Friday, November 4, 2016

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Slender Rosemary Grapefruit Fizz
c/o The Slender Student
1 large Ruby Red grapefruit
1 sprig fresh rosemary (plus more for garnish)
1/2 cup grapefruit La Croix
2 shots vodka
2 splashes grapefruit bitters 

1. Halve your grapefruit and, if desired, cut off thin slivers to use later as garnish.
2. Squeeze the grapefruit juice into a bowl. I got about 2/3 cup from one large fruit.
3. Add the rosemary leaves from one sprig of rosemary to the grapefruit juice. Muddle with a muddler or the back of a spoon.
4. Evenly pour the fresh juice between two glasses.
5. Add in 1/4 cup La Croix and one shot of vodka to each glass.
6. Garnish with grapefruit slice, rosemary, and enjoy! Responsibly!

Tortellini Minestrone Soup

  • 3 Tbsp. extra virgin olive oil
  • 1 medium sweet onion, diced
  • 2 medium carrots, sliced thin
  • 2 cloves garlic, minced
  • ½ tsp. kosher salt, divided
  • ⅛ tsp. black pepper
  • ⅛ tsp. cracked red pepper flakes
  • 6 c. low-sodium chicken broth
  • 1 can (15 oz.) diced tomatoes with basil, garlic, and oregano, undrained
  • ¼ c. finely grated Parmesan cheese (or more to taste)
  • 1 pkg. (9 oz.) refrigerated 3-cheese tortellini pasta
  • 1½ c. baby arugula

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, garlic, ¼ tsp. salt, black pepper, and red pepper flakes.
  3. Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
  4. Pour in the chicken broth, along with the diced tomatoes and the remaining ¼ tsp. salt.
  5. Bring to a boil; add tortellini and reduce heat to a medium simmer.
  6. Cook 8-9 minutes or until pasta is tender.
  7. Stir in Parmesan and arugula and allow greens to wilt.
  8. Ladle into bowls and sprinkle with additional Parmesan, if desired

Applesauce Donut Muffins

1 cup softened butter, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

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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.