Brie Brew

Off to the homestead for some family fun this Easter holiday. I already made my Stuffed Pepper Soup for my sister’s brunch, but after trying this delectable dip, I had to put it on my list of what to bring. Oh so yummy!

Last week, we had a work party and my friend Kimberly made a brie dip using 8 oz. of brie, 8 oz. cream cheese and a stick of butter. Real butter. None of that fake crap. We were in heaven thinking about all the yummies we could add to it.

ingredients, photo by Jenny MacBethI decided to add basil, garlic, sun-dried tomatoes, and of course, beer.

Everything tastes better with garlic, butter and beer. And, the smell of fresh chopped basil is so divine that I could chop it up all day long.

melting pot, photo by Jenny MacBethFirst, take your butter, cream cheese and brie (skin removed) and toss it in a pot. If you have a fondue pot, use it. However, since I’m traveling, I decided to do this stove top, and add to my fondue pot once I arrive at my sister’s.

Let the cheeses and butter melt together while helping it along with a whisk on a low-medium heat.

diced, photo by Jenny MacBethChop it up!

I used about 4 garlic cloves, a bunch of basil (about 5-10 leaves), and a small handful of sun-dried tomatoes. I fuse it all together and chop. Stir it in with the melted cheese.

beer, photo by Jenny MacBethNow for the fun part. Make sure you save some for the recipe.

Whisk in a little beer at a time. You do not want it too thin. I used about 1/2 cup of Samuel Adams Boston Lager.

bread, photo by Jenny MacBeth Cube it up!

Buy your favorite crusty bread and cut into perfect, little dipping cubes. I used a wheat Ciabatta bread. I love all the nooks. Better to soak up all that yummy cheesy goodness. You could also dip pretzel rods in it, cooked chicken, even strawberries. Do whatever your heart desires.

That’s it!

If you try it, let me know what you think. Especially, if you add in different ingredients because this girl likes to eat.

Thanks for reading.



NY Strip Steak in Chipotle Ale

The other day, a friend posted a yummy picture on Facebook of steaks. I was inspired to make a couple of steaks. Thanks Hector!

To me it’s not natural to put anything on a steak other than it’s own juices. However, I like beer. Need I say more? Steak is simple, but you need to spend a little more money on the better cut of beef. I’ve tried saving money, going with a cheaper strip steak, but in the end, it’s just not the same.

NY Strip Steak, Photo by Jenny MacBethTake a Ziploc bag and toss in a couple of steaks, pour in half a bottle of Rogue Chipotle Ale. What do you suppose you do with the other half?  Guinness is another option. Hell! Any beer is another option. Let it sit in the refrigerator for an hour or two. The Chipotle Ale has a little bite, but I still add some fresh ground pepper and sea salt to the steaks when I’m ready to cook.

There’s nothing better than a steak on an open fire, but the next best thing is a cast-iron skillet. Toss the steaks and juice into the skillet and broil to your liking. I like my medium rare; cooking it about 3-4 minutes on each side. When ready, pull the steaks out, and let the steaks rest for five minutes in the skillet. This is very important. The steaks start to seal in their yummy juices.

It’s moan worthy! Especially, if you serve it with another bottle of ale.



Please share your ideas because this girl likes to eat.


serve the stuffed banana pepper as a meal or appetizer

Corona ‘Hot Stuff’ed Banana Peppers


It was a co-worker’s Birthday, and he just loves my stuffed banana peppers. I thought I would make him a batch. A prepared dish can make the best gifts. Sure a sparkling bobble is nice, but homemade is by far my favorite gift of all. It warms me to know that someone took the time to create me something from their heart.

This is my sister, Deena’s recipe only I add in lemon juice, beer, and use sweet and hot sausage. The lemon brightens the flavor, and instead of using all hot sausage, I mix half and half with Italian sweet sausage. I also use my own homemade tomato sauce (see Alternative to Canning Tomato Sauce recipe).

You’re going to need three Coronas to help put out the heat.

You’ll Need

1-1/2  pounds of ground hot Italian sausage (If you like it hot, only use hot sausage and increase to 3 pounds)
1-1/2 pounds of sweet Italian sausage
2 cups of Italian bread crumbs
3 eggs
6-8 cloves of garlic, crushed
1.5 teaspoons of lemon juice
1 cup of sweet onion, diced
10 banana peppers
3 cups of tomato sauce
1 cup of Corona
2 (6.67 oz.) packages of Provolone cheese (about 16-20 slices)

Let’s get started…

all you need. ingredients.Mixing

With your hands mix together both the sausages, bread crumbs, eggs, garlic, lemon juice, and onion.

removing seeds from the banana peppersCutting

Before we start cutting, grab your beer. I have a funny side story to tell you about the above picture.

Glen wasn’t home to help take photos. I needed both hands to cut the banana pepper, and I wanted to demonstrate it for you. How could I possibly do that? After a few head scratches, I took my iPhone and placed it on a shelf overlooking my counters with the camera side down. Since the screen only recognizes human fingers, I had to figure out a way to take a picture without using my hands. I then took a rubber spatula and put the handle side in my mouth. With the rubber side, I pushed on the camera button on the screen. It wouldn’t work at first but soon discovered if you rub the camera icon from one side to the other, it will snap one off. I wish I had a picture of me. I’m a little crazy. Ha!

Okay, back to the recipe.

Slice the stem off of each banana pepper and discard. Using a small paring knife, cut around the vein and pull out the seeds as shown in picture above. Rinse peppers in cold water and pat dry with a paper towel. To help alleviate the fumes in your eyes, nose, and throat, cut it under cold water.

carefully stuff the banana peppers with sausage mixtureStuffing

Hold the banana pepper in your fist at the top to help it from splitting. Carefully poke mixture in each pepper using one finger to help push it down. Don’t force it. It’s okay if it doesn’t make it to the bottom.

create a meatball on the end of the banana pepperOnce stuffed, add a ball at the top with mixture around the edges. The reason I do this is because I can not get the mixture all the way to the bottom of the pepper. It helps make it meatier.

adding provolone to the last 15 minutes of baking banana peppersCooking

Preheat oven to 400 degrees.

Spray a 4-quart baking dish with cooking spray. Place your stuffed peppers in the dish. Stop drinking and mix your Corona and tomato sauce together. Pour over your hot stuffed peppers. Cover with foil and bake for one hour.

Reduce oven to 350 degrees, layer the Provolone on top, and bake uncovered for additional 15 minutes.

serve the stuffed banana pepper as a meal or appetizerDone! Serve at a tailgate party or gift to a friend.


Tip: After handling banana peppers, wash your hands in lemon juice, soap and water. This will keep your hands from burning.