I’m not a mixologist, I entertain at home and like most of us, we want to come up with delicious drinks and cocktails to serve our guests. Why should bars be unique? A home bar is just as good as a martini or high end regular bar? It shouldn’t. A Home Bar (or your friends bar!) is the perfect bar! I created a Facebook Page for my recipes and tips / tricks called The Kitchen Beast and I’d be honored if you’d like and follow me there!!!
Jack Rudy for those that don’t know is a boutique small batch prohibition era style company that makes absolutely delicious syrups and other mixers. I have tried their elderflower tonic syrup, regular original tonic syrup, extra bitter tonic syrup, sweet tea syrup, and the other goodies Jack Rudy has like vermouth soaked olives, etc. Everything was delicious but in my honest opinion, the elderflower tonic syrup and the original tonic syrup are my favorites. That’s what inspired me to create the Monday Night Rude Rudy Cocktail!!!!! So without further delay…
Monday Night Rude Rudy Cocktail Recipe
Add together: 1 1/2oz. Makers Mark 46 Bourbon
3/4 oz. Jack Rudy Elderflower Tonic Syrup
Add ice, and top with 5oz. Carbonated Water (club soda or sparkling water will do just fine!)
For a little “extra” you can add a couple drops of Jack Rudy Cocktail Company Aromatic Bitters
PF Chang’s New Home Menu Sauce – Sesame Recipe for Mini Kabobs!!!
This is an awesome sauce! Easy to use and SO GOOD!!!
Just stir fry wok (like a hot pan fry) your favorite vegetables and protein (I used chicken with peppers – red and yellow!) and then add the PF Changs Sesame Sauce and simmer for a few minutes to let the sauce go through. Skewer, top with sesame seeds (optional of course) and serve! Be careful, don’t add any salt to this as it has plenty – not TOO MUCH – but you sure don’t want to add any more. If you’re feeling frisky, go ahead and add a little hot sriracha or asian hot garlic to it for an extra kick! SO GOOD!!!!
Anyone who says they have the best crockpot (or slow cooker) white chicken chili recipe, it had better contain corn. That’s all I have to say about that. Corn is what makes this recipe different and a must-have for any type of chicken chili. Trust me on this one, corn is essential. And spicy chicken chili is delicious, so don’t skimp on the heat. Let’s get to the recipe:
1 – 1/4 lb. boneless, skinless chicken breast – defrosted and trimmed, sliced into cubes
4 cups chicken stock (32 ounces)
2 15oz. cans of white beans – prefer Italian style, like cannellini – rinsed and drained thoroughly
1 15oz. can of corn
4-5 cloves garlic, minced (or use a garlic press)
1 medium to large onion – sweet vidalia or even a white cooking onion would work, cut into small pieces
1/2 package taco seasoning
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon chili seasoning
salt & pepper (fresh ground, preferred)
1/4 teaspoon cayenne pepper
sliced jalapenos (optional, but delicious)
Place cubed chicken at the bottom of your crockpot or slow cooker. Top with chicken broth, white beans, corn, garlic, onion, cumin, oregano, cayenne pepper, taco seasoning, chili seasoning, and sprinkle with salt & pepper. Stir to combine thoroughly.
Ensure all the chicken is below the broth line, cover with lid and turn your crockpot / slow cooker to high for 1 hour. After the first hour, stir once and replace lid. Turn crockpot / slow cooker to medium and let cook for another 1.5 – 2 hours. Cook times vary crockpot to crockpot so make sure you know how fast yours cooks. It’s very difficult to overcook this recipe, so even if you leave it in for too long – you’ll still end up with incredible results.
Once cooked, turn off crockpot and throw (optional) a handful of jalapeno slices in (4-5) depending on taste. The white chicken chili will already be spicy without the jalapenos but add some extra at the end for a little wow factor!
Let cool (it will be hot for a while!!) and serve.
OPTIONAL SERVING SUGGESTIONS:
Feel free to add fresh limes, sour cream on top, shredded cheese, layer the chicken chili on top of tortilla chips for a new take on frito pie! (I LOVE FRITO PIE!!!) The options are endless!!!
