Classic Mai Tai – Cure for a Beach State of Mind

On April 20, 2016April 20, 2016 By Isobar ExpeditionsIn Recipes8 Comments

Since winter has been lingering around too long here in Colorado, we’ve been longing for the beach and sun. Our solution, a drink that will take you away to memories of an ocean breeze and salt air. There are a lot of ways to make a Mai Tai, but this is the classical way that we used to make it back when we worked at the resort where we first met. It seems especially fitting since today is our 26th wedding anniversary that we share a cocktail that reminds us of when we first met.

Ingredients

1 1/2 ounces (1 jigger) of Coconut Rum
1/2 ounce of Dark Rum
3 ounces of Orange Juice (preferably fresh)
2 ounces of Pineapple Juice
1/2 ounce of Grenadine
Ice

Instructions

In a shaker, add ice, the coconut rum, orange juice, pineapple juice and shake vigorously. Pour the punch into a highball glass filled about three-quarters full with ice. Slowly pour the grenadine over punch, it will sink to the bottom of the glass. Float the dark rum onto the top of the punch, either by pouring slowly using a pour-spout or, if you don’t have one, by pouring over the back of a spoon. Garnish with pineapple and maraschino cherries and enjoy. This recipe makes a single cocktail, so feel free to repeat until you can smell the beach. 🙂

Quick Weeknight Dinner

On April 13, 2016 By Isobar ExpeditionsIn Recipes6 Comments

As hectic as our schedules are, we often look for quick and easy dinner options. Making tacos is definitely one of those types of meals that is tasty as well as easy. Tacos are a great option because you can use almost any type of meat such as pork, chicken, beef, or you could even do a vegan option. You can also cook the filling a variety of ways, cooked slowly and shredded, seared in a skillet like fajita meat, or ground meat simmered in a frying pan. We’re not really doing a recipe this week because, as we said, this was a fast meal made easy.

This was a childhood staple for both of us and we used to make it for our kids as well. We went with the simple solution of browning ground meat, we chose ground chicken to make a little healthier, and then adding water and taco seasoning. It doesn’t get much simpler. We shredded some lettuce, cut some tomato, added salsa, shredded cheese, jalapenos, and sour cream to complete the meal. We heated store-bought taco shells in the oven, but it works great with flour shells heated in the microwave if you don’t want a crunchy taco. Twenty minutes later and we had a dinner that was not only fast and easy, but really satisfies the taste buds.

Sometimes uncomplicated, unsophisticated, down right old-fashioned is the perfect solution for a weeknight dinner. People have been making this same meal since the sixties, but there is probably a reason that it has been around for so long. When it works, it works. We all have that “go to” dinner for when we just don’t have a lot of time or energy, but don’t want to order out or pick up fast food. Hopefully yours is as tasty as a weeknight taco dinner.

Pan Fried Tilapia with Oven Roasted Asparagus

On April 6, 2016 By Isobar ExpeditionsIn Recipes7 Comments

We try to have some sort of seafood every week and tilapia is a mild fish that is easy to prepare and typically inexpensive. We cooked this as a weeknight dinner because it is quick and easy, but also very tasty. Because tilapia has such a mild flavor, there are plenty of options to serving it, from sauces to cooking techniques such as baking, poaching, and pan frying. Asparagus is also very versatile, but oven roasting it is one of our favorite ways of preparing it as it gives it a robust flavor and is very easy, especially for a weeknight dinner. We’re providing the recipe that serves four people, but we did half of this recipe since it was just the two of us. Enjoy :).

Ingredients

1 lb Fresh Tilapia Filets
1 cup Panko or Bread Crumbs (we used Panko)
2 eggs
1/4 cup Milk – optional
1 cup All-Purpose Flour
1 tbsp Spanish Paprika
1 tbsp Garlic Powder
1 tsp Salt
1/2 tsp Ground Black Pepper
1 tbsp Fresh Rosemary – finely chopped
6 tbsp Extra Virgin Olive Oil
2 lb Fresh Asparagus
Salt and Pepper to taste

Instructions

Toss the asparagus with 2 tablespoons olive oil and salt and pepper to taste. Place the asparagus on a baking sheet, ensuring that they are not crowded, and put into a pre-heated oven at 350 degrees. Roast in the oven for 30 minutes or until the asparagus begin to caramelize. On plates or in shallow bowls, prepare the breading ingredients. In the first bowl, combine the flour, paprika, garlic powder, tablespoon of salt and half tablespoon of black pepper. In the second bowl, whisk together the eggs and, if desired, milk. In the third bowl, combine the Panko or bread crumbs and the rosemary. Heat 4 tablespoons of olive oil in a large frying pan over medium heat. Dredge the tilapia in the flour and then coat with the egg mixture. Finally, completely cover with the Panko and place the fish in the frying pan. Cook the fish until golden brown and thoroughly cooked, about 4 minutes per side. Squeeze some lemon juice over the fish and serve with the asparagus.