Here are my favorite recipes this week.
The Red Hook Cocktail
c/o The Kitchn
2 ounces rye whiskey
1/2 ounce sweet vermouth (preferably Punt e Mes)
1/2 ounce maraschino liqueur
Cocktail cherries (or lemon peel), for garnish
Directions
Combine all the ingredients but the garnish in a mixing glass. Fill the glass with ice cubes and stir for about 30 seconds. Strain contents into a chilled cocktail glass. Garnish with the cherries — or for a slightly drier presentation, try expressing and garnishing the drink with lemon peel.
Buffalo Chicken and Bean Chili
c/o Skinny Taste
Ingredients
- 1 lb lean ground chicken (or turkey)
- 1 medium onion, chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 cloves garlic, chopped
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground paprika
- kosher salt and pepper to taste
- 1 (15 oz) can small white beans, rinsed and drained
- 1 (13.6 oz) container refried pinto beans (Pacific)
- 3/4 cups Swanson's reduced sodium chicken broth
- 1/2 cup water
- 6 tablespoons Frank's hot sauce
Directions
Heat a large deep nonstick skillet over medium-high heat. Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.
Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, refried beans, water and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.
Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend. Makes 5 1/2 cups.
Peaches and Cream Muffins
c/o Emily Bites
Ingredients
- 2.5 oz 1/3 less fat cream cheese, softened
- 1 ½ tablespoons light butter, softened (I use Land O’ Lakes)
- 5 teaspoons unsweetened applesauce
- 2/3 cup sugar
- ¾ teaspoon vanilla extract
- 1 large egg whites
- 1 large egg
- 1 cup white whole wheat flour (you can use all-purpose or regular wheat if you prefer)
- ½ teaspoon baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup low-fat buttermilk
- 1 cup chopped fresh peaches
Directions
- Preheat the oven to 350. Line 12 cups of a standard size muffin tin with cupcake liners.
- In the bowl of your stand mixer (or a large bowl if you are using a hand mixer), combine the cream cheese, butter and applesauce and beat until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
- In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the mixer bowl containing the wet ingredients, turn the mixer on a low speed while you pour in the flour mixture and the buttermilk. Beat on low until blended. Add the chopped peaches and stir in gently.
- Spoon the batter evenly into the liners (about 2/3 full). Bake for 25 minutes. Cool on a wire rack.
