Thursday, June 21, 2012

Quick Update

Just a quick update from me since I've been neglecting the blog... My acute care rotation is well under way and, so far, I am really enjoying it! I can't believe I'm saying that since I thought this one would be the most daunting. My preceptor is teaching me a lot and doesn't make me feel stupid when I don't know something. It does require some work, but it's really gratifying to know that you have such a positive effect on patient outcomes. And it's neat to apply all the things I learned in school to actual cases! Too bad I don't want to do a residency because being a clinical pharmacist is pretty awesome. 

I hope to share my experience with freezer meals sometime before/over the weekend. That has really been a life saver this week, but more on that later. Over and out! 

Friday, June 15, 2012

Cookies and Cream Homemade Ice Cream

What is better on a hot summer's day (or night) than homemade ice cream?? Not much! After having this recipe at my friend Analise's house, Luke and I knew it was time to buy a homemade ice cream maker. This recipe makes creamy, yummy vanilla ice cream that would be perfect with almost any mix-in you choose, although I highly recommend the Oreos.  And it's so simple, just 4 ingredients! You may have to adjust the amounts a little bit, I think that my ice cream maker is on the small size. It only makes 1 quart of ice cream, but that's perfect for me and Luke. This is a recipe I will be making over and over again for sure, but I'm excited to try out other ice cream and frozen yogurt recipes too! And just a reminder, Father's Day is just a couple days away- why not whip up a batch for Dad? This is definitely right up my Dad's alley :)

Cookies and Cream Homemade Ice Cream


  • 2 1/2 cups half and half
  • 1/2 cup whole milk
  • 10 oz sweetened condensed milk
  • 1 Tbsp vanilla extract
  • 12 Oreos, crushed

In a bowl, mix together half and half, whole milk, sweetened condensed milk and vanilla. Pour into ice cream maker, and make ice cream as directed. When the ice cream is just about ready, add in the crushed Oreos. Serve and enjoy!!

Recipe from my great friend Analise.

Wednesday, June 13, 2012

Pizza Bagels

Pizza bagels are one of those foods that just reminds me of summertime. I think it's because growing up, during the summer we would eat a lot of Bagel Bites and Pizza Rolls for lunch or snacks. So when I was thinking of some meal ideas, I decided to try making a homemade version. They are simple and straight forward, and you can easily alter the toppings. These are also nice because you can make as many or as few as you need. I used regular sized bagels but I've made them with mini bagels before for a snack or appetizer, just remember you may have to decrease the cook time a little. I hope this recipe makes you feel like a kid again! 

On another note, I start rotations next week (!!!). I have decided to try putting together some complete meals and freezing them for easy weeknight cooking. I am looking forward to sharing this experience on the blog so stay tuned!

Pizza Bagels


  • Bagels, halved
  • Pizza sauce
  • Mozzarella cheese, shredded
  • Cheddar cheese, shredded
  • Italian seasoning
  • Parmesan cheese, grated
  • Choice of toppings (pictured are pepperoni)


Turn the oven broiler to low and broil bagels face up for approximately 3 minutes, or until slightly toasted. Remove from oven and set the oven to bake at 350 degrees F. Top bagels with pizza sauce, mozzarella and cheddar cheese. Sprinkle with Italian seasoning, toppings, and Parmesan cheese. Place back into oven to bake for 8-10 minutes or until cheese melts and bubbles. 

Sunday, June 10, 2012

Homemade Taco Seasoning

I've seen recipes for homemade taco seasonings floating around Pinterest for a while now and decided to give one a try. We thought it turned out way better than the store bought version, plus you can easily adjust the seasoning to fit your heat preference. All of ingredients are just common spices, and all you do is mix them together. It's great to know exactly what is going into your food- no yucky preservatives or additives. Next time I will triple the recipe to have more left over. Try this next time you are making tacos rather than buying the store bought stuff!

Homemade Taco Seasoning

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon table salt
  • 1/2 teaspoon black pepper

Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.

To make tacos: Brown meat and drain fat. Add 3 Tbsp of mixture, 1/4 cup water. Bring mixture to a boil, then reduce heat and simmer for about 3 minutes. 

Saturday, June 9, 2012

Back To Blogging!

