Wednesday, April 27, 2016

Savory Stuff -- Basil Butter Chicken


This is the point where I apologize for neglecting my blog. Oops. Sorry. (do I HAVE any readers yet who care? hah)


But I'm not TOO sorry, because I've been kicking depression's ass, finishing my book, doing improv shows, and hosting visitors. So yeah, sorry-not-sorry. And it hasn't even been that long.

Next week is #Brunchweek, so expect some yummy recipes from me then! This is a pretty basic, but delicious and simple recipe. The pictures aren't great, but the flavor is awesome.


So anyway, I realized my first post boasted my savory dishes and how I rarely bake, and then all my following recipes were desserts and drinks. Oops. So I figured it was time, even if I was taking photos of this thing at midnight with inadequate lighting, hah. Pickle juice brines are my jam. I will always, always cook with a pickle juice brine :)


Basil Butter Chicken

  • 4 skin-on, bone-in chicken thighs
  • 1/2 cup pickle juice
  • salt and pepper
  • 1 can of petite diced tomatoes
  • 1/2 cup red wine
  • 3 cloves garlic, diced
  • 1/4 cup sliced mushrooms
  • 1/4 cup caramelized onions
  • 1 handful chopped spinach
  • 4 tbsp butter
  • 2 tsp olive oil
  • 1 handful fresh basil, sliced


-Pour the pickle juice over the chicken and let marinade for an hour or overnight. Remove and pat dry, sprinkle well with salt and pepper.

-Preheat the oven to 375 degrees F.

-Heat a large iron skillet on medium-high heat. Add a tablespoon of the butter and a teaspoon of the olive oil and heat until just melted. Add the chicken and brown on each side until crispy, about two minutes. Set aside.

-Add the rest of the butter and olive oil. Brown the garlic, then add the wine and reduce slightly.

-Add the tomatoes and simmer for ten minutes. Add the mushrooms, onions, and spinach. Return the chicken to the pan, cover slightly with some of the tomato mixture.

-Cook for 30 minutes, or until a meat thermometer inserted into the chicken reads 165 degrees F. Top with the fresh sliced basil.

-Serve over wild rice or pasta.

Tuesday, April 5, 2016

Four Roses and Opening Day - Crackerjack Cocktail #sponsored

Disclosure: I received free product for the purpose of this post from Four Roses. However, I love bourbon and all opinions are my own!

Baseball season is officially upon us! GO SOX!

Me, in college, with friends, showing our Red Sox pride!

To be honest, I've never been huge on baseball. Going to the games when I lived in Boston (and possibly sneaking tiny alcohol bottles into the stadium in my bra, hah) was a ton of fun, but I never really paid attention to the game otherwise.


But now that I'm far from home, seeing my "home team" on tv is kind of fun. I wear my sox shirt with pride while I sip a cocktail (sans bra bottles) and munch on traditional game day foods, like Crackerjacks.

Four Roses was kind enough to send me a bottle to celebrate Opening Day, and I was inspired to make this cocktail. It has all of the flavors of the baseball snack, with the rich bourbon taste of Four Roses.

Crackerjack Cocktail

  • 2 oz Four Roses Bourbon
  • 1 oz armaretto
  • 1 oz butterscotch schnapps
  • 1 tsp peanutbutter
  • 2 tsp caramel + more for garnish
  • Crackerjacks, for garnish


-Prepare the glass: pour in a bit of caramel.

-Put the rest of the ingredients in a shaker filled with ice, shake vigorously--you want the peanutbutter and caramel to fully blend into the liquid.

-Strain well into the glass. Float Crackerjacks on top.