Friday’s Cocktail! | Sangria madness

With  a major heat wave hitting southern California, I am in need of a refreshing cocktail. Sangria is one of my favorites but only if done well.

Recently I had a Sassy Sangria at The Patio in Mission Hills, SD. Essentially a sangria with some tequila… it sure will get you sassy 😉  The Patio is a fabulous restaurant that is all about local ingredients and being sustainable, on top of that it is absolutely stunning with great  ambiance.  It is an open kitchen with a  wall of lush living plants and a mix of rustic wooden and elegant heather blue turfed chairs. Your plates will look like art and your taste buds will be dancing.  It is a must try in San Diego!

My other favorite sangria place an happy hour in general is Costa Brava in Pacific beach, SD. It is a Spanish tapas place with $8 pitcher of delicious fresh fruit sangria… I could have an IV of this stuff!!!  You will need some munchies, so.. try everything on the menu 🙂  really… its soo good!

Start your weekend off right with a fabulous glass of sangria and use this amazing chart from wine enthusiast to try something new. Mix it up and get sassy!

Share your favorite cocktails or go to places in your area!

xo- A

Bacon Crab Stuffed Mushrooms

You know those dinners that are so good that you are picking at it during the whole cooking process…. well Bacon crab stuffed mushrooms is that dish for me. This is a by taste recipe… Alex and our buddy Kellen made this happy creation and now it is a staple.

You can make this as low fat or low carb as you want.

Ingredients-

-Crab legs- chop it up!

-Red pepper- thinly diced…. about one big one.

-Onion-  thinly diced…. about the same amount as red pepper.

-Bacon– there is never enough… chop it up!

-Salt and pepper

-Cayenne or red pepper flakes- I like a little kick to it and I am not spicy eater.

-Moisture- We usually use some soft cream cheese and little sour cream- I know not the healthiest but it still is low carb 🙂  You can use mayo, yogurt or even an egg.  The cream cheese mix can also be used for a delicious dip. 🙂

-Parmesan- to Alex it is very important that it is fresh Parm. quarter for in the bowl and the rest for the end.

**Mix all the above and then stuff it into your mushrooms.

We use big portabellas and bake them on a rack to avoid the mushroom getting soggy.

The last few minutes is when you add fresh parmesan on top and put it in the broiler for a few minutes…. it creates a perfect little crust.

Ta daaa…. you have a delicious low carb/low fat however you like dish!