y’all and I can’t tell you how excited I am! And what comes with football? Tailgating, of course! To celebrate football season and all things tailgating, I’ve teamed up with a group of bloggers from all over the country that are huge football fans. We are bringing you 64 tailgating recipes that will keep you in tailgating celebrations all season long while you cheer on your favorite teams.

My contribution is a classic must have for any football tailgating party – the cheesy pull apart garlic bread. This is a fun and delicious appetizer guaranteed to win with any crowd.

Be sure to scroll down past the recipe to see all the fantastic fun football tailgating recipes from around the country. Be sure to click on the links and join the party!

Cheesy Pull Apart Garlic Bread Recipe

Ingredients

1 large round or oblong loaf of crusty bread
1 stick butter
3 tablespoons minced garlic
4 -5 cups shredded cheese - I used a combination of fontina smoked gouda, Swiss, and white sharp cheddar
2 -3 tablespoons chives green onions, or parsley, chopped, optional

Instructions

Preheat oven to 350
Melt butter with garlic over low heat for a 2 -3 minutes
Without cutting all the way through the bottom, slice bread long-wise and cross-wise making 1/2 inch squares across the top of the bread
Pour melted butter and garlic over bread, making sure that it goes all down in between the cut squares as well as over the top
Stuff shredded cheese down into the sides of all the cut squares - you may have to really jam it in there, but it's totally worth the effort - the more the better!
Transfer to a baking sheet lined with parchment paper and bake for 15 - 20 minutes or until bread is golden and cheese is bubbly
Garnish with chopped chives, green onions, and/or parsley if desired

Note: The instructions say to bake this bread in the oven, which is what I do when I take it to tailgating or any other party, then just warm it up on the grill. You can also prepare it in advance (except the baking) and finish it on a grill over indirect heat – what you are going for is melted and bubbly cheese.

Note: Feel free to add any other ingredients right before baking, such as cooked bacon or sausage, chopped jalapeno or other peppers, pimento cheese, etc. Obviously you would want to cook any raw meat before adding it to the bread then bake it.

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake ‘n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
Smoked Brisket Texas Style by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren’s Kitchen
Loaded Tailgate Tots by Life’s Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom’s Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover’s Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats

Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini

February 4, 2016 by rachelle 24 Comments

I know I’m kind of on a crostini kick lately. Today just seemed like the perfect time to share this Roasted Beet, Roasted Garlic, Goat Cheese, and Pistachio Crostini. We’re just days away from the Super Bowl and Valentine’s Day is right around the corner, so in my world this works for both!

It’s such an exciting time right now because we have this awesome Valentine’s Day $1000 Amazon Gift Card Giveaway happening – use the Rafflecopter below to enter! And be sure to check out all the other fantastic recipes my blogger friends have made – the links are below the Giveaway details. GOOD LUCK!

And we’re just days from Super Bowl 50! This roasted beet crostini is a lovely and colorful appetizer idea for a romantic Valentine’s Day dinner AND it’s a perfect Super Bowl food for the big day. I mean, seriously, it’s not a party in our house unless there are roasted beets! Your veg friends will thank you too!

If y’all are still planning your Super Bowl menus, be sure to check out these game day roundups that totally have you covered! There’s something here for everyone!

Karrie from Tasty Ever After has 50 Super Bowl Recipes for Super Bowl 50

Cheyanne from No Spoon Necessary has a Super Bowl Recipe Huddle

Keri from Fashionable Foods has a Healthy Super Bowl Snacks collection

Everyone in Charlotte is super excited for the big game and I certainly hope our Cardiac Cats don’t kill me on Sunday. #KeepPounding #PanthersNation

Have a great weekend, y’all!

