Road Trip to Corpus Chrisit, TX

Corpus Christi Bridge at Night

It is time for Spring Break, nationwide, but Shirley and I were ahead of the game.  We went to visit our friend, Debbie, a couple of weeks back, in Corpus Christi.  Because we went prior to the opening of beach season, we were able to enjoy the area without overcrowding.

If you are  one of those people who loves the party scene, then our little trip would not have your cup of tea.  We got to stroll the beach on Saturday Morning barefoot with our coffee and half and half tea from the local Stripes convenient store and greet other people who were out; some were strolling, others were walking their dogs.

Debbie has a great little recipe for half and half tea.  She should call it Three Quarters and One Quarter Tea, because that is what it actually is.  It is 3/4 unsweetened ice tea and 1/4 lemonade from Stripes.  It is very yummy! (See, I got a recipe in this post)

This is a food blog, so you can be sure that I am going to share the restaurants that we visited and all of the delicious food that we ate.  The first restaurant that we went to was La Plaza(#1).  It was so crowded that we had to wait about 30 minutes, but it was worth it.  I had a Mexican style Red Snapper that was covered  in a cream sauce and it was too die for.  It was served with rice and refried beans.  I could have had Charo bean soup but the refried beans in South Texas are sooo good and different than what we are used to in Central Texas, I chose old school and went with refried beans.  In place of using Pinto beans, small white Navy beans are used.  I also had a Mango Margarita, since I had a designated driver.  I would like to tell you what Shirley and Debbie ate, but as I said, I had a Mango Margarita. (he~he)

The next place that we went was to Debbie's granddaughter's birthday party.  Debbie's daughter, Sonya,  and son-in-law, Erin, and his entire family were so gracious.  They fed us fajitas with all of the trimmings.  Sonya has a Meyer Lemon tree in the back yard, which still had lemons on it and was starting to bloom.  I parked myself right by it to enjoy the wonderful fragrance.  Having grown up in the Rio Grande Valley, I miss the air filled fragrance of citrus blossoms, this time of year.  It is like being in an orchard.

The next day we went to Moby Dick's, in Port A,. for seafood.  Shirley and I each had the largest platter of Fried Shrimp that I have ever seen.  I would say that we should have shared but I am glad that we did not.  Debbie had an equally large platter of Fried Oysters.  Additionally, I had a Roasted Colada.  It is a Pina Colada made with roasted coconut.  Yum!

We took the ferry back across the bay.  This ferry ride is only about 8 minutes.  Debbie and Shirley left me securely  in the back with the child~proof lock in place.  Hummm?  I did mention that I had a Roasted Colada, earlier?  I managed to get out in time to see the dolphins swimming along side the boat.  Very Funny, girls ;)

A tour of the old Downtown gave us a chance to enjoy the beautiful architecture from an era of opulence.  While this area has been populated since the 1500's, the downtown has buildings that reflect the late 1800's and early 1900's.  There is a wonderful art shop and coffee shop downtown.  The art shop is the Treehouse and it has fused and stained glass, photographs, jewelry, textiles, and paintings produced by local artists.  You know that I could not resist shopping.  I purchased pairs of earrings and a matted photo. Everything in that shop was reasonably priced.  I can not remember the name of the coffee shop but the barista made me a beautiful Macchiato, complete with a leaf design.  He did however, talk down to me when I ordered it.  He told me that it was not a "Starbucks" version and did I understand.  Really!!!!

Oso bay has a protected bird sanctuary that is so peaceful.  There were several birders out the day we visited.  Debbie could name all of the birds.  Then we walked a trail that was just as wonderful.  Be sure to go, if you visit Corpus.  

The last place that we went to eat was a restaurant that serves the most delicious breakfast.  I had a corn tortilla burrito and a Mexico Coca~Cola.  If you have never tired one, do so, if you have the opportunity.   (Unless, you have high or low blood sugar.  I was wound up for about 2 hours.  And while we were at the Mercado, a Mexican style flee market, my blood sugar crashed.  Wow! Not good.  So keep that in mind.)  Mexico Cokes are made with real cane sugar and taste like a Coke Zero, only better.  Instead of the little 6 ounce size, these were 12 ounces.  What a combination, caffeine and sugar, whew!

The next morning, we had to go.  It was a wonderful visit.  I miss having Debbie around the corner.  She is always so much fun.

We hope you enjoyed taking the food  trip to Corpus with us!

Shirley, Debbie, and Deloris

Fish with Garbanzo and Cantaloupe

I know that you are thinking that I have lost my mind.  But this works wonderfully, together.  Chris questioned my sanity when I started placing the dishes on the tables. He agreed with me, after trying the wrap, this is great.
You will only need a half pound of fish because this is a very hearty and filling meal. You can purchase naan or flat bread, but I have included the recipe.  The seasoning recipe for the fish is also included and only takes a few minutes to mix.  You will have quite a bit left over.  Just store it in a cool place.
I made the flat bread first.  While it was cooking, I prepared the fish, drained and rinsed the garbanzo beans, zested and juiced the limes,  chopped the onions, minced the garlic, and sliced the cantaloupe.  Cooking the bread takes the longest time in this meal.  Once that is completed, the fish and vegetables take less than fifteen minutes to cook. 

Patricia Darlene's Cajun Shrimp

My cousin, Patricia Darlene, brought this to our family reunion.  The shrimp were from the Gulf Coast and Patricia did a great job on this dish.  This was so delicious. She graciously shared her recipe with us.

Shrimp and Squash Spaghetti Alfredo

I love this time of year, when gardens start to make profusely. I did not put a garden in this year but have had other people share their produce with me.  The produce in the photo above is complements of the Aultman's, who live in Limestone County. They gave 2 giant bags of assorted produce to Shirley and she shared with us. This is some of the largest squash I have ever seen.  Usually, when squash get this large, the seeds are hard and the flesh is woody tasting.  These squash were tender with small seeds. Absolutely wonderful. 
So this is the first meal I made with part of 2 of the squash.

Poached Shrimp Tacos

Debbie Robinson is moving away from us, so Shirley, Chris,  and I thought we should have one more evening with her before she heads to the beach.  I know, tough life for Debbie, huh? I have to say that there is nothing more enjoyable than a meal shared with good friends and good wine.  And what could make a better brunch than that combination!

In honor of her moving back to the Gulf Coast, we decided we should have Shrimp Tacos. I added a little surprise to recipe that gives the shrimp a lovely little nuance. I can hardly wait for you try it.
When I got the shrimp home from H.E.B., these beauties were already deveined.  That was very convenient and made life a lot simpler.  If you have to devein your shrimp, use a sharp knife and carefully run it down the outside of the back; then remove the dark vein. It is very easy but if you have never done it before, allow extra time to do this.  You do not have to devein shrimp, but the larger the shrimp, the more necessary it becomes because it makes the shrimp more attractive. These were very large shrimp about 16 per pound.

Shrimp in Orange Sauce

Sometimes, two cooks in the kitchen are better than one. Chris collaborated on this recipe with me.  This started as a simple little shrimp with garlic in olive oil.  There was an orange that was not eaten, so I decided to add the zest and juice.  Chris suggested the horseradish, Hymalayan Pink Sea Salt and fresh cracked Pepper, which is what brought the whole thing together.
We ate this alone, but it would be great with a really nice Angel Hair Pasta or on a crispy salad.  The next time we are going to try one of those. If you are serving this alone, you will need to have a 1/3 to 1/2 pound of shrimp per person.  With pasta or on a salad, 1/4 of a pound will suffice.

1 pound of raw Shrimp. shelled with tail andveins removed
4 Tablespoons of Sepay Groves Olive Oil
3 Tablespoons of minced Garlic
1 teaspoon of Horseradish
2 Tablespoons of Orange Zest
1/2 cup of fresh Orange Juice
Salt and Pepper

Wash shrimp, season with salt and pepper.  Set Aside.
Heat olive oil in a large skillet over low heat.  Add Garlic and let it cook slowly until just starting to brown, stirring occasionally.  Add horseradish and continue to stir.  Add orange zest and orange juice, let that cook together for about 5 minutes.  Turn heat to medium. Add shrimp. Let it cook until the shrimp turns pink and the edges start to curl.  If the sauce not reduced to about 4 Tablespoons, remove shrimp so that it does not overcook and get tough.  Once the sauce is reduced and shrimp is removed pour the sauce over the shrimp. 
If you are serving with pasta.  Remove the shrimp.  Add the cooked pasta and toss.  Make sure that the sauce is not going to be too loose before removing from the skillet.  Add the shrimp and

Enjoy!

Deloris and Chris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/shrimp-in-orange-sauce

Fish Fillets in Fennel and Orange Sauce

Fish and Fennel is a wonderful combination.  This makes me think of the Mediterranean and all of the great flavors that one finds there. I used fresh garlic from my herb beds, a tangelo, a sweet onion, and some fennel seed.  I would have used fresh fennel but  I did not have any in the refrigerator.  Now all we need is a great white wine.  Delicious.

1 pound of Firm White Fish
1 medium Onion, chopped
3 cloves of Garlic, minced
1/3 cup of fresh Orange Juice
1 Tablespoon of Fennel Seed
1/2 cup of Milk
Sepay Groves Olive Oil
Salt and Pepper

Heat Olive Oil in a large skillet.  Wash and pat fillets dry.  Remember to sanitize the entire area! Season the fillets with salt and pepper.  Place fillets in the oil and do not turn them until the fillets release easily.  Cook fish on both sides. Remove the fish to a plate.  Add additional olive oil.  Once the additional olive oil has heated, add onion, garlic, and fennel seeds.  Let that cook until the onion just start to caramelize and the fennel seeds are lightly toasted.  Deglaze the pan with orange juice and let it come to a simmer.  Once the liquid has started to simmer, add the milk and whisk until the milk is combined.  Return fish fillets to a simmer.  Cook until the sauce is reduced an thickened.   Let cool for 10 minutes before serving.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/fish-fillets-with-fennel-and-or

Tilapia with Onions, Basil and Parsley

We love fish.  You would not know it based on how few fish recipes I post.  This is one that I make in the tagine, also.  But today, I made it in an oven proof dish.  The sauce on top takes about 10 minutes to cook down and the bake time is about 25 to 30 minutes.  You can prepare the side dishes while this is baking.  This is a dish that makes a lovely presentation but before you serve it to guests, try it first.  Make sure you like it.  Any type of firm fish can be substituted.  Some people do not care for the flavor of Tilapia. Remember to look for fillets that are about the same thickness so that all will bake evenly.  The edges will usually be thinner than the middle.
Preheat oven to 350 degrees.

2 pounds of Tilapia fillets, make sure you get the kind with the skin removed
Sepay Groves Olive Oil
Salt and Pepper
1 medium Onion, finely Chopped, Reserve 1 whole slice to make crispy fried onions for topping, if desired
1/2 cup of fresh or frozen Basil, finely chopped or about 2 Tablespoons of dry
1 Tablespoon of Parsley Flakes
1 Tablespoon of Garlic, finely chopped
juice of 1 Lime
extra Limes for squeezing over baked fish

Wash and dry fish. Season with salt and pepper.  Place in an oven proof pan that is oiled.
In a sauce pan, heat olive oil over medium heat and add chopped onion.  Cook onion until it starts to turn clear.  Reduce heat to low-medium. Add basil and parsley.  Let that cook for a few minutes and make a mound of onion. Put garlic on top of onions and let that sweat for about 3 minutes.  This keeps the garlic from burning.  Remove from heat and add the lime juice.  Spread over fish fillets and bake at 350 degrees for 25 to 30 minutes or until fish flakes with a fork.  The bake time depends on the thickness of the fillets.
While the fillets are baking, heat a enough oil in a pan to fry the onion topper, if you are planning to use that as a garnish.  Separate the walls of the onion and slice the rings in half. Once the oil starts to "shimmer", fry the onion pieces until brown and crispy. Remove to a plate covered with paper towels and keep warm. I have a "keep warm" element on my stovetop where I place this sort of thing but you can tent it, also.
To Serve, once the fish if thoroughly cooked, remove to a serving plate and top with onion crispies. 

Enjoy!

Deloris

Printable Recipe: https://sites.google.com//site/basilandrosemarys/tilapia-with-onion-bas

Fish with Lemons, Dill and Parsley in a packet

This is very easy. Preheat oven to 350 degrees. Divide 1 pound of firm white fish between 4 pieces of
parchement, cut into 12"X12" inches.  Pour Olive Oil over fish and then squeeze a lemon over the pieces. Top with lemon slices. Season the fish with salt and pepper, fresh dill and fresh parsley that has been finely chopped. Fold the packet, in the middle and then on the sides.
Bake at 350 degrees for 25 minutes, or until fish flakes.  Remove from packets and serve.

 Makes you happy all over !

Enjoy,

Deloris

Fish Tacos

 These are wonderful and you can use lettuce leaves in place of the tortilla. I used a fish that was very firm.  It needs to hold up while cooking. 

1 onion, sliced into rings and then halved
oil
1 pound of firm white fish fillets, any kind that you like
1 teaspoon each of salt, pepper and garlic powder
1/2 half of a head of iceberg lettuce, shredded
1 large tomato or 2 Roma tomatos, seeded and chopped
1 bunch of cilantro, stems removed and leaves chopped
1 cucumber, seeded and chopped
4 limes, 2 halved and 2 quartered
8 tortillas or large lettuce leaves

In a large shallow dish, lay out fish fillets and season with salt, pepper and garlic powder. Then squeezed the 2 limes that have been cut in half over the fish.  Cover with plastic wrap and put in the refrigerator to marinate. Heat a  large skillet on low to medium and add enough oil to coat the bottom.  Put in onion in and caramelize, stiring occasionally, to keep from sticking. Once the onion has cooked remove and keep warm.  Add fish and cook thoroughly, until the flesh becomes flaky. (Use additional oil if needed.) This will not take but a few minutes. Transfer fish to a bowl and shred into large chunks.
To assemble the tacos, *quickly heat the tortillas in the skillet to soften, with oil as needed. Layer the fish, onions, shredded lettuce, tomato, cilanto and cucumber. Serve  with a slice of lime to squeeze over the taco.

Make 4 servings of two tacos.

*If using lettuce leaves, do not heat them.

Enjoy!

Deloris