Food / Beer Recipes (17)
Marinate 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.