Friday, January 24, 2014

Friday Foodday

It's Friday everybody! Here are my favorite recipes this week.

Chicken Pad Thai Nachos
Closet Cooking
  • 1 tablespoon tamarind concentrate or 1/4 cup lime juice
  • 3 tablespoons fish sauce or soy sauce
  • 3 tablespoons palm sugar or brown sugar
  • 1 tablespoon chili sauce or to taste
  • 2 tablespoons peanut butter (optional)
  • 2 cups chicken, cooked and shredded
  • 1 (14 ounce) bag tortilla chips
  • 1 cup cheddar, shredded
  • 1 cup monterey jack, shredded
  • 2 cups bean sprouts
  • 2 carrots, shredded
  • 4 green onions, sliced
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup cilantro, chopped

  1. Simmer the tamarind, fish sauce, sugar, chili sauce and peanut butter over medium heat until the peanut butter melts into the sauce, about 2-3 minutes, before mixing in the chicken.
  2. Spread the nachos out on a baking dish, sprinkle on the chicken and sauce mixture, bean sprouts, carrots and green onions followed by the cheese and broil until the cheese has melted, about 2-4 minutes, before topping with peanuts and fresh cilantro.

Black Velvet
1/2 glass Stout
1/2 glass Champagne

Fill 1/2 a collins glass with a stout and gently top with champagne.

Cinnamon Roll Pretzels
4 heaping cups of pretzels
1/4 cup butter, melted
1/2 cup granulated sugar
1 1/4 teaspoon cinnamon
1/2 cup vanilla candy melt or white chocolate

Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss pretzels with melted butter. Stir sugar and cinnamon together in a small bowl before tossing with buttered pretzels. Spread in an even layer on prepared baking sheet and bake 12 minutes. Remove from oven and cool 10 minutes.
In a small bowl, melt vanilla candy melts until smooth. Pour into a squeeze bottle and drizzle over pretzels. {Or drizzle with a spoon.}
After about 5 minutes, the candy melt should harden and you can 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.