Happy Hour Friday

The weekend is here time to kick back relax after a hard weeks work and take a well needed rest. Of course for our favorite band of players this week was rougher than most.  Seriously all dressed up and the big boss calls you in get to work but lets tie your hands as well.  

Then you just had those moments when things just did not turnout exactly as you planned.                                                                                                                                                                                                                                                                                              

Then you think things may be 

going your way and bam your flat on your back with a pounding headache, wondering why the hell you got  out of bed.                                                                                                                                                                                                                                                                                                            

                                                                                                                                                            Then when all is said and done you wind up having to say goodbye to people we call friend. Lori we will miss you!

So the team is in need of some major party time.  So in honor of some friends and H50 Tini Wednesday's the inspiration for today's drink was born. 

 

H50 Jools-Tini

2 oz amaretto liqueur
2 oz. coconut rum

1. Pour Amaretto and  coconut Rum cocktail shaker filled with ice. 
2. Shake and strain into the prepared glass.

Kelelina Chicken Kabobs

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons sherry

1 tablespoon sesame oil

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

8 skinless, boneless chicken breast halves

1 (20 ounce) can pineapple chunks, drained

1. To Marinate: glass dish or bowl combine the soy sauce, brown sugar, sherry, oil, ginger and garlic powder; mix together. Add the chicken and pineapple, toss to coat and refrigerate to marinate for at least 2 hours. 
2. Preheat grill to medium high heat and lightly oil grate. 
3. Alternate marinated chicken and pineapple on skewers; grill over medium high heat for 15 to 20 minutes, turning halfway through.