Brown Ale Chicken Chili

Brown Ale Chicken Chili (serves 6)
1 chicken leg quarter, with skin and bone
1 dried cayenne pepper
1 dried California chili pepper
4 c. water

8 oz. dried black beans

2 medium carrots, chopped
1 small yellow onion, chopped
1/2 large green bell pepper, chopped
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1/2 tsp. garlic powder
3/4 c. brown ale

1 can of corn, drained

Salt and Pepper to taste.

1. In a crockpot, place chicken quarter, dried peppers and water.  Cook on high for 4 hours.  Remove chicken to cool.  Remove peppers and discard.  Keep the water in the crockpot...it is now similar to a chicken broth. 
2. After chicken has cooled, remove and discard skin and bones.  Shred meat and return to crockpot.
3. Sort and rinse the black beans.  Quicksoak beans according to package directions. Then add beans to crockpot.
4. Add carrots, onion, bell peppers, spices and beer to crockpot.  Cook on high for 4-5 hours.
5. Add corn to crockpot and heat till corn is warmed through, about 10-15 minutes.
6. Serve over cornbread and garnish with sour cream and cheddar, if desired.

Enjoy!

Nutritional Info (per serving)
212 calories
29 carbs
2 g fat
17 g protein
85 mg sodium
3 g sugar

Yes, I know... Quite some time has passed

I realize that there are few to none of you that regularly check this blog.  I admit, its my own fault.  I have dropped the ball big time.  But I am here to say that I am back and will be posting with regularity.

Over the last year, I have been in a car accident which totaled my Jeep, suffered through a short sale, moved three times - of which, one was an apartment in which it had very VERY dated appliances (it made it so difficult to bake/cook with inconsistent heating and temperatures).  However, I was also lucky enough to sell some land I bought many many years ago which enabled my family to buy a home. Oh, and I also go knocked up ;) and now expecting my second child this next spring. So a lot has happened, but the seas look great for smooth sailing and I ready to get back on to blogging my kitchen experiments!

Love you all!

Prison Wheat

One of my favorite shows on TV is AMC's The Walking Dead. Now that the second part of the third season is back on air, the one week wait between shows is torturous. To make my passion for the show worse, TWC currently has a great commercial featuring Daryl. Needless to say, this show and the anticipation of what happens next has been on my mind all the time! So to pay homage to the show, I am naming this heavy hitter beer, Prison Wheat.




Prison Wheat (yields 5 gallons)

• 3 lbs. Pilsner malt
• 2.5 lbs. Flaked wheat
• 1.13 lbs Flaked oats
• 0.2 lbs. Munich malt
• 0.25 lbs. Rice hulls

• 3.3 lbs. Wheat LME

• 1 oz. German Hallertau (4.3%) 60 minutes
• 0.2 oz. German Hallertau ~ 15 minutes
• 1 tsp. Irish moss

• California Ale Yeast

Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME. Stir well.

Return to boil. Add 1 ounce of German Hallertau hops. Begin 60 minute boil.

After 45 minutes, add remaining 0.2 ounces of German Hallertau hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.080
F.G. - 1.012

Enjoy!

Banana Apple-Butter Yogurt Bread

I couldn't resist this recipe, I mean bananas and apple-butter!... Yum!

Banana Apple-Butter Yogurt Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/4 c. spent grain flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 eggs, beaten
3/4 c. white sugar
2 bananas, mashed
1/2 c. apple butter
1/4 c. yogurt

-----------------

Preheat oven to 350F.

Grease a loaf pan and line the bottom with a piece of parchment paper (if not using parchment paper, just grease and flour a loaf pan).  Set aside.

In a large bowl, mix the flours, baking powder, cinnamon, baking soda, salt and nutmeg. Make a well in center of the flour mixture.  Set aside.

 

In a medium bowl, combine eggs, sugar, banana, apple butter, and yogurt.  Add banana mixture to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.

 

Bake in a 350F oven about 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. 

 

Enjoy!

 

 

Glazed Grapefruit Yogurt Bread

I know... you're thinking grapefruit?!  Why?!  Hold your horses, this citrus bread is amazingly yummy.  Give this recipe a try... you'll be glad you did!

Adapted from SmittenKitchen.com's grapefruit yogurt cake.

Glazed Grapefruit Yogurt Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/4 c. spent grain flour
1/2 tsp. salt
2 tsp. baking powder
1 c. plain greek yogurt
1 c. white sugar
3 large eggs
zest of 2 grapefruits
1/2 tsp. vanilla extract
1/2 c. vegetable oil

1/3 c. freshly squeezed grapefruit juice
1 tbsp. white sugar

Glaze:
1 c. powdered sugar
2 tbsp. freshly squeezed grapefruit juice

------------------------------------------------

Preheat the oven to 350F.  Grease a loaf pan and line the bottom with parchment paper (this makes for super easy removal).  Set aside.

