Applejack Rabbit
c/o Serious Eats
Ingredients
- 2 ounces Laird's Bonded Apple Brandy
- 3/4 ounce fresh lemon juice
- 3/4 ounce fresh orange juice
- 1/2 ounce maple syrup
Directions
Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.
Chipotle Chicken Pasta
c/o Stephanie Cooks
Ingredients
Chipotle Chicken Pasta
c/o Stephanie Cooks
Ingredients
2-3 skinless, boneless chicken breasts (about 2 lbs)
1/4 cup lime juice
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1 tsp ancho chili powder
1 tsp salt
2 T olive oil
1 lb farfalle pasta
1 large red bell pepper, diced
1 large green bell pepper, diced
1 onion, diced
1 chipotle pepper + 1 T of adobo sauce, minced
1/2 cup chicken broth
1/2 cup light cream
Directions
1- Cut chicken breasts and cut into bite-size pieces. Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together. Pour over chicken to coat and marinate chicken about 30 minutes.
2- Heat a large pot of water to boiling. Add generous amount of salt and add pasta. Cook according to package directions until al dente. Drain and set aside.
3-Meanwhile, add olive oil to large saute pan and heat over medium heat. Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.
4- Add chicken broth and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.
5- Reduce heat to low and add cream. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce. Cook about 5 minutes and top with remaining cilantro and serve.
JalapeƱo Artichoke Dip
c/o Lauren's Latest
Ingredients
1 cup marinated & drained artichoke hearts
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
salt & pepper, to taste
splash of water
1-2 tablespoons finely chopped jalapeƱos
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
salt & pepper, to taste
splash of water
1-2 tablespoons finely chopped jalapeƱos
Directions
Place artichokes into the bowl of a food processor. Pulse until coarsely chopped. Add in parm, cream cheese, mayo, salt and pepper. Pulse in short bursts or until everything starts to blend. I added in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture. Spoon dip into bowl and stir in chopped jalapenos by hand. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around.