Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

Green Pear Sparkler

c/o Bit By A Fox

Ingredients
2 oz Rye Whiskey
1/2 oz lemon juice
1/2 oz maple syrup
4-5 dashes Tabasco Green Jalapeño Pepper Sauce
3 oz Hard Pear CiderGarnish: pear slices and sage

Directions

Add all ingredients except cider to a cocktail shaker. Add ice and shake until well chilled. Strain into an ice-filled tumbler and top with cider. Garnish with pear slices and sage.

Asian Glazed Drumsticks

c/o Skinny Taste

Ingredients

• 8 medium chicken drumsticks, skin removed
• olive oil spray 
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste) 
• 1/3 cup balsamic vinegar
• 1/3 cup low sodium soy sauce
• 1 tbsp honey (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

Directions

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.

Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick). Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.

Crack Butterfinger Brownies

c/o Lauren's Latest

Ingredients

1/2 cup salted butter
4 oz. semi sweet chocolate chips {about 2/3 cup}
1 1/2 oz. unsweetened baking chocolate
2 medium eggs
1 1/2 teaspoons vanilla
1/2 cup + 1 tablespoon sugar
1/4 cup all purpose flour
3/4 teaspoon baking powder
pinch of salt
3/4 cup butterfinger pieces
3 oz. mini chocolate chips

Directions

Preheat oven to 350 degrees. Line a 9x9 square glass baking dish with parchment paper and spray lightly with nonstick cooking spray. Set aside.

In a double boiler, melt butter, chocolate chips and unsweetened baking chocolate. Stir occasionally until completely smooth and melted. Remove from heat and cool 15 minutes.

In a large bowl, stir eggs, vanilla and sugar {do not beat}. Pour in warm chocolate butter mixture and stir. Set aside to cool to room temperature, another 15 minutes or so.

Stir in flour, baking powder & salt until combined. In a separate bowl, stir butterfinger bits with mini chocolate chips and 1 tablespoon of flour. Pour into batter and stir.

Pour batter into prepared pan and bake 15 minutes. Rap pan against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into squares.

Friday Foodday

Happy Friday! Here are my favorite recipes

The Prescription Julep

c/o Five O'Clock Cocktail

Ingredients

1 1/2 ounces Remy Martin

1/2 ounce Old Overholt rye whiskey

1/2 ounce simple syrup

A few mint leaves, plus a sprig for garnish

Directions

Drop mint leaves into bottom of julep cup or Collins glass. Cover with simple syrup and muddle. Add ice to fill, then add brandy and rye. Stir briskly. Garnish with sprig.

Cheesy Gnocchi with Smoked Pork and Bacon

c/o Buns in My Oven

Ingredients

• 2 pounds gnocchi
• 1 1/2 pounds Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
• 3 slices Smithfield Bacon, any variety
• 6 ounces evaporated milk
• 12 ounces cheddar cheese
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Bring a large pot of water to a boil.
2. While water is heating, open the pork loin filet and scrape the bacon off the top into a 10 inch skillet. Dice the pork loin into bite sized pieces and add to the skillet.
3. Dice the three slices of bacon and add to the skillet.
4. Cook the pork loin and bacon over medium heat until cooked through, stirring often, about 10 minutes.
5. Once water is boiling, add gnocchi and cook until it floats to the top of the water, about 3 minutes. Drain and set aside.
6. Add the evaporated milk, cheddar cheese, hot sauce, salt, and pepper to the hot pot that you used for boiling the gnocchi. Turn heat to medium and cook, stirring constantly, until cheese is nearly melted.
7. Return the gnocchi to the pan with the cheese sauce. Gently stir in half of the pork and bacon. Stir to coat in cheese sauce.
8. Serve immediately.

