Eats

Springtime Sangria

DSC02029 So earlier this week I did a post about my favorite sandwich ever and our picnic at the beach, and I got several people asking for my sangria recipe. Well, I don’t want to disappoint! However, I want to preface this by saying it is a fake sangria recipe that I made up while I was at the grocery store, so you might want to file this more under the category of ‘yummy fruity drinks with lots of alcohol’. It was tasty though and we had enough for a couple nights. It was husband approved too, so I guess I can count it as a win!

Ingredients:

  • 750 ml white wine (I always buy super cheap white wine when I’m mixing it with juice)
  • 3/4 cup vodka
  • 2 cups juice of your choice. I used apricot/mango and apple (shout out to Santa Cruz!)
  • 1/2 lb strawberries (sliced)
  • 1/2 lb orange slices
  • lime (sliced)

DSC02034 Mix all ingredients together and chill in refrigerator for at least 2 hours, but it’s even better if you wait overnight because the flavors blend together.

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DSC02043 DSC02041 DSC02079 Enjoy!

Accept what life offers you and try to drink from every cup. All wines should be tasted; some should only be sipped, but with others, drink the whole bottle.”
― Paulo Coelho, Brida

 

Gourmet Sandwiches & a Beach Picnic

DSC02056 A couple Sundays ago I decided that it was time for a picnic. Does this ever happen to you? Haha. I don’t think to make a picnic very often, but the weather was perfect, we had an unused picnic basket that we received as a gift for our wedding, and I thought of the idea for this sandwich out of the blue. It was as if I had no choice. Also, filet mignon was on sale at the store…

This sandwich obviously isn’t your everyday, average, throw-it-in-a-lunch-bag-after-you-spend-half-an-hour-crafting-it-before-work kinda sandwich. It’s special, gourmet, and worth every second when you have the time on a Sunday afternoon. Your taste buds will thank you.
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Ingredients: (serves 2)

For Steak:

1 piece filet mignon (also known as beef tenderloin) about 1 1/2″ thick

2 Tablespoons coconut oil

Salt

Pepper

Fresh Thyme

For the sandwich:

2 ciabatta rolls

1 organic orange (split into wedges)

1 cup organic arugula

1/2 cup blue cheese crumbles (or however much you would like)

2 Tablespoons organic honey

1 Tablespoon Mayonaise (optional)

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For the steak:

 

  1. Take out filet and let sit room temperature for about 20 minutes. Season with salt and pepper
  2. Heat up pan on medium heat (If you have a cast iron pan, use that)
  3. Test pan to see if it’s hot enough by throwing a few dips of water on it. If it sizzles and pops, it’s ready
  4. Add coconut oil to pan and let melt. If it starts smoking and burning, your pan is too hot. Wipe off the oil and start over.
  5. Place filet on pan and let sit for about 4-5 minutes. Do not keep flipping and checking, it’ll mess up the browning process. Add Thyme to pan
  6. Flip filet and cook to an internal temp of 130 degrees for medium rare
  7. Let meat rest before you cut it so it stays moist and retains its juices

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For sandwiches:

  1. Cut the ciabatta in half and toast
  2. Spread a very thin layer of mayo on bread
  3. Layer the sliced steak, oranges, arugula, and blue cheese
  4. Drizzle with honey

Enjoy!! (Preferably in a place with a view and with some Sangria…)

 

DSC02079 DSC02083 Cooper enjoying the view

DSC02087 Alesha and Kirby and I took Cooper into the ocean for the first time. Luckily it was a success! DSC02120 I hope you try this sandwich at some point because it is seriously, seriously tasty. It’s a perfect way to feel like you’re having a gourmet meal without paying restaurant prices. We joked about how if we were eating at a restaurant with the same view we had, our meal would’ve cost 5 times what it did to make it. Make it for a special occasion and set up a little picnic for you and your date or a few good friends, and everyone will be impressed!

I’m leaving you with a quote that made me chuckle… I rarely follow directions when I’m cooking. Maybe you’ll make up a version of this sandwich that is even better!

I read recipes the same way I read science fiction. I get to the end and say to myself “well, that’s not going to happen”
― Rita Rudner

Honey-lime Glazed Salmon with Summer Salad

DSC01944 Hey guys! I hope you had a good weekend! I definitely did, and we were able to get out and take advantage of our beautiful city. We have spurts of beautiful sunny weather in San Diego during random times of the year that make it feel like it’s the middle of summer. Every time this happens I start craving fresh, light meals like fish and crisp salads topped with sweet fruit. This honey-lime salmon and summer salad satisfied that craving perfectly, and it was insanely easy to make! Next time the weather heats up a little bit, I highly recommend you make this meal and pair it with chilled white wine- it’s one of our absolute favorite meals. DSC01942 20140317-083612.jpg

For the salmon:

4 salmon fillets, about 6 ounces each, skin of

4 tablespoons honey

3 tablespoons fresh lime juice

2 tablespoons orange juice

Sea salt and freshly ground black pepper

Preparation:

Grease a 9x13x2-inch baking pan.
Heat oven to 400°. Place salmon, skin-side down, in the prepared baking pan. combine the honey, lime juice, and orange juice, stirring until well blended. Sprinkle the fillets with salt and pepper then spoon the honey and juice mixture over the fillets. Bake for 10 to 12 minutes, or until fish flakes easily with a fork.
Serves 4. DSC01925

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20140317-083747.jpg In the salad:

Red leaf lettuce, blackberries, strawberries, avocado, red onion, goat cheese, walnuts (chopped)

For the dressing:

I used Brianna’s Homestyle Blush Wine Vinaigrette, which is one of our all time favorites. However, you could also make your own vinaigrette with balsamic vinegar, olive oil, strawberry jam, onion powder and s&p…that’s what I use when I’m in a pinch!

Enjoy, and let me know if you have any questions!

You don’t have to cook fancy or complicated masterpieces- just good food from fresh ingredients” -Julia Child

 

Amazing Anti-Inflammatory Smoothie

Happy Monday, everyone! Let me just start out by saying a big HUGE thank you to everyone who read and supported us during our first week here at Miss Mélange! We’ve been having so much fun and we’re so thankful to have readers tuning in :) Also, thank you for all of your sweet comments after the post I wrote on Friday. It means so much to me, and I was astounded with all of your kind, sincere words. You guys are the absolute best!

I have a smoothie recipe for you to help start your week off right. It is so SO good, and my husband and I both wanted it for several days in a row. It’s ingredients are anti-inflammatory, which help with so many different things in your body. Inflammation affects every aspect of our health, and can contribute to arthritis, psoriasis, mental and emotional disorders, and skin issues, just to name a few. So in other words, drink up! Plus, it’s sooo good you’ll forget you’re doing something amazing for you body. DSC00619 Serves 1

1 cup parsley

1 cup frozen cherries

2 teaspoons fresh lime juice

2 teaspoons fresh lemon juice

2 medjool dates

1 cup water

Blend all ingredients on high until smooth :) You can also add chia seeds if you want to some extra kick to your smoothie. Chia seeds have tons of awesome benefits, and they’ll keep you full even longer if you add them to your drinks. Enjoy!

Spread love wherever you go. Let no one ever come to you without leaving happier.” -Mother Theresa

 

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