Champagne Punch (10 Minute Prep Time!)


Champagne Punch is a pretty, delicious, and refreshing recipe any time of year!

With a beautiful color and our favorite garnishes, this is the perfect addition to a holiday meal or a small family get together!

adding champagne to punch to make Champagne Punch

 

This post is sponsored by Mirum, all opinions expressed are my own.

An Easy Cocktail

This delicious cocktail is easy to make and flavorful.

JUICES We love the pretty red color of the pomegranate juice and the citrusy flavor that splashes of orange and lime juices adds.

SWEETENER We skip simple syrup in this recipe and add ginger ale for a bit of sweetness and some extra bubbles. If you prefer a sweeter cocktail, add some simple syrup or additional gingerale.

CHAMPAGNE Just like when making sangria, choose a champagne or sparkling wine that you would drink but it doesn’t have to be (and honestly shouldn’t be) an expensive one. Any type of sparkling wine will work just fine in this recipe.

jar of Champagne Punch

To Make This Without Alcohol

Skip the triple sec and add a splash of lemon juice in place. Champagne can be replaced with sparkling apple juice or sparkling grape juice (or even flavored seltzer water).

A Holiday Favorite

The holidays are one of my favorite times of year. While things are a bit different this year, we will still be enjoying our own festivities and appetizer nights with family. Our holidays are filled with goodies and snacks from baked brie to jalapeno poppers and we love to have a special and festive drink to serve alongside them.

With all of the delicious foods and drinks we enjoy throughout the day, I am sure to be proactive in treating heartburn. Being proactive means that I can enjoy the holidays without worrying about heartburn (from cocktails or our favorite dips and snacks).

pack of Omeprazole with ingredients to make Champagne Punch in the background

Always talk to your doctor or a licensed professional before taking a new medication.

Purchasing the store brand Omeprazole ODT while grabbing groceries is an easy way to get 24-hour relief from frequent heartburn. Find Omeprazole Orally Disintegrating Tablets at a store near you or ask the pharmacist to help you out (since different store brands can have different packaging).  I love that it’s easy to take, the strawberry flavored tablets don’t require water, they simply dissolve on your tongue. While it was much quicker for me, it can take up to 4 days for the full effect of the Omeprazole ODT to be felt.

Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate relief. You should not take Omeprazole ODT for more than 14 days, or more often than every four months unless directed by a doctor.

Don’t let frequent heartburn stop you from enjoying the holidays and your time with family to the fullest!

Champagne Punch with glasses and a pack of Omeprazole in the foreground

How to Make Champagne Punch

  1. Prepare ice cubes/garnish well in advance if desired.
  2. Combine all ingredients (per the recipe below) except champagne and ice in a drink pitcher. Refrigerate up to 24 hours.
  3. To serve, fill a cocktail glass  full with the punch mixture and top with champagne. Garnish with cranberries, pomegranate seeds or mint if desired.

NOTE: The champagne and ice are added when serving to keep the mixture fresh. This means the ice doesn’t melt into the drink and the champagne stays nice and bubbly!

Garnish

To make festive ice cubes, place fruit (cranberries/lime/mint) in the bottom of an ice cube tray. Fill the cubes ⅓ with water and freeze. Once frozen, fill the tray the rest of the way with water and freeze. This keeps the fruit from floating to the top of the ice.

Did you enjoy this Champagne Punch? Be sure to leave a rating and a comment below!

Cranberry Champagne Punch

This Cranberry Champagne Punch is loaded with fresh fruit and mint leaves. It’s the perfect cocktail for a holiday get-together!

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  • Combine pomegranate juice, ginger ale, orange juice, triple sec, and lime juice in a drink pitcher. Cover and refrigerate up to 24 hours.

  • Fill cocktail glasses ⅔ full with the juice mixture (about 6 ounces). Add ice and top with champagne or sparkling wine (about 3 ounces).

  • Garnish with cranberries, mint, and pomegranate arils.

