Coors Chicken Noodle Soup

Hey, it's getting cold outside, and there is no better way to warm up than a nice bowl of homemade soup. We put a twist on an old classic that can be ready in minutes.

INGREDIENTS

• about 28 oz. of chicken broth
• about 8 oz. of vegetable broth
• 1 can of coors light (of course this can be substituted for any other beer)
• any vegetables you might want to add (i.e. chopped carrots, chopped onion, celery)
• 1/2 lb. of grilled chicken, precooked means less prep time
• some egg noodles
• salt and pepper
• basil and oregano

PROCEDURE

All you have to do is add both broths, and the beer into a pot on the stove, and set stove to high. When this comes to a boil, stir in the veggies, chicken and egg noodles. Just add egg noodles according to how you like in your soup. Let this simmer for around 10 or 15 minutes, until noodles are tender. Add in a pinch of basil and oregano, then add salt and pepper to taste. Enjoy!

Please feel free to make your own spin on this recipe and tell us about it! We would love to hear new and exciting ingredients, or new beers you might have added into your soup. Thanks again and don't forget to sign up for our newsletter for updates!

Beer Queso

Hello again, friends. We decided to put together a quick and easy recipe for a party, and what is better than beer and cheese?  The correct answer is nothing! :)  This recipe takes about five minutes and makes enough for about 8 people to really enjoy.

Ingredients

• Your choice of a light beer; 12 oz. Don't choose anything with a lot of added flavors, or anything too hoppy. You probably want to stay from any IPAs. We used Landshark this time, and the taste was pretty splendid.
• 1 pound of shredded pepper jack cheese
• 8 ounces of cream cheese

First, you pour your beer into a pot on the stove, and turn the stove on high.  Let it sit for a bit, until it's simmering. Add the cream cheese (cut into chunks) and the pepper jack. Then you just stir until melted together; I recommend using a whisk for quicker preparation.  You know it's done when you can't see any little bits of the cream cheese anymore.  You can enjoy this queso while it's still hot, or let it cool off.  When it's cooled, it'll be a bit thicker. Happy partying!

This would also be really good for nachos with some pulled chicken...  Mmmmm....


As always, feel free to share any recipe ideas for us, and dont forget to subscribe to our newsletter.

Blue Moon Chicken Kebabs

Hello again!  As promised, we've got a stellar recipe for Blue Moon chicken kebabs.  Check out the recipe!

This yields approximately 4 good sized kebabs, and takes about 20 minutes from start to finish.

INGREDIENTS

• About a pound of chicken (3 breast fillets), cubed
• 2 oranges, sliced (plus a small amount of zest from one)
• 1/2 bottle of Blue Moon Belgian White
• 1/2 cup of orange juice
• a healthy pinch of each of the following:  salt, pepper, coriander, thyme, and garlic)

PROCEDURE

We first cubed and pre-cooked our chicken, so as not to burn the oranges on the grill.  Then, we mixed the Blue Moon, orange juice, zest, and spices to make our "marinade" (is it a marinade if we're not applying it until after it's started cooking??) in a large bowl.  We sat the mostly-cooked chicken in the beer mixture for about 10 minutes, while I cut oranges to an appropriate size.  Aaron taught me how to cut oranges to the "blue moon" standard...  Next, we assembled the kebabs, alternating between orange slices and chicken pieces.  Aaron laid them on the grill, and applied another quick dusting of the spices.  We rotated and checked the kebabs periodically, and took them off after the oranges had a nice grill mark.  I'd say it was about 2-3 minutes for each one, since we had already cooked the chicken most of the way through.

Aaron's favorite part is having an excuse to drink Blue Moon!  ... and his "grilling hat"

Are you planning to try our recipe?  Do you have a similar one?  Let us know in the comments.  We'd love to hear all about it!