[amd-zlrecipe-recipe:138]

If you’ve never roasted beets or garlic before, instructions can be found Roasted Beets and Mashed Red Potatoes with Goat Cheese and Roasted Garlic.

a Rafflecopter giveaway

Seduction Meals – Romantic Apple Rose Tarts

Food Fashion & Fun – Sweet Beet Juice

The Merchant Baker – Valentine Meringues

BBritnell – January Smoothie Roundup

Green Healthy Cooking – Healthy Spelt Oat Cookies

Kim’s Cravings – Easy Cream Cheese Pie

No Spoon Necessary – Champagne Sangria with Blood Orange, Pomegranate, and Strawberry

Tasty Ever After – Preserved Lemon Spicy Margarita

Taste and See – Amazon Giveaway

Just So Tasty – Red Velvet Chocolate Chip Cookies

The Skinny Pot – Large Batch Tasty Fried Chicken

Jar Of Lemons – Chocolate Banana Chi Seed Pudding

Mother Earth Weeping Willow Wit Steamed Mussels

January 18, 2016 by rachelle 22 Comments

It’s official. Cam, Luke, Greg, and the rest of the Cardiac Cats are totally trying to kill me. That game, y’all! I just can’t take it! It was a super stressful second half, but thankfully we’re moving on to the next game and we’ll be hosting the Angry Birds here again in Panther Nation for another home field advantage. I hope I survive.

Because it’s Monday. Because I had several cardiac arrests, a blood pressure emergency, and a head explosion yesterday, we’re starting out this week with beer.

As if I need a reason.

We actually have beer-steamed mussels a lot. They’re cheap, fast, easy and delicious. Seriously, a pound at the Publix is usually only about $4.50.

Add beer? Yes, please! Mother Earth Brewing is located in Kinston, North Carolina and makes some great craft beer. How can you not love a brewery that brews beer with sustainable practices and whose motto is Peace, Love & Beer?!?! I know, right? These are clearly my kind of people.

Any-hoo, I normally like to include the actual beer bottle or can in some in the photos with food I cook with the beer, but I didn’t this time because this was dinner and no one wants to eat cold and grainy mussels. Bottom line? The Weeping Willow Wit bottle had already made it to the recycling bin and I wasn’t going back to get it or dinner would be cold. At least I think Mother Earth Brewing would be proud that I recycled their bottle. 🙂

Any-hoo again. I tend to get distracted and digress. These mussels are garlicky and delicious with the floral notes from the Belgian-style Weeping Willow Wit. If you don’t have Mother Earth where you are, just use your favorite Belgian – a tripel would be awesome.

You could serve them as an appetizer, toss them over pasta with some parmesan (which is what we did and don’t judge me for mixing cheese and fish – I give it an A-OK if it’s parm and pasta is involved), or just hoard them all to yourself with a big piece of crusty bread.

Until next time friends. In the words of the cool peeps at Mother Earth Brewing, I wish you Peace, Love & Beer.

I also wish you a $700 Amazon gift card, so don’t forget to enter the giveaway!!!! (CLOSED)

Mother Earth Weeping Willow Wit Steamed Mussels

Ingredients

1/4 cup flour
1 tablespoons butter
1 tablespoon olive oil
8 cloves garlic roughly chopped
1 12 ounce bottle Mother Earth Weeping Willow Wit Belgian-Style Wit Beer
1.5 pounds mussels
1/4 cup chopped basil for garnish optional
1/2 pound angel hair pasta prepared and optional
Parmesan to taste, optional

Instructions

Combine 1/4 cup flour with a large bowl of water - enough to cover mussels by a couple of inches
Add mussels and soak for 20 - 30 minutes
Scoop mussels out of flour water with a slotted spoon and transfer to a colander, discard flour water
Scrub mussels and remove the weird hairy beard things by using a towel to grab and pull it off, discard any that don't stay closed
Melt butter and olive oil in a Dutch oven on medium heat, add garlic, and cook until soft and fragrant, about 2 minutes
Transfer mussels from bowl to Dutch oven
Add beer, cover, and cook on medium low until mussels open, 8-10 minutes, discard any that don't open
Serve over pasta garnished with parmesan and basil if using

Artichoke Party Dip or Appetizer

December 28, 2015 by rachelle 35 Comments

Happy last week of 2015, y’all! Have you been having a happy holiday season? If you’re anything like me, you’ve been over-indulging in all things fattening and fun!

And not that I’m complaining, but can someone please tell me what in tarnation is up with this weather? I do realize that I live in the south, but it was 78 degrees here on Saturday? It’s been hot, rainy (most of the time), and humid for the last week or so.

It’s the end of December and we slept with the windows open the last two nights. Fortunately, we didn’t get homicided. I woke up Sunday morning with a spring-like breeze coming in the windows, the sun shining, and the birds chirping like it’s the middle of June! My apologies to my friends in the colder climates.