Well I'm finally back to blogging! My 2 week break from blogging turned into nearly a month, whoops! But it has been an awesome break from the norm. Here are some things that we've done:

Right after finals Luke and I jetted off to Florida. We spent the first three days in Orlando and visited Disney world and relaxed at the hotel. We went to Epcot and had a wonderful day! Apparently May is the time to go if you want to avoid the crowds, lucky us!

We sampled all kinds of food from around world at the International Showcase. 
Fish and Chips from England were Luke's favorite.

Napoleon from the French bakery- now on my list of recipes to try!

Next we ventured to Ormond beach where we spent the following week. 


     Played on the beach

     Went to St. Augustine 

     Went sea kayaking

     Went on lots of long beach walks

     Watched the sunrise

     And played at the beach some more

So that was our Florida trip! After that we spent time unpacking and cleaning, Luke went to a wedding in Canada while my friend Brianna visited me in the Lou. 

We celebrated our one year anniversary this past week (wahoo!). Luke planned a lovely date complete with roses, dinner (The Wildflower) and a movie (Snow White and The Huntsman), all of which I highly recommend. Sorry no pictures, I forgot the camera :( 

We did have our one year old wedding cake- which was not so good tasting (or looking!). 

 Since Luke and I really only had the last two weeks of summer off together we have been trying to make the most of it. We've gone floating on the Current River, went hiking, and had a picnic at a nearby park (Abby loved chasing all the ducks there!).  

(Wearing the shirt I got him for our anniversary!)

Well, that's all for now! I'll get back to cooking ASAP! Happy, happy summertime everyone!! 

Monday, May 7, 2012

Baked Coconut Shrimp

When I get a food craving, if it's not for pickles, chocolate, or ice cream, there's a good chance it's for coconut shrimp. I think they are just the tastiest thing! The only problem: they are expensive. I can rarely bring myself to pay the price for a small box of them at the grocery store. So I decided to try my hand at making them! This recipe isn't exactly what I'm used to because they are baked instead of fried, which is another plus. They still taste great though, and definitely curb my craving. And they are the perfect summer kick-off food! The original recipe includes a dipping sauce, but it wasn't my favorite thing. preferred them with tarter sauce. I really like the sauce they serve them with at Red Lobster. It's sort of like tarter sauce mixed with a pina colada which sounds weird but it goes great with the shrimp. So I may try my hand at concocting a version of that, it's got to be on the internet somewhere right?? 

Well, I will be taking a hiatus from blogging for the next two weeks. I am wrapping up finals this week and then heading to Florida right after that for a much needed vacation with the hubs!! So come back in 2 weeks for an update on our travels and more yummy food :)

Baked Coconut Shrimp


  • 1 pound uncooked large shrimp peeled and deveined 
  • 2 egg whites 
  • 2 Tablespoons cornstarch 
  • 2 cups sweetened flaked coconut 


Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.

Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.

Adapted from:

Wednesday, May 2, 2012

Monkey Muffins

I think the photos speak for themselves on this recipe. These little babies are so good. How could they not be? They are basically sugar, butter, cinnamon and biscuit dough baked to perfection, covered in sweetened condensed milk. Plus there is no mixing. Just dump everything in a muffin tin and you're good to go. Does it get any better than that? 
Haha, but in all seriousness, you can't go wrong with these! I brought them to a brinner (breakfast for dinner) party once and they were gone in about 5 minutes. They were a hit! And I think Luke asks me to make them at least once every 2 weeks (I don't make them that often, don't worry!). They are much simpler and much less time consuming to make than cinnamon rolls but they taste pretty similar. And we use Pillsbury's "Simply Biscuits" to cut out the trans fat. Enjoy! 

Monkey Muffins

  • 1 can Refrigerated Biscuit Dough, Cut Into Thirds
  • Butter
  • Sugar
  • Ground Cinnamon
  • Vanilla
  • Sweetened, Condensed Milk

Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in 1 tsp sugar and 1/4 tsp cinnamon.
Roll dough into walnut sized balls. Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on 1/3 tsp sugar and a dash of cinnamon and vanilla (just a drop or 2).

Bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Monday, April 30, 2012

Chocolate Peanut Butter Coated Popcorn

The mister and I came up with this recipe one day when we had some left over chocolate almond bark. We decided that you can't go wrong adding some peanut butter to the melty chocolate. The question was what to drench in our yummy, melty chocolate peanut buttery concoction? So we popped a bag of popcorn, coated it with the stuff, let it harden, and viola! A light, crunchy dessert/snack, sure to cure any sweet tooth! The slightly salty popcorn works really well with the sweet chocolate peanut butter coating. If you don't have any chocolate almond bark on hand, you could use chocolate chips mixed with a little milk or heavy cream. You could also easily mix in other things you have on hand, like peanuts. Enjoy!

Chocolate Peanut Butter Coated Popcorn

  •  Chocolate almond bark, about 4 pieces
  • 1/4 cup peanut butter
  • 1 bag of regular popped popcorn
Melt the chocolate almond bark in the microwave for 30 seconds. Add the peanut butter and stir. Return to microwave and continue to microwave in 15 second increment, until the mixture is completely melted. 

Add half of the popcorn and half of the melted mixture to a bowl and stir until the popcorn is fairly well coated. Spread on to wax paper. Repeat with the other half of the ingredients. Let cool for approximately 15 minutes before serving.

Saturday, April 28, 2012

Weight Watchers Crusted Honey Mustard Chicken

Luke and I aren't in the habit of counting calories but I have to say that we have really enjoyed all of the Weight Watchers recipes we've tried. This recipe is from the Weight Watchers website and it's a great spin on fried chicken fingers. The crispy coating is made from crushed cornflakes and they are baked which cuts down the fat. They are also very simple- from start to finish they were done in under half an hour. I think next time I may try a ranch variation by substituting ranch dressing for the honey mustard just to try something new! 

Weight Watchers Crusted Honey Mustard Chicken

  • 2/3 cups lite honey mustard dressing   
  • 1 pounds uncooked boneless skinless chicken tenders
  • 1 cup cornflake crumbs  
  • 1 medium uncooked scallions, finely sliced  
  • 2 tsp dill, freshly chopped
  • 1/8 tsp table salt   
  • 1/8 tsp black pepper  

Preheat oven to 425°F. Coat a shallow pan with cooking spray.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions.
Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
Bake until chicken is golden and no longer pink in center, about 15 minutes.

Adapted from:

Wednesday, April 25, 2012

Garlicky Baked Shrimp

Since shrimp is one of the few sea foods that Luke actually likes, I stay on the look out for any recipes that have shrimp as the main ingredient. I found this lovely one on Pinterest. I know I didn't get a great pic, but this is a fast, delicious dish! Serve it over some rice to make the shrimp go a little farther. If you really like garlic, you may want to increase the amount a little. Over and out!

Garlicky Baked Shrimp

  • 1 lb. raw shrimp, deveined and peeled
  • 4 cloves garlic, minced
  • 2 Tbsp. white wine
  • salt and pepper
  • 1/4 cup (4 Tbsp.) melted butter
  • 1/2 cup Panko bread crumbs
  • 2 Tbsp. fresh Italian-leaf parsley, chopped
  • half of a lemon

Preheat oven to 425 degrees F.
In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Adapted from:

Tuesday, April 17, 2012

Homemade Yum Yum Sauce (Shrimp Sauce)

I can't believe I finally have the recipe for this delicious sauce! I have to admit, this sauce is one of my favorite things about going to Hibachi restaurants.   It is so yummy on everything; shrimp, chicken, rice, veggies. We really liked it with this Crock-pot Honey Sesame Chicken recipe. It just adds some pizzazz to the meal! I have heard that there are many different versions of this sauce, so hopefully this is similar to the one you like. This one came pretty close to the kinds I've had. Also, I think next time I will try ketchup instead of tomato paste because I just hate opening up a whole can of it just to use a measly tablespoon. Plus, I don't always have tomato paste on hand. I'll probably just decease the water a little so the consistency stays about the same. 

Homemade Yum Yum Sauce (Shrimp Sauce)

  • 1 Cup Low-Fat Mayonnaise
  • 1/4 Cup Water
  • 1 tbsp. Tomato Paste
  • 1 tbsp. Melted Butter
  • 1/2 tsp. Garlic Powder
  • 1 tsp. Sugar
  • 1/4 tsp. Paprika
  • 1/4 tsp Cayenne Pepper 
  • 1-2 tsp Soy Sauce
Whisk all ingredients together until the sauce is creamy. Do not add all the water at once. Add a little at a time until you get the consistency you want. Refrigerate over night. 

