Friday Foodday

Happy Friday!
Here are my favorite recipes this week.

Rhubarb Collins
c/o Epicurious

Ingredients

• 1 (4 ounce) stalk rhubarb, trimmed and cut into 1/2 -inch pieces (about 3/4 cup total) or 3/4 cup frozen rhubarb chunks
• 1/2 cup sugar
• 2 ounces gin
• 1 ounce lemon juice
• 2 to 4 ounces Champagne or soda water, chilled

Directions

1. In a small pot, combine the rhubarb and sugar with 3/4 cup water and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. DO AHEAD: The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week.
2. In a cocktail shaker, combine 1 ounce of the rhubarb simple syrup with the gin and lemon juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a highball glass and top with Champagne or soda water.

Skillet Chicken in Tomato Chipotle Sauce with Avocado Crema

c/o Skinnytaste

Ingredients

2 (1 pound total) boneless, skinless chicken breasts, halved

3/4 teaspoon kosher salt

1/2 teaspoon cumin

Freshly ground black pepper, to taste

Olive oil spray

1 teaspoon olive oil

1/2 small onion, sliced

2 garlic cloves, minced

1/2 cup tomato sauce

1/2 cup low sodium chicken broth

1 tablespoon chipotle pepper in adobo

Juice of ½ lime

2 tablespoons chopped cilantro

• AVOCADO SAUCE

1/4 cup low fat sour cream

1 ounce avocado

2 tablespoons fresh cilantro leaves

½ small jalapeno pepper, seeds and membrane removed

1 small garlic clove

1 tablespoon lime juice

1/8 tsp kosher salt

Freshly ground pepper, to taste

1  tablespoon water, as needed

Directions

Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness.  Season both sides with ¼ teaspoon salt and pepper.

Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each.  Remove chicken from pan and set aside on a plate.

Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender.  Add garlic and sauté 30 seconds more.  Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper and adobo sauce, stir and bring to a boil.  Reduce heat to medium low, return chicken to pan, cover and cook 8 to 10 minutes more or until chicken is cooked through. Add lime juice.

Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.

To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.

The Browniest Cookie

c/o Smitten Kitchen

Ingredients

1/2 cup (4 ounces or 115 grams) unsalted butter
4 ounces (115 grams) unsweetened chocolate, chopped
1 cup (190 grams) dark or light brown sugar
2 tablespoons (25 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup (45 grams) unsweetened cocoa powder, any kind will work
1 cup (130 grams) all-purpose flour
2/3 cup (115 grams) chocolate chips or bitter- or semisweet chocolate, chopped into chunks

Directions

Melt butter and unsweetened chocolate together — you can do this on the stove over very low heat, stirring constantly, in a double-boiler or in the microwave in 30-second bursts, stirring between each — and taking the chocolate out when it’s almost, but not fully, melted. Off the heat, stir until it is. 

Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it right onto the surface of the batter, other wise, just add it to the bowl. Add flour, too, and then stir until just combined. Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly before you do.

Heat oven to 350°F (175°C). 

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal. (Of course it is!) Let set on baking sheets for a few minutes before carefully transferring to a rack to cool the rest of the way before eating.

Friday Foodday

Happy Friday! I am back from vacation but still thinking of Texas! Here are some Texas themed recipes for you this week.

Trudy's Mexican Martini

c/o Food.com

Ingredients

2 oz tequila

1 oz Cointreau liqueur

1-2 oz sprite

1 oz orange juice

juice of 1/2 a lime

Directions

Shake all ingredients and strain into glass rimmed with salt; add stuffed olives.

 

Chorizo and Scrambled Egg Breakfast Tacos

c/o Epicurious

Ingredients

• 4 corn tortillas
• 1 cup grated extra-sharp white cheddar cheese
• 4 large eggs
• 4 tablespoons chopped fresh cilantro, divided
• 7 ounces fresh chorizo sausage, casing removed if necessary
• 4 green onions, sliced
• Sour cream 
• Hot sauce or salsa 

Directions

Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.

Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

Texas Sheet Cake

c/o My Recipes

Ingredients

2 cups sugar 

2 cups all-purpose flour 

1/2 cup butter or margarine 

1/2 cup shortening 

1/4 cup unsweetened cocoa 

1 cup water 

1/2 cup buttermilk 

2 large eggs, lightly beaten 

1 teaspoon baking soda 

1 teaspoon vanilla 

Chocolate Icing

Directions

Sift together sugar and flour in a large bowl; set aside.

Combine butter and next 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt. Remove from heat, and pour over sugar mixture, stirring until dissolved. Cool slightly.

Stir in buttermilk and next 3 ingredients. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.

Bake at 400° for 20 minutes. (Cake will have a fudgelike texture.) Spread warm cake with Chocolate Icing.

Friday Foodday

Happy Friday! Here are some holiday-inspired recipes.

Tipsy Nutella Hot Chocolate
c/o Chow

Ingredients
1 cup whole milk
1/4 cup plus 2 tablespoons Nutella
1/2 cup heavy cream
1/4 cup hazelnut liqueur, such as Frangelico
2 tablespoons brandy

Directions

1. Place milk, Nutella, and 2 tablespoons of the cream in a small saucepan over medium heat and whisk until the Nutella has melted and been incorporated.
2. Reduce the heat to low, add 3 tablespoons of the hazelnut liqueur and the brandy, and stir to combine. Heat until hot (do not boil), then turn off the heat.
3. Place the remaining 6 tablespoons cream in a medium bowl and whisk until nearly stiff peaks form, about 2 minutes. Add the remaining 1 tablespoon liqueur and whisk until just incorporated. Transfer the hot chocolate to heatproof serving glasses, top with a dollop of whipped cream, and serve.

Slow Cooker French Toast Casserole
c/o Tablespoon

Ingredients

2 

loaves Pillsbury French Bread, baked according to package directions

1 1/2 

cups whole milk

6 

large eggs

1 

cup heavy cream

1 

tablespoon vanilla

1 

teaspoon cinnamon

1/2 

cup pure maple syrup

1/3 

cup brown sugar

4 

tablespoons butter

2 

cups pecan pieces

Directions

• Spray a 4-5 quart slow cooker with nonstick baking spray.
• Cut baked Pillsbury French Bread loaves into 3/4-inch cubes. Spread on a clean baking sheet. Bake in an oven preheated to 225 degrees for 30-40 minutes, or until bread is dried out and crisp.
• Place the bread into your prepared slow cooker.
• In a blender, combine milk, eggs, cream, vanilla, cinnamon, and maple syrup. Drizzle entire mixture over the bread in the slow cooker.
• In a small bowl, use a fork to combine the brown sugar, butter, and nuts. Sprinkle mixture over the top of the bread.
• Set slow cooker to low. Cover and cook for 4-5 hours.
• 20 minutes before serving, remove the lid of the slow cooker and allow the french toast to cool and set.
• Serve with fresh berries and a drizzle of maple syrup, if desired.

Belgian Ale Braised Brisket

c/o Epicurious

Ingredients

• 1 4-pound piece flat-cut beef brisket, untrimmed
• Kosher salt
• 1/4 cup Dijon mustard
• 1/4 cup (packed) dark brown sugar
• 1 tablespoon grated peeled ginger
• 2 tablespoons bacon fat or vegetable oil
• 2 medium yellow onions, thinly sliced
• 1/4 cup all-purpose flour
• 1 bay leaf
• 1 750-milliliter bottle Belgian-style tripel ale
• 4 cups beef stock or low-sodium chicken broth

Directions

Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.

Let brisket sit at room temperature 1 hour.

Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30–40 minutes.

Remove brisket from oven and reduce oven temperature to 300°F.

Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8–10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3–4 hours. Discard bay leaf.

Transfer brisket to a cutting board and let rest at least 20 minutes.

If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.

Friday Foodday

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

Ginger Cranberry Cocktail
c/o Food Network

Ingredients
For Ginger syrup:
4 -inch piece ginger, peeled and roughly chopped1/2 cup sugar1 1/2 cups waterPlace all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.

For the drink:1 cup frozen cranberries1 lime, juiced2 cups vodka or gin2 cups cranberry juiceSplash club sodaShaved ginger
1 cup ginger syrup, or to taste

Directions

Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.
Note: Can be made without soda for a martini.



