Tag: PA

Red Wine – Braised Beef and Porcini Mushrooms over Rice Noodles

Slow braising beef gives you the opportunity to add so much flavor to the meat, not to mention the drippings that are perfect for a gravy/sauce base. This time of year, when comfort is king, the slow-braise cooking technique is used for many pulled meat dishes, short ribs, and of course hearty stews.


The top round cut, sometimes labeled London Broil, goes through an interesting process where the meat can be grilled, or quickly seared on high heat to have a rare middle. The seared beef is usually thinly sliced and served. So when the same meat is cooked longer, it goes through a period of being very tough and then the tension loosens and the meat gets tender and falls apart. I will warn you, cooking it longer will result in really dry, tough meat. Finding the meat’s sweet spot isn’t hard, it just takes some careful attention for the last hour.




This dish is an asian fusion of traditional comfort food. The rice noodles add a base for the meat to be topped, and
the dried porcini mushrooms come to life as if they were meant for the red wine, beef broth. I added sesame seeds and thinly sliced scallions to finish the dish. Here is the recipe…



Red Wine-Braised Beef with Porcini Mushrooms over Rice Noodles
1 3lb. top round roast (sometimes labeled london broil)
3 tbsp. olive oil
2 cups beef broth
1-1/2 cups dry red wine, I used a cabernet sauvignon
2 tbsp. tomato paste
1 medium onion, sliced
5 cloves garlic
1 tbsp. cinnamon
1 cup dried porcini mushrooms
3 tbsp. cornstarch, for thickening sauce
14-16oz. dried rice noodles
sliced scallion
sesame seeds

Preheat oven to 350 degrees.
Heat olive oil in a pan.
Salt/pepper the meat.
Sear on all sides at high heat until browned.
Deglaze with a splash of wine and scrape the bottom of the pan.
Add the rest of the wine, broth, tomato paste, onion, garlic, and cinnamon.
Cover and cook for 1-1/2-2 hours until the roast registers 180 degrees or is at the sweet spot.
Remove and drain liquid into a stock pot, thicken with cornstarch, water method.
Add mushrooms and cook for 20 minutes until rehydrated.
Place roast on a cutting board and slice, it will basically fall apart.
Add boiling water to the rice noodles, according to package.
Strain and serve on a plate, topped with the meat, sliced scallions, and sesame seeds.


Enjoy! Ciao!

Strawberry Basil Fontina Bites!

Have you ever found yourself needing appetizers in a pinch? Most of the time I whip up an Italian meat, cheese, and olive tray. My go-to tray not only pairs perfectly with the drinks, which most often accompany my need for appetizers, but is also super easy to create because the ingredients are always in my refrigerator!


Spring into entertaining in the warmer months and winter appetizer choices seem overused.  Spring clean your recipes and replace the winter palate with sweet and savory small bites, with a ton of color of course! Easy and delicious are equally important qualities of these quick appetizers. Seasonal fruits and herbs are absolutely scrumptious with cheeses. What cheese works best? A solid but creamy cheese with a strong taste is always on point.


Don’t forget the finishing drizzles. I am currently obsessing over Vincotto’s Fig. A sweet and smooth vinegar, made from fig juice aged in oak barrels. It is versatile, tasty, and totally addicting! So here is my latest creation…enjoy!


Strawberry Basil Fontina Bites

12 strawberries, washed and destemmed
12 medium basil leaves
4 oz. fontina cheese, cut into 2 inch squares
Vincotto Fig vinegar for drizzle

Stack one piece of cheese, one basil leaf, and one strawberry stem side down.
Spear with a toothpick.
Drizzle vinegar to taste.



Party of Five: Montana’s Rib & Chop House!

“We are fortunate to have been in Pennsylvania since November 9, 2009” – Montana’s Rib & Chop House

No, Montana’s, we are fortunate to have you!  With two booming locations in Pennsylvania, Charlie Bish decided to open a third in Southpointe’s Town Center block. The Pittsburgh suburb’s business district needed a great steakhouse and Montana’s Rib & Chop House is the perfect addition!


The location has a casual feel with a huge bar area surrounded by big booth seating.  The main dining room is a large open room with white tableclothed tables , and the best seating in the house are the private rooms down the back hallway. Perfect for a private party or business meeting, these rooms provide privacy as well as a comfortable atmosphere.  There is a $300 food minimum for private room booking, but that is easy to do with a party of five or six and wine! If you are like me, you will want to order everything on the menu, and Montana’s is one place you will want to leave lots of room for dessert!!

