Hopp Diva's Blog


Beer Marinated Flank Steak July 17, 2012

Filed under: Diva's Brew-ha,Main Dishes & Sandwiches — Hopp Diva @ 9:13 pm

Flank steak is already quite tender (as long as you don’t over cook it) but his really makes it even more yummy!  Be sure to use a dark beer or an ale but not one that has a great deal of hops because the hops will make the food taste bitter.    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Beer Marinated Flank Steak

2 (16 ounce) flank steak pieces

1/4 cup dark beer

2 tablespoons teriyaki sauce

2 tablespoons brown sugar

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1-2  teaspoon garlic powder

  1. Preheat grill for high heat.
  2. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
  3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes (it will thicken up a bit)
  4. Lightly oil the grill grate with Pam Spray for grills . Grill steaks for 5 minutes per side, or to your preferred meat color, but remember flank steak will become very tough if you need your steak to be well done.   During the last few minutes of grilling, baste steaks with the boiled marinade to enhance the flavor.    Enjoy !!!!

There are so many different beers you can enjoy for your marinade.  If you use a beer with fruit, you may want to reduce the quantity of sugar in the recipe.


Beer Butt Chicken

Filed under: Diva's Brew-ha,Main Dishes & Sandwiches — Hopp Diva @ 8:42 pm

You would have to be living under a rock if you have not heard the term “beer butt chicken”.  I  remember years ago my dad gave my husband a contraption he found at a flee market in Florida that was especially for making beer butt chicken.  We laughed at the gift but one day decided to give it a whirl, ok, I decided to try it.

The chicken was delicious, tender and very moist so I was sold on the idea.  I actually still have my beer butt chicken contraption that dad gave us and use it during the grilling season a great deal.  I now use a soda can (because we don’t purchase can beer anymore since we brew our own) and add what ever flavor of beer I want.  Last night (only 92 degrees outside instead of the 99 today) I made a beer butt chicken and put my husband’s clone of Oberon, I also cut up some oranges to put in the cavity of the bird, a bit of fresh garlic, some cilantro and some pepper.  The bird was wonderful!!!

You can use what ever beer type you would like.  Just pour some (3/4 of the can full) in a soda can/beer can, season the inside of the bird with what ever seasonings you would like but that would also compliment the beer (would not recommend a beer with a great deal of hops like an IPA – this might make the chicken too bitter), place the can with the open side up into the cavity of the bird with legs dangling and place on the grill over indirect heat.  If you have the contraption for beer butt chicken, the chicken will sit much better 🙂  A 3.5 – 4 pound chicken will take about 1.5 – 2 hours to cook, depending on your grill.  Just be sure to place the bird over indirect heat so you don’t burn it.  I have also placed this contraption in my smoker and it was so tasty.    Enjoy!!!!!  For comments/questions email ramona@lowfatdivablog.com


Chocolate Espresso Stout Brownies July 16, 2012

My son came to visit from Washington DC this past weekend so it was a perfect reason to not only taste test some of our brews but also to head out to the store to purchase a variety of other local brewery beers.  One I picked up was called Decadent, that one we made beer floats using mocha coffee ice cream – oh my that was decadent!  One of the blueberry beers I just make some as awesome cake, which I will share with you very soon.  We also sampled my son’s  home brewed stout as well as a couple of other stout beers.

I noticed while cleaning up I had some stout left in a bottle, about a cup or so.  I put a lid on it and thought I would do some baking after the hustle  of the weekend was over.  Well, I didn’t expect the temperature to climb back up into the high 90’s but I was determined to make something with my stout anyway!  I mean why else do we have AC 🙂  The recipe that I came up with was Chocolate Espresso Stout Brownies and although they are in the oven right now and I can’t say for certain they will be wonderful, the smells are telling me I did the right thing by baking in this 90 degree heat!!  Enjoy!!!  For comments/questions email me  ramona@lowfatdivablog.com


Chocolate Espresso Stout Brownies

  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted room temperature butter, cut into cubes
  • 2 tablespoons Blue Bonnet Lite stick margarine
  • 8 ounces dark bittersweet chocolate, chopped
  • 1/2 cup white chocolate chips
  • 1 cup Egg Beaters at room temp
  • 1 cup superfine or granulated sugar
  • 1-1/4 cups (10 ounces) stout beer.  You can use Guinness Extra Stout if you do have any home brew or you can’t find a micro brew that you like.  Do not include foam as part of your measurement.
  • 1/4 cup semi-sweet chocolate chips

Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil.

