Raspberry Mojito

raspberry mojito top

Make yourself a Raspberry Mojito tonight - it’s the perfect summertime drink, even though it’s almost over.

I’m hating that summer is ending. I mean really hating it.

I never feel like we’ve done enough or spent enough time outside enjoying the warm weather.

But I know that we do enjoy our time during the summer, we’re always going somewhere and doing something I guess the whole problem is that it needs to just be longer.

So I figured I’d do one last summer drink before I start getting into the hard cider and the bourbon cocktails…also can’t wait for those…but one more summer drink is needed.

We have wild raspberry bushes that pretty much line the whole perimeter of our yard. It’s awesome when they’re ready for picking and we gets bowls and bowls at at time. You have to literally make a job out of it, if you don’t go out and pick them every day the birds and deer (and I’m sure the couple of bear we have running around) have a feast. And you’ll get none.

The fresh raspberries are awesome for desserts and ice cream, but even better for making cocktails!

We’re always drinking mojitos in the summer when the mint is growing out of control, so one night when we started making up a pitcher I threw in a couple of raspberries with the mint.

Well, it was pretty good. So I made a few more. And a few more after that.

The flavor of the raspberries with the rum and the mint is like summer in a glass to me. Then to make it taste even more like summer, I switched out the regular rum for a coconut rum.

Definitely the right move. Coconut and raspberries, it doesn’t get more summery than that.

I’m hanging on the my summer nights with these Raspberry Mojitos…so far it’s working!

raspberry mojito


Raspberry Mojito
Serves 1
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  1. 1/2 oz. Raspberry Pucker
  2. 2 oz. Coconut Rum
  3. 4 fresh mint leaves
  4. 6 raspberries
  5. seltzer for topping
  1. In the bottom of a cocktail shaker, add the mint leaves and the raspberries and break them up with a wooden spoon.
  2. Add in some ice, coconut rum and the raspberry pucker liquor.
  3. Shake well and pour over ice.
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Favorite Chicken Appetizers

chicken app collage2


I’ve rounded up some of my favorite chicken appetizers that I’ve made here on Mantitlement.

The theme for this week started with a freezer full of ground chicken. We always grab it when it’s on sale, or when it’s not…it’s a great swap in for beef in a a lot of recipes and for some recipes there’s isn’t a substitute for ground chicken, like my Chicken and Waffle Meatballs or the Chicken Parm Pizza  from earlier this week.

And besides ground chicken there’s ALWAYS boneless skinless chicken in our fridge. I guess we do eat a lot of chicken.

But sometimes you open the freezer and you just stare at all the chicken with a blank look on your face. More chicken recipes are always needed…

What we like to do to switch things up is have apps for dinner. Instead of a big meal, just make an appetizer and have a more casual night instead of a big meal. This works really good for us with school starting…the homework and sports practices. Everyone can just grab something to eat and go.

These chicken appetizers are from my earlier posts that you might not have seen yet – and one of my first posts were these Hudson Whiskey Chicken Bites.


They taste really, really close to Friday’s Jack Daniels chicken. That wasn’t my intention but it’s the first thing we said when we tasted them.
Made with Tuthilltown’s Hudson Whiskey, that you can actually taste in the sauce. These chicken bites are awesome…so move on over Friday’s Chicken.


These Buffalo Chicken Bites taste like a buffalo chicken wing in a bite-sized appetizer.


Crispy and spicy bites of chicken served with a blue cheese dressing. Just as good as wings, just not as messy!


But if you are looking for a wing, try my Asian Glazed wings. Baked chicken wings with a sticky and sweet asian glaze.


Awesome appetizer or dinner for any night…but get lots of napkins for this one!


How about some nachos with a beer queso? Nachos can be for any meal or snack if I’m making the rules…and these Pale Ale Chicken Nachos are our families favorite! 

chicken nachos.jpg 

There’s a secret ingredient in my queso, and it’s not the beer! These nachos will be on the table fast if you use a rotisserie chicken from the store and you can customize the toppings to you and your families tastes!

Chicken Parm Pizza

chicken parm pizza piece


Wait until you try this Chicken Parm Pizza…it’s pizza, but without the crust.

So instead of bread for the crust, it’s a seasoned ground chicken patty shaped in a circle and fried until crispy. I saw this as I was looking through the Food Network Magazine and I thought it just looked crazy enough to try. And I guess if you’re into a low-carb diet this would be a good option if you’re craving pizza.

