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.

Romantic Dinner Details

Plan Ahead. The common mistake for most dinners is that you fail to plan. Planning is key!

1. Whats for dinner? Make a list. Before your romantic dinner get everything you need to prepare your meal. Also pick up a bottle or two of your favorite wine or beverage.
2. The day of your dinner, pick up some fresh flowers to use as a centerpiece. Prepare the meal. If your meal requires a lot of preparation make sure most of it is done before your mate gets home. Plan the meal so that you can relax and spend time with your mate, not sweating in the kitchen.
3. Set the ambiance. The goal for your romantic dinner is to make your home feel like a fine restaurant. Place a freshly ironed tablecloth, fresh flowers, and candles on your dining table. Place a few candles around the room as well. Have music playing softly in the background. Do whatever it takes to set the mood for a romantic dinner at home, close the curtains, light a fire in the fire place, etc..
4. Relax and unwind. All of your preparations are finished and the house looks great. Plan enough time to pamper yourself a bit. Take a nice hot bath, do your nails, give yourself a facial.  Guys shower, shave (again), cologne  - . Relax and rejuvenate. Think romantic thoughts about your mate. Prepare your mind for a romantic dinner at home.
5. Greet your mate. The candles are lit and the music is playing. Your mate finally walks through the door. Greet them with a kiss and a glass of wine. Lead them to the couch where you have a nice chat about their day. Relax and enjoy each other's company before dinner.
6. Serve dinner. After you have talked for a bit, it's time to serve dinner. The lights are low, the music is playing softly and dinner is ready. Make sure you spend as much time as possible looking into your mate's eyes, focusing on them.  A romantic dinner at home is much more than eating food, it's about drawing closer to each other in an intimate way.
7. If you feel as if this is too much, give us a call. We've got you covered! 404-889-9377

Grilled Cheese Goodness

Low and slow is the trick to grilled cheese. Use a heavy cast-iron skillet that retains heat, and keep the flame on medium-low. Have patience, and when your bread is golden brown, the shards of cold grated cheese will melt into a thick, velvety sauce that spills out the sides when you take a bite.

You only need 3 things to make good grilled cheese. And 4 things to make a great grilled cheese.
1-A heavy skillet like a cast iron.
2-Good Bread
3-The right cheese
4-Extra's

Serves: 2

You will need:

•4 Slices of Sourdough Bread
•Butter
•4 slices of Cheddar
•2 slices of Guyere Cheese
•2 slices of Pepperjack Cheese
•2 tablespoons sliced pepperoncini (you can buy these in a presliced in a jar in the condiment aisle)
1.Butter 1 side of each slice of sourdough bread
2.Flip the bread over and layer 1 slice of Cheddar, Pepperjack, pepper rings, Guyere, Harvarti and another slice of cheddar.
3.Heat a shallow pan over medium heat. Add sandwiches and cook on one side until the cheese starts to melt, then flip over. Each side should be golden brown and the cheese on the inside should be melted before serving.

National Cheese Lovers Day

The immense popularity of cheese can be attributed to its delicious taste and versatility. Did you know that there are over 900 types of cheeses in the world? Each of them can be aged for different periods of time which changes their taste, texture, and aroma.

Cheese has many health benefits as it is a great source of calcium, protein, and phosphorous. Furthermore, it has been proven that consuming certain kinds of cheeses such as cheddar, swiss, bleu, montery jack, brie, or gouda immediately after meals helps prevent tooth decay.

