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Louisiana Bread Pudding with Whiskey Sauce

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Louisiana Bread Pudding with Whiskey Sauce

A New Orleans-style soufflé made with thick cubes of day-old French bread soaked in a rich custard then baked until golden on the outside and irresistibly soft on the inside. Finally, we top the warm soufflé with a sweet and creamy whiskey sauce that seeps into every nook and cranny! 
Course: Dessert
Cuisine: American
Servings: 4
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

RAISINS:

  • 1/4 c. bourbon
  • 1/2 c. raisins

WHISKEY SAUCE:

  • 1 1/2 c. heavy cream
  • 2 tsp. cornstarch
  • 2 T. water
  • 1/3 c. granulated sugar
  • 1/3 c. bourbon

BREAD PUDDING:

  • 4 c. day old baguette cut into 1-inch cubes
  • 1 1/2 c. whole milk
  • 1/2 c. heavy cream
  • 2 lg. eggs
  • 3/4 c. granulated sugar
  • 1 T. vanilla extract
  • 1/8 tsp. salt
  • 1/8 tsp. ground allspice
  • 2 T. unsalted butter

Instructions

  • Heat 1/4 cup bourbon in a medium saucepan over medium-low heat until warm. Pour the raisins into a small bowl. Pour warm bourbon over raisins; let stand at least 1 hour.
  • WHISKEY SAUCE: Bring 1 1/2 cups heavy cream to a simmer over medium heat in a small saucepan. In a small bowl, whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in 1/3 cup sugar and 1/3 cup bourbon. Set aside and let cool completely.
  • Preheat oven to 350 degrees.
  • BREAD PUDDING: In a large bowl, whisk together milk, 1/2 cup cream, eggs, sugar, vanilla, salt, and allspice. Gently stir in bread cubes, raisins, and the remaining bourbon, toss to coat.
  • Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread pudding mixture, distributing raisins evenly.
  • Bake until bread cubes are browned around edges and custard is cooked, about 30-35 minutes. Let cool completely on a wire rack. Serve warm pudding drizzled with whiskey sauce.

Indoor-Outdoor S’mores

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Indoor-Outdoor S'mores

One is never enough, you always want S'more!!
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 4 graham crackers broken in half (8 squares)
  • 4 large marshmallows toasted
  • 1 (1.55 oz.) Hershey's Milk Chocolate Bar quartered

Instructions

  • Outdoor S'mores: Place a piece of chocolate on graham square. Toast marshmallow over grill or campfire (kids should be supervised), and place over chocolate. Top with second graham square, gently press together. Repeat, serve immediately.
  • Indoor S'mores: Place graham square on a microwavable plate, top with a piece of chocolate and one large marshmallow. Microwave until marshmallow puffs ( about 10 seconds) Immediately top with second graham square, gently press together. Repeat, serve immediately.
  • Peanut Butter S'mores: Spread a thin layer of peanut butter on one graham square, set aside. Place another graham square on a microwavable plate, top with a piece of chocolate and one large marshmallow. Microwave until marshmallow puffs ( about 10 seconds) Immediately top with peanut butter graham square, gently press together. Repeat, serve immediately.

Easy Caramel Flan

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Easy Caramel Flan

Smooth and creamy vanilla custard covered with caramel topping!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • Smuckers caramel topping
  • 6 lg. eggs
  • 1 (14 oz.) can sweetened condensed milk
  • 2 (12 oz.) cans evaporated milk
  • 1/2 c. granulated sugar
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 325 degrees. You will need 6 ramekins or a deep dish pie plate and a large baking pan to put them in.
  • Pour 2 tablespoons of caramel into each ramekin or half the jar of topping if using a pie plate, tilting it to swirl the caramel around the sides.
  • In a large mixing bowl, beat the eggs together with an electric mixer or whisk; slowly pour in the milks, sugar, and vanilla. Blend until smooth. Pour custard into caramel-lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
  • Bake for 45 minutes in the water bath. Insert a knife in the center. If the knife comes out clean, it's ready. Remove and let cool. Let each ramekin cool in the refrigerator for at least 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

