BEER DAY! Celebrate with Shandies and a giveaway!

And here you have it, folks.

NATIONAL BEER DAY!

It’s been a long time coming but it has finally arrived. And we want to celebrate.

In honor of National Beer Day, we’re hosting a giveaway!

One lucky winner will take home this awesome Magic Hat Brewing Company t-shirt. Awesome, right?

There are three ways to win.

1. Comment on this post. Name your favorite beer, be it a microbrew or something commercial. Just name it. We want to know what you like.

2. Like us on Facebook. Leave a separate comment saying you’ve liked the Facebook page.

3. Follow us on Twitter and leave another comment saying you’ve liked the page.

The giveaway will close on Monday and the winner will be alerted, via email. The winner will be chosen at random by a random number generator. Don’t miss out!

And in honor of National Beer Day, I present you with one of my favorite beer treats. Shandies. A shandy is a beery drink mixed with citrusy soda or lemonade. It’s THE perfect summer drink. The lemonade is refreshing and you still get the great flavor from the beer. Feel free to use any brew you choose. I went with a Magic Hat Demo. It’s a bit dark for the lemonade but the flavors balanced nicely. Yum!

Shandies

1 cup beer of your choice

1 1/2 cups lemonade (homemade or store bought)

Pour your beer into a large glass. Slowly pour the lemonade in on top of the beer. Give it a quick stir and enjoy!

Happy Beer Day!

Beer Week with a post from Hezzi D’s Books and Cooks!

It’s time again, folks, for another guest post! This time, my pal Hezzi from Hezzi-D’s Books and Cooks is here with an awesome stew recipe! Hezzi is a gal after my own heart, blogging about reading as well as cooking. Be sure to swing by and check out her awesome blog!

Hi!  I’m Hezzi-D from Hezzi-D’s Books and Cooks.  My blog is all about my adventures in cooking and reading.  I love to cook and bake and enjoy turning full fat recipes into healthier but still delicious meals.  My love of reading has been with me my entire life and my favorite books to enjoy are mysteries, paranormal, dystopian, and humorous.  I’m excited to be able to share one of my favorite recipes using beer at Feed Me, Seymour readers.

I first made this stew in the fall when the weather was just starting to get chilly.   I’m not a beer drinker and I do not like Guinness, but my husband does and the rest of this soup recipe sounded fabulous.   When the stew started cooking it smelled wonderful.  I could really pick out the beef, beer, and beef broth.  The vegetables are supposed to be added in at the end but I’ve found it’s best to add them earlier so they aren’t crunchy.
My husband really enjoyed the stew. He thought the broth was amazing and wants me to make a crab soup with the base of this recipe. I liked the stew a lot but still thought it had a strong Guinness taste.   All in all it is a hearty stew that is perfect for a cold, rainy day.

Beef and Guinness Stew (adapted from Cooking Light)


1 T. olive oil
1 T. butter
¼ c. flour
2 lb. boneless chuck roast, trimmed and cut into 1 inch pieces
1 t. salt
1 t. pepper
1 large onion, chopped
3 garlic cloves, minced
2 T. tomato paste
4 c. beef broth
12 oz. Guinness beer
1 t. caraway seeds
5 medium carrots, coin sliced
1 medium parsnip, coin sliced
3 stalks of celery, chopped
2 T. chopped parsley

1. In a Dutch oven heat the oil and butter.

2. Place the flour in a shallow dish. Sprinkle the beef with salt and pepper then dredge the pieces through the flour. Add the beef to the pan and cook for 5-10 minutes or until the beef is browned on all sides.

3. Add in the onion and cook for 5 minutes or until tender. Stir in the garlic and tomato paste and cook an additional minute, stirring constantly. Stir in the broth and beer, scraping the bottom of the pan to loosen the browned bits. Mix in the caraway seeds and bring to a boil. Reduce heat, cover, and simmer for 1 hour.

4. After an hour uncover the Dutch oven and bring to a boil over low heat. Add in the carrots, parsnips, and celery then cook for 45 minutes, stirring occasionally. Cover the pot again and cook for 45 minutes.

5. Uncover the pot after 45 minutes, bring the stew to a boil, and cook for 15 minutes or until the vegetables are tender.

