Summer Clambake

A clambake with corn on the cob, clams, lobster, and mussels is a Summer favorite of ours! Even if you are not at the beach, you can entertain with this stove top clambake recipe. See ingredients below and get the recipe here.

Ingredients

• 2 large or 3 medium onions, cut into large wedges
• 6 garlic cloves
• 1 bottle pale ale or medium-bodied beer
• 1 cup water
• Fresh seaweed, well rinsed, for layering (optional)
• 1 1/2 pounds small new potatoes (white, red, or a combination)
• 1 pound hot dried chorizo, cut into 1/2-inch pieces
• Coarse salt
• 3 lobsters (1 1/2 pounds each)
• 36 littleneck clams, scrubbed well
• 4 ears of corn, husked and halved
• 2 pounds mussels, debearded and scrubbed well
• 1 1/2 pounds large shrimp (about 30), shell-on
• 2 tablespoons unsalted butter (optional)
• 2 lemons, halved

On another note: I decided to restore Bright Bold and Beautiful back to the original way to comment. I gave it a try, but realized that most of you are more comfortable with the Blogger commenting system. I have all of your comments from the Bamboopink giveaway, so no worries - they are not lost.

Related: Healthy Snack Ideas, and chicken enchiladas

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photo: marthastewart.com

Healthy Living : Raw Corn and Black Bean Salad

We just took a long bike ride which always clears my head and gets my heart pumping ~ but now I am starving! This raw corn and black bean salad looks delicious and healthy at the same time.

Related: Healthy Snack Ideas, and chicken enchiladas

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photo: the Healthy Foodie

Healthy Living : Father's Day Dinner

What are you fixing this year for Father's Day? There are healthy options like this

Grilled Corn with Sour Cream and Cotija Sauce!

and what about this 8 layer Dip - yummm

and my favorite - grilled shrimp and chorizo on skewers.

Also: Healthy Living : Chicken Enchiladas

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Healthy Living: Snack Ideas

Yum... If I can make myself eat this Tropical Fruit Parfait every

afternoon instead of reaching for the chips, I would be on the right track!

What is your favorite healthy snack?

In a small glass -- or a jar with a lid, if you're on the go -- layer 1/2 cup fruit cut into 1/2-inch cubes (kiwis, mangos, and pineapples are nice) with 1/4 cup plain low-fat yogurt. Top with 1 tablespoon toasted sliced almonds. Makes 1 serving (100 calories).

Also: Healthy Living : Chicken Enchiladas

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photo: wholeliving.com

Monday Inspiration

“He who has health has hope, and he who has hope has everything.” ~ Arabian Proverb

Make sure to have your Vitamin C today... Get charged for the week!

photo: pinterest

More Monday Inspiration and

Mo

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Healthy Living: Chicken Enchiladas

My daughter Catherine had to prepare a meal from beginning to end for her Spanish class. We ate her Chicken Enchiladas from Simply Mexican by Lourdes Castro last night. I think it was the best meal we have ever had in this household. If you love chicken and tomatillo sauce - you will love this dish!

"Chicken Enchiladas with Tomatillo Sauce" and "Fresh Salsa"

and finally.... Voila! Dinner is served!

and yes, we do have a real Palm Tree in our kitchen!

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Healthy Living: Roasted Salmon

I am trying to eat a healthier diet and going to fix Roasted Salmon Wrapped in Swiss Chard tonight. We will see how it goes... I am not the chef, so I like recipes with few ingredients! See the recipe from Martha Stewart below and try it yourself.

Ingredients

Serves 4

• Coarse salt and ground pepper
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons finely chopped fresh tarragon
• 2 teaspoons grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
• 4 leaves Swiss chard, stalks trimmed
• 4 (6 to 8 ounces each) skinless salmon fillets

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.
2. Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.
3. Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.