Wednesday, July 17, 2013

Red Wine Sangria

2 bottles red wine
1 cup brandy
1/2 cup triple sec
1 cup orange juice
1 cup pomegranate juice (I used cherry pomegranate juice)
1/2 cup simple syrup, or more to taste (equal parts sugar and water, heated until sugar dissolves, cooled)
Orange slices
Apple slices

Directions:Mix all liquids together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.  Add fruit 1-2 hours before serving.  If there are any leftovers, be sure to remove the orange slices before refrigerating so the sangria does not go bitter.

Monday, July 15, 2013

Roast Salmon

I love finding new ways to prepare fish for my family. We love eating it, but enjoy a variety of flavors with it. This was delicious and all my kids cleared their plates!

3 tbsp olive oil
1.5 tbsp Dijon mustard
1.5 tbsp lemon juice
salt and pepper
4 pieces salmon fillet, with skin (4-5 oz each)

Preheat oven to 400. In a small bowl, whisk oil, mustard, lemon juice, salt, and pepper.

Place salmon fillets, skin side down, in a lightly greased 9x13 baking dish. Spoon the mustard glaze over the fish. Bake 12 minutes or until salmon is cooked through and flakes easily with a fork.