Friday Foodday

Since tomorrow will be a day out of work for most of us, I thought I would move up Friday Foodday with some fun Fourth of July inspired recipes!

Ginger Berry Cocktail
c/o Popsugar

Ingredients
2 1/2 ounces Domaine de Canton
1 1/2 ounces Amontillado Sherry
1/4 ounce freshly squeezed lemon juice
Crushed ice
Raspberries and blueberries

Directions
Build liquid ingredients over crushed ice in an old fashioned glass, and stir. Top with raspberries and blueberries for garnish.



Spicy Buttermilk Grilled Chicken
c/o Buns in My Oven

Ingredients
1 - 1 1/2 pounds boneless skinless chicken breasts
1 cup buttermilk
2 tablespoons sriracha
1 teaspoon ground black pepper


Directions
Place the buttermilk, sriracha, and black pepper in a large shallow dish. Stir to combine.
Add the chicken and flip to coat.
Cover and refrigerate for at least 30 minutes, preferably 4 hours.
Heat a grill to medium heat and cook the chicken for 4-5 minutes per side or until cooked through.
Serve immediately with a mixture of sriracha and mayo, if desired.


Raspberry Cream Ice Cream Pie
c/o Country Cleaver

Ingredients

2 cups Graham Cracker Crumbs

3 Tbsp Butter, melted or Canola Oil

3/4 cup Heavy Cream

1/3 cup Sugar

1 cup NonFat Vanilla Greek Yogurt

1 tsp Vanilla

1/2 cup Raspberry Puree, or Sugar Free Raspberry Jam

Directions

Preheat oven to 350°F.  In a bowl mix together the graham crackers and butter or canola oil. Press the mixture into a pie crust. Bake for about 10 minutes. Remove from oven and allow to cool completely.

In a stand mixer, whip heavy cream into soft peaks. In the last minute of whipping, slowly stream in the sugar  and vanilla to the mixture until stiff peaks form. Remove 2/3 cup of the mixture and place into a small bowl.

Pour the remaining cream and yogurt mixture into the pie crust. With the remaining 2/3 cup of yogurt mixture that was set aside, stir in enough raspberry puree to make the mixture a bright pink color. Drop dollops of the raspberry mix into the middle of the vanilla yogurt. Then drop remaining raspberry puree (or raspberry jam if using) into the middle of the raspberry yogurt mix. Using a knife, run it through the middle of all the dollops to create a swirl pattern.

Place in hte freezer for 4-6 hours to chill. Slice and serve. Best left to rest out of the freezer 10-15 minutes before slicing and serving.