Arranged Seafood Salad with Grapefruit Vinaigrette

Happy Mother's Day...

Today we celebrate Mom. She does (and still does) so much for us. She's there when you need someone to talk to, supports you, and helps you no matter what. She may have given me life, but without her unconditional love I would never have known how to live. My mom is my best friend and I love her dearly. If I had been making her lunch today, I would have made this salad (she came over for dinner instead).

This arranged seafood salad takes a bit of time to make since everything needs to be chopped, but it's worth the effort, especially if it's for Mom. The shrimp and scallops are gently poached and then mixed with crab, avocado, green onions, dill, mayo, and sour cream. This seafood salad is creamy and fresh. I then arrange this on top of lettuce and surround it by grapefruit, jicama, radishes, and radicchio. Finally, I top the salad off with an easy grapefruit vinaigrette. Spoil Mom with this seafood salad. Here's how to make it...

Ingredients - Serves 4
Salad
1/2 lb. Bay Scallops
1/2 lb. Medium Size Shrimp, peeled & deveined (tails off)
1 (8 oz.) Container Crab Meat, picked over for shells
2 Avocados, pitted & diced
3 Green Onions, sliced
2 T Fresh Dill, chopped
2 T Mayo
2 T Sour Cream
1 Head "Living" (or Boston) Lettuce
1 Grapefruit, supreme
1/2 Jicama, cut into match-sticks
6 Radishes, thinly sliced
1/2 Head Radicchio, chopped

Vinaigrette
1/2 Grapefruit, zest & juice
~1/4 C Extra Virgin Olive Oil
1/2 tsp. Granulated Sugar
Salt & Pepper

Directions
Cook the scallops & shrimp: Bring a pot of water to a gentle boil. Add the scallops and shrimp and poach for 3 minutes. Drain and run under cold water. Pat dry.

Make the seafood salad: Combine the cooked scallops and shrimp to the crab, avocado, green onion, dill, mayo, and sour cream in a large bowl. Season with salt to taste, cover, and refrigerate.

Make the vinaigrette: In a small bowl combine the grapefruit zest and juice. Drizzle in the olive oil, whisking until emulsified. Add the sugar and a pinch each salt and pepper. Whisk again, taste, and adjust the seasoning as needed. Set aside.

Arrange the salad: On a large plate put 4 or 5 lettuce leaves down. Place a 1/4 of the seafood salad into the center. Then, arrange the grapefruit, jicama, radishes, and radicchio around the seafood salad. Drizzle with the vinaigrette. Enjoy!

Mexi-Cali Salad Bowls

easy peasy, lime squeezy

This quick Mexico-California fusion salad continues my spring salad rainbow series. I make this salad all the time. It's a great week night meal, if I'm cooking just for me, or have next to nothing in my refrigerator. We spent the weekend out of town with friends (and their new little girl Marilyn). So, I needed an easy dinner for tonight. This was just perfect.

This salad requires only 6 main ingredients: crushed blue corn chips, lettuce, onion, bell pepper, black beans, and cheese. But, it's so much better with spices and an array of toppings. I suggest chili powder, paprika, cumin, and garlic powder to spice things up. And, topping everything off with salsa, sour cream, sliced avocado, cilantro, hot sauce, and a lime. But, you can do whatever you want with this salad. That's one of the best things about it...the other is that it's delicious! Make this quick, easy, customizable, and tasty salad, here's how...

Ingredients - Serves 4
~ 2 C Blue Corn Chips, crushed
1-2 Heads Romain Lettuce, roughly chopped
1 T Canola Oil
1 Yellow Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
1/2 T Chili Powder
1 tsp. Paprika
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1 Can Low-Sodium Black Beans, rinsed & drained
1 C Shredded Mexican Blend Cheese
Toppings: Salsa, Sour Cream, Avocado, Cilantro, Hot Sauce, and/or Lime Slices

Directions
Make the salad bowls: In 4 large bowls, divide the crushed blue corn chips and chopped Romain lettuce evenly. Set aside.

Cook the veggies: In a medium skillet add 1 T oil. Heat over med-high until very hot. Carefully add the onions and pepper. Sauté until soft and the onion begins to brown, 6-8 minutes. Add in the spices and cook another minute. Add the black beans, reduce the heat to low, and warm through.

Top the bowls: Once the veggies are ready, top the prepared bowls evenly with the mixture. Add the cheese and any (or all) toppings desired. Enjoy!

