White Strawberry Sangria

Someone in college introduced me to sangria. Maybe it was on a weekend trip to Spain? I can't remember for sure, but I've really enjoyed it ever since. Only problem is that it's one of those drinks you seem to have to make in a pitcher for a party, and not as a single serve drink. So what did I do to try this recipe? Invite some friends over to help me drink it!

It was SUPER sweet. Almost like a syrup. I'd say you could leave out the sugar in the recipe. We added champagne to our glasses and also tried some vodka to cut the sweet. We liked the champagne option the best.

I'll leave the recipe below as is, but just be warned.

• 750 mL bottle dry white wine like Pinot Grigio or Sauvignon Blanc
• 1/2 cup strawberry schnapps
• 1/4 cup sugar
• 2 cups sliced fresh strawberries
• ice cubes
• whole strawberries (optional)

In a 2-quart pitcher stir together wine, strawberry schnapps, and sugar until sugar is dissolved. Add sliced strawberries. Cover and chill for 1-4 hours. Serve in glasses over ice. If desired, garnish with whole strawberries.

Serves 5

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Recipe from Better Homes and Gardens New Cook Book

Barbecue Potato Salad with Goat Cheese and Pine Nuts

Not sure I like the word "barbecue" in the title. Makes me think there will be BBQ sauce. What I'd call it is "grilled," but that might be just me. Also, "potato salad" makes me think it should be cold, but nowhere in the instructions did it say to let them cool. So many questions.

Doug said the recipe needs less lemon. I didn't even add the zest and I couldn't taste ANY lemon. *shrug* All I could taste was the oregano, but I also may have been a bit heavy handed with it. I used dry instead of fresh and my container was about empty so I sort of just sprinkled it all on. So take from that what you will, but it was decent. Definitely needs some tweaks though. 

• 1 1/2 lb baby gold potatoes (about 2 inches in diameter)
• 3 1/2 oz ripened goat cheese, cut into 1/2 inch pieces, about 1 cup
• 2/3 cup pine nuts, toasted
• 2 Tbsp fresh oregano leaves
• 2 1/2 tsp grated lemon zest plus 1/4 cup fresh juice (from 1 large lemon)
• 1/4 cup extra virgin olive oil, divided
• 1 tsp flaky sea salt
• 1/2 tsp black pepper

Place potatoes in a large saucepan of cold salted water. Bring to a boil over high. Boil until tender, about 10 minutes.

Meanwhile gently stir together goat cheese, pine nuts, oregano, lemon zest, and juice, and 2 Tbsp of the olive oil in a large bowl until combined; set aside.

Drain potatoes well, and transfer to a baking sheet. Gently crush potatoes using the back of a fork or the heel of your hand until skins are just cracked (about 1-inch thick). Drizzle with remaining 2 Tbsp olive oil, and sprinkle with salt and pepper. 

Preheat grill to medium high (400-450 degrees) with a large cast-iron skillet on grate. Arrange potatoes in heated skillet; grill, uncovered, until browned on both sides, about 4 minutes per side.

Gently toss potatoes in bowl with goat cheese mixture until coated; season with additional salt and pepper, if needed.

Serves 4

Prep Time: 25 minutes

Total Time: 45 minutes

Recipe from People magazine

Steak Diane

Does anyone know who Diane is? I'd heard of this dish before but knew nothing about it. I did a little Googling and found out! It is actually named after Diana, the goddess of the hunt, because the flavors are assertive, like she is. There are several places that claim creation of the dish and it came to the height of its popularity in the 1950s and 1960s, but all that matters is, it tasted really good (even with mushrooms). 

• 5 Tbsp butter or margarine
• 1 Tbsp minced shallot
• 1 cup sliced mushrooms
• 2 6-oz tenderloin steaks
• salt and pepper to taste
• 1/4 cup beef broth
• 2 Tbsp apple juice
• 2 1/2 tsp Dijon mustard
• 1 tsp Worcestershire sauce

Heat the butter in a 10-inch skillet over medium heat until melted. Add the shallot and mix well. Cook for 1 minute. Stir in the mushrooms. Cook for 3-4 minutes or until tender, stirring constantly. Remove the mushroom mixture to a bowl with a slotted spoon, reserving the pan drippings. 

Sprinkle both sides of the steaks with salt and pepper. Cook the steaks in the reserved pan drippings over medium-high heat for 10-12 minutes for medium or until the desired degree of doneness, turning once. Remove the steaks to a platter. Cover to keep warm.

Pour a mixture of the broth, apple juice, Dijon mustard, and Worcestershire sauce into the same skillet. Stir in the mushroom mixture. Bring to a boil. Cook for 1 minute or until slightly reduced and of a sauce consistency, stirring constantly. Spoon the mushroom sauce over the steaks.

NOTE: I added 3 more tablespoons of butter to the recipe above. The original only called for 2, but then we had no "drippings" to speak of. And more butter is always more better (hehehe). 

