Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Decisions, decisions.  Just yesterday I saw a friend trying to decide which picture of her kids she should copy for Christmas.  I mean, they were ALL cute!

I couldn’t even decide which delicious picture to choose from of these gorgeous brunch displays I get to share with you!

 

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And what kind of tea do make with these?

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Do I do cardamom, or cinnamon, earl grey, or raspberry?  Loose leaf or tea bags??  Oh my goodness, I can’t decide!!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Except I did decide.  And I brought you this delicious meal.  Well, okay, I brought it for you to look at, but by all means, please make it, because you know who was sampling this deliciousness while the family was in snooze land.  It may or not may not have been me.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Because the orange tea infused into every bite of this meal was perfection!  I’m sure you can use any other kind.  But this worked!

I’m talking about tea in the salad dressing.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea in the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Tea ON the biscuits.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And tea on the side.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Did you know there are many cooking uses for tea?  That’s why myself and 11 other bloggers are sharing our tips for cooking with tea-with a giveaway to boot!  Check it out here!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Oh, and if you are waiting for a reipe, you can find it below!  And don’t forget to visit our sponsors!!  Charles Viancin and The Replublic of Tea!!!

The Giveaway…

Our generous sponsors have contributed prizes for this event.

The giveaway will begin on November 12th and end on November 21st

and is open to US residents only.

a Rafflecopter giveaway

 

Our Sponsors*…

and how you can find them around the internet

 

Charles Viancin

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

 

 

 

The Republic of Tea

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

The trick to these biscuits is letting the dough rest while you prepare the salad dressing, then gently folding in the blueberries as you knead the dough.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

See, layer after layer the berries are folded in.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Then ever so carefully, cut the biscuits into rounds.  It’s okay if some berries get cut too.  They will still taste wonderful!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Place the biscuits on a baking sheet and bake for 10-14 minutes at 425F.

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

They look like this after baking…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

But after a double dunk in powdered sugar and warm tea, they look like this…

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

And we enjoy them with this…(or just eat three in one sitting like my finicky shark did!)

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze | Famished Fish, Finicky Shark

Enjoy!!!  And I hope you win, because the prizes are just way cool!!!!

Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Number of servings: 6

Per Serving 682 calories

Fat 34 g

Carbs 86 g

Protein 12 g

6


Blueberry Orange Brunch Salad with Orange Tea Vinaigrette and Blueberry Biscuits with Orange Tea Glaze #TastyParTea #InspiredByNature

A delicious brunch infused with tea throughout.

Ingredients

    For the Biscuits

  • 2 ½ cups all-purpose flour
  • 2 Tb baking powder
  • 1 tsp salt
  • ¼ tsp nutmeg
  • 1 Tb orange zest
  • 6 Tb vegetable shortening
  • 1 cup buttermilk
  • ¼ cup orange spice tea (brewed liquid)
  • 1 Tb honey
  • 1 cup fresh blueberries, rinsed and dried
  • For the Glaze

  • 1 cup powdered sugar
  • 2-3 Tb orange spice tea (brewed liquid)
  • For the Orange Vinaigrette

  • 6 Tb light olive oil
  • 2 Tb orange juice
  • 2 Tb white wine vinegar
  • 2 Tb orange spice tea (brewed liquid)
  • 1 clove garlic, grated on a microplane
  • Pinch salt
  • Pinch pepper
  • 2 pinches thyme
  • For the Salad

  • 12 cups mixed baby greens
  • 1 red onion, sliced thinly
  • 1 cup blueberries
  • 1 orange, peeled and cut into cubes
  • ¾ cup walnuts, lightly chopped
  • ¾ cup crumbled feta cheese

Instructions

  1. In a large bowl whisk together the flour, baking powder, salt, nutmeg, and orange zest. Cut in the shortening with a pastry cutter until mixture resembles small peas. Stir the buttermilk and spiced tea together with the honey in a small bowl and add to the flour mixture. Stir gently to combine, just until incorporated. Set aside to rest, covered with a paper towel.
  2. Preheat the oven to 425F.
  3. In a small glass jar fitted with a tight lid, or a glass bowl with a whisk, combine all dressing ingredients. Shake or whisk to combine until emulsified (thickened).
  4. Prepare the salad ingredients and set aside for plating.
  5. Prepare the biscuits. Dust a bread board with about ¼ cup flour and turn dough out. Pat gently. Add about ¼ cup of the blueberries on top and press gently. Fold the berries into the dough while turning one quarter turn to knead. Repeat until all berries and flour are folded in, about 6 turns. Pat dough gently to 3/4” high. Cut into 2 1/2” rounds with a biscuit cutter, making up to 12 biscuits.
  6. Place biscuits onto an ungreased baking sheet, spacing evenly and bake for 10-14 minutes until just golden brown and berries are somewhat bursting. Cool just slightly on the baking sheet.
  7. Meanwhile prepare glaze by combing the powdered sugar and spiced tea. Carefully dip tops of warm biscuits into warm glaze, using all the glaze. Transfer to a cooling rack or immediately to a bread basket.
  8. Plate the salad, dividing the ingredients among six salad plates or tossing together in a large salad bowl. Drizzle with dressing (2 Tb per serving) and serve with 1 or 2 biscuits.

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Asian Infusion Strawberry Feta Cold Noodle Salad for JSL Foods, Inc. Blogger Recipe Challenge #sponsor

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

If I could think of one style of food that never fails to deliver freshness, I would have to say Asian food.  I’ve been eating a 95% ovo-lacto-vegetarian diet, which means burgers are out of the question on weekly date nights.  I tend to lean towards fresh stir fried vegetables, savory plates of Thai noodles and steaming bowls of egg-topped ramen.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

JSL Foods, Inc.® does not fail to deliver when it comes to freshness.  I was invited to participate in JSL Foods, Inc.’s Blogger Recipe Challenge by developing a new recipe with their precooked noodle products.  Before this challenge I had never tried their noodles before.  I had no idea what I had been missing!  These noodles are tender and made with simple ingredients, fortified with ALA Omega 3 and contain absolutely no MSG’s.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

The noodles I chose to use for this challenge were the Udon Mushroom Flavor noodles by Fortune® from JSL Foods, Inc.®.  So delicious.  They are easily microwaveable or can be placed in a pot of boiling water, with the provided packet of seasoning.  These noodles can be served in a soup, stir fried with vegetables, or simply served as a cold noodle salad.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I decided to serve my noodles as a cold salad.  I simple soaked two packages in a bowl of hot water and one packet of seasoning mix while I prepared the rest of the salad ingredients.  Each bag of fresh packed noodles provides two healthy servings.

My challenge for this recipe was to come up with a type of Asian infusion.  We’ve seen these in restaurants, with Mexican and Asian infusion meals and even Indian and Thai (one of my favorites!).

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I opted to blend the flavors of Italy with simple Thai flavors, as those are both my favorites!  I left the meat out of this one, like most of my recent dishes.  This Asian Infusion Strawberry Feta Cold Noodle Salad begins with thick and flavorful udon noodles that have been soaked with their own mushroom flavor.  The noodles are then tossed with an olive oil and black sesame seed drizzle, that has also been infused with the Fortune® mushroom flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

Bright red strawberries, spicy red onions and a chiffonade of bold basil, along with chunks of salty feta cheese are paired with the thick noodles.  All of this is then drizzled with a sweet and zangy strawberry balsamic glaze that is laced with Asian flavors like soy sauce, mirin and lemon grass.  I was literally dipping strawberries in this glaze when it was finished!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

And the kicker is, this recipe takes only about 30 minutes to prepare from start to finish.  You will be satisfying your taste buds in no time.

It is definitely hard not to load up on the balsamic glaze, but a little goes a long way with flavor.

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

I hope you take the time to look for JSL Foods, Inc.® products in your local market.  You can find them at Albertsons, Bashas, Bel Air, Food 4 Less, Food Maxx, Lucky’s, Jewel, Nob Hill Foods, Raley’s, Randalls, Safeway, Savemart, Shaws, , Stater Bros, Star Market, Target and Winco.   I am definitely buying more of these!

Asian Infusion Strawberry Feta Cold Noodle Salad | Famished Fish, Finicky Shark

You can also find JSL Foods, Inc. on Twitter and Facebook.  And here is my entry for the Blogger Recipe Challenge with instructional photos to start!!

Look at those delicious noodles!

Asian Infusion Strawberry Feta Cold Noodle Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 200 calories

Fat 9 g

Carbs 25 g

Protein 4 g

6


Asian Infusion Strawberry Feta Cold Noodle Salad

Ingredients

    For the Noodles

  • 2 - 7.25 oz packages mushroom flavor Fortune fresh cooked udon noodles, including seasoning
  • 2 cups fresh strawberries, sliced
  • 2/3 cup reduced fat crumble feta cheese
  • 1/3 cup red onion, sliced thinly
  • 1/3 cup fresh Thai basil or basil, chiffonade
  • 2 Tb extra virgin olive oil
  • 1 Tb black sesame seeds
  • For the Glaze

  • 3/4 cup balsamic vinegar
  • 1/4 cup seasoned rice vinegar
  • 1/2 cup fresh strawberries, sliced and pureed
  • 1/4 cup brown sugar
  • 1 Tb honey
  • 1Tb mirin
  • 1/2 Tb low sodium soy sauce
  • 2 tsp lemon grass puree from a tube or finely minced lemon grass

Instructions

  1. Bring a pot of water to boiling. In a large bowl, add the refrigerated noodles and ONE packet of mushroom seasoning. Pour boiling water over the noodles to cover and stir gently. Stir occasionally to loosen the noodles and set aside.
  2. In a medium saucepan, combine the brown sugar, vinegars and strawberry puree. Whisk to combine with a wire whisk. Add remaining glaze ingredients. Bring to a low boil, whisking constantly. Reduce to a low simmer, whisking occasionally, until reduced by half, about 20 minutes.
  3. When the glaze is reduced to half cup, remove from heat. Drain the noodles in a colander and rinse with cold water. Return to bowl. Combine olive oil, remaining ONE mushroom seasoning packet and black sesame seeds in a small bowl. Pour over cold noodles and toss. Add sliced onions and strawberries, basil chiffonade and crumbled feta. Toss well.
  4. Serve with balsamic glaze on the side for drizzling.

Notes

Makes 4 main dish servings or 6 side dish servings.

*This post was sponsored by JSL Foods, Inc.®. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Citrus Cilantro Coleslaw

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

Coleslaw is one of those salad staples that can be eaten year round. But it is especially tasty and refreshing in the summer time, when crunchy veggies and fruits are what the body craves.

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

I literally just devoured a tasty cabbage and quinoa medley with a thai dressing. So so good!

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

This Citrus Cilantro Coleslaw is equally refreshing and can accompany any meal, be stuffed in a spicy taco, or get piled on a tasty burger.

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

I stuffed this one in these Tofu Sofritos Tacos. To-die-for!!!! And so easy to make!

Toss it all together and serve! Yummy yum yum!

Citrus Cilantro Coleslaw | Famished Fish, Finicky Shark

Oh and hey, have you heard of Gourmet Garden’s fresh dried herbs and squeeze tubes? You can use their cilantro in this recipe too!

Citrus Cilantro Coleslaw

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 8

Per Serving 37 calories

Fat 2 g

Carbs 4 g

Protein 2 g

8


Citrus Cilantro Coleslaw

Ingredients

  • 3 cups shredded green cabbage
  • 3 cups shredded purple cabbage
  • 1/3 cup plain greek yogurt
  • 2 Tb olive oil mayonnaise
  • 1/3 cup chopped cilantro
  • 2 tsp lemon juice
  • 1/2 tsp smoked paprika

Instructions

  1. Use a food processor, mandolin, or sharp knife to slice the cabbage into thin strips. Toss together in a large bowl.
  2. In a small bowl, combine the greek yogurt, mayonnaise, cilantro, lemon juice and paprika.
  3. Pour over cabbage and toss to combine with salad tongs. Let sit in refrigerator at least 15 minutes before serving with your favorite meal.

Asian Sesame Shrimp Chopped Salad – #FreshTastyValentines #sponsor #giveaway

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

The easiest Valentine’s meal you can make your sweetie this year is a great big salad bursting with fresh crispy vegetables, sweet succulent shrimp and nutty sesame dressing. I threw together this gorgeous salad one evening-made to serve 6-and my sweetie ate half the pan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I don’t blame him! The Asian Sesame Dressing by TLish is pretty darn addicting. It is nutty, sweet and savory all in one bite! Tiffany Denson used to make jars and jars of these dressing for her neighbors in Birmingham, Alabama before being convinced to sell it market wide, after having sold over 1700 jars in the year 2010.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

It’s no wonder this sold like hotcakes, just look at that sweet dressing. You know you want to reach out and catch that drip right there. Just like the bottle says, “all natural. all good.”

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

I layered plenty of fresh produce to create texture and depth to this crispy salad. Topped with crunchy wonton strips, this salad is a gem. Mann’s Packing, which began from a carrot stand in 1939, quickly began selling a larger variety of fresh produce and has it’s own Asian Citrus Crunch Salad Kit too, if you’re in a pinch for a quick dinner. It has all the fix’ins in the bag! Majority women owned and always fresh, Mann Packing has just what you need to complete your meal.

 

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I made this with individually purchased produce, because I didn’t get around to using my gifts from Mann’s Packing-yet-I just had to share that they had a comparable product that was perfect for this dish!

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

All the way down to the wonton strips!

I really love that both of these amazing sponsors offered up this perfect match made in salad heaven! And thanks to Camilla from Culinary Adventures with Camilla, 22 awesome bloggers are offering over 1oo recipes for your Valentine’s Day meal plan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

(Why does this salad look so tiny from way up here?) It’s huge!

For an opportunity to win these wonderful and healthful products, check out the giveaway at the end of this post.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

First layer up, a red and green lettuce combination and diced bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Cabbage and more bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

More lettuce and sweet red onions.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Fresh cucumbers and carrots.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Succulent salad shrimp and nutty sesame seeds. And a sprinkle of lime zest.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Finally some wonton strips and salad dressing. (Notice a pattern of layering by twos?)

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Such quick prep for salad that will disappear from your plate right before your eyes. Yummy!

Don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Asian Sesame Shrimp Chopped Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 652 calories

Fat 47 g

Carbs 50 g

Protein 10 g

6


Asian Sesame Shrimp Chopped Salad

Ingredients

  • 2 cups red leaf lettuce, chopped
  • 2 cups romaine lettuce, chopped
  • 3 cups cabbage, chopped
  • 1/2 large red onion, quartered and sliced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 cucumber, sliced
  • 1 medium carrot, sliced
  • 2 cups salad shrimp
  • 2 Tb black sesame seeds
  • 2 tsp sesame oil
  • zest and juice of one lime
  • 1/3 cup TLish Asian Sesame Dressing
  • 12 wonton wrappers
  • oil for frying

Instructions

  1. Prep and wash the produce. Thaw and drain the shrimp, if frozen.
  2. In a large glass bowl or 13x9" baking dish, layer the salad ingredients. First half the lettuce, then half the bell peppers, followed by all of the cabbage and the remaining bell peppers. Layer the remaining half of the lettuce, followed by the red onion. Layer next the cucumbers and carrots. Drizzle the salad with the sesame oil and lime juice.
  3. Top with the salad shrimp and the sesame seeds. Sprinkle with the lime zest.
  4. In a small fry pan, heat oil to 350F. Cut the wonton wrappers into strips. Carefully fry the wrappers until they are lightly golden, flipping to cook evenly on both sides, about 30 seconds on each side. Drain on paper towels.
  5. Top the salad with crispy wonton strips and drizzle with TLish Asian Sesame Dressing.

Notes

Any Asian dressing can be substituted in place of the brand name dressing.

This post was sponsored by TLish and Mann Packing. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


 Loading InLinkz ...

Layered Salad – #SRC

 Layered Salad #SRC | Famished Fish, Finicky Shark

 

Grilled Asparagus and Brussels over Greens with Tuna and Egg

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Okay seriously, I love food! So why can’t I just take my love of food and learn to really love food!?! It’s like I need to be challenged to get my tooshie moving and my mind creating and my body craving.

I’ve had baby #4-enough is enough! I need to burn this baby fat!! If my finicky shark can learn to love green veggies-even beg for them-then I can learn to crave all things healthy. Don’t get me wrong, I LOVE veggies!! But I also crave evil food like carbs and starches and gooey sugary goodness. Wait, back on track…

Can you believe Jesse actually enjoyed the sautéed kale at dinner last night!? And of course he also enjoyed the grilled asparagus I made for dinner tonight.

I think the fact that I love a challenge and love writing encouraged me to write myself a great meal plan for this week.

Egg White Kale Scramble Wraps, Chicken and Wild Rice Thai Lettuce Wraps, Pork Cauliflower Fried Rice, and Sausage and White Bean Fennel Stew are just a few ideas in my head for the week!

My dinner was so beautiful and tasty healthy that I just had to share. Even if I did only snap a photo with my iPhone 6 instead of my Canon DSLR!

Grilled Asparagus and Brussels over Greens with Tuna and Egg
Ingredients:
2 cups green leaf lettuce
1 cup asparagus
1 cup brussels sprouts
1 3.5 oz can chunk light tuna, drained
1 egg, hard boiled
1 Tb olive oil
1 tsp Mrs Dash
Dash hot sauce
Squeeze lemon

Directions:
On a griddle, drizzle the olive oil. Heat over medium.

Trim the ends of the asparagus and stems of the brussels sprouts. Cut the brussels in half along the stem.

Grill the vegetables about 5 minutes, turning frequently and seasoning with Mrs Dash.

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Chop the lead lettuce and place in a large bowl. Cut the asparagus into bite sized pieces. Top the raw greens with the grilled greens, tuna and egg, sliced.
Finish with dash hot sauce and squeeze of lemon.

Enjoy eating green and staying healthy!!

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

The Wedge and ’21’ Traditional Bloody Mary – The Unofficial Mad Men Cookbook Review and Giveaway #PartyLikeAMadMan

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

You ever get introduced to something and it turns you on to something else and starts a frenzy? I’ve been partying it up Mad Men style. With my Unofficial Mad Men Cookbook to toast the final season of the Mad Men series.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

And of course I started watching the show. And of course I paid attention to every bit of food and cocktails served up in the show that is showcased on all the glossy pages of this wonderful cookbook.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

Talk about flashing back to my childhoold of reading my grandmother’s cookebooks! I love this book! Of course, it has more that just food of the 1960’s, like Deviled Eggs, Potatoes au Gratin, and Pineapple Upside Down Cake. It is full of classic and creatively twisted cocktails from the bars of Manhattan, New York.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

One drink that stood out to me is the classic ’21’ Traditional Bloody Mary. It’s so simple, yet was frequently ordered by the businessmen of Manhattan. In fact, some would say the Bloody Mary is a traditional hang over drink, no? Probably because of the rich vitamin C in the tomato juice and the spice of the tobacco and black pepper.

The Wedge and '21' Traditional Bloody Mary | Famished Fish, Finicky Shark #PartyLikeAMadMan

Another favorite of mine is The Wedge. Wedge salads have been making a comeback lately, and why not. They were extremely popular as early as the 1910’s, as iceberg lettuce was “named for its ability to remain fresh when shipped long distances packed on ice”. I almost made the Avocado and Crab Mimosas, as those sounded extremely wonderful and were beautifully pictured in the cookbook. But seriously, the crisp classic iceberg was calling my name! As was the creamy blue cheese that …

Read More »

Dressed in Vinaigrette – Asparagus and Arugula Salad with Candied Bacon and Gorgonzola #TripleSBites

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Oh my gosh I’m so excited! Today is the first day of #TripleSBites! I’ve been waiting for this event for a long time, because I’ve been anxious to share all of my recipes I’ve concocted with inspiration from various sponsor ingredients.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Camilla from Culinary Adventures with Cam put this event togetherfor 20 bloggers to showcase romantic eats, and we will be sharing spicy, saucy, and sexy bites.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

My first recipe I’d like to share with you during this event is this Dress Me In Vinaigrette-Asparagus and Arugula Salad with Candied Bacon and Gorgonzola. This salad, featuring lemon rubbed arugula, fresh grilled asparagus, sweet candied bacon and tangy Gorgonzola will have your taste buds singing. It’s dressed in vinaigrette by Robin of Out of the Weeds Beet Vinaigrette Dressing. Feel free to use your own vinaigrette if you’d like. This beet vinaigrette dressing tastes like little beets were crammed into a bottle and married with shallots. The dressing is amazingly fresh and full of healthy ingredients. The salad is a masterpiece on its own, but if you’d like to top it off, you really must “dress it in vinaigrette”.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark
Ingredients:
6 cups arugula, washed and rinsed
1 lb asparagus, trimmed of hard stems and washed
1 lemon
12 oz bacon
3/4 cup brown sugar
1 tsp cinnamon
1/3 cup vinaigrette

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Directions:
Begin by squeezing the lemon over the arugula -this cuts the bitterness- toss well and set aside.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Preheat the oven to 375F. Mix together brown sugar and powdered cinnamon. Tip: Use a spice grater (I used my V Etched Grater by Kitchen IQ, KitchenIQ 50194 Spice Grater, Red
) to grate a fresh cinnamon stick over the brown sugar.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Coat the bacon in the brown sugar and cinnamon mixture on both sides (I had help from my sous chef) and place the slices on a rack or a baking sheet. Bake for 20 to 30 minutes until desired crispiness.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Heat a griddle over medium heat and spray lightly with cooking spray. Trim and wash the asparagus and sprinkle lightly with salt and pepper. Place them on the griddle and grill, turning occasionally for about five minutes, just until crisp tender.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Arrange the lemon marinated arugula, candied bacon and asparagus on the plate and top with crumbled Gorgonzola cheese. Drizzle with the vinaigrette of your choice.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Pour some wine and dig a fork in.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Out of the Weeds and Kitchen IQ. I received one dressing bottle and a spice grater from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

 Loading InLinkz ...

 

Asparagus and Arugula Salad with Candied Bacon and Gorgonzola

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Number of servings: 4

Per Serving 582 calories

Fat 39 g

Carbs 49 g

Protein 13 g

4


Asparagus and Arugula Salad with Candied Bacon and Gorgonzola

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 cups arugula, washed and rinsed
  • 1 lb asparagus, trimmed of hard stems and washed
  • 1 lemon
  • 12 oz bacon
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/3 cup vinaigrette

Instructions

  1. Begin by squeezing the lemon over the arugula -this cuts the bitterness- toss well and set aside.
  2. Preheat the oven to 375F. Mix together brown sugar and powdered cinnamon. Tip: Use a spice grater to grate a fresh cinnamon stick over the brown sugar. Coat the bacon in the brown sugar and cinnamon mixture on both sides and place the slices on a rack or a baking sheet. Bake for 20 to 30 minutes until desired crispiness.
  3. Heat a griddle over medium heat and spray lightly with cooking spray. Trim and wash the asparagus and sprinkle lightly with salt and pepper. Place them on the griddle and grill, turning occasionally for about five minutes, just until crisp tender.
  4. Arrange the lemon marinated arugula, candied bacon and asparagus on the plate and top with crumbled Gorgonzola cheese. Drizzle with the vinaigrette of your choice and serve.

It’s All Greek To Me – Cookbook Giveaway #FallForGreek

Have you ever been approached with an opportunity that you wanted to leap at? I mean, jump into the pool and dive in?
That’s exactly how I felt when I was offered the chance to review and giveaway It’s All Greek To Me by Debbie Matenopoulos.

It's All Greek to Me | Famished Fish, Finicky Shark

I adore Greek food! Absolutely adore it.

It's All Greek to Me | Famished Fish, Finicky Shark
It’s so fresh and overwhelming with taste and it screams healthy ingredients. Nuts and oils and fruits and vegetables with grilled or baked proteins make up the majority of recipes in Debbie’s book.
Debbie was born in Virginia of Greek decent. Debbie’s own love of her family’s traditional food and desire to stay fit and healthy convinced her to write her own cookbook, where she delves into the food and dabbles little family stories on each recipe. Debbie has also had a career as an entertainment news reporter and television host, including televisions’ The View.
I could spend forever in this book and can’t wait to make the traditional Greek Cookies covered in sesame seeds that are compared to how America traditionalizes chocolate chip cookies.
I chose to make a meal out of four of Debbie’s mouth watering recipes.
For one, I had to make the Skorthalia, especially after reading the little family story blurb of a relative mistaking it for mashed potatoes and his face turning red.
The Skorthalia, or Garlic Sauce made with Potatoes, is typically served with cod (but I swear I could smear it on everything!). I even froze my leftover sauce in an ice cube tray for later!
So of course I made the Oven Fried Cod-just so I could have the Skorthalia. The Cod was the most amazing baked fish I ever made. My family inhaled it.

It's All Greek to Me | Famished Fish, Finicky Shark
And right alongside the cod recipe was a recipe for Seafood Rice, which was a basic risotto with shrimp and mussels. I omitted the mussels so my kids would eat it, and swapped frozen peas for frozen mixed veggies. All the same 😉 It was so savory and delicious.

It's All Greek to Me | Famished Fish, Finicky Shark
And finally I added the Greek Village Salad, which is almost considered a staple for most meals. That was refreshingly tasty, of course.
It's All Greek to Me | Famished Fish, Finicky Shark

 Come “Fall for Greek” with me with It’s All Greek, and enter the Giveaway below. And check out this quick recipe for Skorthalia. I hope you love it as much as I do!

It's All Greek to Me | Famished Fish, Finicky Shark

If you’d like to try these recipes, please enter the raffle below to win a FREE copy of Debbie’s cookbook.
a Rafflecopter giveaway

Skorthalia-Garlic Sauce Made with Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 24

Per Serving 96 calories

Fat 7 g

Carbs 8 g

Protein 1 g

24


Skorthalia-Garlic Sauce Made with Potatoes

Serve with baked cod or fish at room temperature. Store up to 5 days, covered in the refrigerator. *Tip: Freeze in ice cube trays for later use as individual servings.

Ingredients

  • 4 large Yukon Gold Potatoes, peeles
  • 2 Tb plus 1 1/2 tsp sea salt, and more to taste
  • 5 cloves garlic
  • 3/4 cup extra virgin olive oil
  • 2 Tb fresh squeezed lemon juice (1 lemon)

Instructions

  1. Cut the peeled potatoes into 2" chunks and place in a large pot. Cover the potatoes with cold water and stir in the 2 Tb sea salt. Bring to a boil and boil over medium-high heat for 15-20 minutes.
  2. Drain in a colander and immediately process in a food processor. Add the garlic and additional salt and process until smooth.
  3. Slowly stream in the olive oil with the machine running, followed by the lemon juice. Add more salt to taste, if desired.
  4. Makes 1 1/2 cups, or 24 servings at 2 Tb each.

Notes

Weight Watchers PointsPlus®: 3*Nutritional value may vary depending upon which ingredients are used.*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Carne Asada Sope Salad – #15MinuteSuppers

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

I love the traditional Mexican restaurants. You know the ones with fresh homemade tortillas and tostada shells and hot non-greasy refried beans topped with fresh crumbled Mexican cheese. Those are the best!

So I was in the mood for some fresh Mexican food. But I also wanted a sope and I also wanted a taco. I haven’t made sopes in a while and I remembered those are the perfect combination of a tostada and a taco. And I thought the freshest way to make the sope is on top of a salad.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

If you’ve never heard of a sope, it is a wonderful thick homemade tortilla cup that is fried to a crisp outside and a tender inside. It is traditionally served with refried beans and meat and/or queso fresco. And it’s delicious if you didn’t gather that!

And the best way to make these for dinner is quick and simple. If you ever have more time on your hands, it would be fun to make a family cooking night out of preparing the sopes yourselves with a bag of masa harina and some water. Delicious and so fun! But when you’re in a rush to get dinner on the table…

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

All you need is some premade sope shells, a can of pinto beans, some oil for frying and a pound of fajita meat along with some fresh ingredients and you’ll have a Carne Asada Sope Salad to enjoy in only 15 minutes!

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Carne Asada Sope Salad

Ingredients:
8 packaged sope shells
1 40 oz. can pinto beans, undrained
1 lb. beef fajita strips
1 head green leaf lettuce, shredded
2 roma tomatoes, diced
1 cup diced nopales, cooked or pickled
8 oz. queso fresco, crumbled
8 oz. light sour cream
8 dashes hot sauce
salt and pepper
6 Tb canola oil, plus more for frying

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Directions:
First preheat about 1 inch of canola oil in a skillet for the sopes. Preheat 4 Tb of canola oil in another skillet for the pinto beans. And preheat a third skillet with 2 Tb canola oil for the steak.

