Beer Girl Cooks

Cooking & Craft Beer

cheese

Easy Beer Cheese – Two Ways

by 22 Comments

Easy Beer Cheese – Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

This post was originally published on January 29, 2017, but the Super Bowl is tomorrow so I thought you could use some easy beer cheese. 

 

So I was trying to relax at the nail salon while getting an overdue and much deserved manicure and pedicure.  I had a glass of delicious red wine in my hand and reached for some beer cheese when I’m abruptly awakened from my dream like state with a complaint from Lisa.  You have never put this beer cheese on your blog.  What?

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

Au contraire mon frere.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

I have put Lisa’s beer cheese recipe on this ridiculous website, but I can understand the oversight since it wasn’t in the title.  It was actually the first recipe I shared when I launched my new look almost two years ago.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative

In order to make Lisa eat her words happy and because I absolutely cannot get excited about either one of the teams playing in the Super Bowl this year, so I’m going to be faceplanting in some beer cheese only coming up long enough to watch commercials and hope Tom Brady gets sacked, I share with you two versions of beer cheese – Lisa’s original and pimento.

Yes, from the girl who said she doesn’t like pimentos because she doesn’t like olives.  I’m looking at you, Lisa.

Easy Beer Cheese - Two Ways is so versatile you can make the original version or mix things up by using pimento cheese for a fun and delicious alternative.

Easy Beer Cheese - Two Ways
Print

Easy Beer Cheese – Two Ways

Ingredients

  • 8 ounces cream cheese softened
  • 4 ounces extra sharp white cheddar cheese shredded
  • 2 - 3 cloves garlic
  • 1 -2 dashes Worcestershire sauce
  • 1/2 = 3/4 cup beer

Instructions

  1. Combine cream cheese, cheddar, garlic, and Worcestershire Sauce in the bowl of a food processor and pulse until combined.
  2. With the food processor running, slowly stream in beer until desired consistency is reached

For a Pimento Cheese Version

  1. Combine 8 ounces of pimento cheese, 4 ounces cream cheese, garlic, and Worcestershire sauce in a food processor and pulse until combined.
  2. With food processor running, slowly stream in beer until desired consistency is reached

NOTES:

  1. I used my Irish Red Ale home brew for this, but you can use any beer that you want.  Just remember that it is going to taste like whatever beer you use, so be careful of anything too hoppy or with flavors you don’t want in your cheese.
  2. Serve with pretzels, chips, bread, pita, vegetables, or any other kind of snack you like

 

Easy Beer Cheese - Two Ways

Bourbon Stout French Onion Soup

by 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.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup is 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?

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

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.

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

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

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.

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup
Print

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

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

NOTES:

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

Bourbon Barrel Aged Russian Imperial Stout French Onion Soup

Jalapeno Pale Ale Chili

by 24 Comments

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

Are you ready for some football?

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

I know that this isn’t the first time you’ve seen beer in chili, but it’s classic for football games and beer brewing around these parts, so I’m popping in real quick to share some with you today.

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

And I have a surprise!  Not only am I sharing some Jalapeno Pale Ale Chili for all you football festivities, I’ve teamed up with a bunch of bloggers to bring you a collection of everything you could possibly need for the next round of playoffs and into the final Big Game of the season.

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

My beloved Carolina Panthers didn’t have as great of a season this year as last year, so we’re out of the running.  I hope your team wins and at least you can enjoy some delicious food while you sit on the edge of your seat for what I hope is a great last day of playoffs and final game of the season!

Scroll down below the recipe for a list of fantastic game day recipes!

Jalapeno Pale Ale Chili is an adult version of a delicious winter food perfect for sharing with friends while watching some football games.

