This cheesy zucchini casserole is an easy side dish that goes with almost anything. It’s a great way to get a healthy serving of vegetables into your family. Every summer I seem to have a plethora of zucchini and am always looking for new ways…
Month: August 2020
You don’t have to reserve your seafood recipes for extravagant dinners and for days when you want to go out for fine dining. Seafood doesn’t have to be off the table on routine days. You can have it whenever you feel like it. However, the…
We’ll be celebrating Senior Citizens Day on the 21st of August, and no celebration is complete without good food. But when it comes to our senior loved ones with weaker immune and digestive systems, we need to be careful about their dietary intake.
World Health Organization (WHO) reveals that the majority of seniors’ health conditions are a result of malnutrition and an unhealthy diet. For instance, foods with high fat content have a strong correlation with prostate cancer, colon cancer, and pancreatic cancer. Additionally, poor diet has remained a significant cause in most cases of osteoporosis and diabetes.
To help you care for your elderly parents, grandparents, and other greying loved ones, we’ve rounded up a list of nutrient-dense and delicious recipes that are easily digestible and chewable. However, make sure you’re considering dietary restrictions while choosing the best food options for your senior loved one.
The Sweet Green Smoothie for a Quick Breakfast
This easy-to-make all-fruit smoothie is incredibly delicious and healthy for your senior loved ones. You can pick any fruit of your choice, any green vegetable (we prefer spinach or kale), avocado for good fat and fullness (you can replace it with a tablespoon of MCT oil), and any liquid for a smoother consistency, such as coconut milk, skimmed milk, almond milk, any juice, or even green tea!
The best thing about this smoothie is that you can easily customize it according to the dietary restrictions or preferences of your loved ones. You can even add mint, basil, parsley, lemongrass, or any other herb for more flavor. To make this sweet green smoothie recipe healthier, sprinkle some flax or chia seeds!
Italian Wedding Soup for a Wholesome Lunch
Famous Italian cuisine is always brimming with delectable flavors and nutrition. Made with sodium-free chicken broth, skimmed chicken breast chunks, olive oil, celery, carrots, baby spinach, acini de Pepe, fresh sage, rosemary, parsley, and thyme—this Italian Wedding Soup recipe will make the perfect healthy lunch for your aging loved one. Though the original recipe calls for meatballs and white wine in the soup, you can skip them if you’re preparing the meal with dietary restrictions in mind.
One Pan Chicken or Beef Enchilada Skillet for a Heartwarming Dinner
This steaming and appetizing delight is a quick and hassle-free one-pan recipe that utilizes leftover chicken or beef. Though the recipe tastes as delicious with chicken as it does with beef, we recommend going with shredded chicken if you’re making it for a senior family member. It is loaded with flavors of Velveeta cheese, tortillas, rotisserie chicken, diced tomatoes, enchilada sauce, tomato sauce, cumin, and a hint of chili powder. The best thing about this recipe is that you can replace the Velveeta cheese with any cheese you have in your pantry, and you can switch the beef with shredded chicken, turkey, cooked lentils, shrimps, or taco meat. To make this Chicken Enchilada Skillet healthier, you can also add corn and black beans to it.
Did your senior parents or grandparents love these recipes? Take a picture of them enjoying the meal, tag us @eats_by_the_beach on Instagram, and hashtag it #eatsbythebeach.
For more nutritious and flavorful recipes, feel free to browse through our breakfast, main dish, starter, desserts, and side dish sections!
Have queries or suggestions for us? Get in touch today!
If you’ve never had the pleasure of eating a New Orleans muffuletta sandwich, then you are in for a treat. It’s a large round loaf of Italian or French bread that’s split horizontally and spread with a tangy, homemade olive salad. Then you’ll enjoy layers…
Lemon yogurt pancakes are a light, sweet, and decadent breakfast treat. But because of the addition of Greek yogurt, they are a little more healthy and have a bit of protein. Shhhh, don’t tell the family. Pancakes are something that I only make when we…
This Southern-fried okra recipe uses nuggets of fresh okra that are dipped in a spicy buttermilk mixture, dredged in cornmeal, flour, and breadcrumbs, then fried until crisp and golden.
They’re addictive and you can’t stop popping them into your mouth. There’s a reason Southern-fried okra is referred to as the ‘popcorn of the South’.
I like to serve them with Crunchy Batter-fried Cod, Cornbread Salad, Coleslaw, and Hushpuppies for a meal that is rich, delicious, and very, very Southern. Wash it down with a pitcher of Florida Hurricane Cocktails.
WHAT IS OKRA?
Okra is a long, slender seed pod that is considered a fruit. It is covered with peach fuzz and has a slimy gel substance in the flesh when cut. The flavor is mild and almost grassy.
Washing rids the okra of the fuzz and cooking the okra tames the slimy texture. It’s originated in Ethiopia and was brought to the States with the slaves. It’s become a Southern staple and is a popular ingredient in gumbo. It also makes a wonderful side dish when stewed, baked, or fried.
WHAT DO I NEED TO MAKE THIS RECIPE?
- Okra. Fresh works best, but frozen will work in a pinch. Look for fresh okra that is bright green and firm. If using frozen, thaw it and dry on paper towels.
- Buttermilk, hot sauce, and an egg. This will add a tang and a bit of heat, and act as the glue to ‘stick’ the coating to the sliced okra.
- Flour, cornmeal, and bread crumbs bring the crunchy coating.
- Salt, garlic herb seasoning, salt, and pepper for tons of flavor
- Oil for frying. Use canola, peanut, or vegetable oil.
This Southern-Fried okra is a delicious crunchy side dish that your whole family will love.
3 cups sliced fresh okra
½ cup buttermilk
1 large egg, beaten
2 tablespoons hot sauce (I used Crystal brand)
½ cup flour
½ cup Italian seasoned bread crumbs
½ cup cornmeal
½ teaspoon salt
1 teaspoon garlic herb seasoning
½ teaspoon black pepper
Oil for frying
Salt and pepper for seasoning
Place the okra in a single layer on paper towels. Pat the tops with additional paper towels.
Stir together the buttermilk, beaten egg, and hot sauce in a shallow bowl.
In a large paper bag, shake together the flour, bread crumbs, cornmeal, salt, garlic-herb seasoning, and pepper.
Dip the okra in the buttermilk mixture. Scoop out a handful with your hands and allow excess to drain off.
Place the okra into the bag of cornmeal mixture and shake to coat fully on all sides.
Shake off excess and place on a plate. Set aside.
Use a spider to lower some of the okra into the fat. Cook for 1 ½-2 ½ minutes on each side until golden on all sides.
Use the spider to scoop out the okra. Place paper towels to drain.
Season while hot with salt and pepper.
Repeat with remaining okra.
Serve warm with ranch dressing, hot sauce, or ketchup.
- Category: Side Dish
- Method: Fry
- Cuisine: Southern
Keywords: Southern-fried okra, okra recipes, Southern food, vegetables, fried foods, side dish, fried vegetables
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This take on a classic Italian Aperol Spritz is a bubbly, orange-flavored cocktail that’s light and fizzy with a slight bitter edge that finishes with the sweetness of blood orange soda. It’s the perfect weekend libation when you want to do a bit of day drinking, but don’t want the intoxication that goes along with it.
I drank more than my fair share of aperol spritz cocktails while vacationing in Venice. I loved them! I continued my obsession while living in Houston and my favorite restaurant, Brasserie 19, would serve them. A great Sunday afternoon with my girlfriends would include the Brasserie 19’s deviled eggs and a few Aperol spritzes. Yum.
I had forgotten how delicious these cocktails were until I noticed my favorite restaurant posting their Aperol spritz on Instagram. Needless to say, it flung a craving on me and I had to indulge.
WHAT IS IN AN APEROL SPRITZ?
- Aperol liquor
- Prosecco – its a matter of taste of how sweet you want your prosecco
- Club soda or blood orange soda
- Orange slices as a garnish
A classic Aperol spritz is half Aperol and half prosecco, which is a bit strong for a daytime cocktail. Most recipes add a splash of club soda.
In preparing to make this recipe, I came across a variation from my friend and fellow blogger, Allison from CelebratingSweets.Com using blood orange soda. I was intrigued and beyond excited. Let me tell you, she is brilliant and this addition makes for the best combination of sweet, and tangy, with just a hint of a bitter bite. I’m a convert. Thank you, Allison!!
APPETIZERS TO ENJOY WITH YOUR ITALIAN APEROL SPRITZ
- Goat Cheese Caprese Bruscetta
- Glazed Bacon Wrapped Onion Rings
- Pickled Deviled Eggs
- Crispy Spicy Roasted Chickpeas
Add a few additional cocktail options for a party to remember. Here are a few ideas:Print
This Italian Aperol Spritz is a perfect brunch cocktail. Aperol, prosecco, and blood orange soda make a cocktail that is sweet, tangy, with a hint of bitterness. Delicious.
1 part Aperol liqueur
2 parts Prosecco
Slices of fresh orange, for garnish
Fill a white wine glass with ice.
Pour in the Aperol, Prosecco, and soda.
Place a slice of orange on the rim of the glass.
- Category: Starters - Cocktails
- Method: Stir
- Cuisine: Italian
Keywords: Italian Aperol spritz, cocktail recipes, Aperol recipes, Prosecco cocktails, drink recipes
Popular, fiery, and demanding attention—that’s a Leo for you! So it only makes sense to have some Leo-inspired dishes on the table at your loved one’s (densely populated) birthday party! Leos are social butterflies. You can bet they’re going to be hosting a birthday bash…
This simple, chopped vegetable salad is an iconic part of Middle Eastern cuisine, thus the name, ‘Israeli Salad’. It pairs wonderfully with hummus and pita, stuffed in a sandwich, or as a first course to any meal. There’s something to be said for a recipe…
Creamy, zesty, and full of herbaceous flavor, this tangy green bean and potato salad will be a hit with your whole family. Plus, it’s healthier than the standard potato salad fare with the addition of green beans. This salad is a hearty side dish that’s great for picnics, but it also makes a delicious vegetarian lunch or light dinner.
I make this recipe often – as in once a week. It goes well with so many things…from barbecue to sandwiches. My favorite “go-to” meal to build around this recipe is either Grilled Tequila Lime Chicken or Fall Off The Bone Baby Back Ribs, a few beautiful Pickled Deviled Eggs, and a big pitcher of Jalapeno Guava Margaritas. Then, if I’m feeling really decadent, I’ll finish the meal with a Strawberry Shortcake Ice Cream Bar or for a healthier option, a dish of Fresh Watermelon Sherbet. It’s a meal that screams summertime and makes everyone happy.
TIPS FOR MAKING THIS RECIPE
- For the best results, buy small, white potatoes that are similar in size. They will cook evenly.
- Also, remember to start with salted, COLD water to start cooking the potatoes. Salt will flavor the potato and using cold water will keep the skin from getting a mealy texture.
- Use fresh green beans. You want the tender-crisp texture of the bean in this salad. And trim them to remove the annoying little string down the back. If you aren’t sure how to ‘trim’ green beans, it’s ridiculously easy. Here’s a great video how-to.
- The microgreens are optional, but I like the texture and bright fresh flavor. Purslane, with its slightly astringent flavor, is a nice compliment to this dish.
- Don’t overcook either the potatoes or green beans. The potatoes should be tender when pierced with a knife, but not overcooked and mushy. You want the green beans to still be a bit crisp. And be sure to toss them with the dressing while they are still very warm. They will absorb so much flavor from the dressing while warm.
Feeling inspired? I hope so! Here are a few more summery side dish ideas:Print
An easy side dish, this tangy green bean and potato salad is a delicious change from the standard potato salad fare. It is wonderful served alongside barbecue or grilled meats but also makes a great light lunch.
2 pounds small new potatoes
1 teaspoon salt
1 pound string green beans, snipped and trimmed
3 tablespoons finely minced sweet onion
½ cup fresh microgreens, more for garnish
For the vinaigrette:
4 tablespoons extra virgin olive oil
1 tablespoon mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 clove garlic, minced
½ cup minced fresh parsley
¼ cup minced fresh dill
½ teaspoon kosher salt
½ teaspoon black pepper
Place the pot over high heat and bring to a full rolling boil. Reduce the heat and simmer the potatoes until a knife can easily pierce the potato.
Meanwhile, bring another large pot of water to a full boil.
Toss the green beans into the boiling water and blanch for about 2 minutes until they are bright green and still crisp.
Place a colander into the sink. Drain the green beans into the colander and immediately run cold water over the beans to stop the cooking process. Set aside to drain.
When the potatoes are tender, drain, and pat dry with paper towels.
When the potatoes are cool enough to handle, but still very warm, slice them in half or quarters and place in a large bowl.
Add the green beans, sweet onions, and microgreens.
Pour about half of the dressing over the vegetables in the bowl. Toss to combine. Cover tightly and chill for at least an hour.
Just before serving, pour the remaining dressing over the salad. Toss well and serve cold.
- Category: Side Dish
- Method: Steam
- Cuisine: French
Keywords: tangy green bean and potato salad, potato salad recipes, easy side dish, easy side dish recipes, green bean recipes, summer side dishes, summer side dish recipes
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A classic French omelet is soft, almost custardy, and no browning on the outside. It’s a skill that most trained chefs are required to master. It really just takes patience…and a healthy amount of butter. I like to serve it with a Goat Cheese Caprese Bruschetta and a Barbecue Bloody Mary for the best brunch ever.
I’ve read that part of Princess Diana’s last meal was a French omelet with mushrooms and asparagus. Since learning that piece of info, I’ve become obsessed with teaching myself how to master the technique.
After many failed, albeit delicious, mistakes, it finally dawned on me that it’s ALL about patience. Don’t use high heat. You don’t want to hear any cooking sounds – no sizzle, no hiss of browning butter. Just remember that this recipe is gentle, slow, and quiet and well worth the wait.
TIPS ON MAKING A CLASSIC FRENCH HERBED OMELET
- Use fresh eggs. Keep your older eggs to make hard-boiled eggs. They’ll peel easier. For this dish, treat yourself to the freshest large or extra-large eggs that you can find.
- A non-stick skillet is a must. An 8 or 9-inch is a perfect size. Also, you don’t want to use metal on a non-stick surface. Silicon, plastic, or wood will work best and not scratch the surface of your skillet.
- Take the time to mince your herbs. You don’t want large pieces of herbs ruining the texture of the omelet.
- Don’t skimp on the butter. Use real butter and be generous. It adds flavor, helps the omelet roll down the skillet, and gives your finished omelet a pretty sheen.
- Finally, take your time and keep the cooking temperature low. The French believe that an overcooked egg is bitter. Low and slow is the way to go. And don’t overcook the eggs. You’ll take it off of the heat while the top of the eggs still looks wet. You want this. Trust me.
Here are a few more delicious breakfast/brunch recipes to try:
- Decadent Southern-Style Cheese Grits
- Orsini Eggs (Cloud eggs)
- Fruit And Nut Oatmeal Scones
- Zucchini And Red Pepper Frittata
- Classic Strawberry Jam
- Classic Sausage Gravy
- Strawberry Romanoff
A classic French herbed omelet that is custardy, very tender, and full of finely minced herbs makes a delicious brunch dish or light dinner.
3 large eggs, room temperature
1 tablespoon sour cream
Kosher salt to taste
2 teaspoons very finely minced fresh herbs (parsley, chives, tarragon or whatever you like)
4 tablespoons butter, divided
Whisk vigorously until the eggs and whites are homogenous (there are no discernable whites) and the sour cream is fully incorporated. You want the mixture to be a pale yellow and very smooth.
Next whisk in the minced herbs.
Heat an 8-inch non-stick skillet over medium-low heat. Allow 2 tablespoons of butter to melt and then add the eggs.
Use a silicone or rubber spatula to continuously move the eggs around the skillet. Use your other hand to shake the skillet back and forth and side to side.
Occasionally use the spatula to run around the edges of the skillet and bring the curds to the center of the pan. Keep stirring until you have small and creamy curds (not dry) about 1 ½ minutes.
Remove the pan from the heat and set aside for about a minute to further cook on the bottom.
Meanwhile, melt 2 tablespoons of butter in a small ramekin in the microwave. Keep it close to your skillet.
Now begin to roll the omelet down the skillet. To do this, lift the skillet’s handle and tilt the pan downward.
Use a spatula to run around the edges of the top of the omelet, coaxing it to roll slowly to the bottom of the skillet.
Use a pastry brush to add a bit of melted butter to the top of the roll and carefully roll down a bit more. Continue adding butter and rolling the omelet down about an inch at a time.
Ideally, the omelet should gently fall onto a plate, seam side down. Don’t stress this part. You can always gently reposition it with a couple of spoons if needed.
Garnish with a sprinkle of minced herbs.
- Category: Breakfast
- Method: Saute
- Cuisine: French
Keywords: classic French herbed omelet, breakfast, brunch, light dinner ideas, egg recipes, omelet recipes, French food, classic cooking