The Tavern Recipes
- 1.5 oz Silver Tequila
- 1 oz Grand Marnier
- ½ oz Lime Juice
- 3 oz Pineapple Juice
- ½ oz Amaretto
- 1 Pineapple Slice; Garnish
- 1 Lime Wedge; Garnish
Add all ingredients to a blender and blend until smooth. Pour into a margarita or rocks glass. Enjoy!
- Half small watermelon (cubed)
- Half red onion (sliced thin)
- 1 small cucumber (seeded and diced)
- Juice of 1 lime
- 10 Mint leaves (rough chopped)
- 8 oz. Feta cheese
- 2 oz. Extra Virgin Olive Oil
- 1 Teaspoon sea salt
Combine ingredients in a large mixing bowl. Cover and let sit in refrigerator for 2 hours. Pull out 1 hour before use. Enjoy!
This is a great Kentucky Derby party drink. Arthur Gardiner’s (Chef at The Village) folks used to use a similar recipe for poker night when they were in the military. Aristides was the very first horse to win the Kentucky Derby in 1875. The purse was only $2,850.
- Squeeze 6 lemons into jar and toss lemon peels in there as well. Add vodka and sugar and fill container the rest of the way with ice.
- Seal container tightly and wrap with dish towel.
- Shake jar several times.
- Serve using a ladle or by pouring into your favorite tall or short glass.
Pimento Cheese Deviled Eggs
- 6 hard cooked eggs (peeled, split long ways, and yolk and white separated)
- ¼ cup shredded sharp white cheddar cheese
- 2 Tablespoons diced roasted red peppers
- 3 Tablespoons Duke’s mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon vinegar (rice wine or white wine work)
- ½ teaspoon granulated garlic
- Salt and pepper to taste
- Smoked paprika for dusting
- In a medium mixing bowl, mix the yolks, cheese, diced peppers, mayonnaise, mustard, vinegar, and granulated garlic with a fork until smooth. Add salt and pepper to taste.
- Let rest for half an hour in refrigerator.
- Use a spoon or piping bag to restuff the whites with the new yolk mixture.
- Dust with paprika after putting them on your favorite deviled egg dish.
Low Fat Sesame Chicken
- 1 Cup chopped white meat chicken
- ¼ Cup sliced yellow onion
- 1 Tablespoon sesame oil
- 1 Tablespoon olive oil
- 1 Tablespoon honey
- 1 Tablespoon low sodium soy sauce
- ½ Teaspoon sriracha sauce (more if you like spicy)
- 1 Teaspoon white sesame seeds
- 2 Tablespoons thin sliced green onion
- Sauté chicken and onions in a small frying pan with olive oil and sesame oil on medium heat until onions are translucent.
- Reduce heat to low and add soy sauce, sriracha, and honey in that order.
- Stir frequently for 2 minutes or until sauce has reduced, turn off heat.
- Sprinkle sesame seeds and green onions and serve over rice.
Low Sodium Curry Chicken and Almond Soup
- ½ Cup chopped chicken
- ¼ Cup diced bell pepper
- ¼ Cup diced yellow onion
- 1 Can chickpeas
- 1 Qt. low sodium chicken stock
- 1 Can (13.5 oz) coconut milk
- 2 Tablespoons curry paste (red works best or can use yellow curry powder in a pinch)
- 2 Tablespoons olive oil
- ¼ Cup toasted almond slivers
- Sauté bell pepper and onion in olive oil until onions are translucent and aromatic.
- Add chicken, chickpeas, and curry paste. Sauté for 1-2 minutes on medium heat, stirring frequently.
- Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.
- Add coconut milk stirring rapidly.
- Serve in a bowl and top with almonds.