Sangria Recipes

White Sangria

• 1 bottle (750 ml) dry white wine
• 3/4 cup peach schnapps
• 1/2 cup brandy
• 6 tablespoons frozen lemonade concentrate
• 3/4 pound nectarines or peaches, pitted and sliced (or frozen!)
• 1 green apples, cored and sliced
• diet ginger ale

1. In a large pitcher, combine the white wine, liquors, and lemonade concentrate. Stir until the lemonade is dissolved. Add the peaches and apples. Cover and refrigerate at least 4 hours to overnight to blend the flavors.
2. Serve over ice with a 1:1 ratio with the ginger ale. Use a slotted spoon in include fruit in each serving.

Red Sangria

• 2 bottles Spanish red wine
• 1 cup brandy
• 3/4 cup triple sec, peach schnapps or orange flavored liqueur 
• 1 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 2 tablespoons white sugar*
• orange slices
• lemon slices
• apple slices
• 4 cups club soda, ginger ale or 7-up (optional)

1. Combine the wine, brandy, triple sec, oj, lemon juice, lemonade concentrate, and fruit. Refrigerate overnight. 
2. Before serving, add club soda (if you'd like a fizzier sangria) or ginger ale (if you'd like a sweeter sangria). Serve over ice.

*Ginger ale and 7-up will add a little bit of sweetness, so you can omit the sugar if you choose to go with either of them.

Cakey Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin puree
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1 egg
• 1 tablespoons vanilla extract
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice*
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups of semi-sweet or milk-chocolate chips (your preference)
• 1/2 cup chopped walnuts or pecan, optional

1. Preheat the oven to 365 degrees.
2. Combine the pumpkin, sugars, applesauce, egg, and vanilla- stir until well-mixed.
3. In a separate bowl, whisk together the flours, cinnamon, pumpkin pie spice, cinnamon, bs, bp, and salt. 
4. Add the flour mixture to the pumpkin mixture and mix well.Stir in chocolate chips.
5. For each cookie, mound about two tablespoons onto a greased cookie sheet or a cookie sheet lined with parchment paper. Space them about two inches apart.
6. Bake for 12 minutes, or until lightly brown and firm 
7. These cookies taste best warm from the oven, or straight from the fridge. After they have cooled, store them in an airtight container in the fridge. 

*Don't have pumpkin pie spice on hand? Check your spice cabinet, you probably have all the components for pumpkin pie spice. Make your own and keep it in an old spice jar.

Pumpkin Pie Spice

• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoons ground allspice
• 1/2 teaspoon grated nutmeg
• big pinch of ground cardamom

White Chocolate Raspberry Cheesecake

Michael's Fav Dessert

White Chocolate Raspberry Cheesecake

• 2 cups chocolate cookie crumbs (such as Oreos)
• 1 tablespoon white sugar
• 1/4 cup butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons raspberry sauce

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon three tablespoon of raspberry sauce over the batter.
6. Pour the remaining batter into the pan, and spoon the remaining raspberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan on a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 55-60 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra raspberry sauce, fresh raspberries, white chocolate curls, or whipped cream before serving.  

Raspberry Sauce

• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil, and continue to boil for 5 minutes, or until sauce is thick, 
3. Strain sauce through a mesh strainer to remove seeds.

Crab Ceviche

Shrimp ceviche makes me a little squeamish. What!? Raw shrimp!? What!? It cooks in lime juice!? What!? That doesn't sound legit! 

But crab ceviche... totally my thing. Whenever we have a barbecue I request (i.e: demand) that Ronnie & Tiffany bring a giant bowl. I had a serious craving this morning and decided today was the day that I would make it for myself.

Meet my breakfast and lunch.

Crab Ceviche

• 1 (8-ounce) package imitation crab meat, flaked
• 2 large tomatoes (or 3-4 small), chopped
• 1 small red onion, finely diced
• 1/2 bunch of cilantro, chopped (about 1 cup)
• 1 jalapeno, diced (seed the jalapeno if you want a mild ceviche)
• 2-3 limes, juiced
• salt & pepper to taste
• little shake of garlic powder
• couple dashes of Frank's Red Hot*

Throw everything in a glass or porcelain bowl (preferably not metal or plastic). Chill for one hour. Eat with corn tortilla chips, wheat thins, or lavosh. 

*You can use a couple teaspoons of olive oil instead of Frank's if you prefer the way ceviche tastes without it. It's delicious either way.

Spicy Dr. Pepper Shredded Pork & Cilantro-Jalapeno Coleslaw

Two crock-pot meals in one week! Life has gotten easier on Indigo Street.
This recipe came from The Pioneer Woman, and it was freaking deeeeelicious! Michael said it was the most flavorful pulled pork he's ever had, the house smelled delicious, and I might make it the next time we have company over.