Adapted from:

Since this was a short post, I have to throw in a cute picture of Luke and the pup "studying." What a couple of goobers ;-)

Sunday, April 15, 2012

Crock-Pot Honey Sesame Chicken

With finals approaching fast, it seems like every class is trying to fit in a test before they start. So that means busy days spent studying and not much time for cooking. As usual, I turn to my trusty crock-pot to help me out. I found this recipe which is a copycat of the bourbon chicken served at the mall food court. I'd say it's even better and it is super easy to make. I will be making this recipe again and again. Luke's buds were over again and they give this recipe a big thumbs up! I served it with homemade Yum Yum Sauce, also know as shrimp sauce, like the kind from Hibachi Japanese restaurants. That stuff is so good on everything and I am so glad to have my own homemade version. I'll share that recipe with you all soon! 

Crockpot Honey Sesame Chicken

  • 1 lb. boneless, skinless chicken thighs, about 5
  • Salt and pepper
  • 1 cup of honey
  • 1/2 cup of low sodium soy sauce
  • 1/4 cup ketchup
  • 2 tbsp. vegetable oil
  • 2 cloves of garlic, minced
  • 1/2 cup diced onion
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. cornstarch
  • 2 tbsp. cold water
  • Sesame seeds

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.

In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock-pot.

Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.

When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the crock pot, combine the cornstarch in the cold water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.

Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Adapted from:

Wednesday, April 11, 2012

Brownie Baked Alaska

This past week we celebrated my hubby's Birthday! Instead of a Birthday cake, Luke always requests Baked Alaska. Before meeting Luke, I had heard of Baked Alaska but I never really knew what it was. Boy, was I missing out!! This version (his favorite) has a brownie base, ice cream center, and a toasted meringue top. The key to this concoction is to seal the ice cream layer with the meringue so that when you bake it, the meringue gets toasted like a marshmallow and  the ice cream stays nice and cold. It is really not a difficult thing to make, just plan ahead so that the layers each have time to set properly. I don't think we'll wait a whole year to make this again! 

Here are a couple of pics we took after our bellies were filled with Baked Alaska!

Brownie Baked Alaska

  • Brownie mix plus any ingredients needed to prepare batter
  • 1/2 gallon of vanilla ice cream (preferably block, not bucket)
  • 6 egg whites
  • 1/4 tsp. salt
  • 1/4 tsp. cream of tartar
  • 1 cup sugar
Bake brownie mix in pan as directed on package. Bake slightly less than usual. Cool. 

Cut ½ gallon of ice cream into 1"-thick layers and cover the brownie and refreeze.

To make the meringue, turn electric mixer on high speed, beat 6 egg whites (at room temp). Add ¼ tsp salt, ¼ tsp cream of tartar, and 1 cup sugar, gradually. Beat until stiff peaks form. To test if meringue is done, rub a little between fingers. If it feels grainy, continue beating. Spread meringue over ice cream and brownie, sealing to edges, leaving none of the ice cream exposed (*this is very important!!) and freeze 

To serve: Preheat oven to 500 degrees F. Bake 4-5 min until lightly browned. Serve immediately. 

Sunday, April 8, 2012

Cheese and Onion Petite Quiche

Happy Easter everyone! I've got a tasty recipe that is perfect for Easter brunch or specialty appetizer. It is rich, delicious bite size quiche that is sure to be a crowd pleaser! Luke and I love those frozen petite quiche from the grocery store and we think I came pretty close to replicating them. The original recipe called for Gruyere cheese, but I'm a poor college student and can't afford $15 (FIFTEEN DOLLAR!!!) cheese, so I substituted it for Vermont cheddar. I thought the results were great, but if you can afford it, you might want to try the Gruyere. This recipe's filling is also very versatile. Adding broccoli, spinach, or bacon would be very easy and give them a bit more color and variety. Enjoy!

