This weekend I had the best engagement party! My family and friends hosted a party for my fiancé and I. In true cajun style everybody pitched in and brought something to eat or drink. My friend got all the ingredients to make some delicious drinks. I helped her with my personal favorite-Sangria! This drink is a crowd pleaser, it went so fast that I couldn’t get a picture of it full.
This recipe makes a party sized amount of sangria, but if you want a smaller batch you can divide the recipe into three. You will need a wine opener, a tablespoon measuring cup, a large bowl, a mixing spoon, a cutting board and a knife.
- 6-8 oranges
- 3-4 lemons
- 3 bottles of red wine. (I used Kendall Jackson Merlot)
- 3 tablespoons of Grenadine
- 3 12oz cans of lemon-lime soda
- 3 tablespoons of frozen lemonade concentrate
- 3 tablespoons of frozen limeade concentrate
First chop all of your oranges and lemons into tiny slices. Watch out for seeds! After all of your fruit is cut, store in Ziplock bags and freeze overnight. This will make your sangria cold without using ice and watering it down.
Pour all of your liquids in a large bowl. I did the wine first to make sure my bowl was big enough for all three bottles. Remember you need to leave room for stirring.
Next add three tablespoons of each of the following: frozen lemonade, frozen limeade and grenadine.
Chill the mixture overnight. When ready to serve combine the liquid and fruit slices in a punch bowl or pitcher.
We Cajuns love our seafood! My mom and I ate some delicious boiled crabs this weekend! Anytime you eat seafood in a restaurant ask the waitress/waiter for a piece of lemon after. Squeeze the lemon juice all over your hands. The juice will reduce the majority of the stinky smell that lingers on your hands!
Today I did some crafting in the kitchen. Brussels sprouts have a bad reputation for being yucky little green balls that taste like mush. But, when brussels sprouts meet cajun seasoning and bacon they become delicious and colorful! First start by preheating the oven to 375 degrees.
Next cut the stem off of each brussels sprout and then cut the sprout in half lengthwise. After all of the sprouts are cut, place them in a single layer on a paper plate. sprinkle them with water and microwave for five minutes.
While the brussels sprouts are steaming, cut the fat off of six pieces of bacon. Discard the fat, and place the bacon in a pan. Put the pan in the oven, this allows the remaining fat to cook off of the bacon.
Take the sprouts out of the microwave and drizzle them with about a tablespoon of olive oil. Any oil will work, but I personally prefer the taste of olive oil with my veggies.
Next comes the cajun part! Garlic, parsley, cayenne pepper, onion, and paprika are all spices found in many of the dishes in south Louisiana. Sprinkle a little bit of each of the seasoning on the brussels sprouts. Be super careful with the cayenne pepper, a little goes a long way!
Mix the seasoned sprouts into the pan with the bacon. Allow them to cook together for 25 minute, or until the vegetables are tender, and the bacon is crispy. Serve strait from the oven and enjoy!