Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Merry Berry Christmas, Sugar
c/o Southern Living

Ingredients

5 fresh raspberries

4 fresh blueberries 

2 fresh blackberries 

1 1/2 tablespoons light agave nectar

5 fresh mint leaves

2 tablespoons fresh lime juice

1 cup crushed ice

6 tablespoons water

2 tablespoons ginger ale 

Directions

Muddle 5 fresh raspberries, blueberries, 2 fresh blackberries, light agave nectar, mint leaves, and lime juice in a cocktail shaker. Stir in crushed ice and water. Cover with lid, and shake vigorously until thoroughly chilled (7 to 10 seconds). Pour mixture into a 16-oz. glass, and top with ginger ale. Garnish, if desired.

Honey Soy Chicken

c/o Table for Two Blog

Ingredients

• 1½ - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
• 3 tbsp. vegetable oil
• 3 tbsp. low sodium soy sauce
• 1 tsp. sesame oil
• 5 tbsp. honey
• 4 cloves of garlic, minced
• ½ tsp. ground ginger
• ½ tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
2. In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4. Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6. Immediately after plating chicken, pour sauce over top of chicken. It's delicious so you want all the sauce you can get!
7. Serve with white or brown rice and some steamed veggies.

Peppermint White Chocolate Cake

c/o Blahnik Baker

Ingredients

• 4 cups cake flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• ¼ teaspoon peppermint extract
• 2 cups buttermilk, at room temperature
• ½ cup white chocolate chunks

For the Frosting:

• 2 cups (4 sticks) unsalted butter, softened to room temperature
• 4-5 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ¼ cup white chocolate, melted

Directions

To make cake:

1. Preheat oven to 350 degrees. Butter and flour three 9-inch round cake pans. Line with parchment and grease parchment.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in eggs, one at a time, and mix until combined. Beat in vanilla and peppermint extract. Add ⅓ of the flour mixture and mix until just combined. Add half of the buttermilk then ½ of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition. Using a rubber spatula, fold in the white chocolate into the batter until well combined.
4. Divide the batter evenly into the prepared baking pans. Bake cakes until the center springs back when touched and a tester comes out clean, about 20-25 minutes. Let cakes cool in pan for at least 10 minutes before turning out onto a cooling rack. Let cool completely before frosting.

To make frosting:

1. Whip butter for 6 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
2. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. (Optional: color a cup of the frosting with one or two drops of pink food coloring. Use this to fill the cake).

To assemble:

1. Place one layer of cooled cake on a cake plate. Spread about ½ cup to a cup of frosting on top of the first layer. Place another cake layer on top of frosting. Top with more frosting and spread evenly. Finally top with the last cake later. Spread frosting over the top and sides of the cake. Smooth frosting and decorate as desired. Top cake with peppermint meringue cookies.

Friday Foodday

Thanks for joining me on vacation week! This Friday Foodday we're looking at fun in the sun cocktails!

Melon Stand Cocktail
c/o The Kitchn

Ingredients
2 ounces Plymouth gin
1 ounce watermelon juice (See Recipe Note)
3/4 ounce Lemon juice
1/2 ounce Aperol
1/2 ounce simple syrup

Directions

In a cocktail shaker filled with ice, combine all ingredients and shake until well chilled. Strain into a Collins glass filled with ice. Garnish with a few watermelon balls on a pick. 

To Make the Watermelon Juice: Process cubes of watermelon in a food processor until completely broken down and liquidfied. Strain if desired.

The Cheeky Monkey

c/o The Five O'Clock Blog

Ingredients

1 ounce citrus-flavored vodka, like Absolut Citron or Ketel One Citroen)

1 ounce yellow Chartreuse

2 ounces freshly squeezed orange juice

1 dash Peychaud’s Bitters (or a similar, orange-y bitters)

Orange twist, to garnish

Directions

Pour liquid ingredients into an ice-filled cocktail shaker. Shake vigorously for about 20 seconds. Strain into a chilled cocktail glass and add garnish.

Boozy Strawberry Limeade

c/o Table for Two Blog

Ingredients

1 can (10 oz.) of Bacardi margarita mixers

1 1/2 cup frozen strawberries

3/4 can of water using the margarita mixer can

1-2 shots of rum 

Directions

1. Throw everything in the blender and blend until all combined. If you need more water, add it slowly as you're mixing.
2. Serve immediately.

