Too Much Left Over Beer Recipes

Mexican Chicken with Beer Glaze and Sweet Potato Fries From Not Your Mother’s Weeknight Cooking by Beth Hensperger

Ingredients:

4 boneless skinless chicken breast cut into 1 inch strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1 clove of garlic crushed
1/2 to 1 whole jalapeno de-seeded and minced (we used 1/3 because we’re wimps and thought the dish would be too hot when we tried a tiny bit raw. But you can use the 1/2 and it’ll give it a little kick. Use the whole for extra spicy and don’t de-seed if you want it fiery.)
1/2 to 3/4 cup light-coloured beer (we used a dark beer because that’s what we had in the fridge)

Spice rub:
1 teaspoon ground cumin
1 teaspoon dried crushed thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne, chili powder, or ground chipotle chile
1/2 teaspoon salt
1 tablespoon all-purpose flour

Sweet potato fries:
1 pound sweet potatoes, peeled and cut into wedges or strips
1 to 2 tablespoons olive oil
salt

Directions:
1. Combine spice mixture and rub on chicken. Let it rest for 10-20 minutes at room temperature.
2. Preheat oven to 450F with the baking sheet lined with foil in the oven. This is a tip I learned somewhere online so you get nice and crispy fries without flipping. Toss the potatoes with olive oil, sprinkle salt liberally on it and when the oven is done preheating, throw the fries on there and bake for about 15-20 mins.
3. While the fries are cooking, heat the oil and butter in a large skillet over medium heat. Add half the chicken and saute until golden. No need to cook the chicken completely through as it gets cooked again in the glaze. When the chicken is golden, remove to a plate and do the other half.
4. When the other half is golden, return the other chicken that’s on the plate in the pan. Add the garlic, jalapeno and beer. Cover and reduce heat to low. Cook for 15 minutes and every 5 minutes make sure the chicken gets turned in the broth so all sides are coated. It’ll be all nice and glazed.
5. Serve hot with fries.

Pork, Beans, and Beer Chili

Ingredients

• 1 1/2 tablespoons canola oil, divided
• 1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch cubes
• Salt & freshly ground pepper to taste
• 1 large onion, diced
• 2 bell peppers, red, yellow or green, coarsely chopped
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon minced chipotles in adobo sauce or 2 fresh jalapeño peppers, seeded and minced
• 1 1/2 teaspoons dried oregano
• 1 12-ounce bottle beer, preferably Mexican
• 2 15-ounce cans pinto beans, rinsed
• 1 14-ounce can plum tomatoes, juice reserved, tomatoes, chopped
• 2 tablespoons lime juice
• Chopped scallion greens or fresh cilantro for garnish

Directions

Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Season pork with salt and pepper and add half of it to the pot. Cook, stirring occasionally, until browned on all sides, 4 to 6 minutes. Transfer the meat to a plate lined with paper towels; repeat with another 1 1/2 teaspoons of the oil and the remaining meat.

Reduce the heat to medium and add the remaining 1 1/2 teaspoons oil; heat until hot. Add onion and bell peppers; cook, stirring, until the vegetables begin to soften, about 

Beer Braised Shrimp with Louisiana Salsa and Rice

Ingredients

• 4 cloves garlic, grated or finely chopped
• 6 to 8 small ribs celery from the heart, chopped
• 1 large or 2 medium green bell peppers, seeded and chopped
• 1 medium-large red onion, chopped
• 2 tablespoons chopped fresh thyme, finely chopped
• 4 tablespoons butter
• 1 1/2 cups enriched white rice
• 2 1/2 cups chicken stock
• Salt and freshly ground black pepper
• 2 red jalapeno chile peppers, very thinly sliced
• 1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
• 2 limes
• 2 tablespoons extra-virgin olive oil
• 2 pounds large shrimp, deveined, tail on
• 1 tablespoon seafood seasoning (recommended: Old Bay)
• 1 tablespoon Worcestershire sauce
• 1/4 cup hot sauce
• 1 bottle beer
• 3 tablespoons butter
• 1 bunch scallions, thinly sliced on an angle

Directions

In a medium bowl combine the garlic, celery, peppers, onions and thyme.

Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.

Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.

Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.

Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.5 minutes. Add tomato paste, garlic, cumin, chipotle (or jalapeños), and oregano. Cook the mixture, stirring, until fragrant, about 2 minutes. Slowly stir in beer, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.

