Red Sangria with Raspberry Shrub

Sangria never gets old.  It's a favorite for brunch or lunch.  Sweet meets tart in this refreshing blend.  In a large pitcher, combine all ingredients.  Chill for 30 minutes or up to 2 hours.  

1 sliced lime
1 sliced orange

1 cored and sliced pear

1/2 cup blackberries

1 (750 ML) bottle red Zinfandel

3/4 cup orange juice

1 (12 oz) can lime sparkling water

Raspberry Shrub

For the Raspberry Shrub:

In a small saucepan, combine:

1 cup raspberries

1/2 cup honey

1/2 cup water

Bring to a boil.  Reduce heat and simmer for 15 minutes.  Pour mixture through a fine-mesh strainer into a medium bowl, reserving the juice.  Add 3/4 cup apple cider and stir to combine.  Cool.  

White Superfruit Sangria

Oh, who doesn't love Sangria?  It's perfect for brunch or an afternoon get-together.  It's drinking, but sort of the healthy way, right?

Seven fruits flavor this sangria.  In a large pitcher, combine all ingredients.  Chill for 30 minutes or up to 2 hours.

1 slice lemon

1 peeled and sliced kiwi

4 quartered strawberries

1/4 cup blueberries

1/4 cup pineapple chunks  

1 bottle (750 ML) Riesling

2 cups peach lemonade

1 (12 oz) can lime flavored sparkling water

Simple Syrup

For Simple Syrup:

In a small saucepan, combine 1/2 cup sugar and 1/2 cup water.  Bring to a boil.  Reduce heat and simmer for 3 minutes.  Remove from heat and cool.  

 

Corn & Cherry Tomato Pico De Gallo

Looking for a fresh side to your tacos or taco salad?  This recipe will not disappoint. 

2 cups frozen corn kernels (defrosted) 

1 cup cherry tomatoes, halved

1 cup English cucumber, diced

1/2 cup finely sliced red onion

1/2 cup snipped fresh cilantro

3 Tbsp fresh lime juice

1/4 tsp fine sea salt

Defrost corn and drain.  

In a medium bowl, combine the corn kernels, tomatoes, cucumber, onion, cilantro, lime juice and salt.  Stir to combine.  

Refrigerate for 30 minutes.  Serve with your favorite taco dish.

Mango-Avocado Pico De Gallo

Did you know that Pico de gallo means "rooster's beak" in Spanish?  I just recently learned that.  I love Pico de gallo with tacos, taco salad, and other taco spiced dishes.  It's a refreshing addition.  

Those who know me, know that I don't like peppers, be that bell peppers or jalapenos.  Even the smell of them sends me running.  But . . . I've adapted a few recipes that fill that gap for me.  This is one of them.

2 mangoes, halved, seeded, peeled and chopped

1/2 cup thinly sliced red onion

2 Tbsp snipped fresh cilantro

1/2 tsp lime zest

1 Tbsp fresh lime juice

1 Tbsp olive oil

1/2 tsp ground cumin

1/4 tsp fine sea salt

1 avocado, peeled, seeded and diced

In a medium bowl, combine mangoes, red onion, cilantro, lime zest, lime juice, oil, cumin and salt.  

Gently stir in avocado.  Cover and chill for at least 2 hours or up to 24 hours before serving.  

Copycat KFC Original-Style Chicken

Who doesn't love KFC?  It's always been a favorite for fried chicken.  Who knew you could make it on your own?  This is delicious!!

1 whole chicken, bone-in, skin-on

Oil for frying

1 egg white

1/2 cup all-purpose flour

1 Tbsp brown sugar

1 Tbsp kosher salt

Spice Mix:

1 Tbsp paprika

2 tsp onion salt

1 tsp chili powder

1 tsp black pepper

1/2 tsp celery salt

1/2 tsp dried sage

1/2 tsp garlic powder

1/2 tsp ground allspice

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp dried marjoram

Preheat a deep frying pan with vegetable oil for frying.

Thoroughly mix together all of the spice mix ingredients.

Combine spice mix with flour, brown sugar and salt.  

Dip the chicken pieces in egg white to lightly coat them, then transfer to flour mixture.  Turn a few times and make sure the flour mix is really stuck to the chicken.  Repeat with all the chicken pieces.  

Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.  

Fry chicken in batches.  Breasts and wings should take 12 - 14 minutes, and legs and thighs will need a few more minutes.  Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165 degrees.

Let chicken drain on a few paper towels when it comes out of the fryer.  

Serve hot.  Enjoy!!

Orange Slush Punch

This is a refreshingly sweet punch with a sweet and tart citrus twist.  This punch takes a little more time, but it's worth the wait.  

1 package (3 oz) Jell-O orange flavor

1 package (3 oz) Jell-O cherry flavor

2 cups sugar

5 cups boiling water

8 cups orange juice

3 liters ginger ale

In a large bowl, stir sugar with orange and cherry Jell-O.  Add boiling water, whisking until gelatin is dissolved.  

Add orange juice, stir.

Transfer mixture to two large freezer-safe containers.  Freeze overnight.  

To serve:  Place mixture in a large punch bowl.  Use a wooden spoon to break the mixture up.  Top with ginger ale.  

This is a great choice for a bridal or baby shower!

