Friday, June 3, 2016

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Summer Berry Sangria
1/4 cup dark honey, like wildflower or buckwheat
1/2 cup cherry brandy
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 750-ml bottle Pinot noir wine
Club soda, chilled, optional

Combine the honey with a tablespoon of water and microwave just long enough to loosen it and make it easier to mix evenly into the brandy. Microwave for 15 seconds, and then in additional bursts as needed.
In a pitcher, whisk the loosened honey with the brandy until evenly combined. Add the berries and stir. Add the wine and stir.
You may serve this at room temperature as a still sangria, or chilled and served topped with chilled club soda over ice. Be sure each serving gets some berries too.

Fajita Stuffed Peppers
  • 6 bell peppers
  • 2 c. cooked rice
  • 2 c. cooked, shredded chicken
  • 1 c. black beans, drained
  • ⅓ c. diced red onion
  • ⅓ c. chopped cilantro
  • 2 pkg. fajita seasoning mix
  • ¼ c. oil, divided
  • ¾ c. water, divided
  • ½ c. shredded cheese

  1. Prepare peppers by cutting off tops and removing seeds.
  2. In a large mixing bowl, combine rice, chicken, beans, onion, and cilantro.
  3. In a separate small bowl, combine fajita seasoning mix, 2 Tbsp. oil, and ¼ c. water.
  4. Pour seasoning mixture over rice mixture and stir to combine.
  5. Fill peppers to the top with rice mixture.
  6. Place in a shallow oven-proof dish and sprinkle with shredded cheese.
  7. Combine remaining fajita seasoning mix, 2 Tbsp. oil, and ½ c. water in a small bowl.
  8. Pour into baking dish surrounding peppers.
  9. Cover peppers with foil and bake at 400 degrees for 30 minutes.
  10. Spoon sauce from pan over peppers before serving.

Mediterranean Bean Salad
  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup chopped grape tomatoes
  • 1 large garlic clove, finely minced
  • ½ cup chopped red onion
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • 1 1/2 tablespoons olive oil
  • Juice from 1 medium lemon
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

  • Directions
  • In a large bowl, combine the beans, tomatoes, garlic, onion, parsley, and mint.
  • For the dressing, in a small bowl, whisk the olive oil and lemon juice until smooth and emulsified.
  • Pour the dressing over the beans and veggies, add ½ teaspoon salt and black pepper to taste and carefully toss with a large metal spoon. Allow to sit at room temperature for 30 minutes so flavors combine.

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    Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.