Friday Foodday

Happy Friday lovebugs,

I'm headed home for Easter but first, here are my favorite recipes this week.

Champagne Limencello Cocktails

c/o Cooking Light

Ingredients

8 (3 x 1/2-inch) lemon rind strips 

8 tablespoons Limoncello (lemon-flavored liqueur) 

4 teaspoons fresh lemon juice 

1 (750-milliliter) bottle brut Champagne, chilled

Directions

1. Roll up each strip of lemon rind; place 1 into each of 8 Champagne flutes. Add 1 tablespoon liqueur and 1/2 teaspoon juice to each glass. Divide Champagne evenly among glasses. Serve immediately.

Rueben Stuffed Pork Tenderloin

c/o Skinny Taste

Ingredients

• 18 ounce trimmed pork tenderloin
• 3 tbsp thousand Island dressing
• 2 oz thin sliced turkey pastrami 
• 2 oz reduced fat Swiss cheese
• 1/4 cup sauerkraut, drained well
• 1/2 tsp olive oil
• 1 tsp garlic powder
• 1 tsp coarse salt
• 1/4 teaspoon caraway seeds

Directions

Preheat oven to 425°F. Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread the Thousand Island along one side of the pork. Layer the pastrami on top, then the Swiss cheese and sauerkraut along the center of the pork.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string each about 12-inches long, then rub the pork with olive oil.

Combine the garlic powder, salt and caraway seeds in a small bowl; rub the mixture over the pork. Place on a rack in a shallow baking pan; bake, uncovered, at 425° until a meat thermometer reads 160°, about 35 minutes. Transfer to a serving platter or cutting board. Let it stand 10 minutes before removing string and slicing. Slice into 8 pieces.

Apricot Pecan Streusel Muffins

c/o Country Cleaver

Ingredients

Apricot Pecan Muffins:: 

1 1/3 cup Flour

1 1/2 tsp Baking Powder

1/8 tsp Salt

1 1/4 cup Pecans, chopped finely and toasted

1 cup Sugar

2 Eggs

6 Tbsp Butter, melted and cooled

1/2 cup Milk

1 cup Chopped Dried Apricots

For Streusel:

3 Tbsp Flour

1 Tbsp Brown Sugar

1/4 cup Sugar

2 Tbsp Butter, cubed

1/2 cup Pecans

Directions

Preheat Oven to 350 degrees.

In a mini food processor, combine all ingredients and pulse approximately 4 times to combine into a struesel mixture. Set aside or in the fridge until ready to use.

For Muffins:

In one bowl, whisk together the flour, baking powder and salt.

In mini food processor, combine pecans and sugar and pulse to combine until it resembles wet sand. Four or fives pulses.  Add this mixture to another mixing bowl. Whisk in eggs, melted butter, and milk. Pour flour mixture into this and fold to combine.

Fold in chopped apricots until just mixed together.

Let mixture rest for 30 Minutes. THIS IS A MUST! Muffins will not dome properly if they do not rest. 

Pour into greased muffin pan. Sprinkle with streusel topping. Bake for 17-18 minutes, or until a toothpick comes out clean.

Let cool in muffin tin for 5 minutes before removing. Let cool completely before serving.

Friday Foodday

Happy Friday! 

Here are my favorite recipes this week.

Raspberry Lime Rickey Slushies

c/o Cooking Light

Ingredients

2 1/2 cups ice cubes 

1 1/2 cups sparkling water 

1/2 cup gin (such as Bluecoat American Dry Gin) 

6 tablespoons sugar 

1/4 cup fresh lime juice 

8 ounces fresh raspberries, frozen 

Lime wedges (optional)

Directions

1. Combine first 6 ingredients in a blender. Blend until smooth. Serve slushies with lime wedges, if desired.

Greek Hot Dog

c/o Country Cleaver

Ingredients

• 4 Hot Dog Buns
• 4 All Beef Hot Dogs
• 1/2 cup Crumbled Feta Cheese
• 1 cup Cherry Tomatoes, halved
• 1/2 cup Cucumber, diced
• 1/3 cup Kalamata Olives, diced
• 1 cup Table for Two's Tzatziki Sauce
• Lemon for garnish and squeezing

Directions

Preheat grill. Cook hot dogs according to package directions, until 160 degrees inside.

While the hot dogs are cooking, prepare cucumber, tomatoes and olives.

In a small bowl, combine all the ingredients for the Tzatziki sauce - greek yogurt, dill, cucumber, garlic, salt and pepper. Stir to combine.

To assemble the hot dogs, toast the buns, and slather each bun with Tzatziki sauce. Top with a hot dog, then with tomatoes, cucumbers, olives, and crumbled feta. And a little spritz of lemon if you need.

Serve immediately.

Double Chocolate Cookie Bars with Ice Cream

c/o Lauren's Latest

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi sweet chocolate chips

Directions

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.

In large bowl, cream butter and sugar. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly. Stir chocolate chips into dough. Spread a thin layer onto prepared baking sheets and bake approximately 12 minutes. Cool cookie bars completely before slicing. Store in an airtight container for up to 3 days.

Serve with ice cream...and chocolate sauce for good measure.

Friday Foodday

Happy Friday lovebugs,
I will be heading home for Easter this weekend. Here are some Easter-inspired food picks!

Caramel Cadbury Egg Martini
c/o She Knows

Ingredients

• 1-1/2 ounces Baileys Irish Cream with Caramel
• 1/2 ounce crème de cacao
• 1 ounce caramel syrup
• 1 ounce cream
• 1/2 tablespoon Hershey’s chocolate syrup, plus extra for rim

Directions

1. Drizzle chocolate syrup around inside rim of glass.
2. Place all ingredients into a cocktail shaker with ice.
3. Shake until chocolate syrup is completely incorporated.
4. Strain into glass.

Roasted Boneless Leg of Lamb

c/o Skinny Taste

Ingredients

• 5 cloves garlic, crushed
• 2 tbsp lemon juice, freshly squeezed
• 3 tbsp fresh rosemary, chopped
• 1 tbsp Dijon mustard
• 2 tsp olive oil
• 1 1/4 tsp kosher salt, more or less to taste
• fresh ground black pepper
• 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

Directions

Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mixwell and rub mixture all over lamb. Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.

Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.

Slice lamb into 1/4-inch thick slices and place on a serving platter.

Easy Lemon Squares

c/o Cooking Light

Ingredients

• Crust:
• 1/4 cup granulated sugar 
• 3 tablespoons butter or stick margarine, softened 
• 1 cup all-purpose flour 
• Topping:
• 3 large eggs 
• 3/4 cup granulated sugar 
• 2 teaspoons grated lemon rind 
• 1/3 cup fresh lemon juice 
• 3 tablespoons all-purpose flour 
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 teaspoons powdered sugar

Directions

1. Preheat oven to 350°.
2. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.
3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

Friday Foodday

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

Mexican Chorizo Hash
c/o Cooking Light

Ingredients

2 ounces raw Mexican chorizo

1 cup prechopped onion

1/4 cup coarsely chopped bottled roasted red bell peppers

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (6-ounce) package baby spinach

2 teaspoons olive oil

4 large eggs

2 1/2 cups refrigerated shredded hash brown potatoes

Directions

1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Power of Love
c/o There Will Be Bourbon

Ingredients
¾ oz. Bourbon
¾ oz. Meyer lemon juice
¾ oz. Sweet vermouth
¾ oz. Ginger simple syrup
Egg white

Directions

Shake all ingredients together with ice and strain into a coupe glass.

Irish Soda Bread
c/o Real Simple

Ingredients

• 3 cups all-purpose flour, spooned and leveled, plus more for the work surface
• 1/2 cup whole-wheat flour, spooned and leveled
• 1 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 8 tablespoons cold unsalted butter, cut into pieces
• 1 cup raisins
• 2 tablespoons caraway seeds
• 1 1/3 cups buttermilk

Directions

1. Heat oven to 350° F.
2. In a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda. With your hands or a pastry cutter, cut in the butter until the mixture is the consistency of coarse crumbs. Add the raisins and caraway and mix to combine. Add the buttermilk and mix just until the dough comes together but is still slightly shaggy.
3. Turn the dough out onto a lightly floured work surface and gently knead 8 to 10 times until a uniform dough forms. Shape the dough into a 7-inch round, about 1½ inches thick. Transfer to a parchment-lined baking sheet and score a large X in the top, about ¾ inch deep. Bake, rotating once, until the bread sounds hallow when tapped on the bottom, 55 to 65 minutes. Transfer to a wire rack to cool.

Friday Foodday

You know what I forgot to tell you? Where I've been all week on this work trip. Details. Well it's New Orleans. So this Friday Foodday is aptly inspired.

Hurricane
c/o The Kitchn

Ingredients
1 bottle (750 mL) dark rum
1 1/2 cups passion fruit syrup
1 1/2 cups fresh-squeezed lemon juice
1 cup of ice

Ingredients

Combine all ingredients, including the ice, in a pitcher. Stir to mix the ingredients. Allow to sit for at least 15 minutes before serving to allow the ice to melt into the drink. Prepare for a good party.

Quick Jambalaya

c/o Martha Stewart

Ingredients

1/4 cup olive oil
1 pound boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

Directions

Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.

Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

Bananas Foster

c/o Cooking Light

Ingredients

• 4 medium bananas 
• 1/4 cup butter 
• 1 cup packed brown sugar 
• 1/4 cup crème de banane (banana liqueur)
• 1/2 teaspoon ground cinnamon
• 1/4 cup dark rum
• 2 cups vanilla low-fat ice cream 
• 
  
• Directions
• Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
• Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.

Friday Foodday!

Oh thank goodness! It's Friday Foodday! Have a great weekend everyone!

Chicken Puttanesca with Angel Hair Pasta
c/o Cooking Light

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Directions

• Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
• Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Yummy Mummy Spinach Dip
c/o Kraft Foods

Ingredients

1 pkg. (16 oz.) frozen pizza dough, thawed

1   egg, beaten

2 sticks KRAFT POLLY-O STRING-UMS String Cheese

2   black olive slices

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup  KRAFT Light Ranch Dressing

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1   green onion, sliced

1/2 cup finely chopped red peppers

1/4 cup  KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

  WHEAT THINS Original Crackers

 

Directions

PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume.
HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely.
MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.
USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with crackers. (Nutrition information is for dip and crackers only.) 

Caramelized Banana and Cream Cheese Stuffed French Toast 
c/o Lauren's Latest  

Ingredients

for the filling-
2 large bananas
2 tablespoons butter
2 tablespoons brown sugar
4 oz. cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
for the french toast-
8 slices bread
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt
butter, for frying

Directions
In a large skillet heat butter and brown sugar over medium-low heat. Slice bananas on the diagonal and place into hot pan. Cook 5 minutes per side or until bananas have caramelized. Remove from heat.
Mix cream cheese, sugar, vanilla and cinnamon together until combined. Spread an even layer of the cream cheese mixture over each slice of bread. Place bananas in a single layer on one slice and top with another slice of bread to create a sandwich. Repeat until there are 4 sandwiches created.
In a pie plate or other shallow dish, whisk eggs, milk, vanilla, cinnamon and salt together. Preheat large skillet to medium heat and melt 1 tablespoon of butter. Dip each sandwich in egg mixture right before placing into the hot pan to cook. Cook 2 minutes per side or until golden brown. Serve warm with butter and syrup.

 

Friday Foodday!

Hey lovebugs! Happy Friday Foodday!  Happy Labor Day! TCB will be back on Tuesday with fun fashion for you!

Sofrito Chicken Stew

c/o Skinny Taste

Ingredients

For Sofrito:

• 1 tbsp olive oil
• 6 scallions, chopped
• 4 cloves garlic, chopped fine
• 2 tomatoes, diced
• 1/3 cup diced red bell pepper
• 1 tsp ground cumin
• 2 tsp salt
• 1 packet sazón or 1 tsp annatto seed powder

For Stew:

• 8 pieces chicken legs and/or thighs on the bone, skin removed
• 1/2 tsp garlic powder
• 6 oz light beer
• 1 cup water
• salt to taste
• 1/2 cup cilantro, chopped (or to taste)

Directions

Heat oil in a deep saute pan. Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers. Season with salt, cumin, and sazón or annatto. Set aside.   Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chicken with sofrito, and add beer, water and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.

Spice Rubbed Shrimp with Spaghetti Salsa Verde

c/o Stephanie Cooks 

  Ingredients

1 pound spaghetti or angel hair pasta
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarse grind black pepper
1 pound large shrimp, peeled and deveined
4 tablespoons extra virgin olive oil, divided
1 finely chopped white onion
1 tablespoon minced garlic
1 cup salsa verde
1 14.5-ounce can petite diced tomatoes
1/2 cup sour cream

Directions

1- Cook pasta according to package directions and drain. Set aside.
2- Place chili powder, smoked paprika, cumin, garlic powder, salt and pepper into a small bowl, stirring to combine. 
3- Pat the shrimp dry, then place in the spices and rub into both sides. 
4- Heat 2 tablespoons oil in a large, oven-safe pot over medium heat. Add shrimp and cook until pink on both sides, about 3-4 minutes each side. 
5- Remove from pan and cover with foil until ready to serve.
6- In the now-empty skillet, heat 2 tablespoons oil over medium heat. Add onions and garlic, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, and sour cream, stirring to combine. Just before serving add cooled pasta to the sauce and stir to combine. Top with the shrimp.

Jamaica Margaritas

c/o Cooking Light

   Ingredients

• 1 cup dried hibiscus blossoms (about 2 ounces)
• 3 cups water
• 3/4 cup sugar
• 1 1/4 cups tequila
• 1/2 cup fresh lime juice
• 1/3 cup Triple Sec or other orange-flavored liqueur
• 8 lime slices

Directions

• Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
• Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.