This is a fun recipe for St. Patrick's Day and can be a great gift idea for any occasion. Sweet, creamy and one of my favorite drinks.

Homemade Irish Cream (Baileys)
Makes a little over 3 cups

1 - 14 ounce can sweetened condensed milk
1 cup Irish whiskey
1 tablespoon chocolate syrup
1 tablespoon vanilla extract
1 teaspoon instant coffee crystals
1 1/2 cup heavy cream

Add sweetened condensed milk, whiskey, chocolate syrup, vanilla and coffee to a blender and blend until coffee crystals dissolve, about 1 minute.

Add heavy cream to mixture and blend a few more seconds. Keep refrigerated. Should keep for about 2 weeks or to the expiration that is on your heavy cream.

Enjoy over ice cubes...

or over ice cream (vanilla or coffee would be great) or add a little in a cup of coffee.

This also is a fun gift idea. Pour into glass bottles (you can find a variety of bottles at Hobby Lobby, here is a coupon link for 40% off a regular priced item) or use a mason jar. Add a tag saying "Homemade Irish Cream" and on the back of the tag include instructions to keep refrigerated and the expiration date.




I love chicken roulade, probably my favorite way to eat chicken. There is a restaurant downtown that has the best stuffed chicken breast with artichokes and I crave it every time we go out for dinner. Tonight, eating out wasn't an option but me taking a hand at my own chicken roulade was. This recipe is really easy and absolutely delicious!

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast
Adapted from Guy Fieri
Serves 4

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

NOTE: I eliminated all butter from this dish and I used chicken broth instead of white wine.

In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.

Remove from the heat and allow to cool before stuffing the chicken breast.

Rinse, trim and pound out chicken breasts to about 1/4-inch thick.

Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.

Put 1/4 of the stuffing mixture at 1 end of a chicken breast.

I can't help but overstuff...every time! It doesn't help that I used organic chicken breasts. I could have probably stuffed 6 chicken breasts to the 4 the recipe calls for.

Gently roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks (or if you are like me and overstuff, use about 7 toothpicks!)

Repeat with remaining chicken breasts and stuffing.

Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.

Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.



Related Posts with Thumbnails