Kentucky Beer Cheese

20 ounces extra-sharp cheddar cheese, grated
2 garlic cloves, grated
7 ounces bottled dark beer, flat
1/8 teaspoon salt
Tabasco sauce
mustard powder (optional)

Directions:

1
Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it.
2
Grate cheese and garlic in a food processor.
3
Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended.
4
Refridgerate overnight. This really helps the flavors develop and meld properly.

I got this recipe from food.com  Jesse and I both like Dad's Beer Cheese which is sold at local farmers markets in Louisville and Lexington.  It has a nice kick and we compare beer cheese to that one.  This beer cheese is good but not as good at Dad's.  I did not use mustard power.  I used Oktoberfest beer.  

Megan-3/5
Jesse-3/5 

Pomegranate and Queso Fresco Salsa

• 1/4 cup pine nuts
• Seeds from 1 large pomegranate (about 1 cup)
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons crumbled queso fresco or feta
• 1 teaspoon olive oil
• Salt and freshly ground black pepper

preparation

1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.

2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.

I got this recipe from Your Good House magazine.  I made this as an appetizer for a football game and it was a hit.  I think this would also be great to bring to a holiday party. I used feta cheese.  

Megan-4/5
Jesse-3/5

Lime Grilled Chicken with Black Bean Salsa

3 limes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic gloves minced
6-8 chicken breasts

Grate zest from 1 lime and squeeze juice form 3 limes
Combine lime zest, juice, oil, salt, pepper and garlic stirring well; pour over chicken and chill several hours
Grill chicken over medium high heat 8-10 minutes on each side
Serve with black bean salsa

Salsa
2-15oz cans black beans rinsed and drained
1-17z can corn rinsed and drained
2 large tomatoes chopped
1 avocado chopped
1 purple onion chopped
1/8 cup copped fresh cilantro
1/4 cup lime juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients stirring well.


I got this recipe from the cook book Creating A Stir.  The salsa was fine but the chicken lacked flavor.

Megan-2.5/5
Jesse-2/5

Tee's Corn Pudding

• 12 to 13 ears fresh corn, husks removed
• 1/4 cup sugar 
• 3 tablespoons all-purpose flour 
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 6 large eggs 
• 2 cups whipping cream
• 1/2 cup butter, melted 

Preparation

1. 1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.
2. 2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. 3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

I got this recipe from Southern Living magazine.  I always enjoy corn pudding as a side when I go out to a southern restaurant but had never made it at home.  I used frozen corn instead of fresh.  The corn pudding was good right out of the oven but it was even better the next day.  

Megan-3.5/5

Jesse-3.5/5

Spicy Thai Basil Chicken

• 4 teaspoons canola oil, divided
• 1/2 cup minced shallots
• 1/2 cup thinly sliced red bell pepper 
• 4 teaspoons minced fresh garlic
• 1 pound ground chicken
• 2 Thai or serrano chiles, minced
• 1 tablespoon fish sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons lower-sodium soy sauce
• 1/4 teaspoon freshly ground black pepper
• 1 cup basil leaves
• 1 tablespoon fresh lime juice
• 4 lime wedges

Preparation

1. 1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
2. 2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

I got this recipe from myrecipes.com   I do not like seafood so I was hesitant to use fish sauce but did anyway,  I used serrano peppers.  This dish was super spicy,  It also was way too fishy for me.  I think if I did not put the fish sauce in and used a quarter or half of the peppers it would be much better.  

Megan-2/5

Jesse-4/5