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We Wine We Dine

Month

August 2017

Peach Salsa

This salsa is very sweet and refreshing! Goes well with a hot summer day.

Ingredients:
2 medium sized tomatoes on the vine
1 large ripe peach
1/4 small sweet vidalia onion
2 tablespoons chopped fresh cilantro

Dice the tomatoes, peach and onion. Add the chopped cilantro and toss gently. Serve immediately!

Apple Sausage Farro

Quick and tasty lunch! You can use chicken or pork sausage, as well as another type of apple.

Ingredients:
1 tablespoon olive oil
1/2 cup farro, fully cooked
1/4 yellow or white onion, diced
1 clove garlic, crushed
1/2 large granny smith apple, diced
2 sausages, fully cooked and sliced

In a medium sized pan, saute onion in olive oil until the onion is soft. Add the garlic, apple and sausage and saute for 2-3 minutes. Stir in the farro and cook until all ingredients are heated throughout.

Banana Bread

We made this recipe when we had bananas that had gotten too ripe. Already looking forward to making it again!

Ingredients:
3 ripe bananas
1/2 stick butter, melted
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 cup chocolate chips (optional)

Mash the 3 ripe bananas in a large bowl. Add in butter, sugar, egg and vanilla and mix well. Add in flour and baking soda and mix until just combined. Stir in the chocolate chips. Pour batter into a greased loaf pan. Bake at 350 degrees for 50 minutes to 1 hour. Insert a toothpick into the center of the loaf to check for doneness. Allow to cool slightly before serving.

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Fish Tacos

This meal perfect for a summer night!

Ingredients:
2 fresh raw tilapia fillets
6 soft corn taco shells
2-4 sprigs of cilantro
paprika
fresh or dried thyme
handful of red cabbage
ingredients for Mango Salsa

Preheat oven to 425. Sprinkle each filet of tilapia with paprika and thyme. Trim the leaves of the sprigs of cilantro and place on top of the tilapia. Bake for 7 minutes. Prepare the mango salsa according to Mango Salsa. In a pan heat each corn tortilla until it is slightly brown on each side. On each corn tortilla, place one third of the cooked tilapia and then sprinkle with red cabbage. Put a generous amount of mango salsa on top and serve immediately!

Heirloom Artichoke Salad

Yet another refreshing salad for a hot day.

Ingredients:
1/4 bunch parsley, chopped
1/2 large cucumber
1/2 can white beans, rinsed and drained
2 tablespoons olive oil
1 pack mini heirloom tomatoes tomatoes
1/4 cup marinated artichoke hearts, chopped

Combine all ingredients in a large bowl. Gently toss together and serve!

Banana Waffles

These waffles are easy to make and provide a energizing start to the day. Each waffle maker is different so the amount of batter per waffle and cook times may vary.

Ingredients:
1 ripe banana
1 egg
1 tablespoon canola oil
1 cup Bisquik pancake mix
1/2 cup oats
1/4 cup buttermilk
banana slices
chopped pecans
syrup or honey

Mash the ripe banana in a medium sized bowl. Whisk in the egg and oil. Add oats and Bisquik and mix together. Add buttermilk and stir together. If the batter is too dry add more buttermilk. Pour 1/4 cup of the batter into a preheated and greased waffle iron. Cook for 5-6 minutes until the top is golden brown. Top with sliced banana, pecans and honey or syrup!

Ceviche

Made with freshly caught fish, this dish was a first for us but absolutely delicious!

Ingredients:
1 fresh fish, scaled
1 mango
1 c. cilantro
2 tomatoes
1/2 large onion
8 limes
1 avocado
5 cloves of garlic
4 jalapeno peppers

Squeeze all of the limes in a bowl. Cut the fish into bite-sized pieces and add to lime juice. Finely chop garlic and jalapeno peppers and add to bowl. Dice mango, cilantro, tomatoes, onion, and avocado and stir in with all other ingredients. Allow to sit for a few minutes and then enjoy alone or with tortillas.

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