Here’s a very simple Tabbouleh Recipe with Batata ma3 Kizbra Recipe. I can barely spell Tabbouleh so if I can make this recipe, you can too! As is traditional in Lebanese cooking, this is typically made with “a bit of this…” “some of that….” “a pinch of this” “a few of that….” So I’ve tried to capture what was made in The Kitchen Beast‘s kitchen as best I can. I bring you the Tabbouli Recipe. (Shortcut because you should actually make the Tabbouleh Mix from scratch… but this works well too!)
1/2 large sweet onion
6 large on the vine tomatoes
1/2 c. fresh basil
1/4 c. fresh mint
8 oz. fresh mozzarella
5-6 TBSP extra virgin olive oil
juice of 2 whole lemons
5-6 cloves of garlic
salt and pepper to taste
2 boxes of Near East Tabbouleh Mix
OPTIONAL: Serve atop Romaine Lettuce if you would like to make this into a salad
Make the Near East Tabbouleh Mix as on the package. Place in refrigerator to cool for 30 minutes.
Finely (rough) chop the sweet onion, garlic, basil, mint, fresh mozzarella, and tomatoes and place them into your separate large salad bowl. Largest bowl you have is always my choice!
Juice all the fresh lemons and pour it over the mixture. Add olive oil, black pepper and salt in the mixture. Mix well.
Take the Tabbouleh mix out of the refrigerator and combine with the above mixture. Mix well.
Place in refrigerator to cool for 15 minutes. (or longer)
Serve and enjoy! Refrigerate any leftovers for up to 3 days.
This Tabbouleh was served with a side of Batata ma3 Kizbra (Potatoes and cilantro). This was paired with a very delicious cocktail that I call “Cool As A Cucumber”. It’s a light refreshing blend of fresh lemon, simple syrup and sliced cucumber and can be made with or without vodka. (Cocktail or mocktail).
There’s something about the name Sausage Gravy Stuffed Biscuits that just makes you stop in your tracks and go “hmmmmmm, I like the sound of that.” Well, truth be told… They taste as good as the name sounds. Here’s the recipe that I followed to make these biscuits:
To make the Sausage Gravy:
16 ounces ground sausage (one tube, Wegmans or Bob Evans Breakfast Style Sausage)
6 tablespoons flour (all purpose is okay)
3 cups milk (I used 2%)
3/4 teaspoon thyme
3/4 teaspoon sage
1/2 teaspoon black pepper
1/2 teaspoon salt
2 packages of Grands 8-pack biscuits
1 Egg (for egg wash)
Now, the sausage will already have spice in it, but if you’re daring and want extra flavor….. you can add a pinch of cayenne pepper. But you may want to taste it first and see because it can get a little spicy if you’re not careful.
Instructions for making:
1. In a cast-iron skillet break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
2. Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
3. Add the milk to the pan, slowly. In several increments while whisking.
4. Add thyme, sage, cayenne pepper, black pepper, and salt.
5. Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool. This is important for the next step
6. Spray an ice cube tray with non-stick spray (or you can use oil on a napkin if you wish) and pour gravy into the ice cube tray. Optionally you can spread it onto a parchment lined cookie sheet.
7. Freeze well. This may take 20-30 minutes if you’ve allowed the gravy mixture to cool. However, it is in a cast iron pan so it will take a little while to get it cool.
8. Preheat oven to 350˚F.
9. With your thumb, press the middle of the biscuit dough to make a “divot”.
10. Place a “cube” of gravy into each divot.
11. Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
12. Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in the same direction (clockwise works good!) motion on your table surface or you can put them directly onto a silicone mat lined cookie sheet to do this.
13. Place the biscuits on a parchment lined or silicone mat lined cookie sheet making sure the dough seams are on the bottom. This recipe will make 14 so you will have 2 “left over” biscuits. P.S. Dogs love them 🙂
14. Brush with egg wash.
15. Bake for 20-30 minutes.
16. ENJOY, they’re delicious!!!