Monday, April 23, 2018

Magazine Monday #17: Brown Sugar Bourbon Sparkler



This drink was gross.  There're no two ways about it.

I'm talking the kind of gross that I spent a little while making it, took a sip, was horrified, took a second sip to confirm my first sip, was further horrified, and dumped the whole thing down the sink.  Not good.

It was from the September 2012 issue of Cooking Light, and you can find it here if you want to try it.

But I wouldn't.  I just wanted to show that I made a recipe for today.



See?

Monday, April 16, 2018

Magazine Monday #16: Manhattan-Glazed Chicken



Happy Magazine Monday!  I had no idea where this recipe came from, but thanks to good old Google, I not only found the magazine, month, and year it came from, but also a fellow blogger that made this same recipe.  (Find it here!  I love finding other people who do magazine recipes.)

It actually wasn't until I went to that blog that I realized why this was called "Manhattan-Glazed."  I was thinking it had something to do with Manhattan the city, and I thought it was the weirdest thing, but then I realized it was Manhattan the beverage.  Duh.

Since I do love a good bourbon, this one was a no-brainer.  Also, the recipe didn't call for rice or anything, but I thought it could use a little more substance, so I used cauliflower rice with mine, which turned out amazingly well!

Manhattan-Glazed Chicken
Serves 4


Ingredients

1 Tbsp. extra virgin olive oil
2 lbs. boneless, skinless chicken thighs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup orange marmalade
1/4 cup cherry spreadable fruit
1 tsp. soy sauce
1 tsp. butter
1 Tbsp. bourbon
Rice or cauliflower rice for serving (optional)

Sprinkle chicken evenly with salt and pepper.  Heat olive oil in a large skillet over medium-high heat.  Add chicken to pan and cook about 4 minutes on each side, until internal temperature reaches 165°F.  Remove chicken from pan and keep warm.

Place marmalade, spreadable fruit, and soy sauce in a small pan.  Bring to a boil, then reduce heat and simmer about 3 minutes, or until thick, stirring frequently.  Add butter and stir to combine, then stir in bourbon.  Place chicken on rice (or cauliflower rice -- YUM!) and spoon glaze over chicken.

Monday, April 9, 2018

Magazine Monday #15: Jell-O Magic Milkshakes



Happy Magazine Monday!  I've got a pretty, refreshing milkshake for you today that you can (and should!) make when it...gets warmer. (Side note: What in the WORLD is going on with the weather?)

This is one of those insanely easy recipes that even people who say they can't cook can make.  Can you use a blender?  Boom.  Milkshake.

You can really use any flavor of Jell-O you want.  In this instance, I went for off-brand Jell-O in raspberry.  Because I'm classy.

Oh, and I have no idea what magazine this came out of.  It was actually a Jell-O advertisement that included a recipe, so it really could have come from anywhere at any time.

I also have no idea what makes them "magic" milkshakes.  Maybe because they're so easy?


Jell-O Magic Milkshakes
From some Jell-O advertisement in some magazine
Makes 1 milkshake


Ingredients



1 cup milk
1 package Jell-O in some festive flavor
2 cups vanilla ice cream


Throw all ingredients into a blender.  Blend.  Pour into a glass.  Enjoy.





Monday, April 2, 2018

Magazine Monday #14: Mary Katherine's D.A. PB&J


If any of you guys are in the "early to mid-30's but still technically a Millennial" phase of life, you may remember Disney Adventures Magazine.  I had a subscription to DA beginning with the first issue and for many years after, and I'm pretty sure my penchant for ripping recipes out of magazines started with today's recipe.

Back in 1994, DA Magazine apparently had a contest where kids could send in crazy sandwich combinations, and the magazine staff picked the best ("best ") ones and made them.


In celebration of National PB&J Day, which is today, I decided to make the winner, which came from a young lady named Mary Katherine Findley, age 9, of Hoover, Alabama.  (I tried to find Mary Katherine on Facebook, but I didn't have any luck.  She was 9 in 1994, which puts her right around my age now, so it would have been interesting to see what she's doing these days.)

Her entry says "Hey, D.A. staff, try this sandwich.  Don't blame me if you barf," which is super charming.

So I tried this 24-year-old sandwich recipe, and it was...nothing, really.  It was kind of boring.  And I did not barf.  I wouldn't recommend it.  (Sorry, Mary Kathrine!)

Mary Katherine's D.A. PB&J
Makes 1 sandwich


Ingredients

2 slices bread, toasted
2 Tbsp. peanut butter
2 Tbsp. jelly
A handful of barbeque-flavored chips
1/2 pack of nutty buddy bars (1 bar)

I feel like you know how to make a PB&J sandwich.

Spread the peanut butter on one piece of bread and the jelly on the other piece of bread.

Crumble the nutty buddy bar on the peanut butter side.  Add the chips on top of that.  Put the other piece of bread, jelly-side down, on top.

Voila.  Sandwich.