Apple Cider Sangria

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Want to discover the BEST fall sipping drink ever?

APPLE CIDER SANGRIA

Yes, this has got to be the best festive fall adult drink around.  Sangria is a classic cocktail that will serve a crowd.  This version puts a spin on the original and gives you warm and fruity autumn flavors.   In fact, I served this at our Thanksgiving bash and it was such a hit that we made more the next day!  Even though it is close to Christmas I still wanted to share this with you because this would be a PERFECT holiday drink.  It's still apple season and why not take advantage of it.  I like to make use of all the specialty varieties before they are gone.  Go forth I say, drink and be merry!

The best part is this sangria is it's infused with a combination of in-season apples and ginger.  Fragrant, light, and refreshing, this drink will remind you of a fresh picked apple with a little zing to it!

I used an Italian Pinot Grigio (Ruffino) for the wine as a base.  Then I added apple vodka, (great for apple martinis...) apple cider, plenty of fresh cut apples, then topped it with some ginger ale for sparkle.  No extra added sugar here, this is sweet enough with the cider.  

The assembly is quick.  You only need a nice glass pitcher to show off the pretty colors and fruit.  Mix it up just before adding the ginger ale and place it in the refrigerator to meld together.  Then top it with ginger ale just before serving.  

This truly is an amazing drink.  I hope that you will try this over the holiday season and come back and let me know what you think.

Enjoy!

Apple Cider Sangria

adapted from Home is Where the Boat Is

2 – 3 apples, diced ( I used 1 green - Golden Delicious and 2 red - Jazz)

1 bottle Pinot Grigio, (such as Ruffino)
1 cup Apple Cider
1/2 cup Apple Vodka (such as New Amsterdam)

1 can Diet Ginger Ale 

Dice the apples and add them to a large glass pitcher. Add in the wine, apple cider and vodka. Stir to combine.  Refrigerate at least 1-2 hours.

Add chilled ginger ale to the pitcher just before serving.  Stir to combine.  Add fruit to the glasses and fill with sangria.  

Food to Go: Spicy Hot Ham & Swiss Croissants

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We are going on a picnic this weekend!

MGG and I found a wonderful place to relax and have a picnic in Griffith Park.  It's a beautiful area with lot of shade trees, flowers, and a huge grassy area perfect to laze away the afternoon and have a picnic with great food.

On the menu will be some favorites of our such as my Garden Fresh Pasta Salad, Fruit Salad with a Red Currant Raspberry Sauce  , Orange Ice Tea, and Banana Pudding Jars, but the star of the show will be these outstanding sandwiches. 

Steamy hot sandwiches fresh from the oven that are so mouthwatering, and travel like a dream!  One of my favorite sandwiches is a Hot Ham & Cheese.  I've upped the anti on these by making a spicy condiment and placing it all on a hot flaky croissant.  Heaven!

SPICY HOT HAM & SWISS CROISSANTS

These sandwiches are bursting with flavor.  Melty Swiss cheese is the perfect compliment to the delicious deli ham.  The spicy mustard sauce bumps up the flavor and gives them that extra POW that takes these to the next level!  

Oh! and they travel soooo well.  Wrapped up in aluminum foil and hot from the oven just pop them in a bag.  They will stay warm until you reach your destination which could be a park, beach, potluck party or a pool party. We've even taken them to an outdoor concert and they were easy to eat and they taste outstanding.  

These sandwiches will change the way you look at Food to Go....they are a game changer for sure!

Enjoy!




Spicy Hot Ham & Swiss Croissants

serves 4

4 Tbls Spicy Brown Mustard
2 Tbls Mayonnaise
8 slices of Swiss Cheese
1 lb of deli sliced ham
4 Croissants
Aluminum Foil

Preheat the oven to 350 degrees.  In a small bowl add the mustard and mayonnaise and mix well.
Split each croissant and spread the mustard mixture on each side.  Add 1/4 of the ham to the bottom slice and top with 2 slices of cheese.  Place the top of the croissant on the sandwich.  Repeat with remaining croissants.

Wrap each sandwich with aluminum foil and place them on a baking sheet.  Place in the oven and cook for 15 minutes.  You want to heat the ham and melt the cheese really well.  Remove from the oven and serve, or pack and take to your destination.