Christmas Funfetti Cake Batter Truffles

c/o Lauen's Latest

Ingredients

1 cup white cake mix

1/2 cup all purpose flour

1/2 cup granulated sugar

1/4 cup butter, melted

1/2 teaspoon vanilla

2 tablespoons milk

1 tablespoon Christmas sprinkles + more for decoration

1 1/2 cups white chocolate chips or vanilla almond bark

Directions

In a large bowl, whisk cake mix, flour and sugar. Stir in melted butter, vanilla, milk and sprinkles. Mixture should be moist and be able to hold its shape easily when formed. Using a cookie scoop, form mixture into even balls and refrigerate 20-30 minutes.

In the mean time, melt chocolate in a double boiler or slowly in the microwave. Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat. Tap off the excess gently and transfer to cookie sheet lined with wax paper. Top with more sprinkles, if desired.

Friday Foodday

It's Friday lovebugs,

Here are my favorite recipes this week.

Basil Cucumber Gin Cooler

c/o Skinny Taste

Ingredients

• 2-inch piece of cucumber, peeled and chopped
• 1 tsp grated lemon zest
• 2 fresh basil leaves
• 1 tsp agave nectar
• 1 1/2 oz gin
• 2 tbsp fresh lemon juice
• ice cubes
• splash of seltzer
• 1 thin slice lemon, for garnish
• 1 thin slice cucumber, for garnish

Directions

In a cocktail shaker, muddle the chopped cucumber, lemon zest, basil and agave.

Add the gin. lemon juice and ice cubes and stir 10 seconds. Strain the mixture into a rocks glass filled with ice cubes and top with seltzer. Garnish with lemon and cucumber and serve.

Loaded Cauliflower Salad

c/o Closet Cooking

Ingredients

• 1 large head cauliflower, cut into bit sized florets
• 4 strips bacon, cut into 1 inch pieces
• 1 cup sour cream
• 1/2 cup cheddar cheese, shredded
• 4 green onions, sliced
• salt and pepper to taste

Directions

1. Cook the cauliflower in the microwave or steam it or roast it until tender and let it cool.
2. Cook the bacon, let drain on paper towels and cool before crumbling.
3. Mix everything and enjoy!

Nutter Butter Nutella Icebox Cake

c/o Lauren's Latest

Ingredients

2-8 oz packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla
13 oz. container Nutella
1 1/2 cups heavy cream
28 nutter butters
1/2 cup cold milk

topping:
whipped cream
chocolate sauce
chopped nutter butters

Directions

Line a 9x9 glass dish with plastic wrap and set aside.

In a large bowl, mix cream cheese with sugar and vanilla until smooth. Stir in Nutella, scrape sides and mix again. Add in heavy cream and whip 2 minutes or until very thick.

Dip Nutter Butters in milk and line the bottom with cookies. Top with half the nutella mixture and repeat the layers of cookies and cream one more time. Top with extra chopped nutter butters and refrigerate covered 12 hours or overnight.

To serve, loosen edges of cake with butter knife and remove using the extra plastic wrap sides around the edges. Cut into pieces and top with cream and chocolate sauce.

Friday Foodday

Happy Friday! 

Here are my favorite recipes this week.

Raspberry Lime Rickey Slushies

c/o Cooking Light

Ingredients

2 1/2 cups ice cubes 

1 1/2 cups sparkling water 

1/2 cup gin (such as Bluecoat American Dry Gin) 

6 tablespoons sugar 

1/4 cup fresh lime juice 

8 ounces fresh raspberries, frozen 

Lime wedges (optional)

Directions

1. Combine first 6 ingredients in a blender. Blend until smooth. Serve slushies with lime wedges, if desired.

Greek Hot Dog

c/o Country Cleaver

Ingredients

• 4 Hot Dog Buns
• 4 All Beef Hot Dogs
• 1/2 cup Crumbled Feta Cheese
• 1 cup Cherry Tomatoes, halved
• 1/2 cup Cucumber, diced
• 1/3 cup Kalamata Olives, diced
• 1 cup Table for Two's Tzatziki Sauce
• Lemon for garnish and squeezing

Directions

Preheat grill. Cook hot dogs according to package directions, until 160 degrees inside.

