Raspberry Moscato Punch

An easy to make wine punch that combines sinfully delicious Moscato wine, tart raspberry lemonade, and fizzy sparkling water to create a celebratory drink for all occasions!

Raspberry Moscato Punch

With springtime upon I find that we are doing more brunches, outdoor get togethers and celebratory everts.  Light drinks are the perfect accompaniment to spring occasions, and my Raspbery Moscato Punch is simple, yet elegant.  

Made with Moscato wine, which is a sweeter wine with low acidity, convenient store bought raspberry lemonade, and topped off with a lime sparkling water for a little fizz.  Don't forget to garnish your drink with a few berries to make this visually pleasing.   Such a great drink for the spring and summer season, and perfect for holiday such as Easter or Mother's Day.

Enjoy!

Favorite Moscato wines:

Risata Moscato d'Asti
Vietti Moscato d'Asti Cascinetta Vietti
Innocent Bystander Pink Moscato
Stella Rosa Red Apple
Stella Rosa Moscato d'Asti

 

What Ingredients do I need?

• Moscato wine - either regular or d'Asti
• raspberry lemonade
• sparkling water
• raspberries
• blueberries

Substitutions and Variations

• A rose' wine would be nice but a little drier and not as sweet

• Use strawberry lemonade instead of raspberry lemonade

• Use a combination of strawberries, raspberries, blueberries, or kiwis for garnish

Kitchen Tips and Notes

• Freeze your fruit garnish to keep the drink cold longer

• Make sure to chill your wine well prior to serving

• Increase the recipe as need, or make a picture with about 1/3 of the total picture for each ingredient

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Raspberry Moscato Punch

serves 1

1/2 cup of chilled Moscato Wine 

1/2 cup of refrigerated lite raspberry-flavored lemonade
Sparkling water, lime flavored
Garnishes:  Raspberries, Blueberries, Strawberries

In a glass add the wine, and lemonade, and then top with sparkling water.  Garnish with raspberries and blueberries.  

Spring Fling: Grilled Chicken Spring Vegetable Salad

When you take a base of arugula and spring mix and top it with asparagus, green beans, peas, radishes, goat cheese, and a fabulous grilled chicken you have one heck of a main dish salad perfect for Mother's Day!

Grilled Chicken Spring Vegetable Salad

It's time to use up all the abundance of spring produce. Yea Spring!  Today we are making a main dish salad that I served for Easter.  It's filled with spring greens, asparagus, green beans, carrots, radishes, and peas!  It's a smorgasbord of spring ingredients.  I then grilled some coriander rubbed chicken breasts to top the salad.  Finish with a sprinkling of goat cheese crumbles, pecans, and a few raspberries and you have an amazing main course salad!  Feel free to top this with your favorite dressing or use one of my suggestions below.

This is the perfect main course for light lunches, weeknight dinners, Easter, Mother's Day, bridal showers, spring brunches or eating alfresco on a sunny weekend afternoon.  You will be filled with good for your ingredients and have a happy tummy to go along with it!

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts - I used thin cut
• 50/50 spring mix - part arugula and spring mix
• asparagus - thin spears
• fresh green beans
• frozen peas
• radishes
• goat cheese with herbs
• raspberries
• pecan halves
• ground coriander
• fresh mint

Substitutions and Variations

• Substitute roasted chicken, a rotisserie chicken, or leftover chicken

• Substitute the protein:  salmon, shrimp or pork tenderloin would be great in the salad

• Use the herb of your choice: basil, thyme, or chives would be great additions

• Use a plain goat cheese, or use feta or ricotta salata - or leave off the cheese

• Switch up the greens:  use red leaf, green leaf, spinach, or butter lettuce

• Use your favorite spring produce - get creative!

Kitchen Tips and Notes

• Chicken:  if you like cold or room temperature chicken on your salad, cook the chicken first, then prep all the rest of the salad ingredients.  If you like hot chicken on your salad, cook the chicken last.

• Vegetables:  To get bright green tender crisp vegetables blanch them in salted boiling water for 2-3 minutes, then drain them in a colander and rinse them with cool water to stop the cooking process.  They will be bright and green and tender crisp!

• Instead of using a large salad bowl for the entire group I plated the salads directly on each individual's plate.  It's easier, and the presentation comes out better than tossing a salad.

• See below for some of my suggested dressings.

