Beer Cheese Soup

BEER CHEESE SOUP

--------------INGREDIENTS------------

3 slices thick-cut bacon, chopped

1 sweet onion, finely diced

1/2 red pepper, finely diced

2 garlic cloves, minced

2 tablespoons unsalted butter

2 tablespoons flour

2 cups of your favorite beer (I find that lighter wheat beers work best)

1 cup half and half

4 ounces sharp white cheddar, freshly grated

4 ounces extra sharp yellow cheddar, freshly grated

4 ounces colby jack, freshly grated

fresh herbs (I like cilantro) for garnish

salt and pepper to season if needed

---------PREPARATION--------

Heat a large stock pot over medium heat and add chopped bacon. 

Fry until crispy and fat is rendered, them remove bacon with a slotted spoon and place on a paper towel to drain. 

Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally.

 Increase heat to medium-high and add in butter. Once sizzling, which in flour and cook for 3-4 minutes until flour is nutty and golden.

 Add in beer and stirring constantly, cook for 5 minutes so they alcohol cooks out and the mixture somewhat thickens.

Add in half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve immediately.

 Garnish fresh chopped herbs over top if desired.

DIY

Inspiration for our new decorating :)

Summer REcap

This summer has been busy. With work and school, I was very lucky to make it out and about when I did- here are a few photos from this summer.

I was able to surprise my mom for her birthday at the beach. Here is my mom; Susan, sister; Kelly, and brother; Jack.

Thursday Night with the girls. Nicole on the left, Stephanie on the right.

Paella Date night with Nicole and Bernard.



My Birthday Dinner. Pictured here is Ashley, one of my all time favorite Golden Girls.

My Birthday Party...

Have you ever been to a 3rd of July Party? I have. 

Pre-gaming it before wine and cheese at BIN 152 with Ivan's parents.

Typical Rec Room. PBR's and high lifes. We are super classy.



Carla's visit before she moved to CA.

3 Day Cleanse

Ivan and I decided to go on a three day cleanse this week. After a summer of fun- we thought a couple days off the booze and fried food might do our bodies nice. I do not have a juicer- so this process was a bit tedious, and took more time than I originally thought. The juice came out great though, and I am excited to do a short term cleanse. Here are the first two batches. I forgot to take pictures of the second process, but the only ingredients were oranges and carrots so I guess you can just use your imagination. 

Watermelon Gazpacho

If you live in Charleston- you can probably feel it. Summer is slowly but surely moving away from us. This week I wanted to focus on summer dishes before I am pulling out my crockpot for chili and corn bread. I decided to make a watermelon gazpacho . . . light, flavorful, filling. This was such an easy and enjoyable meal.

WATERMELON GAZPACHO

--------------INGREDIENTS------------

1 large tomato, seeds removed

1/2 anheim (milder) or serrano chile (spicy)

2 cups cubed fresh watermelon

1 teaspoon red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons minced red onion

1/2 cucumber, seeded and minced

2 tablespoons minced fresh dill, plus more for garnish

Kosher salt and freshly ground black pepper

1/4 cup crumbled feta cheese

---------PREPARATION--------

In a food process, chop the tomatoes, onion,  and 1/2 of the watermelon until it has reached your desired consistency (I like to leave mine a little chunky). Pour in the red wine vinegar and olive oil and pulse a couple of times.

Add 3/4 of the cucumber and dill and season with salt and pepper.

Pour into chilled bowls and top with remaining watermelon and cucumber, Sprinkle with dill and feta. Serve.

Tilapia and Organic Brown Basmati with Peas

Canoas

When Ivan thinks of his childhood meals- they were made by his mom in Puerto Rico. He recently asked me to make Canoas just like his mom did. Here was my attempt Maria, if you are out there reading this, I just hope I did your meal justice. And of course- I added my own American touch and served french fries with these beef and cheese stuffed plantains... I was thinking of making beans and rice as a side, but Ivan asked for french fries so thats what he got.

Enjoy this meal with your family- it is simple, yet delicious.

Bacon Jam Grilled Cheese with Ginger Carrot Soup

My Home Made Bacon Jam. It not only tasted better than I could have imagined, but produced more than I thought. I was able to fill 2 1/2 mason jars. 

Carrots and ginger for my healthy ginger carrot soup... 

 EaSy! I sauteed onions in olive oil until they started turning clear. I added my ginger ( 2 tbsp). Once the onions were fully cooked, I chopped 3 1/2 cups worth of carrots and added them to the pot. One last step, 2 cups of chicken stock, a dash of nutmeg and a dash of salt. Wahhh lahhhh.

Once cooked through (carrots softs)... place in blender, until your desired consistency

Final Product. Topped off with avocado and sour cream

Dellissshhhhh

My version of a grilled cheese... white cheddar, avocado, bacon jam, and of course buttery bread.

Dinner tonight. :)

Bacon Jam- Heavenly

Who doesn't love a grilled cheese?

I have always loved eating and making grilled cheeses....and now I have found the ultimate ingredient for any type of grilled cheese, Bacon Jam.

Ingredients

• 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 1/2 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

A really great type of grilled cheese to first try with this is Avocado, cheddar and fried egg.

Old School

Old School Meals, that made me hungry- so I posted.