Friday, October 25, 2013

Friday Foodday

Happy Friday! Here are my favorite recipes for the week.

Northern Spy
c/o Serious Eats
Rub a lemon wedge around the rim of a cocktail glass, then dip the rim in a saucer of cinnamon sugar; shake off excess and chill. Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds and strain into prepared glasses

  • 2 ounces applejack
  • 1 ounce fresh apple cider
  • 1/2 ounce fresh lemon juice
  • 1/4-1/2 ounce apricot brandy, to taste
  • Optional: Top the drink with a splash of champagne.
Stuffed Pepper Soup
  • 3 cups cooked brown rice
  • 1 lb 95% lean ground beef
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 cup finely diced onion
  • 3 cloves garlic, chopped
  • 2 cans (14.5 oz each) cans petite diced tomatoes
  • 1 3/4 cups tomato sauce
  • 2 cups reduced sodium, fat-free chicken broth
  • 1/2 tsp dried marjoram
  • salt and fresh pepper to taste
In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.

Easy Snickerdoodles
1 package yellow cake mix
2 large eggs
1/4 cup vegetable oil
3 tbsp sugar
1 tsp cinnamon

1- Preheat the oven to 350.
2- In a large bowl combine the cake mix, eggs, and oil. Stir until well combined.
3- Mix together the sugar and cinnamon in a small bowl.
4- Using the cookie batter, roll 1 tbsp balls of dough. Then roll the balls in the cinnamon sugar mix.
5- Place on lined cookie sheets and bake for 8-9 minutes.

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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.