I was all comfy under the covers with the mistaken belief that I was in the middle of my summer vacation. It’s true that I’m on (a much needed!) stay-cation, but we’re a long way from summer. It’s almost New Year’s Eve! And that means more partying!

Every good party needs some dip, so I bring you this artichoke dip (no spinach) that’s totally easy and always a hit. A friend of mine gave me this recipe a long time ago. It only requires three ingredients and about thirty minutes in the oven.

Yes. Mayonaise is involved here and so are artichokes and parmesan. That’s it. I apologize for the photo of a big blob of mayo, but Jennifer ~~demands~~ politely requests pics of steps and I try to oblige or she ~~throws a hissy fit~~ is heartbroken.

Anyway, everyone needs an easy go-to dip for a holiday party and I’ve totally got your back. Seriously, a 5 year old could make this.

And y’all be sure to check back on Thursday for a delicious cocktail and we’ll totally ring in 2016 in style!

Artichoke Party Dip or Appetizer

Ingredients

1 cup mayonaise
1 cup parmesan
1 can artichoke hearts chopped

Instructions

Preheat oven to 350
Combine all ingredients reserving a couple of tablespoons of the parmesan
Transfer mixture to a baking dish
Sprinkle remaining parmesan over top
Bake 30-35 minutes, until golden and bubbly

Charred Brussels Sprouts Crostini

December 14, 2015 by rachelle 40 Comments

Hi, friends! How was your weekend?

Ours was pretty challenging and exhausting, so we’re keeping things short on this Monday.

We had an emergency situation again with Chris’ dad who requires 24/7 care.

So, we’re just going to ease into this Monday with a simple Charred Brussels Sprouts Crostini appetizer that’s totally easy and says everything festive holiday party to me! At least everything that doesn’t involve cookies, sugar, and butter.

I happened to be watching the Food Network (shocking, I know) a couple of weeks ago and Giada was doing some kind of holiday business. She made these Brussels crostini with cranberries and ricotta and I was totally sucked in.

I really loved the idea of slicing the sprouts really thin and charring them under the broiler. I can do that now that I have my new (Jan 2015) oven that has a broiler in the oven instead of the janky one I used to have that had a drawer and fire situation. That thing was so not cool.

Anyway, this crostini was delicious and you should totally add it to your holiday appetizer menu!

Have a fantastic week, y’all!

Charred Brussels Sprouts Crostini

Ingredients

1/4 cup sugar
1/4 cup Champagne vinegar
1/3 cup dried cranberries
1 pound Brussels sprouts shaved or sliced into very thin slices
1/4 cup olive oil plus 1-2 tablespoons for crostini
1 teaspoon salt
pinch red pepper flakes - or more if you like things spicy
1 1/4 cups ricotta
24 1/2 inch thick slices baguette

Instructions

Combine sugar and vinegar in a small saucepan and bring to a simmer over medium heat until sugar is dissolved, 2-4 minutes
Remove from heat, add cranberries, and set aside
Combine Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoons of the salt, and red pepper flakes, toss to coat and transfer to a parchment paper lined baking sheet
Broil in top 1/2 of oven for 6 minutes, stirring halfway through and rotating pan if necessary to get all browned
Remove from oven, toss in bowl with the cranberry mixture, set aside
Heat oven to 400
Transfer bread slices to a baking sheet, use 1-2 tablespoons of the olive oil to brush all the bread slices
Toast in oven for 5-6 minutes, until golden brown and toasty
Stir together ricotta, 1/4 teaspoon, and remaining 2 tablespoons olive oil until well combined
Spread each bread slice with ricotta, top with Brussels and cranberry mixture

Adapted very slightly from Giada DeLaurentiis

Note: Giada topped hers with pine nuts. I left them off because I don’t like them, so either add them, leave them off, or I think some toasted almonds would be great too.

Stuffed and Bacon Wrapped Figs

July 15, 2015 by rachelle 40 Comments

Jennifer is making me come clean. Peer pressure. Maybe I’ve been bullied? Either way – I have a confession to make.

Jennifer is a pain in my ass.

That isn’t my confession, but it needed to be said.

I can’t button my pants. Seriously. It’s a problem. We talked about how I blew the button off my pants. Thank goodness I have found my safe place on the internet and can share this without being judged or anyone knowing that I said this.

