Christmas drinks

Do you want to serve some festive drinks at your holiday party this year? Check out my guide to Christmas drinks!

  1. Key lime pie: 1 oz lime juice, 1 oz whipped vodka, 2 oz rumchatakey-lime-martini.png
    Combine in a cocktail shaker with ice. Shake. Strain into martini glass
  2. Cranberry mimosa: 3 ½ oz cranberry juice, ½ oz triple sec, 4 oz champagne
    cranberry-mimosa-1.png

    Add cranberry juice and triple sec to champagne flute. Fill with champagne.

  3. Cranberry mule: 2 oz Ginger beer, 1 ½ oz vodka, 3 oz cranberry juiceCranberryMoscowMule2
    Pour vodka, cranberry juice, and ginger beer into a rocks glass with ice. Stir.  Optional: serve in a traditional copper Moscow mule mug.
  4. Peppermint White Russian: ½ c milk, ½ c Kahlua, ¼ c peppermint vodka (makes 2 drinks)Screenshot_2017-12-03-11-14-05.png
    Combine milk, kahlua, and peppermint vodka in a shaker with ice. Shake and serve in rocks glass. For a creamy drink, use half and half or even cream instead of milk. Makes 2 drinks.
  5. Cranberry cinnamon whiskey sour: 1 ½ oz fireball cinnamon whiskey, ½ oz simple syrup, 1 oz cranberry juice
    CranCinWhiskeySour
    Combine fireball, simple syrup, and cranberry juice in a rocks glass.
  6. Jack Frost shots: 2 oz whipped vodka, 2 oz peppermint vodka, 1 capful blue Curacao (makes 3 shooters)
    20171201_202404
    Add whipped vodka, peppermint vodka, and a splash of blue curacao to a shaker with ice. Shake. Strain into shot glasses. Makes 3 shooters.

Did you enjoy this post?  What are your favorite holiday drinks?  Share with me in the comments below!  Share this post via Facebook or Twitter and, as always, follow me here on WordPress for more GREAT content like this!

Shout-outs!

Peppermint White Russian photo: https://lipglossandcrayons.com/2015/12/peppermint-white-russian-recipe/
And inspiration: https://homecookingmemories.com/peppermint-white-russian-cocktail-recipe/

Key lime pie photo and inspiration: http://www.rumchata.com/

Cranberry Cinnamon Whiskey Sour photo: http://dev.bakerbynature.com/cranberry-cinnamon-whiskey-sour/

Cranberry mimosa photo: http://stressbaking.com/2015/12/cranberry-mimosa.html/
And inspiration: https://theblondcook.com/cranberry-mimosas/

Cranberry mule photo: http://www.localfoodrocks.com/2016/11/festive-cranberry-moscow-mule.html

A special shout-out to my husband, brother-in-law, mom, and dad for being my guinea pigs!  Thank you all!

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Sweet Baked Chicken Recipe

Who wants to read a lengthy introduction to a recipe? Let’s get cooking!

Servings: 2-3
Prep time: 10-15 minutes
Cook time: 1 hour

Ingredients:

¾ cup of cranberry-grape juice
1 tsp ground cumin
½ tsp paprika
½ tsp chili powder
Salt to taste
3 frozen chicken breasts
½-1 bell pepper
1-1 ½ cups of rice
Shredded or sliced cheese to taste

IMG_20170913_182210

Instructions:

  1. In a 7x11in (17.5x28cm) glass, oven-safe dish, combine juice, cumin, paprika, chili powder, and salt
  2. Add frozen chicken breasts (all roughly the same size)
  3. Bake at 375°F/190°C for 30 minutes
  4. Remove pan and flip chicken
  5. Return to 375°F/190°C oven for 20 minutes
  6. Dice bell pepper. Slice or shred your cheese of choice (I used sharp cheddar).  Cook rice according to package directions.
  7. Remove pan. Add bell pepper and cheese to taste. Cut chicken to check that it is thoroughly cooked. (For best results use a meat thermometer to ensure that the internal temperature is at least 165°F/75°C.)
  8. Return to 375°F/190°C oven for 10 minutes or until cheese is melted
  9. Remove and serve over rice. Use the remaining juices in the pan as a sauce.

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One day I was home alone for dinner. I wanted something easy I could just stick in the oven and forget about, but that wasn’t boring or pre-made. Thus, the sweet baked chicken was born.

We didn’t have any wine, so I subbed in juice, not really following a recipe. I grabbed some spices that seemed to go together, threw it all together and shrugged to myself, thinking it couldn’t be that bad. About an hour later I was enjoying a delicious mildly sweet chicken dish and kicking myself for not writing anything down.

Fast forward to this past week, when I tried to recall everything I’d added to my dish and how much I needed so that I could make this thing again. When I figured it out, I knew I had to share the dish with my readers. Enjoy!

Did you enjoy this post? Did you try this recipe? Tell me about it in the comments and share this post via Facebook or Twitter. And, as always, follow me here on WordPress for more GREAT content like this.