For a sweeter cocktail, add some simple syrup or additional gingerale.
To make festive ice cubes, place fruit (cranberries/lime/mint) in the bottom of an ice cube tray. Fill the cubes ⅓ with water and freeze. Once frozen, fill the tray the rest of the way with water and freeze. This keeps the fruit from floating to the top of the ice.

Calories: 161, Carbohydrates: 25g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 20mg, Potassium: 344mg, Fiber: 1g, Sugar: 24g, Vitamin A: 62IU, Vitamin C: 16mg, Calcium: 24mg, Iron: 1mg

Keyword Champagne Punch, Champagne Punch recipe, Cranberry Champagne Punch, how to make Champagne Punch

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puring champagne in punch to make Champagne Punch
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Instant Pot Mushroom Risotto (Set it & Forget it!)


There’s no need to spend hours at the stove because this recipe for Instant Pot Mushroom Risotto is basically one and done!

Rice and mushrooms cooked in the Instant Pot with broth and herbs until creamy and tender. Stir in some parmesan cheese for an effortlessly elegant meal.

Instant Pot Mushroom Risotto in a bowl with a spoon

Instant Pot Mushroom Risotto

I have to admit, Instant Pot risotto is one of my favorite uses for the Instant Pot (along with melt in your mouth ribs).

A traditional mushroom risotto recipe needs tending to and lots of stirring while instant pot risotto is a set-it-and-forget-it kinda dish!

The results are a deliciously creamy and cheesy main course done within minutes and all with zero fuss! No need to eat out when you can stay in and eat in style!

ingredients to make Instant Pot Mushroom Risotto

Ingredients

RICE This recipe uses arborio rice which is a short-grain rice. As it cooks, it releases starch creating a creamy consistency. Regular white rice will not produce the same results.

CHICKEN BROTH Purchase it in a carton or make your own homemade chicken stock.

GARLIC and WINE These add flavor! If no wine is on hand, just sub extra chicken broth (but I highly recommend keeping an inexpensive bottle in the fridge for recipes, it adds great depth of flavor with little effort).

PARMESAN CHEESE is what it’s all about with risotto. Try subbing out Romano if desired.

VEGGIES  Add peas, spinach, chopped asparagus, or diced red bell peppers to the Instant Pot.

Fancy It Up: If you like truffle, it is an easy way to upscale dishes like risotto or even mashed or roasted potatoes. While it can seem a bit spendy, you can get bottles of truffle oil for as little as $12. A tiny bit goes a long way and it can literally flavor countless dishes.

mushrooms in a pot for Instant Pot Mushroom Risotto

 

How to Make Instant Pot Mushroom Risotto (overview)

  1. Sauté onions and mushrooms in oil in the Instant Pot.
  2. Add the Arborio and cook for a few minutes. Add wine and deglaze.
  3. Stir in broth, garlic, and seasonings. Seal lid, follow cooking instructions in the recipe below.
  4. Stir in the butter and parmesan cheese. Garnish and serve immediately.

Leftovers

  • Instant Pot Mushroom Risotto will last in the fridge about 4 days kept in an airtight container.
  • Refresh it by giving it a stir and you may need to add some extra broth (or cream). Pop it in the microwave or heat on the stovetop until warmed.

More Risotto Favorites

Did you love this Instant Pot Mushroom Risotto? Be sure to leave a rating and a comment below! 

Instant Pot Mushroom Risotto

Creamy & savory, this Instant Pot Mushroom Risotto is sure to be a hit with the whole family!

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  • Heat olive oil in the Instant Pot using the saute setting.

  • Add onions and mushrooms. Cook 3-4 minutes or until mushrooms are tender.

  • Add the rice and cook for 2-3 minutes. Add white wine and scrape any brown bits off the bottom of the Instant Pot.

  • Stir in broth, garlic and seasonings. Place the lid on the Instant Pot and turn the valve to seal. Set to pressure cook on high for 5 minutes.

  • Once the cook time is off, let it sit without opening the lid for 10 minutes (natural release). After 10 minutes release any remaining pressure and open the lid.