Abbaye de Belloc
Abbaye de Citeaux
Abbaye du Mont des Cats
Abertam
Abondance
Acapella
Ackawi
Acorn
Adelost
Affidelice au Chablis
Afuega'l Pitu
Airag
Airedale
Aisy Cendre
Allgauer Emmentaler
Alverca
Ambert
American Cheese
Ami du Chambertin
Anejo Enchilado
Anneau du Vic-Bilh
Anthoriro
Appenzell
Aragon
Ardi Gasna
Ardrahan
Armenian String
Aromes au Gene de Marc
Asadero
Asiago
Aubisque Pyrenees
Autun
Avaxtskyr
Baby Swiss
Babybel
Baguette Laonnaise
Bakers
Baladi
Balaton
Bandal
Banon
Barry's Bay Cheddar
Basing
Basket Cheese
Bath Cheese
Bavarian Bergkase
Baylough
Beaufort
Beauvoorde
Beenleigh Blue
Beer Cheese
Bel Paese
Bergader
Bergere Bleue
Berkswell
Bethmale des Pyrénées
Bethmale of the Pyrenees
Beyaz Peynir
Bierkase
Bishop Kennedy
Blarney
Bleu d'Auvergne
Bleu de Gex
Bleu de Laqueuille
Bleu de Septmoncel
Bleu de Termignon Alpage
Bleu Des Causses
Blue
Blue Castello
Blue of Termignon
Blue Rathgore
Blue Vein (Australian)
Blue Vein Cheeses
Bocconcini
Bocconcini (Australian)
Boeren Leidenkaas
Bonchester
Bosworth
Bougon
Boule Du Roves
Boulette d'Avesnes
Boursault
Boursin
Bouyssou
Bra
Braudostur
Breakfast Cheese
Brebis du Lavort
Brebis du Lochois
Brebis du Puyfaucon
Bresse Bleu
Brick
Brie
Brie au poivre
Brie de Meaux
Brie de Melun
Brie with pepper
Brillat-Savarin
Brin
Brin d' Amour
Brin d'Amour
Brinza (Burduf Brinza)
Briquette de Brebis
Briquette du Forez
Broccio
Broccio Demi-Affine
Brousse du Rove
Bruder Basil
Brusselae Kaas (Fromage de Bruxelles)
Bryndza
Buchette d'Anjou
Buffalo
Burgos
Butte
Butterkase
Button (Innes)
Buxton Blue
Cabecou
Caboc
Cabrales
Cachaille
Caciocavallo
Caciotta
Caerphilly
Cairnsmore
Calenzana
Cambazola
Camembert de Normandie
Canadian Cheddar
Canestrato
Cantal
Caprice des Dieux
Capricorn Goat
Capriole Banon
Caravane
Carre de l'Est
Casciotta di Urbino
Cashel Blue
Castellano
Castelleno
Castelmagno
Castelo Branco
Castigliano
Cathelain
Celtic Promise
Cendre d'Olivet
Cerney
Chabichou
Chabichou du Poitou
Chabis de Gatine
Chaource
Charolais
Chaumes
Cheddar
Cheddar Clothbound
Cheshire
Chevres
Chevrotin des Aravis
Chontaleno
Civray
Coeur de Camembert au Calvados
Coeur de Chevre
Cojack
Colby
Colby-Jack
Cold Pack
Comte
Coolea
Cooleney
Coquetdale
Corleggy
Cornish Pepper
Cotherstone
Cotija
Cottage Cheese
Cottage Cheese (Australian)
Cougar Gold
Coulommiers
Coverdale
Crayeux de Roncq
Cream Cheese
Cream Havarti
Crema Agria
Crema Mexicana
Creme Fraiche
Crescenza
Croghan
Crottin de Chavignol
Crottin du Chavignol
Crowdie
Crowley
Cuajada
Curd
Cure Nantais
Curworthy
Cwmtawe Pecorino
Cypress Grove Chevre
Danablu (Danish Blue)
Danbo
Danish Fontina
Daralagjazsky
Dauphin
Delice des Fiouves
Denhany Dorset Drum
Derby
Dessertnyj Belyj
Devon Blue
Devon Garland
Dolcelatte
Doolin
Doppelrhamstufel
Dorset Blue Vinney
Double Gloucester
Double Worcester
Dreux a la Feuille
Dry Jack
Duddleswell
Dunbarra
Dunlop
Dunsyre Blue
Duroblando
Durrus
Dutch Mimolette (Commissiekaas)
