ALLYkast_002

It’s our second podcast! Thanks for stickin’ with us while we work out all the quirks of this podcasting thang. We’re slowly getting the hang of it...slowly...ugh...but we’re having fun, and we hope you are, too.

This week we were SHAKIN’ Cosmopolitans. To make your own all you need is...

Pour all ingredients into a cocktail shaker and shake with ice. Strain into a cocktail glass, garnish with a slice of lime and enjoy!

And now for the BAKIN’...
We covered another fabulous and light recipe, Barbecue Roasted Salmon. This is a super easy  and delicious recipe that takes about 1 hour prep time, (and that’s mostly marinating the salmon), and about 12-15 minutes cooking time. We like using mexican chili powder to add a little more kick to the spice.
 Barbecue Roasted Salmon

1/4 cup pineapple juice  2 tablespoons fresh lemon juice  4 (6-ounce) salmon fillets  2 tablespoons brown sugar  4 teaspoons chili powder  2 teaspoons grated lemon rind  3/4 teaspoon ground cumin  1/2 teaspoon salt  1/4 teaspoon ground cinnamon  Cooking spray  Lemon wedges (optional)

Combine first 3 ingredients in a zip-top plastic bag;  seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.   Yield: 4 servings   From CookingLight.com - September 1988

And... as promised, here’s the recipe for asparagus  that goes perfectly with the salmon.

Roasted Asparagus  with Balsamic Browned Butter

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt the butter in a small skillet over medium heat;  cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.   Yield: 8 servings (serving size: 5 spears)

Also from CookingLight.com - September 2001  
TOP 3 TOP 3
ALLY: GUILTY PLEASURE WEBSITES

  

Awful Plastic Surgery: www.awfulplasticsurgery.com  Go Fug Yourself: gofugyourself.typepad.com  Post Secret: postsecret.blogspot.com

DOUG: GOOD BAD CULT MOVIES

"American Astronaut" Starring - Cory McAbee and Rocco Sisto Directed by Cory McAbee
“Lost Skeleton of Cadavra" Starring - Larry Blamire and Fay Masterson  Directed by Larry Blamire  "Bubba Ho-Tep" Starring - Bruce Campbell and Ossie Davis Directed by Don Coscarelli
  SARAH from Boone, NC: CHEER-YOU-UP WEBSITES

Cute Overload: www.cuteoverload.com
The Daily Puppy: www.dailypuppy.com
Things That Make You Go Aahh: www.thingsthatmakeyougoaahh.com

Monday, April 16, 2007

1 1/2 oz. Vodka

(Grey Goose L’Orange is primo)

1/2 oz Cointreau (or Triple Sec)

1 oz Cranberry Juice

(or Pomegranate Juice)

Splash of Lime Juice