Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Vodka Thyme Lemonade
c/o Martha Stewart

Ingredients

• 2 cups sugar 
• 12 sprigs fresh thyme, plus more for garnish 
• 4 cups freshly squeezed lemon juice, about 24 lemons 
• 2 cups vodka

Directions

1. In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature. 
2. Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill. In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.

Pasta with Bacon and Broccoli

c/o Buns in My Oven

Ingredients

• 1 pound farfalle (butterfly shaped) pasta
• 1 pound bacon
• 12 ounces fresh broccoli florets
• 2 cups grated mozzarella cheese

Directions

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, dice the bacon into bite sized pieces and add to a large skillet. Cook over medium heat until just beginning to crispy.
3. Add the broccoli directly to the bacon without draining the grease. Cook for 3 minutes or until broccoli is tender-crisp.
4. When pasta is cooked to your liking, drain and return to pot. Add the mozzarella cheese and stir a few times to mix it together.
5. Pour the bacon and broccoli over the pasta and stir well to mix everything together as the cheese melts.
6. Serve hot.

Blueberry Caramel Sauce

c/o Closet Cooking

Ingredients

1 cup blueberries (I used wild)

1 cup sugar

1/4 cup water

1 tablespoon lemon juice

Directions

1. Place the blueberries in a food processor and puree them.
2. Mix the sugar and water in a sauce pan, heat over medium heat and simmer until the sugar has melted and it has turned an deep amber colour, about 8-10 minutes.
3. Remove from heat and carefully mix in the blueberry puree.
4. Return to heat, simmer for 5 minutes, strain the solids with a fine mesh sieve, return to heat and simmer until it starts to thicken, about 10 minutes.
5. Remove from heat, mix in the lemon juice and let cool to room temperature.

Friday Foodday

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

Bloody Fizz
c/o Martha Stewart

Ingredients

• Ice 
• 2 ounces Campari 
• Blood-orange soda, such as San Pellegrino Aranciata Rossa 
• Gin

Directions

Fill glass with ice. Pour in campari; top with soda. For an extra kick, add a shot of gin

Whipped Bacon and Blue Cheese Dip with Baked Oven Fries

c/o Country Cleaver

Ingredients

Homemade Oven Fries:

3 Russet Potatoes

1/3 cup Olive or Vegetable Oil

Salt and Pepper

Whipped Bacon and Blue Dip:

• 2/3 cup Heavy Whipping Cream, whipped
• 1 cup Crumbled Wisconsin Blue Cheese
• 4 slices Bacon, cooked and finely chopped
• 3 Tbsp Chives, minced
• 2 tsp Dill, minced
• ½ tsp Red Pepper Flakes
• 1 clove Garlic, minced
• Salt and Pepper to Taste

Directions

For Oven Fries:

Preheat oven to 425 degrees. Scrub and dry potatoes of residual dirt, do not peel. On a cutting board, halve each potato. Slice each half into ½” sections, then lay each section on its flat side and cut again into ½” slices making fries. Place the fries into a large bowl of cold water and let the potatoes soak in the water for 10 minutes. This will help remove excess starch.

Line a baking sheet with several paper towels. Drain the potatoes and lay onto the paper towels, patting to dry. Once dry, pour onto the baking sheet. Drizzle the potatoes with olive oil and sprinkle with salt and pepper to taste.

Place into the oven to bake for 25-30 minutes, turning three times while baking. The potatoes should be crispy and golden brown when done. Remove from oven and plate.

For the Whipped Bacon and Blue Cheese Dip:

In a bowl, using an immersion blender, or use a food processor if available. Pour the whipping cream into the bowl. Blend until the cream starts to set and hold soft peaks. Scrape down the bowl several times through the process to ensure that the cream is being evenly mixed. Once the cream has softly set, add in the crumbled Wisconsin blue cheese, chives, dill, red pepper flakes, and garlic. Pulse the mixture together until the cream has set and the Wisconsin blue cheese has been mixed in. Pour into a dish and serve along side homemade oven fries.

Harissa Eggsc/o Skinnytaste

Ingredients

• 1/2 tsp olive oil
• 2 tbsp minced red onion
• 14.5 oz can petite tomatoes
• 2 tbsp prepared Harissa (I used Mina) or more if you like it spicier
• 4 large eggs 
• salt and pepper, to taste
• 1 tsp fresh chopped parsley or chives

Directions

Heat a large non-stick skillet over medium heat, add the oil then the onion and sauteuntil golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.

Friday Foodday

It's Friday lovebugs. Here are my favorite recipes this week. 

Christmas Punch
c/o Martha Stewart

Ingredients

• 2 cups chilled pomegranate juice
• 1 cup chilled cranberry juice
• 8 ounces (1 cup) vodka
• 8 ounces (1 cup) Cointreau or other orange-flavored liqueur
• 1 cup chilled club soda
• 1/2 cup fresh lemon juice (from 6 lemons)
• 1/2 cup Simple Syrup

Directions

1. Combine pomegranate and cranberry juice, vodka, Cointreau, club soda, lemon juice, and simple syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve. Garnish with lemon slices if desired.

