Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com



Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


Find a Circle B Kitchen Recipe 

Some of Our Favorite Thanksgiving Fare

Asparagus Crepes with Gruyere Cheese         

      Circle B Kitchen Apple Crisp

Old Fashioned Brown Sugar Pie

Sweet Corn Pudding

Homemade Dinner Rolls

Spinach Salad with Dates and Almonds

               Kale Gratin

Caramel Pumpkin Custards

Persimmon Pudding Cake

Buttermilk Pie with Caramelized Pecans

Bread Baker's Apprentice Cornbread    

Buttermilk Angel Biscuits

And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Seafood Guacamole

It’s like I don’t really have to say anything about this, right?  You can already guess how good it is.  But I’m going to tell you anyway… seafood guacamole is really good.  How could it not be?  Spicy, citrus-y guacamole studded with chunks of luscious shrimp and crab that’s equally good as a dip with chips or on top of crostini as an awesome appetizer.  Exquisitely scrumptious.  So here's all you'll need....

A ripe avocado, a lime (or two), some cilantro, some tomatillo salsa, a jalapeno or two (optional), and some shrimp, and crab.  Mix it all together to your heart’s content or here’s my recipe…

Seafood Guacamole

Serves 4 as an appetizer

1 large, ripe avocado, peeled, seed removed
1 to 2 tablespoons of chopped fresh cilantro
Juice of 1 or 2 limes
1 cup coarsely chopped shrimp
1 or 2 chopped jalapenos (optional)
½ cup crabmeat
Salt and pepper to taste
Tomatillo salsa (homemade or store-bought such as Herdez)

In a medium bowl, mash the avocado.  Add the remaining ingredients except for the salsa.  Mix well and then add the tomatillo salsa, a few tablespoons at a time, until the guacamole is perfectly seasoned.  Taste for salt and pepper.  Serve with chips for dipping or on top of crostini.

You Might Also Like:

Homemade Tortilla Chips          Pico de Gallo Guacamole          Crab and Avocado Rolls

Reader Comments (8)

Sounds great! I make a seafood salsa with shrimp and scallops that is great too. I assume from the photo that the shrimp are pre-cooked (like cocktail shrimp?) but what form of crab did you use? Canned? Fresh? Pasteurized? Or Krabb (nothing wrong with that sometimes!)

June 24, 2011 | Unregistered Commentercary

I used a canned refrigerated crab from Whole Foods. Fresh crab would be the best, but use whatever crab you can get your hands on - the fresher the better. And you could use large, pre-cooked shrimp or cook them yourself, but I didn't want to use the small, salad shrimp because I think you lose that wonderful shrimp flavor. But in the end, I think that using whatever seafood you love is the way to go. How could it not be good?

June 24, 2011 | Registered CommenterPatrice Berry

I have to tell you that this is my, and my friends, "go to" guac recipe now. it's delicious and so easy to make. everybody snarfs it down in no time...not even enough time for me to make a new batch! thanks--

January 23, 2012 | Unregistered Commenteratlbuck

Wow! This looks yummy! Combining seafood and guacomole together is ingenious! Now I just need to get avocados and the shrimp and crabmeat and I am ready to start! I'm going to see if I can find everything over the weekend and make it then. We love dips and this one looks too good not to make!

Good morning! I just wanted to let you know I featured this recipe on my weekly roundup of seafood recipes. It looks gorgeous, thanks for allowing me to share. Have a good day and here is the link. :) http://carriesexperimentalkitchen.blogspot.com/2012/03/week-10-seafood-frenzy-friday.html

Thanks so much, Carrie!

March 16, 2012 | Registered CommenterPatrice Berry

The flavor was wonderful but in an attempt to economize on fat and calories I tried the baked method. My flounder was mushy, not crispy. In all honesty I did use a "budget" frozen flounder, wild caught and I've had similar results with other dishes. Next time I'll try pan frying or I may just use grouper or some other firmer fish.

February 1, 2013 | Unregistered CommenterFishing Alaska

You can leave the fish out of this completely, and just add shrimp and crab.

February 2, 2013 | Registered CommenterPatrice Berry

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