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May 8, 2012 Posted by Sean in Cooking with Beer, Recipes

Rickard's Red Chicken and Sausage Gumbo

Rickard's Red Chicken and Sausage GumboIf you haven’t noticed I love meals I can cook once, place in Tupperware and enjoy throughout the rest of the week. I also love meals that involve very little prep time and again yield multiple meals I can eat all week long.

To accomplish this, one of my all time favorite pieces of kitchen equipment is the slow cooker (crock-pot). I can throw a few things together early in the morning and have a delicious hearty meal ready and waiting for me when I get home after work.

This week on Cooking with Beer I am going to whip up my take on a Chicken and Sausage Gumbo recipe. I’ll be making Red Ale Chicken and Sausage Gumbo using Rickard’s Red.

Let’s get started.
 

Rickards Red Chicken and Sausage Gumbo

 


 

Red Ale Gumbo

 
Here’s what you need:

  • 1 bottle of Red or Amber Ale (I’m using Rickards Red)
  • 2 boneless/skinless Chicken breasts
  • 2 Spicy Italian Sausages
  • 4 Cloves of Garlic (Chopped)
  • 2 Celery Sticks
  • 2 Carrots
  • 1 Red Pepper
  • 1 package or 250 grams of frozen green beans
  • Sea salt and pepper
  • 1 teaspoon of thyme
  • 1 teaspoon of paprika
  • 2-3 Bay leaves
  • 2 tablespoons of Olive Oil
  • 2-3 tablespoons of Tomato Paste
  • 1 Can (28 fl. oz.) of Diced Tomatoes
  • 1/3 of a cup of chopped fresh Parsley

 
What to do:

Slice your chicken and sausage into mid sized pieces and place to the side. Roughly chop your red pepper, carrots, onions, celery, garlic and place in a separate bowl. Turn a large saucepan to medium high heat, add a tablespoon of Olive Oil and brown the chicken and sausage. Transfer to slow cooker once finished.

Using the same saucepan add another tablespoon of Olive Oil and cook veggies, garlic, paprika, thyme, bay leaves, sea salt and pepper for approximately 6-8 minutes, or until soft and lightly browned. Transfer to slow cooker when done.

Then pour the bottle of beer into saucepan, bring to a low boil while scraping all the browned bits of meat and veggies from the bottom. After approximately 30 seconds to 1 minute, transfer to slow cooker.

Next add your diced tomatoes, tomato paste, frozen beans and chopped parsley to the slow cooker, stir a few times, cover and let cook for 4-6 hours on low.

Serve on a bed of Quinoa, brown rice or on its own. Enjoy.

Yours in health,

Sean

PS. Follow the link for more Cooking With Beer Recipes.

Click Here and Start Earning Your Beer

Tags: Beer Belly Be Gone Recipes, Beer Cooking, Beer Recipes, Beer Slow Cooker Recipes, Chicken and Sausage Gumbo, Cooking with Beer, Cooking with Rickard's Red, Recipes for Slow Cooker, Recipes with Beer, Rickard's Red, Rickard's Red Chicken and Sausage Gumbo, Slow Cooker Beer Recipes
April 12, 2012 Posted by Sean in Cooking with Beer, Recipes

Beer Pancakes

Beer PancakesGrowing up I loved having my buddies sleep over on weekends because it meant waking up to mom’s fresh buttermilk pancakes with maple syrup. It would seem my pancake days are long behind me but I do enjoy them from time to time.

The trouble with pancakes is they are typically loaded with extremely non-nutritious white refined flour and then we go and top them off with sugar laden maple syrup.

As a kid they represent a delicious treat but to most adults they’re the equivalent of serving up diabetes on a plate.

However, if you are eating well 90 percent of the time and following the eating for life principles outlined in the 3BG System you can enjoy the occasional cheat meal. Your body can handle the crazy spike in blood sugar you get from a meal like this.

In today’s Cooking with Beer we’ll whip up our first ever “Cheat Meal”. We’re going to take a classic buttermilk pancake recipe and tweak it a little by adding Beer to it.

Mmmm… Beer Pancakes- so good. Let’s get started.
 

Beer Pancakes

 


 

Wheat Beer Pancakes

 
Here’s what you need:

  • 1 cup of Wheat Beer (or any beer)
  • 1 cup of all purpose flour (I’m using Spelt Flour)
  • 1/2 teaspoon of Baking Powder
  • 1/2 teaspoon of Salt
  • 1/4 cup of Sugar
  • 1 egg
  • 2 tablespoons of melted Butter

 
What to do:

In a large bowl mix together the dry ingredients; flour, salt, baking powder and sugar. Once mixed whisk in the cup of beer, melted butter and egg. Whisk away until the consistency is smooth or just a few clumps remain.

Heat a griddle or frying pan to medium and add a dab of butter to the surface. Using a quarter cup, spoon your beer pancake batter onto the pan. Wait until tiny bubbles appear throughout the pancake (the bubbles tell you when it is ready to flip). Flip and allow just enough time for the center of the pancake to cook. The pancakes should be fluffy and lightly golden brown in colour.

