Serves 8 – 10
2 cups water
1½ cups sugar
1 bottle white wine, chilled
¾ cup rum
Extra strawberries and peaches, sliced
1 bottle sparkling white wine or champagne, chilled
1. Discard the green tops of the strawberries and slice the peaches.
2. In a saucepan, dissolve sugar in water, then add the strawberries and peaches.
3. Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.
4. Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.
5. In a pitcher, combine the cooled syrup, sliced fruit, white wine, and rum.
6. Scoop fruit into glasses with ice, pour sangria, and top with sparkling wine.
Happy Thirsty Thursday,
I hope everyone is having a great day. Just one more day before the weekend is upon us! Yay! Just Popping in to say hello and to wish you a wonderful rest of the day!
Thirsty Thursday recipes to follow soon, as well as some nice vegetarian recipes!
Do enjoy, Lois.
Although I have recently cut down on my meat intake, when I came across this recipe I just had to share it. It’s so simple and one could easily substitute the steak with any type of meat that takes minutes to cook in the oven. This yummy recipe also comes courtesy of Alix Traeger and Greg P. Gleason/Tasty. Great for a Friday night or Saturday afternoon or evening. Lois.
1½ cups cherry tomatoes
1 large carrot, cut into coins
1 yellow bell pepper, 1-inch dices
1 medium-size red onion, 1-inch dices
10 asparagus spears, trimmed and cut in half
3-4 tablespoons olive oil
Salt, to taste
Pepper, to taste
4-5 garlic cloves
4-5 sprigs of thyme
1 pound sirloin steak, or favorite cut
1 tablespoon olive oil
1 garlic clove
# Preheat oven to 400°F/200˚C.
# Prepare the vegetables.
# Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
# Season with olive oil, salt, and pepper (to taste).
# Add garlic cloves and sprigs of thyme on top of the vegetables.
# Roast vegetables for 15 minutes.
# Bring back the tray and push vegetables to the side to make room for the steak.
# Place the steak in the middle of the pan and season both sides with salt and pepper.
# Top the steak with a sprig of thyme and a clove of garlic.
# Place back in oven for 10 more minutes or until desired doneness is reached.
# Allow the steak to rest for 5-10 minutes.
# Plate the vegetables and top with cut steak.
Here’s The YouTube Video To Show You How It’s Done:
I am running a little behind today so I will begin with a nice hearty meal. One=Skillet Chicken Pot Pie a recipe submitted by Alix Traeger and Greg P. Gleason over at Tasty. This is definitely a recipe I will try because I usually make my chicken pot pies the old fashion way with crust on the bottom and top, however, things are about to change.. Lois .:)
1 tablespoon olive oil
1½ pounds boneless, skinless chicken breasts, cubed
½ white onion, chopped
2 cloves garlic, minced
1 cup gold potatoes, cubed
2 cups frozen peas and carrots
4 tablespoons all-purpose flour
4 tablespoons butter
2 cups chicken broth
Salt, to taste
Pepper, to taste
1 store-bought pie crust, thawed if frozen
1. Preheat oven to 400˚F/200˚C.
2. Season chicken with salt and pepper, and heat oil over a cast-iron skillet. Add the cubed chicken, cooking until no longer pink. Remove chicken and set aside.
3. To the same skillet, add the onions and garlic. Sauté until translucent.
4. Add potatoes and sauté about 5 minutes.
5. Add peas and carrots, and stir again.
6. Add the butter to the vegetable and allow to melt.
7. Sprinkle the flour, covering the vegetables, and quickly stir to avoid lumps.
8. Pour in chicken broth and bring to a boil to thicken sauce.
9. Season with salt and pepper. Remove from heat.
10. Place pie dough over the chicken and vegetable mixture, and seal along the edges of the skillet with your fingers.
11. Bake for 25-30 minutes or until golden brown.
Here’s the YouTube Video To Show You How It’s Done:
Fashion Friday is one again upon us and I think you are going to pretty happy with today’s postings. It’s all about the shoes!!! I have to tell you I came upon this incredible find by accident. You see I went onto, “The Zoe Report,” (my go-to place for fashion advice) and there was this article entitled, “The Only 5 Shoes You Need for Spring,” which I was going to bypass because I wanted a nice selection. Lucky for me I did, there are 5 examples, of Low Heels, Slip On Sandals, Mules, Satin Styles, and Platforms! A great find, don’t you agree? Enough of the chitter chatter, let’s get to the shoes!
Now that you’ve seen the collection, which is your favorite? Mine are the kitten heels, I don’t have pretty feet, so any shoes with the toes out are not my favorites. Plus the fact that I am pretty tall, so I don’t like to go above, 2 1/2 inches as well.
To find out more information on the above shoes, just click on the title link, (2nd link) and you’ll get the name of the shoe, descriptions, and price. Happy Hunting, Lois
I thought it would be nice to start out with something simple and yummy looking as well. This Veggie Nuggets recipe comes courtesy of Claire Nolan, BuzzFeed/Tasty.
Servings: 6–8 (makes 40–50 nuggets)
3 carrots, peeled & cut into chunks
½ head cauliflower, broken up
1 head broccoli, broken up
2 cloves garlic, chopped
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1¾ cup plain bread crumbs
1. In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
2. Add 1¼ cup of bread crumbs and blend just until incorporated.
3. Scoop a tablespoon of the mixture and form a small circular shaped “nugget.”
4. Place the remaining ½ cup of bread crumbs in a bowl and cover each nugget with the bread crumbs.
5. Either pan-fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or you can bake them on a piece of parchment paper at 400˚F/200˚C for 25 minutes, flipping after the first 15 minutes.
6. Serve with your favorite dipping sauce.
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