Once the oil is hot fry the sope shells batches at a time, flipping them over after they turn golden. This should take about 2 minutes per side, and 4 sopes per batch.

Add the un-drained can of pinto beans to the 4 Tb of oil and bring to a simmer. Once the beans are simmering smash them with a masher until they are the consistency you would like.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Brown the steak in the third saucepan with the 2 Tb canola oil and a bit of salt and pepper until it is cooked through.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

It should brown well as the oil cooks off and into the beef.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Meanwhile, while the sope shells, pinto beans and steak are cooking, chop or shred the lettuce, dice your favorite fresh veggies such as tomatoes, cucumbers, avocados, onions or cilantro, and set them aside. Crumble the queso fresco and set aside some cooked or pickled and drained nopales, if desired.

If you’ve never tried nopales, now is the time to do so. They are packed with vitamins and highly benefit the digestive system. I would pinpoint their flavor and texture to a cross between green beans and asparagus.

Remove the sopes to drain on a paper towel.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Spread a small amount of beans on each sope shell and place on a plate on top of a pile of lettuce.

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Top each sope with carne asada steak, queso fresco and desired fresh vegetables. We used fresh tomatoes and fresh boiled nopales from our garden. Purely authentic here!

Carne Asada Sope Salad | Famished Fish, Finicky Shark #15MinuteSuppers

Dollop with sour cream and drizzle with hot sauce to dress the salad.

Devour immediately.

Carne Asada Sope Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 8

Per Serving 881 calories

Fat 29 g

Carbs 105 g

Protein 54 g

8


Carne Asada Sope Salad

Weight Watchers PointsPlus®: 23

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 8 packaged sope shells
  • 1 40 oz. can pinto beans, undrained
  • 1 lb. beef fajita strips
  • 1 head green leaf lettuce, shredded
  • 2 roma tomatoes, diced
  • 1 cup diced nopales, cooked or pickled
  • 8 oz. queso fresco, crumbled
  • 8 oz. light sour cream
  • 8 dashes hot sauce
  • salt and pepper
  • 6 Tb canola oil, plus more for frying

Instructions

  1. First preheat about 1 inch of canola oil in a skillet for the sopes. Preheat 4 Tb of canola oil in another skillet for the pinto beans. And preheat a third skillet with 2 Tb canola oil for the steak.
  2. Once the oil is hot fry the sope shells batches at a time, flipping them over after they turn golden. This should take about 2 minutes per side, and 4 sopes per batch.
  3. Add the un-drained can of pinto beans to the 4 Tb of oil and bring to a simmer. Once the beans are simmering smash them with a masher until they are the consistency you would like.
  4. Brown the steak in the third saucepan with the 2 Tb canola oil and a bit of salt and pepper until it is cooked through. It should brown well as the oil cooks off and into the beef.
  5. Meanwhile, while the sope shells, pinto beans and steak are cooking, chop or shred the lettuce, dice your favorite fresh veggies such as tomatoes, cucumbers, avocados, onions or cilantro, and set them aside. Crumble the queso fresco and set aside some cooked or pickled and drained nopales, if desired.
  6. Remove the browned sopes to drain on a paper towel.
  7. Spread a small amount of beans on each sope shell and place on a plate on top of a pile of lettuce.
  8. Top each sope with carne asada steak, queso fresco and desired fresh vegetables.
  9. Dollop with sour cream and drizzle with hot sauce to dress the salad.

Notes

If you’ve never tried nopales, now is the time to do so. They are packed with vitamins and highly benefit the digestive system. I would pinpoint their flavor and texture to a cross between green beans and asparagus.

What is your favorite traditional Mexican dish?

You may also enjoy Pupusas (Salvadorian StuffedTortillas)

Need more quick 15 minute recipe ideas? Check out these other great #15MinuteSuppers!

Follow 15 Minute Suppers on Facebook | Twitter | Instagram | Pinterest

and look for the #15MinuteSuppers hashtag too!

15 Minute SuppersBLOGGERS: Would you like to join us at #15MinuteSuppers? We’d love to have you! Please check out the 15 Minute Suppers website or ask to join the Facebook group (for bloggers) to participate on Fridays…we’d love to have you join us.