Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Strawberry Basil Margarita
c/o The Kitchn

Ingredients
1 can (12 ounces) frozen limeade concentrate
10 strawberries (or 12 if you're using smaller ones from the farmer's market or your backyard.)
8 basil leaves
2 to 2 1/2 cups tequila 

Directions

Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, or 2 1/4 cups) cans of tequila (or a bit less, if you don't want your drinks to be quite as strong).

Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands (this will help the basil flavor release into the drink) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours.

When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color. Now all you have to do is serve them and wait for the compliments to pour in

Barbecue Chicken Rice Skillet

c/o Buns in My Oven

Ingredients

• 2 cups diced cooked chicken
• 2 cups chicken broth
• 1 cup rice
• 1/3 cup barbecue sauce, divided
• 1/2 cup grated cheddar
• 2 tablespoons diced red onion
• 2 tablespoons diced cilantro

Directions

1. Heat large skillet over medium heat.
2. Add chicken, broth, rice, and 1/4 cup barbecue sauce to skillet. Bring to a boil, cover, and cook on low for 20 minutes or liquid has been absorbed and rice is cooked through.
3. Remove lid from pan and stir in cheese.
4. Drizzle remaining barbecue sauce over the top and sprinkle on onion and cilantro. Serve immediately.

Caramel Apple Bundt Cake

c/o Shugary Sweets

Ingredients

FOR THE CAKE:

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 3/4 cup milk

FOR THE FILLING:

• 2 cup diced Crunch Pak apples (about 25-30 slices, or 3 apples, peeled)
• 1/2 cup light brown sugar, packed
• 1 tsp cinnamon

FOR THE GLAZE:

• 1 cup light brown sugar, packed
• 1/4 cup unsalted butter
• 6 Tbsp milk, divided
• 1/2 tsp vanilla extract
• 3 cups powdered sugar

Directions

1. For the cake, grease and flour bundt pan (or use a generous amount of baking spray). Set aside. Preheat oven to 350°F.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Add in softened butter and beat until crumbly. Beat in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
3. In a small mixing bowl, combine diced apples, brown sugar and cinnamon. Fold into cake batter.
4. Pour cake mixture into prepared bundt pan. Bake for 55-60 minutes until browned. Allow to cool in pan for about 10 minutes, then flip onto a cake plate and cool complately.
5. For the glaze, add brown sugar, butter and 4 Tbsp of milk to a small saucepan. Heat over medium until boiling. Stirring constantly, boil for 2 full minutes. Remove from heat. Add in vanilla extract. Allow to cool 15 minutes.
6. In a mixing bowl, whisk together cooled sugar mixture, powdered sugar, and remaining 2 Tbsp milk. Beat for 2 minutes until smooth. Pour over cooled cake and allow to set (about 10 minutes). Slice and enjoy. Store at room temperature, covered, for freshness.