In a medium bowl, mix together flours, salt, and baking powder.  Set aside.

In a large bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla.  Gradually whisk in the flour mixture.  Using a rubber spatula, fold in the oil until fully incorporated. 

Pour batter into the prepared loaf pan.  Bake in preheated oven for 50-55 minutes or until a toothpick inserted into center of loaf comes out clean.

While the loaf is baking, in a small saucepan, mix the 1/3 cup grapefruit juice with the 1 tablespoon of sugar.  Stir the mixture over medium heat until the sugar has dissolved.  Set aside. 

After the loaf has finished baking, let cool on a wire rack for at least ten minutes.  Remove bread and place on wire rack over a baking sheet.  Slowly drizzle grapefruit sugar mixture over loaf.  Let bread cool completely. 

While bread is cooling, prepare the glaze.  Mix together the powdered sugar and the 2 tablespoons of grapefruit juice.  Drizzle over bread. Let glaze set.

Enjoy!

Amazingly Delightful Banana Cake w/ Vanilla Bean Frosting

Forget banana bread, this cake is awesome!  It is a fabulous way to use up those last two overly ripe bananas that are laying around.  Slightly tweaked from ButterYum's recipe, this one is a keeper!

Banana Cake (yields 1 8x8 cake):

3/4 c. all-purpose flour

1/4 c. spent grain flour

2/3 c. sugar

1/4 tsp. salt

1/2 tsp. baking soda

 

1/2 c. sour cream

1 egg

2 tbsp. unsalted butter, softened

2 mashed super ripe bananas

1 tsp. vanilla extract

 

Vanilla Bean Icing (yields approx 1/2 c.):

2 tbsp. unsalted butter, softened

2-4 tbsp. milk*

1 vanilla bean**

1 c. powdered sugar*

 

*Add more milk or powdered sugar to adjust the consistency of the icing

**Split the vanilla bean and scrape out the seeds to use in the frosting...discard the shell

 

-----------------------------------------------------

 

Preheat the oven to 350F.  Grease and flour a glass 8x8 pan.  Set aside.

 

In a large bowl, mix together flours, salt and baking soda. 

 

In a smaller bowl, cream together sugar, sour cream, egg, and butter. Add mashed bananas and vanilla extract and mix well.

 

Add banana sugar mixture to the dry flour mixture.  Mix just until all is moistened.  Pour into prepared pan. Bake at 350F for 25 minutes or until a toothpick inserted in the center comes out clean.

 

Cool completely before icing.

 

To make icing:

In a small bowl, cream butter, 2 tbsp. of milk and the seeds of the split vanilla bean.  Add powdered sugar and continue mixing till fully incorporated.  Add more milk or powdered sugar until the icing reaches your desired consistency.

 

Enjoy!

 

Wee Heavy Imperial Irish Red

I'm moving the content of my blog over to my new site.  For details of this recipe, visit http://foodbeerlove.com/Homebrew_Recipes.html#Wee_Heavy_Irish_Red.

 

Glazed Yogurt Lime Quick Bread

I had some limes that needed to be used and I became inspired by this recipe for muffins.  After baking, the bread was missing something... then I realized it needed a glaze.  Viola!  Quite yummy.  The talk of friends at the local brew supply house said that it paired really well with an English Porter!  Anyway... this bread makes a bright citrus-y but sweet breakfast bread... hmm, I bet it would go well with a bacon bloody Mary as well!  ;)

Yogurt Lime Quick Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/2 c. spent grain flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

1/2 c. honey
zest of 2 limes
juice of 1 lime
1 egg1 c. yogurt
1/2 tsp. vanilla extract
4 tbsp. canola oil

Lime Glaze
1 c. powdered sugar*
juice of 1 lime
1 tsp. milk*

*You may need to add a little bit more milk or powdered sugar to get the right consistency for the glaze.

----------------------------

Preheat the oven to 375F.  Prepare a loaf pan by lightly greasing the sides and bottom.  Set aside.

In a large bowl, combine dry ingredients.

In a smaller bowl, combine the wet ingredients and mix well. 

Add the wet ingredients to the dry ingredients.  Stir just until moistened.  Pour batter into prepared pan.

Bake in 375F oven for 38-42 minutes or until top is lightly browned and a toothpick inserted in center of loaf comes out clean.  Let bread cool in pan for about 10 minutes.

