Lugene is Odell’s chocolate milk stout.  It’s creamy, sweet, and chocolatey.  Perfect for making some brownies.

The next time I was out, I picked up a four pack of Lugene and got busy in the kitchen making some brownies.  They turned out exactly how I hoped they would!

It’s a bit of a process but don’t let that keep you from trying them.

Andrea’s Chocolate Milk Stout Brownies

Liquid:

• 2/3C Chocolate Milk Stout
• 1/3C Whole Milk
• 2 Eggs
• 2 1/2 TBSP Cooled Coffee
• 2tsp Vanilla Extract

Melted Chocolate:

• 2C Chocolate Chips, melted
• 2TBSP Whole Milk
• 4TBSP Butter, cut into cubes

Dry: 

• 1 1/4C Flour
• 1/3C Brown Sugar, packed
• 1/2tsp Ground Cinnamon
• Pinch Cayenne pepper (very small)
• 2TBSP Heaping, Unsweetened Cocoa Powder

Preheat oven to 375 degrees and grease up an 8×8 baking pan.  In a large mixing bowl, add all the liquid ingredients and combine well.

Melt chocolate using a double boiler method.  Once the chocolate is melted, add in the butter, a little at a time.  Stir and allow the butter to melt in the chocolate.  Once all the butter is in, remove chocolate from the double boiler.

Add in the 2TBSP of milk and stir.  Set aside and allow the chocolate mixture to cool. About five minutes.

In a medium sized mixing bowl, add in the dry ingredients and whisk together.

Once the melted chocolate has cooled a bit, add a small amount of the liquid mixture to the melted chocolate and stir.  This is to temper the chocolate. Now add that chocolate mixture into the liquid mixture and combine.

Slowly add in the dry ingredients to the chocolate and combine.  Once everything is incorporated, add that to the greased baking pan.

Place in oven and bake for about 20 minutes or until a toothpick inserted in the center comes out slightly clean.

Remove from oven and allow to cool, about 15 minutes.  Cut and serve!

These are not your mama’s brownies.  These are dense and hefty brownies with a huge dose of chocolate goodness. They almost have the texture of a flourless cake, that’s how dense they are.

Also you don’t want the toothpick to come out completely clean, because you want the brownies to be a little soft and gooey.

I didn’t use a lot of sugar so these are also not very sweet.  If you like more sweeter desserts, you’ll want to add more sugar.  You could probably add up to a cup of sugar without effecting the batter too much.

No worries if you don’t have Lugene, you can use any chocolate milk stout that you like!

Now who wants some brownies?

Comments: 0

Every time I go to the grocery store, I scoop up at least two bundles each time.  I love it!

My favorite way to have asparagus is either grilled or roasted.  Most times we roast but if we are grilling then it usually makes an appearance as a side dish.

Roasted asparagus is one of the easiest things to do plus the clean up is super simple.

This is one of those dishes that I don’t have measurements for because everything can be adjusted according to amount and your taste preferences.

Typically when I roast (or grill) asparagus I toss the spears in a little:

• Olive Oil
• Soy Sauce
• Salt
• Ground Black Pepper
• Garlic Powder

Super easy!  Then I roast it for about 10 minutes at 400 or 425 degrees, on a greased or lined baking sheet.

Easy and quick side dish.  Any leftovers can be chopped and added to salads, eggs, or as a pizza or sandwich topper.

What’s your favorite way of having asparagus?

Comments: 0

Thai Jasmine is our favorite. It’s flavorful and cooks up really quickly.

Because we eat it so often I like to play up with different flavors to give it a slight twist.  My favorite rice is a great example of that.

Nothing crazy and nothing overly powerful.  Just some seasonings and a little punch of freshness.

I had some cilantro that needed used up and a lime that needed some attention, so into the rice they went!

I cook all my rice with broth but you can most definitely use water if you prefer.

Andrea’s Curry Rice with Lime and Cilantro

• 1C Jasmine Rice
• 2C Broth (I used pork)
• 1/2tsp Curry Powder
• 1/2tsp Soy Sauce
• 3 Green Onions, chopped
• 1 Large Handful of Cilantro, chopped
• 1 Lime, zested and cut in half

In a medium sized sauce pot, heat the broth until it starts to simmer.  Add in the curry powder and soy sauce along with the rice.  Stir and cover reducing heat so that the mixture stays at a simmer.  Cook until the rice is done, about 7 minutes or so.  Turn off heat, add in the the juice of half the lime along with the zest and cilantro.  Add in the chopped green onion.  Stir, cover and let sit for about 2 minutes.

