Friday Foodday

Happy friday lovebugs, here are my favorite recipes this week. 

My Love
c/o Bit By A Fox

Ingredients
1 oz bourbon
1 oz coffee liqueur
1 oz Aperol

Directions

Fill a mixing glass with ice and all ingredients. Stir mixture until well chilled. Strain into chilled coupe glass. Garnish by floating espresso beans on top.

Eggs Pizzaiola

c/o Skinny Taste

Ingredients

1 1/2 tsp olive oil

4 cloves garlic, chopped

1/4 tsp kosher salt

1/4 tsp crushed red pepper

fresh black pepper, to taste

1 tbsp chopped fresh parsley

1/4 cup reduced sodium chicken or vegetable broth

2 cups crushed tomatoes, I used Tutorrosso

4 basil leaves, torn

6 large eggs

4 tbsp shredded Parmigiano Reggiano

2 tbsp grated Pecorino Romano

Directions

In a large nonstick skillet, heat 1 teaspoon of oil over medium heat and saute the garlic until golden, about 1 minute. Add the salt, black pepper, red pepper flakes, and parsley and stir. 

Add the tomatoes, chicken broth and bring to a boil. Reduce heat, add the basil and simmer 5 minutes. Gently drop in the eggs keeping the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano.

Cover and simmer on medium-low 10 to 15 minutes, or until the eggs whites are cooked through and no longer runny. Finish with the remainder of the cheese and drizzle with olive oil.  Serve with crusty bread.

Dutch Chocolate Walnut Frosted Brownies

c/o Country Cleaver

Ingredients

Brownies –

• 1 1/2 cup Sugar
• 1 cup Unsalted Butter, softened
• 4 Eggs
• 2 tsp Vanilla Extract
• 1 cup flour
• 1 cup Dutch Processed Unsweetened Cocoa
• 3/4 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Walnuts, chopped

Frosting –

• 1 cup Powdered Sugar
• 1/3 cup Dutch Processed Unsweetened Cocoa Powder
• 2 Tbsp Milk
• 4 Tbsp Unsalted Butter, softened
• Pinch of Salt

Directions

FOR BROWNIES – 

Preheat oven to 350 degrees (180C). Spray a 13×9-inch baking dish with nonstick spray. Line the baking pan with parchment paper and spray the paper lightly again.

In a bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides to ensure it is all evenly whipped. Beat in one egg at a time into the creamed butter and sugar, scraping down the bowl as necessary. Beat in the vanilla extract. Beat mixture until light and fluffy.

In a separate bowl, whisk together the flour, cocoa, baking powder, and salt until combined. Slowly add into the whipped butter mixture until just combined. Lastly, stir in the chopped walnuts.

Spread the batter into the prepared pan. Bake on the middle rack, for approximately 25-30 minutes until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely.

FOR THE FROSTING – 

In a bowl, beat the butter until smooth. Beat in the powdered sugar, cocoa powder, and milk until the frosting is smooth. Scrape down the bowl as needed until the frosting is smooth, and fluffy. Spread evenly over the brownies. Slice and serve.

Friday Foodday

How is it mid-January? Well here are my favorite recipes this week.

Rob Roy
c/o Bit By A Fox

Ingredients
1 1/2 Scotch Whiskey
1 1/2 Sweet Vermouth
1 or 2 dashes Angostura Bitters
brandied cherries

Directions

In an ice-filled mixing glass, combine the Scotch, vermouth, and bitters. Stir well, and strain into a martini glass. Garnish with the cherries before serving.

Teriyaki Orange Roasted Chicken

c/o Country Cleaver

Ingredients

1 4-5 Pound Roasting Chicken, broken down into 8 pieces

1/2 cup Kikkoman Teriyaki Marinade and Sauce

1 Tbsp Orange Zest (from 1 large Orange)

1/4 cup Orange Juice

2 tsp Fresh Grated Ginger

2 Green Onions, finely chopped

1 Large Clove Garlic, minced

1 Tbsp Sesame Seeds

2 Tbsp Olive Oil

Salt and pepper

Directions

Bring the chicken out of the fridge and allow to rest at room temperature at least 30 minutes before you are ready to cook. Preheat your oven to 350 degrees.

While the chicken rests, in a small bowl mix together the Kikkoman Teriyaki Marinade and Sauce, with the orange zest, orange juice, ginger, green onions, garlic and half of the sesame seeds. Set aside.

Preheat oven to 400 degrees. Pat all of the chicken dry with paper towels. Place all the chicken into a 13×9 inch baking dish and season with salt and pepper. Baste the chicken with the teriyaki glaze every 5-7 minute or until the internal temperature of the chicken reaches 165 degrees. This should take between 35-40 minutes. Remove from oven and let rest 5 minutes before serving.

