While I was out driving around today doing errands and listening to my new favorite radio station, NASH fm, my new favorite artist, Blake Shelton, came on with his song Sangria. It gave me a hankering for some.
Why not make it a slushy version and really bring on summer?
Blackberry Sangria Slushy
2 cups frozen blackberries
2 cups white wine (slightly sweet)
2 white nectarines, diced and frozen
Juice of 1 lemon
1 tbsp. sugar
Optional: ½ cup frozen strawberries
Optional: Ice cubes
Blend all ingredients until mixture is smooth and creamy.
Add ice cubes, if desired, and blend until you reach your desired consistency.
Serve immediately or keep in the freezer for an hour or so, until ready to serve.
In honor of the fact that today is National Beer Day and the added bonus that my son co-owns a craft beer company, today on Tuesdays table is featured an easy, quick chicken recipe incorporating beer! Any type will do!🍺
1 chicken, whole or in pieces
2 heads garlic, peeled
1 teaspoon onion powder
1- 2 tablespoons Kosher salt
¼ teaspoon black pepper
1 (12-ounce) bottle or can of regular beer (any type is fine but I used Heineken)
Preheat oven to 350 degrees. Place chicken in a large roasting pan. Stuff garlic under skin and around chicken. Sprinkle chicken with onion powder, salt, and pepper. Pour beer over chicken. Bake chicken uncovered for about 2 hours.
It will be delish! Enjoy!
Everyone wants to be healthy. Sometimes circumstances or lack of planning sabotages even our best of intentions. Today, start over.
You’ll feel so much better. Change your mindset. Change your routine. Change your habit. Treat yourself better.
Here’s an example of an easy, fast and healthy snack. It’s one we all know about and have had a thousand times, an oldie but a goodie.
Peanut, cashew or almond butter used as a spread is so satisfying. Try a granola base, or a healthy cracker. Slice some strawberries and drizzle some honey over it. Delish!!!
That’s the change I’m making today. What are you doing? Let me know.
For Tuesdays Table
Stuffed peppers are a hearty satisfying choice on a cold winters day.
They’re easy and quick and don’t require any out of the ordinary ingredients. You can change them up by adding meat or cheese and different herbs. They can fit any diet and are stick to the ribs good.
For Tuesdays Table please leave your version in the comment section or better yet post your variation and link back to this one. I can’t wait to see how many stuffed pepper choices we can come up with together.
You really can’t mess them up. I’ve like this version, by Jamie Geller.
2 tablespoons olive oil or canola oil
1 pound ground beef
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
2 tablespoons dried minced onion flakes
1 tablespoon dried parsley flakes
1/2 teaspoon black pepper
1 cup quick-cooking rice, prepared according to package directions
3 1/2 cups prepared marinara sauce, divided
5 large red or green bell peppers, seeded, veins removed, tops cut off
Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 4 minutes, until it loses most of its pinkness. Pour off fat.
Add Worcestershire sauce, garlic and chili powders, onion flakes, parsley and black pepper and cook for 1 to 2 minutes, stirring continuously.
Mix in cooked rice and 2 cups of the marinara sauce until well combined.
Lightly stuff each pepper with beef and rice mixture and stand stuffed peppers upright in an ungreased 9 x 13-inch pan. Peppers should be standing upright and close together.
Pour remaining 1 1/2 cups marinara sauce over top and around peppers.
Bake, uncovered, at 350 degrees for 1 hour to 1 hour and 30 minutes, until peppers are soft.
Spoon any remaining sauce from the pan over peppers before serving.
Garnish the stuffed peppers with their tops. You can create a more colorful platter by using a combination of green, red, yellow and orange peppers.
Looking forward to hearing from you,