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Beer Chicken Corn Chowder

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Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

 

I’m in that in between place.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

That place for me where I’m completely over Thanksgiving and cannot even think of eating one more bite of leftovers, yet not quite geared up for the upcoming December holidays.  We typically take a staycation the week after Thanksgiving and this year is no different.  The dishes are all cleaned up and put away and the visiting family members have returned to their homes around the country.  We’re doing a few fun things, but overall we are focusing on getting in a lot of rest and relaxation.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

There aren’t that many things I can think of that say cozy comfort more than a big bowl of chowder – except maybe flannel PJ’s and fuzzy socks.  I’m planning to put my feet up, pour myself a beer, and relax with some beer chicken corn chowder as much as possible for the next week.

Probably while wearing flannel jammies and fuzzy socks.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.

Beer Chicken Corn Chowder is and easy and delicious comfort food perfect to warm up on nights when the temperature is dropping.
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Beer Chicken Corn Chowder

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1/3 cup flour
  • 12 ounces beer I used Shotgun Betty Hefeweizen Ale
  • 2 cups chicken stock
  • 1 large russet potato peeled and cut into 1/2 inch cubes
  • 3 cups cooked chicken shredded
  • 12 ounces frozen corn
  • 1 cup heavy cream
  • bacon bits optional garnish
  • chives optional garnish

Instructions

  1. Heat olive oil and butter over medium-high heat
  2. Add onions and cook until translucent and softened, 3-4 minutes
  3. Add garlic and cook another 1-2 minutes
  4. Sprinkle flour over softened onions and garlic, and stir for at least 1 minute
  5. Add beer and chicken stock and bring to a boil
  6. Add potatoes and simmer until potatoes are almost (but not quite) fork tender
  7. Add the chicken and frozen corn and simmer until heated through and potatoes are completely cooked
  8. Stir in heavy cream and cook another 1-2 minutes
  9. Serve garnished with bacon and chives, if desired

NOTES:

  1. I used Shotgun Betty Hefeweizen Ale from Lonerider, but a Belgian or wheat would work as well – I do not recommend using an IPA
  2. If you like larger or smaller pieces of potato, just adjust your cooking time
  3. You could never go wrong by adding some shredded white cheddar cheese as a garnish or melting it in when you add the chicken and corn
  4. Feel free to substitute leftover turkey if you still have a ton and you’re not over it

 

Beer Chicken Corn Chowder

Beer Chicken Corn Chowder – Beer Girl Cooks

Mexican Street Corn

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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
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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

 

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Mexican Street Corn

Heirloom Cherry Tomato Pesto Pizza

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Hey y’all!  I’ve been so dang busy and I’ve missed you!  I also know that I haven’t posted a pizza in at least 4 days and 12.6 hours, so I thought it was time.

 

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Not to mention – why do people say that?  I’m totally mentioning the fact that I am a lunatic crazy woman at the farmer’s market and had about a bazzillion heirloom cherry tomatoes, 47 ears of corn, 6 bushels of basil, and 23 pounds of pesto that needed to be consumed.

 

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Can you blame me?  I mean look at these tomatoes!

 

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They’re friggin’ gorgeous!  Stunning!  Breathtaking!

 

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Throw on some cheese…..

 

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And more cheese….

 

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And corn, man.  Seriously, Jennifer?  Getting me hooked on this pizza corn business? Sooooo not cool. Next time keep your dirty little secrets to yourself, k?

 

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So I covered up the dirty little corn secret with some more pesto.  I wish I could forget.  But I can’t.  Corn. On. Pizza. Yesssssss!  It’s so good.  Do it!

 

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Sorry for the peer pressure.  I’ve been corrupted.

 

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Blame Jennifer.  I’m glad we had this little talk.

 

 

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Heirloom Cherry Pesto Pizza

Ingredients

  • 1 pizza dough ball
  • 1/4 cup plus 2-3 tablespoons prepared pesto divided
  • 1 pint heirloom cherry tomatoes halved
  • 1 8 ounce ball fresh mozzarella
  • 4 ounces goat cheese
  • 1 ear of fresh corn on the cob kernels removed
  • 6-8 large basil leaves rolled and sliced into ribbons

Instructions

  1. Preheat oven to 425
  2. Stretch dough over a pizza stone or baking sheet
  3. Spread pesto over the dough
  4. Add tomatoes, top with mozzarella, goat cheese, and corn
  5. Drizzle remaining pesto over the top of pizza
  6. Bake 15-17 minutes until crust is crispy and cheese is melted
  7. Top with basil ribbons

Note: I used a store bought pizza dough and I didn’t love it, so use your favorite pizza dough recipe or store bought.

Note: I don’t have a go to pesto recipe – I just throw everything in the food processor and keep adding and tasting until it’s right to me

Note: Pesto can be overwhelming, so you can use as much or as little you want

Cold Summer Soba Noodle and Vegetable Salad

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I need an intervention, y’all.

 

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I can’t tell you how many times I’ve made this salad in the last few weeks, but the 438 pounds of soba noodles I bought at the Asian market are gone.  It’s that good.  I’m hopelessly in love….

