some new recipes I tried out this Christmas:
Bourbon-Lime Spritzers
1 12-oz. can frozen limeade concentrate, thawed 1 cup bourbon (I used Maker's, and feel free to go a little more if you're feelin' like it) 1 2-liter bottle ginger ale, chilled
Stir together limeade concentrate and bourbon in a large bowl or pitcher, stirring well. Stir in ginger ale. Add Lime Ice Cubes to spritzer in a bowl, or server spritzer over Lime Ice Cubes in individual glasses and garnish if desired.
Lime Ice Cubes: Place 2 thin lime rind curls in each section of ice cube trays; add water and freeze until firm.
d's note: this was so simple and a real crowd-pleaser. Don't let the 1 cup of bourbon fool you; people were toasted. I made two batches.
White Bean Chili
1 medium onion, chopped 1 tbsp. olive oil 2 garlic cloves, minced 6 skinned and bones chicken breasts, cut into bite size pieces 2.5 cups water 1.5 tsp salt 2 tsp ground cumin 1 tsp chili powder 1 tsp freshly ground pepper 4 (15 oz.) cans cannelini or great Northern beans, rinsed, drained and divided 1 (14.5 oz) can chicken broth, divided 2 (4.5 oz) cans chopped green chiles 1/4 cup lime juice
Saute onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic and saute 2 minutes.
Stir in chicken; cook, stirring constantly, until chicken is lightly browned. Stir in 2.5 cups water and next 4 ingredients. Reduce heat; simmer, stirring often, 10 minutes or until chicken is done.
Process 2 cans of beans and 1/2 can broth in a blender until smooth, stopping to scrap down sides.
Stir bean puree, remaining 2 cans of beans, remaining broth and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving.
d's note: Served this with corn bread, and it was a hit.
Cheese and Bean Salsa
1 cup salsa 1 8-oz. package pasteurized prepared cheese product, cubed 1 15-oz. can black beans, drained
Stir together all ingredients in a microwave-safe bowl; microwave at high for 3 minutes, stirring well after each minute. Serve with tortilla chips.
d's note: So easy and also a crowd-pleaser. I had to seriously hunt for Velveeta at my local grocery store (they do make a light version), but cheese whiz in the jar works too.
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