Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Smirnoff No. 21 and Champagne Sparkler
c/o Delish

Ingredients
1 1/2 c. Smirnoff No. 21 Vodka
2 bottle Moët & Chandon Champagne
1 1/4 c. pomegranate juice
1 c. simple syrup
Lemon slices

Directions
Combine the first three ingredients in a punch bowl with ice. 

Add simple syrup to taste.

Mix in lemon slices.



Korean Grilled Chicken Breasts

c/o Skinny Taste

Ingredients

• 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
• 1/4 cup low sodium or gluten-free soy sauce
• 1/4 cup unsweetened apple sauce
• 1/4 cup finely chopped yellow onion
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp light brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon sesame seeds, plus more for topping
• 2 thinly sliced scallions, white and green parts

Directions

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.

In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.

Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.

Fruity Pebble Crunch Ice Cream Cake

c/o The Gunny Sack

Ingredients

• 4 cups Fruity Pebbles
• 1½ cups white chocolate chips
• 1½ tablespoons shortening
• ½ gallon vanilla ice cream

Directions

1. To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften.
2. Put Fruity Pebbles into a large bowl. Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.
3. Pour the coated cereal onto a piece of parchment paper. Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.
4. In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces. Spread into a 9-inch springform pan before the ice cream melts.
5. Top with the remaining crunchy cereal and press it into the ice cream.
6. Cover the springform pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and slide a knife around the edges of the springform pan and then remove the sides.
7. Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake cake. Re-dip and dry the knife for each cut you make.