Happy Hour Mixolgy/Wine Wednesday: Fall Apple Sangria

It's that wonderful time of year where the air gets crisp, the leaves start to change, and the farmer's markets stock up on seasonal favorites such as pumpkins and apples. 

Delight in the ambiance of the season with this Apple Sangria Recipe from Health.com

What you need:

3 medium apples, sliced with skins on

1 1/2 cups apple juice

1 1/2 cups apple-cranberry juice

1 cup seltzer

3 cups dry white wine (Sauvingon Blanc)

What you need to do:

Prep apples, cut into slices 

Place apples in large chilled pitcher

Add juices, seltzer, and wine. 

Cover & refrigerate for two to four hours

Remove from fridge, and enjoy! 

Photo Credit: Howsweeteats.com

Wine Wednesday: Skinnygirl Chardonnay & Food Pairings

White peach, French oak vanilla, and a whisper of orange blossom. 

What do these three ingredients have in common? 

They comprise the enticing Skinnygirl Chardonnay.

I have to admit, I used to shy away from chardonnay. In college I opted for sweeter varieties such as Moscato. I thought chardonnay was far too bitter and too rich for my liking. However, as I got older, I revisited the flavor and it became my wine of choice. Because of this, I had high expectations for Skinnygirl. 

She did not disappoint. True to her label, this blend had a light finish lingering with a crisp acidity that balanced the rich fruit flavors. A touch of citrus delights the palate and would add a touch of (low-calorie!) elegance to any dinner party. 

But how do you know what to pair it with?

Believe it or not, chardonnay can be quite difficult to pair with food, but these dishes compliment the wine quite nicely. 

Try any of the following: 

Caesar Salad

Salmon with Lemon Sauce

Angel Hair Pasta w/cream sauce

Porkchops

And for dessert: Creme Brulee.

For more information on Skinnygirl, please click HERE. 

Ladies Night In: Skinny Girl Pinot Grigio & BBQ Chicken Pizza

It's been awhile since I have had a girls night-in so I was very excited to sit back, relax, drink some wine, and of course, gossip. I was also very excited to try one of the latest wines from the Skinny Girl Wine Collection: Pinot Grigio. 

I am huge Pinot Grigio fan and to be honest, became an even bigger fan when I tried the varietal from Skinnygirl. 

While some variations of Pinot Grigio have a bitter taste, this bottle was the perfect combination of tropical fruit and sweet grapes. It had a crisp, refreshing flavor, and paired perfectly (in my opinion) with a piece of BBQ Chicken Pizza. (Of course, this elegant wine would also pair lovely with more decadent dishes and would be the perfect gift for the white-wine lover)

Recipe for BBQ Chicken Pizza

1

can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain*

2

cups coarsely chopped cooked chicken breast

3/4

cup barbecue sauce

2

cups shredded reduced-fat mozzarella cheese (8 oz)

1/2

cup thinly sliced red onion

1

tablespoon chopped fresh parsley or cilantro, if desired

For more information on Skinnygirl Wines, please visit the Skinnygirl website

Recipes: Healthy Turkey & Feta Stuffed Peppers

Turkey & Feta Stuffed Peppers

What you need:

4 green bell peppers

1 small yellow onion, diced

3 stalks of celery, diced

1 28 oz. can of petite diced tomatoes 

1 lb. of ground turkey 

1 package of Athenos Tomato & Basil Feta Cheese (if you want to use plain feta cheese, that's fine too)

 3 tablespoons tomato paste

A tiny spoonful of minced garlic (Chris doesn't really like garlic so I had to use sparingly) if you want more, go for it! 

 2 tsp. Oregano

2. tsp. Red pepper flakes

Salt (to taste)

Pepper (to taste) 

 2 tablespoons olive oil

Shredded Mozzarella cheese to melt over peppers. 

What you need to do: 

1. Start by heating skillet over medium heat with olive oil. 

2. Add onions and celery and saute until tender. 

(At this point I like to splash white wine into the mixture, makes me feel like I'm on some fancy cooking show). 

3.Take tomato paste and mash it into celery and onion mixture, stirring continuously for about 3 minutes. 

4. Now, add the ground turkey and cook until no longer pink.

5. Once the turkey is cooked, add the diced tomatoes and simmer for about 15-20 minutes. 

(The house at this point, by the way, smells fantastic.) 

6. While the mixture is simmering, prep the peppers by cutting of the tops and removing the seeds. 

7. Remove mixture from heat and stir in feta cheese. 

8. Now it's time to stuff those peppers! I filled each pepper about 3/4 full (leaving a little room for mozzarella cheese) 

9. Place peppers in crock-pot with about 2/3 cups of water, and cook on high for about an hour and a half or until the pepper starts to get soft. (They will look almost olive green). My crock-pot is fairly new so it runs very hot and doesn't take much time to get things cooking.  About 10 minutes before eating, top peppers with mozzarella cheese and cook an additional ten minutes. 

