Bourbon Cheeries

Heat 1 cup bourbon or dark rum and 3/4 cup packed dark brown sugar in a microwave or saucepan till hot.

Stir to dissolve sugar

Pack 2 cups fresh whole cherries with stems into a jar.

Pour in the hot liquid

Gently press to submerge cherries

Cover and refrigerate for at least 1 week, up to one month.

can use to make Seltzers:

To prepare seltzers: Fill four 12-ounce rocks glasses with ice, add 11/2 ounces (3 tablespoons) cherry-infused bourbon (or rum) to each glass and top with about 4 ounces (1/2 cup) seltzer each. Garnish with 2 or 3 whole Bourbon Cherries. (Refrigerate the remaining Bourbon Cherries for up to 1 month.)

Mediterranean Wrap

1/2 cup water
1/3 cup couscous
1 cup chopped parsley
1/2 cup mint
1/4 cup lemon juice
3 Tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken tenders
1 tomato
1 cup chopped cucumber
4 wraps


cook couscous

combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a bowl

Toss chicken tender in a bowl with 1 tablespoon parsley mixture and remaining salt. Cook tenders over medium heat until cooked through

Cut into bite size pieces

combine remaining parsley mixture with couscous and tomato and cucumber

place 3/4 cup of mixture onto wrap along with chicken

Asian BBQ chicken

http://www.ourbestbites.com/2008/08/asian-bbq-chicken.html


Once you make this you can also make the BBQ chicken pizza.

Guiltless Alfredo Sauce

http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce.html

Shrimp Salad with Lime Vinaigrette

Serves 4
Ingredients:
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil
Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine. Cover and chill for at least an hour before serving. Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.

Cuban Sandwich

Cuban sandwiches are one of my favorite sandwiches. When I was in high school back home in Puerto Rico I would go to this bakery called “Facciola” that served the best Cuban sandwich I have had to date. I have seen different variations and twists on the Cuban sandwich, but this is how you make a traditional Cuban sandwich. Supplies needed: crispy crust bread, ham, pernil, Swiss, mayo, mustard and pickles.

Ingredients

• Slow-Cooker Puerto Rican Pork Left Overs (See Note Below)
• Crispy Crust Bread
• Ham
• Swiss Cheese
• Mayonnaise
• Yellow Mustard
• Sweet Butter Or Dill Pickles

Preparation Instructions

Heat sandwich press.

Slices bread to desired length, spread with mayonnaise and yellow mustard. Stack Swiss cheese, pernil, ham and pickles, top with bread.

Brush sandwich press with melted butter, place sandwich on press and brush with butter. Press for 1 to 2 minutes, until cheese begins to melt, then turn and press for another 1 to 2 minutes.

Enjoy hot off the press.

Note: Slow-Cooked Puerto Rican Pork recipe available at
http://thenoshery.com/2009/07/21/slow-cooked-puerto-rican-pork-pernil/

Puerto Rican Pulled Pork

When you open the crockpot, the pork is floating in its own juices and falls apart when you put your fork in it. You can pull it apart with a spoon, it is so tender. The leftovers also make great sandwiches.

• 4 pounds Pork Shoulder/Butt
• 6 cloves Garlic, Pressed
• ¼ teaspoons Ground Black Pepper
• 1 teaspoon Oregano
• 1-½ Tablespoon Olive Oil
• 1-½ Tablespoon White Vinegar
• 4 teaspoons Salt

Preparation Instructions

Combine garlic, pepper, oregano, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight.

When ready, drop into the crockpot on low for 8 hrs.

Done! Consume with vigor.