Creamy Garlic Pasta with Chicken

Just a quickie post!

I’ve had this recipe from The Cheese Pusher pinned for a long time but haven’t gotten around to trying it. Well, I finally had the perfect opportunity last week: our semi-regular Sunday dinners with my husband’s brother, wife, and wonderful daughter!

I needed something easy and something cheesy because everyone loves cheese. 🙂 The original recipe is pretty much perfect; I didn’t change a thing, other than using fettuccine noodles and cooking up some cubed chicken in a skillet with butter, garlic, and poultry seasoning.

Obviously, it was delicious because I’ve made it again already!

Creamy Garlic Pasta with Chicken

Creamy Garlic Pasta with Chicken

 

Advertisements

Bratwurst & Beer Cheese Soup

Sorry for the little break! We just got back from a lovely little trip to Chicago to visit my Dad’s family. We enjoyed brisk weather, changing leaves, and Bingo! Plus, my wonderful Grandma floated some new cookie recipes my way. Guess I’ll be making goodie boxes for Christmas presents this year! 😀

Now, this little gem of a recipe was just waiting for me in a Taste of Home magazine my mother gave me when we moved into our new home nearly a year ago. I tweaked it by replacing the Velveeta Cheese (ick!) with some Gouda, upping the Worcestershire (yum!), and subbing one of the cans of celery soup for a can of cheddar cheese soup.

Ingredients:

  • 6 bratwurst
  • 10 oz can cream of celery soup
  • 10 oz can cheddar soup
  • 12 oz beer, preferably a pale ale
  • 1 cup half & half
  • 2 tsp Worcestershire sauce
  • ¼ tsp paprika
  • 2 tbsp onion powder
  • ½ lb Gouda cheese
  • ½ lb shredded Cheddar cheese 

Directions:

  1. Cook the bratwurst in a large skillet until crispy on the outside and cooked all the way through. Cut into small pieces. Pat off the grease with a paper towel, and set aside.
  2. In a large stockpot or crockpot, add both cans of soup, the beer, half & half, Worcestershire sauce, paprika, onion powder and Cheddar cheese.
  3. Remove the rind from the Gouda cheese. Slice thinly and then cut into 1/2 inch pieces. Add to soup and stir over medium-high heat until melted.
  4. Add the bratwurst. Cover and heat through.

And nothing goes better with beer cheese (or beer cheese soup) than a big, soft pretzel. AH-maaaaaaazing! 🙂 This is a thick, creamy, flavorful soup that is perfect for fall.

Bratwurst & Beer Cheese Soup

Bratwurst & Beer Cheese Soup

It was really the perfect end to an October Sunday of pumpkin picking and carving!

Love me some pumpkins!

Love me some pumpkins!

They want some Beer Cheese Soup, too!

They want some Beer Cheese Soup, too!