10. Enjoy!

Valentines Day Inspiration: Red Velvet Rice Krispie Treat Hearts

I hate to admit that when I made these last year, the boyfriend and I polished the pan within a day. They were heavenly. 

Ingredients

• ½ cup butter
• 1 (10.5 oz) bag mini marshmallows
• ¾ cup Ducan Hines red velvet cake mix
• 8 cups rice krispies cereal
• ½ cup white chocolate chips

Instructions

1. Spray a 9 x 13 dish with non-stick cooking spray.
2. In a large sauce pan, melt the butter over medium low heat.
3. Add marshmallows. Stir until marshmallows are melted and combined well with the butter.
4. Whisk in the cake mix until well blended.
5. Add the rice krispies and stir until cereal is well coated.
6. Remove from heat and add to the prepared 9 x 13 pan. Use a piece of waxed paper or parchment paper to press the cereal into pan until level.
7. Allow to cool.
8. Once cooled, cut into squares with a knife or use a heart shaped cookie cutter and cut into heart shapes.
9. Place white chocolate in a microwave safe bowl. Microwave in 20 second intervals until melted and smooth.
10. Place chocolate into a quart sized freezer bag. Snip off the corner of the bag with scissors creating a small hole. Pipe white chocolate over the krispie treats and allow chocolate to cool. Makes 18 treats.

Recipe Credit: Realmomkitchen.com

National Pancake Day: Chocolate Chip Pancakes

Today is National Pancake Day! Celebrate by mixing up a batch of Chocolate Chip Pancakes!

 Chocolate Chip Pancake Recipe from Food Network:

What you need: 

4 tablespoons (1/2 stick) unsalted butter

1 cup, whole, 2 percent fat, or 1 percent fat milk

1 1/4  cups flour

1 tablespoon sugar

4 teaspoons baking powder

3/4 teaspoon salt

2 eggs

6 ounces semisweet chocolate chips, or less to taste

Butter, for cooking

What you need to do:

In a small saucepan combine the butter and milk. Place over low heat just until warm and the butter is melted, let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well. 

In a large bowl, whisk the eggs. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. 

Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 teaspoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until the batter is used up. Serve hot. 

Recipe Found on Food Network
Photo: Skinnytaste.com

My Favorite Slow Cooker Recipes: Meat Lovers Lasagna

My Recipe For Meat Lovers Slow Cooker Lasagna 

(Yes this can be done, and the result is amazing)

What you need:

1 lb. Sweet Italian Sausage

1 lb. ground beef

5 Slices Bacon, Cooked

1 box of Lasagna Noodles, uncooked

8 oz. Ricotta Cheese 

1 Egg

4 cups mozzarella cheese

1/4 cup parmesan cheese

1/4 cup white wine

2 tablespoons of butter

1 onion, diced

1 green pepper, diced

salt 

pepper

Italian Seasoning

Parsley

2 jars of tomato sauce (I used Garlic & Herb and Meat) 

Garlic (if desired) 

What you need to do:

1. Brown ground beef. I like to cook my beef with a little onion, so I added a handful or so. Drain fat, set aside. 

2. Cook sweet Italian sausage until no longer pink. While cooking, season with a pinch of salt, pepper, and Italian seasoning. Drain fat, set aside. 

3.  Heat large saucepan over medium heat. Melt butter and sautee rest of onions until tender. Deglaze the pan with 1/4 cup white wine. (TAKE IN THAT LOVELY AROMA!) Add green peppers and cook an additional 3 minutes, stirring frequently. 

4. Add both jars of pasta sauce, ground beef, and sausage. Allow sauce to boil. Once it starts to boil, set to low and simmer for an additional 10 minutes, allowing flavors to blend. I like a little flavor to my sauce, so I added salt, pepper, Italian seasoning, and garlic powder as it was cooking. 

5. Chop bacon up into tiny pieces, add to sauce. 

6. While sauce is simmering, prepare ricotta mixture. In a large bowl combine 8 oz. ricotta, 1 egg, and 2 cups mozzarella cheese. If you would like you can also add a 1/4 cup of Parmesan. ( I didn't have any on hand)

7. Time to start layering! 

First, you will want to add a layer of the meat/sauce mixture. Make sure bottom of slow cooker is covered with sauce. 

Next, layer your uncooked noodles. I broke them apart so they would fit better. This can be a little but tricky but make sure most of sauce is covered by the uncooked noodles.