Edam
Edelpilz
Emental Grand Cru
Emlett
Emmental
Epoisses de Bourgogne
Esbareich
Esrom
Etorki
Evansdale Farmhouse Brie
Evora De L'Alentejo
Exmoor Blue
Explorateur
Farmer
Feta
Feta (Australian)
Figue
Filetta
Fin-de-Siecle
Finlandia Swiss
Finn
Fiore Sardo
Fleur du Maquis
Flor de Guia
Flower Marie
Folded
Folded cheese with mint
Fondant de Brebis
Fontainebleau
Fontal
Fontina Val d'Aosta
Formaggio di capra
Fougerus
Four Herb Gouda
Fourme d' Ambert
Fourme de Haute Loire
Fourme de Montbrison
Fresh Jack
Fresh Mozzarella
Fresh Ricotta
Fresh Truffles
Fribourgeois
Friesekaas
Friesian
Friesla
Frinault
Fromage a Raclette
Fromage Corse
Fromage de Montagne de Savoie
Fromage Frais
Fruit Cream Cheese
Frying Cheese
Fynbo
Gabriel
Galette du Paludier
Galette Lyonnaise
Galloway Goat's Milk Gems
Gammelost
Gaperon a l'Ail
Garrotxa
Gastanberra
Geitost
Gippsland Blue
Gjetost
Gloucester
Golden Cross
Gorgonzola
Gornyaltajski
Gospel Green
Gouda
Goutu
Gowrie
Grabetto
Graddost
Grafton Village Cheddar
Grana
Grana Padano
Grand Vatel
Grataron d' Areches
Gratte-Paille
Graviera
Greuilh
Greve
Gris de Lille
Gruyere
Gubbeen
Guerbigny
Halloumi
Halloumy (Australian)
Haloumi-Style Cheese
Harbourne Blue
Havarti
Heidi Gruyere
Hereford Hop
Herrgardsost
Herriot Farmhouse
Herve
Hipi Iti
Hubbardston Blue Cow
Humboldt Fog
Hushallsost
Iberico
Idaho Goatster
Idiazabal
Il Boschetto al Tartufo
Ile d'Yeu
Isle of Mull
Jarlsberg
Jermi Tortes
Jibneh Arabieh
Jindi Brie
Jubilee Blue
Juustoleipa
Kadchgall
Kaseri
Kashta
Kefalotyri
Kenafa
Kernhem
Kervella Affine
Kikorangi
King Island Cape Wickham Brie
King River Gold
Klosterkaese
Knockalara
Kugelkase
L'Aveyronnais
L'Ecir de l'Aubrac
La Taupiniere
La Vache Qui Rit
Laguiole
Lairobell
Lajta
Lanark Blue
Lancashire
Langres
Lappi
Laruns
Lavistown
Le Brin
Le Fium Orbo
Le Lacandou
Le Roule
Leafield
Lebbene
Leerdammer
Leicester
Leyden
Limburger
Lincolnshire Poacher
Lingot Saint Bousquet d'Orb
Liptauer
Little Rydings
Livarot
Llanboidy
Llanglofan Farmhouse
Loch Arthur Farmhouse
Loddiswell Avondale
Longhorn
Lou Palou
Lou Pevre
Lyonnais
Maasdam
Macconais
Mahoe Aged Gouda
Mahon
Malvern
Mamirolle
Manchego
Manouri
Manur
Marble Cheddar
Marbled Cheeses
Maredsous
Margotin
Maribo
Maroilles
Mascares
Mascarpone
Mascarpone (Australian)
Mascarpone Torta
Matocq
Maytag Blue
Meira
Menallack Farmhouse
Menonita
Meredith Blue
Mesost
Metton (Cancoillotte)
Meyer Vintage Gouda
Mihalic Peynir
Milleens
Mimolette
Mine-Gabhar
Mini Baby Bells
Mixte
Molbo
Monastery Cheeses
Mondseer
Mont D'or Lyonnais
Montasio
Monterey Jack
Monterey Jack Dry
Morbier
Morbier Cru de Montagne
Mothais a la Feuille
Mozzarella
Mozzarella (Australian)
Mozzarella di Bufala
Mozzarella Fresh, in water
Mozzarella Rolls
Muenster
Munster
Murol
Mycella
Myzithra
Naboulsi
Nantais
Neufchatel
Neufchatel (Australian)
Niolo
Nokkelost
Northumberland
Oaxaca
Olde York
Olivet au Foin
Olivet Bleu
Olivet Cendre
