What's for Cocktails? White Sangria!

Happy Fourth of July!!  This is definitely one of my favorite holidays.  Every Fourth we have a big cookout with all of our friends.  We have a ton of food, drinks and outdoor shenanigans, and then when it gets dark, we light some serious fireworks off the end of our dock.  This day just reinforces the fact that we are so lucky to live in the best country in the world and I am a lucky girl to have such wonderful friends and family!

This year, Sully made up a big batch of white sangria.  We have tinkered with other recipes before but this one was a definite winner.  It was so cool and refreshing in the (literally) 100-degree heat.  And with all the amazing fresh fruit in season, why WOULDN'T you make this?! Give it a try and cheers!


White Sangria
Serves 8-10

1 double bottle of pinot grigio

1 cup of granulated white sugar

1/2 cup apricot or other flavored brandy

1 liter of sparkling water or club soda

1 cup orange juice

juice of 1 lime

fruit to your liking (we used peaches, strawberries and lime slices)

Stir all liquids together vigorously to dissolve sugar.  Add fruit and chill for several hours.  Serve over ice and ENJOY!

What's for Dinner? Linguine with White Clam Sauce!

I don't know what it is that I love about linguine with white clam sauce.  I always order it at Italian restaurants.  I just like the garlicky-winey-clammy flavor (haha, that sounds kinda gross).  I have made this dish with fresh clams and it is great, but quite honestly, after you get done cleaning, shucking and chopping them...it doesn't taste THAT much different than using canned clams (some of you may want to strangle me for this, but I'm just being honest).  If you want to use fresh clams, by all means, do it!  But the rest of us that have to have dinner done quick will use canned!  Serve with a quick side salad. I hope you enjoy this easy meal!

Linguine with White Clam Sauce
Serves 4

9 oz fresh linguine or 1/2 box dried
2 TBSP olive oil
2 TBSP butter, divided
1 large onion, finely diced
3 cloves garlic, minced
2 small cans minced baby clams (juice reserved)
1 can whole baby clams (drained)
1/2 cup white wine
1 heaping tsp dried oregano
1/4 cup fresh parsley, minced
crushed red pepper, to taste
fresh cracked black pepper, to taste
salt, to taste
grated cheese

In a pot, bring water to a boil.  Add linguine and boil for the appropriate amount of time.  Drain, add 1 TBSP of butter, toss and set aside.

In a large skillet, heat oil and 1 TBSP butter.  Add onion and saute until translucent (about 3-4 minutes). Add garlic and saute 1 minute more.  Add clam juice and wine and simmer for another 2-3 minutes.  Add clams and herbs.  Cook until warmed through.  Add pasta and toss to coat.  Serve and top with grated cheese.  Enjoy!

Download PDF of Recipe