Style on a Budget White Sangria

I figured since I mentioned using the leftover wine from the salmon in the sangria - I had better tell you how to make the sangria as well!

I personally love sangria, especially in the summer!  The mix of wine with sweet summer fruits is just a great combination and so refreshing.  Typically I gravitate to red sangria but when i saw this recipe I knew it would be yummy and had to try it!  Bonus - less chance of Amy ruining her clothes when she inevitably spills the sangria.  :) The recipe calls for A LOT of fruit.  And I'm pretty sure I cut the amount of fruit in half and it was fine. Also I omitted the white grapes because I couldn't find any that day.  Basically you can use whatever fruit you like but this recipe is based primarily on citrus.  The best part?  It doesn't really matter if you buy $2 wine or $20 wine - so grab whatever's on sale!!

Style on a Budget White Sangria
via 100 Recipes Every Woman Should Know

Serves 4 (or two very thirsty ladies - guilty!)

One 750-ml bottle dry white wine (such as sauvignon blanc or pinot grigio)
1/2 to 1 cup brandy, to taste (I used 1/2 cup)
1/4/ cup sugar
2 limes, sliced into thin rounds
2 lemons, sliced into thin rounds
1 orange, sliced into thin rounds
1 green apple, sliced
1 small bunch white grapes, removed from the stems, sliced in half
1 cup seltzer
Ice cubes

1.  In a large glass pitcher combine the wine, brandy, and sugar, stirring until the sugar is dissolved.

2.  Add the fruit and seltzer to the pitcher.  Let the sangria marinate in the refrigerator for 1 to 2 hours before serving.  Add ice to the pitcher, stir, and serve.

Cheers!!

Bikini Season Baked Salmon

Remember this yummy looking dish?? 

I thought it would be a good idea what with it being July already (how did that happen?) to post the recipe for the Bikini Season Baked Salmon that I made Memorial Day Weekend.  As I mentioned before, it's from the cookbook 100 Recipes Every Woman Should Know and let me tell you, it is so easy peasy!  And I did make some substitutions.  I used parsley flakes and so you only need about a tablespoon I believe, I did use fresh lemon juice since we were making sangria as well, and I believe I used Sauvignon Blanc for the wine (I used the remainder in the sangria!)

Bikini Season Baked Salmon
via 100 Recipes Every Woman Should Know

Serves 4

Four 8-ounce skin-on salmon fillets
Sea salt and freshly ground pepper
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chopped fresh flat-leaf parsley
1/2 cup fresh lemon juice
2 tablespoons capers

1. Preheat oven to 400 degrees.  Put salmon skin side down in a ceramic or glass baking pan.  Rub the salmon with 1 tablespoon olive oil and season generously with salt and pepper.  Let the salmon sit in the pan for 10 minutes.

2.  Drizzle the white wine over the salmon, then sprinkle 1/4 cup parsley on top; save the remaining parsley to use later.  Put the pan in the oven and cook for 15 to 20 minutes (so quick!) or until the salmon fillets are opaque.

3.  Meanwhile, in a small bowl mix the lemon juice, capers, remaining parsley, and 2 tablespoons olive oil.  Top each salmon fillet with the mixture and serve immediately.

I believe i let it cook to the longer time but i was using two rather large fillets instead of 4 smaller ones.  Just make sure the fillets are flakey and opaque.  This dish was filling but didn't leave you stuffed - perfect for a yummy meal before heading poolside (for those of us without a beach).

Hope you enjoy - I know I did!