The Fort Washington Flip
c/o Five o'Clock Cocktail Blog
1 1/2 ounces Laird’s Applejack
3/4 ounces Benedictine
1/2 ounce maple syrup
1 fresh egg
Freshly grated nutmeg, to garnish
Directions
Pour everything but the egg and nutmeg into a cocktail shaker. Then add the egg, fill shaker with ice and “shake very vigorously for at least 10 seconds.” Strain into chilled cocktail glass; garnish.
c/o Skinny Taste
- 2 russet potatoes, washed and dried
- 1 small head of cauliflower, stem removed cut into florets
- 1 1/2 cups fat free chicken broth
- 1 1/2 cups 1% reduced-fat milk
- salt and freshly cracked black pepper
- 1/2 cup light sour cream
- 10 tbsp reduced-fat shredded sharp cheddar cheese
- 6 tbsp chopped chives, divided
- 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Directions
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bakeat 400° for 1 hour or until tender. Cool. Peel potatoes.Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Chipotle Honey Chicken Poppers
Ingredients
For the sauce:
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tbsp. white vinegar
2 tsp. chipotle powder (I only used 1 1/2 tsp)
1/2 tsp. salt
For the egg mixture:
1 egg, beaten
1/2 cup milk
For the breading:
1/2 cup all purpose flour
1/2 cup Panko breadcrumbs
1 tsp. salt
1/2 tsp ground pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
Directions
- Prepare a plate lined with paper towels for the chicken after it’s done cooking in the oil. Set aside.
- Combine all the ingredients for the sauce in a small saucepan and bring to a boil, stirring to mix. Turn off the heat and set aside.
- In a small, shallow dish, combine the egg and milk. Set aside.
- In another shallow dish, combine the ingredients for the breading. Set aside.
- Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Put the coated chicken cubes on a plate. Continue until all the chicken have been breaded.
- Pop the plate of chicken in the fridge for about 20 minutes. It’ll help the breading stick to the chicken.
- In a large skillet, add a thin layer of vegetable oil and place over medium high heat.
- Once the oil is glistening, add in the chicken (I did it in 2 batches so you don’t overcrowd the pan) and cook the chicken until it’s cooked through & the breading is nice and crispy brown.
- Once the first batch is done, put the cooked chicken on the prepared plate with the paper towel. Continue with the second batch and once that’s cooked, add that to the prepared plate.
- In a large bowl, put in your cooked chicken and pour the sauce all over. Toss well to coat every bite.