Slow Cooker Peach Cobbler

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Crock Pot Peach Cobbler

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Slow Cooker Peach Cobbler

Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 3/4 c. all-purpose baking mix such as Bisquik
  • 1/3 c. granulated sugar
  • 1/2 c. brown sugar packed
  • 3/4 tsp. cinnamon
  • 1/2 can (6 oz.) evaporated milk
  • 2 lg. eggs lightly beaten
  • 2 tsp. butter melted
  • 2 tsp. vanilla
  • 3-4 lg. ripe peaches peeled, pitted & sliced

Instructions

  • Spray inside of slow cooker with non stick cooking spray.
  • In a large bowl, combine baking mix, sugars and cinnamon. Add milk, eggs, melted butter and vanilla, mix well. Add peaches, stir to combine.
  • Pour into Crock Pot. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Serve warm with vanilla ice cream OR top with homemade whipped cream.

Slow Cooker Old-Fashioned Rice Pudding with Raisins

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Crockpot Old Fashioned Rice Pudding

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Slow Cooker Old-Fashioned Rice Pudding with Raisins

Creamy Old Fashioned Rice Pudding with Raisins, brings back warm memories from my childhood.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 4 c cooked rice
  • 1 (12 oz.) can evaporated milk
  • 1 c. milk
  • 1/3 c. granulated sugar
  • 1/4 c. water
  • 1 c. raisins dried cranberries, or dried cherries
  • 3 T. butter softened
  • 1 T. vanilla extract
  • 1 tsp. ground cinnamon

Instructions

  • Lightly coat the inside of a 3-1/2 or 4-quart slow cooker with non-stick cooking spray; set aside.
  • In a large bowl, combine cooked rice, evaporated milk, milk, sugar, and the water. Stir in raisins, butter, vanilla, and cinnamon. Transfer mixture to the prepared slow cooker.
  • Cover and cook on LOW for 2 to 3 hours. Stir gently before serving.

Crème Brûlée

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Crème Brûlée

Creamy vanilla custard topped with a hard, crunchy, caramel topping...It's love at first bite!
Course: Dessert
Cuisine: French
Servings: 8
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

  • CUSTARD :
  • 2 c. Whipping cream
  • 4 egg yolks
  • 2/3 c. sugar
  • Pinch of salt
  • 1 tsp. vanilla extract
  • BRULEE SUGAR :
  • 1/2 c. light brown sugar
  • 1/2 c. granulated sugar

Instructions

  • Preheat oven to 300 degrees. Pour cream in a saucepan and stir over medium heat, just until steam rises, set aside.
  • In a medium bowl, whisk the egg yolks, sugar and vanilla until blended. Into this, add the hot cream a little bit at a time, whisking as you go until all is incorporated. Strain the mixture through a fine sieve.
  • Place 8 (4 oz.) ramekins in a hot water bath and evenly fill them with custard. Bake for about 35 minutes. Custards should be mostly set, but the centers should still jiggle slightly.
  • Remove hot water bath from the oven and cool, until ramekins are comfortable enough to handle. Cover with clear plastic wrap and refrigerate at least 1 ½ to 2 hours or up to 2 days.
  • Brûlée Sugar: In a small bowl, combine brown sugar and granulated sugar, set aside. Just before serving, evenly sprinkle 1 to 2 teaspoons of Brûlée Sugar over each custard. Torch, until caramelized. If you don’t have a torch, place custard filled ramekins on a baking sheet and broil in the oven until caramelized. (Torching is the preferred method)

Chocolate Mousse

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Chocolate Mousse

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Chocolate Mousse

Chocoholics rejoice! Indulge yourself in this rich and creamy decadent dessert!!
Course: Dessert
Cuisine: French
Servings: 4

Ingredients

  • 12 oz. bittersweet or semisweet chocolate
  • 10 T. unsalted butter
  • 8 egg yolks at room temperature
  • 8 egg whites at room temperature
  • 3 T. Baileys, Kahlua or Vanilla
  • 1 c. heavy cream
  • 1 T. confectioner's sugar

