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Any opportunity to add tequila to a meal sounds like an adventure to me. I recently found a recipe in my Cooking Light June edition… (yes the one you saw the brownies sitting on top of) for Tequila Glazed Chicken Thighs.

You can find the recipe for them here.

In the mean time, I have to know… does adding liquor to a recipe add that little bit of sizzle to your Tuesday night? Does it make your recipes less lame? Can you recognize when your food has been cooked in it or when it hasn’t?

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