Bourbon Chicken Sandwich

Ingredients

  • 1/2 cup peach preserves (we used Smucker’s brand)
  • 1/4 cup chili sauce (we used Heinz brand)
  • 2 tablespoons molasses
  • 1/4 cup bourbon (we used Jim Beam)
  • 12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
  • 4 onion buns, split in half
  • 4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
  • 2 tomatoes, sliced
  • Red onion slices, peeled (optional) (we used them)

Directions

  1. Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
  2. Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.

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This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.

Recipe source unknown.

We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.

Take care everybody !

Game Day Recipe Compilation

Tomorrow is Super Bowl Sunday, and here are all the recipes we think would be great to enjoy that day:

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Egg Rolls with Spicy Peanut Sauce

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Mini Ham Sandwiches

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Pork Chorizo Burger

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Spicy Dr. Pepper Pulled Pork

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Thai Chicken Tacos

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Spicy Pork Tacos with Pineapple Salsa

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Spicy Mushroom Sloppy Joes

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Restaurant-Style Salsa

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Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip

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Spicy Shredded Beef Sandwiches

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Peanut Butter Brownie Bars

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Thai Coconut Chicken Meatballs

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Smokin’ Hot Baked Wings

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Pork & Scallion Wontons

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Smoky Pork BBQ Sandwiches

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Whiskey-Mustard Meatballs

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Football Fudge Brownies

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Salami Snack

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Southwestern Nachos Potato Skins

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Pizza-Stuffed Mushrooms

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Mexican Brownies

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Hot Wing Dip

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Smoky Ranch Dip

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Southwest-Style Egg Rolls with Southwest Sour Cream Dip

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Roasted Salsa Roja

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No-Frills Guacamole

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Roasted Tomatillo Salsa

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Tequila Sunrise

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Salty Chihuahua

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Pineapple Rum Slush

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Chicken Enchilada Dip

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Sticky Habanero Glazed Chicken Wings

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Buffalo Chicken Meatball Sliders

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Alabama White Sauce

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Blue Cheese Ranch Dip

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Buttery Nashville Hot Sauce Chicken Wings

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Sweet Chile Hot Wings

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Buffalo Chicken Wings

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Southern Fried Pickles with Creamy Rémoulade

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The nacho cheese

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Chicken Parm Sliders

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Barbecue Chicken Meatball Sliders

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Vietnamese Peanut Sauce Chicken Wings

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Sweet, Hot, and Sour Tennessee Whiskey Meatballs

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Korean Meatballs

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Fiery Hot Wings

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Tomatillo Salsa

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Peanut Butter and Pepper Jelly Bars

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Pizza Fries with pepperoni

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Bratwurst with Sauerkraut

Take care everybody !

Spiked Watermelon Sorbet

Ingredients

  • 5 cups watermelon puree
  • 1 (15-ounce) can coconut milk
  • 1 (14-ounce) can condensed milk
  • ½ cup rum (we used Bacardí Superior)
  • Chile fruit seasoning for serving (we forgot to use it)
  • Mint for garnish (we didn’t use it)

Directions

  1. Add the watermelon, milks and rum to a baking dish, whisking to combine. Cover the dish and place it in the freezer for 6 hours or overnight.
  2. When you’re ready to eat his, scoop your portion into a bowl and sprinkle it with the fruit seasoning afterwards. Top with mint and enjoy !
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You taste watermelon first and foremost but you can taste the coconut milk as well. The coconut milk and condensed milk gives this dessert a nice creamy texture. You taste the rum but it’s not too strong tasting.

We got this recipe from Chile Pepper magazine.

We weren’t paid in any form to promote Bacardí or Chile Pepper magazine.

Take care everybody !

Frozen Grasshopper Dessert

Ingredients

  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup green creme de menthe
  • 1/3 cup white creme de cacao (if you’ve never bought this before, it looks clear)
  • 2 cups (1 pint) whipping cream, whipped* (do not use non-dairy whipped topping)

Directions

  1. In a large mixing bowl, mix the sweetened condensed milk, creme de menthe and creme de cacao together. Fold in the whipped cream until combined. Spoon equal amounts into 6 to 8 individual serving dishes. Place the dishes in the freezer for 3 hours or until firm. Garnish however you’d like (we used mint leaves). If you’re going to have any leftovers, place them back in the freezer.

*We whipped the cream until it was slightly past a soft peak stage.

