The warm weather is here! Finally! Or well warmer weather at least but since it’s still a little chilly let’s get one more heavy ‘stomach stuffer’ recipe out before we’re all complaining about the heat, cause hey! you know it’s going to happen.
This year I had a lot of new Winter Seasonal favourites, but when it comes down to it it is always nice to look for something familiar every year. In this case I’m spotlighting Beau’s – Bog Water and although it’s not readily available it’s still something I really wanted to feature. As we actually did this dinner a few months ago, but am delayed in posting. Brandy came up with this awesome dish that highlighted the beer beautifully & I just really wanted ribs again… beer and ribs always go together right?
When it came down to it we did a different take on Chicken & Ribs, having a chicken breast topped with sun-dried tomatoes & goat cheese. We also couldn’t eat just meat so Brandy made some mashed potatoes for the side.
Chicken & Ribs
For the Chicken:
Beau’s marinated sun-dried tomatoes: Soak sun-dried tomatoes in Beau’s Bog Water for 15min.
In a medium sized bowl mix together herbed goat cheese, sun-dried tomatoes (that were marinated in Bog Water) & red onion together. Top on chicken breasts, pour 1 cup of Beau’s Bog Water on top, let simmer.
On the same cast iron skillet add cut short ribs, top with salt & pepper. Top with 1 cup of Beau’s Bog Water, let simmer.
Once cooked place in oven at 400°F for 5 minutes until cheese is lightly golden.
– The Beer Gypsy