Classic Cosmo!

You know the saying, it’s 5 O’Clock somewhere!

1 oz vodka
1/2 oz triple sec
1/2 oz Rose’s® lime juice
1/2 oz cranberry juice

Shake vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

It’s quite nice to sip these from a chilled glass.

Suggested Appetizers:

Roasted Tomato Bruschetta

Spicy Fried Chicken Bites

Fried Ravioli

Bon Appetit!

Jackie Ulmer

PS – Would love your comments and please share your favorite recipes and ideas!

Stuffed Chicken Breasts

Skinless, boneless chicken breasts are pounded and stuffed with a mixture of cream cheese, dried chives and minced dried onion. They’re rolled up and wrapped with bacon, then baked.

One nice thing about this recipe is that these can be made ahead, stored in the refrigerator; or frozen, and then popped into the oven for a fast, healthy dinner.

And, they are a crowd pleaser.

Ingredients:

4 skinless, boneless chicken breast halves
Salt and pepper to taste
1 cup softened cream cheese (about 8 oz.)
1/2 TBSP dried chives
1/2 TBSP instant minced onion
4 tsp butter or margarine
4 slices bacon

Directions

Place chicken breasts between two slices of waxed paper and pound to about 1/4-inch thickness. Salt and pepper the breasts and set aside. In small bowl, blend thoroughly the cream cheese, chives and onion. Dollop each of the breasts with one-fourth of the cream cheese mixture. Then dot each with 1 tsp butter or margarine. Fold the sides in to hold the cheese stuffing; roll each breast up and wrap with a slice of bacon. Place seam side down in baking dish. Bake at 350 degrees about 50-60 minutes until done, then place breasts under the broiler for about 5 minutes until the bacon is browned.

Number of Servings: 4

Recipe Courtesy of www.betterrecipes.com

Roasted Garlic – Parmesan Mashed Potatoes

Ingredients:

2 garlic bulbs
Olive oil (optional)
3 pounds potatoes, peeled and quartered
2 tsp. salt, divided
1/4 cup whipping cream
1/4 cup shredded Parmesan cheese
3 Tbsp. butter or margarine, softened
1/3 cup chopped fresh parsley
1/2 tsp. pepper
Garnish: fresh thyme sprigs

Directions:

Cut off pointed ends of garlic bulbs: place garlic on a piece of aluminum foil, and drizzle with oil, if desired. Fold foil to seal. Bake at 425 degrees for 30 minutes; cool to touch. Squeeze pulp from garlic cloves and set aside. Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; boil 20-25 minutes or until potato is tender. Drain. Mash potato, or press through a ricer. Stir in garlic, remaining 1 tsp. salt, whipping cream and next 4 ingredients. Garnish, if desired.

Number of Servings: 6

Welcome to Entertaining!

Jackie Ulmer’s Cooking, Entertainment, Wine, Dining Out and Travel Blog and Journal.

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Bon Appetit!

Jackie Ulmer
Lake Arrowhead, California