Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Grapefruit Mimosas
c/o The Kitchn

Ingredients
3 cups unsweetened grapefruit juice, chilled
One (750-milliliter) bottle dry sparkling wine, chilled
8 to 10 kumquats

Directions

Fill a champagne coupe or flute about 1/2 full with grapefruit juice, then top off with dry sparkling wine and stir lightly.

Make a slit lengthwise in a kumquat and slide it on the edge of the glass. Serve (and sip) immediately.

Chicken Shitake and Wild Rice Soup

c/o Skinny Taste

Ingredients

1 tbsp butter

1 small onion

1 tbsp flour

6 cups less-sodium chicken broth (Swanson)

3 cups water

2/3 cup chopped carrots

3 garlic cloves

2 celery stalks

14 oz boneless, skinless chicken thighs

4.5 oz long grain rice & wild rice combo (I used Carolina)

1/2 cup brown rice

4 oz shiitake mushrooms, sliced

2 tbsp light sour cream

salt and fresh pepper, to taste

Directions

Melt butter in a large pot on medium heat, add onion and saute until soft but not browned, about 3-4 minutes.

Add flour and saute another minute.

Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes.

Add wild rice mix along with it's seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.

Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Slow Cooker Pecan Pie

c/o Closet Cooking

Ingredients

• 1 pie crust
• 3 large eggs, lightly beaten
• 1 cup brown sugar
• 2/3 cup maple syrup (or honey or golden syrup)
• 1/3 cup unsalted butter
• 1 1/2 cups pecans, toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Place the pie crust in the bottom of a foil lined slow cooker, fill with the mixture of the remaining ingredients and cook on HIGH for 2-3 hours. The crust will be nice and golden brown!