Stir in beans, tomatoes and their liquid, and the reserved pork; bring to a simmer. Reduce the heat to low, cover and simmer, stirring occasionally, until the pork is tender and the sauce has thickened slightly, about 30 minutes. Add lime juice and season with salt and pepper. Garnish with scallion greens or cilantro and serve.

Beer-Marinated Grilled Skirt Steaks

Ingredients

• 1 orange, thinly sliced with peel
• 1/2 onion, thinly sliced
• 4 garlic cloves, halved and smashed
• 2 1/4 pounds skirt steak
• Kosher salt and fresh ground black pepper
• 1 cup light-colored beer (preferably lager style)
• 1/2 cup soy sauce

Directions

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.

Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

Notes

Cook's Note: Grilled skirt steak sliced into strips is a great filling for tacos. Top with shredded cheese and beans, or use your favorite taco filling!

Beer Brats

Ingredients

• 1 dozen brats
• Beer, to cover
• 1 medium large sweet onion
• 2 ounces (1/2 stick) butter

Directions

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Beer Chicken

Ingredients

• 1 package of roaster pack chicken (wings, legs, and thighs) with bones and skin included. (yum yum?)
• 1 bottle light colored beer (doesnt matter what kind)
• 1 large onion (sliced thickly so they dont melt)
• rosemary (i prefer fresh)
• powdered thyme 
• onion powder
• garlic powder
• paprika (for color)
• salt 
• pepper
• olive oil

Method    

this recipe is so stupid easy, even the kid with downs next door can probably make it.

• Heat a pan with high sides with some oil (enough to coat the bottom of the pan and keep the chicken from sticking)

• While the pan is heating, season the chicken on both sides with salt, pepper, thyme, paprika, and onion and garlic powder.
• Once the oil is hot, brown the chicken so the skin is nice and crispy. I would do this on a high heat so that the skin gets crispy but the chicken does not cook through. (do this with the lid off, so some of the chicken fat evaporates)
• Add the sliced onions and rosemary cover and cook until the onions are almost cooked.
• Take off the cover (leave it off) and then add the beer being careful of the instant foaming action.  
• Simmer until the chicken is tender and the sauce reduces to about half.
• If you have a lot of liquid, take out all of the chicken and onions (as many as you can get) and turn up the heat to almost full blast and stir the sauce with a wooden spoon while it rapidly boils and reduces to a think sauce. Pour over the chicken.

Serve with rice and PEAS. (the most appropriate vegetable with this dish.)

As Hoc Sausage and Peppers

(pic stolen, mine to replace it as soon as i make it again!)

2 packages sweet italian sausage
1 package hot italian sausage
3 green bell peppers sliced in large chunks
2 red bell peppers sliced in large chunks
2 yellow bell peppers sliced in large chunks
one big ass onion sliced
1 massive can of dice tomatoes with basil and garlic

get the biggest sauce pot you have and coat the bottom of the pan with olive oil
fit as many of the sausages as you can on the bottom and cook them about half to 3/4 of the way done and then take them out and slice them in thirds. put them aside for now.
toss the diced tomatoes, onions, and peppers, and the sliced up sausage in the pot and add some water until almost everything is covered.
let it bubble and boil for like over an hour at least. once the sausage is soft and tender and the onions are clear take everything out other than the sauce.
turn up the temp so its like molten lava and let the sauce reduce by boiling and stirring every couple of minutes so it doesnt burn on the bottom.
you'll know its done when the sauce is thick enough to stick to the spoon.
add to the sausage and peppers and mix.

enjoy with the best italian bread you can find.

May BBQ Menu

Baked Ziti
Zucchini Pie
Chicken Cutlets
Mixed Green Salad
Grilled Balsamic peppers/onions/portabella mushrooms
Grilled Italian Sausage
Roasted Chicken
Italian Bread


I know this seems like way too much food, but when you take in account the 20 person invite list, it makes sense we'd need so much.

more details to come!

ATTIE! My Daddy's Adorable Bull Terrier Puppy 

Recreating some of what was lost....

Since my mom died my father and I have been a bit obsessed with recreating some of her recipes. We've planned a huge bbq (20 ppl!!) and have been going over the menu (and over and over and over menu) and I have finally convinced my father that I CAN make her zucchini bread. I found a recipe for it that she wrote, funny enough omitting the zucchini, and mixing it with another i found online, i believe i've got it right. Pictures of the results to come!

