2 New Recipes

Here are two new recipes to try. One is a simple baked tilapia and the other is for white sangria. The tilapia recipe is my own and the sangria recipe is from Gina Neely (I found it on foodnetwork.com).

Baked Tilapia with Basil and Peppers

This recipe is super easy and healthy too. All you need is tilapia filets (how every many you want), fresh basil, red/yellow peppers, lemon slices, olive oil, salt and pepper.  Start off by preheating the oven to 375 degrees. Then rinse off the tilapia and pat dry with paper towel. Place the fish in a glass baking dish. Put on your desired amount of salt and pepper (you only need to season one side of the fish), place the cut up peppers and basil on top of the fish, drizzle with olive oil (you want just enough to coat the fish), and place one lemon slice on each piece of fish. Cover the baking dish with foil and bake for 20 minutes. Squeeze the lemon juice from the lemon slices on the fish before serving. This dish is quick, easy, and oh so delicious. I usually serve it with steamed rice. You can always substitute the basil and peppers for your preferred herb and topping. For instance, I've also made this with rosemary, capers, and tomatoes.

White Sangria

I made this for the first time last weekend for my mommy group. The ladies loved it and Jimmy loved it too. Be careful because even though it tastes sweet, the alcoholic content is significant and you will feel a buzz. Here are the ingredients:

2 bottles of Sauvignon Blanc

1 cup of Peach Schnapps

1/3 cup of honey

1 Granny Smith Apple

10 or so Strawberries

1 Orange

Handful of Seedless Green Grapes

7-Up

Combine the wine, Peach Schnapps, and honey in a glass pitcher (or whatever you're using to hold the sangria) and stir to combine. Cut up the apple, strawberries, orange (leaving on the peel), and grapes and add to the mixture. Let sit in the refrigerator for at least 2 hours so the fruit can soak up the sangria. Serve over ice with a splash of 7-up on top.