jalapeno

Jalapeno Pale Ale Chili

January 18, 2017 by rachelle 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?

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.

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.

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

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

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

Jalapeno Pale Ale Skillet Cornbread

January 11, 2017 by rachelle 11 Comments

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

I confess.

I’m not a fan of the jalapeno. I just do not like spicy or bitter and they taste like both to me. I am, however, a fan of this Jalapeno Pale Ale from Birdsong Brewing. And, really – who doesn’t love some skillet cornbread?

Cornbread is definitely not something we have on the regular around here, but when we do it’s a welcome favorite splurge. I make it as a side to everything from a Low Country Boil (similar to a Clam Bake if you’re from the northeast) to a big ole pot of pinto beans simmered all day with some leftover ribs or a big slab of bacon.

You can understand why this is not an everyday regular dish around here or we’d be living in expando-pants.

P.S. I grew those jalapenos in my garden – yay me!

Jalapeno Pale Ale Skillet Cornbread

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1 tablespoon baking soda
3 tablespoons shortening
1/2 cup buttermilk
1 egg
3 tablespoons honey
1 cup beer

Instructions

Preheat oven to 425
Whisk together cornmeal, flour, baking powder, and baking soda
In a separate bowl or measuring cup, mix together buttermilk, egg, and honey
Add the buttermilk mixture to the dry ingredients
Stir in the beer
Add shortening to a cast iron skillet and transfer skillet to hot oven for 1 -2 minutes
Remove skillet from oven - shortening should be melted
Add batter to skillet - it will sizzle
Return the skillet with the batter to the oven and bake 20 - 25 minutes or until golden brown - careful not to burn the bottom

NOTES:

I used a Jalapeno Pale Ale from Birdsong Brewing here in Charlotte. The flavor of the pepper is in there, but it’s mild and the beer is not spicy. I haven’t tried this recipe with any of the other (hot) pepper beers I’ve seen, but if you use one that’s spicy, it’s likely to change the flavor profile of the cornbread.
If you want a bit more jalapeno, spice, or texture in the cornbread, you can dice a couple of fresh jalapeno (serrano, habanero, ghost chili) peppers and mix into the batter before pouring it into the skillet.
I don’t normally promote the use of shortening (Crisco, etc.), but I personally think it’s absolutely necessary here to get those crispy edges.

Easy Slow Cooker Buffalo Chicken Sliders Recipe

October 5, 2016 by rachelle 31 Comments

Easy Slow Cooker Buffalo Chicken Sliders Recipe

Football season is here! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!

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

Easy Slow Cooker Buffalo Chicken Sliders Recipe

Ingredients

3 boneless chicken breasts
1 cup chicken stock or water
salt and pepper
1 bottle of prepared Buffalo sauce
1/4 head of purple cabbage shredded or thinly chopped
2 - 3 jalapeno peppers sliced
4 ounces blue cheese crumbles
Slider rolls

Instructions

Add chicken and stock or water to a slow cooker and cook on low 5 - 6 hours or until the fat part has an internal temperature of 160
Remove chicken from slow cooker, drain most of the liquid but leaving a little in the pot
Shred chick with two forks
Return chicken to slow cooker
Add prepared Buffalo sauce, reduce temperature to warm or keep on low until warmed through
Keep warm
Serve on slider rolls and top with cabbage, jalapenos, and blue cheese crumbles

NOTES

I recommend making a slider bar near the slow cooker to avoid soggy buns. Just keep warm and set out the toppings for guests to make their own
There was plenty here to make 12 – 15 sliders
Serve with carrot and celery sticks and some ranch and/or blue cheese dressing

Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom’s Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy Pimiento Cheese Crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Poutine by Cake ‘n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Tomahawk Cooler by Mixplorology
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren’s Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Game Day Cookie Cups by Me and My Pink Mixer
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life’s Ambrosia
Chicken Teriyaki Pizza by Loves Food, Loves to Eat
High Seas Sour Cherry Slush by Lizzy is Dizzy
Buffalo Chicken Deviled Eggs by Casa de Crews
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Philly Cheesesteak – Southern Style with Pimento Cheese, Jalapeno Pale Ale Fried Green Tomatoes topped with a Sunny Side Up Fried Egg

October 20, 2015 by rachelle 51 Comments

Surprise! It’s totally a very manly virtual baby shower for David!

This is not yo mama’s baby shower. This is all about dudes and dude food, yo! David loves him some southern food, so we’re taking this Yankee classic – the Philly Cheesesteak – and southernizing it with some pimento cheese and Bird Song Brewing Jalapeno Pale Ale fried green tomatoes. Woot!

Of course, it wouldn’t be truly southern if we didn’t crack a fried egg on top and throw in some beer! So what? I might be a redneck if I bring beer to a baby shower, but it’s a MAN shower with dude food and David’s not the one with the bun in the oven! Beer is mandatory.

David is lives in upstate NY and belongs to a curling club – how cool is that? My southern heart does not quite understand what in tarnation happens with this rock and ice activity, but I’m totally on board with his love of cinnamon.

