Author Archives for Shannon

Apple Sangria

Happy Fall!  As you may or may not know, today is the first day of Autumn.  And although some of you may still be in bed today mourning the end of summer, some of us are excited for the best Fall has to offer:  football, MLB playoffs, vibrant leaves, chilly nights, an extra blanket, and homey autumn flavors like the apple, clove, and cinnamon in this Apple Sangria.  The cinnamon and cloves give this sangria that warmth you want when it’s slightly cold outside and sweet honeycrisp apples are a reminder of what autumn does so well.  This cocktail captures the essence of Fall and can be served cold so it’s also perfect for an Indian Summer evening.  Go ahead and grab a jacket, sit outside with a glass of this, throw a nod to Mother Nature and enjoy the cooler weather while you still can.  Before we know it we’ll be begging Fall to hang on just a little longer.

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Overall Rating:  Love It

Source:  Cooking Light Magazine

Herb-Crusted Chicken

The herb in this recipe for Herb-Crusted Chicken is fines herbes.  What is fines herbes, you ask?  I didn’t know either and after searching high and low (okay, I really only searched my local grocery store which didn’t carry it), I ended up finding it in a wonderfully aromatic little store in Evanston, Illinois called The Spice House this past weekend.  There is where I learned that fines herbes (pronounced fēn ĕrb) is a French blend of parsley, thyme, tarragon and chervil (a member of the parsley family).  This is a quick and easy chicken dish which can be served with rice and peas like I did, parsley-orzo like Cooking Light did, or a simple salad.  It’s just another way to make chicken when you are tired of the same ol’ ho-hum chicken breasts.  This herb blend is interesting and different and adds a nice flavor – I just hope you find it in your local store and not a two-hour flight away like I did.

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Overall Rating:  Like It

Source:  Cooking Light Magazine

Broccoli with Red Pepper Flakes and Toasted Garlic

I’m a picky vegetable eater but broccoli is one veggie that I truly love and eat often.  Therefore, it’s important for me to find different ways of eating it so it doesn’t get boring.  Broccoli with Red Pepper Flakes and Toasted Garlic is a tasty, delicious way to wake up tired broccoli.  And it can’t be easier.  Fresh broccoli is sauteed with sliced garlic and a tiny bit of red pepper flake, throw in a little water and cover until bright green.  Within minutes you’ll have a tasty side dish to  any meat, rice or pasta.

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Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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