Jalapeno Pale Ale Chili
Print

Jalapeno Pale Ale Chili

Ingredients

  • 1 tablespoon butter
  • 1 green bell pepper diced
  • 1 small onion diced
  • 1 - 1 1/2 pounds ground chuck
  • 1 cup beer
  • 1 32 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can dark or light red kidney beans
  • 3 tablespoons chili powder
  • 1/4 - 1/2 teaspoon ground cayenne pepper
  • 1 bay leaf
  • 1 teaspoon salt
  • couple of dashes of hot sauce

Optional Toppings and Sides

  • Chopped onions
  • Shredded cheddar cheese
  • Chopped green onions
  • Sliced or diced jalapeno peppers
  • Sour cream
  • Saltine crackers
  • Fritos
  • Tortilla chips or scoops

Instructions

  1. In a Dutch oven over medium-high heat melt the butter
  2. Add bell pepper and cook for 2 - 3 minutes, stirring frequently
  3. Add onions and cook until onions and pepper are softened
  4. Add ground chuck and cook until completely browned all the way through, stirring often and breaking up into small pieces
  5. Drain off any grease and return to the pot
  6. Add beer, crushed tomatoes, tomato paste, beans, chili powder, cayenne, bay leaf, salt, and hot sauce, stir to combine
  7. Bring to a boil, reduce heat and simmer 45 minutes to 1 hour
  8. Serve with any of the optional toppings and sides

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.

Classic Potato Salad by Celebrating Family
Chili Cheese Burritos by Love Bakes Good Cakes
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass
Chicks in a Blanket with Apricot Sauce by Mom’s Messy Miracles
Jalapeno Pale Ale Chili by Beer Girl Cooks
Jalapeno Popper Pull Apart Bread by The Life Jolie
Sausage Pepperoni Pizza Dip by Feast + West
Baked Southwestern Egg Rolls by Family Food on the Table
Mini Bacon Ranch Cheese Balls by Honey & Birch
Cookie Dough Cheese Ball by Bread Booze Bacon
Hawaiian Pizza Jalapeno Poppers by Love & Flour
Meatloaf Sliders by Foodtastic Mom
Wonton Taco Cups by A Mind Full Mom
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is
Bean and Cheese Taco Bites by The BakerMama
Monte Cristo Poppers by See Aimee Cook
Chile Beer Sangria by Cake ‘n Knife
Low Carb Stuffed Crust Pizza by Sustaining the Powers
Puff Pastry Pizza Bites by The Mexitalian
No Churn Pistachio Baklava Ice Cream by Club Narwhal
Roasted Jalapeno Poppers by Off the Eaten Path
Buffalo Cauliflower Mac and Cheese by Hello Little Home
Jalapeno Popper Chicken Wings by Around My Family Table
Gluten Free Bread Sticks by What A Girl Eats
Cheesy Beef Dip by Polka Dotted Blue Jay
Buffalo Chicken Deviled Eggs by The Crumby Cupcake
Greek Meatballs by Two Places at Once
Baked Taco Empanadas by Simplify, Live, Love
Cheese Sticks by Coffee Love Travel
Bacon Wrapped Blue Cheese Meatballs by West via Midwest
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas
Skillet Chicken Queso Dip by foodbyjonister
Spicy Sausage Rolls by Peanut Blossom
Protein Dark Chocolate Truffles by The Creative Bite
Chickpea Pepper Cheese Poppers by Bucket List Tummy
Maple Cranberry Apple Sangria by Order in the Kitchen
Meyer Lemon Shandies by The Speckled Palate
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food
Buffalo Chicken Eggrolls by Simple and Savory
Pimento Mac and Cheese Squares by Lauren’s Kitchen
Pastrami Nachos by A Little Gathering
Shrimp Ceviche Dip by Glisten and Grace
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks
Pulled Pork Stuffed Corn Dogs by Nik Snacks
Easy Pepperoni Rolls by Me and My Pink Mixer
Real Boneless Chicken Wings by Macheesmo
Califlower Tater Tots by Living Well Kitchen
Cheeseburger Naan Pizza by Shaws Simple Swaps
Red Velvet Ginger Rum Balls by Cafe Terra
Crab Rangoon by Brunch-n-Bites
Sweet n’ Spicy BBQ Popcorn by Life’s Ambrosia
Buffalo Chicken Rolls by Loves Food, Loves to Eat
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews
Simlple Meatball Sub Sliders by Loaves & Dishes
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

Blood Orange Ale and Cranberry Baked Brie

by 16 Comments

Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

 

Later 2016.

Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

I’m keeping things short today and just popping in with a last minute easy appetizer to ring in the New Year. This Blood Orange Ale and Cranberry topped baked brie is easy and has very few ingredients.  You can make the cranberries and bake the brie at home, keep the cheese warm, and assemble at a party or serve at your own New Year’s Eve celebration.

Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

Whatever you do this weekend to celebrate the end of 2016 and the promise of a new year, I wish you all a safe and Happy New Year.  Cheers!

Blood Orange Ale and Cranberry Baked Brie
Print

Blood Orange Ale and Cranberry Baked Brie

Ingredients

  • 12 fresh cranberries
  • 1/2 cup beer
  • 1 cup sugar
  • pinch of salt
  • 1 brie cheese wheel

Instructions

  1. Preheat oven to 350
  2. Combine cranberries, beer, sugar, and salt in a sauce pan
  3. Bring to a boil, reduce and simmer over medium low heat until thick and some of the berries burst - about 10 minutes
  4. Unwrap brie and transfer to a baking sheet or baking dish
  5. Bake at 350 about 15 minutes or until soft and melty
  6. Transfer brie to a serving dish and top with cranberry mixture
  7. Serve with bread, toasted baguette, and/or crackers

NOTES:

  1. I happened to find a 35.2 ounce/2.2 pound wheel of brie on sale for $14.99, so I went with it.  You can certainly use a smaller one, but you will only need about half of the beer/cranberry mixture.  If you want the same amount, just use two smaller brie wheels.
  2. To make things easier, you can bake the cheese in a baking dish that can also be used as a serving dish.  If you transfer the cheese, just use a large spatula and be careful not to let it fall or separate because it will be soft.
  3. I used Kind of a Big Deal Blood Orange Wit from Triple C brewing, but any orange flavored beer will work.  They cranberries don’t cook very long, but long enough to concentrate flavors, so keep that in mind when choosing a beer.  I wouldn’t recommend anything too hoppy.
  4. Out of all the serving options listed, I prefer a toasted baguette for the crunchy texture.
Blood Orange Ale and Cranberry Baked Brie

Blood Orange Ale and Cranberry Baked Brie

Beer Cheddar Broccoli Soup

by 24 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.

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

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!

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

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

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.

Beer Cheddar Broccoli Soup
4.5 from 2 votes
Print

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

  1. In a Dutch oven, heat oil and butter together, add onions and cook until fragrant and softened, 3 - 5 minutes
  2. Add garlic and cook another 2 minutes or until fragrant and softened
  3. Turn off heat and add beer
  4. Turn fire back on, bring just to a boil, and scrape up all the bits from the bottom of the pot
  5. Add broccoli and chicken stock
  6. Bring to a boil, cover and reduce heat and simmer for 10 minutes or until broccoli is softened
  7. Add carrots
  8. Whisk together milk and flour in a measuring cup - no lumps!
  9. Slowly add milk mixture to broccoli, stirring constantly making sure no lumps
  10. Keep stirring until thickened
  11. Add cheese one handful at a time, stirring to melt cheese until adding the next
  12. 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
  13. Reheat until hot enough to serve
  14. Serve in hollowed out bread bowls

NOTES:

  1. 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.
  2. 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.
  3. 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.

 

beer-cheddar-broccoli-soup

Homemade Beer Pretzel Bites Recipe

by 7 Comments

Homemade Beer Pretzel Bites Recipe

Homemade Beer Pretzel Bites Recipe

I think it’s safe to say that regardless of how warm the weather is wherever you are, we are totally rolling into fall.  There are apples and apple recipes everywhere, I’m seeing pumpkins at the Publix and the Teeter, Halloween costumes at Costco and Halloween candy all over the dang Walgreens.

Homemade Beer Pretzel Bites Recipe

I get it.  Everyone is excited to bust out the boots and sweaters, but let’s not get our cart in front of our horse.  It’s still September and you know what that means? Besides apples, of course.  Oktoberfest officially kicked off over the weekend and that, my friends, is cause for celebration!

