Beer and Garlic Marinated Chicken Breasts #SundayFunday

It is still grilling season here in Michigan, but not to worry if it's not available where you are, because this delicious chicken can also be made in the oven.

The Sunday Funday Bloggers are celebrating National Drink a Beer Day.....

Easy Pretzel Ring with Beer Cheese Dip #SundayFunday

This is a super simple way to make pretzels starting with refrigerated biscuit dough.  Make a ring of dough in a cast iron skillet.  Fill the inside with beer cheese.  Bake and serve in the same pan.  So easy and so good.  

The Sunday Funday Bloggers are celebrating St. Patrick's Day.......

Dirty Shrimp #SundayFunday

Called "Dirty" Shrimp because the buttery beer sauce is "muddied" with herbs.  This shrimp is tender, flavorful, and scrumptious.  

It's National Beer Day and the Sunday Funday bloggers are sharing recipes made with beer.

Bratwurst Burgers for New Beer's Eve #FoodieExtravaganza

Happy New Beer's Eve everyone.  Yes, evidently this is a thing and today is the day!!  I decided to celebrate with burgers made with beer brats and topped with beer braised veggies.  They were scrumptious!

Crack a beer and come celebrate with us.......

Leftover Roast Pork Chili #ChiliCookOff

I love the "cook once, eat twice" idea of Menu Planning.  In this meal I use leftover roast pork and gravy combined with Mexican beer and spices to make a quick and delicious meal.

It is National Chili Month........

Beer Pretzel Nuggets #SundayFunday

These pretzel nuggets made with a full can of beer and white whole wheat flour are a fun, little, pop in the mouth treat.  I served them up with some Honey Mustard for dipping.

The Sunday Funday Bloggers are opening up beers for today's event........

Beer Brats inspired by the first Immigrants of 97 Orchard #CooktheBooks

97 Orchard was a housing tenement in New York built by the Glockner family who emigrated to the USA from Germany.  Mr Glockner started the tenement advancing from Tailor to Gentleman. So in honor of the Glockners, who were the first residents of 97 Orchard, I am serving up Brats in Beer. 

I am Cooking the Books today with our Cook the Books Club.......

Summer Shandy Beer Bread #BreadBakers

Containing only 4 ingredients and 3 items for clean-up, this delicious homemade bread is ready in less than an hour.  Using Summer Shandy gives this beer bread a bright summery flavor.

Join the Bread Bakers as we bake up Quick Bread today.......

Mexican Beer Chili #NationalBeerDay

Tender pieces of pork in a slightly spiced broth made with a rich, dark Mexican beer is sure to be a crowd pleaser at your next tailgate party.

It is National Beer Lover's Day.....Bottoms Up.......

Drunken Pork Chops for #CrazyIngredientChallenge

Welcome to this month's edition of #CIC where we vote to choose which 2 items we will be using to create a dish each month.  This month the vote was tallied and the winners were Beer and Cornflakes! I don't think pouring a bowl of cereal and topping it with beer counts as a recipe but.....whatever makes you happy LOL.

I decided to focus on dinner rather than breakfast.

Our friend, Steve, had brought over this Dragon's Milk brew.

It is a dark, malty beer that is aged in Bourbon Barrels.

I put the chops into the beer to marinate.

Put the chops into the refrigerator, planning to bake them that evening.

But the best laid plans......

They marinated for two days because my kitchen looked like this.

And my oven was here.

Then the installers did not show up at all yesterday.

So much for baking my chops.

Then I remembered that Frank's brother had given us a toaster oven that he no longer needed.

I had never owned a toaster oven and it was put aside into the barn during the move.

I pulled it out and decided to give it a go.

It worked amazing well and the pork chops cooked beautifully in a short amount of time.

Now, as for the pork chops....that marinated in the beer for nearly 3 full days.

If you like the taste of beer, you will like these pork chops.

If not, then I would suggest only marinating them for a couple of hours, as was my original plan.

I also added some of the marinating liquid to the egg portion of my breading station.

