Perfect Party Sangria

This is a great Sangria recipe and perfect for a little siesta on a warm day!  It’s best when made and chilled for 24 hours.  Also, don’t add the Ginger Ale until right before you serve it.

INGREDIENTS
1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice or lemonade
2 Shots of gin or triple sec (optional)
1 Cup of raspberries or strawberries (may use thawed or frozen)
1 Small can of diced pineapples (with juice)
4 Cups ginger ale

A Good Try at Traditional Paella

INGREDIENTS
3 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 cups enriched white rice
1/4 teaspoon saffron threads
1 bay leaf
1 quart chicken broth or stock
4 sprigs fresh thyme
1 1/2 pounds chicken tenders, cut into thirds
Salt and freshly ground black pepper
1 red bell pepper, seeded and chopped
1 medium onion, chopped
3/4 pound chorizo, casing removed and sliced on an angle
1 pound peeled and deveined large shrimp, 24 shrimp
18 green lipped mussels, cleaned
1 cup frozen peas
2 lemons zested

GARNISH
1/4 cup chopped flat-leaf parsley
4 scallions, chopped
Lemon wedges
Crusty, bread for passing

DIRECTIONS
In a very wide pan or paella pan, preheated over medium high heat, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.  In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Season chicken with salt and pepper. Add peppers and onions to the pan and cook 3 minutes longer. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells. Stir rice and seafood mixture and lift out bay and thyme stems, now bare of their leaves. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley and scallions. Serve with wedges of lemon and warm bread.

Best Stir-Fried Chicken

We thought this was a really good recipe and I especially liked it because it was really easy.  It’s from Gweneth Paltrow’s cookbook, My Father’s Daughter. I added a lot of vegetables like cooked carrots, broccoli and snow pea pods as well.  Definitely a winner.

INGREDIENTS
4 skinless, boneless chicken breasts, cut into small cubes
2 TBS. cornstarch
2 TBS. vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions
Pinch of red pepper flakes
1/2 cup rice vinegar
1/2 cup dark brown sugar
2 TBS. soy sauce
2 TBS. coarsely chopped cilantro – for serving

DIRECTIONS
Toss the chicken with the cornstarch, a large pinch of salt and quite a bit of pepper.  Heat the oil in the skillet over medium-high heat.  Add the garlic, ginger, scallions, and chili flakes, stirring for 1 minute.  Add the chicken and cook stirring occasionally, for 5 minutes.  Add the vinegar, sugar, and 5 or 6 grinds of black pepper.  Boil on high for 3 minutes, or until the sugar has really caramelized the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky.  Add the soy sauce and cook for another 30 seconds.  Sprinkle with cilantro.