Healthy Baja Mexican - Mediterranean Fusion Cuisine

My Baja Kitchen

My Baja Kitchen

Healthy Baja Mexican - Mediterranean Fusion Cuisine

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Cajun Crab Quiche, Spice Up Your Baja Brunch

Cajun Crab Quiche, Spice Up Your Baja Brunch

Crab, eggs, Swiss cheese, bell pepper and Cajun seasoning baked in a golden pie crust. This is a deliciously rich quiche for special occasions. I made it for my son’s birthday brunch and served it with no nitrate chicken sausages, watermelon slices, baby greens in a red wine vinaigrette and mimosas.

I love Fresh Pacific crab but it isn’t always available in Baja so if you find it, grab it. I used canned crab meat for this brunch worthy Cajun spiced quiche and it was still delicious. Substitute cooked shrimp or any firm fish for the crab meat to put a Baja spin on this seafood quiche. There are lots of recipes for Cajun seasoning and you may need to make it yourself. The seasoning usually contain paprika, salt, garlic, onion, thyme, black pepper and cayenne.  I haven’t found prepared pie crust in Baja but since I’m spoiled at the moment in Nevada, I bought the crust. I love this post on pie crust comparisons. Serve the quiche with salad and fruit for a complete brunch or dinner meal.

Cajun Crab Quiche

July 24, 2017
: 4
: Easy

Cajun spiced crab quiche for a special brunch or a weekend dinner.

By:

Ingredients
  • 1 prepared pie crust, unbaked
  • 6 ounces crab meat, fresh or canned
  • 4 ounces grated Swiss cheese
  • 1 red bell pepper, separated. 1/2 diced and the remaining sliced for garnish.
  • 1 jalapeño minced
  • 1/4 cup green onion sliced
  • 1 tablespoon olive oil
  • 2 teaspoons Cajun or Creole seasoning, like Tony Chachere's Original. (A combination of paprika, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne.)
  • 6 eggs beaten
  • 1/2 cup whipping cream
Directions
  • Step 1 Preheat oven to 400 degrees. Sauté chopped peppers, green onion and jalapeño in olive oil until soft. Let cool.
  • Step 2 Combine crab, cheese, chopped vegetables and seasoning. Place crab and cheese mixture into prepared pie crust. Beat eggs with whipping cream until frothy. Pour eggs and cream over crab mixture. Arrange pepper slices over pie.
  • Step 3 Place pie on a baking sheet. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Don’t open the oven door and bake for an additional 35 minutes or until the quiche is lightly browned and set in the middle. Serve warm or at room temperature.

PIN IT FOR LATER Cajun Crab Quiche, Make it for brunch

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Sweet, Spicy Watermelon Salsa for Fish or Chicken

Sweet, Spicy Watermelon Salsa for Fish or Chicken

Sweet watermelon, spicy serrano pepper, cool cucumber, fragrant cilantro and red onion make a fruit salsa that is bursting with flavor.

There are a zillion recipes for watermelon salsa on the internet so please try every variation. I wanted more crunch so I added crisp cucumber and of course I love a punch of citrus from lime.

Sweet, spicy watermelon salsa for fish or chicken or as a salad. Easy Mexican salsa.

Serving Suggestions
I served my salsa with grilled salmon and zucchini in a lemon basil marinade. You could serve yours with grilled shrimp kabobs, margarita marinade chicken or fish, or topping green leafy veggies like kale or arugula with a few crumbles of cojita or feta, for a vegetarian Mexican salad. I could eat this salsa on tortilla chips, fish tacos or with a spoon.

Meet me at FiestaFriday for a taste and to meet some other foodies. Our cohosts are CH @ Cooking from Heart and
Nimmi at Adorable Life

 

Sweet Spicy Watermelon Salsa

July 21, 2017
: Easy

Quick and easy sweet, spicy watermelon salsa.

By:

Ingredients
  • 2 cups diced watermelon
  • 1 cup diced cucumber, about 1/2 cucumber
  • 1/2 cup chopped red onion
  • 1/2 to 1 serrano chili pepper
  • 1/2 cup chopped fresh cilantro, about 1/2 a bunch
  • 1 large lime juiced or 2 key limes
  • Dash of salt
Directions
  • Step 1 The watermelon, cucumber and onion should have a uniform 1/2 inch dice. The serrano should be finely chopped. Remove the seeds if you want less heat. Combine all ingredients. Add a dash of salt and adjust as needed. You can make this ahead of time and store covered in the refrigerator up to two days.

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Sweet and spicy watermelon salsa for chicken or fish

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Healthy Mango, Bacon, Caramelized Onion Spinach Salad

Healthy Mango, Bacon, Caramelized Onion Spinach Salad

Spinach is a powerhouse of vitamins, anti-inflammatories and antioxidants. It is more readily available than kale in rural Baja and in my opinion it’s more versatile and just as nutritious. This salad isn’t your Mom’s bacon grease, sugar soaked wilted spinach. I’ve taken a tiny bit of bacon for flavor, fresh mango and caramelized onion to sweeten the dressing and turned spinach salad into a tropical salad loaded with nutrition and style. I served this salad with seared sesame tuna and a crisp vino blanco for an elegant al fresco lunch by the water.

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Tropical Spinach bacon mango salad

Mi enchanta una  fiesta.

I know you love a party too, so join us at FiestaFriday.net and meet new amigos, learn new recipes and share some blog love. Our cohosts are CH @ Cooking from Heart and
Nimmi @Adorable Life

Many of you have enjoyed my healthy recipes at WhatsForDinnerDoc.com but this is a new adventure where I discuss cooking and living an expat life in Loreto, Mexico on the Sea of Cortez in Baja Sur. I’m also finding my way around WP.org. There are many new and exciting (frustrating) widgets and plug ins to learn. To comment you have to click on the blog title and scroll to the end of the post. The comment box will show up there and you should be able to easily comment with WordPress and Google +. Let me know how it works for you, please. It takes a village to get a blog running smoothly.

Healthy Spinach, Bacon and Mango Sweetened Salad

July 19, 2017
: 4-6
: Easy

Healthy spinach and bacon salad sweetened with mango and onions. A perfect lunch or dinner salad with a tropical flair.

By:

Ingredients
  • Fresh spinach, 6 cups
  • Sweet onion 1/2 sliced
  • Bacon 2 slices
  • Mango, 1 large
  • Rice vinegar, natural with no sugar, 4 tablespoons
  • Extra virgin olive oil, 1/4 cup
Directions
  • Step 1 Triple wash spinach leaves, remove any old or thick stems, tear into bite sized pieces. Cook bacon in a medium skillet. Drain bacon on paper towels, saving just enough bacon grease to lightly coat the skillet. Crumble bacon.
  • Step 2 Add olive oil to pan and cook the onions on medium heat until translucent and lightly caramelized, about 15 minutes. Add 1/2 of the mango diced to the onions, slice the remaining mango and reserve for serving. Reduce heat to low and add mango, bacon and vinegar. Cook an additional 10 minutes, the mixture will become syrupy.
  • Step 3 Pour warm dressing over spinach and toss when ready to serve. Arrange remaining mango slices on top of the salad.

Spinach bacon mango salad

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Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

Vegan Chorizo Black Bean Burrito Bowl, Make it Mexican

#MeatlessMonday: Make it Mexican

Vegan Mexican style chorizo burrito bowls are an easy healthy weeknight one bowl meal. For best results make the mushroom walnut chorizo a day in advance so the spicy chorizo seasonings can develop. Save leftover chorizo for tacos, stuffed sweet potatoes or tostadas. You can purchase soy chorizo but I prefer making my own without soy. I’m sensitive to soy so I try to avoid it. I’ve seen lentil and quinoa taco meat recipes which would also work well.

I used black beans but any legume would be fabulous in this burrito bowl. I prefer to cook my own beans besides you don’t find many canned beans in rural Mexico. Dried pinto and back beans are a great vegan protein source and they are readily available and so inexpensive. Many homes keep a pot of pinto beans stewing on the stove all week long for quick snacks or meals. I make vegetarian pinto beans in my crockpot almost every week. If you are a vegan and you eat out in Mexico you shouldn’t assume that the beans are animal free. I suspect lard is added to most frijoles so make your own and be certain. If I want refried frijoles, I use olive oil.

Sauté any vegetables for your burrito bowl. I had bell peppers, onions, avocado, jalapeño and fresh tomatoes. I occasionally make a large batch of brown or white rice to have ready for weeknight meals.

I’m not sure that this warrants a recipe card but here it is Google search engine. 🤔

 

Vegan Chorizo Black Bean Burrito Bowls

July 17, 2017
: Easy

Build a weeknight complete vegan meal with vegan chorizo, black beans and vegetables. Make it Mexican with peppers and salsa.

By:

Ingredients
  • 2 cups black beans
  • 2 cups white or brown rice cooked
  • 2 cups vegan mushroom chorizo or soy chorizo
  • 1 bell pepper, any color
  • 1 onion
  • 1 jalapeño seeded
  • 1 tablespoon olive oil
  • 1 tomato diced
  • 1 avocado diced
  • 1/2 cup chopped cilantro
  • 1/4 cup sliced green onions
  • 1/2 cup prepared salsa
Directions
  • Step 1 If making mushroom walnut chorizo, prepare it at least one day in advance.
  • Step 2 Dice bell peppers and onions. Finely chop jalapeño. Sauté all peppers and onions until soft.
  • Step 3 Place a 1/4-1/2 cup each of warmed black beans, rice and chorizo into large bowls. Top each bowl with 1/2 cup of cooked vegetables.
  • Step 4 Sprinkle each bowl with cilantro, chopped tomatoes, avocado and green onions. Top each bowl with a tablespoon or more of salsa.

 

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Vegan chorizo, black bean, burrito bowls. Healthy Mexican Vegan Recipe

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Grilled Healthy Turkey Taco Zucchini Boats, Baked in Your Outdoor Grill

Grilled Healthy Turkey Taco Zucchini Boats, Baked in Your Outdoor Grill

Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos,Bake these healthy Mexican turkey taco boats in your outdoor BBQ grill. A delicious whole food, low carb alternative to traditional tacos, packed with extra vegetables and healthy fat from avocado and olives. They are gluten free and you can make them even lower in fat by skipping the cheese.

I’m cohosting Fiesta Friday this week with Jhuls at The Not So Creative Cook. Please stop by Angie’s Fiesta Friday, where you will find more delicious recipes to try. Add your recipe link with the blue link button @ FiestaFriday.net Let’s party likes it’s Friday.

 

I included affiliate links to Amazon products in this post that I actually use as a reference but if you buy one then I get a few cents.

Healthy Baja Kitchen Tips:
Ground turkey may not be available in Baja so I have used home ground chicken. When you can’t buy what you want in Mexico, then make your own. A food processor can mince chicken or you can grind the meat with a special electric meat grinder. I’ve seen hand cranked meat grinders at the Sunday Market in Loreto but a grinder should be on your list of kitchen gadgets to bring from home.  Seriously, I want to know what’s in my ground meat. Chicken beaks and feet? No thanks. I plan to grind my own pork for home made chorizo too.

How to bake zucchini boats or enchiladas in your outdoor BBQ grill: 

Line a grilling basket with overlapping crossed heavy foil. If you are limiting your exposure to aluminum then try these in a cast iron skillet and let me know how you adjusted the baking time and etc.  Assemble your zucchini boats and/or enchiladas in the foil lined basket. Fold bottom flaps over the food and crimp the flap together, tenting it over the food. This is especially important if you are topping your dish with cheese. Otherwise you will have cheese on the foil wrap but not on your dish. Fold the remaining  flaps over that and seal with a crimp. Bake with indirect moderate heat, 350-400 degrees.

If you use a baked recipe then check for doneness after 3/4 of the suggested time.  The outdoor grill will cook faster and burn more easily but it’s worth the effort to get an interesting smokey flavor and to keep the summer heat out of the kitchen.

Grilled Healthy Turkey Zucchini Taco Boats

July 10, 2017
: 2
: Easy

Healthy Mexican inspired spicy ground turkey zucchini boats, loaded with vegetables and baked in the outdoor grill.

By:

Ingredients
  • Zucchini, 4
  • Ground turkey, 8 oz
  • 1 tablespoon olive oil
  • Onion, 1/2 large
  • Garlic, 2 cloves
  • Carrot, 1 large
  • Celery, 1 stalk
  • Bell pepper, 1/2
  • Cilantro, fresh chopped 1/2 cup
  • Jalapeño, 1 seeded
  • Tomato, 1
  • Ancho chili powder, 1 tablespoon
  • Oregano dried, 1 teaspoon crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Black olives sliced, 1/4 cup
  • Cheddar cheese, shredded 1/2 cup
  • To serve: Avocado sliced, prepared salsa or pico de gallo, and additional chopped cilantro.
Directions
  • Step 1 Prepare grilling pan by covering pan with overlapping flaps of aluminum foil leaving tails long enough to fold over the dish with excess to seal.
  • Step 2 Slice zucchini in half lengthwise. Scoop out the center of each zucchini with a spoon leaving a 1/4 inch shell. Save all zucchini.
  • Step 3 Brown turkey in olive oil until no longer pink over medium heat in a large skillet. Add chopped onion and minced garlic. Sauté until translucent. Add finely chopped carrot, celery, peppers, remaining zucchini pulp, tomatoes, spices and 1/4 cup of water. Let simmer until vegetables are semi-soft about 10 minutes.
  • Step 4 Assemble stuffed zucchini in the prepared grill pan. Overfill zucchini boats with meat mixture, you may have leftovers. Sprinkle with cheese and olives. Tent the foil flaps over the meal and seal with crimps.
  • Step 5 Heat grill to 350-400 degrees or moderate heat. Place grill basket over indirect heat and bake for 35 minutes. Open packet very carefully with grilling gloves or oven mitts to avoid steam burns. The zucchini should be soft and the cheese melted. Slice avocado and place over boats just before serving. Serve with salsa and cilantro garnish.

What kitchen gadgets can you not live without? I have a list of things to bring back to Baja, which I will share, because I couldn’t find them in rural Mexico. Stay tuned.

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Healthy Mexican turkey zucchini taco boats

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Easy Korean Pork Lettuce Wraps, Mexican-Asian Fusion

Easy Korean Pork Lettuce Wraps, Mexican-Asian Fusion

Korean pork lettuce wraps meet the Baja with a salty, sweet, spicy explosion of flavor. You can make everything in advance and serve these as a main meal or in bite sized cocktail nibbles.

Northern Baja, Baja Norte, cuisine has a strong Asian influence. Restaurants in Tijuana and Ensenada are making a name for themselves with Mexican-Asian fusion cuisine.

Lettuce wraps are a low carb, whole food alternative to tortillas. I’ll eat anything in a tortilla, I love tortillas, but sometimes a filling begs for the crispy freshness of an iceberg lettuce cup. Some fillings like Asian inspired meats and meat substitutes, like tofu, just taste better in simple vegetable wraps. Iceberg lettuce is the perfect shape but you can use collard green leaves, romaine and butter lettuces for wraps as well. (more…)

Simply Delicious, 4 Ingredient Watermelon Basil Feta Salad

Watermelon Basil Feta Salad

Watermelon is so easy to love by itself but mix it with herbs like basil or lovage, spicy greens like arugula or endive and salty cheese then magic happens. I’ve made this salad many times with arugula but I think I love the basil even more.

 

 

I grow basil, arugula, lovage, parsley, lavender, Swiss chard and arugula on my deck in pots, all winter long in Mexico. Some greens and fresh herbs are available at the organic markets. I buy seeds and plant the herbs that I frequently use. I have seen herb plants at the farmers markets in the spring.

Arugula is easy to grow and difficult to find so grow your own.

Arugula

 

Market Fresh Mexican Produce Let local farmers know that you need fresh arugula and basil. Join a CSA, community supported agriculture, in your community or get together with your farmers and create one.

Stay tuned to My Baja Newsletter Fall edition for an update on the Loreto, BCS, CSA.

 

 

 

 

 

Watermelon Basil Feta Salad

July 5, 2017
: 6
: 10 min
: Easy

Simple 4 ingredient watermelon, basil and feta salad. Toss with balsamic glaze for a quick, protein packed salad. Travels well when chilled.

By:

Ingredients
  • Watermelon, 6-8 cups cubed
  • Fresh basil, 1 cup sliced
  • Feta or quéso fresco, 1 cup crumbled
  • Drizzle of balsamic vinegar glaze, or reduced balsamic vinegar. May substitute orange marmalade thinned with apple cider or rice vinegar.
Directions
  • Step 1 Cube watermelon and slice basil. Mix with feta and toss. Drizzle salad with glaze before serving. Keep chilled under ready to serve. Best eaten immediately.

 

Pin it for later or make it tonight!

Watermelon Basil Feta Salad

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Carne Asada Tri Tip Tacos, Baja Style

Carne Asada Tri Tip Tacos, Baja Style

 

Carne asada tacos are a taqueria specialty in Mexico. Carne Asada translates to grilled meat. The traditional Mexican marinade includes fresh orange and lime juices, lots of garlic, cilantro, hot chilies and vinegar. I added cumin seed and oregano for a unique Baja twist. Flank steak, skirt, round and sirloin steak are all used to make carne asada tacos. The Ley’s grocery store in Loreto sells paper thin cuts of sirloin that soak up the marinade beautifully and grill in a matter of minutes. I use that cut frequently for carne asada, broccoli beef stir fry and for Korean BBQ recipes.

Carne Asada Tri Tip Tacos

I chose a juicy beef tri tip, which is a thick bottom round cut, for my tacos. I served them with chunky pico de gallo, red onions and avocado slices. You can add crumbled quéso fresco or chihuahua cheese but I prefer them without. I’m taking my tacos to Fiesta Friday to party with my blog amigos.

 

Carne Asada Tri Tip Baja Tacos

June 30, 2017
: 12 tacos
: Easy

Carne asada, tri tip, marinaded in orange, lime, cilantro, jalapeño, cumin and oregano. Taqueria style tacos filled with juicy grilled beef and pico de gallo. A BBQ crowd pleaser.

By:

Ingredients
  • Beef Tri tip, 3-4 pounds
  • Marinade
  • - 1/2 cup olive oil
  • - 6 cloves garlic, chopped
  • - lime juice, 2 limes, 1/3 cup
  • - orange juice, 2 large oranges, 3/4 cup
  • -1/2 cup chopped fresh cilantro
  • - 2 tablespoons red wine vinegar
  • - 1 jalepeño, diced
  • - 1 tablespoon cumin seed or 3 teaspoons ground cumin
  • - 1 teaspoon dried Mexican oregano
  • Pico de gallo
  • - 3 ripe tomatoes diced
  • - 1/2 red onion diced
  • - 1/2 cup chopped cilantro
  • - juice of 1 key lime or 1/2 Persian lime
  • - 1 clove garlic minced
  • - 1 tablespoon diced Serrano or jalepeño chili
  • - dash of sea salt
  • Tacos
  • - 12 corn tortillas
  • - 2 tablespoons olive oil
  • - 1/2 red onion thinly sliced
  • - handful cilantro chopped
  • - 2 avocados sliced
  • - lime wedges
  • - quéso fresco or jack cheese, optional
Directions
  • Step 1 Combine marinade ingredients. Place beef in a ziplock bag and pour in the marinade. Marinade at least 4 hours to overnight.
  • Step 2 Assemble pico de gallo ingredients and refrigerate.
  • Step 3 Slice red onion and lime wedges ahead of time and refrigerate.
  • Step 4 Slice avocado just before serving.
  • Step 5 Grill tri tip. Sear each side on high heat, 500 F for 5 minutes then reduce heat to medium 350 F for 10 minutes per pound for medium rare, check meat temperature. Medium rare should read about 130 degrees. Let meat rest 10 minutes. Slice into 1/2 pieces against the grain.
  • Step 6 Grill tortillas over medium heat with a drizzle of olive oil. Keep warm until ready to assemble tacos.

Enjoy your 4th of July celebrations, it’s a perfect day to be outside for a BBQ. Make tacos, make margaritas – MAKE FRIENDS. Share this post or pin it and maybe your friends will make tacos for you!

Carne Asada Tri Tip Tacos

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Mexican Chorizo and Mushroom Tapas, Throw a Tapas Party

Mexican Chorizo and Mushroom Tapas, Throw a Tapas Party

Chorizo Mushroom Tapas

Spicy Mexican chorizo mingled with a healthy dose of mushrooms served on bread or tortillas; the perfect tapas to serve with Mexican vino tinto (red wine) and the perfect excuse to throw an impromptu Baja tapas party. Ask your friends to bring more small bites, supply Mexican tinto vino or vino blanco and let the fiesta begin.

Suggestions for your tapas party
I like to include a hardy meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.

Yellowtail Poke

Peek and eat shrimp with garlic aioli

Jicama sticks with a squeeze of lime and a dusting of chili powder

Caprese skewers

Caprese Salad skewers

Tabbouleh lettuce cups

Tabbouleh Lettuce cups

Broiled Parmasan artichokes

Cilantro chipotle hummus

Cilantro Chipolte Hummus

Recipes for these and other treats for your tapas party can be found in the summer edition of My Baja Newsletter.

Don’t miss a recipe or a party idea. Subscribe here. It’s free and I promise not to spam you.

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Gastroteca Azul, a quick restaurant review.

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten have come from either my kitchen or Azul.

I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I’m stealing his ideas. The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious tapas. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.

 

Mexican Chorizo Mushroom Tapas

Chorizo and Mushroom Tapas

June 28, 2017
: Several
: Easy

Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth.

By:

Ingredients
  • 4 ounces chorizo, either ground texture or firm Spanish style chopped.
  • 1 pound of mushrooms, any variety
  • 1/4 cup sliced scallions, green only
  • 1/2 cup chopped cilantro
  • Sliced baguette
Directions
  • Step 1 Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.

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Smoked Salmon Cream Cheese Filled Savory Muffins

Smoked Salmon Cream Cheese Filled Savory Muffins

 

My inspiration for these brunch worthy savory smoked salmon and cream cheese muffins came from Andrew at Angling Unlimited in Sitka, Alaska. I had visions of bagels, lox and cream cheese in a muffin and stumbled onto Andrew’s recipe. In payment, I offered some virtual Baja sunshine to the Alaskan fishing crew, next winter when the skies turn gray. (more…)


Recipes

Smoked Salmon Cream Cheese Filled Savory Muffins

Smoked Salmon Cream Cheese Filled Savory Muffins

 

My inspiration for these brunch worthy savory smoked salmon and cream cheese muffins came from Andrew at Angling Unlimited in Sitka, Alaska. I had visions of bagels, lox and cream cheese in a muffin and stumbled onto Andrew’s recipe. In payment, I offered some virtual Baja sunshine to the Alaskan fishing crew, next winter when the skies turn gray. (more…)