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Food News Culture and Photography

Food News Culture and Photography

Chicken with Honey Beer Sauce If you are looking for a quick and easy dinner, look no further! Chicken with Honey Beer Sauce is pretty much guaranteed to please. Using chicken tenders allows them to cook up super fast and the sauce comes together almost effortlessly. Better yet—chances are you already have all of the ingredients just hanging out in the refrigerator. Let’s talk about the sauce really quick. Chicken with Honey Beer Sauce 2 teaspoons vegetable oil 8 chicken breast tenders 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 3 tablespoons shallots, thinly sliced 1/2 cup beer (I used Black Toad from Trader Joe’s–it’s a dark ale) 2 tablespoons soy sauce 1 tablespoon whole grain mustard 1 tablespoon honey In a large skillet, heat your oil over medium-high heat. Remove cooked chicken from pan and keep warm. Add the shallots to the pan. Add the chicken to the sauce and ensure each piece gets coated. Recipe: Cooking Light bedtime calculator Beer Bread Beer Bread Bread scares me. Not eating it. Looks and tastes impressive, but couldn’t be easier to prepare. There’s actually no yeast to worry about at all. You can use any old beer you want. Either way, it’s a sweet and salty bread with a golden textured crust and deep yeast flavor that really and truly tastes like beer. Beer bread makes excellent toast. Recipe You need: 3 cups all-purpose flour1 Tablespoon baking powder1 ½ teaspoons salt4 Tablespoons sugarOne 12oz can or bottle of beer. Directions Preheat oven to 375 degrees.

Apparently this is a thing now in Japan...huh.. Copycat Recipe: Chocolate-Dipped Beer Marshmallows Yes, you read that right. Chocolate-dipped. Beer marshmallows. Oh, and they have a little crushed pretzel for a garnish. Want one? You probably saw the images of those beer-and-pretzel marshmallows from Chicago chocolatier Truffle Truffle making rounds in the blogosphere a few weeks ago. • Beer and Pretzel Marshmallows, from Truffle Truffle ($10 for 4 pieces, $30 for 12 pieces) Making them ourselves proved to be something of a challenge. The first few attempts resulted in beer syrup lava explosions all over our stove! If you're worried about the sugar syrup bubbling over when you make these, replace the beer in the sugar syrup with water and just stick with using the beer in the bloom. One last note before we move on to the recipe: this makes a half-batch of marshmallows, but the recipe is easily doubled. Chocolate-Dipped Beer Marshmallows with Crushed Pretzel Garnish makes 18 to 22 marshmallows, depending on how you cut them To flatten the beer, open the bottle and let it sit overnight.

Facts Of Life Beer Dip (So Good, even Non Beer Drinkers Love It) — Balancing Beauty and Bedlam Welcome! Come join us as we find beauty amidst the bedlam of every day life. We'll try and balance meal time, finances, home life, DIY and more. Born and raised in Wisconsin, known for their cheese, beer and Packers, I would be remiss to not share this amazing Beer Dip recipe that my sister in law introduced me too. This makes a fantastic game day food, and I planned on sharing it again when my Pack headed back to the Superbowl, but I won’t dwell on that heartache. The irony here is that I don’t drink any beer – never have, never will, and I don’t like the taste one bit, but that doesn’t stand in the way of me making this Wisconsin beer dip, a game-day favorite. I’m always on the hunt for recipes that whip up quickly. Enjoy! Are you looking for another great party or game day appetizer? Summary: This creamy Beer Dip recipe is perfect with pretzels or scoops. Ingredients Instructions Preparation time: 5 minute(s) Cooking time: Number of servings (yield): 12 It’s now live!

One Sentence - True stories, told in one sentence. chocolate whiskey and beer cupcakes Folklore says that if you order an Irish Car Bomb in an Irish bar, you’ll either be greeted with a smile and a drink or a black eye, so proceed at your own risk. The way the drink is made (I figure the black eye is self-explanatory) is that a shot glass with a mix of Baileys Irish Cream and Jameson’s Irish whiskey is dropped into a three-quarters full pint of Guinness and the insane person who brought this upon themselves it must chug this whole foaming mess down quickly. Before it curdles. Hey, don’t look at me — I don’t think I have ever been wasted enough to invent something so utterly brilliant. How exactly this cocktail came to pass in baked good form was that I was finally going to get to meet my friend Jocelyn’s cross-country fiance at her New Year’s Eve party last month and to give him a proper introduction to the Smitten Kitchen, I asked her what he liked. Yes, I made these on New Years Eve. Two years ago: Asparagus, Artichoke and Shiitake Risotto Makes 20 to 24 cupcakes