Sangria Granita

You know what this blog needs? More alcohol. And it could always use more desserts. Let’s get crazy and combine the two in a fruity, refreshing Sangria Granita.

If you’ve never had granita before, you’ve probably had something similar that goes by a different name–because it’s basically a grown-up slushie. In fact, there’s not even always anything “grown-up” about it. It pretty much IS a slushie…or, if you prefer another name name, a “shaved ice” or, for the truly refined, a “sno cone.”  With origins in Sicily, granitas can be found alongside gelato all over Italy (which explains why you might ALSO hear them called “Italian ice”). A dead-easy dessert, granita typically contains just water, sugar, and a flavoring. Add some freezing time and a few rounds of ice crystal-scraping and you have the perfect sweet to hit the spot on a hot day.

With summer on the horizon, this Sangria Granita might be just the light treat you need poolside or after dinner. This version starts with Merlot and the juices of oranges, lemons, and limes, but could easily be adapted to use other wines and/or fruit juices. Let me know which combination you think would taste best!

Print Recipe
Sangria Granita
A refreshing, light dessert that's perfect for summer!
Course Dessert
Cook Time 5 minutes
Passive Time 3 hours
Servings
Course Dessert
Cook Time 5 minutes
Passive Time 3 hours
Servings
Instructions
  1. In a saucepan, heat wine, water, and sugar to boiling over medium heat. Boil and stir one minute, until sugar dissolves. Remove from heat and stir in fruit juices. Let cool.
  2. Pour mixture into an 9 x 13 baking pan (metal works better than glass for optimal freezing). Place the pan in the freezer. Remove after 30 minutes to scrape and stir the mixture with a fork so that flaky ice crystals form. Repeat every 30 minutes until frozen to your liking.
  3. To serve, scrape with a fork into individual bowls and serve immediately.
Recipe Notes

Adapted from Fine Cooking.

Share this Recipe

The Only Peanut Butter Overnight Oats You’ll Ever Need



Perhaps overnight oats are a food trend that have had their heyday and are now fading like a Hollywood it-girl, but I am still all about them. I couldn’t NOT stand by any food that affords convenience without sacrificing health…and that’s pretty much the concept of overnight oats, summed up. Here at the tail end of the school year, where I struggle to muster up the oomph to make my kids’ school lunches before shuffling them out the door each morning, convenient breakfasts are the name of the game. (Plus, does anyone else feel like the month of May just rains down busyness? Graduations, Mother’s Day, end-of-school concerts and award nights, and my two of my kids’ birthdays make for a whirlwind several weeks.)

I knew today would be particularly busy–and special–because it’s my daughter’s 7th birthday. Making and frosting a carrot cake, cleaning my house, and planning a Shopkins birthday party coming up in 48 hours are the action items at the top of my agenda, not leaving a whole lot of time for anything fancy for breakfast (except for the birthday girl herself. Before I got up, she apparently had waffles with a veritable mountain whipped cream. Ah, to be seven again.)

After trying many a peanut butter overnight oat recipe in the past, I have gradually amalgamated a bit here, a bit there to create what I consider

THE ONLY PEANUT BUTTER OVERNIGHT OATS YOU’LL EVER NEED!!!

Okay, maybe these are just the only peanut butter overnight oats *I* need, but I do happen to think they’re the best. Since I don’t like my oatmeal too creamy, I find crunchy peanut butter a welcome addition, and the blend of brown sugar, peanut butter, cinnamon, and vanilla reminds me of a peanut butter oatmeal cookie. Plus, with no unusual ingredients, they’re a snap to pull together. Feel free to sprinkle or mix in additions like fresh strawberries or bananas, or mini chocolate chips.

On a day like today, with a thousand things on my plate, I’m glad these were in my cup.


Print Recipe
The Only Peanut Butter Overnight Oats You'll Ever Need
Convenient, delicious, and healthy, these overnight oats are packed with peanutty flavor.
Instructions
  1. In a glass or bowl, mix together all ingredients. Store in the refrigerator overnight (or about 8 hours) and serve cold.
Recipe Notes

A Love Letter to Food Original Recipe

Share this Recipe

Spinach Salad with Mahimahi, Grapefruit, and Avocado

I’ll be honest. This is a rather polarizing salad. At least in my house it is. I contend that the flavors of tart grapefruit, mild mahimahi, creamy avocado, and a lime-honey vinaigrette all mixed up together make for an explosion of deliciously contrasting flavors and textures. The rest of my family, on the other hand, is not so keen.

