Happy Friday! Here are my favorite recipes this week.
Smirnoff No. 21 and Champagne Sparkler
c/o Delish
1 1/2 c. Smirnoff No. 21 Vodka
2 bottle Moët & Chandon Champagne
1 1/4 c. pomegranate juice
1 c. simple syrup
Lemon slices
Directions
Combine the first three ingredients in a punch bowl with ice.
Add simple syrup to taste.
Mix in lemon slices.
Korean Grilled Chicken Breasts
c/o Skinny Taste
Ingredients
- 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
- 1/4 cup low sodium or gluten-free soy sauce
- 1/4 cup unsweetened apple sauce
- 1/4 cup finely chopped yellow onion
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp light brown sugar
- 2 garlic cloves, crushed
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds, plus more for topping
- 2 thinly sliced scallions, white and green parts
Directions
Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.
Fruity Pebble Crunch Ice Cream Cake
c/o The Gunny Sack
Ingredients
- 4 cups Fruity Pebbles
- 1½ cups white chocolate chips
- 1½ tablespoons shortening
- ½ gallon vanilla ice cream
Directions
- To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften.
- Put Fruity Pebbles into a large bowl. Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.
- Pour the coated cereal onto a piece of parchment paper. Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.
- In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces. Spread into a 9-inch springform pan before the ice cream melts.
- Top with the remaining crunchy cereal and press it into the ice cream.
- Cover the springform pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and slide a knife around the edges of the springform pan and then remove the sides.
- Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake cake. Re-dip and dry the knife for each cut you make.
