Feasting on Life

Top Chef: Texas

2011-11-02T19:12:00.002-05:00

Who doesn't love a little Tom Colicchio?

Top Chef continues to be one of myfavorite shows on television. Season nine features the most chef-testants inthe series history, with 29 culinary experts competing for a spot out in agroup of 16 to make their culinary journey through the Lonestar state.

A couple of weeks ago, I was sent aTop Chef essentials kit via Klout because they deem me “influential” aboutfood. What’s Klout, you ask? Klout measures influence online. “Ourfriendships and professional connections have moved online, making influencemeasurable for the first time in history. When you recommend, share, and createcontent you impact others.” (via Klout.com). If you’re signed up for Klout, youbecome eligible for Perks based on various factors—what you’re influentialabout, where you live, etc. Pretty cool, huh?

My Top Chef essentials kit arrived in a big, orange box. How fun!Upon opening it, I found the How to CookLike a Top Chef cookbook, a pair of orange and silver tongs, a free trial forTop Chef University and a coupon for a Healthy Choice frozen meal. In preparationfor the Top Chef: Texas premier, I took a look at the cookbook last night andit’s so fun if you’re a Top Chef fan like I am! It has some of the recipes thathave won various challenges, a look inside the person lives of the contestants andfun tips and tricks for when you’re in the kitchen. With Christmas coming up,it would be a great gift for the foodie in your life.

I’m looking forward to tuning into tonight’s show. Will you bewatching?

Wine Wednesday: Dearly Beloved Forever Red

2011-10-19T10:00:00.000-05:00

This past weekend my parents were in town, so I treated them to their first Trader Joe's experience. As we got to the wine section, this fun bottle caught my eye. I try really hard not to be one of those people who picks out their wine based on the label, but this one was just too fun to pass up. Plus, it was the night of the Walking Dead premier so I figured it suited the evening just right.

This red is a blend of Syrah, Zinfandel, Petite Sirah, Sangiovese, Carignane & Grenache and is very dark red in color. It has notes of cherry and blackberry, as the tasting notes indicate; however I did not catch the hints of oak as described. For a bottle under $10, I would recommend it for any of your upcoming Halloween parties or haunts. It has great flavors and a reasonable price and you can't go wrong with either.

Vintage: 2009

Region: Mendocino County, California

Price: $6.99 at Trader Joe's

Website (link to Trader Joe's site): http://www.traderjoes.com/onthecounter/wine.asp

Foodie Find: Epicurious App

2011-10-17T09:00:00.000-05:00

I'm always looking for new recipes--oftentimes it seems that the hubs and I get in a rut of what food we make on a regular basis. We're often on the go, so I need something that is quick and easy to access away from the computer. That's where the Epicurious app comes in handy.

I love everything about this app--it's easy to navigate, has multiple search functionalities and you can even browse by seasonal categories. Most recently, I had to make a birthday treat for work and was able to look through the "Fall Desserts" category and find something delicious and easy to make. Another plus on this app is the ability to add any recipe to your "Favorites" category or make a shopping list for the grocery store.

If you haven't already done so, download the Epicurious app here for your mobile or tablet device.

On the subject of apps, do you have a favorite to share? I'd love to hear what apps you're using that you couldn't live without!

Menu Plan: Week of October 16th

2011-10-16T22:11:00.002-05:00

Another busy week is ahead of us! I'm slowly recovering from the whole kidney stone business and getting back into the swing of things. This week, we're fortunate enough to spend some time with the Orrs so there's not a lot of meals to be planned. Tonight the hubs made some of his fantastic mushroom risotto with a yummy filet. It was amazing...next time he makes the risotto, I need to stay in the kitchen with him to take notes, but tonight I was stuck on the couch resting. While short, I still want to share, so here goes the weekly menu plan:

Sunday: Mushroom risotto with filet mignon
Monday: Fried green tomato BLTs
Tuesday: Jalapeno chicken sausage from Trader Joe's
Wednesday: Feta chicken with couscous
Thursday-Sunday: Fun times with the Orrs!

Have a great week!

Baby Greens with Warm Goat Cheese

2011-10-14T09:15:00.000-05:00

I used to not like goat cheese. For some reason, it intimidated me. I'm not sure if it was because it was from a goat or if the flavor was just too strong, but there was something about it that scared me off. I think the trick to goat cheese is just to keep it simple. Since the flavor is so pungent, you want to make sure to serve it with either light ingredients or other bold flavors that can stand up against it.

My lovely mother-in-law was up to visit us a few weeks ago, and the hubs wanted to make her a meal that impressed. He was in charge of the main entree and left the appetizer and salad up to me. I wanted to serve something that was complimentary to his scallops and risotto, when I came across this warm goat cheese salad from Epicurious, I thought it was the perfect pairing. The warmth of the goat cheese is just delicious against the crisp of the baby greens and the tang of the vinaigrette.

Tip: When cutting the goat cheese, use dental floss. Simply wrap each end around your finger like you're going to floss your teeth, instead cutting the goat cheese with the string. This will give you the round pieces you'll want without the crumbling that you'll get when using a knife.

Baby Greens with Warm Goat Cheese

adapted from Epicurious

1 large egg white
1 teaspoon water
2 (1/3-inch-thick) rounds soft mild goat cheese, cut from a cold log
2 tablespoons panko bread crumbs
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
Pinch of sugar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 cups mesclun (mixed baby salad greens; 1 oz)

1/4 cup sliced almonds

Whisk together egg white and water. Dip cheese rounds in egg, letting excess drip off, then dredge in bread crumbs, pressing lightly to adhere. Chill 15 minutes.
Whisk together vinegar, salt, mustard, sugar, and a pinch of pepper in a small salad bowl. Add 1 tablespoon oil in a slow stream, whisking until emulsified.
Heat remaining teaspoon oil in a small nonstick skillet over moderately high heat until hot but not smoking, then sauté cheese until golden, about 30 seconds per side. Remove skillet from heat.
Add greens to dressing and toss gently to coat. Serve salad topped with warm cheese and almonds.

Wine Wednesday: Murphy-Goode Zinfandel

2011-10-12T21:01:00.000-05:00

In Kansas City, we're lucky enough to have the ability to purchase wine at Costco. A bonus is that the store closest to our house has a full-time sommelier on duty...I've heard that it's because our store has the second-highest grossing liquor sales in the country. (And I don't doubt it--I know that we contribute a hefty sum each month). Whenever we're in the store, we always make sure to ask the sommelier for recommendations on the newest options available. That's where we found this wine, the Murphy-Goode Zinfandel, which has turned into one of our favorites.

This Zinfandel comes from Sonoma County and is a mixture of fruit from the Alexander and Dry Creek areas. It's a bold wine with strong flavors of rich blackberries and cherries that are balanced by the soft tannins, which contribute to the perfect amount of dryness on the palate. Being a strong wine, it pairs well with steak, bbq or any other meat. We typically drink this alongside a filet mignon or lamb.

Vintage:2008

Region: Sonoma

Price: $16-20

Website: http://www.murphygoodewinery.com/index.html

Menu Plan: Week of October 9th

2011-10-09T20:03:00.000-05:00

Wait? How is it October 8th? Where has the month gone? Unfortunately for me, October has not been the best month so far. Just over a week ago, I woke up with pain in my midsection that turned out to be a kidney stone. Not just a little one, but one that is stuck and not going anywhere anytime soon. Luckily, I'm having a procedure this week that will take care of my little problem but because of that, this week's menu is pretty easy and simple. I can't really do much around the house and the hubs has been pretty much waiting on me hand and foot, so we don't have anything very blog worthy in the queue.

Since I've been stuck on the couch, I will be sharing a few non-cooking related things in the coming weeks. Pinterest has been my BFF--I've been creating some cute fall outfits and DIY jewelry that I think you all would love. Nothing like a kidney stone to help expand the horizons of this little ole blog.

Back to the menu...here is what we'll be having this week:

Sunday: Rosemary potato soup
Monday: Trader Joe's Sweet Apple Chicken sausage and Brussels sprouts
Tuesday: Soft tacos
Wednesday: Grilled Cheese and Roasted Tomato soup
Thursday: Surgery day :(
Friday: Takeout
Saturday: Parents are in town, so whatever they bring over :)

Wine Wednesday: Kim Crawford Sauvignon Blanc

2011-10-05T14:48:00.000-05:00

Sauvignon Blanc wines are my favorite white varietal, hands down. The Marlborough region of New Zealand is famous for producing some of the world's best, primarily because of the climate--cool, moderate and dry. What I love the most about Sauvignon Blancs is the crispness that comes across on the palate and the freshness of the flavor. Kim Crawford's Sauvignon Blanc has notes of citrus and pineapple, which pairs perfectly with various foods, from seafoods to salads, or can be enjoyed on its own. It's also both affordable and award-winning, with the 2009 vintage receiving 89 points from both Wine Enthusiast and Wine Spectator. I would recommend serving this alongside a first-course at a dinner party, or even on its own when drinking with friends.

