Friday, June 16, 2017

Friday Foodday

Happy Friday!
Here are my favorite recipes this week.

Bridal Shower Sangria
1 (750-milliliter) bottle prosecco, cava, or other dry white sparkling wine, chilled
1 1/2 cups St. Germain Elderflower liqueur, chilled
1/4 cup freshly squeezed lemon juice
2 cups fresh or frozen raspberries
1 1/2 cups seltzer or club soda, chilled

Combine the prosecco, St. Germain, lemon juice, and raspberries in a large pitcher. Top with the sparkling water. Pour into glasses with or without ice.
Broccoli and Bacon Chicken Alfredo Linguine
  • 8 ounces linguine (gluten-free for gluten-free)
  • 4 slices bacon, cut into 1 inch pieces
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 1/2 pound boneless and skinless chicken breasts, pounded thin
  • 4 cloves garlic, chopped
  • 1/4 cup chicken broth
  • 1 cup heavy/whipping cream
  • 1 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • 2 cups broccoli florets, cooked
  • 1 tablespoon parsley, chopped

  1. Start cooking the linguine as directed on the package.
  2. Meanwhile, cook the bacon in a large pan over medium heat before setting aside on paper towels to drain.
  3. Heat the oil and melt the butter in the pan over medium-high heat, add the chicken and cook, browning on both sides, about 3-6 minutes per side, before setting aside to cool and slice.
  4. Add the garlic and cook until fragrant, about a minute, before adding the chicken broth and deglazing the pan by scraping any brown bits from the bottom with a spoon while the broth simmers.
  5. Add the cream and cheese and simmer until the sauce has thickened a bit and the cheese has melted before seasoning with salt and pepper to taste.
  6. Mix the cooked and drained pasta, bacon, chicken, broccoli and parsley and enjoy!

Peanut Butter and Jelly Cookie Bars
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 2 cups creamy peanut buttr
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups raspberry jam
  • 2/3 cups salted peanuts, coarsely chopped

  1. Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper, grease and flour parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light yellow. Beat in vanilla, eggs, and peanut butter on low speed until everything is combined.
  3. In a small bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  4. Spread half of the dough in the bottom of the prepared pan. Spread jam evenly over the top of the dough. Use your hands to make large balls of dough with the remaining half of dough, then flatten them out and place them over the jam. The dough will spread a bit in the oven, so it’s okay if there are bare spots. Sprinkle with the chopped peanuts and bake for 45 minutes.
  5. Cool completely before cutting into squares and serving.

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