 

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It’s so dang easy to make that it just feeds my addiction.  I hear it calling me every second of every day. It haunts me in my sleep.

 

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And it’s is so pretty, colorful, and festive!  And summery! And crunchy!  And noodley!  And sesame-y!

 

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Of course, Jennifer is the one who got me into this mess.  She saw it on i am a food blog and sent it to me.  Now I’m trying to make this salad in my sleep and eat it for every breakfast, lunch, dinner, and anywhere in between.

 

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Chris is not as thrilled about it it as he was the first 178.236 times I made it.  Seriously dude?  Can I get some support here?

 

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Ok.  I fixed him a steak.  I watched as his eyes rolled back in his head.

 

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Happy Monday, y’all and have a fantastic week!

 

 

Adapted from i am a food blog

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Cold Summer Soba Noodle and Vegetable Salad

Ingredients

For the Salad

  • 3 bundles of soba noodles - the recipe I adapted recommends 2 bundles I did 2, then 3, but I like things noodley, so I would recommend at least 4 bundles. Up to you
  • 1/4 head red cabbage thinly sliced
  • 3-4 ears of corn
  • 2 small or one large cucumber peeled, seeded, and chopped
  • 1 orange/green or red or combination of bell peppers seeded and chopped
  • 1/2 pint heirloom cherry size tomatoes halved or quartered
  • 1 head romaine shredded or roughly chopped
  • 4-5 green onions sliced

For the Dressing

  • 2/3 cup red wine or rice wine vinegar
  • 2/3 olive oil
  • Dash of Sriracha - or more if you like this stuff
  • 6 tablespoons toasted sesame oil
  • salt and pepper to taste

Instructions

  1. Cook noodles according to package directions and transfer to a large mixing bowl
  2. Whisk dressing ingredients until combined
  3. Toss together noodles and dressing in a large bowl and set aside
  4. Heat a large cast iron or non-stick skillet on high heat
  5. Brush corn cobs lightly with olive oil
  6. Char in skillet until desired color
  7. Slice corn from cob
  8. Add all vegetables to dressing and noodles
  9. Chill until ready to eat or serve immediately
  10. Perfect at room temperature or cold and makes a great leftover for lunch or dinner

 

Summer Cold Corn Soup

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So we’ve had these little talks about my food blogger weight gain, button blowing, and (hopfully) losing weight by making better food choices during the week.  Basically, I’ve been trying to exhibit some self control and eat only plant based foods during the week while allowing some flexibility on the weekend.

Here is a random piece of advice: do not eat vegan during the week and then on Saturday have a hot dog, brisket, mac n’ cheese and potato chips.  Trust me.  Cheat if you will, but not all at once. Draw your own conclusions.  That’s all I’m going to say about that.

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We wouldn’t be talking about this if Jennifer hadn’t bullied me into confessing.  Don’t get me wrong – I think a vegan lifestyle is great.  I just don’t have the kind of will power to sustain it. Seiously. I have zero self-control. None.  CHEEEEEEEZE!

 

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I actually was a pretty hard-core vegan for about three years before I went to law school.  A stressed out law student doing a weekly 3 hour commute each way from Charlotte to Buies Creek, NC with a kid and one Food Lion did not make for vegan friendly eats.  We talked about the slippery slope into mac ‘n cheese.  I don’t feel the need to confess to that again.  Please still be my friend.

 

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Soooo, I have all these vegan and raw cookbooks that I absolutely love to read because the pictures are stunning and they make me want to eat better. I’ve been going through them recently and making some of the recipes that look fun, delicious, and/or interesting.  This is a raw cold corn soup that I adapted from one of the raw food cookbooks on my shelf.

 

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It’s the perfect summer don’t want to be fat anymore cold sweet refreshing soup.  If you have a dehydrator and approximately 2.6785 hours of your life to dehydrate corn, go for it.  Seriously, be all you can be.  Me?  Nope.  I sent Chris up to the 200000000 degree attic to fetch my food dehydrator and when I saw the amount of cleaning necessary – full disclosure – I said a big oh hell no!  So we went with raw corn, heart of palm, and avocado garnishes up in here.

It was delicious.

Adapted from Raw by Charlie Trotter and Roxanne Klein

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Summer Cold Corn Soup

Ingredients

  • 3 cups fresh corn with a handful of reserved for garnish - I used 4 cobs and sliced off the corn
  • 2 cups filtered water
  • Sea salt and pepper to taste
  • 1 avocado diced
  • 3-4 pieces of heart of palm diced

Instructions

  1. Combine corn and water in a food processor (or high speed blender) and puree until smooth (ish)
  2. Season with salt and pepper to taste
  3. Transfer to a fine mesh sieve and strain into a serving bowl
  4. Garnish with heart of palm and avocado
  5. Serve chilled or at room temperature

Note:  I do not possess a fancy pants high speed blender, so I used my food processor.  If you have such a fancy machine, you may not need to run your soup through a sieve.