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This is so freaking delicious ! You can taste the mint and chocolate flavors the liqueurs give to the dessert but it’s never overpowering. Even though you taste the mint and chocolate flavors, we ourselves never got a “buzz” from eating it. You do get sweetness but we wouldn’t describe it as rich or cloyingly sweet. If your serving lasts long enough to melt, you will taste the sweetened condensed milk more. The mouthfeel was incredible ! It’s light and so smooth that you won’t realize how quickly it disappears from your dish. This has become our new favorite summer dessert !

Recipe source unknown.

We weren’t paid in any form to promote Eagle Brand.

Take care everybody !

Citrus Bourbon Slushies

Ingredients

  • 1 cup bourbon whiskey (we used Jim Beam)
  • ¾ cup fresh lime juice
  • 10 tablespoons fresh lemon juice (we used 8 tablespoons)
  • 1 ¾ cups simple syrup (We did a 50:50 ratio of sugar and water with our simple syrup and let it cool down to room temperature afterwards)
  • ¾ cup chopped fresh mint leaves (we finely chopped our mint)
  • ¼ cup water
  • Lemon slices and mint leaves, for garnish

Directions

  1. Add all the ingredients to a large plastic freezer-safe bag. Seal the bag and place it in the freezer for anywhere from 6 hours to overnight so the mixture gets frozen. Once frozen, take the bag out and massage it with your hands until the mixture takes on a slushy consistency. Pour into glasses and garnish with lemon slices and mint leaves.
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They called this “Citrus Bourbon Slushies” but we call it Swamp Slushies ! Don’t let the looks decieve you, this is a delicious drink to have on a hot day. Hell, it’s a delicious drink to have anytime of the year ! There’s a nice level of sweetness without being overpowering, you can taste the bourbon but it’s not overwhelming (oh, you will feel it as well !) and the mint gives it a nice freshness. The lime and lemon juice brightens the drink but doesn’t make it pucker-inducing at all. We don’t know what happened ‘cause the photo for this drink made it look yellow-ish but ours ended up looking like swamp water. The drink was too good to not post even though it visually didn’t turn out the same as the magazine’s picture did. So we decided to embrace the difference and give it the name that seemed fitting ! This is a great drink to have for the summer time but it could be a fun drink to serve in October for a Halloween party !

We got this recipe from People magazine.

We weren’t paid in any form to promote Jim Beam or People magazine.

Take care everybody !

Watermelon Margarita Pops

Ingredients

  • 1 tsp. lime zest
  • ½ cup lime juice
  • 4 cups chopped seedless watermelon
  • ¾ cup tequila (we used Jose Cuervo silver tequila)
  • ½ cup sugar

Directions

  1. Add the lime juice and chopped watermelon to a blender, processing until smooth. Take a fine wire-mesh strainer and place it over a large measuring cups (we used a large bowl instead of a measuring cup). Pour the watermelon mixture through the strainer, discarding any leftover solids. Pour the mixture into 12* (3-oz.) paper cups. Cover each cup with a small piece of aluminum foil. Make a small cut in the center of the foil and insert a pop stick into each cup. Place the cups in the freezer for 8 hours or until firm.

*Depending on how well your blender can process, you may end up with enough mixture to fill more than 12 cups. For us, we had enough for 19 cups.

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If you’re someone who wants to be able to actually taste alcohol when you have a drink, you’ll love these pops ! You do taste the alcohol but the watermelon still comes through as well. Don’t know if eating these will get you drunk per se, but they are delicious !

We got this recipe from Southern Living.

We weren’t paid in any form to promote Jose Cuervo or Southern Living.

Take care everybody !

Pineapple Rum Slush

Ingredients

  • ¾ cup frozen pineapple juice concentrate, thawed (from 12-oz. can)
  • 1 (6-oz.) can frozen limeade concentrate, thawed
  • 4 ½ cups cold water
  • ¾ cup rum
  • 3 ½ cups lemon-lime flavored carbonated beverage (we used Sprite)

Directions

  1. In a large nonmetal container, add to it the pineapple juice concentrate, limeade concentrate, water and rum, stirring to combine. Put a lid on the container and freeze the mixture overnight.
  2. When you’re ready to enjoy this, pull the mixture out of the freezer and let it sit at room temperature for 20 to 30 minutes or until it becomes slushy (20 minutes did the job for us). For each serving, spoon ½ cup of the slush into a glass, followed by ¼ cup of the carbonated beverage. Serve right away (we had our drinks in mason jars and it took 2 servings to fill the glass up).
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We loved this drink ! You taste the pineapple first but then you taste the limeade afterwards. You don’t taste the rum so much but this sweet-tart of a drink will have you feeling a buzz after one serving !

Recipe source unknown.

We weren’t paid in any form to promote Sprite.

Take care everybody !