I don’t care that everyone seems to be heralding in the “fall” now that Labor Day is over. I think there is still time to hold on to the summer season in certain ways! I still need to cool down in the sweltering Florida heat anyway. And what better way to do so than with some popsicles in prosecco?
Yep. You heard me right. The combination of two very fabulous items, that’s what this is. And I’ve actually been thinking about creating this little concoction for a few months now. Earlier in the summer (at the end of June, to be exact), I traveled to Atlanta for a conference. At check-in, we received our badges and information, but there was also a little popsicle stand parked nearby, giving away fresh peach popsicles to attendees. These pops were fantastic on their own, but my fellow travel companions and I found ourselves talking about how great it would be if we had some sparkling wine to combine with it.
So it may have taken me a few months, but I finally broke down and made it happen in my own kitchen. I probably should have made my own fresh peach popsicles, but when I saw some whole fruit peach popsicles in the freezer aisle I kind of got lazy. Oops. Don’t judge.
This flavor combo definitely reminds me of a bellini – the peach pop mixed with the fizzy prosecco is a great texture and flavor combo. It’s refreshing; a great afternoon snack on a weekend, if I do say so myself! Plus, since it is such a cinch to put together there really isn’t any excuse to not make one for yourself! Right?
Have you ever put a popsicle in prosecco? What flavor combo did you try?
I trust you are all enjoying this long Labor Day weekend in style. In my neck of the woods, it just happens to be a regular Monday in my routine. Poor Justin: he does not happen to be one of those people who have Labor Day off from work. So sad, I say! Anyway, in honor of a relaxing holiday, I thought it would be a good idea to share an easy and fun grilled pizza with spinach and bacon today.
Grilled pizza: yep – I’m still a big fan. We definitely end up creating homemade pizzas on the grill a few times a month. I don’t think you can blame us though – there is something so wonderful about pizza. I am pretty sure it is one of those dishes I could eat every day and never get sick of it. From the toppings to the dough, you can do so many different things. I keep saying I’m going to make my own pizza dough at some point, but when Publix makes such a yummy dough I just can’t help myself and end up buying it from the store. Their “plain” dough is awesome, but I’ve been having a ton of fun with their other options – they have a whole wheat dough, a 5 grain Italian, and even a sourdough option. Trouble. I’m trying them all one at a time.
When it came to putting this pizza together, my suggestion was to make a spinach and artichoke pie. Justin wasn’t having it – his portion of the pizza needed meat, he said. So, instead of a veggie portion for him, he picked up some bacon to fry up and crumble on top. The end result got a big thumbs up from the husband. I’m sure this ingredient combo will be seen again on our table. Or maybe not for a little while, since experimenting with new pizza toppings is oh so fun. But you get what I mean!
We paired this pizza with a bottle of 14 Hands Hot to Trot Red Blend, which is a blend of predominantly Merlot, Syrah, and Cabernet Sauvignon. The flavors of cherry, ripe berries, and stone fruits made it an all around approachable choice; it was a nice complement to our dinner. Pizza and red wine – a match made in heaven, wouldn’t you say?
Soooooooooo raise your hand if you’ve ever found yourself a wee bit fixated on using a particular ingredient/dish in your kitchen. Is your hand raised? Because both of mine are. It’s funny: I have this strange tendency to latch on to an ingredient or dish and then find a bunch of different ways to prepare it. For a while it was everything caprese: simple caprese salad, caprese kabobs, caprese sandwich, a caprese style pizza. This past week or so it’s been all about the crazy good slaw I created and posted about on Sunday. Those deconstructed egg rolls were so tasty, I decided I needed to create another variation…which is how these baked vegetable egg rolls came to fruition.
It’s all so simple really. The ingredients are exactly the same. The process of making them is just slightly different. You could make a batch of these all on their own, or if you’re like me and have just a few scoops of slaw leftover from making the deconstructed egg rolls, you can simply wrap it up and bake them for a different taste experience without breaking out anything extra! Score.
I have to admit: I was a bit worried that the egg rolls themselves would come out of the oven and not be crispy. A fried egg roll is always a delicious treat, but it isn’t something I want to have on the menu regularly. I was so pleased to see that with a mist of olive oil cooking spray (or a brush of olive oil on the wrappers) and a high temperature on the oven, I was able to get the egg roll wrappers to crisp up and turn a golden brown color for me. You still get the satisfying crunch like you do with the fried version, but the reduced guilt is a very nice touch.
And now…I am officially obsessed with everything egg roll related. I’m dreaming of all the different variations I can create, from savory to sweet. Oh man. Which variety should I whip up next????
Labor Day is just a little bit over a week away – oh how time flies! Are you currently planning your Labor Day celebrations? Labor Day always seems like one of those holidays that is filled with fun. Since it falls right around the start of the school year, I always thought of it as a bit of a celebration for the end of summer. Of course, now that I live in Florida my summertime weather is not planning on leaving any time soon. However, the beginning of September is when I can typically look forward to a reduction in humidity around these parts! With that comes the Floridians’ time to emerge from our air conditioned homes and head outside to enjoy a bite to eat. So, to celebrate Labor Day, I’m bringing along some deconstructed egg rolls to the fun filled Sunday Supper feast!