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Farmer’s Market Grilled Chowder
August 3, 2020 Lee
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Farmer's Market Grilled Chowder

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 ear corn, husked
  • 1 large potato, cut in half lengthwise
  • 1 small zucchini, cut lengthwise into 1/4 inch slices
  • non stick cooking spray, as needed
  • 1 tablespoon butter
  • 1/2 cup onion, diced
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1 cup wheat beer
  • 1 cup milk
  • 1/2 cup Sharp Cheddar cheese, shredded, (2 oz / 56 g)

Instructions
 

  • Prepare your grill for direct heat cooking with medium high heat. When ready, grill the corn and potatoes, covered, for 20 minutes or until tender, turning once during cooking.
  • Spray the zucchini slices with cooking spray, grill uncovered for about 4-5 minutes or until tender, turning once during cooking.
  • Cut the corn kernels off the ear, cut the potato into cubes, and cut the zucchini into bite size pieces.
  • Melt butter in a large saucepan on medium heat, when hot, add the onion and saute for about 5 minutes or until tender.
  • Stir in the flour, thyme, and white pepper, cook while stirring for 1 minute.
  • Stir in the beer and milk, and bring to a boil then reduce heat to medium low. Simmer for 1 minute.
  • Stir in the corn, potato, zucchini, and cheese. Simmer until heated through.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Durango Chili
August 3, 2020 Lee
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Durango Chili

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 500 grams stew beef, cubed, (1 lb)
  • 2 tablespoons cooking oil
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, smashed and minced
  • 2 cans diced tomatoes, (14 oz / 411 g each)
  • 3 cups beef broth
  • 1 bottle beer, your favorite, (12 oz / 330 ml)
  • 2 cans diced green chilies, undrained, (4 oz / 113 g each)
  • 3-5 fresh Jalapeno peppers, seeded and diced, as desired
  • 2-5 tablespoons chili powder, as desired
  • 1/4 cup tomato paste
  • 2 cans Pinto beans, drained, (15 oz / 425 g each), 3 cups cooked, Shortcut
  • toppings, such as shredded cheese, sour cream, or onion

Instructions
 

  • Heat a large saucepan on medium high heat, brown the ground beef, breaking it up with your spatula, cook for about 5 minutes, then add the stew beef, cook for another 3-5 minutes to brown up the stew beef. Remove the beef to a bowl with a slotted spoon.
  • Drain off mos of the beef fat, then return the saucepan to heat and add the cooking oil, when hot, add the onions, bell pepper, and garlic. Saute for 3-5 minutes or until the vegetables are tender.
  • Return the beef to the saucepan.
  • Add the diced tomatoes, broth, beer, green chilies, jalapeno peppers, chili powder as desired and tomato paste. Give everything a stir and bring to a boil. Reduce heat to low and simmer, partially covered, for 2 hours or until the stew beef is tender, stirring occasionally.
  • Stir in the beans, continue to simmer, uncovered, until heated through.
  • Serve with toppings of your choice, shredded cheese, sour cream, chopped onion or sliced spring onion would be great choices. Enjoy.

Notes

Low cost per serving.
Shortcut: Pinto Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Deviled Beef Short Rib Stew (Slow Cooker)
August 3, 2020 Lee
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Deviled Beef Short Rib Stew (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 kilos beef short ribs, trimmed, separated between each bone, (4 lbs)
  • 1 kilo small red potatoes, scrubbed and peel scored, (2 lbs)
  • 8 carrots, peeled, cut into chunks
  • 2 onions, cut into thick wedges
  • 1 bottle beer, your favorite, (12 oz / 330 ml)
  • 8 tablespoons spicy brown mustard, divided
  • 3 tablespoons Worcestershire sauce, divided
  • 2 tablespoons cornstarch

Instructions
 

  • Place ribs on a rack fitted a broiler pan. Place pan in broiler, 6 inches from heat. Broil the ribs for 10 minutes or until well browned, turning once.
  • While the ribs are broiling, place the vegetables in the bottom of your slow cooker.
  • When the ribs are ready, place them on top of the vegetables.
  • In a mixing bowl, add the beer, 6 tablespoons mustard, 2 tablespoons of Worcestershire sauce, mix together. Pour mixture over the ribs. Cover the slow cooker and set to High setting and cook for 5 hours or until the meat is tender.
  • Transfer the meat and vegetables to a platter, keep warm.
  • Strain the fat from the slow cooker then pour the broth into a saucepan.
  • In a measuring cup, mix together the cornstarch and 2 tablespoons of cold water. Stir into the broth, then stir in the remaining 2 tablespoons of mustard and 1 tablespoon of Worcestershire sauce.
  • Place on heat and bring to a boil, stirring often. Reduce heat to low and cook gravy, stirring often, for 2 minutes or until thickened.
  • Serve meat and vegetables with the gravy, and have additional mustard available for the meat, as desired. Enjoy.