Chocolate Chip Cookies

c/o Smitten Kitchen

Ingredients

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt 
1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped

Directions

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Friday Foodday

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

Chipotle Cherry Bourbon Smash
c/o Bit By A Fox

Ingredients

1.5 oz Bourbon (Wild Turkey Russell’s Reserve 10 Year Old Bourbon works well with this)
5-6 cocktail cherries (Mess Hall Cocktail Co)
1/4 oz lemon juice
2 dashes Tabasco Chipotle Sauce
Seltzer

Directions

Muddle cherries, lemon juice and Tabasco in a rocks glass. Add bourbon and ice. Top with seltzer and give a stir. Garnish with cocktail cherry.

Grilled Cheese Burger

c/o Girl Carnivore

Ingredients

• 1 lbs ground beef
• salt and pepper
• 1/2 cup mushrooms, sliced
• 1 small onion, sliced 
• 8 slices Monterrey jack cheese, cheddar cheesy, colby cheese or other favorite cheese
• 4 slices tomato
• 8 slices bacon, cooked 
• 8 slices hearty bread
• 4 tbs butter butter

Directions

1. Form the ground beef into wide flat thin patties. Season with salt and pepper and set aside. 
2. If using, preheat a large skillet. 
3. In a large skillet over medium heat, saute the onions and peppers with a pinch of salt, over medium heat until soft, about 5 to 7 minutes. Remove from pan, set aside.
4. Salt the patties. Swirl 1 tbs butter in the pan to coat. Add the patties and cook 3 to 5 minutes, flipping once halfway through cook time. Remove from pan. 
5. If using the skillet, wipe down. 
6. Butter the outside of each slice of bread. Lay a slice of cheese on each piece of bread. Add a patty, top with onion and pepper mix, a slice of tomato, 2 slices of bacon, and another slice of cheese. Add the top piece of bread, butter side out. 
7. Place sandwiches on pre-heated griddle or hot skillet. Cook until golden brown and cheese is melted through, flipping once as needed to brown both sides.

Apple Crisp Pizza

c/o Closet Cooking

Ingredients

• 4 medium apples, peeled and cut into 1/4 inch pieces
• 1 tablespoon lemon juice (1/2 a lemon)
• 2 tablespoons sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 pie crust
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 3/4 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/3 cup butter, melted

Directions

1. Toss the apples in the lemon juice.
2. Mix the sugar, flour and cinnamon in a large bowl and toss with apples.
3. Roll the pie crust out to a 12 inch circle and fold a bit of the edge under so that there is a raised outer circle.
4. Place the apple mixture onto the pie crust in a single layer.
5. Mix the flour, sugar, oats, cinnamon and butter in a large bowl until it forms crumbs and sprinkle them over the apples.
6. Bake in a preheated 350F/180C oven until the top is golden brown and the apples are tender, about 30-40 minutes.
7. Serve warm topped with caramel sauce and vanilla ice cream.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Blackberry Basil Tequila Cobbler
c/o Bit By a Fox

Ingredients

2 oz Tequila

1/2 oz Amontillado Sherry

7 fresh basil leaves + more for garnish

3/4 fresh lime juice

6 ripe blackberries (1/2 for garnish)

1/2 ounce agave syrup
soda water

Directions

Muddle blackberries, basil, lime juice and agave in a mixing glass. Add tequila and sherry, gently stir. Add ice and stir again. Fill rocks glass with crushed ice and strain cocktail into glass. Top with a splash of soda water and stir. Add more crushed ice, basil and blackberries for garnish.

Dina's Tossed Mushrooms

c/o Skinny Taste

Ingredients

1 pound white button mushrooms

2 tablespoons water

1⁄4 cup dried Italian-style breadcrumbs

2 tablespoons Parmigiano Reggiano cheese, grated

2 tablespoons Italian parsley, minced

1⁄4 teaspoon thyme (fresh or dried)

1 clove garlic, minced

1/4 teaspoon kosher salt

black pepper to taste

2 tbsp olive oil to drizzle

olive oil spray

Directions

Preheat oven to 350 degrees.

Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.

Quarter or halve the mushrooms, depending on the size.

Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.

In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.

Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

Peach Cobbler

c/o Dessert for Two

Ingredients

• 2 tablespoons cold unsalted butter
• 3 ripe peaches (1 pound whole peaches)
• 1/4 cup granulated sugar (divided use)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 5 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup half and half

Directions

1. Preheat the oven to 350.
2. While the oven is preheating, place 1 tablespoon of the butter in each of two 10-ounce ramekins. (You can also bake this in a dish that holds 2 cups of liquid).
3. Place the ramekins in the oven while it preheats, but keep an eye on it--don't let the butter brown.
4. Meanwhile, peel, halve, and pit the peaches.
5. Stir together the peaches, 1 tablespoon of the sugar, the lemon juice, cinnamon and vanilla in a bowl, and set aside while you make the rest.
6. Whisk together the flour, the remaining 3 tablespoons of sugar, and the baking powder. Lightly stir in the half-and-half---small lumps are okay.
7. Spoon the batter over the melted butter in each baking dish, and DO NOT STIR.
8. Evenly pour the fruit mixture on top in each ramekin.
9. Bake for 30-35 minutes, or until the crust is golden brown.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Sparkling Limencello Drop 
c/o Bit By A Fox

Ingredients
3/4 oz Vodka
3/4 oz Limoncello
3/4 oz Fresh Lemon Juice
1/2 oz Grand Marnier
1/2-1 oz Sparkling Wine

Directions

Garnish:
lemon peel
superfine sugar and lemon wedge to rim glass

To sugar the rim of your cocktail glass, take a freshly cut lemon wedge and slice the middle. Slip the wedge over the rim of the glass where you’ve cut the lemon, and sweep around the entire top of the glass until it is well coated. Gently dip the glass upside down into a saucer filled with sugar until just the tip of the glass is coated.

Directions:
Shake all ingredients except sparkling wine over ice until the outside tin is frosted over. Strain into a well chilled, sugar-rimmed cocktail glass, leaving room for the sparkling. Top with sparkling wine. Add a lemon twist.

Southwest Ranch Tortellini Salad
c/o Premeditated Leftovers

Ingredients

• 2 - 9 ounce packages of cheese tortellini, cooked according to package directions and drained
• 1¾ cups of cooked black beans (or a 15 ounce can, drained and rinsed)
• 1 cup frozen corn, thawed
• 1 cup cherry or grape tomatoes, cut into half
• ½ cup shredded Monterrey Jack cheese
• ½ cup shredded mild cheddar cheese

Dressing Ingredients:

• ¾ cup ranch dressing
• ½ cup salsa
• 1½ teaspoon cumin

Directions

1. Cook the cheese tortellini according to package directions. Remove from the stove top, drain and rinse with cool water. Set aside.
2. Combine the cooked tortellini, black beans, corn, tomatoes and shredded cheese.
3. Gently stir the mixture to combine the ingredients.
4. In a small bowl, combine the ranch dressing, salsa, and cumin.
5. Add the southwest ranch dressing to taste, about ½ cup at a time. Stir to combine. Cover the extra dressing and store in the fridge.
6. Place the salad in the fridge if not eating right away.

Chocolate Peanut Butter Brownies with Pretzel Crust

c/o Country Cleaver

Ingredients

5 cups tiny pretzel twists, crushed fine

1/4 cup granulated sugar

1/3 cup Butter, melted and cooled

1 pkg (18.4 oz each) chocolate fudge brownie mix, prepared with Vegetable Oil, 1 Egg and Water (according to package directions)

1/3 cup Peter Pan® Simply Ground Peanut Butter

2 tablespoons confectioners' sugar

Directions

• In a small food processor, add in pretzels, and pulse until very fine crumbs form. Set aside.
• 
  
• Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray; set aside. Combine crushed pretzels and granulated sugar in medium bowl. Add butter, and mix until blended. Firmly press mixture into baking pan. Bake 8 minutes. Set aside to cool.
• 
  
• Meanwhile, stir together brownie mix according to package directions, using vegetable oil, egg and water. Carefully spread brownie batter over hot pretzel crust.
• 
  
• Combine Peter Pan Simply Ground peanut butter and confectioners' sugar in small microwave-safe bowl; microwave on HIGH 30 seconds or until melted. Top brownie batter with spoonfuls of peanut butter mixture. Using a knife, swirl peanut butter mixture through brownie batter until it is marbled in appearance.
• 
  
• Bake 23 to 28 minutes or until wooden pick inserted near center comes out clean. Cool completely. Cut into 16 large squares.

Friday Foodday

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

Frozen Watermelon Mint Margaritas

c/o Bit By A Fox

Ingredients

2 cups cubed watermelon
10 sprigs of mint
1 cup Cimarron Blanco Tequila
1/2 cup fresh lime juice
1/2 cup Cointreau
2-3 cups of ice
1 ounce turbinado sugar
Pinch of salt

Directions

In a blender, combine the watermelon, mint leaves from 6 of the sprigs, tequila, lime juice, orange liqueur, sugar, ice, and salt. Blend until pureed. Divide into 4 glasses. Garnish with mint sprig.

