Lovin' From the Oven

Sangria

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First of all, let me just say that I am not a drinker. As a matter of fact, I’ve only finished one drink in my lifetime and felt extremely sick afterward (actually, it was probably because I had bad fish right before). Since then, I only take sips every now and then of my DB’s drink. Liquor is just not my thing. It tastes bad, doesn’t make me feel good, and it’s just a ton of empty calories. I say, save the calories for a red velvet cupcake!

The three drinks that I will make an exception for are Japanese beer, champagne sherbet ice cream floats, and my DB’s grandma’s sangria. When I first moved up to Berkeley, I had a craving for sangria so I decided to give it a go.

Although this one was good, it wasn’t my DB’s grandma’s. I added more fruit and backed down on the liquor, but the recipe is mainly from AllRecipes.

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Sangria

Ingredients

  • 1/4 cup brandy
  • 1/4 cup lemon juice
  • 1/3 cup frozen lemonade concentrate
  • 1/3 cup orange juice
  • 1 (750 milliliter) bottle dry red wine
  • 1/4 cup triple sec
  • 1 lemon, sliced into rounds
  • 1 orange, sliced into rounds
  • 1 lime, sliced into rounds
  • 1 apple, diced
  • 1/4 cup white sugar
  • 2 cups carbonated water

Directions

  1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar.
  2. Float slices of lemon, orange and lime in the mixture.
  3. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
https://lovintheoven.com/sangria/

Red Velvet Rice Crispy Treats

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Hi friends! Here’s something red for the Valentine’s day coming up. It’s something really easy for those tight on time. It’s also something that won’t break the piggy bank, but it’s a nice and thoughtful gift for the ones you care about.

The red velvet flavor wasn’t very strong with 1/2 cup of mix, so I added a bit more to take it up a notch. You could also add heart sprinkles on the top when you’re done to make it even more lovey-dovey, but I’m good with just the redness of the rice crispies.

Happy Valentine’s Day!

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Red Velvet Rice Crispy Treats

Ingredients

  • 1 (10.5 oz) bag of mini marshmallows
  • 3 tablespoons butter
  • 1/2 tsp vanilla
  • 1/2 - 3/4 cup red velvet cake mix
  • 6 cups rice crispies cereal
  • sprinkles for topping (optional for that extra pizazz!-- which I didn't add because these babies were just for me)

Directions

  1. Melt butter and mini marshmallows over low heat. When the marshmallows are completely melted, mix in the vanilla and red velvet cake mix.
  2. Remove from heat and carefully stir in the rice crispies until evenly coated.
  3. Pour the batter into a lined or greased 13"x9" pan and press down.
  4. Wait until cooled and cut to serve.
https://lovintheoven.com/red-velvet-rice-crispy-treats/

 

Salsa Chicken and Black Bean Soup

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Man, I can’t believe it’s already February. I feel like these months are going faster and faster as we move on. Shoot… that means Valentine’s Day is coming up soon. Anyone have any ideas for what to do for my DB? Don’t worry– he’s too busy reading law school books to read my blog, so he’ll never know! 🙂 We’re not really big on Valentine’s Day, so no need for extravagance.

Here’s another crockpot recipe to add to your list. It’s filled with protein to keep your stomach happy and extremely easy to make. I mean, aren’t all crockpot recipes extremely easy to make? Next time, I’d add a squeeze of lime into my bowl to top it off. From Crockpot 365.

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Salsa Chicken and Black Bean Soup

Ingredients

  • 1 pound chicken (I used frozen breast tenderloins)
  • 2 cans black beans, drained and rinsed
  • 4 cups chicken broth
  • 1 cup sliced mushrooms
  • 1 cup frozen corn
  • 1 jar prepared salsa (16 oz)
  • 1 1/2 tsp cumin
  • 1/2 cup sour cream (to stir in at the end)
  • shredded cheddar cheese, avocado slices, cilantro (all optional)

Directions

  1. Add the black beans to the crockpot. Put the chicken on top, then add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans-- let them stay at the bottom of the pot.
  2. Cook on low for 6-8 hours or on high for 4-5 hours.
  3. If you'd like to thicken the broth, you can use your immersible blender (I love that thing) to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.
  4. Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese, avocado slices. and cilantro, if using.
https://lovintheoven.com/salsa-chicken-and-black-bean-soup/

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