Beer Marinated Chicken with Sweet Potato and Brussel Sprouts Salad

This flavor filled dinner was a hit at our place.  Our little one gobbled up the Brussels sprout sweet potato salad, and the chicken was tender and enjoyed as well. 

Beer Marinated Chicken – Adapted from Plain Chicken

Ingredients

• 12 oz beer
• 6 T lemon juice
• 2 T Italian seasoning
• 1/4 tsp. minced garlic
• 1 tsp. salt
• 3-4 boneless, skinless chicken breasts

Sweet Potato and Brussels Sprouts Salad – Adapted from Kaelyn’s Kitchen

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1 pound of fresh Brussels sprouts
• 1 tsp. olive oil
• 1 T balsamic vinegar
• 1/3 C Parmesan cheese
• salt and pepper, to taste

Directions

In a large bowl (that can be covered and refrigerated), pour together the beer, 6 T lemon juice, 2 T Italian seasoning, 1/4 tsp. minced garlic, 1 tsp. salt and stir well.  Then, add in 4 chicken breasts.  Cover and refrigerate 4-6 hours, or overnight.

 

When you are ready to cook, fire up your grill.  Grill chicken over medium flame for 15-20 minutes, flipping often.  Cook until chicken reaches an internal temperature of 180 degrees. 

Meanwhile, place your Brussels sprouts into your food processor, along with a splash of balsamic vinegar and half of the Parmesan cheese; shred.  Set aside. 

Take your cubed sweet potatoes and place them into a large skillet that has been heated and has 1 tsp. olive oil in the bottom.  Toss and sauté over medium heat for 5-6 minutes.   

Add in the shredded Brussels sprouts and continue cooking until sweet potatoes are soft and the Brussels sprouts are tender. 

Sprinkle over 1 T balsamic vinegar and remaining shredded Parmesan cheese. 

Serve warm.   

Crockpot Beer Can Chicken Legs

With fall in full swing, nothing is better than a crockpot meal.

 

This dinner is tasty and easy to toss together, and goes well with potatoes or winter squash.

Crockpot Beer Can Chicken Legs – Adapted from Lovely in Pink

Ingredients

• 6-8 chicken legs
• 1 can of beer
• 1 garlic clove, minced
• 1 T minced onion
• 1/2 tsp. basil
• 1/2 tsp. parsley
• 1/4 tsp. paprika
• salt & pepper, to taste

Directions

Place the chicken legs in the crockpot, and sprinkle with minced garlic, onion, basil, parsley, paprika and salt & pepper. 

Pour the beer over the top.

Cover and cook on low for 6-8 hours.  In the last half hour of cooking, crack the lid open a bit. 

Serve warm. 

Enjoy!

Beer Battered Onion Rings

In honor of Super Bowl Sunday … I present: Beer Battered Onion Rings.

Deep fried and everything. 

I know.  You typically don’t see these kinds of recipes here – but, what the heck.  Why not?  For today only, beer battered onion rings. 

Enjoy!

Beer Battered Onion Rings – Recipe from Carol B {family friend}

Ingredients

• 1 C flour {we used all purpose}
• 2 tsp. baking powder
• 1 tsp. salt
• 1 egg
• 1 C warm beer
• Oil for frying {we used vegetable}
• 2-3 large white (or sweet) onions, sliced into rings

Directions

Begin by mixing together 1 C flour, 2 tsp. baking powder, and 1 tsp. salt in a medium bowl. 

Pour out the beer. 

Add in the beer and egg. 

Mix well. 

The batter should be about the consistency of pancake batter.

Pour vegetable oil into a deep fryer.  Heat oil carefully to 370 degrees. 

While oil is heating, peel and prepare the onions.  You’ll want them to end up in rings. 

Using a fork, carefully dip the onion rings into the beer batter.  Then, place them into the hot oil. 

Cook for 2-3 minutes, flipping once, and use a slotted metal spoon to remove the onions from the hot oil.  Place them on a paper towel to cool. 

Note: Deep frying can be very dangerous – please keep children away from the oil and also follow the directions that came with your deep fryer carefully.  Use caution. 

Crockpot French Dip Sandwiches

This delicious dinner is something unique at our house.  We don’t often eat meat, let alone beef.  But, when we do, I love having ways to cook it in our crockpot.

 
We’ve made Swiss Steak, Boeuf Bourguignon, Broccoli Beef & Philly Cheesesteaks  in the crockpot.  But, Frog Prince has asked for French Dip Sandwiches time and time again.  Since I don’t think I’ve ever had one, I didn’t know what to look for in a recipe.  But, this one caught my attention {and made my Friday Favorite Finds!} due to the addition of a good, dark beer. 

Since I don’t have a whole lot to compare it to, I can’t say if it’s a French Dip Sandwich or not, but I can say that it’s good! 

Crockpot French Dip Sandwiches – Adapted from Shugary Sweets

Ingredients

• 3 lb. beef roast (rump roast recommended)
• 1 tsp. salt
• 2 tsp. Grill Seasoning
• 1 T minced onion
• 4 garlic cloves, minced
• a few cranks of sea salt & black pepper
• 1 C beef broth
• 12 oz. dark beer
• Cheese, cheddar or provolone
• Hoagie Buns {like these}

Directions

Place the roast into your crockpot.  Season with the garlic, onion, salt, pepper and grill seasonings.  Then, add the broth and the beer to the crockpot.  Cover and cook on low for 8 hours. 

Carefully remove the beef and attempt to slice it… you may have better luck shredding it. 

Then, strain the au jus sauce. 

Serve the meat atop your favorite hoagie bun (we love these Italian Herb Rolls), with cheese. 

Serve the au jus on the side for dipping. 

Save the leftover au jus for stew or soup – the beer gives it a little something different. 

Enjoy!

Beer Brats

Summer is not complete with grilling of brats!  Whether it's the classic Johnsonville or our new favorite -- a locally produced wild rice brat, the pre-boiling of the brats is key.

First, it boils out a good deal of the fat contained in the brats.

Second, it adds amazing flavor to the brats.

In fact, I have a hard time eating brats that have not been boiled in beer!

Beer Brats
1 can or bottle of beer {of your choosing} per 6 brats

Directions
Place the brats in a large sauce pan.

Pour the beer over the brats.  We don't drink beer... just use it for boiling.  I have no idea about the quality of this beer -- it was just the cheapest we could find.  It worked!

Simmer for 15-20 minutes.

Remove the brats from the beer and place them onto the hot grill.  Grill as you normally would grill brats.

Serve hot and enjoy!  

Linked to: Full Plate Thursday, Cast Party Wednesday