Friday, March 31, 2017

Friday Foodday

Happy last weekend in March! Here are my favorite recipes this week.

Baja Margarita
c/o Country Cleaver
3/4 to 1 cup Sugar
1 1/2 cup Water
1/2 cup Lime Juice
1/2 cup Tequila
*Adjust the amount of sugar you like for your margaritas in this step. Add more sugar for a sweeter margarita, or use less for a more tart margarita* In a small saucepan, whisk together the sugar and water. Bring the mixture to a rolling boil. reduce the heat and simmer for several minutes, or until the sugar has dissolved completely. Remove the pan from the heat and set aside to cool. Once cooled, stir in the lime juice until combined.
If you want to make the mixture a Pour-Over Drink Mix:: Add the 1/2 cup of tequila into the margarita mix after you add in the lime juice. Stir to combine. Shake and pour over ice for instant margaritas.
Chicken Scarpariello
  • 2 lbs skinless, boneless chicken thighs
  • salt and freshly ground pepper
  • all purpose flour or cornstarch for dusting (can substitute cornstarch if you are gluten free)
  • 1 tablespoon vegetable oil
  • 1 lb sweet Italian sausage
  • 1 medium onion, sliced thin into rounds
  • 1 large red bell pepper, sliced thin
  • 8 cloves of garlic, thinly sliced
  • 2 tablespoons fresh sage leaves, finely minced
  • 4 sprigs of fresh rosemary
  • 1 cup Peppadews, thinly sliced
  • 1/4 cup pickling juice from Peppadews
  • 2 tablespoons lemon juice
  • 1 cup dry white wine
  • 1 cup chicken stock
  1. Preheat oven to 375 degrees.
  2. Season chicken with salt and pepper.
  3. Heat oil in a pan over medium heat. I like to use a cast iron pan with enamel coating that I can put right into the oven to finish the dish.
  4. Dust chicken with flour (or cornstarch, for gluten free).
  5. Brown chicken on both sides; transfer to a plate.
  6. Add sausage to same pan the chicken was cooked in, and brown on both sides.
  7. Remove sausage and drain on paper towels, then cut into slices.
  8. Return pan to heat, and add onions and bell pepper. Scrape browned bits from the bottom with a wooden spoon while the onions and bell pepper are cooking. Once they start to soften, add the garlic, sage, and rosemary, stirring to combine. Cook for about a minute.
  9. Add the Peppadews, Peppadew liquid and white wine. Continue to stir and cook until the liquid is reduced by about half, about 2 minutes.
  10. Add the chicken stock and fresh lemon juice, stir to combine. Return sausage and chicken to pan.
  11. Transfer pan to oven and cook for 30 minutes, until chicken is tender. Serve immediately.

Peanut Butter Swirled Brownies
  • 3/4 cup (190 grams) smooth peanut butter
  • 2/3 (135 grams) cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extra
  • A few pinches of flaky or coarse sea salt
  • 3 ounces (85 grams) unsweetened chocolate, roughly chopped
  • 1/2 cup (115 grams or 4 ounces) unsalted butter, plus extra for pan
  • 1 1/4 cups (250 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 teaspoon flaky or heaped 1/4 teaspoon of coarse sea salt
  • 2/3 cup (85 grams) all-purpose flour
  • 1/4 cup (40 grams) semi- or bittersweet chocolate chips

Heat oven: To 350°F (175°C). 
Line an 8-inch square baking pan with parchment and coat the bottom and sides with nonstick cooking spray or butter. 
Make peanut butter batter: Whisk all ingredients in a bowl until smooth.
Make brownie batter: In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.
Assemble brownies: Spread a thin layer of brownie batter (about 1/3 of total batter, but no need to be exact) in bottom of prepared baking pan. Dollop peanut butter batter all over in big spoonfuls. Dollop remaining brownie batter in pan, aiming, if you can, between the peanut butter dollops. Use a butter knife to swirl the batters together in loose figure-8s. Sprinkle chips all over.
Bake: For 30 to 35 minutes, or until a toothpick inserted into the center comes out batter-free.

1 comment:

  1. OHHH that peanut butter batter would be great for this rainy Friday for an after work snack!
    x0x0 Caro


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