Mommy's Zucchini Bread

3 cups of diced zucchini

1/3 of an onion

1 cup of Bisquick

3 eggs

1/2 cup of grated cheese

1/4 cup of oil

pepper, & parsley to taste

Mix all ingredients together. Pour into 9 inch pie pan with crust. Bake at 350ºF. for 45-50 minutes. 

From: http://health.yahoo.com/experts/drmao/24986/3-unique-exercises-to-shape-up-for-spring/

Exercise 1: Swimming Dragon speeds up your metabolism
This simple qigong exercise can help speed up your metabolism and reduce your appetite. Not unlike a belly dance, Swimming Dragon is a wriggling rhythmic dance of the torso, which burns energy and promotes fat burning in the abdomen.
 

1. In a comfortable, quiet place stand with your feet together and ankles touching, or as close together as you can get them. Bring hands over your head, with palms together and fingers pointing up. Keep your palms together during this entire exercise.

2. Inhaling, push your waist out to the right side while keeping your head and upper torso straight. Simultaneously move your right elbow to the right, so that it rests at shoulder height.

3. Exhaling, push your waist out to the left side while keeping your head and upper torso straight. Simultaneously move your left elbow fully to the left at shoulder height.

4. Repeat this movement several times. Every time you move your waist to the right, bend your knees slightly more, lowering your entire body as you squat. Be sure to keep your upper torso and head straight.

5. With each right movement, move your hands lower, keeping your palms together and fingers pointing up. When your arms reach your chest, turn your fingers toward the ground and continue the movement.

6. When your arms reach your knees, you should be squatting. 

7. Continue the movements, now rising with each right movement until you reach the standing position. When your arms reach your chest, switch the direction of your fingers so that they’re pointing up again.

Throughout this exercise, your hands should produce an S-shaped movement and your body should do a rhythmic belly dance. Remember to inhale on the rightward movement and exhale to the left. Only do this exercise on an empty stomach. Begin slowly and increase speed, warming up the whole body, but not to the point of perspiration.

For another way to promote weight loss, look to Chinese herbs. B-Slim is blended from specially selected Chinese herbs whose qualities are said to control appetite and craving, eliminate bloating, improve digestion, increase fat metabolism, regulate blood sugar, gently relieve constipation and balance the body.

Exercise 2: Arm Swing
Energy exercises like tai chi and Eight Treasures Qigong have been found to improve cardiovascular health. Here is the Arm Swing, a warm-up movement to tai chi that will invigorate your daily workout.

1. Start with your feet should-width apart. Freely swing your arms from front to back until you reach a point of natural resistance. Now let your arms swing to the front again.

2. After a couple of minutes of arm swinging, increase the work out by bending your knees and lifting your heels as your arms swing back and forth.

3. Increase your work out further by jumping off the ground as your arms swing back as though the momentum of your arms carries your body upward. Jump progressively higher each time. Swing your arms for 15 minutes. Gradually slow down and stop. Perform this exercise twice each day.

Exercise 3: Merry-Go-Around
With a daily practice of Qi Gong exercises like the Eight Treasures you can strengthen your hormonal system, help balance your blood sugar levels, and maintain your proper weight. Below I describe a simple walking exercise called “Merry-Go-Around”.

1. In a quiet outdoor setting find a thick-trunked tree (10 - 12” diameter) with at least 5 feet of clear space around the trunk in all directions. Perform the following walking exercise for 15 minutes.

2. Walk with a relaxed but steady gait, with hands raised to your trunk. With each completed circle change the position of your arms by slightly raising or lowering your hands in front or on the sides of your trunk.  

3. For the first half of the exercise walk clockwise around the tree. For the second half, walk counterclockwise.

Do the Merry-Go-Around twice each day.

How often should you exercise?From my clinical experience and research, I am convinced that it is best for all-around health to exercise 4 or more times per week, for 30 minutes each time. Even a brisk walk around your neighborhood, or the merry-go-round circle walking described above can have a wonderful effect on your energy metabolism and help you get back into shape.

For a supplement that supports sustainable energy for an active lifestyle, I suggest High Performance, a combination of unique Chinese food herbs, exotic seeds and wholesome grains, providing a rich source of complex carbohydrates. 

I hope this article helps you get active! I invite you to visit often and share your own personal health and longevity tips with me.

May you live long, live strong, and live happy!

—Dr. Mao