Blog - biscuits and such
southern food blog
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Chili Lime Shrimp & Scallops with Corn, Zucchini Noodles, & an Avocado Creama


So, here we are! We’re six days into my fourth year teaching Montessori preschool here in Wilmington. I have a cold and there’s a tropical storm making my bike rides to and from school a little soggier. I’m also two weeks into my relationship with my new spiralizer, and I feel pretty great about it. In fact, between the spiralizer and the dehydrator I’m feeling genuine enthusiasm to be in the kitchen trying new things for the first time in a while. It’s good to have that back. I missed it.


zuchinni and shrimp 2


A few years ago, shortly after I finished working on The American Cookbook, my Grammy told me that she was proud of me, a statement that was immediately followed by the clarification that she wasn’t blowing smoke up my ass. Sometimes, when I’m deep in the pits of it feeling like I’m on a blogging hamster wheel that has no foreseeable future, I think of that. Even when it feels like I’ve done nothing but post photos and write bad puns for nobody in particular, it’s good to remember that I’ve accomplished enough to make Mar proud. And she’s not giving out participation trophies over there, Marlene Waldron has high standards.


zucchini and shrimp


Which is to say, I’ve been in a funk (I think maybe the whole of the blogging world has been in a funk, frankly), but I’m coming out of it. I feel enthusiastic, I feel hungry, and I feel excited. It’s probably all the zucchini noodles I’ve been eating, but don’t quote me on that. Just know that I’m crawling out of the funk, and I’m glad to be back.


zucchini and shrimp 4


Also, as an aside, I’m fairly certain that this is the longest recipe title in my seven (seven!) years of writing here. I couldn’t figure out a shorter one? All the ingredients seemed important to list. I’ll noodle on alternatives (pun only mostly intended).


zucchini and shrimp 5


Chili Lime Shrimp & Scallops with Corn, Zucchini Noodles, & an Avocado Creama

serves 2


2 medium size zucchini

1 avocado

1 cup Greek yogurt

Juice of 3 limes

10 scallops

10 shrimp

2 cups fresh corn

1 tbsp chipotle powder

Pinch of salt



Heat a pat of butter in a heavy bottom skillet and cook the scallops for 2-3 minutes per side. Set them aside and cook shrimp for 2-3 minutes per side or until pink. Set aside. Toss corn in the same skillet and add the salt and chipotle. Cook for 5 minutes, stirring occasionally, until browned. Return the shrimp and scallops to the pan and toss. Remove from heat.

While your seafood and corn are cooking slice your zucchini into long noodle strips. Whisk together mashed avocado, lime juice, and yogurt. Toss zucchini in avocado sauce and portion into bowls. Top with seafood and corn, and serve hot.

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Lovely Internet 8.28.15

1. Minimizing your digital life.

2. I can’t decide if this is amazing or horrifying.

3. Empathy vs sympathy.

4. Can we all stop wearing bras?

5. I’m loving the Ginger Beer revolution.

6. Bernie Sanders is a socialist. But what kind?

7. Well, this could be interesting.

8. My 100% heirloom garden is driving me crazy because it turns out, heirloom tomatoes are just not heat hardy. And this summer has been HOT.

9. Apparently instagram has rules. Of course it does. (and also, how to make it both beautiful AND bearable)

10. Chill out with the cream cheese already.



For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Sea Bean Salad


Have you ever heard of sea beans? How about samphire greens? Glasswort? Salicornia? Pickleweed? (that’s my favorite). They were totally new to me when I stumbled onto them in the grocery store this week, but picking up strange and unfamiliar produce and trying to figure out what to make with it is one of my favorite kitchen challenges, so this made for a fun afternoon.

sea bean salad 3

sea bean salad 4


A little research (eating a bean) revealed that sea beans have two main characteristics- salty and crunchy (the name really suits them). After a week of sweating outside in the August heat building a chicken coop I was in the mood for something cold, crunchy, and very green. I chopped up an avocado, a cucumber, a few limes, green zebra tomatoes, and some basil from my garden. A quick mix and I had exactly the summer salad I was hoping for. Fresh and salty, like a day at the beach.


sea bean salad


Sea Bean Salad


2 cups sea beans, stems removed

1 avocado, chopped

1 cucumber, chopped

4 small zebra tomatoes, chopped

Juice of 2 limes

1/2 cup basil, chopped


Mix together all ingredients. Chill for 1 hour. Serve.


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