White Sangria Sparkler
c/o Damn Delicious
- 1 (750 mL) bottle white wine
- 2 peaches, sliced
- 2 kiwis, peeled and thinly sliced
- 1 cup raspberries
- 3 tablespoons sugar, or more, to taste
- 1 (750 mL) bottle sparkling white wine
- 8 sprigs mint
Directions
- In a large pitcher, whisk together white wine, peaches, kiwis, raspberries and sugar.
- Let chill in refrigerator for at least 1 hour.
- Serve over ice with sparkling white wine, garnished with mint, if desired.
Veggie Stuffed Lasagna Portobello Mushrooms
c/o Skinny Taste
Ingredients
- 1 teaspoon olive oil
- 2 loose cups baby spinach, chopped
- 3 cloves chopped garlic
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- kosher salt
- 3/4 cup part skim ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 4 large basil leaves, chopped
- 4 large portobella mushroom caps
- 1/2 cup marinara sauce
- 1/2 cup part skim shredded mozzarella
Directions
Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!
Sour Cream Chocolate Banana Bread
c/o Country Cleaver
Ingredients
2 cups Flour
3/4 cup Sugar
3/4 tsp Baking Soda
1/2 tsp Salt
3 VERY ripe Bananas, about 1 1/2 cups
1/4 cup Sour Cream, or Greek Yogurt
2 Eggs
1 1/2 tsp Vanilla
6 Tbsp Butter, melted and cooled
1 cup Semi-Sweet Chocolate Chips
Directions
Preheat oven to 350 degrees.
In one mixing bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
In the other bowl, whisk together the eggs, bananas, sour cream, eggs, and vanilla extract. Whisk in the melted butter until mixed in evenly.
Create a well in the flour, and add in wet ingredients. Using a rubber spatula gently fold the two sets of ingredients together until the two are just combined, and a couple of small flour streaks remain. Let the mixture set for a couple of minutes and move to the next step.
Spray a standard size loaf pan with non stick spray. Line the bottom and two sides with parchment paper, creating a cradle of sorts. Spray the paper again with non-stick spray.
Just prior to adding the batter into the loaf pan, gently mix in the chocolate chips until evenly distributed. Scrape the batter into the prepared loaf pan. Bake on the middle rack for 50-55 minutes, or until a toothpick inserted comes out clean.
Let the loaf rest in the pan for 10-15 minutes, then using the parchment cradle, lift the loaf out of the pan and place on a wire rack to cool completely. Slice, serve, and devour.
