Friday, August 29

Peach & Raspberry Red Sangria

A refreshing summer drink made with red wine and fresh fruit


Peach and Raspberry Red Wine Sangria


This peach and raspberry red wine sangria has been my beverage of choice for most of the summer. I feel a little guilty that I've held out on sharing it until Labor Day weekend, but there's still time to make a batch before the weather turns cool. I'm a big fan of sangria and this is my favorite recipe to date. It's on the sweet side, but not so sweet that you can't drink several glasses, and the fruit tastes great after sitting in the wine overnight. The secret ingredient is the cassis, which magnifies the flavors of the wine and of the fruit. I like to drink it somewhere between cold and room temperature, so it's a great make-ahead drink for a party. Just mix all the ingredients together in a pitcher the night before, take it out of the fridge once guests arrive, and leave it out during your party without worrying about keeping it cold. It's the perfect beverage to enjoy on a sunny afternoon or warm evening and even works as a brunch cocktail in the late morning.


More Cocktail Recipes:
- Pineapple-Mango Rum Slushie
- Jalapeño Margaritas
- Mojitos


Peach & Raspberry Red Sangria:
  • In a large pitcher, combine 2 bottles of red table wine,* 1/2 c. creme de cassis, 1/2 c. triple sec, and 1/2 c. orange juice.
  • Stir in 2 tbsp. sugar until dissolved, then add in 1 pint of raspberries and 2 sliced ripe peaches.
  • Let the sangria sit for at least a few hours in the fridge (overnight is ideal).
  • Pour into glasses and serve.

Serves four
*For those of you who shop at Trader Joe's, I used Chariot Gypsy Red.

Thursday, August 28

Steak & Shishito Pepper Skewers

Quick beef and pepper kabobs in an Asian-inspired marinade


Grilled Steak and Shishito Pepper Skewers


These beef and shishito pepper kabobs are a quick, easy, and flavorful summertime meal. The nice thing about making steak skewers is that you don't have to use an expensive cut of beef because it's cut into small pieces and quickly grilled so that it won't get tough or dry out. It's also much easier to stretch the meat to feed a crowd with kabobs than it is with making individual steaks. Shishito peppers are in season now and are a pretty mild, but they add great flavor to the dish. If you can't find them or they're not in season, you can substitute bell peppers or other mild chiles.


Related Recipes:
- Corn & Shishito Pepper Grilled Pizza
- Grilled Lamb Skewers
- Grilled Swordfish & Zucchini Skewers


Grilled Steak & Shishito Pepper Kabobs:
  • In a bowl, whisk together 1/4 c. soy sauce, 1/4 c. sesame oil, 1 tbsp. honey, 1 tbsp. rice wine vinegar, and 1 tsp. ground coriander.
  • Cut 3/4 lb. top round steak into 1" cubes and add to the marinade for 30-60 minutes.
  • Toss 15-20 shishito peppers with 1 tbsp. sesame oil and salt.
  • Heat a grill to high.
  • Alternate threading the beef and peppers onto 4-5 skewers.*
  • Grill for 5 minutes, turning halfway through.

Serves two
*If using wooden skewers, make sure to soak them in water for several hours before grilling.

Wednesday, August 27

Breakfast Quesadilla For One

A fried egg, melted cheese, and crispy tortilla quesadilla...for one


Single-Serving Breakfast Quesadilla


I worked from home every Friday with my previous job and it was glorious. I took advantage of it to the fullest - keeping my PJs on until late in the morning, getting in an afternoon run around the neighborhood on my lunch break, and always making myself a hot breakfast. These single-serving breakfast quesadillas were my go-to, and I really perfected them over time. I have a tiny skillet that's just about the size of a corn tortilla and it's the only equipment needed to make this dish. Start frying an egg in the pan, top it with a handful of grated cheese, and then lay a tortilla on top. After the bottom of the egg has set, flip everything over, fold it in half, and - boom - breakfast is served. Sometimes I would get fancy and add sliced avocado or chopped cilantro on top, but usually I just drizzled with hot sauce and ate it over the sink in about six bites. It's the perfect quick breakfast for one, although you could easily double or triple the recipe to feed more people.


Related Recipes:
- Roasted Chili & Cheese Egg Bake
- Breakfast Tacos
- Chilaquiles


Single-Serving Breakfast Quesadilla:
  • Melt a small pat of butter in a small skillet over medium heat.
  • Crack an egg into the pan and season with salt and pepper.
  • When the egg starts to set, add a handful of grated Monterey Jack cheese on top and then gently lay a corn tortilla on top.
  • Flip everything so that the tortilla is on the bottom and the egg is laying on top.
  • Cook for another minute or two, then fold it in half and cook for another minute on each side, or until the cheese melts and the egg is cooked through.
  • Serve with hot sauce or salsa.

Serves one, make as many as you want