Vintage: 2008 or 2009
Region: Marlborough, New Zealand
Price: $12-16.99
Website: http://www.kimcrawfordwines.co.nz/

Gorgeous Giveaway: Vintage Cake Stands

2011-10-01T12:51:00.000-05:00

I am a sucker for a gorgeous cake stand, so I wanted to share a giveaway that the Jenna's of Just Cook Already are hosting. How pretty are these!

The good news is that they're offering three ways to enter. Make sure to head on over there before the giveaway ends next Friday!

Foodie Find: Blue Grotto Takeout

2011-09-30T07:30:00.000-05:00

Blue Grotto Chef's Antipasti Platter

There are times you just don't feel like cooking. Or eating out. Delivery is really not an option in Kansas City unless you want pizza or Chinese, so the last resort is often takeout. The first time we tried Blue Grotto, which is located in Brookside, we actually did eat in the restaurant. We had a Groupon-type coupon and went there straight after work one evening, so we were able to take advantage of the happy hour specials as well. Everything we had was fabulous, from the wine to the pizza, but what we enjoyed the most was the Antipasti Platter.

Like the description says, the Antipasti Platter is Chef's choice so the items included vary from time to time but we've never been disappointed. It always includes various meats, cheeses and veggies such as marinated mushrooms or asparagus, as well as flatbread and baguette slices. This time around, it included prosciutto, salami, cured olives, marinated mushrooms, and Gorgonzola and asiago cheeses. The amount of food you get for $17 is astounding. I mean, you could barely get that much prosciutto at the grocery store for $17 alone.

Next time you don't feel like cooking, stop by and pick up the Antipasti Platter for yourself. You seriously can't go wrong.

Cumin & Chili Shrimp with Roasted Corn & Poblano Polenta

2011-09-28T07:30:00.000-05:00

I love everything about cumin. The nutty, warm flavor it brings to each dish heightens the taste of every bite. The hubs tends to think that I add too much cumin when cooking sometimes but I just can't help myself.

When I came across this post from Elly Says Opa, I knew that it would become a favorite in our house. We really like trying new things with shrimp since it is healthy and so easy to prepare; and since discovering that polenta is really easy to make, we've been trying various versions ever since. The Mexican twist on the dish is fun and this would be a great meal to make the next time you have company over.

Cumin and Chili Shrimp with Roasted Corn and Poblano Polenta

from Elly Says Opa

For the shrimp:

Olive oil

1 lb. raw shrimp, peeled and deveined

1 T cumin

1/2 T chili powder

1/2 T ancho chili powder

Heat olive oil in a skillet over medium heat. Toss shrimp with cumin and both chili powders in large bowl. Add to skillet and saute for 2-3 minutes, or until shrimp is transparent and cooked through. Serve over polenta.

For the polenta:

1 poblano pepper

3/4 cup roasted corn

2 tsp. butter
1 clove garlic, minced
1-2/3 to 2 cups chicken broth (depending on how thick you want the polenta)
1/4 tsp. paprika
1/2 cup yellow cornmeal
1/4 cup Monterrey jack cheese
Salt and pepper

Over a gas burner or under your broiler, char the poblano on all sides, until the skin is blistery and black. Put in a bowl and cover with plastic wrap. Once cooled, peel and dice.

Heat the butter in a small saucepan over medium heat Add the garlic and stir until just fragrant. Stir in the chicken broth, paprika, and salt and pepper to taste; bring to a boil. Slowly whisk in the polenta – it will absorb the liquid almost immediately. Add the diced poblano and corn. Reduce the heat to low and continue to simmer, stirring frequently, until cooked, about 10-15 minutes.

Off the heat, stir in the cheese and reseason if necessary.

Serves 2

Menu Plan: Week of September 25th

2011-09-27T13:55:00.002-05:00

How is it already Tuesday? We were out of town this past weekend, celebrating my mother-in-laws birthday, and with the craziness being busy and gone, I'm just now getting around to posting this. We were completely lazy on Sunday and then got carryout last night, so I better step it up for the rest of the week so that I have something to share with you all! The weather is just beautiful in our area, so we'll be spending more time outside and the hubs has an itch to grill...

Sunday: Cheese, bread and Spanish meats (chorizo and jamon)
Monday: Takeout
Tuesday: Lake chicken and grilled corn on the cob
Wednesday: Shrimp Pad Thai
Thursday: PF Changs for Happy Hour
Friday: Lamb Chops with Red Onion, Grape Tomatoes and Feta
Saturday: Grilled chicken and veggie skewers

Restaurant Review: BRGR Kitchen+Bar

2011-09-26T10:00:00.000-05:00

Gourmet burgers are all the rage right now. Burger places have popped up all over Kansas City in the past year, from locally owned joints to the corporate-owned chain versions. We've tried quite a few, but hands down our favorite place to go is BRGR Kitchen+Bar. BRGR has a wide array of burgers and sides. From traditional to adventurous, you really can't go wrong. They also make their own ketchup and mustard, which makes it even more unique.

S&P Burger

This time around, I tried the S&P which is more on the traditional side. For me, a true test of a restaurant is if they can get the simple things right. The S&P has lettuce, tomatoes, with your choice of cheese on a kaiser bun. I had mine medium-rare with cheddar cheese. The burger was perfectly juicy and filling, I could actually only eat half.

Juicy Lucy

The hubs decided on the Juicy Lucy, which is actually stuffed with American cheese. The flavors of worcestershire really came through in each bite and was a great compliment to the cheese.

The Combo

For our sides, we went with the sweet potato fries, onion straws and truffle tots. All three were fantastic, but our favorite were the onion straws. They were cut so thin, seasoned well and perfectly crisp. I prefer my fries to be a bit more crispy than the sweet potato version that we had, but they were still pretty good. As far as the truffle tots go, they were crisp and delicious. We would order them again for sure.

BRGR is a great restaurant, with wonderful atmosphere and delicious food. If you're ever craving a burger, I would recommend giving it a try!

Red Pepper & Corn Risotto with Seared Scallops

2011-09-23T07:30:00.000-05:00

Risotto is something that takes time. And love. And more time. It's not something that can be rushed and should more than likely be made on a weekend night while sipping a glass of wine. Or two. Or three.

The hubs has gotten to the point that his risotto is pretty much perfect. Its taken lots of practice (and more nagging from me than he would like because it does take so long to make), but the end result is so worth it. It's definitely possible that the first time you try cooking risotto, it could be an utter failure. I encourage you not to give up. Risotto is a dish that warms the soul and its worth all of the time and effort that goes into it.

For this version, we made a red pepper and corn risotto served with seared sea scallops. The recipe below is for a larger group, but can be scaled down to accommodate a smaller crowd; however I recommend making the risotto as is because you just can't go wrong with leftovers.

Red Pepper and Corn Risotto

1 cup diced red pepper
1 cup corn, removed from ear
8 cups chicken stock
Bouquet garni (Rosemary, thyme and bay leaf in cheesecloth)
1 medium shallot, minced
2 cloves garlic, minced
1 T butter
1 1/2 cups arborio rice
1 cup dry white wine (We use chardonnay)
3/4 cup Parmesan cheese
1 T fresh basil chiffonade

In medium skillet over medium heat, add olive oil, red pepper and corn until cooked through. Remove from heat and set aside.

Add chicken stock and bouquet garni to a large saucepan and heat over medium heat until simmering. In a separate large saute pan over medium heat, add olive oil, butter and shallots. Cook shallots until soft, for 5 minutes, then add garlic, stirring frequently. Add arborio rice to shallot and garlic mixture and continuously stir until rice is toasted, about 5 minutes. Add white wine and stir as wine is absorbed into rice. Add one ladle of stock at a time, while continuously stirring. Continue to add ladles of stock every 5 minutes or until rice is fully cooked. Add red peppers, corn, and Parmesan stirring to combine. Season to taste with salt and pepper.

Add to plate and sprinkle basil on top of risotto. Serve alongside scallops.

Seared Scallops

18 large sea scallops

Extra virgin olive oil

Kosher salt
Fresh cracked pepper

Start by rinsing scallops under warm water. Pat completely dry. Season each scallop liberally with salt and pepper. Add olive oil to a cast iron skillet over high heat. Once pan is to temperature, add scallops and sear each side for 1-2 minutes. Remove from heat and serve with risotto.

Serves 6

Wine Wednesday: Estancia Cabernet Sauvignon

2011-09-21T11:30:00.000-05:00

We're lucky enough to know people that know about wine. One of Dave's good friends from high school is actually in the process of studying to become a sommelier. He just passed the test for the Introductory Sommelier Course through the Court of Master Sommelier, which I think is pretty impressive! Whenever we're looking for a recommendation on some good or different wine, we hit him up for suggestions. With the new chill in the air, we thought it would be good to try out some new reds--specifically those of the Cabernet Sauvignon varietal.

This past weekend we tried one of his recommendations, the 2006 Estancia Cabernet Sauvignon. It comes from the Paso Robles region of California and is a deep wine with rich color. The peppery flavors definitely come through on the palate and you can taste the hints of cherry throughout. This dry, full bodied wine pairs well with steak, lamb or even chocolate.

