Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Bee's Breakfast
c/o Imbibe Magazine

Ingredients
2 oz. gin
3/4 oz. fresh lemon juice
3/4 oz. honey syrup (3:1)
5 fresh raspberries
1 tsp. Greek yogurt (2%)

Directions

Combine all ingredients in a shaker tin and muddle. Add ice and shake to chill, then strain into a glass filled with crushed ice and garnish.

Creamy Salsa Verde Skillet

c/o Closet Cooking

Ingredients

• 1 pound tomatillos, peeled and washed
• 2 jalapeno peppers, sliced in half and seeded
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 cup chicken broth
• 1/2 cup sour cream (or heavy cream)
• 1 lime, juice and zest
• 1/2 cup cilantro
• salt and pepper to taste

Directions

1. Roast the tomatillos and jalapenos under the broiler (or medium-high heat in a cast iron skillet) until charred, about 10 minutes, before pureeing in a blender or food processor.
2. Heat the oil in a heavy bottom skillet over medium-high heat, add the chicken and cook until lightly golden brown on both sides, about 3-5 minutes per side, before setting aside.
3. Add the onion and cook until tender, about 3-5 minutes before adding the garlic and cooking until fragrant, about minute.
4. Add the chicken broth and deglaze the pan by scraping up the brown bits form the bottom of the pan with a spoon.
5. Add the pureed tomatillos and jalapenos and chicken and simmer for 5 minutes.
6. Add the sour cream, lime juice and cilantro before seasoning with salt and pepper to taste, removing from heat and enjoying.

Five Ingredient Chocolate Cheesecake Cups

c/o Skinny Taste

Ingredients

1 oz (1 square) semisweet baking chocolate, plus 1/8 oz shavings (Bakers) 

4 oz Philly 1/3 less fat cream cheese, softened room temperature

1/4 cup sugar

1/4 cup light sour cream

1 large egg, room temperature

Directions

Preheat oen to 225F. Line a mini muffin pan with mini cups or mini muffin liners.

Melt 1 oz chocolate in the microwave in 30 seconds increments, stirring in between until chocolate has melted, about 1 1/2 minutes total.

In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth.

With a spoon, fold in egg (always folding under) and the melted chocolate and stir until smooth.

Spoon 2 tbsp in each cup. Bake 50 minutes, then turn the oven off and let the cheesecakes sit in the oven 30 minutes longer. Remove from oven and let cool completely before serving (2 hours or overnight in the fridge).

Shave the remaining chocolate and sprinkle over the top before serving.