David also loves grilling, but I just cooked up this steak in a cast iron skillet.

I absolutely adore the spirit of a very manly virtual baby shower. Seriously, I love the community and friends I’ve made in this blogging world. I hope y’all join us in celebrating David and his wife Laura welcoming their little dude into their family!

Cheers and Congratulations David and Laura!

Here are the rest of the cool bloggers at the party:

American Heritage Cooking – Buffalo Chicken Blue Cheese Hand Pies
Bakerita – Bacon Toffee
Baking a Moment – http://bakingamoment.com/pumpkin-beer-soft-pretzels/
The Big Man’s World – No-Bake Salted Caramel Apple Slice
Blahnik Baker – Shredded BBQ Chicken Nachos
Cook with Manali – Cinnamon Churros
Cooking for Keeps – Brown Butter Seared Burgers Bourbon Mushrooms and Gruyere
Foodness Gracious – Cider Braised Beef with Short Ribs with Sweet Potato Mash
Gather for Bread – Ham Potato and Corn Chowder
Hip Foodie Mom – Mini Croques Monsieur Sandwiches
The Iron You – Wolfpack Style Meatballs
Jem of the South – Praline Popcorn
Kevin is Cooking – No-Bake Pumpkin Cheesecake Pecan Tarts
Life Made Sweeter – Maple Sriracha Pulled Pork Mini Pot Pies
Pizzazzerie – Vanilla Almond Snowball Cake
Runnin Srilankan – Cinnamon Bacon Doughnuts
Shared Appetite – Buffalo Garlic Knots
Snixy Kitchen – Butternut Squash Bacon Deviled Eggs
Urban Bakes – Maple Bourbon Bacon Chocolate Doughnuts
Whisk and Shout – Vegan White Pizza With Spinach Basil

Philly Cheesesteak – Southern Style

Ingredients

For the Pimento Cheese

8 ounces extra sharp white cheddar shredded
4 ounces extra sharp yellow cheddar shredded
1/2 cup mayonaise
1/4 cup pimentos

For the Jalapeno Pale Ale Battered Fried Green Tomatoes

2 medium to large green tomatoes cut into 1/4 inch slices - you want to have at least 2 per sandwich (at least 8 slices)
1 cup flour
1 cup beer - I used Birdsong Brewing Co. Jalapeno Pale Ale
2 cups panko bread crumbs
1 cup canola oil - depending on the size of your pan - you want the oil to come halfway up the sides of the tomatoes

Other Ingredients

1 green bell pepper cored and sliced into 1/4 inch wide pieces lengthwise
2 onions halved and cut into 1/4 inch slices
2 tablespoons butter
2 tablespoons olive oil
1 fried egg per sandwich
4 hoagie rolls
3 pounds or so very thinly sliced sirloin
Texas Pete optional

Instructions

Preheat oven to 200

For the Pimento Cheese

Combine both cheeses, mayonaise, and pimentos in a food processor and blend until combined
Set aside or refrigerate until needed

For the Jalapeno Pale Ale Fried Green Tomatoes

Combine beer and flour in a bowl and set aside for 20-30 minutes
Add panko to a separate bowl
Pour canola oil into a deep cast iron skillet over high heat
Coat both sides of tomatoes in beer batter, then transfer to the bowl of panko and coat both sides, shaking off excess
Working in batches, CAREFULLY and using tongs, transfer tomatoes to hot oil and fry until you can see that they are getting golden, crispy, and brown on the bottom and coming up the sides, then carefully flip and fry until golden, crispy, and brown on the other side
Remove from pan and drain on a paper towel lined plate, then transfer to a parchment lined baking pan
When all tomatoes are fried, drained, and transferred to the baking pan, keep warm in oven

For the Peppers and Onions

Melt butter with olive oil over medium heat
Add sliced peppers and cook for 3-4 minutes, then add onions and cook until fragrant and translucent and peppers are soft

Cooking the Meat and Finishing/Assembly

Heat a non-stick skillet over medium high heat
Working in batches, cook the sirloin slices 1 minute each side, remove to a plate tented with aluminum foil
Arrange hoagie rolls on a plate
Pile rolls high with the cooked sirloin - divide evenly between the rolls
Evenly distribute peppers and onions over the top of each sandwich
Add desired amount of pimento cheese to each
Top with 2 or more Jalapeno Pale Ale Fried Green Tomatoes
Top with fried egg
Dash desired amount of Texas Pete on top

jalapeno

Jalapeno Pale Ale Chili

Ingredients

Optional Toppings and Sides

Instructions

Jalapeno Pale Ale Skillet Cornbread

Ingredients

Instructions

Easy Slow Cooker Buffalo Chicken Sliders Recipe

Ingredients

Instructions

Philly Cheesesteak – Southern Style

Ingredients

For the Pimento Cheese

For the Jalapeno Pale Ale Battered Fried Green Tomatoes

Other Ingredients

Instructions

For the Pimento Cheese

For the Jalapeno Pale Ale Fried Green Tomatoes

For the Peppers and Onions

Cooking the Meat and Finishing/Assembly

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