Friday, July 24, 2015

Friday Foodday

Happy Friday! Here are my favorite recipes this week. 

Cucumber, Ginger, & Prosecco Sangria
c/o The Kitchn
1/2 cup light honey
1/2 cup water
3/4-inch piece fresh ginger, peeled and sliced
1 large strip of lemon peel, no pith
1 1/2 cups thinly sliced cucumber
1/2 cup brandy
1 lemon, thinly sliced, seeds removed and discarded
1 750-millileter bottle Prosecco, chilled

Combine the honey, water, ginger, and lemon peel in a small saucepan and bring to a simmer. Reduce the heat to a low simmer for 10 minutes. Remove from heat, cool, and then strain.
In a pitcher, combine the cucumber, ginger, syrup, and brandy. Add the lemon slices and stir. If you have time, let this sangria base chill in the refrigerator overnight.

When ready to serve, top the pitcher off with the chilled Prosecco. Serve immediately over ice, being sure to scoop some cucumber and lemon slices into each glass.

Creamy Corn and Zucchini
  • 2 tablespoons olive oil
  • 2 cups corn kernels, fresh or frozen
  • 2 medium zucchini, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons chopped cilantro
  • 1 tablespoon vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  1. Heat the oil in a medium sized skillet over medium heat.
  2. Once hot, add the corn and zucchini to the skillet and cook, stirring frequently, under vegetables are tender, about 8 minutes.
  3. Stir in the cheese, sour cream, cilantro, vinegar, garlic powder, salt, and pepper. Stir well to combine and continue cooking for 5 minutes or until heated through.
  4. Serve immediately.

No Churn Strawberry Cheesecake Ice Cream

16 ozGreek yogurt cream cheese, softened
2 tspLemon juice
1 tspVanilla extract
1/2 cup Baking stevia or 1 cup sweetener that measures like sugar (or to taste)
8 ozLight Tru Whip, thawed 
1 lb Sliced fresh strawberries 
Optional: Graham crackers, shortbread cookies, or cookies of choice

To Make the Ice Cream: Place the softened cream cheese, vanilla extract, lemon juice, and sweetener together in a medium bowl. Mix with a hand held mixer, beating until mixture is creamy and smooth. Take 1/2 of the strawberries and mash them up slightly, and mix into cream cheese base. (I mashed them with the back of a measuring cup). Next, add the Tru Whip and the rest of the strawberries to the cream cheese base, gently folding everything together with a spatula.

Scoop ice cream mixture into a loaf pan, and spread out evenly with spatula. Top with crushed graham crackers or cookies of choice if desired. Cover with plastic wrap. Place ice cream in freezer for up to four hours or more (or until it is hardened up to your desired texture), and enjoy!

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