Friday Foodday

Happy Friday! Here are my favorite recipes this week!

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 jalapenos

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.

Cheesy Pull Apart Bread
c/o Annie Bakes

Ingredients
1 round or oval sourdough bread loaf
1 package (8 ounces) Colby Jack cheese slices (I also threw in some pepper jack for a little zip)
6 slices bacon-cooked and crumbled
1/4 cup butter-melted
1 green onion-sliced
2 cloves garlic-minced

Directions

Preheat oven to 350 degrees. Using a serrated knife, make vertical cuts in the bread, 1 inch apart, but not going all the way through the bread. Turn bread 1/4 turn and repeat.

Cut each cheese slice into thirds and press into the the cuts in the bread along with the bacon. Place the loaf on a baking pan with a piece of aluminum foil on it.

Mix the remaining items and pour evenly over the top of the bread. Wrap the loaf in foil and bake for 25 minutes, unwrapping after 15 minutes.

Cajun Chicken Pasta

c/o Skinny Taste

Ingredients

• 8 ounces uncooked linguine 
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Friday Foodday

Happy Black Friday everyone. Today's Friday Foodday is going to get you carbed up and hydrated after a long day of shopping.

German Apple Pancakes
c/o Annie Bakes

Ingredients
4 eggs- room temperature
1/2 cup flour
1/2 cup whole mil
1/4 teaspoon salt
1 tablespoon vanilla extract
Apples:
5 tablesponns butter
3 apples- cored, peeled and sliced
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 cup brown sugar

Directions

Preheat oven to 400 degrees. In a medium bowl, beat the eggs with a whisk. Add in the four, milk, salt and vanilla. Set aside to rest.

Heat an oven-proof skillet over medium-high heat and add the butter. Once melted add the apples and spices and cook, coverred 3-5 minutes. Then add the brown sugar cover, and cook for another 4-5 minutes or until the apples are soft. Remove from heat.

Pour the batter over the apples. Place in the oven and cook for 15-20 minutes or until the pancake is done and browned.

Serve with powdered sugar or maple syrup.

Homemade Granola Bars

c/o Table for Two

Ingredients

1/4 cup butter

1/4 cup honey

1/3 cup packed dark brown sugar

2 cups quick cooking oats (not rolled oats)

1 cup crispy rice cereal

1/2 tsp. vanilla

1 cup walnuts, finely chopped (I pulsed it a few times in the food processor)

4 tbsp. mini chocolate chips

Directions

1. Lightly grease a baking sheet, set aside.
2. In a large bowl, stir oats, rice cereal, and walnuts together, set aside.
3. In a medium saucepot, melt the butter, honey, and brown sugar together until it comes to a bubble. Reduce the heat then cook for 2 minutes more.
4. Add vanilla to the saucepot and stir.
5. Pour the mixture over the dry ingredients and mix together until just moistened.
6. Pour onto prepared baking sheet and press out to about 3/4 inch thick – if your sheet is too big, you can press them all to one half of the baking sheet to make them thicker. Sprinkle with mini chocolate chips and press them down lightly. Let cool on countertop until room temperature or for 2 hours, then cut into bars.

Tyr Na Nog

c/o Five o' clock blog

Ingredients

1 ounce The Tyrconnell Single Malt Irish Whiskey

1 ounce cherry brandy

1/2 ounce Aperol

About 1/2 ounce freshly squeezed lemon juice

Directions

Combine all ingredients in an ice-filled shaker. Shake vigorously and strain into cocktail glass.

Friday Foodday

We made it lovebugs! Here are my favorite recipes this week.

Oreo Muffins
c/o Honest Cooking

Ingredients

• 1 3/4 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup granulated sugar
• ¾ cup milk
• 1 cup sour cream
• 1 egg
• ¼ cup margarine
• 20 crushed oreo cookies ( Plus a couple extra for the topping)

Directions

1. Preheat the oven to 400F.
2. In medium bowl, combine flour, sugar, baking powder, soda and salt, set aside
3. In small bowl, combine milk, sour cream, and egg
4. Stir the egg mixture in to the flour mixture with margarine until just blended
5. Gently stir in the crushed cookies
6. Spoon batter 12 greased 2½ inch muffin pan cups.
7. Bake in a preheated oven for 20-25 minutes or until toothpick inserted in center comes out clean.
8. Remove from pan, cool on wire rack.
9. Serve warm or cold.