So I have put myself on strict instructions to not eat any animal products during the week. Yes. Basically, I just confessed to being a weekday vegan while showing you pictures of bacon and cheese. Welcome to my world of contrary contradiction crazy town. I don’t know about y’all, but whenever I need to lose some lubs, the vegan way is the way for me. I wish I had the will power to do it all the time because it’s totally healthy. But seriously, I LOVE cheese. It’s my jam. And my downfall. And the reason my pants don’t fit. But Gaaahhhhh it’s so delicious!

I digress. And I sincerely hope that my vegan friends don’t judge me for hijacking the vegan way for a weight loss plan. I do love animals.

I’m fairly certain that I’ve never told you that I spent several years as a vegan and then some outside of that as a vegetarian. No worries. This is not s public service announcement. It’s just me blabbing. I just have no will power to do it all the time. We talked about my cheese downfall. And then there was law school. Yeah. The macaroni and cheese was my undoing. I have no shame. I would mow down my own granny for some mac and cheese. Throw in some law school stress? I just couldn’t hold my head up.

Don’t judge me.

So here we are. In pants that don’t button. With my friends wanting to go to lunch and me brown bagging some animal free lunches.

And please don’t think that I make light of the vegan way or animal rights. I respect you. I just can only hold myself back 5 days a week at the moment. I am weak. I love animals and have 4 rescue dogs and no will power.

And this post is not intended to offend my vegan and vegetarian friends by including meat and cheese here. Although I love them both, I am trying to cut them out as much as possible during the week. On the weekend? I look forward to bacon and cheese – in moderation. At least until my pants fit again

I really and sincerely hope that happens soon!

Stuffed and Bacon Wrapped Figs

Ingredients

8 or more figs
1/2 piece of uncooked bacon per fig
1/8 ish? teaspoon of gorgonzola, goat, or cheese of choice per fig

Instructions

Preheat oven to 425
Slice off top step of figs and cut an x across the top - careful not to cut all the way through
Stuff approximately 1/8 teaspoon (more or less according to taste) into opening of each fig
Wrap bacon around outside of the fig and secure with a study toothpick
Line a baking sheet with parchment paper or aluminum foil
Transfer the bacon wrapped stuffed figs to baking sheet and bake at 425 for 15-20 minutes, until bacon is on the crispy side and cheese is melted

Note: I really like the gorgonzola in here, but Chris was on the fence. He thought it was too earthy. The second time I made it we used goat cheese. That was good too and Lisa approved. I also think smoked gouda would be delicious!

Baked Brie and Pesto

July 13, 2015 by rachelle 46 Comments

We’re going to just ease on down the road into this Monday.

I don’t know about y’all, but work last week was brutal for me and my weekend was about 5 days to short for my recovery.

I started out Sunday with a ~~day drinking~~ beer judging event from Women’s Brew and ended it with ~~more day drinking~~ a pedicure and dinner with friends.

Seriously, I had so much fun! So much fun that I’m sharing not so much a recipe as a fun flavor combo that makes a great appetizer ~~or gluttonous dinner for one.~~ Do it! The fat kid inside you will be so happy!

Have a fantastic week, y’all!

Baked Brie and Pesto

Ingredients

1 baguett cut into 1/2 inch slices
1 round package of brie
1/2 cup prepared pesto
basil leaves for garnish if desired

Instructions

Preheat oven to 350
Unwrap brie and transfer to a small baking dish
Bake brie for 12-15 minutes - if you cook it too long the cheese will explode - trust me
Transfer to serving plate
Top with pesto
Arrange baguette slices around baked brie
Garnish with basil, if using

appetizer

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Ingredients

Instructions

Beer Cheddar Broccoli Soup

Ingredients

Instructions

Smoked Gouda Beer Cheese Recipe

Ingredients

Instructions

Cheesy Pull Apart Garlic Bread Recipe

Ingredients

Instructions

Mother Earth Weeping Willow Wit Steamed Mussels

Ingredients

Instructions

Artichoke Party Dip or Appetizer

Ingredients

Instructions

Charred Brussels Sprouts Crostini

Ingredients

Instructions

Stuffed and Bacon Wrapped Figs

Ingredients

Instructions

Baked Brie and Pesto

Ingredients

Instructions

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