Here are my favorite recipes this week.
Frozen Negroni
c/o Stir and Strain
Ingredients
4-1/2 ounces gin
2-1/2 ounces Campari
2-1/2 ounces Carpano Antica Sweet Vermouth
3 cups ice
Orange slices, for garnish
2-1/2 ounces Campari
2-1/2 ounces Carpano Antica Sweet Vermouth
3 cups ice
Orange slices, for garnish
Directions
- Combine gin, Campari, and sweet vermouth in an airtight container. Place in freezer and freeze for at least 8 hours and up to 3 days.
- When ready to serve, add chilled alcohol and ice to blender. Blend on high speed until uniform and smooth, about 30 seconds. Pour into rocks glasses or small wine glass. Garnish with an orange slice and serve immediately.
Lomo Saltado
c/o Skinny Taste
Ingredients
For the Baked Fries:
For the Beef:
- canola cooking spray
- 1 medium (5.3 oz) potato, russet or yukon gold, washed and dried
- 1 tsp olive oil
- 1/4 tsp garlic powder
- kosher salt and black pepper, to taste
For the Beef:
- 1/2 lb lean sirloin, cut into small, thin strips
- kosher salt, to taste
- 1/4 tsp cumin
- black pepper, to taste
- 1 teaspoon olive oil
- 1 medium red onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 large
- 1 large jalapeno, ribbed and seeded, chopped
- 2 cloves garlic, crushed
- 1 medium tomato, sliced into wedges
- 1 1/2 tbsp low sodium soy sauce
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
Directions
Preheat the oven to 400°F. Lightly coat a baking sheet with cooking spray.
Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet. Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
Meanwhile, season meat with salt, pepper and cumin.
Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.
Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.
Monster Revel Bars
c/o Buns in My Oven
Ingredients
3 cups quick cooking oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
1/2 cup peanut butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup Reese's Pieces
1 cup milk chocolate chips
14 ounces sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1/2 cup peanut butter
2 tablespoons butter
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
1/2 cup peanut butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup Reese's Pieces
1 cup milk chocolate chips
14 ounces sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1/2 cup peanut butter
2 tablespoons butter
1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees and line a 9x13 dish with parchment or spray with nonstick spray.
In a large bowl, combine the oats, flour, baking soda, and salt.
In the bowl of your stand mixer, cream together the butter, peanut butter, and sugar until light and creamy.
Beat in the eggs one at a time. Stir in the vanilla until combined.
Stir in the Reese's Pieces and chocolate chips until distributed throughout the cookie dough.
Combine the wet and dry ingredients and mix until combined.
Press 2/3 of the cookie dough into the prepared pan.
Add the condensed milk, semisweet chocolate chips, peanut butter, butter, and salt to a small saucepan over low heat and heat, stirring often, until the mixture is smooth.
Spread the chocolate mixture over the cookie dough.
Take small chunks of the remaining cookie dough and flatten them with your hands and drop them over the chocolate mixture in a single layer. The top layer will not cover the chocolate completely. There should be some gaps.
Bake for 25-30 minutes or until golden brown. Cool completely before cutting.
In a large bowl, combine the oats, flour, baking soda, and salt.
In the bowl of your stand mixer, cream together the butter, peanut butter, and sugar until light and creamy.
Beat in the eggs one at a time. Stir in the vanilla until combined.
Stir in the Reese's Pieces and chocolate chips until distributed throughout the cookie dough.
Combine the wet and dry ingredients and mix until combined.
Press 2/3 of the cookie dough into the prepared pan.
Add the condensed milk, semisweet chocolate chips, peanut butter, butter, and salt to a small saucepan over low heat and heat, stirring often, until the mixture is smooth.
Spread the chocolate mixture over the cookie dough.
Take small chunks of the remaining cookie dough and flatten them with your hands and drop them over the chocolate mixture in a single layer. The top layer will not cover the chocolate completely. There should be some gaps.
Bake for 25-30 minutes or until golden brown. Cool completely before cutting.
