Cooking with Beer is so much better than cooking without Beer

The Beeroness is a kick-ass chick with an amazing blog. Check it all out. ALL OF IT.

But here’s the actual link to what I picked out: Pale Ale Parmesan Cream Sauce (YES).

I made this saucy little number (heh) for a quick dinner after a fun but tiring weekend away so I would have lunch for work tomorrow – and now I have to struggle to not devour the whole pot.

I would use two cups beer and omit the cup of water next time- I used Hoegaarden and it was very subtle in the final dish.

I also added some nutmeg and served with some sausages I found in the freezer – mmm mmm good. Also beer. I’m not typically a white ale person, but it works well with the peas and cheese. I actually used romano and some gruyere because I just looked at the label and it was not parmesan. Still tasty. Cheers.

Lazy Lunch

Quesadillas are my favorite lazy lunch. I always have some random jars of salsa in my fridge so the quesadillas can just be cheese and tortilla. No need for chopping or any effort at all really.

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PS this meal provided entirely by Trader Joe’s apparently. That cilantro dressing is AMAZING also.

The trick is to use a large enough pan that the tortillas lie flat and not to use any oil or butter. That’s right! I know. But these are cheesy delicious enough I promise. Heat a frying pan to medium/high heat – put a tortilla in the pan, then cover with mexican blend cheese, then top with another tortilla. Flip after a few minutes, or when the cheese begins to melt, and brown the other tortilla. Serve immediately and enjoy – dip into some smoky salsa or verde sauce. Or super delicious cilantro salad dressing.

Penne and Broccoli

Quick and easy. Old family favorite.

(for two/leftovers)

1/2 lb penne pasta

1 head broccoli

2-3 cloves garlic

olive oil

parmesan (to taste)

Salt and boil water for the pasta. Cut the broccoli into bite size florets. Cook the pasta, adding the broccoli to the water 3-4 minutes before the pasta is done. Mince the garlic while the pasta is cooking and toss with the pasta and broccoli, as well as some olive oil after draining the pasta and broccoli. Top with parmesan and black pepper and enjoy! One of my favorite one pot, under twenty minute meals.

Porkchops!

Another meal that came 100% from the grill. Excellent.

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Mmm.

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http://bitzngiggles.com/2014/06/lemon-basil-grilled-pork-chops.html

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Real professional – using a meat thermometer and everything.

Also – most recipes (and my Dad) say to cook until the meat reaches an internal temperature of 145 degrees, then immediately pull them off so they don’t dry out. I think people who don’t like pork chops have only had sad overcooked dry pork chops.

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Sides: grilled salad and fresh bread

Grilled salad – cut romaine heads in half, with the base left on so the leaves are all attached, and brush with olive oil and salt and pepper. Grill for a few minutes over medium heat on each side until slightly wilted and a little blackened, then grate parmesan over the leaves and dress with a light vinaigrette.

 

ENJOY!

Mojitos

This is why you should always plant mint in your garden.

My mom taught me the secret to a good mojito – mint infused simple syrup.IMG_1540

1 c sugar

1 c water

a handful of mint leaves

Bring to a boil, and stir until the sugar is dissolved. Let cool before serving with cool drinks! Proportions are just 1:1 sugar to water, so make more or less to taste for your drinks!

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Mojito!

for one drink

8-10 fresh mint leaves

1/2 lime, cut into 4 wedges

simple syrup to taste (I like less sugar so I use a tsp or so)

crushed ice, about a cup

2 shots white rum

club soda, about a half cup

a muddler (or blunt thing)

 

Put the leaves and 2 lime wedges into a glass. Muddle the leaves and lime to release the mint oils and lime juices. Add the rest of the lime and simple syrup and muddle a bit more. Add the ice and fill the glass 2/3. Pour the rum over the ice and top off the drink with club soda so make your drink as strong as you’d like. Stir, taste, and add some lime or simple syrup to make it perfect! Enjoy and soak up that summer time.

Cheese Kick

The boy and I have a dinner deal where he brings the wine and sous chef-s and we make a delicious dinner together.

Like this one – I’m going to miss summer.

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Broccoli cheddar risotto, arugula salad and fresh bread.

For the risotto:

1 C arborio rice

2-3 C chicken stock

2-3 cloves garlic

olive oil

medium to large head of broccoli

1 C sharp cheddar cheese, grated

Mince the garlic and brown in a pan with the arborio rice in the olive oil.

Add the chicken stock a 1/2 cup at a time and stir until absorbed by the rice over low heat – just enough to keep it simmering. The more you stir the creamier the risotto – real risotto doesn’t have any cream at all, just the starch in the rice mixing with the stock.

Have your sous chef (aka super helpful and essential partner in crime) keep stirring and adding until the rice is soft and creamy. This should take 20-25 minutes. After 10-15 minutes, add the broccoli, cut into bite size pieces so it can cook with the rice. When the arborio rice is the consistency you like, turn off the heat and stir in the cheddar until well mixed and eat immediately!

Arugula salad and bread are good sides, or just gorge on cheesy creamy goodness. Cheers!

Roasting

It is crazy hot in my apartment so I obviously decided to roast some red peppers. Also maybe because everything in my vegetable drawer is going bad before I can cook it. Like a red pepper!

http://livelovepasta.com/2013/02/pasta-with-roasted-red-pepper-sauce-and-sausage/

Excellent blog name btw.

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I broiled my pepper in the toaster oven for 15 minutes while the pasta cooked and sautéed my onions and sausage to avoid turning on the actual oven in this heat. Plus – faster! I also added some goat cheese after reading this similar recipe (http://www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo/) and it made the sauce so much better and creamier. Enjoy!