Friday Foodday

Happy Friday!

Here are my favorite recipes this week.

Bridal Shower Sangria

c/o The Kitchn

Ingredients

1 (750-milliliter) bottle prosecco, cava, or other dry white sparkling wine, chilled
1 1/2 cups St. Germain Elderflower liqueur, chilled
1/4 cup freshly squeezed lemon juice
2 cups fresh or frozen raspberries
1 1/2 cups seltzer or club soda, chilled
Ice

Directions

Combine the prosecco, St. Germain, lemon juice, and raspberries in a large pitcher. Top with the sparkling water. Pour into glasses with or without ice.

Broccoli and Bacon Chicken Alfredo Linguine

c/o Closet Cooking

Ingredients

• 8 ounces linguine (gluten-free for gluten-free)
• 4 slices bacon, cut into 1 inch pieces
• 1 tablespoon oil
• 2 tablespoons butter
• 1/2 pound boneless and skinless chicken breasts, pounded thin
• 4 cloves garlic, chopped
• 1/4 cup chicken broth
• 1 cup heavy/whipping cream
• 1 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 2 cups broccoli florets, cooked
• 1 tablespoon parsley, chopped

Directions

1. Start cooking the linguine as directed on the package.
2. Meanwhile, cook the bacon in a large pan over medium heat before setting aside on paper towels to drain.
3. Heat the oil and melt the butter in the pan over medium-high heat, add the chicken and cook, browning on both sides, about 3-6 minutes per side, before setting aside to cool and slice.
4. Add the garlic and cook until fragrant, about a minute, before adding the chicken broth and deglazing the pan by scraping any brown bits from the bottom with a spoon while the broth simmers.
5. Add the cream and cheese and simmer until the sauce has thickened a bit and the cheese has melted before seasoning with salt and pepper to taste.
6. Mix the cooked and drained pasta, bacon, chicken, broccoli and parsley and enjoy!

Peanut Butter and Jelly Cookie Bars

c/o Buns in My Oven

Ingredients

• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 2 cups creamy peanut buttr
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups raspberry jam
• 2/3 cups salted peanuts, coarsely chopped

Directions

1. Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper, grease and flour parchment paper.
2. In the bowl of a stand mixer, cream together the butter and sugar until light yellow. Beat in vanilla, eggs, and peanut butter on low speed until everything is combined.
3. In a small bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
4. Spread half of the dough in the bottom of the prepared pan. Spread jam evenly over the top of the dough. Use your hands to make large balls of dough with the remaining half of dough, then flatten them out and place them over the jam. The dough will spread a bit in the oven, so it’s okay if there are bare spots. Sprinkle with the chopped peanuts and bake for 45 minutes.
5. Cool completely before cutting into squares and serving.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Bee's Breakfast
c/o Imbibe Magazine

Ingredients
2 oz. gin
3/4 oz. fresh lemon juice
3/4 oz. honey syrup (3:1)
5 fresh raspberries
1 tsp. Greek yogurt (2%)

Directions

Combine all ingredients in a shaker tin and muddle. Add ice and shake to chill, then strain into a glass filled with crushed ice and garnish.

Creamy Salsa Verde Skillet

c/o Closet Cooking

Ingredients

• 1 pound tomatillos, peeled and washed
• 2 jalapeno peppers, sliced in half and seeded
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 cup chicken broth
• 1/2 cup sour cream (or heavy cream)
• 1 lime, juice and zest
• 1/2 cup cilantro
• salt and pepper to taste

Directions

1. Roast the tomatillos and jalapenos under the broiler (or medium-high heat in a cast iron skillet) until charred, about 10 minutes, before pureeing in a blender or food processor.
2. Heat the oil in a heavy bottom skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side, before setting aside.
3. Add the onion and cook until tender, about 3-5 minutes before adding the garlic and cooking until fragrant, about minute.
4. Add the chicken broth and deglaze the pan by scraping up the brown bits form the bottom of the pan with a spoon.
5. Add the pureed tomatillos and jalapenos and chicken and simmer for 5 minutes.
6. Add the sour cream, lime juice and cilantro before seasoning with salt and pepper to taste, removing from heat and enjoying.

Five Ingredient Chocolate Cheesecake Cups

c/o Skinny Taste

Ingredients

1 oz (1 square) semisweet baking chocolate, plus 1/8 oz shavings (Bakers) 

4 oz Philly 1/3 less fat cream cheese, softened room temperature

1/4 cup sugar

1/4 cup light sour cream

1 large egg, room temperature

Directions

Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.