Notes

Low cost per serving.
Variant: 1. I will tailor this recipe to use pork ribs.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Chili Verde Chicken Stew
August 2, 2020 Lee
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Chili Verde Chicken Stew

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/3 cup all purpose flour
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon black pepper
  • 750 grams chicken breasts, boneless, skinless, (1 1/2 lbs)
  • 4 tablespoons vegetable oil, divided
  • 500 grams fresh tomatillos, husked and halved, (1 lb)
  • 2 onions, diced
  • 2 cans green chilies, chopped, (4 oz / 113 g each)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon sugar
  • 2 cups chicken broth, Shortcut
  • 1 cup Mexican lager beer
  • 5 red potatoes, diced
  • fresh cilantro, chopped, for garnish if desired

Instructions
 

  • Cut the chicken into 1 to 1 1/2 inch pieces. Add the flour, 1 teaspoon salt and pepper to a large bowl and mix to combine.
  • Heat a non stick pan with 2 tablespoons oil on medium heat. When hot, toss the chicken with the flour mixture, then add the chicken to the pan, cook until lightly browned on all sides, remove chicken pieces to a pot.
  • Same pan used for the chicken, add the remaining 2 tablespoons of oil, and put on medium heat, when hot, add the tomatillos, onion, canned chilies, oregano, cumin, garlic, sugar, and remaining 1/2 teaspoon of salt. Cook, and stir often, for about 20 minutes or until all the vegetables are soft.
  • Stir in the broth and beer.
  • Working in batches, pour or spoon the contents of the pan into a blender or food processor, and blend until almost smooth (feel free to make as smooth or as chunky as you desire).
  • Pour the blended mixture into the pot with the chicken. Add potatoes and stir to mix together, cover and bring to a boil, then reduce heat to a low simmer. Simmer and stir occasionally for 1 hour or until the potatoes are tender.
  • Ladle into serving bowls and garnish with fresh chopped cilantro as desired, enjoy.

Notes

High cost per serving based on the tomatillos.
Shortcut: Chicken Broth (Pressure Cooker).
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Trail Mix Cookies
August 1, 2020 Lee
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Trail Mix Cookies

Adapted from an internet recipe.
These are excellent cookies, highly recommended.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 2 dozen

Ingredients
  

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup butter, room temp, (2 sticks / 1 block)
  • 1 3/4 cups light brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups quick cooking rolled oats, or old fashioned oats
  • 2 1/2 cups trail mix, your favorite type

Instructions
 

  • Preheat your oven to 180° C (350° F), line a baking sheet with parchment paper or lightly grease with butter.
  • In a medium mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together then set aside.
  • In a large mixing bowl, add the butter and sugar and cream together. Mix in the eggs one at a time then mix in the vanilla.
  • Add half the flour mixture to the wet mixture, mix together until well combined, then add the remaining flour mixture and mix again until well combined.
  • Add the oats and trail mix, and mix together until they are evenly distributed throughout the cookie dough.
  • Drop by heaping tablespoon onto the prepared baking sheet.
  • Bake for 12-15 minutes or until the cookies are lightly browned around the edges. Remove from oven and allow to cool on the sheet for 3-5 minutes.
  • Remove to a wire rack to cool completely.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. If your trail mix does not contain chocolate chips, reduce the amount of trail mix to 2 cups and add 1/2 cup chocolate chips.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Cheddar Cheese Soup
July 30, 2020 Lee
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Cheddar Cheese Soup

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/4 cup butter, (1/2 stick or 1/4 block)
  • 1/4 cup all purpose flour
  • 2 cans evaporated milk, (12 fl oz / 360 ml cans)
  • 1 cup beer
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 250 g)
  • salt, as desired, to taste

Instructions
 

  • Melt the butter in a large saucepan, then whisk in the flour and whisk continuously until bubbly.
  • Add the evaporated milk, stirring continuously, and bring to a boil, then reduce heat.
  • Stir in the beer, Worcestershire sauce, mustard, and cayenne. Simmer, stirring often, for 10 minutes.
  • Remove from heat and stir in the cheese until fully melted. Taste, season with salt as desired.
  • Ladle into bowls and serve with your favorite toppings, such as cooked and crumbled bacon, sliced spring onion, or croutons. Enjoy.