Smokey & Spicy Vegetable Black Bean Soup

look past the gas...

Beans get a pretty bad rep. They make many of us gassy, so we avoid them. However, black beans are extremely good for you and shouldn't be avoided. They are high in protein and fiber, low in fat and cholesterol, and help support a healthy immune system by providing many other nutrients such as iron, folate, and antioxidants. Few other foods can provide even half as many health benefits. So, don't avoid these little gems, just take some Gas-X or Beano, and enjoy this soup.

My Smokey & Spicy Vegetable Black Bean Soup isn't only good for you, it's quite tasty. The chopped chipotle in adobo and sauce to give this soup it's signature flavor, both smokey and spicy. I suggest seeding the jalapeño, but the seeds can be left in for even more heat. Lastly, the cilantro adds a needed freshness at the end. Top the soup as you like with sour cream, avocado, lime juice, and/or hot sauce. Just enjoy it before the weather gets too warm. Here's how to make it...

Ingredients - Serves 4
5 C Prepared Black Beans (~2 C Dried)
2-3 T Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded & chopped
2 Carrots, peeled & diced
1 Clove Garlic, minced
1 Chipotle in Adobo, chopped + 1 T Sauce
1 C Cilantro, roughly chopped
Kosher Salt & Black Pepper
Optional Toppings: Chopped Cilantro, Sour Cream, Sliced Avocado, Limes, and/or Hot Sauce

Directions
To prepare the beans: The night before, put 2 cups dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain and set aside. You will end up with 5-6 cups cooked beans.

As the beans finish cooking, heat a large soup pot over med-high. Add 2-3 T olive oil and the veggies: onion, red bell pepper, jalapeño, carrots, and garlic. Sauté the veggies until tender, about 5 minutes.

Next add in the chipotle, adobo sauce, vegetable broth, and prepared black beans. Bring to a boil, then reduce to a simmer and cook 20-25 minutes. Stir in the cilantro and season to taste with salt & pepper.

Serve the soup topped as you like. I suggest more cilantro, sour cream, avocado, lime juice, and/or hot sauce (just in case the soup isn't hot enough for you). I also made a cheese quesadilla for dunking. Enjoy!

Shrimp & Scallop Ceviche

lemon or lime...

In early May Steven and I went on a Caribbean Cruise with my family. We ported out of Puerto Rico on a Saturday, but had time prior to leaving. So, we booked a food tour of Old San Juan! The tour was fantastic and I highly recommend it if you are ever there. One interesting thing we learned on the tour is that what we call a lemon is actually a lime and vice verse in Puerto Rico. Our tour guide, Victor, explained that there was a mistranslation at some point and to this day what we call these fruits in the states is the opposite in Puerto Rico. Lemon or lime, one or both can be used in ceviche, so that's what I've made for this post.

In celebration of our trip and food tour of Puerto Rico my next three posts will attempt (emphasis on attempt) to capture what we ate. The ceviche we had at "El Punto"(The Point) was so delicious, I had to try to remake it. While this version is not the same, or as good, as the restaurant's it's still pretty tasty. Make it and try it for yourself. This version is made with only limes...or maybe they are lemons...and we mistranslated somewhere down the line. Either way, here's how to make this appetizer...

Ingredients - Serves 6-8
1/2 lb. Med. Peeled & Deveined Shrimp, cut into pieces
1/2 lb. Bay Scallops, cut in half
1 C Freshly Squeezed Lime Juice, 7-8 limes
1/2 C Cucumber, finely diced
1/2 C Pineapple, finely diced
1/2 C Red Onion, finely diced
1-2 Jalapeno Peppers, seeded & minced
1/2 C Cilantro, minced
1 Firm Avocado, diced
Kosher Salt
To Serve: Blue Corn Chips & Hot Sauce

Directions
In a nonreactive mixing bowl, combine the shrimp, scallops, and 1/2 C lime juice. Toss, cover, and refrigerate for 1 to 1 1/2 hours to "cook" the seafood. The acid in the lime juice actually cooks the shrimp and scallops - pretty cool. Stir occasionally to ensure each piece of seafood is covered and cooks evenly.

Meanwhile, prepare the remaining ingredients. Combine the remaining lime juice, cucumber, pineapple, red onion, jalapeno, cilantro, and avocado in a large mixing bowl. Stir everything together and set aside until the seafood is ready.