Melt 1 oz chocolate in the microwave in 30 seconds increments, stirring in between until chocolate has melted, about 1 1/2 minutes total.

In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth.

With a spoon, fold in egg (always folding under) and the melted chocolate and stir until smooth.

Spoon 2 tbsp in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven 30 minutes longer. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).

Shave the remaining chocolate and sprinkle over the top before serving.

Friday Foodday

Happy loooonnnggg weekend! Here are my favorite recipes this week.

Four Bitters Cocktail
c/o The Kitchn

Ingredients
1/2 ounce Campari
1/2 ounce Aperol
1/4 ounce Carpano Antica (or other sweet red vermouth)
1/4 ounce Fernet Branca
1 ounce orange juice
1/2 ounce simple syrup
Cocktail ice

Directions

Fill a cocktail shaker 1/4 of the way full with ice cubes. Add all ingredients and shake well. 

Strain into your favorite cocktail glass and serve immediately. 

Mexican Chicken Casserole

c/o Buns in My Oven

Ingredients

• 2 bell peppers, diced
• 1 tablespoon butter
• 2 cups cooked, diced chicken
• 1 can tomatoes with chiles, about 10 ounces
• 1 can condensed cheese soup, about 10 ounces
• 1 cup water
• 1 packet taco seasoning
• 12 corn tortillas
• 1 1/2 cups grated cheddar cheese
• 1/4 cup cilantro, chopped

Directions

1. Preheat oven to 350 degrees.
2. Heat a medium skillet over medium heat and melt the butter.
3. Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
4. Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.
5. Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.
6. Chop the tortillas into bite sized pieces and sprinkle half over in the pan.
7. Top with half of the cheddar and the remaining soup mixture.
8. Top with the remaining tortillas and cheddar.
9. Bake for 20 minutes.
10. Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.

Raspberry White Chocolate Lava Cakes

c/o Closet Cooking

Ingredients

• 1/2 cup raspberries
• 1/4 cup sugar
• 3 1/2 ounces (100g) white chocolate
• 1/2 cup (1 stick) butter
• 1/2 cup sugar
• 1/2 cup flour (rice flour for gluten-free)
• 4 eggs

Directions

1. Heat the raspberries and sugar on a small saucepan over medium heat until, bring to a boil reduce the heat and simmer until the sauce thickens, about 10 minutes.
2. Melt the chocolate into the butter, remove from heat, mix in the sugar, flour, eggs and raspberry sauce.
3. Divide the batter between 4 buttered ramekins and bake in a preheated 425F/220C oven until until the sides are lightly golden brown and the middle of the top jiggles just a little, about 10-13 minutes, before letting cool for 1 minute, running a knife around the outside, inverting and sliding out onto a plate to enjoy while still hot!

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Grapefruit Mimosas
c/o The Kitchn

Ingredients
3 cups unsweetened grapefruit juice, chilled
One (750-milliliter) bottle dry sparkling wine, chilled
8 to 10 kumquats

Directions

Fill a champagne coupe or flute about 1/2 full with grapefruit juice, then top off with dry sparkling wine and stir lightly.

Make a slit lengthwise in a kumquat and slide it on the edge of the glass. Serve (and sip) immediately.

Chicken Shitake and Wild Rice Soup

c/o Skinny Taste

Ingredients

1 tbsp butter

1 small onion

1 tbsp flour

6 cups less-sodium chicken broth (Swanson)

3 cups water

2/3 cup chopped carrots

3 garlic cloves

2 celery stalks

14 oz boneless, skinless chicken thighs

4.5 oz long grain rice & wild rice combo (I used Carolina)

1/2 cup brown rice

4 oz shiitake mushrooms, sliced

2 tbsp light sour cream

salt and fresh pepper, to taste

Directions

Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.

Add flour and saute another minute.

Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.

Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.

Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Slow Cooker Pecan Pie

c/o Closet Cooking

Ingredients

• 1 pie crust
• 3 large eggs, lightly beaten
• 1 cup brown sugar
• 2/3 cup maple syrup (or honey or golden syrup)
• 1/3 cup unsalted butter
• 1 1/2 cups pecans, toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Place the pie crust in the bottom of a foil lined slow cooker, fill with the mixture of the remaining ingredients and cook on HIGH for 2-3 hours. The crust will be nice and golden brown!

