EDIBLES
Use beer to make tastier tacos

Tacos are a beloved dish, and few things complement a tasty taco better than a cold beer. Ambitious home cooks who want to combine these two tailor-made companions can thank the Stone Brewing Co. for the following recipe for “Arrogant Bastard Ale Avocado Tacos,” which can be found in John Holl’s “The American Craft Beer Cookbook” (Storey). This recipe is great for avocado lovers and vegetarians or anyone who simply enjoys a good taco.
Arrogant Bastard Ale Avocado Tacos
Makes 6 to 8 servings
Salsa Fresca
11/2 cups seeded and diced plum tomatoes
1/4 cup diced yellow onion
1/4 cup seeded and finely diced jalapeño peppers
1/4 cup lime juice
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
Arrogant Bastard Ale Battered Avocados
2 cups Stone Arrogant Bastard Ale, chilled
3/4 teaspoon Cajun spice blend
1/2 teaspoon ground dried chipotle chiles
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1 cup all-purpose flour
1 teaspoon baking powder
41/2 ripe avocados, peeled, pitted and quartered
2 cups panko breadcrumbs
Salt
Tacos
1 cup Stone Levitation Ale BBQ Sauce, or similar barbecue sauce
18 small corn tortillas
1 cup grated Asiago cheese
Microgreens or chopped fresh parsley, for garnish
1. To make the Salsa Fresca: Combine the tomatoes, onion, jalapeños, lime juice, and cilantro in a bowl and stir to combine. Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 3 days to allow the flavors to mingle.
2. To make the batter: Pour the ale into a narrow, high-sided container. Stir in the Cajun spice blend, chiles, garlic, salt, and paprika.
3. Sift the flour and baking powder together in a small bowl, then add them to the beer mixture slowly, whisking well until the ingredients are thoroughly incorporated. Add more flour if necessary to create a tempura-style batter for coating the avocados. Set the batter aside.
4. Preheat the oven to 200 F. Prepare a deep fryer or pour 2 to 3 inches of oil into a deep cast iron or heavy pot that is at least 4 inches deep. Heat the oil to 360 F. Pour the breadcrumbs into a shallow dish.
5. Use tongs to grab the avocado quarters and dunk them in the prepared batter. Shake off any excess and roll the avocados in the breadcrumbs to coat all sides. Fry the avocados in batches until golden brown, 1 to 21/2 minutes each. (Do not overcrowd the pot, as this will lower the temperature of the oil significantly.)
6. Transfer the cooked avocados to a parchment paper-lined baking sheet. Season with a sprinkling of salt and keep them in the oven until the entire batch is ready.
7. Assemble the tacos: Heat the barbecue sauce in a medium saucepan over medium-low heat, stirring occasionally, until heated through. Warm the tortillas on a griddle or in the oven, if desired.
8. Place one avocado quarter on each of the tortillas. Top each avocado with the warm barbecue sauce, salsa, cheese, and micro greens. Serve immediately.
EDIBLES
Make family barbecue a breeze

(Family Features) When it’s time for some fun in the sun, you probably don’t want to waste too much time in the kitchen. This creamy Potato Salad is ideal for making quickly at home before heading off to your next barbecue. Find more easy summer recipes at Culinary.net.
Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 3 pounds potatoes
- 4 boiled eggs, coarsely chopped
- 2 dill pickles
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 package (2 1/2 ounces) real bacon pieces
- 2 cups mayonnaise
- 2 tablespoons mustard
- salt, to taste
- pepper, to taste
- smoked paprika, for garnish
- Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles.
- Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well.
- Transfer to large bowl and refrigerate 1-2 hours. Garnish with smoked paprika.
SOURCE:
Culinary.net
EDIBLES
Easy, creamy spring goodness

(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
EDIBLES
Springtime twist on classic chicken soup

(Family Features) Chasing away those final cool days in the spring can be done in a cinch: just turn classic chicken noodle soup into a fresh, lemony meal. This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal and find more soup inspiration at Culinary.net.
Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 carrots
- 2 celery stalks
- 3 tablespoons butter
- 2 cups cooked, chopped chicken
- 1/3 cup lemon juice
- 2 teaspoons lemon pepper
- 6 cups broth
- 1 cup orzo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sugar
- 1 cup heavy cream
- salt, to taste
- pepper, to taste
- cucumber sandwiches, for serving
- Chop carrots and celery. In pot, saute with butter.
- In bowl, mix chicken with lemon juice and lemon pepper then set aside.
- After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
- Add salt and pepper, to taste. Serve with cucumber sandwiches.
SOURCE:
-
NEWS3 years ago
2 hurt, 1 jailed after shooting incident north of Nocona
-
NEWS2 years ago
Suspect indicted, jailed in Tia Hutson murder
-
NEWS2 years ago
SO investigating possible murder/suicide
-
NEWS3 years ago
Wreck takes the life of BHS teen, 16
-
NEWS2 years ago
Murder unsolved – 1 year later Tia Hutson’s family angry, frustrated with no arrest
-
NEWS2 years ago
Sheriff’s office called out to infant’s death
-
NEWS2 years ago
Bowie Police face three-hour standoff after possible domestic fight
-
NEWS3 years ago
Driver stopped by a man running into the street, robbed at knifepoint