(Source: nonexistingdream, via eatcleanmakechanges)

(via eatcleanmakechanges)

melodyfury:

My crazy dinner jumping away to escape (Taken with instagram)

(via bumblingfoodie)

(Source: itskevingardiner)

BEER CHEESE SOUP


Yeah, you heard me right. Beer and cheese in a soup. Can’t go wrong.
Experiment with different beers because it totally changes the whole flavor of the soup. Out of the kinds we tried in class, my favorite was the one made with Guiness. Granted, that was the one I made, but everyone else really like it too. =]

4 oz Vegetable Oil
1 Yellow Onion, small diced
6 cloves Garlic, minced
20 oz Chicken Stock
6 oz Blond Roux (3 oz butter and 3 oz flour slightly cooked. Do before hand.)
2 C Heavy Cream
12-24oz Beer(!)
8 oz Gouda Cheese, shredded
8 oz American Cheese
2 oz Parmesan Cheese
1/4 C Dijon Mustard
1 T Fresh Thyme
1 t White Pepper
Salt to taste

Pretzels and Chives for garnish.

PROCEDURE:
Sweat onion and garlic in oil until clear. Then add mustard, thyme, half the beer, and chicken stock. Bring to a boil.
Add roux and simmer about 10 minutes.
Add heavy cream, American cheese, Gouda, and Parmesan. (Add them slowly starting with the American)
Add remaining beer, white pepper and salt.
Be CAREFUL not to burn after you add the cream and cheese. Keep on a VERY low heat.
Serve hot and garnish. 
ENJOY!!!

getfoodgetfit:

Chocolate peanut butter buckeye cake for work. =]