Eat & Listen: Little Big Town’s ‘Pain Killer’

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Little Big Town’s Pain Killer is one of my favorite country albums of last year. The foursome has such a distinctive sound, and it really shines through on the collection of songs they released. Pain Killer offers up big-time hits like “Girl Crush” and “Day Drinking,” but also poignant and reflective tunes that are perfect for pairing with a Killer dinner.

Summer isn’t over until that last 72-degree day, so let it linger and get to cooking. And crushing. And day drinking.

“Pain Killer” Mambo Margaritas (for a whole pitcher!)

You go down easy baby, I could drink you by the case…

Ingredients:

1 can frozen limeade

1 pint gold tequila

1 bottled Corona

1-liter diet 7-Up

Directions:

Pour all ingredients in a pitcher and stir well. Make sure to garnish with a lime, and serve over ice. Be careful, these margaritas will definitely kill any pain that you may have!

Silver & Gold Thai Chicken Tacos

You’re like silver, you’re like gold…

Ingredients:

Marinade:

½ cup peanut butter

1 cup coconut aminos or soy sauce

1 tbsp sriacha sauce (more if needed)

1 cup chopped cilantro

pinch of brown sugar or dash of honey

crushed ginger

Tacos:

1 chicken breast

mini flour tortillas

pre-made slaw

chopped peanuts

diced avocado

Directions:

In a bowl, mix all marinade ingredients well, and pour half of the mixture into a gallon-sized bag. In the bag, place your chicken and marinade for an hour, or overnight if you desire. In a skillet, cook chicken until done all the way through, and then shred. Place back into the skillet and use the rest of the marinade to finish cooking the chicken. Place in mini flour tortillas, and top with your desired toppings. I suggest cilantro, chopped peanuts and avocado. Delicious.

Girl Crush Guacamole

I wanna taste her lips, yeah cause they taste like you…

Ingredients:

4 small roma tomatoes

1 cup cilantro, chopped

½ red onion

1 tbsp mayo

1 jalapeno, chopped and de-seeded

3 avocados, ripe and chopped

Directions:

Chop your roma tomatoes into tiny, ½ inch pieces. Chop your cilantro and red onion as well. De-seed (or keep the seeds in, depending on how spicy you like your guac) your jalapeno, and add to the mix. Chop your avocado, and mash into your pico mixture. Add the mayo in, along with salt and pepper and red pepper flakes, and serve with tortilla chips. Did I even have to add that last part? You know what to do.

Image Source: UMG, BigStock

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