Michelob Ultra Running With Molly Seidel & So Yummy

Molly Seidel is on a winning-streak alongside these recipes! With help from Michelob ULTRA®, we teamed up to create the best winning spread across the table. 

From recipes like Molly Seidel’s Peanut Noodles to 1st Place Corn Ribs & Crema Dip, you will be eating from the winner’s circle! These recipes will have you running to the table like Molly herself. 

Cheers to a winning team with winning recipes!

Made to Place Beer Nuts 

Difficulty: Easy • 10 Servings • Total Time: 35 Minutes

Ingredients:

• 2 cups roasted peanuts
• 1 cup white sugar
• 1 cup Michelob ULTRA beer

Directions:

1. Place a pot over medium heat and add all ingredients. Stir continuously. The mixture will go from a liquid mixture, to dry and sandy, and finally it will become slightly wet and should coat the peanuts fully. Be sure to scrape the sides of the pot as you go.
2. Carefully pour out the candied peanuts onto a baking sheet to cool completely. Store in a sealed container and enjoy with an ice cold Michelob ULTRA!

Grilled Cabbage Wedge

Difficulty: Easy • 4 Servings • Total Time: 30 Minutes

Ingredients:

• 1 head red cabbage
• ½ cup cherry tomatoes halved
• 1 cup cucumber diced
• ¼ cup pomegranate seeds
• ¼ cup chopped parsley
• ⅓ cup olive oil plus extra for brushing wedges
• ⅓ cup lemon juice
• ¼ cup feta cheese
• ½ cup tahini dressing

Directions:

1. In a large bowl add cucumbers, tomatoes, pomegranate seeds, parsley, lemon juice, and season with salt and pepper. Mix until well combined and set aside.
2. Carefully, cut the cabbage head into 4 wedges, brush with olive oil, and season with salt and pepper.
3. Preheat the grill to high heat. Place cabbage wedges onto the grill and cook, flipping occasionally, until cabbage is slightly charred and core is tender, about 10-15 minutes.
4. Serve cabbage over the cucumber salad, drizzle with tahini, and garnish with feta cheese. Serve with an ice cold Michelob ULTRA and enjoy!

Peanut Noodle Salad Jar 

Difficulty: Easy • 4 Servings • Total Time: 3 Hours 30 Minutes

Ingredients:

Mung Bean Noodles 

• 100 g mung bean starch
• 500-600 ml water, divided

Peanut Sauce

• 1 cup peanut butter
• 4 tablespoons soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 tablespoons water
• 1 tablespoon brown sugar
• 1 clove garlic minced
• ½ tablespoon fresh ginger, minced

Salad

• ½ cup shredded carrot
• ½ cup shredded red cabbage
• ¾ cup edamame, shelled
• peanut, for garnish
• ADD ON- baked Tofu or grilled chicken

Directions:

For Noodles

1.  To a bowl, add 100 ml of water to the mung bean starch and mix well.
2.  In a pot, bring the remaining 500ml of water to a boil, then turn to low heat.
3. Add the starch water slowly to the hot water, and stir the mixture quickly until the starch begins to turn gelatinous.
4. Generously grease an 8 x 8 inch glass dish so nothing will stick. Pour in the hot starch mixture and chill in the refrigerator for 3 hours or until solidified.
5. Once solid, use cheese grater to cut perfect noodles. Set aside for salad assembly

For Sauce & Salad

1. Combine the peanut sauce ingredients in a bowl and whisk until smooth. If you like it spicy add red pepper flakes or chili sauce (I like sriracha). 
2. In a large bowl, add the fresh noodles, carrots, red cabbage, and edamame. Pour the sauce over the top, and mix well until the sauce is fully incorporated.
3. Transfer to bowls and top with peanuts, black sesame seeds, and scallions. Optional: add some sort of protein to the top like baked tofu or grilled chicken, and serve with an ice cold Michelob ULTRA. Enjoy!

No-Mess Beer Brats

Difficulty: Easy • 6 Servings • Total Time: 40 Minutes

Ingredients:  

• 1 lb bratwurst sausages (6 brats)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced 
• 1 sweet onion, sliced 
• 1 tablespoon dried oregano 
• Salt, to taste 
• Pepper, to taste
• ½ cup Michelob Ultra beer
• 6 hoagie rolls  
• Yellow mustard for serving

Directions:

1. Add sliced peppers and onions to the bottom of a foil pan and evenly place bratwurst on top. Season with salt, pepper, and dried oregano.
2. Pour Michelob ULTRA beer over the top of the bratwurst sausages and place on a hot grill, cover grill and cook for 30 minutes until the bratwurst are fully cooked (165˚F) and the onions and peppers are caramelized. 
3. Remove bratwurst from the tray  and place directly on grill grates to char on both sides for 3-5 minutes on each side.
4. Serve immediately on hoagie roll and top with peppers and onions and your choice of condiments! Serve alongside an ice cold Michelob ULTRA, and enjoy!