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Apple Cinnamon Sangria
c/o Emily Bites

Ingredients

• 1 small apple, chopped
• 8 oz (1 fl cup) semi-dry champagne (white wine can be substituted if you have it on hand)
• 16 oz (2 fl cups) Trop50 Farmstand Apple Juice
• 4 oz (1/2 fl cup) club soda
• 2 oz (1/4 fl cup) Goldschlager (or another cinnamon schnapps)

Directions

1. Combine all ingredients in a pitcher and stir together well to combine. Refrigerate for a bit to chill and allow the apples to soak up the flavors.
2. Pour over ice into 5 glasses. Each glass gets ¾ fl cup (6 oz) of the liquid cocktail and 1/5 of the chopped apples.

Beef and Barley Soup

c/o Closet Cooking

Ingredients

• 1 ounce dried mushrooms
• 4 slices bacon, cut into 1 inch pieces
• 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 8 ounces mushrooms, quartered or sliced
• 2 tablespoons garlic, chopped
• 1 teaspoon thyme, chopped
• 2 teaspoons smoked paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup pot barley
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fish sauce
• salt and pepper to taste

Directions

1. Cover the dried mushrooms in 1 cup of just boiled water and let sit until tender, about 15 minutes, before draining, reserving the water, and chopping the mushrooms.
2. Meanwhile, cook the bacon in a larges sauce pan over medium-high heat before setting aside.
3. Add the beef and sear until lightly golden brown on all sides before setting aside.
4. Add the onions, carrots, celery and mushrooms and cook until tender, about 7-10 minutes.
5. Add the garlic, thyme, paprika and tomato paste and cook until fragrant, about 1-2 minutes.
6. Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers..
7. Add the broth, barley, bacon, beef, reserved chopped mushrooms, reserved mushroom water, bay leaves, balsamic vinegar, worcestershire sauce and fish sauce and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
8. Remove the bay leaves, season with alt and pepper to taste and enjoy!

Peppermint Cracker Toffee

c/o Shugary Sweets

Ingredients

• 40 saltine crackers
• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 package (11 oz) white chocolate chips
• 6 candy canes, crushed (about 1/2 cup)

Directions

1. Line a 15x10x1-inch baking sheet with the saltine crackers. Set aside. Preheat oven to 375°F.
2. In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once it begins to boil, remove from heat.
3. Pour over saltine crackers. Place in a 375°F oven for about 10 minutes, until crackers are browned and caramelized.
4. Sprinkle with white chocolate chips and allow to sit for several minutes (until they melt). Spread with a spatula evenly over crackers and immediately sprinkle with crushed candy.
5. Allow chocolate to set and store in airtight container for up to 5 days.

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Black Velvet
c/o Real Simple

Ingredients
3 ounces of a stout beer
3 ounces of dry sparkling wine

Directions

1. Pour stout into a large champagne flute. Slowly top with sparkling wine and stir gently.

Cheesy Buffalo Mushroom Poppers

c/o Closet Cooking

Ingredients

• 1 pound button or cremini mushrooms, stems removed and reserved
• 3 tablespoons cream cheese, room temperature
• 2 tablespoons cheddar cheese, shredded
• 1 tablespoon jalapeno, finely diced
• 2 cups panko breadcrumbs or breadcrumbs (gluten-free for gluten-free)
• 1/2 cup flour (rice flour for gluten-free)
• 2 eggs, lightly beaten
• buffalo hot sauce to taste
• ranch or blue cheese dressing to taste

Directions

1. Chop the mushroom stems, mix with the cheeses and jalapeno and stuff the mixture into the mushroom caps rounding the filling off so that it and the mushroom form a complete and smooth ball (about 1 teaspoon per mushroom).
2. Dredge the mushrooms in flour, coat in egg followed by the breadcrumbs.
3. Heat enough oil to cover the mushrooms in a large pan over medium-high heat and cook the them until golden brown, about 2-3 minutes per side, before setting aside on paper towels to drain.
4. Enjoy with buffalo hot sauce and ranch dressing!

Banana Bread Donuts

c/o Buns in My Oven

Ingredients

• 2 bananas, mashed
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup melted butter
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk

Directions

1. Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray.
2. In a medium bowl, beat together the bananas, sugar, egg, vanilla, and melted butter until well combined.
3. In a small bowl, combine the flour, baking soda, salt, and cinnamon.
4. Stir the dry ingredients into the wet ingredients until just combined.
5. Spoon the batter into the donut pan and bake for 13 minutes.
6. Let cool for 5 minutes before removing from the pan.
7. While the donuts are cooling, whisk together the powdered sugar and milk.
8. Drizzle glaze over cooled donuts.
9. Serve immediately.

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.