Last Thursday, I mentioned I was going to my first barre class on Friday and I’d report back with what I thought of it. Surprisingly, I loved it. It was definitely intense but I think having a great instructor helps a lot. I was really nervous going into this because I was afraid I wouldn’t be able to do everything. I quickly learned that it’s ok that you can’t do everything or if you can’t hold the position for the entire count. What matters is that you try your best, you push your hardest, and you try even harder the next time. I was instantly hooked after my first class and I’ve signed up for their 1-month plan and I plan on going three times this week. I’m really excited!
I was extremely sore Saturday and Sunday but that just means it’s definitely working me out! I was sore in some places I didn’t even know I had muscles, haha – my core is still really tender and sore (I can’t laugh or sneeze without it being uber painful) but I love that sore feeling! If y’all have barre studios anywhere near y’all, I highly recommend them! :) if you end up taking a class, please do let me know what you think of them!
Jason is a craft beer connoisseur. Every time we go to the grocery store, we spend at least 10 minutes in the beer aisle so Jason can decide on his next brew. In our fridge, he even has his own beer drawer (which is really one of the vegetable crisper drawers), haha – serious stuff. Sometimes I wonder if he’ll start brewing his own beer at home since I feel like that’s the next step, lol
When my friend, Jackie, The Beeroness, came out with her cookbook, The Craft Beer Cookbook, I knew I had to get my paws on it because I knew how much Jason would flip out over it. When we got a review copy in the mail, Jason flipped through it and instantly said how “impressive” the book was. It really is impressive. From breakfast, to appetizers, to breads, to desserts..this book incorporates craft beer in every recipe. There’s 100 of them and it seriously makes me drool flipping through the pages. I’m pretty scared of cooking with beer but Jackie does a great job demystifying that fear. She also does an amazing job explaining the different types of beer and how to cook with them.
After flipping through the pages of the book, I stopped on the chorizo stout sloppy joes and instantly knew I had to make them. I adore chorizo and it just seems like a brilliant idea to incorporate that with stout beer. This sandwich was incredible. So full of flavor and made great leftovers.
Chorizo Stout Sloppy Joes
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 pound ground pork
- 12 ounces weight chorizo
- 1 cup stout beer
- 1/2 cup tomato paste
- 1/4 tsp ground cumin
- 1/2 tsp ground black pepper
- 8 kaiser rolls, I used potato rolls
- 6 ounces weight cheese (cheddar swiss, or pepper jack), sliced
- In a skillet over medium-high heat, add the olive oil. Add the red bell pepper and onion and sauté until softened, about 5 minutes. Add the garlic and cook for about 30 seconds.
- Add the ground pork and chorizo, cook until browned and mostly cooked through, breaking them into smaller pieces throughout the cooking process. Drain off most of the grease that has accumulated.
- Add the stout, tomato paste, cumin, black pepper, stir, and simmer until everything is cooked through, another 10 minutes.
- Toast the buns in the oven on a baking sheet or a toaster oven.
- Scoop meat into buns, cover with cheese slice, and put the top of the bun on. Repeat on all eight sandwiches.
- Serve immediately.
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