Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Thyme Martini

c/o Fogged in Lounge

Ingredients

• 2 oz London dry gin
• 1 oz dry vermouth
• thyme sprig
• lemon peel
• scant pinch sea salt

Directions

Gently muddle a 2- or 3-inch sprig of thyme with a wide, thin piece of lemon peel and a pinch of sea salt. Add plenty of ice and the gin and vermouth. Stir and double strain. (Second one is mesh to catch the bits.) Garlic-stuffed olive.

Crockpot Honey Siracha Chicken
c/o Stephanie Cooks

Ingredients
1 to 1½ pounds boneless skinless chicken breasts
¼ cup Sriracha sauce
¼ cup honey
1 tablespoon soy sauce

For the drizzle:
¼ cup mayo
¼ cup greek yogurt
¼ cup sweet chili sauce
2 tablespoons honey

Directions
1- Cut chicken into large bite sized chunks.
2- Place in the crockpot. In a bowl mix together Sriracha, ¼ cup honey, and soy sauce.
3- Pour over chicken, cover and cook on high for 2-4 hours or low for 5-7 until chicken is cooked through.
4- Whisk together drizzle ingredients.
5- Serve chicken with rice or noodles as desired with a generous drizzle of the sauce. Top with cilantro, if desired.

Buttermilk Quick Bread
c/o The Kitchn

Ingredients
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil

Directions

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week. 

White Russian
c/o Smitten Kitchen

Ingredients
2 ounces (4 tablespoons) vodka
1 1/2 ounces (3 tablespoons) coffee liqueur (such as kahlua or tia maria)
1 1/2 ounces (3 tablespoons) half-and-half or 1 ounce (2 tablespoons) milk plus 1/2 ounce (1 tablespoon) heavy cream

Directions

Fill a short — or rocks — glass with ice. Add vodka and coffee liqueur. Finish with the cream. For the layered effect, pour the cream in a very slow drizzle off the back of a spoon held over — but not touching — the surface of the drink. To swirl it prettily, insert a stirrer along the inner wall of the glass only as a deep as the cream and move it around in a slow circle.

Chicken Fajita Pasta

c/o Stephanie Cooks

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts
1 envelope (3 tablespoons) taco or fajita seasoning
1 cup diced onion (about 1/2 onion)
2 cups diced bell peppers (2-3 bell peppers)
3-4 cloves garlic, minced
2 cups low-sodium chicken broth
½ cup heavy cream
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
8 oz (about 3 cups) pasta
½ teaspoon salt

Directions

1- Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. 

2- When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.

3- Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. 

4- Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.

5- In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. 

6-Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. 

Chocolate Frosted Blondies

c/o Buns in My Oven

Ingredients

For the blondies:

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 cup flour
• pinch of salt

For the frosting:

• 3 tablespoons butter
• 3 tablespoons milk
• 1/4 cup granulated sugar
• 1/3 cup semi-sweet chocolate chips, plus more as needed*

Directions

1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment.
2. Add the butter and brown sugar to a medium mixing bowl and stir to combine.
3. Stir in the egg and vanilla.
4. Stir in the flour and salt until well combined.
5. Spread into the prepared pan and bake for 22 minutes or until a tester comes out clean. Cool completely.
6. To make the frosting, put a small saucepan over medium heat.
7. Stir in the butter, milk, and sugar until melted and bring to a full boil.
8. Let boil for exactly 60 seconds and remove from the heat.
9. Stir in 1/3 cup of chocolate chips until melted. Mixture should be pourable, but not super runny. The frosting will thicken up as it cools. If it seems too runny, add an extra tablespoon or two of chocolate chips and stir well until melted into the mixture. Return to heat briefly if needed to melt.
10. Pour the hot frosting over the cooled blondies and allow to set until hardened, about 1 hour.
11. Slice and serve!

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.

Friday Foodday

Happy Friday lovebugs, here are my favorite recipes this week!

Breakfast Risotto
c/o A Taste of Home Cooking

Ingredients
4-6 cups chicken broth
2 tablespoons butter, divided
3 oz. pancetta, chopped
1 shallot, diced
1 clove garlic, minced
1 1/4 cups arborio rice
1/3 cup dry white wine
1/2 cup grated Pecorino Romano or Parmesan cheese
Fresh chopped parsley, minced (optional)
Poached eggs for serving

Directions
Pour the broth into a saucepan and bring it to a boil over medium-high heat. Reduce the heat so the broth is at a simmer. 

