Jul 6, 2014

Virgin Sangria Recipe

Some ideas for this coming summer. I’ve been finding ways to get creative when it comes to fun summertime cocktails. Since I’m busy growing our sweet little pea pod and alcohol is off the table, my regular homemade margaritas just won’t do! By the way- my homemade margaritas rock. Come on over and I’ll make you one. : )
This virgin sangria recipe is a refreshing non-alcoholic cocktail.
It’s the whole family to enjoy from children to grandparents. I prepared a lot this past summer, and actually doing was a success, in the backyard, these hot afternoon, all next to our pool. The kids enjoy it a lot, and it’s always good to give them additional vitamins.
Here’s a basic recipe I sort of made up from a few different concoctions:

Virgin Sangria Recipe

Ingredients

3 cups cranbery juice
3/4 cup grape juice
1/2 cup orange juice
2 tbsps. lemon juice
1 lemon sliced (keep the peel on!)
1/2 lime sliced (keep the peel on!)
2 oranges sliced
1 small apple sliced (keep the peel on!)
2 peaches sliced (keep the peel on!)
3 cups sparkling mineral water

Directions:
Combine the fruit slices and juice in a large pitcher. Refrigerate for at least 3 hours. It’s best if you can keep it in the fridge overnight. Optimum yumminess. Before you serve, add mineral water and stir.

taken from bestyummyrecipes.com

Virgin Sangria Recipe

Ingredients

3 cups cranbery juice
3/4 cup grape juice
1/2 cup orange juice
2 tbsps. lemon juice
1 lemon sliced (keep the peel on!)
1/2 lime sliced (keep the peel on!)
2 oranges sliced
1 small apple sliced (keep the peel on!)
2 peaches sliced (keep the peel on!)
3 cups sparkling mineral water

Jul 4, 2014

Sunny spinache pie

Sunny Spinach Pie

When you’re hosting a party, you want to surprise your guests with something out of the ordinary and extra special. This sunny spinach pie recipe will delight your guests and have them begging for the recipe. It’s super delicious and definitely way easier to make than you would think.
I saw this recipe on an Italian website .. and as I love Italian cuisine could not resist sharing it with you
TORTA RUSTICA di SPINACI
From: blog.giallozafferano.it

Sunny Spinach Pie

Ingredients:
Dough:
17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt
Filling:
12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Bread crumbs
Instructions:

1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.

Use your fork to press lightly.

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.

13-Twist each slice and continue until each slice is twisted.

14-Bake the spinach pie at 180°C for 30 minutes or until golden

Yum! I can’t wait to entertain my guests with this amazing sunny spinach pie. It’ll be sure to brighten everyone’s day.

Sunny spinache pie

Sunny Spinach Pie

Like to drink smoothies ,try adding Green Tea ice cubes with fruits of your choice.

Green Tea

Like to drink smoothies ,try adding Green Tea ice cubes with fruits of your choice.

Detox your body with wraps

Apr 8, 2014

applebee's baby back ribs | restaurant recipes

Côtes :

bébé de porc 3 grilles (environ 1 livre chacun)

dos à nervures, chaque coupe en deux

Sauce barbecue :

1 tasse de ketchup

1/4 tasse vinaigre de cidre

3 cuillères à soupe de cassonade foncée

3 cuillères à soupe de sauce Worcestershire

1 c. à thé de liquide fumée

1/2 cuillère à café de sel

Mettre les côtes dans une grande casserole avec suffisamment d'eau pour les couvrir. Porter l'eau à ébullition, baisser le feu, couvrir et laisser mijoter 1 heure ou jusqu'à ce que les côtes sont tendres.

Mélanger tous les ingrédients de la sauce dans une casserole moyenne et porter à ébullition, baisser le feu et laisser mijoter à découvert, en brassant souvent, pendant 30 minutes ou jusqu'à ce que légèrement épaissi.

Griller de la chaleur. Gril de ligne avec une feuille pour un nettoyage facile. Lieu nervures, côté de la viande vers le bas, sur la lèchefrite, badigeonner avec 1/2 la sauce et faire griller 4 à 5 pouces de la source de chaleur pendant 6 à 7 minutes. Retournez les nervures, brosse avec la sauce restante et le griller 6 à 7 minutes de plus ou jusqu'à ce que les bords sont légèrement carbonisés.
Portions: 3

Ribs:
3 racks (about 1 pound each) pork baby
back ribs, each cut in half
Barbecue Sauce:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Servings: 3