Berry Sangria

I tried the Triple Berry Sangria at Red Lobster, and was inspired to make my own.  You can adjust the flavors to suit your tastes. And before I forget, this drink is for adults only!

Ingredients:
1/2 cup brandy
1/4 cup triple sec
Two 750ml bottles merlot wine (I used Yellow Tail brand)
1 64 oz bottle berry fruit juice (I used Pomegranate Blueberry)
1 lb strawberries, hulled and quartered
1 orange, sliced

Directions:
1. Pour brandy, triple sec and wine into a large pitcher or punch bowl, stir.
2. Add juice to taste and stir.  This will allow you to adjust the "booziness" of the drink.  Start with about half the bottle of juice, and add more if it's too strong for your liking.
3. Add strawberries and orange slices.  Chill for at least 2 hours.
4. Serve over ice and enjoy!

Cheesy Chicken & Rice Bake

A great no-cook dinner... just throw everything in a casserole pan, stir and bake! I found the original recipe on the Campbell's website, but it took a few adjustments to get everything to cook correctly.  Serves 3-4 people. Enjoy!

Ingredients:
2 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 cup chunky salsa
1/2 cup water
1 can corn, drained
3/4 cup uncooked white instant rice (the kind that cooks in 5 minutes)
paprika, cayenne pepper and garlic pepper
1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 375 degrees. Chop chicken breasts into small bite-sized pieces and place in an 8 by 8 inch glass casserole dish.
2. Add soup, salsa, water, corn and rice, stir until well combined.
3. Add a pinch each of paprika, cayenne and garlic pepper (less cayenne if you don't like spicy flavor).  Stir again.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until chicken is cooked through.  Sprinkle the mixture with cheese and serve.

Pasta Shells with Sausage, Spinach and Cheese

I came across this recipe in a Redbook magazine, and thought it would be a great crowd-pleaser.  Think of it as lasagna stuffed in shell pasta, rather than layered in a casserole.  One batch will fill two 9x13 casserole pans, enough to feed four to six people.

Ingredients:
12 oz package jumbo pasta shells
2 tbsp olive oil
1/2 cup onion, chopped
1 lb ground Italian sausage
2 cloves garlic, minced
1 large egg
16 oz tub ricotta or cottage cheese
9 oz frozen spinach, thawed
1/2 cup grated Parmesan cheese
6 oz shredded cheese (Mozzarella or Cheddar Jack)
32 oz tomato sauce

Directions:
1. Bring a large pot of water to boil, add pasta shells and cook according to package directions.  Drain in a colander, rinse under cold water and set aside to dry.
2. While pasta water is boiling, heat oil in a large skillet and add onion, cook until softened.  Add sausage, breaking up into small bits, and cook until no longer pink.  Add garlic and cook for another minute.  Remove pan from heat.
3.  Combine egg and ricotta cheese in a large bowl.  Add spinach, Parmesan cheese, 4 oz of the shredded cheese, and the cooled sausage mixture.  Stir it all until well combined.
4.  Preheat oven to 350 degrees.  Spread a few spoonfuls of tomato sauce along the bottom of the pans until the bottom is covered.  Fill pasta shells with the cheese and sausage mixture, then arrange them in rows in the pans.  Spread the remaining tomato sauce over the top of the shells.  Cover the pans with foil and bake for 30 minutes.  Remove the foil, sprinkle with remaining shredded cheese, and bake for another 10 minutes.

Chicken Enchiladas

Happy Cinco de Mayo!  This recipe was given to me by my mother, and has evolved into a classic dish which I have relied on for years.  Serve with rice and beans for a great meal that serves four people.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-2 cooked chicken breasts, chopped into bite-sized chunks
-8 oz tub sour cream
-1 small can sliced black olives, drained
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:

1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the chicken, sour cream, olives and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.

Root Booze Float

I came home from a long day of work (and shopping), and I wanted something sweet with booze in it.  This is an adult version of the classic Root Beer Float, just as sweet but with that extra kick of rum and schnapps.  Oh, and I should mention here that this drink is for adults only.  :-)

Ingredients:
4 ice cubes
1/2 shot butterscotch schnapps
1/2 shot root beer schnapps
1 shot spiced rum (Captain Morgan is my buddy)
Coca Cola soda
2 tablespoons vanilla ice cream

Directions:
1.  Fill a glass with ice cubes.
2.  Add butterscotch schnapps, root beer schnapps, and spiced rum.
3.  Fill with Coca Cola and stir.
4.  Add spoonfulls of ice cream, and enjoy!

Sausage and Veggie Stew

This is a very filling meal for cold nights, or just any night you want it. It's a good serving of veggies, too. I found a similar recipe online, and tweaked it to our tastes.  Serves four, possibly more if you serve it with French bread.  Yum!

Ingredients:
1 pound Italian sausage, thickly sliced
1 tablespoon olive oil
1/2 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 teaspoon dry basil
1 cup chopped cabbage
1 can chicken broth (low sodium if you can get it)
1/2 cup water, room temperature
1/4 teaspoon black pepper
1 can Great Northern beans (or white beans)
1 cup small shell pasta, uncooked

Directions:
1. Cook sausage with the olive oil in a large sauce pan until browned.  Add onion, carrots and garlic, cook another 5 minutes.
2.  Add tomatoes, basil, cabbage, chicken broth, water and black pepper, bring to a boil.  Simmer for 30 minutes.
3.  Add beans and pasta, simmer another 15 minutes or until pasta is cooked.  Ladle the stew into bowls and serve.

Lazy Breakfast Burritos

These burritos are for those mornings when you wake up and just don't feel like cooking.  Oh wait, that's every morning for me.  You only need one mixing bowl, a fork, and a microwave.  Makes 4 burritos.

Ingredients:
1 handful frozen tater tots
4 strips bacon, chopped (we used precooked turkey bacon)
4 eggs
1/4 cup shredded cheese
4 medium-sized flour tortillas
Sour cream and salsa (optional)

Directions:
1.  Place tater tots in a microwave-safe mixing bowl.  Microwave for one minute, or until warmed.
2.  Add bacon and stir, cook for another minute.
3.  Crack eggs into the bowl and stir until the yolks are broken.  Cook for one minute, stir, then cook for another minute until eggs are done.  Add cheese and stir until well mixed.
4.  Heat tortillas in microwave for 20 seconds, then distribute onto plates.  Divide egg mixture among the tortillas, then top with sour cream and salsa if desired.  Wrap up and enjoy!