Happy Friday lovebugs! Here are my favorite recipes this week.
The Classic Rob Roy
c/o The Kitchn
Ingredients
2 ounces of Blended Scotch Whiskey
1 ounce sweet vermouth
2 dashes of Angostura bitters
1 lemon peel, for garnish
Directions
In a shaker filled with ice, add the Scotch whiskey, the sweet vermouth and the bitters. Stir to chill. Strain into a martini glass (or an equally alluring vessel) and top with a lemon peel.
BBQ Cheddar Jalapeno Chicken Meatballs
Ingredients
- 1 lb. 90% lean ground chicken
- 1-2 jalapenos, seeded and diced (adjust according to your spice preference)
- 1/2 cup reduced fat shredded cheddar cheese
- 1/4 cup cilantro
- 1 egg
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Splash of Worcestershire sauce
- 2 tbsp. diced onions
- 1 tbsp. minced garlic
- 1/2 cup barbecue sauce
Directions
- Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.
- Mix together the chicken, jalapenos, cheese, cilantro, egg, cumin, salt, pepper, Worcestershire, onions, and garlic.
- Roll into about 16 meatballs.
- Bake for 20-25 minutes until completely cooked through.
- While still hot, toss with your favorite barbecue sauce.
Asian Noodle Bowl with Fried Eggs
Ingredients
2 packages of ramen noodles (any flavor, the seasoning is getting tossed anyway)
1 teaspoon vegetable or peanut oil
3 cloves minced garlic
1 tablespoon freshly-grated ginger
4 cups low-sodium chicken stock
4 eggs, cooked to desired doneness
Green onions
Soy sauce
Sriracha
Directions
1. Heat the oil in a large pot over medium-high heat. Add the garlic and fresh ginger; cook and stir for 30 seconds. Add the chicken stock, raise heat to high, and bring to a boil. Add the ramen (discard the seasoning packet) and cook, stirring occasionally, until done (about 3 minutes).
2. Meanwhile, cook the eggs to desired doneness.
3. Add ramen to a bowl (with as much or as little liquid as you like). Top each bowl with an egg, a sprinkling of green onions, and soy sauce and sriracha to taste.
