Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Fall Sunset Sangria
c/o Whole Foods

Ingredients

• 1 (750-ml) bottle chardonnay
• 2 Bartlett pears, cored and chopped
• 2 Gala apples, cored and chopped
• 1 nectarine, cored and chopped
• 1 (25.4-ounce) bottle Whole Foods Market Lemon or Lime Italian Soda, or sparkling water, chilled

Directions

Pour wine into a large pitcher and stir in pears, apples and nectarines. Chill for 6 to 8 hours, or up to 2 days. When ready to serve, pour into wine glasses (including some of the fruit) and top off with soda. Serve over ice, if you like.

Weekend Apple Pancake

c/o The Kitchn

Ingredients

2 large or 3 medium apples, preferably tart ones like Granny Smith
4 tablespoons white sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
5 eggs
Powdered or cinnamon sugar, to serve

Directions

Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples.

In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.

If you want, serve with powdered sugar or more cinnamon sugar. I usually find that it is just sweet enough as it is.

Fresh Garlic Chex Mix

c/o Buns in My Oven

Ingredients

4 1/2 cups corn chex
4 1/2 cups rice chex
1 cup mixed nuts
1 cup small pretzels
1 cup plain pita chips, broken into small pieces
6 tablespoons butter
3 tablespoons Worcestershire sauce
2 tablespoons seasoned salt
2 teaspoons onion powder
dash Tabasco hot pepper sauce
3 cloves garlic

Directions

Heat oven to 250 degrees. Line a large rimmed baking sheet with foil.
Add the cereal, uts, pretzels, and pita chips to a large bowl.
Add the butter to a small sauce pan and heat until melted over medium heat.
Remove from the heat and stir in the Worcestershire sauce, seasoned salt, onion powder, and Tabascol. Grate the garlic on a microplane grater into the butter mixture. Stir well.
Pour the butter mixture over the cereal, stirring as you pour. Stir well to coat everything.
Spread the mixture out on the baking sheet. Bake for 1 hour, stirring carefully every 15 minutes.

Friday Foodday

Happy Friday lovebugs,

Here are some of my favorite recipes this week.

BBQ Chicken Pizza with Cauliflower Crust

c/o Closet Cooking

Ingredients

• 1 cauliflower pizza crust (see below)
• 1 cup chicken, cooked and shredded
• 1/2 cup barbecue sauce
• 3/4 cup mozzarella, shredded
• 1/4 cup red onion, thinly sliced
• 2 tablespoons cilantro, torn

• 1 medium head cauliflower, cut into florets
• 1 egg
• 1/2 cup mozzarella, shredded
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 teaspoon oregano or Italian seasoning blend
• salt and pepper to taste

Directions

1. Mix the chicken and barbecue sauce, top the pizza with the chicken, mozzarella and red onion and bake until the cheese is bubbling, about 10-15 minutes.
2. Crust: Rice the cauliflower in a food processor, place it in a microwave safe dish and microwave for 8 minutes or until cooked.
3. Place the cauliflower in a tea towel and squeeze as much moisture out as you can.
4. Mix the cauliflower, egg, mozzarella, parmesan, oregano, salt and pepper, press the mixture onto a baking mat or parchment paper lined baking sheet and bake in a preheated 450F oven until lightly golden brown, about 15-20 minutes.

Pepperoni Pizza Polenta Bake

c/o Whole Foods

Ingredients

• 1 (18-ounce) roll precooked polenta, cut into 9 rounds
• 1 cup marinara sauce
• 1/2 teaspoon dried oregano
• 1/2 cup sliced roasted red peppers
• 9 thin slices (about 1 1/2 ounces) pepperoni
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh or dried parsley

Directions

Preheat oven to 400°F. Lightly grease an 8-inch square baking dish with cooking spray. 

Arrange polenta rounds in an even layer in the bottom of the dish. Spoon marinara sauce over the top, then scatter with oregano. Arrange peppers and pepperoni over the sauce, then top with cheese and parsley and bake until hot throughout and bubbly, about 35 minutes. Serve hot.

Strawberry Moscow Mule

c/o Family Fresh Cooking

Ingredients

• 1 cup Frozen Strawberries, thawed
• 4 ounces Vodka
• 2 tablespoons Lime Juice
• 1 bottle Ginger Beer
• Sweeten to taste if needed

Directions

• Place a fine mesh sieve over a bowl. Mash the strawberries with the back of a spoon so the juices drip into the bowl.
• Add ice to a chilled mug or highball glass. Divide strawberry juice, vodka and lime juice between the 2 mugs/glasses. Top off with ginger beer last. Place a lime & strawberry skewer in each cocktail.