
Food / Beer Recipes (17)
Still Need A Dish For Thanksgiving? Arcadia Ales Is Here To Help!
Written by Paul StarrBraised Chicken Tacos with Cheboygan Brewing Company's La Cerveza
Written by Ryan RanspachHow to Make Chili Using Espresso and Giant Slayer Russian Imperial Stout
Written by Ryan RanspachHow to make Potato Leek Soup with Brewery Vivant's Farmhand Ale
Written by Ryan RanspachHow to Make a Cheesesteak while using New Holland's Four Witches Black Saison
Written by Ryan RanspachHow to make Lasagna while using New Holland's Golden Cap Saison
Written by Ryan RanspachMarinate chicken in the beer, Italian seasoning (2 tbs), the juice of 1 lime and 2 cloves crushed garlic for 1-2 hours. In the mean time, heat 1 pint cream to a simmer and reduce heat. slowly whisk in 2 cups of fontina and 1 cup parm till smooth (be careful not to burn), add garlic powder and white pepper to taste. remove from heat and set aside. Add the sweat red onion in 2 tbsp of olive oil in a skillet, add diced red pepper and cook till just tender on medium heat (about 5 min). Transfer to bowl. Return pan to med-high heat, brown chicken thighs. Combine peppers onions and chicken. In a medium sized bowl combine ricotta, spinach, egg, Italian seasoning (1tbs), 1/3rd of the prosciutto (chopped) (reserve enough for one layer in your pan) , 1 cup parm. Open can of tomato sauce.