Baked Bourbon Chicken

Baked Bourbon Chicken From the mall

1 pound chicken leg or thigh meat, cut in bite size chunks

4 ounces soy sauce

1/2 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon powdered ginger

2 tablespoons dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tablespoons white wine

Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl.

Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken.

Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

From: https://www.keyingredient.com/recipes/1232475033/cajun-cafes-bourbon-chicken-from-the-mall/

2nd Recipe

 1 1/2 lbs. chicken thighs (I used boneless skinless – delish!)

1/2 cup low-sodium soy sauce

1/4 cup oil

1/4 cup white distilled vinegar

1/4 cup bourbon

1/4 cup brown sugar

1 tablespoon crushed or sliced ginger (fresh, not dried)

4 cloves crushed garlic

4–5 green onions, cut into thirds or sliced

1 cup uncooked basmati rice

Instructions

THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).

THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.

When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

From: https://pinchofyum.com/sticky-bourbon-chicken-rice

Beer Cheese Dipping Sauce (Anthony)

 3 TBSP Butter

3 TBSP Flour

2 cups Beer 

Velvetta Cheese

Add Butter to pan and melt then add flour until mixed. Add beer to the butter/flour mixture. Add the desired amount of Velvetta cheese to the consistency you desire. Then add cayenne and white/black pepper to taste.

Russian Dressing

 1/2 cup mayonnaise

3 tablespoons ketchup-style chili sauce

1 tablespoon minced white onion

1 teaspoon prepared horseradish

1/2 teaspoon Worcestershire sauce

1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper, plus more as needed

Key Lime Pie

For the Lime Filling:

4 teaspoons grated key lime zest
4 egg yolks
14 ounces sweetened condensed milk
½ cup (114 g) fresh key lime juice

For the Graham Cracker Crust:

2 cups (200 g) graham cracker crumbs, (approximately 14 full graham crackers)
⅓ cup (71 g) light brown sugar
½ cup (113 g) unsalted butter, melted
Pinch salt

Preheat oven to 350 degrees F.

Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.

Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.

From: https://www.browneyedbaker.com/key-lime-pie-recipe/

Vanilla Ice Cream

 2 Large Eggs
3/4 cup Sugar
2 cups Whipping Cream 
1 cup Milk 
2 tsp Vanilla

Whisk eggs in a mixing bowl until light and fluff. Whisk in the sugar, a little at a time, then continue whisking until completely blended. Pour in cream, milk, and vanilla. Then place in ice cream maker. 

Beer Cheese

3 TBSP Butter
3 TBSP Flour
Velvetta Cheese
Guinness

Pizza Sauce

 6 ounces tomato paste

15 ounces tomato sauce

1-2 Tablespoons dried oregano to taste

2 Tablespoons Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

½ Tablespoon garlic salt

¼ teaspoon freshly ground black pepper

1 teaspoon sugar*

Mix tomato paste and sauce together in a medium size bowl until smooth.

Add the rest of the ingredients – oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar – and stir until evenly distributed throughout the sauce.

Taste and adjust seasonings to your liking.

Spread onto your favorite pizza dough recipe.

From: https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/#wprm-recipe-container-8674