Naan Pizza - 2 Variations (Pesto Chicken Pizza and Pepperoni)

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Individual Naan Pizza made your way!

We love pizza in our house but don't eat it as often as I would like.  So when we decided to throw a  get together with friends MGG asked if we could make pizza. So I had the idea of letting our guests make their own individual pizzas and knew that Naan Bread would be the perfect way to accomplish that.

Now I've made pizza using many vehicles as the base.  My recipe for homemade Pizza Dough is the best.  I've also made grilled pizza using pita bread.  English muffins, tortillas, and even a can of biscuits will work in a pinch.  Naan Bread is another perfect platform for pizza and a great way to serve kids at a birthday party, friends over for game day, or just a quick lunch or dinner for your family!

NAAN PIZZA - 2 VARIATIONS

(PESTO CHICKEN PIZZA AND PEPPERONI PIZZA)

Pepperoni Pizza

Pesto Chicken Pizza

We decided to do a dry run before the actual party.  So we made 2 variations of Naan Pizza.  Pepperoni (my all time favorite) and Pesto Chicken Pizza.  I must say that I loved my Pepperoni pizza but the Pesto Chicken Pizza was to DIE FOR!  And the best part is that you can get it in the oven in no time and in 10 minutes dinner is served!

Pesto Chicken Pizza

Enjoy!





Naan Pizza - 2 Variations
(Pesto Chicken Pizza and Pepperoni)



Pepperoni Pizza

1 Naan Bread (individual size)
4 Tablespoons pizza sauce
1/4 cup mozzarella cheese, sliced (from fresh whole mozzarella)  (I used Galbani)
Pepperoni

Spread pizza sauce on naan bread.  Top with pepperoni and sliced cheese.  Place on a baking sheet.  Bake in the oven at 450 degrees for 10 minutes until cheese has melted and edges of the bread has browned slightly.

Pesto Chicken Pizza

1/2 cup precooked chicken, shredded

4 Tablespoons pesto

4 Tablespoons pizza sauce

1 Naan Bread (individual size)

1/4 cup mozzarella cheese, sliced  (from fresh whole mozzarella)  (I used Galbani)

Red, Yellow, and Orange Bell pepper, sliced into rings

fresh tomato, diced

1 Tablespoon Parmesan cheese, grated

In a skillet over medium low heat, add the shredded chicken and 2 Tablespoons of pesto.  Stir to combine and heat.  In a small bowl add the remaining 2 Tablespoons of pesto and the pizza sauce and mix until blended. 

Spread pizza sauce on Naan bread.  Top with chicken pesto mixture.  Top with slices of mozzarella cheese, bell pepper slices, and chopped tomato.  Sprinkle with grated Parmesan.  Place on a baking sheet. Bake in the oven at 450 degrees for 10 minutes until cheese has melted and edges of the bread has browned slightly.

Baja Chicken Sliders

We are in the hottest part of summer around here in Southern California.  But that doesn't stop us! I've been in the mood for a party, how about you?

So last weekend we had a wonderful party that was beside the pool, with alfresco dining, and great grilled food.  

Here was the menu:
Cherryade
Summer Corn Salad
Summer Salad
Baja Chicken Sliders
Strawberry Banana Parfaits

There's nothing better that getting together with friends and sitting around the table telling stories. This is what life is all about.  Sharing stories and laughter.  Lots of laughter!

So today I wanted to share with you our main dish recipe. Baja Chicken Sliders are a wonderful handheld item with bold flavors.  I found and adapted this recipe from Taste of Home and I'm so glad I tried it because boy, does this dish 'wow' you!  Everyone at our party just loved it.  Don't you love it when everyone brags about your food? Haha!  I do!

Everything from the sauce to the slaw just 'works'.  Don't skip anything on this because each item lends to the final dish and gives it it's flavor boost.  It's soooo good!

Look how yummy this dish is!  Succulent chicken breasts with a tangy sauce and spicy slaw on a sweet toasted bun...nothing better!  

It's easy to prepare, and perfect for serving multiple people. This would be the perfect dish for your Labor Day party....Enjoy!



