Prep Time: 15 minutes, Cook Time: 35 minutes, Serves 10-12 people

Brownie Layer:

1 8 oz bag Ghirardelli dark chocolate chips

½ cup unsalted butter, 2 Tsp

½ cup white sugar

½ cup brown sugar

1 tsp vanilla

¼ cup rum

2 eggs

¾ cup cake flour, 4 tablespoons flour

¼ tsp baking powder

⅛ tsp kosher salt (x 2)

Bourbon Carmel:

½ cup salted butter

1 8 oz jar homemade Caramel

¼ cup bourbon

Vodka Whip: 

3/4 cup heavy cream

1 tsp. vanilla

1 Tbs. vodka

1 tsp. powdered sugar

In a 8 inch brownie pan butter all sides with 2Tsp butter and then coat with 4 tablespoons flour.  In a double boiler melt chocolate and butter together. Once melted add the brown, white sugar and vanilla.  In a separate bowl mix together the flour, baking powder and one part of the kosher salt. Remove chocolate mixture from heat stir in the rum and egg.  Next stir in the flour mixture to complete the batter. Pour mixture in the brownie pan and sprinkle the remaining salt on top. Cook for 25 minutes, remove and let cool.  

While the Brownies are cooking start with the caramel sauce.  In a medium saucepan melt the butter until golden, then add the bourbon and cook down for 2 minutes.  Next, add the caramel sauce and stir. 

To make the vodka whip: add cream, vanilla, vodka, and powdered sugar to a bowl and whisk vigorously until firm (you can also use a mixer or immersion blender).  Keep in the fridge until you are ready to serve. 

Once the brownies are cooled it’s time to make the layers.  

Layer a clear glass bowl or trifle bowl with brownies first, then caramel then vodka whip.  Then repeat the layers. This can also be done in shot glasses for a fun little individual dessert.  This is an adults-only dessert as not all the alcohol is cooked down. Who’s bringing this to the next pot luck?  

 - Serves 10- 12,  Prep time 15 minutes, Cook Time 8 hrs.

3 lb pork boneless pork butt

2 packages corn/flour tortillas

1 package Mexican cheese

Enchilada Sauce

¼ of an 8 oz. can tomato with adobo

1 16 oz can of pureed tomatoes

1 medium shallot, chopped

¼ tsp cumin

¼ tsp coriander

¼ tsp chili powder

1 clove garlic, crushed

Salt, to taste

¼ tsp cayenne pepper

¼ cup Tequilla

Salsa Verde

6 Tomatillos

1 Shallot

1 small red pepper

Juice of 1 lime

1 small jalapeño

2 Tbsp Tequilla

1 cup cilantro

Salt, to taste (at least ¼ tsp)

In a medium saucepan combine the enchilada sauce ingredients and bring to a simmer for 5 minutes.  The Adobo tomato sauce can be reduced if you don’t want it too spicey. Set aside about ½ cup of sauce to pour on top of enchiladas when rolled. 

In a crockpot, add the pork butt and the remainder of the enchilada sauce.  Cook on low for 6-7 hours. Once done pull the pork with two forks. If it’s not pullable keep cooking for ½ hour increments.  Timing will depend on the crockpot and the cut of meat.  

After you put the pork in the crockpot add all the ingredients for the salsa verde in a food processor or blender.  Blend for 3 minutes until fully blended.  

Heat oven to 425 degrees. Mix the 3 cups of meat and ½ the bag of cheese together.  Coat the bottom of a 9x 12 casserole dish with 2 tablespoons of enchilada sauce. Fill each individual tortilla to the mixture and roll.  Place each roll tightly next to each other. Top with the remaining enchilada sauce and top with the remainder of the cheese. Add the enchiladas to the hot oven for 10 minutes until the cheese is melted.  If you prepare the day before, cook the enchiladas for at 350 degrees for ½ hour.  

Serve with the salsa verde drizzled on top. 

 Prep Time: 15 minutes, Cook Time: 10 minutes, Serves 4-6 people

For the Burger: 

1 ½ lb fresh salmon, Remove skin and cut into pieces

¼ cup Tequilla

¼ cup avocado mayo

½ orange, zested and juiced

1 TBS fennel frowns 

⅛ tsp Cheyenne pepper

1 egg

½ cup plain bread crumbs or panko

Canola or avocado oil for pan-frying

For the Salad:

2 TSP Tequilla

½ orange, juiced and zested

1 fennel, thinly sliced

Salt to taste

Mix all burger ingredients into a food processor and mix.  You can use a large ice cream scoop or about 1/2 cup mixture and roll into a ball.  Gently pat down the ball and make into a patty.  

In a different bowl mix all the salad ingredients in a bowl and set aside. 