While the hot dogs are cooking, prepare cucumber, tomatoes and olives.

In a small bowl, combine all the ingredients for the Tzatziki sauce - greek yogurt, dill, cucumber, garlic, salt and pepper. Stir to combine.

To assemble the hot dogs, toast the buns, and slather each bun with Tzatziki sauce. Top with a hot dog, then with tomatoes, cucumbers, olives, and crumbled feta. And a little spritz of lemon if you need.

Serve immediately.

Double Chocolate Cookie Bars with Ice Cream

c/o Lauren's Latest

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini semi sweet chocolate chips

Directions

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.

In large bowl, cream butter and sugar. Stir in egg and vanilla. Scrape sides and whip until light and fluffy. Stir in all dry ingredients until just incorporated. Scrape sides and mix again briefly. Stir chocolate chips into dough. Spread a thin layer onto prepared baking sheets and bake approximately 12 minutes. Cool cookie bars completely before slicing. Store in an airtight container for up to 3 days.

Serve with ice cream...and chocolate sauce for good measure.

Friday Foodday

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

Rose Champagne Cocktail
c/o The Kitchn

Ingredients
1 sugar cube
8 dashes Angostura or other aromatic bitters
Chilled rosé Champagne

Directions

Cut the sugar cube in half using a serrated knife or a sharp, thin knife. You will lose some sugar granules during cutting but that is ok.

Place one half of the sugar cube on the bottom of each champagne flute. Add 4 dashes of bitters over each sugar cube and then fill the glasses with Champagne.

Vegetarian Pesto Quesadillas

c/o Lauren's Latest

Ingredients
2 large flour tortillas
1/2 cup prepared pesto
2 cups grated mozzarella cheese
1 tablespoon olive oil
1 small zucchini, sliced into thin discs
1 baby eggplant, sliced into thin discs
2 teaspoons butter, divided

Directions
In large skillet, heat olive oil over medium heat and saute zucchini and baby eggplant until crisp tender, 5-7 minutes. Remove from skillet and return to heat. Spread pesto evenly on two tortillas. Sprinkle cheese over top of pesto and then line cooked vegetables on half of the tortilla. Melt 1 teaspoon of butter in skillet and place open quesadilla into hot pan. Cook until bottom of quesadilla has browned and cheese has melted. Fold tortilla in half to cover the veggies and press down lightly to press them into the melted cheese, so they stay in place. Repeat with other tortilla. Serve warm.

Strawberry Pretzel Bars

c/o Shugary Sweets

Ingredients

FOR THE CRUST:

• 2 1/2 cup pretzels
• 1/2 cup pecans
• 1/2 cup granulated sugar
• 3/4 cup unsalted butter, melted

FOR THE TOPPING:

• 2 packages (8 oz each) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 Tbsp lemon juice
• 1 container (8 oz) Cool Whip, thawed
• 4 cup sliced, fresh strawberries

Directions

1. In a large food processor add pretzels, pecans and sugar. Pulse a couple times until pieces are broken and combined (not fine crumbs). Add in melted butter and mix with a fork.
2. Press mixture into the bottom of a 13x9-inch baking dish. Set aside.
3. In a large mixing bowl, beat together the cream cheese, condensed milk and lemon juice. Beat for about 4-5 minutes, scraping down sides as necessary. Should be fluffy and smooth. Fold in Cool Whip until fully combined. Spread over pretzel crust.
4. Top with sliced strawberries. Refrigerate for 4 hours or overnight. ENJOY!

Friday Foodday

Happy Friday and if you're celebrating, Happy Easter! I'm headed home today to Philadelphia and ready to spend some quality time with the family. Here are my favorite recipes this week!

Lady Mary
c/o The Kitchn

Ingredients
1.5 oz Lillet Blanc
.75 oz fresh-squeezed lemon juice 
4-5 basil leaves
brut champagne, chilled

Directions

Add the basil and lemon juice to your shaker and muddle. Add Lillet and ice and then shake and strain into a flute. Top with champagne.