Corn Chowder

c/o Annie Bakes

Ingredients

1 pound bacon-diced
1 tablespoon olive oil
1 medium onion-diced
2 cloves garlic-minced
2 roasted red bell peppers-seeded and diced
1 rib of celery-diced
1 (15 ounce) can sliced new potatoes
2 (11 ounce) cans Super Sweet yellow & white corn kernels-drained
1/4 cup flour
6 cups chicken stock
1/2 lime-juiced
1/2 cup heavy cream
Salt & pepper-to taste

Directions

In a large stock pot, cook the bacon until crisp-about 7-8 minutes. Remove them from the pan and drain on a paper towel.
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Drain all but about a tablespoon of the grease out. Add olive oil and add in the onions, garlic, peppers, celery, potatoes and corn. Saute for about 6-8 minutes or until the vegetables are tender. Sprinkle the vegetables with flour and stir for about 3 minutes. While stirring the vegetables, slowly add in the stock to incorporate.
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Using an immersion blender, blend for a few pulses, just enough to break up some of the potatoes and vegetables, but not enough to fully smooth it out. This will aid in the thickening process. Reduce heat to low, add in the heavy cream and season with salt and pepper. Let simmer for 20 minutes and serve.

Mint Chocolate Pudding Cookies

c/o Table for Two Blog

Ingredients

1 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 (3.4 oz.) package of chocolate fudge pudding mix

2 large eggs

1 tsp. vanilla extract

2 1/4 cups all purpose flour

1/4 cup Dutch-processed cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup Andes mint baking chips

Directions

1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
4. Slowly add in the dry ingredients until just combined. Fold in the mint chips with a spatula.
5. Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
6. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
7. Store in an airtight container for up to 5 days.

Friday Foodday

Happy Friday lovebugs! I'll be back on Tuesday after the holiday!

Cookies and Creme Milkshakes
c/o Table for Two Blog

Ingredients

2 cups vanilla ice cream

1 cup milk

4-5 Oreo’s

1 tsp. vanilla extract

Directions

1. In a blender, throw all your ingredients in and mix it up!
2. If you like it thicker, use less milk. If you like it thinner, use more milk.
3. Serve immediately, I mean, why wouldn’t you?

Cheesy Chicken Southwest Pasta Bake

c/o Lauren's Latest

Ingredients

1/2 pound whole grain pasta such as rotini
4 tablespoons butter
1 1/2 cups diced onion
1 large clove garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapenos, seeded and chopped
3 ears of corn, kernels removed
1/4-1/3 cup all purpose flour {depending on how much liquid the veggies give off}
2 cups chicken stock or milk
2 teaspoons ground cumin
1 teaspoon chili powder
salt & pepper, to taste
1/3 cup heavy cream
1 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
2 cups chopped rotisserie chicken
1 1/2 cups crushed tortilla chips

Directions

Start by boiling a large pot of water and cooking the pasta for half the time recommended on the box. Drain and set aside. In the same hot pot, melt butter and saute onions, garlic, peppers, jalapenos and corn until tender, 7 minutes or so. Sprinkle in flour and stir. Cook 2 minutes, then pour in chicken stock or milk. Increase heat to thicken sauce, then sprinkle in cumin, chili powder, salt, pepper, cheeses, cream, chicken and cooked pasta. Stir to combine and pour into large casserole dish. Top with crushed tortilla chips and bake at 350 degrees for 20-30 minutes or until hot and bubbly. Serve.

Recipe Notes: I used chicken stock, but feel free to use milk to make a creamier sauce. Also, I ran out of cheddar cheese so I didn’t top my casserole with more cheese but would have liked to. If you wanted to be really crazy, top the chips with more cheese and salsa to get some nacho action. Holy guacamole that would be good.

Baked Donuts

c/o Annie Bakes

Ingredients

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup butter-melted
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions

Preheat oven to 350 degrees. In a bowl, mix flour, 1/2 cup sugar, baking powder and alt. In another bowl, beat egg to blend with milk, 1/4 cup melted butter and vanilla. Add flour mixture and stir just enough to moisten. Spoon into well-greased tin (I used one that I ordered from King Arthur Flour).

Bake until golden, about 8 minutes. Turn out onto a baking rack and frost with your favorite frosting recipe and top with anything you like!

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes from this week.

