It’s a tasty pre-dinner drink. I made this for the adults in my family for Thanksgiving. Very light and refreshing!
- 1 bottle (750ml) White Wine
- 1 bottle/can (12 oz.) Ginger Ale – or you can use champagne or club soda or sparkling water for bubbly
- 1 large Granny Smith Apple
- 1 large Red Apple
Simply add the apple to bottom of your pitcher and fill with both the wine and ginger ale. Into the refrigerator and serve cold.
I think I may found my new favorite thing to serve at any brunch I host or cater. Simple, easy to accommodate dietary needs, and super tast!
Breakfast Mini Baguettes
4 frozen mini baguettes, thawed (I use Rhodes brand)
2 tablespoons cream
8 strips bacon, cooked and chopped
¼ cup finely shredded Italian cheeses
2 green onions, sliced
salt and pepper to taste
extra cheese to sprinkle on top
Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.
Mix all ingredients except extra cheese and pour equally into each of the 4 baguettes. Once filled with the egg mixture put back two or three big chunks of the bread into each of the baguettes to soak up some of egg mixture. Cover and let them sit in the fridge overnight.
Next day bake at 350°F 20-25 minutes. Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm
Minnesotans love their Tots. They aren’t just for Hot Dish anymore!!!! Enjoy this new recipe I have fallen in love with.
Tots & Lamb Shawarma
Source of photo & recipe: Idaho Potatoes
Potato Tots (processed or homemade )
4 pounds boneless leg of lamb
1-¼ tablespoons cumin
1-¼ tablespoons coriander
1-¼ tablespoons garlic powder
¾ tablespoon paprika
1-¼ teaspoons turmeric powder
¾ teaspoon ground cloves
¾ teaspoon black pepper
¾ teaspoon cinnamon
salt, to taste
Cucumber Tomato Salad:
1 cucumber, chopped
1 tomato, chopped
⅓ cup parsley, chopped
1 tablespoon olive oil
1 teaspoon lemon juice
1 cup coriander
1 cup parsley, roughly chopped
3 jalapeños, seeded and roughly chopped
½ teaspoon cumin
¼ teaspoon ground cardamom
½ ½ teaspoon sugar
2 garlic cloves, crushed
3 tablespoons olive oil
For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.
For the cucumber tomato salad: combine all ingredients.
For the zhoug: combine all ingredients.
For the tots: Once toppings are prepared, fry or bake the potato tots according to package directions.
To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.