Apr 19, 2014

As soon as the temps start to rise (which happens much sooner in AZ than in most other parts of the country), I'm itching to make my very favorite Sangria recipe.

Serve it on its own or with your favorite Mexican dish, it's delicious either way.



Adapted from The New York Bartender's Guide by Sally Ann Berk

Dry Red Wine (2 bottles)
4 oz Triple Sec
3 oz brandy
3 oz orange juice
2 oz lemon juice
2 oz lime juice
4 Tbsp Sugar
1 cup water
Lemon Slices
Lime Slices
Orange Slices

Chill all ingredients for at least one hour.  Serve over ice.


Cherry Almond Chicken Salad

Apr 12, 2014

Last summer we spent a few days with our dear friends at their parent's lake home in Iowa.  Not only was our time together food for my soul but my friend, Nealy, made some of the most amazing food for our bellies. It never ceases to amazing me how so many of my favorite memories are made around the table.

One of the recipes she made for lunch is below. It's perfect for a spring/summer lunch or an easy light dinner option.


Cherry Almond Chicken Salad

4 Chicken Breasts
1 cup Rotini Pasta, cooked
1 cup dried cherries
1 cup whole almonds
1/2 bunch green onions, finely chopped
Celery, chopped (optional)
Brianna's Poppyseed dressing
1/3 cup mayo

Season chicken with salt & pepper.  Bake (or grill) and dice chicken.  Combine ingredients and serve over leaves of lettuce.  I like to serve it with tortilla chips.

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