Friday Foodday

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

The Bubbly Boulevardier
c/o Bit By a Fox

Ingredients

1 oz Bastille 1789 French Whisky
1 oz Campari
1 oz Sweet Vermouth
1 oz Brut Champagne
cocktail cherry for garnish

Directions

In a mixing glass filled with ice, stir whisky, Campari and sweet vermouth for 30-40 seconds, until well chilled. Strain into a coupe glass with a cocktail cherry already at the bottom of the glass. Top with Champagne. Santé

Skillet Thai Peanut Chicken Penne

c/o Eazy Peazy Meals

Ingredients

• 1 box Barilla Pronto Penne
• 2.5 cups Tyson Grilled and Ready Chicken Breast Strips

Thai Peanut Sauce

• ¼ cup peanut butter
• 2 cups Coconut Milk (full fat)
• 2½ Tbs lite soy sauce
• 1¾ tsp red curry paste
• ¼ cup brown sugar
• 1 tsp sriracha or other hot sauce (adjust for heat preference)
• 1½ tsp rice vinegar
• ½ tsp sesame oil (optional)
• ½ tsp sweet basil leaf (dried)
• ½ red pepper (approximately ¼ cup), diced finely
• ⅛ bunch of cilantro, chopped finely
• ¼ cup crushed peanuts

Garnish

• ¼ cup crushed peanuts

Directions

1. Start cooking Barilla Pronto Penne according to package directions
2. While cooking, mix sauce ingredients together in a bowl
3. When pasta is cooked (10 minutes), put in Tyson Grilled and Ready Chicken Breast Strips
4. Pour sauce over the top
5. Let simmer until chicken is heated through (5 minutes)
6. Sprinkle crushed peanuts over the top
7. Enjoy!

Flourless Chocolate Cake

c/o Skinny Taste

Ingredients

• cooking spray
• 6 oz 60% Ghirardelli Chocolate
• 1/4 cup pumpkin puree
• 1 1/2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 whole egg
• 3 egg whites
• 1/8 tsp kosher salt

Directions

Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Place on a large baking tray.


Melt chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes.

Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.

In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.

Fold the egg whites into the chocolate mixture, add salt.

Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise. Serve right away.