OK, let’s start at the very beginning..appetizers.

Most popular! Fried Green tomatoes with blue cheese, lump crab meat, and a balsamic reduction. I can totally see why it is the most popular app, majorly delish a  must try!

Calamari- deep fried calamari.  The star of this dish was the garlic aioli.  I love a smooth garlic aioli!!

Soup course!  Montana’s Gumbo, offered everyday, a delicious chunky gumbo with both chicken and sausage! I don’t know why, but I thought it was strange that the Midwestern steakhouse’s soup was gumbo?? It might be odd, but I could not stop eating it!

After a traditional house salad was the steak and rib course…All steaks are served on a 400 degree plate with butter. I kept saying everything reminded me of Ruth Chris (My favorite of the age old Morton’s- Capital Grille- Ruth Chris debate.) We tasted the baseball cut top sirloin, the famous filet.  All were a perfect medium rare and soooo tender.

The Babyback Ribs were incredible.  Just enough char with a light BBQ glaze.  Just how I like them!

Lamb Chops- Delciious! Sometimes I like to order out the few things I don’t make often at home.  This is your dish! Totally yummy!

And the Seafood Course…

Seared Ahi Tuna- I am a humungous seared ahi tuna fan.  However, the crust on this tuna is “blackened” spices and it is very peppery.  Too much for me.  Next time I will ask for no seasoning.  It was perfection and one of the most beautiful platings.

Cedar Plank Salmon – Montana’s Cedar Plank Salmon comes in two preparations.  One being a traditional lemon and the other …wait for it….Jamaican brown sugar glaze! What?! This salmon was ridiculously good.  Cooked to perfection meaning a bit undercooked and was delivered on a flaming plank! My favorite seafood dish of the night!

Shrimp – The shrimp were delicious.  I can’t wait to try them in the Jambalaya next time!

The delciious and totally affordable sides, which never ever is the case at a steakhouse, rocked.  Like spot on, carrot soufflé a take on the sweet potato version knocked our socks off.  Also, the garlic mushrooms and sausage stuffing were awesome additions!

I needed a dolly to wheel me out and it was dessert time! We tried one of each! Not your typical steakhouse carrot cake bigger than our head, Montana’s desserts are exactly what I wanted after eating a heavy dinner.  Choices contained creamy, light, delicious bites.  Exactly what I needed for a little sweetness.


Best Creme Brûlée ever!!  I know, huge statement.  Not kidding.

Pecan Meltaway, Cheesecake, Ice-Cream Brownie Sandwich, Satin Pie, and Apple Cobbler all were amazing! Nothing will disappoint!

The house wines are delicious and affordable- good, but bad.  We were lucky enough to land a bottle of Mollydooker Enchanted Path.  A new favorite! They have their own shake. The Mollydooker shake! Montana’s Southpointe is hoping to do a wine dinner with Mollydooker soon!


Montana’s Rib & Chop House blew all of us away. Yep our entire party of five and that never happens!


Montana’s Rib & Chop House Southpointe
1900 Main Street
Canonsburg, PA 15317

A&E’s Godfather of Pittsburgh Meet the Cast: An Isoldi Family Sunday Dinner Exclusive!

Meet Vince Isoldi. Godfather of Pittsburgh
Meet Vince Isoldi. Godfather of Pittsburgh. Photo courtesy of a AENetworks

“People think I’m a gangster, but I just do what has to be done.”
Vince Isoldi

For Vince Isoldi, life is about family. Creating a better life than he had, helping those who find themselves in trouble, and cultivating businesses that will help his family flourish for years to come. Sounds like the description of a typical Italian American businessman willing to stop at nothing to provide for those he loves. Unless they cross him…

Well, that is the question- How far does Vince go?

The new A&E series Godfather of Pittsburgh follows Vince, his wife, Carla, and their sons Enzo, Adolfo, and Romeo. While showing their family life and relationships, the series also focuses on Vince’s balance with his businesses.

Meet Carla Isoldi,  the Isoldi family matriarch.
Meet Carla Isoldi, the Isoldi family matriarch. Photo courtesy of AENetworks.

In my recent interview with Carla, she described her family’s portrayal in the series as a busy family trying to raise their boys with the knowledge of right and wrong in this chaotic world.

Like a typical Italian American family, the Isoldi family cherishes Sunday dinners! Carla explained that Sundays bring the whole family together. No matter what happened that week with the businesses, Sundays are special. Her most requested dish?
“My meatballs,” says Carla. “They are the family favorite. The boys love eating them as an after school snack.”

Sunday dinner with the Isoldi family is not complete without Carla's meatballs!
Sunday dinner with the Isoldi family is not complete without Carla’s meatballs!

Thank you Carla for sharing your recipe with us!

Isoldi Family Meatballs
Serves 6 prep time 30 mins.


1 lb. ground chuck meat
1 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup milk
1/2 tsp. of onion salt
1 slice of white bread broken up into small pieces
1/2 cup of plain breadcrumbs
1/3 cup Parmesan Cheese
1/3 cup Pecorino Romano cheese
1/2 cup vegetab;e oil


Combine and hand mix the first 10 ingredients.
Form small meatballs.
Heat 1/2 cup of oil in a skillet.
Place meatballs in the skillet and cover with a lid.
Turn over when bottoms are golden brown.
Cook through.
Salt lightly when cooling and sprinkle with Parmesan

Carla’s biggest cooking influence is her father, “Junior” Williams, also feature on the show.  Junior was recently released from prison on racketeering charges.

Carla Isoldi's father Junior Williams. Photo courtesy of AENetworks.
Carla Isoldi’s father Junior Williams.
Photo courtesy of AENetworks.

Carla’s father was a big game hunter and she would help him prepare the pheasant, deer, elk with lots of marinating techniques and red wine. “Some of the wild game would even have he BBs still in the meat. Being a girl it was hard for me to deal with that,” Carla explained.

Carla and Vince’s favorite date night spot in Pittsburgh is Il Pizzaiolo. With a second location in Market Square, The Mt. Lebanon Italian eatery owned by Pittsburgh native Ron Molinero, serves traditional Neapolitan pizza, fresh pizza and pasta, fresh fish, and decadent desserts. A perfect date night spot with outdoor seating!

Carla and Vince on their wedding day! Photo courtesy of the Isoldi family.
Carla and Vince on their wedding day! Photo courtesy of the Isoldi family.

I must say the Isoldi’s seem like a normal, busy, successful American family, so is Vince really a gangster?
Watch the eight episode series Godfather of Pittsburgh premiering Monday November 10th at 10pm and find out!

Here is a clip:
Godfather of Pittsburgh

A&E has just posted two of the recipes Carla shared for this interview on the Godfather of Pittsburgh homepage under Exclusives! In addition to the meatball recipe, Romeo’s favorite Sunday Dinner Lasagna recipe is also featured!



Fall Back: Homestyle Chicken and Biscuits!

Comfort Food!
Comfort Food!

Daylight savings should be call fall back into a dark, cold tundra here in Pittsburgh.

This was 5:05pm yesterday!
This was 5:05pm yesterday!

So what do we do? We eat comfort foods, fill our bellies, and hibernate on the couch until bed. Hearty chilis, stews, and pastas filled with pumpkin, squash, and potatoes hit our menus. The food is a welcomed change! The weather is totally not! The holidays will get us through!

Here is one of our favorite comfort food dinners:

Homestyle Chicken and Biscuits
Serves 12 (Lots of Leftovers!)


1 32oz. Fat free sodium free chicken stock

3/4 cup flour

6 boneless skinless whole chicken breasts – cubed or whole for shredding

4 carrots, chopped

4 celery stalks, chopped

1 large onion, finely chopped

2 garlic cloves, pressed

1 tbsp. chopped parsley

1 tbsp. chopped rosemary

Salt/pepper to taste

Add peas, corn, asparagus, or any of your favorite vegetables!
Add peas, corn, asparagus, or any of your favorite vegetables!


Preheat oven to 350 degrees.

In a stock pot on medium -high heat combine garlic, chicken stock, carrot, celery, onion, and spices.

Stir every 10-15 minutes for a few minutes and don’t be afraid to let it boil. It will help the thickening process of the flour.

Meanwhile, rub chicken breasts with olive oil and salt and pepper.

Bake chicken for 35-45 minutes or until juices run clear and a meat thermometer reads 165 degrees.

Let chicken stand and cool for 10 mins.