Orkney Extra Mature Cheddar
Orla
Oschtjepka
Ossau Fermier
Ossau-Iraty
Oszczypek
Oxford Blue
P'tit Berrichon
Palet de Babligny
Paneer
Panela
Pannerone
Pant ys Gawn
Parmesan (Parmigiano)
Parmigiano Reggiano
Pas de l'Escalette
Passendale
Pasteurized Processed
Pate de Fromage
Patefine Fort
Pave d'Affinois
Pave d'Auge
Pave de Chirac
Pave du Berry
Pecorino
Pecorino in Walnut Leaves
Pecorino Romano
Peekskill Pyramid
Pelardon des Cevennes
Pelardon des Corbieres
Penamellera
Penbryn
Pencarreg
Pepper jack
Perail de Brebis
Petit Morin
Petit Pardou
Petit-Suisse
Picodon de Chevre
Picos de Europa
Pinconning
Piora
Pithtviers au Foin
Plateau de Herve
Plymouth Cheese
Podhalanski
Poivre d'Ane
Polkolbin
Pont l'Eveque
Port Nicholson
Port-Salut
Postel
Pouligny-Saint-Pierre
Pourly
Prastost
Pressato
Prince-Jean
Processed Cheddar
Provel
Provolone
Provolone (Australian)
Pyengana Cheddar
Pyramide
Quark
Quark (Australian)
Quartirolo Lombardo
Quatre-Vents
Quercy Petit
Queso Blanco
Queso Blanco con Frutas --Pina y Mango
Queso de Murcia
Queso del Montsec
Queso del Tietar
Queso Fresco
Queso Fresco (Adobera)
Queso Iberico
Queso Jalapeno
Queso Majorero
Queso Media Luna
Queso Para Frier
Queso Quesadilla
Rabacal
Raclette
Ragusano
Raschera
Reblochon
Red Leicester
Regal de la Dombes
Reggianito
Remedou
Requeson
Richelieu
Ricotta
Ricotta (Australian)
Ricotta Salata
Ridder
Rigotte
Rocamadour
Rollot
Romano
Romans Part Dieu
Roncal
Roquefort
Roule
Rouleau De Beaulieu
Royalp Tilsit
Rubens
Rustinu
Saaland Pfarr
Saanenkaese
Saga
Sage Derby
Sainte Maure
Saint-Marcellin
Saint-Nectaire
Saint-Paulin
Salers
Samso
San Simon
Sancerre
Sap Sago
Sardo
Sardo Egyptian
Sbrinz
Scamorza
Schabzieger
Schloss
Selles sur Cher
Selva
Serat
Seriously Strong Cheddar
Serra da Estrela
Sharpam
Shelburne Cheddar
Shropshire Blue
Siraz
Sirene
Smoked Gouda
Somerset Brie
Sonoma Jack
Sottocenare al Tartufo
Soumaintrain
Sourire Lozerien
Spenwood
Sraffordshire Organic
St. Agur Blue Cheese
Stilton
Stinking Bishop
String
Sussex Slipcote
Sveciaost
Swaledale
Sweet Style Swiss
Swiss
Syrian (Armenian String)
Tala
Taleggio
Tamie
Tasmania Highland Chevre Log
Taupiniere
Teifi
Telemea
Testouri
Tete de Moine
Tetilla
Texas Goat Cheese
Tibet
Tillamook Cheddar
Tilsit
Timboon Brie
Toma
Tomme Brulee
Tomme d'Abondance
Tomme de Chevre
Tomme de Romans
Tomme de Savoie
Tomme des Chouans
Tommes
Torta del Casar
Toscanello
Touree de L'Aubier
Tourmalet
Trappe (Veritable)
Trois Cornes De Vendee
Tronchon
Trou du Cru
Truffe
Tupi
Turunmaa
Tymsboro
Tyn Grug
Tyning
Ubriaco
Ulloa
Vacherin-Fribourgeois
Valencay
Vasterbottenost
Venaco
Vendomois
Vieux Corse
Vignotte
Vulscombe
Waimata Farmhouse Blue
Washed Rind Cheese (Australian)
Waterloo
Weichkaese
Wellington
Wensleydale
White Stilton
Whitestone Farmhouse
Wigmore
Woodside Cabecou
Xynotyro
Yarg Cornish
Yarra Valley Pyramid
Yorkshire Blue
Zamorano
Zanetti Grana Padano
Zanetti Parmigiano Reggiano