Saturday, June 28, 2014

Grown up Root Beer Floats

Date day today and my husband finished his midterms.   We decided a nice adult beverage was in order.  I've seen this one floating around facebook, but no specific recipe attached.

For each serving, we used a 12oz can of Barq's, 1 1/2 oz Vanilla Vodka and a large scoop of Edy's Vanilla Bean ice cream.     Sooo good!

Tuesday, June 24, 2014

Tennessee Burger with Bourbon and BBQ Sauce

Burgers are a go-to meal in the summer months.   I'm always looking for new ways to make them more interesting.     This recipe in Cooking Light caught my eye.    My only subs were white onions for the red, 85/15 ground beef and I used a whole slice of bacon on each.     I knew that there was no possibility of the kid giving the toppings a try, but was very surprised when my husband passed too.    I thought the sauce was excellent and the onions and bacon gave the burger some nice layers of flavor.    Photos taken with my cellphone and definitely not representative of how great the burger looked.  

* Exported from MasterCook *

               Tennessee Burger with Bourbon and BBQ Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     bacon slices
  1           teaspoon  extra-virgin olive oil
  3               cups  vertically sliced red onion- used white onion
  5        tablespoons  bourbon -- divided- used Jack Daniels
  1         tablespoon  balsamic vinegar
     1/2      teaspoon  kosher salt -- divided
     1/2           cup  lower-sodium ketchup
  1         tablespoon  Dijon mustard
  2          teaspoons  honey
  2          teaspoons  hot pepper sauce
  2          teaspoons  Worcestershire sauce
     1/4      teaspoon  smoked paprika
     1/4      teaspoon  garlic powder
     1/4      teaspoon  onion powder
  1 1/2         pounds  90% lean ground sirloin- used 85%
                        Cooking spray
  6                     French bread hamburger buns -- (1 1/2-ounce)
  6             slices  tomato -- (1/4-inch-thick)

1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan. Add oil and onion to drippings in pan; cook 15 minutes or until onion is browned and very tender, stirring occasionally. Add 3 tablespoons bourbon, vinegar, and 1/4 teaspoon salt. Cook 2 minutes or until liquid almost evaporates, stirring constantly. Remove mixture from pan. Cool 5 minutes.

2. Combine remaining 2 tablespoons bourbon, ketchup, and next 7 ingre­dients (through onion powder) in a small saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until sauce thickens. Remove from heat.

3. Preheat grill to medium-high heat.

4. Coarsely chop 3/4 cup onion mixture; stir into beef. Divide beef mixture into 6 equal portions, gently shaping each portion into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 1/4 teaspoon salt. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.

5. Spread each top and bottom bun half with 1 tablespoon sauce. Place patties on bottom halves; top each patty with 1 tomato slice. Divide remaining onion mixture evenly among servings. Top each serving with 1/2 bacon slice and top half of bun.


  "6 (serving size: 1 burger)"

NOTES : Nutritional Information
Amount per serving

    Calories: 358
    Fat: 11.4g
    Saturated fat: 3.8g
    Monounsaturated fat: 4.7g
    Polyunsaturated fat: 1.5g
    Protein: 22.1g
    Carbohydrate: 36.7g
    Fiber: 4.6g
    Cholesterol: 55mg
    Iron: 3.2mg
    Sodium: 544mg
    Calcium: 76mg

Monday, June 9, 2014

Baked Coconut Chicken fingers with Sweet & Spicy Orange Dipping Sauce

Time feels like it is on fast forward.  School winding down, my new niece is due soon, my husband is a few weeks into another semester of school.     I tried this recipe last week, made my notes, took my pictures and then never got around to sitting at the computer to write it up.

Both the guys loved this, and I thought the dipping sauce took it from good to great.    No big changes to the chicken itself, I had no eggs so used buttermilk.    For the sauce, the original recipe called for apricot preserves, but all I had was orange marmalade.  

Definitely going in the family favorites binder!    Big thanks to the ladies of Six Sisters' Stuff for sharing these  :)

* Exported from MasterCook *

   Baked Crispy Coconut Chicken with Sweet & Spicy Orange Dipping Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    chicken tenders
  1/4 to 1/2c  buttermilk    
     1/2            c.  flour
  1                 c.  sweetened coconut flakes
  1                 c.  panko bread crumbs
  1 1/2            tsp  garlic powder
     3/4           tsp  table salt
     3/4           tsp  curry powder
     1/4           tsp  onion powder
     1/8           tsp  cayenne pepper

Heat oven to 450.  Line a baking sheet with foil and spray with nonstick cooking spray. 

Pulse coconut in food processor with spices, and then combine with panko.   Set up at 3 stage breading station, flour in first, buttermilk in second and panko crumb mixture in 3rd.   Dip chicken in flour, shake off extra, dip in buttermilk and then coat with panko mixture, pressing to cover well.  Place on prepared sheet, spray the tops with cooking spray or drizzle with olive oil.

Bake for 15 to 20 minutes or until juices run clear.    While they cook make sauce-

Sweet and Spicy Orange Dipping Sauce
1/2 c. orange marmalade
1 Tbl. rice wine vinegar
3/4 tsp. crushed red pepper flakes

Combine all the ingredients and place in a small bowl.