Peach Pie

Ingredients:

Pie Crust:
2 c Flour
1 c Butter or butter flavored Crisco (I do half of each)
1/2 tsp Salt
5-7 tbs ICE water (make sure it is ice cold, this is very important)

Filling:
4 large ripe Peaches peeled and sliced or 1 large bag of frozen peaches (never use canned)
2 tbs Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg
1 tbs Flour

Directions:

Filling:
-Peel and slice peaches into a large bowl. Stir in sugar, cinnamon and nutmeg, let sit for an hour on your counter, covered with saran wrap, two hours if using frozen peaches.
-Stir in flour to thicken the juice and pour into pie crust.

Pie Crust:
-In a large bowl combine flour and salt.
-With a fork, two knives or a pastry cutter cut butter/ Crisco into the flour until it there are pea sized chunks.
-Slowly add in water 1 tbs at a time mixing thoroughly with a fork until the mixture holds together. Be careful not to use too much water or crust will be soggy and hard to work with.
-Divide into two parts, and roll out on a lightly floured surface.
-Line a pie pan with one crust and set other aside to top the pie with.

Baking:
-After filling first crust and arranging the peaches so they are evenly distributed, cover with second crust and pinch the seams together. Cut a few slits in the top of the crust and sprinkle with cinnamon and sugar.-Bake at 400° for 30-45 minutes.-Allow to cool for about 15 minutes (it will still be warm) and serve with frozen whipped cream or french vanilla ice cream.

Taste: 4.5
Ease: 2

I used to make this pie monthly at a job I had, everyone loved it. I have had the crust recipe for years but came up with the filling after a lot of trial and error. This is great for a cool autumn night with a great seasonal beer like Sierra Nevada's Stout or Pale Ale a Samuel Adams' Octoberfest, Widmer's Oktoberfest or Brrr (a favorite of mine), or even Rogue's Mocha Porter, Shakespeare Stout (another fave), or Old Crustacean Barleywine (which comes in a cool bottle but is pricey).

Chicken and Spanish Rice Burritos

Ingredients:
1 Large chicken breast
Thyme
Pepper
2 Cups white rice
15oz Tomato Sauce
1 1/4 Cups water
2 Tbs olive oil
1/4 Cup green bell pepper
1/2 Cup green onion, divided (1/8-3/8)
1/2 Cup Colby Jack cheese
8 Flour tortillas, warmed

Directions:
-In a medium sauce pan brown rice in the olive oil as it browns add in bell pepper and 1/8 c green onion.
-Once the rice is browned add in tomato sauce and water, stir well. Cover and simmer at low medium until done.
-Meanwhile season the chicken breast with thyme and pepper as desired. Steam chicken in a large covered skillet until done. Once done shred or chop the chicken.
-Once both are done layer Chicken, Rice and remaining ingredients. Garnish with sour cream, hot sauce, salsa or whatever you please.

Taste:4
Ease:2

These burritos are tasty and quick. They're great for an easy lunch with friends, or a low key family dinner. Tastes great with Rogue's Juniper Pale Ale or Maierfest Lager or Widmer's Hefeweizen or Broken Halo IPA.

Note: As you may have noticed I'm starting to do beer pairings with my recipes. As a beer enthusiast I'm always interested in trying to find great beer to go with great food. Any beer suggestions are welcome.

Chicken with Nectarine Chutney and Basmati Rice

Ingredients:
4 Firm-ripe nectarines, cut into 1-inch pieces
1 large tomato, coarsely chopped
1/4 Cup apple cider vinegar
3 Tbs packed light brown sugar
1 Tbs curry powder
1/4 Tsp salt
4 Boneless/ skinless chicken breasts
2 Cups basmati rice
4 Cups water
Salt and Pepper to taste

Directions:
-In a large pot bring 4 cups of water to a boil, reduce to medium heat and add rice. Cover and let cook for 15-20 minutes or until all the water is gone.
-In a separate pot simmer nectarines, tomatoes, vinegar, brown sugar, curry powder and salt over medium heat.
- Sprinkle both sides of the chicken with salt and pepper and cook in a large skillet or on the grill. Do not bake as it tends to dry out the chicken.
-Once the chicken and rice are done serve with the chicken and chutney over the rice.

Taste: 5
Ease: 3.5

This dish is delicious. The flavors are fun and it even looks pretty. A great wheat beer like Rogue's Somer Orange Honey Ale pairs great with this dish.

