Friday Fooday

We made it! Happy long weekend lovebugs! Here's are some great recipes for ya.

The Sidecar

c/o Five O'Clock Blog

Ingredients

2 ounces Cognac Salignac

1/2 ounce triple sec

1/2 ounce freshly squeezed lemon juice (plus a little extra for stickying up the rim of your glass)

Granulated sugar, for the rim

Directions

First, prepare your glass: Dip the rim of a cocktail or martini glass into a shallow saucer of lemon juice. (Or, alternatively, run a cut lemon along the lip of the glass.) Then dip or roll your sticky’d-up rim in a second saucer of granulated sugar. Set glass aside. Combine three liquid ingredients in an ice-filled cocktail shaker. Shake vigorously for about 20 seconds. Strain into your glass.

Scallops with Tarragon Butter Sauce

c/o A Taste of Home Cooking

Ingredients

1 tablespoon olive oil
3 tablespoons butter
1 lb sea scallops, dried well
1 teaspoon salt
Fresh cracked black pepper
1 bunch fresh spinach
2 tablespoons lemon juice
1 cup chicken broth
Zest of 1 lemon
2 tablespoons chopped fresh tarragon

Directions

In a large non-stick frying pan, heat 1 tablespoon oil with 1/2 tablespoon butter over medium-high heat. Season scallops with 1/2 teaspoon salt and pepper. Put scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on second side and just cooked through, about 1 to 2 minutes more. Remove to a paper towel-lined plate.

Reduce heat to medium and add spinach to the pan. Turn several times to coat in pan juices. Add the lemon juice, and cook until the leaves are wilted. Divide spinach on plates and place scallops on top of spinach.

Add the chicken broth to the pan and bring to a boil; cook until reduced by about half, 1 to 2 minutes. Reduce the heat to low and whisk in the remaining 2 1/2 tablespoons butter to form a smooth sauce. Add remaining 1/2 teaspoon salt, lemon zest and tarragon. Season and adjust flavors to taste. Pour over scallops and serve.

Brown Sugar Snickerdoodle Bars

c/o Food Fanatic

Ingredients

1 cup butter

2 cups brown sugar

2 large eggs

1 tablespoon vanilla extract

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 2/3 cups flour

2 tablespoons granulated sugar

2 teaspoons cinnamon

Directions

Preheat oven to 350°F. Line a 9x13 dish with parchment paper.

In a small saucepan over medium heat, melt the butter, whisking constantly. Bring the butter to a simmer and continue whisking until the butter goes from yellow to golden brown and smells a little nutty. Pour the browned butter into the bowl of a stand mixer fitted with the paddle attachment and let cool for five minutes.

Cream together the butter and brown sugar until well combined.

Beat in the eggs and vanilla.

In a medium bowl, combine the baking powder, salt, cinnamon, nutmeg, and flour.

Slowly add the dry ingredients to the brown sugar mixture and mix until just combined.

Spread batter into the prepared pan.

In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the top of the batter.

Bake for 20-25 minutes or until set. Cool completely before cutting and serving.