While bread is cooling in pan, make the glaze.  In a small bowl, combine all the glaze ingredients and mix well.  Add more milk if glaze is too thick.  Add more powdered sugar if glaze is too thin. 

Remove bread from pan and move to a wire rack to completely cool.  Spread glaze over bread and allow the glaze to set. 

Enjoy!

Oven-Baked Brown Ale Chimichangas w/ Spinach Tortillas

I am in the middle of transitioning over to my new website.  For the details of this recipe, visit http://foodbeerlove.com/Beer_Recipes.html#Oven-Baked_Brown_Ale_Chimichangas

Spinach Tortillas

I have been experimenting with different spinach tortilla recipes for some time and I think I have finally found the one.  This recipe is adapted from this spinach tortilla recipe. 

Spent Grain Spinach Tortillas (yields approx 10-12):
2 c. fresh spinach
2 1/4 c. all-purpose flour*
3/4 c. spent grain flour
2 tsp. baking powder
1 tsp. salt
5 tbsp. olive oil
1 c. water*

*You may need to add a little more of these ingredients to obtain the right consistency.

In a saucepan or skillet over med-lo heat, add spinach and water.  Cook till spinach has wilted down.  Set aside.

In a food processor, add flours, baking powder and salt.  Pulse to combine.  Add oil and pulse to combine again.  Turn on food processor and add the spinach with the cooking water.  Continue to run the processor until a soft dough ball forms and it whipping around the processor.  If this does not happen, add either more flour or water (in small increments) until the dough ball forms inside the processor.

On a lightly floured surface, turn out the dough ball and coat it with just enough flour to keep it from sticking to you.  Divide the ball into 12 equal pieces and shape into balls.  Let the dough balls rest on a plate for about 10 minutes.

Take each ball and roll it out as thin as possible or use a tortilla press.  Cook tortillas over medium-high heat for about 20 seconds on each side in a large skillet (do not use any grease, butter, oil, or cooking spray).  Do not over cook.  You want the tortillas to just begin to get those little brown spots. Overcooking makes them drier and more brittle. 

Keep cooked tortillas on a plate lined with a clean towel and keep covered with a towel.  Use in your favorite dish or store in a resealable plastic bag for up to a week.

Enjoy!

Tesla Brown Ale

Tesla Brown Ale (yields 5 gallons)

4 lbs. 2-row
0.4 lbs. Crystal 60
0.2 lbs Crystal 80
0.2 lbs. Chocolate
0.2 lbs. Aromatic
3.3 lbs. Munich LME

1 oz. UK Golding (5.8%) 60 minutes
0.5 oz. Willamette ~ 15 minutes

1 tsp. Irish moss

London Ale Yeast
---------------------
Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME. Stir well.

Return to boil. Add 1 ounce of UK Golding hops. Begin 60 minute boil.

After 45 minutes, add 0.5 ounces of Willamette hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.044
F.G. - 1.011

Enjoy!

Taco Sauce

No beer or spent grain here... but I really enjoyed this sauce.  I hope you do too!

 

Taco Sauce (yields: 1 cup )
1 (14.5 oz) can diced tomatoes
3 chili peppers, roughly chopped
1 clove of garlic
1 tbsp. onion powder
1 tbsp. dried cilantro
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. ground black pepper

4 tbsp. chicken stock

Take all ingredients, except for the chicken stock, and put in a food processor.  Pulse till desired consistancy is reached.  Empty contents of processor into a small crockpot and cook on high for 2 hours, or simmer on a stovetop for about 20 minutes.  Turn off crockpot or remove from heat.  Stir in desired amount of chicken stock till the sauce is about the desired thickness.  Let cool.  I wanted mine a bit more smooth, so I returned mine to the processor and pulsed it a few more times.

You can use fresh herbs, but I had none on hand.  Store in an airtight container in the fridge for about a week or freeze up to a month.  Use in your favorite dish.

Enjoy!

Birthday Cake Porter

My birthday passed recently and I decided that I would try to brew a chocolate cake porter, aka birthday cake porter.  It isn't chocolate cake in a bottle, but it is pretty tasty chocolate porter.

Birthday Cake Porter (yields 5 gallons)

3 lbs. 2-row
0.75 lbs. Crystal 40
0.5 lbs. Chocolate
6 oz. Debittered Black
2 oz. Roasted Barley
2 oz. Munich Dark
1 Vanilla bean, split

3.3 lbs. Amber LME
8 oz. Milk sugar
2 tbsp. Cocoa powder, unsweetened

1 oz. Goldings (3.8%) 60 minutes
0.55 oz. Goldings (2.3%) 15 minutes

1 tsp. Irish moss

Cream Ale Yeast
--------------------
Mill grain. Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil. Remove from heat and add LME, milk sugar, and cocoa powder. Stir well.

