Food – Page 8 – Unlikely Martha

Food• Recipes

Five Easy Summer Sangrias

Nothing says Summer like a nice cold Sangria. Ask me how I know. I like to call them porch cocktails to be exact and I have a whole Pinterest board devoted to those drinks that are patio/girl talk friendly. From fruity to classic, I have you covered with recipes for the top 5 Summer sangrias to enjoy this season!

Pioneer Woman Watermelon Sangria

This Watermelon Sangria is a little intense with the cutting of the watermelon but so worth it. My advice? Make a big batch to make it worth your while.

Strawberry Sangria

A little sweet and a little citrus”y”. If you are not a fan of citrus leave out the oranges and it will still be delicious. Find the recipe here.

Classic Sangria

I haven’t tried this one but it can be made virgin by substituting the red wine with mineral grape juice. This is a Martha Stewart recipe so I’m sure it is good.

Sweet Tea Sangria

Yum.mers. I was a little skeptical of this one because I don’t like my sweet tea mixed with anything….including lemonade. This one was really good. Find this recipe on the Wicked Noodle

Raspberry Lemonade Sangria

A little on the sweet side but good. If you are not a fan of overly sweet drinks this one might not be for you but it is good. You can find the recipe here. The recipe called for frozen lemondade, I substituted with Simply Raspberry Lemonade. If you know anything about Simply juices you already know this was good!

Hope this round up gives you somewhere to start with entertaining for the remainder of the Summer. Cheers!

Be sure to stop by and visit the other four wonderful ladies that make up the Fab Top Five series

Bernetta Style | Top 5 Summer Exercises for Moms

Kokoa Mag | Top 5 Ways to Stay Cool This Summer

Everyday Eyecandy | Top 5 Quick Summer Getaways from Atlanta

Fab Haute Mama | Top 5 Ice Cream Shops in Atlanta

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Food• Recipes• Video

One Pot Meal | Chicken and Sausage Dirty Rice

One pot meals are everything when it comes to getting dinner served quickly during the week. Monday – Thursday is the busiest part of our week so easy dinners are a must. They are a great way for me to prepare dinner ahead of time so I’ve been experimenting a bit with a few and this chicken and sausage dirty rice recipe will be added to the rotation indefinitely. It’s a great alternative to the famous beef and broccoli recipe we all love.

One Pot Chicken and Sausage Dirty Rice

I adapted this recipe from The Chunky Chef and made it a little milder for the kids.

One Pot Meal | Chicken and Turkey Sausage Dirty Rice

Recipe Type: Chicken Recipe

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 4 servings

Ingredients

C H I C K E N M A R I N A D E
1 tsp Salt
1 tsp Garlic Powder
1 1/2 tsp Paprika
1/2 tsp Pepper
1/2 tsp Dried Onion
1/2 tsp Oregano
1 TBSP Olive oil
R E M A I N I N G I N G R E D I E N T S
2 Tbsp Olive oil
1 Green Bell Pepper
1 Package Turkey Sausage Links
4 Chicken Thighs
1 Diced Onion
1 cup DRY long-grain rice
2 1/4 cup chicken stock or broth
Salt and Pepper to your personal taste

Instructions

C H I C K E N M A R I N A D E D I R E C T I O N S
Mix all of the ingredients together to make a paste. Rub your chicken thighs with the paste
C O O K I N G D I R E C T I O N S
Brown cut up sausage in a bit of olive oil. Once cooked remove from pot
Add more olive oil to pan if necessary, sear chicken thighs on each side. Remove when browned
Saute onions and bell pepper, stirring up brown bits from chicken and sausage
Once vegetables have browned add in rice and give a good stir
Add in chicken broth and bring to a slow simmer
Put chicken thighs back into pan tucking them into the rice and top with sausage
Place lid on pot and place in oven at 350 degrees for 40 minutes or until all liquid has cooked into the rice

Cook With Me: Chicken and Sausage Dirty Rice Video

The steps to this chicken and sausage dirty rice may seem like a lot. My cook with me video on Youtube shows you just how easy the steps are. Take a look!

