Copycat Panera Broccoli & Cheese Soup

I have my own version of Broccoli & Cheese Soup in my cookbook, but so many people asked me about Panera Bread's version that I had to seek out their recipe and try it myself. I found this version made with half and half and it was very similar to my own recipe.

Baked Broccoli and Cheese Arancini (Rice Balls)

Arancini are technically fried rice balls that have been coated with breadcrumbs and were believed to originate from Sicily, Italy; Messina to be exact. I had the pleasure of visiting Messina this past summer and arancini were a common food item on the local menus. They are made many different ways, but the most popular kind are filled with a meat or tomato sauce and are stuffed with mozzarella and peas. I opted for a little healthier version by baking them instead of frying; however, I did fry one to taste the difference and even though these were good baked, frying gave them that added crunch and flavor. 

Baked Broccoli and Cheese Arancini (Rice Balls)
3 c. Prepared Broccoli and Cheese Risotto, refrigerated at least 24 hours
4 Eggs
1 1/4 c. Panko Breadcrumbs
Cooking Spray

Directions: 
1. Preheat oven to 425 degrees. 
2. Mix together the chilled risotto, 2 eggs and 1/4 cup of the breadcrumbs until well blended. 
3. In two separate bowls, whisk together the remaining 2 eggs in one, and add the remaining 1 cup of breadcrumbs to the other. 
4. Form eight round balls with the rice, then dredge them each first in the eggs then into the breadcrumbs. 
5. Spray a baking sheet with cooking spray and place the breaded rice balls about 2 inches apart; then spray the tops of the breaded arancini. 
6. Bake for 15-20 minutes until they turn light brown and are heated through. Serves 8. 

Here are some pictures from my visit to Messina~Enjoy!

The fishing village

View the daily show at the clock tower

Rotini con Broccoli

This recipe sounds so formal doesn't it? But in actuality, it's one of the simplest, easiest recipes to create at home and is the perfect quick meal on those hectic weeknights. AND, as an added bonus, it has less than 5 ingredients (well, not including standard staples that you probably already have at home!). Like I've mentioned before, I like to keep packages of broccoli florets in the freezer for just these times. Especially this week, when I'm focused on planning and preparing recipes for our Thanksgiving feast. :) It is a delicious, garlicky meal that is packed with protein and fiber that the entire family will love. 

Rotini con Broccoli
1 lb. Rotini Pasta
1-10oz. Pkg. Frozen Broccoli Florets, defrosted and chopped
6 Garlic Cloves, chopped
1 tbsp. Canola Oil
1/2 c. Pecorino Romano Cheese, grated
3/4 c. Low Sodium Chicken Broth

Directions:
1. Cook pasta according to package instructions; set aside. 
2. In a large non-stick saute pan, heat the oil and add in the garlic and broccoli and saute until the garlic starts to release its' smell. 
3. Add in the cooked pasta, cheese and chicken broth and mix well. Serves 4. 

*Nutritional Information per Serving: Calories 570, Carbs 88.3g, Fat 14g, Protein 21.2g, Fiber 5.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Teriyaki Pork Stir Fry & The Kreativ Blogger Award

Well, according to some wacky food calendars, today is National Crown Roast of Pork Day so I figured, I'd give you a pork recipe to try out! 


When the good folks from Moore's Marinades sent me samples, they also sent along this Asian Teriyaki Wing Sauce. Though I did have some wings I could try it on, I decided to let my daughter and her friend be my guinea pigs this particular night with this pork dish. :) If you like a little heat in your food, this is perfect for you. This dish took less than 30 minutes and was simple to prepare. We all loved it! Also, I just wanted to give a shout out to my friend Wags, the hubby of my good friend over at My Daily Jenn-ism for my newest food prop (the chopsticks) which are over 25 years old from his days in the Marines. He found them recently and thought I would use them more than he has. Thank you! :)

Teriyaki Pork Stir Fry
2 lbs. Center Cut Pork Loin, cut in 1" cubes
2 c. Fresh Broccoli, chopped and blanched
2 Cloves Garlic
1 lb. Bok Choy, chopped
1 c. Carrots, sliced
1 tbsp. Stir Fry Oil
1 c. Moore's Asian Teriyaki Wing Sauce


In a large, non-stick saute pan, heat the oil and brown the pork. Remove from pan and set aside. Next, add in the vegetables and saute over high heat until they start to soften but are still crunchy. Add back in the pork and stir in the sauce. Mix well and allow to heat for approximately 5-10 minutes. Serve over rice. Serves 6. 