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.

Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat egg beaters and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in room temp stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter.

Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, time will vary depending on your oven.  Check after 20 minutes to see if tooth pick comes out clean.

Let brownies cool, uncovered, to room temperature.  YUMMMM


Beer Fondue? July 12, 2012

Filed under: Diva's Brew-ha — Hopp Diva @ 10:30 am
Tags: ,

Most of us remember growing up and enjoying Fondue with our families/friends.  There was cheese fondue, oil fondue where you fried whatever you could or chocolate fondue and we dipped everything from fruit to the kitchen sink!  I mean anything tastes better with chocolate right?   I even have fondue plates!

So now that we are older, wiser and you have chosen to eat more low fat, you might think you can’t have fun with fondue any longer.  Wrong!  I have made over a recipe that is great fun and you can use any of the spent grain beer breads that I have shared with you or anything else you might fancy!   You can purchase everything right at your local Plumbs Market. If you don’t have any beer bread right now just  pick up some low fat rustic breads or Ciabatta bread or use Snack Factory Pretzels( the Buffalo flavored will be great)  and dip away 🙂  This great low fat fondue will be a nice  accompaniment  with a salad.  Remember to dig out your fondue forks and watch your friends faces lite up!     Enjoy 🙂   Please send comments/questions to 1lowfatdiva@gmail.com

Beer Fondue

1 cup Low Fat Refried Beans

2 cups grated No Fat Cheddar Cheese

2 Tlb. Blue Bonnett Lite

2 Tlb. minced scallions

1 clove minced garlic

1/2 tsp. Worcestershire Sauce

1 tsp. Cayenne Pepper

1 Poblano Chili chopped (optional)

3/4 Brown Ale, Mexican Beer, etc (not a beer with alot of hops) room temp

Combine everything but the beer in a sauce pan.  Heat on med/low for about 15 min or until all cheese is melted (you can also add a little No fat Cream Cheese if you choose).  Slowly add the beer and mix in.  Add to a fondue pot and turn on low.  The fondue should be ready in about 10-15 min.  Cut up bite size pieces of Ciabatta bread or a low fat Rustic bread for dipping.  Buffalo flavored Snack Factory Pretzels are also very good with this dip.  Use you imagination for other dipping options that are low in fat 🙂


Spent Grain Beer Bread

I know that I have already posted one beer bread recipe that has spent grain but I wanted to share one more with you.  This one is a bit more involved and has some brown sugar in it.  Very good also but you can be the judge, try one version and then try the other.  Remember it’s always fun to experiment when you cook/bake, don’t be afraid.   Enjoy!!  For comments/questions contact ramona@lowfatdivablog.com


Spent Grain Beer Bread

2 cups spent grain

1.5 cups warm water

1 package dry yeast

1/3 -1/2 cup brown sugar (depending on the type of spent grain you use)

3-5 cups bread flour

Proof you yeast in a bowl with the water and sugar for 1 hour.  In stand mixing bowl with dough hook add the grain, mix a bit and then add your starter.  Add enough of the flour to have a smooth, non sticky dough.  Cover with cotton towel and let raise in a warm, non drafty area until double in size.

When dough is ready, make into size and shape of loaf that you want (round, oblong).  Place onto a sprayed sheet that has been sprinkled with corn meal.  Let rise again while your oven comes up to temp.

Bake bread 375 degrees for about 30 – 35 minutes.  Should be solid sound when you tap on it.


