I've decided to get my blog going again (using this site, instead of my old one:  http://joatmon.braveblog.com/).  In the past I didn't have much to say.  But lately I find myself doing different things and wanting to tell someone about it...someone who may care more than my husband or two year old son.  So, here I am.

I'm going to start off with some recipes I've been trying out.  Today's menu:

Tequila Lime Chicken with Crème Brûlée Crème Brûlée for dessert
No, that wasn't a typo.  I got the recipe from the Nestle Coffe-Mate website and originally it was entitled Vanilla Caramel Creme Brulee because that is the flavor Coffee-Mate they used.  I did not have that in the house, but I did have their Creme Brulee flavor.  What luck!  So, I've adjusted my recipe to use that, but I have included the original below.

Since we haven't eaten dinner yet, I cannot comment on these recipes just yet.  But later I hope to take some pictures and will add some reviews.

{Updated} Okay, dinner is over.  My comments are in BOLD & Italics

Tequila Lime Chicken

From Food Network's Barefoot Contessa http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe/index.html

Ingredients

• 4 split, bone in chicken breasts, or a whole cut up chicken
• 1 cup gold tequila
• the juice from 3 – 4 limes
• the juice of one orange
• 3 – 4 cloves of garlic, minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 tablespoon chili powder (optional)
• 1/2 teaspoon cayenne pepper (optional)

Directions:

• Place all ingredients except chicken in a 9 x 13 pan. Mix well. Place chicken in and let marinate overnight.

• Grill or bake at 425 degrees on a rack until internal temperature reaches 160 degrees and the skin is crispy.

{Update}  Okay, this was much too "tequila-y" for me.  But in the recipe's defense I did not use as much chicken.  I only had 3 pieces of boneless chicken breast, so there was much more marinade than what I probably needed.  I also did not have the orange on hand so perhaps the orange juice would have cut the alcohol a bit.  I did however use fresh lime juice which is very unusual for me.  I am usually always using the fake stuff from a bottle. 

Vanilla Caramel Crème Brûlée

Ingredients:

• 1 cup Vanilla Caramel Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer  (I used their Crème Brûlée flavor)
• 1 cup heavy whipping cream
• 1/3 cup granulated sugar
• 1 pinch salt
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 5 tablespoons light brown sugar

 

Directions:

• Preheat oven to 350° f.
• Place coffee-mate, cream, granulated sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugar is dissolved. Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract.
• Pour mixture into four custard cups. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil.
• Bake for 70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
• Preheat broiler. Sprinkle each crème brûlée evenly with brown sugar. Broil for 2 minutes or until sugar is melted and carmelized. Refrigerate for 30 minutes or until topping hardens

{Update} This was fantastic!!  My only complaint is that I have a nifty little kitchen torch which I've been dying to use, but I didn't realize it wasn't filled with butane yet.  I did use the broiler as the recipe suggests, but two minutes wasn't long enough and I think four minutes was too much.  Next time I hope I get to use the torch so I can watch it carmelize right before my eyes.  I can't wait to try this with different flavors.  
Now I have to make some Angel Food cake with the leftover egg whites.  Anyone know how long I can hold onto those?