Braising meat with beer just sounds like a fantastic idea to me. People braise meat with wine, so why not beer, right? That is how this lager beer braised chicken with pasta was inspired. And I am thankful for the inspiration because this dish was amazing, if you don’t mind me tooting my own horn. Obviously I love my own cooking and love sharing all the recipes that work (yes I have a lot of failures I don’t share!) but…
In the dead of winter, most don’t think about making ice cream. But what if it were a winter warmer beer pumpkin ice cream?! A boozy, spicy, sweet treat might be just the perfect end to a heavy winter meal – maybe after chocolate stout beer beef stew? That’s what I was thinking when I made this ice cream – and by make, I mean throw a few things together and into the freezer. That’s right. This is a no…
One of the easiest ways to incorporate beer into a recipe is to use it as part of a marinade for meat. You can add some of your own favourite ingredients to a beer to make the perfect marinade for chicken, beef, pork or seafood. For this honey jalapeno strong beer chicken I used a strong beer from Delirium as my marinade base and added in jalapenos, onion and garlic, honey, vinegar, salt, soy sauce and olive oil. For added…
The weather here has now dropped below zero… it didn’t even happen gradually… only a couple weeks ago it was 19 above… and then within a day, it dropped below zero… and stayed there! As soon as the weather drops like this, I am craving dark beers and rich soups and stews. I have made a few Guinness beef stews in my time, but thought it would be just as tasty to use a different stout beer to make this…
Pilsner beer is the world’s most popular style of beer, invented in the Czech Bohemia, by Josef Groll in 1842, at the Pilsner Urquell brewery. They haven’t changed their recipe since; however, other versions from Germany, USA and other countries have developed. Enter the Four Star Pils, a Pilsner beer from Goose Island Brewing. This pilsner takes a blend of German and American hops to create their own pilsner style of beer that is crisp, refreshing, tastes of buttery biscuits…
Cauliflower is kind of a big deal. It can be found on almost any menu these days: fried, roasted, in salads and soups, or as an alternative to carbohydrates as in cauliflower rice. I am not going to lie; I am totally the type of person that jumps on food-trend bandwagons and hangs onto them with all my might. Another trend that started a long time ago is “Meatless Monday’s” and we like to incorporate meatless meals on Monday’s as…
If you know me or have been following along, you know that I won TGP’s search for Canada’s Best Burger back in March; and with that win, I received a spot in the Canadian Food Championships, Burger Category, in July in Edmonton! I chose my husband as my assistant (truthfully it was the other way around…), and I’m about to share with you the details of the amazing opportunity as well as share the burger we created – the smoky…
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