Refreshing Sangria

Refreshing, yes, but did you know where Sangria originated? Fundido.com dug around to find out. We also came up with our best sangria recipe. Introduced in America at the 1964 World’s Fair in New York, Sangria was originally developed and served in Southern Spain and neighboring Portugal as early as the 1700s. It was actually created by wine enthusiasts experimenting with fruit to make the wine more widely palatable. At the time, water was very often unsafe, and people used wine and other beverages containing alcohol to wash clothes and bathe! Even young children drank wine.

As such, the popular drink was born and referred to as Claret Cup Punch. Recipes differ greatly between regions, using varied ingredients including chopped or sliced fruit such as orange, lime, lemon, apple, peach, nectarine, various berries, pineapple, melon, grapes, or mango. Many recipes include brandy, a few contain spices (often ginger and cinnamon), and for those with an affinity to white wine, there is also a popular version of “White Sangria”. It’s all a matter of taste!

Fundido.coms Best Mexican Sangria

3 oranges, 2 squeezed & 1 sliced

3 limes, 2 squeezed & 1 sliced

1 bottle red wine

1/3 cup sugar

ice

optional: grapefruit & apple slices

In a large glass or plastic pitcher, squeeze the juice from 2 oranges and 2 limes. Add the wine and sugar. Stir until all ingredients are mixed and sugar is dissolved. Cover and chill 3 hours minimum, or overnight. Serve over ice with orange and lime slices. Enjoy!

Tex-Mex Breakfast Frittata

You can bake the TexMex flavor right into your breakfast with this fantastic dish that will brighten up and morning. Your eggs will never the same again!

Breakfast Frittata

½ cup onion, chopped
½ cup green pepper, chopped
½ cup tomato, chopped
½ cup potato, finely diced
4 slices bacon
4 eggs, beaten with a little milk and a dash of hot sauce
1 tsp prepared garlic
Salt & pepper to taste
¾ cup shredded cheddar cheese

Cook the bacon in a skillet and remove from pan but do not drain the oil. Finely chop bacon once drained and cooled. Add potatoes to the pan and cook until they begin to turn brown. Remove from pan and set aside. Add green (or other - see below) peppers and onion to the pan and cook until just tender, adding butter if needed. Stir in tomatoes, bacon and potatoes, then pour in eggs. Add garlic and sprinkle with salt and pepper. Lift veggies to allow eggs underneath. Once eggs begin to solidify, remove from heat, top with cheese and place the skillet in the oven under the broiler but on the middle rack. Broil 2-3 minutes until cheese melts. Serve immediately.

Note: This recipe can be modified to include broccoli, squash, zucchini, etc. For the authentic tex-mex flavor add Poblano (mild) or Jalapeno peppers in to match your heat tolerance.

Yum!

Guac and Roll - Guacamole Recipe

From http://www.Fundido.com

WATCH VIDEO

Some things are just too easy. The secret to the worlds greatest guacamole isn't in the recipe... it's in one simple ingredient. The avocado. Sounds simple but if you start with a perfectly ripe avocado it's almost impossible to make it bad!

One tip to finding the best tasting avocado is to give the avocado a poke. Use your thumb and give it a squeeze. If it's hard as a rock or a raw potato put t back in the rack. If you can make a dent (as if there's silly putty under the skin) then it's just right. I've noticed there are days when you simply can not find one that's ripe enough if you need guac that night. Check the organic produce section too. Make your choice on ripeness (otherwise skip the organic and save a dime or two). Cold hard truth: if you can't find a ripe enough avocado just skip it for another night.


After you can find three ripe avocados the rest is easy. Slice the avocado n two and remove the pit. Score the flesh with a knife then scoop out of the shell with a large spoon into a bowl. Repeat with all 6 halves. Add a half teaspoon of kosher salt, pepper, onions, tomato, cilantro, garlic and lime (this helps slow the dip from browning too fast) to taste. Cover the bowl with plastic wrap and press the wrap flush against the surface of the dip (also to keep from browning).


Refrigerate for an hour before serving with home made tortilla chips.


EASY GUACAMOLE
3 Ripe Avocados
.5 tsp. kosher salt
.5 tsp. Fresh ground black pepper
1 small diced tomato
2 table spoons fresh chopped cilatro
1 teaspoon lime juice
1 minced jalaino pepper (remove seeds and core to temper heat)
1 clove fresh mincd garlic