What do I dress this salad with?:

Avocado Herb Dressing

Lemon Poppyseed Dressing

Apple Cider Vinaigrette 

Parmesan Peppercorn Dressing

Lemon Mustard Dressing

Herby Buttermilk Dressing

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Grilled Chicken Spring Vegetable Salad

serves 4

4 thin cut boneless chicken breasts
kosher salt & ground black pepper
2 teaspoons ground coriander
8 cups of spring mix with arugula
1 1lb of thin asparagus spears, woody ends discarded
1/2 lb of fresh green beans, ends trimmed
1/2 cup frozen peas
4 radishes, thinly sliced
2-3 oz of goat cheese with herbs, crumbled
1/2 pint raspberries 
1/4 cup pecan halves, toasted

Pre-heat an indoor grill pan over medium-high heat.  Pat the chicken breast dry with a paper towel.  Sprinkle with salt and pepper on both sides.  Sprinkle the coriander about 1/4 teaspoon for each side on all chicken breasts.  Place chicken on the grill pan and cook about 3-4 minutes per side or until chicken reaches 160 degrees internal temperature.  Set aside and allow chicken to cool.

Meanwhile bring a large pot filled with water to boil.  Cut the asparagus spears in half and the green beans in half.  Add asparagus, green beans, and peas to the boiling water and cook for 3-4 minutes until the vegetables are bright green and crisp tender.  Remove from heat and drain vegetables in a colander.  Run cold water over the vegetables until cool, to stop the cooking process.

Arrange salad on individual dinner plates by spreading about 2 cups of spring salad mix per each plate.  Divide the green vegetables among the plates.

Cut the chicken breasts in to slices.  Place the slices on each salad plate among the veggies and lettuce mix.  Add sliced radishes, a few raspberries, crumbles of goat cheese, and pecans to each plate.  

Dress with your favorite dressing.

Spring Fling: Spring Couscous Salad with Lemon Feta Vinaigrette

With a base of pearl couscous, I've added roasted asparagus, tender garbanzo beans, fresh herbs, and green onions, tossed with a Lemon Feta vinaigrette.  This is a side salad that is full of spring goodness!

Spring Couscous Salad with Lemon Feta Vinaigrette

I love couscous as a base or addition to a salad.  Pearl couscous is the larger variety and works perfectly in salads.  It provides you with an open canvas to create so many variations and since it's pasta it absorbs a vinaigrette perfectly.  Today we are taking spring produce, so we are adding some roasted asparagus, lots of fresh herbs like parsley and basil, and fresh lemon.  You will get a double dose of lemon in the salad and the dressing for that bright pop!

This is a wonderful side dish that can be served along side chicken, beef, or pork for a light springtime meal.  It's also perfect as a side dish salad for Easter.  Easy to pull together and the flavors are popping.  It's sure to be one you'll want to repeat often.

Enjoy!

What Ingredients do I need?

• pearl couscous
• thin asparagus spears
• lemon - zest and juice
• feta cheese
• canned garbanzo beans
• green onions
• parsley
• basil
• olive oil
• garlic
• pistachios (optional)

Substitutions and Variations

• Change up the herbs - use fresh mint, dill, thyme, or chives.

• Use thick asparagus if you wish - note: roasting time will be about 5 - 7 minutes longer.  I would cut these in to 2" pieces.

• Can't find pearl (Israeli) couscous?  use the original small type.

• You can substitute the couscous for a grain such as farro, bulgur, or even quinoa.

• Don't like cheese? leave it out or trade it for ricotta salata or even cotija.

• Don't like nuts? leave them out or add your favorite, pine nuts, or hazelnuts would be a good addition.

Kitchen Tips and Notes

• This recipe is great for leftover couscous.

• You will need to allow the couscous to cool so plan a little time for that, or make it ahead.  You may help the cooling by running it under cool water and then draining it well.

• Leftover will keep in the refrigerator in an airtight container for several days.  

• The vinaigrette will keep for several days in the refrigerator.

• Drizzle leftovers with more vinaigrette to moisten and flavor the salad.

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Spring Couscous Salad with Lemon Feta Vinaigrette

serves: 6

Salad:

1 cup pearl couscous
1 pound thin asparagus spears, woody stems cut off
olive oil
14 oz can of garbanzo beans, drained and rinsed
1 green onion, thinly sliced both white and green parts
zest of 1 lemon
2 Tablespoons fresh parsley, chopped
2 Tablespoon fresh basil, chopped
kosher salt & freshly ground black pepper to taste
2 Tablespoon pistachios, chopped (optional)

Vinaigrette:

Juice of 1 lemon
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon lemon zest
1 garlic clove, minced
1/3 cup extra virgin olive oil
salt & pepper
1/3 cup crumbled feta cheese

Preheat the oven to 425 degrees F.