Points+=7pts (without rice)
Enjoy!




And now for the award!

This is my first Kreativ Blogger Award given to me by one of my dearest friends and none other than Jenn from My Daily Jenn-ism. I have known Jenn for almost 5 years when our daughters first met each other in Kindergarten. We soon became fast friends, along with some other wonderful women I fondly call my "Mommy Friends". If you haven't read her blog yet, head on over. She is a 'no holds barred' type of person who shares her daily  thoughts on life's ups and downs including being a wife, a Mom (of now a Sailor, a nine year old and is also a Foster Mom), a "Lupie" (she was diagnosed a few years ago with Lupus), and a friend (and is the only one around locally that gets just as excited as me to see how many page views we have on our blogs!) :)  Thank you for this award, I truly appreciate it! <3 


So, now I have to do the following:
1. Link back to the person who gave you this award in a post.
2. Share ten (10) random facts about yourself.
3. Pass the award onto six (6) other people.
4. Follow the blog of the person who gave you this award...No problem, have since Day 1 :) 


Hmmm....Let's See, Ten Facts About Little Ole' Me:
1. I can be a little "goofy" at times. I love to laugh and have a good time.
2. I am deathly afraid of heights,  snakes and bears and even though I chose to live in "black bear country" I won't let my kids play outside alone unless I could see them from a window (and yes, I'm also a little neurotic!). 
3. I LOVE making lists. If I cross off some items and have some items left, I have to make a new neat list (see, I told you..cuckoo!) 
4. I still can't grasp electronic reminders (even though I've had a Smart Phone for about 4 years).  It just doesn't work for me. I need to see everything on paper and still carry the largest, pocketbook sized calendar I can fit in there. I color code events in different hi-lighter colors so I can visually see activity each day. It works for me and post-it's are my friend. :)
5. I'm extremely punctual. I am rarely late for anything and most of the time will arrive 5-10 minutes early.  Where I live, it could take me anywhere from 15-30 minutes to get to the same destination, depending upon how many traffic lights I hit so I'd rather give myself extra time, grab a cup of tea and wait. 
6. According to my family, I am addicted to my phone and they're probably right! Between checking two email addresses, texts from friends and family, my blog, Facebook, Twitter, Pinterest, Words with Friends and my newest addiction, Draw Something, I am on quite a bit. They joke that they should put a dog shock collar on my neck and each time I get a Facebook update, they jolt me. (I know they're only kidding...right guys?! o-0)
7. I can't ride a bike. Well, I can but I technically can't because I can't sit long enough on any hard surface since breaking my tail bone during my first childbirth. 
8. I hate winter sports but love to watch them. I can only ice skate backwards, which must have stemmed from my late 70's roller skating days. Forward=possible face planting. I don't ski due to a quad accident 20+ years ago when I tore ligaments in my knee (never the same). But I LOVE snowmobiling; which I've only done three times in my life: twice in Vermont and once in Colorado along the Continental Divide (which was also interesting trying to get me up that mountain=the height thing). 
9. I have never planked but boy do I have blackmail pics of others who have! :)
10. I had to go 3 1/2 hours away to college to meet my now husband who grew up 5 minutes from me in the next town over. (And this month we'll be celebrating our 17th wedding anniversary). 


And now to pass this on to 6 other bloggers. This is very difficult since I probably follow over 300 blogs and love so many things about each of them. So I'll pick 6 I've never given awards out to. 
1. Bia from Rich and Sweet
2. Ally from Ally's Kitchen
3. Melissa from Chin Deep 
4. Nettie from Moore or Less Cooking
5. Hilary from Baking Bad
6. Ann from Sumptuous Spoonfuls


If you have any questions you would like to ask me, simply email them to carrieexpktchn@optonline.net and I'll compile an entire Q&A post. :)