Homemade Beer Pretzel Bites Recipe

I got the party started by kicking off the weekend with some Smoked Gouda Beer Cheese last week, and today I’ve made you some Homemade Beer Pretzel Bites to drown in it.  Of course, you could always put the pretzels on a string and wear them around your neck at the next beer festival.  That would be ok too, and who am I to judge?  They’re the perfect bite size snack and they’re made out of beer!!  That’s a win in my book!

Homemade Beer Pretzel Bites Recipe

You know what else these little nuggets would be good for?  Well, all the football games this weekend! Take them to the tailgate or have a few friends over to root on your favorite college or NFL teams and serve them up with some of that beer cheese we talked about or some spicy mustard and your friends will be smitten.

Homemade Beer Pretzel Bites Recipe

Whether y’all are cheering on your favorite team (or teams!) or feel like throwing on your lederhosen this weekend, you should absolutely be swinging around a beer and noshing on some tasty homemade beer pretzel bites.

Homemade Beer Pretzel Bites Recipe

P. S. They’re small enough to throw at the TV without hurting anything when the refs make those ridiculous calls or the wrong guy catches the ball.

Homemade Beer Pretzel Bites Recipe

 

Because you know they will.

 

Homemade Beer Pretzel Bites Recipe is a super easy recipe and magically delicious. Make bite sized treats to serve as a snack or appetizer perfect for a tailgate party

Homemade Beer Pretzel Bites Recipe
Print

Homemade Beer Pretzel Bites Recipe

Ingredients

  • 1 1/2 cups brown ale
  • 2 tablespoon sugar
  • 2 teaspoons salt
  • 1 package dry active yeast
  • 3 tablespoons butter
  • 5 cups flour
  • 1 tablespoon vegetable oil
  • 2/3 cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 1 - 2 tablespoons coarse sea salt or pretzel salt

Instructions

  1. Combine beer, sugar, salt and heat to just warm - not hot or it will kill your yeast - remove from heat
  2. Stir in yeast and let sit 5-7 minutes - until foamy
  3. Add butter and beer mixture to the bowl of a stand mixer fitted with the dough hook
  4. Turn mixer on low and gradually add flour one cup at a time until combined
  5. Add vegetable oil to a bowl and turn to coat
  6. Transfer the dough to the bowl and turn to coat all sides
  7. Cover with plastic wrap and set in a warm place to rise for 1 hour
  8. Separate dough into 8 equal pieces
  9. Working with one piece at a time, roll out into about 18 inch pieces with your hands and cut into 1 inch pieces
  10. Transfer all pieces to a large parchment lined baking sheet
  11. In a large pot, combine 9 cups of water and 2/3 cup baking soda and bring to a boil
  12. Working in batches, drop the pieces of dough into the boiling water for 30 to 45 seconds, remove from water, and return to baking sheet
  13. Preheat oven to 450
  14. Combine egg and 1 tablespoon water in a bowl and beat lightly
  15. Using a pastry brush, coat the top of each piece of dough with the egg wash
  16. Sprinkle salt on top of each piece
  17. Bake 12 - 14 minutes or until golden brown

NOTES:

  1. I made this dough, divided it in half, and froze the other half.  I thawed the frozen half in the refrigerator and they turned out just fine.
  2. Each half batch made about 3 dozen depending how big you make the pieces.

homemade-beer-pretzel-bites-recipe

Mexican Street Corn

by 18 Comments

Mexican Street Corn

 

Mexican Street Corn

 

I know I say this every Thursday, but holy happy almost weekend, y’all!

 

Mexican Street Corn

 

How’s your week been going?  The weather here has just been absolutely beautiful and it makes it really difficult to stay inside.  I’ve got spring fever and I’ve got it bad!  I want to spend every single waking minute outside in the sunshine – especially while it’s super nice and not to hot or humid.

 

Mexican Street Corn

 

Don’t worry.  That’s coming too.  Days of melting makeup and frizzy hair are in my future.  But for now, we’ll take the gorgeous spring weather while we have it!

