Happy Friday! Here are my favorite recipes this week.
c/o New York Times
½ ounce simple syrup
1 ½ ounces blackstrap rum, preferably Cruzan
¾ ounce Campari
1 ½ ounces pineapple juice, fresh or a high-quality brand
½ ounce fresh lime juice
Pineapple wedge, for garnish
In a mixing glass three-quarters filled with ice, pour 1/2 ounce of simple syrup, the rum, the Campari, the pineapple juice and the lime juice. Shake until chilled, about 30 seconds. Strain into a rocks glass over one large piece of ice. Top with pineapple wedge.
Chicken Piccata with Lemony Pasta
c/o A Taste of Home Cooking
3 boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine
Juice of 1 lemon
1 cup half and half, plus more if needed
1 tablespoon drained capers
8 ounces spaghetti, angel hair or linguine
Slice each chicken breast in half lengthwise. In a food storage bag, combine the flour, salt and pepper. Add the chicken, seal the bag, and toss to coat.
Heat the butter and oil in large skillet over medium heat. Add the chicken and cook until golden brown, about 3 minutes per side. Remove the chicken to a plate.
Add the garlic and sauté for 30 seconds. Add the broth, wine and lemon juice, whisk and scrape the bottom of the skillet. Cook until the sauce is reduced by half. Add salt and pepper to taste. Reduce the heat to low, stir in the cream and capers.
While the chicken and sauce are cooking, cook and drain the pasta. Toss the drained noodles with the sauce. Serve with slices of the chicken on top.
Cake Batter Blondies
c/o Buns in My Oven
1/2 cup butter, melted
3/4 cup brown sugar
1 egg, beaten
2 teaspoons vanilla
3/4 cup dry yellow cake mix
1/2 cup flour
1/4 teaspoon salt
1/2 cup sprinkles
Preheat oven to 350 degrees. Line a 8x8 baking dish with parchment paper. In a medium bowl, stir together the melted butter and brown sugar until well combined. Stir in the egg and vanilla. Stir in the cake mix, flour, salt, and sprinkles until well combined. Batter will be fairly sticky. Spread into the prepared baking dish and bake for 20 minutes or until tester comes out mostly clean. Cool before cutting and serving.