Happy 2016 lovebugs! Here is my last Friday Foodday post of the year!
Rose Champagne Cocktail
c/o The Kitchn
Ingredients
1 sugar cube
8 dashes Angostura or other aromatic bitters
Chilled rosé Champagne
Directions
Cut the sugar cube in half using a serrated knife or a sharp, thin knife. You will lose some sugar granules during cutting but that is ok.
Place one half of the sugar cube on the bottom of each champagne flute. Add 4 dashes of bitters over each sugar cube and then fill the glasses with Champagne.
Crunchy Pork Tacos
Ingredients
- leftover meat from Pork Tenderloin Sandwiches
- 1 cup coleslaw mix
- 1 tablespoon mayonnaise
- 1/2 teaspoon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- barbecue sauce
- cilantro
- soft corn tortillas
Directions
- Chop the pork into bite sized pieces and place on a baking sheet.
- Heat the pork in the oven at 350 degrees until warmed through, about 5 minutes.
- Stir together the coleslaw mix, mayonnaise, mustard, pepper, and salt in a small bowl.
- Fill the tortillas with pork and slaw. Drizzle with barbecue sauce and sprinkle on cilantro.
S'mores Graham Krispie Treats
Ingredients
1 bag (10 oz) Mini Marshmallows
1 cup Semi-Sweet Chocolate chips + 1 for topping
1 box (12 0z) Golden Grahams Cereal
6 Tbsp Butter
1/2 teaspoon Vanilla
Non-Stick Cooking Spray
Directions
In a 9x9 inch baking pan, spray with non-stick cooking spray. Set aside.
In a large non-stick pot over medium heat, melt butter. Add in marshmallows and stir together with butter until marshmallows have melted and become creamy. Stir in vanilla extract.
Fold in grahams cereal until all marshmallows and grahams are evenly mixed together. Mix in 1 cup of chocolate chips. Spread treats into sprayed baking pan. Press into pan and sprinkle remaining 1/4 cup of chocolate chips on top of the treats, lightly press into top of treats to make sure they stick. Place into fridge for 10 minutes to cool.
Slice into bars and serve. Devour.