 

Mexican Street Corn

 

Speaking of spring.  Thank goodness Game of Thrones is back!  OMG.  If you don’t watch it, you totally should.  Start at the beginning.  And while you’re at it, check out Sons of Anarchy.  Oh!  And Shameless. William H. Macy is awesome in this hot mess of a family!

 

Mexican Street Corn

 

I got a bit distracted there with my TV love.  So, do you have any big plans for this weekend?  Chris is going to West Virginia with a bunch of his friends for a camping and four wheeling adventure, so I’ve got the joint (and dogs) to myself this weekend. #bachelorettepadweekend

 

Mexican Street Corn

 

If you’re asking why I’m not going on this vacation (Chris’ term), then you obviously haven’t met me. I’m all about Dancing with the Stars, General Hospital, Nashville, manicures/pedicures, shoes, eyeshadow, lipstick, and all things pink. Sigh….

I do not belong in the woods, sharing a cabin with 20 people, and/or anywhere near mud unless it’s in a spa.  It’s important to know your limitations.

 

Mexican Street Corn

 

Fortunately, I can stay home with my dogs and think about all things spring like sunshine, upcoming Cinco de Mayo parties, and Mexican Street Corn.  Can you believe I’ve never had this deliciousness before?  We decided that we needed Mexican Street Corn in our lives and with the upcoming Cinco de Mayo holiday we had to make this happen now.  Dudes.  It’s totally amazing.  I have zero idea what in tarnation has kept me from doing this for the past 29 years (because that’s how old I am in my imagination), but it’s going to happen for the next 29!

 

Mexican Street Corn

 

Have a great weekend, friends! XO

P.S. It’s not too late to enter the $300 Amazon gift card giveaway!  Today is the last day!  Good luck!

 

Mexican Street Corn
Print

Mexican Street Corn

Ingredients

  • 4 ears of corn
  • 1 tablespoon olive oil
  • 1/4 cup mayonaise
  • 1/4 cup sour cream
  • 3/4 cup cojita cheese divided
  • 1/2 teaspoon chili powder
  • 1/4 cup cilantro leaves chopped
  • lime wedges for serving optional

Instructions

  1. Heat grill or grill pan over high heat
  2. Brush corn with olive oil
  3. Grill corn on all sides until charred, rotating often - 8 - 10 minutes
  4. Transfer mayonaise, sour cream, 1/2 cup cheese, chili powder to a large serving bowl and stir to combine
  5. Add cooked corn and toss to coat also using a large spoon to make sure all the corn is completely coated
  6. Sprinkle with remaining cheese and a few dashes of chili powder
  7. Garnish with cilantro and serve with limes, if using


Adapted very slightly from Serious Eats

 

a Rafflecopter giveaway

Mexican Street Corn

Smoked Gouda Mac and Cheese

by 27 Comments

Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese

 

I’m fairly certain that if you’ve been reading this here website for a while you know that I’m always up for a good party.  The exception I have is this one time in high school when my sister Molly threw a huge beer bash at our house when our parents were out of town.

Seriously, dude.  Have you seen Sixteen Candles?  We lived it.

 

Smoked Gouda Mac and Cheese

 

I think I was a senior and Molly was two years behind me.  My parents went on some kind of fancy island vacation and left us behind to run amok behave like responsible adults.  We had the great idea that we would have a small get together, get some beer, and each invite 3 or 4 friends to hang out.  Sounds good, right?

 

Smoked Gouda Mac and Cheese

 

Not so much.  The plan was for me to go pic up my friend Judi and bring here back to the house to spend the night.  This part happened as planned and when I left a couple of Molly’s friends were already there.

 

Smoked Gouda Mac and Cheese

 

When Judi and I drove up our long driveway into the woods we found at least ten cars, half the football team, and one of the jocks rolling a keg into my house.  You can probably understand why my head exploded at this point!  Molly was already trashed feeling the effects of her underage drinking and we got into a huge fight.  I said oh hell to the no I am not going down with this ship and left her to her tomfoolery while Judi and I relocated our own juvenile delinquency down the street to meet the rest of our friends.

