Saturday, October 25, 2008

Try to see it my way

The way I see it, you're not really an alcoholic if you ingest most of your alcohol by adding it to food. So what if I use a ton of alcohol in my cooking - wine, rum, beer, and even tequila.

My family? We're tequila people. I mean sure, lately Thatdad's taken to his Grey Goose martinis, but he was a tequila man long before that. I grew up on tequila, sipping the good stuff and pouring the not so good stuff into margaritas. When we were on vacation last month, I turned to Thatboy and asked what he wanted for dinner. He responded that he wanted some kind of pasta dish, but not with red sauce, he wanted a different kind of sauce, and chicken, and it should be spicy. I immediately thought of making a tequila cream sauce for the chicken and pasta. It went over VERY well. So well, in fact, that when we got home I decided to see how it would go without the cream and pasta. Just your simple, basic, every day tequila chicken.

Tequila Chicken
  • 1/4 cup butter
  • sliced almonds
  • juice of one lemon
  • sprinkle of cilantro
  • salt
  • pepper
  • 1 Tbsp tequila
  • 1-2 chicken breasts
  1. Preheat oven to 350. Put butter and almonds in microwave safe shallow baking dish. Microwave on high 3 minutes, stir, then continue on high 2 more minutes.
  2. Stir in remaining ingredients and spoon sauce over chicken. Cover with aluminum foil and bake for 40 minutes or until cooked through.
Serves 2.
Each serving has:
Calories 355.1
Total Fat 24.5 g
Total Carbohydrate 2.0 g
Protein 27.6 g


  1. I think I like alcohol in my food more than I actually drinking alcohol.

  2. Would it be possible to get drunk off of alcohol in food?

  3. I saw on America's Test Kitchen that 90% of the alcohol is burnt off when you're cooking.

  4. I just drooled a little at the idea of tequila cream sauce.

  5. tequila cream sauce, vodka cream sauce, etc etc -- i love it all :)

  6. we're a teqiula household too!