Enjoy! Be sure to connect with me on social to let me know how it turned out if you try it!

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Christmas• Food

White Chocolate Chip Banana Bread Cookies

I’ve been sick. Like under the bed sick, open one eye in the morning to assess whether I feel like myself before pulling the cover back over my head 3 days in a row type of sick.

SICK.

Yesterday, I managed to salvage a part of my normal existence and baked some cookies with the babies. Poor things have been trapped in the house since Monday being my nurses. I grocery shopped this weekend and purchased some bananas that needed to be used so I thought I’d try banana bread cookies for my contribution to the tasty #HousefulofCookies blog hop happening over at Houseful of Nicholes.

The cookies surprisingly came out very well. The consistency was very much that of banana bread but in cookie form.

I was feeling adventurous so tossed in a cup of white chocolate morsels that I had on hand.

White Chocolate Chip Banana Bread Cookies

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 3 dozen cookies

Ingredients

3 Bananas
1 Cup of Granulated Sugar
1 Stick Unsalted Butter
2 Eggs
I Tsp Vanilla Extract
2 Cups All Purpose Flour
1 Tsp Baking Soda
1/4 Tsp salt
1 Cup White Chocolate Morsels

Instructions

Preheat oven to 350
Mix butter and sugar together. Once mixed well add in vanilla, bananas and eggs
Slowly add in baking soda, flour and salt. Once all mixed together toss in chocolate chips
Place teaspoons of mixture onto a parchment paper lined baking sheet about 2 in apart
Bake for 10 minutes.

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Food• Recipes

Chicken Veggie Crescent Braid Dinner Recipe

Never mind that I am supposed to be watching my carb intake. We are now entering the season of comfort food and while I made this chicken veggie crescent braid early on in the season file this away under quick and easy comfort food. The 2 cans of crescent rolls you will need to make this don’t fit into the healthy category but the flaky buttery goodness is so worth it.

Chicken Veggie Crescent Braid

Start with 3 cups of cooked chicken breast. I simply seasoned and browned mine in olive oil. Once they were fully cooked I put them in my mixer to shred. You can also use leftovers from an oven roasted rotisserie chicken.

Once the chicken is shredded mix in your veggies, marscapone, Parmesan cheese and Italian seasoning.

Now is the time to roll out two rolls of crescent dough. Overlap them and press together to seal.

I have learned that aluminum foil and parchment paper do not function in the same capacity. I mean you can use the foil but you’ll be happier with the parchment paper. Trust me.

Now comes the fun part of lying the mixture in the middle of the crescent dough. Once you have it laid out, try to ignore the perforations and make your own tiny slits and alternate lying them across the mixture to create the braid.

Sorry, forgot to get a picture of the before braid. But here is the after.

Yummers!

This was my first time ever making a braid and I was pleased with how it turned out. Even if I wasn’t, the taste would’ve made up for it.

Chicken Veggie Crescent Braid Recipe

Chicken & Veggie Braid

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 6 servings

Ingredients

8+ oz frozen garden vegetables
3 cups Cooked Chopped Chicken Breast
1.5 cup Grated Parmesan Cheese
1 cup Marscapone Cheese
3 teaspoons Italian Seasoning
2 Cans Refrigerated Crescent Dough Sheets
I Beaten Egg White

Instructions

Preheat oven to 375F
Microwave or steam frozen vegetables
Mix vegetables, chicken, and cheeses in a large bowl. Once mixed add in Italian seasoning
Line baking sheet with parchment paper and unroll the dough sheets.
Place mixture down the middle of the dough sheets. (Try to keep as flat as possible)
Put small 1 inch slits on each side of the dough
Alternate crossing the strips over the mixture until the braid is complete
Brush the completed braid with egg white
Bake for 22-28 minutes or until the crust is a golden brown
E N J O Y!

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