Garlic Butter Stuffed Chicken Breast

Ingredients

Chicken Breast:
  • 3 chicken breasts (large – 12 oz each breast), boneless skinless
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper to taste
  • 2 eggs beaten
  • 1/2 cup all-purpose flour
  • 2 cups Panko bread crumbs
  • Extra light olive oil or canola oil to sautee
Lemon Garlic Butter:
  • 6 Tbsp unsalted butter room temperature
  • 1 large garlic clove minced
  • 1 Tbsp lemon juice plus more to drizzle finished chicken
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
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Banana Peanut Butter Cheesecake

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 3/4 teaspoon banana extract
  • 3 tablespoons white sugar
  • 1 cup peanut butter chips
  • 1/4 cup half-and-half
  • 3 (8 ounce) packages cream cheese at room temperature
  • 1/2 cup white sugar
  • 3 eggs at room temperature
  • 2 large ripe bananas, mashed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon banana extract
  • 1 tablespoon lemon juice

Breaded, Fried, Softly Spiced Tofu

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon cayenne pepper

Abracadaver Cocktail

Ingredients

  • ¾ ounce Stonecutter Single Barrel Gin
  • ¾ ounce Cocchi Americano
  • ¾ ounce Tuaca
  • ¾ ounce lemon juice
  • ½ ounce simple syrup
  • 6 ice cubes
  • Alice & the Magician Chocolate Birthday Cake Aromatic Mist (Optional)

Directions

  1. Combine gin, Cocchi, Tuaca, lemon juice and simple syrup in a cocktail shaker. Add ice. Shake until cold. Strain into a coupe glass. Spritz the top with chocolate birthday cake aromatic mist, if using.

Pumpkin Pie French Toast

Ingredients

  • 3 large eggs
  • 1/2 cup half-and-half cream
  • 1/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup finely chopped walnuts
  • 8 slices day-old bread

Directions

  1. Heat a lightly oiled skillet over medium heat.
  2. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.