• Kate

The Blushing Bee, Jambalaya, and Chicken Enchilada Casserole with Danni

Updated: Mar 17, 2021

Danni joins me on the pod to mix together a morphing cocktail The Blushing Bee, how are we doing that? Well, you will just have to listen or read on, to find out! While we do our sipping we are chatting wine, cooking shows, and apparently writing a love letter to frozen pizza. Because why not.

Part one Listen HERE

Danni and I are back in the kitchen and we are making some hearty dishes, Chicken Enchilada Casserole and Jambalaya. While talking textures, telling stories of demon garbage disposals, and having a heated argument for dark meat, and we are exploring how important it is to refresh your space when spending so much time at home.

Part two Listen HERE

The Blushing Bee

Sometimes you want a cocktail that goes through its own journey, you sip it once and the alcohol is the most prevalent, you sip it twice and it is a smidge sweeter, you sip it a third time and it is a bit fruity with a hint of tartness. It keeps you on your toes as it changes from bourbon winter to honey spring, just like the seasons. The Blushing Bee is a fun combination of mint, bourbon, and pomegranate that will keep you guessing with each sip.


  • 4.5 oz Pomegranate Juice

  • 3 Tbs Honey

  • 4oz Water

  • Bourbon

  • Mint

  • Club Soda

We are going to be turning both the pomegranate juice and the honey/water into ice cubes. I would recommend having 3 ice cubes of each (depending on size), at about 1.5 oz of liquid per ice cube.

To-Do Ahead of Time:

Melt honey into the water and distribute the honey-water into your ice cube trays or molds. Distribute your Pomegranate Juice into your other molds/trays. Freeze

Per Cocktail:

  • 1 Pomegranate Ice Cube

  • 1 Honey Ice Cube

  • 3-5 Mint Leaves

  • 1.5 Oz Bourbon

  • Splash of Club Soda

In a shaker muddle mint with the bourbon until the leaves are bruised, releasing the mint’s flavor. Fill with ice and stir to chill. In a short glass add your flavored ice. Strain bourbon over the ice, leaving muddled mint in the shaker. Top with a splash of Club Soda.

Give an extra stir.

Garnish with mint leaves and enjoy! As the ice cubes melt the flavor of the drink will change. Play around with which cube sits on the bottom because as that melts first it will have a greater impact on the drink.

Without Flavored Ice

Forgot to make your flavored ice in enough time like Danni? No problem. As we have learned, sometimes it can be hard to plan ahead and plan B is needed.

Per Cocktail

  • 1 oz Pomegranate Juice

  • 1 Tbsp of Honey

  • 3-5 Mint Leaves

  • 1.5 Oz Bourbon

  • Splash of Club Soda.

In a shaker muddle mint, juice, and honey until leaves are bruised. Add bourbon and stir until honey is dissolved. Add ice and stir again to chill. Strain mixture into a glass with fresh ice. Top with club soda.


Cameron’s Jambalaya

Made by Danni

Cooking Notes

  • I swapped in brown rice

  • I did a homemade Cajun seasoning with: cayenne, chili powder, paprika, salt &pepper, oregano, white pepper, and nutritional yeast.

  • Did everything else as the recipe called for!

Chicken Enchilada Casserole

Made by Kate

Cooking Notes

  • I started with ⅓ c chicken stock and added a little at a time to my blender until smooth

  • I added the juice of one lime to the sauce

  • I used a loaf pan for baking, it perfectly fit 2 tortillas and 4 layers!

  • I also topped each slice with fresh cilantro and a little extra lime juice

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