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Wednesday, May 20, 2015

Kentucky Bourbon Sticky Chicken!

When you think of Bourbon Chicken, you probably think of it as a Chinese carryout or buffet type of chicken, because that is where you usually find it.  The story is that a Chinese chef who cooked in a restaurant on Bourbon Street in New Orleans created the dish.  This "Kentucky Bourbon Sticky Chicken" is not that Bourbon Chicken.  It's a bit different and it is lip smacking.
Since 95% of the world's bourbon is manufactured in Kentucky  it's only right that Kentucky have it's own bourbon chicken recipe, so here it is!  I used skinless boneless chicken breasts for this, but if you like the dark meat, you can use thighs or even chicken legs and wings would be fabulous!  Here is what you will need:
5-6 skinless, boneless chicken breasts
juice one lime (could substitute a lemon)
1 Tablespoon minced garlic
1/2 cup good Kentucky bourbon
1/2 cup brown sugar
1/4 cup honey
2 Tbs. soy sauce
2 Tbs. Worcestershire sauce
1/2 tsp. seasoned salt
1/2 tsp. ground ginger
1/4 tsp. black pepper
1/4 tsp. red pepper flakes (optional)
3 green onions, sliced thin
2 Tbs. bacon drippings (can substitute oil)
Cut your lime in half and juice it.
Add all of the other ingredients except the bacon drippings to make your marinade!  I like this juicer, because I can just mix everything up right in the same dish!   Stir until the brown sugar is dissolved 
Place the chicken a gallon size Ziplock bag and pour the marinade over all in the bag.  Zip it up and turn it until all of the pieces are coated.  I usually put the bag on a platter or on a cookie sheet, in case it leaks.  Place this in the fridge for at least 2-3 hours to get good and soaked with the flavors.  If you can think far enough ahead, you can even do this the night before and let it hang all night.  I don't usually think that far ahead unless I am cooking for company. 

 In a large heavy skillet, preferably cast iron, but if you don't have one any you have is fine, heat the bacon drippings or oil.  This recipe requires a good constant conduction of heat and the cast iron is good for that.  Take the chicken out of the marinade and just brown it on each side.  Reserve the marinade.   The bacon drippings give this such great flavor, but if you don't keep bacon drippings, use vegetable or canola oil.  Get some good color on both sides of the chicken.
Pour the marinade you reserved over the chicken and bring it to a boil.  Let this boil for about a minute or two and then turn down to medium.  Leave this uncovered and cook for about 40-45 minutes, turning the chicken every 10 minutes.  The sauce will gradually start to reduce so you need to watch it, because as it thickens it will stick and can burn.   Spoon the sauce over the pieces as it reduces also.
At the end of 40-45 minutes the chicken will be nice and actually bourbon colored and that marinade will have reduced to the most wonderful sticky coating.   For anyone worried about the alcohol, it's long gone by this point, but bourbon leaves a wonderful flavor and is a natural tenderizer. 
It's a beautiful thing!
I like this served with rice and a green vegetable or salad, but potatoes work also!  This was a huge hit at our house! 

Tuesday, May 19, 2015

Quiche Lorraine!

This creamy quiche makes the menu even more suitable for an Easter Brunch.  If you are using the menu for a bridal shower or baby shower, you could bake the quiche mixture in the mini muffin tin and make the bite size quiches.   This is a lighter quiche than some I have made and bakes up very nice. 


4-5 slices of bacon cooked up crisp and drained
4 eggs
1/4 cup finely chopped green pepper
1 Tbs. finely diced onion
2 cups cheddar or Swiss cheese (either works fine)
1 cup half and half cream
1/2 tsp. salt
1/4 tsp black pepper
1 8 inch pie shell

Crumble the bacon and place in the bottom of the pie shell that has not been baked.  Beat eggs with wire whisk.  Add in half and half, onion, green pepper, salt, and pepper and whisk together. Place cheese in pie shell on top of bacon and pour egg mixture over this.  Before you pour the egg mixture in the pie shell,  place it on a cookie sheet.  Place the quiche on the cookie sheet in a 300 degree preheated oven.  Bake for 40 - 45 minutes or until the center is firm and not jiggly.

Monday, May 18, 2015

Rotel Green Beans!

We love green beans, but sometimes you want to change them up a bit and make them taste a little different.   These "Rotel Green Beans" do just that and they are really low in fat and calories, which never hurts.  That way you can eat more fried chicken!   This is so easy.  Here is what you will need:
1 Tbs. bacon drippings or olive oil
1/2 cup diced sweet onion
2 tsp. minced garlic
2 (15 oz.) cans French Style green beans, drained ( you could use just cut green beans also)
1 (10 oz.) can Rotel tomatoes with green chilies (do not drain)
1/2 tsp. Cajun seasoning ( I used Tony Chachere's Creole Seasoning)
1/4 tsp. black pepper
juice of 1/2 lime
Place the bacon drippings or olive oil in a skillet.  Use what you prefer, but the bacon drippings add a better flavor.   Add the diced onion and saute until soft, add the minced garlic and  just saute a little.  Garlic burns fast so not too much.  
Add the beans and Rotel. 
Sprinkle with the seasonings and toss together.  Cover and cook on medium low heat just about 15 to 20 minutes!
Serve them up...yum!