Friday, June 2, 2017

Friday Foodday

Happy first Friday in June! Here are my favorite recipes this week. 

Basil Cucumber Gin Cooler
c/o Skinnytaste
  • 2-inch piece of cucumber, peeled and chopped
  • 1 tsp grated lemon zest
  • 2 fresh basil leaves
  • 1 tsp agave nectar
  • 1 1/2 oz gin
  • 2 tbsp fresh lemon juice
  • ice cubes
  • splash of seltzer
  • 1 thin slice lemon, for garnish
  • 1 thin slice cucumber, for garnish

  • Directions
  • In a cocktail shaker, muddle the chopped cucumber, lemon zest, basil and agave.
  • Add the gin, lemon juice and ice cubes and stir 10 seconds.
  • Strain the mixture into a rocks glass filled with ice cubes and top with seltzer.
  • Garnish with lemon and cucumber and serve.

  • Monterey Chicken Spaghetti
    c/o Buns in My Oven

    • 6 oz. spaghetti, broken into 3 pieces
    • 1 cup shredded or diced cooked chicken
    • 1 egg
    • 1 cup sour cream
    • ½ teaspoon garlic powder
    • 2 cups grated monterey jack
    • 10 ounces frozen spinach, thawed and drained well
    • 3 ounce can french fried onions
    1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
    2. Bring a large pot of water to a boil and cook the spaghetti according to package instructions. Drain and add to a large mixing bowl.
    3. Add the chicken, egg, sour cream, garlic powder, cheese, spinach, and half of the onions to the bowl and stir well to combine.
    4. Pour into prepared baking dish and top with the remaining onions.
    5. Cover tightly with foil and bake for 20 minutes.
    6. Remove the foil and bake for 5 minutes more.
    7. Serve immediately.

    Mud Hen Bars
    • 1/4 cup shortening (I used Crisco butter flavored shortening)
    • 1/4 cup (4 Tbsp) unsalted butter, softened
    • 1 cup granulated sugar
    • 1 large egg, whole
    • 2 large eggs, separated
    • 1 1/2 cup all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp kosher salt
    • 1 1/2 cups mini marshmallows
    • 3/4 cup mini chocolate chips
    • 1 cup light brown sugar, packed

    1. Preheat oven to 350°F. Line a 13x9 baking dish with parchment paper. Set aside.
    2. In a large mixing bowl, beat together the shortening, butter, and sugar until creamy. Beat in the whole egg, and the two egg YOLKS.
    3. Slowly add in the flour, baking powder, and salt. Combine until fully blended.
    4. Pour batter into prepared baking dish. Top with marshmallows and chocolate chips.
    5. In a separate clean and dry mixing bowl, beat the two egg whites until stiff. Fold in the brown sugar and pour over the stop of the bars. Spread gently, making sure it touches the sides of the pan (this will help it rise during baking, and not shrink).
    6. Bake for 35-40 minutes, until the meringue on top is lightly browned. Remove from oven and cool completely.
    7. Cut into bars and enjoy. We prefer to keep these chilled in the refrigerator, they taste great cold!

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