Shrimp Ceviche...and Easter Sunday!

Hi everyone...in order to keep this staggering food blog of mine going, I must be honest with you, and mostly with myself; that I'm never gonna make the Top 9 on Foodbuzz!...Foodbuzz?...oh, how sad!...there is no more Foobuzz, so I don't have to worry about the Top 9!

Although we all remember how nice it was to be part of that 'fun' circle, meeting each other way back about 4 years ago, buzzing each others' posts...and actually even meet each other in person, at the Foodbuzz Festival events, in San Francisco! Great memories...but that's all in the past!

This post may seem out of place...or I'm out of touch; but this amazing and refreshing...all fresh veggies, and the most delicious fresh Florida shrimp marinated in fresh Florida lime juice, and the freshest chopped cilantro, also Florida product, like everything else fresh Florida grown products.
As for every holiday you may well know that not only in our immediate family do we celebrate both holidays...for Passover (no photo)...and Easter, but we always celebrate with our wonderful and best friends, who also celebrate both holidays!...so you see; we all get along, and still believe in one GOD!

I watched both the Ten Commandments movies...the Hollywood fancy version with Charleston Heston, and the most recent one on the UP channel, and the recent one was quite intriguing...realistic, and more accurate. Unlike in the old one where Charleston Heston came down from Mt. Sinai with totally white hair and beard; in the more recent one...he still had the brown hair and beard!
Also, with the Passover movie...I was very shocked to see the 1960's version of Jesus with a short straight hair...only covering his ears; and the 'blue eyes'...that was a shocker to me with the Middle Eastern Jew...could not understand the part at the Last Supper...only 8 disciples?...what happened to the other 4?...guess they didn't fit into the picture screen?...also I watched the Book of Ruth movie...that was another Hollywood glamorous festive movie...among some of the others. So, I spent an entire week of 'reconnecting' with the biblical people!

I feel bad for having to post these quick photos that I took...just didn't have a chance to take time to stage my photos; but I must admit that this shrimp ceviche...which I cam up with at the last hour of desperate attempt, to bring something to the Eastern celebration!

Maria's beautiful home...we started out with my Shrimp Ceviche...

A few of us started out early, as usual, it's always a 'feast' at holiday; Easter is one of the biggest holiday for Italians and it is such a joyous tradition!

Such a sweet and gracious lovely hostess...Maria

Nonno Sal, (Maria's husband...carving the lamb roast, which was specially purchased from an Italian meat market. It was perfectly done...medium, rare, to medium. Lamb is a very traditional Easter treat especially in Italy and Greece!

A typical festive Italian holiday table setting; can't leave out the kids' table!

Great company, fantastic foods, we are so blessed to have great friends who are like 'family' to us!

My daughter Lora's traditional Easter wreath that she makes every year! Isn't it gorgeous?...almost too pretty to eat!

Lora's Italian Ricotta Pie...so flaky and delicious with the ricotta, and chocolate chunks filling...yumm!

Thank you for all your good wishes; Hope all of you had a blessed and Happy Easter!

Shrimp Ceviche

recipe by; Elisabeth

2 cups grape, or cherry tomatoes diced

2 cups English seedless cucumbers diced

1 cup scallions sliced thin, including the green part

1/2 cup tomato juice

about 1 or 2 Serrano chili, sliced thin (optional)

juice of 2 limes

1/2 cup tomato juice

a handful of finely chopped scallion

Mix all the ingredients in a bowl, add sea salt and pepper to taste.

For the Shrimp ingredients

2 lbs of large shrimp peeled, deveined, and chopped

juice of 4 fresh limes

Marinate shrimp and lime juice for 30 minutes. Add shrimp to the ceviche, and serve with fresh tortilla chips.

Serves 12

HAPPY EASTER!

photos, courtesy of PINTEREST

WISHING YOU AND THOSE YOU LOVE...

THE BLESSINGS OF A GLORIOUS EASTER:)

HAPPY EASTER! 