Dice chicken to desired size or shred with a fork.

Add to stockpot and stir.

Cook an additional 20 minutes.
(If the gravy is not as thick as you would like, temper some flour or cornstarch and water. Add the mixture to the pot while stirring. Let it cook to thicken.)

Serve over your favorite biscuits or waffles!

I bought a tray of Pillsbury biscuits at SAMs Club! They are delicious!
I bought a tray of Pillsbury biscuits at SAMs Club! They are delicious!

Diners, Drive- Ins and Dives has a fabulous biscuit recipe from The Counter Cafe in Austin, TX. If you are feeling adventurous here it is!


Homemade Winemaking : Grapes, Family, Tradition

From the families who have made their own wine for years to the newest generation of winemakers, Pittsburgh delivers the grapes! The areas most popular vendors are Pennsylvania Macaroni Company, Premier Produce, and Consumers Fresh Produce all located in the Strip District.

The Winemakers sign at Consumers Fresh Produce! Love it!
The Winemakers sign at Consumers Fresh Produce! Love it!

Ron Casertano, Enologist with Consumer Fresh Produce for 27 years, tells me the grape harvest was early this year with California grapes arriving in early September. The season usually ends on Columbus Day, but with high supply and demand, the fall grape season will run through the end of October.

Plenty of grapes!
Plenty of grapes!

Loyal CFP Winemaking customers Rudy Ranallo, along with his friends and family, let me spend the day as they pressed their grapes, filled their jugs with juice, and ate a beautiful pasta dinner!


De-stemmed and crushed grapes are left in barrels for one week, stirring daily.
As the fermentation process begins, De-stemmed and crushed grapes are left in barrels for one week and stirred daily.

Ranallo says his process is, “The same as my dad’s [process]. Let the grapes ferment for 7 days, stirring them everyday. Press the grapes and bottle the juice. After six weeks, the Saturday before Thanksgiving, we remove the sediment, and let the fermenting continue until Easter.”

Rudy tells me they have used this presser for 10 years.
Ranallo tells me they have used this presser for 10 years.
Grape Juice straight out of the presser!
Grape Juice straight out of the presser!
Rudy showed me the grape sediment and skins collected from the presser to make wine vinegar. Last years crop made 4 1/2 gallons!
The grape sediment and skins collected from the presser are used to make wine vinegar. Last year’s crop made 4 1/2 gallons!

No preservatives, no fancy measuring gadgets, just tradition and instinct.


The guys juiced 200 gallons into carboys on one Sunday afternoon.

This year the family streamlined their process buy purchasing a de-stemmer machine.

See the old wooden de-stemmer left  and the bright and shiny new and large stainless de-stemmer.
See the old wooden de-stemmer left and the shiny new stainless de-stemmer.

As was my experience with the Ranallo family, Casertano described the why behind homemade winemaking, “People like to get together and have fun making wine. They eat, laugh, and enjoy! It is an event.”

It sure was and we had a blast!

Family and Friends ...
Family and Friends …
Sisters cooking...
Sisters cooking…
From left: Brian Sauro, Clem Gigliotti, Rudy Ranallo, Jay DeLeonibus, and Anthony Sansonetti
From left:
Brian Sauro, Clem Gigliotti, Rudy Ranallo, Jay DeLeonibus, and Anthony Sansonetti

Because of Pittsburgh’s big interest and little winemaking knowledge, Casertano says there is definitely a market for a how- to class. Wine classes will be offered at Consumers Fresh Produce in the Spring for round 2- South American grapes season in the Spring!

You still have a week or two to buy some juice.

See Ron! Tell him I sent you!
See Ron! Tell him I sent you!

A big thank you to the Ranallo family for your time and hospitality! I can’t wait to come back for the tasting!


Gondola Veggie Snacks : For Adults and Kids!

These gondolas are adorable and the perfect colors- red, white, and green!

Dreaming of a romantic gondola ride in Venice ? Prepping your bod for the pool at the Venetian in Las Vegas? Either way- these snacks are fun and healthy!
Dreaming of a romantic gondola ride in Venice ? Need a healthy after school snack for the kiddos? Either way- these snacks are fun and healthy!

Having a pizza themed party? Wouldn’t these be a great veggie side?

Use this snack opportunity to explain the significance of a gondola to the kids! Here is a very brief description…

A gondola is a flat boat with a lifted stern that carries people along the canals in Venice, Italy. The person who rows is called a gondolier.

