Friday, September 5, 2014

Friday Foodday

Happy Friday lovebugs!
Here are my favorite recipes this week.

World's Greatest Champagne Cocktail
c/o Five O' Clock Cocktails
Champagne — a flute’s worth of it, the best kind you’ve got
2 cubes of sugar
About 5 dashes Angostura Bitters

Plop the sugar cubes into a champagne flute. Douse with the bitters. Fill with preferably-uppercase-C Champagne.

Southwestern Stuffed Spaghetti Squash
1 medium spaghetti squash
1 Tablespoon olive oil
1/2 red onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, minced (leave seeds in for more heat)
1 red bell pepper, chopped
1/2 Tablespoon ground cumin
1/2 Tablespoon oregano
1/2 Tablespoon chili powder
Kosher salt and freshly cracked black pepper
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup freshly torn cilantro, plus more for garnish
Juice of 1 lime
1 cup grated cheddar cheese
Preheat oven to 375 degrees F.
Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”
In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.
Sprinkle with remaining cilantro and serve warm.

Bacon Crumble Apple Pie
  • 1/2 pound sliced bacon
  • 1/2 cup flour
  • 1/3 cup light brown sugar
  • tablespoons unsalted butter, chilled and cut into small cubes
  • 1/2 cup shredded extra-sharp cheddar cheese
  • golden delicous apples (about 1 1/2 pounds total) peeled, cored and sliced
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons grated lemon peel
  • 9-inch store-bought pie shell
  • Directions
  • 1. Preheat the oven to 400 degrees . In a large skillet over medium heat, cook the bacon until crisp; drain and crumble. In a medium bowl, combine the flour and brown sugar; add the butter and, using your fingers, incorporate the butter until the mixture is crumbly. Stir in the bacon and cheese; refrigerate.
  • 2. Line a baking sheet with foil. In a medium bowl, toss the apples with the granulated sugar and lemon peel. Transfer to the pie shell and sprinkle with the topping. Place the pie on the prepared baking sheet and bake for 15 minutes. Cover loosely with foil and bake until golden and the apples are tender when pierced, 40 to 45 minutes; let cool before serving.

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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.