Herb and Bacon Corn Bread Stuffing
c/o Epicurious

Ingredients

• 2 loaves Corn Bread
• 6 large celery ribs
• 1 pound onions 
• 1 pound sliced bacon
• 1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
• 1 cup Turkey Giblet Stock or chicken broth
• 1/4 cup reserved fat from roast turkey or melted butter

Directions

Preheat oven to 325° F. and butter a 4-quart baking dish.

Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.

In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.

In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.

Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

Chocolate Bourbon Pecan Pie

c/o Southern Living

Ingredients

1/2 (15-ounce) package refrigerated piecrusts

1 1/2 cups chopped pecans

1 cup (6 ounces) semisweet chocolate morsels

1 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/4 cup bourbon or water

4 large eggs

1/4 cup butter or margarine, melted

2 teaspoons cornmeal

2 teaspoons vanilla extract

1/2 teaspoon salt

Directions

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.

Thursday Foodday

So yeah, it's not Friday. But tomorrow I'm hoping you'll be enjoying BBQ and not reading this blog. So now we have some great holiday recipes.

American Beauty
c/o Drink of the Week

Ingredients

2 oz Bluecoat gin

1 oz fresh-lemon juice

¾ oz simple syrup

3 fresh raspberry and 3 fresh blueberries

4–6 mint leaves

Directions

Add lemon juice, mint and berries into mixing glass and lightly muddle. Add the remaining ingredients into mixing glass along with ice and shake vigorously. Fine-strain over the rocks into a double old-fashioned glass and top with a splash of soda. Garnish with lemon wheel and one raspberry.

Cajun Andouille Hot Dog

c/o Country Cleaver

Ingredients

4 Hot Dog Buns
4 Andouille Sausages
1 cup Celery, finely chopped
1/2 cup Green Bell Peppers, Chopped
1/2 cup Roasted Red Bell Pepper, chopped
1/4 cup Red Onion, chopped
1 jar Pickled Jalapeno Slices
1 cup White Cheddar Cheese

Directions

Preheat grill. Cook andouille sausages until heated through. Remove from grill, cover and let rest.
Toast hot dog buns until golden brown. Top bun with Andouille sausage. Divide celery, green bell peppers, roasted red bell pepper, red onion, red onion and jalapenos amongst the four sausages. Top with shredded white cheddar cheese. Devour immediately.

Strawberry Pie with Whipped Cream

c/o Epiciurious

Ingredients

For crust:

• 1 (5-ounce) package shortbread cookies
• 2 tablespoon sugar
• 2 tablespoon cold unsalted butter, cut into pieces

For filling:

• 2 pounds (1 1/2-inch) strawberries, hulled (see cooks' note, below)
• 3/4 cup sugar
• 1/3 cup fresh lemon juice
• 1 envelope unflavored gelatin (2 1/4 teaspoons)

Accompaniment:

• lightly sweetened whipped cream

Directions

Make crust:
Preheat oven to 350°F with rack in middle.

Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.

Prepare filling and assemble pie:
Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.

Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.

Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

Friday Foodday

It's Friday and today is all about the NYE cocktail. Hope these champagne cocktails inspire!

Ginger Sparkler

℅ Martha Stewart

Ingredients

2 teaspoons of finely grated peeled ginger

1/2 cup of sugar

1 bottle of champagne or prosecco

Directions

1. Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids.

2. Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.

Sparkling Apple Cocktail

℅ Epicurious

Ingredients

1 oz apple juice

1/2 oz cognac

1/2 ounce simple syrup

4 small chunks of red apple

3 oz of champagne

Directions

Combine the apple juice, cognac, simple syrup, and apple chunks in a cocktail shaker with ice. Shake vigorously and pour into a cocktail glass. Add additional ice, if needed. Top off with champagne. Stir and serve.

French 75

℅ Bon Appétit

Ingredients

1 cup gin

1/2 cup no cook simple syrup (see directions)

1/2 cup fresh lemon juice

champagne

lemon twists

Directions

• To make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container. Cover and shake until sugar dissolves. Makes 3 cups.
• Stir gin, No-Cook Simple Syrup, and fresh lemon juice with ice in a medium pitcher for 10 seconds. Strain into Champagne flutes or coupe glasses.
• Top with chilled Champagne. Garnish with lemon twists.