Drink of the Month
Valentine's Delight
Perfect for VALENTINES!
INGREDIENTS:
- 1 1/2 oz. Basil Hayden’s Bourbon
- 1 oz. Graham’s Ruby port, the sweeter the better
- 1 oz. Kahlua
- 1 1/2 oz. heavy cream
- ground nutmeg
INSTRUCTIONS
In a shaker filled with ice, add the first four ingredients and shake vigorously. Strain into a large chilled martini glass. Gently sprinkle nutmeg on top.
Appetizer of the Month
Pepper Jelly & Cream Cheese Bites
Ingredients
- Cooking spray
- 1 (14-oz.) package puff pastry, thawed if frozen
- 1 (8-oz.) block cold cream cheese
- 1/2 cup pepper jelly
- Fresh thyme leaves, for serving (optional)
Directions
- Step 1 . Preheat oven to 375°. Grease 2 (24-cup) mini muffin pans with cooking spray. On a clean work surface, spread puff pastry and cut into 24 pieces. Place each piece in prepared cups.
- Step 2 . Bake pastry until just light golden and puffed, about 12 minutes. Let cool slightly.
- Step 3 . Cut cream cheese into 24 pieces. Press a piece of cream cheese into center of each puff pastry, separating pastry in the center as needed. Top each with about 1 heaping teaspoon pepper jelly.
- Step 4 . Continue to bake bites until puff pastry is golden brown and cream cheese is warmed through, 8 to 10 minutes more. Top with thyme leaves, if desired. Let cool 10 minutes before serving.
Meal of the Month
Marry Me Chicken
Classy and EASY!
INGREDIENTS:
- 1/3 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 4 chicken breasts, halved horizontally and patted dry
- 3 Tbsp. olive oil, plus more if needed
- 3 Tbsp. unsalted butter
- 3 cloves garlic, grated
- 3 to 4 sprigs fresh thyme
- 2 Tbsp. bourbon (about 1 ounce)
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 oz. Parmesan, grated (about 1/3 cup)
- Fresh basil, for garnish
- Baguette, or other fresh bread, warmed, for serving
Let's Make It!
- Step 1 Place flour in a shallow bowl. Season with salt and pepper. Season chicken with salt and pepper. Working with one piece at a time, coat chicken in flour.
- Step 2 Heat oil and butter in a large straight-sided skillet over medium heat. Cook chicken in a single layer (working in batches and adding more oil if necessary), turning once, until golden brown, 7 to 9 minutes. Transfer to a plate.
- Step 3 Add garlic and thyme to skillet. Cook, stirring, until fragrant, 30 seconds to 1 minute. Add bourbon and cook, scraping up any bits that have stuck to the pan, about 1 minute. Add stock and reduce heat to medium low. Simmer until liquid is reduced by half, 2 to 3 minutes.
- Step 4 Add cream and tomatoes. Cook, stirring frequently, until mixture begins to thicken, 2 to 3 minutes. Stir in Parmesan. Season with salt and pepper. Nestle chicken in sauce. Cover and cook until chicken is warmed through, 3 to 4 minutes. Serve garnished with basil and baguette alongside.