garlic cloves Archives

Ceviche de Lenguado {Homemade}

July 12, 2015 by Kristin

I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut milk, to be exact. Having a bowl of chilled, citrusy seafood waiting for you after a few hours in the sun is.. a dream. And being that ceviche is on the simpler side of dishes to make, it’s a dream that can be realized quite easily.

While hunting for recipes, I had a particular ceviche in mind from a teeny, tiny Peruvian restaurant I went to while visiting my friend, Kristin, in Ft. Myers, Florida. Shockingly, the only ceviche de lenguado recipes I could find were in Spanish and didn’t include coconut milk. But I finally stumbled upon this ceviche recipe that helped me to the finish line.

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Stuffed Sirloin: Spinach, Artichoke & Feta

June 10, 2015 by Kristin

Spinach, artichoke, and feta is an all-time favorite combo of mine. Pizza, pasta, omelets, whatever the vehicle, this trifecta is sure to win me over {and I bet it would win you over, too}.

It’s shocking, really, how long it’s taken me to pair meat with such an established love. But tonight, it happened. I whipped out the tenderizer and fancy skewers and stuffed, stuffed, stuffed that sirloin.

What came out of the oven resembled little, tender meat “tacos” bursting with veggie flavor and a hint of tangy feta. What’s more, this recipe is easily multiplied for more servings and stores wonderfully for lunch the next day!

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White Wine & Mango Shrimp Skewers

September 5, 2014 by Kristin

Even though summer grilling recipes are every which way you look, I’m still not over grilling. In fact, I’m so much in the middle of it that I dreamed up a summery marinade that I plan on using straight through the winter when I’m longing for sunshine.

This recipe is a sweet and savory combination of pinot grigio {or any white wine}, mango, onion, and garlic that completely compliments the skewer components. Leftover skewers also keep well in the fridge and can be served hot or cold the next day.

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Although I received compensation to review wine provided by The Wine Bar, the recipe and opinions in this post are completely my own and based on my experience.

Spaghetti Squash & Turkey Meatballs

August 19, 2014 by Kristin

Spaghetti squash with turkey meatballs and marinara is one of those meals that you can eat weekly and still be craving the week after. It gives you that tomato sauce fix without the heaviness that typically comes with sauce covered meals. And the feeling of accomplishment that comes with making your own marinara… Never gets old.

To get everything timed somewhat appropriately for four servings, start with halving two medium-sized spaghetti squashes, removing the seeds, and placing the halves in a 400 degree oven {no oil, directly on the middle rack} for 45 minutes to an hour {until you can pull the squash apart easily with a fork}. While the squash is baking, work on your homemade sauce {recipe at bottom of post}. And while your sauce is boiling, prepare the turkey meatballs so they can be popped in the oven the second the squash is removed {meatball recipe}.

This meal also keeps its integrity when reheating, making leftovers extra special the next day. And if you want to change it up even more, try topping with an over-medium egg.

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