Friday, November 1, 2013

Friday Foodday

Happy Friday! Here are my favorite recipes this week!

c/o The Kitchn
Approximately 1 tsp. absinthe
2 ounces rye whiskey 
1/2 ounce simple syrup
1-2 dashes Peychaud's bitters
lemon peel


"Rinse" a stemmed cocktail glass or Old Fashioned glass with the absinthe or pastis by rolling a small measure of liqueur inside it until it fully coats the inside of the glass. Pour out any excess. Set the glass aside. Now combine the whiskey, simple syrup, and bitters in a cocktail shaker with ice. Stir and strain into the absinthe-coated glass. Cut a thin slice of fresh lemon peel. Keeping the yellow side facing downwards, twist the peel so that the essential oils are released over the surface of the drink. Discard the peel. Sit back and watch the autumn light shift and the leaves slowly turn.
Crock Pot Turkey Chili
  • 1.3 lbs 99% lean ground turkey
  • 1 teaspoon oil
  • 1 medium onion, minced
  • 1 red bell pepper, diced fine
  • 1 garlic clove, minced
  • 1 1/2 cups frozen corn kernels
  • 10 oz can Rotel Mild Tomatoes 
  • 8 oz small can plain tomato sauce
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
Optional Toppings: 
  • diced avocado
  • reduced fat sour cream
  • reduced fat shredded cheese
  • baked tortilla chips
Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. Pour chicken broth into the crock pot and add the bay leaf.
Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings.

Cinnamon Cheesecake Bars with a Biscoff Crust
c/o Buns in My Oven
For the crust:
1 package Biscoff cookies, finely ground (2 cups crumbs)
6 tablespoons butter, melted
For the cheesecake:
16 ounces (2 packages) cream cheese, room temperature
1 cup sugar
1/4 cup sour cream
3 eggs
1 tablespoon cinnamon
2 teaspoons vanilla extract

Preheat the oven to 325 degrees. Spray a 7x11 baking dish with non-stick cooking spray.
In a medium bowl, mix together the cookie crumbs and melted butter. Press into the bottom of the prepared baking dish and bake for 5 minutes.
Remove from the oven and set aside.
In the bowl of a stand mixer, beat together the cream cheese, sugar, sour cream, eggs, cinnamon, and vanilla until well combined. Pour batter into the prepared crust.
Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack the door. Let the cheesecake sit in the warm oven for 45 minutes. Remove to the counter to cool completely before chilling in the fridge.
Cut into small bars to serve.

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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.