Baja Chicken Sliders

adapted from Taste of Home
serves 8

Sauce:
1/4 c low fat sour cream
1/2 tsp grated lime peel
1/4 tsp lime juice

Slaw:
1 c broccoli slaw mix
1/2 red bell pepper, julienned

1/4 small red onion, sliced

2 T fresh cilantro, chopped
1 jalapeno pepper, seeded and julienned
2 tsp lime juice

Sliders:
4 boneless skinless chicken breast halves (4 ounces each)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp fresh ground black pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

Preheat grill to medium high.  

In a small bowl, combine sour cream, lime peel and lime juice.  In a medium bowl, combine slaw ingredients. Chill sauce and slaw until serving.

Cut each chicken breast in half widthwise; flatten to 1/2-in. thickness by pounding between plastic wrap with a meat pounder or rolling pin.   Mix seasoning of cumin, chili powder, salt, and pepper in a bowl, then sprinkle chicken.

Coat grill rack with cooking.  Grill chicken, covered, over medium heat 4 to 7 minutes on each side or until no longer pink.

Grill rolls, cut sides down, 1 minute or until toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw.

Grandma Landon's Strawberry Cake

May is strawberry season in Los Angeles!

It holds the great Strawberry festival up in Oxnard, which is a blast!  We try and go each year and eat everything strawberry in site.  I usually come home with a flat of strawberries and a stomach ache!  They have everything from strawberry margaritas to strawberry nachos, even strawberry pizzas!

You can ride strawberry rides, listen to the Young Dubliners, or bungy jump to your hearts content.  Plus there are vendor's booths selling all sorts of hand made crafts.  But the main draw for me are the juicy, plump, ripe strawberries! Just thinking about them now is making my mouth water!

So what do you do with a big flat of strawberries?  Well I have lots of recipes that will use them up but first off I wanted to make my Grandma Landon's Strawberry Cake. Now this cake is famous among my family. When they heard I was going to break out my 9x13 pan and make Grandma's cake I immediately got all sorts or stories bringing back fond memories of this cake....and requests for the recipe.

My mom handed down this recipe and even she was in love with it.  She said the flavors are just outstanding and that the fresh strawberries in the icing are a must to make this cake the bomb!  She told me stories of Grandma serving this cake a family gatherings as it was such a crowd-pleaser and served a lot of people. Mom was smiling ear to ear as she recalled the fond memories of this cake.

I must say it is easy to put together as it uses a box cake mix to start.  I was blown away at the end result. This is one of the most moist cakes I've tasted and full of strawberry flavor. I did change up the icing just a bit from the original recipe. The icing calls for mashed strawberries to be incorporated in the icing.  I chose to chop my strawberries and fold them in leaving them chunky so that you get bits of strawberries throughout.  I must say it came out fantastic!  Everyone just loved the cake and there wasn't a bite left.

Guess I'll have to make another one!

Enjoy!

Grandma Landon's Strawberry Cake

serves 15

FOR THE CAKE:
1 box (18.25 Oz. Box) White Cake Mix
1 box (4-serving 3 Oz. Box) Strawberry Jello
¾ cup Oil
½ cup Water
¼ teaspoon Baking Soda
4 whole Eggs
½ cup Fresh or Frozen Strawberries
3 Tablespoons Flour

FOR THE FROSTING:
½ stick Butter
3 ounces, Cream Cheese, softened
1 dash Salt
1 pound Powdered Sugar
⅓ cup Strawberries, Fresh or Frozen, Thawed And Mashed (I cut mine into chunks)

For the cake:
Mix cake mix and box of Jello until blended. Add oil, water and baking soda and then beat 2 to 3 minutes. Add eggs and beat 2 to 3 minutes. Toss strawberries with 3 Tablespoons of flour. Fold the strawberries and any juice that may have accumulated into the batter mixture. Pour into a greased and floured 9″x13″ pan. Bake at 350 degrees for 35 minutes or until done.

For the frosting:
Beat butter and cream cheese with salt until smooth. Gradually beat in half of the powdered sugar, then the strawberries, then the remaining powdered sugar until smooth. (Note: if you leave the strawberries chunky then fold them in after the frosting comes together, adding all the powdered sugar.)  Frost the cooled cake and enjoy.

Crescent Roll Mummy Dogs

It's almost Halloween time, and I LOVE LOVE Halloween!