  • Stir in butter and 2 tablespoons parmesan cheese.

  • Serve and garnish with remaining parmesan cheese.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 

Calories: 300, Carbohydrates: 45g, Protein: 8g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 706mg, Potassium: 349mg, Fiber: 2g, Sugar: 2g, Vitamin A: 136IU, Vitamin C: 11mg, Calcium: 88mg, Iron: 3mg

Keyword Best Instant Pot Mushroom Risotto, Instant Pot Mushroom Risotto, Instant Pot Mushroom Risotto recipe, mushroom risotto

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Instant Pot Mushroom Risotto in a bowl with thyme and writing
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Homemade Chicken Noodle Soup Recipe


Is there anything more comforting than homemade chicken noodle soup?

It’s perfect for cold weather, and especially good if you are fighting off a cold or flu. There are probably as many ways of making chicken noodle soup as there are moms who make it.

Video! How to Make Homemade Chicken Noodle Soup

The Secret is in the Stock

The key is homemade stock made from chicken parts or a whole chicken. The rich gelatin from the chicken bones, cartilage, and tendons is good for you, and one of the reasons why homemade chicken stock is so beneficial.

If you don’t already have a cache of homemade chicken stock, the following is a recipe for making the entire soup from scratch, starting with a whole chicken, parted out.

Already have chicken stock? This recipe includes instructions for a 30 minute shortcut version as well.

This recipe makes an especially clean tasting soup with a rich, clear broth, and plenty of noodles.

Homemade Chicken Noodle Soup from Scratch

If you have a couple hours, making chicken noodle soup entirely from scratch is the way to go. All you need is a whole chicken (cut into parts), water, celery, onions, and carrots, seasonings, and egg noodles.

The recipe is basically two parts:

  1. First you make the stock.
  2. Then you strain out the bones and make the soup.

First, Make the Stock

Some recipes will have you cook the chicken you will use as meat in your soup for the entire time you are cooking the bones for stock. This will produce dry, over-cooked pieces of chicken.

To avoid dried out chicken in our soup, in our recipe we remove the breast and thigh meat from the bones that we plan on using in the finished soup. We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.

To make the stock, we first parboil the stock meat and bones, at high rolling boil, for 3 minutes, then discard the boiling water. This hard boil forces the scum to the surface all in one go. This is a classic stock making technique that helps produce a clear, clean-tasting broth. (You will still get all of the nutritional value from the chicken during the long simmering step that follows.)

We then return those parboiled meat and bones to the pot, add some celery, carrots, onions, garlic, and herbs, cover with water, and simmer for 1 1/2 hours to make the stock.

Raw Ingredients in Cooking Pot to Make Chicken Noodle Soup Stock From Scratch

Second, Make the Soup

When the stock is ready, we strain out the solids, and add fresh veggies to the stock. Any vegetables you used in making the stock will have had all of their nutritional value simmered out of them after an hour, which is why we are adding fresh vegetables.

Once the soup and vegetables are simmering, we chop up the raw chicken breast and thigh meat we had removed from the bone in the first step and return it to the soup. Next we add in the dry noodles, and the soup is done when the noodles and chicken pieces are cooked!

The Quick Version: 30-Minute Chicken Soup

If you already have chicken stock (again homemade is best), you can make this chicken noodle soup in 30 minutes or less; just start at step six.

Add chopped carrots and celery to the stock and bring to a simmer. Then add chopped chicken breast or thighs and bring to a simmer again. Then add dry noodles. When the noodles are done, add seasonings like parsley, salt, pepper, and thyme, and you’re done!

How to Store and Freeze Chicken Soup

Refrigerate the finished soup for up to 5 days and reheat gently over low heat. Note that the egg noodles will expand quite a bit in the soup. If you don’t like this, cook the noodles separately and add them to each bowl.

The soup will also freeze well for up to 3 months. We advise waiting to add the noodles to the soup until serving.

More Ways to Make Chicken Soup

Updated December 6, 2020 : We added a new video to help make this recipe even easier. Enjoy!



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