6. Sprinkle with parsley and serve.

Beer Week Rages On: Lauren’s Cheeseburger Beer Soup

Beer Week marches on, my friends. This time, we’re featuring a post from my buddy, Lauren, over at Hey, Who Cut The Cheese. Lauren is a fellow Marylander and has the cutest pup, Maeby. Check out her fabulous beery contribution!

 

Cheeseburger Beer Soup

Hi everyone! I’m Lauren, and I run the blog Hey, who cut the cheese? First, I’d like to thank
Kim for asking me to take part in this blogging event. I was so excited when she asked! I mean,
come on, who wouldn’t want to be asked to cook with beer??

When she asked me to participate in Beer Appreciation Week, I immediately began mulling over
my options. Beer bread? Some kind of cake/cupcake confection made with Guinness? No. I
desired something a little more… cheesy. Not having any go-to cheese/beer recipes on hand, I
began perusing Foodgawker.

When I first came across this recipe, I thought I had to be hallucinating. Cheese + little burgers +
beer? All in the same soup? Thankfully for us, it’s real.

I found this recipe on the blog Soup Addict  and have stayed largely true to the original.

You’ll need:

Mini cheeseburgers:

1 tbs olive oil

2/3 pound ground beef (or whatever kind of meat you’d like to use)

your favorite hamburger seasonings

1/3 cup sharp cheddar cheese, grated

Soup:

2 cups cauliflower florets (measure after cutting)

1 medium onion, diced

1/4 cup carrots, diced

1/4 cup celery, diced

1/2 cup flour

1 1/2 cups half and half

12 oz. beer (use your favorite)

2 cups chicken stock/broth

2 tsp Worcestershire sauce

8 oz. cheese, shredded (any strongly flavored cheese, or combination of cheeses, will do)

Dijon mustard, to taste (optional)

Toppings (more shredded cheese, croutons, roasted cauliflower florets, etc.; optional)

Begin by mixing your seasonings into the ground meat, being careful not to over mix. Divide
the meat in half and press each half, as thinly as possible without tearing, into equally sized
rectangles. Sprinkle the 1/3 cup of shredded cheddar onto one meat rectangle. Carefully
position the other rectangle on top, creating a sandwich of sorts. Press firmly to seal the edges.
Place this in the freezer for about 15 minutes to firm up.

While this is firming up in the freezer, you can either boil or steam your cauliflower. If boiling,
place your florets in a large pot, cover with cold water, and bring to a boil. Boil until the florets
are fork tender. Alternately, if steaming, place the florets in a microwave safe bowl. Cover the
bowl with plastic wrap, cut a small slit in the plastic, and microwave on high for 5 minutes or so.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the meat from the
freezer and cut into small squares (a little smaller than an inch). Fry the little burgers up in two
or more batches. Remove them to a paper towel-lined plate to drain. I ended up keeping mine
warm in a 200 degree F oven between batches.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. I used
my Dutch oven. Add the onions, carrots, and celery and saute until the vegetables begin to
soften. Add the flour and stir well to coat all of the vegetables. Things will look pretty gummy
at this point. Cook for about 2 minutes, then add the half and half, 1/2 cup at a time, stirring
constantly to thicken.

Turn the heat up to medium-high. Add the beer and stir well until it stops foaming. Add the
chicken stock and Worcestershire sauce, bring to a boil. Turn the heat back down to medium,
but make sure that the soup continues bubbling away.

Add the cooked cauliflower to the pot. Use your immersion blender to puree everything into a
nice, smooth soup. Alternately, you could process everything in a blender in small batches.

Add the shredded cheese, one small handful at a time. Stir well after each addition. After all of
the cheese has been added, make sure to give it a taste test. Add salt and pepper to taste. At
this point, I felt like it was missing a little something. I added approximately 1-2 tablespoons
of Dijon mustard and mixed it in. Though I’ve marked it down as an optional ingredient, it’s
absolutely essential in my book. It just gives the soup a nice depth of flavor.

Now you can go ahead and add your little cheeseburgers to the soup. Turn the heat to low and
allow it to cook for 10 more minutes. Ladle into bowls and top with your desired toppings. Dig in and enjoy!

