Rainbow Sangria

This super colorful and simple sangria tastes as good as it looks!

Rainbow SangriaINGREDIENTS:

  • 1 refrigerated bottle dry white wine
  • 3 Tbsp. granulated sugar or honey
  • 2 Tbsp. lime juice
  • 8 cups diced rainbow fruit (*see note below*)
  • 2 oz. brandy (optional)
  • 1/2 cup club soda or ginger ale (optional)

DIRECTIONS:

In a pitcher (or in the wine bottle), combine wine, sugar/honey, lime juice, and stir until combined.

Add fruit to your serving glasses or (separate) pitcher in your desired color order. Then pour the wine over the fruit until the fruit is covered. Refrigerate the drinks for 15 minutes to let the flavors meld. Or serve immediately if you’re feeling impatient. ;)

Top with a splash of brandy and club soda if desired.

*To make a rainbow of fruit, you will need bite-sized fruit in the following colors. I used the first fruit listed in each color, specifically because I wanted them to be edible right out of the glass with a spoon. (Instead of a lime wedge, etc.)

Red: strawberries, raspberries, pomegranates
Orange: mandarin oranges, any other kind of orange/clementine wedge, cantaloupe
Yellow: fresh (not canned) pineapple
Green: kiwi, honeydew, green grapes
Blue: blueberries
Purple: red grapes, blackberries, dragonfruit

Recipe and photo from www.gimmesomeoven.com.

White Sangria Popsicles

With summer finally here, these boozy popsicles are the perfect way for all adults to cool off! You can also mix things up by adding different combinations of fruit!

Yields 24 popsicles

White Sangria PopsiclesIngredients

  • 1 bottle dry white wine
  • 1/2 cup simple syrup
  • 1/2 cup orange liqueur
  • 2 lemons
  • 2 cups chopped fruit (I used strawberries, green apples, peaches, and blackberries)

Instructions

  1. Combine wine, simple syrup, and orange liqueur in a large pitcher.
  2. Juice 1 lemon into the pitcher.
  3. Slice the other lemon thinly and then halve the slices. Add to the pitcher with the remaining fruit.
  4. Pour into 3-ounce paper cups and freeze for ~2 hours until it starts to ice over.
  5. Insert popsicle sticks and freeze for another 2-3 hours until solid.
  6. To serve, carefully peel the paper cut away from the sangria pop starting with the seam.
  7. Eat immediately.

Recipe and photo from Confections of a Foodie Bride

Grilled Filet Mignon with Herb Butter & Texas Toasts

“This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.”

IGrilled Filet Mignon with Herb Butter & Texas ToastsNGREDIENTS

  • 1 tablespoon whipped or regular butter, slightly softened
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon minced fresh chives, or shallot
  • 1 tablespoon capers, rinsed and chopped
  • 3 teaspoons minced fresh marjoram, or oregano, divided
  • 1 teaspoon freshly grated lemon zest, divided
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon minced fresh rosemary
  • 2 cloves garlic, (1 minced, 1 peeled and halved)
  • 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
  • 4 slices whole-grain bread
  • 4 cups watercress, trimmed and chopped

PREPARATION

  1. Preheat grill to high.
  2. Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
  3. Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
  4. Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Recipe and photo from www.EatingWell.com.

Orange Cream Mimosa

A unique twist to a classic brunch favorite, this is drink is perfect for Father’s Day or with brunch on a hot summer day! If you don’t have time to make your sorbet, store bought orange sherbet works well too!

Orange Cream MimosaIngredients

  • 2 1/2 cups freshly squeezed orange juice (5 to 6 oranges)
  • 1 orange, zested
  • 1 cup half-and-half
  • 1 cup superfine sugar
  • 1 bottle sparkling wine or Champagne*
  • Strawberries, for garnish
  • *Non-alcoholic sparkling wine, sparkling cider, or ginger ale can be substituted

Directions

  1. Put orange juice, zest, half-and-half, and sugar into a blender and process until the sugar has dissolved, about 30 seconds. Pour this mixture into a shallow pan and freeze until hard, 4 hours or overnight.
  2. Remove the frozen orange mixture from the freezer and let it sit to soften slightly, about 10 minutes. With a scoop or tablespoon, scrape out a small scoop and put it into a Champagne glass. Slowly fill the glass with Champagne and serve garnished with strawberries.

Recipe and photo from: www.FoodNetwork.com

Shrimp Tostada Bites

This fast and easy recipes is great for your next Cinco de Mayo party or any party for that matter! Make them full size for a delicious weeknight meal that comes together in a snap!

Shrimp Tostada BitesIngredients:

  • 20 mini round tortillas (cut from large flour tortillas – 1.5-3″)
  • 1 can refried beans
  • 1 can petite diced tomatoes
  • 1 cup shredded white cheese (I used a queso blanco)
  • 1 bunch cilantro
  • 1 bunch green onions
  • 20 small shrimp (tail-off, de-veined)
  • 3 tablespoons fajita seasoning
  • 1 teaspoon ground black pepper

Instructions:

  1. Use a small round cutter to create mini rounds from larger flour tortillas. Bake at 350 degrees for 3-5 minutes or until toasted.
  2. When cooled enough to handle, spread on refried beans and top with diced tomatoes.
  3. Sprinkle with cheese.
  4. Dice cilantro and green onions and add on top.
  5. In a grill pan, saute the shrimp in 1 tablespoon olive oil with fajita seasoning and black pepper until thoroughly cooked.
  6. Top each tostada bite with a sauteed shrimp.
  7. Keep warm on a baking sheet in a warm oven.

Recipe and photo from: www.pizzazzerie.com