Wine and Dine

First I drink the wine, then I do the things

With the holiday season quickly approaching I wanted to share two of my favorite fall sangria recipes! My husband and I host an annual Friendsgiving dinner at our house and these sangrias are staples in our menu (along with my famous turkey chili which can be found here). 

APPLE CINNAMON SANGRIA


Here’s what you’ll need: 

  • 6 Gala Apples
  • 3 Red Pears
  • 1 bottle (750mL) cinnamon whiskey 
  • 1 bottle Pinot Grigio
  • 64 oz bottled apple cider 
  • 1 liter club soda

Here’s how you make it:

  • Dice apples and pears into cubes and place in a large bowl/jar/drink dispenser and pour in the bottle of cinnamon whiskey. Cover and soak for minimum 2 hours (the longer the better!) 
  • Pour in apple cider, club soda, and Pinot Grigio
  • Serve over ice
  • Cheers!

CARAMEL APPLE SANGRIA 

Here’s what you’ll need: 

  • 2 Medium Apples
  • 1 cup Caramel flavored vodka
  • 6 cups Apple Cider
  • 1 bottle (750mL) Pinot Grigio 

Here’s how to make it:

  • Mix apple cider, vodka, and wine in a larger pitcher/drink dispenser
  • Chop apples and add to mix and allow to soak for at least 30 minutes prior to serving
  • Serve over ice
  • Cheers! 

(Thank you thewholesomedish.com for this photo and recipe!) 

What are some of your favorite fall drink recipes? Post them in comments!
Happy fall y’all, 

Wine and Dine

Winner Winner, Steak for Dinner

Shout out to my amazing friend Kirsten for this recipe! This dish is healthy, easy to make and delicious! And just when you thought it could sound more appealing, it has a vegan option as well!

Ingredients:

  • 1 medium red onion, sliced
  • 1 bag frozen corn
  • 1 bunch of asparagus, trimmed
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 1 bag arugula
  • approx. 1lb hanger or skirt steak (or whatever steak you prefer!)
  • VEGAN SUBSTITUTION- replace the steak with a large mushroom cap!
  • chili powder
  • adobo seasoning
  • salt
  • pepper
  • aged balsamic

Directions

  • On a large sheet pan, arrange the corn, sliced onion, and asparagus. Toss with olive oil, season with salt, pepper, and chili powder.
  • Bake at 400 for 15-20 minutes, tossing occasionally until the veggies have some nice color but the corn isn’t dried out.
  • While the veggies are in the oven, toss the cucumber, avocado, and arugula with balsamic and oil.
  • Season steak with chili powder and adobo seasoning and grill over medium-high heat 3-5 minutes per side. Allow the steak to sit for about 5 minutes before slicing.
  • Place baked veggies and arugula salad on a plate and top with steak.
  • Drizzle with balsamic and ENJOY!
Wine and Dine

Monday’s are for Moscato

With spring officially in season and summer right around the corner, I can’t help but start to plan all of the parties I want to have this year. My husband and I love to entertain and I love trying out new drink recipes and making signature drinks for all of our parties. One of my favorite spring/summer drinks is spiked strawberry lemonade. Lemonade is a staple drink for any summer get together and wine is necessary for hosting the summer get-togethers so combining them for the perfect summer drink seemed natural.

Here’s what you’ll need:

  • 1 bottle pink Moscato
  • 6 cups lemonade
  • 1/4 cup strawberry vodka
  • 1/2 cup frozen strawberries
  • 1 fresh lemon, sliced

Mix all the ingredients together in a larger pitcher or drink dispenser and enjoy!

Make a pitcher for your next spring or summer gathering and leave your reviews in the comments!

Cheers,

Wine and Dine

My Crockpot is my BFF

If you’re anything like me you love starting new things on “special” days, the first of the month, a Monday etc. so what better day than today to start my blog. I decided today to start off with a few of my favorite things *insert Sound of Music solo here* when it comes to quick and easy meals. If there were Lazy People Anonymous meetings I’d go to them but- I’m too lazy. So when it comes to prepping meals I want them to be quick and easy; easy to find in the store, easy to make, easy to store and easy to pack. I’m a full-time student pursuing my Master’s and I work full time so time is something I need more of but don’t have. Some of my favorite recipes are crockpot meals. I love making meals in bulk to have throughout the week. One of my favorite recipes is for Turkey Chili. I found this recipe a few years ago when I was planning for mine and my husband’s first annual Friendsgiving. I wanted to do a fun spin on traditional turkey Thanksgiving dinner. I did some research on the almighty Pinterest and found a few recipes I liked and then put my own twist on them. Here’s what you’ll need:

Ingredients:

  • 1-lb lean ground turkey
  • 1 medium purple onion
  • 1 15-ounce can low sodium whole corn
  • 1 15-ounce can organic black beans (I always opt for the brand with the lowest sodium)
  • 1 15-ounce can organic dark red kidney beans
  • 1 30-ounce can low sodium tomato sauce
  • 1 15-ounce can diced tomatoes with green chilis
  • 1 15-ounce can diced tomatoes seasoned for chili
  • 1 Tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1tsp salt
  • 1/4 tsp pepper

Directions:

  • In a large skillet over medium heat, add 1 Tbsp olive oil and saute 1lb ground turkey until cooked through
  • Add 1 medium finely diced purple onion along with 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1tsp salt, 1/4 tsp pepper (I like to combine all the seasons in a separate bowl and mix thoroughly before adding to the skillet). Saute until onions are softened and meat is lightly browned and then transfer to a standard size crockpot.
  • Add drained black beans, dark red kidney beans with juice, drained corn, and diced tomatoes (I usually add half of each can, then halfway through cooking, taste and add more if needed)
  • Add tomato sauce and stir to combine. Set for 3-4 hours until piping hot. Taste and adjust seasoning just before finished cooking.

That’s it! Set it and forget it in the crockpot. Sometimes, I will make some jasmine rice with it as well and measure out 1/2 cup of rice and 1 cup of chili per serving. One pot of chili typically lasts me one week (if I can keep the hubby out of it).

Make a pot for yourself and leave your reviews in the comments!

WeightWatchers Points- 4