Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week.

Rosemary Honey Gin Rickey
c/o Bren Did

Ingredients

Rosemary Honey Simple Syrup Ingredients (for 6 drinks)

• 2 tbsp raw honey
• ¼ cup fresh rosemary leaves (loosely packed)
• 1/2 cup boiling water

Honey Rosemary Gin Rickey Ingredients (for 1 drink)

• 1-1 1/2 oz Gin (2-3 Tbsp)
• 1 oz Fresh Lime Juice (2 Tbsp)
• 1 oz Rosemary Honey Simple Syrup (2 Tbsp)
• 1/2 cup San Pellegrino Sparkling Water or Club Soda
• Ice

Directions

Rosemary Honey Simple Syrup Directions

1. Wash the rosemary and remove the leaves from the stems.

2. Place rosemary and honey in a heat proof cup or bowl. Pour boiling water over the rosemary and stir until honey is dissolved. Allow to steep for 20 minutes. 

3. Strain out rosemary and store in refrigerator for up to one week or freeze into ice cubes for several months. 

Honey Rosemary Gin Rickey Directions

1. In a short cocktail glass or small Mason jar combine gin, lime juice, and simple syrup. Stir lightly.
2. Top with ½ club soda and ½ cup ice.
3. Garnish with lime and a sprig of fresh rosemary.

Smoked Sausage Chilaquiles

c/o Emily Bites

Ingredients

• 5 (6 inch) corn tortillas (I used Mission Extra Thin Yellow Corn tortillas)
• 8 oz turkey smoked sausage, chopped (I used Hillshire Farm)
• 3 cups chunky salsa
• 1 cup reduced sodium fat free chicken broth
• 4 oz 50% reduced fat sharp cheddar, shredded (I used Cabot)
• 1 medium avocado, cut into cubes (to keep these from browning you can toss them in a bit of lime juice)
• 6 lime wedges
• Optional: chopped cilantro for garnish

Directions

1. Pre-heat your oven to 350. Cut your tortillas into strips (mine were about 1” by 3” strips). Spread the tortilla strips onto a large baking sheet and lightly mist with cooking spray. Bake for 13-15 minutes until crisp. Set aside.
2. Mist a large skillet with cooking spray and bring over medium heat and add the chopped sausage. Cook, stirring occasionally, for about 5 minutes until the sausage pieces are a bit browned. Remove sausage to a side plate.
3. Keep the skillet over medium heat and add the salsa. Bring to a simmer. Add the broth and stir together. Return to a simmer and simmer uncovered for 2 minutes. Add the browned sausage pieces and stir together. Add the baked tortilla strips and stir until well combined. Return to a simmer and simmer uncovered for about 3 minutes until the tortillas soften and the mixture thickens slightly.
4. Remove from heat and sprinkle with the shredded cheddar while the mixture is still hot Top with the chopped avocado and cilantro if using. Serve with a lime wedge to squeeze over top.

Nutella Hot Fudge

c/o Country Cleaver

Ingredients

• 1/2 cup Heavy Cream
• 1/4 cup Light Corn Syrup
• 3/4 cup Nutella
• 1 tsp Vanilla
• 2 tsp Kahlua or coffee liqueur

Directions

In a medium sauce pan, whisk together the heavy cream and corn syrup. Bring the mixture to a light simmer, and whisk in the nutella. Whisk the nutella into the mixture until it has completely dissolved. Turn the heat off, and stir in the vanilla and Kahlua.

Let the mixture cool completely and store in an airtight microwave safe container in the fridge.

To reheat, remove the lid from the container, and microwave the fudge for 30-45 seconds. Stir the hot fudge to ensure that it is smooth and pourable. If needed, microwave for an additional 15 seconds.