Tuna Melts

This is a simple recipe and maybe people don't need a recipe for this, but I did, lol, and I've made these often since coming across the recipe a few months ago. They're quick and easy, and it you want them easier, you can mix up the tuna mixture ahead of time, stick it in the fridge, and then use it when you're ready for it. You do have to toast all the English muffins before baking the sandwiches, and it's nice to have a 4-slice toaster for this. I used 4 English muffins for a total of 8 open-faced sandwhiches. 

Tuna Melts

adapted from Food and Wine

1/2 scant cup mayonnaise (try using 1/3 cup)
2 tablespoons Dijon or honey mustard
1 (12-ounce) can water- or oil-packed tuna, drained (I just use chunk light in water)
2 celery stalks, finely diced
1/4 red, white, or yellow onion, finely diced
1 tablespoon minced parsley or 1 tsp dried

1/2 tsp BOTH dried dill and dried tarragon, optional, but very good
freshly ground black pepper

salt, to taste (I don't add any- these are plenty salty with tuna, mayo & cheese)
4 English muffins, split and toasted ( to make 8 halves total)
1-2 cups shredded Cheddar cheese (can use more or less)

1. Whisk together mayonnaise and mustard in a medium bowl. Add tuna, celery, red onion, and parsley and mix with a fork until well combined. Season with salt and pepper.

2. Heat broiler to high. Spoon tuna salad onto English muffin halves and place on a baking sheet. Top tuna with cheese. Broil until cheese is melted, about 4 minutes. (Optional- heat oven to 400 F or 425 F and just bake these until cheese is melted. My broiler is weird and I don't use it.) 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Moqueca de Camarão (Brazilian Coconut Shrimp Stew)

I loved this dish. It was more like a thick curry, delicious with the flavors of the veggies, shrimp, and coconut milk.  It was pretty easy to prepare as well, and healthy! This is a recipe from Cooking with Lucas; the chef I've done quite a few cooking classes with.  During the lockdown, he did nightly cooking shows from his apartment, and later, his boat in Venice.  This video on Youtube is the whole class, if you're interested.  My daughter and I watched and followed along with him live.  It was fun.  During the lockdown, I also made his Chicken & Leeks, plus Focaccia Bread.

Moqueca de Camarão (Coconut Shrimp Stew)
Adapted from Cooking with Lucas

1 tbsp coconut or palm oil
4 cloves of garlic (sliced)
1 tbsp chopped ginger or ginger paste
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 regular can coconut milk
2 tbsp tomato paste
1 kg/ 2.2lbs cleaned, deveined shrimp (I only had one pound- it was fine)
Fresh Cilantro leaves
Dried chili peppers, optional

Cayenne, Paprika, chili powder OR Aleppo chili powder (choose what you want, or something different)
Two limes

1.  In a big pot, fry the ginger, garlic and onions with the coconut oil. After they are getting a bit brown add the peppers and tomatoes. Stir a little bit and let cook with the pot closed in medium/low heat for 5 minutes. Add the coconut milk and tomato paste and let cook for another 10 minutes with the pot closed. Don't stir too much. After the 10 minutes add the chopped cilantro leaves, the spices and the shrimp. Close the pan again and let cook for 5-10 minutes on medium heat. Open the pot and squeeze in the lime. Serve with rice and fried cassava or fried potatoes. Top with more cilantro, if desired.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Lobster Bisque

I've always wanted to make Lobster Bisque. In the last year, I've started a new job and haven't had very much time for cooking, but things have slowed down in my area because of Coronavirus.  The kids aren't going to school right now and I'm not working at the moment.  So.... more time for cooking!!  Especially longer cooking projects.  Yay!! Lol.

This was delicious.  Yes, it's time-consuming.  But worth it to try recipe like this every once in a while.  For tons of info and tips go to the original post on Carlsbad Cravings.  We just had a little bit leftover, and the leftovers were delicious as well.  https://www.youtube.com/watch?v=A2KCGQhVRTE

Lobster Bisque
adapted from Carlsbad Cravings

12-16 oz. lobster tails, freshly thawed
4 tablespoons butter
1 tablespoon olive oil
1 onion diced (dice onion, carrot and celery together in food processor)
2 carrot diced
3 celery stalks diced
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
3-4 garlic cloves minced
1 tsp EACH dried parsley, dried tarragon
1/2 tsp tsp EACH dried thyme, paprika
2 1/2 cups clam juice (2 8 oz. bottles)
1 1/2 cups low sodium chicken broth
2 bay leaves
1 tablespoon cornstarch
3 cups half and half

1.  Par-Boil lobster tails: Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I’m waiting for the water to boil, chop the veggies in the food processor-they'll be pureed later). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about 2-4 minutes, depending on size. We don’t want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.

2.  Remove meat: Place the lobsters belly sided up on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from top to bottom. Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches).

3.  Make lobster stock: Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally (it will be thick).

4.  Strain stock: Add soup contents to a colander (not a fine mesh sieve) over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells. (This part was a bit difficult- make sure to cut the shells big enough to so you can just pick them all out, if needed- you'll blend the veggies and soups later anyway.)

5.  Blend soup: Add strained contents to a high-powered blender along with half and half and cornstarch. Blend until smooth using the soup setting. (We have a Vitamix and it doesn't have a soup setting- just blend on high and cover the lid with a kitchen towel, in case of any leakage.) 

6.  Thicken soup: Add soup back to the stockpot.  Bring to a simmer until it reaches desired consistency. For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste.  At this point you can refrigerate or continue if ready to serve.

7.  Heat lobster in butter: When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to 2 minutes.  Stir lobster meat into soup. Serve immediately. (Avoid serving in shallow bowls, as this soup seems to cool off quickly.  Serving in deeper bowls will keep it warmer for longer.) 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Shrimp & Corn Chowder

I loved this chowder- so full of flavor, and comforting.  I don't cook with shrimp often, but I really should.  One could also use cooked crab meat or fish, like salmon, or whatever you have on hand. The original recipe for this soup called for 32 oz. of corn, but I cut it in half, and it was plenty.  I couldn't imagine what 32 oz. would look like!!

Shrimp & Corn Chowder
adapted from The Kitchn

6 slices thick-cut bacon, cut crosswise into 1/4-inch pieces
1 large sweet onion, diced small (about 1 cup)
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups (32 ounces) low-sodium chicken broth
2 large russet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes (about 3 cups)
2 medium carrots, peeled and cut into 1/2-inch chunks (about 1 1/2 cups)
2-3 cups frozen corn kernels
2 teaspoons Old Bay Seasoning (or celery salt)
1/2 teaspoon freshly ground pepper
2 cups whole or 2% milk
1 pound uncooked peeled and de-veined shrimp, tails removed*

1.  Place the bacon in a 5- to 6-quart Dutch oven over high heat and cook, stirring occasionally, until some of the fat is rendered and the bacon is lightly browned, about 6 minutes.

2.  Add the onions and cook, stirring often, until softened and browned at the edges, about 5 minutes. Using a slotted spoon, transfer the bacon and onions to a bowl, leaving the bacon grease in the pan.

3.  Add the butter to the pan and stir, scraping up any browned bits on the bottom of the pan, until the butter is completely melted, about 1 minute. Add the flour and whisk until completely combined and the mixture forms a paste. Continue whisking until the flour mixture darkens to a golden blond, 2 to 3 minutes.Add the broth and whisk until it is completely incorporated into the flour mixture and there are no lumps.

4.  Add the potatoes, carrots, corn, reserved bacon and onions, celery salt, and pepper. Bring to a boil. Cover, reduce the heat to medium-low, and simmer until the potatoes are tender, about 10 minutes.

5.  Add the milk and stir to combine. Increase the heat to high, cover, and bring to a gentle boil, about 3 minutes. Stir well, then reduce the heat to a simmer.

6.  Add the shrimp and stir gently, making sure they are all submerged. Cover and cook until the shrimp are just cooked through, 3 to 5 minutes. Immediately ladle the chowder into bowls and serve.

*I could only find fully-cooked shrimp without tails.  I did not want to mess with removing the tails myself.  To use these, thaw them out beforehand, according to package directions.  Then add at the very end and just heat through before serving.  Do not cook further.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Lake Garda

We've been to Lake Garda a handful of times before- it's only an hour away- but I've never posted about it before.  Right after Christmas, my husband and I took an overnight trip to Salo, one of the towns on the lake.  We had a weird/almost bad Airbnb experience, but that didn't stop us from enjoying the beauty of Lake Garda.  And some amazing food.  Another time, I'll take some pics of other towns we like and post them.  We've never been swimming because we always go in the winter or spring.  We need to remedy that this year!  

Beautiful and delicious grilled lake trout.  Grilled veggies, below.  So good!  

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Neah Bay & Cape Flattery, WA

The last place I'll blog about from our summer trip is our day trip to Neah Bay and Cape Flattery in Washington State.  Cape Flattery is the farthest Northwestern point in the continental US.  Neah Bay is the town nearby on the Makah Indian Reservation.  The smoked salmon above is from a place in Neah Bay; the Take-Home Fish Company.  It is SOOOO good!  Best smoked salmon ever.  I'll post more pics in a minute.

The three pics above are taken from our drive up to Neah Bay from Sequim, WA.  There were SO many gorgeous beaches on the side of the road; we stopped a few times on the way there, and a few times on the way back to get out, play on the beach for a short time, and take photos.  The mountains you can see in the background of the 1st two pics are Vancouver Island, Canada! The pic below is Neah Bay.

 Above is the little trailer the delicious smoked salmon is sold out of.  Best salmon of your life!!!

The guy's sign outside the trailer.  We didn't call before we went, but since it's unpredictable, if you're planning on going, I would try calling that number on the fish tail. Sometimes he's out of salmon or doesn't have any salmon available to smoke.  We were so lucky to score not only some hot fresh salmon, but some cold, vacuum packed stuff to take home.  The whole fam LOVED it.  BTW, this place isn't on Tripadvisor (and they wouldn't let me add it; I tried!)  It does have a few great reviews on Yelp, though.

Where the magic happens.  For reals.

 Cape Flatter trail head.  Quite an easy and beautiful trail.  Below, first view of Cape Flattery.

 Below, another view off Cape Flattery.  Tatoosh Island.

 One more view of Cape Flattery.  We loved this part of the world!  We have great memories from the Summer of 2015.

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Westport, Washington

For a week of our summer vacation we stayed in Westport, Washington.  We loved it!  It's a small fishing town on the WA coast.  We stayed within walking distance to the beach, and since Westport is small and non-touristy, we had it almost to ourselves some days.  It was awesome!  The beach is nice and flat and sandy and vast.  We went every day, even if it was raining.  Here are some pics from that week.  Above is a pic of some of the sand dollars we collected the very first day we were there. There were so many, even whole perfect ones, that we stopped collecting them after that first day. I've never seen a beach with so many!

This is the view off the porch at our rental house.  The street was quiet and peaceful, and the front yard was full of pine trees perfect for the kids to climb.  I ate breakfast out here every day.

My little guy walking to the beach the first day.  All of the kids loved going, even the walk there.

Horseback riders and their doggies on the beach.

The Westport Lighthouse.  Within easy walking distance of our vacation rental.  A great Greek restaurant is across the street!  ;)

Ready to follow the big kids on bikes on this awesome walking/biking path close to our vacation rental.  (The rental had bikes to borrow, as well!)  This walk provides an awesome view of the ocean the whole way, sometimes even surfers, and is well cared-for.

Dinner one night in our rental- we got fresh halibut and salmon from the docks.  We also had Caesar salad, corn on the cob (can't get that in Italy!), fresh watermelon, and Parmesan Orzo.

Cute little free library in a yard on "our" street.

Cranberry Bog!  One can't tour the Ocean Spray factory in Westport, so don't even try.  We learned the hard way, lol!

The last half of our stay was gorgeous and sunny.

All kinds of wild berries we found on a hike in the area.

One of many huge fishing boats at the docks in Westport.  Lots of good fish comes in through these docks!

**This post and photos are property of http://dishingwithdish.blogspot.com**

Italy! (Food Pics)

We're really enjoying Italy so far.  We arrived about a week and a half ago. We haven't eaten out at very many restaurants, but we've been to a few, and some food stands, and a very nice and huge grocery store. I'll just share some pics of the food we've eaten here, and of food in the grocery stores.  Above is actually leftovers from a very good restaurant we went to on our second day.  We got appys, 1st and 2nd course.  The leftovers are of the 2nd course and veggie sides.  Grilled salmon, swordfish, grilled veggies, and roasted potatoes.  It was sooo good!!  

These are grocery store pastries, but they were unbelievably good!!  I disagree with buying doughnuts in Europe, but my fam doesn't. There are so many other pastries; why choose doughnuts??!!  Lol.  

The previous 4 pics was part of dinner last night; fried calamari, my Quattro Formaggi pizza (my daughter ordered the same), my husband's pizza with raw prosciutto, fresh buffalo mozzarella, and tomatoes, and some of our drinks.  I love the tall skinny soda cans here. The orange Fanta is quite different than Portuguese; it's not nearly as sweet and not as orange because they don't add any food coloring (not sure if Portugal does).  And they have lemon soda and some places have lemon Fanta here... I LOVE lemon soda and so do the kids now!!  

We took the kids out for their first gelato experience (my husband and I had already had some alone.. oops) and they loved it, of course.  I love how beautiful it all is. I got hazelnut (had pistachio before), my sons got Kinder Egg flavor, cookie flavor, and mango flavor.  My husband got Panna Cotta flavor.  

Italian flag Nutella for the World Cup!!!  Plus, mini nutella jars and Nutella to go.  Love it.  I don't love Nutella, but I think I may start to, living here, in its birthplace.  :)  My kids DO love it and have already gone through some of this huge jar, and all of another (small) one we got when we first got here.

The two pics above are of some young Asiago cheese we bought.  It was good; soft and mild.  It's made kind of close to us; in the mountain town of Asiago.  I can't wait to go.

Aisles and aisles of pasta!!  There are SO many kinds!!  These two pics are just the dry stuff; there are whole aisles of fresh refrigerated pasta and then another whole section just for fresh gnocchi.  We love pasta so we're in for a treat.  And I haven't had good gnocchi in such a long time!!  There are whole restaurants here just dedicated for gnocchi.  I think I'm in heaven.  :)

                                                **This post and photos are property of http://dishingwithdish.blogspot.com/ **