Instructions

  • Seperate the egg whites into a large bowl and the egg yolks into a small bowl.
  • Place the chocolate and butter in the top of a double boiler over low heat. Slowly melt the chocolate, stirring constantly.
  • Remove the chocolate from the heat, and gradually stir the chocolate mixture into the egg yolks, beating well. Let cool for about 10 minutes.
  • Using an electric mixer beat the egg whites until stiff.
  • Stir the Baileys, Kahlua or vanilla into the chocolate and egg mixture, and then gently fold this into the egg whites. There should be not white streaks visible.
  • Pour mousse into individual glasses or a 1 quart serving dish and refrigerate overnight.
  • Before serving, beat heavy cream with confectioners’ sugar, and place small dollop of cream on chilled mousse. Garnish with shaved chocolate or dust with cocoa powder.

Chocolate Fondue

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Chocolate Fondue

A fun and romantic dessert to share with the ones you love! Serve with fresh fruit, pound cake, cookies, or pretzels!
Course: Dessert
Cuisine: French
Servings: 8

Ingredients

FONDUE:

  • 1 1/3 c. heavy cream
  • 1 pinch salt
  • 12 oz. good quality chocolate chopped
  • 1 T. corn syrup

DIPPERS:

  • Pound cake cubed
  • Angel food cake cubed
  • Assorted cookies
  • Pretzels
  • Kettle chips
  • Strawberries
  • Pineapple chunks
  • Banana chunks

Instructions

  • In a saucepan over medium heat, bring cream and salt to a simmer, stirring constantly. Remove from heat, add the chocolate, cover, and let stand for 3 minutes.
  • Whisk the mixture until melted and smooth. Stir in corn syrup until combined. Transfer the mixture to a fondue serving pot, and set over a low flame to keep warm.
  • Serve with a variety of dippers: Spear your favorite dippers with a fondue fork, dip them into chocolate, and devour!!

Notes

Use good quality chocolate; semi-sweet, bittersweet, or milk chocolate depending on your taste.

Classic Cheesecake

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Classic Cheesecake

Garnish with fresh blueberries, strawberries, cherry pie filling or your favorite fruit topping.
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

CRUST:

  • 1 1/2 c. graham cracker crumbs
  • 2 T. granulated sugar
  • 3 T. butter melted

FILLING:

  • 4 (8 oz.) pkg. cream cheese softened
  • 3/4 c. granulated sugar
  • 1 tsp. vanilla extract
  • 3 lg. eggs room temperature

TOPPING:

  • 8 oz. sour cream
  • 1 T. granulated sugar
  • 1 tsp. vanilla extract

Instructions

  • Preheat the oven to 350 degrees.
  • CRUST: In a medium bowl, stir together graham cracker crumbs, 2 tablespoons of sugar, and melted butter until combined. Press the mixture evenly in the bottom and slightly up the sides of a 9-inch springform pan. Bake crust for 10 minutes. Remove from oven to cool completely.
  • FILLING: In a large bowl, using a hand mixer, beat softened cream cheese and 3/4 cup sugar until well combined. Add vanilla and eggs one at a time, beating well after each addition, until smooth and creamy. Spoon filling over cooled crust and bake for 1 hour at 300 degrees. Remove from oven and let sit for 10 minutes.
  • TOPPING: In a small bowl, combine sour cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla. Spread the mixture over the cheesecake and refrigerate for at least 3 hours.
  • Garnish cheesecake with fresh blueberries, strawberries, cherry pie filling, or fruit topping of choice.

Candy Apple Dessert

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Candy Apple Dessert

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Candy Apple Dessert

A great way to use up leftover Halloween candy.
Course: Dessert
Cuisine: American

Ingredients

  • 4-5 granny smith apples peeled, cored and sliced
  • 1-2 (2.7 oz.) Snickers bars chopped
  • Vanilla ice cream

Instructions

  • Peel, core and slice apples. Layer apples in a baking dish.
  • Rough chop the Snickers bar(s) and sprinkle over apples.
  • Bake at 375 degrees for 15-20 minutes or until chocolate and caramel is melted. Serve over vanilla ice cream.

