Friday, March 4, 2016

Friday Foodday

Happy Friday lovebugs!

It's my birthday weekend and I am looking forward to some bubbles, some great food, and friends. Here are my favorite recipes from this week.

Slick Rick
c/o Saveur
2 oz. navy strength gin
12 oz. olive oil, preferably Arbequina
12 oz. fresh lemon juice
12 oz. simple syrup
1 egg white
Pinch of kosher salt

Combine all ingredients into a cocktail shaker and shake vigorously; add ice then shake again, then strain into a chilled coupe.

Taco Casserole
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 can Ro*Tel diced tomatoes with chiles
  • 1 can Nacho Cheese Soup
  • 1/4 cup sour cream
  • 1 cup grated cheddar
  • 12 8-inch soft tortillas
  • guacamole, cilantro, sour cream for topping, as desired
  1. Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
  2. Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
  3. Add the taco seasoning and water to the skillet and cook for 2 minutes.
  4. Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
  5. Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
  6. Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
  7. Bake for 20 minutes or until hot and melty.
  8. Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired.

Deep Dish Chocolate Cookie Pie
  • 2 cups pitted dates
  • 2/3 cup unsweetened almond milk (or milk of choice)
  • 2 (15 oz) cans white beans, drained and rinsed well, 500g total drained
  • 1 cup quick oats*
  • 1/4 cup unsweetened applesauce
  • 3 tbsp oil (grapeseed, vegetable or coconut)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips
Preheat oven to 350°F. Grease a 10-inch springform pan and set aside.

Blend the dates with the milk until smooth a high quality food processor until very smooth. Add the remaining ingredients (except the chips) and blend very well in the food processor (not a blender**) until completely smooth. Stir in chips and transfer to the prepared pan.

Bake 35 to 40 minutes until firm. Remove from oven and let it cool 20 minutes before removing from the pan. Cut into 14 slices and serve warm topped with fat free frozen yogurt or your desired topping.

No comments:

Post a Comment

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.