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
- 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.
- 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:
Each serving has:
Calories | 355.1 | |
Total Fat | 24.5 g | |
Total Carbohydrate | 2.0 g | |
Protein | 27.6 g |
I think I like alcohol in my food more than I actually drinking alcohol.
ReplyDeleteWould it be possible to get drunk off of alcohol in food?
ReplyDeleteI saw on America's Test Kitchen that 90% of the alcohol is burnt off when you're cooking.
ReplyDeleteI just drooled a little at the idea of tequila cream sauce.
ReplyDeletetequila cream sauce, vodka cream sauce, etc etc -- i love it all :)
ReplyDeletewe're a teqiula household too!
ReplyDelete