Serve with a dab of butter and top with real maple syrup (not the fake Aunt Jamima kind).

Quick tip:

If doubling the recipe and cooking a large batch of Beer Pancakes place a plate in the oven at 150-200 degrees fahrenheit to keep the pancakes warm until you’re finished with all the batter.

 
If eating well throughout the week and following the healthy eating rules outlined in the 3BG System- Beer Pancakes can be a fun and rewarding weekend meal.

A cheat meal or reward… not a staple dish in your weekly diet.

Yours in health,

Sean

PS. Follow the link for more Cooking With Beer Recipes.

Click Here and Start Earning Your Beer

Tags: beer belly be gone, Beer Cooking, Beer Pancakes, Beer Recipes, Cooking with Beer, Lose the Beer Belly, lose the beer gut, Pancakes with Beer, Recipes with Beer
March 13, 2012 Posted by Sean in Cooking with Beer, Recipes

Cooking with Beer - Beer Mussels

Beer MusselsThis week on Cooking with Beer we’ll be making Beer Mussels.

These Beer Mussels are fresh from Prince Edward Island and not the kind you get after a few too many pints at the bar. Those are Beer Muscles, not to be confused with Beer Mussels and unlike the latter should be kept away for no one to see.

Sticking with the Maritime theme (region of Canada) we will use Alexander Keith’s Red Amber Ale to steam our Mussels. We are also going to spice up today’s dish by adding spicy Italian sausage to the mix.

Mussels are quick and easy to prepare, fun to eat and a very popular dish here in Quebec. Head to any local pub and order the classic “Moules Frits” and you won’t be disappointed.

Cooking with beer’s take on this classic dish will be served accompanied by a spinach salad drizzled with homemade Balsamic and Hummus dressing. Let’s get started…

Watch below to see how it’s done:
 

Beer Mussels

 


 

Keith’s Red Amber Ale Mussels

 
Here’s what you need:

  • 4 lbs of Fresh Mussels (we’re using Mussels from PEI, best in the world)
  • 1 bottle of your favorite Beer (we’re using Alexander Keith’s Red Amber Ale)
  • 2 Cloves of garlic
  • Juice of ½ a lime
  • ½ a sweet onion
  • ½ a Red Bell Pepper
  • 2 Spicy Italian Sausages
  • 2 tablespoons of butter (yep butter)
  • Fresh Parsley
  • Sea salt and pepper

 
How to put it all together:

Dice up the red bell pepper, onion and garlic and place in a large pot on medium high with the 2 tablespoons of butter. Cook until the onion is translucent (approximately 3 minutes). Slice your Italian sausages into small pieces and add to the pot cooking for 5 more minutes or until lightly browned.

Add the bottle of beer, juice of ½ a lime and Mussels to the pot, cover and steam for approximately 7-8 minutes. Mussels are ready when they open (do not eat any Mussels which have not fully opened). Season with sea salt, pepper, fresh parsley and serve with the beer broth. Enjoy.
 

Spinach Salad

 
Hummus and Balsamic Salad DressingYou need:

  • 4-6 cups of Fresh Spinach
  • ½ Red Bell Pepper
  • 2/3 of a Long English Cucumber
  • 10 Cherry tomatoes

 
What to do:

Wash your vegetables. Chop your spinach if the leaves are too big and place in a bowl. Roughly chop your Red Bell Pepper and tomatoes. Peel and roughly chop your cucumber. Add everything to the bowl. Drizzle with homemade Balsamic and Hummus dressing, toss and enjoy.
 

Balsamic and Hummus Salad Dressing

 
You need:

  • 6 tbsp Extra Virgin Olive Oil
  • 2 tbsp of Balsamic Vinegar
  • ½ tsp of sea salt
  • Freshly Ground Black Pepper to taste
  • 1 big spoonful of traditional Hummus

 
What to do:

Put everything into a Mason jar, cover and shake until everything is mixed thoroughly. Makes enough for a few salads. Drizzle a bit over the spinach salad, toss and enjoy.

Mmmmm so good.

Yours in health,

Sean

PS. Follow the link for more Cooking With Beer Recipes.

Click Here and Start Earning Your Beer

Tags: Alexander Keith's Red Amber Ale Mussels, Balsamic and Hummus Vinagrette, beer belly be gone, Beer Belly Be Gone Beer Recipes, Beer Belly Be Gone Cooking with Beer, Beer Muscles, Beer Mussels, Beer Recipes, BeerBellyBeGone, Cooking with Beer, Mussels in Beer, Recipes, Recipes in Beer, Red Amber Ale Mussels, Spinach Salad, Steamed Beer Mussels, Steamed Mussels in Beer
February 28, 2012 Posted by Sean in Cooking with Beer, Recipes

Cooking with Beer - Beer Can Chicken

Beer Can ChickenAs opposed to last weeks Beef and Guinness Stew today’s cooking with beer recipe (Beer Can Chicken) is a summer classic. I usually prefer to make this baby on the grill but due to the 25 cm (12 inches) of snow we had over the weekend the barbecue is covered and out of commission.