Grapefruit isn’t just an acquired taste. Apparently our taste perception of it and several other bitter foods depends on our genetics. (So I can give my husband and kids a pass.) But if you’re one of those fortunate people who can enjoy grapefruit, now is the time to do so–at least in Arizona, where we live.

This grapefruity recipe comes from Real Simple, a magazine that generally lives up to its name. But to take a simple recipe and make it even easier for weeknight dinnertime, I swapped out grilled fresh mahimahi for Trader Joe’s frozen mahimahi burgers. They may not be quite as pretty as grilled fillets, but these burgers, diced, turned assembly of this salad into a total breeze. Plus, they’re a WHOLE lot less expensive than what my regular grocery store charges for mahimahi.

I enjoyed this flavor combo so much on Thursday evening that I recreated it for my Lenten Fish Friday. If you observe Lent or just need a light, refreshing, easy lunch or dinner, you can’t go wrong with this healthy salad…

…unless you’re genetically predisposed to hate grapefruit.


Print Recipe
Spinach Salad with Mahimahi, Grapefruit, and Avocado
An explosion of varying tastes and textures, this salad is a light, healthy meal!
Course Main Dish, seafood
Prep Time 20 minutes
Servings
as a main dish
Course Main Dish, seafood
Prep Time 20 minutes
Servings
as a main dish
Instructions
  1. Prepare mahimahi burgers according to instructions on box. Meanwhile, spread spinach on a large platter. Top with grapefruit segments and diced avocado. When mahimahi burgers are done cooking, slice them into pieces and spread over salad.
  2. Make the dressing: in a small bowl or measuring cup, whisk together all ingredients. Toss salad with dressing or serve on the side.
Recipe Notes

Adapted from Real Simple.

Share this Recipe

Jerk Salmon Bowl with Avocado-Mango Salsa

Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.

The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.

This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.

Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.


Print Recipe
Jerk Salmon Bowl with Mango Salsa
This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Instructions
Make the salsa:
  1. In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.
Cook the salmon:
  1. In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.
Assemble the bowls:
  1. Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.
Recipe Notes

Adapted from Pinch of Yum.

Share this Recipe

Mashed Potatoes with Goat Cheese and Sage

Here’s a random tidbit: when you start a Google search with the words “how many people do…” Google does NOT assume you are asking it about potatoes and how many pounds feed how many people. No, my friends, Google wants to answer these other, far more intriguing questions:

Because apparently a lot more people want to know how many of us are getting killed by hippos than how many potatoes to buy to feed a crowd. Not sure how to take this, but I feel like it says something about our priorities?

Anyway, though I am (now) a bit curious how many people die annually from hippo attacks, I really did want to know about mashed potato portions, because it’s an area of culinary expertise that eludes me. Mashed potatoes seem like one of those foods that defy boundaries. There’s nothing exact about them. And since they so often appear as just one item in a multi-item meal (Thanksgiving or Christmas dinner, let’s say), anything from a dollop to a pile seems fairly reasonable.

Well, it’s time to settle the score. The OFFICIAL serving size of mashed potatoes, as dictated by the Food and Drug Administration, is 140 grams. Since no one in the U.S. measures their food in grams (get it together, FDA!), allow me to interpret. 140 grams = 5 ounces, which for potatoes equals about 1/2 cup.

Therefore, if you want to make mashed potatoes for eight people, like this recipe does, 5 oz x 8 people = 40 ounces, or 2 1/2 pounds. Assuming no one’s going crazy with a potato free-for-all.

THIS MEANS SOMETHING. THIS IS IMPORTANT.

That’s how, even with creamy goat cheese, whole milk, and a bit of butter, these delicious, sage-kissed mashed potatoes end up with only 200 calories per serving. Portion control, y’all.

This hearty side dish makes a spot-on accompaniment to meat dishes like ham, pork chops, or meatloaf. What favorite meal would YOU serve it with?


Print Recipe
Mashed Potatoes with Goat Cheese and Sage
Mashed potatoes get a flavor makeover with creamy goat cheese and fresh sage in this side dish.
Instructions
  1. Cook potatoes in a large saucepan of boiling water until tender, 12-15 minutes. Drain and return to the pan. Add goat cheese and butter and mash or blend with an immersion blender (the immersion blender does a much nicer job getting a creamy texture!). Add milk and sage continue to mash/blend until smooth. Season with salt and pepper to taste. Serve immediately.
Recipe Notes

Adapted from Bon Appetit.

Share this Recipe