OceanPacificPapayaStyle

Fruity Chicken Salad Sandwiches

2012-09-20T05:31:00.004-07:00

June 16, 2012 ᛫ ᛫ by: Chef in Training

I am all about easy meals in my house! This meal is a favorite because it whips up super quick!
My husband does not like celery in the least bit, which is hard for me because most chicken salad recipes call for celery. I LOVE Chicken Salad so I was determined to find a recipe not calling for celery that we all liked and still had the good “crunch” from typical chicken salads. I found it… and it is now a favorite! It is perfect for picky eaters (like my husband :) )!

Fruity Chicken Salad Sandwiches

Cuisine: American
Course: Entrée
Skill Level: Easy

A fast, easy and delicious meal!

Ingredients

Print This Recipe

1/2 cup mayonnaise
1/2 cup pecans finely chopped
1/2 cups grapes sliced in halves
1 cup chicken fully cooked and chopped
1 small gala apple chopped
crescents, rolls, or bread

Instructions

In a medium bowl, mix together mayonnaise, chopped pecans, grapes, chicken and apple.
Chill in fridge for about 30 minutes. (Not necessary, I just like it better chilled.)
Serve on crescents, rolls, or sandwich bread.

Enjoy!
recipe from: Southern Plate

PUMPKIN BREAD PUDDING WITH ORANGE GRAND MARNIER HARD SAUCE

2012-09-20T05:26:00.001-07:00

Photo Credit: Flickr, Mcauliflower

BREAD PUDDING INGREDIENTS:
1 ½ cups half and half
¼ cup butter
⅔ cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1 cup pumpkin pie filling
DIRECTIONS:
In medium saucepan, over medium heat, heat half & half just until film forms over top. Combine butter and milk and pie filling, stirring until butter is melted. Cool to lukewarm.
Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole. Pour batter on top of bread.
Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
ORANGE HARD SAUCE INGREDIENTS:
1 ½ cups powdered (confectioner’s) sugar
½ cup unsalted butter, room temperature
4 tablespoon Grand Marnier
1 tablespoon grated orange zest
DIRECTIONS:
Combine all ingredients in small bowl; mix with electric mixer until thoroughly combined and fluffy.
Enjoy!

Basic Beer-Can Chicken

2012-06-23T14:51:00.003-07:00

First Posted: 10/27/2011 4:55 pm Updated: 06/08/2012 3:38 pm

recipe_steven-Raichlen , Cooking-Dinner-Tonight , KitchenDaily News

Provided by: Steven Raichlen

0 mins total 0 mins prep

Okay, here it is. The master recipe for the ur-beer-can chicken, the showstopper that will dazzle your family and friends. If you have never made beer-can chicken before, start here, and once you have mastered the basic procedure, there is no limit to its variations.

Ingredients

1 can (12 oz) Beer
1 Chicken (3 1/2 to 4 pounds)
2 tablespoons All-Purpose Barbecue Rub or your favorite commerical rub
2 teaspoons Vegetable Oil
2 cups Wood Chips or Chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained
1 Vertical Chicken Roaster (optional)

Directions

Pop the tab off the beer can. Pour half of the beer (3/4cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1 1/2 teaspoons of rub into the beer through a hole in the top of the can. Do not worry if the beer foams up: This is normal.
If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.
If cooking on a roaster: fill it with the beer mixture and position the chicken on top, following the manufacturers instructions.
Tuck the tips of the wings behind the chickens back.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees Fahrenheit on an instant-read thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours. If using a charcoal grill, you will need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it is still on the vertical roaster.
Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve

Healthy Summer Grilling

2012-05-31T16:48:00.000-07:00

Summertime cookouts are all about fun, relaxation, and taking advantage of the bountiful supply of seasonal, antioxidant-rich produce and light lean fare that nourishes and hydrates our bodies during those hot summer months. Try incorporating these tips into your cookouts to set a healthful tone:

Choose lean meats: When it comes to red meat, the leanest cuts include the words loin, chuck or round. For chicken, choose white, boneless breasts. For pork or lamb, choose tenderloin, the loin chop or the leg. For fish, most varieties are very lean, with salmon, mackerel, herring and sardines being particularly high in heart-healthy omega-3 fats.
Makeover marinades: Ditch packaged marinades and use fresh juice from citrus fruits like oranges, grapefruit and lemons, along with fresh herbs like cilantro, parsley, basil or mint for a fresh antioxidant-rich marinade. And for a light, refreshing topping for meat, poultry or fish, mix a fresh fruit salsa with mangoes, strawberries, parsley and onions.
Focus on fresh for sides, dessert and snacks: With an endless supply of delicious vegetables at their peak like summer squash, zucchini, and eggplant, and succulent and hydrating fruits like peaches, mangoes, melons and cherries, scrap the canned beans, boxed brownies, and bag of chips. Think grilled Portobello mushrooms and corn on the cob and then grilled peaches with low fat frozen yogurt for dessert. And for an easy and hydrating snack, freeze grapes, berries or bananas.
Explore a variety of summer salads: Get creative and incorporate seasonal produce into summer salads like a refreshing watermelon salad with cilantro, mint and olive oil, or a melon and mozzarella salad. Add some nuts and light vinaigrette, and you have a salad bursting with antioxidants and nutrients.
Involve your little helpers: Make cookouts fun and hands-on for the kids. Give them summer-inspired shape cutters to cut out "star fish” or "surf board” melon shaped pieces. Challenge them to stack a rainbow of fruits onto skewers, and use it as an opportunity to teach them the value of the colors of health. ~Freshfield Farms