Return to boil. Add 1 ounce of Goldings hops. Begin 60 minute boil.

After 45 minutes, add 0.55 ounces of Goldings hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter. Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock. Let the yeast do its business then bottle or keg like usual.

O.G. - 1.052
F.G. - 1.016

Happy Birthday to me!!! Oh, Enjoy!

Belgian Pale Ale

 

 

 

 

Belgian Pale Ale (yields 5 gallons)
3 lbs. 2-row
1.5 lbs. Vienna
0.5 lbs. Caravienna
0.5 lbs. Caramunich
0.25 lbs. Pale Ale Malt
0.25 lbs. Crystal 80
0.25 lbs. Special B

3.3 lbs. Pilsen Light LME

1 oz. Northern Brewer (9.6%) 60 minutes
1 oz. Striess Spalt (2.3%) 15 minutes

1 tsp. Irish moss

Trappist Ale Yeast

Mill grain.  Mash for 90 minutes at 152F.

Sparge with 150F water into brew pot.

Bring to boil.  Remove from heat and add LME.  Stir well.

Return to boil.  Add Northern Brewer hops.  Begin 60 minute boil.

After 45 minutes, add Striess Spalt hops and Irish moss.

After 15 minutes, remove from heat and let cool for 15 minutes.

Transfer to fermenter.  Add enough cool water to bring total volume to 5 1/8 gallons.

Once wort has reached 70F, pitch yeast.

Seal with lid and airlock.  Let the yeast do its business then bottle or keg like usual.

O.G. - 1.054
F.G. - 1.008

Enjoy!

Saison Black Bread

This bread is a spin off of a Russian black bread.  It is similar to a rye bread.  I used saison as the beer because it is what I had on tap, but a Rye PA would work really well.

Saison Black Bread (yields 2 loaves)
1 c. very warm water (not boiling)
1/2 c. saison or any other beer
2 tsp. active dry yeast

2 tbsp. apple cider vinegar
2 tbsp. corn syrup (dark if you have it, but light will work just as well)
2 tbsp. butter, room temperature
2 1/4 c. bread flour
3/4 c. rye flour
1/2 c. spent grain flour
1 tsp. salt
1 tbsp. brown sugar
3 tbsp. cocoa powder, unsweetened
1 tsp. instant coffee granules
1 tbsp. caraway seeds


In a stand mixer bowl, mix water and beer and yeast.  Let sit for about 5 minutes or until it gets foamy. 

Using the dough hook attachment, begin to mix in the remainder of the ingredients - scraping the sides as needed.  Once everything has mixed, knead for about 8 minutes.  Keep an eye on the dough.  Add more bread flour if needed - you want the dough to start to clean off of the sides of the bowl.  Once you have reached this stage, empty out dough on a lightly floured surface and gently shape into a ball.  Place ball of dough in a large oiled bowl and cover with plastic wrap.  Set in warm place and allow to rise till at least doubled in size; about one hour. 

After the dough has doubled, punch down.  Transfer dough to a lightly floured surface and gently shape into a rectangle.  Cut dough in half.  Shape each piece into a loaf by folding it into thirds and place it seam side down in a greased loaf pan.  Cover loaf pans with a towel and let rise again; about another 30-45 minutes. 

Place an oven-safe shallow dish in oven on lowest rack.  Fill with water.  Heat oven to 400F.  After oven heats, place both loaves in oven on the middle rack.  Bake for 20-25 minutes or when lightly browned and loaf sounds hollow when tapped. 

Cool in pan on wire rack for 10-15 minutes.  Take bread out of pans and let cool completely on wire rack.

Enjoy! 

Yogurt Banana Bread

Oh my!  This has to be my favorite banana bread that I have made yet!  It is so good!  Based off the Better Banana Bread recipe, this version of banana bread uses vanilla yogurt and spent grain to give this old time favorite quick bread a delicious twist that is moist and sweet.  So good!

Yogurt Banana Bread (yields: 1 loaf)
1 1/2 c. all-purpose flour
1/2 c. spent grain flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon

4 tbsp. butter, softened
2 eggs
3 very ripe bananas
1 c. vanilla yogurt
2/3 c. sugar

Grease a loaf 9x5" loaf pan.  Set aside.

Preheat oven to 350F.

In a large bowl, mix dry ingredients together.

