Festive Holiday Cocktail: Cranberry Ginger Royale

Cranberry Ginger Royale

 

Here is an easy drink for the holidays and one of my families favorites. Perfect for Thanksgiving, Christmas, or any time in between.

Cranberry Ginger Royale ( for each glass)

2 T cranberry juice

1t ginger liquor ( I used Stirrings)

Champagne ( or any sparkling white wine)

Fresh cranberries or a sprig of fresh rosemary for garnish if desired .

Add cranberry juice and ginger liquor to a  champagne flute and top off with Champagne. Garnish as desired.

Cranberry Ginger Royale

 

 

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Cheesy Kale, Sausage, and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

MMM, this is delicious.

Cheesy Kale, Sausage, and White Bean Casserole

1T olive oil

4 smoked sausage links sliced into 1/2 ” rounds

1 carrot peeled and diced

1/2 c diced yellow onion

1 rib celery diced

1 can white beans rinsed and drained

3 c fresh baby kale

2 T flour

1/4 t salt

1/8 t black pepper

1 c chicken stock

3/4 shredded cheddar cheese

1/2 c panko bread crumbs

 

In a large saute pan heat olive oil over med h high heat. Add sausage, carrot, onion and celery, saute until onion is soft. Add Beans and kale, continue to saute until kale is wilted. Add flour and stir and cook about 2 more minutes. Add stock and bring to a simmer, sauce will thicken, add 1/2 c cheddar cheese and stir until melted.

Cheesy Kale, Sausage and White Bean Casserole

 

Preheat oven to 350

Pour mixture into a baking dish, top with panko and remaining cheese.

Cheesy Kale, Sausage and White Bean Casserole

 

Bake for 30 minutes.

Cheesy Kale, Sausage and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

Memorial Day Weekend Menu

Looking for some new recipes to celebrate your long weekend. Here are some of my favorites.

Oma's Potato Salad

Oma’s Potato Salad

Red White and Blue Strawberries

Red White and Blue Strawberries

Red, White, and Blue Salad

Red White and Blue Salad

Barbecued Orange and Jalapeno Ribs

Orange and Jalapeno Ribs

Chicken with Creamy Corn and Basil Sauce

My kids love goopy, buttery, Alfredo sauces. They are fine every once in a while, but pretty fattening and lack any sort of vegetable or seasonal ingredient. I put this dish together using fresh summer corn and basil from the garden. It is  a lighter summer version of a white sauce with a hint of sweetness and no butter or cream.

2 ears of corn, kernels removed with a knife (or about 3 cups corn frozen of canned)

1/2 one lemon juiced

1/2 c milk

1 t salt

1/4 t pepper

2 oz cream cheese

1/4 c shredded parmesan cheese

1 t minced garlic

1.5 lbs chicken breast ( I cut mine in to bite sized pieces but you could use whole breasts)

1T oil

4 T chopped basil

Remove kernels from cob if using fresh corn.

add kernels, lemon juice, and milk to a food processor, pulse until finely chopped. Add milk salt pepper and cheeses, pulse until mixture is well combined.

Set aside and heat a large skillet over med high heat. Add oil. Sprinkle chicken with salt and pepper. add to pan. Sauté for about 5 minutes or until chicken is cooked through.

Add corn and cheese mixture to pan, simmer for about 5 min over low

Stir in fresh basil and serve.

Serve over, Rice, Noodles or Pasta. Sprinkle with grated parmesan if desired.