Thursday, August 7, 2014

Fruity Tooty Martoony and Tonight's Dinner

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.

Adobo Chicken

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!!


  1. The Tooty Fruity looks amazing! I am willing to serve as a secondary guinea pig when we're up! The chicken looks amazing, too!

  2. Cool, we are definitely doing drinks and dinner. Everyone else can swim and fish while I work your fingers to the bones LOL. Can't wait to see you. I am hoping for Wednesday night dinner because we are leaving on Thursday for Frank's family reunion in that vast and desolate wasteland known as Canada. You will have to check with your MIL for that whole story!!

  3. I love how you take a recipe and then completely change it. That is what I am going to start doing. I could use one of those drinks right about now!

    1. I have to Paula because otherwise I would spend my life at the grocery store and recipes are just guides anyway, they are not written in stone. I would love to share one of Frank's drinks with you.


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