Notes

Fair cost per serving based on the cheese used.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Beer Cheese Soup II
July 28, 2020 Lee
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Beer Cheese Soup II

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1/2 cup onion, finely diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 cups chicken broth, Shortcut
  • 1/2 cup beer, your favorite
  • 3 tablespoons cornstarch, divided
  • 1 cup whipping cream
  • 3 cups Colby Jack cheese, shredded, (12 oz/340 g)
  • 1 teaspoon hot pepper sauce, optional

Instructions
 

  • In a large pot on medium heat, melt the butter, when melted, add the onion, thyme, white and cayenne pepper, and cook until onion is tender, stirring often, about 3-5 minutes.
  • In a mixing bowl, whisk together the broth, beer, and 2 tablespoons of cornstarch. Whisk until the cornstarch is mixed in fully.
  • Stir broth mixture into the pot. Bring the pot to a boil then reduce heat.
  • Simmer 5 minutes, then stir in the cream.
  • In a mixing bowl, toss the shredded cheese with the remaining tablespoon of cornstarch.
  • After the cream is mixed in, gradually add the shredded cheese to the soup, stirring until the cheese is mixed in before adding more cheese. Repeat until the cheese is all mixed in. Taste and add hot pepper sauce as desired.
  • Ladle into bowls and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Beer-braised Chili
July 28, 2020 Lee
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Beer-braised Chili

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 cups

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 kilo beef stew meat, cubed, (2 lbs)
  • 1 large onion, diced
  • 4 cloves garlic, smashed and minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 1/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground red pepper
  • 1 can Mexican style diced tomatoes, (14 oz / 411 g can)
  • 1 bottle beer, your choice but not a dark beer, (12 oz 330 ml)
  • 1/2 cup salsa, Shortcut
  • 1 can black beans, drained, (15 oz/425 g can or 2 cups cooked), Shortcut
  • 1 can pinto beans, drained, (15 oz/425 g can or 2 cups cooked), Shortcut

Instructions
 

  • Heat the oil in a large saucepan, when hot, add the beef, onion, and garlic. Cook and stir for 5 minutes to lightly brown the beef.
  • Add the chili powder, cumin, salt, oregano, and red pepper. Mix together with the beef.
  • Add the tomatoes, beer, and salsa. Stir together and bring to a boil and reduce heat to a simmer. Cover and simmer 1 hour or until beef is tender. Stirring halfway through the simmering time.
  • When the beef is tender, stir in the beans. Simmer uncovered for 20 minutes or until thickened as desired.
  • Ladle into bowls, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Salsa, Black Beans (Pressure Cooker), Pinto Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Beer & Cheese Soup I (Slow Cooker)
July 28, 2020 Lee
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Beer & Cheese Soup I (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2-3 slices pumpernickel bread, or rye bread
  • 1 can chicken broth, (14 oz / 411 g, or 1 3/4 cup fresh), Shortcut
  • 1 cup beer, your choice
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 3/4 teaspoon dried thyme
  • 1 1/2 cups Sharp Cheddar cheese, shredded, (6 oz / 170 g)
  • 1 cup milk
  • 1/2 teaspoon paprika

Instructions
 

  • Preheat your oven to 220° C (425° F). Slice the bread into 1/2 inch cubes, place on a small baking sheet, bake 10-12 minutes or until crispy and browned on the edges. Stir the cubes once during cooking. Remove and allow to cool, there, you just made the crouton topping for the soup.
  • To your slow cooker, add the broth, beer, onion, garlic, and thyme. Stir together then cover and set to Low Setting and cook for 4 hours.
  • Turn the slow cooker to High Setting and stir in the cheese, milk, and paprika. Cover and cook 45-60 minutes or until heated through.
  • Ladle into serving bowls, top with some croutons you previously made, enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Beef Chuck Chili (Slow Cooker)
July 28, 2020 Lee
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Beef Chuck Chili (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 2 1/2 kilos beef chuck roast, boneless, trimmed, (5 lbs)
  • 3 cups onion, minced
  • 4 poblano peppers, diced
  • 2 serrano peppers, diced
  • 2 green bell peppers, diced
  • 3 jalapeno peppers, diced
  • 2 tablspoons garlic, smashed and minced
  • 1 can crushed tomatoes, (28 oz / 794 g)
  • 113 ml Mexican lager beer, (4 oz)
  • 1/4 cup hot pepper sauce
  • 1 tablespoon ground cumin
  • cornbread, or hot rice, for serving, as desired

Instructions
 

  • Heat the oil in a large pan on medium high heat, when hot, add the roast, cook 6-8 minutes, browning all sides.
  • When browned all over, place the roast in your slow cooker.
  • Same hot pan, add the onions, peppers, and garlic. Saute for 5-7 minutes or until the onion is tender.
  • Add the cooked onions and peppers to the slow cooker.
  • Stir in the crushed tomatoes. Cover the slow cooker and set to Low Setting and cook for 4-5 hours or until the beef shreds easily.
  • Remove beef to a cutting board, shred with two large forks.
  • Return the beef to the slow cooker. Stir in the beer, cumin, and hot sauce. Heat for 5-10 minutes.
  • Serve with cornbread or cooked rice, as desired, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker