Sangria Bianca

So as I was on a lovely and addicting site I came across Sangria Bianca! Never knew my name was in a drink!! So i have not tried it and wont be able to try it anytime soon, but definitely would like to keep it int he records for future reference!

2. Sangria Bianca—If you like fruit salad and white wine, you’ll LOVE this crisp and refreshing drink. It’s the perfect prelude to summer, especially when the mercury rises this weekend!

For 2 large pitchers:
2 white peaches
2 white nectarines
4 oranges
1 pint strawberries
2 bottles torrontes (or any non-oaked white wine)
1/2 cup rose infused simple syrup

Slice the peaches and nectarines into eigths or tenths, depending on size. You can do whole slices of the citrus, but I prefer cutting supremes, so you can eat them after the fact. For the uninitiated, supremes are when you slice off the skin, and slice between the white membranes segmenting the fruit. Halve the strawberries. To make the syrup, combine 1/3 cup sugar and 1/3 cup water. Add the petals of one small very perfumey rose (I had some in the house) or a 1/4 teaspoon rosewater. Bring to a boil, and let it sit for 10 minutes to steep. Add the syrup and wine to the fruit, and let the mixture sit in the fridge for a few hours to combine. Pour and enjoy.

Knock You Naked Brownies

Again Marla Jean sent me this recipe. I haven't tried them yet, but the feedback that I received from her was that these were incredible! I can't wait to try these.

Knock You Naked Brownies
Ingredients
*       1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
*       1 cup Finely Chopped Pecans
*       ⅓ cups Evaporated Milk
*       ½ cups Evaporated Milk (additional)
*       ½ cups Butter, Melted
*       60 whole Caramels, Unwrapped
*       ⅓ cups Semi-Sweet Chocolate Chips
*       ¼ cups Powdered Sugar
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated
milk, and melted butter. Stir together until totally combined. Mixture will
be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan.
Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling
water) melt caramels with additional 1/2 cup evaporated milk. When melted
and combined, pour over brownie base. Sprinkle chocolate chips as evenly as
you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press
it into a large square a little smaller than the pan. Use a spatula to
remove it from the surface, then set it on top of the caramel and chocolate
chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room
temperature, then cover and refrigerate for several hours. When ready to
serve, generously sift powdered sugar over the surface of the brownies. Cut
into either nine or twelve helpings, and carefully remove from the pan.
*Adapted from the standard/classic “Knock You Naked Brownies” recipe.
These brownies don’t really knock you naked…but almost.

Perfect Chocolate Chip Cookies

This summer I spent it in New Orleans on an internship. The majority of the time I spent it with a couple; Marla Jean and Trent. They are some fantastic people that became my New Orleans family. Well Marla Jean is a fantastic cook and shared with me some of my favorite. Their grandchildren were staying with us for a couple of days and one night Marla made a batch of cookies. I was on my way to work and she offered me a freshly baked cookie. I took a bite and it was absolutely the best chocolate chip cookie that I have ever had. Trust me I have had plenty of chocolate chip cookies in my day but this beats all of them.

CHOCOLATE CHIP COOKIES

3 sticks margarine

1 stick butter

1 box brown sugar—2 ¼ cups

1 ½ cups white sugar

3 eggs

6 cups flour

1 ½ tsp. baking soda

¾ tsp. salt

4 cups chocolate chips

Nuts as desired

Blend margarine and butter (at room temperature) and sugars.  Add eggs and beat.  Add dry ingredients and chocolate chips and nuts.

Bake at 350 for 10-12 minutes

Greek Lemon Rice Soup

Greek Lemon Rice Soup Recipe

Nutritional Info (Per serving):

Calories: 178, Saturated Fat: 1g, Sodium: 147mg, Dietary Fiber: 0g, Total Fat: 7g, Carbs: 18g, Cholesterol: 5mg, Protein: 11g

Carb Choices: 1

Recipe Source: EatWell.com

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

·                                 4 cup(s) broth, reduced-sodium beef

·                                 1/3 cup(s) rice

·                                 12 ounce(s) tofu, silken-style firm, light

·                                 1 tablespoon oil, olive, extra virgin

·                                 1/4 teaspoon turmeric

·                                 1/4 cup(s) lemon juice

·                                 2 tablespoon dill, Fresh and chopped

·                                 1/4 teaspoon pepper, black ground

Preparation

1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.)

3. Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.

For the Love of food

I wanted a common place to put the recipes that I want to try and have tried. I adore food and want to open a restaurant one day. If I have tried them I will leave comments about it. Not sure who I am writing to, but excited to start this food journey.