Chicken, Pyromaniacs and Rum

This is a fun and delicious recipe. Let me know if you try it and what you think.

2 8-oz chicken breasts, skinless and boneless
1 tablespoon olive oil
1/4 dark rum*
2-3 tablespoons lime juice
2 teaspoons unsalted butter

1. Flatten chicken to a 1/4 inch thickness and season with salt and pepper.

2. Heat oil in a heavy saucepan over medium-high heat until oil is hot but not smoking. Add chicken and sauté until chicken is browned and almost cooked through, about 1 1/2 minutes per side.

3. Remove pan from heat and carefully add rum. Light rum on fire.**  When the flame have subsided, return the pan to the stove. Add the lime juice and butter, shaking the skillet to incorporate. Cook, turning chicken in the sauce to coat until just cooked through, about 1 minute more.

4. Transfer chicken to plate, season pan juices with salt and pepper and pour over chicken. Serve with a wedge of lime.


*Do not use a spiced rum such as Captain Morgan's.

**This is much more fun when there are 2 of you in the kitchen. Have your partner in crime turn off the lights so you both can enjoy the flame show.

Almond Crossiants

 Fort Christmas this year we decided to do something a little different. Instead of making cookies, we made almond croissants. Makes 12 croissants. 

Purchase 12 day old croissants or allow the ones you have to set on the counter over night. A fresh croissant will be too mushy. I like to buy the ones at Costco in their bakery. I set the open box in my oven overnight. 

Part 1:  Make the syrup. In a saucepan combine the following:

1/4 cup rum

1 cup water

2 tablespoons sugar

Put saucepan over medium to medium low heat and heat, stirring until the sugar has dissolved. Allow syrup to cool. (I make this the night before, this is also a good time to pull your butter out, see part 2.)

Part 2: Make the almond filling. In a mixing bowl add:

2  cup almond flour or almond meal

1 cup sugar

Pinch of salt

1 cup room temperature butter (not melted)

4  eggs

Sliced almonds

Put the dry ingredients in a mixer and give it  a small whirl to mix, a paddle attachment works well. Add the butter and mix until combined. Add eggs, one at a time, mixing until filling looks frosting.

Part 3:  Slice croissants like you would to make a sandwich. Dip the cut side into the syrup, being careful not to get it too wet. Spread a few tablespoons filling on croissant. Cover with other half of bread. Spread a small amount of filling across the top and sprinkle with sliced almonds. Continue until all croissants are done. 

Bake for 15 minutes in a 350F oven. Allow to cool and then sprinkle with powdered sugar. 

I found this recipe on You.tube and I am sorry, I do not recall the creator's name.