Boldog Husvétot kivánok...
az összes kedves Magyar
blogger barátaimnak,
sok szeretettel!

#Palm Beach Love

I must admit, this is not a 'wordless Wednesday'...or a 'silent Sunday'...I tried to upload my latest photos of my amazing Avocado Bruschetta; but my upload is just not happening...something went wrong, so I'm sharing this beautiful photos of my evening walks on our beautiful location...on the island of Palm Beach...where I reside!

A quiet evening, just a few cars passing through!

I've been walking all week this week for 2 miles...and I must admit it really is quite enjoyable with the weather we've been having here...totally spring temperatures, sunshine just about every day; and instead of walking on the beach, I decided to walk on the road that is called South Ocean Boulevard...the most famous road in Palm Beach!

This is the famous Palm Beach golf course...you can see the reflection of the sunset...beautiful crisp fresh air, with the most perfect tropical breeze!

How can you not enjoy the marvel of 'mother nature' when its right in front of you?...this is the golf  course, just when the sun was setting, and I could not resist taking the photos. We all need to 'count our blessings'...there is beauty all around us; we just have to capture the moment!

A one hour walk in nature, refreshes the soul, and spirit; it gives you a new 'outlook on life'...knowing that it is helpful for your health, and makes you feel all new and refreshed. It sure is the most inexpensive exercise  in your life, to make a difference!

There is so much beauty all around us...we just miss it when we are  so occupied in our lives, and miss all the God-given nature that should put joy in our lives...we miss out so much in life that does not cost anything; just giving thanks to our Creator!

Every evening, the sky is different...giving off the most beautiful radiant, magical lights that you can imagine! This is jus 1 mile perimeter of my early evening walk; just about at sunset!

So, the evening ends...my walk is ended for this day...a new day begins, and I'm feeling blessed to have all my friends to share moments like this; wish you were here to take this lovely walk with me! Hugs,
Elisabeth
 

Spaghetti Carbonara

I have made Spaghetti Carbonara lots of times, and even have a vegetarian version posted on my blog...Vegetarian Pasta Carbonara... but none compares to this easy version with less eggs, and not spicy, so the little ones could eat it without having to worry that the chilly pepper flakes burns their tongue and mouth.
Just can't seem to put down the food Network magazine; the Bacon issue, and keep finding some interesting and delicious things to make!

I even bought some outrageously good bacon...Boar's Head brand, which is mad in Canada. The price is a little more expensive, but the way it cooks up so crispy, and super crunchy delicious. Even the smell when cooking it was so much nicer than the ordinary brand. I highly recommend it! I haven't cooked much this past week, we had company...from Ohio; my nephew, wife and two little boys. Ate out, a couple times, which was easier on both me and my daughter.

Getting off the subject...I was going to post on April 1st. about 'April's fools day'...but I realized I cannot come up with things that would not be so funny, and maybe offensive. Just heard on AOL news about a woman who called her daughter and announced about a 'school shooting' happening and the daughter called 911. Imagine all the police cars storming the high school building, and turns out to be 'false alarm' April Fool's prank! Well, she ended up in jail; no doubt scaring everyone! This is a very dangerous kind of joke...what was she thinking?

 SPAGHETTI CARBONARA
from: Food Network magazine

Ingredients

• Kosher salt
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh rosemary
• 2 red jalapeno peppers, seeded and minced
• 1/4 cup cognac or brandy (optional)
• 12 ounces spaghetti
• 3 large eggs
• 3/4 cup freshly grated parmesan cheese, plus more for garnish
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper

  Directions

  Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.
  Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.
  Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.
  Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g

 

Apple-Bacon Galette

Gabby, enjoying a slice of the Apple-Bacon Galette...bacon pieces with maple glaze... already eaten!

Glorious Bacon...who doesn't love bacon? In this day-and-age, we're all trying to cut down on fatty foods; but cutting down on bacon, is the hardest thing to do. Do not even go out for 'breakfast', if you're going to skip bacon!


