Frozen Mulled Wine

Living in the south, the Fall is both hot and cold. You will wake up and it is cool, the air is crisp and it feels like Fall. You just can't wait to get home and make a pot of soup or gumbo even. Or sip hot apple cider or mulled wine by a fire. But then by noon, Oh my! It is time to go home and put on your shorts and forget cooking it is too hot! Well here is a way to celebrate Fall in the south without losing your cool; Frozen Mulled Wine. It is so so good! I love the sweet spicy apple flavors with the wine. All the warm flavors of fall but very refreshing if it is still warm outside. The idea came to me last year but temperatures suddenly dropped and it was too cold to post a frozen drink recipe. Now is the perfect time to make a pitcher and share it with your friends. I originally wanted to use sugar free spiced apple cider mix but I could not find it. As soon as I do I am going to try it. I have tried making it with six envelopes of spiced apple cider mix and it is too sweet. Four was kind of bland. But five is perfect! Plus there are ten envelopes in the box, so with one box of spiced apple cider mix and a bottle of wine you have a great gift or a party. I hope you enjoy this cool Fall treat. I am going back to the frig for a refill.

Frozen Mulled Wine

Serves 4

Ingredients

1/2 a bottle of Cabernet Sauvignon

5 envelopes of spiced apple cider mix

3/4 tsp pumpkin pie spice

Ice to fill blender

Apple slices for a garnish

Directions

Combine wine, spiced apple cider mix and pumpkin pie spice in a blender container. Blend until mix is dissolved into wine. Fill blender with ice (at least to the 6 cup line). Blend until ice is finely crushed and smooth. Garnish with apple slices and serve with a straw for sipping.

**UPDATE** 9/30/2014

This frozen spicy apple wine delight is also 

delicious made with Pinot Grigio.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Chicken Chick: Clever Chicks Blog Hop
Yesterfood: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Horrific Knits: Fall Into the Holidays
Anyonita Nibbles:Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Fridays - Cocktails and Mocktails
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Made in a Day: Perpetual Pinterest Party

Mississippi Chicken Spaghetti

Growing up I was never served chicken spaghetti. It wasn't until college that my roommate mentioned she had it at a church social. That was the first time I had heard of it. It was many years later when I found a recipe and tried it myself. It is delicious. The recipe I normally make is cheesy; it has chicken, Velveeta, peppers, onions, cream of mushroom soup and spaghetti. A quite common recipe for chicken spaghetti. This post today is something very different. I found it in a company cookbook my Nannie gave my Mom. I copied it and it has been in my to try pile for a few years. This week I decided to make it on one of the days I was home working. I thought it would be great to have a pot of something I could eat from when I was too busy to cook. It was delicious! Much lighter than the recipe I usually make. It is so hard to describe this one. It has such an unique flavor; it is not BBQ or creole, but maybe related in a way. It is sweet and creamy, loaded with the trinity of celery, onion and peppers hence the creole reference. Then is has chili powder for spice, I think that is what makes it have a hint of BBQ flavor. I really enjoyed it. I did try to make it healthier than the recipe in the cookbook. I cut way back on the butter and used healthy options for the can soups. I took a short cut too and used a rotisserie chicken. It was a very hearty, comforting pasta meal. It was even better the next day. Believe or not it is great cold too. I will definitely keep this recipe in my recipe box.

Mississippi Chicken Spaghetti

Serves 8

Ingredients

2 Tbsp. unsalted butter

2 Tbsp. olive oil

6 stalks celery, sliced

1 large onion, chopped

1 bell pepper, chopped

1/4 cup sugar

1 Tbsp. chili powder

1 can reduced fat, low sodium, cream of mushroom soup

1 can reduced fat, low sodium, tomato soup

2 cups fat free, low sodium, chicken broth

1/4 tsp. black pepper, or to taste

1/8 tsp. red pepper flakes, or to taste

1 rotisserie chicken, skin and bones removed and shredded

16 oz. package spaghetti

Directions

In a 3-1/2 quart pot melt butter in olive oil over medium heat. Add celery, onion, and bell pepper; sauté until tender. Add sugar, chili powder, soups, broth and peppers; simmer for 30 to 40 minutes on low heat.  Boil spaghetti according to package directions and drain. Add chicken and spaghetti to sauce stirring to combine. Serve and enjoy.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
The Chicken Chick: Clever Chicks Blog Hop
Yesterfood: Treasure Box Tuesday
Anyonita Nibbles:Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Three Breakfast Scrambles

