Friday, July 5, 2013

Friday Foodday

Happy Friday lovebugs!
Here are some great recipes for this holiday weekend!

Fourth of July Cocktail
c/o Food Network
1 ounce watermelon schnapps
1 big splash cranberry juice
1 very thin slice jalapeno or serrano pepper
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup


Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.

Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

Roaster Poblano Bacon Mac and Cheese Hot Dogs

c/o Country Cleaver
2 Poblano Peppers, roasted (directions follow)
4 slices Bacon, cooked and diced
4 Hot Dog Buns, toasted
4 Beef Hot Dogs
2 cups Orechiette Pasta
1/2 cup Milk
2 Tbsp Butter
2 Tbsp Flour
1/2 cup White Cheddar, shredded
1/2 cup Colby Jack, shredded


Roast Pepper:
Preheat oven to 400 degrees. Place pepper into oven on a cookie sheet and roast until the skin bubbles and begins to turn dark brown or black. Remove from oven and place into a zip and seal plastic bag and seal. Allow to steam for 20 minutes. When cool enough to handle, peel skin from the pepper and deseed. Dice and reserve for mac and cheese.
Mac and Cheese:
Cook pasta according to package directions. Drain. In pot that pasta was cooked in, add in butter, and melt over medium heat. Whisk in flour to form a roux. Whisk the mixture until it starts to bubble and thicken, turning a slight golden brown. Slowly whisk in milk until combined then the cheeses. Whisk until all cheese has melted. Pour in drained pasta and stir to coat evenly in cheese sauce. Add bacon and diced roasted pepper.
Cook beef franks on grill until heated through. Toast hot dog buns until golden brown. Top bun with grilled hot dog and top with roasted pepper bacon mac and cheese. Devour immediately.

Red White and Blue Fruit Skewers with Cheesecake Yogurt Dip
c/o Skinny Taste
For the cheesecake dipping sauce:
  • 4 oz 1/3 less fat cream cheese, softened
  • 1 cup fat free Greek yogurt
  • 1 tsp vanilla
  • 1/4 cup raw sugar

For the skewers:
  • 14 oz angel foods cake, cut about 1-inch cubes
  • 72-84 medium strawberries (about 3.5 lbs) stems removed
  • 1 pint blueberries
  • 24 to 28 skewers

In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.

Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.

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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.