In a heavy-bottomed skillet, melt 1 tablespoon of the butter. Add the pancetta and cook until it has crisped and rendered its fat. Remove with a slotted spoon and set aside.

Melt the remaining butter into the pan, and then add the shallot. Cook until tender, then stir in the garlic just until fragrant, about 30 seconds. Stir in the rice, coating with the butter and toasting the kernels until they are translucent, about 2 minutes.

Add the wine to the pan. Scrape up any browned bits and allow nearly all of the wine to be absorbed by the risotto. Add a ladle-full of warm chicken broth to the rice. Stir frequently and do not add another ladle of broth until the first is almost completely absorbed. Continue to stir frequently, adding broth by the ladle, until the rice is creamy and has just a slight bite in the center when you try it. This will take about 25 minutes.

Off the heat, stir in the cheese and pancetta. Season to taste with salt and pepper and serve immediately with poached eggs on top.

Corn and Cotija Guacamole
c/o Closet Cooking

Ingredients

• 1 tablespoon butter
• 1 cup corn (~2 ears)
• 2 large avocados, mashed
• 1/4 cup cotija (or feta), crumbled
• 2 tablespoons lime juice (~1 lime)
• 1 jalapeno pepper, finely diced
• 1/4 cup onion, finely diced
• 1 tablespoon cilantro, chopped
• salt and pepper to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, and remove from heat.
2. Meanwhile, prepare the remaining ingredients.
3. Mix everything and enjoy!

Banana Fudge Brownies

c/o Stephanie Cooks

Ingredients

2 cups all-purpose flour
2 cups packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
pinch of salt
1 cup mashed overripe bananas (2-3, depending on size)
1/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
Cooking spray

Directions

1- Preheat oven to 350*F. Spray a 13x9-inch baking pan with cooking spray and set aside.
2-In a large bowl, whisk flour, brown sugar, cocoa, baking powder and salt.
3-In a medium bowl, stir bananas, milk, oil, and vanilla until well-blended.
4-Add banana mixture to flour mixture, gently stirring until just combined. Add chocolate chips, folding gently.
5-Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. (Be careful not to over bake, otherwise the brownie may not be as fudgy). 

6-Move pan to a wire rack to cool completely. Cut into squares to serve.

Friday Foodday

Happy Friday lovebugs! And a happy six year anniversary to The bf. Here are some of our favorite foods.

Applejack Rabbit
c/o Serious Eats

Ingredients

• 2 ounces Laird's Bonded Apple Brandy
• 3/4 ounce fresh lemon juice
• 3/4 ounce fresh orange juice
• 1/2 ounce maple syrup

Directions

Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.

Chipotle Chicken Pasta
c/o Stephanie Cooks

Ingredients

2-3 skinless, boneless chicken breasts (about 2 lbs)

1/4 cup lime juice

3 cloves garlic, minced

1/2 cup cilantro, finely chopped

1 tsp ancho chili powder

1 tsp salt

2 T olive oil

1 lb farfalle pasta

1 large red bell pepper, diced

1 large green bell pepper, diced

1 onion, diced

1 chipotle pepper + 1 T of adobo sauce, minced

1/2 cup chicken broth

1/2 cup light cream

Directions

1- Cut chicken breasts and cut into bite-size pieces.  Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together.  Pour over chicken to coat and marinate chicken about 30 minutes. 

2- Heat a large pot of water to boiling.  Add generous amount of salt and add pasta.  Cook according to package directions until al dente.  Drain and set aside.  

3-Meanwhile, add olive oil to large saute pan and heat over medium heat.  Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.  

4- Add chicken broth and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.

5-  Reduce heat to low and add cream.  Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce.  Cook about 5 minutes and top with remaining cilantro and serve.

Jalapeño Artichoke Dip

c/o Lauren's Latest

Ingredients

1 cup marinated & drained artichoke hearts
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
salt & pepper, to taste
splash of water
1-2 tablespoons finely chopped jalapeños

Directions

Place artichokes into the bowl of a food processor. Pulse until coarsely chopped. Add in parm, cream cheese, mayo, salt and pepper. Pulse in short bursts or until everything starts to blend. I added in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture. Spoon dip into bowl and stir in chopped jalapenos by hand. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around.

Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week!

