Archive | June, 2012

Wild One Sangria

16 Jun

The other day I purchased a bottle of Wild One Malbec (Middle Sister Wine) from Target. I had never tried a Malbec before so I wasn’t expecting the spicy finish at the end. I loved the robust flavor of Wild One,  just wanted to turn down the volume on the finish. SANGRIA would work perfect for this dilemma. The spicy flavor reminded me of a salsa so I knew peaches, mangos, and pineapples would work. I also knew after a long week I didn’t want to have to dice up the fruit into little pieces nor wait for the sangria to chill so frozen fruit was essential. Check out my creation.

Wild One Sangria

  • Bottle of Wild One Malbec (Middle Sister Wine)
  • Lemon -Lime Seltzer Water (1 Liter)
  • Frozen Strawberries (1/2 of 16 oz. package)
  • Frozen Mango (1/2 of 16 oz. package)
  • Frozen Pineapple (1/2 of 16 oz. package)
  • Frozen Peaches (1/2 of 16 oz. package)

Instructions:

Take the frozen pineapples, mangos, peaches and strawberries and place it on the bottom of the pitcher. Only use half of the package for each fruit.

Pour the Wild One Malbec and seltzer over the fruit. Stir together and serve.

Leave us a comment and let us know how you like it.

 

Tip Junkie handmade projects


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Chinese Five Spice Tossed Rice

11 Jun

My son and daughter-in-law are expecting baby #2 in the next ten days.  We kicked this weekend off with a baby shower for baby boy since the parents have no idea what they are going to name this child…how could that be?  It’s sort of like major holidays (Christmas, Easter, the 4th of July) that have appointed times and you know you need to shop for the occasion.  Anyway, my simple tossed rice has become a hit with my son’s in-laws.  The immediate family members were asked to bring a dish and since I was one only one from my family attending the shower I had to shine.  I love the robust favor of the 5 spices which gives the dish an authentic gourmet taste…enjoy!

 

Chinese Five Spice Tossed Rice

3 cups uncooked white basmati rice (will yield about 6 cups cooked)

1 lb white mushrooms (cut in half and sliced)

1 bunch green onions (slice bottoms and green tops)

½ cup olive oil

2 tsp Chinese Five Spice (I use The Spice Hunter brand)

1/3 cup soy sauce

Instructions

Cook basmati rice according to instructions on package.  I cook my rice in a rice cooker for perfect rice every time.

In small batches, brown sliced mushrooms in small amounts of the olive oil and set aside.  In the same pan over low heat, add any remaining oil, Chinese Five Spice and soy sauce, stir and remove from heat.  Add mushrooms and cooked rice.  Thoroughly coat the rice with the mixture.  Add green onion.  Add more oil, spice and or soy to your taste preference. Yields 10-12 servings.

Just had to share this refreshing water that my daughter-in-law sister made at the shower.  It’s extremely simple.  Peel a cucumber and using a vegetable peeler, peel long strips of cucumbers.  Place in a pitcher of chilled water and OMG enjoy the fresh taste and the rinsing of the palate.

Sweet & Spicy Beet Spinach Salad

1 Jun

I fell deeply in love with the taste of beets a few years ago with one sip of raw beet and apple juice that I savored to the last drop. I eat them raw, roasted, steamed, and juiced. I wondered why I hadn’t eaten beets as a child as I recall there was usually always one jar of Del Monte’s in the fridge.  OMG, could it be mom was in love too and she wasn’t willing to share that jar with dad or eight children.  It was her private affair…I truly get it!

Beets are available year-round, but I heard that the best time to buy them is June through October, when they are at their most tender stage.  With that in mind let’s go for the sweet and spicy!

 

Sweet & Spicy Beet Spinach Salad

2 large red beets

1 large golden beet

2 cups small tender baby spinach leaves from a fresh bunch of spinach

2 Tbsp olive oil

2 tsp balsamic vinegar

1 tsp agave sweetener

1/8 tsp ground allspice

Roast whole beets at 425 degrees about 60 minutes or until a knife can pass through the center of the beet.  Cool beets. Peel and dice into bit size cubes.

In a bowl, combine olive oil, vinegar, agave, and ground allspice. Add diced beets to dressing and mix gently.

Break tender baby spinach into smaller pieces and toss with the beets and dressing.  Chill and serve. Yields 4-6 servings.

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