Low-carb or not, this might be my new favorite way to eat any kind of chicken parmesan. It’s seasoned perfectly and thin and crispy…it’s awesome. Kind of hate that big hunk of chicken covered with a pile of cheese that some restaurants call chicken parmesan. This is way better – anything in pizza form is way better in my book!

But I’m not gonna lie to you – this recipe did take a little bit of work. There are a bunch of steps involved I will admit. But this Chicken Parm Pizza is so good you won’t care about putting in the time, I swear.

You start by mixing the ground chicken with some seasonings and pressing it into cake pans lined with plastic wrap. Then you freeze the pans for 4 hours. You could definitely do this the night before, too.

 chicken pans


When the chicken rounds are frozen, you bread them first in Wondra flour, then egg, then in a bread crumb/cheese mixture.

Then you put a breaded chicken round into your pan…


chicken round uncooked


and cook for two minutes until it looks golden brown… 


chicken round cooked


then top them with sauce and mozzarella cheese. Just like a pizza.

Definitely a dinner you’ll get a thumbs up for!


chicken parm pizza

Chicken Parmesan Pizza
Serves 4
No crust on these pizzas! The chicken patty is the crispy "crust" that gets topped with mozzarella, parmesan and romano cheeses and fresh basil.
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  1. 1 lb. ground chicken
  2. 4 T. parmesan cheese
  3. 4 T. romano cheese
  4. 1 t. salt
  5. 1 1/2 t. Italian seasoning
  6. 3/4 t. garlic powder
  7. 3/4 t. onion powder
  8. 3 eggs
  9. 1/4 c. Wondra flour
  10. 3/4 c. Italian seasoned bread crumbs
  11. 1/4 c. panko
  12. 1/2 c. olive oil
  13. 1 c. shredded mozzarella
  14. 1/2 c. marinara sauce
  15. Fresh basil leaves for garnish
  1. Line 2 8" cake pans with plastic wrap.
  2. In a medium bowl mix the chicken with 1 t. Italian seasoning, 1 t. salt and 1/2 t. each of the garlic and onion powders.
  3. Divide the chicken in half and press into the bottom of each cake pan.
  4. Cover with plastic wrap and freeze for 4 hours.
  5. Preheat the oven to 400 degrees.
  6. In a large shallow bowl, beat the eggs.
  7. Place the flour in a large shallow dish and on another plate combine the bread crumbs (both), 2 T. each of the parmesan and romano cheeses and the remaining Italian seasoning, garlic and onion powders.
  8. Coat the frozen chicken in the flour, then the egg and then the breadcrumb mixture.
  9. Repeat with the other chicken round.
  10. Heat 1/4 c. olive oil in a large skillet over medium-high heat.
  11. Cook 1 chicken round for 2 minutes on each side until golden brown and transfer to a paper towel lined plate.
  12. Repeat with the other chicken round.
  13. Place about 1/4 c. of marinara sauce on each chicken pizza, leaving a 1" border.
  14. Add the remaining 2 T. of each cheese to each of the chicken pizzas.
  15. Top each pizza with 1/2 c. of mozzarella cheese.
  16. Place each pizza on a baking sheet on top of a wire cooking rack.
  17. Bake in the oven for 15 minutes.
  18. Top with fresh basil.
  19. Slice into pizza shape wedges and serve.
  1. You could also shape these into 4 rounds instead of 2 so that it's more of a personal "pizza". Instead of an 8" circle just form the patties into 4" circles.
Adapted from Food Network Magazine, September issue
Adapted from Food Network Magazine, September issue
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Coolest Cooler


Yeah, this product really fits it’s name – because it definitely is the Coolest Cooler I’ve ever seen.

With tailgating season gearing up for football fans, this cooler will be flying off the shelves. The Coolest Cooler is currently being funded through a Kickstarter campaign and will be ready for sale on August 29th. That’s 3 days. 3 days until this thing is mine!

Just to list some of the features of the Coolest Cooler, I’ll start with the big blender attachment on top. Perfect for whipping up some margaritas or some daiquiris, it’s got an 18 volt that will crush 6 gallons of drinks and ice on a single charge.

My favorite feature though are the bluetooth (waterproof!) wireless speakers. I’m always looking for good speakers to blast some Springsteen through when I’m tailgating. Since the speakers are built in, no need to grab an extra gadget when I’m packing up.


If you’re heading to the beach there’s also a handy gear tie-down for all the extra umbrellas and beach chairs and kids toys you have to lug with you. And you won’t get tired carrying your Coolest Cooler either because it has beach wheels too.

