Peachy White Sangria

Even though we're not really big drinkers, Paco saw this recipe in his Food Network and knew we had to try it, for Mother's Day, no less.  Should I be concerned that he wanted alcohol on Mother's Day?  Hmmm, I must think this through.

Isn't it so pretty?  Really, it's just a pretty as it tastes.

Peachy White Sangrias

Ingredients:

1 part Peach Schnapps
3 parts white wine
1 part carbonated water
Chopped peaches (and/or other seasonal fruit)

Directions:

Mix schnapps and wine in a glass or pitcher.  Add ice and stir gently.  Top with chopped fruit and carbonated water.  Kiss your hubby sweetly for making you such a treat on a holiday and contemplate now what you have to make for him for Father's Day...

Easy, huh?

(Paco's mom~Rosie, Jamie's mom~Robin,

Jamie's~G-ma Shirley, Jamie, Jamie's sister~Jackie)

The result?  Five happy mamas!

Happy Mother's Day to us!!

Tomato-Stuffed Avocados

We both think that this might be our most favorite summer salad.  Oh my goodness, it is so good!!

It's perfect as a salad or a side dish for just about any meal.  This was another of the dishes that we made for Mother's Day and, as usual, there were no leftovers.

Tomato-Stuffed Avocados

Ingredients:

2 plum/Roma tomatoes, seeded and chopped

3/4 thinly sliced red onion

1 t. fresh basil leaves, chopped

1/2 t. salt

1/2 t. pepper

2 medium, ripe avocados, halved and pitted

2 t. lime juice

Directions:

In a large bowl, gently toss tomatoes, onion, basil, salt and pepper.  Spoon into avocado halves; drizzle with lime juice.  Serve immediately.

*Actually, the tomato, onion, basil mixture is good enough to eat on it's own.  That is if you don't mind onion breath.  If you do, well, pretend you don't and enjoy anyway!

Let us know what you think, onion breath and all!

Fruit Salsa with Cinnamon Tortilla Chips

Several months ago, I talked sweet Paco into buying me yet another cookbook. Okay, there may have been some fluttering of my eyelashes and a pretty puh-lease in there somewhere, but if there was, I'll never admit to it. End of story.

The reason I wanted this particular cookbook was because of the very first recipe I came across as I was flipping through. I knew that it had to get in my belly and the sooner the better. Mother's Day presented the perfect opportunity. It's light, it's fruity, it's summer-y.

Yup, pretty perfect.

Are you ready?  Okay....  Go!

Fruit Salsa with Cinnamon Tortilla Chips

Ingredients:

2 kiwi, peeled and diced
2 Golden Delicious apples, cored, peeled and diced
1/2 lb. of raspberries (or if you want to have mercy on your hubby by not sending him to the store and using the blackberries you already have in the fridge)



16 oz. package of strawberries, hulled and diced
1 c. plus 2 T. sugar, divided
1 T. brown sugar, packed
3 T. strawberry preserves
1 to 2 T. cinnamon
flour tortillas cut into wedges
butter-flavored non-stick vegetable spray

Directions:

Combine all fruit in large bowl; mix in 2 T. sugar, brown sugar and strawberry preserves.  Cover and chill for at least 15 minutes.

Combine remaining sugar and cinnamon.  Arrange tortilla wedges in a single layer on an ungreased baking sheet; coat chips with vegetable spray.  Sprinkle with cinnamon-sugar.

Bake at 350 degrees for 8 to 10 minutes.  Repeat with remaining tortilla wedges; let cool.  Serve chips with chilled fruit mixture.  Makes 10-15 servings.

(before the horde of children attacked it)

*We had things in the oven already, so I just fryed the tortilla wedges in hot oil.  I would have preferred the baking method, but a girl has gotta do what a girl has gotta do.

Just be sure to grab some before your five children go at it.  Oh, you don't have five children?  Hmmm.  I guess that means more for you?