Not to worry, my version of Beer Can Chicken tastes just as good roasted in the oven.

The beer of choice for today’s Beer Can Chicken is a lager but any variety or your favorite kind will do. I’ve even seen people get creative, add sangria to an empty beer can, shove it up the chicken and fire it on the BBQ.

Like Beer Chili Con Carne this recipe takes a half can of beer so make sure to take a few gulps while prepping. (Little gulps… Leave half for the Chicken)

Watch below to see how it’s done:
 

Beer Can Chicken

 


 

Here’s what you need for the Beer Can Chicken:

  • 1 – 3-4 pound Chicken (innards removed, washed inside/out and patted dry)
  • 1 can of Beer (Lager)
  • 2 cloves of garlic (finely chopped)
  • Half a lemon
  • Dried Rosemary and Thyme
  • Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Black Pepper

How to put it all together:

Remove the innards (if any) from your chicken. Wash inside and out and pat dry.

Preheat your oven to 450°F but before you do make sure to place the bottom rack at its lowest position and remove the middle rack so the chicken can stand stall.

Finely Chop your fresh garlic, place in a bowl and mix together with a few pinches of rosemary and thyme.

Drizzle the chicken with olive oil and season with sea salt and pepper, rubbing it in all over.

Pat down the bird with the garlic, rosemary and thyme and squeeze the juice of half the lemon all over.

Place the (half full) beer can into a roasting pan (on a solid surface) and stand the bird (cavity down) onto the can using the legs to balance like a tripod.

Turn the oven down to 400°F and carefully place the bird in the oven. Cook for approximately 1 hour and 20 minutes checking mid way through to make sure it isn’t drying out. Once done, remove and let stand covered with a clean towel for 10 minutes.

Carve it up; serve with a side of roasted brussel sprouts, asparagus and sweet potato and enjoy.

How to make your roasted brussel sprouts, asparagus and sweet potato:

Chop the ends off the brussel sprouts and remove the outer leaves. Chop the sweet potato into small cubes. Wash and dry the brussel sprouts, asparagus and sweet potato. Place everything into a bowl and season with sea salt and black pepper. Add approximately half a tablespoon of Extra Virgin Olive Oil and a teaspoon of Red Chili flakes. Mix well.

When there are 40 minutes left on the timer for the Beer Can Chicken put the brussel sprouts and sweet potato into a roasting dish and then into the oven. Add the asparagus for the last 10 minutes.

Soooooooooo good.

Yours in health,

Sean

PS. Follow the link for more Cooking With Beer Recipes.

Click Here and Start Earning Your Beer

Tags: beer belly be gone, Beer Cooking, Beer Recipes, Beer Reviews, BeerBellyBeGone, Chicken Beer Can, Cooking with Beer, How to lose the beer belly, how to lose the beer gut, Lose the Beer Belly, lose the beer gut, Roasted Chicken and Beer, Roasted Chicken with beer
February 20, 2012 Posted by Sean in Cooking with Beer, Recipes

Cooking with Beer - Beef and Guinness Stew

beef and guiness stewUp next in our cooking with beer series is another one of my favorites. Perfect for cold dark winter nights this Beef and Guinness Stew is sure to delight.

Unlike the Beer Chili Con Carne this recipe takes a full can of Guinness so make sure to have another on hand to enjoy while prepping.

Watch below to see how it’s done:
 

Guinness and Beef Stew

 


 

Here’s what you need:

  • 1 pound of stewing beef, diced into cubes
  • 1 can of Guinness Draught
  • 1 – 14 oz can of diced tomatoes
  • 2 Celery Stalks, washed and chopped
  • 2 Large Carrot Sticks, washed and chopped
  • 2 Medium Onions, roughly chopped
  • 1 Handful of Mushrooms, chopped
  • 2 tbsp of spelt flour ground flax seed to thicken the stew (whole-wheat flour or all-purpose
  • flour can also be used)
  • Extra Virgin Olive Oil
  • 3-4 dried bay leaves
  • Sea Salt and Freshly Ground Black Pepper

 
How to put it all together:

Roughly Chop all vegetables. Place the veges, olive oil and bay leaves into the pan over high heat and cook for 8-10 minutes stirring occasionally.

Then add your flour (or ground flax seed), meat, Guinness and diced tomatoes. Stir and season with sea salt and black pepper.

Bring to a boil and then reduce heat. Cover and let simmer for up to 3 hours or until beef is tender all the way through.

If the stew is still too runny, remove lid for the last half hour. If stew becomes too dry, add a splash of water. Remove bay leaves before serving.

Serve over a bed of Quinoa and a side salad. Enjoy.

Yours in health,

Sean

Click Here and Start Earning Your Beer

Tags: Beef, Beef and Guinness Stew, Beer, Beer Belly, beer belly be gone, Beer Cooking, Beer Gut, Beer Recipes, Cooking with Beer, Cooking with Guinness, Guinness Cooking, Guinness Recipes, Guinness Stew, how to lose your beer belly, Lose the Beer Belly, lose your gut, Stew