Julea’s White Sangria

1Bag 1/4 bag Frozen Tropical Fruit Mix

2 Oranges Squeezed

1 Bottle White Wine

1 Bottle Mexico Beer

1 Can Lemon/Lime Pop

1/2 Cup Raspberry/Apple Frozen Concentrate

Mix in large, wide mouthed pitcher - Serve in lovely glasses as well as friends...

Rotini Salad with Roasted Veggies

So, I had an upcoming "Easy Gourmet" segment I was filming (Monday,) and there I stood in the grocery store contemplating my culinary options (Sunday.)  What could I make that was super easy, but flavorful and lovely to boot. So into my basket went a box of Rontini, a bag of spinach, zucchini - The rest I had.  This recipe is simpley wonderful, beautiful colors, carmelized, roasted flavorful veggies.  And that Rotini, with it's little curves - Pick up all the flavors.


1 Box Rotini

9 ounces Spinach

2 Cups Sliced Mushrooms

1 Lemon, Juiced

2 Zucchini, Cubed

1 Plastic container of Cherry Tomatoes

1 Sweet Onion sliced

1/2 Red Bell Pepper, Cubed

1/2 Yellow Bell Pepper, Cubed

1/2 Orange Bell Pepper, Cubed

1/2 Cup Fresh Mozzarella Cheese, Cubed

Extra Virgin Olive Oil

1 tsp. Chicken Spice Rub or Similar

Salt & Pepper to taste

Instructions:

Turn oven at 500°F. 
COOK Rotini one minute less than recommended package cooking time. Drain and drizzle with 1 tablespoon of oil. 
While pasta is cooking, toss zucchini, mushrooms, tomatoes, onions and peppers with rub and 1 tablespoon of oil, spread out in PAM sprayed broiler pan and BAKE for 15 minutes. Make sure not to have the veggies too deep, will steam instead of roast! 
COMBINE vegetables with pasta, mozzarella, spinach and lemon juice.  Drizzle with remaining olive oil before serving. Salt & Peper to taste.  Can be served hot, cold or at room temp.

Feel free to add a protein such as roasted chicken, steak or shrimp.  Garnish with chopped parsley if you feel fancy.

Farfalle Pasta with Shrimp & Mint

Just saw this fantastic recipe in this month’s Women’s Day magazine. Of course I have to put my own twist on it by changing many of the ingredients...


Farfalle Pronunciation: far-FALL-lay: Are a type of pasta. Commonly known as "bow-tie pasta," the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies."

INGREDIENTS

12oz box of Farfalle (Bow Tie) pasta

3 Tbsp butter

2-3 green or yellow zucchinis sliced

1 cup fresh green bean, cleaned and cut in half

3/4 cups chicken or fish broth

1 lb jumbo cooked and defrosted shrimp

2 tsp grated lemon zest

1/2 cup sour cream

½ cup chopped fresh mint leaves

1/4 cup minced fresh chives

Directions

1. Cook as package directs.

2. Meanwhile, melt butter in a skillet over medium heat. Add sliced zucchinis, beans. Sauté for 2 minutes, add chopped chives.

3. Add shrimp and sauté over medium heat a few more minutes until shrimp are warm.

4. Add remaining 3/4 cup broth and the lemon zest to skillet; bring to a simmer.

5. In serving bowl toss drained pasta, shrimp mixture, sour cream and mint.