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This Weekend in Hedonism

Cheryl’s Recipe Corner
- Chicken Paprikash
- Description:
  - This was a fond memory of my childhood, and I’ve not eaten since I was probably 11 or 12… so I started throwing things together, came up with something very close to grandma’s recipe, and then through the power of Google I learned I had made, essentially, Chicken Paprikash. But, I did it as a one-pot meal. :-)
- Ingredients
  - 2 cups uncooked Egg Noodles
  - 2 TBLS Butter
  - 4 Boneless/Skinless Chicken Breasts, cut into bite-sized pieces (thighs give the most flavor; substitute if desired)
  - Paprika (Hungarian is preferred, but regular will work)
  - Salt
  - Pepper
  - Garlic Powder
  - 1 TBLS Butter
  - 1/2 Cup Chopped Onion
  - Roasted Red Peppers (optional)
  - 2 TBLS Paprika
  - 2 cups Chicken Stock
  - 2 TBLS Tomato Paste (optional; provides color more than taste)
  - 1 TBLS Cornstarch
  - 8oz Sour Cream
- Directions
  - Bring water to a boil in a skillet and cook egg noodles (or, you can serve the dish over rice). While pasta is boiling, cut the chicken into bite sized pieces and season it with paprika, salt, pepper and garlic powder (amount to your preference). Set aside. Once pasta is finished cooking, drain well and wipe out pan. Place the skillet back on the stove and add 2 TBLS butter; allow to melt, then add seasoned chicken pieces. Cook for about 10 minutes, then remove to a plate; set aside. Add 1 TBLS butter to skillet, allow to melt and add chopped onion and saute until soft. Add roasted red peppers to skillet, stir to mix. Add 2 TBLS Paprika to skillet, stir to combine with onions/peppers. Add Chicken Stock and tomato paste to pan, bring to a boil. Stir cornstarch into sour cream, add mixture to skillet and mix well. Add chicken and pasta back into skillet and simmer until warmed through.
- Notes:
  - You can use Cream Cheese instead of sour cream. This will make the sauce thicker, so there is no need for the cornstarch.
  - Tomato paste is optional. It adds very little flavor to the dish, but DOES add the dark red coloring that is usually associated with Paprikash.
  - If you’re using standard paprika (what you’d typically pick up at the grocery store), you’ll need more and need to boost it with Cayenne Pepper - 1/8 teaspoon for every tablespoon standard paprika (if you’re not into spicy food, just sprinkle a tiny bit and taste to adjust the spice level as you go. Hungarian Paprika, depending on the version, can be VERY spicy)
  - Because I literally threw this together, you may want to add some seasonings to the sauce mixture; my chicken was heavily seasoned before I cooked it, so additional seasonings weren’t needed. But, I also taste-test as I go and adjust as needed.
  - I used Garlic powder with this, as “Jarlic” (the new name for jarred minced garlic) tends to be bitter… and since I was trying to recreate a recipe from 40+ years ago, I wanted to try to make it close to what my grandmother made (and Jarlic" didn’t exist back then). If you would like to use “Jarlic”, I would suggest adding a TINY bit of sugar, a little bit of melted butter and ONLY stir it in over the last minute or two of simmering (just long enough to get warm).
Cheryl’s Mixed Drink Corner
- Blueberry Lemonade
- Description:
  - A refreshing mix of blueberries, lemonade and vodka
- Ingredients
  - 1 cup of blueberries (frozen work fine)
  - 1/2 cup of sugar
  - 1/8 tsp of salt
  - 1/2 cup of lemon juice
  - 2 cups water
  - Vodka
- Directions
  - Place blueberries, sugar, salt, lemon juice and water into blender and blend well. Place ice in glass, add 2oz Vodka (or Rum, if preferred) and top with lemonade mixture
- Notes:
  - Taste lemonade mixture once blended; if it’s not sweet enough, either add more sugar and re-blend OR add simple syrup to your drink. Leave the alcohol out for just a refreshing drink or something fun for the kiddos!
  - You can use this recipe and substitute any berries… strawberries, blackberries, raspberries, etc. (fresh or frozen)
Russ’s Drink Corner (now hijacked by Cheryl - and probably occasionally by Bill!)
- Item: Joseph Magnus Bourbon Cigar Blend
- Description: I purchased this to take specifically to Hamvention; I picked it because of the ABV (which was Russ’s age). We shared a dram, around the firepit at the hotel, with Steve-KJ5T, on Saturday night.
- Info: Batch 457 / Bottle #20 (Purchased in late April 2026 from Total Wine in Springfield, MO - $259.99)
- Mash: Undisclosed; Batch-specific blend of various aged bourbons sourced from different distilleries, primarily MGP and Barton, combined with their proprietary Triple Cask whiskey. Because each batch is uniquely crafted by Master Blender Nancy Fraley to achieve a specific flavor profile that stands up to a cigar, exact mash bill percentages vary from batch to batch. However, all batches follow a blueprint of blending high-rye and low-rye base bourbons.
- Aroma: (All tasting notes were taken from Nancy Fraley’s Blog) A range of savory and sweet mint notes along with dark berries and citrus fruit, from a blackberry Bourbon smash cocktail with muddled mint, candied blood orange citrus wheels, and chocolate mint chip ice cream.
- Taste: Breathtaking sensations of wintergreen mint, tobacco, chewing gum, Sarsaparilla, and Thai sweet basil with ripe mango.
- Finish: Long and savory, with lemon balm tea, crème de menthe, and Cuban mojito cocktails with mint and lime.
- ABV: 56.19
- Score: 85
Bill’s Whatever Corner
- Item: Piney River Brewing - Bucyrus, MO - Various

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