Friday, January 9, 2015

Friday Fooday

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

Cerrito Cocktail
c/o Fogged in Lounge
  • 2 oz gin (Junípero)
  • 1 oz lime juice
  • 1/2 oz maraschino
  • 1/2 oz triple sec (Combier)
  • 1 dash allspice dram
  • 1 dash absinthe
Shake with ice and strain into a chilled cocktail glass. Orange twist.

Chicken in a Creamy Parmesan and Sundried Tomato Sauce
c/o Closet Cooking
  • 1 tablespoon oil
  • 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup dry white wine (or chicken broth)
  • 3/4 cup chicken broth
  • 1/2 cup heavy/whipping cream
  • 1/4 cup oil packed sundried tomatoes, chopped
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

  1. Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
  2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
  3. Add the wine and deglaze the pan.
  4. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
  5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

Graham Cracker Cookies
1/2 cup (1 stick) butter, room temperature
1 cup brown sugar
2 teaspoons vanilla
1 egg
1 1/2 cups graham cracker crumbs
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Preheat oven to 350 degres.
In the bowl of a stand mixer, cream together the butter and sugar until creamy.
Beat in the vanilla and egg until well combined.
In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
Stir in the chocolate chips.
Using a medium cookie scoop, drop balls of dough onto a parchment lined baking sheet. Bake for 7 minutes. Cookies will look slightly underdone, but should set up nicely as they cool.

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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.