summer eating #3

“this is only for the grown and sexy people…”

Well, you don’t necessarily need to be sexy, but you do need to be grown. This recipe combines two of my guilty pleasuresanything fried and tequila. I love the simplicity of the recipe. Perfect adult snack for a summer evening with friends or alone. heh.

Deep-fried tequila shots

“Only five steps separate you from deep-fried boozy bliss. First: make an angel food cake (or, you know, buy one). Next, cube it up into poppable bites. After that, soak each cake cube in tequila, then deep-fry the cubes in oil until they’re golden on all sides. Finally, sprinkle your shots with powdered sugar. Placing them all in an actual salt-rimmed shot glass is up to you, as is deep-frying the worm.”  Recipe from: https://www.thrillist.com/drink/nation/deep-fried-tequila-shots-recipe-by-oh-bite-it

Wow. Life is good 🙂

 

summer eating #2

Funny enough, while I like to find recipes, I actually don’t like cooking all that much.  I guess I’m more into the eating part. However, now that I have a little one, I know I need to upgrade my cooking skills. Luckily, he is still in the formula/baby food stage, but I know the days of sizzling hot dishes and baked treats are fast approaching (yes, I’m pretending I will be doing this). So, I’ve been keeping recipes that are fun to make for/with kids. I came across these mouthwatering cookies.  I love sweets, so I may actually try to make this 🙂

White Chocolate Coconut Cookies

Ingredients

10 tablespoons (1 stick plus 2 tablespoons) butter, softened

3/4 cup sugar granulated sugar

1/4 cup packed light brown sugar

1 tablespoon fresh orange zest (zest from one orange), lightly packed

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

12 oz. bag white chocolate chips

1 cup sweetened flaked coconut

Instructions

Preheat the oven to 375 degrees F.

Cream the butter, both sugars, and orange zest until light and fluffy using an electric mixer (approximately 2 minutes on medium high speed). Add in the egg and vanilla on low speed until fully incorporated. Then add in the flour, baking powder, baking soda, and kosher salt. Continue to gently mix on low speed until the flour is completely blended in.

Lastly, add the white chocolate chips and coconut and mix on low speed until both are evenly distributed. Using a medium scoop (approximately 1.5 tablespoons), scoop the cookie dough onto a baking sheet lined with parchment paper. Place the dough balls two inches apart from one another. *A standard baking sheet will hold a dozen cookies.

Bake the cookies for 10-12 minutes until lightly browned, making sure to rotate the baking sheet after the first five minutes.  Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a plate or cooling rack.

Recipe from: http://www.pbs.org/parents/kitchenexplorers/2016/03/24/white-chocolate-coconut-cookies/

summer eating #1

It’s hard to believe it’s June. This year has flown by and I haven’t accomplished anything on my New Year’s list. Oh well…

I love summer. I like to walk and it’s so much more fun to be outside when it’s nice and not when it’s freezing. I also love to get my grub on at summer bbqs, parties, etc. I’m a recipe collector, although the truth is they are more likely to gather dust in a drawer than  be made. But I like to keep hope alive. This week, I’m going to share some new recipes I’ve come across recently, in honor of summertime eating!! 🙂

*a friend shared this on Facebook. yum.

Garlic Fried Chicken

Ingredients
  • 1 to 1½ lb. chicken, sliced into serving pieces
  • ½ cup Panko bread crumbs
  • 1 teaspoon ground black pepper
  • ½ cup milk
  • 1½ tablespoons garlic powder
  • 1 teaspoon salt
  • ¾ cup all-purpose flour
  • 1 piece raw egg
  • ½ teaspoon paprika
  • 3 cups cooking oil
Instructions
  1. Combine salt, ground black pepper, paprika, garlic powder, Panko Bread crumbs, and all-purpose flour in a mixing bowl. Mix well and set aside.
  2. Combine the egg and milk in another bowl, and whisk. Set aside.
  3. Dip the chicken slices in the egg and milk mixture, and then roll in the flour, bredcrumbs, salt, pepper, and paprika mixture until all the sides are evenly coated.
  4. Heat a deep cooking pot and pour-in the cooking oil.
  5. When the oil becomes hot, deep-fry the coated chicken in medium heat for 10 to 15 minutes or until the color turns golden brown. Note: Do not use high heat as it will cook the outer part of the chicken right away while leaving the inside uncooked.
  6. Turn-off the heat, and then remove the garlic fried chicken from the pot. Let the excess oil drip.

Recipe from: http://panlasangpinoy.com/2011/06/01/garlic-fried-chicken/