Keep Up Scallop Kabobs

Difficulty: Easy • 6 Servings • Total Time: 20 Minutes

Ingredients:

• 2 lb scallops (3 scallops per skewer) 
• 2 blood oranges cut into small triangles 
• 2 navel oranges cut into small triangles
• Fresh rosemary sprigs for garnish 
• 1 tablespoon herbs de provence 
• ½ cup olive oil 
• ⅓ cup lemon juice 
• Salt and Pepper to taste 
• 1 lb Asparagus spears

Directions:

1. In a small jar combine olive oil, lemon juice, and herbs de provence. Add a wire shaker ball followed by the jar lid, and shake to mix well. 
2. Prepare the grill on high heat and oil the grill grates well so the scallops don’t stick.
3. Alternate threading the citrus and scallops onto the skewers. Pour the marinade from the jar over the prepared scallops and set aside until the grill is ready.
4. To prepare the asparagus, simply bend the spear until the tough woody end snaps off naturally. Toss with olive oil, salt and pepper and wrap in foil and place directly on the grill.
5. Grill the asparagus for about 5 minutes or until fully cooked. Alongside the asparagus, grill the scallops for about 2 minutes on each side, or until opaque throughout.
6. Garnish scallops with fresh rosemary and serve alongside the asparagus with an ice cold Michelob ULTRA. Enjoy! 

Air Fried Chicken Wings & Potato Salad

Difficulty: Easy • Yields #4 servings • Total Time: 1 Hour and 30 Minutes

Ingredients:

Potato Salad

• 1 lb petite Yukon gold potatoes
• 2 tablespoons olive oil
• ¼ cup red wine vinegar
• 3 tablespoons whole grain mustard
• ½ cup olive oil
• ⅓ cup bunch scallions (chopped)
• ½ small red onion (chopped)
• ¼  cup chopped parsley
• ¼ cup chopped dill
• 2 tablespoons drained capers
• Salt and pepper

Air Fried Chicken Wings 

• 2 pounds chicken wings, cleaned
• 2 cups buttermilk
• ¼ cup Michelob ULTRA Beer
• 2 cups flour
• ½ cup cornstarch
• 4 tablespoons cajun seasoning (1 for flour mixture)
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 4 teaspoons paprika (2 for flour mixture)
• 3 teaspoons salt (1 for flour mixture)
• 1 teaspoon pepper
• Cooking spray

Directions:

Potato Salad

1. Preheat the air fryer at 375˚ F.
2. Place potatoes between two chopsticks and cut across the potato to create 1/16- to 1/8-inch sections. Chopsticks will keep you from cutting all the way through the potato, giving you a base at the bottom for the hasselback cut. Dunk potatoes into generously salted water and drain.
3. Toss potatoes with 2 tablespoons olive oil, salt and pepper and air fry for 10-15 minutes or until golden brown. Allow to cool before proceeding.
4. To a large bowl, add cooled potatoes, red wine vinegar, whole grain mustard, olive oil, red onion, parsley, dill, and drained capers mix well and chill until ready to eat! 

Air-fried Chicken Wings

1. 1. In a medium sized bowl add the buttermilk, Michelob ULTRA, cajun seasoning, garlic powder, onion powder, paprika, salt, and pepper.
   2. In another medium-sized bowl combine the flour, cornstarch, Cajun seasoning, paprika, salt and mix well.
   3. Dredge the chicken wings first in the buttermilk, and then cover thoroughly with the flour mixture. 
   4. Place dredged chicken in the air fryer basket and cook at 360˚F for 15-20 minutes. Turn the chicken wings, spray with cooking spray for a crispier bite and cook for another 5-10 minutes until the internal temperature is 165˚ F and no longer pink. 
   5. Dip in your favorite sauce and enjoy with an ice cold Michelob ULTRA!

1st Place Corn Ribs & Crema Dip

Difficulty: Easy • 4 Servings • Total Time: 25 minutes

Ingredients:

• 4 ears of corn, shucked and cleaned 
• ½ cup of butter, room temperature
• 1 teaspoon smoked paprika 
• ½ teaspoon garlic powder 
• 2 teaspoon chipotle powder
• ¼ cup chopped cilantro 
• ½ cup queso fresco cheese 
• ½ cup crema 
• ½ teaspoon chili lime seasoning
• Salt and pepper to taste

Directions:

1. With a sharp knife, carefully slice shucked corn on the cob in half and again into quarters creating four “ribs” per corn.
2. To a bowl with room temperature butter add smoked paprika, garlic powder, and chipotle powder. Stir until thoroughly combined. 
3. Next, spread butter mixture over each corn riblet until thoroughly covered. Place riblets in the air fryer being careful not to overcrowd and air fry corn riblets at 375˚ F for up to 15 minutes or until charred and crispy.
4. In a bowl mix crema, queso fresco, and cilantro. Serve in a chili lime rimmed ramekin. Set aside until ready to serve.
5. Sprinkle cotija cheese, chili lime seasoning, and cilantro over the plated corn riblets. Enjoy with crema sauce and an ice cold Michelob ULTRA!