Friday, August 3, 2012

Friday Foodday

Happy Friday! Here are my favorite recipes for this week!

Open Face Croque Monsieurs
c/o Lauren's Latest

For the sauce-
2 tablespoons Butter
2 tablespoons Flour
1 ½ cups Milk
1/8 teaspoon ground Nutmeg
Salt & pepper, to taste
1 ¼ cups grated gruyere cheese, divided
4 homemade rolls
¼ cup Dijon mustard
16 thin sliced deli ham
Preheat oven to 350 degrees. In a small pot, melt butter over medium heat. Stir in flour until paste forms. Cook 1 minute, then whisk in milk. Continue stirring until sauce thickens, 5 minutes. Stir in salt, pepper, nutmeg and 1 cup of the gruyere cheese. Set aside.
Slice rolls in half and spread Dijon mustard over each half. Place into baking dish. Top with 2 slices deli ham. Pour cheese sauce over top and sprinkle with remaining gruyere cheese. Bake 10-15 minutes until hot and bubbly. Serve.

Roasted Potatoes, Chicken Sausage and Peppers
c/o Skinny Taste

  • 1.5 lb (about 3 large) potatoes, russet or new
  • 1 medium onion, peeled and quartered, layers separated
  • 2 red bell peppers, seeds removed and cut into 1 inch pieces
  • 2 tsp extra virgin olive oil
  • kosher salt and fresh cracked pepper to taste
  • 1 tsp chopped rosemary (fresh or dry)
  • 1/2 tsp garlic powder
  • olive oil spray (I use my Misto)
  • 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven;bake for 15 minutes.

Use a spoon to toss so nothing sticks or burns.

Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

Strawberry Pretzel Cupcakes
c/o I want to be a domestic goddess

For the pretzel crust
  • 2 cups chopped salted pretzels
  • 1/2 cup melted butter
  • 1/4 cup brown sugar
For the cake
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla
For the frosting
  • 8 ounces cream cheese, softened
  • 1 stick of butter, softened
  • 3 cups of powdered sugar
For the strawberry sauce
  • 2 cups ripe strawberries, hulled
  • 1/4 cup granulated sugar
  • 1 teaspoon cornstarch
For the pretzel crust
Preheat oven to 350. Place cupcake liners in two 12-hole muffin tins. Combine the pretzels, butter, and brown sugar in a bowl. Press 2-3 tablespoons of the mixture into each cupcake liner. Bake for 5 minutes. Remove from over and let cool.
For the cake
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the milk and the vanilla extract, beating well after each addition.
Divide batter on top of pretzel crust among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.
For the frosting
Whip the butter, cream cheese, and powdered sugar until fluffy. Place a dollop on top of each cupcake.
For the strawberry sauce
Combine ingredients in medium saucepan over medium heat; stir gently until sugar dissolves and berries are soft. Let cool completely and chill in refrigerator for 2-3 hours. Drizzle sauce over frosting and top with a strawberry.

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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.