 

Smoked Gouda Mac and Cheese

 

When Judi and I came back to the house it was seriously a scene out of Sixteen Candles.  There was no Ted in the coffee table and Sam didn’t trade her underwear (that we know of) to help a geek, but we did find a pair of tidy whities frozen to the front porch and a bottle of bourbon chilling in the snow the next morning.   I’m pretty sure Long Duk Dong was passed out in the front yard babbling about grandpa’s automobile.

 

Smoked Gouda Mac and Cheese

 

P.S. You may be asking what in the world does this have to do with smoked gouda mac and cheese at this point.  The answer is – not a dang thing.  We served it at our Super Bowl party and it reminded me of Molly’s party.  BTW – she’s still grounded.

 

[amd-zlrecipe-recipe:154]


 

 

Smoked Gouda Mac and Cheese

GIVEAWAY + Poutine with Repurposed Sweet Josie Brown Ale Braised Short Ribs

by 43 Comments

DSC_0177

 

Surprise!  We have an extra early post this week with a super fantastic giveaway of a $700 Amazon gift card! Woot!  And we don’t like the word “leftovers” in our house because that’s just dang boring and pitiful.  Whenever we have something extra, we try to find a way to repurpose it into an entirely new dish.

 

DSC_0130

 

We braised these short ribs last week in some delicious Sweet Josie Brown Ale.  Notice that there are only two in the pan?  Well, we started with four and two of them were our dinner.  It happens a lot around here.  Either we, meaning I, make something (usually for dinner) and either Chris has to wait until I take a bunch of pictures before he can eat or we eat some and I take pictures later.  Either way, he has adjusted used to asking (most of the time) if he can eat something from the fridge before actually consuming it then watching my head explode and spin like the exorcist when I see my masterpiece has landed in his belly. #bloggerproblems

 

DSC_0159

 

I digress.  So here we were with two beer braised short ribs in the fridge and me with a moral objection to just reheating leftovers.  What to do?

 

DSC_0129

 

Y’all, I don’t know what in tarnation made me think of some Canadian French fry gravy business, but apparently I had an epiphany when I was impaired with adult beverages intellectually contemplating the outcome of the short ribs.  I know.  Shocked me too.  I’m totally sure it comes as a huge surprise to you that Chris regularly makes me the butt of all jokes fun of me, but he said he could see my brain blow and drip from the ceiling as a result.

 

DSC_0102

 

I’ve recovered.

 

DSC_0095

 

And don’t be hatin’ because I totally know that the traditional poutine has cheese curd, but I couldn’t find any so I used mozzarella.  Of course, yesterday when I stopped at the Publix, wasn’t there a big ole bag of cheddar cheese curds in the specialty cheese cooler.  It wasn’t there last week. #pinkyswear

 

DSC_0172

 

Ok.  By now y’all are probably over hearing me ramble about cheese, Chris, and all things my life and want me to get to the best part about this post – THE GIVEAWAY!

 

DSC_0114

 

I’ll get there.  Eventually.

 

DSC_0095

 

Just kidding.  I’ve totally teamed up with some really awesome blogger friends to bring you the after Christmas gift of a $700 Amazon gift card giveaway!  One lucky winner will get to shop ’til you drop to beat the after holiday winter blues.  Use the Rafflecopter below to enter.  Good luck, y’all!

 

 

Update: We had unexpected family issues that prevented me from posting Thursday.  I’m planning to be back again on Monday with my regular schedule.

