A Grown-up Wine Cooler

Remember those cheap wine coolers you may have drank when you first started drinking adult beverages...Boone's comes to mind...... But I am all grown-up & now appreciate great wine, but sometimes it feels too heavy in the 90 + degree weather. So when I came across this at Good Things Catered, I just had to try it. Even though I forgot to add the sparkling water, it was delicious, even the hubby enjoyed sipping a pretty fruity drink! This is definitely a must try for the summertime.

Sauvignon Fruit Splash

Ingredients:
1 large bottle of a favorite, fruity Sauvignon Blanc I used Pinot Grigio since that's all I had
1 large bunch mint
1 splash (maybe 1/8 c.?) all natural grapefruit juice I added more like a 1/4-1/2 cup
1/2 c. simple syrup
1/2 c. fresh raspberries I added some blueberries too for some great color
1 bottle sparkling water I forgot to add this, but it still turned out great, I'll add it next time

Directions:

-Rip mint leaves in half and lightly muddle into bottom of large pitcher

-Add a large handful of ice and pour in wine.

-Add splash grapefruit juice and simple syrup and stir to combine thoroughly.

-Add raspberries and refrigerate for at least an hour.

-Remove from fridge, add more ice, top with sparkling water and serve.

A Taste of Florida....in Tennessee

I don't eat dessert or bake very often, but Jamie made a request for Key Lime Pie. I had a bag of limes to use, so I found this simple recipe. I only made a couple of changes, it was very good, and was great on a hot summer night...maybe I'll try baking more often!

Easy Key Lime Pie I
from Allrecipes
Prep Time: 20 Minutes Cook Time: 15 Minutes
Ready In: 35 Minutes Yields: 8 servings

INGREDIENTS:
5 egg yolks, beaten
1 (14 ounce) can sweetened
condensed milk
1/2 cup key lime juice After reading some of the reviews, I added the juice of half a lemon, and used 3/4 cup of total juice
1 (9 inch) prepared graham
cracker crust

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).

2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.

3. Bake in preheated oven for 15 minutes. I baked it for 20-22 minutes Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Sangria, por favor!!!

The one thing I love about going to Carraba's Italian restaurant is the Sangria. If you've never had it, it's a refreshing, jazzed up wine - there are many different variations of this, and can include many combinations of wine, liquors & fruit. This was my first time making it, and well...since the pitcher was gone by the end of the night, I'd say it was a success!

Classic Spanish Sangria
from Allrecipes

Prep Time: 10 Minutes
Ready In: 2 Hours 10 Minutes Yields: 6 servings

INGREDIENTS:
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red
wine
1 cup orange juice

DIRECTIONS:
1.Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.

2.When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

If Elvis Were Alive Today....

...he would have been at my house eating breakfast! This is the first entry for breakfast on my blog - and there is one simple reason for that - I can't make it! Jamie is the breakfast king - but I had some bananas to use up, and my loaf and muffin pans seem to have disappeared. So...I found this simple and very yummy recipe for Peanut Butter and Banana French Toast on Allrecipes that would be fit for The King (not Jamie). I have never tried bananas & peanut butter together, and I was surprised at how much I liked it. I served it warm with some maple syrup...and Jamie said "Thank you, thank you very much". :)

****After a suggestion by Joelen, a fellow WC'er, I've entered this recipe in the Fruit Frenzy Blogging Event, check out her awesome blog at Joelen's Culinary Adventures ******




Peanut Butter and Banana French Toast
Submitted by: BonRated: 4 out of 5 by 68 members
Prep Time: 10 MinutesCook Time: 5 Minutes
Ready In: 15 MinutesYields: 2 servings

INGREDIENTS:
1 egg
1 dash vanilla extract
2 tablespoons creamy peanut
butter
2 slices bread
1 small banana, sliced
2 tablespoons butter

DIRECTIONS:
1. In a small bowl, lightly beat the egg and vanilla together.

2. Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.

3. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Not Just Another Chicken Wings Recipe

You're probably sick of chicken wings, but here's yet another post...we had some in the freezer, and it is the holiday weekend, so I made them for Jamie. I like to try something different each time, and each time, he says they were awesome. I was browsing Allrecipes, and found this recipe, which I didn't really follow it too closely, but I took some of the reviews and the original recipe into consideration.



Falling-Off-The-Bone Chicken Wings

1.5 lbs chicken wings, washed, dried, separated at joints, tips discarded
1/2 cup BBQ sauce (I used Sweet Baby Rays)
1/2 cup honey
1/2 cup soy sauce
I estimated the amounts of spices
1 1/2 tsp cayenne
1/2 tbsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 tsp onion powder
2 tsp garlic powder

Preheat oven to 400. Coat a broiler pan with non-stick spray. Mix ingredients from cayenne through garlic powder in a small bowl. Place chicken wings on pan and sprinkle wings with mixture on both sides.

Bake in oven for 40 minutes, turning halfway through.

