Check out this brilliant idea we read about in this week's Chow Bella Blog....hulling strawberries to make shot glasses...then dipping them in chocolate to make a stable base, then filling with whatever you want.
I'm thinking lemon vodka shots, or tequila for a very simple "strawberry margarita." Try it out this weekend while we still have strawberries in season.
Thursday, September 15, 2011
Thursday, September 8, 2011
Feeding Frenzy followers know that each week, we highlight a new or interesting adult beverage. This week, we're opening it up to you! Tell us what you're enjoying these days -- your favorite brands, cocktail recipe, wine, etc. It's an open forum Thirsty Thursday!
Saturday, September 3, 2011
Okay, some would state that fish should not be included in Meatless Monday, but the effort is to get people to eat less saturated fat, and fish is a good source of heart-healthy fats. So, check out this recipe next Monday, or wait and serve it on Tuesday if you're a purist.
Lemon Tilapia with Greek Rice Salad
1 c. jasmine rice
½ c. feta cheese
3 T. olive oil
2 T. red wine vinegar
1 t. honey
1 c. grape tomatoes, sliced in half
1/2 c. kalamata olives, sliced in half
One cucumber, peeled, seeded and diced
1 T. dried oregano
1 T. dried chives or one handful chopped fresh chives
Salt and pepper
4 tilapia filets, thawed and patted dry
10 sprigs fresh thyme
8 slices of lemon from one lemon
Cook the jasmine rice in 2 c. water with 1 t. salt. When done (per package instructions – usually 12-15 minutes), pour out onto cookie sheet and spread it out to cool, about 20 minutes.
Heat oven to 425.
Meanwhile, combine ½ the feta, olive oil, vinegar and honey in a small bowl.
In a large mixing bowl, combine the tomatoes, olives, cucumber, the leaves from 2 sprigs thyme, oregano, chives, and remaining feta. Add rice and dress everything with the dressing. Stir to coat…let sit while you cook the fish.
Place each fish filet on a square of foil, season with salt and pepper, top each with 2 lemon slices and 2 sprigs thyme.Fold up each end of the foil to enclose the filet and place on a baking sheet. Bake in oven for 10-12 minutes, or until done.
Serve by placing a mound of the rice salad in the middle of the plate. Unwrap the fish (be careful of the steam), and use a spatula to place the fish on top of the salad. You may wish to remove the thyme sprigs, but leave the lemon slices on for garnish.