Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week!

Sparkling Sweet Tea Cocktail

c/o The Kitchn

Ingredients

1 1/2 cups sugar
7 1/2 cups warm water, divided
4 black tea bags
1 cup George Dickel Tennessee Whiskey
1 (12-ounce) can club soda or seltzer water, chilled
1 orange, sliced into wheels
1 lemon sliced into wheels

Directions

In a small saucepan heat the sugar and 1 1/2 cups of water just until the sugar completely dissolves. Set aside to cool.

In a large pitcher, combine the tea bags and the remaining 6 cups of water and steep until the tea is as strong as you like it: five minutes for a weaker tea and up to twenty minutes for a stronger brew.  Remove and discard used tea bags.

Add the cooled simple syrup and whiskey, and stir. Top with the cold club soda, and stir in the orange and lemon wheels. Fill the remainder of the pitcher with ice.

Serve in tall glasses filled with ice. Enjoy!

CPK Original BBQ Chicken Chopped Salad

c/o Lauren's Latest

Ingredients

4 cups chopped romaine lettuce
3 large fresh basil leaves, chopped
3 tablespoons chopped fresh cilantro
1/4 cup rinsed and drained black beans
1/4 cup drained sweet corn
1/4 cup grated monterey jack or mozzarella cheese
1/4 cup peeled and diced jicama
1/4-1/2 cup prepared ranch dressing
1 large tomato, diced
1 ripe avocado, sliced
1 leftover grilled chicken breast, chilled and diced
1/4-1/2 cup prepared bbq sauce

Directions

In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls. Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.

*If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.

Strawberry Rhubarb Crumble

c/o Cupcakes for Breakfast

Ingredients

Topping:

• 1 1/3 cup flour
• 1 teaspoon baking powder
• 6 tablespoons sugar
• 1 stick unsalted butter, melted

Filling:

• 1 1/2 cups rhubarb, chopped into 1-inch pieces
• 1 quart strawberries, tops cut off, quartered
• 1 tablespoons lemon juice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• Pinch of salt

Directions

1. Preheat oven to 375°F. Make topping: In a mixing bowl, combine flour, baking powder, and sugar. Add the melted butter. Mix with your hands until clumps form. Refrigerate until needed.

2. Make filling: In a medium bow, combine rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt. Pour into the bottom of a 9″ pie plate.

3. Remove topping from refrigerator and cover fruit with topping. Place pie plate on a baking sheet and bake 40-50 min – until topping is golden brown and fruit is bubbling beneath.

Friday Foodday

Happy Friday lovebugs!

Raspberry Cupcakes with Lime Frosting
c/o I want to be a domestic goddess

Ingredients
For the Cupcakes

• 1 stick unsalted butter, softened
• 1 cups sugar
• 2 large eggs, at room temperature
• 1 1/8 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/8 cups all-purpose flour
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 1/2 cup fresh raspberries, coarsely chopped

For the Frosting

• 2 sticks unsalted butter, at room temperature
• 4 cups of powdered sugar
• 1 teaspoon lime zest
• 1 tablespoon lime juice

Directions
For the Cupcakes

Preheat oven to 350°. Place cupcake liners in one 12-hole muffin tin.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the milk and the vanilla extract, beating well after each addition. Stir in the raspberries

Divide batter among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

For the Frosting

Whip all ingredients together at medium high speed until smooth.

Baked Chicken Fingers

c/o Table for Two Blog

Ingredients

10 boneless, skinless chicken tenderloins, sliced into strips (I bought the individually packaged Purdue chicken tenderloins & each packet comes with 5 in each)

2 cups panko breadcrumbs

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1 tsp. pepper

3 eggs

Directions

1. Preheat oven to 450 degrees. Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
2. In a shallow dish, combine panko, garlic powder, onion powder, salt, and pepper. Mix well to get it all incorporated.
3. In another shallow dish, beat the 3 eggs together.
4. Take the chicken strips and dip them in the egg mixture then cover the chicken strips with the panko mixture. Gently press the panko mixture on the chicken to make sure it’s well coated.
5. Lay the strips next to each other on the baking sheets and repeat until all the chicken strips have been coated.
6. Bake for 20 minutes then turn on the broiler and broil them for another 5 minutes to get the outside even more crispy & a light brown color.
7. Serve immediately with honey mustard or BBQ sauce or ketchup!

Vacation Bisquick Peach Cobbler

c/o Cupcakes for Breakfast

Ingredients & Directions

Toss sliced ripe peaches with sugar and cinnamon. I used about 15 peaches, 1 cup sugar,  1 tablespoon cinnamon. Pour into a large baking dish.

In a large bowl combine Bisquick and milk. It’s roughly a 1:1 ratio, but I felt mine was a little too runny so I added more Bisquick. I used a little over 3 cups Bisquick. Pour this mixture over the peaches.

Bake for 60 minutes. Serve warm-ish and with fresh whipped cream.

Guest Post: Cupcakes for Breakfast

Hey beach babes! This is Nikki from Cupcakes for Breakfast here to share a look inside by summer beach bag. Some of my essentials include a bright bikini, a great book, cold juicy fruit, and both bug and sun protection. I'm all ready. So, when are we leaving??

sequin straw tote | beach towel | pink polka dot bikini | Avon bug guard | sunscreen | Time Traveler's Wife | Guernsey Literary and Potato Peel Pie Society | wayfarers | OXO water bottle | Merimekko picnic bag | nectarines  

Kelsey, I hope you have a great vacation! Thanks for having me!

Friday Foodday

Woohoo!!! Friday lovebugs! Here are my recipes from the week!

Cookies & Creme Rice Krispies
c/o Table for Two

Ingredients

1 bag of large marshmallows

5 cups rice cereal

3 tbsp. unsalted butter

16-18 Oreos, crushed

Directions

Grease a 8×8″ pan and set aside.

In a large ziploc bag, place the Oreos in, seal the bag, and with a rolling pin, crush the Oreos until they’re smaller pieces. Set aside.

In a large pot, melt 3 tbsp. butter. Once butter has melted, add in the bag of marshmallows and stir until all the marshmallows have melted then remove from heat. Gently fold in the rice cereal then fold in the Oreo’s.

Pour all the contents into the prepared pan and spread out evenly. To make this faster/easier, I usually spray my hands with some cooking spray and use my hands to press down on the mixture until it’s evenly spread out.

Let cool completely before cutting into squares.

Store in an airtight container for up to 5 days.

Strawberry Shortbread
c/o Cupcakes for Breakfast

Ingredients

• 1 cup sugar
• 1 teaspoon baking powder
• 3 cups flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 cup (2 sticks) semi-softened unsalted butter
• 1 egg
• Raspberry jam
• 1 carton/quart of strawberries, sliced in half
• 
  
• Directions
• 1. Preheat oven to 375° and spray an 8″x8″ pan with non-stick spray.
  2. In a large bowl combine sugar, baking powder, flour, cinnamon, nutmeg and salt. (I use my stand mixer with the dough hook attachment, which I keep in the freezer. Although you could definitely mix the shortbread with your hands.)
  3. Add the butter and egg into the mixture and combine to create a crumbly mix.
  4. Press 3/4 of crumbs into the bottom of the pan. Spread a thin layer of raspberry jam over the crumbs. Tile strawberries over the jam. Finish by sprinkling the remaining 1/4 of the crumbs on top.
  5. Bake for 35 minutes. Let cool before slicing into bars.

Spicy Basil Chicken

c/o Prevention RD

Ingredients

2 tsp canola oil
2 shallots,minced
3 garlic cloves, minced
2 lbs, boneless chicken breasts, cut into 1-inch pieces
2 Tbsp fish sauce
4 tsp sugar
1 1/2 Tbsp low-sodium soy sauce
1 Tbsp chile garlic sauce
2 tsp water
2 tsp cornstarch
1/3 cup basil leaves, sliced
1 1/2 cups dry brown basmati rice

Directions

Prepare rice according to package directions.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done.

Whisk fish sauce and the next 5 ingredients (through cornstarch) together in a small bowl. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.

Yield: 6 servings (3/4 cup rice with 5 ounces chicken)

Nutrition Information (per serving): 361 calories; 4.3 g. fat; 73 mg. cholesterol; 725 mg. sodium; 41.5 g. carbohydrate; 1.3 g. fiber; 38.3 g. protein