When I look back on my life there are different foods and drinks that I don’t have anymore. Some are my choice, some….not so much. Here are ten alcoholic drinks that I likely won’t ever drink again (in no particular order). As a note, I am sure that I will denigrate one or more readers favorites, so keep in mind that everyone’s tastes are different…..and mine are right!
- Natty Light – Known formally as Natural Light, this was a beer of choice while I was in college. It was serviceable because it was inexpensive and there were times when volume was a higher priority over quality. Now, quality is much more important and Natty Light just doesn’t do it for me.
- Keystone/ Keystone Light – See Natty light.
- Zima – Yes. I have to admit it. I have purchased Zima in my life. In fact, my wife and I toured the Coors factory where it was bottled and had some before it was even available in the market. I think I drank it because it was clear and unusual. Then, like every other purchaser who actually tasted it, I stopped buying it because it was kinda awful.
- Tequiza – So this is the first drink on the list that I actually liked. Tequiza, brewed by Anheuser-Busch, was an American-style lager that had some agave flavor in it. I thought this was a great summer beer and while it was hard to find, I was a fairly regular purchaser. When the boom of lime-flavored beers hit the market, Tequiza production was stopped.
- Guinness – Here is where I get the hate mail. I know it is the drink of Ireland. I know it has an international following. I know that as a man I am supposed to venerate Guinness. You know what? I don’t. It just doesn’t suit my palate.
- Ouzo – I’ve had Ouzo during one three hour period in my life (June 1991). I remember one of my drinking companions convincing me that I should have it. I recall the first drink. I recall being out of commission most of the next day. Never again.
- Trash can punch / Harry Buffalo – A college favorite, take a clean trash can and pour in every partial bottle of alcohol in the house. Dump in some fruit and let it seep. Scoop the alcohol out with a ladle. No two concocctions are identical. I don’t think I’ll have this again mainly because I am old….really old!
- Southern Comfort & Sprite – Another college favorite, this is just too sweet to drink anymore.
- Jaegermeister – Tastes like black licorice…need I say more???
- Cold Duck – Originally a mix of champagne and the dregs of other wines, this sparkling wine is off the list as my wine palate has improved.
Tequila? I’m glad it is on the list of what I still drink!
There are a surprisingly large list of ingredients here.
Marinate the chicken.
Into the pan.
Then the peppers and onions.
A delicious combination of flavors!
Prep Time: 10 mins | Cook Time: 12 min | Makes: 2 servings | Difficulty: Easy
- 2 tablespoons canola or olive oil, plus 3 tablespoons
- 1/8 cup finely chopped red onion
- 1 1/2 tablespoons ground cumin
- 1/4 teaspoon chopped garlic
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 dashes cayenne pepper (less than 1/8 teaspoon)
- 1/4 teaspoon granulated garlic
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 pound (large half breasts) boneless skinless chicken breast; sliced
- completely in half making 4 pieces
- 1-ounce tequila
- 4 ounces shredded Colby Jack cheese
Optional garnish (2 tablespoons each serving):
- 1 small red onion, diced (use remainder of onion for marinade)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 whole green onion, chopped
- 1 curly “Mexican” pepper or cubano, diced
- 1 sprig fresh cilantro leaves
- Salsa picante
- Sour cream, in a squeeze bottle
- 1 tablespoon sliced black olives
- 1 lemon and lime, cut in thin wedges
Preheat oven to 400 degrees F.
In a bowl, place 2 tablespoons canola oil, all marinade ingredients, and chicken, and mix thoroughly.
In a large saute pan, heat 3 tablespoons canola oil over medium-high to high heat. Place the coated chicken breasts in the hot pan and sear on one side until golden brown for about 1 minute. Turn and sear the other side for a few seconds more, and sizzle with the tequila.
Transfer seared chicken breasts to a lightly greased sheet pan and bake in oven for about 10 minutes until fully cooked.
Remove chicken from oven and top with the shredded cheese. Place back in the oven for just a minute to melt the cheese and remove. Serve and enjoy!
Make it Supreme!
Before serving, top with sour cream, salsa picante, and other vegetables for garnish.