Frangelico Hazelnut Chicken w/Chèvre

 

 

 

 

 

 

 

 

Frangelico Hazelnut Chicken w/Chèvre

(serve with Frangelico Mushrooms , Roasted Asparagus and Egg Noodles)

6 Chicken breasts, or fake chicken

1 cup breadcrumbs

½ cup parmesan, grated

1 egg

½ cup onion

3 strips bacon

1 cup toasted hazelnuts, (pieces)

1 package chèvre/goat cheese

lemon juice

2 slabs butter

parsley

For Jus:

4 gloves garlic, minced

2 cups chicken stock

½ cup Franjelico

butter

s/p

handful, ¼ cup fresh parsley

– crush the hazelnuts, toast the breadcrumbs, fry the bacon and then chop it, saute the onions, then combine everything for chicken stuffing in a bowl and mix.

– make the Franjelico Jus separately, then pour in with stuffing and mix. (set some Jus aside to go over noodles)

– fold the chicken breasts with the stuffing inside (or stuff the dressing under the skin of each chicken breast, if skin on) and bake in a preheated 350 degree oven for 30-45 minutes till done.

– roast the asparagus with olive oil, slabs butter, salt & pepper (and lemon if desired).

Franjelico Mushrooms:

2 packages baby bella mushrooms

3 leeks, or half bunch green onion, sliced

olive oil

butter

1 tbsp Franjelico

1 tsp maple syrup

2 cloves garlic, minced

1 tsp fresh parsley

s/p

– saute the mushrooms in olive oil with some butter, green onion or leek, garlic, Franjelico, parsley, salt and pepper, and a touch of maple syrup. Cook until liquid integrates.

Dessert: Frangelico Affogato

A scoop of vanilla ice cream (Haagen Dazs) with a shot of hot espresso poured over it and a tablespoon of Frangelico.

BBQ Spicy Beer Ribs + Tofu ‘Rib’ Alternative

We marinaded the ribs overnight with a *homemade Sriracha

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IMG_0361 copyMarinade:

1 cup onion, grated

3/4 cup flat beer (we used Murphy’s Stout for its low carbonation)

3/4 cup Sriracha or (*plain tomato sauce, tomato paste, apple cider vinegar, garlic powder, onion powder, chili pepper, cayenne)

3 tbsp Dijon mustard

1 tbsp Worcestershire

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

salt & pepper

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IMG_3497 copy2Coleslaw:

green & purple cabbage

mayonnaise

chopped pickles

pickle juice

salt & pepper

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Shandy = Beer + Lemonade (preferably carbonated)

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IMG_3531 copy 2Dessert: Murphy’s Stout Brownies

3 ½ oz (1 bar) 70% + dark chocolate

8 tbsp of butter

1 cup stout beer (we used Murphy’s, or recommend an espresso stout)

1/2 cup white sugar

1 cup brown sugar, loose, not packed

4 eggs

2 tsp vanilla extract

1/4 cup unsweetened cocoa powder

1 cup flour

1 tsp salt

1 cup semi-sweet chocolate chips

1 cup toasted walnuts (*optional)

– Preheat oven to 350 degrees

– Melt chocolate and butter together, set aside to cool slightly, stir in stout

– Beat eggs and sugar together, add vanilla extract

– Mix dry ingredients together (flour, cocoa powder & salt)

– In a large bowl, blend everything together till moist, then fold in chips and walnuts

– Baking time: 40-45 minutes

serve with fresh strawberries

Beer Chilli con Carne

BEER CHILLI *CON CARNE

– In a large pot (no lid), fry 1 1/2 onions and 1 head of garlic in olive oil. Cook 2 minutes, before clear, then,

– Add 1 family pack ground beef / or 2 containers, (*can substitute vegetables for beef)

– When meat has browned, and fat is drained, add 3 tbsp chilli powder (to taste), 1tbsp cumin, 1 tsp oregano, a pinch of cayenne, and salt & pepper,

– Add 2 1/2 (28 oz) *cans chunky tomato sauce (*from a carton or glass container is better), 1 cup beef stock, and 1 cup stout beer,

– Bring to a boil, then simmer everything on low for 1 hour,

– Stir in 3 (15 oz) cans kidney beans,

semi-optional: add 1/2 tbsp olive oil, and 1/4 bar of 85% dark chocolate (do it!)

serve with Southern-style cornbread, sour cream and some shredded cheddar

 

Tequila Lime Chicken Empanadas

tequila lime chicken empanadas

Tequila Lime Chicken Empanadas

– cooking time: 1 hour 30 minutes- makes 24 empanadas –

Ingredients:

3 tbsp soy sauce

3 cups (about 1 ¼ lbs) chicken, finely chopped/minced/shredded

¾ cup cilantro, chopped

6-7 cloves (about 2 tbsp) garlic, minced

2 medium (about 3 tbsp) jalapeno peppers, minced

3 tbsp butter

½ cup chicken stock

3 tbsp gold tequila

3 tbsp lime juice (1 medium lime, freshly squeezed)

½ medium red onion, diced

½ medium red bell pepper, diced

½ medium yellow bell pepper, diced

½ medium green bell pepper, diced

¾ cup heavy cream

1 (8-ounce) package shredded Colby and Monterey Jack cheese blend

1 (15-oz) package refrigerated piecrusts

Salt and pepper to taste

tequila lime chicken empanandas 3

tequila lime chicken empanadas 4Instructions:

–           Preheat oven to 400 degrees.

–           Rinse the chicken, pat dry with a paper towel, and chop into very fine dime-sized pieces (the smaller they are, the easier it will be to fold your empanadas). Marinate the chicken in soy sauce for at least 5 minutes, set aside.

–           Cook the cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 5 minutes. Next add the chicken stock, tequila and lime juice, a pinch of salt and pepper, and stir. Bring to a light boil until the mixture reduces to a thicker consistency, about 10 minutes. Take off heat and set aside.

–           With remaining butter cook the onion and peppers over medium heat, stirring intermittently until the onion becomes clear and the peppers limp. Add the chicken with its soy sauce liquid, and stir until chicken pieces turn white.

–           Add the cream and bring to a low boil until the liquid reduces to a thicker consistency, about 10 minutes. Add the reduced tequila mixture, and continue to boil another 5 minutes. Chicken should be thoroughly cooked and the sauce thick. Salt and pepper to taste. Take off heat and set aside. When cool, add entire contents of shredded cheese packet.

–           Unroll 1 piecrust onto a lightly floured surface. Roll it out a little thinner, about a 15-inch circle, with a rolling pin (*a straight-edged, side-turned drinking glass will do (*can use an upturned glass for cutting too)), and cut out rounds using a 3-inch cookie-cutter if you have it. Take the remaining dough, re-roll, and repeat until there is no dough left. Do the same with 2nd piecrust.

–           Arrange the circles on two lightly greased baking sheets. Place a spoonful of the chicken with cheese mixture into the center of each circle. Fold the dough over the filling into half moon shapes. Press the edges with a fork to give them that curly-edge look and to seal your little empanadas tight.

–           Bake for 13-15 minutes until golden.

tequila lime chicken empanadas 2