Curry Chicken, Broccoli and Rice Soup

Ingredients:
1 Tbs olive oil
1 Small yellow or white onion, diced
4 Tsp yellow curry powder
2 Tbs minced garlic
Salt and pepper to taste
6 Cups chicken stock
2 Cups water
4 Boneless skinless chicken breasts, boiled and shredded
1/2 Tsp dried thyme
1 Cup basmati rice
2 Medium bunches of broccoli chopped
1 Tbs butter
2 Tbs flour
1/2 Cup chicken stock
1 Cup half and half

Directions:
-In a large sauce pan or dutch oven sauté the onion in oil until tender, add in 3tbs curry powder, garlic, salt and pepper. Coat onions and sauté until fully cooked.
-Add in chicken, mix well with the onions. Add in chicken stock and bring to a boil for 15 minutes.
- Reduce heat to medium and add rice and stir well. Cover and allow to cook for 15 minutes.
- After 15 minutes add in broccoli plus 2 cups of water, stir and cover again.
- In a separate pan over low heat melt the butter, once melted whisk in the flour. Once the flour and butter make a nice paste, slowly whisk in 1/2 cup chicken stock and continue to whisk until it starts to thicken. Once it starts to thicken whisk in 1 cup half and half and 1 Tbs curry powder. Whisk continuously for 3-4 minutes. This makes a rue
-Once the rue is thick and the broccoli tender add the rue to the rest of the soup and stir well.
-Bring the entire thing to a boil once more for 5 minutes.
-Remove from heat and serve.

Taste:4
Ease: 3 1/2

This is a delicious and hearty soup (or as my fiance said, a bastardization of a soup and stew since it's thick like stew but cooked quickly like soup) that is going to be great for the winter months when it's cold. It's a little time consuming as there are many different steps and times to add things, but it's well worth it. If you like curry then you'll love this.

Spicy Chicken Soft Tacos

Ingredients:
2 Medium size boneless/ skinless chicken breasts
1/4 c White or yellow onion
4 tbs Garlic
1/4 c Ale (I used Rogue Brewery's Sesquicentennial Ale)
10oz Rotell diced tomatoes & green chilies
1c Precooked rice
2 tbs Olive oil
Salt and Pepper to taste

-Season chicken with salt and pepper and chop it into cubes
-In a large skillet partially saute 1/4 of the onions before adding the chicken and garlic
-Lightly cook the chicken before adding the beer, once the beer is added, cover and simmer for 10 minutes before removing the lid and letting the beer evaporate.
-Add the rest of the onions, the rice and tomatoes, cover and simmer on low medium heat for 15 minutes.
-Meanwhile warm the corn tortillas in a small covered skillet on low.
-Once the tortillas are warm serve up, no need to garnish with anything other than a bit of cilantro.

Ease: 2
Taste: 5

This recipe is great for a fun night with friends or just a quiet night at home with your family. If you aren't a big fan of spicy food substitute a mild Mexican diced tomato or just plain diced tomatoes. These tacos go great with beer, drink the same kind you used while making the tacos for consistency in flavor.

Tatziki Sauce and Hummus

Tzatziki Sauce

8oz (1 cup) Plain or Greek yougurt
8oz (1 cup) Sour Cream
2 Cucumbers peeled, seeded and diced
2 tablespoons Olive Oil
1/2 Lemon, juiced
Salt and Pepper to taste
4 tablesoon fresh Dill or 2 tablespoon dried Dill
3 cloves of Garlic

-After peeling, seeding and dicing the cucumbers place them in a strainer and salt them to remove excess moisture. After 30 minutes they should be fine.
-In a food proccesser combine all ingrediants and puree until a sauce is formed.

Ease: 1
Taste: 10

On a scale of one to five this easily gets a 10 for taste. You will be searching your cupboards for things to eat this sauce with. It works great as a salad dressing, or dip. My suggestions include Gyros, pita chips, bbq chicken, spinach salad, bell peppers, pineapple, or rosmay & olive oil Triscuts.

Hummus:
1 can Garbonzo beans (a.k.a. chickpeas)
1/4 cup Olive oil
2 cloves Garlic
1/2 Lemon, juiced
Salt, pepper, paprika and chili powder to taste

-Drain garbanzo beans.
-In a food proccessor combine and puree garbanzo beans and garlic untill a paste forms.
-Slowly drizzle the olive oil and lemon in until smooth.
-Season to taste.

Ease:1
Taste:5

This is another one of those recipies where you just can't find enough things to eat it on/ with. Plus there are so many things you can add to spice it up, like roasted red pepper, cilantro, tomato and more!

Chocolate Banana Muffins

Ingredients:
3 or 4 over ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
3/4 bag chocolate chips

Directions:
This can all be mixed by hand with a spoon, no need to bust out the mixers.
Preheat oven to 350 degrees.
-Mash the bananas, do not puree as you want some nice chunks.
-Melt the butter, along with a handfull of chocolate chips then stir into the bananas.
-Add in sugar, egg, vanilla and salt. Mix well.
-Stir in flour 1/2 cup at a time, be sure to stir as you add so the flour is mixed in well. The dough will be thick, but easy to work with.
-Add in chocolate chips and give it a few more stirs.
- Spoon mix into a well greased muffin tin and bake for 30 minutes.
-Let cool on a clean towel upside down for at least 20 minutes. Makes a great breakfast or even desert.

Yeilds: 1 dozen

Ease: 2
Taste: 5

I love these muffins! I tried them for the first time today and they are amazing. Moist and the perfect blend of chocolate and banana. For the bananas use ones that are close to being spolied, they have the best flavor and are easy to mash, and even better if they have been frozen then thawed.

Hope you enjoy.