Making Bourbon Chicken tonight… I'll post with recipe if it's good!

I have tons of recipes but my measurements are a…a  bit wonky lol Do cocktails count as recipes we can put on here…?  >3>

Here's one of my favorites that I adapted from my mother's recipe:

Greek Lemon Chicken Soup with Orzo:

1 full rotisserie chicken
1 cup of dried orzo
48 oz of chicken broth (store bought or homemade)
32 oz of chicken stock (store bought or homemade)
1 cup chopped celery
1 cup chopped carrots
1 cup of chopped yellow onion (or just 1 full large yellow onion if you like onions like I do!)
4 cloves garlic, minced
4 large eggs (but it's ok if they aren't large, you just get more creaminess that way!)
1/4 cup of lemon juice
Salt and Pepper to taste

1. Debone and remove the skin of the rotisserie chicken and chop into bite sized pieces; save the juices
2. Put the chopped onion, chopped carrot, chopped celery, and minced garlic into a food processor and process until all are minced (this is how I like it, some people like chunky vegetables in their soups and if that's your style then skip this step!)
3. Sautee the onion, carrot, celery, and garlic in a large skillet for 10-15 minutes until veggies are tender; sautee in just enough chicken broth for it to cover the entire bottom of the skillet as well as the reserved juices from the rotisserie chicken
4. Move sautéed veggies into a very large 5 qt pot and add the remaining chicken broth; bring to a simmer
5. Once it comes to a simmer, add the chopped chicken and chicken stock and bring to a light boil
6. While waiting for soup to boil, take a 2 cups of the hot broth/stock from the pot and boil in a separate pot; when boiling, add the orzo and cook for 10 minutes
7. Beat the eggs, add the lemon juice and set aside
8. Pour the cooked orzo along with the broth/stock it was boiled in into the pot; if entire pot is boiling, reduce to a simmer and let stay on simmer while covered
9. Take 2 cups of the hot broth/stock from the pot and move back into small pot used for cooking orzo and keep heated on low; slowly pour the egg and lemon mixture into the small pot with hot broth/stock with a whisk or fork, being careful not to pour too fast
10. Continue to gently stir broth/stock/egg/lemon juice mixture with fork or whisk until liquid is completely heated but DO NOT SIMMER OR BOIL as this will curdle the egg and overcook it
11. Once mixture is quite hot pour into the big pot of soup
12. Cover soup and keep on a very very light simmer/early boil on medium low to medium heat for 15 minutes.
13. After the 15 minutes of all soup being covered at a light simmer/early boil you can serve when ready!

A lot of steps but it's one of the easiest soups to make, it just seems more complicated than it is :3  It's great for colds! 

That soup looks REALLY good.  And go ahead with the cocktails!  I'm eager to see who makes what to drink.

Okay, so Bourbon Chicken

I'm cheating:  http://allrecipes.com/recipe/9026/one-dish-bourbon-chicken/

I made this with fresh green beans and mushrooms.  I also doubled the amount of bourbon and chicken stock, which I then thickened with a bit of corn starch afterwards to make a sort of gravy for the vegetables.

@Moliira : Yeeeess it is so good.  I'll definitely post a pic the next time I make it :3  And I'll be shooting some cocktail recipes this weekend most likely since we'll be making a lot >3>

Ok so here's a cocktail I particularly love to have >3>  It's my twist on a White Russian, and here's where my weird measurements will come into play the most lol so bear with me!

White Russian (Anton version >3>)

- 3 ice cubes
- Bailey's Irish Crème (or Bailey's Irish Crème flavored cream for coffee if you don't want as much alcohol)
- Kahlua
- Peppermint Schnapps
- Milk (or almond milk if you prefer, it's pretty darn good with almond milk :3)

1. In a short but stout glass, place 3 ice cubes
2. Pour in (bear with me) two seconds of Kahlua, not a heavy pour (what is bartending?)
3. Pour in 1 second of Peppermint Schnapps, not a heavy pour (I told you the measurements were weird)
4. Pour milk (or almond milk) in, slowly, until the glass is 1/2 filled
5. Top off with Bailey's Irish Crème (or Bailey's Irish Crème flavored coffee cream) until glass is nearly 3/4 filled

You can shake if you like it that way but it's best with the layers all flowing into each other as you pour and then mixing as you drink :3

There's oz. measurements and whatnot but I know not everyone has access to that, so typically with bartending you can get a feel by counting if you've done it enough :3

Drink responsibly!

I'll have to try that, it sounds delicious.  And I pour by counting too, hehehe.

So I made http://foodwishes.blogspot.com/2015/09/roasted-butternut-squash-soup-legend-of.html for dinner tonight, and DAMN was it tasty!  I added some chicken filled tortellini I bought from Aldi to make it a whole meal, and that was wonderful.  The blogger suggests ham or bacon as other possible add ins, and it seems to me that this can be a very versatile meal base.  It's a bit labor intensive, especially when you're running it through a sieve, but very much worth the effort.

Oh my gosh a woman after my own heart @_@ Butternut squash soup is one of my all time favorites and chicken tortellini with it sounds PERFECT, I will definitely try this one *mouth waters*

Squash? Soup?  Dinner tonight has been decided.