Kool Beanz Brew, 15640 NE 4th Plain Boulevard Ste 106 #661, Vancouver, WA (2026)

We don't roast our beans until we have your order. Every order is roasted and shipped the same day.

09/26/2024

𝑴𝒂𝒅𝒆 𝒕𝒉𝒊𝒔 𝑩𝒂𝒌𝒆𝒅 𝑺𝒘𝒆𝒆𝒕 𝒂𝒏𝒅 𝑺𝒐𝒖𝒓 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝒕𝒐𝒅𝒂𝒚—𝒄𝒓𝒊𝒔𝒑𝒚 𝒄𝒉𝒊𝒄𝒌𝒆𝒏 𝒘𝒊𝒕𝒉 𝒂 𝒅𝒆𝒍𝒊𝒄𝒊𝒐𝒖𝒔 𝒉𝒐𝒎𝒆𝒎𝒂𝒅𝒆 𝒔𝒂𝒖𝒄𝒆! 🍚🐔

𝐵𝑎𝑘𝑒𝑑 𝑆𝑤𝑒𝑒𝑡 𝑎𝑛𝑑 𝑆𝑜𝑢𝑟 𝐶ℎ𝑖𝑐𝑘𝑒𝑛

𝐶𝑟𝑖𝑠𝑝𝑦 𝐵𝑎𝑘𝑒𝑑 𝑆𝑤𝑒𝑒𝑡 𝑎𝑛𝑑 𝑆𝑜𝑢𝑟 𝐶ℎ𝑖𝑐𝑘𝑒𝑛 𝑤𝑖𝑡ℎ 𝑎 𝑇𝑎𝑛𝑔𝑦 𝑆𝑎𝑢𝑐𝑒

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗖𝗵𝗶𝗰𝗸𝗲𝗻:

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces 🐔
1 cup cornstarch 🌽
2 large eggs, beaten 🥚
1/4 cup vegetable oil 🛢️ (for frying)

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗦𝘄𝗲𝗲𝘁 𝗮𝗻𝗱 𝗦𝗼𝘂𝗿 𝗦𝗮𝘂𝗰𝗲:

3/4 cup granulated sugar 🍚
1/2 cup apple cider vinegar 🍏
1/4 cup ketchup 🍅
1 tablespoon soy sauce 🥢
1 teaspoon garlic powder 🧄
1/4 teaspoon salt 🧂
1 tablespoon cornstarch (for thickening) 🌽
1 tablespoon water 💧

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. Prepare the chicken:
Preheat your oven to 350°F (175°C) 🔥. Line a baking dish with parchment paper or lightly grease it 🧴. In a shallow dish, coat the chicken pieces 🐔 in cornstarch 🌽, then dip them into the beaten eggs 🥚, ensuring they are fully coated.

2. Pan-fry the chicken:
Heat vegetable oil 🛢️ in a large skillet over medium-high heat 🔥. Lightly brown the chicken pieces on all sides, cooking for about 2-3 minutes per side until they are crispy and golden. Transfer the browned chicken to the prepared baking dish in a single layer.

3. Make the sweet and sour sauce:
In a small saucepan, combine sugar 🍚, apple cider vinegar 🍏, ketchup 🍅, soy sauce 🥢, garlic powder 🧄, and salt 🧂. Heat over medium heat, stirring until the sugar dissolves and the sauce begins to simmer. In a small bowl, whisk together 1 tablespoon of cornstarch 🌽 and 1 tablespoon of water 💧 to create a slurry, then stir it into the sauce to thicken it. Cook for an additional 2-3 minutes until the sauce thickens slightly.

4. Coat the chicken and bake:
Pour the sweet and sour sauce 🍯 evenly over the chicken in the baking dish, ensuring each piece is well-coated. Bake the chicken in the preheated oven for 25-30 minutes ⏳, stirring halfway through to ensure the sauce evenly coats the chicken.

5. Garnish and serve:
Once the chicken is done, remove it from the oven and let it cool for a few minutes before serving. Garnish with sesame seeds and chopped green onions 🌿 for a fresh, flavorful finish. Serve the Baked Sweet and Sour Chicken hot, alongside rice or your favorite side dishes!

𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 𝟮𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 𝟯𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 𝟱𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 𝟰 𝘀𝗲𝗿𝘃𝗶𝗻𝗴𝘀 | 𝗞𝗰𝗮𝗹: 𝟰𝟬𝟬 𝗸𝗰𝗮𝗹 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴

09/23/2024

🍤🌶️ 𝐂𝐡𝐢𝐥𝐢 𝐆𝐚𝐫𝐥𝐢𝐜 𝐁𝐮𝐭𝐭𝐞𝐫 𝐒𝐡𝐫𝐢𝐦𝐩 𝐑𝐞𝐜𝐢𝐩𝐞 🌶️🍤

📋 Ingredients:

For the Shrimp:
🍤 1 pound large shrimp, peeled and deveined
🧄 4 cloves garlic, minced
🌶️ 1-2 tablespoons chili flakes (adjust to taste)
🍋 Juice of 1 lemon
🧂 Salt and black pepper to taste
🧈 4 tablespoons butter
🧄 2 tablespoons olive oil

Additional Ingredients:
🌿 Fresh parsley, chopped (for garnish)
🍋 Lemon wedges (for serving)

📝 Instructions:

1️⃣ Prepare the Shrimp:
Pat the shrimp dry with paper towels. Season with salt and black pepper.