Chicken in a Lemon Thyme Sauce with Lemon & Thyme Roasted Broccoli

I was in the mood for lemons the other night, so our dinner consisted of a lemon theme. It was also a night where it was my turn to pick up my daughter and her friend from practice and I started to get what I could prepared ahead of time so that we didn't eat dinner too late. I prepared the sauce for the chicken, which worked out well so that it had some time to cool off before I added it to the uncooked chicken. Then I had a brain lapse and put the broccoli in the oven, with it on, and ran out to go get my daughter. I got about 2 miles down the road when I realized what I did and had to turn around and come back home to turn off the oven. Now it wouldn't be a problem if she was close by, but it's about a 45 minute round trip venture by the time they actually get out of practice (they're never on time) and I do my drop offs. Anyway, crisis averted but I'm not sure exactly the amount of time it took to actually cook the broccoli so I guestimated below but you can tell when it's done by sticking a fork in it. It should be tender but not mushy.

Chicken in a Lemon Thyme Sauce
4 Boneless Chicken Breasts
1/2 c. Dry White Wine (I used Chardonnay)
1 tbsp. Fresh Thyme, removed from stem
Zest from 1/2 Lemon
2 tbsp. Butter
1 tbsp. All-Purpose Flour
1/2 c. Low-Sodium Chicken Broth


In a small saucepan, melt the butter and add the thyme and lemon zest. Add in the flour, forming a roux then deglaze the pan with the wine until it starts to thicken. Add in the chicken broth and let simmer for 5 minutes. Let cool slightly. Add the chicken to an oven safe baking dish, pour the sauce over the chicken and bake at 350°F for approximately 40 minutes or until the internal temperature reaches 165° (total cooking time depends on the thickness of your chicken). Serves 4. 


If you're not sure how to clean broccoli, I found this video explaining how to do so here. (There's a video for everything now! lol)

Lemon & Thyme Roasted Broccoli
2 Small Heads Fresh Broccoli (or 1 large)
Zest and Juice from 1/2 Lemon
2 Cloves Garlic, minced
1 tbsp. Fresh Thyme, removed from stem
1/4 c. Canola Oil
2 tbsp. Pecorino Romano Cheese, grated
1/4 c. Italian Flavored Breadcrumbs


Clean broccoli and add to a bowl. Next, add the lemon zest and juice, garlic, thyme, oil and grated cheese. Mix well and add it to the broccoli until it is well combined. Put the broccoli mixture into an oven safe baking dish and sprinkle with some breadcrumbs (you can leave this part off if you don't want it but it was the only way my young one would eat it). Bake at 350°F for approximately 20 minutes, until the broccoli is fork tender. Serves 4. 


Enjoy!

Chicken & Broccoli Stir Fry with Egg Drop Soup

I don't eat it often, but every once in a while I crave Chinese food. However, I don't like to eat it out (though some of the best Chinese restaurants can be found 45 minutes from where I live on Mott St. in NYC). So every once in a while, I throw together a basic stir fry. It's not hard, but you have to be good at multitasking because you don't want your vegetables to get too soft. You should have seen what my kitchen looked like after making this one! It's recipes like this that make me miss a big industrial sized kitchen (and the dishwashers that used to do all the cleaning up too! :) I actually use the same soy sauce mixture as when I make the Asian Chicken Wings and Fried Rice (which I made to go w/ this also). I like the flavor and it's so simple to make, so why mess with a good thing ? There are certain ingredients that I MUST use when making this. According to my youngest, it's not a stir fry without the "crunchies" a.k.a. water chestnuts and little baby corn. I actually like them myself so not a big deal but to her it's the difference whether or not she will eat it. You can also add any vegetables you like to this and if you have some fresh broccoli, just blanche it first so that it softens a bit before adding it in with the rest of the vegetables. 

Chicken & Broccoli Stir Fry
10 Chicken Tenderloins, uncooked, cut into 1" pieces
1-10oz. Box Frozen Broccoli Florets, defrosted and drained
2 Scallions, sliced
6 White Mushrooms, sliced
2 Stalks Celery, washed and sliced
1 Clove Garlic, minced
1-8oz. Can Sliced Water Chestnuts
1-14oz. Can Baby Corn
2 Tbsp. Stir Fry Oil or Canola Oil (whichever you have will work fine)


Soy Sauce Mixture:
3/4 c. Low-Sodium Soy Sauce
3 tbsp. Honey

1 tsp. Garlic Powder

1 tbsp. Heinz Ketchup

1/2 tsp. Fresh Ground Black Pepper

Whisk all ingredients together. 