Quinoa Chickpea and Avocado Salad

c/o Skinny Taste

Ingredients

• 1 cup quartered grape tomatoes
• 15 oz can garbanzo beans, rinsed and drained
• 1 cup cooked quinoa
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 1 1/2 limes, juice of
• kosher salt and fresh pepper, to taste
• 1 cup diced cucumber
• 4 oz diced avocado 

Directions

Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.

Lemon Sour Cream Tarts

c/o Lauren's Latest

Ingredients

crust for 1 9" pie

3/4 cup granulated sugar
3 tablespoons cornstarch
3/4 cup milk
1/3 cup fresh lemon juice
2 large egg yolks
3 tablespoons salted butter
1 1/2 tablespoons lemon zest
1/2 cup sour cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla

lemon zest, for garnish

Directions

Divide pie dough into quarters. Roll each quarter of dough separately into a circle and place into mini tarts pans {Mine were 4 inches x 3/4 inch}. Blind bake according to package directions. Remove from oven and wait to cool to room temp. Place sugar and cornstarch into a small stock pot and whisk. Stir in milk and lemon juice and place over medium high heat. Bring to boil to thicken then reduce heat to low. Temper egg yolks with thickened filling and then pour the entire mixture back into the pot. Let mixture bubble over medium heat for another 1 minute. Remove from heat and stir in butter, lemon zest and then finally sour cream. Divide between the baked shells evenly and smooth the tops. Refrigerate until you're ready to serve.

Friday Foodday

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

Molly Bloom
c/o Fogged in Lounge

Ingredients

• 2 oz Irish whiskey
• 1/2 oz Cocchi Americano Rosa or sweet vermouth
• 2 dashes orange bitters

Directions

Stir with ice and strain into a chilled cocktail glass. Lemon twist.

Sweet Chili Hoisin Glazed Chicken Drumsticks

c/o Lauren's Latest

Ingredients

8-10 chicken drumsticks
1/2 up sweet chili sauce
1/2 cup hoisin sauce
1 clove garlic, minced
1 tablespoon sesame oil
3 tablespoons soy sauce
zest and juice of 1 mandarin orange
salt & pepper, to taste
sesame seeds, for garnish
finely chopped parsley, for garnish

Directions

Preheat oven to 375 degrees. Line baking sheet with foil and top with cooling rack. Spray lightly with nonstick cooking spray.

In small saucepan off the heat, stir sweet chili sauce together with hoisin, garlic, sesame oil, soy sauce, mandarin orange juice and zest, salt and pepper. Dip each piece of chicken into sauce and place onto prepared sheet. Place saucepan over medium heat to caramelize and simmer. Bake chicken 40-50 minutes, basting generously 2-3 more times until completely cooked {165 degrees}. 

Top cooked drumsticks with sesame seeds and parsley and serve.

Citrus Basil Mojito Pops

c/o Skinny Taste

Ingredients

• 1 1/4 cups fresh squeezed orange juice
• 8 tsp raw sugar, or your favorite sweetener (raw honey for Paleo)
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 3/4 cup water
• 8 fresh mint leaves
• 8 fresh basil leaves
• 2 tbsp rum (optional)

Directions

Squeeze the orange juice, I used about 2 to get 1 1/4 cups. Combine the remaining ingredients in a blender until smooth. Pour about 1/3 cup into each popsicle molds and freeze until solid.

Friday Foodday

Happy Friday lovebugs! Today we're looking at a beer cocktail and two dips for Super Bowl weekend!

Aperol Mist
c/o Bon Appetit

Ingredients

• 1 oz. Aperol
• 1 oz. fresh lemon juice
• Belgian-style wheat beer (such as Hoegaarden)
• Lemon twist

Directions

• Combine Aperol and lemon juice in a pint glass filled with ice. Top off with beer. Garnish with lemon twist.

