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July Cocktail Corner- Orange Sangria
July Chef's Corner- Stuffed Mushroom Caps
June Cocktail Corner- Coconut Rum Lemonade
June Chef's Corner
May Chef's Corner- Salsa

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Chef's Corner
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Barney's Blog

November Cocktail Corner - Caramel Candy Cocktail

Cocktail Corner
Caramel Candy Cocktail

1/2 ounce cognac
3/4 ounce vanilla liqueur
3/4 ounce salted caramel vodka
1/2 ounce half and half
sugar for rim

Rim martini lass with sugar. Shake ingredients together with ice. Strain them into glass. Enjoy!

November Chef's Corner - Pumpkin Pancakes

Chef's Corner
Pumpkin Pancakes

2 cups flour
2 tbsp brown sugar
1 tbsp white sugar
2 tsp baking powder
1/2 tsp salt
1 cup pumpkin puree
1 tsp cinnamon 
1/2 tsp ginger 
1 egg
1 1/2 cups milk
2 tbsp vegetable oil
2 tbsp lemon juice

Combine dry ingredients together in a mixing bowl. In a separate bowl combine pumpkin, egg, milk, oil and lemon. add flour mixture and stir until just moistened. Pour batter onto an oiled skillet 1/4 cup at a time. Cook pancakes on both sides until golden brown.

September Cocktail Corner - Apple Cider Mimosas

Cocktail Corner
Apple Cider Mimosas

2 tbsp. sugar
1 tbsp. ground cinnamon
1 c. apple cider
1 bottle champagne
On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.

Fill champagne flutes 1/4 full with apple cider, then top off with champagne.

As found here: http://www.delish.com/cooking/recipe-ideas/recipes/a46963/apple-cider-mimosas-recipe/

September Chefs Corner - Smores Dip

Chef's Corner
Smores Dip

Ingredients

1 cup milk chocolate chips
2 tablespoons milk
2 cups marshmallows, divided
graham crackers for serving

Instructions

Combine chocolate chips, milk and 1½ cups of marshmallows in a sauce pan. Heat over medium low and stir until melted and smooth.
Pour into an oven safe dish and top with remaining marshmallows.
Broil 1 minute or just until marshmallows are lightly toasted.
Serve warm with graham crackers.


As found here: http://www.spendwithpennies.com/hot-smores-dip/

August Cocktail Corner - Blackberry Lemon Gin & Tonic

Cocktail Corner
Blackberry Lemon Gin & Tonic

12 blackberries        
20 mint leaves                                                            
2 lemons 
 1/4 cup simple syrup                  
12 ounces Gin                                                               
Tonic water & Ice   


Combine 3 blackberries, 5 mint leaves and juice from  1/2 of lemon and 1 tablespoon of simple syrup in each glass. Muddle ingredients. Fill each glass with ice. Add 3 ounces gin and stir. Top with tonic water and garnish with a slice of lemon, blackberry and mint leaves.

As found here: http://stiersaesthetic.com/blog/2016/5/2/blackberry-lemon-gin-tonic

August Chef's Corner - Hawaiian BBQ Chicken Wraps

Chef's Corner
Hawaiian BBQ Chicken Wraps

1 Tbsp olive oil
2 chicken breasts, diced
salt and pepper
1/2 cup bbq sauce
1/2 cup shredded mozzarella cheese
2/3 cup chopped pineapple                                                                    
1/4 red onion, chopped
1 romaine heart, chopped
1/4 cup fresh chopped cilantro
4-5 large wheat or white tortillas

Heat oil in a large skillet over medium high heat. Add chicken pieces to the pan and season with salt and pepper. Cook until chicken is cooked through and golden brown. Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat. 
Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine and cilantro. Roll, burrito style and secure with a toothpick.

As found here:
http://tastesbetterfromscratch.com/2016/03/hawaiian-bbq-chicken-wraps.html


July Cocktail Corner - Champagne Popsicles

Cocktail Corner
Champagne Popsicles

3/4 cup Barefoot Bubbly Berry Fusion
8-10 oz of mixed berries, (or any fruit you like!)
Fill popsicles molds half way up with Barefoot Bubbly Berry Fusion Layer each well with a variety of fruit

Cover top of popsicle mold with foil                       
Insert a popsicle stick; insert popsicle stick  
Transfer to freezer and chill until frozen solid, about 2-4 hours

As found here: http://www.barefootwine.com/blog/champagne-popsicles

July Chef's Corner - Cheesecake Strawberries

Chef's Corner
Cheesecake Strawberries

1 (8-ounce) package cream cheese, softened
½ cup confectioners' sugar
1 cup whipped topping, thawed
½ teaspoon almond extract
12 large strawberries, cut in half
36 blueberries

Using an electric mixer, beat cream cheese and sugar until smooth. With mixer on LOW, beat in whipped topping and almond extract.
Place filling in a pastry bag fitted with a large star tip.
Pipe filling on the cut side of each strawberry. Gently press 3 blueberries into the filling on each strawberry.

Refrigerate until ready to serve.

As found here: http://spicysouthernkitchen.com/red-white-blue-cheesecake-strawberries/

June Cocktail Corner - Mason Jar Mojitos

Cocktail Corner
Mason Jar Mojitos

— mint leaves
— lime juice
— sugar
— white rum
— ice
— club soda

Place mint leaves in the bottom of the mason jar and bruise slightly with a spoon. Add lime juice and sugar. Mix together to dissolve sugar. Add the rum and fill the glass halfway with ice. Top with club soda and stir.

As found here: https://www.yahoo.com/news/get-the-summer-party-started-with-mason-jar-119998310330.html

June Chef's Corner - Crab & Quinoa Stuffed Avocado

Chef's Corner
Crab & Quinoa Stuffed Avocado

Ingredients
1/2 Cup Crab Meat (lump or claw)
1 Tablespoon Fresh Lime Juice
Zest of 1 Lime
1/8 teaspoon Sea Salt
1/4 Cup Chopped Orange Bell Pepper
1/2 Cup Cooked White Quinoa (cook according to package instruction then refrigerate until cold)
2 Tablespoons Sour Cream (or Plain Greek Yogurt as a substitute)
2 Avocados


Instructions

Slice avocados in half lengthwise and remove seed. Carefully peel off skin.
Mix all other ingredients together and serve crab & quinoa salad over prepared avocados.

As found here: http://wonkywonderful.com/crab-quinoa-salad-stuffed-avocados/
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