So you want to keep the party going after dark? No problem, this cooler’s LED unbreakable lights that are embedded in the lid will help you find the right beverage that you’re looking for, and help you be DJ to all the tunes you’ll be playing.

And you can say goodbye to soggy sandwiches with the Coolest Cooler! An essential feature of the coolest cooler is the split lid design. You can open one side at a time to grab some ice for the blender without letting all the warm air get in. You can also pack each side with different tailgating essentials – use one side as a dry side for all your food and items you don’t want getting wet, and the other side for packing with ice and your cold ones.


Three more days until this cooler is getting delivered to my front door!

Chicken and Waffle Meatballs

waffle meatballs close

I know you guys have all heard of chicken and waffles…but I can bet you’ve never had Chicken and Waffle Meatballs!

These meatballs are so addicting, I swear you won’t be able to stop eating them. A chicken meatball coated in toasted waffle crumbs and drizzled with a bourbon-maple glaze.

The wife came up with this idea – she had to try and one up me after my Hot Dog Wontons

but I have to hand it to her, these meatballs are awesome.

All you have to do is get some ground chicken, throw in some seasonings, pure maple syrup and mix it up. While you’re letting that chill, toast up some waffles. We used whole-grain waffles so it wouldn’t be too sweet.

After the waffles are toasted throw them in your food processor and grind them up just like bread crumbs…they’ll look like this.

waffle crumbs

Then take a spoonful of the ground chicken and drop it into the waffle crumbs, don’t even try to roll the ground chicken into a meatball in your hand, it’s way to sticky and it’ll just end up making a mess.

Once you put the spoon of chicken into the waffle crumbs, take a spoon and cover the chicken with the crumbs and then grab it with your hand and form the meatball.

Line them up on a baking sheet until your read to fry.

Grab a large skillet and coat the bottom with canola oil, not too m uch but you’ll have to add a little bit more for each batch.When they’re done put them on a baking sheet coated with cooking spray and cook in a 400 degree oven for 6-7 minutes.

waffle meatballs frying

Make up the bourbon maple glaze and you’re ready to eat.

You can either drizzle the glaze over the Chicken and Waffle meatballs and serve or serve it as a dipping sauce alongside.

I promise you these will be the hit of your next cocktail party – think I might have to have another bourbon party just to serve these up for apps!

chicken and waffle meatballs


Chicken and Waffle Meatballs
Yields 25
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  1. 6 Whole grain waffles, toasted and ground in a food processor
  1. 1 lb. ground chicken
  2. 1 egg
  3. 1/2 t. salt
  4. 1/2 t. garlic powder
  5. 1/4 t. freshly ground nutmeg
  6. 2 T. pure maple syrup
  7. 1/4 c. waffle crumbs (from the 6 waffles)
Maple-Bourbon Glaze
  1. 1/2 t. olive oil
  2. 1 clove garlic, crushed
  3. 1/4 t. fresh grated ginger
  4. 1/4 c. bourbon
  5. 1/4 c. beef broth
  6. 1/4 c. teriyaki
  7. 1/2 t. sriracha
  8. 2 T. maple syrup
  9. 1 t. wondra flour
  1. Preheat the oven to 400 degrees.
  2. Add the ingredients for the chicken meatballs to a medium bowl and mix well.
  3. Place in the refrigerator to chill for 15 minutes. While the meatball mixture is chilling you can make the maple-bourbon glaze.
  4. Add the olive oil to a small pan over medium-low heat. Add the crushed garlic and ginger and cook for 30 seconds. Next add in the bourbon and cook for 1 minute. Add the beef broth, teriyaki, sriracha, and maple syrup and cook on low for 15 minutes until it reduces. Sprinkle the Wondra flour into the pan and whisk until there are no lumps. Let come to a boil and thicken for 2 minutes then remove to a bowl to cool. Once cooled pour into a blender and blend until smooth.
  5. Place the remaining waffle crumbs into a shallow dish. Take a spoonful of the meatball mixture and place it in the waffle crumbs. Repeat until all the meatballs are done.
  6. Coat the bottom of a large skillet with canola oil and fry the meatballs in batches over medium heat until browned.
  7. Put the fried meatballs on a baking sheet and bake in the oven for 7 minutes until cooked through inside.
  8. Serve with the maple-bourbon glaze.
  1. You might want to double the recipe for the glaze!
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