Friday Foodday

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

Fort Washington Flip
c/o Serious Eats

Ingredients

• 1 1/2 ounces applejack
• 3/4 ounce Benedictine
• 1/2 ounce maple syrup
• 1 fresh egg

Directions

Pour ingredients into a cocktail shaker; add the egg, fill with ice and shake very vigorously for at least 10 seconds. Strain into chilled cocktail glass; garnish with a grating of fresh nutmeg.

Buffalo Roasted Cauliflower

c/o Closet Cooking

Ingredients

• 1 head cauliflower, cut into florets
• 1 tablespoon oil
• salt and pepper to taste
• 1/4 cup hot sauce
• blue cheese or ranch dressing for dipping

Directions

1. Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
2. Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.

Krispie Chocolate Chip Cookies

c/o A Taste of Home Cooking

Ingredients

1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons hot water
2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cup chocolate chips

Directions

Whisk or sift the flour, baking powder, baking soda, and salt together. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg, beating until just combined. Add the hot water and vanilla and beat until combined. 

Add the flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in the chocolate chips and Rice Krispies. Cover and refrigerate for 30 minutes or longer.

Scoop out 1 tablespoon of dough at a time and roll into a ball. Place all the dough balls on one baking sheet and chill at least 30 minutes. 

Preheat the oven to 375 degrees. 

Remove the dough from fridge and place 12 balls on a cookie sheet, evenly spaced apart. Bake until the middle looks just set and the edges begin to brown, about 8 minutes. Don't overcook. Remove and let sit on the baking sheet for 1 minute. Move the cookies to a wire rack and let cool completely. Repeat with the remaining dough. 

Friday Foodday

Happy Friday lovebugs! And a happy six year anniversary to The bf. Here are some of our favorite foods.

Applejack Rabbit
c/o Serious Eats

Ingredients

• 2 ounces Laird's Bonded Apple Brandy
• 3/4 ounce fresh lemon juice
• 3/4 ounce fresh orange juice
• 1/2 ounce maple syrup

Directions

Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.

Chipotle Chicken Pasta
c/o Stephanie Cooks

Ingredients

2-3 skinless, boneless chicken breasts (about 2 lbs)

1/4 cup lime juice

3 cloves garlic, minced

1/2 cup cilantro, finely chopped

1 tsp ancho chili powder

1 tsp salt

2 T olive oil

1 lb farfalle pasta

1 large red bell pepper, diced

1 large green bell pepper, diced

1 onion, diced

1 chipotle pepper + 1 T of adobo sauce, minced

1/2 cup chicken broth

1/2 cup light cream

Directions

1- Cut chicken breasts and cut into bite-size pieces.  Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together.  Pour over chicken to coat and marinate chicken about 30 minutes. 

2- Heat a large pot of water to boiling.  Add generous amount of salt and add pasta.  Cook according to package directions until al dente.  Drain and set aside.  

3-Meanwhile, add olive oil to large saute pan and heat over medium heat.  Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened.  

4- Add chicken broth and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3.

5-  Reduce heat to low and add cream.  Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce.  Cook about 5 minutes and top with remaining cilantro and serve.

Jalapeño Artichoke Dip

c/o Lauren's Latest

Ingredients

1 cup marinated & drained artichoke hearts
1/2 cup grated parmigiano reggiano cheese
4 oz. cream cheese
1/4 cup mayonnaise
salt & pepper, to taste
splash of water
1-2 tablespoons finely chopped jalapeños

Directions

Place artichokes into the bowl of a food processor. Pulse until coarsely chopped. Add in parm, cream cheese, mayo, salt and pepper. Pulse in short bursts or until everything starts to blend. I added in a splash of water to get things going at first. Make sure to leave the dip slightly chunky, so it has a good texture. Spoon dip into bowl and stir in chopped jalapenos by hand. Serve with pita, crackers, tortilla chips, veggies, or anything else lying around.

Friday Foodday

Happy Friday lovebugs! This weekend I will be traveling to Memphis for a wedding, so today's recipes will all be Memphis inspired!

Hard Fireball Razzyade

c/o This Girl Walks into a Bar

Ingredients

1 ounce Fireball Whisky
2.5 ounces raspberry lemonade
Squeeze of one lemon wedge

Directions

Add the ingredients to a glass filled with ice. Mix well and serve. Garnish with fresh raspberries and lemon.

BBQ Spaghetti
c/o Serious Eats

Ingredients

• 1/2 cup olive oil
• 2 large onions, diced
• 1 garlic clove, minced
• 4 ounces canned diced tomatoes
• 3 ounces tomato paste
• 1/4 cup sugar
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh basil, chopped
• 1 cup barbecue sauce
• 1 1/2 teaspoons kosher salt
• 16 ounces spaghetti
• 1 cup pulled pork

Directions

Bring large pot of water to a boil. Meanwhile, pour oil into heavy-bottomed 12-inch stainless steel skillet over medium-high heat. When oil shimmers, add onions and garlic. Cook until onion turns translucent, stirring often with wooden spoon, about 5 minutes.

