Up until a few minutes ago I had not realized that the blog I started in 2009 is celebrating 13 years of sharing my thoughts on finding out about events, restaurants, reviews, where to shop and what to cook for dinner today. http://www.aboutmybeaches.com
No photos at the beginning until I caught on how important photos are to all of us. We are so visual.
The first post was about McCabes Gourmet Market in Bethany Beach. No longer McCabes, times have changed. Great store that we all loved for many years. Their Queso (Mexican Cheese Dip) Recipe is on the website. Click on it and put it on the Search.
My second post was Agave. The ever present Margaritas, the Avocado Martini, music, best chili, guacamole and so on.
At the time blogs were beginning to take place in our society. But, people would still smiled like saying: really? Blah, Blah, and Blah. The point of my blog was that I could put my two cents in about places that I have been to, my beloved beaches in Southern Delaware and beyond. Food, recipes and reviews. We all have different tastes, likes and dislikes but it was my diary sort of speak of. I can write when I want to and other times I just take a break and put tidbits on My Facebook page.
Since the beginning I have spoken of how good the corn is in Southern Delaware. I just took this photo the other day. White corn, but they have yellow and a mix kernel ones, as well. Freeman’s on Robinsonville Rd. in Lewes is the best. Every day it is picked and it is so fresh that you can eat it raw. I usually eat one or two ears like that. Amazing.
Lewes’ Lighthouses are something to see.
Strolling the Boardwalk day or night.
I have lived here for so many years. I am a foodie and love to eat and experience different cultures.
My blog continues and one of the best things that have happened since opening AboutMyBeaches is that I have learned so much about our area. It is not just the beaches, so much more depth. It has given my family a very nice life. I don’t take it for granted. I appreciate it.
Until then check my Facebook Page, and Instagram and stop here for recipes and information. It’s all good.
Love Crabs….these ones from Suicide Bridge.
Comments Off on AboutMyBeaches turns 13 years old, Southern Delaware, Delaware Beaches
“Real cooking is more about following your heart than following recipes.” unknown
That unknown quote is really so true. The Tuna Avocado Salad I will be sharing in this post did not start as my own. But, I made it my own by changing it a lot. It is easy, it is healthy and perfect for the summer weather here at the beaches.
In 2009 I started my blog. So it has been 12 years. I had forgotten all about it. It is a diary of sorts and still a lot of fun to put my thoughts, ideas, experiences on paper.
This is the final look of the Tuna Avocado Salad. It was enjoyed last week. Presentation is always something I care about. It adds to the mood of the evening.
The first thing I changed was the canned tuna. Fresh Sashimi tuna is what I used. Be mindful that you can modify this salad to your liking, using crabmeat, shrimp, lobster, chicken salad or whatever your heart or tummy desires.
The second thing that happened was that I needed a cylinder in order to make a perfect round stack. Could not find it anywhere so I opened a large can that held 32 ounces on both ends. For future references this recipe says that it feeds 2 people but it really feeds 4 if you use a smaller can. We had leftovers.
Ingredients:
two large fresh Sashimi grade tuna fillets (I usually say I need 2 good size pieces)
Mayonnaise ( I only use Dukes and you can start with a tablespoon and add more, but don’t let it get too soggy.
1 tablespoon chopped cilantro (If you don’t like it, and a lot of people don’t, use fresh Italian parsley.)
2 tablespoons of freshly squeezed lime juice
Avocados (They were small so I got 4 and used all of them.)
Pico de Gallo (Homemade, recipe will follow, use enough to top the stack. From 1/2 cup to a cup.
1/8 teaspoon of salt
PICO DE GALLO RECIPE
Pico de Gallo
This is not my recipe but it very easy and you can use it for so many things. Pico de Gallo is basically a Salsa. You can buy salsa at the store but why would you want to do that when it is so easy to prepare.
6 Roma tomatoes, diced
1/2 red onion, minced
3 tablespoons of chopped fresh Cilantro or Italian Parsley
1/2 jalapeno pepper, seeded and minced (I used bottled sliced jalapenos)
1/2 lime, juiced
1 clove of garlic, minced
a pinch of garlic powder
a pinch of cumin or to taste
salt and black pepper to taste
Combine the tomatoes, onion, cilantro or parsley, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt and pepper together in a bowl. Refrigerate for a couple of hours before serving. You will have leftovers and use it for tacos or for salsa with chips. Mind you that the jalapenos give it a kick. I do love that though.
Continue with the Tuna Avocado Stack
Dry the tuna steaks and season with salt and pepper. Heat a good skillet with a bit of oil. We only seared it, so it is rare in the middle. Of course, you can make it your way.
Take fillets out and cut them in small pieces for the stack. Not tiny pieces, just small. In a bowl mix the cut tuna, mayonnaise, cilantro or parsley and juice for half a lime. Add salt to taste and stir it together.
