Tag Archive: Bourbon


My local grocer had russet potatoes on sale for an amazing price.  I bought 10 pounds!  I can’t eat much of them because of my sensitivity to nightshades, but the kids really like the stuffed baked potato skins we had on night one.  I served them with Teriyaki Ranch Chicken Thighs and Roasted Baby Bellas.

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I baked the potatoes a day ahead, so I could work with them cool.   I made 18 potatoes!  I washed them thoroughly, poked them with a fork and baked at 350 F for an hour.

The next day, I scooped out the skins, leaving a little potato and refrigerated the skins again for a while.  I put the scooped out potatoes in a tupperware for mashed potatoes another day.

Brush skins with oil, season with a little seasoned salt and pepper blend, or other seasonings you like, and then sprinkle with cheese (I used vegan cheese) and cooked bacon pieces.

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Meanwhile, I put the chicken in a baking dish, and the baby bellas in another.  The chicken was marinaded and cooked in Giorgio Blendabella Coconut Thai Sauce that was amazing!  I added in some Marsala wine to make it liquidy enough to be a marinade.

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They were simply tossed with oil (I used sunflower) and seasoned salt and pepper blend.  These can be seasoned according to taste.

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It all baked together at 350F for about 40 minutes (chicken with internal temperature of 165F.  I kept checking the food the last 15 minutes or so, and cut the chicken up so it would crisp up.

Then tonight, I made mashed potatoes by ricing the potatoes and adding in melted butter, non-dairy milk, and seasonings.  I just heated them on the stove top while tonight’s Honey Mustard Jalapeno Chicken cooked in the oven.

The Honey Mustard Jalapeno Marinade/Cooking Sauce was made from stuff I had a little of each of in the fridge.  Raspberry Honey Mustard mixed with Jalapeno Pineapple Jam.  No kidding.  Really good.

I served a salad that was a kit from Target’s new line.  Maple, Bourbon, Bacon salad.

Maple Bourbon Bacon Salad Kit

Yummm.  I know it sounds like a lot of different flavors, but they all complemented each other.

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2 lb. chicken tenderloins

2 packages Sunbird Bourbon Chicken Mix

2 Tbsp. soy sauce

1 1/2 c. water

1/4 c. honey

2 Tbsp. grated fresh ginger

2 Tbsp. minced garlic

1 tsp. red pepper flakes

1 package Eat Smart Stir Fry vegetables

1 can baby corn, drained

1 can sliced water chestnuts, drained

2 Tbsp. walnut oil

Cut up tenderloins into bite size pieces.

Toss in bourbon chicken mix.

Heat oil in dutch oven.  Cook chicken about 10 minutes over medium high heat.

Add water, honey, ginger, garlic, red pepper flakes, and stir fry vegatables.

Over and simmer 15-20 minutes until chicken is cooked through.  Internal temperature should be 165 F.

Stir in baby corn and water chestnuts.

Add panko bread crumbs to thicken, if needed.  I added about 1/4 c.

I cooked rice in the rice cooker to serve this with.

Maple Bacon Bourbon Baked Wings

Maple Bacon Bourbon Wings

40 wings

1 Tbsp. chopped rosemary

1 Tbsp. chopped thyme

1 Tbsp. smoked paprika

1 tsp. salt

1/2 tsp. pepper

1/4 c. balsamic vinegar

1/4 c. olive oil

2 Tbsp. soy sauce

1/2 c. ketchup

1/2 c. maple syrup

1/4 c. bourbon

6 pieces bacon cooked crisp and crumbled

Mix seasonings, vinegar, oil, and soy sauce.  Toss with wings and refrigerate 20 minutes to overnight.

Place wings in 13 x 9 baking dishes or on jelly roll pans, reserving marinade into small saucepan.  Bake at 425 for 20 minutes or until slightly charred on top.  Reduce to 350 and cook until internal temperature reaches 170 F – about another 25-30 minutes.

Meanwhile, cook and crumble bacon.

Add ketchup, maple syrup, and bourbon to reserved marinade.  Cook until reduced by half.

Add in cooked, crumbled bacon.

Keep sauce warm until wings come out of the oven.  Spoon sauce over wings and enjoy!

The only problem was I should’ve made more!!  These were delicious.  Even the kids who are not really wings fans loved them.  I served them with sweet potato hash topped with an egg!  Yummy.

 

 

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