White Wine Sangria with Citrus Fruits and Mint

My first beverage post!Quite excited to share with you all since I made it recently for a few guests at my house and it was an instant hit!I had to use White Wine since DH is allergic to Red Wine.There have been a few episodes where he's been very uncomfortable after consuming Red Wine.He absolutely loved  it!

I've made this Sangria with Riesling because its naturally fruity and the addition of the oranges and lemon enhance the fruity flavors even more.It goes perfectly well with any cuisine and is super easy!

The citrus favors infuse into this Sangria along with the subtle minty touch in every sip!Absolutely refreshing and a great tasting Sangria!

Blackberry Ginger Ale

Welcome summer!I say that because, today felt like the 'real' summer after last week's cold showers and the temperature dropping in the 50's!! Well this week is going to be good according to the weather pundits and I'm really looking forward to the sun's gleaming rays warming up the outdoors!I'm so looking forward to the schools closing next week, and all of us enjoying some outdoorsy time!I love sitting out in my backyard watching the kids play while enjoying a cool refreshing drink like the one I've got for you today!

Its a mocktail bursting with flavors from the Blackberries, Mint and Basil!The longer the herbs sit in there, the stronger their flavors develop and so does their aroma.Super easy and extremely delicious, this drink will cool you off and make you yearn for more~

Blackberry Ginger Ale
Print this Recipe

Ingredients:Serves 1
Ice cubes
Blackberries-4
Mint-few leaves
Basil-few leaves
Ginger Ale-8-10 oz

Process:

Muddle the blackberries, mint and basil in a mixing tin/jar.Transfer it into a serving glass and top up with Ginger Ale!Enjoy!

Indian Spiced Chicken Meatballs ~Its Tailgating time!! #SundaySupper

Its tailgating time!!'I learnt about 'tailgating' only after we moved to America!For those who do not know what it signifies 'a tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating often involves consuming alcoholic beverages and grilling food. Tailgate parties usually occur in the parking lots, stadiums and arenas, before and occasionally after games and concerts.' {Source-Wikipedia}.Having said that, you don't really have to be at the game venues to enjoy a tailgating party.You can have it indoors or outdoors, with a group of friends or lounge on your own!Its a great way to enjoy some great foods that are easy to make and eat!Its the start of the football season and my friend Lane from Supper for a Steal  proposed ‘tailgating foods’ for this Sunday Supper!

I'm bringing Chicken Meatballs for this event that has just the right flavors with an Indian twist!My meatballs are moist, juicy, perfectly sized to munch-on while watching your favorite team play!These balls are crunchy and rustic looking on the outside but incredibly soft on the inside with the lovely mint and coriander marrying beautifully giving them lots of fresh flavor.The best thing about these are that the food processor does all the work for you so you don’t have to work out a sweat in preparing them :) They’re super easy, delicious and certain to please kids and adults :)

Indian Spiced Chicken Meatballs

Print this Recipe

Ingredients:

Chicken Thigh/breast mince-1 lb

Small Onion-1

Yoghurt-1 tbsp

Crushed Ginger-2 tsp

Crushed Garlic-2 tsp
Green Chillies (jalapenos)-2 chopped

Fresh Coriander -1/2 cup chopped

Mint -1/2 cup chopped 
Plain bread crumbs-3 tbsp
Coarse Ground Semolina-2 cups

Salt-to taste
Oil-2 cups (for frying)

Process:

In a food processor mix all the ingredients except semolina and oil.Make round balls and roll them in the Semolina.Deep fry in batches until nice and golden.Serve hot with Tomato ketchup!

Look at the menu below for some great ideas for your next 'tailgating party'!!This is one #SundaySupper you do not want to miss!! Hop on twitter at 7pm EST for the live #SundaySupper chat.

The Lineup

Pre Game Warm-ups:

• Sausage Balls by My Catholic Kitchen
• Edamame Hummus by Girl in the Little Red Kitchen
• Slow Cooker Rueben Dip by The Meltaways
• Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
• Smokey Guacamole with Bacon by Family Spice
• Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
• Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
• Candied Pecans by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
• Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
• Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
• Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
• Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
• Bacon Wrapped Chicken Bites by Family Foodie
• Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
• Game Day Loaded Nachos by The Messy Baker
• Buffalo Chicken Dip by Home Cooking Memories
• Southwestern Spring Rolls by Supper for a Steal
• Pepperoni Pizza Puffs by Comfy Cuisine
• Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
• Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
• Indian Spiced Chicken Meatballs by Soni’s Food for Thought

On the Sidelines:

• Anne’s Best Potato Salad with Bacon and Peas by Webicurean
• Simple Roasted Purple Potatoes by Ruffles and Truffles
• Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
• Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites

Main Events:

• Gluten Free Breakfast Sandwich by Cooking Underwriter
• Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
• Poor Man’s Burrito by Shockingly Delicious
• Ham and Mushroom Handpies by Vintage Kitchen Notes
• Individual Muffuletta Sandwiches by Magnolia Days
• Far East Steak Salad by Diabetic Foodie
• Italian Sloppy Joes by The Weekend Gourmet
• Hot Chicken Chili by Momma’s Meals
• Louisiana Sloppy Joes by Sustainable Dad
• Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
• Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
• Fancy Filet Chili by I Run for Wine
• Homemade Italian Sausage by The Little Ferraro Kitchen
• Jalapeno Crockpot Chili by Mama’s Blissful Bites
• Flavorful Fall Marinade by Midlife Road Trip
• Moose Chili by Mrs. Mama Hen

Overtime:

• Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
• Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
• Zucchini Cupcakes by In the Kitchen with Audrey
• Oven-Baked Churros by Small Wallet Big Appetite
• Swirl Nutella Cupcakes by Basic N Delicious
• Peanut Butter and Pretzel Truffles by Gotta Get Baked

From the Cooler:

• Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
• Strawberry Horchata by Damn Delicious

Wine Pairings by Wine Everyday

Carrot, Celery and Apple Juice

Today I'm going to share with you my hubby's recipe of a juice drink. As much as I like to cook, he is also very adept at his kitchen skills and churns out pretty good stuff from time to time :)

That comes in handy especially when I'm too tired to cook :).We got our juicer after watching the documentary 'Fat, Sick and Nearly Dead' about two months back and have been juicing away ever since enjoying the fresh, pure fruit and vegetable juices to our heart's content :)

Hubby has been quite busy experimenting with different combinations of fruits and veggies.All the combos have been absolutely delicious to say the least.The fresh vibrant colors and flavors just combine beautifully to make gorgeous drinks and the fact that its homemade and healthy just makes you feel so good :)

The addition of celery makes all the difference in this juice and not being a big celery lover myself, I was surprised by the amount of flavor it adds to it.The carrots bring the earthy sweetness, almost creamy texture and the apples just bring their great flavor.Have it right after you've juiced it to get all the nutrients and the fresh taste.It lacks the same if you've left it for too long in the refrigerator.

Carrot, Celery and Apple Juice
Print this Recipe

Ingredients:

Large Carrots-3 cut in half
Celery stalk-1large
Apple (any)-1

Process:

Wash the ingredients and juice them in your juicer, stir to mix.Pour into glasses and serve immediately!

Fish Pulao for 'Back to School'

The summer vacation almost over, its time to start shopping for back to school items for the kids.The long lazy days are now going to be replaced by busy weeknights, homework, projects, activities etc.Time for some meal planning for the busy weeknights with fast and easy dinners that's healthy and wholesome.

For me an easy dinner ideally would be a one pot meal.I usually prepare one pot meals at least once a week to save time and not worry about cooking anything else on the side.I take inspiration from the various rice dishes from across the globe for example the Paella, Risotto or the Indian Pulao and use the ingredients on hand.In this case I've prepared a Tilapia Pulao that cooks in about 20 minutes and comes out delicious every time!

I've flavored the rice with Indian spices and add the fish about 10 minutes before the rice is done.The flavors in the rice flavor the fish and the whole dish smells wonderful.An easy dinner, perfect for busy weeknights~

Fish Pulao-Serves 4
Print this Recipe

Ingredients:
Tilapia-4 fillets
Basmati Rice-2 cups
Bay leaf-1
Cardamom-2
Cinnamon-1/2 inch
Cloves-3
Peppercorns-4
Onions-2 medium chopped
Crushed garlic-2 tsp
Crushed Ginger-2 tsp
Tomato-1 large chopped
Ground Cumin-1 tbsp
Ground Coriander-1 tbsp
Saffron-1 tsp
Water-4 cups
Salt- to taste
Oil-3 tbsp

Process:

In a deep bottomed pot heat oil and add the bay leaf along with the cardamom,cinnamon,cloves,peppercorns and saute for about a minute.Add the onions and saute for about 3-4 minutes until slightly golden.Add the garlic and ginger and saute for about 2 minutes.Add the tomato and the ground spices.Cook on medium for about 4-5 minutes until you see oil separating at the sides.Add the rice, water and saffron.Adjust the seasonings.Bring to a boil on high.Cover and cook on low heat.After 10 minutes add the Tilapia fillets.Cover and cook until the rice is done (about 10 minutes).Serve hot with a salad and raita!