Apple Cider Iced Tea

Do you love Iced Tea?

I sure do.  It's got to be my favorite drink.  A staple in my house.


Mainly I'm a purist with my iced tea.  Just plain black tea, that's the best.  Since it's cold outside most people steer away from the iced drinks.  Not me!  I still have my ice tea!  


So let's change it up a little, get a little crazy.  Let's trying adding some fall/winter flavors to the tea.
Let's try Apple Cider Iced Tea.


Super simple to make.  A modification on the original recipe.  If you want to know how to brew the perfect iced tea, following my directions located here (make sure to omit the orange).


To make this variation just add your favorite apple cider.  You can use homemade, or store bought.  I used my favorite cider from Trader Joe's, it has a wonder blend of apple flavor and spices.


The result?  A crisp, refreshing, fruity tasting drink, with warming notes from the black tea and the spices.

Apple Cider Iced Tea


1/2 Gallon of iced tea
1 cup apple cider, at room temperature or cold.


To brewed iced tea add the apple cider, stirring to combine.  Serve over ice.

Sunday Supper: One Pot Pasta Ravioli with Beef and Mushroom Sauce

Time for another great recipe for this week's Sunday Supper!

I stumbled upon this recipe in one of my favorite magazines, Southern Living.  It's was unique enough to peak my interest, so I knew I had to try it out.

I love Italian food, and this didn't disappoint.  It was saucy, cheesy, full of flavor, comfort food at it's best.  One of the best aspects is that it is easy to make.  One pot, that's it, and it takes some help from fresh pasta, and your favorite jarred sauce, which you jazz up.  I was skeptical of the flavors, but it really turned out delicious.  It's become one of my new favorite dishes!

 

I hope you try this dish.  The whole family will love it!

One Pot Pasta Ravioli with Beef and Mushroom Sauce

Southern Living

serves 4

1 pound lean ground beef
1 small onion, diced
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon vegetable oil
2 garlic cloves, minced
2 (26-ounce) jars tomato-basil pasta sauce
1 cup water
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (20-ounce) package refrigerated four cheese ravioli
1 cup (4 ounces) shredded mozzarella cheese

Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

Saute onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and saute 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.