2️⃣ Cook the Shrimp:
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
Add minced garlic and chili flakes. Sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.

3️⃣ Add Lemon and Butter:
Squeeze the juice of 1 lemon over the shrimp. Add the remaining 2 tablespoons of butter to the skillet.
Stir well to coat the shrimp with the buttery sauce. Cook for an additional 1-2 minutes.

4️⃣ Garnish and Serve:
Transfer the shrimp to a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Servings: 4

Savor the spicy and buttery goodness of this Chili Garlic Butter Shrimp recipe, perfect for a quick and flavorful meal! 🍤🌶️🧈

07/22/2024

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01/12/2024

Baked Pesto Chicken is a flavorful and easy dish to prepare. Here's a simple recipe for you:

Ingredients:

4 boneless, skinless chicken breasts
Salt and black pepper to taste
1 cup basil pesto sauce (store-bought or homemade)
1 cup cherry tomatoes, halved
1 cup mozzarella cheese, shredded
Fresh basil leaves for garnish (optional)
Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).
Season the Chicken:

Season the chicken breasts with salt and black pepper on both sides.
Prepare Baking Dish:

Place the chicken breasts in a baking dish.
Spread Pesto:

Spread a generous layer of basil pesto sauce over each chicken breast. Use the back of a spoon to spread it evenly.
Add Tomatoes:

Scatter the halved cherry tomatoes around the chicken in the baking dish.
Bake:

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Add Cheese:

Sprinkle shredded mozzarella cheese over each chicken breast during the last 5-10 minutes of baking. Continue baking until the cheese is melted and bubbly.
Garnish:

If desired, garnish with fresh basil leaves just before serving.
Serve:

Serve the Baked Pesto Chicken hot from the oven. You can serve it over cooked pasta, rice, or with a side of vegetables.
This Baked Pesto Chicken is not only delicious but also quick to prepare, making it a great option for a weeknight dinner. Enjoy!

01/12/2024

DOES ANYONE HERE ACTUALLY WOULD EAT BEAN AND HAM HOCK SOUP?🤔

Ingredients:

A medium package. Of dried Northern beans, I used the 16-ounces sizes.

3 to 4 Meaty-ham hock shank, sometimes, I used also meaty ham bone about.

1 small diced white Onion.

Enough water to cover the beans.

Salt & pepper, to taste

1/3 Cup of Light brown sugar.

DIRECTIONS:

-The first step I started with, was to sort the beans for pebbles, and then I cleaned them under cold water.

-In the crockpot, I combined the rinsed beans, with the onion, sea salt, and pepper, as well as the ham shanks hocks or ham, that I’ve chopped into large chunks before.

-After that, I added enough water to cover the beans by around 2 inches. This could yield approximately 6 to 8 cups.

-Once completed, I covered and cooked over low high heat for approximately 120 minutes, then I reduced to low and continue cooking for an additional 4 to 5 hours, or until beans were tender.

-Following that, I removed the ham shanks or hocks, taking out all of the beef.

-Following that, I returned the meat to the crockpot and added the brown sugar at this stage.

-I found it extremely beneficial to drain around 1 cup of the juice before applying the brown sugar, depending on the thickness or thinness of the beans, and I mixed everything gently to combine.

-And to conclude, I preferred to pour some into individual bowls for serving!
YUMMMY Delicious Written Recipes 😋
Don't Lose

01/10/2024

Small Batch Buttermilk Biscuits
Yields 4-5 biscuits

~~Ingredients~~
1 cup all-purpose flour
1 -1/2 teaspoons baking powder
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
4 Tablespoons unsalted butter, frozen and grated
1/2 cup full-fat buttermilk
1/4 stick butter, melted for brushing tops

~~Instructions~~
Preheat oven to 450 degrees. Prepare a small cast iron skillet with a little shortening or lard.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Grate the cold butter with a hand held grater or a box grater and cut the butter into the flour mixture using a pastry blender or two forks until the flour mixture resembles pea-sized crumbles.
Add about a 1/2 of the buttermilk and stir until blended. Add the rest of the buttermilk and gently stir just until the buttermilk is fully incorporated and there is no dry flour. Be careful not to overwork the dough when mixing. When all of the buttermilk is added, the dough will be a bit wet and sticky, which is what you want.
Place the dough onto a generously floured surface and knead the dough a few times. Sprinkle a bit of flour over the dough and knead the flour into the dough if the dough is too wet and sticky to work with.
Using a rolling pin, a glass, or your hands gently roll the dough to 1/2 inch to 3/4 inch thickness.
Dip the edges of a 2 ½ inch circle cutter or a glass in flour, then use it to cut the dough into circles. If you don’t want to use a rolling pin, use the pinch and roll method, which is my method of choice.
Tip: Press the cutter straight down and lift it straight up to cut the dough, rather than twisting the cutter in the dough. Twisting the cutter can seal the edges of the dough and limit the biscuits' rise. Re-roll the remaining dough to cut additional biscuits.
Place the biscuits on your skillet . Bake until the edges are slightly golden, about 10 to 12 minutes. Brush with melted butter immediately after you remove them from the oven.

Address

15640 NE 4th Plain Boulevard Ste 106 #661
Vancouver, WA
98682

Telephone

+13607210985

Website

http://koolbeanzbrew.com/

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