Queso con Chorizo
c/o Annie Bakes

Ingredients
1 (10 oz) package Chorizo
2 tablespoons olive oil
1 small onion-chopped
2 cloves garlic-chopped
3 tablespoons flour
1/2 bottle of Mexican beer (or whatever you have on hand)
1/2 cup jalapeno-diced fine
3/4 cup milk (plus a little more if it is too dry)
1 cup Monterey jack cheese-shredded
2 cups mozzarella cheese-shredded

Directions
In a medium skillet, cook the Chorizo over medium heat until golden about 6-8 minutes. Remove from the pan and add the olive oil. Add in the onions and cook until soft, about 5 minutes. Add the garlic and cook for about 1 minute. Sprinkle in the flour, stirring until it is incorporated, about 1 minute. Pour in the beer and bring to a boil. Pour in the jalapeno, stir and cook a few minutes. Slowly add the milk, whisking to incorporate. Bring to a gentle boil and stir until it thickens. Reduce the heat to low and add in the cheeses. Cook, stirring until the cheese is melted, about 5 minutes, then add in the Chorizo. 

Roasted Garlic Chicken Pizza
c/o Stephanie Cooks

Ingredients
1 head of garlic, roasted
1/2 cup Philadelphia Italian Herb cooking creme
1 batch of pizza dough
2 cups shredded chicken
1 tomato, seeded and diced
1-2 cups shredded Colby-Jack or mozzarella cheese
Parsley

Directions
1- Preheat the oven to 425. In a small bowl squeeze the garlic from it's paper and mash into a paste. Stir in the cooking creme until evenly distributed.
2- Assemble your crust. Top with the cooking creme garlic mix.
3- Top with chicken, tomato, and cheese. Sprinkle parsley on top.
4- Bake 12 minutes, or until crust is golden and cheese is melted. Serve hot.

Chicken Piccata
c/o Skinny Taste

Ingredients

• 2 (16 oz total) chicken cutlet halves, all fat trimmed
• freshly ground black pepper
• 2 large egg whites
• 2/3 cup seasoned whole wheat dry bread crumbs
• olive oil spray (about 1 tbsp worth)
• 1 tbs light butter
• juice of 1 lemon, lemon halves reserved
• 1/4 cup dry white wine
• 1/2 cup fat free chicken broth
• 1 tbsp capers
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.


Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spraythe top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and servewith a slice of lemon and a sprinkling of fresh parsley.

Friday Foodday

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

Cinnabon Cinnamon Rolls
c/o Lauren's Latest

Ingredients

for the dough-
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind!}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour

for the filling-
1/2 cup softened margarine
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

for the frosting-
2 oz. cream cheese, at room temperature
1/4 cup softened margarine
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups powdered sugar

Directions

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9×13, 3 remaining into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!

For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

BBQ Chicken Lettuce Wraps

c/o Stephanie Cooks

Ingredients

1 tbsp vegetable oil
1 cup mushrooms, diced
1/2 pound chicken, diced small
1/2 red bell pepper, diced small
1 clove garlic, minced
3-4 tbsp Chinese barbecue sauce (you can buy a store bought one)
Iceberg lettuce
Rice (optional)


Directions

1- In a large skillet or wok heat your oil. Add the mushrooms, chicken, and bell pepper. Stir, cooking over medium heat, for 5 minutes.
2- Add the garlic and continue cooking until the chicken is cooked through.
3- Add the sauce and raise the heat until sauce is coating the mix.
4- Serve with lettuce leaves and rice, if desired.


Fried Olives
c/o Annie Bakes

Ingredients
1 ounce Gorgonzola cheese-at room temperature
1/4 cup ricotta cheese-at room temperature
20 large green olives-pimento removed
1/2 cup flour
1 egg-beaten
1/2 cup Panko bread crumbs seasoned with salt and pepper
Vegetable or Canola oil for frying


Directions

In a small bowl, combine the cheeses. Spoon into a small zip-loc bag and snip the corner off of one side. Pipe the cheese mixture into each olive.

Put the flour, egg and Panko in 3 separate small bowls. Using 2 small forks, roll the olives in the flour, then the egg, then the Panko. Place on a small plate.

In a medium saucepan, pour in about 1 1/2 inches of oil. Heat over medium-high until it's about 350 degrees. In batches of about 5 at a time, fry the olives for about 25-30 seconds, flipping half way through. Drain on a plate with paper towel.