biscuits
Posted: January 29, 2017 Filed under: breakfast, sides | Tags: beer, bisquick, butter, cheddar cheese, garlic salt, sugar Leave a comment
Two Birds. One Biscuit.
I love it when you can enjoy two great things from one! Like:
- Two tasty recipes that are born from one simple ingredient.
- A history lesson served with a delicious slice of quiche lorraine.
- And this biscuit recipe – a fast way to make some homemade biscuits that are infused with the taste of beer. Why just drink a beer when you can eat one, too! Read more about cooking with beer!
foodie tips
❤ If you don’t want a hint of sweet in your biscuits you can dial back on the sugar to 1 tablespoon… or none. But as Joe taught me… “It’s not nice to fool with Betty’s Cook Nook!” You can always adjust after you make *and try* a recipe the first time.
❤ Use your favorite flavor of beer. I used what I had in my refrigerator’s drink drawer which was Modelo Especial. My Mom “Betty” would have Pearl Light handy. And my Dad would be alongside to share a Budweiser with you. Thirsting for more beer? Enjoy some vintage beer commercials below!
❤ I brushed some melted Falfurrias butter on my biscuits and gave them a slight sprinkle of garlic salt. For a second round of biscuits I added a handful of cheddar cheese and they tasted great! The cheesy biscuit pic is below.
Cooking with your fur babies makes everything better. Shown here is my amazing Chesapeake Bay Retriever, “Lucca.”
He has his eyes on the prize!
i. ingredients
2 cups | bisquick
2 tablespoons | sugar
½ can | beer
optional: to serve | butter
optional: to serve | dash of garlic salt
optional: ½ – 1 cup | cheddar cheese, grated
Using a cookie scoop makes biscuit-making a snap!
A scan of Mom’s original biscuit recipe!
ii. what to do
0. Preheat your oven to 450°F.
1. In a medium-sized bowl add the bisquick, sugar and beer. Mix with a rubber spatula or wooden spoon until well combined.
2. Drop by rounded tablespoons onto a prepared cookie sheet.
I used a cookie dough scoop to keep things consistent in size. If you want your biscuits a little taller than they are wide you can also scoop the batter into a prepared muffin tin (sprayed with Pam baking spray)
3. Bake the biscuits for 8-10 minutes or until golden brown. Serve immediately alongside your favorite breakfast spread.
Yields: About 10 biscuits!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Everything’s betta’ with chedda’!
stroganoff steak sandwiches
Posted: December 16, 2014 Filed under: meats poultry and fish, sandwiches | Tags: beer, butter, flank steak, french bread, garlic powder, horseradish, onion, paprika, pepper, salt, sour cream, vegetable oil Leave a comment
A Christmas Spectacular
(Part II)
This stroganoff steak sandwich recipe is a continuation of the ultimate holiday meal which begins with this tomato bisque recipe, which you’ve gotta check out if you want your holiday meal to be complete. ;)
You’ll also be able to read a little more about how this recipe was selected for Betty’s Cook Nook plus learn about the photographer who took the picture of the 1970s Christmas family below.
foodie tips ~
♥ I was a little bummed when I started this recipe then discovered the meat needed to marinate overnight. Turns out it was well worth the wait. The flavor was delicious. I hope you agree!
♥ Any recipe where the first ingredient is beer is dyn-o-mite! Add sour cream and you’re taking your tastebuds on a one way trip to Fantasy Island.
♥ I’m a Texan. So in the ingredient ranges noted below, I always round UP.
♥ The bread. At the store I was in a flurry and forgot to pick up some french bread. I used some thin sliced white I had loitering in the pantry and still loved this sandwich. Use your favorite sliced bread and you’ll be AOK. I promise.
♥ I prefer these sandwiches warm. If you follow the original recipe they are likely to be room temperature cool. Either way, you win.
♥ Some people cry over spilled milk. When I later realized I forgot to butter my bread I have to admit a few sniffles were born.
i. ingredients
the marinade:
⅔ cup | beer
⅓ cup | vegetable oil
1 – 2 teaspoons | salt
¼ – ½ teaspoon | garlic powder
¼ – ½ teaspoon | fresh cracked black pepper
all the rest:
2 pounds (1” thick) | flank steak
2 tablespoons | falfurrias brand butter
½ teaspoon | paprika
to taste | salt
2 cups | white onion, sliced
6 slices | buttered french bread, toasted
1 cup | sour cream (I’m crazy for Daisy)
½ – 1 teaspoon | prepared horseradish
ii. what to do
1. Place the steak in a shallow dish. Combine the first 5 ingredients above and pour this marinade over the steak. Cover and refrigerate overnight.
2. The next day … drain the steak and broil it 3 inches from the heat for 6 minutes on each side for medium rare in an electric oven (gas boiling tips here) or until its the desired degree of doneness. Slice across the grain in thin slices and set aside. Keep warm if you can.
3. Combine the butter, paprika and salt in a skillet. Add the onions and cook them until they are transparent then set aside.
4. Combine the sour cream and horseradish in a saucepan. Place over low heat, stirring until warm.
5. Place some onions on the buttered bread, top with a few steak slices then a dollop of your sour cream mixture. You can smear your dollop on top of your sandwich. I left mine a dollop for photo-taking purposes. Add a dash more paprika on top and you’re ready to dive in!
