whisky business

orange marmalade & curry chicken salad.

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 1 lb. boneless skinless chicken breasts
EVOO, for drizzling
kosher salt and freshly ground pepper
3 TBS orange marmalade
1 medium shallot, minced
1 green apple, diced
1 cup red seedless grapes, halved
juice of 1 lime
1 cup low-fat Greek yogurt, mixed
1 TBS canola oil
1 tsp brown mustard seeds or cumin seeds
1 clove garlic, minced
2 tsp curry powder
2 TBS roasted salted pecans, chopped
fresh cilantro leaves, for garnish

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 Preheat the oven to 425.

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 Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with the olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees, 15 to 20 minutes.

Switch the oven to the broiler setting. Brush 1TBS marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool.

Meanwhile, build the salad. Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 tsp salt and the remaining 1TBS marmalade in a large bowl.

Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard/cumin seeds and garlic; cook until the seeds stop popping. Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined.

Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the pecans and cilantro. 

spicy asian [turkey] meatballs.

& marinated cucumber salad and brown rice.

hawaiian pizza.

w/ mozzarella, provolone, monterrey jack, fresh pineapple, crispy bacon, cilantro, & sriracha.

lighten-up fettuccine alfredo.

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Serves 4.

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1 tbs unsalted butter
1 clove garlic, minced
1 tsp grated lemon zest
2 tsp all-purpose flour
1 cup low-fat milk
kosher salt
2 tbs Neufchâtel or low-fat cream cheest
3/4 cup grated parmesan cheese, plus more for topping
3 tbs chopped fresh parsley
12 oz. fresh fettuccine
freshly ground pepper

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Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper. 

[melt-in-your-mouth] chocolate chip & pecan snowball cookies.

well played, fallon.

vanilla bean ice cream with a salty caramel swirl & fudge covered potato chip clusters.

orange sweet rolls & icing.

texas steak fingers & jalapeño cream gravy.

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Serves 4.

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Ingredients for the jalapeño cream gravy:
2 jalapeños cut in half lengthwise, stems and seeds removed
2 cloves of garlic
2 tablespoons bacon grease or oil
2 tablespoons flour
1 1/2 cups whole milk
1/4 teaspoon ground cumin
Salt to taste

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Ingredients for the steak:
2 pounds top round steak or cube steak
1 1/2 cups flour
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1/4 teaspoon cayenne
2 eggs
1 cup whole milk or buttermilk
Oil for frying

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To make the cream gravy, place the halved jalapeños skin-side up and the garlic on a sheet and place under the broiler for 5 minutes or until jalapeños and garlic are blackened. Remove from the oven. Rub off the blackened jalapeño skin and then dice. Mince the roasted garlic.

In a large heavy skillet, heat up the bacon grease or oil on medium-low heat. Whisk in the flour and cook until fragrant and lightly browned, about a minute. Slowly pour in the milk and stir until thickened, which should take a couple of minutes.

Turn off the heat and stir in the diced jalapeños and garlic. Add the cumin and add salt to taste. If too thick for your tastes, add more milk. Reheat on low for serving.

To make the steaks, if you using top round steak, you’ll need to pound it with a meat mallet until flattened and doubled in size. If using cube steak, you can skip this step. Cut the tenderized steak into 16 strips.

Mix together the flour with the salt, black pepper and cayenne and place on a plate. Whisk together the eggs with the buttermilk. Lightly sprinkle the steak strips with salt and pepper then dredge each strip in the flour. Dip the flour-coated steak into the eggs and then dredge again in the flour.

Heat up the oven to 200 degrees. In a large heavy skillet, such as a cast-iron skillet, heat up an inch of oil to 300 degrees. Place 4 strips into the skillet and cook until you see red juices bubbling on top of the meat, about 2 or 3 minutes. With tongs, turn over the fingers and cook for another 3-5 minutes. Drain on a paper towel and place in the oven while you fry the remaining strips.

Serve with jalapeño cream gravy and buttered slices of Texas toast.

spicy italian sausage meatballs & spaghetti.

spicy slow-cooker buffalo chicken sandwiches.

& gringo killer. 

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Serves 4-6.

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1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 medium yellow onion, diced small
3 garlic cloves, roughly chopped
1 medium red bell pepper, seeded and diced small
1 can (14.5 ounces) crushed tomatoes
1/4 cup hot-pepper sauce, such as Frank’s
3 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon unsulfured molasses
8 hamburger buns

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In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.

To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.

To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours. Shred chicken and season to taste with salt and pepper. Serve on buns.

cast iron pan pizza.

st. patty’s day: corned beef reuben.

irish beer!

mcsorley’s irish black, harp, smithwick’s, guinness extra stout, sam adams irish red, & mcsorley’s irish PA.

st. patty’s day cookies.

(andes mint chocolate chip)