Friday Foodday

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

Italian Herb Baked Cheese Tortellini
c/o Lauren's Latest

Ingredients
1 lb. fresh or frozen cheese tortellini
4 cubes Italian Herb Saute Express Saute Starter
1 medium onion, diced
2 small zucchini, diced
1-14.5 oz. can petite diced tomatoes
salt and pepper, to taste
1/2 cup shaved parmesan cheese
1 1/2 cups grated mozzarella cheese

Directions

Bring large pot of water to boil. While waiting for water to boil, prep veggies. Heat deep skillet over medium heat and saute onion, 3 minutes. Stir in zucchini and cook another 3 minutes until onions and zucchini are tender. Salt water and cook tortellini according to package directions. Drain and set aside.

Stir tomatoes, salt and pepper into softened veggies. Simmer lightly for 5 minutes. Stir in cooked tortellini and parmesan cheese. Sprinkle top with mozzarella cheese and place under broiler until cheese is melted and bubbly. Serve hot.

Chicken Parm Burgers

c/o Skinny Taste

Ingredients

• 16 oz lean chicken burgers
• 4 oz part skim mozzarella cheese
• 1 cup pomodoro sauce 
• 4 rolls such as ciabatta rolls

Directions

Heat the sauce; cook burgers 2-3 minutes on each side. Top with cheese; when melted put on a roll and top with sauce. Enjoy!

Oatmeal & Chocolate Cookie Bars
c/o Table for Two

Ingredients

2 sticks (1 cup) unsalted butter, room temperature

2 cups dark brown sugar

2 eggs

2 tsp. vanilla extract

1/3 cup milk (I used 2%)

2 1/2 cups all purpose flour

1 tsp. baking soda

1 tsp. salt

1/2 tbsp. ground cinnamon

3 cups old-fashioned rolled oats

For the filling:

1 (14 oz) can of sweetened condensed milk (I used Eagle Brand)

1/3 cup butter

1 tsp. vanilla extract

2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Line baking pan with parchment paper so that it overhangs on both sides for easy removal.
2. In a large bowl, add flour, baking soda, salt, and cinnamon. Whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes. Gently pour the milk in and beat until incorporated.
4. Slowly add in the flour mixture and mix until all combined and well-incorporated. With the mixer on low, add the rolled oats. The mixture will be thick so if the stand mixer can't get it all, use a spatula to get it all incorporated.
5. In a saucepan over medium low heat, add all the ingredients of the filling to the pan. Once everything has melted together you can start assembling the bars.
6. Spread about 2/3 of the cookie mixture in the bottom of the baking pan (I used my hands and pressed it down). Then take the chocolate mixture and pour it over top of the cookie mixture. Take the remaining cookie mixture and drop it in small dough balls over the chocolate mixture (it's ok if it's not perfect, they bake out and spread).
7. Bake for 25 minutes. If the tops start to get overly brown, cover with foil and continue baking.
8. Let cool in baking pan COMPLETELY before you cut them into squares. Everything will be too gooey and loose if you don't let it set up.
9. Store in an airtight container.

Friday Foodday

Happy Friday lovebugs! Here are my favorite pasta recipes for this week!

Spicy Sausage Pasta
c/o Emily Bites

Ingredients
1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage 
2 cloves garlic, minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles, original
½ cup fat free half and half
½ t salt
½ t black pepper
10 oz uncooked wheat pasta 
4 oz reduced fat Pepper jack cheese, shredded
2 medium scallions, diced

Directions
1.    In a large skillet or sauté pan, add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.
2.    Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
3.    Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheese. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t or you aren’t sure, transfer the pasta into a baking dish. I used a 7x11 dish but you can certainly use a 9x13.
4.    Sprinkle the remaining shredded cheese over the top of the pasta and follow it with the sliced scallions. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!). 

Sundried Tomato Fettucine Lightened Up!
c/o Table for Two Blog

Ingredients

3/4 pound dried fettuccine

1 cup reserved pasta water

4 tbsp. olive oil

5 cloves garlic, minced

1/2 cup sundried tomato halves, sliced

1 (14.5 ounce) can of petite diced tomatoes, drained

3 tbsp. tomato paste

1/2 tbsp. granulated sugar

1/2 cup plain non-fat Greek yogurt

1/4 cup light sour cream

1 1/2 cups baby spinach

Salt & pepper, to taste

Crushed red pepper flakes

Directions

1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
5. Swiftly whisk in the Greek yogurt and sour cream mixture. You’ll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
8. You may top with crushed red pepper flakes, if desired.
9. Serve hot.