Photo Courtesy of http://www.ItalyTravel.com
Photo Courtesy of http://www.ItalyTravel.com

For centuries gondolas were the primary means of transportation in Venice. Today, gondolas are used to give tourists rides along the canals. Lovers kiss under every bridge for good luck in love during the romantic rides.

Enjoy this fun snack!
Enjoy this fun snack!

Gondola Veggie Snack:

1 avocado
1 red pepper
1/4 cup mozzarella cheese
6 spinach leaves


Wash and take the seeds out of the pepper.

Slice horizontally in half and then 4 more times to create 6 gondolas.

Cut and scoop out the green avocado. Mix the fresh avocado with a spoon until smooth and spread a layer on each gondola.

Sprinkle with mozzarella cheese, salt and pepper.

Lean a spinach leaf against the gondola as the oar.

Chill and Serve!
Chill and Serve!


The 2014 Emmy’s Are Here! I Have Been Nominated for A Liebster!

I am thrilled to except this award!

Thank you www.saltyblonde.com for the nomination!
Thank you www.saltyblonde.com for the nomination!

Liebster is a German word meaning “sweetest, kindest, sweatheart,” and a Liebster award is passed along to a new blogger! The nominator chooses a blog that is new, sweet, charming, and intriguing, in an attempt to get to know the blogger behind the blog better! The idea is that the award will move through the blogging community like a chain letter. I have been nominated by the beautiful and talented Bethany at http://www.saltyblonde.com
Thank you my salty blonde friend!


66th Primetime Emmy Awards hosted by Seth Meyers! Monday August 25th @8pm!
66th Primetime Emmy Awards hosted by Seth Meyers! Monday August 25th @8pm!

11 Randoms About Me:

1. I am a mom of 2! Brady is 5 and Bella is 3!

Photo by http://www.amywilsonphotography.com
Photo by http://www.amywilsonphotography.com

2. Most days, I would rather cook than go out.

3. That being said, I could eat Mexican food everyday of my life, for breakfast, lunch, dinner, and dessert.

4. I met my husband while eating breakfast bagel sandwiches in the cafeteria of our office building. Food=Love!

5. I have never been able to replicate that exact breakfast sandwich. A warm bagel, not toasted, with super fluffy scrambled eggs, crisp almost burnt bacon,and a gooey cheese sauce that most definitely came from a generic large can.  Fantastic!

6. I love to put outfits together, especially for others. I’m a good stylist if you ever happen to need one ; )

7. I am a bit OCD. I can’t relax or go to bed with a mess, a dirty dish in the sink, or the worst!! a clean dishwasher to unload.

8. I love Pittsburgh; shopping in the Strip District, the restaurants, the vibe.

Enrico Biscotti while we shop!
Enrico Biscotti while we shop!

9. I am the oldest of 5, which makes me the caretaker, the advice-giver, and the one who ensures everyone has enough to eat! (Plus leftovers)

10. I gained 75lbs. and 65lbs. with my pregnancies. Usually I weigh right around 100 lbs. I would eat the tops off of a dozen cupcakes driving 3 blocks.
(Not sharing a photo…ever!!)

11. I am humbled by this award and thrilled to be sharing my love of food with you!

Here are Bethany’s question to me and my answers:

1. Fave restaurant?
Right this minute it is Matteo’s in Lawrenceville! When I was there for Pittsburgh Restaurant Week, I had a dish I can’t stop thinking about…. The Porcini Cappelletti. It is amazing!

Matteo's Lawrenceville
Matteo’s Lawrenceville

2. How did you meet your husband?
Funny how I chose this for one of my randoms. Over breakfast sandwiches!

3. Biggest Fear?

4. Celeb crush?
We all have our lists, don’t we?! David Beckham

5. Heels or Flats?
Heels. Being 5’2″, I dont feel like people take me seriously unless I am wearing high heels, but a perfect high wedge will do.

The higher the heels the closer to God, right? Or is it hair?
The higher the heels the closer to God, right? Or is it hair?

6. Any beauty trend you wish you could try?
Can you try botox/ fillers and never go back? I know I’m only 29 ; ) but I’m sure eventually I will need something.

; )
; )

7. Beach or CIty?
I love the sun! I actually begin to relax when I’m laying in a lounge chair with a good book, but the best restaurants seem to be in city!

