Pomegranate Jello Shots
Step 1: Boil the water
Step 2: Slowly add JELL-O while stirring until it dissolves
Step 3: Add cold water and let the jello cool down for 5 minutes
Step 4: Add vodka and stir
Step 5: Pour into shots
Step 6: Put a cranberry piece in each shot (optional)
Step 7: Put shots in freezer
Step 8: Get the party started!
You can also use:
Squeeze a lime in the mixture for that special flavor that only the lime can give. Arils are new and fun!
Benefits:
no added sugars, preservatives or colorants
flash pasteurized to retain both flavor and nutrients
certified kosher
not a low calorie food - see nutrition panel for calorie and sugar content
gluten-free
good source of potassium
Then you shake your pom poms!
any friends with adorable
Teacup Pomeranians...
please bring them!
and here's a treat for all my blogging friends...
any friends with adorable
Teacup Pomeranians...
please bring them!
There's a method to my madness...
I'm having knee surgery on November the 30th and will be out of work for 2 weeks -
then on light duty for several more weeks and I plan to have one hell of a party
when I'm back on my feet!
Stuffed Portobellos with Greens
Ingredients:Grilled Portobello Mushrooms:
4 medium portobello mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 shallot, minced
1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
salt and pepper to taste
Herb Sonoma Goat Cheese
1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
1/4 lb. Sonoma goat cheese
1 tablespoon creme fraiche
1 tablespoon cream cheese
POM Mustard Vinaigrette:
Juice from 1 large POM Wonderful Pomegranates*, or 1/2 cup POM Wonderful 100% Pomegranate Juice
1/4 cup rice vinegar
1-1/2 tablespoons mustard
3/4 cup olive oil
salt and pepper to taste
Salad:
2 cups California baby greens
Garnish:
1/4 cup arils from 1 large POM Wonderful Pomegranates** or POM POMS fresh pomegranate arils
Preparation:
Grilled Portobello Mushrooms:
Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl. Remove stems from mushroom caps and marinate in herbed oil and vinegar mixture for 30 minutes to one hour. Remove portobello from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.
Herb Sonoma Goat Cheese:
Preheat oven to 425 F. Combine remaining herbs, garlic, goat cheese, creme fraiche and cream cheese. Spoon mixture onto cookie sheet in 2-1/2 to 3 ounce dollops. Place cheese in preheated oven and bake for 5 to 7 minutes or until soft. Remove from cookie sheet and place into center of serving plate.
POM Mustard Vinaigrette:
Prepare fresh pomegranate juice.* Combine the pomegranate juice, rice vinegar and mustard in a large bowl. Slowly whisk in oil to emulsify. Season with salt and pepper.
Baby Greens Salad and Plating:
Add remaining shallots in equal portions to the baby greens and toss with vinaigrette. Place mushroom on top of cheese with a small portion of the salad.
Notes:
* For 1 cup of juice, cut 2 to 3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. ** Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Nutritional Information:
Nutrients per Serving (1 mushroom cap, 4 oz. salad, 2 oz. dressing): 416 calories (354 calories from fat), 5g protein, 39g total fat (8g saturated), 10g carbohydrates, 2g dietary fiber, 9mg cholesterol, 4g total sugars, 47mcg vitamin A RE, 112mg sodium, 415mg potassium, 2mg vitamin C
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