I made this soup and bread one day in mid-October when a cold front hit Texas. A much, much needed cold front. And it stayed cold for about a day. I took full advantage of that chill in the air to make some “fall” recipes I’d been storing away for that very moment- the first chill of fall. It also worked out really nicely that my best friend happened to be coming over for dinner that night. So she got to be a guinea pig for my new recipes 🙂 We got to have a lovely, candlelit dinner on the patio.
This cheddar ale soup pairs perfectly with the beer bread. The soup was a somewhat challenging and involved recipe, but definitely worth it. We later decided it would be great with some potatoes added in. I didn’t take the best pictures of this because I was focused on hanging out with my friend, but you’ll just have to make it for yourself and see how yummy it looks and tastes!
Ale and Cheddar Soup– Closet Cooking
- 1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices
- 1 onion, diced
- 2 stalks celery, diced
- 2+ jalapeno peppers, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 tablespoons butter
- 1/4 cup flour
- 1 (~12 ounce) bottle/can ale
- 2 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dijon mustard
- 1 tablespoon worcestershire sauce
- 2 cups cheddar cheese, shredded
- cayenne to taste
- salt and pepper to taste
- Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
- Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
- Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes.
- Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted without bringing it back to a boil.
- Season with cayenne, salt and pepper to taste.
Buttery Honey Beer Bread– Cookie Monster Cooking
- 2 cups flour
- 1 cup bread flour (but all-purpose can be substituted)
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 3 Tbsp honey
- 1 bottle (12 oz) beer
- 4 Tbsp unsalted butter, melted and slightly cooled
- Preheat oven to 350 degrees. Grease a 9×5 in loaf pan with cooking spray or butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the honey and beer and mix until just combined.
- Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
- Bake for 50-60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
- Cookie Monster Cooking also has a recipe for honey butter to go with the bread. I didn’t make it, but you can check that out here.
Another Pioneer Woman recipe. I told you, I’m obsessed. Last week we made delicious Beef and Bean Burritos.
This picture doesn’t do them justice. Please go to her site to see how amazing they really are! (Someday my photography will get better…)
These are so simple, but everything comes together so wonderfully to make a really great meal. They are so filling too. We both ate two, but that was more than enough.
You can find the recipe and her helpful tips and beautiful pictures here, but I will also post the recipe below.
Beef and Bean Burritos- The Pioneer Woman
- Ground beef, 2 lbs.
- 1 medium onion, diced
- 1/2 tsp ground cumin
- 1/4 tsp oregano
- 1/4 tsp chili powder
- 1/4 tsp salt
- 14 oz. enchilada sauce
- 28 oz. refried beans
- 3/4 cup grated cheddar cheese, plus more for sprinkling on top
- 12 burrito-size flour tortillas
- fresh cilantro
- In a large skillet over medium heat, cook the ground beef and onion. Once the beef is cooked and onion soft, add the cumin, oregano, chili powder, and salt. Stir to combine.
- Add half the can of enchilada sauce (7 oz) and simmer for 5 minutes.
- While that is simmering, empty the refried beans into a saucepan and heat over medium-low heat.
- This is the best step! Add the 3/4 cup cheese to the beans and stir until the cheese melts. DELICIOUS.
- Once the beans and beef mixtures are ready, heat the tortillas in the microwave for 1 minute. (Only heat as many as you are going to be eating. If there’s only two of you, 12 might be a bit too many)
- Spread beans, beef and any other toppings you’d like (we added rice, cheese, and cilantro)
- Fold the ends of the tortillas and then roll them up.
- Put two burritos on a plate and pour enchilada sauce over them and sprinkle with more cheese.
- Heat each set of two in the microwave for 1 minute.
- Sprinkle with fresh cilantro and ENJOY!!
I have gotten kind of lax in the meal planning department. I used to sit down every Sunday and plan out all our meals for the week and we would try new recipes and we always had a great (but mostly unhealthy) meal each night. Then a few months ago we decided to attempt to eat healthier, and it all fell apart. I am NOT good at planning healthy meals. I hate vegetables, weird healthy things, and weird meat (as in, not beef or chicken). So, with this new “healthy” focus, nearly every night our meals consisted of chicken or steak with green beans or corn. Well, that got boring after a while…. and we fell back into our old ways. So that’s where we are at now.
All that to say, I am back to trying a new recipe each week! A couple weeks ago (I’m behind on blogging) was a Martha Stewart recipe I found on Pinterest called One Pan Pasta.
You basically take pasta, onions, tomatoes, basil and a few other things and throw it in a pot and let it all simmer together.
I’m still unsure of “rules” for reposting recipes, so click on the link above for the full recipe. My hubby LOVED it and asks for it again even though we JUST had it. I didn’t love it… probably because I don’t like tomatoes and onions…. and it has a bit of red pepper flakes which made it too spicy for me, so watch out for that if you’re sensitive to spiciness! It did all come together to create a nice creamy texture. I was surprised by that!
Let me know if you try it and what you think! Also, if you have any great healthy recipes that you love and aren’t weird, I’d be much appreciative if you shared them.
See Related Posts:
Pioneer Woman Pasta