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

The Paloma and Cinco De Drinko

I was reading an article the other day about someone who "just can't get on board with: the margarita.  Too sweet, often too slushy.  Too filling, getting in the way of my taco enjoyment.  With salt, without, either way, I'm just not a fan."  This guy really had some strong feelings about "the margarita".

Long story article, later....he has introduced me to "The Paloma"!

I have to admit, it is much lighter, not as sweet and really, really good and refreshing.  Careful though, as with all adult beverages, they go down a little too easy, so be aware.

These are first up for tomorrow's (as my daughter so eloquently stated), "Cinco De Drinko" dinner! 

Enjoy and Celebrate Responsibly!

The Paloma

Wet rim of rocks glass and roll in kosher or sea salt.  Add ice, a shot of "good" blanco Tequila (I prefer Patron Silver), and Squirt grapefruit soda to fill.  Squeeze in 1/4 lime's worth of juice, add a lime slice to the rim of the glass, and serve.

One Year Ago: Waborita and Cabo Wabo Shrimp Quesadillas
Two Years Ago: Lemon-Blueberry Buckle
Three Years Ago: One Pan Sour Cream Enchilada Skillet
Four Years Ago: "Un" Fried Ice Cream in Cinnamon-Sugar Bowl
Five Years Ago: Margarita Cupcakes

Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

As you know, I have tried to dedicate my Saturday night dinners for my challenge night and really expand my horizons.  I found this Bon Appetit recipe during one of my "rabbit hole adventures online".

It looked easy enough.  Chicken breasts wrapped in prosciutto, seared in pan and baked off and some chopped eggplant.  Super easy right?

Well, I had all my ingredients and after a long Saturday of errands, chores, etc. I started dinner.  Well, I started to start the dinner.  I should have taken the time earlier to thoroughly read everything involved with this recipe.  All steps considered, this was easily going to take me 3 hours to effectively attempt a brand new dinner like this.....I then picked up my phone and called our local, favorite brick oven pizza restaurant for delivery.

Fast forward... so the next Saturday, I was fully prepared for what I was heading into and it was a huge success!  I hope you enjoy it as much as we did.  Cheers!

Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

Courtesy of Bon Appetit

Raisin-Pine Nut Vinaigrette

1/2 cup golden raisins

1/2 cup hot water

1 Tbl plus 1/2 cup extra-virgin olive oil, divided

1/3 cup finely chopped shallots

1 garlic clove, minced

2 anchovy fillets, finely chopped

3 Tbl Sherry wine vinegar

1/2 cup pine nuts, toasted

Chicken

6 (6 ounce) skinless, boneless chicken breast halves

8 ounces Taleggio cheese, rind trimmed, cheese cut into six (2-inch) long slices

12 thin prosciutto slices

Eggplant Panzanella

1 pound Japanese eggplant, ends trimmed, eggplant cut into 1/2 inch wide rounds

2 Tbl extra virgin oilive oil, divided

1 (16 ounce) baguette

For the Raisin-Pine Nut Vinaigrette:

Combine raisins and 1/2 cup hot water in a small bowl; let soak 15 minutes.  Drain.

Heat 1 tablespoon oil in small skillet over medium heat.  Add shallots, garlic, and anchovy fillets; saute until shallots are tender, about 4 minute.  Transfer to medium bowl.  Mix in raisins and vinegar.  Add 1/2 cup oil; whisk until well blended.  Season with salt and pepper.  DO AHEAD Can be made 1 day in advance.  Cover and chill.  Bring to room temperature before continuing.

*** Whisk pine nuts into vinaigrette just before serving.

For the Chicken:

Place chicken breasts on work surface.  Using sharp knife and starting at the thickest side of 1 chicken breast, cut 2-inch long, 1-inch deep horizontal pocket, being careful not to cut through completely to other side of breast.  Insert 1 piece of cheese in pocket and press opening closed.  Sprinkle chicken with salt and pepper.  

Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.  Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers).  Repeat with remaining chicken, cheese, and prosciutto.  DO AHEAD Can be made 6 hours ahead.  Cover and chill.