Weeks and weeks ago when D and I went to Ed Lesters and shopping we started our Saturday at IHOP. We each ordered one of the scrambles they had been advertising. They were so good! Well you know me, I had to try to make them at home. That is one of my things I guess? I love to replicate delicious restaurant recipes. They are so easy to make at home. I decided not to add salt. I let the cheese and other topping season my scrambles. Feel free to use the salt shaker if you like, I do on occasion. I am just trying to cut back in support of my family member on a no/low salt diet. Honestly I did not miss it in the California and Tuscan Scrambles. But the eggs and tomatoes seemed a little blah next to the salty bacon in the All American Scramble. I am trying to decide which might be my favorite, but it is difficult? I think in this case variety wins. I like having all options available to me. The California Breakfast Scramble is cool, fresh and creamy. The avocado is luxurious next to the salsa and eggs. The All American Breakfast Scramble is fresh, crispy and savory. Bacon and eggs is so comforting. I love the tomato as a fresh topping. The Tuscan Breakfast Scramble is fresh, tangy and savory. I love the red peppers, they are a little tangy from their brining liquid. It is delicious with the spinach and parmesan. See why I can't choose just one? I hope you enjoy these scramble recipes. Come back and let me know if you have favorite.

California Breakfast Scramble 
Serves 1 

Ingredients 

1 tsp. unsalted butter or butter flavored cooking spray 
2 eggs, beaten 
Black and red pepper flakes, to taste 
2 Tbsp. 2% Mexican cheese blend 
1 Tbsp. Salsa (no salt added) 
1/4 avocado, sliced 

Directions 

Melt butter if using in a non-stick pan over medium low heat. Beat eggs with pepper and add to pan. Gently stir eggs until soft curds form, add cheese and continue to cook until cheese is melted and eggs are set. Garnish with salsa and avocado. 

Nutrition facts per serving: Calories 277.1, Total Fat 21.0 g. Saturated Fat 7.4 g, Polyunsaturated Fat 2.1 g, Monounsaturated Fat 4.7 g, Cholesterol 392.3 mg, Sodium 277.2 mg, Potassium 294.4 mg, Total Carbohydrate 5.7 g, Dietary Fiber 1.5 g, Sugars 1.1 g, Protein 17.4 g. 
WWP+ 7 

All American Breakfast Scramble 
Serves 1 

Ingredients 

1 tsp. unsalted butter or butter flavored cooking spray 
2 eggs, beaten 
Black and red pepper flakes, to taste 
2 Tbsp. 2% cheddar cheese 
2 Tbsp. tomato, chopped 
2 pieces of precooked bacon, crumbled 

Directions 

Melt butter if using in a non-stick pan over medium low heat. Beat eggs with pepper and add to pan. Gently stir eggs until soft curds form, add cheese and continue to cook until cheese is melted and eggs are set. Garnish with tomato and bacon. 

Nutrition facts per serving: Calories 264.1, Total Fat 20.0 g, Saturated Fat 8.6 g, Polyunsaturated Fat 2.2 g, Monounsaturated Fat 4.7 g, Cholesterol 399.8 mg, Sodium 375.3 mg, Potassium 208.0 mg, Total Carbohydrate 2.2 g, Dietary Fiber 0.3 g, Sugars 0.4 g, Protein 18.9. 
WWP+ 7 

Tuscan Breakfast Scramble 
Serves 1 

Ingredients 

1 tsp. unsalted butter or butter flavored cooking spray 
2 eggs, beaten 
Black and red pepper flakes, to taste
1-1/2 tsp. Parmesan, shredded 
1 Tbsp. jar roasted red peppers, chopped 
1/2 cup fresh baby spinach leaves 
3 basil leaves, torn 

Directions 

Melt butter if using in a non-stick pan over medium low heat. Beat eggs with pepper and add to pan. Gently stir eggs until soft curds form, add cheese, red pepper and spinach; continue to cook until cheese is melted and eggs are set. Garnish with basil. 

