Here are my favorite recipes for this week AND at the bottom of this post is the winner of the Nordstrom gift card. Thanks to everyone who entered!
Summertime Smash
c/o Five O'Clock Blog
1 ounce Frangelico
1 ounce bourbon
1 teaspoon granulated sugar
A splash of two lemon-spiked seltzer
About 8 large mint leaves
Crushed ice
Mint sprig and lemon wheel, to garnish
Directions
Place mint leaves in bottom of a rocks glass. (It’s up to you whether you want to use a highball, a Collins glass, etc.) Pour sweetener on top of leaves and muddle together well. Fill glass with crushed ice. Pour in bourbon, then Frangelico. Top with seltzer. Give the drink a gentle stir, then add your garnish. Enjoy!
Sweet and Spicy Crockpot Wings
Ingredients
2 pounds chicken wings
1/4 cup chicken broth
Sriracha hot sauce
3 tbsp. brown sugar
Lawry's seasoning salt
Directions
1- Pour the broth into the bottom of the crockpot.
2- Top with the chicken wings. Squeeze sriracha over the wings, tossing to coat. The more you use the more heat you're adding, but make sure the wings are coated. Sprinkle the brown sugar and seasoning salt over the wings, tossing to coat.
3- Set on low for 8 hours.
Cheesy Rigatoni with Crispy Prosciutto and Caramelized Shallots
c/o Buns in My Oven
Ingredients
16 ounces rigatoni pasta
12 ounces prosciutto
2 shallots
8 tablespoons butter, divided
3 1/2 cups milk
1/2 cup heavy cream
1/2 cup all-purpose flour
8 ounces Gruyere, grated
12 ounces extra-sharp Cheddar, grated
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces prosciutto
2 shallots
8 tablespoons butter, divided
3 1/2 cups milk
1/2 cup heavy cream
1/2 cup all-purpose flour
8 ounces Gruyere, grated
12 ounces extra-sharp Cheddar, grated
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
Directions
Heat a skillet over medium heat. Add 2 tablespoons of butter to the pan and melt.
Slice the ends off the shallots and then slice the shallots in half. Thinly slice the shallots, lengthwise. Separate and add to the pan with the melted butter. Cook shallots, stirring often, until browned, but not crispy, about 20 minutes. Set aside.
Slice the ends off the shallots and then slice the shallots in half. Thinly slice the shallots, lengthwise. Separate and add to the pan with the melted butter. Cook shallots, stirring often, until browned, but not crispy, about 20 minutes. Set aside.
Bring a large pot of salted water to a boil. Cook pasta for one minute less than the package directions state.While the water is heating, preheat the oven to 375 degrees. Lay the prosciutto out in a single layer on a rimmed baking sheet. Bake for 10 minutes or until deep brown and beginning to curl up. Remove from the oven and place prosciutto on a paper towel lined plate. Set aside. Reduce heat of the oven to 350 degrees.
To make the cheese sauce, add the milk and cream to a small pan and heat over low heat to warm. Do not bring to a boil. In a large sauce pan, melt the remaining butter. Add the flour and whisk to combine over medium heat, cooking for about 2 minutes. Slowly add the milk to the flour mixture, stirring constantly. Continue cooking and stirring until the mixture has thickened, about 5 minutes. Remove from the heat and whisk in the cheeses, salt, pepper, and nutmeg. Continue stirring until the sauce is smooth and creamy.
Crumble the prosciutto into the cheese sauce, stir in the shallots, and add it to a large bowl with the cooked pasta. Stir to coat. Add pasta to a 9x13 baking dish and bake for 20 minutes.
For best results, reheat leftovers in the oven.
The $75 Nordstrom gift card winner is....
Dina!!! I'll be emailing you shortly dear! Have a great weekend everyone!