Remove from heat, serve and enjoy!

Both of us found this rice light and fresh.  The curry powder gives it a lovely yellow color, that combined with the green onions and herbs, makes this dish easy on the eyes. It went perfect with some fish and roasted veggies we had that evening.

Aside from a little extra prep work with chopping onions and cilantro, which can be done while the rice simmers, this dish is quick and easy to put together.

Next time you have rice, give it a little punch with some fresh herbs and seasonings!

Have fun guys, and remember, always play with your food! 

Comments: 2

I did love it though.  Back in the day, when I ate fast food, Arby’s was my favorite.  Yuck now! But at the time it was heaven.

If I ever ordered a hoagie, I usually got a hot roast beef sandwich.

Despite all of that, I never had a roast beef dip sandwich.  Ever.  I don’t know why either because it’s totally up my alley.

I recently was able to enjoy a prime rib dip sandwich from Common Link (my fave food truck in Fort Collins) and fell in love.  I’ve been dreaming of having another one very soon! Since I’ve been without, I had to make do and create one on my own.  Complete with homemade jus!

I didn’t use prime rib but did use some roast beef deli meat and while it wasn’t Common Link’s sandwich, it definitely hit the spot.

It’s super easy to put together too!

I don’t have measurements for the sandwiches because you can adjust the amount to fit your needs.  I do have measurements for the jus (dipping sauce) though!

Andrea’s Roastbeef Dip Sandwich

• Deli Roastbeef, sliced thin
• Swiss Cheese
• Caramelized Onions (technique is explained here)
• Long Rolls (I used brat rolls)
• 1TBSP Butter or Olive Oil

For the Jus (dipping sauce), Makes Enough For Two Servings

• 1 2/3C Beef or Pork Broth
• 1tsp Garlic Powder
• 1/2tsp Onion Powder
• 1tsp Soy Sauce
• 1/2tsp Fresh Ground Black Pepper

Preheat oven to 425 and grease or line a medium sized baking sheet.  Split the rolls and place them on the baking sheet.

In a medium sized sauce pan, add in all the ingredients for the jus.  Bring to a simmer and allow to simmer for about 10 minutes.

In a medium sized skillet, heat the butter or oil over medium heat and add in some roast beef.  Lightly sauté and add in the caramelized onions.  Add in about a tablespoon of the jus and combine.

Put the beef and onion mixture on one half of the roll.  Top with swiss cheese and place baking sheet in oven.  Heat for about 10 minutes or just until the cheese is nice and melted.

Remove from heat, top with the other half of the bun.  Cut sandwich in half and plate.  Pour the jus into little bowls and place on the plate.  Serve and enjoy!

Pretty simple, right? And it’s so very tasty! Perfect if it’s a busy day and you need to quickly get dinner together.  The onions can be sautéd to soften them up instead of taking them all the way to caramelization, if you’re short on time.

I used homemade stock but you can used store bought if you don’t have homemade on hand.  Still add the extra seasonings though because that makes a big difference!

If you have leftover beef from a roast, this would be a great way to utilize the leftovers!

I’ll definitely being making this again if I can’t swing over to Common Link!

Comments: 3

The app is called Sprout It and after playing around with it, I have to tell you that I’m kind of in love.

Here’s the description from their webpage:

Sprout it is a web-based application designed to make growing simple. Helping people get in touch with a better way of growing, living and eating, Sprout it is the app that partners with gardeners. Allowing users to explore what they can grow, Sprout it helps people set up customized plans uniquely suited to their gardens. Supporting your gardening activities throughout the season with notifications, reminders and encouragement, Sprout it provides gardening guidance from sowing to harvest. Sprout it is empowering everyone – from experienced gardeners to first-timers – to grow with more success and confidence, right at home.

As a very much beginner homesteader, this app is right up my alley.  Not only does it provide tips on what I can grow but I can also use it to plan out a garden and keep track of everything I decide to grow.

Since we are renting and I can’t build raised beds for a garden, everything I do will be done in containers.  This app tells me what I can grow in containers and how to manage it.

I admit that I find this completely awesome!

This app is also great for families who want to start growing more of their food at home and can help you teach your children how grow and manage a garden.

You can pick what veggies and herbs you want to grow and then create a “Grow Plan” for each item.  The Grow Plan tells you all you need to know about how to successfully grow that particular plant.

