Friday, October 3, 2014

Friday Foodday

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

The Red Hook Cocktail
c/o The Kitchn
2 ounces rye whiskey
1/2 ounce sweet vermouth (preferably Punt e Mes)
1/2 ounce maraschino liqueur
Cocktail cherries (or lemon peel), for garnish

Combine all the ingredients but the garnish in a mixing glass. Fill the glass with ice cubes and stir for about 30 seconds. Strain contents into a chilled cocktail glass. Garnish with the cherries — or for a slightly drier presentation, try expressing and garnishing the drink with lemon peel.

Buffalo Chicken and Bean Chili
  • 1 lb lean ground chicken (or turkey)
  • 1 medium onion, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 cloves garlic, chopped
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground paprika
  • kosher salt and pepper to taste
  • 1 (15 oz) can small white beans, rinsed and drained
  • 1 (13.6 oz) container refried pinto beans (Pacific)
  • 3/4 cups Swanson's reduced sodium chicken broth
  • 1/2 cup water
  • 6 tablespoons Frank's hot sauce
Heat a large deep nonstick skillet over medium-high heat. Brown the ground chicken in the skillet and cook, breaking up the meat into small pieces as it cooks, about 8 to 10 minutes, or until cooked through, set aside.

Add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of  salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes. Add white beans, refried beans, water  and chicken broth, bring to a boil and simmer covered on medium-low about 10 minutes.

Stir in the hot sauce and add the chicken, cover and simmer until thickened, 25 to 30 minutes, stirring occasionally until the flavors blend. Makes 5 1/2 cups.

Peaches and Cream Muffins
  • 2.5 oz 1/3 less fat cream cheese, softened
  • 1 ½ tablespoons light butter, softened (I use Land O’ Lakes)
  • 5 teaspoons unsweetened applesauce
  • 2/3 cup sugar
  • ¾ teaspoon vanilla extract
  • 1 large egg whites
  • 1 large egg
  • 1 cup white whole wheat flour (you can use all-purpose or regular wheat if you prefer)
  • ½ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup low-fat buttermilk
  • 1 cup chopped fresh peaches
  1. Preheat the oven to 350. Line 12 cups of a standard size muffin tin with cupcake liners.
  2. In the bowl of your stand mixer (or a large bowl if you are using a hand mixer), combine the cream cheese, butter and applesauce and beat until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
  3. In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the mixer bowl containing the wet ingredients, turn the mixer on a low speed while you pour in the flour mixture and the buttermilk. Beat on low until blended. Add the chopped peaches and stir in gently.
  4. Spoon the batter evenly into the liners (about 2/3 full). Bake for 25 minutes. Cool on a wire rack.

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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.