March 29 – Whiskey Sour & Kale Artichoke Zucchini Coins
Maybe stay in PJs all day? Why not? It is Sunday so it’s already allowed. And it’s raining, again. During this tumultuous time, I usually force myself into clothing as soon as I get up, to maintain some semblance of normalcy. But not today...let go, relax, enjoy staying home with family. And, make some food and drink to go with that, of course.
Whisky Sour
A delicious cocktail, refreshing and light. I love using a mix of citrus juices, but lemon juice is the classic choice.
Makes 1 cocktail
2 oz bourbon
1 oz fresh lemon juice (I used lemon, lime, and orange)
3⁄4 oz simple syrup
1⁄2 orange slice for garnish
Maraschino cherry for garnish
Combine bourbon, juice, and syrup in a cocktail shaker half filled with ice. Shake vigorously for 15 seconds. Strain into a rocks (or old fashioned) glass filled with ice. Garnish with orange slice and cherry.
Kale Artichoke Zucchini Coins
Everyone loves spinach artichoke dip, but it can be heavy. I wanted to lighten it a little but still maintain its creamy character. I swapped kale for the spinach for a bit more nutrition, and yogurt for mayo. Full disclosure: I had an extra piece of cooked bacon hanging around and I diced it and added it in. Nice!
Makes about 24
4 oz cream cheese, at room temperature
2⁄3 c shredded mozzarella
1⁄4 c grated Parmesan
3⁄4 c jarred artichoke hearts, drained and chopped
1⁄2 c kale, stems removed, chopped fine
2 T sour cream
2 T whole milk yogurt
2 cloves garlic, minced or grated
1⁄4 t crushed red pepper flakes
3 medium zucchini, sliced into 1⁄2” thick rounds
Preheat oven to 400. Line a sheet pan with parchment paper.
Combine cream cheese, mozzarella, Parmesan, artichoke hearts, kale, sour cream, yogurt, garlic, and pepper flakes in a medium bowl. Season with salt and pepper to taste.
Top each zucchini coin with 1 teaspoon of cheese mixture. Bake until cheese is golden and the zucchini is tender, about 15 minutes.