Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Bourbon Beguine
c/o Fogged in Lounge

Ingredients

• 2 oz bourbon
• 1/2 oz pineapple juice
• 1/2 lemon juice
• 2 dashes Jerry Thomas’ Decanter Bitters
• 1 dash Angostura Bitters
• Ginger beer (Fever Tree)

Directions

Shake (gently) all but ginger beer with ice and strain into an old fashioned. Add a couple of ice cubes and top with ginger beer. Lemon twist.

Cheesy Broccoli Tater Tots

c/o Dashing Dish

Ingredients

3 cups Fresh broccoli florets, chopped fine

• 1/4 tspGarlic powder
• 1/4 cupParmesan cheese, grated
• 3/4 cup2% Cheddar cheese, shredded

1 mediumEgg
Directions

Preheat oven to 450 degrees. Line baking sheet pan with foil, and spray with cooking spray. (Parchment paper or a silpat baking mat will also work). Place broccoli florets in a medium bowl and cover with press and seal or saran warp. Poke with a few wholes to let out steam. (Do not add water). Microwave broccoli for about 4 minutes, or until tender. Remove broccoli from microwave and carefully remove saran wrap from bowl, (careful, there will be hot steam). Add the rest of the ingredients to the bowl, breaking up the broccoli florets as you stir. With your hands, form broccoli mixture into small tots (or patties) and lay on prepared baking sheet. Bake for 18-20 minutes, or until they are lightly golden brown on top.

Cinnamon Roll Fried Donuts

c/o Buns in My Oven

Ingredients

• 1 tube Pillsbury Crescent Rounds
• 1/4 cup sugar
• 1 tablespoon cinnamon
• 1/2 cup powdered sugar
• 2 tablespoons heavy cream
• oil, for frying

Directions

1. Heat oil to 375 degrees.
2. Place crescent rounds into hot oil, 1 at a time, being careful not to overcrowd the pan. Fry for 1 minute per side or until golden brown and cooked through.
3. Remove from oil to a paper towel lined plate with a slotted spoon.
4. Stir together sugar and cinnamon in a small bowl until combined. Roll each donut in sugar mixture.
5. Stir together powdered sugar and cream until smooth. Drizzle over donuts.
6. Serve immediately.

Friday Foodday

Happy Friday! Here are my favorite recipes this week. 

Cucumber, Ginger, & Prosecco Sangria
c/o The Kitchn

Ingredients
1/2 cup light honey
1/2 cup water
3/4-inch piece fresh ginger, peeled and sliced
1 large strip of lemon peel, no pith
1 1/2 cups thinly sliced cucumber
1/2 cup brandy
1 lemon, thinly sliced, seeds removed and discarded
1 750-millileter bottle Prosecco, chilled

Directions

Combine the honey, water, ginger, and lemon peel in a small saucepan and bring to a simmer. Reduce the heat to a low simmer for 10 minutes. Remove from heat, cool, and then strain.

In a pitcher, combine the cucumber, ginger, syrup, and brandy. Add the lemon slices and stir. If you have time, let this sangria base chill in the refrigerator overnight.

When ready to serve, top the pitcher off with the chilled Prosecco. Serve immediately over ice, being sure to scoop some cucumber and lemon slices into each glass.

Creamy Corn and Zucchini

c/o Buns in My Oven

Ingredients

• 2 tablespoons olive oil
• 2 cups corn kernels, fresh or frozen
• 2 medium zucchini, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons chopped cilantro
• 1 tablespoon vinegar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Heat the oil in a medium sized skillet over medium heat.
2. Once hot, add the corn and zucchini to the skillet and cook, stirring frequently, under vegetables are tender, about 8 minutes.
3. Stir in the cheese, sour cream, cilantro, vinegar, garlic powder, salt, and pepper. Stir well to combine and continue cooking for 5 minutes or until heated through.
4. Serve immediately.

No Churn Strawberry Cheesecake Ice Cream

c/o Dashing Dish

Ingredients

16 oz	Greek yogurt cream cheese, softened
2 tsp	Lemon juice
1 tsp	Vanilla extract
1/2 cup	Baking stevia or 1 cup sweetener that measures like sugar (or to taste)
8 oz	Light Tru Whip, thawed
1 lb	Sliced fresh strawberries
Optional:	Graham crackers, shortbread cookies, or cookies of choice DirectionsTo Make the Ice Cream: Place the softened cream cheese, vanilla extract, lemon juice, and sweetener together in a medium bowl. Mix with a hand held mixer, beating until mixture is creamy and smooth. Take 1/2 of the strawberries and mash them up slightly, and mix into cream cheese base. (I mashed them with the back of a measuring cup). Next, add the Tru Whip and the rest of the strawberries to the cream cheese base, gently folding everything together with a spatula. Scoop ice cream mixture into a loaf pan, and spread out evenly with spatula. Top with crushed graham crackers or cookies of choice if desired. Cover with plastic wrap. Place ice cream in freezer for up to four hours or more (or until it is hardened up to your desired texture), and enjoy!