Banana Split Dessert

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Banana Split Dessert

Tastes just like your favorite ice cream sundae! We start with a shortbread cookie crust, top it with buttercream filling, sliced bananas, crushed pineapple, fresh strawberries, and Cool Whip, then garnish with chocolate drizzle, chopped nuts, and maraschino cherries, Enjoy!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

1st LAYER:

  • 1 1/2 c. all-purpose flour
  • 2 T. granulated sugar
  • 1/2 c. plus 6 T. cold butter cut into small pieces
  • 1/2 c. peanuts, walnuts or pecans finely chopped

2nd LAYER:

  • 1 c. butter room temperature
  • 2 lg. eggs
  • 2 tsp. vanilla
  • 1 (16 oz.) box confectioner's sugar

REMAINING LAYERS:

  • 5 to 6 bananas split in half lengthwise
  • 1 (20 oz.) can crushed pineapple drained, reserve juice
  • 1 (16 oz.) cont. fresh strawberries hulled and sliced
  • 1 (12 oz.) cont. Cool Whip topping
  • chocolate syrup for drizzling
  • 1/2 c. chopped peanuts, walnuts or pecans chopped
  • 16 maraschino cherries with stems for decorating

Instructions

  • 1st LAYER: In a large bowl, combine flour and sugar. Cut in butter with a pastry blender or fork until it resembles coarse meal. Stir in nuts, then press the mixture into a 9x13-inch pan. Bake at 350 degrees for 20 minutes. Let cool.
  • 2nd LAYER: In a medium bowl, beat butter, eggs, vanilla, and confectioner's sugar for 15 minutes, with an electric mixer, until light and fluffy. Spread over cooled baked crust.
  • REMAINING LAYERS: Split bananas lengthwise and soak them in the reserved pineapple juice for 5-10 minutes. Remove bananas from the pineapple juice, arrange the banana slices in a single layer on top of the filling. Top with an even layer of crushed pineapple, and then an even layer of sliced strawberries. Spread Cool Whip over the top.
  • Refrigerate for at least 4 hours or overnight. Just before serving, drizzle with chocolate syrup, sprinkle with nuts, and garnish with maraschino cherries.

Apple Pizza

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Apple Pizza

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Apple Pizza

A Northwest Fall Favorite!!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 1 sheet (1/2 lb.) frozen puff pastry
  • 1 lb. granny smith apples
  • 1-1/2 T. butter
  • 2 T. panko or plain dry bread crumbs
  • 1/4 c. sugar
  • 1 c. shredded sharp cheddar cheese

Instructions

  • Preheat oven to 400°. Remove pastry sheet from package and let thaw (about 10 minutes).
  • While pastry thaws, core apples and cut in half. Thinly slice apples on a mandolin, in a food processor, or by hand. Put apples in a bowl.
  • Melt butter in a small pan over moderate heat, swirling pan, until golden brown, about 2 minutes. Pour butter over apples and toss.
  • Place thawed pastry on a sheet of parchment cut to fit a large baking sheet. Gently roll pastry into a 15 x 12-inch rectangle on the parchment. Lift parchment and transfer it with the pastry to the baking sheet. Sprinkle bread crumbs over pastry.
  • Stir sugar into apples, then spread apples over pastry, leaving a 1-inch border all around. Fold edges of pastry over apples, pressing firmly on corners and sides to seal.
  • Bake until apples are tender, 30 to 35 minutes. Sprinkle cheese over apples and bake until cheese is bubbling, 5 to 7 minutes more. Serve warm.

Wild Turkey Chili

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Wild Turkey Chili

We can hardly wait to make this chili the day after Thanksgiving! It's a delicious way to use up leftover turkey, Enjoy!
Course: Soup
Cuisine: American
Servings: 12 cups

