Drunken Chicken Lollipops

I am so excited to be traveling yet again to the British Virgin Islands!!! We are taking 2 couples that have never been before, and I want to make this trip so memorable! A big part of the day is happy hour.....or, happy aaaarrrrrggghhh!!! in pirate speak. Here is one that a local chef turned me onto.......

Drunken Chicken Lollipops

45 min | 10 min prep

12 -15 appetizer servings

* 1 1/2 lbs boneless skinless chicken breasts
* 1 (1 lb) package sliced bacon
* 3/4 cup firmly packed brown sugar
* 2 tablespoons ancho chili powder
* 1/4 tsp. cayenne pepper

* short wooden skewers
* 1 cup bourbon whisky

A day ahead of time soak your skewers in the bourbon. Taste it first, to make sure it is a good one. I mix mine with ginger ale.

Now, this is how to prepare them. Make sure you have taken an Advil to help with the hangover you acquired the night before at your bourbon "tasting".



1. Preheat oven to 350°F.
2. Cut chicken breasts into 1-inch X 2-inch cubes.
3. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a bourbon soaked skewer inserted on the diagonal starting where bacon seam overlaps.
4. Stir together brown sugar and chili powder and cayenne. Dredge wrapped chicken in mixture.
5. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
6. Bake at 350°F for 18 to 22 minutes, or until bacon is crisp.

Or, you could grill them, or broil them, but wrap your stick with foil so they don't burn the hell up. And for Gawd's sakes don't over cook the chicken.

Might as well finish off that bottle of bourbon if you have any left.

It's BOOberry time!

I love blueberries! They are so sweet, so delicious, and great for so many recipes! Pancakes, on cereal, in a salad, as a glaze for duck and chicken.....you name it! This is blueberry season, so I thought I would give you one of my favorite recipes. By the way, I am munching on some as I type!

Blueberry and Banana Brown Betty

Make your own bread crumbs by cutting the bread into slices, cut off the crust, and drop them into a food processor and pulse.

5 large egg yolks
1/2 cup sugar
pinch of salt
1 pint half and half
1 vanilla bean split
1 cinnamon stick
2 cups fresh brioche crumbs
1/2 cup packed brown sugar
4 tablespoons unsalted butter melted
1 tspn. ground cinnamon
4 ripe bananas sliced 1/4 inch thick
1 pint blueberries

Preheat oven to 325. In a bowl whisk egg yolks with the sugar and salt. In a saucepan combine the half and half, vanilla bean and cinnamon stick and cook over medium high heat until bubbles appear around the edges. Gradually whisk the hot liquid into the egg yolks. Return the mixture to the saucepan and cook over low heat, stirring with a wooden spoon until the custard is thick enough to coat the back of the spoon, about 5 minutes; do not boil.

Spread the brioche crumbs in a baking pan and bake for about 5 minutes, or until lightly toasted. In a medium bowl toss the crumbs with the brown sugar, melted butter, and ground cinnamon.

In a shallow 2 qt. baking dish combine the bananas and the blueberries. Strain the custard over the fruit. Sprinkle the crumb topping over the whole thing. Set the baking pan in a roasting pan and pour 1 inch of hot water in the pan. Bake for about 20 minutes or until it is heated and the top is golden.

Your Grandma will be so proud!!!!

TIME OUT!

I apologize! I've been so busy that I haven't had time to share. PROMISE an awesome recipe in the beginning of next week! In the meantime, drink wine, laugh, and make a new friend!