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Spicy Roast Turkey
Dinner American

Spicy Roast Turkey

4.6

Prep
25 min
Cook
210 min
Total
245 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Stir onion, roasted red peppers, whiskey, and garlic together in a bowl. Place mixture inside turkey cavity. Mince chipotle peppers in a food processor until about the consistency of spaghetti sauce. Rub 1/2 of the chipotles on the outside of the turkey, and place the rest inside the cavity. Place turkey into a roasting bag, close the bag according to the directions, and place into a roasting pan.
  3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest in a warm area for 10 to 15 minutes before slicing.

By Dreamthief

Green Bean Casserole My Way
Dinner American

Green Bean Casserole My Way

Prep
15 min
Cook
66 min
Total
81 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a large oven-proof skillet over medium-high heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add mushrooms and cook for 1 to 2 minutes. Pour whiskey carefully into the hot skillet. Reduce heat to medium and let whiskey cook down, about 5 minutes.
  3. 3 Whisk sour cream, vegetable broth, and flour together in a bowl. Stir into the skillet. Bring to a boil; reduce heat and simmer until sauce thickens, about 5 minutes.
  4. 4 Combine chicken and green beans in a large bowl; pour in sauce and toss until well coated. Season with salt and pepper. Pour mixture back into the skillet and cover with a tight-fitting lid or aluminum foil.
  5. 5 Bake in the preheated oven until heated through, about 30 minutes. Uncover and scatter onion rings on top. Continue baking until rings are crispy and golden brown, about 15 minutes more. Stir gravy into the hot casserole.

By Joey Joan

Dijon Chicken Thighs
Dinner American

Dijon Chicken Thighs

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
  3. 3 Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
  4. 4 Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
  5. 5 Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
  6. 6 Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. 7 Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

By thedailygourmet

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
Dinner American

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

4.8

Prep
20 min
Cook
160 min
Total
190 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.
  3. 3 Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
  4. 4 Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.
  5. 5 Preheat an outdoor grill for high heat and lightly oil the grates.
  6. 6 Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
  7. 7 Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).

By Scott David Hibbard

Sweet and Savory Slow Cooker Pulled Pork
Dinner American

Sweet and Savory Slow Cooker Pulled Pork

4.6

Prep
20 min
Cook
375 min
Total
905 min

Instructions

  1. 1 Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight.
  2. 2 The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl.
  3. 3 Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours.
  4. 4 Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves.
  5. 5 Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours.
  6. 6 Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.

By strayredbolt

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
Dinner American

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

4.7

Prep
60 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
  2. 2 Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
  3. 3 Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
  4. 4 Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

By SUEZINOHIO

Raisin Whiskey Steak
Dinner

Raisin Whiskey Steak

4.7

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place raisins, whiskey, and brown sugar into a resealable plastic bag.
  2. 2 Place steaks into the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 10 to 30 minutes.
  3. 3 Heat canola oil in a large skillet over medium high heat.
  4. 4 Transfer steaks and marinade to the hot skillet.
  5. 5 Remove raisins from the skillet with a slotted spoon once they have plumped, about 5 minutes; set aside.
  6. 6 Cook steaks until they are beginning to firm and are hot and slightly pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  7. 7 Serve the steaks with the raisins.

By moz

Bourbon Apple Cider and Honey Glazed Pork Chops
Dinner

Bourbon Apple Cider and Honey Glazed Pork Chops

4.2

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
  2. 2 Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
  3. 3 Stir 3 tablespoons whiskey into apple cider glaze.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Place pork chops into a baking dish; brush with the apple cider glaze.
  6. 6 Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

By Tess DeFevers Ehling

Whiskey-Marinated Steak
Dinner

Whiskey-Marinated Steak

4.2

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
  2. 2 Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil grate.
  4. 4 Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

By Victoria Champagne Benoit

Balsamic Chicken Skillet with Mixed Berry Sauce
Dinner

Balsamic Chicken Skillet with Mixed Berry Sauce

Prep
10 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.
  2. 2 Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.
  3. 3 Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.
  4. 4 Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.
  5. 5 Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

By Simon C

Chicken Delirious and Buttered Rice (for Pressure Cooker)
Dinner Other

Chicken Delirious and Buttered Rice (for Pressure Cooker)

3.3

Prep
25 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
  2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
  3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE

Drunken Pumpkin Seeds
Appetizer American

Drunken Pumpkin Seeds

4.6

Prep
5 min
Cook
75 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Combine pumpkin seeds, whiskey, bacon drippings, brown sugar, and 2 teaspoons salt together in a saucepan over medium-low heat; bring to a simmer and cook until seeds begin to turn gray in the middle, 15 to 20 minutes. Drain.
  3. 3 Spread pumpkin seeds on a baking sheet in a single layer; season with salt.
  4. 4 Roast in the preheated oven until crisp and golden brown, 1 to 1 ½ hours.

