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Posts Tagged ‘Southern Delaware Eats’

September 24th, 2018

Meatless Monday, Delaware Beaches, Recipe, Spinach Pie, Easy, 5 Ingredients, Southern Delaware Eats, Rehoboth Beach, Lewes, Bethany, Fenwick Island, Healthy Eating, Recipes Begged, Borrowed & Stolen

 

I got into not eating meat on Monday.  Following the Meatless Monday campaign if you want to know.  This is an international campaign nonetheless.  It is just a way of not eating meat one day of the week to improve your health.  This organization was founded in 2003.  There is also a Facebook Page called Meatless Monday. To know more about it, please visit http://www.meatlessmonday.com.

A few years ago I was visiting my cousins on the island of Culebra.  Gorgeous beaches, beautiful scenery.  On the photo a look at Luis Pena from their balconies.  One of the recipes they prepared was a Spinach Pie.  Not only was it good, but it was so easy with 5 ingredients.  The chopped frozen spinach I was buying for this recipe had a lot of water but I found a few months ago a spinach that is steamable and to tell you the truth it is so much better.  You can get it in all supermarkets.

 

I have shared this recipe on my website before so I decided to do it again as I remembered that this summer, here in Rehoboth Beach, Sharon, Amantha, Debbie and I would have impromptu dinners on the beach. This is one of the recipes I took.  You can eat it hot, warm, room temperature or even cold.

Recipe – Spinach Pie

1 package or bag of spinach – 10 ounces

1 block cream cheese.  You can use the less fat one or regular one.

1 onion (Cut in chunks.)

4 eggs

1 cup Parmesan cheese

Pre heat oven to 350 degrees.  Grease lightly a pie dish.  I use a glass one.  Let spinach defrost and squeeze it to get all the water out.  Take the cream cheese out of the refrigerator and let it soften a bit.

In a blender put eggs, spinach, onion, and cream cheese.  Add salt and pepper to taste.  I usually add just pepper since the cheese has plenty of salt.  Blend.  Pour into a pie dish.

Place in the oven for about 10 to 12 minutes. Sprinkle Parmesan cheese on top to cover.  The cheese will make a crust and will add taste to the pie. Don’t be shy and sprinkle on.

It will take another half hour or so to be ready.  Test it with a knife and if comes out clean then it is ready.  It should have a nice rich crust.

You can really use this spinach pie for breakfast, lunch or dinner. And even for an appetizer.  I would cut in squares instead of wedges if that is the case.

When I joined my friends this summer for our Rehoboth Beach dinners, I think they loved it.  Don’t you think?  They are smiling!

Remember that these recipes are begged, borrowed, and stolen…..please make them your own.

Until next time!

 

 

Comments Off on Meatless Monday, Delaware Beaches, Recipe, Spinach Pie, Easy, 5 Ingredients, Southern Delaware Eats, Rehoboth Beach, Lewes, Bethany, Fenwick Island, Healthy Eating, Recipes Begged, Borrowed & Stolen

November 28th, 2016

Meatless Monday, Spinach Pie, Recipe, Easy, 5 Ingredients!!, Delaware Beaches, Southern Delaware Eats!

Starting a diet on Monday…resolutions usually start on Monday, not in the middle of the week, right?  Monday is a fresh start for most of us.  Not eating meat on Monday, apparently, is not a new concept.  There is also Wheatless Wednesday.

The awareness of Meatless Monday was reintroduced as a public health awareness campaign.  It has taken off more so since 2003, with many restaurants offering Meatless Monday dishes.  In our homes this is a concept easily adopted as 1, 2 3.

We need it today because after all the eating on Thanksgiving….some of us started before that, LOL.  This recipe for Spinach Pie was given to me by my cousins in Puerto Rico.  It is one of those recipes that is good, only 5 ingredients, and you can serve it for breakfast, lunch or dinner….adding or topping it with whatever comes to mind to make it your own.  I hope you like it.

SPINACH PIE

1 package spinach – 10 ounces

1 block cream cheese (I use the less fat one)

1 onion

4 eggs

1/2 cup grated Parmesan cheese

Pre heat oven to 350 degrees.  Grease lightly a pie dish. Let spinach defrost and squeeze it to get all the water out. While the spinach is defrosting take the cream cheese out of the refrigerator.  You want it a bit soft.