Cornstarch and Water Mixture:

2 tbsp. Cornstarch

1 tbsp. Cold Water

Mix together until cornstarch dissolves. 

In a large, non-stick saute pan, heat 1 tbsp. oil and cook chicken until it has cooked through. Remove and set aside. Add the remaining 1 tbsp. oil and add the broccoli, scallions, mushrooms, celery, garlic, water chestnuts and baby corn. Saute for 5 minutes until the mushrooms start to soften then add the soy sauce mixture. Let simmer for 5 minutes then thicken with cornstarch and water mixture. Serves 4-6. 


Next, what's Chinese food without Egg Drop Soup? Well at least it's not in this house. Though when we do eat it out, we all like to mix the Egg Drop and Wonton Soup together but I was a little too busy this day to figure out how to make the wontons. It's a really quick soup to put together and can be ready in about 15 minutes.

Egg Drop Soup

4 c. Low-Sodium Chicken Broth

2 c. Water

3 Eggs, lightly beaten

2 Scallions, sliced

¼ tsp. Ground Ginger

¼ tsp. Garlic Powder

1 tbsp. Soy Sauce

¼ c. Cornstarch

¼ c. Cold Water

Kosher Salt, to taste

Ground White Pepper, to taste

Bring broth and water to a boil; reduce to a simmer. Add scallions, ginger, garlic powder, and soy sauce. In a separate cup, mix cornstarch with cold water. Pour gradually into broth mixture until it is slightly thickened. Slowly pour in the beaten eggs and stir in a figure eight until the egg is cooked. Makes 6 cups. 


Enjoy!

Broccoli and Cheese Frittata, Fresh Blueberry Pancakes, Linguica and Potatoes

Don't be afraid! Frittata is just another word for a big omelet. It's the perfect way to make eggs when you have to serve a lot of people; especially on an occasion like this one. There are many ways to make this dish and if you don't like broccoli, feel free to substitute items you and your family may like better (i.e. tomatoes, bacon, mushrooms, peppers, etc). In any frittata recipe however, you cannot use a non-stick frying pan (due the fact that it will go in the oven). When it's done, the eggs are fluffy and you can either scoop them out with a spoon or cut them like you would a pie or cake in wedges; it's completely up to you. I also like to cut down on the cholesterol which is why I use eggs and egg whites, but you can use all whole eggs if you prefer. 

Broccoli and Cheese Frittata (Serves 6)

4 Large Eggs, whisked

4 Egg Whites

1 Cup Broccoli Florets;  cooked and chopped

3 Slices American Cheese, cut in pieces

Kosher Salt and Crushed Black Pepper, to taste

Preheat oven to 350°F. In a large, stainless steel frying pan, generously spray bottom and sides with cooking spray.  Add eggs, egg whites, broccoli, and cheese. Using a spatula, draw the egg mixture away from the sides towards the middle until it is almost set but slightly runny in the center, about 4 minutes. Place the entire pan in the oven and cook through approximately 10-15 minutes or until all liquid has been evaporated and the mixture has 'puffed up'.

*Tip: Remove pan from the oven using a potholder, as the handle will be hot.

This next recipe came from my Canadian heritage. My Great, Great, Great Grandmother was an Iroquois Indian and married an English Soldier while stationed in Canada. After several generations of residing in Canada, my Great Grandmother lived on a farm that produced syrup and created this recipe. It's light, almost like a crepe, but thicker like a pancake. I've also substituted the all-purpose flour for wheat flour and 2% milk for the whole milk if you're looking for a healthier variation. 

Fresh Blueberry Pancakes (Serves 8)
2 Cups All-Purpose Flour
2 Tbsp. Baking Powder

1 tsp. Salt

3 Tbsp. Sugar

2 Eggs

2 Cups Milk

1/3 Cup Canola Oil

1 tsp. Vanilla

½ Cup Fresh Blueberries

Mix the first 8 ingredients together in a bowl until smooth. Gently fold in the blueberries. Heat your frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on.  Spray the pan with cooking spray (or you can use butter) and pour about 1/4 cup of the batter onto the pan. Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove.  