Add diced tomatoes and tomato paste to skillet, reduce heat to medium-low, and simmer for five minutes. Add sugar, oregano, and basil. Stir well, and cook for another five minutes. Transfer sauce to a blender, and add barbecue sauce. Blend until smooth. Season with salt to taste.

Add spaghetti to boiling water and cook according to directions on box. When done, drain pasta in colander. Return pasta to empty pot and pour in barbecue sauce. Stir well, and add pork. Serve.

Memphis Dry Rub

c/o Tasty Kitchen

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Ingredients

• 1 cup Sea Salt, Medium Fine 
• ½ cups Unrefined Evaporated Cane Sugar 
• ½ cups Brown Sugar, Golden/light
• 2 Tablespoons Sweet Hungarian Paprika
• 2 Tablespoons Chili Powder, Medium Heat
• 2 Tablespoons Granulated Onion 
• 2 Tablespoons Dry Mustard
• 1 Tablespoon Granulated Garlic 
• 2 teaspoons Dry Thyme
• 2 teaspoons Dry Oregano
• 2 teaspoons Black Pepper, Ground Fresh
• 2 teaspoons Celery Salt
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cayenne 

Friday Foodday

Tomorrow is The BF's birthday. He's a good one, so today's we're looking at some of his favorite foods.

Applejack Rabbit

c/o Serious Eats

Ingredients

• 2 ounces Laird's Bonded Apple Brandy
• 3/4 ounce fresh lemon juice
• 3/4 ounce fresh orange juice
• 1/2 ounces of good Maple Syrup

Directions

Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.

Sweet and Spicy Pulled Pork with Honey Jalapeño Slaw

c/o Host the Toast

Ingredients

For the Pulled Pork:

• 1 medium sweet onion, chopped
• 1 cup fresh or frozen pitted cherries
• 1 chipotle pepper in adobo, chopped
• 1 tablespoon adobo sauce 
• 1 bottle BBQ sauce 
• 3 lb pork shoulder
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon pepper

For the Slaw:

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 jalapeno, seeded and minced
• 1 10 oz bag slaw mix
• ⅓ cup chopped cilantro
• ½ teaspoon ground cumin
• Salt and pepper, to taste

Directions

Directions

1. Combine first 4 Pulled Pork ingredients in the bottom of the crock pot. Mix in ½ of the BBQ sauce.
2. Season the pork shoulder with smoked paprika, salt, and pepper and place on top of the BBQ sauce mixture. Pour the remaining BBQ sauce on top.
3. Cook on low for about 6-7 hours, or until the pork can be pulled apart with forks.
4. Remove the pork, pull it, and return it to the crock pot.
5. Mix it all together and cook on low for an additional hour.
6. As the pork cooks, prepare the slaw by mixing together all of the ingredients. Cover until ready to serve.
7. When the pork is done, serve warm with slaw on fresh hamburger buns.

Molten Chocolate Cake

c/o Closet Cooking

Ingredients

• 4 ounces bittersweet chocolate
• 1/2 cup unsalted butter
• 3 egg yolks
• 1/4 cup sugar
• 3 egg whites

Directions

1. Lightly grease 3 ramekins with butter.
2. Melt the chocolate into the butter in a double boiler and let cool a bit.
3. Beat the egg yolks and sugar and mix into the chocolate.
4. Beat the egg whites in a bowl until they form soft peaks.
5. Fold the chocolate into the egg whites.
6. Pour the batter into the ramekins, no more than 2/3 full.
7. Bake in a preheated 400F oven for 7-10 minutes. The outside will be set and possibly crack and the inside will still be liquid.
8. Let cool for a few minutes and then run a knife around the edges and tip onto a plate. 

Friday Foodday

Happy Friday! Here are my favorite recipes for the week.

Northern Spy
c/o Serious Eats

Ingredients
Rub a lemon wedge around the rim of a cocktail glass, then dip the rim in a saucer of cinnamon sugar; shake off excess and chill. Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds and strain into prepared glasses

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Directions

• 2 ounces applejack
• 1 ounce fresh apple cider
• 1/2 ounce fresh lemon juice
• 1/4-1/2 ounce apricot brandy, to taste
• Optional: Top the drink with a splash of champagne.

Stuffed Pepper Soup

c/o Skinny Taste

Ingredients

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.

Easy Snickerdoodles

c/o Stephanie Cooks

Ingredients

1 package yellow cake mix
2 large eggs
1/4 cup vegetable oil
3 tbsp sugar
1 tsp cinnamon

Directions

1- Preheat the oven to 350.
2- In a large bowl combine the cake mix, eggs, and oil. Stir until well combined.
3- Mix together the sugar and cinnamon in a small bowl.
4- Using the cookie batter, roll 1 tbsp balls of dough. Then roll the balls in the cinnamon sugar mix.
5- Place on lined cookie sheets and bake for 8-9 minutes.