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Nachos con Queso y Cerveza
June 16, 2020 Lee
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Nachos con Queso y Cerveza

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 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 24 tortilla chips, (about 4 oz / 115 g)
  • 2 teaspoons cooking oil
  • 3/4 cup red onion, diced
  • 2 fresh Jalapeno peppers, seeded and diced
  • 3 cloves garlic, smashed and minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 2 chicken breasts, boneless, skinless, cooked, and chopped
  • 1 can Mexican style diced tomatoes, drained, (14 oz / 411 g)
  • 1/3 cup lager, your favorite brand
  • 1 cup Monterey Jack cheese, shredded, (4 oz / 112 g)
  • 2 tablespoons pitted black olives, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), place the tortilla chips in a 9x13 baking pan.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion, garlic, jalapeno, chili powder, and cumin. Cook and stir for 5 minutes.
  • Stir in the tomatoes, chicken, and lager.
  • Simmer for 6-7 minutes or until the liquid is absorbed, stirring often.
  • Spoon chicken mixture over the chips, top with cheese and olives.
  • Bake 5 minutes or until cheese is melted.
  • Serve and enjoy.
APPETIZERS / SNACKS
Mini Cheddar-beer Biscuits with Ham
June 16, 2020 Lee
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Mini Cheddar-beer Biscuits with Ham

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 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup Cheddar cheese, shredded, (4 oz / 112 g)
  • 1/4 cup shortening
  • 3/4 cup lager, your favorite brand
  • 1 egg, lightly beaten
  • 8 slices cooked ham
  • honey mustard, as needed

Instructions
 

  • Preheat your oven to 220° C (425° F), grease a large baking sheet with butter.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • Stir the cheese into the flour mixture.
  • Add the shortening to the flour mixture and cut in with a a pastry cutter or with two forks until the mixture looks like coarse crumbs.
  • Pour in the lager and stir until just combined.
  • Divide the dough in half, pat and shape the half the dough on the prepared baking sheet into a 6 inch by 4 1/2 inch rectangle, and it should be about 1/2 inch thick.
  • Score the top of the dough into 12 squares (make 2 equally spaced lines lengthwise, then crosswise, make 3 equally spaced lines).
  • Repeat with the other half of the dough.
  • Brush the tops of the dough with the beaten egg.
  • Bake for 17 minutes or until golden brown. Remove from oven and cool on the sheet for two minutes, then remove to a wire rack to cool completely.
  • Cut each rectangle in half horizontally, lay the top half down cut side up.
  • Arrange ham on the biscuit bottoms, spread honey mustard, as desired, on the cut side of the top.
  • Place tops on the ham, cut down through the score marks to cut into individual biscuits.
  • Serve and enjoy.
APPETIZERS / SNACKS
Turkey Meatballs with Summer Squash
June 16, 2020 Lee
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Turkey Meatballs with Summer Squash

I found this recipe on a bag of Kroger Turkey Meatballs. This is a basic recipe for an easy dinner, and is wide open to changes you want to make, such as roasting the vegetables instead of frying, changing the gravy, etc. Summer squash can mean several types of squash, for this, I am using yellow crookneck and zucchini. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 package turkey meatballs, I used Kroger brand, (26 oz / 737 g), Shortcut
  • 1 large zucchini
  • 1 large summer
  • 2 cloves garlic, smashed and minced
  • 1 packet turkey gravy, or chicken gravy, Shortcut
  • salt and pepper, as desired, to taste
  • extra light olive oil, as needed

Instructions
 

  • Rinse the zucchini and summer squash, if the squash you find are small, just use several of them. For large squash, slice in half lengthwise, then slice each part into 1/4 inch or less half moons. For smaller squash, just slice into 1/4 inch or less rounds.
  • Heat about 2 tablespoons of olive oil in a large non stick pan. When hot, add the squash and garlic. Season with salt and pepper as desired.
  • Cook the squash, turning often, until softened and tender.
  • While the squash is cooking, heat the meatballs by spreading them out on a microwave proof plate, cover, and microwave for 2 minutes, turn them, and microwave for another 2 minutes.
  • Prepare the gravy according to the packet instructions when the squash is looking almost done.
  • When the squash is cooked, the gravy is cooked, go ahead and microwave the meatballs for 1 minute.
  • Set all the items on the table and let everyone help themselves, spoon gravy over the meatballs, enjoy.

