Sparkling Honey-Ginger Bourbon Lemonade

When I have friends coming to visit, I like to  make a batch of cocktails beforehand so that I have a pre-made refreshment to serve. Lemonade-based drinks are a favorite of mine: I’ve made a Rhuby-Lavender Lemonade as well as a Bourbon-Peach Lemonade in the past.   So to keep my trend going, I decided to make this Honey, Ginger Sparkling  Lemonade with Rosemary and added in some bourbon. (My friends are big bourbon fans, if yours aren’t, vodka would work as an easy substitute). I changed the recipe a bit to fit my tastes, but you can find the original recipe here.   Ingredients: 1/2 cup local honey 1/2 cup water the juice of 5 lemons, plus the zest of 1 lemon the juice of 1 lime 1/4 cup minced ginger 10 full rosemary stalks 2 1-liter bottles of club soda 1 1/2 cups bourbon Ice cubes

Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.     Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!       Ingredients: 1 1/3 cups water 3/4 cup uncooked bulgur 2 tablespoons canola oil, divided 2 1/2 tablespoons white wine vinegar, divided 2 teaspoons chopped fresh thyme 1 teaspoon grated peeled fresh ginger 2 cups chopped peaches 1/4 cup thinly sliced green onions 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 ounce goat cheese, crumbled (about 1/4 cup) 4 (6-ounce) skinless, boneless chicken breast halves 1/2 cup unsalted chicken stock 1/4 cup peach preserves 2 teaspoons whole-grain mustard

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