Friday Foodday

Happy Friday lovebugs! And a happy six year anniversary to The bf. Here are some of our favorite foods.

Applejack Rabbit
c/o Serious Eats

Ingredients

• 2 ounces Laird's Bonded Apple Brandy
• 3/4 ounce fresh lemon juice
• 3/4 ounce fresh orange juice
• 1/2 ounce maple syrup

Directions

Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.

Chipotle Chicken Pasta
c/o Stephanie Cooks

Ingredients

2-3 skinless, boneless chicken breasts (about 2 lbs)

1/4 cup lime juice

3 cloves garlic, minced

1/2 cup cilantro, finely chopped

1 tsp ancho chili powder

1 tsp salt

2 T olive oil

1 lb farfalle pasta

1 large red bell pepper, diced

1 large green bell pepper, diced

1 onion, diced

1 chipotle pepper + 1 T of adobo sauce, minced

1/2 cup chicken broth

1/2 cup light cream

Directions

1- Cut chicken breasts and cut into bite-size pieces.  Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together.  Pour over chicken to coat and marinate chicken about 30 minutes. 

2- Heat a large pot of water to boiling.  Add generous amount of salt and add pasta.  Cook according to package directions until al dente.  Drain and set aside.  

3-Meanwhile, add olive oil to large saute pan and heat over medium heat.  Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.  

4- Add chicken broth and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.

5-  Reduce heat to low and add cream.  Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce.  Cook about 5 minutes and top with remaining cilantro and serve.

Jalapeño Artichoke Dip

c/o Lauren's Latest

Ingredients

1 cup marinated & drained artichoke hearts
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
salt & pepper, to taste
splash of water
1-2 tablespoons finely chopped jalapeños

Directions

Place artichokes into the bowl of a food processor. Pulse until coarsely chopped. Add in parm, cream cheese, mayo, salt and pepper. Pulse in short bursts or until everything starts to blend. I added in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture. Spoon dip into bowl and stir in chopped jalapenos by hand. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around.