Notes

This is low cost in the US (I used Kroger turkey meatballs that I bought when they were on sale), but any kind of meatball would work well. Back in Thailand I will be making this often but will use homemade chicken meatballs.
Shortcut: All Purpose Chicken Meatballs, Gravy Mix.
Variants: 1. Use chicken or beef meatballs / gravy. 2. Roast the squash instead of frying.
Adapted from a recipe on the package of meatballs.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MEATBALLS
Little Ribs in Paprika Sauce
June 16, 2020 Lee
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Little Ribs in Paprika Sauce

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 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 slab baby back pork ribs
  • 2 cups chicken broth, Shortcut
  • 1 cup beer, your favorite brand
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • 4 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cut ribs into individual pieces.
  • Place ribs and all other ingredients into a large saucepan and place on medium high heat.
  • Bring to a boil then reduce to a simmer. Cover and simmer on low for 1 hour or until the meat is tender and is starting to separate from the bones.
  • Remove ribs with a slotted spoon to a serving tray, cover to keep warm.
  • Skim off and discard the fat from the liquid in the saucepan. Bring the liquid to a boil on medium heat, reduce the heat to low. Simmer until the sauce is reduce by half.
  • Spoon sauce over ribs, serve, and enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
APPETIZERS / SNACKS
Hot Cheese-chipotle Dip
June 16, 2020 Lee
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Hot Cheese-chipotle Dip

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 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 1/2 red bell pepper, finely diced
  • 1 clove garlic, smashed and minced
  • 2 tablespoons all purpose flour
  • 1 can diced tomatoes, (15 oz / 425 g can)
  • 1 cup lager, your favorite brand
  • 1 whole chipotle pepper, canned in adobo sauce, minced, plus 1 teaspoon sauce
  • 4 cups Mexican cheese blend, shredded, (1 lb / 16 oz / 425 g)
  • fresh cilantro, chopped, for garnish
  • tortilla chips, for serving

Instructions
 

  • In a medium saucepan on medium heat, melt the butter, then add the onion, garlic, and bell pepper. Saute until onion and pepper is softened and tender.
  • Stir in the flour until blended in.
  • Drain the diced tomatoes but reserve 2 tablespoons of juice. Stir in the tomatoes and reserved juice into the saucepan, and stir in the chipotle pepper and 1 teaspoon of the adobo sauce, and the lager.
  • Bring to a boil then reduce heat to low and simmer, stirring often, until thickened, about 5 minutes.
  • Remove from heat, stir in 1 cup of cheese until melted, repeat stirring in cheese 1 cup at a time. If more heat is needed, return to very low heat and stir until the cheese is melted then remove from heat.
  • Sprinkle with chopped cilantro to garnish. Serve with tortilla chips, enjoy.
APPETIZERS / SNACKS
Fiesta Cilantro Fondue
June 16, 2020 Lee
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Fiesta Cilantro Fondue

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 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 2 cups

Ingredients
  

  • 1 can condensed cream of chicken soup, Shortcut
  • 1 cup beer, your favorite brand
  • 1/2 cup chunky salsa, regular or cilantro, Shortcut
  • 2 cups Cheddar cheese, shredded, (8 oz / 225 g)

For Dipping

  • assorted crackers
  • chicken nuggets, cooked
  • vegetables of your choice

Instructions
 

  • In a sauce pan, add the soup and beer and mix. Place on medium heat and bring to a boil, and reduce to a simmer.
  • Stir in the salsa and cheese. Heat through until the cheese is fully melted.
  • Pour the sauce into a fondue pot or slow cooker, serve with suggested dippers or dipping items of your choice. Enjoy.

