1 Lemon, zested and juiced
6 oz Ginger Ale
Shake rum and lemon. Pour over ice. Top with the ginger ale and stir gently.
If the particles bother you, you can let the zest infuse in the rum and then strain before mixing w the juice and soda.
A serving of alcohol is 1.5 oz, so this is not a standard cocktail. If you like more rum flavor or need a standard serving, increase the rum. I promise it will still be good as a heavier drink.
Friday, March 31, 2017
Friday, January 27, 2017
1 1/2 lb chicken breast tenders
3 celery ribs, sliced
2 cups carrots, frozen, sliced
1 onion, diced
1 tablespoon creole seasoning
2 bay leaves
4 cloves garlic, diced
1/2 cup flour
4 cups chicken broth, low sodium, organic
1 cup heavy cream
2 tablespoons corn starch
1 cup peas, frozen
Puffed Pastry, thawed
1 egg, beaten
1 tablespoon water
Place the carrots, onions, celery, seasonings, and chicken in the crockpot.
Mix chicken broth with flour, whisk well. Pour over chicken and veggies in the slow cooker. Cook on low covered, for 6-8 hours. Allow puffed pastry to come to defrost at room temperature for 40 minutes. Start this process an hour before you eat or thaw it in the fridge overnight.
Preheat oven to 400 degrees.
Mix heavy cream with corn starch, whisk well. Add peas and pour in heavy cream mixture. Leave slow cooker uncovered and cook 30 minutes more.
Roll defrosted puff pastry on lightly floured surface. Cut puffed pastry into 6 squares. Brush with egg/water mixture. Bake on cookie sheet at 400 degrees for 10 minutes.
1/2 cup Buttermilk
1/2 cup Mayonnaise
1/3 cup Fresh Parsley, chopped
1/2 tsp Salt, or less to taste
1/2 tsp Pepper, or less to taste
1/2 tsp Garlic, minced
Mix all ingredients. Place in an airtight container to store.
- One clove of garlic is 1/2 tsp minced or 1/4 tsp powder.
- Any herbs can be substituted for the parsley. Strong ones like rosemary need to be decreased i.n quantity. Remember that the larger variety of herbs you mix, the more they will fight against each other.
Tuesday, March 10, 2015
2 Roasted Poblanos, deseeded, deskinned, and chopped
1 small Onion, chopped
1 clove Garlic, minced
2 1/2 cups Chicken Broth
1 can corn, drained
2 tbsp Butter, divided
1 tbsp Flour
1 cup Heavy Cream
Salt and Pepper, to taste
Sauté onion, garlic, and poblanos in 1 tbsp of butter for 5-20 minutes on med-high heat, until they are either translucent or caramelized. Place in blender.
Melt the remaining butter in the pan, still on med-high. Add the flour and stir to combine. Cook at least a minute or you can brown it like a roux.
Process corn, sautéed vegetables, and chicken broth in blender. Add little by little to the flour mixture, stirring to combine. Reduce temperature and simmer for 30 min.
Stir in the cream and continue to simmer for about 5 minutes, until the cream is hot. Adjust salt and pepper to taste.
- The longer you sautè the vegetables, the sweeter and more developed the flavors become. The same is true of the flour. At a minimum, I would recommend 5 minutes on the onions and 1 minute on the flour.
- A restaurant I love serves a soup similar to this with chopped chicken and avocado as a garnish. Cheddar, cilantro, or sour cream are also good garnishes.
- If you like more spice, add a third poblano, chipotle powder, or add hot sauce as a garnish. If this is too spicy, add sour cream as a garnish or reduce to one poblano.
Thursday, January 8, 2015
1 bunch parsley
1 head garlic
Crushed Red Peppers to taste
Oil (I use canola)
Chop parley and garlic. Put in glass container with lid. Add red crushed peppers and cover in oil.
- From my Argentinian neighbor to try after a failed attempt!
Monday, September 1, 2014
1 Tbsp Dried Lemon Peel
1 Tbsp Onion Powder
1 Tbsp Dried Savory
1 Tbsp Salt
1/2 Tbsp Black Pepper
1 Tsp Garlic Powder
1 Slab of Pork Ribs
1 Can of Beer
Rub into one slab of separated pork ribs.Leave for 1 hour to overnight.
Cook indirectly for 4 hours on 250° grill while spritzing with beer and turning every 30 minutes.
Serve with your favorite BBQ sauce. Ours is Dreamland Sauce.
Saturday, March 15, 2014
1/2 cup Smoked Paprika
1/4 cup Sugar
1 tablespoon Onion Powder
2 teaspoons Salt
1 teaspoon Thyme
1 teaspoon Oregano
1 teaspoon Savory
1/4 teaspoon Garlic Powder
1 teaspoon Chipotle Chili Powder, optional
Stir all ingredients together. Store in an airtight container for up to 6 months.
- This recipe will cover 36 whole chicken wings.
- Regular paprika works well, too.