By Guinevere

Tipsy Peaches
Dessert American

Tipsy Peaches

4.5

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add peaches; cook, stirring occasionally, for about 10 minutes.
  2. 2 Stir whiskey, brown sugar, and vanilla extract into peaches; simmer over medium heat until peaches are soft and sauce darkened, about 20 minutes.

By MAGIRITARZ

Whiskey Cake I
Dessert American

Whiskey Cake I

4.5

Prep
Cook
Total

Instructions

  1. 1 Mix cake batter as directed on box. Stir in nuts.
  2. 2 Bake cake as directed on box in a bundt pan.
  3. 3 Before taking cake out of oven, combine butter, sugar, and whiskey. Boil for 5 minutes. Remove syrup from heat, and pour over cake. Continue baking cake for 5 more minutes. Cool in pan for about 15 minutes, then turn out onto a wire rack to cool.

By jamie

Justin's Honey Buffalo Chicken Wraps
American

Justin's Honey Buffalo Chicken Wraps

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir whiskey, brown sugar, ketchup, hot sauce, butter, vinegar, cayenne pepper, red pepper flakes and garlic powder together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble, about 5 minutes. Reduce heat to low and cook sauce at a gentle simmer until thickened to the consistency of syrup, about 15 minutes more. Remove from heat to cool.
  2. 2 Heat olive oil in a large skillet over medium heat. Cook chicken breasts in the hot oil, turning occasionally, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Remove chicken to a cutting board. Use two forks to pull the chicken into shreds.
  4. 4 Drain and discard oil from skillet, but do not otherwise clean. Return shredded chicken to the skillet. Place skillet over low heat and pour sauce over the chicken; cook and stir until the chicken is coated in sauce and the sauce sticks to the chicken strands, 1 to 2 minutes.
  5. 5 Heat a clean skillet over low heat. Toast a tortilla in the skillet until warmed, about 1 minute. Flip tortilla and top with 2 slices provolone cheese. Cook until the cheese melts slightly, about 1 minute more. Spoon about one-quarter of the chicken mixture into the tortilla and wrap tortilla around the filling. Repeat with remaining tortillas, cheese, and chicken mixture.

By Justin Will

Jack Daniel's Fudge
Dessert American

Jack Daniel's Fudge

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Line a 5x7-inch baking dish with aluminum foil, leaving an overhang for easy removal.
  2. 2 Place chocolate chips in a microwave-safe glass bowl; microwave in 15-second intervals until melted, stirring after each interval, 1 to 3 minutes. Stir in sweetened condensed milk, whiskey, vanilla, and salt until completely incorporated; stir in pecans.
  3. 3 Pour fudge into the prepared baking dish; let set for 2 to 3 hours. Remove fudge from dish using foil overhang; cut into 24 squares.

By Yoly

Maple Leaf Cocktail
Drink American

Maple Leaf Cocktail

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine blueberries, maple syrup, and juice of 1 lime wedge in a cocktail shaker. Use a muddler to crush the fruit. Fill shaker with ice cubes and whiskey. Cover and shake until chilled, 15 to 20 seconds.
  2. 2 Fill a rocks glass with ice and strain cocktail over the ice. Top with club soda. Garnish with remaining lime wedge.

By France Cevallos

Whiskey Sidecar
Drink American

Whiskey Sidecar

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place sugar in a shallow bowl. Run a lemon wedge around the rim of a cocktail glass; dip the rim into sugar.
  2. 2 Combine whiskey, orange liqueur, and lemon juice in a cocktail shaker; add ice. Cover and shake until the outside of the shaker has frosted, about 20 seconds. Strain into the prepared cocktail glass.

By Cally