Nutrition facts per serving: Calories 201.5, Total Fat 14.6 g, Saturated Fat 6.3 g, Polyunsaturated Fat 2.2 g, Monounsaturated Fat 4.7 g, Cholesterol 386.0 mg, Sodium 229.4 mg, Potassium 229.8 mg, Total Carbohydrate 2.4 g, Dietary Fiber 0.4 g, Sugars 1.0 g, Protein 14.6 g. 
WWP+ 5

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist

Asian Style Vegetable Soup

In the pursuit of low sodium recipes for my family I have found soups a little difficult. Of the five recipes I tried, two were a disaster and three were great. This one falls in the great category. It is a little dark in color for my taste but so delicious who cares what it looks like. I may try chicken stock next time? Or make my own veggie stock. We will see? This soup has a wonderful sweet flavor. But my absolute favorite thing about it is the sesame oil. It is so different and rich tasting. I tried it with added salt, some low sodium soy sauce and even Sriracha. But honestly it is great as is. No need for those extras, but they are delicious too if you just need variety. This is truly a delicious healthy soup.

Asian Style Vegetable Soup
Serves 12; generous 1 cup serving

Ingredients

14 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 cloves garlic, minced
1” ginger, peeled and minced
6 green onions, divided and sliced
1 carrot, peeled and diced
1 cup frozen corn, thawed
6 cups Napa or Savoy cabbage, chopped
8 cups unsalted vegetable stock
1/4 tsp white pepper, or to taste
1/8 tsp red pepper flakes, or to taste
2 cups baby spinach leaves
2 tsp. sesame oil
1 Tbsp. Sherry vinegar

Optional garnishes:
Sriracha

Directions

If using dried mushrooms, soak them in warm water for 15 minutes. Squeeze out the excess water and reserve soaking liquid. Cut or discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps and add to a soup pot. Add garlic, ginger, 4 green onions, carrots, corn and cabbage. Cover vegetables with vegetable stock and mushroom soaking liquid. Be careful not to add the sediment at the bottom of the mushroom liquid. Bring to a boil; reduce heat to low, and simmer covered for 10 minutes. Turn off heat add spinach, sesame oil and sherry vinegar. Serve garnished with remaining green onion.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist

Low Sodium Chili

Boy it has been awhile hasn't it? I am still here. I took a trip for the long labor day weekend, I have a furniture installation in progress at a fire station and well just more work than usual. A blessing but it is cutting into blogging. I am still cooking and taking photos but really behind in posting. I hope this weekend I will catch up a bit.

This is another experiment in eliminating sodium from a tried and true recipe. I tried making my Wendy's Chili recipe with all no or low sodium ingredients. It was a hit with the family, deliciously spicy. I think using fresh hatch chilies instead of a can of green chilies is what did it. I really enjoyed it. But if spicy foods is not your thing add the hatch chilies in the last 10 minutes of cook time. This was a successful experiment. Just cutting out some of the sodium is a healthy option for my family.

Low Sodium Chili

Serves 4

Ingredients

2 Hatch or Anaheim (California) green chilies

1 lb. 93% lean ground beef

1 small onion, diced

1 rib celery, chopped

15 oz. can no salt added diced tomatoes (liquid included)

15 oz. can no salt added red kidney beans (liquid drained)

15 oz. can no salt added pinto beans (liquid drained)

8 oz. can no salt added tomato sauce

1 cup water

2 Tbsp. chili powder

1/2 Tbsp. ground cumin

1/2 tsp. ground black pepper

1/8 tsp. red pepper flakes

1/4 tsp. garlic powder

Directions

Pre-heat grill to medium-high heat for 10 minutes.

To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

Heat a Dutch oven to medium high heat. Brown beef over medium heat breaking into small pieces with a spoon. When beef is brown, add the remaining ingredients stirring to combine thoroughly. Over medium heat, bring to a simmer. Reduce the heat to low, and continue simmering covered 50−60 minutes, stirring occasionally. Serve and enjoy!

Linking to:
Miz Helen's Country Cottage: Texas Star Chili Cook Off 2014