 

Sparkling Pear Punch

Parties need punch and this one won't disappoint!  It's the perfect choice whether you want to add alcohol or not.  

2 cups pear juice

Juice of 1 lemon

1/2 cup sugar

2 liters ginger ale

Sliced fresh pear

Pour pear juice into large punch bowl.

Add lemon juice

Stir in sugar

Mix in ginger ale and top with fresh sliced pear

Add a splash of vodka or some sparkling wine if desired.

 

Bacon-Wrapped Blackberry Pork Roast

Want a simple, but impressive dish to serve your guests?  This is it.

1/4 cup blackberry preserves

3 Tbsp white wine vinegar

2 Tbsp Dijon mustard

2 tsp chopped fresh thyme

Kosher salt and freshly ground pepper

(1) 4 - 5 lb boneless center-cut pork loin, trimmed

1 garlic clove, mashed

2 red onions, quartered

3 slices bacon

2 Tbsp flour

3 cups chicken broth

Combine the preserves, 1 Tbsp vinegar, the mustard, thyme and 1/2 tsp each salt and pepper in a small bowl.  Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper.  Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.  

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees.  Put the red onions in a metal roasting pan and set a rack on top.  Wrap the pork with the bacon, then set on the rack.  Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees, about 1 1/2 hours.  Transfer the pork to a cutting board; let rest 10 minutes.  

Meanwhile, make the gravy.  Discard all but 2 Tbsp of the drippings from the pan.  Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated.  Add the chicken broth and whisk until thickened, about 5 minutes.  Add the remaining 2 Tbsp vinegar and season with salt and pepper.

Remove the twine and slice the pork.  Serve with the onions and gravy.    

The Best Ever Homemade Biscuits

I'm not usually a dough person.  I'm just not lucky or, well, talented when it comes to dough.  These biscuits turn out tall and perfect every time.  Even for a novice like me,

2 cups all-purpose flour

1 Tbsp baking powder

1 tsp salt

1 Tbsp granulated sugar

1/3 cup shortening (I use Crisco)

1 cup milk

In a large bowl, whisk together the flour, baking powder, salt and sugar.  Cut in the shortening until the mixture resembles coarse meal.  Gradually stir in milk until dough pulls away from the side of the bowl.  

Turn out onto a floured surface and knead 15 - 20 times.  Pat or roll dough out to 1" thick.  Cut biscuits with large cutter.  Repeat until all dough is used.  Brush off the excess flour, and place biscuits onto an ungreased baking sheet.  

Bake for 13 - 15 minutes in the oven, or until edges begin to brown.  

Roasted Salmon in Mandarin Orange Peach Sauce

 

I am a big fan of Home Chef meals and this is one of my favorites.  If you haven't tried their meal boxes yet, I highly recommend you do.  They send you all of the ingredients you need to prepare really great meals.  You can save the recipes to prepare again and again.  

1 1/2 tsp white balsamic vinegar

1/2 lb broccoli florets

2 garlic cloves

1/2 tsp Umami seasoning (available at Trader Joe's)

2 green onions

1 oz Mandarin Orange Sesame Ginger Dressing

1 oz peach preserves

3/4 cup long grain white rice

3 Tbsp Creamy Roasted Sesame Dressing

12 oz salmon fillets

Preheat your oven to 400 degrees.  

Prepare a sheet pan with foil and cooking spray.

Bring a small pot with rice, 1 1/4 cups water, and a pinch of salt to a boil.  Reduce to a simmer, cover and cook until rice is tender, 15 - 18 minutes.

Cut broccoli into bite-sized pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.  

Mince garlic,

Pat salmon fillets dry and season flesh side with 1/4 5sp salt and a pinch of pepper. 

Place broccoli and garlic on prepared baking sheet and toss with 1 tsp olive oil and 1/4 tsp salt.

Spread into a single layer on one side of baking sheet.  

Spread into a single layer on one side of baking sheet.  Roast in hot oven, 10 minutes.

While broccoli roasts, place a medium non-stick pan over medium-high heat.  Add 1 tsp olive oil and salmon, skin side up, to hot pan.  Sear until golden brown, 2 - 4 minutes on one side.

Remove from burner.

After 10 minutes, carefully remove baking sheet from over.  Transfer salmon to empty space on baking sheet, seared side up.  Wipe pan clean and reserve.

Roast in hot oven until broccoli is fork-tender and salmon is firm and reaches a minimum internal temp of 145 degrees, 7 - 10 minutes.

Carefully remove from oven.  Top broccoli evenly with roasted sesame dressing. 

While broccoli and salmon roast, finish rice.

Place a large non-stick pan over medium-high heat. 

Add 2 tsp olive oil, a pinch of salt, and white portions of green onions to hot pan.  Stir constantly until browned, 30 - 60 seconds.

Add cooked rice, seasoning blend, and a pinch of pepper.  Stir occasionally until combined and beginning to brown, 2 - 3 minutes. 

Remove from burner.

Return pan used to cook salmon to medium-high heat.  

Add mandarin orange dressing, peach preserves, balsamic vinegar, 2 Tbsp water, and a pinch of salt to hot pan.  Bring to a simmer.  

Once simmering, stir occasionally until sauce has reduced by half, 60 0- 90 seconds.

Remove from burner.

Plate dish as pictured, topping salmon with sauce and green portions of green onions and topping the rice with broccoli.