Food

Bluewater Grille (SD Bucket List #17)

Even though we had this on our “Bucket List” it was really just a front to go there again. Because it is The Happiest Place on Earth. Bluewater is a Fish Market and Grille. Meaning that you can either buy fresh fish to go, or order fish to eat there.

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The menu is pretty simple, you get to choose from many different types of fish, but your options are Taco, Sandwich, Salad, and Plate. You then pick a marinade (Lemon Butter, Lemon-Garlic Butter, Teriyaki, Blackened, Chipotle, Bourbon Butter, or Bronzed) and then order Waffle Fries. Because they are delicious.

I am not a huge cabbage fan, so I’ve never loved Tacos. But Charlie says they are THE BEST IN THE WORLD. And our dear friend who actually grew up in San Diego, but had never been to Bluewater, said they were the best she had had as well. So that proves it. #science

The Sandwich (my choice) comes on this freshly baked delicious bread, with a delicious tartar sauce, tomatoes, lettuce, onion, and the fish of your choice. I always 86 the onion, and add avocado. Because it is California and avocados should be on everything. I do have to add the disclaimer that I usually am a huge tartar sauce hater, but this is the most delicious sandwich sauce that has ever existed.

The Salad and Plate are both larger portions, and kind of self-explanatory on their menu. Honestly the fish serving sizes in the Taco and the Sandwich are WAY more than enough for us – so we usually stick to those. The appetizers Charlie loves are the Ceviche and Cioppino. We actually just recently started getting the calamari. I swear they look like chicken nuggets, and they are so freaking delicious it almost hurts my mouth.

The only downside about Bluewater is that you have to wait in line. For a long time. But it is really fun people watching, and as long as you anticipate the wait, it won’t seem that bad. If you’re really impatient, or just don’t feel like cooking, you can order To-Go and skip the line and eat it at home. But don’t try and be sneaky and eat a To-Go order in the restaurant. They don’t tolerate those kinds of shenanigans.

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If we do move from San Diego, this will be one of the places we miss the most. I hope if you’re in town you’ll stop by. It is really close to the airport, so you basically have no excuse, whether you are coming or going… or live here already!

xx

Amanda

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Food

Chicken Tostadas

Confession. And please don’t hate me. But I kind of really dislike Mexican food. I don’t even like salsa… Obviously living out in San Diego, this is a crime. We’re just a short trip to Mexico and we are surrounded by amazing Mexican cuisine. Charlie has been so great about being patient with my “pickiness,” but at the same time, he likes to challenge me, a lot. Therefore, I have come to like some Mexican food. Mainly Tostadas. Tostadas are delicious. Who even knew such a delicious thing existed?

My first introduction to Tostadas came when we were moving out of our first SD apartment. We were trying to avoid buying food at ALL costs, and more importantly trying to use up all of the food we already had. While we were scrounging around the cupboards we came up with: corn tortillas, beans, rice, and tomatoes. Charlie said “Oh! Let’s make tostadas!” At this point I had no idea what they were, and just deferred to Charlie for cooking that night. Well, since then tostadas have become a staple in our household – something I even crave.

What is so great about these is that you can really make them with just about anything in your cupboard. You can use beef/fish/chicken… anything! The only kind of tedious thing is frying the tortillas. But you can always buy pre-crispy tortillas!

Mouth salivating...
Mouth salivating…

These have brought me joy. I am not exaggerating. Real joy. Credit to Whitney for the fantastic photography. Though I did hold a paper bag to serve as a light diffuser. Charlie was so unamused with our photography.

Chicken Tostadas

  • Servings: 8 Tostadas
  • Difficulty: medium
  • Print
Ingredients:

  • 3 Chicken Breasts
  • 8 Corn Tortillas
  • 1 Cup Uncooked Rice (Cooked – I think approximately 2 Cups)
  • 14 oz can of Diced Tomatoes
  • ½ Cup Black Beans
  • Bold Taco Seasoning
  • Cheddar/Mexican Cheese
  • Guacamole
  • Canola Oil (About ½ cup depending on pan size)

Directions:

  1. Preheat oven to 425 degrees
  2. Season Chicken Breasts with Bold Taco Seasoning
  3. Once oven is heated, bake Chicken Breasts for 17-20 minutes
  4. While Chicken is cooking, start Rice
  5. While Rice and Chicken are cooking (hey multitasking!) start frying Tortillas
  6. To fry Tortillas… fill a large skillet with enough Canola Oil to completely submerge Tortilla, heat to medium high
  7. Once oil is hot carefully place one Tortilla into oil and, using a spatula, flatten Tortilla against bottom of the pan
  8. When Tortilla begins to crisp – with more structural integrity flip over and repeat on other side
  9. When finished, drip oil off Tortilla into pan and place Tortilla on a plate covered with paper towel
  10. Repeat for all Tortillas
  11. When Rice is done, add Tomatoes and Beans, as well as any desired seasoning (We use Bold Taco)
  12. When Chicken is done – shred (by hand or by Cuisinart… We prefer Cuisinart!)
  13. Set up “stations” and eat while hot!!