In another bowl, add the butter, eggs, bananas, yogurt, and sugar.  Mash with a potato masher till everything is combined and bananas are now only small chunks. 

Pour banana mixture into flour mixture and mix just until everything is moistened.

Pour batter into prepared loaf pan.  Bake in preheated oven for 45 minutes or until top is browned and when a toothpick is inserted in the middle of loaf, it comes out clean.

Let cool in pan for 5-10 minutes and then transfer to wire rack.

Serve warm or completely cooled.... either way, it is good!

Enjoy!

Churro Cake Bites

The other day, my daughter checked out a cake bites cookbook from the library.  She was drooling by the time she even got halfway through it.  I promised her that we would make something and her first pick was the churro cake bites.  So the recipe in the book, 101 Gourmet Cake Bites, all of the recipes call for boxed cake mix.  I'm not a fan of boxed cakes, but it gave me the inspiration that I needed to do the 'Churro' cake.  I found a cake recipe made from scratch in which I could adapt to include spent grain and some cinnamon.

These by the way were a HUGE hit with the family and with those lucky enough to snag one while out for sample at Wilmington Homebrew Supply.

You are going to love these!

 

Churro Cake Bites (yields 3-4 dozen)

Cake:
2 c. all-purpose flour
1/3 c. spent grain flour
1 tbsp. baking powder
3/4 tsp. salt
1 1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 c. shortening
2 eggs
1 c. milk
1 tsp. vanilla extract

Frosting:
8 tbsp. butter, softened
3 c. powdered sugar
3-4 tbsp. half and half
2 tsp. vanilla extract
1 tbsp. ground cinnamon

Coating:
1 pkg. white chocolate bark
cinnamon sugar

Okay, first we need to make and bake the cake. 

Preheat the oven to 350F.  Prepare 2 round cake pans or one sheet pan with shortening and dust with flour.

In a large bowl, mix together the dry flours, sugar, salt, cinnamon, and baking powder.  Using a pastry cutter or with your hands, work the shortening in until the mix resembles course sand.  Add the eggs, milk and vanilla extract and mix to combine. 

Pour into prepared cake pan(s).  Cook in 350F oven for 25-30 minutes or until a toothpick inserted in center comes out clean.

When cakes are done, set them on a wire rack to cool.  After 10 minutes, remove the cakes from the pan(s) and let cool completely on a wire rack.

After the cake is completely cooled, crumble the cake into small pieces in a large bowl.


To make the frosting:  Beat butter in a large mixing bowl until light and fluffy.  Add 3 tablespoons of half & half, vanilla, cinnamon and sugar.  Beat on low speed until the frosting begins to develop.  Then increase the speed to make it nice and creamy.  If necessary, add more half & half or powdered sugar to get it to the right consistency.

Now, take the frosting and dump it into the bowl with the crumbled cake.  Mix with the back of a spoon until a thick dough consistency forms.  Shape into equally sized balls, about 2 tablespoons.  Set formed balls onto a plate covered with wax paper and put in the freezer for about 20 minutes. 

Melt the chocolate bark either in a microwave or using a double boiler.  Take chilled cake bites and dip into the melted chocolate using two forks.  Allow for some of the excess chocolate to drip off back into the bowl of melted chocolate.  Placed the freshly coated cake bite onto a baking sheet lined with wax paper.  Sprinkle the top with cinnamon sugar.  Repeat this process for all of the bites. 

Enjoy! 

Stuffed French Toast



Today is my birthday and my hubby and daughter made me stuffed french toast.  And it was delish.  This is my hubby's recipe.  I hope you enjoy.

 



Stuffed French Toast (yields 3 servings)
6 slices of spent grain honey bread
3/4 c. softened cream cheese

Egg mixture
3 eggs
3/4 c. milk
1/2 all-purpose flour
1 tsp. vanilla
1/2 tsp. ground cinnamon
dash of salt

Toppings:
Strawberries, sliced
Bananas, sliced
Powdered sugar
Syrup

Preheat the oven to 300F. 

Heat a griddle over medium-high heat.

Whisk together the ingredients listed for the egg mixture in a bowl and then transfer to a shallow dish.

Make cream cheese sandwiches by spreading approximately 1/4 cup of softened cream cheese on one piece of bread and then topping it with another piece of bread.

Dip the cream cheese sandwiches into the egg mixture.  Turn over to coat all sides. 

Grill each sandwich on the heated griddle.  About 1 minute on each side.  Transfer to a baking dish and place in preheated oven for about 10-15 minutes.

Top with strawberries and bananas.  Sprinkle powdered sugar and drizzle some syrup over top.

Enjoy.