Cook the couscous according to the package directions.  This should be about 15 - 20 minutes.  Meanwhile roast the asparagus by placing them on a sheet pan.  Drizzle with olive oil, salt and pepper, tossing to combine.  Spread them out on the pan so they are not overlapping.  Roast for 8-10 minutes until they are starting to darken on the ends.  Larger asparagus will need about 5 more minutes to roast.  Remove from the oven and set aside.

Once the couscous is done, drain off any excess water (if any) and place it in a bowl to cool down.  You can run it under cool water and drain again if you like.  Add the garbanzo beans, green onions, lemon zest, parsley, basil, salt and pepper to taste, and stir to combine.  

Drizzle with half of the vinaigrette and toss.  Top with asparagus and some pistachios (if using) and drizzle a little more vinaigrette over the top.  Serve.  

To Make Vinaigrette: in a small bowl or jar add lemon juice, herbs, lemon zest, garlic and a pinch of salt and pepper.  Whisk in olive oil until well combined (or shake jar vigorously).  Add in the feta cheese and stir.  

adapted from:  How Sweet Eats

Avocado Jalapeno Yogurt Dip

Time to update your same old guacamole recipe by adding creamy protein-packed yogurt to make a healthy new and tasty dip that's perfect for Easter or any of your spring gatherings.

Avocado Jalapeno Yogurt Dip

When I was growing up it wasn't a party unless there was some sort of dip.  I still believe this today and love making fresh homemade ones because the are simple to throw together.  This Avocado Jalapeno Yogurt Dip can be made in 10 minutes!  How's that for quick and easy?

I love a good guacamole, but decided to go for something creamy.  Yogurt is a healthy way to add extra protein, and creaminess to dips.  Plus it's less fattening than sour cream and mayo.  For an extra kick, I've added minced jalapeno along with some fresh dill to brighten the flavor.  Serve this healthy dip with crunchy vegetables, pita chips or pretzels, or use as a sandwich spread.  The taste is amazing!

Enjoy!

What Ingredients do I need?

• avocado - a ripe medium large size
• Greek yogurt - get non-fat or 2% for a healthier dip
• cilantro
• fresh dill
• pickled jalapenos - or use fresh
• onion powder
• limes

Substitutions and Variation

• Substitute parsley for cilantro or try chives for a more onion flavor

• Leave out the dill if you don't like it.

• Use fresh jalapenos or use hot sauce to provide a little heat

Kitchen Tips and Notes

• Double the recipe for a crowd.  

• Leftovers will keep in the refrigerator for 5 days

• Use as a sandwich spread

• Use as a base on toast with chopped tomatoes and red onion and cilantro

• Great with pita, vegetables, or chips

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Avocado Jalapeno Yogurt Dip

serves 6

1 medium-large ripe avocado, pitted and peeled 

½ cup nonfat plain Greek yogurt
⅓ cup fresh cilantro,chopped

2 Tablespoons fresh dill, chopped

1-2 Tablespoons pickled jalapenos
1 teaspoon onion powder
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Place avocado in a small bowl and mash well.  Add yogurt, cilantro, onion powder, lime juice, plus salt and pepper. Stir until mixed well and smooth. Serve.

Spring Fling: Herb Roasted Carrots

Bursting with Spring flavors, these herbed carrots make for a perfect side to complement any meal.  

Herb Roasted Carrots

Carrots are one of the best of Spring's produce.  Today we are roasting carrots, of all colors, in an herb and garlic coating.  Fresh rosemary and thyme along with minced garlic are mixed with olive oil to create a wonderful coating that flavors these carrots deliriously.  Using colored carrots make for a pretty dish but you can use all of one color if you like.

These are the perfect side dish for chicken, beef, fish, or pork.  They would be great alongside a holiday meal as well.  Easter or Mother's Day, even the winter holidays would benefit from such a tasty yet easy side dish.  Enjoy this while carrots are at their peak!

What Ingredients do I need?