Peel and chop the avocados. Put them in a bowl and mash them a little bit but also leaving some of the chunks. Salt to taste.
Place the cylinder in the middle of each plate. First put avocado in and pack it in. Remember that you are making a stack so you want it to hold its shape. Then a layer of the tuna. Again, press on it gently so it stays. Finish with the Pico de Gallo salsa. Go on to the next second serving.
Always treat your stack gently when you are taking the cylinder out. You see that photo above. I was scared it was not going to work but it certainly did.
The Chili Bean Salad made it look that it was placed on pebbles. This Salad was a recipe given to my children’s school cookbook many years ago. It is very good.
Recipe
1 15 ounce can each of black beans, pinto beans, garbanzo beans and whole-kernel corn
1/2 cup chopped green onions
1/4 chopped fresh Italian parsley
1 cup diced celery
1 4 ounce can chopped green chilies, not drained
Dressing:
4 tablespoons olive oil
1/2 cup of apple cider vinegar
1 garlic clove, minced
2 teaspoons chili powder
2 teaspoons leaf oregano
1/2 teaspoon ground cumin
1 teaspoon of hot pepper sauce (I used Crystal)
Drain and rise beans and corn. Put all dressing ingredients in a jar; shake well to mix.
Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad and mix well. Cover and chill 6 hours or overnight and mix it from time to time so all beans take advantage of the dressing.
When preparing your serving plates, just put it around it just like the photo shows. You will have leftovers.
Life around a table…”If the home is a body, the table is the heart, the beating center, the sustainer of life and health.” shauna niequist
This post is a little long and you may think this recipe is hard to make. I can tell you that it takes no time. I think you will love it.
AboutMyBeaches has its own Facebook page and Instagram Page.
Comments Off on Tuna Avocado Salad, Recipe, Healthy, Easy, Summertime Cooking, Pico de Gallo, Chili Bean Salad, Southern Delaware Cooks, Delaware Beaches
In the winter there is nothing like a warming bowl of soup. It was cold on Sunday. But, today at the Delaware Beaches the temperatures will rise to the upper 40’s. I’ll take that.
Over the years I have bought tons of magazines. A lot of them have been food oriented. I go through them many times and then I start cutting recipes out and putting them in folders. With a morning coffee I go through them and if something catches my eye, I take it out.
I picked an Onion Soup Recipe that got my attention back in 2013 in a Food & Wine Magazine. It is a healthier version of the traditional French Onion Soup. Traditional soups are fantastic but making them healthier while conserving flavor it’s the trick. That hunk of bread and thick layer of melting cheese makes it high in calories and sodium. Sorry, but it is true.
For Meatless Monday and being that it is a cloudy day this onion soup might be just what you need. I made it yesterday and it is a keeper.
Meatless Monday is a worldwide organization trying to have folks like us eat meatless at least one day per week.
The Recipe
2 tablespoons extra virgin olive oil
2 large onions, (sweet or regular) halved and thinly sliced
Kosher Salt
1/4 cup of dry white wine
1 tablespoon soy sauce
6 cups of beef stock or low sodium broth
Baguettes (either cut your own or buy prepared ones) I used small ones for my large bowl.
Gruyere shredded cheese. I packed that cheese on the baguettes.
In a large pot heat oil until shimmering. Add the onions and cook over moderate heat, stirring occasionally, until the onions are softened and just starting to brown. Maybe about 7 minutes or so. Taste the broth and add a bit of salt and continue to cook over moderate low heat, stirring occasionally until the onions are soft and golden. I would say 20 minutes?
Add the wine and soy sauce to the pot. Cook for a few more minutes.
Add the stock and bring to a boil. Then, simmer over low to moderate heat, again stirring occasionally until the onion broth is well flavored and slightly reduced. Taste again and if needed add more salt.
You can make the soup ahead of time until this point.
Then pre-heat the broiler and arrange the baguettes on a baking sheet and top with the Gruyere cheese. Broil until melted.
To serve this onion soup, ladle it into bowls and top with the cheese toasts. You may sprinkle a little bit of cheese all over the soup prior to placing the cheese toasts, as well.
Hope this will be a keeper for you too. Remember AboutMyBeaches has a FB page just in case you want to chime in.
This blog started in 2009 with the idea of offering the readers who want to be in the know about events, restaurants, reviews, where to shop and what to cook for dinner.
Comments Off on Meatless Monday! French Onion Soup, Easy, Flavorful Soup, Winter Winner Soup
My Sister’s Fault a Puerto Rican “antojitos” delight. The 2 sisters are from Puerto Rico and have been in the area for some time. One bakes and that would be Rous and one cooks; that would be Angie.
Puerto Rican cooking is full of flavor and spices. And yes there is a lot of fried food, as well. As I am Puerto Rican myself, I can tell you that when I visit Puerto Rico I love eating the food…..fried plantains, pastelillos or turnovers made with meat, chicken or chapin which is a small fish.
The cooking can be very simple or it can be very exotic depending what local ingredients, fruits and veggies you use.
My friend Susan called me the other day to see if I wanted to visit My Sister’s Fault in Milford, Delaware. It is right in town on 10 SW NW Front St. Their telephone is 302-503-7446. And the website is http://www.mysistersfault-milford.com. Take Rt. 1 North and from Rehoboth Beach it is only about 25 minutes or so.
The menu is on the board and desserts are in cases. You can also order cakes for any special occasion.
We had 2 empanadas (turnovers) Puerto Rican style. The real deal. Flavorful, reminding me how good they truly are. We ate them there but you can take them to go and fry them in the comfort of your own kitchen.
We decided on a Cubano or Cuban Sandwich. The bread was warm but not pressed. The pork was delicious, homemade. This Cubano was very big so we had them cut it in half and as you can see it was definitely shareable.
Puerto Rican desserts like flan, pastelillos (pastry) de guayaba which is guava are also available.
It is a small place and the sisters are so friendly. They are open Wednesday through Saturday. They cook and bake on Monday and Tuesday. Wednesday through Friday the hours are 8:30 to 5:00 p.m. and Saturday8:30 a.m. until 3:00 p.m.
We only had a tasting but they offer Puerto Rican rice dishes, slowly cooked pork, stuffed deep fried potatoes and so much more. Check their Face Book Page or give them a call to see what they are offering on a particular day.
Their custom cakes are amazing.
Who’s fault is it? It is My Sister’s Fault.
Comments Off on My Sister’s Fault, Bakery, Take Out, Milford, Delaware, Puerto Rican Bakery, Empanadas, Sandwiches, Cubanos, Pastries, Southern Delaware
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
It has been a while since I have posted a recipe for Meatless Monday. This is a “global movement, created in 2003 by Sid Lerner in association with Johns Hopkins Bloomberg School of Public Health”. It is a way to eat just one day a week free of meat….go vegetarian for just that one day will help in our overall health. For more information, and recipes, as well, please visit http://www.meatlessmonday.com.
I had a couple of good size eggplants and decided that today, being Monday, I would use them to make Eggplant Parm. I have made this dish so many times, and every time I either add something or delete something. I always make recipes my own. So should you, it is fun to experiment.
2 medium to large eggplants
3 eggs
Oil for frying
Italian Breadcrumbs (If manking it gluten free, please make sure you buy some of the many available breadcrumbs that are gluten free.)
Spaghetti Sauce (I tried Mia’s Kitchen Bistro Marinara from Safeway and it is all natural and gluten free, made in Sonoma, California.)
Mozzarella Cheese (I used the already shredded cheese, but you can shred your own if you are eating gluten free. Make sure to read the labels.
1/2 cup Parmesan Cheese. I grated it myself, which is great if you are eating gluten free. The packaged cheeses already grated might have an additive that contains gluten.
Basil
Pre heat oven to 350 degrees
Slightly grease a 9 x 13 baking dish.
Put about a cup of the spaghetti sauce and spread.
Cut the eggplant in round slices. I do not peel the eggplant. I think the skin looks great and it is where your vitamins are, as well.
In a shallow bowl cracked the eggs and mix. In a plate put the Italian breadcrumbs.
In a large frying pan put enough vegetable oil in order to fry the eggplant. It does not have to be too deep.
Dip the eggplants in the eggs and then dip in the Italian breadcrumbs.
Fry them until lightly brown. I usually get them out and let them sit on paper towels, but you can just transfer them directly to the prepared baking dish, as well.
Arrange them on the baking dish as you wish. You will be making two layers.
Spread spaghetti sauce on them and also half of the mozzarella. Repeat the process and at this point you will also sprinkle the Parmesan cheese on top. Sprinkle some Basil for color too. Then to the oven.
Bake for about 45 minutes or so until they look like this…….
This dish has so much color….it should also be the center of attention on your plate. A green salad or green veggie is all you need.
For dessert, well, it is that time of the year when you just have to think that summer is around the corner but if you feel like living dangerously, well, go ahead and maybe go visit Edie Bees on Second Street in Lewes, Delaware, and grab something sweet and sinfully delish.
Comments Off on Meatless Monday, Global Movement, Eggplant Parm, Recipe, Easy, Make it Gluten Free!!, Delaware Beaches, Coastal Delaware
All summer long the road stand markets keep us well nourished. Full of local vegetables and fruits. It does not get any better. Now we are into November and it is getting a bit chilly. So, yesterday I went by Brittingham’ Produce, located at Route 5 in Milton, Delaware. Tel. 302-684-4232
Unfotunately, this past week-end was the last one. Next year around June they will open once again. The vegetables looked gorgeous and it is a season for turnips. They are wonderful when roasted.
Their apples were from T.S. Farms in Bridgeville. Brittingham’s Produce is picked daily.
In this website you can find over 80 farm stands and markets in Delaware; Christmas Tree Farms, Creameries, U-Pick Farms, On-Farm Markets, Garden Centers and even Horse Racing. Or, there is a free APP for your smart phone. To get it visit http://www.apps.delaware.gov
For a great recipe for Roasted Butternut Squash with Corn, Red Onions & Cranberries please click on May 15, 2015 on this website, AboutMyBeaches. Just first click on May of 2015 and scroll down to the 15th. It is great.
Have a good one!!
Comments Off on Farm Markets, No Farms, No Food, Grow Local, Buy Local, Eat Local, Sussex County, Delaware Beaches, Southern Delaware…Getting Colder, It’s Fall Season
Pumpkins, skeletons, tombstones, spiders and cobwebs. It is a Sea Witch Week End and the Delaware Beaches…Are there real ghosts and gobblins? The costumes tell a story. It will be a fun week-end at the beach!
So, what is going on?
Friday, October 23rd – A PINK AFFAIR TO REMEMBER, This is a fundraising event for Cancer Support Community Delaware and Delaware Hospice. Location? Rehoboth Beach Country Club on 221 West Side Drive in Rehoboth Beach. 11 a.m. until 2 p.m. Luncheon, Fabulous Fashion Show, Chinese Auction and One-of-a-Kind Accessory Shop! Tickets are $40 per person. Lunch choices: Mediterranean Chopped Salad with Grilled Chicken or Spinach Quiche with Side Salad.
No on line reservations at the moment, so please call 302-645-9150 to reserve a spot. To know about Cancer Support Community Delaware, please visit http://www.cancersupportdelaware.org.
Friday, Saturday, Sunday, October 23rd, October 24th and October 25th – 27th CHILDRENS FANTASY TRAIL from 6 p.m. until 8 p.m. at Cape Henlopen State Park. Wear your Halloween costume and trick-or-treat for candy and toys with your favorite storybook characters along our jack-o-lantern lined trail. Entertainment under the tent each evening may include singing, juggling, magic and more. $5 per person, adults and children.
Friday, October 23rd – 2nd ANNUAL ZOMBIE WALK AND APOCALYSE BALL – In Milton, Delaware. It is hosted by Po’ Boys and the Milton Theatre. The event will begin at 6 p.m. until 11 p.m. For tickets, please call 302-684-3038.
6 p.m. – Pig Roast at Po’ Boys.
8 p.m. – Zombie Walk from Po’ Boys to the Milton Theatre.
8 p.m. Apocalypse Ball at the Theatre
This event is a fundraising event for Casa San Francisco.
Saturday, October 24th – SPOOKY ON SATURDAY WALKING AND LANTERN TOUR – 4:30 p.m. to 6:15 p.m. The area around the Lewes Ferry Terminal is reported to be one of the most haunted locations in Delaware with one of the largest unknown sailors’ and seaman’s burial grounds on the east coast. Travel on board the “spooky” shuttle to the heart of Historic Lewes to view Saint Peter’s Churchyard home to three centuries of burials.
An apparition or 2 may travel with you. Hear Captain James Drew’s tragic tale of a ship lost at sea. Supposedly filled with gold. Listen to the woeful tale of a “misprinted” gravestone.
A historic guide, aided by lantern light will accompany groups through the candlelit Burton Ingram House Circa 1785 where voices of the past may still echo.
Tickets must be purchased by Friday, October 23rd by 3:30 p.m. via Credit Card by calling the Lewes Historical Society’s Main Office at 302-645-7670. Or in person at the Hiram Rodney House Administrative Office at 110 Shipcarpenter Street in Lewes.
Cost is $20.00 per person.
This tour is not recommended for children below the age of 12. The spooky shuttle departs and returns from the Lewes Ferry Terminal.
You really need to look at the schedule…it is too extensive to put here. But, one of my favorite parades will be taking place on Sunday at 3 p.m. on the Boardwalk. It is the Pets on Parade. It is so much fun and one of the most popular events of the whole week-end. Hope to see you there.
Have a good one!!
Comments Off on Destination? Southern Delaware, Delaware Beaches, Childrens Fantasy Trail, A Pink Affair to Remember, Zombie Walk and Apocalypse Ball, Spooky on Saturday Walking and Lantern Tour, Sea Witch Festival, The Second Season at the DE Beaches!!
Comments Off on AboutMyBeaches turns 13 years old, Southern Delaware, Delaware Beaches