September 14th, 2013
Caution!! Sweet Frog could be you daily addiction!!
Sweet Frog opened in May, at 19598 Coastal Highway, Unit #2, Rehoboth Beach, DE 19971. Tel. 302-703-6990. Very visible from Coastal Highway, across from the Midway Shopping Center, with plenty of parking. You can also Find Sweet Frog-Rehoboth Beach on Facebook.
Ever since it opened I wanted to try it. It was always so crowded that I figured it was best to wait until the Second Season. So here I was, late in the afternoon but early enough that at first the place was all to myself.
I was able to talk to Shannon, Store Manager of this most fun place to work. It is decorated to appeal to children and the young at heart. Sweet Frog originated in Richmond, Virginia. This is a franchise and the owner has 4 of them.
In the store you will find out that you will have control of how much frozen yogurt you might want. On the wall are all the dispensers. You can either choose one flavor in particular or swirl two flavors at the same time.
Above the flavors you will also be informed of the allergens.
I love frozen yogurt and ice cream….they are my downfall. And, if I am going to succumb to that temptation then I might as well go all the way. So, I picked the biggest cup. Before you decide which flavors you might want you can also have a little tasting…ask for the tasting cup.
I decided to put about 4 or 5 flavors, ending with chocolate and red velvet. I carefully tasted each one, and they all had their individual flavors well defined. The yogurt was very creamy and refreshing.
I did not want any toppings, but if you do, then you have plenty to choose from.
The finishing touch will be the syrups!!
 
After all that is done, set your cup on the scale….and pay.
A special treat for any time of the day!! Very good!
September 14th, 2013
 
When Leo says “Come Enjoy the Yum”, he is not just saying that for the sake of talking. He means it. Modern Mixture is located at 62 A Rehoboth Avenue in Downtown Rehoboth Beach, Delaware. Leo has been cooking away, offering his customers, fresh, healthy and delicious food.
Modern Mixture is part of the restaurant scene in Downtown Rehoboth Beach. It encompasses everything you want from the customer’s point of view. The restaurant is lively, Leo, his sister, and staff always have smiles on their faces. Their food? Yummy!! Their enthusiasm is catching.
You can call 302-227-0600 and ask Leo what’s cooking today. You can dine, or take out. Leo has some awesome specialty drinks, and wine, as well. The website is http://www.modern-mixture.com. Modern Mixture opens in the Second Season at 10 a.m. Leo has fresh brewed coffee every day and an espresso bar. Modern Mixture is closing on Tuesday at this time of the year. But, if you do need something special, make sure to give Leo a call even if it is on Tuesday.
So, on Thursday, Modern Mixture was exactly what I needed. I showed up very late in the day, and very hungry.
After a few hugs and personal chatting Leo told me that he had just finished making tamales. He had been changing his recipe a bit and I wanted to try them.
I chose to drink Leo’s Agua de Jamaica. Jamaica is hibiscus sabdariffa. In Mexico hibiscus blossoms are called Jamaica. The drink looked and tasted like pomegranate juice. Just like pomegranate juice, it is also full of Vitamin C, a good diuretic and excellent for the digestion.
My tamales had a filling of jalapeno, queso (cheese), and tomate (tomato). They were served with Leo’s Middle Eastern Chopped Salad, which had mixed greens, falafel, quinoa salad, radishes, feta cheese, cucumber with a lime mint-herb vinaigrette dressing.
When I took the first bite of the tamal, I stopped to enjoyed the flavors and spices and then I felt my taste buds starting to dance. I told Leo they were his best.
I ate it all and then Leo wanted me to have flan…I resisted that temptation and left it for another time.
Leo and his sister were so nice to me on a day that I needed it the most. They are friends and I thank them so much.
John would have loved those tamales…..they werre gluten free!!
Have a great day!
August 11th, 2013
 
Nothing says “Thank You” better than the biggest can of Fisher’s Popcorn. I can get it in Rehoboth Beach, Bethany Beach and Fenwick Island. Website? http://www.fishers-popcorn.com.
So, if you find yourselves stuck in traffic at the Delaware Beaches…stop and get a container for the road. It is addictive, though.
I found myself in Fenwick Island and decided to stop. I needed a few cans to give in thanksgiving.
I could not help myself, I had to get a smaller container. It was warm and so delicious. I bought their original Caramel, but other flavors are just as good: Caramel with Peanuts, White Cheddar, Butter Flavor, and Caramel Peanut Crunch. All Gluten Free!!
Fisher’s Popcorn in Fenwick Island is located at 37081 Coastal Highway. This is their main location at the Delaware Beaches.
In Bethany Beach, the location is 108 Garfield Parkway. In Rehoboth Beach, you can find them at 48 Rehoboth Avenue.
And a tip: If you like warm caramel popcorn, just put some in a bowl and zap it just for a couple of seconds in the microwave.
Fisher’s Popcorn does not add preservatives or added processing. Only 5 simple ingredients and all popcorn batches are made by hand. No GMO Pocorn, either!!
Note: Check the website…they ship and it is the perfect gift for the Holidays.
Have a Good One!!
August 3rd, 2013
Nothing better than a cool, crisp, and refreshing drink on a hot summer day!! Ciders are easy to drink, and delicately balanced.
Apples, peaches, and apricots give Stella Artois new “Cidre” that crisp and refreshing taste. It is naturally Gluten Free!
This new “cidre” with Belgian roots was presented this spring by Stella Artois. You can find Stella Artois Cidre on Facebook.
Sit on your patio and pair the “cidre” with your favorite cheeses….which by the way, mine would be from Morgan & Gower Cheesemongers located on 20 Baltimore Ave. in Downtown Rehoboth Beach, Delaware.
Have a great day!!
August 1st, 2013
So many variations of this Mediterranean dish. Layers of lamb and eggplant, topped with a Bechamel sauce. Rainy and somewhat cooler weather, brings this recipe to the table.
MOUSSAKA
2 eggplants, sliced in rounds
Canola Oil
1 onion, chopped
1 lb. ground lamb
2 garlic cloves, chopped
2 teaspoons Italian seasoning
1 teaspoon ground cinnamon
1 large can of crushed tomatoes (28 ounces)
2 tablespoons unsalted butter
2 tablespoons all purpose flour (I used a gluten free flour.)
1 1/2 cups of milk, room temperature
1/2 cup Parmesan Cheese
Pre-heat oven to 375 degrees.
Place eggplant slices in a single layer on a foiled lined baking sheet. Brush both sides with canola oil and seasoned with salt and pepper. Baked until softened and browned, about 15 minutes.
In a skillet add 1 tablespoon canola oil and cook the onions until they are soft. Add the lamb, breaking it into small pieces. Add garlic, Italian seasoning, 1/2 teaspoon cinnamon, salt and pepper. Stir in the tomatoes and simmer until the flavors have combined and the sauce thickens. It will take about 25 minutes. Adjust seasonings, if you wish.
In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk. Season with salt and pepper, add 1/2 teaspoon cinnamon. Bring to a simmer, and cook until it thickens.
In a 9 x 9 baking pan place a layer of eggplant. Spread the lamb mixture evenly over the top. Place another layer of eggplant on top.
Then, pour the Bechamel sauce over the top and sprinkle with cheese. Bake until browned and you see it bubbling. This could take about 30 minutes.
Remove from the heat….letting it rest a bit. Then, Enjoy!!
Note: Make it your own…more cinnamon, less cinnamon, beef instead of lamb…you know what to do. If you are choosing to make this recipe gluten free, plenty of sauces and all purpose flours are now on the market. Please grate your own cheese!!
July 21st, 2013
My craving for short ribs started in the a.m. All it took was a look at a grilled cheese sandwich stuffed with the meat of a short rib. It looked so delicious that I started checking out my cookbooks for a good and, of course, easy recipe for dinner.
And, when the rain arrived…I knew it would be the perfect dish. I think this dish is full of flavor and the gravy incorporates the veggies making a complete dinner. Short ribs are larger, more tender, and meatier than pork spare ribs.
The recipe is not my own. It is a little bit of Barefoot Contessa and a little bit of that… my own. You will be able to put your own signature on it very easily.
At the market the butcher told me that he had just prepared the short ribs. So, they were very fresh. The recipe called for 6 short ribs but I think I had 11 of them. I wanted leftovers. The following recipe is for 6 short ribs, so just double it if you want to.
SHORT RIBS
6 beef short ribs (trimmed of fat)
Sea Salt (optional) I used a Cajun, salt free, seasoning.
Fresh ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions
2 cups diced celery
2 carrots, diced
1 small fennel, fronds, stems, and core removed, diced (I did not have fennel, so 1 tablespoon of Anise seeds went in instead.)
2 leeks, cleaned and only the white part only…diced
3 garlic cloves, finely chopped
1 regular size bottle of dry red wine
Rosemary sprigs
Thyme sprigs
4 cups beef broth (I used low sodium.)
1 cup of your choice of BBQ sauce (I used a gluten free one.)
1 tablespoon brown sugar
Apple Cider Vinegar
Cornstarch to thicken the gravy.
Pre-heat the oven to 400 degrees.
Place short ribs on a cooking sheet lined with foil, sprinkle with salt, seasoning, and pepper. Reduce the oven temperature to 300 degrees and roast for about 20 minutes.
In a large frying pan heat the olive oil. Add the onion, celery, carrots, fennel, and leek. I had Anise to add instead of fennel. Cook over medium low heat for about 20 minutes, stirring occasionally. Add the garlic and cook for another few minutes. Pour the wine over the veggies, bring to a boil, cook for a few minutes and then add the salt and 1 teaspoon of pepper.
Tie the rosemary and thyme together with kitchen twine and add to the pot.
Take the short ribs out of the oven.
In a roasting pan pour the veggies and broth and place the roasted ribs on top of the vegetables. Add the beef broth and brown sugar.
Cover with foil or top and bake for 2 hours or until the meat is very tender. I think I baked mine for about 2 1/2 hours.
After the first hour add the cup of BBQ sauce. This is when you might want to also add the Apple Cider vinegar. I like the tartness it offers, so I use it a lot. Your choice, though.
Once baked, removed the short ribs from the roasting pan and set aside. Discard the herbs and skim the fat off.
To make the gravy, just transfer the vegetables and sauce over to a pot or large frying pan, add about 1 tablespoon of cornstarch and stir until it thickens. If you like the gravy a bit thicker, add more cornstarch. Go a little bit at a time.
Serve with salad and new red skin potatoes. Enjoy!!
Note: In my household the meat was cut off the bone and served over rice for breakfast!! And, this recipe was gluten free!!
June 2nd, 2013
I have to pinch myself….another gorgeous day at the Delaware Beaches!! We are on a roll.
I am not a breakfast person but I do have to agree that quiches are very versatile and easy to assemble. They can be eaten for breakfast, lunch or dinner. And, is a brunch favorite.
This Crustless Asparagus Quiche is so easy, low in fat, calories and gluten free! Guilt free eating at this time of bathing suit season! You can substitute seasonal veggies, but at this time asparagus are fantastic, so why not?
Guests at the beach? This could be a winner.
CRUSTLESS ASPARAGUS QUICHE
2 cups asparagus ends trimmed and chopped
1 can evaporated low fat or skimmed milk (I used low fat.)
3 large eggs, beaten
2 tablespoons all-purpose flour (I used gluten free flour.)
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
2 cups reduced fat shredded mild or sharp Cheddar cheese (I even used less than that, but make it your own.)
1/2 cup red bell pepper, chopped
Pre-heat oven to 350 degrees.
You can spray your pie pan with cooking spray, but since I am making it gluten free, I just lightly buttered the pan.
Blanch asparagus by placing in a pot of boiling water for about 3 minutes. Remove from the water and set aside.
After beating the eggs, whisk evaporated milk, flour, salt and pepper into the eggs in a medium bowl until blended.
Stir in asparagus, cheese (save about 2 tablespoons) and bell pepper into prepared pan. Sprinkle with the remaining 2 tablespoons of cheese.
Bake about 25 to 30 minutes until knife inserted near center comes out clean and top is lightly brown.
Run knife around inside of edge, then, turn over on a plate.
Cut and enjoy with your favorite side dish, depending at what time of the day you are serving it. Enjoy!
April 14th, 2013
Using spices like cinnamon and allspice bring out the flavor of the scallops. Jasmin rice is perfect for this recipe. It will soak up those aromatic juices.
Look for dry-packed scallops when pan-roasting or searing scallops. Dry packed scallops are not treated with preservatives used in the processing of wet scallops.
I have had this recipe for so long, but had never tried it. It is pretty easy and gluten free, as well. It uses canned chickpeas and most brands offer them gluten free.
Mandarins, Chickpeas, Pan-Roasted Scallops
4 large mandarin oranges (I used clementines)
1 pound bay scallops, rinsed and patted dry
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons olive oil
1 medium seedless cucumber (I could not find it, so I used a regular cuke.)
1/2 teaspoon finely minced garlic
1 cup canned, cooked, chickpeas, rinsed and drained
Salt, optional
Freshly ground black pepper
Peel the oranges, reserving some of the peel. Use a knife to slide the peel into very thin strips, to make about 2 tablespoons.
Combine the scallops, orange peel slices, cinnamon, allspice and oil in a large stainless-steel bowl. Cover and refrigerate for 1 hour.
Segment the 2 peeled oranges. You can run a sharp knife along the sides of the dividing membranes to the core; twist the knife at the core to release the sections. I did not get that technical. Using clementines was easy and I just pulled them apart and cleaned the membranes as much as I could.
I have a juicer so I squeezed the juice of the other oranges into a small bowl and set aside. Since the clementines are a bit smaller than a regular mandarine, I used 4 of them instead of two in order to get more juice. It’s all up to you.
Cut the cucumber in half lengthwise and use a melon baller (I did not have one) to scoop out balls of cucumber flesh. I cut mine in small pieces. Set aside.
Cook the jasmin rice according to package directions.
I assembled all the ingredients in bowls for easier and faster cooking.
Heat a large nonstick skillet over high heat. Using a slotted spoon transfer the scallops and orange peel strips to the skillet. Sear, stirring occasionally, for a few minutes or just until the scallops are cooked through. Add the garlic, chickpeas, cucumber balls, and reserved orange juice, stirring to combine. Heat through and add salt and pepper to taste. Add the reserved orange sections and mix well, then remove from the heat.
Serve and enjoy….remember, make it your own!!
 
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