Dec
24
2011

1-Step Bottom's-Up Festive Sangria

Four Ingredients, Fumbling Not Included

1-Step Bottom's-Up Festive Sangria

It's always good to plan ahead and have an easy crowd-pleaser to break out when company arrives. I love sangrias because they cater to almost any palette. No fumbling with cocktail mixers and martini shakers - just a little bit of prep work the day before and you're all set when company arrives.

Three More Cocktails To Add Sparkle To Your Holidays

Sangria is a wine based punch from Spain and Portugal that is sure to get your gathering off on the right foot. 

The Bottom's-Up Sangria

Ingredients:
1 bottle Spanish red wine (750ml)
1 bottle of POM Pomegranate Blueberry Juice (473ml) 
1 small bottle San Pellegrino soda (250ml)
1 lemon, sliced in 6

Preparation:

  1. Combine ingredients in a large pitcher and refrigerate overnight.
  2. Before serving fill pitcher with ice. 
  3. Enjoy!
Dec
17
2011

Potato and Chicken Salad Lettuce Cups Recipe

Delicious and Kid-Friendly

Potato and Chicken Salad Lettuce Cups Recipe

Sometimes you need to get inventive when you spring new foods on your kids. New vegetables, kids? 'Meh'. New vegetables cut into castles and towers? 'Gimme more!'
 
So I spend a lot of my time not just thinking of new foods I would like - but foods I can get my kids to like too.
 
Recently, they seem to love any meal they can help out and interact with in the kitchen. This recipe for chicken and potato salad lettuce cups is such a good nutritious meal and a great idea if you're heading out on the road at all over the holidays. Take the chicken salad along in one Tupperware container and the lettuce leaves in another. You're good to go! The kids love putting together their own and gobble up these delicious lettuce cup whenever I make them.
 
Ingredients:
 
8 russet potatoes, peeled and cubed
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 cooked chicken breast, diced
1/2 cup diced celery
1/2 cup diced onion
2 clove garlic, minced
1 cup mayonnaise
4 tablespoons white wine vinegar
4 teaspoons mustard
2 tablespoon paprika
2 tablespoons chopped fresh parsley
4 heads Bibb lettuce, leaves separated
 

  Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes.

  In a large bowl, toss the potatoes, chicken, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.

Serves 8

Adapted from Sunny Anderson
Dec
12
2011

Perfect Oven Roast Beef Recipe

Roast Like A Master

Perfect Oven Roast Beef Recipe

Every cook has performance anxiety at some point in time. Whether you are cooking a special holiday meal, have a big crowd over, or cooking with expensive ingredients - we have all had visions of smoke pouring from the oven door or cutting into a raw turkey at one point or another. 

Based on the questions I get from friends, family, and readers, nothing strikes fear into the hearts of home cooks like oven roast beef. With a wide range of prices and so many different sizes and types, trying to make the perfect roast beef can be quite the intimidating task. Fortunately, the good folks over at Canadian Beef have perfected a simple process that will turn even the most nervous, amateur cook into a master roaster. After testing dozens of variations in their quest to design the perfect, fool-proof recipe for oven roast beef, what they've come up with is literally as easy as 1, 2, 3! I've tried it half a dozen times now with great success. 

While roast beef can take some time based on the size of the roast, once in the oven it requires no attention. While it cooks - you relax! What more can we home cooks ask for? 

Ingredients:

The same preparation will work for any size or type of beef listed.

  • Premium Oven Roasts (most tender): Top Sirloin, Tenderloin, Strip Loin, Wing, Prime Rib, Rib Eye
  • Oven Roasts: Sirloin Tip, Eye of Round, Outside Round, Inside Round, Rump

Preparation:

  Season roast with coarse salt and freshly ground pepper and place in shallow roasting pan (with rack) without water or lid. Insert ovenproof thermometer in centre of roast, avoiding fat or bone.

  Oven-sear in preheated 450F oven for 10 minutes.

  Reduce heat to 275F and roast to desired doneness, removing from oven when 5F below finished temperature. Remove from oven, cover loosely with foil and let rest at least 15 minutes before carving.

Doneness: Medium-Rare 145F; Medium to Well-Done 160F

 

Check out the 5 tools you need to make sure your roast beef comes out just perfect!

Adapted from Canadian Beef