Put a fry pan on med heat and add oil.  Fry on both sides for 5 minutes. Please note that the mixture will be loose but the egg and bread crumbs will keep it together.  

Top hot salmon cake onto salad and serve.   

 Prep Time: 15 minutes, Cook Time: 20 minutes, Serves 4-6 people

1 bunch asparagus, trimmed and sliced in thirds

1 package mixed greens

2 TBs Bourbon

¼ cup of your favorite coffee

1 lb skirt steak

¼ cup slivered almonds or ½ macadamia nuts

Dressing:

1 Tsp Bourbon

Juice and zest of 1 lemon

1 clove garlic crushed

1 tsp honey

1 tsp dijon seed mustard

¼ cup extra virgin olive oil

Salt and pepper to taste

Directions:

Heat the oven to 450 degrees.  On a parchment paper-lined baking sheet add asparagus and almonds and mix with 1Tsp bourbon, oil, and salt.  Place in oven and roast for 5 minutes.  

Coat the steak on each side with the coffee and sprinkle with salt.  Grill the skirt steak for 4 minutes on each side. If a grill is not available you can pan-sear the steak in a cast-iron skillet for 5 minutes on each side.  Once done, remove and let rest for 10 minutes. Then slice against the grain.  

In a mason jar add all the ingredients for the dressing and vigorously shake.  Make sure you try it to make sure you have added enough salt.  

In a salad bowl, add mixed greens, asparagus, almonds, and steak.  Top with dressing, sprinkle with ground pepper and enjoy.  

 Prep Time: 15 minutes, Cook Time: 20 minutes, Serves 4-6 people

2 lbs Haddock

2 Myer Lemons, Juiced and zested

1 small white onion, diced

2 small or 1 large garlic clove(s) crushed

¼ cup vodka

2 TBS capers

1 can quartered artichokes- (Don’t drain)

¼ cup fresh parsley

Olive oil. 

Heat oven to 375 degrees.  In a medium deep fry pan add olive oil for 1 minute then add onions and garlic.  Sautee for 5 minutes or until translucent. Add Vodka and stir and reduce for 3 more minutes then add capers and artichokes with ¼ cup liquid from the can.  Lastly, add ½ Myer lemon juice and zest.  

Place fish in a 9 x 12 glass dish and top with the above ingredients.  Place in a heated oven for 12 minutes. 

Once out of the oven add the remaining Myer lemon, zest, and parsley.  Serve immediately with rice pilaf. 

Ingredients:
6-8 oz Grand Marnier
12 oz package of Semi-Sweet Chocolate Chips
Fresh StrawberriesTools: Marinade Injector

Wash and thoroughly dry the strawberries (chocolate will not stick if they are not completely dry). Fill the marinade injector with Grand Marnier 2 oz at a time and inject a small amount (approximately 1 tsp, depending on the size of the berry) through the stem end of the each strawberry. Pour chocolate chips in a microwaveable bowl and heat in the microwave in 30 second increments, stirring after each 30 seconds until all the chips are completely melted. Dip your strawberries in the melted chocolate and give them a twirl to make sure that they are evenly coated. Let the chocolate harden at room temperature for 10-15 minutes before serving.

Enjoy with someone you love!
 

Ingredients:
For the Brownie Batter:
1 Box (approx.18 oz) of brownie mix (Ghirardelli Double Chocolate is our favorite)
Water, vegetable oil and egg called for on brownie mix box

For the Cheesecake Swirl:
1 package (8 oz.) cream cheese, softened
1/3 cup of Allen’s Coffee Brandy
1 egg yolk

Directions:
1. Set oven to temperature recommended on brownie box. Grease bottom of 8-inch or 9-inch square pan with cooking spray.
2. Using a mixer, beat cream cheese and Allen’s Coffee Brandy until smooth. Add egg yolk and mix until well blended. Set aside.
3. In another bowl, prepare brownie batter according to package instructions using oil, water and eggs.  Spread 2/3 of the brownie batter into the prepared pan.
4. Carefully spread the cream cheese mixture over brownie batter.
5. Drop spoonfuls of the remaining brownie batter on top. Use the tip of a knife to gently swirl both batters to form a marble pattern. 
6. Bake until a toothpick inserted into the center comes out with a few moist, fudgy crumbs adhering to it (Approximately 5 minutes longer than instructions on brownie package. Ovens vary.).  Let brownies cool completely before cutting.

