If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
I am a foodie, I love to make my own sauces and purees but I have a weakness, powdered Bernaise sauce. Don’t judge, I have tried making my own, it was good (and much more difficult) but when I crave Bernaise I want the Knorr green, red, and yellow packet. I was shopping in Publix the other day and heard over the loudspeaker that the Aprons lady was making some kind of fish with a Citrus Bernaise. Sounds delicious, I thought, so I changed up my menu a little to include it. I always have packet in the pantry as well as some sort of citrus in the fruit bowl. Here is what I came up with…
Chicken with Citrus Bernaise Sauce and Wilted Spinach
For the chicken
2 T olive oil
2 T lemon juice
1 t salt
1/4 t black pepper
1/2 t dried thyme
Mix together pour into a large zip lock bag and add 4 – 6 chicken cutlets. Seal and refrigerate 30 min to 2 hours. Grill over medium high about 5 min per side depending on thickness ( alway check temp with a meat thermometer to ensure doneness).
1 package Knorr Bernaise Sauce mix
1 c milk
6 T butter
1T Orange Juice
1/2 T lemon juice
1/2 t zest from orange and lemon
fresh parsley (if desired)
Follow Bernaise sauce directions, then add juices and zest stir and cook about 2-3 minutes over low, add chopped fresh parsley if desired.
1 T olive oil
2 bags washed baby spinach
1 t garlic
salt and pepper
heat oil in a large skillet over med high,
add spinach and garlic and cook over low heat, stirring constantly until spinach is just wilted. Remove from heat, do not over cook.
Place spinach on plate, top with grilled chicken and ladle Bernaise sauce over top.
** This would be great with grill fish as well
Here is a yummy sangria guaranteed to bring sunshine on a cloudy day or be the belle of the ball at your next pool party.
1 bottle pinot noir or any light red wine
1 shot ginger liquor
1 shot spiced rum
1 cup orange juice
1 T chopped fresh mint
1 t orange zest
1 orange sliced
1 lemon sliced
Mix wine, ginger liquor, spiced rum, mint, zest and orange and lemon slices in a large pitcher. Fill glasses with ice and add wine mixture until 3/4 full, add ginger ale to fill glass, garnish with mint and fruit if desired.
Adding the ginger ale and ice to the glasses instead of the pitcher keeps the sangria from going flat and getting too watery.
I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.
Orange Buttermilk Chicken
4 chicken cutlets
1/2 c buttermilk
1/4 c orange juice (I used Florida fresh squeezed)
1 t hot sauce
1/4 t pepper
1 t salt
1 1/2 c panko bread crumbs
2T olive oil
Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.
Mmm homemade cranberry sauce, I refuse to eat the canned stuff and why when it is so simple to make your own. Since you are making your own, why not make it a drunken cranberry, your turkey deserves a drink too.
Spiced Rum Cranberry Sauce
1 bag fresh cranberries, washed and drained
1/2 c spiced rum
1 c sugar
1/2 c orange juice
1/2 t orange zest
1/4 t ground ginger
1/4 t salt
Heres the easy part, add all ingredients to a saucepan, bring to a boil, reduce to a simmer and cook for 20 minutes, stirring occasionally. pour into a bowl, cover and refrigerate until ready.
I am not intimidated but much in the kitchen but for some reason ribs have always been well, scary. However, they are my oldest child’s favorite food and biggest request as well as a family favorite. So it was time to put on my big girl apron and figure this out. I have to say they were delicious and pretty easy, just takes some preplanning. I will be making them again and was very pleased with the flavor of the marinade and barbecue sauce. I desperately wish(hint, hint) that I had a smoker but until then these slow roasted and then grilled ribs will be perfect.
4 lbs Pork Loin Baby Back Ribs
Orange Jalapeno Marinade
2 garlic cloves chopped
1 tsp orange zest
1/4 cup orange juice
1-2 jalapenos minced
1/2 t dijon mustard
1/4 c ponzu (citrus infused soy sauce) or soy sauce
1/4 c lemon lime soda (sprite, 7up etc…)
Mix ingredients in a small bowl. Remove silver skin from ribs if necessary and score the ribs with a sharp knife through the fat between each bone to allow the marinade to penetrate.
Place ribs into a large ziploc bag and pour in marinade. Place in refrigerator over night turning the bag occasionally.
Preheat oven to 200, remove ribs from bag and place in a large pan, cover with foil and cook 3-4 hrs, turning once.
Orange Jalapeno Barbecue Sauce
2 c ketchup
3 oz jalapeno jelly
juice of 1 orange
1 tsp orange zest
1T worcestershire sauce
1T dijon mustard
1 T apple cider vinegar
1/2 t garlic powder
1/4 t black pepper
1/2 t salt
add all ingredients to a small sauce pan stir and bring to a simmer over med heat. Make sure jelly is melted and turn to low until ready to use.
Remove ribs from over, baste with sauce and place on a preheated grill (med-high) for about 7-10 min per side or until sauce caramelizes. If you don’t have a grill, place under the broiler in the oven.
What goes better with cheese than wine? I love little cheese plates for snacks and parties. I always like to serve them with fruit spreads to add a little sweetness and contrast. Apricot jam, Pear preserves etc.. but then I heard of wine jelly and thought, yum! I decided to incorporate some fruit and other flavors into mine, much like you would for a sangria. I am not a jelly/jam maker. I don’t have jars and tongs and all that jazz so I made a simple batch and just refrigerated it. Do plan ahead because even though this is easy to make it can take 1-3 days to get to a jelly like consistency.It will loosen at room temp, but re-jells when refrigerated. Serve as a side on a cheese plate, over cream cheese with crackers, or on top of grilled chicken or pork.
Sangria Wine Jelly
2 1/2 c of wine ( I used a Cabernet)
Juice from 1 Orange
Juice from 1 Lime
Juice from 1 Lemon
1/2 t cinnamon
1/2 teaspoon of zest from above citrus fruits
1 pkg dry pectin
2 1/2 c sugar
Add all ingredients to a medium sized sauce pan, bring to a boil and simmer for 15 minutes. Cool and add to an air tight container. Refrigerate until set 1-3 days.
Served over Cream Cheese
Well I love Zucchini but had no idea about this holiday. It was started by Tom Roy, a man from Pennsylvania, and this holiday encourages sharing of large zucchini crops. “Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.” and apparently creativity is encouraged in this endeavor. I don’t have any crops of zucchini but I will share some recipes and tips.
Zucchini can be used as pasta in any recipe, delicious, low carb and gluten-free.
To make ribbons like papperdelle, uses a regular vegetable peeler and make thin strips, yo can leave the skin on or off.
To make smaller “noodles” use a julienne peeler. Available at most home stores and cooking shops.
Now just add your favorite sauce, no cooking required. The heat of the sauce will warm the zucchini without making it too soft or watery.
Also try Zucchini Orange Salad
Greek Stuffed Zucchini
And my favorite, Calabacitas
What is your favorite way to eat zucchini, or sneak it on to someone’s porch?
Hold the phone, I had no idea such a day existed. Yet another reason to celebrate, responsibly of course. Happy National Tequila day to everyone!
Try these recipes to reach your Tequila requirement for the day…
Spicy Tequila Pulled Pork
Raspberry Tequila Sangria