Sunday, June 13, 2010

What's Cooking Today

Heading to the pool with my parents today, Doug is working for the 3rd weekend in a row.

Yesterday I made up a batch of Peach Sangria (Southern Living Magazine)
1 bottle rose wine (do not use white zin)
3/4 cup peach vodka
6 TBSP thawed frozen lemonade concentrate (I used pink lemonade concentrate)
2 TBSP sugar
1 lb ripe peaches peeled and sliced
1 6oz pack of fresh raspberries
2 cups chilled club soda (added before serving)

Combine first 5 ingredients in a pitcher, stir until sugar is dissolved. Stir in peaches and raspberries, cover and chill for 8 hours - I did over night.

Stir in chilled club soda just before serving.

Sesame Slaw - made this last night, we love this!
6 cups of shredded cabbage
1 cup of cilantro

1/4 c OJ
2 TBSP oil
2 TBSP vinegar
1 TBSP honey
2 tsp sesame seeds

Also, this week I am going to be making this Roasted Red Pepper Pasta, so while grilling steaks last night I threw the peppers on, sweated them and peeled, so those are ready when I am.

Tonight I am also making Garlic Scapes to eat Monday or Tuesday with grilled chicken.

What new recipes are you trying?

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