Friday, March 27, 2015

Friday Foodday

Happy Friday lovebugs, 

Here are my favorite recipes this week.

Campari Mojito
c/o The Kitchn
1/4 ounce (about 4 large sprigs) fresh mint, plus additional for garnish
1 ounce lime juice
1 ounce white rum
1 1/2 ounce Campari
Crushed ice
2 lime wedges
2 to 4 ounces good tonic water

Place the mint sprigs in a large glass or cocktail shaker, and add the lime juice and rum. Muddle with a muddler or a wooden spoon for several minutes, crushing the mint and releasing its aroma. Add the Campari and a few cubes of ice, and shake or stir until well chilled. 
Fill a 12-ounce highball glass with crushed ice and squeeze a lime wedge over top. Pour in enough tonic water to fill the glass a quarter full, then pour in the strained Campari mixture. Garnish with a little more tonic water, the second lime wedge, and mint. Best with a straw! 
Southwestern Grilled Chicken Jalapeño Popper Salad
  • 4 small chicken breasts
  • salt and pepper to taste
  • 6 cups romaine or other lettuce, shredded
  • 1 cup tomato, diced
  • 1 large avocado, diced
  • 1 cup corn (~2 ears), preferably grilled or charred
  • 1 cup black beans, rinsed and drained
  • 1/4 cup green or red onion, sliced
  • 1/4 cup cheddar cheese, shredded (optional)
  • 1/4 cup crumbled tortilla chips (optional)
  • 1/4 cup jalapeno popper dressing
  • fresh or pickled sliced jalapenos to taste
  • 4 strips bacon, cooked and crumbled

  1. Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 4-6 minutes per side, set aside, let cool and slice.
  2. Assemble salad and enjoy!

Bourbon Bacon Cookies
slices bacon
balls of frozen chocolate chip cookie dough, about 1 1/2 tablespoons each
tablespoon pure maple syrup
teaspoons bourbon
cup powdered sugar

  • Preheat oven to 350ºF. Line a baking sheet with parchment paper.
  • While the oven is heating, fry the bacon 1-2 minutes per side, just until the edges are starting to brown, but the bacon is not yet crisp.
  • Drain on a paper towel-lined plate.
  • Place cookie dough balls on the baking sheet about 3 inches apart.
  • Wrap 1 slice of bacon around each ball of dough, leaving space on the edges for the cookie to expand as it bakes.
  • Bake the cookies for 12-14 minutes or until golden brown and set.
  • Let cool for 10 minutes.
  • While cooling, whisk together the maple syrup, bourbon, and powdered sugar in a small bowl.
  • Drizzle the glaze over the cookies.

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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.