Friday Foodday

Hey there lovebugs,

It's Friday and here are my favorite recipes this week. 

The Champagne Martini
c/o The Five O'Clock Cocktails

Ingredients

3-4 ounces champagne

3/4 ounce Cointreau

1/2 ounce Luxardo maraschino liqueur

2 dashes Fee Brothers Peach Bitters

Directions

Combine Cointreau, Luxardo, and Fee Brothers Peach Bitters in an ice-filled mixing glass. Stir briskly for about a minute with a bar spoon. Strain into a chilled cocktail glass. Top with champagne.

Chicken Fra Diavolo

c/o Stephanie Cooks

Ingredients

1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1 1/2 cups tomato sauce
1/2 cup heavy cream
Green onion, sliced
1/2 pound campanelle pasta (or any tube pasta)
1/2 pound grilled chicken (mine was marinaded in lemon juice and Italian seasonings), sliced

Directions

1- In a large skillet heat the oil. Add the garlic and red pepper flakes, cooking until fragrant, 3-4 minutes.
2- Add the tomato sauce and allow to cook over a low heat for about 15 minutes.
3- Meanwhile, cook the pasta according to packaging directions.
4- Stir in the cream and cook an additional 10 minutes over medium/low heat.
5- Toss in the cooked pasta and grilled chicken. Allow to heat altogether for about 5 minutes.
6- Top with sliced green onion. Serve hot.

Secret Ingredient Chocolate Chip Cookies

c/o Buns in My Oven

Ingredients

1 cup butter, softened

3/4 cup brown sugar

1/4 cup white sugar

3.4 oz. package vanilla instant pudding mix

2 eggs

1 tsp vanilla

2 1/4 cups all-purpose flour 

1 tsp baking soda

1/2 tsp salt

2 cups semi-sweet chocolate chips

Directions

Beat together butter and sugars until creamy. Beat in pudding mix, eggs, and vanilla. Stir together the flour, baking soda, and salt, and slowly mix that into the butter mixture until well combined. Stir in the chocolate chips. Drop by rounded spoonfuls (I use a cookie dough scoop) onto an ungreased cookie sheet. Bake in a 350 degree pre-heated oven for 10-12 minutes.