Friday Fooday

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

Cerrito Cocktail
c/o Fogged in Lounge

Ingredients

• 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

Directions
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

Ingredients

• 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)

Directions

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

c/o Buns in My Oven

Ingredients

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

Directions

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.