Werewolf Bite

This is an easy drink to make with a nice presentation, especially for Halloween.  The original recipe called for absinthe, but I swapped it for Midori Melon, which I think tastes better.. and also won't turn you into a psychopathic killer.  Although I guess I can't guarantee that...

Yield:  4 cocktails or about 10 shooters

Ingredients:
8 ounces Midori Melon liqueur
4 ounces lemon lime soda
5 ounces pineapple juice
6 ounces grenadine syrup

Directions:
In a cocktail shaker, add the Midori, pineapple juice, lemon lime soda, and ice.  Shake until mixed and then strain into glasses.

Next, drizzle the grenadine over the top.  It is heavy so it will slowly drift toward the bottom, creating the striated effect.  Cheers!

Spicy Chicken Tri-Bean Chili

  

This is perfect for a chilly fall day, and can be made in a pot, or in a slow cooker, whichever is easiest!

Yield:  About 6 entree servings, 12 if serving as an appetizer

Ingredients :
1 tbsp olive oil
1 small onion, chopped

3 garlic cloves, minced
8 ounces (2 4-oz cans) chopped green chiles (with juice)
2 cups chicken broth

2 pounds chicken breast
1 15 ounce can large white beans (with juice)

1 15 ounce can pinto beans (with juice)

1 15 ounce can black beans (with juice)

1 15 ounce can diced red tomatoes
1/2 cup chopped fresh cilantro

1 tbsp cumin 

2 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper (optional)

Salt and pepper, to taste

Optional Garnishes

1 cup shredded cheese (I used sharp cheddar)
Sour cream

Cilantro

Nacho jalapeno slices

 

 

Directions:
Heat the olive oil in a large pot over medium heat.  Add the chicken and sear on both sides until slightly browned.  Add onions and garlic and cook until soft, about 5 minutes.  Next, add the beans, green chiles, chicken stock, spices and tomatoes.

Bring mixture to a boil and then reduce heat to medium low and cook, stirring occasionally, for about 45 minutes.  Remove the chicken from the chili and set aside to cool.  Sample chilli and add salt, pepper, and any other desired spices to taste.  Once the chicken has cooled, shred and return to pot.

Stir the chicken into the chili and allow to cook for another 15 minutes or so, or until ready to serve.  To serve, divide the chili among bowls and top with cheese, sour cream, and jalapenos, if desired.  Enjoy!

Tips:  I find that shredding meat is easiest the old fashioned way, with my hands - simply tear off in long strips.

Add ins - this chili would be great with corn or other types of beans or veggies added in.  Also, you could sprinkle it with crushed tortilla chips, or serve with cornbread!
 

Gooey Chocolate and Caramel Cakes

These are delicious right out of the oven!

Ingredients:
1 tbsp butter, softened
1 jar caramel sauce
1 1/2 cups cake flour
1/3 cup cocoa powder
1 tsp baking soda
1 cup sugar
1/2 tsp salt
1 cup strong brewed coffee, warm
1/3 cup light olive oil
1 1/2 tsp vanilla extract
1 tbsp aged balsamic vinegar

Directions:
Coat six 6-ounce ramekins with butter.  Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

Whisk the flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

Fill each ramekin with 1/3 cup of batter.  Bake at 400 degrees until the cake is set and a toothpick inserted in the center comes out clean, about 20 minutes.  Serve warm with additional caramel sauce if desired.

Enjoy!

Cherry Infused Bourbon with Chocolate Covered Cherries

Drink it straight or with a mixer. Or, splash a bit of this concoction on some ribs. I've tried all of those options with great success!

Ingredients:
30 fresh sweet cherries, pitted
2 cups bourbon (I used Jack Daniels)
1 cup white sugar
1 cup milk chocolate
1/4 cup white chocolate (optional; for decoration)

Directions:

Place cherries in a bowl or pitcher, add sugar, then bourbon, and stir until sugar dissolves. Soak for at least 2 hours and up to overnight, stirring occasionally.

When nearly ready to serve, remove cherries from the liquor. Reserve the bourbon and place the cherries on paper towels to drain.

Melt the milk chocolate in the microwave or with a double broiler. Dip each cherry in the chocolate, then lay on wax paper to dry. If desired, drizzle with an alternating color of chocolate for decoration.

To serve, pour cherry infused bourbon over ice and garnish with several of the chocolate covered bourbon infused cherries. Cheers!

Kabob Party

I had a hard time thinking of what to make for dinner one night and then decided... I'll just make everything! This would be fun as an appetizer or a nice family style item at a party.  Or, you can just have three different types of skewers for dinner one night,  like Kyle and I did.

For all of these recipes, soak the skewers for at least 15 minutes before using, or they will catch on fire, like mine always do, because I usually forget that step!

Buffalo Chicken Kabobs:

1 1/2 lbs chicken breast, cubed

1 bottle Louisiana hot sauce (Frank's Red Hot!)

