Thursday, June 25, 2015

Stella Rosa Peach Sangria

Stella Rosa Peach Sangria 

   I got to The Reserve Wine & Spirits Store in Clark's Grove without my 
Honey White Sangria Recipe and had to wing it.  The knowledegable staff 
and business owner never steer me wrong.  I think this recipe is the
best, most Summery yet!  


1  bottle Stella Rosa Peach wine blend
1/4 cup Christian Brothers Peach Brandy
1/8th cup honey
1/2 liter sparkling water
8 oz. Sprite
1/2 cup orange mango juice
8 Rainier Cherries
8 Dark Sweet Cherries 
1 peach sliced with peel on
1 orange sliced or sectioned

Stir well in pitcher til blended

Add fruit and Chill for at least 2 hours

The finished product!  Yummy!  

Sauteed Collards

Tony Chachere's Creole seasoning is good on most everything.
Just don't ask me to pronounce it or spell it.

Sauteed Collard Greens 

June 2015

Dana Koogler

   It took me a couple years of really trying to learn to eat greens.  I knew they were good for me.  I knew they were incredibly healthy food. I knew lots of people loved them.  I kept
hearing folks say "You just need to eat them cooked right. Then you'll love 'em!"   I believed
it and would not give up.    I tried turnip greens and found that while I could eat them I did not care for them.  Eating turnip greens was like eating handfuls of boiled up grass to me. 
I did not care for either the texture or the taste.   I decided to move on to collard greens.
My friend Cathy Howell knew I was trying to learn to eat them.  She brought me a mess of 
cooked collards prepared by a lady in Goldsboro, North Carolina where she hails from.
They were delicious!  Best stuff I ever ate.  I was thrilled that I had finally proven I could eat them and like them.   Now I wanted to learn to cook them.

       A man in the Food Lion grocery store in our town told me how to fix them.
I went through a great big process to prepare my first mess o' greens boiled up Southern style.
Take all day to cook them and have pot likker.  They were good and I was pleased that now I knew how to fix them and could eat them and enjoy them.  I tried sauteed collards at 
Sweet Pea's Barbecue and Soul House in South Knoxville.   They were heavenly!
I knew my sister and brother in law fixed them sauteed at home.  I figured I could learn to do it myself.    I tried it and found them to be much easier and better.  One of my favorite foods now and I much prefer sauteed collards to all day boiling the other way.   Sauteed collards have a bitter sweet, rich flavor all their own.

        Sauteed collards are more flavorful. It also preserves the nutrition.  It is far simpler and faster as well.   You will find them tender and satisfying without any of that boiled grass 
taste that kept me from liking greens.



1 bundle of fresh collard greens- well washed, drained and chopped*
2 medium carrots peeled and diced
1/2 sweet onion peeled and finely chopped
2 stalks of celery washed and chopped
 1 tsp garlic chopped

salt, pepper, Creole spice

2 Tbsp olive oil 

Large skillet


Make sure your collard greens are thoroughly washed, drained and chopped.
Remove any tough center stalks prior to chopping. Collard greens should be dark green, healthy looking and firm without lots of insect holes, dry spots on the leaves.
I remove any tough stems and roll the greens up and chop them. It is faster.


In large skillet over high heat place all ingredients with carrots, onion, garlic, and celery going in first. Add collards on top of that.

Sauteed greens adding in salt , pepper, and Cajun spice to taste.

Reduce heat after first three minutes to medium and slow simmer with lid on.

Stir periodically to avoid scorching or overcooking.

Should be done after about 15-20 minutes 

Greens should be tender and flavorful for a healthy, satisfying side dish.

Serves 4

Sauteeing collard greens.  The diced veggies help make it an even more satisfying, flavorful dish with more visual appeal.   Yummy!