In a blender put eggs, spinach and cream cheese.  Add salt and pepper to taste.  I usually just add the pepper. Blend.

Pour into the pie dish.

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Place in the oven for 10 minutes, then sprinkle Parmesan cheese on top to cover. The cheese will make a crust and will add taste to the pie.

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It will take probably another 20 minutes to be ready.  Test it.  It should have a nice rich, and brown crust.

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Take it out of the oven, slice, and enjoy!!

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Have a great day!!

Note:  If you want it to be gluten free, please grate the Parmesan cheese yourself.

Comments Off on Meatless Monday, Spinach Pie, Recipe, Easy, 5 Ingredients!!, Delaware Beaches, Southern Delaware Eats!

June 24th, 2015

The Cafe on 26, Ocean View, Delaware, Gluten Free, Fresh, Local Seasonal Cuisine, Full Bar, Open Year Round, Lunch, Dinner, Menu Changes Daily, Delaware Beaches, Southern Delaware

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Eating Gluten Free at the Delaware Beaches has been getting easier and easier as the years go by.  Restaurants have decided that offering gluten free dishes is in their best interest.  So many people are being diagnosed with celiac disease and the only treatment at the moment is to follow a gluten free lifestyle.

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Having followed a gluten free regimen in my household for many years, I know how wonderful it is to find restaurants where you can completely feel at ease when ordering a meal.  Not to be afraid of contamination.  Hey, it does happen.

Don’t get me wrong, I think the restaurants at the Delaware Beaches are doing an amazing job in creating dishes for those that have to eat gluten free.

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Last night, friends got together to try The Cafe on 26, located at 84 Atlantic Avenue (Rt. 26) in Ocean View, Delaware.  Tel. 302-539-2233.  Website?  http://www.thecafeon26.com. Find it on Facebook and Twitter. This restaurant is 99% gluten free.  Please mention that you have the allergy and they will tell you what Not to order.  Probably just a couple of things, really.

Ocean View is located a couple of miles west of Bethany Beach.

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We decided to try it yesterday.  I was also giving Allyson some info. regarding my experiences eating gluten free.  What to do?  Hidden glutens, etc. etc.

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What a pleasant surprise!  First, Christie, our Server was so good.  And funny too.  We arrived super early.  Yes, it was going to be an early dinner for all.

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The Cafe on 26 has a full bar.  They open for lunch and dinner Monday through Saturday:  Lunch from 11 a.m. until 3 p.m. and dinner from 4 p.m. until 9 p.m.  On Sunday they are only open for dinner from 3 p.m. until 9 p.m.

After a few drinks we ordered salads:  Everything that we ordered was Gluten Free!!  Note:  Menu changes daily.

On the left, a Classic Caesar Salad with Romaine lettuce, parmesan cheese, garlic crouton and a Caesar Dressing.  On the right, a Summer Salad with spring greens, mandarin oranges, dried bing cherries, seasonal local berries, red onion, cucumber, apples and candied walnuts with a citrus basil vinaigrette.

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My Spinach Salad was delicious.  I had them take out the Queso Fresco….not eating cheese at the moment.  Baby spinach, bacon, mandarin oranges, red onion, almonds slivers and a bacon vinaigrette dressing.

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Our entrees:

Stuffed Flounder…Fresh flaky flounder filet stuffed with all lump crab imperial and topped with their imperial sauce.  Side dishes of mashed sweet potatoes and broccolini.

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Their signature dish was the Potato-Romano Encrusted Salmon.  Scottish Faroe Island Farm Raised Salmon, encrusted with potato, Romano and Parmesan Cheese, then topped with Lump Crab, and a dill and cream reduction.  Side dishes of sauteed zucchini and squash and a Tabouli salad.

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My Duck Breast was awesome.  Tender and juicy.  Pan seared then finished in the oven and complimented with a dried cherry port reduction.  Side dishes of mashed sweet potatoes and grilled asparagus.

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Another order of the Potato-Romano Encrusted Salmon, but with side dishes of sauteed green beans with carrots and toasted almonds and a Quinoa Salad.