Once the seafood has "cooked" add them to the fruit and veggies. Stir everything together well, cover, and sit aside for 30 more minutes. This will help the flavors marry. Stir once more, taste, and season with kosher salt as needed.

Serve the ceviche with blue corn chips and hot sauce. Enjoy this Puerto Rican inspired super fresh summer appetizer with friends. Then plan your next vacation to taste the real thing!

Looking out over PR from where our cruise ship was docked - Beautiful!

Avocado Cheesecake Bites

a sweet that's good for your heart, sweetheart

Oh yes, I think you might have heard it's Valentine's Day Friday, February 14th. Usually Steven and I don't celebrate "Hallmark Holidays", however, this one actually bears some personal significance to us...we got engaged February 12, 2011. So, we use Valentine's Day to celebrate our engagement! Actually, the funny thing is, is that Steven didn't even think about the fact that V-day was only 2 days after we got engaged. He might have waited a little longer if that was the case...that's how much he loathes Hallmark Holidays.

But I digress. For this post I've put avocados into cheesecake (Google it, this is common). These mini cheesecake bites are not only good, they are also good for your heart. Avocados have been proven, through various studies, to be heart healthy. And what better occasion than Valentine's Day to be good to your heart, or your sweethearts' heart. Make these to celebrate. Here's how...

Ingredients - Makes 36 Mini Cakes
24 Vanilla Wafers
4 T Unsalted Butter
2 Ripe Avocados
8 oz. Cream Cheese, softened
3/4 C Granulated Sugar
2 Eggs
1 tsp. Vanilla Extract
2 T Flour
Pinch of Salt
Optional: Fruit Topping or Red/Pink Decorating Gel

Directions
Preheat the oven to 350 degrees. Line the pans with mini muffin liners. Set aside.

Make the crust: Put the vanilla wafers in a resealable plastic bag and then crush using a rolling pin. Melt the butter in the microwave in a medium bowl. Add in the crushed wafers and toss together. The mixture should look like wet sand.

Put about 1 T of the crushed wafer and butter mixture into each of the mini muffin cups. Press into the bottom of each cup with your fingers or a small spoon. Place the pans into the preheated oven and cook for about 8 minutes. The crusts should be golden brown. Reduce the oven temperature to 325 degrees and allow the crusts to cool slightly as you make the cheesecake filling.

Looks like Gak - remember Gak?

Make the filling: Cut, remove the pit, and scoop out the flesh of each avocado. Do your best to remove any brown spots. In a stand mixer (or large bowl) combine the avocados, cream cheese, and sugar. Mix on medium speed for 4-5 minutes, or until fluffy and most of the lumps have been worked out. Add in the eggs, vanilla, flour, and salt and mix until just incorporated.

Fill each mini muffin cup evenly and bake in the preheated oven for 18-20 minutes. Cool in the pan at room temperature for at least 30 minutes and then move to the refrigerator to chill at least 4 hours or overnight.

Finally, remove each mini cheesecake from the pan and top or decorate as desired. You can store these in a sealed container in the refrigerator for up to 1 week. In honor of Valentine's Day, I've decorated mine with hearts. Enjoy!

Crab & Avocado Salad

put a little spring in your step...

Given the wintry weather we're still enduring, I'm thinking about a bit of spring for this post. In my mind the countdown has begun...only 40 more days to go...ha! Anyway, this meal is light and really good for you. So, if you are still sticking with any New Year's resolutions to eat better or take better care of yourself, this is the perfect lunch or dinner recipe for you.

This Crab and Avocado Salad is a twist on the classic tuna salad. It contains similar elements such as celery, onion, mayo, etc. But introduces a few switch-ups like avocado instead of egg and capers instead of pickle relish. Light, fresh, and versatile, make this salad when you need a little help getting through these next days of winter. Here's how...

Ingredients - Serves 6-8
4 Cans (4.25 oz) Lump White Crab Meat
1 Stalk Celery
1 Shallot
3 T Fresh Dill
2 T Capers, drained
2 T Mayonnaise
2 T Sour Cream
1 T Spicy Mustard
2 Avocados
1/2 Lemon, juiced
Salt & Pepper

Directions
Drain and pick through the crab to remove any remaining shells. Put this into a large mixing bowl. Set aside.

Finely chop the celery, shallot, and dill and add to the crab meat. Add in the capers, mayo, sour cream, and mustard. Mix everything together well. If you are making this ahead, stop here, cover, and refrigerate.

When read to serve, dice the avocado and add to the crab mixture along with the lemon juice. Gently toss everything together and taste for seasoning. I didn't need to add salt, but I did add some freshly ground black pepper.

This salad can be served in a variety of ways: with crackers, with toast points, as a sandwich, or the way I served it, in lettuce cups. Clean and dry Boston Lettuce leaves, then scoop in about 1/4 C of the crab and avocado salad. Spring really is right around the corner. Make this dish and think spring...enjoy!

Game Day Guacamole

Super Bowl Sunday = Guacamole

Ah, Sunday. A day to relax, recharge, and get some things done. BUT, when it's game day and I mean THE game day - Super Bowl Sunday - forget about it! Today is about football food, commercials, the halftime show, and well, some people are about the actual game too. A game day spread would not be complete without a really good, really easy guacamole.

I mix fresh green ripe avocados with some usual suspects: red onion, tomatoes, lime juice, salt. And, I add in a few extra ingredients: red pepper flakes, garlic, cilantro. This guacamole can be made in under 10 minutes and might be gone just as fast! Make this for the game today. Here's how...

Ingredients - Serves 8

3 Ripe Avocados
2 Roma Tomatoes, seeded
1/4 C Red Onion, minced
1 Clove Garlic, minced
1 tsp. Red Pepper Flakes
3 T Cilantro, chopped
1 Lime, juiced
Kosher Salt, to taste
Serve with Tortilla Chips

Directions
It's almost laughable how little direction I need to give, but here we go...

Cut, pit, and scoop out the avocado flesh into a mixing bowl. With a fork mash the avocados slightly. I like to leave mine a little chunky. Add in the seeded tomatoes, red onion, garlic, red pepper flakes, cilantro, and lime juice. Mix everything together well. Add in a little bit of salt at a time and mix after each addition. Be sure to taste the guacamole with a chip to achieve the best salt balance; the chip will add extra salt.

I suggest serving the guacamole immediately, but if you need to make it ahead here is how I suggest you store it. Add a little extra squeeze of lime over the top and then press cling wrap directly on top of the guacamole. Refrigerate until ready to serve and stir well. Anyway you serve it, serve with tortilla chips and enjoy. Yay for game day!

Chelsea Market Sandwich & Chips

fresh from the farm

 

For me, one of the best places we visited was Chelsea Market. Home to the Food Network NY headquarters. I know many people are upset about how they dropped Paula Deen recently, but I'm not going to get into that here. I still have respect for both the network and Paula. On with the visit! Steven and I milled around Chelsea Market for the good part our Tuesday morning. We bought some great spice blends, a wasabi snack mix, a jute bag, and of course lunch.

We went to the iconic Friedman's Lunch and each enjoyed a sandwich and chips. I had the most delicious vegetable sandwich! It was piled high with cucumber, alfalfa sprouts, tomato, bell pepper, avocado, and more. My version is very similar and packs on veggies from our local farmers market in Hyde Park. Visit yours and make this yummy sandwich for lunch or dinner. Here's how...

Recipe - Serves 2 (easily double, triple, you get the idea)
1 Red Bell Pepper, roasted
Cucumber, thinly sliced
Red Onion, thinly sliced
Large Tomato, sliced
Alfalfa Sprouts
1/2 Avocado, sliced
Hummus, any variety
4 Slices Bakery Bread (suggest Blue Oven)

Directions
Begin by making the roasted red pepper. You can purchase jarred peppers, but they are never as good and it takes no time to roast a fresh one. Preheat the broiler to high and move your oven rack up to the top spot. Remove the top and bottom portions of the pepper, cut out the seeds/ribs, and then slice the pepper in half.

 

On a foil lined baking sheet press the pepper down so that it is flat (the inside of the pepper should be on the baking sheet). Broil the pepper for 5-8 minutes or until charred. Remove the pepper to a bowl and cover with plastic wrap. Allow the pepper to steam for 10 minutes. Remove the pepper from the bowl and peel off the charred skin, discard. Slice the pepper to fit the bread.

Assemble the sandwiches: building from the bottom up, put about 2T hummus on the bottom slice of bread, top with half the roasted red pepper, cucumber, red onion, tomato, alfalfa sprouts, half the avocado, and finally the top slice of bread. The sandwich should be piled high with veggies. Serve with your favorite chips and enjoy!