Summertime Sangria

 

 

Ingredients

1/3 cup sugar

1/3 cup water

1 cup Grand Marnier

1 bottle Viognier

1 mango, chopped

2 peaches, cut into thin wedges

1/4 cup mint

Directions

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

Thai Basil Chicken

• 10 oz boneless and skinless chicken thighs or chicken breast (ground)
• 4 cloves garlic (finely chopped)
• 2 shallots (finely chopped) or onion
• 1 1/4 tablespoons fish sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon soy sauce)
• 1 big bunch of Thai basil leaves (stems removed)
• 6 chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
• 1/4 teaspoon pepper
• 2 tablespoons oil

 

Method:
Add oil into a heated wok or skillet, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, sugar, and soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle pepper  into the dish, do a final stir. Serve immediatly over rice or pasta.

Superbowl Brunch

Kick-Off Omlete

Ingredients

• 3 large eggs
• 2 tablespoons milk or water
• 4 teaspoons unsalted butter
• 3 strips crisply fried bacon
• 1 cup baby portobello mushrooms, sliced and cooked
• 1 cup fresh spinach
• 1/4 cup grated chedder cheese
• 1 tablespoon of diced roma tomatoes, for garnish
• 1 scallion, sliced thin, for garnish

Directions

1. Melt 2 tsp. butter in a small skillet over high heat. Add mushrooms and cook, stirring frequently, until golden. Lower the heat, add spinach and sauté briefly, until it wilts. Set aside and drain as much liquid as possible from the vegetables.
2. Crack the eggs into a bowl, add the milk, and beat them well but not foamy. Add salt and pepper at this point. 
3. Melt 2 teaspoons of in a nonstick skillet over medium-high heat. When the butter has stopped foaming, add the eggs and scramble slightly.  The eggs should coat the pan evenly.  Allow eggs to set for a few seconds, then start running a spatula around the edges of the skillet, lifting the set eggs so the uncooked portion can run underneath and make direct contact with the hot skillet.
4. Crumble the bacon into the eggs, add the mushrooms, spinach and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and tomatoes, serve immediately.

Side Line Potatoes

Ingredients:

• Two large russet potatoes, scrubbed and pricked with a fork in several places
• 1–2 tablespoons oil for frying
• 1 teaspoon of bacon grease, for flavor (optional)
• 1 teaspoon dried parsley
• One small sprig fresh thyme
• Salt and pepper to taste

Instructions:

1.   Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.

2.    Meanwhile, heat the olive oil over medium-high heat in a large frying pan.

3.   Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.

4.    Chop fresh thyme leaves into small pieces.

5.   Add potatoes, rthyme, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.

6.   When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

Touchdown Mimosa

The Mimosa is a great cocktail for brunch simply because it has a wonderfully light taste.

Ingredients:

• 1/2 oz triple sec (optional)
• 1 oz  orange juice (fresh is always better)
• 3 oz chilled Champagne
• orange slice for garnish

Pour the ingredients in the order given in a Champagn flute. Then Garnish with an orange slice or strawberry.

Heart Healthy Hummus

MAKES 3 CUPS

Ingredients

2 cans (16 ounces each) reduced-sodium garbanzos, rinsed and drained except for 1/4 cup liquid 1 tablespoon extra-virgin olive oil

1/4 cup lemon juice 2 garlic cloves, minced 1/4 teaspoon cracked black pepper 1/4 teaspoon paprika 3 tablespoons tahini (sesame paste) 2 tablespoons chopped Italian flat-leaf parsley

Directions

In a blender or food processor, add the garbanzos. Process to puree. Combine the olive oil, lemon juice, garlic, pepper, paprika, tahini and parsley. Blend well. Add the reserved liquid, 1 tablespoon at a time until the mixture has the consistency of a thick spread. Serve immediately or cover and refrigerate until ready to serve.