This app is perfect for beginners because it provides steps and tasks along the way!

If you are looking to start growing more of your own veggies and want to get your kids involved, Sprout It is perfect!  They even have some suggestions for you on creating a garden with your family:

10 Easy Ideas to Get Growing Together as a Family

Ready to get growing? Here are 10 fun, easy ideas from Sprout it (www.gosprout.it) to get started:

• Grow a pizza garden: Plant three of your favorite veggies, plus three of your favorite herbs, and you’ve got a pizza garden the whole family will love. This version is even shaped like a pie!

• Grow a rainbow garden: Who says veggies have to be green? From blue potatoes to rainbow mix carrots, kids will love this colorful garden idea.

• Eat what you grow: This week-by-week plan from Parents magazine will teach even the pickiest eaters to enjoy their veggies. (What better way to grow your kids’ love for gardening than teaching them how delicious what they’re planting can be?)

• Fun with food: If you’re still having trouble getting your kids to eat the veggies they’ve grown, try arranging them in a fun shape, like a skeleton or a bicycle.

• Go for a walk: Take a family tour of a local greenhouse or community garden to get your kids inspired to start growing.

• Start small: If you’re just introducing your kids to gardening, start small. Try growing a cucumber in a bottle or letting them create their own individual greenhouse.

• Combine work and play: Save some space in your garden for a kid-friendly game (think Tic Tac Toe or Hopscotch) that you can play for a few minutes when you need a break from planting.

• Make your own letter stones: Even if your kids are too young to plant, they can still help add a personal touch to your garden with these homemade letter stones.

• Grow your minds: Why do onions make you cry? Why are chili peppers so spicy? Can potatoes really see with their eyes? Here’s everything you ever wanted to know about veggies (and then some).

Encourage your kids to keep track of their hard work by jotting down notes, or even drawing pictures, in a gardening journal (Here’s a free, printable template to get them started!). Flip through the pages every few weeks to see what you’ve accomplished together.

You can also take this app on the go!  The website is responsive so it will be easy to read on your smartphone or tablet while you’re at the garden store.  They are also currently working on a mobile version of this app and I will be sure to let you know when that is available!

If you are starting a garden this year, definitely check out Sprout It! to help you with your planning!

Disclaimer: I was contacted and asked to check out this app and asked to create a post about it. 

Comments: 2

I’m pleased to say that when Fort Collins gets a streak of warm weather, we have been grilling like crazy!

I had a craving for a lovely grilled burger but I wanted to dress it up a little bit.  Nothing too fancy but I did want the burger to have a little bit more flavor to it.

I used two kinds of meats and added in some caramelized onions.  The burgers smelled amazing as they cooked and had the exact depth of flavor that I was looking for.

Andrea’s Caramelized Onion Burgers

• 1lb Ground Beef (fat ratio of your choice)
• 1lb Ground Pork
• 1 Medium Onion, sliced thin
• 1TBSP Dijon Mustard
• 1/2TBSP Worcestershire Sauce
• 1tsp Garlic Powder
• 1/2tsp Ground Sage
• 1TBSP Olive Oil for sauteeing
• Pinch of salt and pepper

In a large mixing bowl, place the beef and the pork.  In a medium sized skillet, heat the olive oil over medium-low heat.  Add in the onions and sprinkle with a little bit of salt and pepper.  Stir and continue to stir occasionally as the onions cook down and start to caramelize.

This will take some time! Around 45 minutes for the onions to caramelize.

Once the onions have caramelized, remove from heat and add in the mustard, worcestershire sauce, garlic powder, and sage.  Stir and allow mixture to cool, about 5 minutes.

Add onion mixture to the beef and pork mixture and combine well.

Form into hamburger patties.  The size and thickness is up to you.  I made medium sized burgers and ended up with 5 medium size and one on the small side.

Store patties in fridge for at least an hour to allow the flavors to combine.  Remove from fridge at least 1/2 hour prior to cooking.

Heat a grill or skillet over medium heat.  If using a skillet, add in some oil or lard, about 1TBSP.  Place patties on grill/skillet and cook for about 5 minutes on each side.

Because this uses ground pork, you have to cook the burger all the way through.

Remove from heat and top with your favorite toppings, and enjoy!

The burgers turned out great!  The pork along with the caramelized onion mixture kept the patties nice and juicy.  The flavor was subtle, the onions in no way over power the burger.

