Beer cheese soup

I made another reincarnation of beer cheese soup for dinner.

Beer cheese soup

Ingredients (serves 2):

32 oz chicken broth
12 oz beer (I used Blue Moon)
1/2 cup carrots, diced
1/2 cup celery, diced
1 cup white onion, diced
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire sauce
3 cups sharp cheddar, shredded
1/2 cup heavy cream
1/4 cup cornstarch

1. In a skillet over medium heat, place the carrots, celery, onions, and garlic. Heat for 2 minutes until flagrant.
2. Add the Worcestershire sauce, salt, and pepper.
3. Add chicken broth, and gently pour in the beer. Cover, and heat for a minute.
4. Remove the lid, and stir in the shredded cheese and heavy cream. Whisk in the cornstarch. Recover and heat for 10 minutes, then serve warm.



We had the beer cheese soup with toasted pretzel rolls for dipping, and a serving of Dole's Southwest Salad Kit (which we love) to complete the meal.

Tarragon chicken salad

A delicious lunch salad!

Tarragon chicken salad

Ingredients (serves 2):
2 chicken breasts
2 tbsp olive oil
Dash of salt
Dash of pepper
1 tbsp red wine vinegar
1 tbsp tarragon, chopped
1/2 tbsp shallot, chopped
1/2 tbsp lemon juice
1 tsp Dijon mustard
4 oz mixed greens
3/4 cup red seedless grapes
1/4 cup cashews

1. Cut off the fat from the chicken, and brush it with 1/2 tbsp olive oil. Season with salt and pepper.
2. Heat a skillet over medium heat. Add the chicken, cover, and cook, turning until cooked through, about 12 minutes. Let cool, then thinly slice.
3. In a large bowl, whisk together the remaining 1 1/2 tbsp olive oil, red wine vinegar, tarragon, shallot, lemon juice, and Dijon mustard. Season with salt and pepper. Add the chicken, greens, grapes, and cashews.
4. Toss and serve.

Shaved asparagus salad with fried eggs

Tonight's dinner!

Shaved asparagus salad with fried eggs

Ingredients (serves 2):
1 tomato
4 cups arugula
1 oz crumbled feta
1 lemon
1 tbsp olive oil
1/2 yellow onion
1 bunch asparagus (about 16 stems)
1/2 tsp salt
1/2 tsp black pepper
Cooking spray
4 eggs
Dash crushed red pepper

1. Dice the tomato, and add to a large bowl with the arugula and feta cheese. Squeeze the juice of the lemon into the bowl.
2. Dice the yellow onion. Cut the root ends off the asparagus, then peel the asparagus using a vegetable peeler. Heat olive oil in a large skillet over medium heat, then add the onion. Cook for 1-2 minutes, then add the asparagus, and a dash of salt and black pepper. Cook for 1 minute. Then add the onion and asparagus to the bowl, and toss.
3. Spray a skillet with cooking spray, and fry 4 eggs over-easy. Add salt, black pepper, and crushed red pepper to the egg as it's setting.
4. Transfer the asparagus salad to plates or bowls to serve and top them with 2 fried eggs each.