"If anything, my characters are toned down - the truth is much more bizarre." Jackie Collins
Well, Lucky Santangelo the sexy glamorous daughter of the gangster Gino must be an interesting real life person. She sure can cook up a storm in Jackie Collin's new cookbook: The Lucky Santangelo Cookbook.
Lucky shares: seductive cocktails, tantalizing appetizers, delicious pasta, succulent entrees and of course.... decadent desserts.
This post is sponsored by areyoured.com but all opinions are my own.
I also made Lucky's Creamy Peas with Tarragon. Major hit in my house. I always get complaints that my peas are boring. Well, Lucky gave them the kick they needed. Tarragon and cream are a perfect compliment to peas and made an everyday side dish, so much more interesting.
All of the recipes in this book are simple enough to make everyday, but will WOW people at parties with minimal effort. There is a great variety of recipes to choose from, and they all work together fairly well which makes it nice for planning a several course meal.
So click on the link and get The Lucky Santangelo Cookbook along with a few of Jackie Collin's delicious novels too and have an exceptionally fun evening tonight!
Bourbon Chicken Milanese
reprinted with permission from areyoured.com
1/2 cup soy sauce
2 teaspoons Kitchen Bouquet
1/2 cup bourbon
1/2 cup packed dark brown sugar
3 garlic cloves, pressed
One 1-inch piece fresh ginger, peeled and grated
1 1/2 pounds boneless, skinless chicken thighs
1) In a large glass measure, combine the soy sauce, Kitchen Bouquet, bourbon, brown sugar, garlic, and ginger and whisk until the brown sugar has dissolved.
2) Slice the thigh meat into bite-size pieces. Place in a sealable plastic bag and pour the marinade over. Marinate overnight, refrigerated, turning the bag once or twice.
3) Preheat the oven to 400 degrees F.
4) Drain the chicken and reserve the marinade. Arrange the chicken pieces in a single layer on an aluminum foil-lined baking sheet. Roast the chicken until browned 15 -20 minutes.
5) Meanwhile, bring the marinade to a full boil and let it bubble away for 5 to 6 minutes. Add the chicken, stir to coat, and serve with rice.
My cooking notes:
I couldn't find Kitchen Bouquet but the dish was tasty without it. I added 2 more tablespoons of brown sugar to my recipe to make the dish more appealing to my kids. I also didn't marinate it overnight, just let the chicken sit for about an 1/2 hour in the marinade while I prepped the rest of the meal. I separated the chicken from the marinade and sautéed the chicken in a large skillet with 2 tablespoons of vegetable oil for 2 minutes on each side. Then I added the marinade that I had whisked 1 tablespoon of corn starch into. Continually stirring the marinade with the chicken until it thickened in about 2 minutes. Remove from heat.
Weekly Menu Plan:
Sunday: Chorizo & Broccoli Rabe over Chile Pasta
Meatless Monday: Minestrone Soup
Tuesday: Chicken Chowder with Chipotle
Wednesday: Dinner NYC
Thursday: Sausage Gnocchi & Spinach
Friday: Broccoli Cheddar Quiche with a Tomato Salad
Saturday: Green as Spring Veal Stew
This post is shared on the following food/craft blogs: