Wine and Cheese

Sorry, I haven't blogged lately.

We have been experiencing some

technical difficulties at our house.

Over the weekend we hosted a

Wine and Cheese party for our friends.

Each couple or single brought a bottle of wine

which we slipped into a cover so people could

not see what it was and then throughout

the evening each person tasted each wine.

Then we voted on the one we liked the best ~

and of course the winner received a prize!

I made a few small appetizers:

Goat, Fig and Pear Galette and a Baked Brie.

We also had a variety of unique cheeses,

crackers, fruits and olives.

I wish I had some photos of the spread but

my batteries died right before everyone

was to arrive and I did not have the time

to search the house for new ones ~

maybe next time.

I thought it was a great evening.

The food was very good, the wine

was interesting and the company was

wonderful.

Horseradish Encrusted Sole

Every time we are out at a restaurant
and we see a Horseradish Encrusted
fish one of us orders it.
There is something so good about
horseradish on fish!

Horseradish Encrusted Sole
2 tablespoons prepared horseradish
1 cup chopped fresh parsley
1/2 teaspoon fresh lemon zest
2 tablespoons whole grain mustard
2 tablespoons minced fresh garlic,
1 cup bread crumbs
3 ounces extra-virgin olive oil

Preheat the oven to 425 degrees F
and coat a baking sheet with oil and
sprinkle it with salt and pepper.

Mix the horseradish, parsley, lemon zest,
mustard, and 2 tablespoons of garlic in a small bowl.
When it is evenly combined,
add the bread crumbs and toss them gently.
Drizzle 3 ounces of the olive oil over the crumb mixture
and stir gently taking care not to break up the crumbs
or make the mixture too heavy.
Season with salt and pepper.

Season the fillets with salt and pepper then heat the
canola oil in a sauté pan over medium high heat.
When the oil just begins to smoke, sear the fish, topside down,
Remove to a lightly greased baking pan,
Sprinkle the bread crumb mixture over the top
of the fish creating an even layer 1/8-inch to 1/4-inch thick.
Roast the fish until the crust is golden brown
and fish is just firm, approximately 5 to 7 minutes.

The fish was so tender it just fell apart and the topping was GREAT!

Strawberry Vinaigrette

There is something to be said for

a good salad with a nice meal.

Often times I will make a nice

salad to go with dinner but I don't spend

any time on dressing - other than taking the

bottle out of the frig and placing it on the table.

Tonight I decided to go the extra mile

and actually make the salad dressing!

The thing about salad dressing - I think- is

that you can't necessarily depend on the

measurements as much as you have to taste

it and see what it needs.

You know~ a little of this and a pinch of that~!

Strawberry Vinaigrette

1/2 cup olive oil

1/2 pint strawberries,

washed and tops cut off

3 tablespoons balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon sugar

Combine oil, berries, vinegar, salt, pepper,

and sugar in food processor.

Process in blender until berries are pureed.

Stir before using.

* Remember don't get hung up on the recipe

Taste the dressing and see what it needs*

Now doesn't that look good!

Fish Tacos

Ahh such a nice feeling to be back at home!

It is great to go away on vacation and relax

but it is also great to come back home to your

own house, your own bed and

your own kitchen - AHH!

Time to start cooking again!

Fish Tacos

To make the fish:

Tilapia

Taco Seasoning

Flour

oil

Lightly rub oil on the fish, mix the flour and

seasoning together. Dip fish into flour mixture.

Set aside to cook (once other items have

been prepared). Cook in a hot skillet for about

3 minutes each side on high heat make the fish

a little crispy on the outside. When fish is done

cooking use a fork to break it into small

pieces for the tacos.

Salsa

1 small, red onion, chopped

1 Avacado, chopped

1/2 cup corn

Cilantro, chopped fine

juice of one or two limes

salt and pepper to taste

Mix all the items in a bowl and refrigerate

until cold.

Toppings:

Monterey Jack Cheese, shredded

or the shredded cheese of your choice

Lettuce, chopped

Sour Cream

Toasted Tortillas

Now that you have everything ready

all you need to do is make the taco the

way you like it.

I think a little bit of everything is good!

A little fish, a little corn, avacado salsa,

a little cheese, a little lettuce and a little

sour cream and MMMM - GOOD!!

