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Sunday, July 1, 2012

Happy July from BACK WHERE I COME FROM......

Pittsburgh, PA......

Heinz field....on the North Shore....last nights' Kenny Chesney Concert
Pre-concert on the shores of Pittsburgh......

My beautiful city!

Summer in Pittsburgh!

 After all that.....I'm kicking off July by taking it easy in the suburbs today........

White Peach Sangria
  • 1 (750 milliliter) bottle dry white wine
  • 3/4 cup peach flavored vodka
  • 6 tablespoons frozen lemonade concentrate, thawed
  • 1/4 cup white sugar
  • 1 pound white peaches, pitted and sliced
  • 3/4 cup seedless red grapes, halved
  • 3/4 cup seedless green grapes, halved

Directions:

In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

 

Tomato Feta Bruschetta

  • 5 roma/plum tomatoes, diced
  • 1/4 sweet onion, minced
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 1 tsp salt
  • 1 cup crumbled feta
  • 2 tbsp fresh oregano, minced
  • 1 French baguette

 

Directions:

Make the bruschetta mixture by mixing tomatoes, onion, garlic, oil, lemon juice and salt in a bowl. Marinate the mixture in the fridge for 30-45 minutes.Cut the baguette in 1/2 inch slices on a diagonal. Toast them in a 425F oven for about 6-8 minutes. The baguette slices should begin to brown and feel crisp and toasty to the touch.Top each baguette slice with a spoonful of bruschetta mixture. Sprinkle with feta cheese and fresh oregano.

 Grilled Salmon
  • 1/4 cup brown sugar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 teaspoons lemon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 4 (6 ounce) salmon fillets

Directions:

Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag. Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.

 Enjoy!

1 comment:

Chris said...

YUMMY!

My sister and niece went to the concert - said it was awesome. Looks like you're having a fantastic weekend!