A Beer Slush – Oh Yea!

Filed under: Diva's Brew-ha,Low Fat Diva Blog — Hopp Diva @ 12:33 am
Tags: , , ,

When I first heard about making a beer slush, I was not sure if I would like it but with all the 95+ weather we have been having in the Mitten, it became a must try.  So I did!  I have to admit this idea might be more of a “chick” thing than a guy thing.  My husband tried it but I could tell it was not something he would ask me to make.

For the first one I made I used my raspberry wheat but also made a second one with a Belgian white beer.  I honestly think a smooth stout would be good too.  So if you are in a heat wave like we have been here in the mitten, try  making a beer slush to cool off.    Enjoy!!!!  For comments/questions contact me ramona@lowfatdivablog.com

Beer Slush

You will basically be makeing the beer into a granita.  Pour 1 beer (lager, flavored stout or flavored wheat – not sure about what IPA would be like but feel free to try it and tell us :)) into a shallow glass baking dish.  Place the dish in the freezer, scraping it every 30 minutes or so with a fork for about 2 hours.  Spoon the granita into a mug or pilsner glass.  Top with a bit of lemonade or limeade concentrate.  Take out spoon and devour slowly!


Easy Spent Grain Beer Bread July 2, 2012

This recipe is not only easy, you can be extremely creative with it.  Well, that is in the sense of flavor, anyway.  Very few ingredients which is nice and you will probably have them on hand in the pantry.  The other nice thing about this bread, anyone who is dairy intolerant can also enjoy the bread since there isn’t any milk or eggs in the recipe.  The hardest part of this recipe is the waiting!

For the liquid in the recipe I have used both water and beer but you need to be careful with the ratio that you choose.  Too much beer and your spent grain can produce a bitter after taste in the bread.  You also need to be sure that you don’t use any spent grain where you have just made a quite hoppy IPA.  If you do choose to use the grain from that brew, be sure to add some brown sugar or honey to sweeten up the dough.

The bread in this picture was made from the spent grain I had making my Raspberry Wheat beer.  I added some mini chocolate chips in one batch and some dried fruit with about 2 Tlb. of honey in the second batch.  Absolutely delish.   Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Easy Spent Grain Beer Bread

1/4 – 1/2 cup of spent grain warm or at room temp.  (not cold from frig)

1/2 tsp. salt

1 Tlb. yeast

1 1/2 cup water/ or combination of water/beer

3 1 /2 cups flour

In your mixing bowl, place the spent grain and  1 cup liquid that you will be using.  Turn on the mixer with dough hook attached and leave on as you prepare your other ingredients to let water and grain incorporate.   Add yeast to the 1/2 cup of warm liquid to dissolve, pour into bowl with water and grain.  Add salt or any other spices you would like to use at this time.. Add flour in 1 cup at a time.  The dough may “appear” stiff or it could “appear” quite soft, this will depend on what you use for your liquid.  No worries, just follow the recipe.

After you have added all the flour, take mixing bowl and place a cotton towel over the top of the bowl and set some place to rise until the dough becomes double in size.   Once the dough is ready, sprinkle some flour on your work surface and place dough there.  If the dough feels quite soft/sticky, just roll the dough around in the flour so that it’s easy to handle.  You can divide the dough at this time and add any other ingredients you want ( raisins, chips, dried fruits, etc.).  Form the dough into an oblong loaf or a round loaf.  Place on a baking sheet that has been sprayed liberally with Pam Butter/Olive Oil and dusted with corn meal.  Cover your dough and let it rise while your oven comes up to temp.

Bread is baked at 425 for 35-40 minutes, depending on your oven.  Before you bake your bread, place a pan of water on the shelf below, this will give the bread a crunchy outside and tender inside.

With other spent grains I have made breads with garlic, rosemarry and even a spicy bread with hot pepper flakes!  Be creative, just be sure to add some honey/sugar if you use any spent grain from a hoppy brew.


Lose Weight By Eating

with Audrey Johns

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