E for Excellent Award

Thanks C from Mele Cotte for the
E is for Excellent Blog award!!!
I am pretty excited to have received this
award because I am a fairly new food blogger.
Only 10 months experience with blogging
but having so much fun !!!!


The rules that come with this wonderful
award are that now I have to choose 10 more
blogs of any kind which I deem to be excellent.


I am happy to share some of my favorite
food blogs with you ....


1. Mele Cotte is one of my favorite
food blogs because my dear friend
C is the one who inspired me to
start my own food blog. Thanks Girl!
Besides she makes wonderful food
and desserts!!


2. Use Real Butter is amazing.I so enjoy checking this blog for
the great food and incredible photos!


3. Dani Spies is a great food blog forhealthy recipes.
She also includes videos for those of us who want to see
how things are made. Love that!


4. I enjoy reading Dine and Dish for the great recipes
and fun stories. I have made a few of her recipes
and each one turned out great!

5. A dear friend of mine has an amazing photography
blog that I visit often because I am so
impressed with her talent, EBS Photograhy .

6. http://bookcriticscircle.blogspot.com/

is a great blog for checking out good books.

This blog shares information about the authors

as well as book critiques.

7. One blog I find interesting because of the

topics is http://www.environmentalgraffiti.com/category/green-living

which talks about environmental issues.

8. http://28cooks.blogspot.com/ is a blog I check out

frequently for good recipes. I also enjoy the

photographs on this blog.

9. http://www.bakeorbreak.com/ is where I

for dessert inspiration not being a baker myself.

I love the recipes on this blog. The photos are also

so good that you may be tempted to get closer to

you monitor to see if you can smell or taste

the wonderful desserts!

10. I would love to live in this house

where you start off every day with an

amazing breakfast http://80breakfasts.blogspot.com/!!

Okay, there are rules relating to the E for Excellent award*.

Once you've been given the award, -

Find at least 10 more blogs of any kind which

you deem to be excellent;

Post about which blogs you picked, linking to me and to them;

Once you've posted, return here to let me know your post is up,

and of course let your 10 award winners know, too.

Hope you all have fun sharing your favorites !

A Little Sunshine

I hear the beach calling my name!

This happens from time to time so we are off.

Destination: Amelia Island
Amelia Island is located at the extreme
northeastern corner of Florida,
about 32 miles north of Jacksonville.

Amelia Island is known for its golf courses, nature and beaches.
We read that is it a great place for solitude and relaxing
which is exactly what we are seeking for a few days.


Our agenda includes bird watching, fishing, walking along
the beach, taking afternoon naps and eating good food.


I will return to the normal food postings very soon.

LiveStrong - A Taste of Yellow Event

This year I will be supporting LiveSTRONG Day

with our A Taste of Yellow event with some of

my other food blog friends.

This event is being hosted by Barbara

at WinosandFoodies.

So here is my wonderful yellow side dish.

Roasted Corn Medley

Roasted Corn Medley
1 cup corn kernels fresh or frozen
1 small red pepper, chopped
1-3 green oil, chopped
3 tbs.vegetable oil
salt and pepper to taste
1/2 teaspoon garlic powder
Put the corn kernels, chopped red pepper and green onion
in a bowl. Mix in the oil, salt, pepper and garlic powder.
Stir all the ingredients together.
Then place the mixture on a baking sheet
and bake at 400 for about 20 to 30 minutes.
You want the vegetables to be crisp so don't overcook.

Hazelnut Encrusted Salmon

In Like A Lion, Out Like A Lamb

March roars in like a lion so fierce,
the wind so cold, it seems to pierce.

The month rolls on and Spring draws near,
and March goes out like a lamb so dear.
Author: Lorie Hill

Is Spring here? I am confused!
One day it is 48 degrees and
the next day it is 71 degrees.
This sporatic type of weather is really ruining my
" iron for the week" routineI had going!

Well, putting my weather complaints aside
it is time to talk food.

Dinner tonight was Hazelnut Encrusted Salmon
2 Salmon Filets
1/2 cup of Hazelnuts, finely chopped
2 tablespoons of brown sugar
1/4 cup of flour
pinch of nutmeg
pinch of salt and pepper

Mix all the dry ingredients together.
I dipped my salmon in a little almond oil
then covered each piece in the Hazelnut mixture.

Then into a pan with a tablespoon of oil.

Cook on each side for about 3 minutes.

And Serve!

A delightful, light Salmon dinner!