DRINK- 1oz Rum, 1oz 151 proof rum, 2oz pineaple juice, 2oz cranbery juice, top w/ cherry
Garlic Cheddar Chicken
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves – pounded thin
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
DRINK- 1oz. Vodka, 1oz Rum, 1oz Watermelon Liqueur, 3oz &-Up
Ginger Veggie Stir Fry
- 1 tablespoon cornstarch
- 1 1/2 cloves garlic, crushed
- 2 teaspoons chopped fresh ginger root, divided
- 1/4 cup vegetable oil, divided
- 1 small head broccoli, cut into florets
- 1/2 cup snow peas
- 3/4 cup julienned carrots
- 1/2 cup halved green beans
- 2 tablespoons soy sauce
- 2 1/2 tablespoons water
- 1/4 cup chopped onion
- 1/2 tablespoon salt
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
DRINK- 1oz Tequila, 1oz Grand Marnier, Garnish with Lime
CHicken Pasta w/ Thyme Mint Sauce
Chicken Pasta with Thyme-Mint Cream Sauce Recipe
- 1 pound pasta, such as linguine or fettucini
- 2 Tbsp olive oil
- 1 1/4 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup of dry white wine
- 1/2 cup chicken stock
- 1 1/2 cups heavy whipping cream
- 2 Tbsp chopped fresh mint
- 1 1/2 Tbsp chopped fresh thyme
- 1 teaspoon lemon zest
- 2 teaspoons honey
- 1 teaspoon sherry vinegar or apple cider vinegar
- 1/2 teaspoon salt and more salt and freshly ground black pepper to taste
1 Heat 4 quarts of salted* water in a large pot for the pasta. As the water heats, prepare the chicken. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown. Once lightly browned on one side, use tongs to flip the pieces over so they brown on the second side. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
2 Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary). Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
3 Once the pasta water is boiling, add the pasta and cook following directions on pasta package. When pasta is ready, drain and add to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon. Add chicken to the pasta and sauce. Add more salt and pepper to taste.
* Use a teaspoon of salt for every quart of water. Some people wait until the water is boiling to add the salt. Makes little difference to me. Just make sure you get the salt in the pasta water or your pasta will be tasteless.
Serve immediately. Garnish with a little chopped fresh mint and thyme. Serves 4-6.
DRINK- 1oz of Cognac, 1oz of Hypnotiq, 4oz Sprite, garnish with lemon
Roasted Chicken Quarters w/ Garlic and Herbs
- Juice of 2 lemons, about 5 to 6 tablespoons
- 1/3 cup extra virgin olive oil or canola oil
- 1 teaspoon dried leaf thyme
- 1 teaspoon dried leaf parsley
- 1 teaspoon Creole seasoning
- 6 cloves garlic, chopped
- 1 chicken, about 3 1/2 to 4 pounds, quartered*
- Fresh ground black pepper
Heat oven to 375°.Combine the lemon juice, olive oil, herbs, seasoning, and garlic.
Wash chicken and pat dry; sprinkle with salt and pepper. Toss the chicken with the first mixture; arrange in a roasting pan. Bake for about 1 1/2 hours, turning about halfway through. When chicken is thoroughly cooked, juices will run clear when pierced with a fork.
*Serve with Veggies and Potatoes
DRINK-1oz Rum, 1oz. Midori, 1oz Strawberry Liqueur, 4oz Sprite
Marinated Shrimp w/Mediterranian Salad
- In a large bowl, combine the shrimp, lemon juice, oil, basil, and ¼ teaspoon each salt and pepper. Set aside for 10 minutes to allow flavors to meld.
- Stir in the radishes, bell peppers, olives, and Feta.
- Divide among bowls. Spoon any remaining liquid over the tops. Serve with pita chips or cracker bread.
DRINK-1oz. Rum, 1oz. Peach Schnapps, 4oz. Baileys Irish Cream
Southern Garlic Catfish
Southern Garlic Catfish
1-1/2 pounds catfish (fillets)
1 package of marks fish breading or 1/2 cup of flour and 1/2 cup of corn meal, salt and pepper to taste
Heat skillet and 1 inch of vegetable oil.
Dip catfish in egg.
Put garlic salt on both sides of the fillets.
Shake on cayenne pepper.
Dip in breading-twice.
Put fillets in hot oil.
Cook until golden brown and tender in the middle.
Fry time is usually 8 to 12 minutes.
Take fillets out the skillet and set on a paper towel.
Optional-sprinkle with Louisiana Hot Sauce®.
Comments: If you do not like spicy food omit the cayenne pepper.
If you like it hot add as much cayenne as you can stand and dip in hot sauce, ketchup, and lemon juice mixed together.
Serve with fried potatoes.