How many broccoli salad recipes have you made or tasted? This Broccoli Salad is a Keeper. It is cold, crunchy, and requires no cooking. Perfect for those hot summer days about to be here in a few days. Have you seen the forecast? A dreamy week for those sun seekers.
Pretty isn’t it. The salad dressing has mayonnaise and sugar but that is still better than having the macaroni or potatoes. It’s all good in moderation.
I like it a lot. And I have gotten lots of compliments on it. You can make just half of the recipe but it is great for a crowd.
2 lbs of broccoli florets (8cups) Cut them in bite size pieces.
1lb of bacon, cooked and minced (I get a nice thick one)
1/2 cup red onion, minced
1/2 cup sunflower seeds
1 cup raisins golden or brown. I used golden. Raisins? Yes!! So good.
Dressing:
1 1/2 cups mayonnaise (I use Dukes, to me is the best.)
1/3 cup sugar
3 tablespoons lemon juice
3 tablespoons Apple cider vinegar
1/2 teaspoon salt
In a small bowl mix together mayonnaise, sugar, lemon juice, apple cider vinegar and salt. Whisk until smooth.
In a large bowl toss together broccoli florets along with bacon, red onion, sunflower seeds, raisins and prepared dressing. The best way to have this salad is to let it chilled at least an hour. But if you have to you can serve it immediately. Only if you have to.
This salad can be eaten by itself but it pairs well with barbecue meats, grilled fish, or shrimp. I chose to paid with soft shell crabs.
And with grilled shrimp and eggplant.
Enjoy. AboutMyBeaches has a Facebook Page. Check it out.
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If you have been watching how people are moving to Southern Delaware you can also see that there is no housing inventory. A house goes on the market and in a day it is sold. I have seen that most of the houses have awesome outdoor living areas. My deck and outdoor areas are not the most fancy ones but I have enjoyed them for a long time.
They say that eating outdoors actually makes food taste better. You are more relaxed. You pay attention what’s around you. Being outside is a mood booster. This particular week-end in Rehoboth Beach was so crowded and Memorial is not even here yet. People are ready to mingle and sit outside and continue to enjoy life as it should.
Let me get back to barbecuing. My favorite is cooking with charcoal. Chicken, I do like to marinade. Then put the homemade barbecue sauce afterwards. This chicken was from Lloyd’s in Lewes. It is the best chicken in the area.
I prefer the breast and others prefer the dark meat. Don’t mind eating it, don’t get me wrong. But I do like my chicken well done. I don’t want to see any red when I cut into it.
And cucumbers in vinegar, oil, and a little sugar or sugar substitute is it perfect. Looking forward to that summer corn we get here in Southern Delaware.
Grilling Shrimp is another favorite. These gigantic shrimp were from Big Fish Grill in Rehoboth Beach. Butterfly them, marinate them and takes no time to grill.
Veggies are great grilled as well. Love eggplant. These ones were from the Brush Factory in Lewes. All you do is peel it, cut lengthwise, brush with a lot of olive oil on both sides, sprinkle salt and pepper and both sides, and cover them with flat leaf parsley. The parsley even though it will mostly fall when turned over, it will still have that flavor all over the eggplant. So delicious.
Look how delicious it looks.
This whole meal is perfect for today since it is Meatless Monday. Just a day out of the week to forget about meat and eat something very healthy.
Enjoy your time here in Southern Delaware whether you are a resident or a visitor for a short while.
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It is formed into large blocks, and aged in brine. Its flavor is tangy and salty. It ranges from mild to sharp. I am talking about Feta Cheese.
A friend sent me a recipe that she had not made but a friend had and fell in love with it. It is a baked Feta pasta. I made it last night. Never knew that Feta could melt this way.
I made the recipe just like it was supposed to be made. It is probably going to be my summer go to recipe. Very easy.
Check this out: BAKE FETA PASTA
8 ounce block of feta cheese. Buy the block and not the crumbled feta
1 1/2 pounds cherry or grape tomatoes
1/4 cup olive oil
1/4 cup white wine. It is optional but I used it.
1/2 teaspoon crushed red pepper flakes. That gives it a little bit of heat so you may use 1/4 tsp if that is a concern.
8 ounces uncooked pasta of your choice. The recipe showed a short pasta which I think will be better for this recipe. I bought a pasta from a company I had never used. It turned out great. Can’t turn the photo around so sorry for that but you can see it, right?
3 large cloves of garlic, pressed or minced. I was at Fresh Market in Rehoboth Beach and got already roasted garlic which I proceeded to chop.
1 large handful fresh baby spinach. Take stems out.
1 cup loosely-packed chopped fresh basil
shaved or grated Parmesan cheese, for garnish
Pre-heat oven to 400 degrees
Make the Feta sauce by placing the block of feta in the center of a 9 x 13 inch baking pan or other baking pan. I had a round baking pan. Arrange the tomatoes around the feta, then drizzle everything evenly with the olive oil and white wine. Give the ingredients a brief toss so that they are evenly coated in oil. Sprinkle the crushed red pepper flakes evenly over the feta, and season just the tomatoes with a pinch of salt and black pepper.
Bake in the oven for 30 to 35 minutes. You want to see the tomatoes burst and are nice and juicy.
Cook the pasta about 10 minutes before the Feta and tomatoes are done. Use a nice large stockpot and salt the water generously. You want the pasta to be shy of al dente. Reserve 1 cup of the starchy pasta water and set it aside for later, then drain the pasta.
Remove the baking dish from the oven and immediately add the garlic and basil and stir the mixture together until the feta has melted into a creamy sauce. And, it will.
Add in the cooked pasta and spinach and gently toss until the pasta is evenly coated and the spinach has begun to wilt. If by any chance the sauce seems too dry, add in some of the reserved starchy water. Not much until it reaches the desired consistency. Mine was fine but I was ready to add the water and even some white wine if needed.
You can taste and season but I don’t think you need to add anything else.
Serve it warm and if you want you can garnish with the Parmesan cheese.
This recipe is a keeper. Enjoy it and make it your own.
Have a great week-end.
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Erma Bombeck’s quotes were so on point. I love this one. “I am not a glutton-I am an explorer of food.”
I feel that is what I am. Everywhere I go I want to try the local delicacies. At a restaurant, it’s the most ordered dish. Will I like it? You never know. Taste is an individual thing. But trying different foods and later making the decision to see if you like it or not, is the thing to do. It may open doors to a fantastic new food adventure that you never knew. And, starting children at an early age is important.
I have my favorite restaurants here. I will travel to eat good food. There is one restaurant in Fenwick Island, DE that has the best chicken. I get a craving for it. I am not kidding. It is the best. The restaurant is Our Harvest located at 1106 Coastal Hwy. Telephone is 302-581-0377.
The only day it closes is Monday. I am visiting my restaurants because it will be harder once all the summer visitors descend on all these beaches.
This is what we had last night. First we had a great table. We could see the open kitchen and the beautiful food being prepared.
Look at those peppers. Don’t really know what the one on the right was but on top of their serving table it made for a good entry photo and our table was right there.
This Prosciutto Flatbread was going somewhere but not before a photo moment was taken. There are different ways to eat at Our Harvest. If you are coming with a large group they have feasts that can be ordered for the table to share. There are small plates and regular size entrees. And for the Vegan, there are plenty of choices, as well.
A Grilled Baby Caesar Salad was ordered and it was topped with a Boqueron which is a white anchovy. They are from Spain and totally perfect addition to a Caesar. The baby romaine was from Baywater Farms, charred sourdough bread and a Caesar aioli finished the salad.
Also for the tables we ordered the Baywater Blistered Shishitos, with sambal butter and sesame salt. Sambal is a chili sauce made from a variety of chili peppers. Shishitos peppers are slender and wrinkly. They have a bright green color. You can’t just eat one. Give me a full bowl. They are mild but once in a while you get one with a little bit of heat. Charring them is the best.
An order of short ribs topped with Chimichurri sauce. This was considered a small plate. I liked them, I ate them, but I did find them a little dry even though they fell off the bone. I needed more moisture or more Chimichurri.
You may say why order chicken when you can have something else to eat. You don’t understand, this is the best roasted chicken. Whole Amish Air Chilled Chicken is part of their feast. We usually order it and take home whatever we do not eat. It is a whole chicken. It is brined in Arnold Palmer tea and wood fired with lemon and rosemary. I tried it at home and marinated chicken parts for 2 days and then grilled it and it really gives the meat a distinct flavor.
So good I cannot wait to eat the leftovers tonight.
Please make reservations early. Restaurants are getting so busy and cannot imagine how busy they will be a month from now.
Food brings us together. It starts conversations and make new friendships. Enjoy you time with friends and family.
AboutMyBeaches has a Facebook Page. If you want to leave a message, please do so.
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Southern Delaware and its restaurants!! You find them up and down the coast line. I always say “Good Food, Will Travel”. The Flying Fish is located at 300 Coastal Hwy. in Fenwick Island, Delaware. From Rehoboth Beach, where I live, it is only about 20 minutes. Depending on the time of the day and the season it could be more.
Right before you get to the intersection of Rt. 54 and Coastal Highway the cluster of red buildings is called Village of Fenwick Shoppes. You have arrived then!!
Reservations are a must for dinner. The restaurant is small. Tel. 302-581-0217. Have in mind that it is worth going.
I am trying to catch up with the restaurants before Memorial Weekend arrives. It is the official opening of the summer season. This year promises to be a very busy one.
I was dying for some Sashimi. It is my favorite. For some, having raw fish is not their thing but The Flying Fish has plenty for everyone.
I started with a Seafood Ceviche of squid, octopus, crab, scallop, fish and shrimp. It was served on a bed of greens. After eating the ceviche I asked our server if I could have some of that ginger dressing and it was perfect!! That ceviche was marinated in just enough of sesame line ceviche oil to give it a very light and tasty flavor. My friend, Sharon, decided to get the Gyoza Dumplings with a homemade dipping sauce. The Gyoza is a thinner dumpling wrapper and more finely chopped stuffing. Delicious, by the way.
I got the Sashimi Sampler which usually has the chef’s choice but since I love sashimi scallops I asked if that could be included and they obliged. Everything tasted so fresh. Loved it.
If you see on my plate there is wasabi. Well, in reality what it is usually served at sushi restaurants is horseradish that has had coloring added to it. It is strong, almost too strong and it really takes away from your rolls and fish. Fresh Wasabi is amazing. It has a slight sweetness to it. It is an expensive delicacy and most restaurants add a couple of dollars to your dish. Please try it and you will taste the difference. Where have you been all this time? Haha
Sharon’s roll was a the Mexican. It is a roll that has been around for a long time. Topped with crab meat.
As you can see, she also ordered fresh wasabi.
It was a nice dinner. Time to catch with a friend. And off we went to drive around Bethany Beach and tour Rehoboth Beach’s neighborhoods at night.
Have a great weekend. Remember that AboutMyBeaches has its own Facebook Page. Let me know how the Flying Fish was. Thanks.
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The easy entertaining time of the year is about to arrive. Barbecuing, outdoor dinners, backyard entertaining. Something easy is what calls for summer.
I love the name of this recipe. Peacock Vegetables. It is a recipe from 2002 and I have made it a lot. It is so simple. Vegetables and the rest you have in your pantry already.
Pre heat oven to 425 degrees
2 purple onions, cut into eighths
2 small yellow squash, cut in 1/2″ strips
2 small zucchini, cut in 1/2″ strips
1 each red, yellow and green bell pepper, cut in 1/2″ strips
4 cloves of garlic, sliced thin
2 tbsp. minced fresh parsley ( I like Italian)
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp dried oregano or 3 tbsp. fresh oregano
1/4 tsp. salt
1/4 tsp. pepper
Place onion, squash, bell peppers and garlic in a bowl and toss well.
Combine remaining ingredients in a lidded jar and shake well. Pour dressing over vegetables and toss.
Spoon into a greased 9 x 13 inch baking pan.
The photo above is before going into the oven.
Bake at 425 degrees for 20 minutes, stirring every 5 minutes.
Serve warm or at room temperature.
I served these veggies with my Cornish Game Hens, whose post was right here on March 28th.
Goes well with everything. Great tasting too.
Have a great day. AboutMyBeaches is on Facebook. Leave a comment there.
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It may be the time of the day or the day of the week. Today, Monday, it is Meatless Monday. One day per week to get away from red meat and give our bodies a rest for healthier benefits.
The recipes may be Begged, Borrowed, or Stolen. You find recipes in books and you make them your own. I always add a little bit of this and a little bit of that.
This recipe caught my attention because I love scallops any which way. I thought the Tangerine Gastrique was interesting. A Gastrique is a reduction of sugar and vinegar infused with any flavor. In this case, tangerine juice.
The recipe was posted by Emeril Lagasse but to tell you the truth it needed more additions to a plain salad. Color like roasted peppers and roasted artichokes for once.
Ingredients
1 cup sugar (you certainly can reduce this amount)
1/2 cup rice wine vinegar
1/2 cup fresh tangerine juice (could not find any so a orange/ mango juice was used)
A pound of scallops
1 tablespoon olive oil (a little more if needed)
salt and pepper
1 cup of arugula (I used a bit more)
1 tablespoon of extra virgin olive oil
salt and black pepper
2 tangerines, peeled and separated
roasted pepper cut in strips
roasted artichokes or canned ones will do
2 or 3 ounces shaved Parmigiano-Reggiano cheese
Let’s make the gastrique. In a medium sauce pan, combine, sugar, rice wine vinegar, and the juice. Bring up to a boil, then reduce to a simmer. Reduce until the liquid gets syrup like, about 10 to 15 minutes.
For the scallops, please dry them on paper towels. You always should do that before cooking scallops.
In a saute pan, heat the olive oil. Season each scallop front and back with salt and pepper. When the pan is very hot, add the scallops. Sear them on one side until golden brown, a couple of minutes it is only what it will take.
Toss the arugula in a salad bowl with extra virgin olive oil, along with the roasted pepper strips and the artichokes.
You can put the salad mixture in a large platter, add the tangerines to make a pretty presentation. Add the cooked scallops and drip the Gastrique all over. Sprinkle the shaved cheese.
A little bit of sweetness combined with scallops turns out to be a very nice salad.
Enjoy!!
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We had a craving for soft shell crabs. It is that time of the year when crabs have recently molted their old skeleton and are still soft, sweet, delicious; a true delicacy for all of us that like crabs. Soft shells are my favorite. After cleaning them, you eat them whole. In a sandwich, sauteed, lightly fried…Yummy.
I have had them before at Heirloom and they have been getting them this past week.
Love going out to the restaurants in our beaches on a Wednesday. It is not as crowded and I like to relax while enjoying the amazing cuisine our restaurants are offering. Sitting at the bar is our favorite seat in the house.
Heirloom is located at 212 Savannah Rd. It is in Historic Lewes in a beautifully renovated Victorian house that kept its charm.
The bread at the table very simple. Just a little something with delicious butter including one with herbs.
What to order as an appetizer was a challenge. You could almost make a dinner out of a few of them. I was between octopus, the Burrata or the pate.
The pate won. It was called a Shiitake Mushroom & Pistachio Pate. Sherry and soy gelee, porcini and horseradish aioli, spring herb and pickled carrot salad with sherry vinegar. It is a vegetarian pate. The combination of flavors was amazing and it was a light beginning to be followed by the crabs.
The crabs did make a presentation. They were sitting a top of a shrimp head bisque and blue corn grits. I thought I had died and gone to heaven. My first soft shells of the season and they certainly were delicious. I did not want my entree to end so I proceeded to take little pieces apart and enjoy them slowly. The salad was light and I loved the watermelon radishes.
If you like to end your meal with a sinful dessert, they do have them. But, we were very satisfied.
Hope you have a great week. Tulips are out, the trees are flowering and our beaches are considered HOT!!
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