So when Scott's all, "People are coming over", my pessimistic side usually takes over.
Honestly, I was not going to make osso buco and I was not going to wait until midnight to eat (see the dinner party that is referenced above).
Here's what I made..
Enchiladas- I went with a tasty main dish that I knew would turn out right since we'd had it a few weeks ago. I used a rotisserie chicken to save time and money.
Rice-This was new to me, but I figured it'd be pretty hard to screw up. I omitted the olives and red pepper (laziness is a flaw, as I was not going back to the store). I REALLY liked it. I'm a huge fan of Caribbean-style rice and beans (the kind cooked in coconut milk) and this reminded me of that because we used jasmine rice (Scott's suggestion. He's so smart).
Apple Crisp- a stand-by dessert. The hardest part was finding baking apples. All I wanted were MacIntosh. I went with Fuji.
Delicious. It's my new pride and joy. It takes a little effort...but then you can keep a pitcher of it in the fridge and sip from it all week. I had the fruit and limeaide in the freezer. So I made a pitcher of this for the cost of an $8 bottle of wine and a $2 bottle of ginger ale. And if we weren't in such a hurry at the store, I probably could've found much cheaper wine.
This drink was super-sweet (the way us cheap wine drinkers like it), so I really do recommend topping off individual glasses with extra ginger ale.
This drink was super-sweet (the way us cheap wine drinkers like it), so I really do recommend topping off individual glasses with extra ginger ale.
Fruity Lime Sangria
1 bottle merlot
2 cups ginger ale (to mix in and then you can top off each drink with extra)
1/2 lime sliced into wedges
1/2 lemon sliced into wedges
1/2 orange sliced into wedges
1/4 cup sugar
1/4 cup frozen concentrated limeaide
2-3 shots of Triple Sec
1 cup fresh or frozen fruit (I used a bag of mixed frozen fruit, but sliced strawberries, peaches, or other whole berries would be tasty.)
Pour the merlot into a pitcher. Squeeze the juice from the lime, lemon, and orange wedges into the pitcher and stir. Add in limeaide, sugar, and Triple Sec. Stir well until the sugar is dissolved and store in the fridge for a few hours or overnight. You can also add the fruit during this step if you want. I added mine in later.
After the sangria has "marinated" for at least a few hours, stir in 2 cups of ginger ale and the fruit, if you haven't already. Serve immediately (if frozen, the fruit acts as ice cubes). Pour into glasses and top with more ginger ale, if desired.
What do you serve if you're entertaining? It doesn't matter how many meals/desserts/drinks I've made for Scott and myself..it's always nerve-racking when other people are involved!
2 cups ginger ale (to mix in and then you can top off each drink with extra)
1/2 lime sliced into wedges
1/2 lemon sliced into wedges
1/2 orange sliced into wedges
1/4 cup sugar
1/4 cup frozen concentrated limeaide
2-3 shots of Triple Sec
1 cup fresh or frozen fruit (I used a bag of mixed frozen fruit, but sliced strawberries, peaches, or other whole berries would be tasty.)
Pour the merlot into a pitcher. Squeeze the juice from the lime, lemon, and orange wedges into the pitcher and stir. Add in limeaide, sugar, and Triple Sec. Stir well until the sugar is dissolved and store in the fridge for a few hours or overnight. You can also add the fruit during this step if you want. I added mine in later.
After the sangria has "marinated" for at least a few hours, stir in 2 cups of ginger ale and the fruit, if you haven't already. Serve immediately (if frozen, the fruit acts as ice cubes). Pour into glasses and top with more ginger ale, if desired.
What do you serve if you're entertaining? It doesn't matter how many meals/desserts/drinks I've made for Scott and myself..it's always nerve-racking when other people are involved!