*Tip: Heat your syrup in a pan or in the microwave in a microwave safe carafe or pitcher before pouring over your pancakes!

I had never cooked with Linguica until I met and married my husband, whose father happens to be Portuguese. Linguica is a form of Portuguese cured pork sausage, seasoned with garlic and paprika. When you're looking for a little 'heat' in your food, this will do the trick! However, it's a little difficult to find in the North Jersey area. The BEST Linguica we've found comes from Fall River, MA,  so when we head up there we always remember to bring a cooler to stock up on some to keep in the freezer. (When cooking with Linguica or Chorizo, which is the Spanish version, remember it is only partially cooked during the curing process, so you must cook it before eating it!)

Linguica and Potatoes (Serves 8)
3/4 lb. Linguica, remove casing and chop into 1/4" rounds
8 Russet Potatoes
1/2 Yellow Onion, chopped
1/4 Cup Canola Oil
Kosher Salt, to taste

First, cook your potatoes. This process can be done up to 2 days beforehand.  In a large pot, add potatoes, cover with water and bring to a boil. Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender.(If the skins start to peel away from the potato, they are probably done.) Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times. Once cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes. Cut the potatoes into 1-2” chunks. 

In a large frying pan, add oil, linguica and onions over medium heat. Saute the until the onions start to become translucent and the linguica starts to get slightly browned. Add potatoes to the mixture and mix together. Cook for approximately 1/2 hour stirring occasionally until potatoes become slightly browned.
*Tip: If you prefer your potatoes a little more browned and well done, you may need to gradually add a little more oil.

Here is a slight twist on the regular Mimosa. I prefer pineapple juice to orange juice and this recipe gives a slight twist to the old favorite. I recommend making this recipe right before you're ready to serve it so that the bubbles don't dissipate. 

Island Mimosa (Serves 8)
3 Cups Chilled Champagne
1 Cup Pineapple Juice
1/2 Cup Cranberry Juice

In a pitcher, add champagne, pineapple and cranberry juices. Using a spoon, gently mix together. (You don't want to over mix and release all of the champagne bubbles). Serve in champagne flutes. 

*Tip:If you want your drink to be more frothy, blend the pineapple and cranberry juice with some ice in a blender before adding the champagne!

Mother's Day Breakfast

"A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts." ~Washington Irving


Still haven't decided what to do for good 'ole Mom this Sunday? How about making HER breakfast! 


There is nothing better than cooking in the kitchen with your kids whether they are small, teenagers or are grown with families of their own. Don't believe me? Then why is it that at any family gathering, most people congregate in the kitchen, no matter how big or small the space is, with everyone pitching in to help in their own unique way. 


Some of the best memories I have are learning to cook with the women in my family including my own Mom, Step Mom, Aunts, Cousins and can't forget my Grandmothers! It always amazed me how seamlessly they could put a meal on the table (sometimes for 35-40 people) without getting flustered. As I grew older and had children, nieces and nephews of my own, I relish the times we've spent cooking together and teaching them what I have learned so that they will hopefully pass it down to their own families. Children are open to learning anything if you have the patience to teach them. Sure, I've had to clean up MANY messes along the way, but the bonding time spent with them was priceless. 

Don't be afraid! Frittata is just another word for a big omelet. It's the perfect way to make eggs when you have to serve a lot of people; especially on an occasion like this one. There are many ways to make this dish and if you don't like broccoli, feel free to substitute items you and your family may like better (i.e. tomatoes, bacon, mushrooms, peppers, etc). In any frittata recipe however, you cannot use a non-stick frying pan (due the fact that it will go in the oven). When it's done, the eggs are fluffy and you can either scoop them out with a spoon or cut them like you would a pie or cake in wedges; it's completely up to you. I also like to cut down on the cholesterol which is why I use eggs and egg whites, but you can use all whole eggs if you prefer. 

