2016 has arrived and the first thing on your mind, besides changing out of the party attire that you fell asleep in, is hunting for food and tons of it! Instead of getting dressed, driving across town, paying for parking, elbowing your way through a crowded line and waiting to be seated at your favorite cafe, why not stay in? Your fridge is fully stocked and this year is all about creating ways to have fun while on a budget. Text your favorite BFFS and host a New Year’s feast of delicious cocktails, comfort fingers foods, laughs and a killer playlist!
Everyone knows the answer to any hangover is a brunch and we have enlisted expert foodie and culinary maven Chanel Murphy on how to host the perfect fete.
Founder and Executive Director of My Fabulous Food, Chanel’s theme centers on fabulousity, love of food and bridging the gap between well-prepared meals and entertaining. “I have always had a love for entertaining and showing people a good time. Cooking well-catered meals for guests is important to create lasting memories. This can be accomplished by making fantastic recipes and implementing a beautiful presentation.”
So celebrate 2016 with a few of Chanel’s favorite meals (and a cocktail, of course) to create new memories for a new year. Enjoy!
Mango Pineapple Mimosa
½ cup mango juice
½ cup pineapple juice
750 ml bottle of champagne
6 chopped strawberries
4 additional strawberries for garnish
4 champagne flutes
Place chopped strawberries in the bottom of the champagne flutes. In a pitcher, mix mango juice, pineapple juice, and champagne. Fill the champagne flutes with the mimosa. Garnish champagne flutes with remaining strawberries. Refrigerate remaining mimosa.
Chicken and Cheddar Waffle BLT with Sriracha Maple Syrup
6 thin sliced chicken cutlets
Ground black pepper
1 cup milk
2 cups flour
2 cups panko breadcrumbs
(Yields 3 Waffles)
2 cups of all-purpose flour
1 tablespoon baking powder
1 ¼ cup buttermilk
¼ cup melted butter
1 cup of cheddar cheese
1 cup pure maple syrup
1 teaspoon Sriracha
Thoroughly rinse the chicken cutlets and season with salt, pepper, paprika, and garlic powder. Place in refrigerator and let chicken marinate overnight. When you are ready to fry the chicken, dip the chicken in flour. Beat egg with milk and dip chicken into the mixture. Afterwards, dip the chicken into the panko breadcrumbs. Heat the canola oil on medium-high. Afterwards, fry chicken for approximately 3-4 minutes on each side until golden brown.
For the waffles, combine flour and baking powder. Season the mixture with salt and pepper to taste. In a separate bowl, combine buttermilk, melted butter, and eggs. Mix the wet ingredients with the dry ingredients. Add cheddar cheese into the mixture. Pour the mixture into a heated waffle iron and cook for approximately 4-5 minutes.
In a saucepan, mix maple syrup and sriracha. Simmer on medium-low for approximately five minutes. Cut each waffle into quarters. Place chicken onto waffle quarters and drizzle with syrup. Top chicken with sliced tomatoes, lettuce, and bacon. Top with remaining waffles quarters to form sandwiches. Drizzle sandwiches with additional syrup if desired.
Crustless Quiche with Spinach, Shrimp and Bacon
1 cup sharp cheddar cheese
Additional ¼ cup cheddar cheese
1 cup of whole milk
1 cup fresh spinach leaves
Half pound cooked shrimp
6 slices of cook bacon, crumbled
6 cherry tomatoes sliced in half
Chopped green onions for garnishing
Preheat oven to 350 degrees. Beat eggs with milk. Season mixture with salt, pepper, and garlic powder. Afterwards, mix in spinach, bacon, shrimp, and cheddar cheese. Pour mixture into an 8-inch pie dish. Place cherry tomatoes on top, and sprinkle with additional cheddar cheese. Bake the quiche for approximately 45-50 minutes or until egg mixture has hardened. Garnish with chopped green onions.
Pina Colada Cupcakes with Coconut Buttercream Frosting
Yields One Dozen Cupcakes
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 ½ teaspoon baking powder
3 tablespoons of softened salted butter
1 teaspoon of pure vanilla extract
½ cup whole milk
1 large egg
4 ounces crushed pineapple
Coconut Buttercream Frosting
1 stick of unsalted butter
4 ounces of Philadelphia cream cheese
1 teaspoon of pure vanilla extract
1 teaspoon of coconut emulsion or coconut extract
2 cups of confectioners’ sugar
1 tablespoon of crushed pineapple
Toasted coconut flakes
Preheat an oven to 325 degrees Fahrenheit. In a mixing bowl, combine flour, sugars, baking powder, and butter with a mixer on a low speed. Whisk in milk, vanilla extract, and egg. Afterwards, fold in crushed pineapple. Fill regular sized cupcake liners in a muffin pan about halfway full with batter. Bake for approximately 18 to 20 minutes. After the cupcakes have baked, let them cool for approximately 30 minutes.
While the cupcakes are cooling, prepare the coconut buttercream frosting. Using an electric mixer, beat butter, cream cheese, vanilla extract, and coconut emulsion on a medium speed. Add in crushed pineapple, and continue to blend mixture until creamy. Afterwards, gradually add two cups of powdered sugar, and beat on a high speed until buttercream is smooth. Pipe buttercream frosting on cooled cupcakes with a pastry bag. Top cupcakes with maraschino cherries, toasted coconut flakes, and/or pineapple slices if desired.
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