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Posted on » by Dino » Theme:

Rachael’s Elderlower Spritzer

Recipe taken from rachaelrayshow.com.

Ingredients (Drink)

  • 1 oz elderflower liqueur
  • ½ oz lemon juice
  • 4 oz Sauvignon Blanc or Sancerre
  • 3 leaves torn basil
  • Sparkling water (fill)

Instructions (Drink)

  • Fill a large wine glass, Mason jar or goblet with ice, layering in torn basil.
  • Add St. Germain, lemon juice, wine and top with seltzer or bubble water of choice.
  • Add straw and serve.

Punch (Ingredients)

  • 10 oz elderflower liquor
  • 5 oz lemon juice (roughly 5 lemons)
  • 40 oz Sauvignon Blanc or Sancerre (roughly 750 ml bottle + 375 ml bottle)
  • 1 bunch basil
  • Sparkling water (fill when serving)

Instructions (Punch)

  • Mix all ingredients except sparkling water. Refrigerate for up to one week.
  • Fill each glass with 5½ oz of punch.
  • Top with sparkling water, add straw and serve.
Posted on » by Michael » Theme:

Chickpea Salad

Rachael Ray 30 minute meals

Ingredients

  • 2 cans chickpeas (15 ounces each), rinsed and drained
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced or grated, then grinded into a paste with salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped (a few sprigs)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper

Preparation

Combine the chickpeas with the onions, peppers, celery, garlic, crushed red pepper and rosemary in a medium size bowl. Dress the salad with the red wine vinegar, EVOO, salt and pepper.

Posted on » by Michael » Theme:

Artichoke and Cheese Stuffed Mushrooms

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 8 servings

Ingredients

  • 24 large (2 1/2 to 3 inches wide) white mushrooms
  • 1/4 cup extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 2 cans sliced or quartered artichoke hearts
  • 2 cloves minced garlic
  • 1/4 teaspoon freshly grated nutmeg, eyeball it
  • Pinch dried thyme
  • Handful grated Parmesan
  • Handful parsley leaves, finely chopped
  • 1 tub shredded Asiago cheese, 8 ounces
Directions
  1. Preheat oven to 400 degrees F.
  2. Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.