Crock-pot meals are so easy I really don't think they need the play-by-play with photos. I spent about 20 minutes prepping everything in the morning (it could have been cut down to 10.. but it was the morning, I was moving slow), and another 15 minutes doing the finishing touches before serving. In order to make this as easy as possible, I prepped everything for the coleslaw in the morning and stored everything separately (dressing, cabbage/jalapenos, cilantro- all in separate tupperware) so I could toss it together before eating. Definitely make this. And make a ton of it- the leftovers are amazing.

Spicy Dr. Pepper Shredded Pork

• 1 large Onion, peeled & quartered
• 3-5 lbs. Pork Shoulder Roast 
• Salt & Pepper
• 2 tablespoons Brown Sugar
• 1 can Chipotles in Adobo (I used a 12.5 oz can- you can use a 7 oz can if you prefer things more mild)
• 2 cans Dr. Pepper

1. Place the onion quarters in the bottom of the crock-pot. Generously salt & pepper the roast before placing it (fat-side up) on top of the onions. Pour the can of chipotle peppers (including the sauce) over the roast, add the brown sugar, then pour in the two cans of Dr. Pepper. 
2. Cook on low for 8-10 hours, turning 2-3 times during the cooking process (I wasn't home- mine was never turned, no biggie).Continue to cook until the pork is falling apart (use two forks to test). If the pork is not falling-apart tender, cook it for another hour.
3. Remove the entire roast from the crock-pot and place on a large cutting board. Allow to rest for 10 minutes.
4. While the meat is resting, skim the fat from the liquid in the crockpot. Discard the fat.
5. Shred the meat with two forks, discarding any large pieces of fat. Return the shredded meat to the liquid in the crock-pot, and keep warm until ready to serve.

Cilantro-Jalapeno Coleslaw

• 1/2 small head of cabbage, sliced thin
• 1/2 small head of purple cabbage, sliced thin
• 1 whole jalapeno, halved & sliced thin (including seeds & membranes)
• 1/3 cup milk
• 1/3 cup mayo
• 2 teaspoons sugar
• 1 teaspoon white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
•  2 cups cilantro leaves, barely chopped

1. Toss together the sliced cabbage and jalapeno slices in a large bowl. 
2. In a small bowl, mix the milk, mayo, sugar, vinegar, salt and cayenne pepper together. 
3. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate for one hour (or not- I didn't). 
4. Before serving, mix in the cilantro leaves.

To Serve:

Michael's Preference: Tuesday Night
Split a kaiser roll in half. Lightly butter and grill until golden brown. Top with shredded pork and a little juice, and coleslaw.

My Preference: Leftovers on Wednesday Night
Heat up a flour tortilla- preferably the delicious kind that you brown yourself on the stove (such as TortillaLand or My Nana's). 

Sidenote:

I knew I would have a ton of leftovers, so I mixed together half the coleslaw on Tuesday so I could have 'fresh' coleslaw on Wednesday. Hate soggy coleslaw.

Fig Spread

Fig Spread

• 6 ounces Calimyrna dried figs, stemmed and sliced into 1/4 inch pieces.
• 1 tablespoon sugar
• 3/4 cup water
• 2 teaspoons fresh lemon juice

1. Bring the water, sugar and figs to a boil in a small saucepan.
2. Reduce the heat, and simmer- covered- until the figs can easily be pierced with a knife and most of the liquid has evaporated. About 20 minutes.
3. Allow the figs to cool slightly before transferring to a food processor or blender. Add the lemon juice and puree until smooth. If the spread is too thick, you can add water, one tablespoon at a time, until it reaches a spreadable consistency.

French Dip Sandwiches

French Dip Sandwiches

Original recipe from bakingbites.com

• 3 1/2 lbs. Beef Chuck Roast
• 14.5 oz. Beef Broth
• 10.5 oz. Condensed French Onion Soup (I used Campbell's)
• 6 oz. Red Wine
• 3 cloves Garlic, minced (or 1 tsp. garlic powder)
• salt & pepper
• 4-6 Bolillo Buns or French rolls
• Provolone cheese, sliced

1. Trim excess fat off the chuck roast, season liberally with salt and pepper.
2. Pour the beef broth, soup, wine, and garlic into a crockpot. Place the roast into the liquid.
3. Cook on low for 6-8 hours, until very tender. Remove the beef from the crock pot, allow it to rest on a cutting board for at least 10 minutes, then cut into thin slices. Place all the sliced meat back into the crockpot for another 30 minutes (I skipped this part because I was STARVING).
4. Lightly toast the bread, top with cheese, and divide the beef evenly between the rolls. 
5. Skim the fat from the crockpot, then spoon the beef juice (au jus) into ramekins. Serve each sandwich with it's own ramekin of au jus.
6. Dip. Bite. Chew. Delicious.