It's always been one of my favorite holidays.  Dressing up in all the fantastic costumes and putting on all the makeup.  Sooo many great memories of Halloween.  Several favorite costumes come to mind like being a Gypsy, or a Unicorn, or a Tiger like in the play Cats!  I even had a friend how once dressed up as a mummy, with tattered dirty sheets made into cloths.  She was perfect!

A couple of years ago we went away during Halloween (it's also our anniversary!) and the town of Cambria was having a scarecrow festival.  So many creative scarecrows placed strategically around town.  Aren't these incredible?

I usually don't make Halloween themed or decorated food because it usually is a time where we go out and party.  No time to eat.  But what I will do is make some themed or fall "esque" appetizers to have before the partying begins!

In honor of my mummy dressed friend Stephanie I decided to make some Crescent Roll Mummy Dogs.  You've seen them all over the internet no doubt.  They are quite popular and very easy to make.  But what you may not know is that they taste horrifyingly excellent!  The crescent dough just provides that needed bun like texture, but even better I would say, that you need with a hot dog.

Plus...who can resist these?  I mean, no one I know..and the kids go crazy over them.  And, aren't they cute??

So wrap up a hot dog in true mummy fashion this Halloween.  They may not fright, but they are sure to delight!

Enjoy!



Crescent Roll Mummy Dogs

adapted from Pillsbury.com


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 

10  large hot dogs

Cooking spray

Mustard or ketchup, for dipping

Preheat oven to 375 degrees.

Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.  Cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.

Wrap 4 pieces of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for the  "face." On ungreased large cookie sheet, place wrapped hot dogs.  

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw eyes for the face.   

The Best Stuffed Grilled Cheeseburgers

Don't you just love firing up the grill and throwing on a couple of burgers for dinner?

We do!  There's not quite so traditional as having grilled burgers.  All American I would say and we usually have them for Memorial Day, or possibly 4th of July, or the upcoming Labor Day.  Sometimes we have them for all three holidays! 

Burgers are easy to prepare, quick to make, and they lend themselves to so many variations.  There are so many ways to top a burger that it's fun to just set out all the different toppings and let your family create their own masterpiece.  And let's not forget that they are great for summer parties!

Today's burger is what I call the BEST stuffed burger.  This is more of a technique rather than a recipe.  It's how you stuff this burger that makes it easy to create, and then it oozes out cheese after it's cooked.

You start off with a quality beef.  I always use ground sirloin for the flavor.  I know that everyone suggest using 20% fat ground chuck for a juicy burger, but I just can't do it...sorry.  Way too much fat for my liking and my burgers with 10% fat sirloin is plenty juicy.  Trust me...or not!  Your choice on the meat. 

Next you choose a cheese.  I chose a wonderful sharp cheddar cheese for an All American Cheeseburger.  Sliced them into 1-1 1/2" cubes.  Then it's time to make the stuffed patties.  YES! the cheese is on the inside of the burger.  Why?  because it oozes out when you bite it.  Excellent!  So here is where the technique comes in to play.  Typically you make two thin patties and put the cheese on one and top with the other patty.  Not anymore!  Make one medium large patty that is about 1" thick.  Make a well in the middle of the patty and place the cheese cube inside.  Then you just pinch the tops of the meat together to cover the cheese.  Sort of like making a bundle, but you want to smooth out the top and make sure all the cheese is covered up.  That's it!  And it's perfect, and easy to do.

Pick your favorite toppings, and add a nice kaiser roll for the bun.  The rest is history!  Promise you'll try this technique the next time you make burgers...ok?

The Best Stuffed Grilled Cheeseburgers

serves 4

1 1/2 lbs ground sirloin
1 T plus 1 t Worcestershire sauce

Kosher salt and black pepper

4 ounces cheddar cheese cut into 4 cubes 

4 kaiser rolls or buns, split and toasted

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, and season with salt and pepper. Divide meat into 4 equal portions.

Shape cheese into 4 equal 1" thick patties Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Oil heated grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, about 5 - 6 minutes. Turn burgers and an additional 5 - 6 minutes until cooked through.  Toast split buns. 

To assemble place cooked burgers on each toasted bun.  Top with your favorite toppings.