Friday Foodday

Happy Friday lovebugs, 

Here are my favorite recipes this week.

Campari Mojito
c/o The Kitchn

Ingredients

1/4 ounce (about 4 large sprigs) fresh mint, plus additional for garnish

1 ounce lime juice

1 ounce white rum

1 1/2 ounce Campari

Crushed ice

2 lime wedges
2 to 4 ounces good tonic water

Directions

Place the mint sprigs in a large glass or cocktail shaker, and add the lime juice and rum. Muddle with a muddler or a wooden spoon for several minutes, crushing the mint and releasing its aroma. Add the Campari and a few cubes of ice, and shake or stir until well chilled. 

Fill a 12-ounce highball glass with crushed ice and squeeze a lime wedge over top. Pour in enough tonic water to fill the glass a quarter full, then pour in the strained Campari mixture. Garnish with a little more tonic water, the second lime wedge, and mint. Best with a straw! 

Southwestern Grilled Chicken Jalapeño Popper Salad

c/o Closet Cooking

Ingredients

• 4 small chicken breasts
• salt and pepper to taste
• 6 cups romaine or other lettuce, shredded
• 1 cup tomato, diced
• 1 large avocado, diced
• 1 cup corn (~2 ears), preferably grilled or charred
• 1 cup black beans, rinsed and drained
• 1/4 cup green or red onion, sliced
• 1/4 cup cheddar cheese, shredded (optional)
• 1/4 cup crumbled tortilla chips (optional)
• 1/4 cup jalapeno popper dressing
• fresh or pickled sliced jalapenos to taste
• 4 strips bacon, cooked and crumbled

Directions

1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side, set aside, let cool and slice.
2. Assemble salad and enjoy!

Bourbon Bacon Cookies

c/o Buns in My Oven

Ingredients

12 

slices bacon

12 

balls of frozen chocolate chip cookie dough, about 1 1/2 tablespoons each

2 

tablespoon pure maple syrup

2 

teaspoons bourbon

1/4 

cup powdered sugar

Directions

• Preheat oven to 350ºF. Line a baking sheet with parchment paper.
• While the oven is heating, fry the bacon 1-2 minutes per side, just until the edges are starting to brown, but the bacon is not yet crisp.
• Drain on a paper towel-lined plate.
• Place cookie dough balls on the baking sheet about 3 inches apart.
• Wrap 1 slice of bacon around each ball of dough, leaving space on the edges for the cookie to expand as it bakes.
• Bake the cookies for 12-14 minutes or until golden brown and set.
• Let cool for 10 minutes.
• While cooling, whisk together the maple syrup, bourbon, and powdered sugar in a small bowl.
• Drizzle the glaze over the cookies.