#AtoZChallenge 2016, A-Z Challenge, Challenges

{B}ourbon: #AtoZChallenge 2016

Hey Luv-lies

Day Two of the #AtoZChallenge. And yes, the party is heating up!   *Woot! Woot!*

So I’m watching one of my favorite food shows – you know,  the one with the hip young dyed-blonde haired chef that visits “Triple D’s” in a fire-engine red sports car.   Yep.  That show.  One of the Triple D’s that he dropped in on was serving up a plate of chicken that had me drooling! *grabbing a napkin*

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You know sometimes I wonder why I temp myself watching these shows.   All of the amazing food has me adding to a list of  ‘places to eat if I’m in _________ town’ *fill in the blank*. I just know that my list is going to come in handy….. I just know it! 

I wait,  pen in hand, for the segment where they name the ingredients and was surprised to learn that the secret ingredient of all of this deliciousness is {B}ourbon!  Who’d of thunk it!

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The smokey caramel & vanilla flavors enhances the distinct flavors of,  both,  sweet and savory dishes.  That makes it BFFs with sugar, pecans, chocolate *umm hmmm- chocolate*, mint,  peaches, apples and pork.  With so many flavor pairings, bourbon is great in marinades,  sauces, glazes, brines, cakes,  pies, cookies AND of course,  chicken!

Bourbon whiskey, which gets its name from Bourbon County, Kentucky, is distilled from a grain mash that’s at least 51% corn (but usually 65% to 80%) and may also contain barley, rye, and sometimes wheat (as in Maker’s Mark brand). The distilled liquor is then aged in new charred oak barrels from which it gets its color and smoky, caramel undertones.

Save the Top Shelf stuff (Blanton’s & Eagle Rare ) for sipping and toasting. For cooking up  bourbon-infused yumminess, the simple stuff (Jim Beam, Wild Turkey,  Old Crow,  or Heaven’s Hill) will do just fine.  *Wink* *Wink*

Have you used bourbon in any of your #Yumlicious dishes?

Do tell. …

Next….. the Letter {C}

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#Yumlicious!, Farmer's Market, Food, The Weight-ing Game, They Way {Weigh) I See It, Weight Watchers, Weight Watchers ... The Way I See It

My Weight Watchers. My Way … I Know it’s Not Summer

 Good afternoon My Phat Friends

This morning I’ve done something that most of us save for the weekend…. slept in …. very late *blushing*.  Usually I’m up at the crack of dawn.  Waaaay before the dawn.  I blame a super duper looong work day yesterday.  Didn’t turn in until well past midnight … now that I’m thinking about it, it was almost dawn!

After being awakened by the warmth from a ray of sun that had found its way through the closed blinds (the idea of traipsing around in the heat of the day was soon erased by the reality of the recent snowpocalypse that loomed on the other side of those same blinds!) I decided that today would be a good… No.  A “GREAT ” day to do absolutely nothing but veg-out on my favorite foodie shows.   It was while I was watching Ina, The Barefoot Contessa, that I stumbled upon what would eventually become my meal for the afternoon.  You see, during her show, she showcased a chef friend of hers from New York- I don’t remember his name – who grew these wonderful tomatoes and made even more wonderfuller  *is that a word?… hunching my shoulders* tomatoe salads.  They made this beautiful tomato salad

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That gave me an idea.  I remembered that I had just bought a few kumatoes from the market.  At the time that I bought them, I was not really sure how I wanted to use them.  Today seemed just as good as any day.

My salad was going to  be just a little bit different than Ina and her friend’s.  I started out with arugula {can’t get enough of the smooth and subtle spicy flavor} that I seasoned lightly with fresh ground pepper and kosher salt

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Added a just a littttttle bit of shredded Asiago Cheese {I’m starting to get used to my new vegetable cutter  *smile*

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Sliced up some cherry and kumato tomatoes that I seasoned with Tarragon – instead of the usual Basil {this little tidbit I learned today from Ina and her friend}.  According to Ina, Tarragon has the flavor that is a hint of anise.

This is where my salad is a little different than Ina’s … I added carrots, chicken and this mix that I pre-make and add to most of my salads {it’s made up of chia seeds, walnuts, dried unsalted pepitas and dried cranberries}

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This is what happened when everything is all thrown together…

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… add a good read and the mandatory Cup of Jo’

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Oh yes… I didn’t use any salad dressing.  The juice and sweetness from the kumatoes and the cranberries gave it a nice taste.  And, just as Ina and her friend said, the Tarragon was definitely the star of the show!

What do you do on your ‘lazy days’?

… do tell ….

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