Friday, June 30, 2017

Friday Foodday

Happy Fourth of July weekend! Here are some festive recipes for you.

American Sidecar
Ingredients
2 oz. bourbon 
1 oz. Triple Sec 
3/4 oz. lemon juice
Blue Curacao

Directions
In a shaker filled with ice, combine ingredients and shake. Strain into a sugar rimmed coupe and add a Blue Curacao float. 



Jalapeno Popper Hot Dog
Ingredients
4 All Beef Hot Dogs
4 High Quality Stadium Buns
4 Tbsp butter, for toasting hot dogs
6 ounces Cream Cheese, softened
12 Frozen Jalapeno Poppers, prepared according to package directions
Jalapeno Kettle Chips, crunched up
4 Fresh Jalape├▒os
Directions
Prepare jalapeno poppers according to package directions. When slightly cooled, sliced into large chunks.
While the poppers are baking or frying, prepare hot dogs on a preheated grill, that has been reduced to medium-low. Grill until cooked through. While the hotdogs are grilling, on the other side of the grill, roast the fresh jalapenos until blistered on the outside and slightly soft. Remove from grill to rest.
During the last few minutes of the grilling process, butter the hot dog buns, and toast on the grill until golden brown.
To assemble::
Spread cream cheese over the toasted buns. Place the hot dogs into the buns. Top hot dog with chopped up jalapeno poppers. Top with crunched up jalapeno kettle chips.
If desired, slice up fresh roasted jalapenos for an added kick. Remove as many seeds as possible to reduce the heat.
Red, White, and Blueberry Trifle
c/o Skinnytaste
Ingredients
  • 10 oz angel food cake, cut into 1-inch cubes
  • 2 pints strawberries, sliced
  • 2 pints blueberries
For the cream filling: 
  • 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
  • 1 1/2 cups cold water
  • 1 (4 oz) package white chocolate or cheesecake instant pudding mix 
  • 12 oz frozen whipped topping, thawed 
Directions
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

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