• carrots
• shallots
• olive oil
• fresh thyme
• fresh rosemary
• garlic

Substitutions and Variations

• use minced onion instead of shallots
• use one color of carrot instead of multi-colored
• use different herbs like tarragon, chives, or marjoram
• try using this topping on different vegetables like broccoli and cauliflower or zucchini

Kitchen Tips and Notes

• Line your baking sheet for easy clean up
• cutting your carrots lengthwise is for looks, you may cut them anyway you choose

• use fresh herbs that are in season, they make the dish taste fresher
• roasting brings out a vegetable's sugar so they caramelize
• every oven acts differently so watch your ingredients so that they don't burn.

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Herb Roasted Carrots

serves 4-6

1-2 lb. rainbow carrots, halved lengthwise
2 shallots, thinly sliced
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 1⁄2 tablespoons chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon salt
3⁄4 teaspoon ground black pepper

Preheat oven to 450 degrees.   Line a baking sheet with aluminum foil; set aside.

In a large bowl, combine carrots, shallot, olive oil, thyme, rosemary, garlic, salt, and pepper, tossing to combine well.   Arrange carrots on the baking sheet in an even layer. Bake for 15-20 minutes until crisp tender.  Remove from the oven and place on a serving dish.

Spring Fling: Ribbon Spring Salad with Buttermilk Dressing

This strikingly beautiful salad is filled with carrot and zucchini ribbons, and is mixed with spring vegetables such as asparagus, radishes, and snap peas.  

Douse this with a quick homemade buttermilk dressing and you have one gorgeous, yet light, salad!

Ribbon Spring Salad with Buttermilk Dressing

We can't go through the Spring Fling Recipe Series without adding a wonderful salad that is beautiful to look at and light and refreshing.  It's filled with Spring veggies such as carrots, zucchini, asparagus, snap peas, radishes, cucumbers, and spring mix.  This mixture grabs up the freshest produce for spring!  To make this salad attractive I've made ribbons out of the carrots and zucchini using a spiralizer.  You can accomplish a similar affect by using a vegetable peeler as well.

This salad is topped with a wonderful buttermilk dressing that is filled with herbs.  You won't regret making your own dressing with this one.  It's easy to mix up and the flavor is out of this world!  Enjoy this salad for Mother's Day, Spring Brunch, or as part of a wonderful weekend meal.

What Ingredients do I need?

• Carrots - try to buy large carrots so spiralizing is easier
• Zucchini
• Asparagus
• Radishes
• Snap Peas
• Cucumber
• Spring Mix or 50/50 Blend
• Buttermilk
• Mayonnaise
• Chives - use fresh herbs
• Dill - use fresh herbs
• Lemon
• Dijon mustard

Substitutions and Variations

• Use Spinach as your base or a butter lettuce
• You can use yogurt instead of Mayonnaise
• If you don't like fresh Dill use fresh Thyme
• Swap out some of the veggies for your favorite ones
• Use your favorite vinaigrette instead of a cream based dressing

Kitchen Tips and Notes

• I use a spiralizer to make my ribbons. I have this one and this one.

• Use a vegetable peeler to make long strips instead of ribbons

• Make sure to blanch your asparagus to keep it fresh and vibrant green

• I often make dressing in a jar. It easy to put all ingredients in and then close and shake to combine.

• Store your leftover dressing in the refrigerator for up to 2 weeks.

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Ribbon Spring Salad with Buttermilk Dressing

serves 6

Dressing:
½ cup whole buttermilk
¼ cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper

Salad:
½ pound thin asparagus, blanched, and cut into 2" pieces
1 medium zucchini, cut into ribbons
1 medium carrot, cut into ribbons
4 oz sugar snap peas, trimmed and sliced
4-5 radishes, sliced
½ English cucumber, thinly sliced
4 cups spring green mix

In a medium bowl or mason jar, whisk together buttermilk, mayonnaise, chives, dill, lemon zest and juice, mustard, salt, and pepper.   Cover and refrigerate for 1 hour.

In a large bowl, toss together ribbon carrots and zucchini, asparagus, snap peas, radishes, and cucumber. Serve over spring green mix, and drizzle with dressing just before serving.

Spring Fling: Garlic New Potatoes

These delectable Garlic New Potatoes are the perfect side dish for any entree this Spring!

 Garlic New Potatoes

Everyone needs a good side dish that will go with a variety of hearty entrees.  These Garlic New Potatoes are perfect for my Spring Fling series using the abundance of new potatoes that are popping up in the markets right now.  Add in some garlic and some fresh Spring dill and you have yourself one delicious side dish.  