Pork Chops with Mushrooms and Shallots

c/o Skinny Taste

Ingredients

• 1 tsp butter
• 4 pork loin chops (with bone), 1 inch thick, trim all visible fat
• 1/2 tsp salt
• fresh ground pepper
• 1/4 cup chopped shallots
• 1 cup fat free chicken stock
• 10 oz sliced baby bella mushrooms
• 1 tbsp dijon mustard

Directions

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

Chocolate Candy Cane Cake

c/o Shugary Sweets

Ingredients

For the cake

• 1 package (2 layer cake size) chocolate cake mix
• 1 package (3.9oz) JELL-O Chocolate Instant Pudding mix
• 4 large eggs
• 1 container (8oz) sour cream
• 1/2 cup canola oil
• 1/2 cup water
• 1/4 cup milk
• 1 package (4oz) semi-sweet chocolate bar, chopped
• 18 small candy canes, coarsely chopped (about 1 cup)
For the topping:
• 1 package (4oz) semi-sweet chocolate bar
• 1/2 cup heavy cream
• 2 tub (8oz each) COOL WHIP, thawed
• 4 small candy canes, coarsely chopped, for garnish

Directions

1. Preheat oven to 350 degree F.
2. In a large mixing bowl, beat cake mix with JELL-O Chocolate Instant Pudding Mix, eggs, sour cream, oil, water and milk. Blend completely for about 2-3 minutes. Fold in crushed candy canes and chopped chocolate.
3. Spray two 9inch cake pans with baking spray. Line the bottom of the pan with parchment paper. Divide batter evenly into the pans.
4. Bake for 35-40 minutes and allow to cool about 5 minutes in the pan. Loosen cake from the sides and invert onto wire racks. Cool cakes COMPLETELY before frosting. We chilled our cake layers in the refrigerator for about an hour.
5. For the ganache, combine the chocolate with the heavy cream in a small glass bowl. Microwave for 30 seconds, stir and heat an additional 30 seconds. Whisk until smooth.
6. Place bottom layer of cake on cake plate. Top with melted ganache. Allow to cool slightly before adding COOL WHIP. Spread 3/4 of one container on top of ganache. Top with second layer of cake. Using the remaining COOL WHIP (from the first container and the second), spread evenly over top and sides of cake. Sprinkle with crushed candy canes for garnish.
7. Refrigerate cake until ready to serve. ENJOY

Friday Foodday

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

Cider Bourbon Cocktail
c/o Martha Stewart

Ingredients

• 3/4 cup apple cider
• 1/3 cup bourbon
• 2 tablespoons freshly squeezed lemon juice
• 2 (2 1/2-inch-long) thin slices fresh peeled ginger
• 2 thin slices lady apple, for garnish

Directions

Fill a cocktail shaker with ice. Add cider, bourbon, lemon juice, and ginger; shake to combine. Strain cocktail into 2 coupes. Garnish with apple slices.

Apple Pie Pull Apart Bread with Vanilla Glaze
c/o The Comfort of Cooking

Ingredients

Nonstick cooking spray

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (16 oz.) tube Pillsbury Grands Flaky Layers Biscuits

1 medium apple, cored and thinly sliced

For Vanilla Glaze:

1 cup powdered sugar

1 1/2 tablespoons milk, any kind

1/4 teaspoon vanilla extract

Directions

For Apple Pie Pull Apart Bread:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper and spray lightly with nonstick cooking spray. Mix sugar, cinnamon and nutmeg in a shallow dish and set aside.

Remove biscuits from tube and slice each in half, creating 16 rounds. Coat each round and each apple slice with the cinnamon-sugar mixture and layer in the loaf pan, alternating biscuit rounds with apple slices. Begin and end with the biscuit rounds.

Bake for 35-40 minutes, or until bread is fully baked throughout.

For Vanilla Glaze:

Mix all ingredients in a medium bowl and drizzle over warm bread.

Cheesy Apple Pie in Apples

c/o Brit + Co

Ingredients

- 6 apples (2 granny smith, 2 fuji, 2 red delicious)
- brie
- gorgonzola
- white cheddar
- honey
- sugar
- brown sugar
- cinnamon
- 1 can crescent roll dough
- 1/2 egg white

Directions

Preheat the oven to 375 degrees F. The prep for each of these is more or less the same. Cut off the top of the apple. Scoop out the inside with an ice cream scoop. Get rid of the seeds and pieces of core and cut up the scooped out apple pieces.

Now, cut up a bit of cheese (about 1/4 cup for two apples) and place in a bowl with the apple pieces. Add a squeeze of honey and 1 teaspoon of sugar. Stir up and fill your apples!

