Friday, February 17, 2017

Friday Foodday

Happy loooonnnggg weekend! Here are my favorite recipes this week.

Four Bitters Cocktail
c/o The Kitchn
1/2 ounce Campari
1/2 ounce Aperol
1/4 ounce Carpano Antica (or other sweet red vermouth)
1/4 ounce Fernet Branca
1 ounce orange juice
1/2 ounce simple syrup
Cocktail ice

Fill a cocktail shaker 1/4 of the way full with ice cubes. Add all ingredients and shake well. 
Strain into your favorite cocktail glass and serve immediately. 

Mexican Chicken Casserole
  • 2 bell peppers, diced
  • 1 tablespoon butter
  • 2 cups cooked, diced chicken
  • 1 can tomatoes with chiles, about 10 ounces
  • 1 can condensed cheese soup, about 10 ounces
  • 1 cup water
  • 1 packet taco seasoning
  • 12 corn tortillas
  • 1 1/2 cups grated cheddar cheese
  • 1/4 cup cilantro, chopped
  1. Preheat oven to 350 degrees.
  2. Heat a medium skillet over medium heat and melt the butter.
  3. Add the peppers to the skillet with the butter and cook until softened, about 5 minutes.
  4. Add the peppers to a bowl with the chicken, tomatoes, cheese soup, water, and taco seasoning.
  5. Pour half of the mixture into a 9x13 baking dish and spread to coat the bottom of the pan.
  6. Chop the tortillas into bite sized pieces and sprinkle half over in the pan.
  7. Top with half of the cheddar and the remaining soup mixture.
  8. Top with the remaining tortillas and cheddar.
  9. Bake for 20 minutes.
  10. Sprinkle the top with cilantro and serve with sour cream and hot sauce, as desired.

Raspberry White Chocolate Lava Cakes
  • 1/2 cup raspberries
  • 1/4 cup sugar
  • 3 1/2 ounces (100g) white chocolate
  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1/2 cup flour (rice flour for gluten-free)
  • 4 eggs

  1. Heat the raspberries and sugar on a small saucepan over medium heat until, bring to a boil reduce the heat and simmer until the sauce thickens, about 10 minutes.
  2. Melt the chocolate into the butter, remove from heat, mix in the sugar, flour, eggs and raspberry sauce.
  3. Divide the batter between 4 buttered ramekins and bake in a preheated 425F/220C oven until until the sides are lightly golden brown and the middle of the top jiggles just a little, about 10-13 minutes, before letting cool for 1 minute, running a knife around the outside, inverting and sliding out onto a plate to enjoy while still hot!

1 comment:

  1. Ugh I wish the boyfriend liked tomatoes- going to have to find a sub so we can try that casserole!
    x0x0 Caroline


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.