2 cups Pre-cooked, rotisserie chicken
3 Tbsp Curry, split into 1 Tbsp and 2 Tbsp
2 cups Chicken Stock
Zest of 1 lime
1 roasted squash
1 cup coconut milk – unsweetened
1/4 cup unsalted butter
½ Tbsp salt
Juice of 1 lime
1/2 cup tempered tequila
¼ cup chopped Cilantro

Preparation:

On a baking sheet add ½ cup of water and one squash that's been diced up. Roast at 350 for 50 minutes or until fork-tender.
In a saucepan, add 1/2 cup tequila and reduce on medium heat for 5 minutes.
Pull rotisserie chicken, removing skin and bones, and mix with lime, muchi curry, cilantro, reduced tequila, and salt.
Remove Skin from the roasted squash and add to a food processor along with butter, coconut milk, cayenne pepper and mix until pureed and smooth.  Place squash mixture back into your saucepan and add 4 cups chicken stock.   
Serve in a bowl and top with chicken, cilantro, lime and a dash of salt to taste.

Vodka Beef Stroganoff

1 lb top Sirloin Steak, thinly sliced
1/4 cup unsalted butter
1 large shallot, chopped 
1/2 lb baby portabella mushrooms, sliced 
1/2 cup vodka
1 tsp thyme
1 cup sour cream
1 bag egg noodles
Salt and pepper to taste
1/4 cup pasta liquid

Preparation: 

In a medium saute pan on medium heat add butter and let melt. 
Add shallots and thyme and saute until brown, about 3 minutes. 
Add vodka and saute for another 3 minutes.
Add mushrooms and saute for 3 minutes. 
Add Sour Cream and stir then add sliced steak and sprinkle with salt and pepper, stir occasionally and cook for 5 minutes. It's ok if it's medium. You don't want to overcook at this step.
Drain Egg Noodles saving 1/4 cup of the pasta liquid and add to stroganoff mixture.
Put stroganoff mixture on egg noodles and serve with your favorite veggies or side salad.

Because all the alcohol is removed this is family-friendly and one of my kiddos favorites. Serves 4-6. Prep time 10 min. Cook time 20 min.

1.5 lbs salmon

1/2 cup tonic

1/2 cup gin, separated into (2) 1/4 cups

3 limes, juiced and zested

1 cup cilantro

1/4 cup olive oil

1 small jalapeno, finely diced

Salt to taste

1. Heat oven to 425 degrees.

2. Line a large pyrex baking dish with parchment paper. Clean the salmon. Damp Dry. Add salmon to the baking dish.

3. In a small bowl, combine the gin, tonic, juice of 1 lime, and pour over the salmon. 4. Sprinkle with kosher salt and the lime zest.

5. Bake for 18 minutes.

6. While the salmon is cooking, add gin to a small sauce pan on medium heat and reduce to remove the alcohol, about 3-5 minutes.

7. In a food processor, add reduced gin, lime, jalapeno, olive oil and cilantro. Blend for 2 minutes.

8. Remove salmon from the oven, top with sauce, and serve with white rice and roasted vegetables.

These rum chocolate bombs are perfect with afternoon coffee or an after dinner treat with friends. Servings 8-10. Prep time 30 mins. Cook time 10 mins.

8 oz dark chocolate

1/4 cup rum

1/2 cup heavy cream, room temp

Brazil nuts, chopped

1/4 cup unsweetened cocoa powder

1. Create a double boiler: Heat 3 cups of water in a medium sauce pan. Place a larger glass bowl on the saucepan, resting above the water, and be sure no water can get into the glass bowl.   

2. Add dark chocolate and rum to the glass bowl. Stir occasionally as it melts.

3. Add heavy cream, continue to let melt and stir.  It will thicken and start turning from liquid to semi-solid.

4. Once fully blended together, remove from heat and set in fridge for about 30 minutes.

5. In the meantime, spread the cocoa on a flat dish (or plate) and the chopped brazil nuts in a separate dish.

6. After 30 minutes, remove rum chocolate mixture from fridge.

7. Use a small ice cream scooper to scoop out the chocolates into equal size 1/2 inch size balls. Roll with hands.

8. Dip the chocolate ball into the cocoa powder, then the chopped nuts and set aside.

Serve on your favorite ice cream. Served 8-10. Prep time 5 min. Cook time 15 min.

1/2 cup brown sugar

1/2 cup water

3 ripe plantains

2 TBS coconut oil

1 stick butter

1/2 cup rum

1. Peel and cut plantains into rounds, about 1/4 inch thick.

2. In a small sauce pan, add 1/2 cup brown sugar and 1/2 cup water. Bring to a simmer for 5-10 minutes.

3. Test by dipping a spoon in the liquid, and if it coats the back of the spoon you have the perfect syrup mixture. Remove from heat and set aside.