Ancho Paloma

c/o Gastronomistra

Ingredients

1.5 oz Milagro Reposado
1/2 oz Ancho Reyes
1/2 oz Fresh Lime Juice
3 oz Grapefruit Soda

Directions

Build the cocktail in a collins glass over ice, and top with grapefruit soda.  Garnish with a grapefruit peel. 

Baked Rigatoni Lasagna

c/o Lauren's Latest

Ingredients

1 lb. rigatoni pasta {or ziti}

for the sauce:

2 tablespoons olive oil
1 small onion, diced
1 cloves garlic, minced
1 small zucchini, diced
1/2 lb. ground turkey
28 oz. jarred marinara + 1 cup water to wash out jar
1 15-oz. can diced tomatoes
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon Italian seasoning
1 tablespoon sugar
1 bay leaf
salt & pepper, to taste

for the cheese layer:

2 cups low fat cottage cheese
1/2 cup grated parmesan cheese
1 egg
1/2 teaspoon Italian seasoning
1 teaspoon garlic seasoning salt, such as Lawry's
salt & pepper, to taste

1/2 lb. fresh mozzarella, sliced thin

Directions

Bring large pot of salted water to boil. Cook pasta 1-2 minutes shy of al dente and drain. Set aside.

Place hot pot over medium heat and sauté onions, garlic and zucchini in olive oil for 3 minutes or until they start to get tender. Add in ground turkey and break apart to brown. Once turkey meat is completely cooked, add in remaining sauce ingredients, adjusting seasonings as you like. Bring to boil, then reduce to simmer and cook 15 minutes. *Add in splashes of water as needed. You don't want this to get too terribly thick.

While sauce is cooking, stir all ingredients for the cheese layer together in a large bowl. Set aside.

Remove bay leaf from sauce. Stir in pasta and toss to coat. Spoon half pasta and sauce into the bottom of a lightly greased 9x13 glass baking dish. Spread entire cheese layer over hot pasta and top with half the sliced mozzarella. Pour over remaining pasta and top with last few slices of mozzarella.

Bake at 350 for 30 minutes. Remove from oven and sit 10 minutes before serving.

Apple Pie Snickerdoodle Bars

c/o Stephanie Cooks

Ingredients

½ cup butter, room temperature
½ cup shortening
1-1/2 cups sugar
2 eggs
2-3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
20 ounce can apple pie filling
1/3 cup cinnamon sugar

Directions

1- Preheat oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick cooking spray.
2- In a large mixer bowl, combine the butter, shortening, sugar, and eggs; beat until creamy. In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. With the mixer running on low, add the flour mixture and stir until combined. Do not over beat.
3- Press 2/3 of the dough into the prepared pan. Sprinkle with 4 tablespoons cinnamon sugar and then spread the apple pie filling over the dough. With the remaining dough, take small pieces and flatten them and place on top of the apple pie filling. Continue with additional pieces of dough, piecing together a random top. You will not cover all of the apple pie filling.
4- Bake for 35-40 minutes until the dough is baked and the bars begin to brown around the edges. Cool completely. Use the foil to lift the bars from the pan; place on a cutting board. Remove the foil and cut into bars.

Friday Foodday

Happy Friday lovebugs, here are some of my favorite recipes this week.

Tortellini Chili
c/o Closet Cooking

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1+ tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 pound ground beef or turkey
• 6 cups beef broth or chicken broth
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon tomato paste (optional)
• 1 teaspoon oregano
• 8 ounces fresh cheese tortellini
• salt, pepper and cayenne to taste

Directions

1. Heat the oil in a pan over medium-high heat, add the onions and saute until tender, about 3-5 minutes.
2. Add the garlic, chili powder, paprika and cumin and cook until fragrant, about a minute.
3. Add the beef and brown, about 6-8 minutes, before draining any grease.
4. Add the broth, beans, diced tomatoes, tomato paste, oregano and tortellini and bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.

Crispy Black Bean Tacos with Feta and Slaw

c/o A Taste of Home Cooking

Ingredients

1 (15 oz.) can black beans, drained and rinsed
1/2 teaspoon cumin
salt and pepper
1 1/2 cups broccoli slaw mix
2 teaspoons olive oil
1 tablespoon lime juice
2 scallions, thinly sliced
1/3 cup chopped cilantro
vegetable or canola oil
8 white or yellow corn tortillas
crumbled feta cheese
Bottled hot sauce for serving

Directions

Place the beans, cumin, and salt and pepper to taste in a bowl and partially mash.

