Peach Ginger Bellinis

I have created a cocktail which requires Presecco.  Recently I have been introduced to Prosecco by my sister.  She recently had the opportunity to visit Italy and Presecco was on the menu!  So I hope you enjoy and remember please, drink responsibly!  Please do not drink and drive!  We are going to have some fun at home! 

Sugar Syrup

¾ cup of sugar
1 cup of water
1 large piece of peeled fresh ginger, about 2 inch and quartered.

Bring water to boil add sugar and stir until sugar has been dissolved.  Place the quartered ginger in the sugar water and remove from heat.  Cool and then refrigerate overnight!

Peach Bellini

Grated rind from one lime
Juice from one lime
1 - 15 ounce can of peaches no sugar added and drained
1/4 cup of peach schnapps
1 bottle of chilled Prosecco – I like to use Loredan Gasparini – Asolo Docg – Prosecco Superiore ( You can purchase this from Specs.

Strain the simple syrup.  Place ¼ cup of the simple syrup into a blender.  Add rind, juice and peaches and mix in the blender until smooth and creamy.  The mixture will become a peach puree.

Measure 2 tablespoons of the peach puree into an 8 ounce glass, top as you prefer with the chilled Prosecco, stir and add a mint leaf and enjoy and have some fun!

I found a recipe in my cookbook which was spinach and mushroom enchiladas with a cilantro sauce.  Again, if you know me, you know New Orleans is my love!  This city, so interesting and the food, oh my gosh, there is nothing to compare.  So, with this recipe I added and changed everything I could to make a New Orleans inspired recipe!  Main important concept, Let's Have Some Fun!

 

Crab Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

Cilantro Cream Sauce

3 cups of heavy cream (I used Land O Lakes half and half fat free)
¼ teaspoon Cayenne pepper
1 teaspoon Lawry’s seasoned salt
1 teaspoon Old Bay Seasoning
2 teaspoons of Tabasco
½ teaspoon cayenne pepper
3 cups of chopped cilantro leaves (1 bunch)
5 teaspoons cornstarch dissolved in 5 teaspoons of water

Add the above ingredients and cook the cream sauce on medium heat until well heated.   Thicken with the cornstarch and water.  Set aside and cool while you prepare the enchiladas

Enchiladas

4 teaspoon of butter
½ large onion chopped
8 ounces of fresh button mushrooms washed, stemmed, and quartered
20 ounces frozen chopped spinach cooked (family size frozen spinach will work)
1 pound lump crab meat
½ cup of Progresso Bread crumbs
1 teaspoon of white pepper, black pepper will suffice if you do not have white pepper
1 teaspoon granulated garlic
1/2 teaspoon nutmeg
1 teaspoon chili powder
2 teaspoons Old Bay Seasoning
2 teaspoons of Tabasco Sauce
½ teaspoon Cayenne pepper
2 tablespoons Worcestershire Sauce
1 egg
1 cup of grated Asiago cheese
1 cup grated smoked Provolone cheese
16 flour tortillas

Sauté onion, butter, mushrooms and until onion is cooked and translucent.  Cook the spinach in the microwave and then squeeze out all the liquid.  Place spinach, bread crumbs, egg, and seasoning into food processor and pulse until well blended.   Season with salt.  Place spinach in a large bowl; add onion, mushroom, Asiago and Provolone Cheese.  Gently fold in the lump crab meat in order to keep the crab meat in large pieces.

Divide spinach mixture equally into 16 flour tortillas, roll with seam side down.  Pour cilantro sauce of the enchiladas and sprinkle with remaining 1 cup shredded cheese. 

Bake in a 9 X 13 casserole dish sprayed with nonstick coating.  Place in a 350 degree preheated oven for 30 minutes.  Added flavor and good time white or red wine!  By the glass of course!  Enjoy! 

 

 

NOLA Style Stuffed Bell Peppers

My mother and sister have made stuffed bell peppers for years.  This is a rendition and honor to them for continually wanting to take care of their family with their recipe for stuffed bell peppers.

I took their idea and turned the recipe around New Orleans.  If you know me you are aware that love love love New Orleans!  A city that truly makes me feel like a princess.  I enjoy every travel I make to New Orleans.  There are stories to be told.

This recipe offers sugar and spice and everything nice in New Orleans.  I hope you enjoy as much I have enjoyed creating this for you to enjoy.  Do NOT forget that bottle of red wine!  Enjoy my friends!

Purchase 6 green bell peppers.  Wash and cut off tops saving the bell pepper tops.  Cut off 3 tops for the meatloaf filling and 3 for the tomato soup sauce. Clean out the inside of each bell peppers.  Wash and set aside.

Hamburger meat filling

2 pound of lean hamburger meat
1 cup of chopped onion
1 cup of chopped celery
1 can tomato soup
1 egg
1 cup of Minute Rice
2 cups of grated Asiago cheese
1 teaspoon of black pepper
2 teaspoons of Tony Chachere’s Original Creole Seasoning
2 teaspoons granulated garlic
1 tablespoon of Worcestershire Sauce
2 teaspoons Tabasco

Mix by hand until well incorporated, do not over work by hand.  Stuff each bell pepper until all mixture has been stuffed into each bell pepper.  Bell peppers will be stuffed over the top!  Place each bell pepper into a well sprayed casserole dish with non stick coating.  Brown for 15 minutes in a 350 degree oven.  Then cover with the following sauce;

Sauce for the bell peppers.

1 can tomato soup
1 cup of chopped onion
1 cup chopped celery
6 tablespoons of butter
2 teaspoons granulated garlic
2 teaspoons Tabasco
1 teaspoon black pepper
2 teaspoons Tony Chachere’s Original Creole Seasoning
2 tablespoons of brown sugar

Saute the onions, celery, and butter in a skillet until vegetables are soft.  Add tomato soup and all of the seasoning.  Cook over medium heat until warm and spoon over each bell pepper.  Cover the dish and place in the oven, bake for 1 hour and 30 minutes.  Occasionally baste sauce over each bell pepper. Remove from oven and let cook for 20 to 30 minutes until ready to serve.  Serve the sauce of mashed potatoes.  I strongly advise you to enjoy this with a salad and guess what; a couple of glasses of your favorite red wine.