Friday Foodday

Happy Friday lovebugs! Here are my fave recipes from this week, and come back on Monday for a fun giveaway!


Cilantro Cream Risotto with Shrimp 
c/o LPU and Food.com

Ingredients

3 cups water

2 cups chicken broth

1 cup heavy cream

¼ cup minced cilantro

¹⁄₃; cup butter or ¹⁄₃; cup margarine , divided

¾ lb shrimp , peeled, deveined and chopped

½ cup chopped onion

1 garlic clove , minced

1 cup uncooked arborio rice or 1 medium grain rice

2 medium tomatoes , chopped and seeded

¹⁄₃; cup grated parmesan cheese

½ cup chopped green onion

½ teaspoon white pepper

½ teaspoon salt

Directions

1. Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

2. Meanwhile, combine cream and cilantro in small saucepan. Bring to a boil, reduce heat to low and simmer until mixture is reduced in half, about 20 to 30 minutes.

3. Melt 2 tablespoons butter in large saucepan over medium high heat. Add shrimp; cook until pink, about 2 to 3 minutes. Do not overcook. Remove from saucepan; keep warm.

4. Cook onion and garlic in remaining butter over medium heat until soft. Add rice and stir 2 to 3 minutes.

5. Increase heat to medium high; stir in 1 cup water/broth mixture.

6. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring adding remaining water/broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.

7. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

8.Stir in cilantro cream, shrimp, tomatoes, green onions, pepper and salt. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Banana Coffee Cake with Toffee Topping

c/o Cassie Craves

Ingredients

For the toffee crumb topping

1/4 cup confectioners' sugar

1/3 cup all-purpose flour

2 tablespoons unsalted butter, softened

1/2 cup toffee bar bits

For the coffee cake:

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1/2 cup mashed banana

1 cup sour cream

Directions

1. Preheat oven to 350 degrees. Generously spray a 10-inch springform pan or a 13 x 9-inch pan with nonstick cooking spray. Place pan on a parchment paper-lined baking sheet.

2. For the toffee topping, in a small bowl, blend confectioners' sugar and flour. Using our fingertips, rub butter into flour mixture to make a mealy crumb mixture. Stir in toffee bits and set topping aside.

3. In a medium bowl, hand-whisk together flour, baking powder, baking soda, and salt.

4. In a mixer bowl, cream butter and sugar until fluffy, about 5 minutes. Add eggs and vanilla and blend well, scraping bottom of bowl occasionally to ensure there's no unmixed butter or sugar. Add banana, sour cream, and dry ingredients. Mix on low speed until thoroughly blended, about 2 to 4 minutes, scraping mixture on sides and bottom to ensure all batter is blended.

5. Spoon batter into prepared pan. Distribute topping over batter.

6. Bake until cake is done, springs back when gently pressed with fingertips, and see set, about 45 to 50 minutes for a 13 x 9-inch pan or 55 to 70 minutes for a springform pan.

7. Let cool about 15 minutes before gently unmolding onto a serving plate.

Asian Glazed Drumsticks

c/o Skinny Taste

Ingredients

• 8 medium chicken drumsticks, skin removed
• olive oil spray (I used my Misto)
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

Directions

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transferchicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.