Sparkling Chianti Sangria and Happy Mother's Day

Happy Mother's Day to all women this weekend.  Every woman, mom or not, plays a very special role in someone's life and should be celebrated this weekend.

Including our special bird momma who I am happy to report had her baby birds this week!  They are very chatty and we love listening to them through our front door when momma comes around and feeds them....so cute! 

I'm fairly certain however, that I will need to purchase a new front door wreath...bit of a disaster up there. :(

Now that we had actual sunshine today, I am really enjoying our deck time and this new summer beverage that I am confident will be making future appearances.  Cheers!

Sparkling Chianti Sangria

1 bottle Chianti wine

1 bottle Prosecco

1 orange, sliced and quartered

1 pear, sliced and quartered

1 cup blackberries

1 apple, sliced and quartered

1 lemon, sliced and quartered

In a tall pitcher, layer all the fruits and add the bottle of Chianti.  Mix well and chill in refrigerator at least 8 hours, or overnight.

Pour 3/4 cup sangria mixture into each wine glass, dividing fruit equally.  Top each glass with 1/4 cup Prosecco.  Serve immediately.

One Year Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories

Two Yearss Ago: Italian Sausage Surprise

Three Years Ago: One Pan Chicken Piccata

Four Years Ago: Pan-Fried Goat Cheese and Balsamic Strawberry Salad

Five Years Ago: Mother's Day Brunch with German Pancakes

Croissant French Dip

I like to think of myself as somewhat of a French Dip connoisseur.  No really, I absolutely love a great French Dip Sandwich and I have had them everywhere all over the country.  Whenever we travel that is always my go-to during road trip lunch breaks, if it is available.

This new version is so good and just takes it to a whole new level.  Since we are yet still dealing with rain, wind and snow this week, I wanted something easy, warm and comforting.  

Croissant French Dip

1 can Pillsbury GRANDS Croissants (8 count)

8 slices deli prime rib, or roast beef

8 mozzarella string cheese sticks

Preheat oven according to croissant package directions.

Lay out one croissant triangle on a flat surface.  Add 1 slice of roast beef and 1 cheese stick.

Starting at the wider end of the triangle, roll up tight and press the corner in at the end of the roll.

Lightly sprinkle the finished roll with Lawry's garlic seasoning salt.

Place on a parchment paper lined cookie sheet.  Bake according to croissant package directions.

Serve with a hot cup of au jus and it will literally just melt in your mouth.

One Year Ago: Rosemary-Parmesan-Garlic Popcorn

Two Years Ago: Lemon-Blueberry Buckle

Three Years Ago: One Pan Sour Cream Enchilada Skillet

Four Years Ago: Lemon Pound Cake with Citrus Glaze

Five Years Ago:  Mother's Day Brunch with German Pancakes