Virgin Pomegranate Sangria

It's Summer...If you find yourself entertaining a few close friends....Here is something , a nice cool summer drink that you can serve them...Say if you're just having a lightweight visit....Conversation and Cards for instance...


INGREDIENTS:


•1 quart pomegranate juice

•2 cups papaya or mango juice (you can substitute apple if necessary)

•1 orange

•6-8 strawberries

•2 kiwis

•1 mango or papaya

•1/2 cup sugar


DIRECTIONS:

Mix juices and sugar until sugar dissolves. Wash orange and berries and slice into thin slices. 

 

Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices.

 

Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving. 

Serve garnished with fruit slices.

 Enjoy!

Grillin and Chillin (Butterfied Grilled Chicken with a chillie lime rub)

Happy Memorial Day.....If you have a life , you're probably not reading blogs today...but if you find the time to sneak a peek at this blog...here is a grilling recipe for you. According to eating well. com- A quick and efficient way to cook a whole bird on the grill is to butterfly it. When cooking a whole chicken on the grill, try searing it first over direct heat, then finish cooking over indirect heat (as instructed in this recipe). For best flavor, let the chicken marinate in the rub overnight in the refrigerator.


INGREDIENTS:

3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika

2 tablespoon(s) extra-virgin olive oil

2 teaspoon(s) freshly grated lime zest

3 tablespoon(s) lime juice

1 tablespoon(s) minced garlic

1 teaspoon(s) ground coriander

1 teaspoon(s) ground cumin

1 teaspoon(s) dried oregano, preferably Mexican

1 1/2 teaspoon(s) kosher salt

1 teaspoon(s) freshly ground pepper

1 pinch(s) ground cinnamon

1 whole(s) 3 1/2- to 4-pound chicken


DIRECTIONS:

1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.

2. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard (or reserve it for stock). Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.

3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill); leave the other half unheated. Have a squirt bottle of water ready by the grill.


4. Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more.

5.Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes.


6. Transfer to a platter and let rest for 5 to 10 minutes before carving.


Exchanges: 4 lean meat, 1 fat. Nutrition Bonus: Vitamin A (25% daily value).

Enjoy!  (I'll have more Grillin and chillin recipes over the summer.)

Creamed Chipped Beef

I hope you all liked the French Toast Casserole that I wrote about yesterday...Since I'm in a breakfasty mood today also..I'm going to drop one of my wife's favorite breakfast meals on you...Creamed Chipped Beef. It's really simple.

INGREDIENTS:

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups warm milk

1 (8 ounce) jar dried beef

1 pinch cayenne pepper


DIRECTIONS:


In a medium saucepan over low heat, melt butter.
Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.

Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

See ,I told you it was simple...My wife would say that this is extreme...but I'd have this with a nice thick piece of bacon!

Hahahahaha, Enjoy!

French Toast Casserole

Before you scoff ,I had never heard of it either...but this being a holiday weekend an all...I feel as though what better time to try out something new for Breakfast?

INGREDIENTS:

12 slices white bread, crusts removed

2 packages (16 ounces total) cream cheese

1 cup fresh or frozen blueberries, thawed

12 eggs

2 cups milk

1/3 cup maple syrup or other syrup

Sauce:
1/2 cup sugar

1 tablespoon cornstarch

1/2 cup water

2 cups fresh or frozen blueberries


DIRECTIONS:

Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.

Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture.

Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.

Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.

Serves 6 to 8

Cook Time: 55 minutes
Total Time: 55 minutes

Serve with mimosas!


Enjoy!

Strawberry Rhubarb Cobbler

I'm in my desert mode again this week..And I'm toppin it off with Strawberry Rhubarb Cobbler.

INGREDIENTS:

Fruit mixture

4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)

1 1/2 cups strawberries, stemmed and sliced

1/2 cup white sugar

2 Tablespoons of quick cooking tapioca

1 teaspoon of grated orange peel

Cobbler crust

2 Tbsp white sugar

1 cup all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter

1/4 cup milk

1 egg, lightly beaten


DIRECTIONS:


Preheat oven to 350°F


1 In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

3. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Serve with whipped cream (optional).

Enjoy!

Chicken & Spinach Lasagna

Hey it's me again and I'm back with something Italian (You know I love Italian food) and yummy...Chicken and Spinach Lasagna...

INGREDIENTS:


1 (8 ounce) package lasagna noodles

3 cups heavy cream

2 (10.75 ounce) cans condensed cream of mushroom soup

1 cup grated Parmesan cheese

1/4 cup butter

1 tablespoon olive oil

1/2 large onion, diced

4 cloves garlic, sliced

5 mushrooms, diced

1 roasted chicken, shredded

salt and ground black pepper to taste

1 cup ricotta cheese

1 bunch fresh spinach, rinsed

3 cups shredded mozzarella cheese


DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.

2.In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.

3.Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.

4.Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.

5.Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

If it's not cheesey enough for you sprinkle some mozzarella over the top...while it's still hot..It will melt on it..
As usual...serve with Wine..

Enjoy!