Vintage: 2006
Region: California
Price: $14-16
Website: www.estanciaestates.com

Balsamic Chicken with Mushrooms

2011-09-21T07:30:00.000-05:00

I love me some balsamic vinegar. I put it on my salads as a dressing, dip my bread in it on wine and cheese (and bread) night and use it whenever the chance presents itself. I had marked a recipe in my Google Reader for a Balsamic Chicken that Julia's husband had made for her a long time ago. Since it was my night to cook and we had all of the ingredients on-hand, I decided to try it out for an easy weeknight meal. And I'm sure glad that I did.

This chicken was delicious. It was tender and had the best flavors of not only balsamic, but garlic as well. I actually let mine marinate for about an hour before cooking, as I was waiting for the hubs to get home. Whenever we make this next, I will do the same as I think it added even more to the flavor of the dish. The mushrooms and mashed potatoes were a great compliment to the chicken. This will definitely be added to our recipe rotation.

Balsamic Chicken with Mushrooms

from Two Novice Chefs, One Tiny Kitchen

2 tsp Olive Oil

6 T Balsamic Vinegar

3 T Dijon Mustard

2 garlic cloves

Dash of salt and pepper

2 boneless, skinless chicken breasts

2 cups Portabella Mushrooms, sliced

1/3 c. dry white wine

1/4 t dried thyme, mince

In a medium bowl, mix 4 T. balsamic vinegar, mustard, garlic, salt and pepper. Add chicken and marinate from 30 minutes to 2 hours, depending on how strong you would like the balsamic flavor to be.

Heat oil in skillet and transfer chicken to skillet, discarding the marinade. Saute chicken until cooked through, about three minutes on each side. After cooked through, transfer chicken to a platter to keep warm.

Add remaining balsamic vinegar, white wine and thyme to the skillet, scraping brown bits from the bottom. Reduce to 1/4 cup and add mushrooms. Cook until tender. Serve mushrooms and sauce over chicken, with a side of mashed potatoes.

Reese's Pieces Ice Cream

2011-09-20T07:30:00.000-05:00

Chocolate and peanut butter are my favorite sweet combination by far. The hubs is obsessed with peanut butter as well, so it's something that we always have to stock up on when we hit the aisles of Costco. I had some extra half and half in the refrigerator that needed to be used and since we're nearing summer's end, I thought it would be best used making some homemade ice cream.

I remembered bookmarking a recipe that Joelen had blogged about that was an adaptation from David Lebovitz's book The Perfect Scoop that included Reese's Pieces, which are my favorite candy. The recipe is easy to make and calls for few ingredients, so it was perfect for making on a leisurely Sunday afternoon. The biggest difference that separates this ice cream from others is that it does not call for eggs, which most do, but I didn't notice it at all. The flavor is rich and creamy and was a perfect treat on a warm September day.

Reese's Pieces Ice Cream

2 1/2 cups half and half

3/8 cup unsweetened cocoa powder

3/4 cup granulated sugar

Pinch of salt

3/4 cup creamy peanut butter

1/2 cup Reese's Pieces candies

In a large pan, whisk to combine the half and half, cocoa powder, sugar and salt. Heat the mixture, whisking frequently, until it comes to a full, rolling boil and begins to foam up. Remove the pan from the heat and add the peanut butter, whisking to blend thoroughly.

Refrigerate the mixture to chill thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. After churning, fold in the candies into the ice cream and transfer mixture into a freezer safe container.

Grilled Romaine Salad

2011-09-19T07:30:00.000-05:00

Grilling is one of my favorite things during the summertime for the obvious reasons. It's tasty, easy to clean up and I love the flavor of anything we cook on it. The hubs is old school--he had a huge charcoal grill that doubles as a smoker and prefers not to cook with gas on the grill. While it is a little more time consuming, I believe the wait it worth it when the food comes off the grill.

Doing the same old chicken, pork, etc. can get a little boring come summer's end, so a couple of weeks ago we decided to try doing a grilled romaine salad. It sounds a bit strange, but I definitely recommend giving it a try. The leaves get a perfect little char on them but still stay nice and crunchy. For this version, we added some smoky bacon, grilled corn, blue cheese and a balsamic vinaigrette. You could make this a ton of different ways--next time I want to try a more citrus-y version and add some grilled salmon on top.

Grilled Romaine Salad

1 head romaine lettuce

2 T. extra virgin olive oil

1 ear corn

1/4 cup bacon, diced

2 T. blue cheese

1/4 cup balsamic vinegar

1/2 cup extra virgin olive oil

Salt

Pepper

Half romaine head lengthwise and brush with olive oil. Use remaining olive oil and brush over corn ear. Add both romaine lettuce, split side down, and corn to grill. Remove romaine from grill once leaf edges begin to char. Rotate corn on grill until all sides are cooked completely.

While lettuce and corn rest, combine balsamic vinegar, EVOO and a dash of salt and pepper and whisk to combine.

Once dressing is made, remove corn kernels from cob. Top romaine halves with corn, bacon, blue cheese and balsamic.

We served this alongside some other grilled veggies for a lighter meal, but this would be good with steak or pork chops as well.

Serves 2

Menu Plan: Week of September 18th

2011-09-18T17:49:00.000-05:00

It's been a rainy weekend here in Kansas City, so I've spent some time searching for new recipes, especially for those that call for seasonal ingredients. I used to keep all of my internet finds in a spreadsheet until I discovered the wonderful-ness of Pinterest. For those of you that haven't heard of Pinterest, it's a social networking site that allows you to organize and share all of the things you love across the web. Feel free to follow me on Pinterest to see all of the great Fall recipes I've saved so far: http://pinterest.com/ericawarren/foodie-finds/. I'm sure you'll see some of these sneaking into the weekly menus in the near future, but here's what we've got for this week:

Sunday: The Emmy's are on--one of my favorite nights of the year. The hubs is cooking steaks with mashed potatoes and asparagus.
Monday: Herb roasted chicken and fried okra. We hit up the farmer's market and okra was in abundance, so we picked up some that was just picked!
Tuesday: Chicken Fajitas
Wednesday: Tandoori Chicken from Just Cook Already
Thursday: Night out with work at Kona Grill--yummy sushi and cocktails!
Friday: Dinner with my father-in-law and his lovely wife
Saturday: Out celebrating my mother-in-law's birthday!

Orange Peel Shrimp

2011-09-16T07:30:00.000-05:00

There is a certain chain restaurant that has my heart. If you know me well, I avoid chains at all costs. If I'm spending my money on going out to eat, I like to support locally-owned restaurants if at all possible. For this one dish, I'll make an exception. From what I've found, the best Orange Peel Shrimp is from at P.F. Changs. Since the hubs and I don't eat out that often, I wanted to recreate this favorite dish so that I can make it at home whenever I have a craving for it.

Orange Peel Shrimp

1 lb. large raw shrimp, peeled and deveined

2 large egg whites

1/4 cup cornstarch
1/4 cup sesame seed
Coarse salt and pepper
1/4 cup vegetable oil
2 T chopped garlic
Peel from one orange
1 cup orange juice
1/3 cup tomato sauce
2 T soy sauce
1 T sugar
2 T Sriacha
4 Scallions, trimmed and thinly sliced, 2 T reserved

In a large bowl, whish together egg whites, cornstarch, sesame seed and pinch of salt & pepper. Add shrimp, toss to coat.

Heat 1/4 cup of vegetable oil in large skillet over medium-high heat. Working in batches, cook shrimp until golden and crisp. Transfer to paper towel-lined plate to drain.

Once all shrimp have been cooked and transferred to plate, add garlic, orange peel and scallions to skillet. Sautee for 1-2 minutes, careful not to burn the garlic. Add tomato sauce, orange juice, soy sauce, sugar and Srachia and bring to a boil. Simmer 7-8 minutes, stirring occasionally until sauce thickens. Add shrimp to pan and cook until heated through and coated with sauce. Top with remaining scallions and serve over brown rice.

Makes 4 servings.

Wine Wednesday: Bogle Chardonnay

2011-09-14T12:00:00.000-05:00

I'm going to start a new weekly feature on the blog that will allow me to share another passion beyond cooking: wine. The hubs and I are not wine connoisseurs by any means, but we are definitely taking the steps to learn more about wine. He's much better about describing the flavors but I am getting there!

Last weekend, we had Dave's mom and one of her friends over for dinner when they were in town. They were nice enough to bring a couple of bottles of wine to enjoy and actually shared their favorite--Bogle's Chardonnay. I'm typically not a huge chardonnay fan, sometimes the oakiness just takes over the flavors in my opinion. This is not the case with the Bogle version. It's very crisp on the palate, with the fruity flavors of apple and pear that come through. It's lighter in color than most chardonnays but the buttery taste is still there. We served this with a goat cheese and baby greens salad, which was a perfect compliment.

Vintage: 2010
Region: California
Price: $8-10

Foodie Find: Pasta Measuring Tool

2011-09-14T07:00:00.000-05:00

One thing that I always have issues with is knowing how much pasta to cook. When you're making dinner for two, it seems to be even more difficult. I mainly struggle with this when making normal spaghetti or angel hair, simply because whenever I put the dry pasta in the pot, it never seems like enough.

A standard serving of pasta for two is two ounces. I ask you, what does two ounces of pasta actually look like? Because, I have no clue. Or least I had no clue. After doing some research, two ounces measures the diameter of a quarter, which yields about one cup of cooked pasta. However, if you're like me and will forget this fun little fact, there are other ways to get your measurement correct for two servings and beyond.

Kitrics Pasta Measure

from Target

If you don't have a ton of storage space in your kitchen,

this compact tool is a great option.

Joseph Joseph Spaghetti Measure

from Sur La Table

This tool has a sliding scale that measures servings from 1-4.

Pasta Trivet

from Unica Home

A multi-functioning tool not only measures serving sizes

but doubles as a trivet for your hot pot.

Do you use any tricks for making sure you cook the right amount of pasta? I'd love to hear any tips you might have!

Romesco Shrimp & Goat Cheese Polenta

2011-09-12T14:30:00.000-05:00

Polenta was something that I had eaten a few times while out at fancy dinners, so I assumed it was difficult to make. It's one of those things that can be a major failure if you don't get the right consistency so I had always shied away from attempting it at home. The more I read about it, the more I got the courage to at least try making it once. The funny thing is that I couldn't have been more wrong. Polenta is actually very easy to make. Another plus is that it can take on so many different flavors, depending on how you prepare it.

I was inspired by a post that I saw from Cara's Cravings, pairing goat cheese polenta with shrimp in a romesco sauce. I made a few changes to her version but was still very happy with the results.

Shrimp in a Romesco Sauce with Goat Cheese Polenta

adapted from Cara's Cravings

Shrimp in Romesco Sauce:

1 lb uncooked large shrimp, peeled and deveined

1 large red pepper

1/2 tablespoon olive oil
1/2 cup chopped onion
1 clove of garlic, minced
1 large tomato, cored and seeded
1 slice white bread, crust removed
2 tablespoons sliced almonds
1/4 teaspoon smoked Spanish paprika
1/4 teaspoon crushed red pepper
2 tablespoons chopped parsley
1 tablespoon sherry vinegar
1/3 cup chicken broth

Start by roasting the red pepper. I set my oven to 450 degrees and placed the pepper directly on the oven rack and roasted for 10-15 minutes. Once roasted, place in a bowl and allow to cool (I put mine in the fridge). Peel the skin from the pepper and remove the seeds and then chop into pieces. The alternative is to buy jarred roasted red peppers and skip this step entirely.

While the red pepper is roasting, heat the olive oil in a skillet over medium-low heat, and cook the onions until softened, about 10 minutes. Add the roasted pepper pieces, and continue cooking for about 20 minutes, stirring occasionally, until the peppers are very soft and the onions are caramelized. Add the the tomato, bread, garlic and almonds, and cook for about 5 minutes, until the almonds are lightly browned and fragrant. Add the paprika, red pepper, parsley, vinegar, and chicken broth and simmer for a few more minutes, to blend flavors. Use immersion blender to combine ingredients into a chunky sauce. Add shrimp to sauce and simmer until cooked through.

Goat Cheese Polenta:
2 cups chicken broth
1 cup yellow cornmeal
2 oz goat cheese
Salt
Pepper

Heat chicken broth in medium saucepan until boiling. Remove from heat and slowly whisk the cornmeal to the broth until smooth. Stir in goat cheese and season to taste with salt & pepper.

Divide polenta among serving plates and top with shrimp, romesco sauce and chopped parsley. Enjoy!

4 Servings

Menu Plan: Week of September 11th

2011-09-11T12:54:00.000-05:00

Another busy week is upon us. I have two nighttime work events and then we're headed to a Royals game later in the week. We have a couple of new recipes on the list that we've added to our old standbys, but none of these have been shared on the blog so some new posts will definitely come from this week.

Sunday: Chicken Piccata
Monday: Reuben sandwiches with sweet potatoes
Tuesday: Pork chops with a leek-mustard sauce and asparagus
Wednesday: Spa night--I'm getting a massage, so the hubs is on his own
Thursday: La Bodega, one of my favorite restaurants in Kansas City
Friday: Guacamole burgers
Saturday: Royals game

What do you have planned for dinner this week? Trying anything new in your kitchen?

Berry Breakfast Smoothie

2011-09-10T12:54:00.000-05:00

Saturdays are the day that the hubs and I run around town, getting all of our errands taken care of. We try to get everything done in the morning so that we can spend the afternoon either doing fun things or projects around the house. So that we can get those errands ran in a timely manner, we often make breakfast smoothies that are quick, filling, yummy and require little clean up in the kitchen. This particular morning, we made berry smoothies but have tried everything from chocolate and peanut butter to "Orange Julius" style.

Berry Breakfast Smoothies

4 servings

1 cup vanilla Greek yogurt

2 cups mixed berries (I used raspberries, blackberries, strawberries and blueberries)

1/2 cup skim milk

1 scoop protein powder

2 cups ice

Add all ingredients to a blender and puree until smooth.

This recipe makes four servings, so we just put the leftovers in either the refrigerator or freezer and grab for breakfast before work during the week.

Chocolate Chip Pumpkin Spice Cake

2011-09-07T08:51:00.000-05:00

There are good things and bad things about celebrating birthdays at work. The good--the abundance of treats and goodies. The bad--the abundance of treats and goodies. Wait, did I just repeat myself? Luckily, I'm not in a huge department so we don't typically celebrate birthdays more than once or twice a month.

Since it's cooling down and the temps are feeling a bit more like fall, I felt like breaking out one of my favorite things--pumpkin! The birthday girl requested chocolate, so what's better than pumpkin and chocolate together?

Chocolate Chip Pumpkin Spice Cake

adapted from Duncan Hines

1 package Duncan Hines Moist Deluxe Spice Cake Mix

2 large eggs

1 cup water

1 cup canned pumpkin

1 cup semi-sweet chocolate chips

1 tub Whipped Cream Cheese frosting

Preheat oven to 350 degrees. Grease and flour Bundt pan. Combine cake mix, eggs, water and pumpkin in large bowl, beating for two minutes with an electric mixer. Stir in chocolate chips and then add to pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool for at least 30 minutes and invert onto serving plate (I used my cake stand). Cool completely before frosting.

For this cake, I wanted to achieve the above look of the frosting pooling off the cake. I actually heated about 1/4 cup of the frosting in the microwave for 30 seconds and tempered another 1/4 cup into the heated mixture to thin out the frosting. Once it comes to the right consistency, spoon one tablespoon over the top of the cake and let run down the sides. Continue this process with the remainder of the frosting in the container. The first layer or two may be thinner than desired, but with the addition of each layer, it will become thicker and reflect the above consistency.

Before frosting cools completely, top with additional chocolate chips and enjoy!

Weekly Menu Plan

2011-09-06T21:29:00.000-05:00

Getting back to things after the super long weekend. I was so fortunate to actually have a four-day weekend...nothing is better than getting an e-mail from the head honcho saying that instead of a half-day Friday, we were all getting a full day off! It was a fantastic way to start the weekend. Since it was a pretty busy weekend, we actually just got to the grocery store this evening and don't have a ton of cooking planned this week. Here is what we have in store this week:

Sunday: Shrimp, cheese and french bread
Monday: Sporting Kansas City game--it was my first time at Livestrong Park, which was not only so much fun but I got to see David Beckham in the flesh!
Tuesday: Beer Mac and Cheese (which you'll see in an upcoming post!)
Wednesday: Avocado BLTs
Thursday: Happy hour at Harry's in Westport
Friday: Shrimp with Romesco and Goat Cheese Polenta

In even better news, I actually made my own DIY lightbox tonight. We're celebrating a birthday in the office tomorrow, so I tested it out with the birthday treat I'm bringing. Let me tell you--it makes a world of difference in the quality of the pictures. So look for that upgrade soon!

Simple Saturday Breakfast

2011-09-03T11:03:00.000-05:00

During the week, my breakfast staple is pretty much oatmeal out of a pouch. I actually never leave myself enough time in the morning to make breakfast at home, so oatmeal is the easiest thing that I can make right when I get into the office. So when it comes to the weekend, I try to make something that's a bit more flavorful but still is easy to prepare and clean up. Eggs are usually our go-to, but we try to make them a bit different each weekend so that it's not the same old, same old. This weekend I added an Italian flair by combining scrambled eggs with pancetta, parmesan cheese and fresh thyme.

Eggs with Pancetta, Parmesan and Thyme

Serves 2

1/2 T extra virgin olive oil

1 T diced pancetta (or more to your liking)

4 eggs

1/4 c. milk

2 T parmesan cheese

Salt

Pepper

1/2 T fresh thyme

In a non-stick skillet over medium heat, add olive oil and bring to temperature. Add pancetta to pan and saute until crispy. While pancetta is crisping, add eggs, milk and cheese to a bowl and whisk to combine. Once combined, add egg mixture to skillet and cook with pancetta until eggs are properly scrambled. Remove from skillet and sprinkle with thyme. Salt and pepper to taste and enjoy!

Brussels are the best!

2011-08-24T09:37:00.000-05:00

I don't think that I've ever shared my love for Brussels sprouts. At least on this blog...friends, family, co-workers have all heard how much I love them. It was about time I shared my love of them with the interwebs. Brussels sprouts can be prepared in a multitude of ways. Crispy, sauteed, and even fried. One of my good friends makes a nice, creamy version with bacon that are delish. However, when I fix them at home, I prepare them in the simplest manner possible--roasted in the oven. Roasting brussels sprouts in the oven is just perfect--each little sprout is the perfect mix of crunchy but soft at the same time. And don't even get me started on the crispy little leaves that fall off the sprout and carmelize in the oven. Ah! I just can't get enough!

When picking out your Brussels sprouts in the grocery store, look for the ones that are a good green color, are firm and have compact leaves. Avoid those that look puffy and have yellow or holey leaves on the outside.

Roasted Brussels Sprouts

Serves 2

15-20 Brussels sprouts, stems removed and quartered

Extra Virgin Olive Oil

Balsamic Vinegar

Salt

Pepper

Preheat oven to 375 degrees. Add Brussels sprouts to a large bowl and drizzel with olive oil and balsamic vinegar until well coated. Add salt and pepper and toss to cover. Add sprouts to baking sheet lined with foil and roast for 15-20 minutes or until caramelized.

Weekly Menu Plan

2011-08-22T10:00:00.000-05:00

It's another busy week in our house...which is great because we have a fun weekend to look forward to! My niece's first birthday was yesterday and we're celebrating this upcoming weekend with friends and family. On Sunday, the hubs and I will be running in the Head for the Cure 5K in memory of my grandpa and then hosting a brunch at our house afterwards. Since we'll be having a large group of people over, this week will consist of easier meals because we have a ton of things to do to get ready.

Sunday: Bread, olive tapenade, cheese and shrimp (our go-to easy weekend meal!)
Monday: Basil chicken sausage, wild rice and brussel sprouts
Tuesday: Hamburgers and red potatoes
Wednesday: Pineapple chicken stir-fry
Thursday: Turkey clubs with waffle fries
Friday: Out to eat/takeout
Saturday: BBQ at my brother's house!

Weekly Menu Plan

2011-08-08T20:31:00.000-05:00

I'm a day late posting this, but wanted to nonetheless. The hubs made a fantastic meal last night--he actually braised some pork belly for over six hours and it was delish. Unfortunately, our camera wasn't charged so I have no pictures but it was so yummy that we'll definitely be making it again. As far as the rest of our meals go, it's a busy week at work and we're headed to the lake this weekend, so everything we'll be having is fast and easy.

Sunday: Pappardelle Carbonara with Braised Pork Belly
Monday: BLTs with waffle fries
Tuesday: Panzanella salad
Wednesday: Smoked, Apple Chardonnay Chicken Sausage
Thursday: Eating out
Friday-Sunday: At the lake!

What do you like to cook when you have little time in your schedule? I'd love any suggestions!

California Dreamin'

2011-08-03T21:46:00.001-05:00

View from the San Clemente Pier

Last summer around this time, the hubs and I were visiting the small town of San Clemente, California. Most afternoons after spending time at the beach, we would head over to the restaurant on the pier for happy hour--one of my favorite things we had there were the fish tacos. They were the perfect accompaniment to a nice, cold cocktail and the freshness of the fish was delicious. Since we're not able to go back to California this summer, we decided to recreate those fish tacos but with a twist of our own by adding picked onions and tomatillo salsa.

Mahi-Mahi Fish Tacos

adapted from Epicurious

Fish

1/2 pound Mahi-Mahi

Salt

Pepper

1 tsp. paprika

Lime zest

Olive Oil

Accompaniments

Pickled Red Onions--recipe below

Tomatillo Salsa--recipe below

Baja Cream (equal parts sour cream and mayo with lime zest)

Corn tortillas

Avocado

Season the Mahi-Mahi with salt, pepper, paprika and lime juice. In a large saucepan over medium heat, add olive oil and bring to temperature. Add fish to pan and cook on each side for 3-4 minutes, or until flaky. Remove from heat and flake fish into pieces. Serve on warm corn tortillas with accompaniments and enjoy!

Pickled Red Onions

1 small red onion, halved lengthwise, cut into thin pieces

1 whole jalapeno, de-seeded and sliced thinly

1/2 cup red wine vinegar

1/2 cup rice vinegar

Juice from 2 large limes, approximately 1/4 cup

Salt

Pepper

Combine all ingredients in a non-reactive bowl, mix to combine and marinate in refrigerator for at least 8 hours before serving.

Tomatillo Salsa

4 medium tomatillos, husked, stemmed and divided

4 green onions, white and green parts separated

2 garlic cloves, peeled

1 cup fresh cilantro leaves

Juice from 2 large limes, about 1/4 cup

Preheat oven to 375 degrees. Line shallow cookie pan with foil and add tomatillos, the white parts of the green onion and garlic. Roast until vegetables are soft, about 10-15 minutes. Add vegetable mixture and remaining ingredients to food processor and pulse until chopped and combined.

Do you have any dishes inspired by vacation dining? I'd love to hear what food takes you back to one of your favorite vacation destinations!

Weekly Menu Plan

2011-07-31T18:08:00.000-05:00

It was another hot one in Kansas City, so the hubs and I headed to the grocery store early this morning before temps hit above 100 degrees once again. Recently, a Trader Joe's opened close to our house so we stopped by there and picked up some of our favorite things before heading over to our neighborhood market. This week's menu features some recipes that have been around for a bit, a few new ones that we're trying and some goodies from TJs that I'll be sharing with you. Stay tuned for those posts over the next couple of weeks.

Sunday: Stuffed Artichoke and Chicken Picatta
Monday: Mahi-mahi tacos with pickled onions
Tuesday: Apple Chicken Sausage and Sweet Potato Hash
Wednesday: Fattoush Salad with Chicken
Thursday: BLTs
Friday: Raclette
Saturday: To be determined...

Great Summer Recipe: Ceviche

2011-07-29T12:56:00.000-05:00

I’m always looking for great recipes that are light and healthy during the summertime that are easy to make and won’t heat up the kitchen. Ceviche is the perfect dish for that and can be altered to act as a main dish, appetizer or a great party dish. The hubs and I were craving seafood last weekend and made this version alongside our Basil Mojitos. The spin on this version is the addition of a little bit of spice—specifically by adding a bit of Sriracha and red pepper flakes.

Ceviche

½ cup orange juice
1 cup fresh lime juice (about 6 limes total)
1 T Sriracha
½ t. red pepper flakes
1 T extra virgin olive oil
½ cup red onion, chopped
1 cup roma tomatoes, chopped
1 cucumber, peeled, seeded and chopped
½ pound cleaned squid, cut into ¼ inch rings (bodies only)
½ pound bay scallops
½ pound medium shrimp, peeled and deveined
1 whole avocado, peeled and cut into small cubes
1 cup cilantro, chopped
Salt

Combine orange juice, lime juice, Sriracha, red pepper flakes, EVOO and salt into a large, non-reactive bowl and stir to combine. Add chopped onion, tomatoes, cucumber, squid, scallops and shrimp to marinade. Marinate, uncovered and chilled, for at least 3 hours. Add cilantro and avocado to mixture and chill for another 30 minutes. Serve in wonton cups.

Wonton Cups

Nonstick cooking spray
24 wonton wrappers
Extra virgin olive oil

Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Add each wrapper into a section within the muffin tin and brush with EVOO. Bake for 8-10 minutes until browned and crisp.

Enjoy!

A twist on the traditional mojito

2011-07-25T21:28:00.000-05:00

Three words for you. I.HATE.SUMMER. Or at least right now I do. In Kansas City, I believe the heat index has been above 100 degrees for the past 16 or so days. I feel like people have finally gotten to the point where they’ve gone crazy as I have heard many say that it was a beautiful day yesterday. People, the high yesterday was 93 degrees. I’m pretty sure the heat index was over 100—it was not cool outside nor was it beautiful out.

One thing that can bring relief is an ice cold cocktail. I heard of a twist on a traditional mojito , using basil instead of mint, and decided to try it over the weekend on what could have been the hottest day of the summer. And it was delish.

Basil Mojito

2 ounces light rum (I used Bacardi)

6-8 basil leaves

1 Tablespoon powdered sugar

Fresh squeezed juice from 1/2 Lime

Club soda

Add rum, basil leaves, powdered sugar and lime juice to highball glass. Muddle to combine ingredients. Fill glass with ice, top off with soda water and stir to mix. Garnish with lime and enjoy!

Crispy Onion Straws

2011-07-22T12:05:00.000-05:00

I’m going to start this post with a disclaimer: please look away if you are on a on a diet, trying to watch what you’re eating, or just don’t like very delicious but not so good for you things. For those of you still reading (which I’m assuming is the majority—who doesn’t like a little indulgence every once in a while?), I’m excited to share this recipe with you. Being the foodies that we are, the hubs and I often try things in restaurants that we love but know that we can make at home. This is definitely the case for these onion straws. About a month ago, we were dining at one of our favorite Kansas City burger joints, BRGR, and ordered onion straws as a side to our burgers. And we fell in love. They were the perfect amount of salty and crispy goodness.

The next time we were making burgers at home I was determined to recreate those onion straws knowing, that it couldn’t be that hard. I remembered seeing The Pioneer Woman post her version and decided to try it out—specifically because the recipe included a touch of cayenne. And let me tell you, these were perfect.

Crispy Onion Strings

adapted from The Pioneer Woman

1 whole Large Onion

2 cups Buttermilk

2 cups All-purpose Flour
1 Tablespoon Salt
1 Teaspoon Cayenne Pepper, divided in half
1 quart (to 2 Quarts) Canola Oil
Black Pepper

Slice onion into thin half circles (almost transparent). Add buttermilk and ½ teaspoon cayenne pepper in a baking dish. Add onions and soak for 30 minutes to an hour. Combine dry ingredients and set aside.

Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and add to hot oil. Fry for a few minutes and remove as soon as golden brown. Sprinkle cooked onions with salt and pepper. Enjoy.

I'm back...and an easy weeknight dinner!

2011-07-20T12:35:00.001-05:00

Okay, so I’ve decided to get back into this blogging thing. I think one of the reasons why it was so hard to keep up on it before is because I put too much pressure on myself for it to be perfect—the perfect length of posts, the perfect pictures, perfect humor, etc. Blogging is something that I really miss doing, so I’m attacking it head on but with a different attitude. This time around, I’m focusing on making it easy. So to get back into things, I’m posting a very easy weeknight dinner that has tons of flavor but is very quick to create.

Chicken Tikka Masala

Extra Virgin Olive Oil
Salt
Pepper
2 boneless, skinless chicken breasts
Archer Farms Tikka Masala Simmer Sauce (from Target)

Season chicken with salt and pepper. In a large saucepan over medium heat, add olive oil and bring to temperature. Add chicken to pan and cook on each side for 2 minutes, or until browned. Add ¼ cup of Tikka Masala Simmer Sauce and simmer for 2-3 more minutes to fully develop flavors. Remove from heat and serve alongside curry roasted cauliflower and rice.

Curry Roasted Cauliflower

1 head cauliflower
Extra Virgin Olive Oil
Curry powder
Salt
Pepper

Preheat oven to 400 degrees. Remove cauliflower florets from stems and chop into small pieces. Add to large bowl and toss with olive oil, curry powder, salt and pepper (to your taste). Spread evenly over roasting pan covered with foil and cook for 15-20 minutes.

Serves 2 (plus extra cauliflower!)

Shrimp Cocktail

2010-06-08T10:34:00.000-05:00

We’ve been so busy lately that we haven’t had time the time or energy to cook. One of my favorite go-tos at times like these is a spread of shrimp cocktail, French bread and cheese. The combination is easy, yummy and did I mention easy? Oddly enough, my favorite part of this meal is the cocktail sauce. I don’t buy the premade stuff, as it never has enough flavor for my liking (ie. Not enough horseradish). So, each time shrimp hits the dinner table so does a side of homemade cocktail sauce. Hope you enjoy!

Cocktail Sauce

A Warren original recipe

¼ c. ketchup

¼ c. chili sauce

2-3 T. Horseradish (fresh from the jar)

Juice from 1/2 lemon

Combine all ingredients in a bowl. Chill before serving.

Change isn't always good

2010-05-25T15:30:00.000-05:00

Recently, I've tried to cut back on my cosumption of caffine-filled pop. It's been a week since I had a Diet Coke or DDP (Diet Dr. Pepper), which is a pretty big deal since I used to be a 2 or 3x/day drinker. The thing is, I have to get that jolt from somewhere at least once a day. So I've turned into a full-blown coffee drinker. I'm not talking about the free machine-brewed coffee at work...I'm talking about lattes.

The thing is--this new habit is not very wallet-friendly. So, on my way to work this morning I stopped by the Starbucks on the Plaza because I had a giftcard that could help to support this new indulgence. It had recently gone under construction and I hadn't been in to check it out since they finished the work. Unfortunately, I was extremely disappointed. Gone were the warm-colored walls. Gone was the cozy furniture that you could sit back and relax in. Gone was the welcoming space.

Honestly when I walked in, I thought the place was still under construction. Unfortunately, I was wrong. The warm caramel paint was replaced with stark, white walls and the backsplash behind the counter is now covered with white subway tiles. Instead of comfy seating areas, there are now high top tables with cafe-style barstools.

I get that Starbucks felt they needed to update their look, but they definitely went in the wrong direction. Next time a Saturday morning comes along when I want to partake in some people watching and coffee drinking, I'll be going elsewhere.

Mediterranean Herbed Chicken Kabobs

2010-05-24T15:27:00.001-05:00

So, this post isn't very exciting...my camera died right as I was preparing to take pictures of this dish. No worries though, it was so yummy that I will be making it again (and making sure the camera is charged). We're a big fan of anything Mediterranean, so this was right up our alley. Served with grilled zucchini, couscous and tzatziki, it's a great weeknight meal.

Mediterranean Herbed Chicken Kabobs

adapted from Joelen's Culinary Adventures

3-4 pounds boneless skinless chicken breasts

4 medium cloves garlic, minced
2 tablespoons grated lemon zest
juice of 1 lemon
1/4 cup olive oil
1/4 cup fresh parsley leaves, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
bamboo skewers

Place the bamboo skewers in a shallow dish and cover with water to soak before using.

Cut the chicken into bite sized cubes and place in a gallon sized storage bag.Place the garlic, lemon zest, lemon juice, oil and herbs into the storage bag along with the chicken. Allow the chicken to marinate for 20-30 minutes.

Remove the bamboo skewers from the water and begin skewering chicken. Place the skewers on a hot grill until chicken is fully cooked.

Tzatziki Sauce

1 cup plain yogurt

1/2 large cucumber, seeded and chopped
zest of 1 lemon
juice of 1 lemon
1 T minced garlic
1/4 cup fresh rosemary leaves
1/4 cup fresh parsley leaves
1/4 cup fresh thyme leaves
Salt
Pepper
Place all ingredients in the bowl of a food processor and process until smooth. Chill for at least 30 minutes before serving over grilled kabobs.

Weekly Menu Plan--week of 5.23.10

2010-05-24T09:51:00.002-05:00

It's a super busy week at our house, so planning this week's menu was super easy. I actually didn't even need to go to the supermarket.

Sunday: Bacon-wrapped sirloin medallions with vegetable skewers and Parmesan mashed potatoes
Monday: Homemade pizza
Tuesday: I'm headed to the Royals game, so Dave is on his own
Wednesday: I have a wine tasting at JP Wine Bar, while Dave has a work dinner at Hereford House
Thursday: Head for the Cure Kickoff reception
Friday: Happy hour at the Blue Moose, so probably appetizers there
Saturday: Smoked pulled pork, since we didn't get to it last week

Ahi Tuna with Poblano-Corn Salsa

2010-05-23T21:17:00.002-05:00

Dave and I have recently been adding more fish to our weekly menus. Since he grew up in Louisiana he's used to the freshest fish around, which we obviously don't have here in the Midwest. Luckily, we've found that Costco has seafood that is fresh enough for his taste and there is a great variety available.

We picked up two ahi tuna fillets to experiment with--it was our first try with ahi and it sure didn't disappoint. The only problem with this meal is that there really isn't a "recipe" to share. Basically, Dave took the tuna and seasoned it with salt and pepper then seared it on the grill. It was delish!

Ahi Tuna with Poblano-Corn Salsa

A Warren Original Recipe

As far as the salsa goes, here are the ingredients that were used:

1 poblano pepper
1 ear corn
1/2 cup red onion
Juice of one lime
2 T chopped fresh cilantro
1/4 cup red wine vinegar
2 tomatoes, chopped
Salt and pepper

Basically, we did a rough chop on the pepper, corn and red onion and sauteed those ingredients with the lime juice, cilantro and red wine vinegar for about 5 minutes. After removing from the heat, the tomatoes were added and the salsa was seasoned with salt and pepper. We then chilled it in the refrigerator for about 30 minutes.

We served this with wild rice and sliced avocado, creating a fresh and easy meal that's perfect for the upcoming summer months.

Chipotle-Honey Glazed Chicken

2010-05-19T20:47:00.017-05:00

Recently, we discovered the wonderful flavors of chipotle in adobo. I had heard about them all over the blogosphere and decided that we must try using them in a dish. Now, I love everything about them...the smoky, intense flavor just adds something special to whatever recipe they're featured in. This recipe was no exception.

Chipotle-Honey Glazed Chicken

from Elly Says Opa

1 chipotle in adobo

1/4 cup honey
1 tsp. dijon mustard
1 Tbsp. ancho chili powder, divided
salt and pepper
1 Tbsp. canola oil, divided
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. Spanish paprika
2-3 chicken breast halves
Salt and pepper

Preheat the broiler (if you’re not grilling).

Place the chipotle in a mini food processor and puree. Then add the honey, mustard, 1.5 tsp. ancho chili powder, 1/4 tsp. salt and 1/2 Tbsp. canola oil and pulse to combine. Set aside.

Stir together the remaining ancho chili powder, coriander, cumin, paprika, and remaining 1/2 Tbsp. oil. Add the chicken breasts to the mixture, coating all sides. Season with salt and pepper.