4. In a medium saute pan, on medium heat, add coconut oil. After one minute, add plantains and pan-fry for 3 minutes.

5. Flip the plantains and cook for another 3 minutes.

6. Remove plantains once cooked.

7. In the same saute pan, add butter. Melt butter until it starts to brown, then add the rum and let stand for 1 minute.

8. Add the plantains back in the saute pan with the simple brown sugar syrup.

9. Enjoy over your favorite Ice Cream.  Plain, classic vanilla is my favorite.

This recipe is quick and easy because we are grabbing some packaged ingredients to help us along the way. Who's ready for some tea and cake with a hint of GIN!

Serves 8-10. Prep time 15 min. Cook time 15 min.

Cake:

1 box lemon cake mix

2 eggs

1/2 cup canola oil

1 lemon, zested and juiced (be sure not to get the white rind as it will make it taste bitter), 1 tsp for icing

1/4 cup gin

For the icing:

1 tsp gin

1/2 cup powdered sugar

1 tsp lemon juice

1/4 cup water

1. Preheat oven to 375.

2. In a large bowl, mix lemon cake mix, eggs, oil, lemon and gin.  Stir until completely mixed.

3. Drop the mixture (in cookie form) on a greased sheet pan.

4. Bake for 7-8 minutes.

5. In the meantime, put the powdered sugar in a bowl and slowly stir in the gin and lemon juice. Mix.

6. Slowly add 1/4c water until the sugar is dissolved completely and it should be a thin frosting texture. Set aside.

7. Remove cookies from oven and place on parchment paper. Drizzle with frosting and let cool.

Serves 4-6 people. Prep time 15 mins. Cook time 4-6 hrs.

8 boneless chicken thighs

1 small red onion, diced

1 orange, juiced

1 lime, juiced

1/2 cup chopped cilantro

1 tsp oregano or Mexican oregano

1 tsp cayenne pepper

1 tsp chili powder

1 tsp cumin powder

1/2 cup tequila (blanco)

1/4 tsp kosher salt, more to taste

1. Add all ingredients to a crockpot.

2. Cook on low heat for 4-6 hours.

3. Once chicken is done, separate all the chicken pieces, and shred.

4. Transfer the juices/sauce to a saucepan and heat on medium-high.

5. Simmer and reduce for 10-15 minutes, until liquid is reduced by half.

6. Add chicken again and stir.

7. Serve with your favorite taco fixings and a margarita to complete the dish!

Warm, comforting, and deliciously satisfying.

Serves 4-6 people. Prep time 15 minutes. Cook time 1 hr 10 mins.

2 sweet potatoes, cleaned and pierced

1.5 cups flour, 1/2 cup extra for dusting

1/2 cup whole milk ricotta cheese

1/4 cup bourbon

1 orange, zested and juiced

1 stick salted butter

1 TBS maple syrup

4 cups water

1 package of gnocchi

1. Preheat oven to 350 degrees.

2. Bake sweet potatoes for 1 hr (this can also be done in a toaster oven), until soft, then mash or run through a potato ricer.

3. Mix the mashed sweet potatoes, flour, and ricotta cheese together in a bowl, until a light dough forms. Add extra flour, as needed.

4. Split the dough into fourths. Roll out each portion into a long tube (4 total), about 1/4 inch think, and slice into 1/2 inch pieces.  Set aside.

5. Next, boil water for gnocchi in a medium sauce pan.

6. In a separate skillet, melt one stick of butter for ~5 min or until brown.

7. Add 1/4 cup bourbon, orange zest and juice, maple syrup to the skillet, and mix thoroughly. Turn off heat and let sit until the gnocchi is ready.

8. Gently drop cut gnocchi into the boiling water for 3-4 min, or until they start to float. Drain gnocchi.

9. Add cooked gnocchi to the skillet, resume heat, and saute until crispy (approx. 5 min with occasional stirring).

10. Season with salt and serve.

Too many mini cakes? Never. Try this Strawberries & Cream twist on a classic cheesecake.

3/4 LB Unsalted Butter, softened

8 OZ Cream cheese, softened

2 CUPS Sugar

1/2 TSP Salt

2 TBSP Baileys Strawberries & Cream

6 Eggs

3 CUPS All-purpose flour

1 PINT Fresh strawberries, sliced

1 SPRINKLE Powdered sugar
 

Mix together 8 oz. of cream cheese, ¾ pound of butter, and 2 cups of sugar in a standing mixer until light and fluffy. Add a ½ Teaspoon of salt and 2 Tablespoons of Baileys Strawberries & Cream, and beat the mixture well. Add in six eggs, one at a time, beating after each addition. Stir in the 3 cups of flour. Gradually add the sliced pint of strawberries, gently folding them in. Spoon the batter into a greased and floured bundt pan and bake in a preheated 325F oven for approximately one hour or until the cake pulls away from the sides of the pan. Remove from the oven and let cool before removing from the pan. Sprinkle with powdered sugar and serve.