Broccoli and Cheese Frittata (Serves 6)

4 Large Eggs, whisked

4 Egg Whites

1 Cup Broccoli Florets;  cooked and chopped

3 Slices American Cheese, cut in pieces

Kosher Salt and Crushed Black Pepper, to taste

Preheat oven to 350°F. In a large, stainless steel frying pan, generously spray bottom and sides with cooking spray.  Add eggs, egg whites, broccoli, and cheese. Using a spatula, draw the egg mixture away from the sides towards the middle until it is almost set but slightly runny in the center, about 4 minutes. Place the entire pan in the oven and cook through approximately 10-15 minutes or until all liquid has been evaporated and the mixture has 'puffed up'.

*Tip: Remove pan from the oven using a potholder, as the handle will be hot.

This next recipe came from my Canadian heritage. My Great, Great, Great Grandmother was an Iroquois Indian and married an English Soldier while stationed in Canada. After several generations of residing in Canada, my Great Grandmother lived on a farm that produced syrup and created this recipe. It's light, almost like a crepe, but thicker like a pancake. I've also substituted the all-purpose flour for wheat flour and 2% milk for the whole milk if you're looking for a healthier variation. 


Fresh Blueberry Pancakes (Serves 8)
2 Cups All-Purpose Flour
2 Tbsp. Baking Powder

1 tsp. Salt

3 Tbsp. Sugar

2 Eggs

2 Cups Milk

1/3 Cup Canola Oil

1 tsp. Vanilla

½ Cup Fresh Blueberries

Mix the first 8 ingredients together in a bowl until smooth. Gently fold in the blueberries. Heat your frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on.  Spray the pan with cooking spray (or you can use butter) and pour about 1/4 cup of the batter onto the pan. Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove.  

*Tip: Heat your syrup in a pan or in the microwave in a microwave safe carafe or pitcher before pouring over your pancakes!

I had never cooked with Linguica until I met and married my husband, whose father happens to be Portuguese. Linguica is a form of Portuguese cured pork sausage, seasoned with garlic and paprika. When you're looking for a little 'heat' in your food, this will do the trick! However, it's a little difficult to find in the North Jersey area. The BEST Linguica we've found comes from Fall River, MA,  so when we head up there we always remember to bring a cooler to stock up on some to keep in the freezer. (When cooking with Linguica or Chorizo, which is the Spanish version, remember it is only partially cooked during the curing process, so you must cook it before eating it!)

Linguica and Potatoes (Serves 8)
3/4 lb. Linguica, remove casing and chop into 1/4" rounds
8 Russet Potatoes
1/2 Yellow Onion, chopped
1/4 Cup Canola Oil
Kosher Salt, to taste








First, cook your potatoes. This process can be done up to 2 days beforehand.  
In a large pot, add potatoes, cover with water and bring to a boil. Reduce heat to medium and cook for approximately 15-20 minutes or until the potatoes are fork tender.(If the skins start to peel away from the potato, they are probably done.) Drain the hot water and add cold water to the pot to bring down the temperature of the cooked potatoes. You may need to do this 2-3 times. Once cooled enough that you can handle them, carefully peel away and discard the skin of the potatoes. Cut the potatoes into 1-2” chunks. 


In a large frying pan, add oil, linguica and onions over medium heat. Saute the until the onions start to become translucent and the linguica starts to get slightly browned. Add potatoes to the mixture and mix together. Cook for approximately 1/2 hour stirring occasionally until potatoes become slightly browned.


*Tip: If you prefer your potatoes a little more browned and well done, you may need to gradually add a little more oil.


Here is a slight twist on the regular Mimosa. I prefer pineapple juice to orange juice and this recipe gives a slight twist to the old favorite. I recommend making this recipe right before you're ready to serve it so that the bubbles don't dissipate. 


Island Mimosa (Serves 8)
3 Cups Chilled Champagne
1 Cup Pineapple Juice
1/2 Cup Cranberry Juice


In a pitcher, add champagne, pineapple and cranberry juices. Using a spoon, gently mix together. (You don't want to over mix and release all of the champagne bubbles). Serve in champagne flutes. 


*Tip:If you want your drink to be more frothy, blend the pineapple and cranberry juice with some ice in a blender before adding the champagne!


Whether you decide to host a gathering of your own, celebrate with your own family or simply remember those special women that are no longer with us, I hope you all enjoy this special day. 


Enjoy!