Whiskey Herb Marinated Chicken

whiskeychicken1Since my Simon & Garfunkel garden runneth over, I have been on the lookout for ways to use my fresh herbs in various dishes. The parsley, rosemary, and basil have all been receiving a considerable amount of cooking action, but the sage and thyme….are a bit neglected. Lucky for me, I found a recipe that banks on lots of fresh, beautiful thyme–and it has whiskey! Even better.

Whiskey marinated chicken=juicy, flavorful.

whiskeychicken4Seriously though, we have a sage BUSH at this point. And I’m not a big meat eater. Hopefully we’ll be able to utilize it in the next couple months with lots of butternut squash and pumpkin, but–everyone has an open invitation to come over and snip away for all their fresh sage needs.

whiskeychicken3And if you know of any vegetarian or pescatarian recipes utilizing sage or thyme, please let me know!

Whiskey Herb Marinated Chicken

Adapted from The Irish Spirit

1/2 cup whiskey
3/4 cup olive oil
1 clove garlic
1 small onion
3 sprigs fresh thyme
1 sprig fresh rosemary
1/4 teaspoon cayenne pepper

1 teaspoon ground ginger
Salt and pepper
4 chicken breasts

Combine whiskey, oil, garlic, onion, thyme, rosemary, cayenne, ginger, salt and pepper to taste in a sealable jar and shake to blend. Place the
chicken in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 12 hours, most easily done overnight.
Preheat a gas or stovetop grill to medium high. Remove the chicken from the marinade and grill, flipping over after 6-8 minutes. Brush once with the marinade after turning.

Beer Buffalo Chicken Stuffed Shells

shells3After the exhausted and resultingly (new word!) uninspired photo shoot with the Crockpot Beer Buffalo Chicken sandwiches, I may have gone a little overboard taking pictures of these stuffed shells. I couldn’t help myself!

shells2I won’t even say anything. They speak for themselves.

shells5And now: melted cheese…

shells6Melted blue cheesey buffaloey goodness.

shells7And green beans, steamed. Cause we’re healthy like that.

shells8Beer Buffalo Chicken Stuffed Shells

Adapted from Debbi Does Dinner

1 12 oz. package jumbo shells

8 oz. cream cheese, room temperature

1 cup ricotta cheese

1/2 cup mozzarella

handful of grated parmesan

1/4 cup ranch dressing

1/2 cup hot sauce (more if needed)

2 heaping cups of Crockpot Beer Buffalo Chicken

1/3 cup blue cheese

2-3 scallions

Cook pasta according to package directions. While the pasta is cooking, mix the cream cheese, ricotta, mozarella, parmesan, ranch dressing and hot sauce together in a large bowl. Add the chicken. If the mixture isn’t too soupy and you would like it hotter, add more hot sauce.

If the pasta is still hot, run under cold water until cool enough to handle. Stuff each shell with the buffalo chicken mixture, and place in your pan/s. (I made one 9×13 and one 8×8 -which I froze- then had extra “seashells” for the toddler who doesn’t like spicy food. Yet.) Top with the blue cheese and scallions. Bake at 350 for about 30 minutes until gorgeous and bubbly.

Crockpot Beer Buffalo Chicken

I went to a bridal shower and bachelorette party! Took a Friday off, drove to The Cleve, went directly to my favorite brewery. Went to dinner, then went to another brewery. Showered the bride with love…

shower…then went to another brewery. Went to a fancy dinner, then went to a neat taphouse. We piled ourselves in a cab and returned home for a few rounds of Cards Against Humanity. It was my kind of weekend. But needless to say, after little sleep and the 6 hour drive back, I was exhausted and didn’t feel like cooking.

sandwich1And you would think after all that beer, I wouldn’t return home to make an intoxicating eat, but I was able to tell my husband over the phone what to do and it was there waiting for me when I got home! Perfection! Unfortunately, it did lead to some pretty uninspiring photos…

sandwich23 lbs of chicken makes a large amount, so you can certainly scale it back. But I had a plan for each and every last bite of this chicken. The first night we made buffalo chicken sandwiches. Next up: Buffalo Chicken Stuffed Shells! I’ll share it tomorrow!

shells1Crockpot Beer Buffalo Chicken

3 lbs chicken (we used boneless breasts)

2 teaspoons dried parsley

1/4 teaspoon dried dill

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 12 oz. bottle beer

3/4 cup hot sauce, divided

Place chicken, seasonings, 3/4 of the beer, and 1/4 cup hot sauce into the crockpot. Cook on high for for 4 hours or low for 6 hours. Remove and shred the chicken and discard any remaining liquid. Return chicken to the crockpot and pour in the rest of the beer and an additional 1/2 cup of hot sauce. Cook for an additional half hour so the chicken soaks up the sauce. Use as you like!