Heat a pan over medium heat (or use a grill), add the chicken, and cook about 3-4 minutes per side. Place the chicken on a broiler pan and brush the top with the glaze. Broil for 1 minute. Flip, brush with more glaze and broil another minute or two until the glaze is caramelized and chicken is cooked through. Top with more glaze (if you want) and garnish as desired.

We also made some great roasted potatoes with this chicken...I would definitely recommend if you're wanting to try something new and different!

Vinegar-Chipotle Roasted Potatoes

adapted from the Food Network

1/4 cup red wine vinegar

1/2 teaspoon ground cumin
1/2 teaspoon chipotle powder
1 teaspoon chili powder
6 small or 4 large red potatoes
1/4 cup olive oil
2 tablespoons kosher salt
1 tablespoon coarse black pepper
1 small red onion, diced

Preheat oven to 375 degrees F.

In a large bowl, mix vinegar, cumin chipotle and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes and onions with vinegar mixture. Let sit for 5 to 10 minutes.

Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 60 minutes, stirring occasionally.

And we're back!

2010-05-18T14:13:00.001-05:00

So Feasting on Life might have gone on a little blogging hiatus...the good news is that we're back! Life has been so crazy for both of us that this little project definitely got put on the back burner. I've had friends and family ask why the posting stopped and there really wasn't a good reason. With everything that we've got going on there won't be a lack of content, so expect posts on a more regular basis from here on out!

Since I'm easing back into this, let's start with something simple. As a way to make things easier during the week and to save on the grocery bill, I've started planning our meals again. Here is what's on the menu this week:

Sunday: Peppercorn encrusted ahi tuna with a corn-poblano salsa, avocado and brown rice (So delish and will have its own post this week!)
Monday: Chipotle-Honey Glazed Chicken and Vinegar-Chipotle Roasted Potatoes
Tuesday: Pork Chops with Balsamic-Mushroom sauce, brussel sprouts and wild rice
Wednesday: Mediterranean Herbed Chicken Kabobs with Tzatziki Sauce and Couscous
Thursday: Clothing swap, so apps and wine!
Friday: Cumin and Chili Shrimp with Roasted Corn-Poblano Polenta
Saturday: the weather is supposed to be nice, so Dave is thinking about smoking a pork shoulder. Yum!

So far, we've done a good job of sticking to the menu. We'll see how the rest of the week goes!

Is it December 8th yet?

2009-12-04T19:46:00.000-06:00

Because I seriously can't wait for it any longer. On Tuesday, one of my favorite movies will be out on DVD. I saw Julie & Julia with a group of girlfriends in the theater and fell in love. I laughed, I cried and I laughed some more. Meryl Streep just shines in this film. I adore the love between her and Stanley Tucci, her charming personality and how the viewer gets to experience their life in France.

The best thing is that Dave hasn't seen this movie yet. On Tuesday night, we'll be parked in front of the TV and hopefully he'll love it as much as I already do. (But I wouldn't count on it!)

A farewell to Mangino

2009-12-03T20:27:00.000-06:00

After much speculation, Mark Mangino resigned as head coach of the University of Kansas football team this afternoon. Rumors of player mistreatment have been circulating for weeks and a formal investigation was launched prior to the end of the season. While I certainly don't condone any mental or physical abuse--I wonder what Division I football coach doesn't get in the faces of his players from time to time. I can't imagine that Mangiono is the worst of the millions of coaches out there.

I think that Lew Perkins and the KU athletic department are making a big mistake. Mangino brought more success and tradition to the football program in the past eight years than it had seen in the previous 10. Being an KU alumna myself, I remember going to football games my freshman year of college with hardly any KU supporters in attendance. When attending a game this fall against Southern Miss, the bleachers were full and you could feel the pride of the fans in the air, knowing that we were no longer just a basketball school.

Alumni, students and fans owe Mark Mangino a huge thank you, as he finally allowed us to know what it was like to have a winning football program. Coach--I wish you nothing but the best in your future endeavors.

Baby, it's cold outside...

2009-12-02T20:56:00.001-06:00

Nothing makes me happier on a cold winter night than a hot, steamy bowl of soup. I love how it warms you from the inside out and provides a great sense of comfort. Two years ago when planning our Thanksgiving dinner menu, we found a delish Butternut Squash Chowder recipe from Williams Sonoma that we've been serving up ever since then. It's always met with rave reviews and is perfect for any occasion.

Butternut Squash Chowder

Adapted from Williams-Sonoma

2 large butternut squash

2 T butter, melted

4 bacon slices, cut into 1/2-inch pieces

1 yellow onion, diced

2 celery stalks, diced

1 bay leaf

1 tsp. chopped fresh sage, plus small sage leaves for garnish

4 tsp. kosher salt, plus more, to taste

1 tsp. freshly ground pepper, plus more, to taste

2 russet potatoes, peeled and cut into 1/2-inch cubes

1/4 cup white wine

3 cups low-sodium chicken broth

1/2 cup heavy cream

Preheat oven to 350 degrees. Slice butternut squash in half, length-wise, and place all four pieces on a cookie sheet. Brush squash with melted butter and sprinkle with salt and pepper. Cook until roasted, about 20 minutes. Remove from oven and let cool.

While squash is roasting, cook the bacon in a large Dutch oven over medium heat, stirring frequently until crispy. Using a slotted spoon, transfer the bacon to a paper towellined plate. Set aside.

Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

After squash has cooled, remove the skin and puree in food processor. Add the puree and bacon to vegetable mixture. Simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Ladle the chowder into warmed bowls and garnish with sage leaves.

Another Target Rave!

2009-11-18T11:59:00.000-06:00

This is the first fall in what seems like forever where I have worn boots. I have a hard time finding any that fit correctly, especially in the calf area. Once again, Target comes to the rescue with this seasons Kady Boots. I love them so much that I actually purchased them in two colors.

First, in grey:

And in Cognac:

What are your favorite boots?

An open letter for my sanity...

2009-11-17T21:22:00.000-06:00

Dear ESPN,

If there is a KU basketball game on and we're unable to watch it because another game is running late, please at least change it in our area. I can't take much more of my husband and his friend yelling at the TV because they're missing over five minutes of our game. My sanity and ear drums would appreciate it.

Thank you very much,
Me

Restaurant Review: The Westside Local

2009-11-17T20:39:00.000-06:00

One of the perks of my job is that we have sales reps who come into town to visit and look to us for suggestions of fun after-work activities. Oftentimes, we visit some of the new up-and-coming places and about a month ago, we found ourselves visiting The Westside Local.

Westside describes itself as a "gathering place that combines the lively social setting of a tavern with flavors and service of upscale dining." With its long picnic tables in the outside beer garden and closely situated tables inside the restaurant, it's a perfect place to connect with friends, new and old alike.

During our visit, we of course started with drinks. Being a beer garden, they have pretty extensive beer list but also had a nice offering of wines. The only downside to drinks is that they were out of not only some of the more adventurous, but also of the local favorites such as Boulevard Pale Ale.

After drinks, we moved on and ordered a few of the small plates and sampled the Deviled Eggs, the Charcuterie Plate, the Cheese Plate and the Arugula Beet salad. With affordable prices ranging in the $2-10 range, these are great options for sharing between a small group or ordering a few of each for sampling with a larger crowd. Everything was a hit that night, with the exception of the beets. But who really likes beets anyway?

As we had been partaking in beverages for quite some time, the majority of us also decided to try some of the large plates on the menu. These range from Steak Frites to Sheep's Cheese Raveloni to an assortment of sandwiches. Everything looked so good and it was hard to pick, but I finally decided on the Mussels while Dave chose the Grilled Cheese.

These mussels were to.die.for. While you'll have to excuse the picture (I was like four glasses of wine in by this time) it just shows how complex this dish was. They weren't just served in boring white wine, but with herbs and croutons and yummy, steamy broth. They were seriously so yummy. It was a perfect combination of buttery goodness combined with the crisp flavors of the wine sauce. If you can't already tell, I just couldn't get over how good these were.

The grilled cheese was served on an aged crusty bread, with a side of garlic pomme frites. It was everything you could ask for in an upscale version of this childhood favorite. Dave even texted one of his good friends, who is obsessed with cheese, and told him to get down there ASAP to enjoy the melty goodness.

Overall, our experience at The Westside Local was a great one. The only suggestion I have is that they should add a happy hour, as I think it would draw in a larger crowd that would probably stay through the night.

24 Hours of Basketball

2009-11-17T16:23:00.000-06:00

The ESPN Network launched its second annual College Hoops Tip-Off Marathon today-- featuring 12 consecutive live college basketball games in 24 hours. I wonder if anyone can guess what Dave will be doing all night.

Don't forget to cheer on our 'Hawks as they take on Memphis tonight at 9pm CST on ESPN in the Hall of Fame Showcase. Rock chalk!

Over the Top Award!

2009-11-16T19:54:00.000-06:00

So even though I've been a bad blogger as of late, my lovely friend Megan of Chasing Davies bestowed the Over the Top Award to Feasting on Life! I think she gave me this award partly because she loves the blog and also so that I would start at it again!

To accept this award, I have to answer a few questions. Here it goes!

