Friday, May 6, 2016

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Thyme Martini
  • 2 oz London dry gin
  • 1 oz dry vermouth
  • thyme sprig
  • lemon peel
  • scant pinch sea salt
Gently muddle a 2- or 3-inch sprig of thyme with a wide, thin piece of lemon peel and a pinch of sea salt. Add plenty of ice and the gin and vermouth. Stir and double strain. (Second one is mesh to catch the bits.) Garlic-stuffed olive.

Crockpot Honey Siracha Chicken
c/o Stephanie Cooks
1 to 1½ pounds boneless skinless chicken breasts
¼ cup Sriracha sauce
¼ cup honey
1 tablespoon soy sauce

For the drizzle:
¼ cup mayo
¼ cup greek yogurt
¼ cup sweet chili sauce
2 tablespoons honey

1- Cut chicken into large bite sized chunks.
2- Place in the crockpot. In a bowl mix together Sriracha, ¼ cup honey, and soy sauce.
3- Pour over chicken, cover and cook on high for 2-4 hours or low for 5-7 until chicken is cooked through.
4- Whisk together drizzle ingredients.
5- Serve chicken with rice or noodles as desired with a generous drizzle of the sauce. Top with cilantro, if desired.

Buttermilk Quick Bread
c/o The Kitchn
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

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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.