This recipe is filed in and has these ingredients

This week at – Tapas Party

So we spent the majority of this week getting ready for a Tapas party for one of our friends. We had talked about going out, but grabbing Tapas out at one of our local places means spending a ton of money, and drinking down some seriously watered down Sangria, and at over twenty dollars a picture, we decided we would throw our own Tapas party. Everyone enjoys cooking and trying out new recipes. Throwing at party at home means having a much more relaxed evening, than having to shout over a ton of people in a restaurant.

Tapas Party

Our menu consisted of
Variety of olives
salted mushrooms – thanks to our local Russian store
pickled mushrooms – again thanks to our local Russian store
Cherry Tomatoes Tapinade – will soon be published
Stuffed New Potatoes
Bone in Ribeyes seasoned with Bulgolgi seasoning
Spanish Style meatballs
marinaded mozzarella salad
Garlic Aioli
homemade Foccica
Chickpeas with spicy Chorizo
Smoked Salmon
Cold Corned Beef

I am sure there were a couple of other things that populated the table. I personally used this occasion to clean out my refrigerator out on my friends. What are friends for? We also made two varieties of Sangria. I really feel like making your own Sangria is so much better than what you buy in the bottle, and you have the option of adding flavorings, and fruits that you really enjoy. Here was the recipe from the first batch of sangria we made.

Homemade Sangria

2 bottles Spanish Rioja
2 sliced organges
2 sliced lemons
8 oz. Fresh Apple Juice
4 oz. Fresh Pineapple with Juice
1 bottle San Pelligrino Sparkling Water
1/2 C. sugar
3 C. Grand Marnier
Combine all ingredients together, and mix well. You can add ice if you like. This is best served chilled.

The Grand Marnier was an accident, I was busy chatting with my friends when I was making this, and failed to realize how much I added until after it was done. This was a really good Sangria, and I look forward to trying it again. We did make a second batch of sangria, but since we re-used the fruit wasn’t anything to write home about, and we remarked what makes the difference between this and trash can punch? We thought it was being out of college for about 15 years, and using bottles that didn’t have screw tops to them.

Meanwhile we continue working on adding back all of our photos to our recipes. We hope that everyone enjoys having photos again! We are also putting the final touches on a Jack in the Box Mini Buffalo Chicken Sandwich. This will be our last Jack in the Box inspired creation, but we couldn’t resist another way of making buffalo chicken. So be looking for that to appear shortly!

Happy Cooking!
The CopyKat Crew

  • Debbie

    Thanks for the red sangria recipe. Sounds wonderful! Do you have the recipe for Outback Steakhouse white sangria with strawberry and peach puree?

    • Stephanie

      I didn’t know they had a recipe for that type of sangria! Sounds good.

    • Stephanie

      I didn’t know they served this type of sangria there!

  • Rosanna

    I’ll bet this Tapas Party was a blast…good food, friendships and saving money by making it yourself. Wish I was there!