Friday, June 8, 2012

Friday Foodday

Woohoo!!! Friday lovebugs! Here are my recipes from the week!

Cookies & Creme Rice Krispies
c/o Table for Two

1 bag of large marshmallows
5 cups rice cereal
3 tbsp. unsalted butter
16-18 Oreos, crushed

  • Grease a 8×8″ pan and set aside.
  • In a large ziploc bag, place the Oreos in, seal the bag, and with a rolling pin, crush the Oreos until they’re smaller pieces. Set aside.
  • In a large pot, melt 3 tbsp. butter. Once butter has melted, add in the bag of marshmallows and stir until all the marshmallows have melted then remove from heat. Gently fold in the rice cereal then fold in the Oreo’s.
  • Pour all the contents into the prepared pan and spread out evenly. To make this faster/easier, I usually spray my hands with some cooking spray and use my hands to press down on the mixture until it’s evenly spread out.
  • Let cool completely before cutting into squares.
  • Store in an airtight container for up to 5 days.

  • Strawberry Shortbread
    c/o Cupcakes for Breakfast

    • 1 cup sugar
    • 1 teaspoon baking powder
    • 3 cups flour
    • 1/4 teaspoon cinnamon
    • 1/8 teaspoon freshly grated nutmeg
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) semi-softened unsalted butter
    • 1 egg
    • Raspberry jam
    • 1 carton/quart of strawberries, sliced in half

    • Directions
      1. Preheat oven to 375° and spray an 8″x8″ pan with non-stick spray.
      2. In a large bowl combine sugar, baking powder, flour, cinnamon, nutmeg and salt. (I use my stand mixer with the dough hook attachment, which I keep in the freezer. Although you could definitely mix the shortbread with your hands.)
      3. Add the butter and egg into the mixture and combine to create a crumbly mix.
      4. Press 3/4 of crumbs into the bottom of the pan. Spread a thin layer of raspberry jam over the crumbs. Tile strawberries over the jam. Finish by sprinkling the remaining 1/4 of the crumbs on top.
      5. Bake for 35 minutes. Let cool before slicing into bars.

    Spicy Basil Chicken
    2 tsp canola oil
    2 shallots,minced
    3 garlic cloves, minced
    2 lbs, boneless chicken breasts, cut into 1-inch pieces
    2 Tbsp fish sauce
    4 tsp sugar
    1 1/2 Tbsp low-sodium soy sauce
    1 Tbsp chile garlic sauce
    2 tsp water
    2 tsp cornstarch
    1/3 cup basil leaves, sliced
    1 1/2 cups dry brown basmati rice


    Prepare rice according to package directions.
    Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done.
    Whisk fish sauce and the next 5 ingredients (through cornstarch) together in a small bowl. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.
    Yield: 6 servings (3/4 cup rice with 5 ounces chicken)
    Nutrition Information (per serving): 361 calories; 4.3 g. fat; 73 mg. cholesterol; 725 mg. sodium; 41.5 g. carbohydrate; 1.3 g. fiber; 38.3 g. protein

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    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.