Pineapple Sangria

This is a delicious concoction that went quickly at our last party!

The amount of wine and rum is up to you, depending on how many people you invite and how thirsty your friends are... :)


Ingredients:

Sauvignon Blanc (I used the Simi brand from Costco at $7.99 a bottle)
Pineapple Rum
Coconut Rum
Triple Sec
Pineapple Soda (1 initially, then about half a bottle the next day)
Fresh Pineapple chunks; fresh orange and lemon slices
Fresh Mint Leaves

Mix all ingredients together--I used 4 bottles of wine, one and a smidge bottles of pineapple rum, half-ish bottle of coconut rum, and maybe a third of a bottle of Triple Sec. Then I added one bottle of Pineapple Soda and a bunch of fresh mint leaves. I refrigerated overnight (that's the beauty and point of Sangria...letting the alcohol infuse the fruit). The fresher the fruit, the better. If I liked ice cream....I'm thinking Mexican Vanilla Bean, the drunken left-over fruit would make a GREAT topping for dessert the next day.

I removed the mint leaves the next day, as the color had wilted, and replaced with fresh mint leaves.I added some more Pineapple Soda to increase the fizz just prior to the party.
This was very popular, and I had JUST enough for my guests to enjoy their fill.


**I also keep extra ingredients on hand to replenish the supply as it runs low, in case of extra thirsty friends or extra guests. This was really popular!

Dover Sole

This fish is DELISH! I don't even usually care for fish; since I've decided to reduce my calories and increase my protein, I've found I can't leave it off the menu. 




Ingredients:

Fresh sole filets
Olive Oil 
2-3 Radishes
Sweet Bulb Onion
Garlic Salt
Fresh Dill
Lemon Juice
Sea Salt or Coarse Salt Mixture


Directions:

Lightly grease glass baking dish with olive oil. Thinly slice radishes and sweet bulb onion and scatter over bottom of baking dish. Sprinkle with a few drops of water.
Lightly spread with garlic salt, then liberally cover with fresh dill sprigs.
Place fish filets on top of dill, then light sprinkle with more olive oil and coarse salt mixture. Sprinkle with small amount of lemon juice. Top with dill.

Bake, uncovered, at 350 degrees for 30 minutes, or until fish is flaky. Then broil on medium until fish curls and browns slightly at the edges.