{"id":27472,"date":"2017-11-09T08:40:45","date_gmt":"2017-11-09T16:40:45","guid":{"rendered":"https:\/\/shescookin.com\/?p=27472"},"modified":"2019-06-23T13:28:21","modified_gmt":"2019-06-23T20:28:21","slug":"baked-brown-ale-potato-cheddar-enchiladas-from-food-on-tap-cookbook","status":"publish","type":"post","link":"https:\/\/shescookin.com\/baked-brown-ale-potato-cheddar-enchiladas-from-food-on-tap-cookbook\/","title":{"rendered":"Baked Brown Ale Potato Cheddar Enchiladas from Food on Tap Cookbook"},"content":{"rendered":"
Who isn’t a craft beer drinker these days what with the explosion of independent craft brewers in nearly every state of the Union? But have you tried cooking with your favorite brew?<\/p>\n
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Admittedly, I am not an aficionado of craft beers, I am but a casual imbiber who enjoys a couple of cold IPAs on a sultry summer’s day, switching to a hearty brown ale or porter when temperatures cool and daylight descends into darkness far too early. But there are certain times, like baseball and football season (so pretty much year-round), where beer is the obvious choice, and that beer is not Coors or Bud Light.<\/p>\n
Jump to Recipe<\/a><\/p>\n But cooking with beer – I’ve been mastering that for some time! Because, guess what? Beer has no sodium, and, in case your new to She’s Cookin’, the majority of recipes here are focused on lowering your sodium intake without sacrificing flavor. In many dishes, beer is a wonderful substitute for stock or broth, which contains a ton of salt, especially if it is store bought. Beer also imparts an abundance of fruity, hoppy, yeasty, chocolate, coffee flavors that are not inherent in broth.<\/p>\n Enter Food on Tap<\/em><\/strong>, written and beautifully photographed by my friend, Lori Rice, who writes, photographs and develops recipes at Fake Food Free<\/a>, and whose love of fresh, simple, food evolved into an equal fondness for well-crafted beer. \u00a0Today, I’m typing this post with one hand because I broke the other one, but I JUST HAD TO SHARE. (That wasn’t supposed to be all caps, but I’m keeping it.)<\/p>\n <\/p>\n The recipes Lori has included in Food on Tap<\/strong><\/em> are simple, approachable, and look and sound delicious. I’m sure there are a couple that are the perfect vehicle for you to cook with your favorite beer. Since I haven’t been able to cook for a month, I am including the Baked Brown Beer Potato Cheddar Enchiladas (pg. 94), because I’ll definitely be making this when both hands are functional – and who doesn’t love enchiladas?!<\/p>\n