super easy, and you’ll impress your guests with the awesome presentation!
simply peel a cuke leaving little strips to make it prettier. cut into about 2″ sections and using a melon baller, hollow out the inside. next, pour your favorite sake in and shoot!
i’ve said this a million times but i could eat summer rolls every. single. day.
sometimes take out is more trouble than it’s worth though so last night i decided to make my own! it’s really quite simple actually. there’s just some prep involved but don’t let that deter you. it’s totally worth it in the end!
Came up with this one the other night after finding a can of pineapple juice tucked away in the back of the fridge.
Halve your lime and squeeze one half into your glass. Quarter the other half and toss the 4 pieces into your glass.
Muddle the lime along with your cucumber slices. If you don’t have a muddler, you can use the back of a wooden spoon but I’d highly recommend getting one. They’re fairly inexpensive and automatically up your chances for coming up with awesome drink concoctions.
Add in ice, rum, pineapple juice and top off with pomegranate soda. Garnish with a slice of cucumber and drink!
*We used this one by World Market but if you don’t have a World Market near you or you can’t find a pomegranate soda, just substitute pomegranate juice and top off with club soda for effervescence.
Some of you are probably thinking, whipped fish, really? Trust me though, serve this as an appetizer at your next dinner party and you’re sure to wow your guests with this fancy, albeit super easy dish!
Add cream cheese, salmon, hot sauce, sour cream, lemon juice, salt and pepper to food processor and pulse a few times. Scrape down the sides with a spatula and pulse a bit more until mixture is thick and creamy.
Spoon mixture into Ziploc baggie and seal. Snip off the bottom corner to create your own piping bag.
Slice cucumber into 1/2″ thick slices and hollow them out a bit to make a well for the filling. Pipe the filling into the cucumber slices and onto the endive leaves.
To serve, drizzle endive leaves with a dash of hot sauce and top cucumber slices with a dollop of caviar and sliced scallions.
Fish gets a lively burst of flavor thanks to a cucumber relish and for all you brussel sprouts haters out there, try this recipe and I think you’ll change your mind. The balsamic vinegar, once cooked down, thickens and becomes sweet and delicious!
Cucumber Relish
Mix all ingredients, season to taste with salt and pepper and set aside.
Mahi Mahi
In a small bowl, add flour and spices and mix to combine. You’re not going to dredge the fillets in the mixture, just sprinkle it on the fillets and rub in for a light coating.
Heat a skillet over medium-high heat and add 2 tablespoons of olive oil. Once heated, add fillets and cook 4 minutes each side. To serve, top with a heaping tablespoon of cucumber relish.
Brussel Sprouts
To steam my brussel sprouts, I love Glad Microwave Steaming Bags. Throw your veggies in one of these and you’ve got an easy-peezy side dish that is ready in under 5 minutes!
In a skillet over medium-high heat, add olive oil. Once heated, add in onions, salt and pepper. Allow onions to cook about 5 minutes and add in balsamic vinegar, basil and cinnamon. Cook onions down about 8 minutes more or until the vinegar begins to thicken and coat the onions. Add in your steamed sprouts and toss to combine. To serve, top with parmesan curls.
Falafel is a traditional Middle Eastern dish made up of ground chickpeas and spices and Tzatziki is a Greek sauce made from yogurt and fresh herbs. The combination of falafel patties fried up over greens and topped with the yummy tzatziki sauce makes for one hearty meal. Best of all? With this dish you get to travel to two exotic countries without ever leaving your kitchen!
Ingredients for Salad:
Ingredients for Tzatziki:
Ingredients for Dressing:
Directions:
Tips:
