Posted at 6:00 am
From the same Napa winemaker that makes Butter Chardonnay, JaM Cabernet is loaded with lots of fruit forward flavors. On the nose, it’s a Smuckers smorgasbord-there’s cherry, blackberry, blueberry and raisin notes. This wine’s on the sweeter side, but not to the point of cloying. It’s a rich, deep red in the glass and plush vanilla flavors rounds out the finish nicely. A great, approachable wine for everyday drinking. I’m tempted to try it with a peanut butter sandwich sometime.
You can purchase this for about $20 at your local wineshop.
Rating: 🍷🍷🍷 out of 5
Cheers my dears!
Posted at 5:36 am
Hello! Is the cabin fever setting in yet? How about a recipe rut? I hear ya. Yesterday I was experiencing both and mentally running through our currently stocked pantry items when I remembered an easy and solid lunch option: tuna melts.
These aren’t like the ones your mom made when you were a kid. There’s no gloppy mayo. No sliced bread either. These are made with freshly squeezed lemon juice, olive oil, salt and pepper. You can toss in some finely chopped celery if you have it too. Spoon this mixture atop a toasted English muffin and add some chunks of sharp English cheddar cheese, broil it a few minutes and you’ve yourself one tasty lunch. With Lent around the corner, it’s a great substitute for meat too.
Lemon Tuna Melts
- 3 Tbl extra virgin olive oil
- juice from one freshly squeezed lemon
- 2 cans of white albacore tuna packed in water, drained
- salt and pepper to taste
- 1 stalk of celery chopped fine (optional)
- 4 English muffins, sliced in half and toasted
- Sharp or extra sharp cheddar cheese
- Toast the English muffins until browned.
- In a medium bowl, combine drained tuna, juice from 1 lemon, 3 Tbl olive oil, salt, pepper and celery.
- Spoon tuna mixture on top of toasted English muffins. Top with cheddar cheese.
- Place open-faced tuna sandwiches under broiler until top is golden and bubbly.
Posted at 7:00 am
This was a fun Christmas gift from a new neighbor that we’ve only said “hello” to once or twice to throughout the year. (This is only because they are hardly ever at home and we’re pretty busy too.) Anyway, I digress.
I’ve seen this wine in stores, but I’ve never tried it before. Ours was a Cabernet from 2014. We brought it with us to MN and enjoyed it with ham, mashed potatoes and scalloped corn. Now, my taste buds were still a little off from being sick, but here’s my take on the wine. It packs a very grapey aroma. The color is a rich, purple with an intense, almost black center in the glass. There’s flavors of tobacco, vanilla, toffee, cocoa and blueberry. It’s a very good wine to enjoy with cheese and crackers or paired with a beef stew. I prefer it better paired with food than just on its own.
You can find this at your local wineshop for about $24.
Rating: 🍷🍷🍷 1/2 out of 5
Cheers my dears!
Posted at 7:30 am
Happy 2018! Last week was a rough one around here. My youngest had the stomach bug and passed it along to me. I spent Christmas Day eating dry toast and banana slices. My older daughter had strep the week before and apparently, the antibiotics didn’t kill it completely so we scrambled to the doctor and get a stronger RX before we drove to MN. I have a whole new appreciation for our health now and I know I’m not alone. So many posts on FB with little ones sick on Christmas. Let’s hope the new year brings all of us renewed health and prosperity.
Speaking of wealth, this toffee recipe is always a big winner when I make it and it’s a cinch to whip up with just a handful of ingredients. There’s a wonderful crunch of Heath Bar bits on top with a chocolately layer in the middle and a beautiful, brown sugar shortbread crust on the bottom.
Here is how your mixture should look right before you toss it into an 8×8 dish. Very crumbly.
Press the dough into the pan using a sheet of plastic wrap.
After refrigerating the dough for 45 minutes, poke a wooden skewer or fork into the dough before baking in the oven for about 70 minutes.
I like the Heath toffee bits that are already chopped in the baking aisle at the supermarket. You can also use the regular candy bars and chop them yourself.
Here is the finished product. It’s tough to stop after just one. Enjoy!
- 2 cups all-purpose flour
- 1 1/4 tsp Kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 cup + 1/3 cup coarsely chopped Heath bar (divided)
- 1/4 cup heavy cream
- Sift flour into a medium bowl and add salt. Set aside.
- In a large bowl add butter. Using a hand mixer, beat butter until creamy. Add brown sugar to butter and use mixer to combine both together.
- Add flour mixture to sugar and butter mixture. On medium speed, combine all ingredients until mixture is crumbly like pebbles.
- Spray an 8×8 glass baking dish with non-stick cooking spray. Pour crumbly mixture into baking dish.
- Place plastic wrap over the top of baking dish and press down until you have a smooth, compact surface. Refrigerate for 45 minutes covered with plastic wrap.
- Preheat oven to 300 degrees. Using a wooden skewer or fork, pierce top of dough all over.
- Bake dough on top third rack of oven for 70 minutes or until brown. Remove and allow to cool.
- In the meantime, put a small saucepan on the stove. Add 1 cup Heath bar pieces and 1/4 cup heavy cream. With the heat on medium, stir until the the chocolate pieces are melted and smooth. There still might be a few toffee pieces, but that’s ok.
- Pour cream and toffee mixture over warm baked shortbread. Sprinkle remaining 1/3 cup Heath bar pieces evenly over the top. Allow to cool completely.
- Cut into 16 squares. Enjoy! Will keep for up to 1 week in an airtight container.