 Breakfast is so complete with a side of couple slices of bacon...crispy, crunchy and beautiful bacon!

 

What is there not to like about American Bacon? ...is it because it's 'pork'...or is it because it's fatty?...actually when you fry or bake it real crispy, you release all the fat grease and that's when you enjoy the best part about the yummy crispy bacon.
Of course, you cansubstitute turkey bacon, which is less calories and fat and you get to enjoy all the benefits of bacon inspired creations.

If you love bacon, I really suggest you check out the March issue of Food Network magazine...it's all about BACON; which is the Bacon Issue!

For the recipe, which the only adaptation I made was...I sprinkled Turbinado sugar on top of the galette, before I baked it! Click here, to get the recipe>>APPLE-BACON GALETTE

 

  

 

 

 

Chicken Cutlets with Radicchio and Tangerine Salad

Photography by; Gabby (12 yr. old granddaughter)

I'm finally coming around...and actually posting foods; not that I haven't been cooking its just that I did not feel like taking photos of it. Tomorrow is St. Patrick's Day and here in South Florida, we have huge celebrations, which started a week before, in different sections of Palm Beach County, each day. I have not been to any of these events for years... because there's usually a huge crowd of people and you cannot find parking space, unless you're willing to pay $10. for parking.

Everybody that joins the celebration, will be wearing 'green color'...as I am, today, and tomorrow. On St. Patrick's Day here in the U.S. everybody is IRISH! I haven't met an Irish person that I didn't like...they are such great people; friendly, outgoing, and hard working Irish-Americans!

One day in the near future, I would love to visit Ireland
and see the beautiful Emerald Isle...the rolling green hills, overlooking the beautiful sea, and visit an authentic Irish Pub...a dream-come-true holiday/vacation!

One thing for sure, I will not be cooking Corned Beef and Cabbage; although I used to make that just about every year in the slow cooker, for my family! Last year, I made Irish Soda Bread...which was exceptionally beautiful, and delicious. No green beer, in this household, and no Irish Coffee, but I thing Irish Beef Stew would look and sound comforting and delicious; not making that, either!

Just check out these photos, and you will probably notice that this is not my style of taking food photos, and its with a professional Canon camera with an expensive lens. My granddaughter, who is in middle school...a 'school of arts'...studying drama, and photography, besides her other studies wants to be a professional photographer. She has been taking some very nice shots, (clicks)...even 2 years ago, and she is still only 12.

Chicken Cutlets with Radicchio and Tangerine Salad
inspiration, and adaptation... from; Food and Wine...
 (they made theirs with pork cutlets)

1. 1/2 cup light mayonnaise 
2. 1 cup all-purpose flour
3. 1 teaspoon ground ginger
4. 1 teaspoon dried dill
5. 1 teaspoon garlic powder
6. 1 teaspoon onion powder
7. 1 teaspoon dried oregano
8. 1 teaspoon sweet paprika
9. 2 cups panko
10. Four, to six thin pieces of boneless chicken breasts 
11. Kosher salt
12. Freshly ground pepper
13. 3 tablespoons olive, or vegetable oil, plus more for frying
14. 2 tangerines, peeled and divided into segments 
15. One 10-ounce head of radicchio—halved, cored and thinly sliced  (few pieces of cherry tomatoes)...(optional) 
16. 2 cups packed parsley, chopped
17. 1 tablespoon fresh lemon juice
18. 1 teaspoon Dijon mustard
19. Freshly shaved Parmigiano-Reggiano cheese, for garnish (optional)
20. In a shallow bowl, add the mayo. In another shallow bowl, whisk the flour, panko, ginger, dill, garlic powder, onion powder, oregano and paprika. 
21. Season the chicken cutlets with salt and pepper. Dip them in the mayo and coat with the flour, and  panko mixture; transfer to a baking sheet. 
22. In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just light brown. Transfer to a aluminum foil lined bake pan. Repeat with the remaining cutlets.
23. Bake in a preheat 375 degrees F. oven for about 6 minutes, turn them over, and bake for an additional 5-7 minutes longer until they are nicely medium light brown and crispy. Place cutlets, on few sheets of paper towel, to soak up excess oil...and set them on a platter.
24. In a bowl, toss the tangerine segments, radicchio, parsley, lemon juice, and mustard with the 3 tablespoons of oil. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.

Make Ahead The recipe can be prepared through Step 2 up to 3 hours in advance.

 

 

selfie photo from 3yrs ago!

 

Happy St. Patrick's Day!

Hugs,

Elisabeth

WORDLESS WEDNESDAY...JUNO BEACH, FL.

Juno Beach Art Festival, March 9, 2014...Elderly folks lined up on the bench, enjoying the ocean view!

WORDLESS WEDNESDAY...{People of WALMART}

Florida WALMART...where else?

 

Smoked Salmon on Toast Points

I already posted two "Wordless Wednesday' post...almost did a 'Silent Sunday', but I can't stay 'wordless'...and I can't stay 'silent'! It's been such a torment and grieving period for me; first, the 'denial', and second the 'shock and grief'. Never in my life have I witnessed a favorite pet, passing away, and I never want to experience that as long as I live. I really think that poor little Mush missed Prince so much since he's been gone for the past two years...she grieved for her 'best buddy' for over a year. A few months ago, I found out that she has 'heart murmur' and I have been giving her pills daily, but in the end she gave up.

Although, she has been a lot closer to me (meaning, that she wanted to sit on my lap and literally patting my hand to pet her, (so cute, which I did anyway)...I cancelled her last appointment to the vet, and I cannot forgive myself. The hardest part is; when I walk through the door...just like to 'poem says'...she is no longer there to greet me!

I always have fresh herbs on 'hand'...eggs, capers, cream cheese, and occasionally buy smoked Nova Salmon. Not cheap by all means, but oh, so good. The best way that I love it is to make little 'open faced' sandwiches, or on bagels. These cute little whole grain party breads are a perfect choice...better than cutting up bread for 'toast points'...I prefer making toasts out of the little party loaf, and you have the perfect little snack to enjoy...and healthy too!

I have not been eating dinners at all since Mushy died...just snacks in the middle of the day, skipping breakfast as well! (not a good idea, just have no appetite)

Now that I pulled out my dear departed Hungarian grandmother's hand crocheted doily from my 'secret' drawer; she made this lovely piece and more for me, years ago which I kept it in meticulous condition; I'm proudly displaying that, as well!
As for me, I can totally just eat appetizers, and skip dinner! I love the Spanish inspired Tapas, as well and have been checking them out to make something really inspiring. Of course, the Italian Antipasti is not too 'shabby'...love the small bites!


Smoked Salmon on Toast Points
slightly adapted from Williams- Sonoma

For the herbed cream cheese:

• 4 oz. cream cheese, at room temperature
• Zest of 1/2 lemon
• 1 tsp. fresh lemon juice
• 1 1/2 Tbs. chopped fresh chives
• 1 Tbs. chopped fresh dill
• 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
• I used whole grain party bread
• 2 Tbs. unsalted butter, melted
• 6 oz. smoked salmon, thinly sliced
• 1/2 cup finely chopped red onion
• 1/2 cup capers, finely chopped
• 3 hard-cooked eggs, peeled and grated
• Dill sprigs for garnish

To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.

Preheat an oven to 350F.

Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.

To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.

Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.


Thank you for all your kind and caring words of comfort, I appreciate each and every one of your kind comments. I do apologize for not visiting and commenting on your blogs for almost 1 week now. I am getting back to the normal routine, and will not abandon my blog, or my favorite blogger friends! Your friendship means a lot to me, and I hope to stay in touch with you for a long time to come! Hugs,
Elisabeth

WORDLESS WEDNESDAY...

Mush was always at my side...even on her last day sitting on my lap while I was at the computer. She passed away peacefully, in her sleep on; 2-18-14 @ 4:44 A.M.