For the Eggplant Panzanella:

Preheat oven to 350 degrees.  Toss eggplant with 3 tablespoons oil in large bowl.  Sprinkle with salt and pepper.  Spread eggplant slices in single layer on rimmed baking sheet.  Bake until eggplant slices are tender but still intact, 35 to 40 minutes.  Transfer to large bowl.  DO AHEAD Can be made 6 hours ahead.  Cover and chill.  Bring to room temperature before using.

Add vinaigrette to eggplant and stir gently to combine.  Season to taste with salt and pepper.  Let stand while preparing bread and chicken.

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Preheat oven to 350 degrees.  Cut baguette crosswise into 3 sections.  Using serrated knife, trim off crust on all sides of baguette sections.  Cut each section horizontally in half.  Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.  Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes.  Let stand while preparing chicken.  Increase oven temperature to 375 degrees.

Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.  Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.  Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickets part of chicken registers 160 F, 15 to 20 minutes.  Thinly slice chicken breasts crosswise.  Fan 1 chicken breast on each of 6 plates.  Place 1 bread half alongside.  Top bread with eggplant-Vinaigrette mixture and serve.

One Year Ago: Sammy's Wabo Shrimp

Two Years Ago: Lemon-Blueberry Buckle

Three Years Ago: Sweet Samoas Cake

Four Years Ago: Creamy Baja Avocado Pasta with Chili Lime Chicken

Five Years Ago: Taco (Tortilla Bowl) Salad

Apple Pie Pull-Apart Bread and Baby Birds

Since my epic Apple pandowdy failure, I have been looking for a way to redeem myself.  I found this terrific Apple Pie Pull-Apart Bread to serve at our Easter family breakfast.

Easter weekend, I cleaned up our porch and started some spring decorating to give it a little life.  You know, because I felt it was important to bring out all the pretty things...for the next snow storm!

As I went to get on our step stool to hang the sign and wreath, a bird came out of nowhere at me...and now I know why.

Over the past few weeks, we have been hearing a lot of commotion at our front door.  My husband said the birds were tearing apart my wreath and flying off with pieces to build a nest somewhere.  There has been much too much noise in the mornings from them, I told him, I thought they might be building a nest "in" the wreath...a mother always knows!

So, as the world waits for the Royal's Baby Sussex, we are awaiting our own little babies here at our front porch.  Until then, the porch and front door are off limits to everyone and we are all garage bound for the time being.

This apple bread was awesome (thank goodness!).  The recipe called for a loaf pan, but since it was Easter morning and everything was closed in our little town, I had to improvise with one of my bundt pans...no worries, it was perfect!

Apple Pie Pull-Apart Bread

Courtesy of Pillsbury.com

1 tube of Pillsbury Biscuits (I used Grands Flaky Layers)

1 medium apple, cored, and thinly sliced

cinnamon-sugar mixture (1/3 cup sugar mixed with 1 teaspoon cinnamon and 1/4 teaspoon nutmeg)

Line a bread pan with parchment paper.  Preheat oven to 350 degrees.

Toss the apple slices in the cinnamon sugar and set aside.  Slice each biscuit in half - creating 16 rounds.  Coat each biscuit round in the cinnamon sugar.

Layer the biscuits alternating with the apple slices (begin and end with a biscuit) in the bread pan.

Bake for 20-25 minutes.

Remove from oven.  Let cool and remove from pan.

One Year Ago: The Applebees Oriental Chicken Salad

Two Years Ago: Bundt Pan Chicken

Three Years Ago: Alabama White Sauce

Four Years Ago: Mayan Chocolate Cookies

Five Years Ago: Alouette Pizzette

Lemon Lush Dessert

For this year's Lenten season, among a few other things, I gave up sweets/dessert/treats.  Let me tell you, this was a tough one.  Not even a taste of chocolate at all (except for that one frozen Moccachino coffee drink, not sure if that counted or not...), it was after all, one of our hot fake Spring days earlier this month.  Okay, then if I am confessing here, there was a maple bar during my traveling in March, right after Ash Wednesday.  Since that was technically breakfast, does that really count?  Really?

Each year since birth, I have always given the girls a new swimsuit in their Easter baskets, to launch the beginning of a new summer season, but since they just got new ones at Christmas, I decided to change it up this year...and yes, they are twenty years old and still getting baskets from me.  I know!