Roasted Southwest Vegetable Cheese Dip

c/o Country Cleaver

Ingredients

1 12 ounce bag Frozen Southwest Vegetable Blend
3 Tbsp STAR Garlic Grilling Oil
¾-cup Shredded Cheddar
½-cup Shredded Pepper Jack Cheese
½ cup Sour Cream or Mexican Crema
½ cup Olive Oil based Mayonnaise
½ tsp Cayenne Pepper
¼ tsp Ground Pepper
2 cloves Garlic, minced
1 stem Green Onion, sliced on the bias

Directions

Preheat oven to 400 degrees. On a non-stick baking sheet, or silicone mat lined sheet, spread out bag of Southwest Vegetable Blend. Sprinkle STAR Garlic Grilling Oil over the vegetables and stir with a spoon to coat vegetables. Place in oven for 15 minutes, stirring half way in between until the vegetables start to darken around some of the edges. If the vegetables begin to brown to quickly, remove from oven early.
While the vegetables are roasting, prepare all other ingredients except green onion. In a large bowl, stir together sour cream and mayonnaise until smooth. Add in cayenne pepper, ground pepper, garlic and shredded cheeses and stir.
Once the vegetables have been removed from the oven, stir them into the cheese and cream mixture. Once combined, pour into an 8x8 or 9x9 square baking dish. Bake for 20 minutes at 400 degrees until bubbly around the edges and heated through. Remove from oven and let rest for several minutes before serving. Serve along sides sour dough bread, crackers or even cocktail shrimp!

Jalapeño Queso Fundido

c/o Lauren's Latest

Ingredients

1 tablespoon olive oil
1/4 cup finely diced yellow onion
1 jalapeño finely diced or sliced plus more for garnish, if desired
salt & pepper, to taste
2 1/2 cups grated sharp cheddar cheese
1/4 cup grated jack cheese {or mozzarella}
cilantro, for garnish

Directions

In small cast iron skillet, heat olive oil over medium heat. Saute onions and jalapeños with salt and pepper until tender and brown. Remove hot skillet from heat and stir in cheeses to melt. Top with cilantro and more jalapeños is desired.

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Blackberry Whiskey Sour

c/o Fogged in Lounge

Ingredients

• 1 1/2 oz Irish whiskey
• 3/4 oz blackberry brandy
• 1/2 oz lemon juice

Directions

Shake with ice and strain into a chilled cocktail glass. Orange twist.

Ritz Krispie Treats

c/o Lauren's Latest

Ingredients

3 tablespoons butter
4 cups mini marshmallows
1/2 teaspoon vanilla
2 sleeves Ritz crackers, crushed

Directions

Melt butter in a large pot over medium low heat. Stir in marshmallows and melt completely. Remove from heat and stir in vanilla and crushed crackers. Pour into greased 9x9 glass dish. Cool 15 minutes or so before cutting into bars.

20 Minute Ham and Cheese Tarts

c/o Country Cleaver

Ingredients

2 Sheets Puff Pastry, thawed

1/2 cup Flour, for dusting

1 Egg

2 Tbsp Water

2 cups Shredded Cheese

1/2 pound Black Forest Ham Deli Meat, thinly sliced

2 Tomatos, thinly sliced (optional)

1/2 cup Wilted Spinach (optional)

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

On a lightly floured surface roll out thawed puff pastry into a 12x9" rectangle. Cut in half lengthwise, yielding 2 4-½" strips. Cut those two strips crosswise into thirds, to yield six 4x4 ½" pieces. Repeat with second puff pastry sheet.

With a knife, score ½" border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.

Sprinkle shredded cheese in the middle of each tart. Sprinkle ham over the top of the cheese. If using tomato and spinach, add those on prior to topping with ham.

In a small dish or cup, whisk together the egg and water. Using a pastry brush - brush the edges of the puff pastry with the mixture. This will help the edges turn golden brown and crispy.

Bake for 20 minutes, or until golden brown, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature.