Oh man. Spent grain. A whole new world has been introduced to me.
I’ve already made two beers (the coffee donut stout is still sitting in bottles) and FINALLY used some of the spent grain from the boil.
Brooklyn Brew Shop has been so ever kind to post recipes that you can use spent grain with, and let me tell you, they sound AMAZING. The first recipe I made with spent grain is the Spent Grain Oven-Fried Chicken. There was one thing I should have done that I didn’t… I’ll get to that later.
- 6 chicken drumsticks, rinsed and patted dry
- 1 cup Dried Spent Grain
- 1/2 teaspoon salt, plus salt and pepper for the wash
- 1/2 teaspoon curry powder
- 1 egg
- 1/3 cup milk
- 1 teaspoon mustard
Pre-heat oven to 450 degrees Fahrenheit.
In a small bowl, mix together the spent grain, salt, curry powder, and a pinch of pepper.
In another small bowl, whisk together the egg, milk, mustard, and a pinch of salt and pepper.
Dip each drumstick in the milk and egg mixture, shaking off excess, then dip into spent grain mixture to cover. Transfer to a non-stick baking sheet.
Bake for 30-40 minutes, until cooked through.
So they were delicious. My mistake? What i SHOULD have done was put the drumsticks on a wire rack, not directly on the pan. The heat would have been able to circulate around the entire drumstick. They were still good, don’t get me wrong! But I’ve made this mistake more than once and you think I’d remember to use the wire rack. They were crunchy, the spent grain added a distinct flavor that you just can’t get anywhere else. Make some beer, keep your grain, make some spent grain food! I made another spent grain recipe… that will be coming soon 🙂
Thank you Martha Stewart. You are, once again, to the rescue when I have NO IDEA what to make for dinner. Not only did you please my taste buds, you pleased the others in the house that are fickle when it comes to “new” things. For this, I thank you.There is no point in ranting. They’re DELICIOUS. Make them. See for yourself. Try them out on a picky eater. I dare you.
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Or as my friends and I say … sooooooOOOOOUUUP!!! (with emphasis, people!)
I love soups! SOUP! Ah. So easy, so delicious. Nom.
I’m starting soup season out with a Chicken and Vegetable Soup. I may have omitted the vegetable part out when telling Brad what we were having. Woops 🙂 We all need more vegetables! And yes. Green beans in my soup. Boom. I don’t care. It was delicious. I took this from Cooking Light but left out a few things. So I guess you could say … adapted?
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- a pinch of ground thyme
- 3 cups fat-free, lower-sodium chicken broth
- 1/2 cup uncooked orzo
- 1 cup green beans
- 1 cup shredded skinless, boneless chicken
- Parmesan cheese for topping
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, carrot, garlic, pepper and salt to pan and sauté 4 minutes. Add broth and bring to a boil. Add pasta and beans and cook 5 minutes. Stir in chicken and serve, sprinkle with cheese.
Helloooooooooooooooo soup/schevetter weather season! 🙂 Should I start a count down to SOUP SWAP?!
Gotta love a good instragram photo 🙂
If you couldn’t tell, I love all things buffalo, chicken, and cheese. Not always together, but definitely together as well. I think I have a serious problem with cheese. But I’m not going to fully admit it. Deny, deny, deny!
I know I can always rely on How Sweet It Is to give me something homemade, delicious, and cheesy. That is where I got this recipe from. Her recipe is for baked buffalo chicken pasta. I wasn’t feeling very bake-y this day and skipped that entire step.
- 1 pound pasta
- 3 boneless, skinless chicken breasts, cooked and cut into chunks
- 1 tablespoon butter
- 1 tablespoon flour
- 1 1/2 cups milk
- 4 ounces freshly grated monterey jack cheese
- 1/3 cup freshly grated sharp cheddar cheese
- 1/3 cup buffalo wing sauce
- salt and pepper to taste
- blue cheese for topping
While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Taste and season with salt and pepper if needed.
Toss buffalo wing sauce with the chicken. Try not to eat it.
Pour cheese sauce over pasta and mix thoroughly until everything is coated. Toss in chicken and sprinkle with blue cheese.
Ugh gosh this is SO GOOD. Wash it down with a delicious beer. While sitting in front of a TV with many football games on. Or reruns of The Hills. Your choice.
I’m trying to incorporate more brown rice into my life. When I picked up a box of minute brown rice, I noticed some of the recipes on the back of the box. Normally I don’t bother reading them but the word curry caught my eye, and boy do I love me some curry. I’m not afraid to admit that I made a recipe from the back of a box. And it was delicious. I added chicken at the end to make this side dish a main dish.
- 1 can (8 oz.) pineapple chunks
- 2/3 cup reduced sodium chicken broth
- 1 tsp olive oil
- 1 1/2 tsps curry powder
- 1 clove garlic, minced
- 1 Tbsp brown sugar, packed
- 1 cup brown rice, uncooked
Drain pineapple chunks, reserving juice. Add chicken broth (about 2/3 cup) to equal 1 cup liquid. Set aside.
Heat oil in medium pan over medium heat. Sauté curry powder and garlic 1 to 2 minutes or until garlic is lightly browned.
Add reserved pineapple juice mixture, pineapple chunks, and brown sugar; bring to boil. Stir in rice. Reduce heat to medium. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with fork.
Looks delish, doesn’t it?! It was.
And with all things curry (and really anything else I eat), I topped it off with some Sriracha Sauce. Mmmm.
I made this eons ago… and have been craving it lately. And then realized, CRAP! I never blogged this guy! 😦 ALL OF THE SAD.
I have found a few variations of this recipe. One at How Sweet Eats and this one that I made over at Can You Stay for Dinner?. This one from Can You Stay for Dinner is a little lighter. Still just as delicious.
- 1 cup 1 % milk
- 1 tablespoon cornstarch
- 1 tablespoon butter
- ¾ cup extra sharp cheddar cheese
- ½ cup crumbled blue cheese
- 4 cups cooked elbow shaped pasta
- 1 lb chicken breast, cooked and chopped into bite sized pieces
- 1/2-2/3 cup Frank’s Red Hot (or whatever hot sauce you prefer)
Stir the milk and cornstarch in a small saucepan. Bring to a boil, reduce the heat to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.
Place your cooked, drained pasta in a large bowl. Pour the hot sauce over it and stir to combine.
In a separate bowl, toss the cooked chicken with the hot sauce, evenly coating and moistening the meat evenly. Use more or less hot sauce depending on your spice preference.
Gently stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.
I will be making this recipe again very soon… and will update with a better photo. But you get the gist of it. Om nom nom.
Say that three times fast. And eat it faster. YUM! I saw this over at How Sweet Eats not too long ago and kind of freaked out in my work chair, sent the link to Julia, and drooled until I made it last night. I made a few tweaks. I used chicken breasts instead of a whole chicken, i added a dollop of orange marmalade along with the honey, and only roasted for 25 minutes. Perfect, juicy chicken breasts and fully cooked potatoes. Winner winner, chicken dinner!
Make sure you check out How Sweet Eats for the recipe. So worth it. And REALLY simple. I will be making this many times.
for lack of a better photo (aka me getting my photos onto my computer) this will have to suffice. believe me, it looked a lot better.