Ingredients

  • 1 lg. onion chopped
  • 1 med. green pepper chopped
  • 1/4 c. olive oil
  • 4 cloves garlic finely chopped
  • 2 T. chili powder (I used Spice Islands)
  • 1 T. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 tsp. dried oregano
  • 1 T. salt
  • 1/2 tsp. black pepper
  • 2 (14.5 oz.) can stewed tomatoes un-drained and crushed with your hands
  • 2 (14.5 oz.) can diced tomatoes un-drained
  • 2 (15 oz.) can kidney beans drained and rinsed
  • 2 (15 oz.) can black beans drained and rinsed
  • 1 c. chicken or turkey stock
  • 3 to 4 c. turkey meat cooked and shredded
  • sour cream for garnish
  • shredded cheddar cheese for garnish
  • Chopped red onions for garnish
  • Corn tortilla strips for garnish

Instructions

  • In a large 8-quart thick-bottom pot, sauté onion and green pepper in olive oil over medium-high heat, stirring until golden, about 5 minutes. In a small bowl, combine garlic, chili powder, cumin, cayenne pepper, oregano, salt and pepper, cook, stirring for a minute or two more. Add a bit more olive oil if needed.
  • Add tomatoes, stock, beans, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer uncovered for about an hour.
  • Serve with a dollop of sour cream, shredded cheddar cheese, chopped red onion, and corn tortilla strips.
  • Cook's Note: Delicious over rice or with a side of cornbread.

Turkey Stroganoff

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Turkey Stroganoff

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Turkey Stroganoff

A great recipe for left-over holiday turkey and gravy. Add sautéed mushrooms, onions and egg noodles and you've got another delicious dish!
Course: Entrée
Cuisine: German
Servings: 4

Ingredients

  • 4 T. unsalted butter divided
  • 1/2 c. chopped onion
  • 1/2 lb. button mushrooms sliced
  • 1/8 tsp. ground nutmeg
  • 2 tsp. chopped fresh tarragon leaves or 1/2 tsp. dried tarragon leaves
  • 1 T. chopped fresh thyme or 1 tsp. dried thyme
  • freshly ground black pepper
  • 1 1/2 c. prepared turkey gravy
  • 1 c. light sour cream room temperature
  • 3/4 lb. cooked turkey chopped into bite-size pieces
  • 1/2 lb. egg noodles cooked according to pkg. directions
  • 2 T. chopped fresh flat leaf parsley for garnish

Instructions

  • Heat a large sauté pan on medium heat. Add 1 tablespoon of butter. Once the butter is melted, add the onion and cook, stirring, until transparent, about 4 minutes. Remove with a slotted spoon and set aside.
  • In the same pan, melt the remaining butter. Increase the heat to medium-high and add the mushrooms, cook, stirring occasionally, for about 4 minutes, until the moisture is released from the mushrooms and they begin to brown. Sprinkle with the nutmeg, tarragon and thyme, season with pepper.
  • Add the gravy to the mushrooms and continue to cook and stir for another minute. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let the sauce come to a simmer or boil or it will curdle.
  • Stir in the cooked white and dark meat turkey and reserved onions. Season with salt and pepper to taste. Serve immediately over noodles. Garnish with chopped parsley.

Turkey Meatloaf

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Turkey Meatloaf

So moist, so flavorful, makes an excellent meatloaf sandwich the next day!
Course: Entrée
Cuisine: American
Servings: 6
Author: Randy Hutchins

Ingredients

  • 2 T. olive oil
  • 1 sm. yellow onion peeled and diced
  • 2 lbs. ground turkey
  • 2 lg. eggs lightly beaten
  • 1 sm. granny smith apple peeled and grated (about 1/2 c.)
  • 1/2 c. dried bread crumbs Italian or plain
  • 1/4 c. chicken broth or apple juice
  • 1 T. minced garlic
  • 1 T. dried basil
  • 1 tsp. dried oregano
  • 1-2 tsp. fennel seeds (I like it with extra fennel)
  • 1/2 tsp. each salt and coarsely ground black pepper or to taste
  • barbeque or chili sauce for brushing on top of the meatloaf, optional

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and lightly spray with nonstick spray; set aside.
  • Add the olive oil and diced onions to a nonstick skillet over medium-low heat and cook, stirring occasionally about 10 to 15 minutes or until the onions are golden brown.
  • Meanwhile, in a large bowl, add ground turkey, eggs, grated apple, bread crumbs, chicken broth, garlic, and spices. Add the cooked onions to the bowl. Using a large wooden or metal spoon, gently mix together until combined. Do not over-mix.
  • Turn the meat onto the prepared baking sheet and form into a 12 x 5-inch oval loaf. Brush the top with barbeque or chili sauce.
  • Bake for 45 minutes. Remove from the oven and loosely cover with foil, let rest for 10 to 15 minutes before slicing and serving.