Though I was very satisfied with how this soup turned out, you could take a shortcut or two. If
you feel like assembling the little cheeseburgers would be a bit tedious, I think this would be
fantastic with some crumbled sausage. Or you could slice up some of the bratwursts that are
studded with cheese, brown them in a skillet, and add them at the end of the cooking time.
Want to go meat-free? Heck, just omit it all together. In a similar vein, you could obviously use
vegetable stock instead of the chicken stock.

Feel free to use your favorite beer! I ended up using Dogfish Head 60 Minute IPA, mostly
because it was what we had on hand. It imparted a very nice beeriness (for lack of a better
word) to the soup, without being overpowering.

In a nutshell, this soup is a winner. It is rich and cheesy, and oh so satisfying. I knew that things
had gone well when after taking his first spoonful, my husband turned to me and said, “Honey,
this is awesome.” He was then very quiet throughout the rest of dinner, as he was busy
devouring the remainder of his soup. =)

Beer Week Continues: Mexican Beer-Marinated Chicken

In our fridge, we have what we affectionately call “the reject shelf”. It’s where beers go to live out their remaining days. All the ones we’ve tried and have not liked. They’ll get tossed in with chili or mixed into beer bread. Some of them sit there, just waiting out their time. I think the Smuttynose Robust Porter has been in there for a good year. Perhaps it is time to clean out the shelf…

Most of these beers don’t exactly appeal to my taste  preferences but they’d be great in different foods. As soon as I saw Starr Hill’s Lucy, a golden ale, I grabbed a few bottles.  The description seemed like something that would certainly appeal to me. A golden brew with ginger, lime and coriander. How could that be wrong?

Unfortunately, it was. The ginger was too strong, the lime was too prevalent. It just didn’t taste how I wanted it to. So it was put on the shelf, to be forgotten. Until I decided to make Mexican burrito bowls. Those flavors may not have been tasty as a drink, but I knew immediately that they would make an amazing marinade. And so, Lucy Mexican chicken was born.

Mexican Beer-Marinated Chicken

serves 2

Ingredients:

2 boneless, skinless chicken breast

1 bottle of Starr Hill Lucy ale*

2 tsp. chili powder

2 tsp. garlic powder

2 cup cooked rice

1 cup black beans, drained and rinsed

1 cup corn, thawed.

2 Tbsp. shredded Monetrey Jack cheese

*Note, you can use any other beer you see fit. The flavors of this particular beer matched nicely. But feel free to use anything you’d like.

Place your chicken in a large, sealable bag. Pour your beer onto the chicken and seal the bag tightly. Place it in the refrigerator for at least two hours, preferrably over night.

Preheat the oven to 375. Line a baking tray with foil.

Take your chicken out of the bag and place it on a flat surface. In a small bowl, combine your chili powder and garlic powder. Generously rub your chicken with the spices, coating entirely. Place the chicken on the baking sheet and put in the oven. Bake for approximately 30 minutes until done completely.  Let it rest for a minute, then cut the chicken into generous slices.

Place your rice on the bottom of your serving dish. Layer on the black beans, corn and then cheese.  Place the sliced chicken on top.

You could also top with avocado, salsa, sour cream and a little lime.

Enjoy!

Beer Week Begins: Beer Slushies

And so it begins…

Friends, it is Beer Appreciation Week here. It will all come to a head on Saturday, April 7. National Beer Day. And until then, I’ll be sharing tons of fun beer-filled recipes with you.

Let’s kick this off the right way, shall we? With temperatures quickly blazing up the thermometer, we’ll start with an icy beer slushy. It was the perfect drink after a long day of gardening or weeding or spray-painting. This nice thing is you can customize it to your liking. A fan of nice Belgian white? Use that. Or if you prefer something a bit more… bitter, toss in an IPA.

I went with Blue Moon for this particular drink. It seemed like a perfect pair. Next time, I’ll put some orange juice in there.

Beer Slushy

Ingredients:

1 bottle beer of your choice (in this case, standard Blue Moon was used)

10 to 12 ice cubes

Place your ice cubes in a blender. Pulse a few times to get them cracked and broken up. Add in your beer (give it a second to de-fizz). Pulse your blender again, this time until the ice cubes have completely broken and are now slushy. If you think your slush is too watery, add a few more ice cubes to thicken it. 

Serve immediately.