For pie crust, we used our old pal from Pretzel Pops, Pillsbury crescent roll dough.

Roll it out and cut into 4 pieces per apple. Arrange in a simple lattice and cut off any excess off the edge.

Brush with egg white and brown sugar to give it an extra glaze.

Place in a deep pan and fill with a 1/2 inch of water. Cover with aluminum foil and bake for 15 minutes.

Uncover and bake for an additional 20 minutes.

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Champagne Punch

c/o Martha Stewart

Ingredients

• 3 tablespoons grenadine
• 3 tablespoons Cointreau
• 2 tablespoons brandy
• 1 3/4 cups champagne
• Raspberries, apples, or other seasonal fruit

Directions

1. Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.

Bacon Jalapeño Cheese Spread

c/o Buns in My Oven

Ingredients

4 ounces cheddar, grated
4 ounces pepper jack, grated
2 ounces cream cheese, room temperature
3 tablespoons mayonnaise
2 strips bacon, cooked and crumbled
3 tablespoons diced pickled jalapenos
1/2 teaspoon juice from jar of jalapeños

Directions

Add all ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with crackers.

Roasted Asparagus and Mushroom Poutine

c/o Closet Cooking

Ingredients

1 cup beef broth, chicken broth or vegetable broth

1/4 ounce dried porcini mushrooms

1 pound asparagus, trimmed

8 ounces mushrooms, quartered

1 tablespoon olive oil

salt and pepper to taste

2 tablespoons butter

1 small shallot, finely diced

1 clove garlic, chopped

1/2 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme

2 tablespoons flour

1 teaspoon soy sauce

salt and pepper to taste

8 ounces cheese curds or diced mozzarella

Directions

Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.

Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20 minutes, mixing half way through.

Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.

Add the shallot, garlic and thyme and cook for a minute.

Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.

Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!

Friday Foodday

Happy Valentine's lovebugs, here are some holiday inspired cocktails.

Spiked Jones

℅ Martha Stewart

Ingredients

• 1/2 cup milk
• 1 cup heavy cream
• 1/4 cup whole coffee beans
• 2 ounces semisweet chocolate, chopped
• 2 tablespoons Kahlua
• 1 teaspoon confectioner's sugar
• 1 tablespoon dark chocolate-covered coffee beans, chopped

Directions

In a saucepan over medium heat, combine milk, 1/2 cup cream, and whole coffee beans. Bring to a simmer, turn off heat, cover, and steep beans for 1 hour. Strain liquid and return to saucepan; discard beans. Bring the milk-and-cream mixture back to a simmer, add chocolate, and whisk until incorporated. Remove from heat; whisk in Kahlua. Whip remaining 1/2 cup cream and the confectioners' sugar until soft peaks form. Divide the hot chocolate between two cups and garnish each portion with a dollop of whipped cream and a sprinkling of chopped chocolate-covered coffee beans.

The Monkey Gland

℅ Saveur

Ingredients

• 3 oz. gin
• 1½ oz. fresh orange juice
• ¼ oz. grenadine
• 1 dash absinthe
• Orange peel, for garnish

Directions

Combine gin, orange juice, grenadine, and absinthe in a cocktail shaker filled with ice; shake vigorously and strain into a coupe glass. Garnish with an orange twist.

The Pink Lady

℅ Mix that Drink

Ingredients

• 1 1/2 ounces of gin
• 1/2 ounce applejack
• 1/2 ounce lemon juice, preferably fresh
• 1 egg white
• 1/5 ounce (or a couple of dashes) of grenadine

Directions

Combine all your ingredients in a shaker without ice. Shake it, shake it, shake it to get the egg well mixed. Now add ice and shake some more. Strain into a cocktail glass and garnish with a cherry.

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.

Friday Foodday

You know what I forgot to tell you? Where I've been all week on this work trip. Details. Well it's New Orleans. So this Friday Foodday is aptly inspired.

Hurricane
c/o The Kitchn

Ingredients
1 bottle (750 mL) dark rum
1 1/2 cups passion fruit syrup
1 1/2 cups fresh-squeezed lemon juice
1 cup of ice

Ingredients

Combine all ingredients, including the ice, in a pitcher. Stir to mix the ingredients. Allow to sit for at least 15 minutes before serving to allow the ice to melt into the drink. Prepare for a good party.

Quick Jambalaya

c/o Martha Stewart

Ingredients

1/4 cup olive oil
1 pound boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

Directions

Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.

Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

Bananas Foster

c/o Cooking Light

Ingredients

• 4 medium bananas 
• 1/4 cup butter 
• 1 cup packed brown sugar 
• 1/4 cup crème de banane (banana liqueur)
• 1/2 teaspoon ground cinnamon
• 1/4 cup dark rum
• 2 cups vanilla low-fat ice cream 
• 
  
• Directions
• Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
• Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.