As promised, here’s another holiday beverage that I’ve tested out. You can expect a few more later in the week. Being home and able to raid my parent’s liquor cabinet is the best! Nothing like making three (ok...four) martinis and laughing with the family.
I decided to make an orange drink since oranges are in season right now. They've been so juicy and delicious, and they were just begging to be juiced and combined with liquor. And a lovely pair they made.
RUM ORANGE COCKTAIL
1 ¾ oz. spiced rum
½ oz. orange curacao
¼ tsp. sugar
½ c. orange juice (or less if you want it strong)
Fill a shaker with ice and add the ingredients Shake for a minute, and pour over ice. Garnish with an orange slice if you’re feeling fancy.
Drink, and repeat. Repeat enough times and you'll be sure to have a great night...and maybe a not so great morning.
No holiday is complete without a cocktail. So, I’ve been making many and the best ones I’ll blog about. This one I made tonight is better than expected. It’s kind of like an iced caramel latte except full of booze – which makes it even better.
KAHLUA EGGNOG COCKTAIL
1/3 c. eggnog (I used caramel flavored)
1 oz. Kahlua
1 oz. rum
Whipped cream (I guess it’s optional….I guess)
Ground Nutmeg for garnish
In a cup, mix the eggnog, Kahlua, and rum. I added ice to mine, since I like my cocktails to be really cold.
Top with whipped cream…because delicious. And garnish with ground nutmeg.
Hey all! Hope you’re all having a nice holiday, and had a nice Thanksgiving! I have been so busy lately, it’s kept me from cooking, and thus, no blog posts for a while. Hopefully when the new semester starts I’ll be back in the kitchen.
I tried to cook for you all, but every time I tried it was a disaster. I was going to make a cheesy broccoli, chicken, and potato soup, but alas, I diced off the tip of my thumb while chopping up a potato and had to be rushed to the health center for stitches. So, needless to say, the soup never happened. I ate takeout every day that week.
The next time I attempted to cook, I was going to make a pasta dish, and as I was pouring out the water to strain the pasta, I spilled the boiling water right onto my hand. Thus, no pasta…and more takeout. Maybe my hiatus from cooking will be a good thing. I need to protect my hands!
However, two weekends ago, my parents came up to school to visit me for a scholarship brunch I had to attend. While they were there, I decided to make them dinner. Here we have my first ever whole roasted chicken!*
*No hands were harmed in the making of this chicken
HERB AND CITRUS ROASTED CHICKEN
Poultry herbs (sage, thyme, rosemary)
2 sweet potatoes
Preheat oven to 375.
First, prepare the chicken. Take out all the gross stuff from the inside—mine was all bagged up, so it was easy to remove. Then, wipe the inside and outside of chicken to make sure it’s dry.
Dice up the potatoes and onion, and toss them into a greased roasting pan. I didn’t eat this part, I mainly used it to keep the chicken from touching the bottom of the roasting pan, so if you have a roasting pan with a rack, you can probably forgo this step.
Place the chicken in the roasting pan, and stuff it with half a lemon, and the poultry herbs. (I saved some rosemary to sprinkle on top of the chicken as well.) Then, rub the skin with salt, pepper, and garlic.
Take the orange and slice it thinly. Lay the slices on top of the chicken to coat it. Then, with whatever orange you have left squeeze the juice over the chicken. Do the same with the other half of lemon. I really love citrus and chicken together, and the aroma is awesome.
My chicken was 6.75lbs, so I cooked it for two and a half hours. And after being in the oven for an hour, I removed the orange slices, so the skin could get brown and crispy. You may need to adjust cooking times depending on how big of a chicken you make.
I couldn’t believe how beautiful the chicken looked when it was done. The entire house smelled wonderful, and the chicken was juicy and delicious. You won’t regret making it.
Also, I suggest making a big chicken, because leftovers…
Sorry I haven’t blogged in awhile. I’ve been cooking a lot still, but forgetting to take photos, ugh; I’m the worst kind of food blogger.
It’s also been kind of crazy lately, with projects, and finals, and Thanksgiving break. Also, I have a new addition in my life and couldn’t be happier (or busier trying to keep up with him!).
Craziness aside, I’m going to try to be posting more frequently…hopefully.
I made this recipe a while ago and was really happy with the flavor. The look of it could have been better, but the flavors and textures were all there. Plus, it was cheap. And in my book, cheap and tasty can overcome looks…well, in most scenarios.
So now that that is on your minds, here’s the recipe. I used pork loin from Aldi that was pre-marinated in a black pepper sauce, and I just marinated right over top. Easy peasy.
MUSTARD ROASTED PORK LOIN W/ CURRIED SWEET POTATO HASH
1 pork tenderloin
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. minced garlic
3 tbs. Dijon mustard
2 tbs. brown sugar
Sweet Potato Hash
1 small onion, diced
1 sweet potato, diced
1 apple, diced
2 tsp. curry powder
1 tsp. cayenne pepper
2 tsp. cumin
½ cup heavy cream
salt and pepper to taste
Preheat oven to 375.
In a small bowl, mix together the onion powder, cayenne pepper, minced garlic, Dijon mustard, and brown sugar. Mix well and brush onto the pork loin until evenly coated.
Put in oven for 45 minutes, or until cooked through. (I honestly can’t remember the internal temperature it said it was supposed to be…it should be on the packaging though). The brown sugar in the mustard glaze caramelizes in the oven and compliments the pork really well.
Next, peel and dice the sweet potato, onion, and apple. Add butter to a pan, and toss in the veggies. Let cook until softened.
Once the onion is transparent in color, add in the cumin, curry, and cayenne. Mix well. Then add in the heavy cream and mix. Let cook over low heat until the cream is absorbed.
I know what you may be thinking—mustard and curry together? Well, the brown sugar in the mustard glaze adds just enough sweetness to the pork that it ends up pairing really nicely with the apple and sweet potato mixture. A match made in a starving girl’s heaven.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.