Asparagus Pancetta Potato Hash

c/o Skinny Taste

Ingredients

cooking spray

2 oz diced pancetta

1 pound Yukon gold potatoes, peeled and cut into a 1/2-inch dice

1 large shallot, chopped

kosher salt and pepper to taste

1/2 pound asparagus, tough ends trimmed and cut into 1/2-inch pieces

4 large eggs

Directions

Heat a 12-inch cast iron skillet over medium heat. Spray with cooking spray, add the pancetta and cook until golden; about 3 to 4 minutes. Using a slotted spoon, set aside on paper towels leaving the oil in the skillet.

Add the potatoes and 1/2 teaspoon salt and pepper, and leave without stirring, 3 to 4 minutes until browned. Turn, add the shallots and cook until the potatoes are golden brown, and shallots are caramelized, stirring about 2 to 3 minutes.

Add the asparagus, cover the skillet with lid or foil and cook for 8 to 10 minutes, or until tender crisp. Remove the lid, taste for salt and adjust if needed. Return pancetta to the skillet.

Meanwhile, cook the eggs as desired. Serve right away topped with egg.

Kanafeh

c/o Closet Cooking

Ingredients

• 1/2 pound shredded phyllo (called: kataifi or kunefe), thawed as directed on package
• 1/2 cup unsalted butter, melted
• 2 cups mozzarella, shredded
• 2 cups feta (soaked in water for an hour) or goat cheese, crumbled
• 1/2 cup simple syrup or 1/4 cup apple and/or pear sauce

Directions

1. Break the pastry apart into one or two inch long pieces, separating the strands. (A few pulses of a food process helps with this.)
2. Mix the butter into the pastry with your hands in a large bowl until coated and press half of it into the bottom of a greased metal baking pan in a thin layer.
3. Pulse the cheeses in a food processor until the mixture reaches the consistency of a coarse meal and press it into the dough in the pan.
4. Press the remaining dough onto the cheese and bake in a preheated 350F/180C oven until lightly golden brown, about 20-30 minutes.
5. Serve warm covered in syrup or topped with apple and/or pear sauce.

Friday Foodday

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

Sparkling Limoncello Drop
c/o Bit by a Fox

Ingredients
3/4 oz Vodka
3/4 oz Limoncello
3/4 oz Fresh Lemon Juice
1/2 oz Grand Marnier
1/2-1 oz Sparkling Wine

Directions

Garnish:
lemon peel
superfine sugar and lemon wedge to rim glass

To sugar the rim of your cocktail glass, take a freshly cut lemon wedge and slice the middle. Slip the wedge over the rim of the glass where you’ve cut the lemon, and sweep around the entire top of the glass until it is well coated. Gently dip the glass upside down into a saucer filled with sugar until just the tip of the glass is coated.

Directions:
Shake all ingredients except sparkling wine over ice until the outside tin is frosted over. Strain into a well chilled, sugar-rimmed cocktail glass, leaving room for the sparkling. Top with sparkling wine. Add a lemon twist.

Pesto Parmesan Baked Tomatoes

c/o Skinny Taste

Ingredients

• 4 medium tomatoes, halved 
• 4 teaspoons basil pesto (store bought or homemade)
• 5 tbsp shredded Parmesan cheese

Directions

Preheat the oven to 400°F.

Arrange the tomatoes on a baking tray and top each with 1/2 teaspoon pesto and 1/2 tablespoon of Parmesan cheese. Roast the tomatoes until the Parmesan cheese is slightly browned and melted, about 18-20 minutes. Remove from the oven and serve immediately.

Reese's Puffs No Bake Peanut Butter Bars

c/o Buns in My Oven

Ingredients

• 3 cups finely ground Reese's Puffs cereal
• 1 cup powdered sugar
• 1 cup plus 2 tablespoons peanut butter, divided
• 1/2 cup butter, melted
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Directions

1. Add the cereal crumbs, powdered sugar, 1 cup peanut butter, melted butter, and salt to a medium mixing bowl.
2. Stir well with a spoon to combine.
3. Press into a parchment lined 9x9 baking dish.
4. Melt the remaining 2 tablespoons peanut butter with the chocolate chips in the microwave on low in 20 second bursts until fully melted. Stir until smooth.
5. Spread chocolate over the peanut butter bars.
6. Refrigerate for 4 hours before cutting and serving