Tag Archives: beer

Guinness Beer Bread

16 Monday Mar 2015

Posted by in Baking, Boozy, Breads, Holidays

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Guinness Beer Bread

This Guinness Bread is pretty great. Sweet and savory at the same time, slathered with a little bit of Irish butter…perhaps even served with a frothy pint of Guinness? STOP. Just stop it now.

Guinness Beer Bread

I was really happy with how these little suckers turned out. I knew from the dark brown color of the bread that I wanted it to taste like the a-mazing brown bread they serve at the Cheesecake Factory. It came pretty darn close…but this bread has an entire bottle of Guinness in it and it’s homemade with love…so this makes it better than your standard chain restaurant freebie bread! Continue reading →

Fiery Buttery Shrimp

19 Wednesday Nov 2014

Posted by in Easy, Entertaining, LuLu's Classics, Main Dish, Seafood, Weeknight Meals

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ShrimpThis recipe has been a long time comin’…

It has to be one of the best shrimp recipes on the planet. My aunt was given this recipe by a friend awhile back, and it has now become one of our families “signature recipes.” Everyone just loves it, I mean, shrimp in a hot, buttery sauce, what more could you want?

Shrimp

The best part? It comes together super quick and easy. Served with some bread for sopping up the delicious buttery sauce is a must. Add a nice side salad and you are all set for an amazing dinner.

Shrimp

It’s amazing how good this shrimp is – you may want to adjust some of the seasonings if you are not into super spicy stuff, this shrimp is definitely fiery! I think it’s served best with bread for dipping, but I’m tempted to try it over rice, pasta, as a po’boy, in mac n’ cheese…the possibilities are really endless! We were left with some extra sauce, which would be excellent on some grilled corn…You can also freeze the extra sauce and save it for a rainy day!

Fiery Buttery Shrimp

Recipe
Killer Shrimp
serves 2 (double for more…you will likely want to share this with more people!)

Ingredients

  • 1 Lb Extra large shrimp in shell (we used tail-on)
  • 1 stick + 5 tbsp. unsalted butter
  • 1 ½ tsp. fresh chopped garlic
  • 2 tbsp. Worcestershire sauce
  • 1/8 tsp. oregano
  • ½ tsp. dried rosemary
  • 1 tsp. cayenne
  • 1 tsp. black pepper
  • ½ tsp. dried thyme
  • ½ c. shrimp stock (can substitute clam juice as it is more readily available – this is what we usually use)
  • ½ c. beer at room temp (about half a bottle, yay for getting to drink the rest)!
  • crusty bread, for serving

Directions

In a large saucepan over medium heat, melt the butter. Add the garlic and Worcestershire.

Add the oregano, rosemary, cayenne, pepper, and thyme. Stir to combine. Add the shrimp stock (or clam juice) and bring to a simmer.

Add shrimp and cook for 2 minutes, shrimp should start to turn opaque.

Shake back and forth and cook another 2 minutes…at the last minute add the beer.

Serve in large bowls with lots of crusty French bread for soaking up the broth.

Thirsty Thursday: Pink Panty Droppers

09 Thursday May 2013

Posted by in Boozy, Easy, Entertaining, Thirsty Thursday, Throwback Thursday, Triple Threat Thursdays

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Pink Panty Droppers

Ok. You may have seen the Natty Light and Monarch and immediately threw up in your mouth a little. But I can’t not tell you about how my friends and I totally had a few of these last weekend…and liked it.

Pink Panty Droppers. I hate the name, because I swear to god, I have never witnessed one panty drop during the consumption of this lethal party drink. I may or may not recall a time when a certain someone tasted one, thought, “WOW! these are delicious!” and an older and smarter friend took a sip, said, “Be careful with these.” That certain someone didn’t listen and about 30 minutes later was running into the woods from the cops, falling over, losing a flip flop, stopping against a tree and realizing the forest was spinning and that no, the cops were not out to get her…I digress. Continue reading →

Chili and Baked Potatoes

15 Wednesday Feb 2012

Posted by in Easy, LuLu's Classics, Main Dish, Soups

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Chili with ground turkey and pork sausage, beans, beer, and my favorite addition: black olives.

A few weeks ago, this super awesome guy I know mentioned he really wanted Chili and Baked Potatoes. He said he found some “healthy” recipe online, and I stopped him right there. No. We are making my Mom’s Chili. End of discussion.

It’s actually quite healthy. Except for maybe the bottle of beer. But that all cooks out, right? Whatever. Beer makes just about everything better.

Keep in mind that I am well aware my food photography is not going to win any awards anytime soon. Maybe one day I will get a fancy camera and take a food styling class and buy matching dishes – but for now we’re not even close to that. You just gotta trust this stuff is delicious.

Recipe

  • 2 – 4 tbsp Olive Oil
  • 1 onion, copped
  • 3 cloves of garlic, minced
  • 1 package ground turkey
  • 1 package ground sweet sausage
  • 1 bottle of beer
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto, black, or white beans, drained and rinsed
  • sugar to taste
  • 1 can petite cut tomatoes
  • 1 small can of tomato paste
  • spicy salsa (optional)
  • fresh diced jalapeno (optional)
  • 1 can sliced black olives (optional)

Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.

Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.

Add the cooked meat and herbs along with the tomato.

Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste.

If  you want more kick, add some jalapenos and/or some spicy salsa.

Let simmer for about 30 minutes and taste again.

Add the beans and olives (totally optional, since I am olive obsessed). Stir, let simmer for a bit longer to let the flavors blend together and serve.

serve with baked potatoes or jalapeno cheddar cornbread. Chili was made for them.

Basic Baked Potato

I don’t drown my baked potatoes in chili (like someone I know) I keep it simple: sour cream, chives, cheese, salt & pepper.

use 1-4 potatoes, however many you want to make!

Preheat oven to 375. Scrub and clean the potatoes with hot water. Poke some holes in the potatoes with a fork to let air escape. Lay potatoes and a sheet pan, directly on the rack, or wrap in foil. Let cook in the oven for 45 minutes to an hour. Test potatoes for desired softness, cut open and serve with sour cream, chives, and cheese. Enjoy!