Jalapeno Feta Beer Bread

Anyone else have jalapenos growing like weeds this summer? Me too and daaaaang they are spicy ones. Thankfully, Joey and I are best friends with the creeping heat of a jalapeno. He prefers them dipped in salt, followed by a shot of tequila on a Friday afternoon. I will take them any way I can get them.

a loaf of Jalapeno Feta Beer bread on a cutting board

For example, in this Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention, the beer adds a nice tang.

This is a home-brewed IPA, courtesy of Joey and our friend Jeremy. I’ve briefly described their home brew project before and expressed my appreciation through steaming bowls of Broccoli Beer Cheese Soup. It’s good stuff. Any kind of beer will do in this recipe, you just need 1 bottle of something. Shout out to my friend Jamie at Savory Saver for giving me the idea to throw beer in the recipe. So smart.

This bread couldn’t be simpler as far as baking goes. Mix together the dry (flour, salt, baking powder), add the wet (honey and beer), mix in cheese and peppers, drizzle with butter and you’re done. These little butter pools are keys to flavor success, don’t skimp.

Jalapeno Feta Beer Bread batter in a loaf pan, drizzled with melted butter

I did dot the top with more feta and jalapenos 15 minutes into the bake time because I like the decoration and how the feta gets toasty brown. If your toppings get too brown before the time is up, just loosely throw a sheet of foil over it. And, ignore that cute pink loaf pan in the photo, I can never rely on bake times when using that pan, everything always takes longer. I kept that in mind with the times listed in this recipe but definitely check your bread with a toothpick before removing it from the oven. And go for a standard loaf pan like this one that is dependable and not moody and stubborn like mine. Also, I just helped Joey paint our deck in the middle of writing this post, you guys. Jack of all trades over here. (Nope, not at all). Have fun, enjoy this spicy, cheesy, beery bread!

a loaf of Jalapeno Feta Beer bread on a cutting board with a slice cut away

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Jalapeno Feta Beer Bread

a loaf of Jalapeno Feta Beer bread on a cutting board

Jalapeno Feta Beer bread, brimming with salty, cheesy goodness, sweetness from honey, and punctuated with little bursts of spicy heat. Not to mention a pleasing tang from the beer!

  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x


  • 3 C all purpose flour
  • 1 T baking powder
  • 1 t salt
  • 1/4 C honey
  • 1 12 oz bottle of beer (I used an IPA)
  • 4 T salted butter, melted, + extra for buttering the pan
  • 6 jalapenos, thinly sliced
  • 1 1/4 C crumbled feta


  1. Preheat your oven to 350. Butter a 9 x 5 x 3 loaf pan.
  2. Whisk together the flour, baking powder, and salt in a large bowl. Stir in the beer and honey until combined. Stir in 3/4 of the jalapenos and 1 C of the feta.
  3. Pour half of the butter into the bottom of the loaf pan. Pour the batter into the pan and drizzle the remaining melted butter over top. You should see little pools of butter in the corners of the pan.
  4. Bake for 15 minutes then sprinkle remaining jalapenos and 1/4 C of feta on top. Continue baking for another 35-40 minutes, until a toothpick inserted comes out clean. Serve!


To prevent butter from spilling onto the bottom of your oven during baking, put the loaf pan on a baking sheet covered with foil.

If the jalapenos and feta on top begin to brown too much before time is up, loosely cover the loaf with a sheet of foil and continue baking.

This bread is best eaten warm right out of the oven but is just fine sliced and toasted for a few days after.


Coconut Fried Rice Balls with Spicy Peach Dipping Sauce

We’re doing everything right today with this recipe: Coconut Fried Rice Balls with Spicy Peach Dipping Sauce. Joey and I enjoyed these two nights in a row this week because we have no limits on crunchy fried starchy things with a sweet and spicy dipping sauce. Yeah, that sauce… today is its first appearance on the blog but it won’t be its last; it’s definitely going to pair up with some fish and/or chicken soon. It’s two fresh peaches, 1/2 a jalapeno, and a little coconut cream, in a blender. Coconut cream is kind of a specialty ingredient, I know, but the good news is, it’s also an ingredient in pina coladas, which pair amazingly well with these Coconut Fried Rice Balls. Sooooo… you’re welcome?

coconut fried rice balls on a white plate with a small dish of spicy peach dipping sauce
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Vegetable Samosas

Vegetable Samosas: the result of a hungry prowl around the kitchen. Scratch that – the flaky, spicy, delicious, veggie-packed result of a hungry prowl. Mashed red potatoes, sweet peas that were on the verge of frostbite in my freezer, and spinach. And the requisite (for me) sauteed onions, garlic, ginger, serrano peppers, and spices. (OMG -the spices, you guys… this is the best use of cumin seed I’ve found in a long, long time. We’ll get there in a sec.) The flavors in this recipe are a total win for me but you could really, truly, probably work any vegetables (or meat) into these bewitching little hand pies. Basically, use this recipe as a guide, blend in whatever you have on hand, love yourself, and eat some samosas.

vegetable samosas cooked, on a baking sheet with parchment paper
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Goat Cheese Sweet Potato Empanadas

The universe has been speaking to me in empanadas lately. My mom and I discovered 2 amazing empanada places on our road trip to Greensboro the other week. I have zero problems with eating empanadas two lunches in a row, so, I definitely did that. Cut to this week, we’re organizing our plans for a Cinco de Mayo cooking class for the shop and we decided on an empanada class to fit the theme. Then yesterday, I see a picture of some empanadas from Topolobampo, the Rick Bayless restaurant, where the filling was this yummy-sounding white sweet potato with the flavors of chorizo. Ok, you don’t have to tell me 4 times, I’m making empanadas.

Didya see me make these on my instagram story this week? We have some stuff to break down here, empanadas from scratch are slightly involved… but guess what your reward is? Perfect little hand pies of spicy/sweet nutty goodness dipped in a chipotle crema. Mmmmkayyy? Worth it! You can do this! We can do this! Let’s do this!

baked empanadas on a baking sheet with parchment paper and a lttle owl of chipotle crema
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Easy Meatballs with Chimichurri Sauce

‘Tis the season for party food! Let’s be real, New Year’s Eve is a long night. Midnight? That is more than a couple hours past my bedtime… We need a lot of food to keep that party going! I am so ready to ring in 2019 with friends, family, a glass of champagne in one hand, and a meatball in the other. These Easy Meatballs with Chimichurri Sauce are a snap to make and that bright, herby sauce paired with juicy, roasted meatballs might just be the best bite of food ever.

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Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Here’s a fun way to turn a healthy thing into an unhealthy thing:) Broccoli Feta Fritters! I love a fritter – sweet, savory, cheesy, any kind of fritter – I’ll take it. Are you thinking, “Frying at home: No thanks.”? I promise, this isn’t difficult or too messy. You only need a 1/4″ of oil in the pan, we’re not deep frying anything here. Clean-up will be no big deal. And really, you won’t be thinking about it anyway because you’ll be digging into these crispy outside, tender inside, veggie-loaded fritters. Crunch into the big chunks of broccoli and feta, surrounded by a wafer-thin fried batter, with a little savory bite of onion here and there… so good. Dip them into a little horseradish mayo while you’re at it. 

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