As they are graduating from one college next month and moving on to new universities in the fall, they both got a set of tee shirt sheets for their upcoming new residences.

Since I was not baking desserts for the past six months, which gave me a little more time, I have been having so much fun with my stamps that my Grandmother passed down to me.  I also received another whole set from a mom friend.  I had to buy a drawer organizer for everything....I could open my own stamp classes and studio with all these goodies now!

When Easter did come around I jumped on this new lemon dessert.  It was so perfect at our Easter dinner.  It is so luscious and creamy!  I am all about anything shortbread, so this salty crust with the sweet filling and topping was wonderful.

One comment from my critics though....(a.k.a. the family), it wasn't tart enough.  Next time, I think I will add some lemon zest to the shortbread crust and also add a bit of fresh squeezed lemon juice to the pudding mixture and see if that will make them pucker up enough for their tastes!

Lemon Lush Dessert

Courtesy of Cooks Home

1-1/4 cup flour

3/4 cup butter

1/4 cup pecans, chopped, plus extra for topping

8 ounce cream cheese, softened

16 ounces, Cool Whip

1 cup powdered sugar

4 small (3.4 ounce) boxes lemon instant pudding

5 cups milk

Preheat oven to 350 degrees.

Cut butter into flour with a pastry cutter.  Mix well and add pecans.  Pat into the bottom of a prepared 9x13 baking dish and bake for 20 minutes or until golden brown.  Let cool.

Whip together cream cheese and the powdered sugar.  Fold in half of the cool whip (8 ounces).  Spread over cooled crust.

Combine lemon pudding and milk.  Beat until thick.  Spread over cream cheese layer.

Spoon and swirl the remaining cool whip on top of pudding.  Sprinkle with pecans.

Cover and chill at least 4 hours.

One Year Ago: Loaded Baked Potato Salad

Two Years Ago: Bundt Pan Chicken

Three Years Ago: Alabama White Barbecue Sauce

Four Years Ago: Derby Day Delights

Five Years Ago: Alouette Pizzette

Italian Chicken Sheet Pan Supper and False Spring

Ah Spring is in the air.  There are light green leaves starting to open up on our trees and the grass is almost fully in.  Temperatures are in the high 70's and beautiful sunshine.  I have our patio furniture out and table set for our weekly Sunday night family dinners.

Then this...(no exaggeration either), the next morning we woke up to this!  I did not get to have my dinner with my pretty little pillows, decorative placemats and lanterns!  

I no sooner got everything set and all #@%* broke loose!  Torrential down pouring rain, then wind, then snow.  I'm seriously starting to wonder if I'm ever going to get to enjoy our deck.

Since I am so busy decorating our patio, then bringing everything back in, then setting up outside again, then hauling it all back one more time (I think you get the picture), I need more quick sheet pan dinners like this one!

Italian Chicken Sheet Pan Supper

Courtesy of Pioneer Woman

1/4 cup balsamic vinegar

1 tsp dried parsley flakes

1 tsp dried basil

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

5 cloves garlic, minced

 1 cup plus 3 Tbl olive oil

8 bone-in, skin on chicken thighs

1 pound green beans

2 cups mixed cherry tomatoes

1 loaf crusty ciabatta bread

2 Tbl minced fresh parsely

Preheat oven to 425 degrees.

To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic, and 1 cup of the olive oil.  Whisk until well combined.

Put the chicken in a large zipper bag and pour in half of the dressing.  Seal the bag and squish to coat the chicken.

Trim the ends of the green beans and put in a large bowl with the tomatoes.  Pour over the remaining dressing and toss.

Using tongs, arrange the chicken skin-side up on a sheet pan.  Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind.  Roast for 20 minutes.

Meanwhile, rip the bread into large chunks.  Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.

After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.  continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes.  Sprinkle the sheet pan with parsley and serve.

One Year Ago: Loaded Baked Potato Salad

Two Years Ago: Bundt Pan Chicken

Three Years Ago: Pesto Cheesy Chicken

Four Years Ago: Lemon Orzo Shrimp and Asparagus

Five Years Ago: Cheese Souffles

My poor husband, while I am inside a toasty warm house whining, he is doing all the hard work.