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For dessert an order of their Chocolate Cheesecake.  Love chocolate?  This is the one and Gluten Free!!  Dense and rich just like a cheesecake should be.

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Relax and enjoy.  TTYL

June 22nd, 2014

Rehoboth Beach Eats! Bramble & Brine, Restaurant, Review, Downtown Rehoboth Beach, Delaware, Southern Delaware, Delaware Beaches

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”  luciano pavarotti and william wright

Which brings me to my post…..Roberta, Missy, Debbie, and I have been getting together to celebrate each others birthdays for so many years.  I really don’t remember how many exactly, but they have been many.  We usually have breakfast, but now that we are more matured, it is about time we start having dinner instead.

The following photo is of us after having dinner at Bramble & Brine, located at 315 Rehoboth Avenue, in Downtown Rehoboth Beach, Delaware.  Tel. 302-227-7702.  Find The Bramble & Brine on Facebook.

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Megan and Joe Churchman are they owners of Bramble & Brine that opened last fall in Rehoboth Beach.  Rehoboth is a foodie’s destination and opening a restaurant in this town is probably challenging and exciting at the same time.  So much competition….guess what?  Megan and Joe have managed to create a restaurant catering to a diverse clientele, whose taste and palate are very discriminating.

I congratulated Megan for their success….and her answer was “we are so blessed”.

I called about 2 weeks in advance to make a reservation….I wanted that much sought after table by the window at streetside.  You can see it on the above photo to the right.  Yes, that was our table.  Missy was celebrating a birthday and our table looked beautiful, colorful and we could not wait to experience our dinner.

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Bramble & Brine was comfortably crowded at 7:30 p.m.  The bar had customers enjoying a few drinks waiting for their tables.  The restaurant has a shabby chic decor….we loved that our chairs had wheels; easier to push in and out.

You will only see the photos of our food…..privacy is important when taking photos, especially when it is crowded.

After much catching up we decided to start with 2 appetizers for the table.  Bramble & Brine outdid themselves with the food presentation.

The Lemon Carameled Scallops with pickled mushrooms, radish, pearl onion, chive and shellfish emulsion, and coconut creme fraiche where so tasty.  Love when scallops are crispy on the outside and oh so….melting in your mouth, as well.

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Ribeye Crown with corn truffle, stuffed poblano, hominy, chimichurri and queso fresco.  Good combinations with the poblano and chimichurri adding that extra punch.

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Some salads were ordered, as well:

The Chestnut Smoked Ricotta Salata with beets, cucumbers, pea tendril, micro basil, bread and butter pickle dressing.  That was my salad and it was refreshing.  My palate was ready for the main event.

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The Market Salad had arugula, radish, shaved pecorino, and sherry vinaigrette.  Very nice with a light and well seasoned vinaigrette.

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The Birthday Girl, Missy, decided to have the Chowder.  The chowder had clam and tomato broth, confited fingerlings, braised bacon, charred leeks, and confit tomato.   At tableside the broth was poured over the clams to complete the dish.  A presentation of a steamy chowder was well received.

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Three orders of Halibut with fregola and radish, cauliflower puree, caper and brown butter. The were devoured and got great reviews.

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Any time I see a whole fish offered at a restaurant, I pretty much order it.  Even though you have to be careful with some bones, a whole fish offers total flavors.  So, when I saw that Bramble & Brine was offering Salt Crusted Whole Rainbow Trout my choice was easily made.  It had a parsley puree, new potato, enoki mushroom, sweet sopressate and confit almonds.  It was served on a slate tile; it looked gorgeous, and it tasted even better.

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Believe it or not….we did order dessert.   All desserts are made in-house.  The Pound Cake Banana Split did not last long.  The homemade salted caramel ice cream was to die for, as well as the pretzel ice cream.  It also had banana jam peanut butter and cashew nougat and toasted malt crumbs. These dessert was made for sharing.

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Note:  Our server was so pleasant…he knew his menu well.  He was very attentive, but not intrusive.

Wishing Megan and Joe the best for Summer 2014!!

Having a meal with friends is….priceless!!  Talk to you later.

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