PINK CADILLAC
This is my favorite version of the popular Pink Cadillac cocktail, which is how it's served at my favorite bar in downtown Seattle. The bar doesn't really give out their mixology secrets. But I found the recipe recently, so I clipped it so that I'd have it available for those occasions when I might want to make a Pink Cadillace cocktail at home.
Time 1m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients (except ice) to a cocktail shaker, and shake vigorously.
- Strain over ice in a tall glass or over-sized martini glass.
Nutrition Facts : Calories 8.1, Carbohydrate 2, Sodium 0.3, Sugar 1.8
PINK CADILLAC
This is my favorite version of the popular Pink Cadillac cocktail, which is how it's served at my favorite bar in downtown Seattle. The bar doesn't really give out their mixology secrets. But I found the recipe recently, so I clipped it so that I'd have it available for those occasions when I might want to make a Pink Cadillace cocktail at home.
Provided by Northwestgal
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients (except ice) to a cocktail shaker, and shake vigorously.
- Strain over ice in a tall glass or over-sized martini glass.
PINK CADILLAC
This is my favorite version of the popular Pink Cadillac cocktail (which is somewhat like a flavored margarita).
Provided by Vickie Parks
Categories Cocktails
Time 5m
Number Of Ingredients 5
Steps:
- 1. Add all ingredients (except ice) to a cocktail shaker, and shake vigorously.
- 2. Strain over ice into a tall glass or an over-sized martini glass.
BJ'S RESTAURANT PARMESAN CRUSTED CHICKEN
BJ's Restaurant/Brewhouse has the best parmesan crusted chicken, and with this recipe you can enjoy it at home!
Provided by licked_cupcake
Categories Chicken Breast
Time 45m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 19
Steps:
- Make brine for chicken by dissolving salt with chicken broth in a medium bowl. Cover chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, you can cut them in half. Add flattened chicken to brine. cover and chill for 3 hours.
- When chicken has marinated, remove the fillets from brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.
- 3. Make chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar and salt and then add cream. Simmer on low heat for 10-12 minutes, until thicker.
- Add enough oil to cover the bottom of a large saute pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle, your oil is ready. Saute each breaded chicken fillet in oil for 4-5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each fillet with a couple of tsp of butter sauce spooned over the top. Pile a tbsp of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sun dried tomatoes, and a tbsp of basil.
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