Serves 2

Prep Time: 10 minutes
Total Time: 25 minutes

Recipe from The Pampered Chef The Kitchen is the Heart of the Home Cookbook

Grilled Flatbread Pizza with Artichoke, Ricotta, and Lemon

I know, you never thought I'd say this but, this was way too lemon-y. There was absolutely no other taste. Less lemon, add garlic maybe? 

• 1 1/2 cups ricotta cheese
•  zest and juice of 1 lemon
• 3/4 tsp freshly ground black pepper
• 1 large or 2 small flatbreads
• 2 Tbsp extra virgin olive oil
• 1 1/2 cups marinated artichoke hearts
• 1/2 lemon, thinly sliced
• 1 cup baby spinach
• 1/4 cup fresh basil leaves
• crushed red pepper flakes, for serving

Preheat grill or grill pan over high heat. In a small bowl, stir together the ricotta, lemon zest, lemon juice, and black pepper. Brush both sides of the flatbread with olive oil and grill until lightly toasted and warm, about 2 minutes per side. Remove from heat.

Spread the ricotta mixture evenly on the flatbread and top with the artichokes and lemon slices. Grill until the ricotta mixture loosens slightly and the pizza is well heated, about 3 minutes. Transfer the pizza to a serving platter and garnish with the spinach, basil, and crushed red pepper flakes.

Serves 4

Total Time: 15 minutes

Recipe from www.purewow.com

Chicken Caesar Pasta Salad

So I saw "pasta" in the name and thought warm dish. Nope! This is a pasta salad recipe. Cold. Which is fine, but it sort of changes the vibe of a meal. So I added "salad" to the end of the name, just so others wouldn't have the same issue. 

I like pasta salad a lot, and I like Caesar salad. This one was lacking a little flavor though. I think it comes down to the chicken. If the chicken was cooked with some seasoning and then stirred into the pasta, I think it would be a lot better. Or maybe try stirring in some kalamata olives?

• 1 lb penne or other pasta
• 1 Tbsp butter
• 1/4 cup red wine vinegar
• 1 1/2 lb boneless, skinless chicken breasts, cubed, cooked
• 1 large tomato, diced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup Parmesan cheese, grated
• 3/4 cup bottled Caesar dressing

Prepare pasta according to package directions; drain and toss with butter and vinegar. Add chicken, tomato, Parmesan, salt, and pepper. Stir in Caesar dressing and toss. Refrigerate several hours or overnight to allow flavors to blend.

Serves 4-6

Total Time: 30 minutes, plus chilling

Recipe from 30 Minutes or Less - For People Who Don't have Time to Cook

Kalamata Lemon Chicken

So I had heard of orzo before, but never had it or cooked with it. For some reason I thought it was some kind of rice. You should have seen me looking all over the store for orzo. Turns out, at least at Sprouts, it's in the pasta section!

Anyway, this was a good recipe. I will record the recipe as is, but I would ask, why does the chicken need to be browned in the Dutch oven and then moved to another baking dish? Just leave it all in the Dutch oven.

• 1 to 1 1/4 lb boneless, skinless chicken thighs
• 1 Tbsp olive oil
• 2/3 cup dried orzo
• 1/2 cup drained, pitted kalamata olives
• 1 14 oz can chicken broth
• 1/2 of a lemon, cut into wedges or chunks
• 1 Tbsp lemon juice
• 1 tsp dried Greek seasoning
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• hot chicken broth, optional
• fresh oregano leaves, optional

Preheat oven to 400 degrees. In a 4-quart Dutch oven brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Transfer mixture to a 2-quart rectangular baking dish.

Bake, covered, about 35 minutes or until chicken is tender and no longer pink. If desired, serve in shallow bowls with additional hot broth and topped with fresh oregano.

Serves 4

Prep Time: 10 minutes

Total Time: 45 minutes

Recipe from Better Homes and Gardens New Cookbook

Creamed Corn Casserole

I mean, I know it's a corn casserole, but that's ALL it tasted like. Corn. Definitely add some jalapeno and more black pepper. It needed something to give it a little punch.

• nonstick cooking spray
• 2 16-oz packages frozen whole kernel corn
• 2 cups chopped red and/or green sweet pepper (2 large)
• 1 Tbsp butter or margarine
• 1/4 tsp black pepper
• 1 10.75 oz can condensed cream of celery soup
• 8 oz tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
• 1/4 cup milk

Coat a 2-quart casserole dish with cooking spray; set aside. Place corn in a colander. Run it under cool water to thaw; drain. Set aside. Preheat oven to 375 degrees.

In a large saucepan cook sweet pepper and onion in hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to the prepared casserole dish.

Bake, covered, for 50-55 minutes or until casserole is heated through, stirring once.

Serves 12

Prep Time: 15 minutes

Total Time: 1 hour, 5 minutes

Recipe from Better Homes and Gardens New Cookbook