Autumn Sangria

This is my friend's Autumn Sangria Recipe. It is very easy to make and was a huge hit at our last party! I will add a picture when I whip up my next batch for Thanksgiving this week. Thanks, Candace!

Autumn Sangria

2-3 Fresh Figs or 1 Cup Dried Figs
2-3 Fresh Plums or 1 Cup Dried Prunes
2-3 Fresh Apricots or 1 Cup Dried
1/4 Cup Molasses
1 Bottle Red Wine (Pinot Noir)
1 Bottle Sparkling Cider, Chilled
2 Blood Oranges, Peeled and Sliced
1/2 Cup Water
1/2 Cup Sugar
3 Cinnamon Sticks

For the Simple Syrup:
Bring 1/2 cup water to boil. Slowly add sugar and stir until dissolved. Add Cinnamon Sticks to infuse the simple syrup. Set aside.

Half, Quarter or Slice fruits. (Reserve Orange) Combine Fruit and Molasses, stir until well combined. Slowly pour in wine and Cinnamon Infused Simple Syrup. Cover and chill for 2 - 4 hours. To serve, add sparkling cider and orange. Stir gently with spoon Fill glasses with ice and ladle in Sangria.


Chicken Pot Pie

Salt and Freshly Ground Pepper

1 cup sliced peeled carrots

1 cup shelled peas or thawed frozen

1 cup corn kernels

1 tablespoons unsalted butter

4 skinless, boneless chicken thighs, cut into bite sized pieces

2 tablespoons chopped shallot

1/4 cup all-purpose flour (replace with Gluten-Free flour)

1 1/2 cups chicken stock

1/2 cup half and half

1 tablespoon fresh flat leaf parsley

1 egg yolk beaten with 1 teaspoon water

One 9 inch pie dough round, homemade or purchased

*I strive to only use organic ingredients, especially when it comes to dairy and any meat. Organic Roots and Barron's are my first choice stores to buy everything for this recipe.

Preheat the oven to 400*. Bring saucepan three-fourths full lightly salted water to a boil. Using pasta insert or large sieve, immerse the carrot pieces and peas in the water and boil until crisp-tender, 3-5 minutes. Lift out, drain, and transfer to a bowl. Repeat with the corn, boiling for 1 minute. Set aside. 

In a large frying pan with a lid over medium heat, melt the butter. Add chicken and cook uncovered, stirring occasionally, until browned on all sides, about 8 minutes. Add the shallot and cook until softened, about 2 minutes.

Sprinkle in the flour and stir well. Stir in the stock, wine, half and half, and parsley and bring to a simmer. Cover, reduce heat to low and simmer 10 minutes. Stir in the carrots, peas and corn. Season with salt and pepper. Transfer to a 9 inch pie dish or individual ramekins.

Brush some of the yolk mixture in a 1 inch border around the edge of the pie dough round. Place the the round egg side down, over the filling, and press the dough and brush the surface lightly with the remaining egg yolk mixture. Cut a few slits in the center of the top with the tip of a knife.

Place the pie dish or ramekins on a baking sheet. Bake until the crust is golden brown, about 30 minutes.


Last Minute Gift Idea ~ Peppermint Bath Salts

Are you looking for an easy and inexpensive last minute gift? Here's the perfect thing! I made 2 dozen for teachers, friends and our girls' coaches. <3

Most of us have these ingredients in our pantry!

3 Cups Epsom Salts 
1/2 Cup Salt
10 drops Peppermint Essential Oil
5 drops Red Food Coloring

Mix everything in a large bowl, EXCEPT THE FOOD COLORING. :)
Split the batch in two and add the food coloring to one batch. Stir well to combine. Pour into a mason jar (Or container of your choice.) Alternating the two colors until full. 

Directions for use:
Use 2-3 Tablespoons in the bath. Rinse off after using. So easy! 


Albondiga Soup (Mexican Meatball Soup)

This is a delicious and hearty soup. There is lots of room to improvise. You can omit the rice and substitute any of the vegetables. This is a family favorite in our home on a chilly night!


2 lbs. Grass-Fed Ground Beef
3/4 cup White Rice
2 cartons Organic Vegetable Broth
4 cups filtered water
2 Organic Eggs 
2 tablespoons Organic Tomato Paste
4 Tablespoons Cilantro, Chopped
1 Medium Onion, Chopped
4 Organic Carrots, Chopped
4 Medium Zucchini, Chopped
6 Small Red Potatoes, cut in half
2 Serrano Peppers (keep whole)
Salt & Pepper to taste.


Sautee onion until softened and set aside. In large mixing bowl combine beef, rice, cilantro, eggs, onion, salt, and pepper. Form meatballs and place on a cookie sheet. My family prefers small meatballs but you can make them any size that you like. 

In a large stock pot or dutch oven add broth, water, tomato paste, and serrano pepper. Bring to a boil. Reduce heat and add potatoes and carrots. Simmer on medium to low heat for about 15 minutes. Add meatballs, gently and continue to simmer for another 25 minutes.  Add the Zucchini in the last 10 minutes of cooking so it doesn't get mushy.  Remove the peppers and toss them. Serve warm and enjoy!

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