Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week!

Sparkling Sweet Tea Cocktail

c/o The Kitchn

Ingredients

1 1/2 cups sugar
7 1/2 cups warm water, divided
4 black tea bags
1 cup George Dickel Tennessee Whiskey
1 (12-ounce) can club soda or seltzer water, chilled
1 orange, sliced into wheels
1 lemon sliced into wheels

Directions

In a small saucepan heat the sugar and 1 1/2 cups of water just until the sugar completely dissolves. Set aside to cool.

In a large pitcher, combine the tea bags and the remaining 6 cups of water and steep until the tea is as strong as you like it: five minutes for a weaker tea and up to twenty minutes for a stronger brew.  Remove and discard used tea bags.

Add the cooled simple syrup and whiskey, and stir. Top with the cold club soda, and stir in the orange and lemon wheels. Fill the remainder of the pitcher with ice.

Serve in tall glasses filled with ice. Enjoy!

CPK Original BBQ Chicken Chopped Salad

c/o Lauren's Latest

Ingredients

4 cups chopped romaine lettuce
3 large fresh basil leaves, chopped
3 tablespoons chopped fresh cilantro
1/4 cup rinsed and drained black beans
1/4 cup drained sweet corn
1/4 cup grated monterey jack or mozzarella cheese
1/4 cup peeled and diced jicama
1/4-1/2 cup prepared ranch dressing
1 large tomato, diced
1 ripe avocado, sliced
1 leftover grilled chicken breast, chilled and diced
1/4-1/2 cup prepared bbq sauce

Directions

In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls. Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.

*If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.

Strawberry Rhubarb Crumble

c/o Cupcakes for Breakfast

Ingredients

Topping:

• 1 1/3 cup flour
• 1 teaspoon baking powder
• 6 tablespoons sugar
• 1 stick unsalted butter, melted

Filling:

• 1 1/2 cups rhubarb, chopped into 1-inch pieces
• 1 quart strawberries, tops cut off, quartered
• 1 tablespoons lemon juice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• Pinch of salt

Directions

1. Preheat oven to 375°F. Make topping: In a mixing bowl, combine flour, baking powder, and sugar. Add the melted butter. Mix with your hands until clumps form. Refrigerate until needed.

2. Make filling: In a medium bow, combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Pour into the bottom of a 9″ pie plate.

3. Remove topping from refrigerator and cover fruit with topping. Place pie plate on a baking sheet and bake 40-50 min – until topping is golden brown and fruit is bubbling beneath.