This is a yummy drink I fell in love with while dining at a local Brazilian restaurant. If you like your drinks a little sweeter you can increase the sugar. Enjoy!

Ingredients:

2 oz. Cachaça
1/4 lime (sliced)
2 tbsp superfine sugar

Directions:

Place the sliced lime and sugar in a rocks glass and muddle well.
Add cachaça and ice and stir. Garnish with a slice of lime.
Tip: 1 packet of Splenda or Equal can be used in place of superfine sugar.
Note: Bahama Breeze uses Leblon brand of cachaça in this recipe and guarapo (fresh squeezed sugar cane juice) instead of sugar.

Prep Time: None    Cook Time: 5 minutes
Category: Appetizers    Servings: 1

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne

1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper
Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

Directions

Preheat oil to 350 degrees F.

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.

Prep Time: 10 minutes   Cook Time: 10 minutes
Category: Main Meals   Servings: 5

Salad:
4 medium tomatoes, cut into wedges
1/2 cup thinly sliced sweet onion
2 teaspoons extra-virgin olive oil
1 tablespoon distilled white vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Steak:
1 pound boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions

1/2 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Directions:
Preheat grill to high.

To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.

To prepare steak: Rub steak with oil. Season on both sides with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of chimichurri sauce on top.

Meat-Buying Tips: Make sure that packaged meat isn’t past its sell-by date and that there’s not much moisture in the packaging.Touch it if possible – it should be firm and not soft. Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it’s exposed to air.
Prep Time: 10 minutes    Cook Time: 15 minutes
Category: Main Meals   Servings: 4

This was much easier version of shortcake than the sweetened biscuits that need to be rolled and cut.
Ingredients:
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda

2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows

Directions:

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped Cream:
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes

Prep Time: 10 minutes    Cook Time: 20 minutes
Category: Desserts   Servings: 6

Description:

Easy Recipe
Family Favorite
Ingredients:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl

1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Prep Time: 15 minutes   Cook Time: 50 minutes
Category: Desserts    Servings: 10