Pretzel Chicken with Mustard-Cheddar Sauce

An easy recipe for crispy chicken with a tangy cheese sauce.

Pretzel Chicken with Mustard-Cheddar Sauce 

Ingredients

For the chicken:

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

2 cups crushed pretzels

2 eggs, beaten

1/2 cup flour

1 teaspoon paprika

2 to 3 tablespoons olive oil

For the mustard-cheddar sauce:

1 cup cheddar cheese, shredded

1 cup milk

1 tablespoon butter

1 tablespoon flour

2 tablespoons Dijon mustard

1/2 teaspoon garlic powder

1 teaspoon  salt 

1/2 teaspoon pepper                                                                                                                    

Directions

Preheat oven to 400. Line a baking sheet with parchment paper. Pat the chicken breasts dry and pound them slightly for even cooking. Season with salt, black pepper and garlic powder.

Place flour in one shallow bowl, beaten eggs in another and combine crushed pretzels, breadcrumbs, and paprika in a third bowl. Dip each chicken breast into the flour, then into the eggs and finally press into the pretzel mixture until fully coated. Place chicken on the prepared baking sheet and drizzle lightly with olive oil. Bake for 20 to 25 minutes until golden brown, and cooked through.

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until smooth. Slowly pour in milk while whisking until thickened and creamy. Stir in cheddar cheese until melted. Add Dijon, garlic powder, salt and black pepper. Mix until the sauce is creamy and thick

Serve chicken drizzled with mustard-cheddar sauce or serve it on the side for dipping.

Mermaid Lagoon Cocktail

Sweet and fruity

Mermaid Lagoon Cocktail

Ingredients

1 1/2 ounces coconut rum

3/4 ounce blue curaçao

2 ounces pineapple juice

2 ounces lemonade

1/2 ounce grenadine

1 lime wheel, for garnish

1 gummy shark, for garnish

Directions

Fill a short glass with ice. Pour grenadine into the glass.

In a cocktail shaker with ice, add coconut rum, pineapple juice and lemonade. Shake until well chilled. Carefully strain the mixture on top of the grenadine. Float the blue curaçao on top.  Garnish with a lime wheel and gummy shark.

Caribbean Rum Punch

Fruity and smooth

Caribbean Rum Punch

Ingredients
1 1/2 ounces orange juice
1 1/2 ounces pineapple juice
1 ounce grenadine
1 ounce sweetened lime juice
1 1/2 ounce dark rum Bacardi
1 1/2 ounce silver rum Bacardi

Directions
In a cocktail shaker with ice, orange juice, pineapple juice, grenadine, sweetened lime juice, dark rum and silver rum. Shake until well chilled. Strain the punch into a hurricane glass over fresh ice. Garnish with a fresh pineapple wedge, fresh orange slice and maraschino cherry.

Steak with Bourbon Garlic Cream Sauce

The creamy, savory sauce elevates the tender steak.

 Steak with Bourbon Garlic Cream Sauce

Ingredients
2 ribeye steaks
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup bourbon
1 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons butter
2 cloves garlic, minced
Parsley, for garnish

Directions

Pat steaks dry with paper towels and season generously on both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place seasoned steaks in the hot skillet. Cook for 5 to 9 minutes per side to desired temperature, Remove the steaks from the skillet and set aside. Let rest for at least 5-10 minutes. 

Reduce the heat to medium. Add the garlic to the same skillet and sauté for about 30 seconds until fragrant.  Carefully add the bourbon. Let it simmer, scraping up any browned bits from the bottom of the pan until the alcohol has cooked off and the liquid has reduced by about half, about 2-3 minutes. Stir in the Dijon mustard until well combined. Gradually whisk in heavy cream, stirring continuously. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens, about 3-5 minutes. Remove the skillet from the heat and add the cold butter until it's completely melted and incorporated. 

Slice the steaks against the grain into thick pieces or serve them whole. Drizzle the bourbon cream sauce over the steaks. Garnish with parsley.

Cheddar Gruyère Potatoes Au Gratin

Savory and creamy potato side dish.

Cheddar Gruyère  Potatoes Au Gratin

Ingredients
1/2 onion, finely chopped
1 garlic clove, minced
3/4 cup chicken broth
1 1/4 cups heavy cream
2 cups grated potatoes
1 cup  Gruyère or Cheddar cheese or a combination, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Directions
Preheat oven to 350,

In a skillet, melt butter over medium heat. Add the onion and garlic. Sauté until soft and fragrant. Stir in the chicken broth, heavy cream, salt and pepper. Bring the mixture to a gentle simmer.

In a greased baking dish, layer the grated potatoes evenly. Pour the cream mixture over the potatoes.  Top with shredded cheese. Bake in preheated oven for 45 minutes, until the top is golden brown and the potatoes are tender. Cool for a few minutes before serving.

Island Breeze Vodka Lemonade

Refreshing tropical cocktail

Island Breeze Vodka Lemonade

Ingredients
2 ounces vodka

3 ounces lemonade 

1 ounce pineapple juice

Splash blue curaçao 

Directions

Combine vodka, lemonade, pineapple juice and blue curaçao in a cocktail shaker with ice. Shake until well chilled. Strain into a rocks glass over fresh ice.

Glass Slipper Martini

A pretty blue cocktail that's strong and sweet. 

Glass Slipper Martini

Ingredients

2 ounces vodka 

1 ounce blue curaçao 

1 ounce lemonade 

1/2 ounce simple syrup 

Lemon twist or edible glitter, for garnish

Directions

In a cocktail shaker, combine vodka, blue curaçao, lemonade and simple syrup with ice. Shake well until chilled. Strain the mixture into a chilled martini glass. Garnish with a twist of lemon or a sprinkle of edible glitter.