Next, layer on the ricotta mixture. At this point I sprinkle MORE mozzarella cheese on top. I LOVE cheese.

Repeat these layers at least two more times. Depending on the height of your slow cooker.

Finish with a layer of tomato sauce and top with mozzarella. It will turn into a pretty golden brown as it cooks.

Cook on low for about 4-6 hours.

Enjoy! 

Happy Hour Mixology

Enjoy the end of summer with a Cucumber Honeydew Margarita

What you will need:

2 cups honeydew melon

1 cup seedless peeled cucumber (plus a little more for garnish)

1/4 cup mint

1 1/2 cups tequila

2 tablespoons agave

1/2 cup lime juice

What you need to (dew)

Combine the honey dew, seedless peeled cucumber, mint, tequila, agave and lime juice in a blender and mix until smooth. 

Serve over ice with cucumber slice for garnish. 

Recipe found here

Happy Hour Mixology: Sexy White Wine Sangria

What you need:

1 bottle of Sauvignon Blanc

1/2 liter of club soda (or ginger ale)

2 kiwis

1/2 cup raspberries

2 limes

1/2 cup sugar

What you need to do:

Cut the lime into wedges.

Pour wine into a large glass pitcher

Add all the fruit and the sugar and mix well

Cover and let it sit in the fridge for at least one hour. 

When you are ready to drink, add the club soda and about two handfuls of ice. Mix again and serve immediately. 

*This recipe comes from Backroads & Barstools Blog! Please visit her southern style blog at:

http://backroadsandbarstools.blogspot.com

(I do not known this gorgeous picture!)

Sweet Tooth: Key Lime Pie

Key Lime Pie
A Key West Staple, the Perfect Summer Treat

Image Found Here

Recipe courtesy of Emeril Lagasse 2002

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tablespoons (1/2 stick of butter) melted

2 (14 ounce) cans sweetened condensed milk

1 cup key lime or regular lime juice

2 large whole eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Directions:

1. Preheat the oven to 375 degrees F.
2. In a bowl, mix the graham cracker crumbs, sugar and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature. before filling. 
3. Lower the oven temperature to 325 degrees F. 
4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filing in the cooled pie shell. Bake in the over for 15 minutes and allow to chill in the refrigerator for at least two hours. 
5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle with lime zest as a garnish on top of the sour cream and serve chilled. 

Valetine Sweetness: Red Velvet Chocolate Chip Cookies

Yummy: recipe found: HERE!

What you need:

1/2 cup butter (woah Paula Dean?)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp. vanilla

1tsp. red food coloring

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1/3 cup cocoa powder

1/2 cup semi-sweet chocolate chips ( I may use white chocolate chips for aesthetics)

What you need to do:

1. Cream butter & sugars. Add egg and vanilla mixing well, then add food coloring!

2. Stir in flower, BS, salt & cocoa powder.

3. Fold in chocolate chips! 

4. Spoon cookie dough into little balls on cookie sheet.

Bake @ 375 for 10- 12 minutes

VOILA! Red velvet chocolate-y chip yumminess for your sweetie! (or you!)

World Pasta Day!

Thanks to Facebook and Ecco Domani, I was informed that today is World Pasta Day! In honor of this special day I am writing a post with this delicious recipe:

Lemon Pepper Spaghetti with Shrimp Alfredo Florentine

Pic: dineanddish.net

HOW GOOD DOES THIS LOOK AND SOUND?

What you need:

2 cups heavy whipping cream

6 tablespoons sweet cream butter

shrimp (I will leave the amount up to you, I love the shrimp, but others not so much)

Salt and pepper to taste

1 cup fresh spinach, julienned* (cut into thin strips)

1 1/2 cups of fresh mushrooms sliced

1 teaspoon garlic minced

3/4 cups shredded Parmesan cheese

1 12 ounce package of lemon pepper pasta* 

*OR if you can't find lemon pepper pasta you can get 1 package of regular and squeeze fresh lemon over cooked pasta and season with salt and pepper.

What you need to do:

1. Cook spaghetti according to package directions.

2. In a large skillet, heat cream and butter. Add mushrooms, garlic, salt and pepper. Simmer for 2-3 minutes. 

3. Add shrimp to skillet and blend in Parmesan cheese. 

4. Continue to cook sauce to medium-thin consistency. Blend in hot al dente pasta and spinach and serve.

*If you would like to drink a glass of wine with this dish, a glass of Pinot Grigio or Chardonnay is a great pairing.

Thank you to Ecco Domani for this tasty recipe.

For more recipes and wine pairings take a look: Here