Crispy Chicken Romano

This chicken is super crunchy and juicy on the inside.

Crispy Chicken Romano

Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup Romano cheese, grated
1 cup Parmesan cheese, grated, divided use
1 cup panko
2 eggs
1/2 cup flour
1/2 cup olive oil (or more if needed)
8 ounces spaghetti
1 cup heavy cream
2 cloves garlic, minced
1 tablespoon butter

Directions
Preheat oven to 375.

Using a meat mallet, pound the chicken breasts to about 1/2" thick. Season both sides of the chicken with salt, pepper, garlic powder and paprika.

Prepare three bowls - one with flour, one with beaten eggs and one with a mixture of panko, Romano and Parmesan. Dip each chicken breast in flour, then into the eggs and thoroughly with the panko mixture.

Heat olive oil in a large skillet over medium heat. Fry the chicken for 4 to5 minutes on each side until golden brown and crispy. Remove and place on paper towels. Place chicken on a wire rack over a baking sheet.  Bake in preheated over for 10 minutes.

Cook spaghetti according to package instructions.

In a separate pan, melt butter. Add garlic and sauté until fragrant. Pour in cream and Parmesan cheese. Stir until smooth and creamy. Mix the cooked pasta into the sauce.

Serve the crispy chicken over or alongside the creamy pasta.

Butterscotch Martini

Creamy, sweet and smooth

Butterscotch Martini

Ingredients
Orange wedge
Sugar
1 ounce RumChata
1/2 ounce lemonlime soda
3/4 ounce butterscotch schnapps
3/4 ounce vanilla vodka

Directions
Run an orange wedge around the rim of a martini glass. Dip the glass in the sugar. Set aside

In a cocktail shaker, combine the RumChata, lemon-lime soda, butterscotch schnapps and vanilla vodka. Add ice and shake until well chilled. Strain into the prepared glass.

Pineapple Painkiller

Sweet, fruity and smooth

Pineapple Painkiller 

Ingredients
2 ounces dark rum
4 ounces pineapple juice
1 ounce orange juice
1/2 ounce cream of coconut
Pineapple wedge, for garnish
Lime wedge, for garnish
Maraschino cherries, for garnish
Nutmeg, for garnish

Directions

Fill a glass and a cocktail shaker with ice.

Add rum, pineapple juice, orange juice and cream of coconut to the cocktail shaker. Shake until blended and well chilled. Strain into the prepapred glass. T

Garnish with pineapple, lime and cherries. Top with nutmeg.

Tropical Painkiller

Fruity flavor with a potent kick 

Tropical Painkiller 

Ingredients
2 ounces dark rum
1 ounce coconut cream
1 ounce pineapple juice
1 ounce orange juice
Nutmeg, for garnish
Pineapple wedge and cherry, for garnish

Directions
Fill a cocktail shaker with ice. Add the dark rum, coconut cream, pineapple juice and orange juice. Shake until well chilled. Strain the mixture into a glass filled with fresh ice. Garnish with a sprinkle of nutmeg, a pineapple wedge and a cherry.

Shamrock Sangria

Light and fruity

Shamrock Sangria

Ingredients
1 bottle white wine 
1 cup green apple vodka
1/2 cup elderflower liqueur
1 cup green apple slices
1 cup green grapes|
1 lemon, sliced
2 cups lemon lime soda
Additional apple slices and grapes, for garnish

Directions
In a large pitcher, combine white wine, green apple vodka and elderflower liqueur. Add green apple slices green grapes and lemon slices, Muddle the fruits to release the juices. Stir gently and refrigerate for at least 1 to 2 hours to allow the flavors to blend.

Before serving, add ice and lemon-lime soda. Stir lightly and garnish with extra apple slices and grapes.

Fiery Deviled Dragon Eggs

Not too spicy and fun to look at.

Fiery Deviled Dragon Eggs

Ingredients
4 hard boiled eggs
Food coloring
1/2 jalapeno, sliced
1/2 jalapeno, minced
2 tablespoons mayonnaise
2 teaspoon yellow mustard
2 teaspoons dill relish
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sriracha
Paprika, for garnish

Directions
Roll the eggs around on the counter until the shells are cracked but still attached to the shell. Fill a small bowl with water. Add a few drops of food coloring. Add eggs and let sit for 20 minutes or more. Remove eggs from water let dry. Remove the peel.

Slice eggs in half and scoop out the yolks. Place yolks in a small bowl. Add mayonnaise, mustard, relish, sriracha, pepper, salt, and minced jalapeños into the bowl and mix well.  Spoon mixture into eggs and garnish with paprika and sliced jalapeños.

Smashed Potatoes with Garlic and Rosemary

A tasty and fun way to serve potatoes.

Baked Crispy Smashed Potatoes with Garlic and Rosemary

Ingredients
1 pound fingerling potatoes
2 garlic cloves, minced
2 tablespoons olive oil
1 1/2 tablespoons fresh rosemary, chopped
1 1/2 tablespoons fresh thyme, chopped
Salt to taste
Pepper, to taste
1/4 cup parmesan, shredded 

Directions 
Pre-heat oven to 450. Line a baking sheet with parchment paper or foil.

Rinse the potatoes and place them into a large bowl. In a small bowl, whisk the garlic and olive oil. Drizzle the olive oil over the potatoes. Add the rosemary, thyme, salt and pepper. Toss to coat.

Transfer the potatoes onto the prepared baking sheet and bake for 20 to 25 minutes, until the potatoes have started to turn golden brown in color. Remove the potatoes from the oven and set aside. Set th eove to broil.

Press down on each potato with the bottom of a plate, bowl or large mug to smash it. Place the baking sheet back into the oven and broil the potatoes for a few more minutes, just until the edges crisp up.

Remove the potatoes from the oven and sprinkle with parmesan cheese, salt and pepper. Let cool and serve.