Ceviche is a quintessential island dish that is great for hot days when you couldn't even fathom eating something hot! I've tried a lot of ceviche in my short 32 years on this planet, and not one has ever disappointed me. Whether it's squid, shrimp, scallop, fish or conch ceviche, I've tried them all and all were amazing. Ceviche is my absolute favorite dish to enjoy when on vacation in some tropical place far, far away, and for so long, I never knew just how easy it is to make on your own!
Last year, while down in Costa Rica, I had the opportunity to get a lesson in ceviche from a local tica named Shirley. She showed me that by using just a few simple steps, you can make a delicious ceviche that is perfect as a lunch or appetizer.
In this recipe, we are going to make ceviche using halibut, a native Cape Cod fish. I had never thought to use halibut for ceviche, because generally it is done with mahi mahi, but after talking to the chef over at Fisherman's View Restaurant in Sandwich, MA, I learned that halibut can make a great fish for ceviche. It has a firm, white and flakey meat, making it perfect to hold up and not crumble into too-tiny pieces.
A super creamy, rich and totally delicious florentine sauce, full of fresh spinach and sun dried tomatoes, that only looks and tastes like it has tons of butter and cream in it! In this healthier version, I used light whipped cream cheese and a few other goodies to create a cheesy, rich yet healthier sauce. I used a native Cape Cod fish, haddock, for this dish, which comes into season here in the spring, usually in April.
Think of a tuna poke bowl as like a deconstructed sushi roll. There is the rice, the marinated fish, creamy avocado, crisp cucumber, sesame seeds, sweet mango and pickled ginger. You could also add in sliced jalapeños, scallions, shiitake mushrooms, or any other number of vegetables and flavors.
For this recipe, I want to share with you a simple way to create this very popular dish. You can also use fresh salmon, or, if you don't like raw fish, you could do this with cooked shrimp.
These chocolate energy bites are a no bake snack, packed with protein, fiber and so much flavor!
You could also call them protein balls if you want, but any time I call it that, I can't help but think of the Delicious Dish SNL skit with Alec Baldwin when he talks about his newest creation, the schweddy balls. Haha!!
So ya, I'm not going to call them balls - energy bites sounds so much better.
If you’re a New Englander like me, then you know a stuffed quahog when you see one. You could pretty much go to any New England establishment that serves seafood and find one on the menu.
I’ll stop right there and just be clear, a stuffed quahog is also known as a stuffed clam, it just sounds cooler. If you’re not from New England, you might have heard the word used in Family Guy episodes, which is where The Griffin Family lives, Quahog, Rhode Island.
But I digress…some are too dry, some don’t have enough clams in them, and some are just so darn perfect, you go there specifically to have a quahog and a drink. So for me, when I can’t go to my favorite establishment, or I just want to have a nice meal at home, I do my own thing, and make homemade stuffed quahogs (that are wayyyyyyyyy healthier).Continue reading
There are a million chili recipes out there, but none quite like this one. In our house, we love this turkey taco chili because not only does it taste great from day one, but you can also freeze it or keep it in the fridge for a few days, and the longer it sits, the better the flavors get, which is why this is a featured dish on my meal delivery menu.
Packed with flavor, healthy proteins, and just a few ingredients, this quickly has become part of the rotating schedule in our house!
There is definitely something to be said for a simple dish that requires no fussing and has a real punch of flavor. For me, that dish is this one, a spicy Korean beef bowl.
When I want comfort food in a hurry, and I want something spicy (because lets be honest most comfort foods are absolutely not spicy), I reach for just a few simple ingredients to create this heaven in a bowl.
When your husband is a fisherman, the summer season is all about fishing. Every. Single. Day. The good news though is that sometimes he brings home bags and bags of freshly caught sushi grade tuna steaks, and then life is really good. I like to think I'm pretty lucky.
The firecracker slaw is super easy to make, and if you don't love spicy foods, you'll simply omit the serano and jalepeno peppers. Altogether, the buttery texture of simply diced raw tuna over homemade pita chips and diced creamy avocado make these Ahi Tuna Nachos with Firecracker Slaw something to be reckoned with.