 

Print

GIVEAWAY + Poutine with Repourposed Sweet Josie Brown Ale Braised Short Ribs

Ingredients

  • 2 prepared/cooked and hot shredded beef short ribs
  • 4 ounces mozzarella or cheese curds
  • Brown gravy - see notes
  • 4 small potatoes peeled,cut into matchsticks and dried
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt plus more for finishing
  • Parsley for garnish optional

Instructions

  1. Preheat oven to 450
  2. Toss potato matchsticks with olive oil, salt, and garlic powder then arrange on a parchment lined baking dish
  3. Bake for 25-35 minutes, stirring or turning ever 10 minutes
  4. Arrange fries in a bowl, top with shredded short ribs, cover in gravy, and top with cheese
  5. Garnish with parsley if using
  6. Serve immediately

French Fry recipe adapted from Minimalist Baker

 

Note:  I used the leftover liquid from the Sweet Josie Brown Ale Beer Braised Short Ribs Pot Roast and thickened it with a slurry for the gravy.  I had about 1/2 cup of liquid and made the slurry with 3 tablespoons of cornstarch with 1/3 cup water and slowly poured it into the beef liquid on high heat a little at a time.  Feel free to use your own favorite brown gravy.  It will still be delicious!

 

Here’s the giveaway! (CLOSED)facebookad

a Rafflecopter giveaway

 

Here are my super cool friends who have brought you this giveaway.  Be sure to check out their fantastic websites!

Poutine with Repurposed Sweet Josie Brown Ale Chuck Short Ribs

Holiday Breakfast Casserole

by 33 Comments

DSC_0028

 

Can y’all believe that Christmas is next week?  Where did the time go?

 

DSC_0001

 

I just want to take a minute to say a huge thank you to all of you, my friends, for your kindness and support while we are in this crisis with Chris’ dad.  It’s an ongoing challenge and we’re hopeful because we’re seeing improvement.  He’s such a big teddy bear sweetheart and it’s been so heartbreaking to see him in this condition.  Chris and I are working on things every single day to get him the help he needs. It’s an exhausting process, but totally worth it because things are improving. We so appreciate all of you, your positive thoughts, and your kind words. We’re hopeful for a Christmas miracle and the positive steps we are seeing right now is enough to bring me to tears.

 

DSC_0011

 

Moving onward.  Happy Holidays!  We were invited to our friends’ Hanukkah celebration last weekend and it was so much fun!  The food was awesome and I had matzo ball soup for the first time ever and loved it!  There were delicious latkes too!  And did I mention that my friends are chefs?  Lucky us!  It was a really nice evening spent with some really terrific friends. The laughs we had were both needed and priceless.

 

DSC_0018

 

Now we’re moving on to Christmas.  Chris’ mom always made this delicious breakfast casserole for Christmas morning.  Neither of us ever thought to get the recipe from her so the other day we talking about it and the kids and Christmases of the past when the kids were little and we were younger….

 

DSC_0032

 

And sleigh bells were ringing outside, presents were wrapped (for the most part), and cookies were set out for Santa.

 

DSC_0020

 

Jeeze!  Can somebody stop me?  Or bring me some wine?  Beer?  Bourbon?  This trip down memory lane is too much!

 

DSC_0011

 

Let’s talk breakfast casserole.  You can’t go wrong with shredded potatoes, cheese, and sausage.  I confess.  There’s cream of mushroom soup from a can in here.

 

DSC_0022

 

We’re feeling nostalgic and cream of mushroom soup in a can casserole is totally retro.  Don’t judge me.

 

DSC_0028

 

Happy Holidays, y’all!

 

P.S. I totally thought I had this scheduled to publish yesterday as my regular Thursday post, but here we are a day late and I’ve been so busy I didn’t even notice.  It’s happened before and I’m fairly certain it will happen again.  Happy Friday!

 

Print

Holiday Breakfast Casserole

Ingredients

  • 1 pound bag frozen hash brown shredded potatoes thawed
  • 2 cans cream of mushroom soup
  • 1 cup sour cream
  • 1 onion diced very small
  • 12 sausage links cooked and broken into pieces
  • 8 ounces shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 350
  2. Add potatoes, soup, sour cream, onion, sausage and 3/4 of the cheese in a mixing bowl and stir until combined
  3. Transfer to a casserole dish coated with cooking spray
  4. Top with remaining cheddar cheese
  5. Bake for 1 hour and 20 minutes or until top is golden brown and bubbly
  6. Let cool for 10 - 15 minutes before serving

Add New