Yield: About 4-6 servings
Here’s a scan of the original recipe! Note the missing Apple Cider recipe (how could they?!). No worries – I have a substitute recipe coming soon.
beer bread
Posted: February 12, 2012 Filed under: sides | Tags: beer, flour, sugar Leave a comment
Beers To You
Dad was a Lone Star guy. Mom’s fav was Pearl Light.
Whenever we’d go out for Tex-Mex (usually at El Nacho Grande or Teka Molino, mom would often order a Pearl Light and a side of chips and salsa. Before enjoying her beer, she’d drop a sliced lime or lemon 
into it and sprinkle in some salt to give it a fizzy kick. At home, she’d have Pearl Light canned and she’d follow suit, too.
I also remember when mom was done eating, she’d salt a lemon wedge, chomp down and enjoy. Today, hearing of that would send my dentist (Dr. Borowski) into outer orbit. Whoopsie!
Salt aside, grab your favorite beer and let’s make bread!
i. ingredients
4 cups | self-rising flour
3 tablespoons | sugar
12-ounce can | your favorite beer (Mom preferred Pearl Light)
ii. what to do
0. Preheat oven to 350°F.
1. Blend ingredients on slow speed in a medium-sized bowl.
2. Transfer batter into a greased 9″ x 5″ pan.
3. Bake 45 minutes to an hour at 350°F.
4. Cool and serve.
Foodie Tips ~
♥ This bread is great with some butter on top. Remember, Nanny always called for Falfurrias brand butter.
♥ Don’t overcook the bread; keep it moist and soft.
Family Fun Facts ~
♥ I don’t recognize the handwriting of the recipe below and it was definitely given to mom from a family friend. For some reason, I think it arrived to mom’s cookbook from the Swinny’s, our neighbors who lived a few doors down at 3006 Northridge Drive (Lela Swinny also gave mom this Gazpacho soup recipe, this egg nog recipe, and taught me how to make my breakfast-time favorite egg in a nest).
♥ Each summer, the Kiker family usually found our feet on the sandy beaches of south Texas (usually Port Aransas… sometimes Rockport). While Mom was an avid “crabber,” brother Roger recalled this beer-related memory of Dad’s love of surf fishing… “Dad would poke holes in the side of Lone Star beer cans, two at 
the top, and he’d tie a cotton rope in them. The rope went around your neck and hung at your chest. The can was filled with shrimp and we would go surf fishing. The holes at the bottom of the can drained the sea water out as the waves hit you. You had to be extra careful not to cut your hand reaching into the cans.”
My Brother Tim’s love of the sea continues to this day… he even recently invested in a timeshare on the Texas Coast.
Here’s a pic of me and Dad. And check out this one of Dad hypnotizing a crab!
kiker’s kicker award-winning pot licker chili
Posted: December 27, 2011 Filed under: casseroles and one-dish meals, meats poultry and fish, The Best Of The Best Recipes | Tags: beans, beef, beer, butter, cumin, garlic, jalapeño, onion, oregano, stewed tomatoes, sugar 2 Comments
My AWARD–WINNING chili recipe will set your guests ablaze with compliments to you, the chef.
This chili will probably also set your tummy on fire, because if there’s a way to add spice to a dish, I’ll sneak more in when nobody’s looking.
Don’t listen to what “the others” say: THE BEST CHILI ON THE PLANET HAS BEANS. BEANS, I SAY! I was born and raised in San Antonio, which has been credited as the birthplace of chili. So when I say “Beans,” you say “Chili!”
Me: “Beans!”
You: “Chili!”
Me: “Chili”
You: “Huh?” :~)
In 2005, the company I was working for had a chili cook-off. My pot won the gold. Then two more awards again in 2014. Spoons and bowls above the rest. Try one bowl and you’ll see.
PS ~ Did you catch this is an award-winning recipe?
Foodie Tips ~
♥ Mmmmm… Beer! Mom always preferred Pearl Light beer. She’d salt a lemon ~ sometimes a lime ~ and drop it on in. I usually use Miller Lite when I’m cooking at home. Read more about beer and how to make beer bread here!
♥ This is a great dish that’s served well with saltines, fritos or my jalapeño and cheese cornbread.
♥ Chili Lover? Check out this second chili recipe here at Betty’s Cook Nook. It’s a sweeter bowl of red that calls for no beans. Gasp!
i. ingredients
2 tablespoons | falfurrias brand butter
2 medium | white onions, chopped
2 cloves | garlic, finely chopped
2 pounds | chili ground beef (not ground beef)
2 tablespoons | ground cumin
1 tablespoon | oregano leaves
1 tablespoon | salt
2+ tablespoons | medium or coarse fresh ground black pepper
1 teaspoon | sugar
1 can | stewed tomatoes
1 can | rotel
2 cans | “chili fixins” by rotel
1 can | tomato soup
1 can | beer
2 cans | ranch-style (or pinto) beans
to taste | fresh jalapeños
ii. what to do
1. Melt butter in a large saucepan over medium heat. Add onions and garlic, cook 5 minutes, stirring often.
2. Add ground beef and cook until well done. Add the next 5 ingredients and cook 4 minutes.
3. Add the next 5 ingredients. Bring to boil. Reduce heat and simmer uncovered for about 30 minutes. Stir occasionally. Add in the beans and cook for an additional 30 minutes or until thick.
4. Side ingredients can include: crackers, corn chips, white tortilla chips, cheese (sharp cheddar/pepper jack works good), fresh jalapeños and sour cream.
5. Eat it up.
Betty's Cook Nook 