Skinny Baked Macaroni and Cheese

c/o Skinny Taste

Ingredients

• 12 oz high fiber elbows like Ronzoni Smart Taste
• 1 tbsp butter
• 1 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth 
• 8 oz (2 cups) shredded reduced fat sharp cheddar
• salt and fresh pepper to taste
• 12 oz fresh broccoli florets
• 1/8 cup grated parmesan
• 1/4 cup seasoned bread crumbs
• cooking spray

Directions

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick.Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs.Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Friday Foodday

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

Chorizo and Andouille Postickers
c/o Table for Two

Ingredients

2 fresh chorizo sausage links, casings removed (I went to Whole Foods & got it from their meat section so you don’t have to buy an entire package)

2 fresh andouille sausage links, casings removed (got them at Whole Foods too)

1 large green bell pepper, diced

1 large onion, diced

2 cloves of garlic, minced

50 round dumpling wrappers (you can typically find these at any Asian mart or International mart)

Water (to seal the potstickers)

3 tbsp. vegetable oil

Directions

1. In a large bowl, combine the two kinds of sausages and set aside.
2. In a skillet, with 1 tbsp. of vegetable oil, sauté green bell pepper, onion, and garlic until tender, about 5 minutes. Remove and let cool for 5 minutes.
3. Add the veggie mix to the bowl of sausage. With your hands (jewelry off!), mix the meat and veggies together until just incorporated. You don’t want to overwork the meat.
4. Wash your hands with soap then assemble your workstation to have a tiny bowl of water, a pastry brush, a large cookie sheet, a teaspoon, a fork, your bowl of meat, and of course, your dumpling wrappers.
5. Place a dumpling wrapper in one hand, scoop 2 tsp. of meat filling into the middle of the dumpling wrappers. Dip your pastry brush in the water and brush the edge of the entire dumpling wrapper. Bring one side of the dumpling wrapper up to meet the other side, press gently in the middle then seal all around. Using a fork, press down the edges, sealing the potsticker. Repeat until all the meat filling has been used up.
6. In a large skillet, oil the bottom of the skillet with 2 tbsp. of vegetable oil. Place the potstickers all over the skillet, covering as much space as you can. Pour 1 cup of water onto the potstickers, place the lid on the skillet, and turn the heat to medium high.
7. Let the potstickers cook until all the water has evaporated, about 7 minutes, then let it sear for another 2-3 minutes. Through all this, do NOT touch them! Remove the lid and flip the potstickers. You may wish to remove them at this time or sear the other sides of them.
8. Serve hot.

Baked BBQ Onion Rings

c/o Slender Kitchen

Ingredients

• 2 yellow onions, sliced into rings
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 tsp chili powder
• 1/4 tsp red pepper flakes
• 1/4 tsp garlic powder
• 2 egg whites
• 1/4 cup buttermilk
• Dash of hot sauce
• 1.5 cups panko bread crumbs
• 1/4 cup nonfat Greek yogurt
• 1/4 cup barbecue sauce

Directions

1. Preheat the oven to 400 degrees.
2. Whisk together the flour, salt, paprika, chili powder, red pepper flakes, and garlic powder in a shallow bowl.
3. In another shallow bowl, whisk together the egg whites, buttermilk, and a dash of hot sauce.
4. Add the panko bread crumbs to a plate or shallow bowl.
5. Dip the onion ring in the flour mixture, then the egg, then the panko bread crumbs. Repeat until all the onion rings are coated with bread crumbs. Lay in a single layer on two baking sheets covered with parchment paper.
6. Bake for 12 minutes and then carefully flip and bake for an additional 10-12 minutes.
7. While the onion rings are baking, mix together the barbecue sauce and yogurt to make your barbecue dipping sauce.

