Bourbon Cream Sauce

I was walking through the duty free at airport in Philadelphia with a friend/coworker & she was telling me about her visit to the Jim Beam Bourbon Distillery with her family. Half way through her talking about the recipes her family has made from the distillery recipe book my mouth was watering. The snack I had on the plane was definitely not going to satisfy my cravings! The recipe that stuck out the most was this one, bourbon cream sauce. It tastes great on anything, meat, fish, vegetables and even just a spoon. It has become one of my go to sauces!

Ingredients:

1 cup mushrooms - sliced or chopped
1/2 shallot finely chopped
1 tbsp olive oil
1/2 cup 35% (whipping) cream
1/4 cup bourbon
Salt & pepper to taste
(Recipe makes enough mushroom sauce to cover 4 steaks or 4 chicken breasts).

Directions:

1. In non- stick pan, over medium heat, add oil, finely chopped shallot & cook 4 - 5 minutes until soft.
2. Add mushrooms, salt & cook another 4 - 5 minutes.
3. Add bourbon, cook 1 minute to burn alcohol off.
4. Add cream and pepper.
5. Stir ingredients and reduce liquid to thicken (John thinks about 4-5 minutes depending on how thick you would like your sauce to be).
6. If sauce becomes too thick, add beef or chicken broth until you have consistency you want.

After removing sauce from heat, stir in 1 tsp parsley.

Serve over anything you would like!

 

Chicken Tortilla Soup

This soup was introduced to me on a night shift. We often have "Cozy Saturday" at work in the winter; meaning we bring soup and comfort foods to get us through the night I love tacos so this soup has been on my menu a couple of times this winter since being introduced to it.  I simply can't get enough of it!  This simple and easy recipe can be done in the crockpot or stove top.

Ingredients:

1 can of pinto beans
1 can of kidney beans
1 can of diced tomatoes
1can of cream of chicken soup
1 can of red enchilada sauce
1 pkg taco seasoning
750 - 950ml chicken/vegetable broth
1 cup frozen corn
1 cooked chicken breast shredded

Directions:

1. Put all ingredients in a pot/slow cooker and mix well
2. Bring to a boil
3. Let soup simmer for as long as you want.


Top with crushed tortilla chips and sour cream

Note: use green enchilada sauce if you prefer a milder soup. I can only find enchilada sauce at Metro grocery store.