8. Best Vacation Spot
We honeymooned in Aruba and it had everything! Beach, resorts, restaurants, shopping (Aruba had just opened a new Louis Vuitton store while we were there! And I got to pick out my wedding gift from Kevin ; )

9. Fave Movie?
I am not a movie person!

10. Biggest accomplishment?
Raising our two beautiful kids!

Love them to pieces!!
Love them to pieces!!

11. Favorite month?

Cozy comfort food and a warm fire!
Cozy comfort food and a warm fire!

December! We entertain all month! Baking, Cooking, cocktails, family and friends! It’s the best!

I am nominating the gorgeous and very talented Amy Wilson of http://www.amywilsonphotography.com, a photography blogger!

Amy Wilson of Amy Wilson Photography!
Amy Wilson of Amy Wilson Photography!

Amy, here are your questions:

1. If you could visit any country in the world, where would you go?

2. Solid cream cheese or whipped?

3. If you could go back and change one thing in your past, what would it be?

4. Where is your favorite driving distance travel destination and why?

5. Favorite magazine?

6. What does your favorite go-to outfit look like and how long have you had it?

7. Walking or running?

8. Did you eat wings with your husband while dating him?

9. What is your favorite sport? Team?

10. What is your #1 dish to bring to a party? Recipe?

11. What makes you smile the biggest in life?

Thanks again! Congrats, Amy!!

Back To School Crockpot Meals: Mexican!

Photo by Amy Wilson Photography http://amywilsonphotography.com
Photo by Amy Wilson Photography

Back to school for a mom of a preschooler and a half-day kindergartener means pick ups and drop offs all day long. Other than 4pm-5pm, there is little time to prep and cook dinner! Oh yeah, and on Mondays with baseball at 4:30 and dance at 5, there is absolutely no time!

Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!
Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!

On these busy days, a crockpot meal is a perfect option! And Mexican is healthy and super easy in the crockpot! Throw in frozen chicken or beef, pork, with the ingredients that you have onions, peppers, corn, beans, taco seasoning, salsa, etc. Let it cook for the day and your crockpot mixture is ready to be stuffed into fresh tortillas!

Crockpot Mexican Filling
(Makes approx.10 servings stuffed tortillas)

1 lb. Frozen boneless chicken (use any meat or no meat!)
1 35oz. can whole tomatoes
1/4 cup taco seasoning (you can substitute chili powder)
1/2 cup salsa
1-2 bell peppers, chopped
1 medium onion, chopped
1 can black beans
1 8oz. bag frozen corn
10 of your favorite tortilla shells

For extra spice, add 1 tbsp. Of cayenne pepper and 1-2 tbsp. Red pepper flakes and/or chopped habanero peppers.

Additions: Making burritos? Add quinoa or rice-1 cup uncooked.

Throw it all in and cook all day 8 hours + on low or 4-6 hours on high!

Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!
Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!

Chicken and pork will shred easily with a fork.
Chop fresh tomato, lettuce.
Top with sour cream, shredded chihuahua cheese and guacamole.

Easy, delicious, healthy dinner! #backtoschool
Easy, delicious, healthy dinner! #backtoschool

The ingredients can vary based on your family’s preferences!

Cool Off With Infused Water!

May I offer you a glass of water?
May I offer you a glass of water?

Fruit and vegetable infused water hydrates in the heat while adding a flavor burst. Water is essential, but so so boring!! Why not jazz it up? As a healthy alternative to sugary drinks, fruit and veggie infused water has found itself at the top of diet plans and cleanses. It’s sexy, it’s “in.” Well, for right now!

Serve this to your guests as a non-alcoholic beverage! They will be wowed!
Serve this to your guests as a non-alcoholic beverage! Add a beautiful garnish and they will be wowed!

With combinations like carrot-ginger and pear-cucumber-mint, anything goes! Try different flavor combinations or do what I did and use what you have in the refrigerator!

Some fruit floats and some will sink! Chill overnight to ensure infusion.
Some fruit floats and some will sink! Chill overnight to ensure infusion.

Here is the recipe:

Peach Raspberry Mint Infused Water

2 quarts of water
3 peaches sliced
1/2 cup of raspberries
1/4 cup mint

Chill for at least 8 hours!

Enjoy! Experiment! Please share your favorite flavor combinations!