In another bowl, toss the broccoli slaw mix with olive oil, lime juice, scallions and cilantro. Season to taste with salt and pepper, and set aside.

Heat about 3 teaspoons of the vegetable or canola oil in a large nonstick skillet over medium-high heat. Add as many tortillas as you can fit in a single layer. Move the tortillas around in the pan so they're all evenly coated with oil on both sides. After one side is golden brown, flip the tortillas over and spoon some of the bean mixture onto one half of each tortilla. Cook for about 1 minute. Fold the tacos in half and cook until golden brown and crispy, 1-2 minutes per side.

Remove the tacos to a paper towel-lined plate and drain off any excess oil. Open the tortilla and stuff with some of the slaw and crumbled feta. Repeat the process with the remaining tortillas, adding more oil to the pan, as needed. Top with hot sauce, if desired, before serving.

Hamentashen

c/o Stephanie Cooks

Ingredients

2 1/2 cups flour
1/2 cup sugar
1/2 cup oil
2 eggs
1 teaspoon baking powder
3 tbsp orange juice

Raspberry and apricot jam

Directions

1- Preheat the oven to 350.

2- In a bowl combine all ingredients except the jam. Mix well until a dough is formed.

3- Roll dough out onto the counter. Using a drink class cut into circles.

4- Place a small spoonful of jam in the center of each circle. Pinch the sides together and bring the bottom up, forming a triangle around the jam.

Friday Foodday

Happy friday lovebugs! Here are my favorite recipes for the week.

Southwest Crab Chowder

℅ Cooking with Curls

Ingredients
2 Tablespoons safflower oil
3/4 cups chopped onion
2 cloves fresh garlic (minced)
1 pound small Gold Youkon potatoes (quartered)
3 Tablespoons unbleached all-purpose flour
1/4 cup white wine (substitute stock if you don't want to use wine)
1 1/2 cups milk 
1 cup seafood stock (substitute chicken stock if needed)
14 3/4 ounce can creamed-style corn
12 ounces lump crab meat 
1/2 teaspoon chipotle chili powder (use more if you like things spicy)
3 Tablespoons chopped cilantro

Directions

Heat oil in a Dutch oven or large sauce pan over medium heat. Add the onion and cook for 3 minutes to soften. Add the garlic and cook for an additional minute.

Add the potatoes, stir and cook for one minute.

Sprinkle with flour, stir and cook for one minute.

Stir in the wine and milk. It will start to thicken, then stir in the stock, creamed-corn and chipotle. Bring to a simmer stirring frequently.

Cover and simmer for 20 minutes, or until potatoes are tender.

Bang Bang Cauliflower ℅ A Taste of Home Cooking Ingredients Batter 2 egg yolks 1 1/2 cup cold water 1 3/4 cup flour, sifted Bang-Bang Sauce 1/2 cup mayonnaise 1/2 cup Thai sweet chili sauce 2-4 teaspoons sriracha, or more to taste 1 small head cauliflower or half a regular head, cut into florets vegetable or canola oil  2 scallions, chopped  Directions Place the egg yolks in a large bowl. Add cold water gradually and blend well. Add the flour all at once and stir briefly so it's all mixed, but still has lumps and clumps. Make the batter as soon as you are ready to start cooking - you don't want it sitting around.  Whisk the sauce ingredients together in a large bowl big enough to toss all the cauliflower with it later.  Heat oil in a large pan about 1/4 inch deep. Dip cauliflower into the batter, and then drop it into very hot oil. Cook a few minutes per side until crispy and golden brown. Transfer to a cooling rack or paper towel-lined plate to drain. Toss with the sauce and top with the scallions Chocolate Chip Cookies 'N Cream Cookies ℅ Stephanie Cooks Blog Ingredients 1 box yellow cake mix 1 tsp baking powder 2 eggs 1/2 cup vegetable oil 1/2 cup semisweet chocolate chips 2 Dove Cookies & Creme bars (1.34 oz), diced into small pieces Directions 1- Preheat the oven to 350. 2- In a mixing bowl combine the cake mix, baking powder, eggs, and oil. Stir well. 3- Add the chocolate (both kinds) and mix in. 4- Scoop tablespoon sized balls onto cookie sheets. 5- Bake 10 minutes, or until golden. Transfer to a cooling rack.