Frank walked into the living room and handed me this drink.
When I asked what it was he replied a "Fruity Tooty Martoony"
Frank likes to experiment with cocktails and I am always happy to be his guinea pig.
This drink is a little on the sweet side but ice cold and refreshing.
And strong!!! And I still have to make dinner LOL.....
Fruity Tooty Martooni
2 shots of Raspberry Vodka
1 shot of Triple Sec
1 shot of Mango Nectar
1 t. Cherry Cocktail Syrup
Place all ingredient into a martini shaker that is filled with ice. Shake until cold and well blended, strain into a martini glass. Print Recipe
For dinner tonight, I made Chicken Legs and Thighs using a recipe from Cuisine at Home, Issue #100. Tuesday I had defrosted a chicken from the freezer and made Coconut Chicken Strips using the breast meat.
I removed the legs and thighs and reserved them for tonight's dinner and put the rest of the carcass with the wings into the stock pot to make chicken broth to have on hand.
The original recipe calls for thighs (2 per person) but this chicken only had 2 thighs and 2 legs so I used those. I also replaced the water called for with chicken broth because I had it on hand and I used less crushed red pepper than called for because Frank is spice sensitive. Oh, and I also skipped the step where you chill the sauce to remove the fat because I didn't read the instructions carefully enough and it was dinner time but my sauce did not appear greasy at all so I wasn't too concerned. I stuck with the Roasted Red Skin Potatoes but used the Corn on the Cob for a Corn and Summer Squash Saute. ***Note...we were off put my the color of this chicken but rest assured that under that dark, burnt looking exterior is tender, juicy, perfect little morsels of meat that nearly melt in your mouth.
2 pieces dark meat chicken per person
3/4 c. rice wine vinegar
1 c. low sodium soy sauce
1/2 c. chicken broth or water
2 cloves garlic, smashed
1 T. fresh ginger, minced
1 dried bay leaf
1/4 t. crushed red pepper
Place all ingredients into a large sauce pan over high heat and bring to a boil. Add the chicken, reduce heat to med low and simmer, partially covered, for 15 minutes. Flip chicken and simmer for 15 min. longer. Keep an eye on the sauce and if it starts reducing too much add additional chicken broth. Remove chicken from marinade and grill over med low heat brushing with remaining marinade for a few minutes on each side, until internal temperature of 145* is reached and chicken is crispy and glazed. Print Recipe
I hope this post inspired you. I am joining up with Inspiration Monday, jump on over and get your inspiration on!!