Cocktail: Downtown Devil

I came up with this recipe in college. It's a twist on the classic Bacardi cocktail.


Downtown Devil

2 oz Bacardi white rum
2 oz sweetened lime juice
Fresh-squeezed lemonade (pref. Newman’s Own or Simply Lemonade)
Grenadine

1. Take a high ball glass, fill halfway with ice.

2. Add Bacardi, lime juice, and lemonade.

3. Pour in grenadine last so it sinks to the bottom of the glass.

4. Garnish with lime wedge on rim or frozen in glass.

Dinner: Honey Mustard Salmon with Roasted Baby Potatoes and Mushrooms

I came up with this recipe for my husband who absolutely loves salmon. I use this honey mustard garlic mix on chicken, too.

Honey Mustard Salmon with Roasted Baby Potatoes and Mushrooms

Salmon, skinned

2 Tbs Dijon mustard

2 Tbs Honey

Garlic (powder or the Kirkland jarred stuff)

1 Tbs olive oil, plus extra for mushrooms and potatoes

1 Tbs apple cider vinegar

Pinch of salt and pepper, plus extra for mushrooms and potatoes

Baby potatoes, halved (fingerling or whatever you want, just small ones)

Baby bella or button mushrooms, halved

1. Mix Dijon, honey, garlic, oil, vinegar, salt, and pepper in a small cup or bowl.
2. Pour half of mixture into the bag/container salmon is thawing in, marinate for at least 30 min before cooking. Save other half of mixture for later.
3. Preheat oven to 400.
4. Toss potatoes and mushrooms in extra oil, garlic, salt, and pepper and spread evenly on a baking sheet.
5. Roast mushrooms and potatoes on the top rack for 20 minutes, stirring halfway through.
6. Pull the baking sheet from the oven and move the potatoes and mushrooms to the sides of the pan.
7. Place the salmon in the middle and pour the extra honey mustard garlic mixture over the salmon. Bake on the top-middle or middle rack (depending on your oven’s personality) for 15-20 minutes or until salmon is cooked.
8. Enjoy!

Dinner: Caesar Ranch Chicken with Roasted Brussels Sprouts and Mushrooms

I came up with this recipe while we were in the process of moving into our new place here in DC (yes, that DC). "What the frak do I season this chicken with?" as my arsenal of Penzey's products were still in a box somewhere. I present: my Caesar ranch chicken!

Anne's Caesar Ranch Chicken with Roasted Brussels Sprouts and Mushrooms

Newman’s Own Caesar vinaigrette

Ranch dressing of choice (I like Nature Valley)

1 pound Brussels sprouts, halved

1 package of button or baby bella mushrooms, halved

Apple cider vinegar

Preferred oil blend (I like olive oil)

Garlic powder

Salt and pepper

1. Marinate 2 large chicken breasts in 1/3 C Newman’s Own Caesar vinaigrette.
2. Preheat oven to 400 F.
3. Cut Brussels sprouts and button or baby bella mushrooms in-half and toss in preferred oil with 1 Tablespoon of apple cider vinegar. Add garlic powder, pepper, and salt to preference.
4. In one large glass casserole pan, put the chicken on one side and the vegetables on the other.
5. Mix 1 part vinaigrette with 3 parts ranch (about 1 Tablespoon :: 1/4 C), pour mixture over chicken and spread evenly with a spoon or silicone brush.
6. Bake pan on top-middle rack for 35-40 minutes, checking vegetables after 30 minutes to not overcook.
7. Remove vegetables early if needed to prevent overcooking, it just depends on your oven’s personality.
8. Plate with brown rice and spoon the pan sauce over the chicken and rice before serving.
9. Enjoy!