Archive for March, 2013

‘Pig of the Month’ Discount for Food Guy Fans!

Thursday, March 28, 2013
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After I shared my love of the awesome Pig of the Month Club in Wednesday’s Daily Mail, the good folks there contacted me with a special offer we can all take advantage of in time for Easter …

Readers who order online at www.pigofthemonth.com can receive 15% off their purchases by using the coupon code FEEDME, plus all packages are 25% off now through the weekend with the code LOVEBACON.

And what’s the only thing better than good pork? Less-expensive good pork.

If you missed my “Ode to Swine,” you can check it out here.

Stout Mac & Cheese. Yes, Yes & Please!

Friday, March 15, 2013
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With just two more days until “The Wearin’, Eatin’ and Drinkin’ o’ the Green” (also known as St. Patrick’s Day) I’m still mining cookbooks, magazines and ye’ ol’ internet for some tasty Irish recipes.
Stout Mac & Cheese

Stout Mac & Cheese

Yesterday, I shared one for a Green Apple, Cheesy Guinness Melt.

Today, it’s Stout Mac & Cheese, a recipe that comes from – wait for it – Cooking Light?

Yep.

By using reduced-fat cheese and turkey sausage, it’s a decadent dish that won’t cause as much cosmetic damage as it could.

So get to cookin’, eatin’ and enjoyin’ this tasty o’ dish!

 

STOUT MAC & CHEESE

7 ounces uncooked rotini pasta
2 teaspoons canola oil
4 ounces hot turkey Italian sausage
3/4 cup diced onion
2 1/2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 cup Guinness Stout beer
1/3 cup whole milk
2.5 ounces reduced-fat sharp cheddar cheese, shredded
2 ounces light processed cheese, shredded (such as Velveeta Light)
Cooking spray

1. Preheat oven to 450°.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat. Remove casing from sausage. Add sausage and onion to pan; cook 6 minutes, stirring to crumble sausage. Add flour, pepper, and salt; cook 1 minute, stirring frequently. Stir in beer; bring to a boil.

4. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta. Divide mixture evenly among 4 ceramic gratin dishes coated with cooking spray. Bake at 450° for 10 minutes or until lightly browned.

Recipe courtesy Cooking Light

A Green Apple, Cheesy Guinness Melt? Yes Please!

Thursday, March 14, 2013
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Just in time for St. Patrick’s Day this weekend, my friends at the U.S. Apple Association sent along a crazy-good sounding recipe to help mark the occasion.

Green Apple Guinness Melt

Not only are the flavors Irish inspired, but the recipe also features a little GREEN, thanks to the apples, and GUINNESS, so you can eat and toast at the same time.

Slainte!

The rich, rustic “Green Apple Guinness Melt” combines sweet and tangy Granny Smith apples, savory cheddar cheese and creamy stout beer, all buried in a butter-filled baguette.

Doesn’t that sound amazing? And if you’re still not convinced, take a look at that photo below. Count me in!

Green Apple Guinness Melt

1 baguette, cut into thirds, then each piece cut lengthwise in half (6 pieces total)
2 1/2 tablespoons salted butter
2 1/2 tablespoons all-purpose flour
6 ounces dry stout, such as Guinness
14 ounces extra-sharp cheddar cheese, shredded
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
Kosher or sea salt to taste
Freshly ground pepper
1 Granny Smith apple, unpeeled, cored and cut crosswise into 1/8-inch thick slices

  1. Turn broiler to high and set a rack about 6 inches from the heating element. Line a baking sheet with aluminum foil, shiny side up. Arrange the baguette pieces, cut side down, on the sheet and broil until lightly toasted, about 2 minutes. Remove from oven, turn the pieces over, and use your fingers to scoop out enough bread to make a channel in the center of each piece. Set baguette pieces aside, still on the tray.
  2. Melt the butter in a large skillet over medium-high heat and cook until bubbling and golden brown. Add flour and whisk it in until the mixture is smooth and chestnut brown. Add the beer and whisk until smooth, then reduce heat to medium and continue stirring until thickened and smooth. Reduce heat to low and add cheese, mustard and Worcestershire, stirring continuously until melted and smooth. Add salt and pepper to taste.
  3. Spoon a generous amount of cheese sauce into each baguette piece. Lay a few overlapping apple slices over the cheese, then transfer to the oven and broil until browned and bubbling, 2 to 4 minutes. Serve hot.

Makes 4 to 6 servings