Spinach Artichoke Mac and Cheese

c/o Country Cleaver

Ingredients

1 tablespoon olive oil
1 6-ounce bag fresh spinach*
1 14-ounce can quartered artichoke hearts, drained, rinsed, roughly chopped, and divided
4 ounces (1/2 cup) cream cheese, softened
1 cup (4 ounces) Wisconsin Parmesan Cheese, shredded and divided
2 tablespoons shallots, minced
2 tablespoons garlic, minced and divided
1 12-ounce box whole wheat penne pasta
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 teaspoon dry mustard
1/4 teaspoon pepper
1 cup (4 ounces) medium Wisconsin Cheddar Cheese, shredded
1 cup (4 ounces) Wisconsin Havarti Cheese, shredded
1 tablespoon sriacha sauce

Directions

Preheat oven to 400°F. If using fresh spinach, heat olive oil in large sauté pan over medium heat, add spinach and wilt. Remove to plate to cool. Squeeze excess water from spinach. Set aside.

In small bowl, combine half of drained spinach and half of chopped artichoke hearts. Stir in softened cream cheese and ½ cup Parmesan Cheese. Stir in shallots and 1 tablespoon garlic. Pour mixture into oven- safe baking dish and bake for 15 minutes or until the mixture is toasted on top and heated through. Remove from oven; cover to keep warm and set aside.

Meanwhile, cook pasta according to package directions; drain and set aside. In medium pot, melt butter and whisk in flour. Continue whisking vigorously over medium high heat until roux becomes golden brown. Add milk slowly, 1/2 cup at a time, whisking during each addition. Bring mixture to boil. Add mustard, pepper, 1 tablespoon garlic, remaining cheeses and sriacha sauce. Stir in reserved spinach and artichokes, mixing until evenly incorporated.

Pour pasta into cheese mixture; mix to ensure all pasta is coated evenly. Plate and top with a generous spoonful of warm spinach and artichoke mixture. Serve and devour.

Friday Foodday

Happy Friday! Here are my favorite recipes this week!

Sugar Biscuits
c/o The Pioneer Woman

Ingredients

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks Butter, Cold & Cut Into Pieces
• 1-1/4 cup Heavy Cream (more If Needed)
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk
• 1 teaspoon Vanilla Extract
• Dash Of Salt

Directions

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt. Add cold butter pieces, then use a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.

Pour in the heavy cream, stirring gently with a fork until the dough just comes together. Use your hands to press it into a ball in the bowl (dough will be crumbly) then turn it onto a floured surface. (You can add a tiny bit more cream if needed. Gently press into a circle with your hands, then use a rolling pin to roll the dough to about 1/2 inch thick.

Use a small round biscuit cutter to cut circles of dough, then transfer them to a baking sheet. Bake for 16 to 18 minutes, or until barely golden brown. Allow to cool completely, then make the glaze.

GLAZE

Mix together the 1/2 cup milk and vanilla. Pour it into a bowl with the sifted powdered sugar and the salt. Whisk until totally smooth.

When the biscuits are totally cool, dunk them in the glaze to coat, then place them on a cooling rack so that the excess will drip off. Allow to set completely, then serve! (Sugar biscuits will keep several days.)

Chicken Corn and Pepper Quesadillas

c/o Stephanie Cooks

Ingredients

2 tsp olive oil
1/2 small yellow onion, diced
1/2 cup bell pepper, diced small
1/3 cup frozen corn

1/2 cup shredded cooked chicken
3 oz cream cheese

1 tbsp butter
1/2 cup shredded pepper jack cheese

1/4 cup shredded cheddar cheese
1/4 tsp each chili powder and cumin
8 small tortillas (corn or flour)
Cooking spray
Salt

Directions

1- Heat olive oil in a small pan over medium-high heat. Add onion and peppers and saute until soft. Add the corn, chicken, and spices and saute for about a minute. 

2- Add the cream cheese and stir until melted. Set aside.

3- Heat a skillet with the butter. Place 4 tortillas down. Divide chicken mixture and cheeses evenly over the tortillas. Place a second tortilla on top of each, flipping to brown both sides. 

4- Serve hot with salsa or sour cream if desired.

Peach Parfait

c/o Table for Two

Ingredients

2 6 oz. containers of vanilla Chobani Greek yogurt

1 large peach, diced

1 cup granola (I used Bob’s Red Mill honey oat granola)

Directions

1. Using a spoon, layer bottom of the trifle glass with a few spoonfuls of yogurt.
2. Then layer on some diced peaches.
3. Then granola.
4. Then top with more yogurt.
5. Repeat until desired amount of layers or until the trifle glasses are full.
6. Eat immediately. They don’t keep well as the granola will get soggy.