I topped with some swiss cheese along with some Quick and Dirty Beer Ketchup but feel free to top with your favorite sauces!

Will you be grilling more this summer?

Comments: 0

Living in the land of beer, I have access to a lot of great local (to me) brews.  I’m constantly looking for a new ways to incorporate some of the beer in with cooking.

We were enjoying a lovely stretch of warm weather a couple of weeks ago, perfect for patio sitting and grilling.  I experimented with some burgers (recipe soon!) and needed a topping for them.

I originally was thinking of creating some sort of steak sauce but then my experiment morphed into a more ketchup type of sauce.

We had some Fat Tire from New Belgium on hand so I used that in the sauce to make what I’m calling a Quick and Dirty Ketchup because there aren’t many ingredients and it comes together lickity-split!

Andrea’s Quick and Dirty Beer Ketchup:

• 1 6oz Can of Tomato Paste
• 1/2C Fat Tire (or amber ale of your choice)
• 1TBSP Apple Cider Vinegar
• 1TBSP Brown Sugar
• 1TBSP Worcestershire Sauce
• 2tsp Garlic Powder
• 1tsp Dry Mustard
• Pinch of salt and pepper

In a small sauce pan, add all ingredients and whisk together.  Heat over medium-low heat, just bringing the mixture up to a simmer.  Simmer for about 10 minutes, stirring occasionally.  Remove from heat and allow to cool in a glass or non-reactive bowl.

Serve as a dipping sauce or use as a topping for burgers!

The ketchup went great with our burgers!  It was tangy with slight sweetness along with a little earthy depth from the beer.

This would also work great as a meatloaf topper!  Or use as a dipping sauce for your favorite fries.

No worries if you don’t have Fat Tire on hand, just use your favorite amber ale!

Enjoy guys, and remember, always play with your food!

Comments: 4

Pepperoni rolls were common and super popular where I grew up.  I don’t really see them out anywhere else and that kind of bums me out because they are so delicious.

Basically it’s pizza dough with pepperoni slices and then rolled up and baked.  My mom used to make a huge one layered with lots of sandwich pepperoni and shredded cheese.

It was awesome and it was even better cold the next day.  When I moved in with Scott, it was something I would make for us on occasion.  Except I kicked mine up a little bit more and added sauce and some toppings.  This makes it extra gooey and delicious.

We haven’t had one in ages and when we were stuck inside one snowy Saturday, it seemed like a great time to bust it out.

I call it a stromboli roll because it has sauce and instead of just folded over dough, I roll it up like a log.

There’s no measurements because you use as much as you want in terms of toppings and cheese.  This is what I used when I made it:

Andrea’s Pepperoni Stromboli Roll

• Pizza Crust
• Pizza Sauce, just a little bit
• Shredded Mozzarella
• Sandwich pepperoni
• Chipped (shaved) Ham
• Olive Oil

Preheat oven to 400 degrees.  Grease or line a baking sheet.  Roll out the dough until you get a rectangle-ish shape about 1/4 inch in thickness.

First layer is sauce, then sprinkle on some cheese.  Add in the pepperoni and ham.  Sprinkle on some more cheese and then start to roll up the dough.  Shape into a log and gently place on the baking sheet.  Brush the top with olive oil and cut a few slits in the top to allow steam to escape.

Bake for about 20 minutes.  If you used a lot of toppings, then go a little bit longer possibly 30 minutes.

Remove from oven and let sit for about 5 minutes.  Slice and serve!

It’s gooey and delicious. You have to eat it with a fork and knife. In other words, it’s awesome.

I’ve done onions, peppers, sausage, and mushrooms before as well.  If you do any veggies, I suggest giving them a quick sauté first to help remove some of their water content.  Otherwise you’ll end up with a really soggy roll and nobody wants that.

Thankfully we have leftovers stored away for another weekend dinner!

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 1

That would be “shaved” ham for those outside of Western PA.

Buying chipped ham in the Pittsburgh area is no big deal. Deli workers fully expect that order to come in and don’t bat an eye.

There are automatic slicers that the deli workers can program and then move on taking other orders.  It takes a long time to get a pound of chipped ham.

Since I love chipped ham, I still order it even though I don’t live in Western PA any longer. I have to say “shaved” and oh do I get the stink eye from the deli workers when I do.  I’ll gladly risk it to get some delicious chipped ham though. Stink eye be damn.

