Lemon, Wild Rice & Meatball Soup

This is a light and very tasty soup that you could make just about any time of the year, but is perfect for a chilly Fall night. Serve it up with some Rosemary Grilled Cheese sandwiches, or a salad, or just some yummy, crusty bread of your choice.

lemon-meatballsoup

Lemon, Wild Rice & Meatball Soup

1 lb. ground chicken or turkey

1 large egg, slightly beaten

1/4 cup panko or other fine bread crumbs

1 tsp salt, plus additional to taste

4 tsp lemon zest, divided

1 tsp rosemary, divided

2 T EVOO

1 medium onion, chopped fine

3 carrots, sliced

2 cloves garlic, minced

64 oz. chicken broth

4 T lemon juice

3 cups wild rice blend, cooked

1. To make the meatballs combine the ground meat with the egg, panko,1 tsp salt, 2 tsp lemon zest, and 1/2 tsp rosemary. Roll into 1-inch balls and bake on lined cookie sheet at 350* for 20-30 minutes.

2. Heat EVOO over medium-high heat and saute onion, carrots, and garlic for 10 minutes, until soft. Add in remaining zest and rosemary and cook a minute longer.

3. Add chicken broth, lemon juice, salt to taste, and meatballs to the veggies. Simmer for at least 15 minutes. Longer is fine.

4. Add in the wild rice. You can continue to simmer until ready to eat, or serve immediately.

5. Top with some Parmesan cheese and additional rosemary, if desired.

*A great addition: Oven Roasted Okra. Seriously. It. Was. Awesome. Try it 🙂

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Baked Tilapia with Mustard Lemon & Horseradish Sauce

This is really a very easy and delicious way to serve up dinner. We try to eat fish often, ideally two times  a week, and the same old recipes can get boring real fast. I served this with some roasted okra and Trader Joe’s Harvest Grains Blend.

The flavors in this are subtle so don’t be afraid of the horseradish or the mustard. In fact, I might even recommending amping up the measurements just a tad for a bolder flavor. However, made according to the recipe it was just right for Number Two’s more sensitive palate, and all the boys ate it up quick.

baked tilapia

Baked Tilapia with Mustard Lemon and Horseradish Sauce

4 tilapia fillets

2 T fresh chopped parsley, divided

1 T fresh lemon juice

2 tsp prepared horseradish

1 tsp dijon mustard

1/4 chicken broth

2 T butter, divided into 4 slices

zest from 1/2 lemon

1 tsp thyme

1 lemon, cut into 4 wedges

salt and pepper

1. Preheat oven to 400*. Lightly spray baking dish and salt and pepper fish on both sides. Place fish in single layer in dish.

2. In a small bowl put 1 T parsley, mustard, horseradish, chicken broth, thyme, and lemon juice. Whisk until combined then spoon over the fish, pouring it all in the baking dish.

3. Top each fillet with the 1/2 T slice of butter and bake for 20 minutes or so, basting once or twice, until fish flakes easily with a fork.

4. Sprinkle remaining parsley and lemon zest over the top and serve with lemon wedges.

5. Enjoy this delicious and healthy meal!

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Raspberry Martini

Noel Coward said that the ideal martini should be made by “filling a glass with gin then waving it in the general direction of Italy.”  Luis Bunuel considered it enough to hold up a glass of gin next to a bottle of vermouth and let a beam of sunlight pass through. And Winston Churchill was said to whisper the word ‘vermouth’ to a freshly poured glass of gin makes a perfect martini.

I’ll be honest. I love me a filthy, dirty martini made with Ciroc (grapes), Grey Goose (wheat), or some other high-quality vodka. (I can’t drink potato-based vodkas, they make me sick.) AND a perfect martini should have only a hint of vermouth if any at all (my opinion.) Speaking of my opinion, one of the best martinis I’ve ever had was in a dive biker bar in the Northern ‘burbs of Chicago where the bartender simply poured some vermouth into a empty martini glass, turned it so the vermouth coated the entire inside of the glass, and then promptly dumped the remainder down the sink. Perfect.

So while some may say this drink does not qualify as a martini, I say this, “An awesome martini does not need vermouth to be awesome.” And if you are a skeptic, regardless of what I call it, try it anyway. It’s delicious!

martini

Raspberry Martini

2 ounces vodka

6 raspberries, plus more for garnish

2 tsp fresh lemon juice

2 tsp sugar

splash of gingerale

In a shaker muddle the 6 raspberries with the sugar and lemon juice.

Add ice and vodka. Shake. Add some gingerale now and a bit more after if needed. Shake.

Rim your glass with some lemon or lime juice and sugar it.

Pour martini into sugared glass.

Add more gingerale if needed.

Garnish with raspberries and a lemon or lime slice.

Enjoy!

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