Friday, July 7, 2017

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes this week.

Spiked Strawberry Lemonade
c/o The Kitchn
1 pound strawberries, hulled and sliced
4 cups lemonade
1 1/2 cups white rum

Muddle the strawberries in a pitcher. Stir in the lemonade and white rum. Serve in ice-filled glasses.

Pork and Vegetable Stir Fry
c/o A Taste of Home Cooking
2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

White Chocolate Brownies
c/o Shugary Sweets
  • 1/2 cup unsalted butter
  • 1 package (12 oz) white chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 3 large eggs
  • 1/2 tsp kosher salt
  • 2 Tbsp sprinkles, optional

  1. Preheat oven to 375°F. Line a 9 inch square baking dish with parchment paper. Set aside.
  2. In a large microwave safe bowl, combine butter and white chocolate chips. Heat for one minute on high. Stir until well blended (it's okay if there are a few bits of white chocolate).
  3. Add in sugar, flour, eggs, and salt. Stir just until combined (do not over stir).
  4. Pour into prepared baking dish. Add sprinkles on top if desired. Bake for 30-34 minutes, top will be lightly browned. Allow to cool. Cut into squares and enjoy. Store in airtight container for up to 5 days. These are great refrigerated too!

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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.