Friday, May 23, 2014

Friday Foodday

Happy Friday lovebugs,
I hope you have a wonderful long weekend. Here are my favorite Memorial Day inspired recipes.

Stars and Stripes Citrus Sipper
c/o Bourbon Blog
1 bottle of Brugal Extra Dry Rum
20 oz. of Fresh Grapefruit juice
20 oz. of Club Soda
10-12 lime wedges
Pour all ingredients into a pitcher, lightly stir and pour over ice. Garnish with a lime wedge and serve. Serves 12-15 people.

JalapeƱo Popper Burger
  • 3 jalapeno peppers, halved lengthwise and seeded
  • 1 teaspoon olive oil
  • 6 bacon strips, cooked and crumbled
  • 1 package (3 ounces) cream cheese, softened
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 pounds ground turkey or beef
  • 4 slices pepper Jack cheese
  • 4 hamburger buns, split
  • 4 lettuce leaves
  • 1 large tomato, sliced
  • 3/4 cup guacamole

  • Brush jalapenos with oil. Grill, covered, over medium heat for 3-5
  • minutes or until tender, turning occasionally. When cool enough to
  • handle, finely chop. In a small bowl, combine the bacon, cream
  • cheese and jalapeno until blended.
  • In a large bowl, combine the garlic, salt, lemon-pepper, pepper and
  • paprika. Crumble beef over mixture and mix well. Shape into eight
  • thin patties. Spoon bacon mixture onto center of four patties; top
  • with remaining patties and press edges firmly to seal.
  • Grill burgers, covered, over medium heat or broil 4 in. from heat for
  • 6-7 minutes on each side or until a meat thermometer reads 160°
  • and juices run clear. Top with pepper Jack cheese. Cover and cook
  • 1-2 minutes longer or until pepper Jack cheese is melted.
  • Grill buns, cut side down, over medium heat for 30-60 seconds or
  • until toasted. Serve burgers on buns with lettuce, tomato and
  • guacamole. Yield: 4 servings.

Strawberry Angel Food Cake Jars
1, 7″ angel food cake
6 cups sliced strawberries (about 2lbs)
1 pint heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
6, 12oz wide-mouthed mason jars

  1. Slice angel food cake into 2″ cubes then divide cubes in half. Divide each half into 6 portions then place 1 portion into the bottom of each mason jar. Top with 1/2 cup sliced strawberries and a dollop (2-3 Tablespoons) of homemade whipped cream then repeat with remaining ingredients.
  2. For the homemade whipped cream: place the clean bowl of an electric mixer, or a large mixing bowl, into the freezer for 10 minutes. Fit the mixer with the whipping attachment then add whipping cream and vanilla to the chilled bowl. Whip the mixture on medium speed while gradually adding the powdered sugar then increase the speed to high and whip until cream can hold it’s shape, 2-3 minutes (do not over whip.) Refrigerate until ready to use.

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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.