I served this with a Pineapple Glazed Pork Tenderloin (coming soon) but this would go equally well with beef, chicken, lamb, or fish entrees.  They are easy to make as they are roasted in the oven.  Roasting brings out the flavor of the garlic and potatoes.  A perfect combination.  Enjoy!

What Ingredients do I need?

• small new potatoes - I used a tricolor variety
• olive oil
• garlic cloves
• dill
• salt & pepper

Substitutions and Variations

• fingerling or baby red potatoes would work well

• add additional dried seasonings such as Italian herb blend or Herbs de Provence

Kitchen Tips and Notes

• cut the potatoes in half or in quarters if large
• toss them in good olive oil
• get your oven really hot for roasting (425 degrees)
• fresh garlic is best, but already minced can be used in a pinch.
• don't have fresh garlic? how about garlic powder!
• bake until golden brown and tender

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Garlic New Potatoes

serves 6

2 pounds assorted small new potatoes, cut in half
olive oil
3 cloves garlic, minced

1 teaspoon kosher salt
¼ cup fresh dill
Ground black pepper, to taste

Preheat oven to 425°.

On a large baking sheet add potatoes.  Drizzle with olive oil and mix to coat.  Sprinkle with the minced garlic and the salt.   Bake on the middle rack for 15-20 minutes until golden brown and tender.  

Sprinkle with chopped dill. Sprinkle with additional salt and pepper to taste.  Serve.

Sweet and tender Sugar Cookies are the base for every holiday occasion with good reason.  They can be rolled out and cut into whatever shape you desire and decorated to your heart's content!

Classic Sugar Cookie Recipe

Everyone needs a Classic Sugar Cookie Recipe and this one, from my mom's recipe collection, is one we've made for years.  While the recipe has stayed the same I have adjusted the method over the years to yield the best results.  I dare say this is one of my favorite cookies of all time.

Just in time for Christmas, this cookie is easy to make and creates a tender sweet cookie that holds it's shape.  Perfect for cutting out cute Christmas shapes as I have done here and leaving on a plate for Santa this Christmas eve.

What can you use sugar cookies for?

• Perfect with dessert served with milk
• Eat them plain or decorated
• Use them for ice cream sandwiches
• Dunk them in milk
• Perfect for any holiday celebration, Christmas, Hanukkah, Easter, Valentine's Day, Birthdays, Halloween, Graduation
• Serve them at a Tea Party
• Serve them along with an ice cream parfait, or pudding

What ingredients do I need?

• all purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• vanilla

Substitutions and Variations

• Substitute almond extract for the vanilla
• mix-in can be added such as sprinkles, flavored chips (chocolate, white chocolate, cinnamon etc), or chopped candy bars
• Make drop cookies or form cookies by hand
• Decorate with Royal Icing, sprinkles, sanding sugar, frosting, pretzels, chopped nuts, oreo crumbs, chopped dried fruit

Kitchen Notes and Tips

• Bake on parchment paper so they don't over brown
• Remove from the oven just when the edges start to brown
• Roll out the dough evenly so the cookie all cook at the same rate.
• Splurge on a good pure vanilla extract
• Chill the dough in the refrigerator for at least 1 hour to prevent spreading.
• Keep you working surface lightly floured - too much flour will create a dry cookie.
• Measure flour the "right way" - loosen the flour by giving it a good stir with a spoon or whisk. Next, spoon the flour into a measuring cup until heaping (piled beyond the rim of the measuring cup) and then level with the flat side of a knife. 

Enjoy!

Classic Sugar Cookie Recipe

makes: 2 dozen 4" cookies

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) butter, softened

2 cups sugar

2 large eggs

2 teaspoons vanilla extract

To a large bowl add flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and add in the flour mixture a little at a time.  Remove dough to a board and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour.

Preheat oven to 325 degrees. Let one disk of dough stand at room temperature for 10 minutes, until soft enough to roll. Roll out dough on a lightly floured work surface to 1/4-inch thick, adding more flour as needed to keep dough from sticking. 

Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets. Roll out scraps, and repeat. Repeat with remaining disk of dough. Chill cookies until very firm, about 15 minutes,

Bake cookies until edges just start to turn golden, 15 to 18 minutes. Let cool on sheets for 5 minutes then remove to cool on wire racks.