I’m going to skip a day because all the food we ate yesterday was taken on our Olympus camera, and I can’t load any of those pictures until we get home on Thursday night. It’s already day 4 and we have just one day left here. There’s so many things I want to try making myself when we get home. I really liked the blackened fish we had at lunch time today. I also got to try some Gazpacho soup, which I really enjoyed. The dessert buffet had Canoli and biscotti and they were both good. I liked the biscotti better than the canoli. We’re waiting for this big dinner party the resort is supposed to be throwing on the beach later on tonight. On our last night, we get to eat lobster for dinner. Can not wait for that! It’s all you can eat too. Only one more day left here. I’ll be sad when I leave, but I’m already missing my dogs back at home.
Boy let me tell you something. You can surely gain a few pounds at this place. They don’t let you starve at all. The bar has pop corn and ice cream that you can snack on between meals which is pretty nice. The turtles also like the pop corn too. We went to one of the restaurants that you have to make a reservation for at night here and we didn’t care for it too much. The buffet and beach bar have been our favorite places to eat at. Tomorrow, I’m getting a massage and we’re going to go shopping in down town Ocho Rios. Hoping to find some Jamaican vanilla beans. Don’t know if we’re really allowed to bring those home yet, guess we’ll find out on Thursday, if we find them.
Jamaica has been pretty awesome so far. They have the freshest fruit imaginable here. In the states it’s hard to find that sometimes, depending on what kind of fruit you’re looking for like pineapple. They have fresh coconuts hanging from the trees and I want to take one down and drink the juice out of them. There’s a bar right next to the beach that we’re staying at and you can go down there just about pretty much any time of the day and grab something. My favorite so far has been the dessert bar. There will be a different kind of ice cream/ sorbet every time you go and they rotate the desserts too.
They also have lots of flowers and lizards here. I don’t know if I’d consider eating those.
You know it wasn’t going to be long before you saw someone make a fish taco cupcake. I don’t like the term cupcake because it really isn’t a cupcake. The taco isn’t baked with anything like flour, eggs or salt, so I prefer to call them cups. This is a really fun appetizer and if you’re still on the prowl to find something to make for the Super Bowl this weekend, you should give it a try. You can basically use your favorite fish taco recipe and just sub the shells with wonton wrappers. I prefer tropical fruits with fish tacos like mangoes, pineapple, or avocado but since the only fruit we had in the house were blood oranges, I decided to use those. Wonton wrappers are so versatile you can do anything with them pretty much. Still want to try making baked egg rolls.
I’m leaving for Jamaica on Friday, but don’t worry. I’ll be updating my blog with pictures during the week of what we eat there, drinks we have and whatever other picture I feel like posting. I’m so pumped, I can’t wait!
Fish Taco Cups inspired by Giada De Larentis
Servings 10 (one cup)
Calories 66 | Fat 1.36g | Carbohydrate 7.72g | Fiber 0.8g | Protein 5.78g
Jenna’s Weight Watcher Recipes
2 3 oz tilapia filets
old bay seasoning
10 wonton wrappers
2 cups of cabbage mix
2 tablespoons of green onion
1 blood orange, diced
2 teaspoons of chipotle en adobe sauce
1 tablespoon light mayonaise
2 tablespoons of light sour cream
salt & pepper
1. Place wonton wrappers into 12 cupcake tins. Bake at 375 for 10 – 15 minutes or until
crispy. Spray with cooking spray to get crispy if needed.
2. Heat a non stick skillet. Sprinkle fish with old bay seasoning or whatever your favorite fish seasoning is. Cook fish until they’re white in the middle.
3. In a bowl combine cabbage, blood orange, and green onion.
4. In another bowl combine chipotle sauce, mayonaise, sour cream, a dash of lemon juice.
Season with salt and pepper, just a dash of each.
5. Layer taco cups with cabbage mix, fish, and then sauce. Enjoy!