Friday, March 13, 2015

Friday Fooday

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

Blushing Mimosas
c/o My Recipes
2 cups orange juice (not from concentrate) 
1 cup pineapple juice, chilled 
2 tablespoons grenadine 
(750-milliliter) bottle Champagne

1. Stir together first 3 ingredients.
2. Pour equal parts orange juice mixture and Champagne into Champagne flutes.
*2 (12-oz.) cans ginger ale or lemon-lime soda may be substituted.

Sun Dried Tomato Basil Stuffed Chicken
  • 4 Boneless Chicken Thighs (bone-in works if available)
  • 1/2 cup wilted, and drained Spinach,
  • 1/4 cup Sun Dried Tomato, finely chopped
  • 1/2 cup Artichokes, chopped
  • 4 leaves Basil, sliced
  • 1/4 cup Feta Crumbles
  • 1/4 cup Cream Cheese, softened
  • Salt and Pepper to taste
  • 1/4 cup Olive Oil
  • 1/2 cup Chicken Broth
  1. Remove chicken from the fridge at least 20 minutes before cooking to let the chicken come up to temperature and take the chill off for even cooking.
  2. Preheat oven to 350 degrees.
  3. In a small bowl, combine spinach, artichokes, sun dried tomatoes, feta cheese, cream cheese, and basil. Gently spoon the filling under the skin of the chicken and pull the skin taught over the chicken securely. Season the skin of the chicken with salt and pepper.
  4. In an oven proof skillet (like cast iron or stainless steel), preheat olive oil in the pan over medium high heat on the stove. While the oil is heating, prepare chicken. Season all sides of the chicken thighs with seasoning.
  5. Place chicken, skin side down, into the pan in the oil. Cook chicken for several minutes until the chicken is dark golden brown and crispy - about 4 minutes. Using tongs, turn the chicken over and cook on the other side until dark golden brown.
  6. Pour the chicken stock into the bottom of the pan and carefully cover the pan with aluminum foil and place in the oven for 12-15 minutes until the internal temperature of the chicken reaches 160 degrees. Remove and let rest for 5 minutes before serving.
  7. Serve with roasted vegetables.
Peanut Butter Cup Pancakes
1 cup flour
2 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup buttermilk
1 egg, beaten
? cup creamy peanut butter
½ cup mini chocolate peanut butter cups, chopped into small pieces
Chocolate Syrup, for serving
Whipped Cream, for serving

Heat a large skillet or griddle over medium heat.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In a small bowl, mix together the buttermilk, egg, and peanut butter.
Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan. The batter is very thick and will need spread a bit with the back of a spoon, spatula, or your ¼ cup measure. Sprinkle immediately with a few pieces of chopped peanut butter cups. Use a spoon to spread a bit of the batter over the candy pieces. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
Top with whipped cream, chocolate syrup, and more candy pieces.

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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.