White Sangria

Here's a sangria recipe if you prefer white wine or just want to try something a little different. Recipe courtesy of Ellie Krieger.



Ingredients

1 (750-ml) bottle white wine (pinot grigio or sauvignon blanc)

1/2 cup brandy

1/4 cup orange liqueur (Cointreau or triple sec)

2 tablespoons superfine sugar (you could use simple syrup instead)

1/2 cup orange juice

1/2 cup club soda

1 medium unpeeled orange, sliced

1 unpeeled lemon, sliced

1 unpeeled lime, sliced (I added this)



Directions

In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon slices, and chill. Serve over ice.

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Pomegranate Sangria

This is my go-to red sangria recipe. It's always a big hit. This recipe has been altered from a Bobby Flay recipe. If you're making this for a party, I recommend making it a day in advance. All the flavors really combine well and the fruit can marinate.



Ingredients

1 bottle fruity red wine, such as a Rioja or merlot

2 cups pomegranate juice

1/2 cup brandy

1/2 cup Triple Sec

1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)

1 large orange, halved and thinly sliced

1 lime, thinly sliced

1 lemon thinly sliced

1 cup red grapes, sliced in 1/2



Directions

Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

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Health Kick is Back On

After eating like total crap the past week, my husband and I are back on a healthy kick. I think my husband lived off of fried food last week while in Biloxi and I hardly had time to eat. I went to the grocery store after work today and stocked up on fruit and vegetables.

Tonight I made salmon that I seasoned with a McCormick no salt lemon and pepper seasoning. I then sauteed it in a pan with a little olive oil over medium-high heat for about 4 minutes per side.

My side salad consisted of a spinach/romaine combination, blue cheese crumbles, tomato, craisans and a little balsamic vinaigrette. Toasted pecans or walnuts would make a great addition.

For dessert I think I'll make a fruit smoothie. I have been really into these lately and have tried a few different combinations. My favorite so far is to take about 1 cup frozen strawberries, 1 banana, 3 spoonfuls of vanilla yogurt, a little skim milk - maybe 1/2 cup, and a teaspoon of honey. Place in a blender and let 'er rip until desired consistency. No need for ice since the strawberries are frozen. The honey adds a little sweetness without having to use sugar. Sooo good. Great for breakfast or dessert.

And trust me, this is healthier than running to a smoothie joint. A lot of those smoothies are actually very high in calories, sugar and sometimes fat. I'll let you know of any other promising combinations I develop, and if you have any favorites, please feel free to share in the comments section.

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Pomegranate Sangria - Shower Recipe 3

This pomegranate sangria was a recommendation by my boss. It is a Bobby Flay recipe that I modified a little bit. This recipe uses two bottles of red wine, so make sure you have a big enough pitcher, or split between two. I actually bought this plastic pitcher with a sealed lid for easy transport. It was also ideal for making in advance.

Ingredients:
2 bottles of fruity red wine, a Spanish rioja or a French red should be good
2 cups pomegranate juice
1/2 cup simple syrup, cooled (Place 1/2 cup water and 1/2 cup sugar into a saucepan. Heat over low-medium heat until all the sugar dissolves. Stirring occasionally.)
3/4 cup triple sec
3/4 cup brandy
1 Granny Smith apple, cored and sliced
1 orange, sliced
1 lemon, sliced

Place the fruit on the bottom of the pitcher. Pour in the rest of the ingredients, stir well. Cover, place in the refrigerator for atleast 4 hours, or up to 48 hours. Serve over ice.

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