Omit that and use milk unless you LOVE the taste of beer.

I don't mind the taste of beer so I enjoyed these moist, tender chops.

Frank, on the other hand, was not impressed at all.

I guess the verdict on whether I would be "chopped" is dependant on the judge's tastes.

Drunken Pork Chops 

4 pork chops

1 bottle Dragon's Milk beer (or beer of choice)

1/2 c. flour

salt and pepper to taste

1 egg

1/2 c. cornflake crumbs

Place the pork chops and beer into a heavy duty zip lock bag and refrigerate for an hour or longer to marinate.  Remove the pork chops from the beer, reserving the liquid, and pat dry.  

Place the flour in a shallow bowl, season with salt and pepper,   Place the egg and 2 T. of the reserved beer in a second shallow bowl.  Beat with a fork to combine.  Place the cornflake crumbs in a third shallow bowl.

Dredge the chops in the flour. Shake off any excess and dip into the egg/beer mixture.  Coat both sides with the cornflakes and place on a parchment or foil lined baking sheet.  Bake in a preheated 375* oven for 45-55 minutes.  Chops should reach an internal temperature of 145*.  Print Recipe

Let's see what the others created with Cornflakes and Beer

An InLinkz Link-up

Celebrating OktoberFest with #SundaySupper

Cricket, of Cricket's Confections is hosting this month's Sunday Supper with the theme of Oktoberfest.  According to the invitation, Oktoberfest is the longest running festival in held each year in Bavaria, Germany.  It runs from mid September through the first weekend in October so we made it just in time.

When I signed up to join in the fun and add a recipe I wrote that I would be making a Warsteiner Fondue.  I wrote that because Warsteiner is my favorite beer and, as the name shows, is brewed in Germany.  Then I went into the refrigerator to pull out a Warsteiner.  I found Corona, Bud, Bud Light, Summer Shandy....even a Red Stripe, but alas, no Warsteiner.

So I ran up to the nearest grocery store which is still 20 minutes away and, of course, they didn't have any Warsteiner.  What they did have was a Samuel Adams Octoberfest beer. This beer is described as hearty and smooth with a deep flavor and complexity.  I bought that since, if not brewed in Germany, was at least brewed in the Bavarian style.  All this to say that my recipe name is now changed to Octoberfest Fondue.

I love serving fondues and normally place them in my miniature crockpot....but of course it is packed away, along with my fondue pot and my individual crocks that I use for soup and was my next choice.  I cannot wait to get this move over and have all my "stuff" available again.

I just placed it in a regular bowl and served it up with a side of  Chicken Sausage, Sweet Peppers, HoneyCrisp Apples and Soft Pretzels. This was a prelude to a light dinner of Chicken Noodle Soup. We enjoyed it with a stein of Octoberfest beer and toasted our German son, Max, who had given us these gorgeous steins when he lived here as an exchange student.

Octoberfest Fondue

1 c. Belgian Style Beer
1 clove garlic, peeled and smashed
4 oz. gruyere cheese, shredded
4 oz. gouda cheese. shreddded
juice from 1/4 lemon
2 t. honey dijon mustard
2 cooked chicken sausages, cut into bite sized rounds
1 apple, sliced and tossed in apple cider
2 large soft pretzels, cut into bite size pieces
3 miniature sweet peppers, cut into quarters

Place beer and garlic into a small saucepan over med heat.  Bring to a gentle boil.  Remove garlic clove and reduce heat to simmer.  Stir in the cheese, a handful at a time, stirring after each addition until cheese is completely melted.  Stir in the lemon juice and honey dijon mustard.  Pour into a fondue pot and serve with sausages, apple, pretzels, sweet peppers and/or your favorite dippers. Print Recipe

Let's look at what the others brought to our Oktoberfest!

Appetizers (Vorspeisen)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (Würze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Dessert (Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings

Main Dish (Hauptgericht)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dish (Beigabe)

• Fried Potatoes German Style by My Life as a Cookbook
• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket's Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.