Turkey Encore

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Turkey Encore

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Turkey Encore

A delicious way to use left-over turkey and dressing from the holidays.
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1/2 c. butter
  • 1 med. onion chopped
  • 4-5 stalks celery chopped
  • 1 (8 oz.) pkg. seasoned stuffing mix
  • Salt and pepper to taste
  • 4 c. turkey or chicken cooked & chopped
  • 1 1/2 -2 c. chicken broth heated
  • 1 (10 ¾ oz.) can cream of chicken soup
  • 1 (10 ¾ oz.) can cream of mushroom soup
  • 1 (8 oz.) sour cream
  • 1 c. cheddar cheese shredded

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet, sauté onion and celery in butter until tender.
  • In a large bowl mix together, seasoned dressing, sautéed vegetables and add just enough hot chicken broth to moisten dressing, salt & pepper to taste, set aside.
  • Layer chopped turkey in greased13x9 inch baking dish.
  • Whisk together soups and sour cream in a small bowl, spread over turkey. Top with prepared stuffing. Sprinkle with cheddar cheese and bake for 25-30 minutes.
  • Cook’s Note: To make this recipe even easier, use left-over turkey and stuffing from the holidays. For variety, try adding broccoli, peas or mushrooms over the turkey layer.

Turkey Cranberry Cream Cheese Sandwiches

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Turkey Cranberry Cream Cheese Sandwiches

We used to feature this delicious sandwich in our restaurant during the holidays!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 croissants or 8 slices sourdough or whole wheat bread
  • 1/4-1/2 c. cream cheese softened
  • 4 lettuce leaves
  • 1 sliced tomato
  • 4 slices red onion
  • 1 lb. roast turkey breast sliced
  • 4 slices Swiss or white cheddar cheese
  • 1/4-1/2 c. whole berry cranberry sauce

Instructions

  • Slice croissants horizontally. Spread cream cheese over each half or over each slice of bread if using.
  • Build your croissant/sandwich from the bottom up, beginning with lettuce, tomato, red onion, turkey, cheese, and cranberry sauce. Cover and slice sandwiches in half diagonally.
  • Serve with chips or leftover hot mashed potatoes and gravy.

Tequila-Lime Chicken

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Tequila-Lime Chicken

Top our marinated grilled chicken with Monterey Jack cheese and Pico de Gallo. Serve alongside our Mexican Rice, black beans, and flour tortillas, Enjoy!
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

MARINADE:

  • 3 whole limes juiced
  • 5 cloves garlic peeled
  • 1 whole jalapeño sliced
  • 1 tsp. kosher salt
  • 1/2 c. cilantro
  • 1/2 c. Jose Cuervo Gold Tequila
  • 5 T. olive oil

CHICKEN:

  • 4 whole boneless skinless chicken breasts
  • 1 c. Monterey Jack cheese grated

GARNISHES:

  • Pico de Gallo or Salsa
  • Refried pinto beans or Black beans
  • Mexican rice
  • Sour cream
  • Avocado slices
  • Homemade flour tortillas
  • Lime wedges for serving

Instructions

  • MARINADE: Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn the food processor on low and drizzle in the olive oil until it’s all combined.
  • CHICKEN: Flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic zipper bag and pour in the marinade. Seal the bag and marinate for several hours or overnight in the refrigerator.
  • When ready to cook the chicken, preheat the grill to medium. Remove the chicken from the bag and place it on the grill. Cook until cooked through and the internal temperature is 160 degrees. Towards the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top the chicken with cheese and melt it under the broiler.)
  • GARNISHES: Serve chicken topped with Pico de Gallo or salsa, alongside our Mexican Rice, black beans, and flour tortillas. Garnish with sour cream, avocado slices, and lime wedges if desired.