In the meantime, heat the BBQ sauce, honey & soy sauce in a medium saucepan, cover and simmer on low

Remove wings from oven, and add to saucepan and simmer for 10 minutes, stirring to ensure all wings are coated. Place back into the oven on the broiler pan with a new sprayed sheet of tin foil (or just put on pan, but it makes it harder to clean!)

Bake for an additional 15 minutes, turning once, and drizzle some more sauce on wings after you turn them.

Remove from oven, they will be very hot, and the meat should be falling off the bone.

Sub-Lime Chicken & Pasta

This is the second time I made this recipe, and I think I liked it even better this time around! I got it after browsing Amber's Delectable Delights; her recipe is a spin on the Spicy Lime Garlic Chicken from Allrecipes. I made some changes as noted in italics, because Jamie likes a little more sauce, and I like more of a limey (is that a word???) taste. Plus it's a good way to get Jamie to eat his broccoli!

Spicy Garlic Lime Pasta

(Source: Amber's Delectable Delights)

Ingredients:

1 cup chicken broth I used 1.5 cups to make more sauce

1.5 tbsp lime juice (adjusting amount to your liking) I used approx. 2.5 tbsp

1 tbsp corn starch I used 1.5 tbsp, and I mixed it with a little bit of chicken broth and added to the sauce in the pan when at a high temp

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp cayenne pepper I used 1/4-1/2 tsp, I like it spicy!

1/4 tsp paprika

1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp dried thyme

1/4 tsp dried parsley I used 1/2 tsp

2 boneless skinless chicken breasts (cut into bite size pieces)

1 tbsp butter

Few drizzles of olive oil

8 oz pasta (I used whole wheat rotini)

1-2 cups broccoli florets i used 2 cups

Optional - Parmesan cheese for topping I used some Parmigiano-Reggiano

Directions:

1) Bring pot of salted water to a boil. Cook pasta according to package directions. During the last 5 minutes of pasta cook time add the broccoli into the boiling water. Drain.

2) Mix together all the sauce ingredients (chicken broth through parsley) and set aside.

3) Meanwhile, heat butter and olive oil in saucepan over medium heat. Add bite size chicken pieces into heated pan. Cook chicken until no longer pink. Pour the sauce ingredients into the pan with the chicken and bring to a simmer. Let simmer until chicken is cooked through and sauce has thickened.

4) Toss cooked broccoli and pasta with the chicken and sauce. Sprinkle with Parmesan cheese if desired and serve.

Good Things Come in Foil Packages

This has to be one of my favorite summertime meals - potatoes & corn on the cob in foil, and burgers on the grill. It's so easy, quick, and just sooooo yummy! I make some variation of this just about every week. I love adding different things to the potatoes - garlic, onion, mushrooms, butter, fresh herbs......I'll stop right there - enjoy!


Wrapped & Grilled Herbed Baby Reds

8 baby red potatoes, washed and cut into 1/4-1/2 inch slices
1 tbsp extra virgin olive oil
1/8 tsp pepper
1/4 tsp garlic salt
1/2 tbsp coarsely chopped fresh parsley

In a bowl, toss potatoes with above ingredients, except for parsley. Spray a sheet of tin foil with extra virgin olive oil or butter cooking spray. Spread out the potatoes into a thin layers (maybe two or three potatoes thick). Add additional seasonings if desired. Fold over the tin foil, press all edges and deal into a neat little packages.

Grill over medium heat, carefully flipping over once. Cook for about 15-20 minutes. (the thicker the potatoes, the longer it needs to cook) Remove from grill, and add freshly chopped herbs.

Herbed Grilled Corn

I didn't take a picture of it, but it looks just like the other grilled corn pics in my blog ;)

2 ears of corn, husks & silk removed
2 tbsp Smart Balance 50/50 blend, softened (or butter, or whatever you like!)
1/8 tsp pepper
1/4 tsp garlic powder
1/8 tsp sea salt
1/4 tsp dried Italian herbs
a few sprigs of freshly finely chopped parsley

Spray a piece of tin foil (not too big, just enough to wrap around the corn) with non-stick olive oil or butter flavored spray. Spread butter mixture on corn, and wrap in foil. Grill over medium heat for 20 minutes, turning often to cook evenly. Remove from grill, and sprinkle some fresh parsley over corn.

Double Cheddar Burgers

1 LB ground sirloin
2 tsp Worcestershire sauce
salt & pepper to taste
2 tbsp finely chopped or grated onion
1 tbsp BBQ sauce (I like Sweet Baby Ray's)
1/4-1/3 cup shredded Monterrey Cheddar Jack cheese
2 cloves garlic, minced
slices of Sharp cheddar cheese
lettuce, tomato, red onion, or desired toppings

In a bowl, mix all ingredients through the garlic. Form into 3 or 4 burgers, pressing down slightly in the middle. Grill on med-high heat for 16-18 minutes or until cooked as desired, flipping halfway through, add the cheddar slices in the last couple of minutes of cooking.

I usually toast the buns when I put the cheese on the burgers. Finish off with desired toppings/condiments.