Ham barbecue was a staple growing up and I admit that I wasn’t that big of a fan.  I love chipped ham and I love barbecue sauce but for some reason I did not find the two enjoyable.

It wasn’t until I started making my own version did I truly start to enjoy the ham barbecue experience.  Since I was revisiting some childhood sandwiches recently, I decided to make some ham barbecue making the barbecue sauce using some local beer.

Andrea’s 90 Schilling Ham Barbecue Sandwiches

For the BBQ Sauce:

• 1 1/2C Ketchup
• 1/2C Yellow Mustard
• 1/2 Medium Onion, chunked
• 1/2 Green Pepper, chunked
• 1 Chipotle Pepper plus 1TBSP Adobo Sauce
• 2 Cloves Garlic
• 1/4C Brown Sugar
• 2TBSP Apple Cider Vinegar
• 2TBSP Worcestershire Sauce
• 1C 90 Schilling Beer
• 1tsp Garlic Powder
• 1tsp Chili Powder
• Pinch of salt and ground black pepper
• 1TBSP Light Olive Oil for Sauteeing

In a medium sized sauce pot, heat the olive oil over medium heat.  Add in the garlic, onion, green pepper, and chipotle pepper.  Sprinkle with salt and pepper, sautee for about 5 minutes.  Until the onion and pepper just start to soften.

Add in the ketchup and mustard and stir.  Then add in the beer and the remaining ingredients.  Stir to combine and bring to a simmer.  Allow to simmer for about 15 minutes.

Remove from heat and add mixture to a blender or food processor.  Blend until the sauce is completely smooth.  You can strain the sauce for an even smoother consistency but I prefer it to have some texture.

Return sauce to the pan and gently heat bringing it back up to a very slight simmer.  Simmer for another 10 minutes and then remove from heat to cool.

Makes almost 1 quart of BBQ sauce.  Store in airtight glass container and this will keep in the fridge for up to two weeks.  Freeze any leftovers.

For the Sandwiches:

• 1lb of Chipped (“shaved”) Ham of your choice (you can use any flavor or style, it just has to be chipped)
• 1/2 Medium Onion, thinly sliced
• 1/2 Green Onion, thinly sliced
• 1/2TBSP Light Olive Oil for sautéing
• 1 1/2C 90 Schilling BBQ Sauce
• Buns or rolls for serving

In a medium sized sauce pan, heat oil over medium heat.  Add in the onions and peppers and sauté until they are soft, about 5-7 minutes.  Add in the pound of ham and heat that with the onions and peppers for about 3 minutes.

Add in the barbecue sauce and stir.  Bring to a simmer and simmer for about 7 minutes.  Serve warm on buns.

Makes about 6 servings.

I like the addition of the peppers and onions to the sandwich, it gives a little more texture and some crunch.  This sandwich is messy and great on a chilly day.

It also does well in a crockpot, perfect for game days or potlucks.

Making the barbecue sauce at home gives the sandwich a little more zing and makes it a little more special.  I recommend making the sauce the day before. Allowing it to sit in the fridge for a day brings all the flavors together nicely.

If you can’t get 90 Schilling, an amber or brown ale will work well in this recipe.

A sandwich from my childhood, kicked up to an adult version.

Have fun guys, and remember, always play with your food!  Enjoy!

Comments: 3

However I sometimes get cravings for a nice big sandwich and then nothing will do until I get one.

The past few weeks I’ve wanted nothing but sandwiches.  Not just any sandwich though, certain sandwiches from my childhood.

First up was a ham sandwich with homemade mayo and chips on top.

That’s right, chips.

They have to be plain chips though.  Nothing fancy and nothing flavored.  Some folks might do flavored chips but for me, it’s got to be plain.

Have you ever eaten your sandwich that way? I love it!   I introduced Scott to this delicious twist on a ham sandwich and he digs it too.

Chips for all!

Sometimes I like to get down and dirty.  That means I want a sandwich that’s going to make a mess and probably get all over my face.  We’ve had one of those as well.

Ham BBQ sandwich!  Ridiculously messy, sloppy, but very tasty and worth the mess.  This was made with a homemade BBQ sauce and that recipe will be posted later this week!

The only other sandwich missing from my childhood is a hot pepperoni sandwich.  Sandwich pepperoni, a slice of cheese, all on a bun and heated up in the oven until the cheese is melted.

Mmmm

We may have to bust that one out soon.  What are your favorite sandwiches from childhood?

Comments: 7