Hop on Spring

Food Pairings:
Cuisine (Mediterranean)
Cheese (sharp; Blue, Cheddar, pungent; Gorgonzola, Limburger)
Meat (Pork, Poultry)

Credit:BeerAdvocate
Pretty Things beer and ale project

Sunshine

Hello blog world,

Sorry I haven't talked to you in awhile its not you it's me I've been busy and selfishly abandoned you and I am sorry. Anyways to celebrate April 1st and the first sunny day in a little bit I made mango "chicken" quesadillas. I found that Hercules double IPA was a perfect pairing for this meal.

You will need:
(this will make 3 whole quesadillas)

1 package brown rice tortillas
1 block manchego cheese (sliced or shredded)
1 container goat cheese
1-2 whole mangoes (chopped into small cubes)
1/2 an orange pepper
1 package Smart Strips® Chick'n
a jar of smokey peach salsa
canola oil
crushed red pepper, black pepper to taste

(You may also sub vegan cheese shreds)

In a medium size skillet on medium heat combine 1 Tbs canola oil, chick'n and orange peppers add a few dashes or red and black pepper and simmer for about 5 mins then lower heat and continue simmering until ready to use to assemble.

In a separate frying pan add 1 Tbs of canola oil and evenly spread. Once preheated add one tortilla and cook for about 1 min or until lightly toasted then flip and layer on manchego cheese, mango, chick'n and orange pepper.One a separate tortilla smear on goat cheese and peach salsa. Cook until bottom tortilla is toasted then flip and repeat for top layer. Let cool for 3-5mins then slice with a knife or pizza cutter.

Then enjoy!


WOW bonus recipe!

Simple guacamole:

What you need:
(makes about 1 cup of guacamole)

1 ripe avocado
1/2 small white onion
1/4 cup jalapenos peppers
1/2 heirloom tomato
2-3 cloves crushed garlic

dice onion, tomato, peppers and garlic and lightly stir to combine with a fork. Cut avocado in half and remove pit. score with fork and add to bowl with other ingredients. Stir (don't mash!) all ingredients till combined. serve immediately.

My funny valentine:

Penton's Own Bacon Pecan Chocolate Chip Breakfast Cookie!

Makes 9 huge cookies

3 strips bacon
1/2 cup pancake mix
1/2 teaspoon baking soda
1/2 teaspoon salt
½ stick unsalted butter at room temperature
1/3 cup white sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cups semisweet chocolate chips
1/3 cup chopped pecans

In a large skillet over medium heat, cook bacon, turn once or until browned and slightly crispy. Transfer to a paper towel-lined plate to drain.Let cool then chop finely.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a medium bowl, whisk flour, baking soda and salt.
In a large bowl cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until mixed the stir in the chocolate chips, pecans and bacon.

Drop one large tablespoon cookie dough about 3 inches apart (as they spread like pancakes!) on baking sheet. Bake for 8 to 10 minutes, and golden brown around the edges, and still slightly soft in the center.

Transfer to a rack and cool for 10 to 15 minutes.

Edit: a picture for added color

Vegan/Gluten Free Jumbo Corn Muffins

Sorry for the lack of pictures I never know where my camera is anymore put trust me they were delicious. They are a perfect pairing with Chili, Soup, or breakfast.

Makes 6 Jumbo Corn Muffins

1-1/4 cups Bob's Red Mill (or any kind you prefer) All Purpose Gluten Free baking flour
3/4 cup yellow corn meal
2 tablespoons pure maple syrup
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup soy or rice milk
1/4 cup canola oil
1/4 cup applesauce

Heat oven to 400° F
Grease or add jumbo liners to one Texas sized muffin pan
Combine dry ingredients
Slowly add in milk, oil, syrup and applesauce
Pour batter into prepared pan.
Bake 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve nice and warm!

In my cave

AVAILABLE OCTOBER-JANUARY
Robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character. 8.1%ABV
Enjoy with:
Roomano, an aged hard Dutch cow’s milk cheese, grilled beef tenderloin, apple crisp with ginger ice cream.

Banana walnut pancakes

What you need:

2 cups gluten free pancake mix

1 1/4 cup rice nog

1/4 cup applesauce

1 teaspoon vanilla

1 teaspoon nutmeg

2 teaspoons cinnamon

2 tablespoons brown sugar

1 to 2 small bananas

1 cup walnuts for roasting

First start the walnuts:

preheat oven to 300 degrees for 10 mins.

Once preheated spread walnuts on a parchment lined cookie sheet and roast for 10 mins or until you can smell them (once you smell them pull them out of the oven immediately so they do not burn)

Thinly chop bananas.

In a large mixing bowl add the mix, cinnamon and nutmeg and blend with a wooden spoon.

In a separate small bowl mix the applesauce, vanilla, and brown sugar and blend until well mixed.

Add the rice nog and apple sauce to the dry ingredients and mix throughly slowly adding in almost all the walnuts (leave some aside for garnish)

Finally add 1/4 cup to 1/2 cup mix to preheated skillet then place banana slices on top.

Cook for 2-4 mins flip and cook an addition 2 mins.

Stack and add earth balance, walnuts, and pure maple syrup and enjoy!