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carrots

People’s Porter Shepherd’s Pie + Giveaway

March 15, 2016 by rachelle 20 Comments

People’s Porter (Foothills Brewing) Shepherd’s Pie

People's Porter Shepherd's Pie

 

I’m feeling frisky this week, y’all!  It’s my birthday month and we’re giving stuff away! Woot!  So, I’m coming at you with an additional post to remind you to wish me a happy birthday enjoy your St. Patrick’s Day holiday and to enter the giveaway for some free food from HelloFresh!  If you’re not familiar with these fine folks, you can find them here.

 

People's Porter Shepherd's Pie

 

We (and again, I mean me and IDK why????) have stepped things up a bit and in the spirit of my birthday and the upcoming holiday, I took the traditional Shepherd’s Pie and, well….. duh!  I added beer! Because why not?  If you want a family friendly version either substitute the beer for beef stock or go with this recipe where I made Shepherd’s Pie and lamented about how the only thing I wished I did different was to add beer.  So I put it in a glass.  What can you do?  I went with the People’s Porter from North Carolina’s own Foothills Brewing because if it’s a beer you want to drink in a glass, it’s a beer you want to cook with.  And I do love their beer any way I can get it!

BTW – this is not a sponsored post and I have not received any compensation from Foothills or anyone else.  I just love good craft beer.

 

People's Porter Shepherd's Pie

 

Anyways, I’m having a birthday and I hope you win a gift!  I’ve teamed up with a bunch of super cool bloggers who know what it’s like to need a break and have someone else put together a meal for you. Who doesn’t need a break now and then?  Scroll down to see the widget to enter and be sure to check out some of the other websites!  Good luck!

 

[amd-zlrecipe-recipe:149]


  • Seduction Meals
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  • The Merchant Baker
  • No Spoon Necessary
  • The Rustic Willow
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  • Seasonal Cravings
  • The Gingham Apron
  • Tasty Ever After
  • The Skinny Pot
  • A Savory Feast
  • Kiwi and Carrot
  • Majorly Delicious
  • Jar of Lemons
  • Sustaining the Powers
  • Beer Girl Cooks
  • Cake ‘N Knife
  • That Square Plate
  • The Secret Ingredient Is
  • Gift of Gab
  • Weatherills Say I Do
  • Kitchen of Eatin’
  • Bessie Bakes
  • The Speckled Palate
  • Jeannie’s Tried and True Recipes
  • Butcher’s Niche
  • Avocado Pesto
  • Natasha Red
  • 2 Cookin Mamas
  • Two Sisters Kitchens
  • Feast and West
  • Arousing Appetites
  • Kim’s Cravings
  • Brunch n Bites

 

Win $500 Worth of Delicious HelloFresh Meals!

Giveaway Courtesy of HelloFresh and Arousing Appetites

People's Porter Shepherd's Pie

Filed Under: Entrees Tagged With: beer, carrots, casserole, giveaway, lamb, mashed potatoes, pie, porter, potatoes, shepherd's pie, st. patricks day

Bourbon, Maple, and Brown Sugar Roasted Baby Rainbow Carrots

November 23, 2015 by rachelle 31 Comments

Bourbon, Maple, and Brown Sugar Roasted Baby Rainbow Carrots

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Happy Thanksgiving week, y’all!  I can’t believe we’re already here and just days away from the biggest food holiday of the year!  Woot!

 

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I’m not completely organized yet.  We we have most (but not all) of our supplies.

 

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I happened across some baby rainbow carrots at the grocery and nearly had a heart attack!  I can never find sexy versions of vegetables.  I’m not hating on the orange carrot or the purple beet, but it’s so much fun when you can find a variety of colors to jazz things up a bit!  I mean, purple carrots and yellow beets? That’s switching things up!

 

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I bought every last little colorful carrot I could find.

 

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And covered them in bourbon, brown sugar, and maple syrup then roasted them.

 

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I’m glad I saved some to bourbon-ize and roast for our Thanksgiving holiday!  I highly recommend that you do it too!

 

P. S. There’s still time to enter the giveaway! (CLOSED)

 

Amazon Giveaway Square (1)

 

Print

Bourbon, Maple, and Brown Sugar Roasted Baby Rainbow Carrots

Ingredients

  • 32 ounces baby rainbow carrots
  • 1/4 cup bourbon
  • 2 heaping tablespoons brown sugar
  • 3 - 4 tablespoons maple syrup
  • Salt and Pepper

Instructions

  1. Preheat oven to 400
  2. Combine bourbon, brown sugar, and maple syrup.
  3. Toss with carrots in a large bowl until well coated
  4. Transfer carrots to a parchment paper lined baking sheet
  5. Season with a few sprinkles of salt and pepper
  6. Roast in oven for 10 minutes, remove and stir, making sure all carrots are still coated, if not, add another tablespoon of maple syrup if they look dry.
  7. Return to oven and roast another 5 minutes
  8. Transfer to serving platter and garnish with parsley if desired

bourbon-maple-brown-sugar-roasted-baby-rainbow-carrots

Filed Under: Archives Tagged With: bourbon, brown sugar, carrots, holiday, holiday sides, maple, sides, thanksgiving

Roasted Butternut Squash and Carrot Pasta

October 12, 2015 by rachelle 40 Comments

What’s up, butternut?  Y’all, we are just a few weeks away from Halloween, so it seems like the time is right to have this little talk.

