Tag: #beer

Quick Chicken Enchilada Skillet Casserole

Only requires one pan!

Watch the video here: https://youtube.com/shorts/Ia4RbBDu75o

Ingredients
  • 2 tablespoons olive oil
  • 1 cup fresh or frozen corn kernels
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • 5-ounces baby spinach
  • 2 ½ cups shredded cooked chicken breast
  • 8-ounce pouch red or green enchilada sauce
  • 1 ¼ cups prepared fresh salsa
  • 8 6-inch corn tortillas, cut into 1-inch-thick strips
  • 1 ½ cups shredded cheddar cheese
  • 1 cup coarsely chopped grape tomatoes
  • ¼ cup chopped fresh cilantro
  • ¼ cup matchstick-cut radishes
  • Sour cream
Instructions
  1. Preheat oven to 350°F.
  2. Heat oil in a large cast-iron skillet. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes.
  3. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
  4. Stir in cooked chicken, enchilada sauce, and salsa until combined.
  5. Gently stir in tortilla strips.
  6. Sprinkle with cheese.
  7. Transfer to the oven and bake until bubbly, around 15 minutes.
  8. Top the casserole with sour cream, tomatoes, cilantro, and radishes.

Perfect Homemade Chili (with beans)

Everybody’s favorite comfort food, personalized, of course.
Ingredients
  • 1-1/2 pounds ground beef
  • 1/2 pound ground pork
  • 2-3 cans of mixed beans (kidney, chili pinto)
  • 2 cans stewed tomatoes
  • 1 small can tomato paste
  • White onion, chopped
  • 1 small can (or frozen) kernel corn
  • Cilantro
  • Beer
  • Chili mix (for 2 pounds)
  • Fritos corn chips
  • Sour cream
  • Shredded cheese
  • Green onions
Directions
  1. Sauteé chopped onions….then set aside
  2. Brown ground beef and then add cooked onions to beef
  3. Add cans of drained beans
  4. Add tomatoes (make sure pieces are small and broken up)
  5. Add tomato paste
  6. Add corn
  7. Add chili seasoning mix
  8. Add half bottle of beer
  9. Add 1 cup chopped cilantro (optional)
  10. Stir all ingredients together and simmer low for 1 hour, stirring frequently
  11. Turn off heat and let sit covered on stove until pot is cool
  12. Place in refrigerator until next day
  13. When ready to eat, remove chili pot from refrigerator and heat on low to completely warm up chili
  14. Crush Fritos corn chips (handful) into bottom of bowl
  15. Add handful of shredded cheese
  16. Top with warmed chili
  17. Add spoon of sour cream
  18. Add handful shredded cheese for garnish
  19. Sprinkle a few chopped green onions on top

Carne Asada Steak Tacos

Take advantage of that outdoor grill.
Ingredients

For the marinade:

  • ¼ cup fresh cilantro minced (leaves and stems)
  • 2 tablespoons oil of choice
  • Juice of 1 lime or 2 tablespoons
  • 1 teaspoon EACH chili powder, cumin, coriander
  • ½ teaspoon EACH salt & pepper
  • 1 pound flank or skirt steak
  • Julienned-cut red, green and yellow bell peppers (long strips)
  • Julienned-cut yellow onion, sliced long
  • 8 small corn or flour tortillas
  • Lime wedges, sour cream, avocado slices, cotija cheese, black beans, corn and cilantro to serve optional
Instructions
  1. Whisk to combine all the ingredients for the marinade in a large bowl. Add the steak to the marinade and marinate for 30 minutes or overnight.
  2. Heat a heavy-duty pan or grill on medium-high heat for at least 2-3 minutes. Remove the steak from the marinade and grill 5-6 minutes per side depending on the thickness of the steak.
  3. Remove from heat and rest for 5-8 minutes before slicing.
  4. While steak is resting, sauté in a pan, a small amount of oil, toss in your sliced peppers and onions, and cook for about 3-5 minutes, enough to keep some crispness to them.
  5. Slice steak into thin 1/4” slices or into tiny bite-size pieces and add to the cooked peppers and onions.
  6. Warm tortillas on the stovetop over an open flame or in a frypan until the edges are charred.
  7. Divide steak, pepper, onions onto warm tortillas and top with pico de gallo. Serve with lime wedges and your favorite salsa or a light drizzle of sour cream, crumbled cotija cheese, black beans, corn and/or shredded cilantro if desired.

Stout Pot Roast Over Mashed Potatoes with Peas and Carrots 

A bottle of bourbon stout beer takes this pot roast from tasty to extraordinarily delicious. So who am I to deny bourbon and beer in my cooking?

Ingredients

  • 3 tablespoons all-purpose flour
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (5-pound) boneless chuck roast
  • 2 tablespoons olive oil
  • 2 cups sliced yellow onion (about 2 medium onions)
  • 1 (12-ounce) bottle bourbon stout beer
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 clove garlic, crushed
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 3 medium carrots, peeled and cut diagonally into 1-inch pieces
  • 1 (10-ounce) package frozen peas, thawed
  • Package of Onion Rolls (or hamburger onion buns)
  • Buttery Mashed Potatoes 

Instructions

  1. Preheat oven to 350°.
  2. In a shallow bowl, combine flour, salt, and pepper. Dredge beef in flour mixture. In a large enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned on all sides, 5 to 6 minutes. Remove from pot.
  3. Add onion to Dutch oven; cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire, garlic, bay leaves, and thyme; bring to a boil. Return beef to pot; cover with lid.
  4. Bake until beef is tender and flakes easily with a fork, 2½ to 3 hours. Remove from oven; add carrots. Cover and bake until carrots are tender, about 30 minutes more. Add peas; cover and let stand for 15 minutes. Discard bay leaves.
  5. Place warmed top of onion roll face down on plate.
  6. Serve with buttery mashed potatoes and spoon pieces of roast, gravy over top.