As mentioned in other postings, I am watching the original Star Trek series, which I purchased on DVD digitally remastered. It is great to rewatch this classic series! I am still on season one and am watching the two-part Menagerie episodes. This was with Captain Pike and those “big headed people”. At least that is what I like to call them. I like how they incorporated “The Cage” into this two-part episode, which was the original pilot that was rejected by the network. Recently, we watched the first three Star Trek movies: The Motion Picture, The Wrath of Khan, and The Search for Spock. I am looking forward to watching the remaining movies as it has been so long since I seen them. TOS and the movies bring back a lot of great memories being glued to the TV knowing Star Trek was about to begin! I always loved the music that opens the episode as it takes you to a different place. Then of course the disappointment when the episode was over! Do you have any favorite TOS episodes? I do love the one with the tribbles. In fact someone with the twitter handle “tribbles” followed me and that was an automatic refollow for me!
My previous postings included:
Why Captain Picard and Kirk are my favorite Starfleet Captains
Star Trek – Spock!
Into Darkness 3D for the second time!
More on Star Trek
It is all about Star Trek and thank you Lucille Ball!
Now on to the cooking…Slow-Cooked Bourbon Chicken
My initial plan was to marinate the chicken breasts with half of the bourbon marinade to grill. The remaining marinade I was going to cook down a bit to serve over the grilled chicken. Unfortunately, the day was cold and rainy which is not a good day to grill. We often find when we grill on a cold day it is difficult to keep the grill at an appropriate temperature. So instead I decided to change our plans and cook it in a slow cooker to serve over rice. Perhaps when we get a nicer day I might just try grilling the chicken! Below are the rough estimates of what I used – you can adjust to your own taste.
2 Chicken Breasts, boneless and skinless
3/4 cup Bourbon Whiskey
1/4 cup and 1 tbsp firmly-packed Dark Brown Sugar
3 tbsp Ketchup
1 tablespoons Worcestershire Sauce, low sodium
3 tbsp Rice Vinegar
1 tbsp Lemon Juice
1/2 tsp Garlic Paste
1/4 tsp Ginger
Seasoned Salt and black pepper
Cube the chicken and place into a slow cooker adding seasoned salt and black pepper. Combine the remaining ingredients and pour over the chicken. Let cook for 2 – 3 hours in a slow cooker and serve over rice. I did not thicken the sauce but you could by taking it out of the slow-cooker, adding arrowroot, and cooking on the stovetop or in the microwave. Just be careful because it can thicken quickly in the microwave.