I hope you all had a wonderful Easter with friends and family, remembering the awesome work that Jesus did on the cross for us nearly 2000 years ago. This was my favorite verse from a song we sung at church this morning, which sums it up nicely :-)

"And as He stands in victory
Sin's curse has lost its grip on me
For I am His and He is mine
Bought with the precious blood of Christ" (from the song In Christ Alone)

Cheese and Onion Petite Quiche 
  • 2 9″ ready made pie crust
  • 2 Tbsp Butter
  • 2 Medium Onions, halved and finely sliced
  • 2 Eggs
  • 1 1/4 cups Heavy Cream
  • 2/3 cup Vermont Cheddar Cheese, coarsely grated, divided in half
Preheat oven to 400 degrees F.
Roll out pie crust and cut into 2 1/2" round circles. Press into greased mini muffin tin.
Beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully fill each muffin cup with about a tablespoon of batter. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden.

Friday, April 6, 2012

Bacon and Cheese Breakfast Muffins with a Kick

I really love breakfast foods but I am not a fan of getting up early. That's why I tend to only make them on the weekends, then it doesn't matter if we have a late breakfast! This weekend I made these savory muffins with some left over bacon that needed to be used up. They were perfect for a quick morning breakfast, and I had all of the ingredients on hand (yay!). I did think that the recipe was a little heavy handed with the black pepper, I might half it next time. They are not very spicy, but have a little kick. I think these would also be good as a dinner side, served with some garlic herb butter.

Bacon and Cheese Breakfast Muffins with a Kick

  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 cup shredded cheddar cheese (we used sharp)
  • 8 bacon strips, cooked and crumbled 
  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon Cajun seasoning

Preheat oven to 400 degrees F.
In a large bowl, beat the egg, milk and oil together.  Stir in the bacon crumbles and shredded cheddar cheese.
Add the dry ingredients, stirring as you go, incorporating just until blended.
Fill greased muffin cups 2/3 full. Bake for 15-20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best served when warm.

Adapted from:

Wednesday, April 4, 2012

Symphony Bar Brownies

I almost hate to call this a recipe, but I also hate to keep this "recipe" to myself. These brownies are so simple, but oh so delicious! Basically, in the middle of the brownies is a Hershey's Symphony Bar, an almond toffee milk chocolate candy bar. My favorite time to eat them is after they have cooled and the chocolate in the center has hardened, so you have a moist brownie wrapped around a crunchy chocolate center... am I making your mouth water yet?? Good. You could also sub out the Symphony bar for any other flat candy bar. You can also use a homemade brownie batter recipe if you'd like, I just use the box for simplicity!

Annnnnd here's a picture of Abby playing 'cause she's a cutie. 

Symphony Bar Brownies

  • Brownie mix + any ingredients needed to make batter
  • 3 Symphony bars

Prepare brownie mix as directed on box. Pour half of the prepared batter into a 9X13 baking dish. Lay Symphony bars flat on top so that most of the brownie batter is covered by chocolate bar. Pour the remaining brownie batter on top of the chocolate bars. Bake as directed on brownie mix box. 

Friday, March 30, 2012

Cornish Game Hens with Garlic and Rosemary

The last dish on our Hunger Games menu are these delicious Cornish game hens. They were actually very easy to make and turned out moist and flavorful. The hens went perfectly with mashed potatoes and carrots. Be generous with the seasonings, and make sure to get the underside! 

Luke and I had a lot of fun putting this meal together before seeing the movie. I hope you all are inspired to read the books and see the movie! Happy Hunger Games!

Cornish Game Hens with Garlic and Rosemary

  • 4 Cornish game hens
  • salt and pepper to taste
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 24 cloves garlic
  • 1/3 cup white wine
  • 1/3 cup low-sodium chicken broth
  • 4 sprigs fresh rosemary, for garnish


Preheat oven to 450 degrees F.
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown. Baste with pan juices every 10 minutes.
Transfer hens to a platter. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Wednesday, March 28, 2012

Bourbon Glazed Carrots

These boozy carrots are inspired by Haymitch, Katniss and Peeta's mentor, who has a bit of a drinking problem. These carrots are slightly sweet with a bit of a kick. They are baked first with the basic seasonings, then topped with the sweet bourbon glaze. And don't worry if you don't like the taste of bourbon, you can barely taste it at all. To speed up cooking time, use baby carrots.  

Bourbon Glazed Carrots


  • 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup bourbon
  • 1/4 cup dark brown sugar
  • 2 tablespoons butter, cut into chunks
  • 2 tablespoons freshly squeezed orange juice


Preheat oven to 375°F. 
Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30-40 minutes or until carrots are tender when pierced with a fork.

While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.

Adapted from: