Mango Shrimp Salsa

We’ve been summer vacationing on the same island for the past 4 years, and we’ve made a tradition of stopping at the local fish market to pick up fresh, local shrimp to prepare during our stay. We’ve already had it Gambas Al Ajillo style and the no-fail simplicity of shrimp cocktail, but this mango shrimp salsa/salad has been my favorite so far. I prepared it using the extra shrimp from the shrimp cocktail and it can be eaten as a dip with tortilla chips or as a salad on top of a bed of crispy romaine. Either way, it’s delicious and a great way to enjoy all the shrimp we bought!
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Ingredients (serves 4 as a dip or 2 meals as a salad):
6 cooked shrimp (chopped)
½ medium mango (diced)
¼ large tomato (diced)
¼-⅓ large avocado (diced), I prefer a slightly firm avocado in this recipe
¼ jalepeno (finely chopped), adjust to your desired level of spice
1 T chopped cilantro
2 T red onion (chopped)
Lime juice - ¼ - ½ lime
s&p to taste
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Combine all ingredients together. Chill and serve. Enjoy!

Paleo Lemon Blueberry Pancakes

These Paleo Lemon Blueberry Pancakes with Blueberry Sauce are delicious any day of the week! I made them this weekend, but they’d make a fun weekday dinner if you ask me.

Thank you @everylastbite_ for this amazing recipe!
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Ingredients (makes 5 pancakes):
•2 eggs
•1 tbsp honey (or maple syrup)
•1 tsp vanilla extract
•1 1/2 tsp lemon zest
•2 tbsp coconut flour
•1/3 cup almond flour (I used @bobsredmill)
•1 1/2 tbsp lemon juice
•1/2 tsp baking soda
•1/4 cup almond milk
•1 tbsp butter or coconut oil (I used ghee)
•1/2 cup blueberries
Directions:
1. In a bowl whisk together the eggs, honey, vanilla extract and lemon zest. Add in the coconut flour and whisk it until there are no clumps left in the flour. 
2. Next add in the almond flour, lemon juice, baking soda and almond flour. Stir until smooth. 
3. Heat the butter or coconut oil in a non stick skillet. Pour spoonfuls of the batter onto the skillet (I usually do approx 2 tbsp per pancake). Place blueberries into each pancake and let cook for approximately 4 minutes until the edges become slightly crisp. Flip and continue to cook for another 3 to 4 minute until golden.
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Carmen from Every Last Bite says to top with maple syrup and blueberries (yum) but I was feeling extra fancy, so I put the blueberries, syrup, and a little bit of water in a medium saucepan, brought to a boil, turned down to low and let simmer for 10 minutes to make a mouthwatering sauce. 🤤

Asian Mini Meatballs

 “That’s a spicy meatball!”

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But only as spicy as you want them! These glazed mini meatballs made with pork and topped w/a creamy mayo drizzle, are seasoned with Asian flavors and completely customizable to your desired level of spice! They are sure to be a hit at your next party as an appetizer or would make a great protein addition to the cauli-rice bowl I posted last week (6 posts down). •

Ingredients (makes approx. 24 mini-meatballs)

-1lb ground pork (or sub turkey)

-1½ -2 T Asian seasoning (1T gomasio, 2 tsp ginger, 1tsp onion & 1tsp garlic powders) -1 egg

-2 T almond flour

-2 T cilantro, finely chopped

-2 T shallot, minced

For spice (optional), add 1-2 T finely chopped thai chili peppers (bird’s eye) or jalepeno

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Glaze (mix the following together):

1 T tomato paste (you could also use ketchup and skip the honey)

2 tsp coconut aminos

½ tsp ginger juice

½ tsp honey (or to taste)

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Asian mayo drizzle: combine ⅓ c mayo, 4 tsp coconut aminos, 1 tsp fish sauce *omit for #vegan, 1-2 tsp red curry paste, drizzle of chili oil)

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Directions:

Combine all ingredients in large bowl. Chill mixture for thirty minutes, and preheat oven to 375°. Roll into 24 mini-meatballs and place on a baking sheet lined with parchment paper. We used a melon baller for this part and it helped us make each meatball the same size. Bake for 20 minutes, flipping meatballs halfway through. Remove from oven and either brush glaze over each meatball or for a faster way to coat them...add meatballs to a large bowl, top with glaze and gently fold with a spatula until all the meatballs are covered. Return to baking sheet and broil for an additional 2-4 minutes to crisp them up. Top with Asian mayo drizzle, or put it in a bowl to use as a dip. Garnish with sliced green onions.

Cauliflower Buffalo Bites

I went a little wild with fried, cheesy food last Friday and Saturday and on Sunday I decided I needed a clean slate. So each day this week I’m taking a good, hard look at what I’m putting into my body and how it makes me feel.

I love making these Cauliflower Buffalo Bites for dinner, even though they’re really best as an appetizer for a large group. They’re fun, spicy, and make the transition from fried chicken wings to healthy eating a little bit easier.

Ingredients (serves about 4-6 people as an appetizer):

• Small head of cauliflower
• 1/2 cup almond flour
• 1-2 eggs
• Hot sauce (I used Frank’s) to taste

Directions:

1. Preheat oven to 400°F. Cut cauliflower into small florets.
2. Scramble egg in one bowl and pour almond flour in another.
3. Pour cauliflower (several at a time) into the egg, and then coat each floret individually with almond flour, removing any excess flour, and place on greased baking sheet.
4. Continue this process until all florets are coated. (Add more egg/almond flour if needed.)
5. Cook 20 minutes (or until desired level of crispiness), flipping halfway through.
6. Drizzle hot sauce over florets and serve with ranch (I used Tessemae’s), celery, carrots, or any veggie of your choice.

These are so good, and perfect for a game day gathering (football starts soon, right?) They’ve always been a hit when I’ve made them for friends and family. When I’m feeling lazy, I skip the almond flour/egg part and simply season them with salt and pepper, and they’re still very tasty even then! 

Rustic {fresh} Tomato Sauce

 “A world without tomatoes is like a string quartet without violins.” ~Laurie Colwin

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Who loves a fresh tomato? 🙋‍♀️ Definitely one of my favorite times of the summer when the tomatoes are abundant. And while I’m using them raw any which way I can, cooking up a simple, rustic tomato sauce with other fresh veggies may be one of my favorite ways to use them up. I made this same dish last week and knew I had to make it again when I found more fairytale eggplants.

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Ingredients:

2 lg fresh tomatoes (chopped and sprinkled w/salt)

1-2 anchovy filets (omit for #vegan )

2 cloves garlic (freshly minced)

Handful of chopped basil

Juice of ¼ lemon

Olive oil

Chili flakes (optional)

S&P (to taste)

Summer veggies of choice!

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Directions:

Cook your preferred veggies first. I drizzled olive oil in a heated skillet and added lightly salted fairytale eggplant and pattypan squash then cooked until caramelized (about 3 minutes), flipped them and continued on the other side another 2-3 minutes. I then removed the eggplant and squash to a bowl and proceeded to make the sauce. *I do not like soggy veggies, so the squash and eggplant still had a bite to them, you can adjust the cooking time to suit your preferences.

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Heat a skillet over medium high heat and add olive oil (about 1-2 T). Add anchovy filet and with a spoon start to break it up, then add minced garlic and chili flakes. Stir, combining and continuing to break up anchovy filet (about 30-45 seconds), careful not to let the garlic burn. Add tomatoes and basil to skillet, stir to combine. Lower heat and let simmer, stirring occasionally for approx. 10 minutes. Add veggies back to skillet, taste test and adjust seasonings. Squeeze a quarter of a lemon over the whole thing at the end and serve! Garnish with additional fresh basil, chili flakes and some fresh parmesan (or nutritional yeast if #whole30). Enjoy!

Healthy Chicken Tikka Masala

I set out to make my own GF and dairy free tikka masala sauce with a bajillion ingredients, got to the store, and thought, “Screw it! I’m too lazy!"

So the search began for a tikka masala sauce that was GF, dairy free, low sodium, few ingredients and low in calories. I found one that checked almost every box, except for the dairy free part, which I considered a win.

The Sassy Indian Tikka Masala sauce contains only 8 natural ingredients, 60 calories per serving, 105mg sodium, and 1g sugar compared to other canned sauces that contained 120 calories per serving, 900mg sodium, 6g sugar, and lots of ingredients you can’t pronounce. Plus, it tasted great!
 

Ingredients (serves ~4): (thanks to thehealthyfoodie.com for chicken marinade recipe)

• 2 large boneless skinless chicken breasts, cut into cubes

• 1/4 cup plain Greek yogurt or dairy free yogurt (I used So Delicious)

• 3 garlic cloves, minced

• 1 T fresh lime juice

• 1 T fresh ginger, minced

• 1/4 tsp garam masala, ground coriander, salt, paprika, & ground cumin

• 1/8 tsp ground cinnamon, ground cardamom, ground nutmeg, & cayenne pepper

• 1-2 cans The Sassy Indian Tikka Masala Sauce (depends on how much sauce you want!)

1. Mix spices together in a large bowl. Add yogurt, lime juice, garlic, and ginger and toss to coat. Add chicken and stir to combine. Cover and refrigerate for at least an hour, or up to overnight.

2. Slide the chicken cubes on skewers, place on top of a baking sheet, and cook for 16-20 minutes on 400°, flipping chicken halfway through. In addition, broil chicken for a few minutes until you reach desired crispiness. OR if you’d rather cook them stovetop: melt some butter over medium high heat and cook chicken pieces for about 4 minutes on each side.

3. While chicken cooks, heat up sauce in a pan on the stove. When chicken is done, add it to the sauce and serve with jasmine rice, cauliflower rice, brown rice, or whatever your heart desires!

Cauli-rice Veggie Bowl

 “Wake up and smell the inspiration.”

This cauliflower rice bowl was inspired by the rice bowl from Gan Shan West in West AVL. At the restaurant it was simple and delicious, and I knew it would be a great meal to recreate at home and add to my summer rotation. It did not disappoint. It’s versatile, veggies can be prepped ahead to throw this bowl together for lunches throughout the week and it is packed with flavor and texture. I think the key to creating the perfect bowl is to vary the texture of the components and balance the flavors. The eggplant had some crispy edges and creamy center, the cauli-rice was al dente, not mushy...and the shaved raw carrots, pickled green beans and raw cashews added the perfect crunch. I also garnished with chopped red chili peppers, scallions and sunflower shoots (with a mild nutty flavor...they are a great farmers market find, try them if you get the chance) and an amazing Asian mayo drizzle.

Components:

Roasted eggplant cubes *I used 2 small eggplants tossed in olive oil and gomasio

Roasted riced cauliflower *1 prepackaged bag, raw not frozen (cooked w/the eggplant)

Shaved carrots

Pickled green beans

Sunflower shoots *sub with microgreens or arugula

Raw cashews *rough chop

Scallions

Chopped red chili pepper

Lime wedges

Asian mayo drizzle (combine ⅓ c mayo, 4 tsp coconut aminos, 1 tsp fish sauce, 1-2 tsp red curry paste, drizzle of chili oil)

Feel free to add a protein of your choice.

Because this is a component meal, amounts will vary based on what you want! The 2 small eggplants were enough to feed 4 people, same for the bag of riced cauliflower, however I also had regular rice prepped for my kids and husband. Let me know if you have any questions, I’m happy to help!

To roast eggplant and riced cauliflower:

1. Preheat oven to 425°

2. Chop your eggplant into even, bite-sized cubes. Toss lightly with olive oil and gomasio (a sesame seed, sea salt & sea vegetable blend) and spread on large parchment lined baking sheet.

3. Using raw, riced cauliflower, place in a bowl and lightly toss with olive oil and a few pinches of salt. Spread to even layer on large parchment lined baking sheet (same pan as eggplant).

4. Roast for 10 minutes. Remove from oven and toss eggplant and cauli-rice.

5. Roast for an additional 10 minutes (or a little more if you are looking for more browning).

Build your bowl in any proportions you prefer!

15 Minute Shrimp, Sausage, & Broccoli Stir Fry

Looking for a super simple dinner that’s ready in 15 minutes? This Shrimp, Sausage, and Broccoli Stir Fry is one of my weeknight favorites. It’s six ingredients, takes 15 minutes total, and is great if you’re wanting to eat clean.

Ingredients (serves 2):

• 2-3 T evoo
• 2 chicken sausage links (I use aidells), sliced
• 8 large shrimp, peeled and deveined
• 1 small head of broccoli, cut into florets
• 1 clove garlic, minced
• Coconut aminos, to taste
• Red pepper flakes, to taste
• Salt and pepper, to taste

Directions:

1. Heat 1-2 T evoo in cast iron skillet on medium. Add shrimp, season with s&p, and cook for one minute on each side. Set shrimp aside.
2. Add another T evoo to cast iron and add sausage and broccoli. Cook until broccoli is tender and sausage has browned, about six minutes.
3. Add shrimp back in the cast iron, along with garlic and coco aminos. Cook for another minute or two until shrimp is cooked through. T
4. op with red pepper flakes and serve!

Refrigerator Pickled Veggies

 “Mondays are for fresh starts.”

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Refrigerator pickled veggies...a simple way to add a boost of flavor to any dish! This week I made pickled green beans (they are going to be a great addition to my cauli-rice bowl later this week), last week it was pickled red onions (these should be made every week actually), maybe next week will be a medley. The options are endless...a great addition to tuna or chicken salad, all the bowls (taco, power, budha, fajita, burrito, rice, etc), top your burger, add some crunch to your sandwich or just eat them on their own! •

Ingredients (pickling liquid) fills two 8 oz jars:

1 c water

1 c vinegar (I used Bragg’s ACV)

1-2 T honey (your preference, omit for #whole30)

1 T salt

(chili flakes/fresh garlic slices) optional, I use both!

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Pack your jar with your veggie of choice (I had to cut my green beans to fit). In a small saucepan, heat all ingredients to a gentle simmer and long enough for the honey and salt to be fully dissolved. Turn off heat and carefully fill your jar with the pickling liquid, fully covering your veggies. Let cool before fastening lid and placing in the refrigerator.

These green beans needed about 24 hours to be *perfectly* pickled, but onions are perfect after only an hour or so. These will be good in the fridge for about 2 weeks.

Paleo Vanilla Creamer

This paleo vanilla coffee “creamer” is great to prep on Sunday for your workweek, is only four ingredients, and takes less than five minutes to make. Simply store in a sealed jar/container for the week and you can add a little, healthy flavor to your cup each morning. This goes great in cold (my favorite cold brew brand is Stōk) or hot coffee.

I gave up regular coffee creamer years ago. I quickly realized that, although I loved the taste, pouring tons of sugar, preservatives (I dare you to look at the ingredients of regular coffee creamers 😱) and dairy into my coffee was not the best way to start my day.
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So I switched over to unsweetened coconut/almond milk. My favorite brand is by So Delicious; their organic nut milk contains only a few, natural ingredients.
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With this brand, I have had fun making “creamer” throughout the year, when regular unsweetened nut milk by itself just isn’t doing it for me.
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For this vanilla creamer you’ll need:
-1/4 tsp vanilla extract
-1 T maple syrup
-1/8 tsp cinnamon
-1 cup unsweetened nut milk
Put ingredients into a jar/cup with lid, shake well, and store in the fridge for up to a week.

Grilled Beer Can Chicken

 “It’s Friday...fire up the grill!”

Here is a great chicken recipe for the weekend! Beer can whole chicken cooked on the grill…a smoky and sweet flavor profile, crispy skin, tender, juicy meat and an EASY process = a perfect combination. By the way, beer is not a requirement, any liquid will do, it’s the steam the liquid produces that creates a juicy finished product.

What you’ll need:

1 whole chicken (let it come to room temp before grilling)

Olive oil

3-4 T smoky seasoning blend (check out blend recipe 3 rows down)

Salt

3 T BBQ sauce (I used @tessemaes) + 1-2 tsp smoky seasoning blend mixed together

Process:

Preheat your grill and then turn down to 400 degrees, with center burner turned off (chicken will be cooked indirectly)

Coat chicken with olive oil

Sprinkle outside and inside with a few pinches of salt.

Generously rub entire chicken with spice blend (2-3 T should do the trick)

Grab your can, filled about ⅔ of the way with a liquid of your choice (I used water and vinegar) and lower the chicken cavity onto the can so it looks like it is sitting up, and place on center of grill.

Cook for about 45-60 minutes (depending on size)

Brush the chicken all over with BBQ + spice blend mixture and cook for an additional 10 minutes (dark & sticky!)

Check doneness, instant read thermometer should register 165 degrees at thickest part of thigh.

Remove from grill and let rest for 10 minutes before serving.

Enjoy!

Easy Overnight Oats

I have never tried overnight oatmeal. I feel like that’s saying I’ve never watched Netflix (everyone watches Netflix, right?). I know, I’m shocked. I love oatmeal, so why haven’t I tried making my own? I’m not sure why it’s taken me so long, but I’m so glad I’ve finally joined the overnight oat club (‘cause that’s definitely a thing 😂).

I was not disappointed in the least. It took less than FIVE MINUTES (sorry for the all caps, but I feel like that part’s important) to put together, and I had an instant breakfast in the morning. If you’re one of those people who tends to rush out the door every morning, try prepping these oats the night before so you don’t miss the “most important meal of the day.”

I stumbled upon Davida’s, @thehealthymaven , “5 Healthy Overnight Oat Jars” post and used her “Basic Overnight Oats” recipe + some vanilla extract + fresh fruit in the morning, but I can’t wait to try her other overnight variations soon!

Ingredients (serves 1):

• 1/2 cup Bob’s Red Mill rolled oats (gluten free or organic regular)
• 3/4-1 cup unsweetened nut milk (depending on how thick you want your oatmeal)
• 1 tsp chia seeds
• 1 tbsp maple syrup

I also added 1/8 tsp vanilla just for fun. Mix ingredients together and let sit overnight in an airtight jar/container for at least eight hours. I topped mine with fresh fruit in the morning and ate it cold (you can eat it hot, too). It was delicious, and I’m making another batch as soon as possible!

Fairytale Eggplant

 “Life itself is the most wonderful fairytale.” ~Hans Christian Anderson

These are fairytale eggplants and if you can find them at your local farmers market, you MUST try them. They are small (no bigger than my hand), have a delicate, non-bitter flavor and cook to a perfectly creamy texture. I made a simple rustic tomato sauce (out of farmers market cherry tomatoes, garlic and home-grown basil) and sauteed them along with some baby pattypan squash and enjoyed one of my favorite meals of the summer! Try them if you have the chance!

Buffalo Cauliflower Taco Wraps

“Inhale tacos, exhale negativity.”
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Happy taco Tuesday! Today’s tacos include buffalo cauliflower, pineapple, jalapeños, cilantro, and a simple lime crema. They are gluten/dairy free, and could easily be made vegan.

Since I’ve been back from vacation, I’ve been trying to eat pretty clean, so I decided to go with butter lettuce instead of tortillas (however these would be really good with flour tortillas…just sayin’). This meal turned out to be refreshing yet spicy, it was surprisingly filling, and full of flavor!
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Ingredients (makes about 6 wraps)
1 small head of cauliflower, cut into small florets
1/4 cup almond flour
1 egg, scrambled
Tessemae’s mild buffalo hot sauce, or other compliant hot sauce, to taste
Butter lettuce
Jalapeño slices
Fresh pineapple, cut into chunks
Cilantro
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For lime crema: Combine 1/4 lime and 1 T homemade mayo
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First, preheat your oven to 425°. Cut cauliflower into bite-sized florets. Scramble egg in one bowl and pour almond flour into another bowl. Dip florets into egg, a few batches at a time, and then in almond flour. Place coated florets on baking sheet lined with foil, and bake for 20 minutes flipping halfway through. Drizzle florets with compliant hot sauce (I used @tessemaemild buffalo). Divide cauliflower onto butter lettuce leaves and add jalapeño slices, pineapple chunks, and cilantro. Top with lime crema.

Instant Pot Orange Chicken

 “If you can’t stand the heat, get out of the kitchen.”

Summertime heat has me avoiding the oven and stove top as much as possible, so the grill, slow cooker and instant pot have been my friends this summer. I’ve only had my instant pot for about 7 months now and up until last month I had only used it for bone broth and shredded chicken (those 2 recipes alone make the instant pot worth having for me!). But last month when my daughter requested her favorite meal of orange chicken, I knew the IP would be the way to go. I had made Kelsey’s (littlebitsof) regular recipe before, so I knew I’d love the recipe using the IP (https://littlebitsof.com/2017/09/instant-pot-orange-chicken/). It was definitely a winner! Simple ingredients (#whole30 and #paleo too!) and from start to finish, dinner was on the table in under 30 minutes. I made a quick (6 minutes) one pot cauliflower rice with green beans, carrots and onions to serve with it and reheated some jasmine rice in the microwave (I make big batches and freeze meal sized portions), so time in front of the stove was minimal and bearable!

Here are the ingredients you’ll need, then head over to www.littlebitsof.com and find the instructions for the Instant Pot Orange Chicken.

No-Bake 4-Ingredient "Pb&j" Bites

We got home from the beach, I opened the fridge, and there was nothing. “We have no food” my husband complained. Well, I love a good challenge, so I decided I would attempt to create something with the (very) few ingredients we had. To my surprise and delight, I came up with a super easy, tasty snack that held us over until we could go grocery shopping. #win

The sweetness of the dates combined with the cashew butter reminds me of a Pb&j, but without any peanut butter or jelly! My husband is also the pickiest eater on earth, and even he liked these. He said, and I quote, “Save this recipe” and I thought, “Well that will be easy” because it’s only FOUR ingredients! No baking is necessary, it took about 10 minutes to whip up, and it’s #vegan, #paleo, and #whole30 compliant. I wish I had audio of Tasty’s famous “Oh yes!” saying to insert here.

Ingredients (makes 9-10 bites):

• 1/2 cup cashews
• 3 T almond butter
• 1 T chia seeds
• 9 medjool dates, pitted

Use a food processor or blender to combine ingredients. Roll into 1in bites. Store in an airtight container in the fridge for up to a week. I haven’t tried freezing them, but I’m sure that would work too.

I don’t have a food processor (what?? how??... I’m ordering one as I type) so I used my blender and the consistency turned out somewhat smooth, somewhat chunky, and I loved it! If you meal prep, make a batch of these on Sunday to throw in your lunch for the week. They make a great grab-and-go breakfast, a satisfying post-workout snack, or if you find yourself a little hungry after dinner, have one for dessert.

Gan Shan West

One of my favorite things about my birthday is that I get taken out by family and always get to choose the restaurants or bars that we visit (and no one grumbles about it). Gan Shan West was my lunch choice and I can’t wait to go back again for another visit. The space is small, casual, relaxed and inviting with quirky Star Wars memorabilia. We tried several dishes and loved each of them. Chicken dumplings, pork steam buns, 24hour ramen, and a vegetarian rice bowl...all full of flavor and perfectly balanced (and plenty of variety with daily specials). I was kind of blown away by the simplicity of the rice bowl...heavy on the veggies (roasted eggplant, cauliflower, carrots, bean sprouts, pickled green beans), with a “sauce” consisting of mayo, soy and chili oil. I will be recreating this at home soon!

 “You’re our kind of people if you know that eating can be more than simply consuming food.” ~@ganshanwest 

I love their philosophy of serving dishes with seasonal ingredients that are nourishing but certainly not boring. They also have a “for the novice” and “purist” sake menu, some great house wines and beers that pair well with the style of food along with non-alcoholic items as well (my kids love waynesville soda jerks). Can’t forget the staff either...they were friendly and incredibly helpful with all questions about the menu. Will see you again soon @ganshanwest!

MENU: CLICK HERE

HOURS

Sunday: Closed

Monday-Saturday: 4–9PM

ADDRESS

285 HAYWOOD SUITE 20, ASHEVILLE, NC 28806

Smoky Seasoning Blend

 “Spice a dish with love and it pleases every palate.” ~Plautus

I love spice blends, but I don’t love the additives that often come in the grocery store variety. So I make them on my own because having several different kinds on hand keeps meals from being boring and repetitive. This one is my favorite summertime blend...super smoky with just a little bit of heat (my daughter can detect the tiniest bit of pepper, but even she likes this blend). It is fantastic on grilled meats & veggies, a great addition to sauces and subs as the best taco seasoning. One batch should work for about 3 meals, but I always double it, label it and keep it in a jar in my spice cabinet. Make a batch and let us know what you add it to!

Ingredients:

1 T chili powder

2 tsp cumin

2 tsp smoked paprika

1 tsp ground mustard

1 tsp onion powder

1 tsp garlic powder

½ tsp cayenne

Mix all spices together and store in an airtight jar

Southern Crab Boil

“Crab Boil” night is a tradition on our beach trips, because 1) it’s delicious & 2) it feeds a large crowd. We bring water to a boil, then add lemon, onions, garlic, old bay seasoning and potatoes. After the potatoes cook for about 20 minutes, we add the corn. About ten minutes later, we finally add the shrimp and crab legs, which only take a few minutes more. Once the shrimp float up, it’s done! I barely had time to grab a picture before this disappeared... it’s one of my family’s favorites. If you’re in need of a fun summer dinner that feeds a crowd, or just want to imagine you’re chillin’ at the beach, try a crab boil!

Wine Bar at the Biltmore Winery

The Biltmore Winery is magical! Once you buy a pass onto the property you can go and receive a FREE wine tasting (they recommend trying only 5, but guess what? I try all of them). After you do the free wine tasting, go to the Wine Bar next door to buy a glass of your favorite and a bite to eat (I suggest the charcuterie board).

The Biltmore Estate is one of our favorite spots any time of the year. Excited to see the latest Chihuly (nighttime) exhibit soon, although daytime is pretty spectacular too. Also recently joined the Vanderbilt Wine Club and love enjoying the perks when we visit (free glass of wine for myself and 3 guests each visit).

For more details on The Biltmore and how to buy tickets onto the property, click here.

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Website

https://www.biltmore.com/restaurant/wine-bar-at-the-winery/

Hours

Open Monday – Thursday 11 a.m. – 6 p.m.
Open Friday – Sunday 11 a.m. – 8 p.m.

LOCATION

Antler Hill Village and Winery on the Biltmore Estate

1 Lodge St, Asheville, NC 28803