Eat Simply and Feel Wonderful

2012-05-28T20:43:00.002-07:00

BLOG by Louise L. Hay

One of the essentials to good health is learning to provide quality nutrition for our bodies in the food we eat. It seems that as Americans we have drifted away from healthful eating to the convenience of fast foods.
We are the sickest, most overweight nation in the Western world. We overeat fatty, processed foods that are full of chemicals. We support the food manufacturers at the expense of our own health. We seem to have forgotten that the cells in our bodies are living, and need living food to grow and reproduce. Life has already provided us with everything we need to feed ourselves and to remain healthy. The simpler we eat, the healthier we’ll be.
On a physical level, 43 is about the age that the body fed on junk food or even the standard American diet of processed foods (20 percent sugars and 37 percent fats) is beginning to show the effects of this lack of nutrition.
Did you know that the largest selling items in the supermarkets are sodas, canned soup, processed cheese, and beer?
We are what we think and what we eat. We need to pay more attention to what we put into our bodies. My philosophy on food is if it grows, eat it; if it doesn’t grow, don’t eat it. Fruits, vegetables, nuts and grains grow. Processed foods cannot sustain life no matter how inviting the package.
And in your efforts to be good to your body, remember to love it. In order to heal, it is essential to remove the negative beliefs that contribute to an unhealthy physical condition. Look in the mirror and tell yourself how wonderful you are. You don’t have to wait until you become thin or build your muscles or lower your cholesterol or reduce your fat ratio. You need to love yourself right now and listen with love to the needs of your body.
Let’s affirm: I deserve to feel wonderful all the time!
Here are a few recommended reading resources on the topic of healthy eating:

The Body Knows, by Caroline Sutherland
A Course in Weight Loss, by Marianne Williamson
Just 10 Lbs, by Brad Lamm

Love the Body You’re In!

2012-05-28T20:38:00.000-07:00

Life's Help

Get Healthy

Love the Body You’re In!

8 ways to live a beautiful life.

by Michelle Phillips

How to be your own best friend.

It’s no small secret that women don’t like their bodies. In fact, I’ve been doing a little reading and I am sad to report that recent statistics say more than 80% of women are dissatisfied with their bodies and 65% of young girls think they are fat and already dieting. Ladies of all ages, with Summer just around the corner, this has got to change!
As a celebrity makeup artist and stylist the first things I usually hear when someone plops down in my chair are “can you cover this up” , "make me look 10 years younger and 10 pounds thinner?” With makeup, lighting, and some air brushing, I can do a pretty good job with all of those tasks. However, that's not real life. When it comes to the questions regarding changing someone’s body before they get in front of the bright lights, the Life coach in me has to take over from there. That bit of “cover-up” is best if it comes from inside.
Believing in who you are, loving yourself, and how you look... is the foundation to achieving true and lasting beauty. I know this isn't always an easy thing to do but freeing yourself of negative self-thoughts is a huge step on your path to living a truly beautiful life and feeling good about how you look.
The first, and possibly the most crucial step on that path though, even if you feel you need to lose a few pounds or get in better shape, is to start by loving the body you have right now.
Here are some suggestions to do just that:
Create an "I love myself because..." list.
First, write down 20 things that you love about yourself. Your list may include your personality, kind heart, your sense of humor, compassion, smile, elbows, feet, etc. Include your talents and achievements, or various ways you're proud of yourself. If you have trouble with this exercise think about what your best friend would say about you. It's time to be your own best friend!
Take notice of the beauty around you.
Take a deeper look at nature surrounding you. It may be a tree, mountains, clouds, the moon, butterfly, a flower...is it perfect? Does it have imperfections, maybe a few blemishes on a leaf? Start to notice the beauty around you. Train your mind to let go of the "imperfections"
Delete negative self-talk.
Every time you hear yourself talking negatively about how you look,..STOP! Instead, turn the negative into positive self-talk. Who needs another critic? You have the power to focus on the positive and change your own state of mind by deleting the negative self-talk whenever it shows up.
Appreciate your beautiful body.
Women are familiar with their face, but not necessarily their body. Start to look at your body in the mirror. Study your shape and find the beauty. Notice how your body supports you and your daily life. If you stand there and detest your thighs, you are resenting a part of your body that you would certainly miss should you not have that beautiful leg anymore. Our bodies are beautiful vessels that support our gorgeous souls.
Cut the tags out of your clothes!
Don't buy a closet full of clothes that are too tight for you to fit into hoping that you'll be in them soon – those are just guilt garments that don’t make you feel good when you open your closet. Buy and wear clothes that fit the body you have today. They call it a "fitting room" for a reason. Size doesn't matter; it is all about how you feel in your clothes. My experience working with clients has proven over and over again that dressing the body you have today will help increase your self-esteem and in-turn unnecessary weight will begin to fall away.
When you feel better about yourself, you take better care of yourself. It's that simple!

Born into the entertainment industry, Michelle Phillips has worked with major networks and stars of the film, TV, and music industry. She eventually moved in front of the camera, hosting beauty and style segments and becoming a well-known television personality on stations across the U.S. Her mission is to help women cultivate their beauty from the inside out.

Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing

2012-05-27T09:04:00.002-07:00

Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing

(makes 2 salads)Printable Recipe

Ingredients:
2 tablespoons unsweetened coconut milk
1 lime (juice and zest)
1 tablespoon fish sauce
1 tablespoon peanut butter
1 birds eye chili (sliced)
1 teaspoon palm sugar (grated or brown sugar)
1 tablespoon cilantro (chopped)
1 tablespoon mint (chopped)
1 mango (stoned, scooped and sliced)
1 avocado (stoned, scooped and sliced)
2 handfuls salad greens
2 green onions (sliced)
2 tablespoons peanuts (roasted and chopped)
6 tom yum grilled shrimp (optional)

Directions:
1. Mix the coconut milk, lime, fish sauce, peanut butter, chili, sugar and cilantro in a bowl and set aside.
2. Assemble the salad, toss with dressing to coat and serve garnished with chopped roasted peanuts.

7 Detox Herbs for a Natural Cleanse

2012-05-21T12:02:00.004-07:00

Friday, March 30, 2012 4:28 PM

by Susan Melgren, Web Editor

Tags: natural health, detox, natural detox, natural cleanse, liver cleanse, liver, dandelion, milk thistle, turmeric, green tea, garlic, cilantro, allicin, heavy metals, gallbladder, bile

Spring cleaning isn’t just for your home. As you clean your home to rid it of dust, clutter and toxins this year, consider giving your body the same treatment. If winter is the time to relax and let our bodies rest, then spring is the time for renewal and regeneration—and cleansing our bodies is the perfect place to start.
Adding detox herbs to your diet is a great place to start a healthy natural cleanse. The following detox herbs will strengthen and support the liver, kidneys and other important aspects of your body’s natural detox system.

Detox Herbs

Dandelion: This well-known detox herb helps cleanse the liver by stimulating the production of bile and its flow to the gallbladder, one avenue through which the body naturally removes toxins. Dandelion leaves are also a diuretic. Steep the roots to make dandelion tea, or add the leaves to salads. Learn more about gathering wild dandelions in “A Dandelion Celebration.”
Milk thistle: Silymarin, the active ingredient in milk thistle, prevents liver damage and stimulates this organ’s ability to generate new cells. German physicians frequently prescribe milk thistle as a treatment for those suffering from liver damage. Because silymarin is poorly soluble in water and not absorbed well by the body, a concentrated supplement is recommended. Try a 200 mg capsule representing 140 mg of silymarin.
Turmeric is another well-known beneficial herb for the liver. Turmeric increases the flow of bile, helping to remove toxins from the body. Take a 50 mg supplement daily, or incorporate it more into your cooking.
Green tea: A study reported in a journal of the American Association for Cancer Research found that the catechins found in green tea increased production of a group of important detoxification enzymes that have been shown to protect the body from toxins and cancer-causing chemicals. Try drinking a cup a day.
Garlic contains sulfur compounds such as allicin that oxidize heavy metals, making them more water-soluble and easier to remove from the body. Garlic has numerous other benefits that can help strengthen your detox system, like strengthening the immune system and controlling free radicals. If eating garlic raw, be sure to cut, crush or bruise the clove to activate its healing properties.
Cilantro binds to heavy metals such as mercury, cadmium, lead and aluminum, making it easier to transport them out of the body. Try steaming a packed ¼ cup of cilantro once daily for three weeks.

WHITE Chocolate Macadamia Nut Cookies

2012-05-14T13:36:00.001-07:00

WHITE Chocolate Macadamia Nut Cookies

Makes about 3 dozen cookies.

1 cup butter, softened

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 teaspoons vanilla

1/2 teaspoon salt

2 eggs

2 1/2 cups all purpose flour

1 teaspoons baking soda

10 ounces white chocolate (chips or bars cut in chunks)

1 cup macadamia nuts, chopped into chunks

Directions:

Heat oven to 375 F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.

These would SCORE big at a Superbowl party!

YUM~YUM~YUM!!!!!

Color Therapy For Your Home

2012-05-14T09:59:00.002-07:00

Color Therapy is based on the seven colors of the rainbow: red, orange, yellow, green, blue, indigo and violet. According to ayurveda, there are also seven energy centers in the body, each on e associated with one of the colors. If a person's chakra is weak or out of balance, the color associated with it will help strengthen it.

This information is meant to help you learn about color therapy, not as medical advice. This ancient practice has experienced a resurgence of interest, so I thought you might like to better understand its theory. Why not try it out in at least one room in your home and see if you can experience the benefits of color therapy for yourself?

Color mood and color therapy.

Color therapy: color therapy, color mood, chakra healing picture galleries
Yellow: Yellow color therapy. Yellow color mood. Decorating with Yellow.
Red: Red color therapy. Red color mood. Decorating with Red.
Orange: Orange color therapy. Orange color mood. Decorating with Orange.
White: White color therapy. White color mood. Decorating with White.
Gold: Gold color therapy. Gold color mood. Decorating with Gold.
Navy Blue and Indigo: Indigo color therapy. Navy blue color mood. Decorating with navy blue and indigo.
Pink: Pink color therapy. Pink color mood. Decorating with Pink.
Brown and Green: Decorating with Brown and Green.
Gray: Gray color therapy. Gray color mood. Decorating with Gray
Chocolate Brown and Blue: Decorating with Chocolate brown and blue.
Blue: Blue color therapy. Blue color mood. Decorating with blue.
Purple and Violet: Purple color therapy. Purple color mood. Decorating with purple.

Chakra Chart

Seven Chakra Symbols Representing 7 Chakra Points Of the Body

The seven color chakra chart

Sahasrara: The Crown Chakra
Ajna: The Brow Chakra
Vishuddha: The Throat Chakra
Anahata: The Heart Chakra
Manipura: The Solar Plexus Chakra
Svadhisthana: The Sacral Chakra
Muladhara: The Base Chakra

Color Therapy Chart

The Seven Colors of Chakra and their Colour Meaning

Color Psychology as Therapy

Color therapy is a form of holistic healing that has been used for thousands of years to treat physical and emotional issues. Also known as chromotherapy, color therapy is regaining popularity today. According to ayurveda, the 5,000 year old traditional medicine of India, every color has certain healing energies. By using color therapy techniques when you are decorating your home or office, you bring those healing energies into your space and enhance or diminish certain qualities.By Style Estate

Grilled Cheese?

2012-05-13T08:37:00.003-07:00

.
Ingredients:
2 Slices of bread (I like wholegrain, but if you want the traditional thing, go for ciabatta bread)
1tbsp Pesto
1 Canned artichoke – quartered
1 roasted red pepper – cut into 3 pieces
2 slices of fresh mozzarella (Mozzarella is traditional, but I didn’t have any when I made the sandwich, so I substituted a blend of jack cheeses. You can experiment with whatever cheeses you like. I highly recommend it.)
Spread pesto on both halves of your bread

Place roasted red pepper on one half

Place artichoke pieces on top of the roasted red pepper

Place cheese on top of the artichokes & then toast both sandwich halves in the toaster oven – or regular oven at 350F if you don’t have a toaster oven – until cheese melts (approx 5 minutes).

Place the top slice of bread on top, cut in half, and you’re done! BY LUCKY25

Maine Shrimp Artichoke Dip

2012-05-13T08:30:00.001-07:00

This recipe for Shrimp Artichoke Dip makes great Football Watching Food!
Easy Maine Shrimp Artichoke Dipadapted from allrecipes.com
2 cups shredded cheddar cheese
2 cups grated Parmesan cheese
2 (14 ounce) cans artichoke hearts, drained
1 cup chopped green onions
1 teaspoon garlic salt
1 cup mayonnaise
2 cups cooked and peeled Maine shrimp
Paprika, for garnish
Preheat oven to 350°.
In a medium baking dish, mix together cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise, and shrimp. Sprinkle with paprika.
Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Yields 8 cups.
MF&L Staff at Maine Food & Lifestyle magazine

Hot Crab, Spinach & Artichoke Dip

2012-05-13T08:23:00.002-07:00

Description:

Enjoy this creamy Crab, Spinach & Artichoke dip at your next sumertime party!

Ingredients

1 package (8 ounces) Sunnyside Farms Cream Cheese, softened

1 garlic clove, crushed with press

½ cup Sunnyside Farms Heavy Cream

1 can (about 14 ounces) quartered artichoke hearts, drained and coarsely chopped

1 package (10 ounces) Sunny Select Frozen Chopped Spinach, thawed and squeezed dry

1 roasted red pepper, chopped

¼ cup grated Parmesan & Romano cheese blend

2 teaspoons fresh lemon juice

Salt and pepper, to taste

12 ounces refrigerated or canned white and/or lump crabmeat, drained and picked through (1 cup packed)

Assorted crackers, toasted baguette slices, tortilla chips and/or vegetables

Preparation

Serves: 8
In medium saucepot, cook cream cheese, garlic and cream over medium heat until mixture is smooth, whisking constantly. Stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt and pepper, and heat to simmering; fold in crabmeat. Serve dip with assorted crackers, toasted baguette slices, tortilla chips and/or vegetables.
By:Lucky

How to make Skittles Vodka: Thirsty Thursday!

2012-05-10T19:22:00.003-07:00

Doesn’t this look magical!!!! Learn how to make it below (:
You’ll need:
Bottle of Vodka (you don’t need the most expensive kind, but avoid the cheapest)
Large bag of Skittles
Instructions:
When making Skittles Vodka you can choose to either use all five of the flavours or to buy several bags of Skittles and separate the flavours or even mix two or three of the flavours to create your own taste. Once you have chosen your flavours the method is always the same:

Pour off some of the Vodka (down to the shoulder of the bottle should do)
Add your Skittles to the bottle.
Replace the cap and shake vigorously.
It takes several hours of intermittent shaking for the Skittles to completely dissolve (the process can be sped up by putting the bottle in a dishwasher during a wash cycle)
Once the Skittles have dissolved you should be left with colored Vodka and a layer of scum (or ming) will have formed. This ming must be removed.
Pour the Skittles Vodka through a sheet of kitchen paper or a coffee filter using a sieve. This will remove the ming and leave nothing but tasty Skittles flavored Vodka.
Chill till ice cold, serve, enjoy!

Recipe fromDrink Mixer.com

Vodka Sunrise

2012-05-10T19:13:00.000-07:00

Vodka Sunrise

2 oz Vodka
4 oz Orange juice
1/2 oz Grenadine
Maraschino cherry
Mix vodka and orange juice in a glass with crushed ice. Pour grenadine over the ice for the sunrise effect. Add a maraschino cherry for garnish. Enjoy!
Look for my chair upholstery make over on the blog next week and don’t deny your DIY!
by jen- DYI lOUNGE

Soy Orange Soy Glazed Grilled Salmon with Fresh Pineapple Salsa

2012-05-10T16:59:00.002-07:00

This is an amazing Salmon dish. It's light, fresh, and easy to make.

You just might want to take a trip to an Asian market to purchase the ingredients. You can find everything here at a local grocery store, but I think Asian markets have great prices and I like to buy larger quantities so that I always have them on hand.

You will need:

6 salmon fillets

1/2 cup soy sauce

1 cup orange juice

2 tablespoons Aji Mirin

2 tablespoons rice vinegar

1 tablespoon ginger

2 tablespoons cilantro (whoops forgot to put in photo)

2 teaspoons sesame oil

1 tablespoon chili paste

In a small mixing bowl, add soy sauce.

Orange juice.

This is a close up photo of the Aji-Mirin.

Add 2 tablespoons.

Rice Vinegar. I like the seasoned gourmet.

Add two tablespoons of vinegar.

Add the sesame oil. Sesame oil is generally used to flavor foods. You should only use a small amount or the flavor will overpower other ingredients.

Add a good ole heaping tablespoon of chili paste. Reduce the amount if you don't like heat

I'm not afraid!

Peel and chop the fresh ginger. Eww I hate it when I get ginger that is a little greenish gray on the inside. The ginger that I purchase at the grocery store will be this color 90% of the time. I don't know what the difference is, but the Asian markets ginger is generally bright and beautiful.

Add chopped ginger to the soy mixture.

Chop cilantro. Sorry I totally left it out of my photo's.

Stir the ingredients together.

Set aside 3/4 of a cup of the mixture to reserve for later.

Place the salmon filet's in a plastic bag or you could use a shallow dish.

I'm only using two because I'm just cooking for two these days. Sweet.

Pour the soy mixture over the salmon. Not the 3/4 cup you have saved.

Let the salmon marinate for1-2hours. Don't marinate overnight or longer than an hour because the soy makes the salmon way too salt. From a voice of experience.

Take the reserved 3/4 cup of the soy mixture and pour into a small sauce pan.

Bring the mixture to a boil and reduce by only 1/4 cup. Once the sauce is barely reduced set aside to use for a glaze on the salmon.

Now let's make the Fresh Pineapple Salsa.

You will need:

3 cups chopped fresh pineapple (1/2 of a pineapple)

1/2 cup red pepper, chopped

2 jalapenos chopped

6 green onions

1/2 cup flaked or shredded coconut

2 tablespoons lime juice (whoops forgot to buy a lime so I'm using a lemon)

For directions to peel and cut a pineapple click HERE

At this point you can coarsely chop the pineapple and use a food processor being very careful not to over process. Only pulse a few times. I like to cut the pineapple myself for more uniform salsa.

Place in medium size mixing bowl.

Finely chop and dice the red pepper.

Add to pineapple.

Chop the jalapeno into a fine dice.

Chop the green onions. White and light green parts only.

Add coconut.

Squeeze in two tablespoons of lime juice.

and cilantro that I once again forgot to put in photo.

Stir together and set aside.

Salsa can be made a day in advance. Just cover and refrigerate.

For grilling the salmon, heat your grill to high. I like to use a piece of non-stick aluminum foil. It make grilling fish pretty easy.

Preheat the aluminum foil.

Place the salmon fillets on the hot foil. Cook for about 3 minutes.

Carefully turn over. I love how the sauce begins to caramelize. It tastes so wonderful.

Cook for an additional 3-4 minutes. I like to remove the salmon from the grill just before it has

completely cooked through. The salmon will continue to cook as it sits. I hate my fish overcooked. When fish is overcooked, it becomes dry and fishy tasting.

Remove from heat and drizzle a couple of tablespoons of the sauce over the salmon.

Top with pineapple salsa.

Light, savory, and fresh.

You could also use this recipe with chicken, if you're not a salmon lover.

Grilled Salmon with Orange Glaze

6 Salmon fillets

Marinade:

1/2 cup soy sauce

1 cup cup orange juice

2 Tbl. Aji-Mirin

2 Tbl. Rice vinegar

1 Tbl. Sugar

2 Tbl. Cilantro, chopped

2 teaspoons sesame oil

1 Tb. Chili garlic paste (reduce amount if less heat is desired)

In a small bowl, mix marinade ingredients together. Place salmon in a shallow glass dish or a re-closeable plastic bag. Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Fresh Pineapple Salsa:

3 cups fresh pineapple, peeled and finely chopped

1/2 cup red pepper, diced

2 jalapenos, diced

6 green onions, chopped

1/2 cup flaked or shredded coconut

2 tablespoons cilantro

2 tablespoons fresh lime juice

Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.

Smoked Salmon Pizza

2012-05-10T16:44:00.002-07:00

I think this is definitely a breakfast pizza ... best served with a mimosa or two.

Actually, lets take out the orange juice and just have smoked salmon pizza and champagne for breakfast.

It's your day off, on a long weekend. Who cares if it's before 12 noon?

Food blogger "KEcker" enjoyed her Wolfgang Puck inspired salmon pie on the beach in Los Angles, while watching the sunset with caipirinhas, a Brazilian cocktail, and retro clam dip.

Kind of makes it seem tame to just enjoy yours on the back porch at 10am with some champagne. See, no biggie.

Shopping List
1 store-bought partially baked extra thin pizza crust
Extra-virgin olive oil
8 ounces cream cheese, at room temperature
1 finely sliced shallot
Capers
2 tablespoons chopped fresh dill
3/4 lb. Sliced smoked salmon

Preheat the oven to 450°. Drizzle the crust with olive oil, arrange the shallots evenly on top and season with salt and pepper and dill. Bake for 10 minutes or until edges are golden brown.

Spread the room temperature cream cheese on top of the crust then arrange the salmon pieces on top evenly. Sprinkle on your capers and more dill

Serve in wedges or squares.

Caramel Apple Jello Shots [With Real Apples]

2012-05-10T16:43:00.001-07:00

Can you believe I actually spend time trying to figure out what kinds of food could be used as a vessel for jello shots? I'm not a lush I swear ... although my blog would have you totally fooled.

It's just that, after filling lemons, limes, oranges and strawberries with vodka induced jello, I knew there had to be something else ...

So we tried apples... and guess what? YUM. Especially with my caramel flavored butterscotch schnapps jello.

(If you wanted something with a little bit more alcohol content you could always try them out with Van Gogh Dutch Caramel Vodka instead of butterscotch schnapps)

Shopping List (makes about 40 slices/shots)
10 small granny smith apples
1 envelope knox gelatin
1/2 cup water
1/2 cup coconut milk
2 drops yellow food coloring
1 envelope Land o Lakes caramel hot chocolate (Regular would do just fine if you can't find caramel)
1/4 cup sugar
1/2 cup butterscotch schnapps
lemon juice

1. Half and hollow out apples cutting them from the stem down. I used a melon baller to hollow the apples and it worked well. After hollowing them squeeze some lemon juice on top to reduce browning.

2. Mix your 1/2 cup water with your envelope of hot chocolate in a medium sized sauce pan. Whisk it to make sure all the chocolate is combined. Add the 1/2 cup of coconut milk, whisk again.

3. Sprinkle your gelatin on top and let it sit a few minutes. Turn on low/medium heat and mix the gelatin until all is combined.

4. Add 1/4 cup sugar and simmer slightly until sugar is combined. Add your food coloring until you get the caramel color desired. I used two drops. Let mixture cool to warm. Pour in your 1/2 cup of butterscotch schnapps.

5. With your apples arranged so they fit tightly and secure on a cookie sheet, pour your caramel jello mixture into your apples. Refrigerate overnight.

6. Cut halves in quarters and those quarters in half again. Serve immediately. (The lemon juice can only prevent the browning for so long). Trim off the sides of the apples that have browned too much!By That's So Michelle

home style baked onion rings

2012-05-10T16:30:00.003-07:00

cravings for me come out of no where - like driving down the road heading back from joseph & the technicolor dream coat play that your friend was in , dreaming about ice cold beer & onion rings.

i couldn't stop thinking about onion rings - crispy, chewy, crunchy.

yep. that would describe the perfect ring.

we had one onion ready (shout out to matt, this is one of your baby onions; it survived!) in the garden

justin was dying to pull it - he pretty much asked me everyday if & when he could

my original grand plan was to use all the onions grown for salsa - problem was this onion was massive, and was ready to be plucked from the earth

thus the baked onion ring was born

i am not a huge fan of frying

frying = messy stove + eminent danger of burning ones finger + fatty food

when you think about it, onion rings are pretty simple. you just need to figure out if you are a thick, medium or thin cut kinda girl (or boy!)

a few ingredients and you are on your way to a mighty tasty partner for a veggie burger

onion + flax eggs + seasoned flour + almond buttermilk + breadcrumbs = oniony bliss

slice your onionsthen give them a bath in the almond buttermilk

set up your coating station & prepare for messy, gunky fingers

note to self: not the best time to be taking photos

line em' up on an olive oil drizzled pan - onions, they like to be orderly

spray them with olive oil or baking spray

bake them in a 400* preheated oven for 12 minutes

(you may need to check at the 10 minute mark to see if the undersides are golden brown)

flip em'

bake the other side - 2nd verse same as the first

i prefer to serve my onion rings with my own special tasty sauce - for some reason ketchup doesn't quite cut it super simple, super easy. super tasty onion rings that are actually good for you!

Home Style Baked Onion Rings

serves 2

you will need:

for the onion rings

1/2 cup almond milk + 1 tbsp lemon juice
1/2 cup flour + S & P
1 cup bread crumbs
2 flax eggs ( 1 "egg" = 1tbsp ground flax + 3tbsp warm water)
1 medium to large onion
olive oil or baking spray

for the special sauce

2tbsp veganaise
2tsp ketchup
6 dashes hot sauce
1tsp garlic granules

assembly:

onion rings

combine almond milk & lemon juice in a medium bowl- allow to sit for 5 minutes or until the milk begins to curdle a bit
in another medium bowl combine flax & water to make your flax "eggs" (none vegans substitute 2 eggs)
set out 2 plates - using one of the plates make yourself a breadcrumb station. with the other plate, combine the flour, s & p
slice your onion to the desired thickness (if you like a thicker onion rings you may need 2 onions)
separate your slices into individual rings
add to the "buttermilk"
prepare your dipping stations: buttermilk, seasoned flour, flax eggs, breadcrumbs
working through each station: dip, dredge, dunk & coat- starting with milk & ending with breadcrumbs
on a olive oil drizzled baking sheet line your onion rings up
coat the top with olive oil or baking spray/spritz
bake in a 400* oven, turning over after 12 minutes (checking for golden goodness at 10), then baking for approximately another 10-12 minutes until both sides are golden
serve immediately

special sauce

combine all ingredients in a bowl

Enjoy!

Posted by Sunday Morning Banana Pancakes

Jalapeno Poppers

2012-05-07T16:27:00.002-07:00

Can’t deny it, can you believe it also makes things healthier?

Okay, maybe not bacon itself. But use bacon and grill instead of breading and deep frying, suddenly really unhealthy turns into not so unhealthy.

Jalapeno peppers area vegetable and cream cheese is lower in fat then regular hard cheese.

What I’m getting at is Jalapeno Poppers, a favorite snack/appetizer doesn’t have to be all bad.

Ingredients

8 Jalapenos

6-8 oz Cream Cheese

4-8 slices of bacon

Thats it! the variance in the amount of cheese and bacon is based on the fact that not jalapenos are created the same size. I used anywhere from 1/2 oz to 3/4 oz cream cheese and 1/2 to 3/4 slice bacon.

Directions:

Make a lengthwise split down the jalapeno (I used gloves to handle mine because I invariably touch my eye, etc. and it burrrrns).

Clean the seeds and membranes from the inside of the pepper.

Method:

Hold the pepper between your fingers lengthwise and squeeze slightly.

This will cause the pepper to pop open like the old football shaped coin purses your grandma used to use.

I used a spoon handle to clean out the seeds and membranes.

Once cleaned stuff it full of cream cheese.

Use the same “football change purse squeeze” technique to open the jalapeno and stuff it.

Once stuffed, wrap each jalapeno with bacon and use a toothpick to secure.

Cook over a medium hot grill.

Cook until desired doneness. Generally speaking most people like their bacon crispy. Unless you have my boys, they like theirs ‘al dente’.

Is there such a thing as ‘al dente’ bacon?

Regardless, they like theirs slightly on the chewy side.

Whether you like your bacon crispy or ‘al dente’ I guarantee that you’ll love these jalapeno poppers!

Go ahead and eat them, they aren’t so unhealthy.

BY The Kitchen Witch

Hawaiian Ahi Poke

2012-05-07T16:10:00.000-07:00

Posted by savorysweetlife in Step-by-Step Recipes

If you love ahi (tuna) sashimi or sushi, then you are going to love this easy Hawaiian Ahi Poke recipe by Tasty Kitchen member A Spicy Perspective. When served in little bowls, this dish makes a stunning starter for a dinner party.
Let’s get started.

Here’s a list of ingredients you’ll need: sashimi-grade ahi steak, soy sauce, sesame oil, chili garlic sauce, shallot, scallions, and sesame seeds.

The first thing you’ll need to do is pat the ahi dry with a paper towel on both sides.

Using a sharp knife, cut the ahi into 1/2-inch cubes.

Places the cubed ahi in a bowl and set a side for a couple of minutes.

To make the sauce, start by cutting a shallot into very thin slices. Make a couple of cuts to break up any shallot rings. Place the shallots into a medium mixing bowl.

Thinly slice a small bunch of scallions. Add the scallions to the bowl with the shallots.

Add the soy sauce, sesame oil, chili garlic sauce, and sesame seeds to the bowl.

Look at how pretty all those ingredients are together!

Give the sauce (which also serves as a marinade) a quick stir.

Add the ahi to the marinade or add the marinade to the ahi.

Gently stir the ahi until it is coated with sauce.

Spoon the ahi into 8 individual bowls and serve immediately.

Recipe

Hawaiian Ahi Poke

by aspicyperspective

5.00 Mitt(s) 1 Rating(s)

+ Print Recipe

Recipe Description

A fresh seafood salad popular all over the islands. Poke makes a splash at any holiday party served in shot glasses!

Preparation Instructions

Pat the ahi dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
Gently toss. Serve immediately or cover and refrigerate.
Makes 6- 8 appetizer portions.

Ingredients

2 whole Sashimi Grade Ahi Tuna Steaks
1 whole Shallot Sliced
½ cups Chopped Green Onion
3 Tablespoons Soy Sauce
1 teaspoon Seasame Oil
1 teaspoon Chili Garlic Paste Or Sriracha
1 Tablespoon Sesame Seeds

MARGARITAVILLE® VOLCANO NACHOS

2012-05-07T12:53:00.001-07:00

Make your favorite guacamole or use one of the recipes on my blog. You will need less than one avocado's worth of guacamole so adjust the recipe you use.

Jimmy Buffett's Margaritaville® Volcano Nachos

Guacamole1 large bag corn tortilla chips
1 cup Tostito Salsa Con Queso
1 cup chili-homemade or from supermarket
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 medium tomato, diced
5-6 green onions,sliced
Canned Jalepeno slices

Preheat oven to 375 degrees

Mix shredded cheeses together.

Make guacamole.

Arrange a layer of tortilla chips on oven safe plate. Add 1/3 cup cheese sauce, then another layer of chips, with 1/3 cup more cheese and the final layer of chip topped with the remaining 1/3 cup cheese sauce. Top with the remaining chips.

Add shredded beef and top with shredded cheese.

Place nachos in oven and bake 9-10 minutes to melt cheese.

Remove nachos from oven and add diced tomatoes and green onions.

Add a 1/4-1/3 cup each of guacamole and sour cream on top of nachos.

Top with jalapeno slices to taste on sour cream and guacamole.

By Jimmy Buffet's Margaritaville

Yamburgers! With Sweet Potato Fries, for good measure...

2012-05-07T07:18:00.002-07:00

(Sweet potato black bean and corn patties with chipotle cilantro 'cream' and sweet potato fries - vegan - recipe in post)

I'm not gonna lie, I love a big juicy hamburger. Go ahead and top it with bacon while you're at it, and I'll be a happy girl. But carnivorous tendencies aside, because they by no means negate the deliciousness of this veggie burger. So if you're thinking to yourself 'why would I bother making a meat-free burger when I eat meat?' - don't. This burger doesn't deserve such blatant discrimination. In fact, it won't stand for it! It's too good for that.

Top this flavor packed patty with a dollop of (vegan) chipotle/cilantro/lime cream and a few slices of avocado and you are just asking for tasty, tasty trouble.

(Unleash your inner vegan... you know you want to.)

Yamburgers with Chipotle Cilantro Cream and Yam Fries
(Vegan and gluten-free - makes 8-10 patties)

2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes
15 oz. black beans, drained
1 cup sweet corn
1/2 onion, finely chopped
3/4 cup quinoa, cooked
1/2 cup rolled oats (or almonds)
2-3 cloves garlic, minced
1 TBSP cumin
1 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. paprika
1/2 tsp. oregano
1/2 tsp. salt
1/4-1/2 tsp. crushed red pepper flakes, or cayenne (more or less to taste)
1/4 tsp. cracked black pepper

Oil for pan frying.

For the chipotle/cilantro cream:
2 cups raw cashews, soaked in water (can be replaced with 1.5 cups vegan sour cream or mayonnaise)
2 chipotle peppers in adobo sauce
2 limes, juiced
2 cloves garlic
1/2 cup fresh cilantro, packed
Pinch of salt

For the fries:
2 sweet potatoes
2 TBSP olive oil
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. cayenne
a few grinds black pepper

(Note: for those who are anti-sweet potato - blasphemy! - you could always replace them with regular spuds.)

Method:
Cube your potatoes (leaving the skin on) and either oven roast (400f.), steam, or microwave in a large heat-safe bowl with a couple TBSP water until tender - I find the microwave to be a real time saver, and takes about 6-8 minutes. Stop to give them a stir every minute or two, until mashably soft.

Meanwhile, cook your quinoa. A 1/2 cup of dry will make enough for the burgers, but feel free to make extra. Add the quinoa to a small pot over medium heat, and let it toast for a minute or two. Add double the amount of water, bring to a simmer, and cover. Let cook 12-13 minutes, turn off the heat, and let it sit without removing the lid for another 5 minutes.

Meanwhile, meanwhile... Add your oats (or almonds) to the bowl of your food processor and pulse until it looks like very coarse flour. About 30-40 pulses.

In a large bowl, combine about 2/3rds of the beans, and 2/3rds of the sweet potato. Mash with a potato masher until slightly chunky and not quite smooth. Add in the rest of the beans, sweet potato and all of the seasonings. Give it another mash or two, keeping some of the texture.
Add all the other ingredients, and stir to combine.

Heat a skillet over medium-high, and add a drizzle of oil. Form about 1/2 cup of the mixture into a tight ball, then press it between your hands into a patty. Place patties in the hot skillet and cook 4-5 minutes per side. Remove to a plate in the oven to keep warm, and repeat with the rest of the mixture. Add oil and adjust the heat on the pan as needed.

For the chipotle/cilantro cream:
If you're using vegan sour cream or mayo, simply combine all ingredients in your food processor.
If not, drain the cashews and dump them to the food processor. Add the juice of both limes, and blend until smooth. Slowly add 3/4 - 1 cup water, until the cashews are about the consistency of a thick sour cream.
Add the peppers and garlic, blend until smooth, and then add the cilantro. Pulse a few times to combine, and season with a pinch of salt to taste.

For the fries:
Preheat the oven to 400f.
Cut the sweet potatoes into thin, uniformly sized matchsticks. Toss with the oil, then the spices, and spread on an aluminum-foil covered baking sheet. Keep them spaced so they don't steam themselves.
Bake on the lower rack of the oven for 12-15 minutes, then take them out and stir/flip them over.
Return them to the oven, reduce the heat to 350f., and continue to bake for another 12-15 minutes.
Turn off the heat, and crack the oven door open. Let them sit in the heat of the oven to lose some of their steam for another 5-10 minutes before serving.

(Tip: extra chipotle/cilantro cream makes a great dip for the fries!)

You know what I love about these? Besides the taste. And how easy they are to make. And how good for you they are. And... sorry... you know what I love about these? They aren't trying to pretend to be meat! They aren't made of overly processed soy, or "textured vegetable protein" - and they don't taste like a hamburger. They taste like... well, yamburgers! Really, really delicious yamburgers!

I'm pretty sure the only way you could not like these is if you don't like sweet potatoes. Which I can only imagine is like your taste buds being color blind, and they can't see red - you're missing out on a whole world of flavor! But, as I said... they can easily be substituted with regular potatoes for a (less awesome) but still delicious, burger.
Perfect for a meatless monday, or any day of the week!

I'm a big fan of sweet potatoes - as burgers, fries, chips, grilled, skewered, in soup, pies... the list goes on and on. What's your favorite way to use these sweet spuds? Let me know in the comments!
By Will Cook for Friends

More weight loss Inspiration_Just Do It!!

2012-05-07T06:42:00.000-07:00

8 Tips to Help You Get Lean, Get Healthy

1.       Notice why you eat. We all eat for different reasons—not just to nourish our body. It’s okay to find a certain degree of comfort in a perfectly-baked brownie. Just become aware that you do. Notice if you connect food—or certain types of food—with memories or feelings.
2.       Recognize. Identify anxiety, worries, and lingering stress for what they really are, rather than trying to interpret them as hunger that can be solved with food.
3.       Fill up on the good stuff. Aim to fill half your dish with vegetables, a quarter with whole grains, and a quarter with healthy lean protein.
4.       Prevention is key. Add stress management techniques such as yoga and meditation to your life. They are just as important—and some would say more important than—counting calories, since recent research has shown that extra stress can lead to extra weight.
5.       Choose the right carbs. Some carbs will send your blood sugar spiraling up or down and the stress-related fight-or-flight hormone cortisol into high alert. Learning how to choose the right carbohydrates will help you decrease stress—and the likelihood of weight gain.
6.       Drink more water. Studies show that if you drink a glass of water before eating, you’re less likely to overeat. Plus, there are about a hundred other benefits to drinking lots of the good stuff—including beautifying ones. Water helps battle hunger, keep cells and digestive and metabolism systems working properly, and washes away toxins. Add lemon to stimulate digestion—a great idea first thing in the morning.
7.       Craving control. When a craving hits, respond not with guilt and avoidance, but with a nutritious, delicious snack. Healthy snacking keeps your metabolism up and your cravings down, and when mealtime comes you will be less likely to binge on too much (or unhealthy) food.
8.       Hunger helper. Stay tuned into your hunger. Learn to eat when you are actually hungry. For you that may mean three regular meals or three to six smaller meals, plus a few healthy snacks.
By My Yoga Online♥

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MOTIVATION

DETERMINATION

LOVE YOURSELF

CONFIDENCE

TAKE TIME TO EXERCISE

GET HEALTHY

TRIM IT!

EAT LIKE A CHAMP!!

THINK LIKE A CHAMP!

MOTIVATE YOURSELF

YOU CAN DO IT

ALWAYS LOVE YOURSELF!!

NO RESISTING!!

IT'S ALL ABOUT YOU NOW

EAT MORE RAW

YOU ARE WHAT YOUR WORTH

BUILD YOURSELF

SELF LOVE ALWAYS

ENCOURAGE OTHERS

HEALTHY EATING

DON'T BEND THE RULES

JUST DO IT!!

Good Wine under $20

2012-05-04T06:25:00.000-07:00

I'm not sure why Syrah tastes like summer to me--but it does. And by 'tastes like summer' I don't mean it's the kind of wine you reach for in July: cool, fresh, and zingy. I'm talking, instead, about a wine that conjures up images of fruit ripening on the vine, dusty back roads, purple-and-red sunsets, and a garden full of herbs ready for picking.

Now that we're approaching midwinter, a touch of summer might be welcome. If so, why not warm up your evening with a beautiful, affordable bottle of Syrah, like this excellent QPR bottling?

The 2008 Andrew Murray Syrah Tous les Jours (suggested retail, $16; average retail price via online retailers, $17) is an exceptional bottle of wine for the price. There is a beautiful balance between the fruit, herb, and mineral notes in this rich Syrah. Black fruits dominate the aromas and flavors, and I detected black currants and blackberries. The wine has a smoky, spicy edge followed by a clean, crisp aftertaste. The wine's good acidity will make it pair with a wide variety of foods, including roasted and grilled dishes, Moroccan food, and even hamburgers.

To go with your Syrah, try this delicious pan-roasted eggplant and lamb pasta sauce from Mark Bittman's Food Matters Cookbook. If you are vegetarian, it would be easy to leave out the lamb and still be left with a rich, flavorful sauce. The acidity of the tomatoes will not clash with this wine, the eggplant's bitterness will be a nice foil for the fruit, and the oven roasting will bring out the smokiness of the wine.

Fire Up the Grills--and Buy Cabernet Sauvignon

It was 90 degrees in Los Angeles. I know it's snowing in Buffalo, but here it is spring (or maybe even summer). So last night I fired up the grill for the first time, marinaded a skirt steak, threw some sweet potatoes in the oven (note to self: roasting potatoes in oven for an hour heats up the house), and tossed some cherry tomatoes with mozzarella, fresh basil, olive oil, salt, and pepper.

Then I hit the Cabernets.

I love grilled steak with Cabernet Sauvignon, and I have three recommendations for you: one under $10, one under $15, and the other just a hair over $20. Even if you are experiencing snow, these wines would also be good with stews, braised short ribs, or a pot of chili.

Under $10: 2009 Big House Wine Company The Usual Suspect Cabernet Sauvignon (suggested retail $9.99; available for $6-$10). Not the most complex Cabernet, perhaps, but a solid example of the grape with characteristic plum and currant aromas. The palate was dominated with plum notes and accented by a bitter taste reminiscent of coffee grounds. The aftertaste was nicely bitter, too, which kept this fruit-forward wine from becoming too jammy. A touch of Grenache is blended into the Cabernet. Good QPR.

Under $15: 2009 Robert Oatley Cabernet Sauvignon James Oatley TIC TOK (suggested retail $14; available for $12-$16) This is another fruit-forward Cabernet, with currant and blackberry aromas and flowers. A spicy aftertaste is accompanied by nice tannins that have just enough grip. Very good QPR.

Just Over $20: 2008 Viña Robles Cabernet Sauvignon Huerhuero Vineyard (suggested retail $22; this new release currently available at the vineyard; previous releases available elsewhere for $15-$25) This was a wonderful wine, and tasted like something considerably more expensive than the sticker price. Aromas and flavors of currant, pencil lead, and eucalyptus made for an elegant and complex wine. With air, the currant notes turn plummy. The aftertaste is smooth, with spicy, well-integrated tannins. This is a lot of wine for $22, and excellent QPR.

posted by Dr.Debs

Fish Eye Pinot Grigio: A Genuine Bargain in White Wine

I first enjoyed the Fish Eye Pinot Grigio in 2009 with my fellow wine bloggers at our annual conference (and wrote about that experience here). It was a humbling moment for many of us, who were a bit sniffy about the wine based on the cute label, its availability in large-format bottles and boxes, and because it was Pinot Grigio. There is a lot (and I do mean a lot) of terrible, cheap Pinot Grigio out there. So much of it, in fact, that I've stopped ordering it in restaurants.

So it is with great pleasure that I report that the 2011 Fish Eye Pinot Grigio still has a suggested retail price of $7 (though you can find it in the market for prices between $5 and $10), it is still delicious, it is still widely available throughout the country, and it is still excellent QPR. Expect zesty, pure lemon and lime aromas and to have those scents echo through the flavors. You might detect a nice peachy note as you sip, which takes off some of the bitterness that can be associated with Pinot Grigio.

This is a versatile, food-friendly wine that is light enough to pair with vegetables and salads at a weekend lunch, will be a great companion to asparagus and lemon pasta as you work your way into your spring recipes, and will be welcome at summer barbeques so if you see some on the shelf give it a try.