Slow Cooker Cheddar, Cauliflower Ale Soup

This soup is so yummy! Make sure you use good beer! 

4 oz bacon, chopped, optional
1 onion, chopped
2 carrots, chopped
2 celery rib, chopped
1 tbsp garlic, minced
Salt and pepper
1 small cauliflower, cored and chopped
2 12-ounce bottles Belgian dark-abbey-ale style
3 c chicken stock
1 bay leaf
Pinch of cayenne pepper
1 tbsp course mustard
8 oz sharp cheddar cheese, grated

In a multicooker 0n medium sauté, add bacon, onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the veggies begin to soften, about 5 minutes.
Add the cauliflower, beer, stock, bay leaf and cayenne.  Cover and cook on low for 4 hour A-Z

Stir in the mustard, and purée the soup with an immersion blender. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it’s well incorporated.

Serves 4 – 6.

Beer Marianted Tacos

The beef in tbese tacos is tender and super easy to pull together. I used the thinku sliced beef from Trader Joe’s. You could also us flank steak.

1 pound thinly sliced beef
1 12-ounce can pale lager
4 TBSP fresh lime juice
1 tsp salt
¼ tsp black pepper
¼ medium onion, chopped
2 garlic cloves, minced
1 TBSP olive oil
2 tomatoes, cored
1 canned chipotle chile in adobo, coarsely chopped
1/4 c chopped fresh cilantro
Corn tortillas
Cotija cheese, crumbled

Combine steak, beer, 1 TBSP lime juice, 1 tsp salt, and ¼ tsp pepper in a resealable plastic bag. Seal; chill 3 hours.

Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes.

Prepare a grill for high heat. Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6–8 minutes.

Reduce grill to medium-high heat. Remove steak from marinade and season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare.

Transfer to a cutting board and let steak rest 10 minutes.

Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 TBSP lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.

Grill tortillas until soft and beginning to char, about 30 seconds per side.

Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves and Cotija cheese. Serve with lime wedges for squeezing over.

serves 4.

Beer Braised Chuck Roast with Bacon and Onions

Beer, bacon, beef – you can’t go wrong with this combo! Slow and low perfect for a Sunday dinner.

1 2 – 3 lb chuck roast
2 TBSP olive oil
2 onions, thinly sliced
4 oz pancetta, cubed
1 12 oz Belgium beer
1 c water
2 bay leaves
1 tsp thyme
Salt and pepper

Pat Chuck roast dry. Toss in a bowl with flour and shake off excess.

In a large pot, heat olive oil over medium high heat, add beef and brown on all sides. Set aside. Add pancetta and onions and cook for 5 – 8 minutes until soft. Add beef, beer, water and herbs, reduce heat to low and cover cooking for 2 – 2 1/2 hours until tender.

Slice, serve with sauce.

Serves 6 – 8.

Beer Quick Bread

This bread literally takes less than an hour to whip up, and 40 minutes of that is baking time. It is oh so tasty too! If you don’t have whole wheat you can use all regular, personally I like a combo it adds a nice flavor.

2 c all purpose flour
1 c of whole wheat
1 TBSP baking powder
3 TBSP coconut palm or regular sugar
1 tsp salt
1 bottle (12 oz) beer, at room temp
1/4 c unsalted butter, melted

Preheat the oven to 375°F. Spray your loaf pan.

In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.

Pour the batter into the loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

Makes 1 loaf.



Sometimes you cook with what you got – that is how I came up with a healthier version of carnitas. The spice offers a nice heat and its great for the weekend because it is mostly hands off. I served it with coleslaw, quesa fresco, avocado and tortillas.

3 lb boneless pork loin roast, cut into 4 large pieces
2 tsp Kosher salt
4 tsp ancho chile powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp freshly cracked black pepper
1/2 tsp ground cayenne pepper
1-2 Tbsp canola oil
12 fluid oz beer
1/2 c orange juice

Preheat oven to 350°F.

Combine spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.

Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add pork, sear all sides until browned. Remove pork from the dutch oven.

Pour in the beer and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.

Add in the seared pork. Cover and place in oven for 1/2 hour. Turn pork over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times.

Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce.

Serves 8.