1 cup melted butter

2 tablespoons white vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Directions:

If you have never made buffalo sauce, you may be horrified and/or excited by what I've just revealed to you.  Yes, it's comprised of mostly just butter and hot sauce....... Butter and hot sauce!  No wonder it's so good!

Cut the chicken breast into bite sized cubes.  Thread onto skewers and lay in a flat pan.  Mix sauce ingredients well and set about 1/2 cup aside.  Pour the rest of the sauce over the skewers and allow to marinate for at least 15 minutes, up to overnight.

When ready to cook, heat grill to medium high and cook for 6-7 minutes per side, until you get a nice char.  Pour reserved marinade over the chicken if desired, or serve on the side. 

Asian Style Steak Kabobs

1 1/2 lbs sirloin steak, cubed
2 cups soy sauce
1 cup sesame oil
3/4 cup brown sugar
2 garlic cloves, minced

2 tbsp fresh ginger, minced

Follow basic instructions above, except the steak will only need to cook 3-4 minutes per side for medium rare, and the grill should be on high. 

Sweet & Sour Pork Kabobs
1 1/2 lbs pork, sliced into cubes (I used a small pork tenderloin)
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup apple cider vinegar
3/4 cup brown sugar
Salt and pepper, to taste

Follow same directions and temperature as the chicken to cook the pork, but for less time (approx 4-5 mins per side) so that it's tender.

Finally, I served these kabobs with this summery salad: Grilled Corn and Pepper Salad
Enjoy!

Grilled Corn & Pepper Salad

Mmmmm.... summery!

Ingredients:
4 ears of corn, seasoned and grilled
1 large green bell pepper, diced
1/2 cup black or pinto beans
1/2 cup chopped red onion
1/2 cup chopped cilantro
1-2 jalapenos, seeded and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 cup cotija cheese
2 tbsp olive oil
2 tbsp lime juice
Salt and freshly ground pepper to taste
1 tbsp olive oil

Directions:
Set grill to medium heat.  Shuck corn, then drizzle with olive oil and sprinkle with salt and pepper. Place on grill and turn occasionally, browning the corn just slightly.  This should only take about 5 minutes per side.

Set the corn aside to cool.  Chop other vegetables and combine in large bowl.  Remove the kernels from the corn and add corn to the mixture.  Mix together with remaining ingredients and add salt and pepper to taste.
That's it!

Tips - This can be served cold or at room temperature.  If you have time you can also grilled the peppers.  Enjoy!

Chocolate Dipped Frozen Bananas

 

This is so easy, a child could do it.  In fact, I think it would be a fun project for kids!

Ingredients:

Lots of bananas!  I chose to use cute baby ones, but you could also use full size

Almond Bark or Melted Chocolate, various flavors

Toppings galore!

Cake pop sticks or skewers

Instructions:

Do you really need these?

Start by peeling the bananas and laying out a long piece of wax paper.  Melt the chocolate or almond bark in the microwave, stirring to keep from burning.  Skewer each banana on one of the cake pop sticks.  Using the stick as a handle, dip the banana in the melted chocolate.  Allow the excess to drip off, then lay flat on wax paper and sprinkle immediately with the topping you plan to use.

Some of the toppings I used were M&Ms, toasted coconut, mini chocolate chips, toffee, candy coated sunflower seeds, and chopped nuts.

Allow the bananas to dry for about 20 minutes before moving them.  Once the chocolate has set, place bananas in a container and put in the freezer.  The bananas will be ready to eat in about an hour, but you can also make them a day ahead of time and leave them in the freezer overnight.  Yum!  The toasted coconut and toffee were my favorites!

Sweet & Spicy Steak Stuffed Mushrooms

I came up with this one as a last minute appetizer idea, but it turned out really well, so I thought I'd share it!

Ingredients:

1 pound skirt or flank steak

1 pound large mushrooms, rinsed

4 cloves garlic, minced
3/4 cup soy sauce

3/4 cup brown sugar

1/2 cup lime juice

1/4 cup thai chili garlic sauce (add less or more, depending on how spicy you like it!)

1/2 tsp black pepper

Olive oil or butter, for sauteeing mushrooms

Garnish:  Cilantro (optional)

Directions:

Preheat grill to high.  Mix all sauce ingredients together.  Reserve about 1/2 cup of the sauce for later.

Pour sauce over steak and allow to marinate for at least 30 minutes.  When ready to grill, remove steak from sauce and pat dry with paper towels (you won't get a good char on it if it's wet).  Grill the steak for about 3-4 minutes per side for medium rare.  Remove and let rest for 5-10 minutes.

While the steak is resting, remove stems from mushrooms.  If desired, you can chop those up and add to the steak mixture later, or you can just discard.  Saute mushrooms in a little bit of olive oil or butter.  Season with salt and pepper.  Remove from pan and flip upside down on paper towels to drain.

Dice steak into small pieces and mix with reserved sauce.  Stuff each mushroom with the mixture and garnish with cilantro.  If the meat and/or mushrooms have grown cold while doing this, simply pop them into the oven for 5 minutes or so, then serve!  These can also be made in advance and heated in the oven just before serving.

Enjoy!