Notes

Shortcuts: Condensed Cream of Chicken Soup, Salsa.
APPETIZERS / SNACKS,Chicken - Nuggets
Chipotle Beer Fondue
June 16, 2020 Lee
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Chipotle Beer Fondue

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 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups Swiss cheese, shredded, (8 oz / 225 g)
  • 2 cups Colby Jack cheese, shredded, (8 oz / 225 g)
  • 1 cup Gouda cheese, shredded, (4 oz / 112 g)
  • 1 tablespoon corn starch
  • 1 cup beer, Mexican beer if you have it
  • 1 clove garlic, smashed and minced
  • 3 whole chipotle peppers, canned in adobo sauce, minced
  • 1/2 cup spring onion, sliced
  • 1/8 teaspoon ground red pepper

For Dipping

  • fresh bell pepper, slices, red and green
  • fresh cauliflower, florets
  • fresh carrot, sliced
  • vegetables of your choice

Instructions
 

  • In a large mixing bowl, toss the cheese with the corn starch.
  • In a saucepan or fondue pot, add the beer and garlic, bring to a boil on high heat, then reduce heat to low.
  • Slowly add the cheese, stirring constantly. Stir in the chipotle peppers and spring onion. Continue stirring for several minutes or until the cheese is fully melted and smooth.
  • Sprinkle the top with red pepper as desired for a garnish.
  • Serve with the fresh vegetables and use fondue forks or skewers for dipping. Enjoy.
APPETIZERS / SNACKS
Chili Cheese Fries
June 16, 2020 Lee
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Chili Cheese Fries

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 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams ground beef, or ground pork, (1 1/2 lbs)
  • 1 medium onion, diced
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons chili powder
  • 1/2 cup lager, your favorite brand
  • 2 tablespoons tomato paste
  • salt and pepper, as desired
  • 1 package frozen french fries, (1 kilo / 2 lbs)
  • 1 can cheese sauce, your favorite brand, (15 oz / 425 g can)
  • sour cream, for serving
  • spring onion, sliced, for serving

Instructions
 

  • In a large non stick pan, brown the ground beef with the onion and garlic. Cook while breaking up the meat until no pink or very little pink remains, then drain off the fat.
  • To the meat, stir in the chili powder, tomato paste, and lager. Simmer for about 20 minutes, stirring often, until most of the liquid has evaporated. Taste and season with salt and pepper as desired.
  • While the beef is simmering, bake the french fries according to the package instructions. Heat the cheese sauce.
  • Divide the fries among bowls, top with chili and cheese sauce.
  • Garnish with sour cream and spring onion as desired. Serve and enjoy.
APPETIZERS / SNACKS
Chicken Wings in Cerveza
June 16, 2020 Lee
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Chicken Wings in Cerveza

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. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams chicken wing drummets, or middle wings, (1 1/2 lbs)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 bottle beer, Mexican beer if available, (12 oz / 330 ml)

Instructions
 

  • Rinse wings and place in a mixing bowl, sprinkle with salt, pepper, and thyme. Pour beer over the wings, toss to coat. Cover and place in the fridge for 2-6 hours.
  • When ready to cook, preheat your oven to 190 C (375 F), line a baking sheet with foil, and spray foil with cooking spray. The foil makes for easy cleanup.
  • Drain the wings and reserve the marinade. Arrange the wings in a single layer on the baking sheet.
  • Bake for 40 minutes, turning and basting the wings several times during the cooking. Do not baste during last 5 minutes of cooking. Discard any marinade leftover.
  • Serve and enjoy.
APPETIZERS / SNACKS,CHICKEN & TURKEY
Brats in Beer (Slow Cooker)
June 15, 2020 Lee
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Brats in Beer (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 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Appetizer
Cuisine American
Servings 30 appetizers

Ingredients
  

  • 750 grams Bratwurst, about 5-6 links, (1 1/2 lbs)
  • 1 bottle beer, light-tasting preferred, your choice, (12 oz / 330 ml)
  • 1 onion, thinly sliced
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons red wine vinegar, or cider vinegar
  • spicy mustard, for serving
  • rye cocktail bread, for serving

Instructions
 

  • To your slow cooker, add the beer, sugar, and vinegar, stir to mix, then add the brats and onion. Cover and set to Low setting and cook for 4-5 hours.
  • Remove the brats and onion from the slow cooker. Slice the brats into 1/2 inch thick slices and separate the onion rings.
  • To make mini open faced sandwiches, spread some mustard on slices of cocktail bread, top with bratwurst slices and top that with onion.
  • Serve and enjoy.
APPETIZERS / SNACKS