 

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Full Disclosure:  I’m totally terrified of spiders.  It’s real.  And I’m sure I’m not alone.  But they are EVERYWHERE with their creepy little giant sticky webs.  Totally grody.  I absolutely despise the nasty sticky webs.

 

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Chris built me some raised garden beds for my birthday on the sunny side of our house. Unfortunately, a spider moved in and started building webs that connect the neighbor’s tree to my tomato plants.  Not cool, creepy spider.  Not cool at all.

 

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Seriously, that dang spider built that web every single day.  And every single day I walked through it. Every. Single. Day.  No fail.  You would think I’d learn?  Remember? Nope.  And let me tell you that when I walk through a spider web it ain’t pretty.  There’s lots of screaming and cursing going on and it starts with OMG SPIDER! SPIDER!  And I get more exercise in 12.73 seconds than I do in a week.

 

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After that I’m less amused.  It goes more along the lines of Mother %$*# and lots of crying about the spider webs in my hair.  It also includes jumping around and begging Chris to make sure that there are no spiders in my hair or climbing up my back.  It’s a hot mess.  At least I’m a hot mess.

 

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So the other day I was minding my own business, listening to the 80’s station on satellite radio, and driving to work.  There it was.  That nasty spider appeared out of nowhere IN MY CAR!  It’s creepy little self was dangling on its web from the ceiling/roof in front of my horrified eyes.  It was getting lower and lower – closer and closer.  Obviously I was a danger to myself and others, so I had to pull over.  It wasn’t pretty.

 

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If you happened to be driving in Charlotte last week and saw a lunatic in a black suit and heels jump out of her car and run like the devil himself was chasing her….

 

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I don’t know anything about that.

 

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What I do know is that my spider fear has absolutely nothing to do with Roasted Butternut Squash and Carrot Pasta.  That should come as no surprise to you if you have been visiting this site for more than 5 minutes.

 

Happy Monday, y’all!

 

Print

Roasted Butternut Squash and Carrot Pasta

Ingredients

For the Butternut

  • 2 small butternut squash
  • 1-2 tablespoons olive oil
  • 4 tablespoons butter

For the Pasta and Sauce

  • 1 onion diced
  • 4-6 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup white wine
  • 1 tablespoon sage
  • 1/2 teaspoon thyme
  • 1/4 teaspoon allspice
  • 2 1/2 cups chicken stock - or vegetable stock
  • 2 cups butternut
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • salt and white pepper to taste
  • 4 carrots peeled and biased sliced into 1/4 inch pieces
  • Parsley and parmesan to garnish
  • 5 carrots peeled and sliced on the bias in 1 inch pieces
  • 1 pound Rotini or favorite pasta
  • parmesan and parsley to garnish optional

Instructions

For the Butternut

  1. Preheat oven to 425
  2. Cut butternut crosswise where skinny part meets fat part
  3. Slice off ends
  4. Halve lengthwise, remove seeds
  5. Coat with olive oil and place cut side down on parchment paper lined baking sheet
  6. Bake 45 minutes to 1 hour, depending on size
  7. Let cool to be able to touch, remove peel
  8. Heat butter in a non-stick skillet over medium high heat, cook until brown bits appear and it smells nutty and fragrant, about 3 minutes
  9. Transfer to the bowl of a stand mixer fitted with the paddle attachment
  10. Beat until combined, pour in browned butter and mix until smooth and combined

For the Pasta and Sauce

  1. Melt butter and olive oil in a large skillet over medium heat
  2. Add onions and cook 1-2 minutes, then add garlic and cook until fragrant and translucent
  3. Add wine, sage, thyme, allspice and cook until wine is reduced by half, about 2-3 minutes
  4. Add butternut mixture and chicken or vegetable stock, stir until well combined
  5. Add heavy cream, nutmeg, cinnamon, salt and white pepper and let cook and reduce until it's a thick sauce, 10-12 minutes
  6. Meanwhile, bring a pasta pot of water to boil
  7. Toss in a hand full of salt
  8. Add Pasta, stir
  9. Using the extra steaming basket, add carrots and cook until almost the texture you like, I did about 8 minutes
  10. Drain the carrots into a colandar, pull pasta basket out of the pot and drain, pour pasta water over the carrots
  11. Combine pasta, carrots, and sauce, garnish with parsley and parmesan
  12. Serve immediately

 

Filed Under: Archives Tagged With: butternut, carrots, Parmesan, pasta, roasted butternut squash pasta, roasted squash

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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