1. Where is your cell phone:
Always with me! I keep it in my clutch wherever I go.

2. Your hair:
Bobbed, with low and hi-lights for the fall/winter seasons. I’m contemplating going darker next month.

3. Your mother:
I’m a reflection of her. She’s taught me to be the strong woman that I am.

4. Your father:
My rock. My friend. I couldn’t ask for a better daddy.

5. Your favorite food:
Anything Dave cooks. Seriously—I am spoiled. He is the best.cook.ever.

6. Your dream from last night:
I slept sound last night, so nothing

7. Your favorite drink:
Wine, vodka tonics and coffee

8. Your dream/goal:
I want to advance my career, travel more, grow closer to my wonderful husband and eventually, have a family.

9. What room are you in:
Living

9. What are your hobbies:
Reading blogs, Facebooking, tennis, shopping, cooking, entertaining

10. What is your fear:
Not achieving my goals in life

11. Where do you want to be in 6 years:
Living in a new/old house, returning from a trip with the hubs, hanging out with our kids

12. Where were you last night:
At the house of some good friends—Tony and Lorna. Tony and Dave were deployed to Iraq together and Lorna is his lovely fiancé. We’ve just recently started spending more time with them and always have a blast!

13. Something you are not:
Patient

14. Muffins:
Eh

15. Wish list items:
For Dave to find a job, our master bedroom wallpaper to be gone, to spend more time with family and friends, for KU to actually win another football game

16. Where did you grow up:
The ‘Ta, Ta-town, Wichita

17. Last thing you did:
Fixed our wireless internet—I’m kinda tech-y sometimes

18. What are you wearing:
Grey Target Boots, black tights, purple sweater dress from Old Navy

20. Your pets:
Bella the Basset Hound and Sophie the Kitten

21. Your friends:
Wonderful, caring, loyal, lovely

22. Your life:
Hectic, fun, fulfilling

23. Your mood:
Tranquil, relaxed

24. Missing someone:
Always—especially my sisters

25. Vehicle:
Honda Accord

26. Something you’re not wearing:
I think I have everything on tonight

27. Your favorite store:
Too many to pick from, but if I had to choose, probably Banana Republic

28. Your favorite color:
I can’t pick!

29. When’s the last time you laughed:
This afternoon

30. When’s the last time you cried:
Oh, last night. That’s what happens when your husband loses his job and you find out that your grandpa has a brain tumor all in one day.

31. Your best friend:
Ms. Taylor-Orr. Even though she is miles away!

32. One place you go over and over:
Target. I wish I could say a travel destination, but we haven't been on a trip in what seems like forever.

33. One person who emails me regularly:
All of those pesky sales reps

34. Favorite place to eat:
Anything local here in Kansas City—Café Trio, Carmen’s, Waldo Pizza, Kokoro Maki House, 1924 Main, La Bodega, Lew’s, Oklahoma Joe’s to name a few

Now, it's my turn to nominate some other bloggers:

Leslie at The DIY Diaries
Julia at Pugs Not Drugs
Jennifer at My Gnome Life
Rachel at Sillyness Abounds
Dawn at Water into Wine

Happy Veterans Day!

2009-11-12T11:01:00.000-06:00

Note: I know this is a day late, but important nonetheless. I thought I had posted it last night, but apparently the internet thought otherwise.

Today we honor all of those that have served and continue to serve our great country. The men and women of our armed services deserve our respect and appreciation not only today, but each and every day.

I'm lucky enough to have my own personal hero, that I have the utmost love and respect for.

Dave being honored as a student veteran at the

University of Kansas vs. Louisiana-Monroe football game in September 2006.

Sick...

2009-10-12T20:01:00.000-05:00

I know that I promised an update on our menu for the week and a plan for Miss Chasing Davies, but I'm sick. What started as exhaustion on Saturday has turned into a sore throat, runny nose and hacking cough. Even after sleeping most of yesterday and today, tonight I'm pretty sure that I have a fever.

So, my menu for this week is soup and rest. At least, until I get to feeling better.

Easy Weeknight Meal: Bierock Casserole

2009-10-12T09:37:00.010-05:00

Growing up, if my parents needed to pick up a quick dinner in a pinch they would drive through the Bierock Kitchen, instead of stopping by Burger King or Pizza Hut. When I came across this recipe for a bierock casserole, it took me back to my childhood and the memories of eating a meat-filled pocket pastry when we were on the go. While the casserole isn't an exact replica of the German dish, it does feature the same hearty taste and flavor that everyone looks for on a cool Fall night.

Bierock Casserole

-1/2 cup chopped onion

-1 1/2 pounds lean ground beef

-1 (16 oz.) can sauerkraut, drained

-2 (8 oz.) cans refrigerated crescent rolls

-1 (8 oz.) package shredded Cheddar cheese

Preheat oven to 350 degrees. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.

Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, sprinkle cheese on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together. Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Menu Planning Update

2009-10-10T09:20:00.001-05:00

So, a little over a week ago I posted this entry on how my goal for the fall is to plan our weekly meals out in advance. Let's review how that went:

Sunday: Planned on Wine, Cheese & Shrimp Cocktail. Delish!
Monday: Planned on Philly Cheesesteaks. We ate Philly Cheesesteaks. Win.
Tuesday: Planned Garlic Pork Chops with Savignon Beurre Blanc with mashed potatoes. We had Spicy Cajun Pork Chops with mashed potatoes. Close enough.
Wednesday: Creamy Chicken and Mushroom Pasta. Made it. Cooked it. Was.Not.Edible. I'm not sure what it was, but this dish was not good.
Thursday: Westside Local outing. Fantastic beer list. Wonderful wine. Yummy food. Restaurant review to come soon.
Friday: Planned Manale Shrimp. Ordered Sushi. It was a long week and neither one of us felt like cooking.

So, out of five nights of planned cooking we actually did cook four of those nights. Not too shabby, if I do say so myself. This week, however, is a different story. No menu planned + a busy workweek = little cooking, frozen food and takeout.

Next week, I'm back in the planning saddle and will not only be featuring the Warren weekly menu, but will also be coming up with some recipes for my lovely friend, Chasing Davies. Stay tuned!

Hummus among us...

2009-10-09T14:21:00.000-05:00

I was fortunate enough to have a very diverse upbringing. My great-grandparents immigrated over from Lebanon before my Jidi was born and the Lebanese traditions, food, culture, and even what we called our grandparents (Jidi and Sitti) have been a huge part of my life. Some of my favorite memories are the time that I spent in the kitchen with my Sitti, learning how to make all of my favorite Lebanese dishes.

I was raised in the Orthodox faith and each year, my hometown church holds an annual dinner that features the cuisines that my siblings and I all grew up with. This year is the 76th Annual celebration and will feature all of my childhood favorites: Kibba, Stuffed Grape Leaves, Roos and Yakhnee (Rice with Meat and Green Beans in a Tomato Sauce), Salad and Baklawa. While I won't get to be at home to enjoy the food and festivities, in honor of the annual dinner, I'd like to share one of my favorite Middle Eastern recipes-- hummus.

See, the thing is, you just can't go wrong with hummus. Whether serving as an appetizer at a dinner party, making it for a potluck dish or taking it to work for someone's birthday, I actually don't know if I have ever met a person who doesn't like hummus! The best thing about it is that you can make it your own. I prefer mine with a bit more tahini and a definitely more lemon juice. So, the lesson here is...feel free to use the guidelines below, but remember to make your own adjustments as necessary.

Hummus

-2 cans chickpeas, drained

-2-3 tbsp. minced garlic

-1/2 c. tahini

-1/3 c. olive oil

-1/4 c. lemon juice

-Dash of kosher salt

-Dash of pepper

Combine the chickpeas, garlic and tahini in a food processor. While it’s pureeing, add equal parts of olive oil and lemon juice through the top thing on the food processor until it reaches a smooth consistency. Add salt and pepper to taste.

Fabulous Fall Outfit!

2009-10-09T10:24:00.005-05:00

This past weekend, I had a wedding to attend and the perfect fall dress to wear to it, an adorable orange-red silk number with a cut-out circle detail around the neckline. Paired with gold strappy sandals and fun chandelier earrings, it was a great option for the affair.

Unfortunately, mother nature had a different plan for me. See, there was a sudden change of temperature in Kansas City and a silk dress, strappy sandal combo wasn't going to work. That left me searching on Saturday for a new outfit that would not only be stylish but warm. While I was out shopping for a wedding gift, I just happened to stop by Banana Republic and found this adorable wrap dress. The best thing--it was on sale!

A new fall dress requires new fall shoes, right? Luckily, a month or so ago my good friend Chasing Davies posted a review of her trip to Payless to feature their latest shoe collection for the fall. The moment I saw the Koture Ruffle Peep-Toe heels on her blog...I had to have them!

These beauties are available in both purple and black. While it was a hard decision, I went the practical route and picked up a pair in black to complete my outfit. Not only are they adorable, they're comfy too! I finished off the ensemble with a red, two-strand chunky necklace that added a pop of color for the night. As soon as I can find my camera cord, I'll post pics from the night so that you all can see the final product!

FlashForward

2009-10-08T22:22:00.000-05:00

Is anyone else watching this new ABC show? FlashForward is the only new show in this year's fall line-up that we've watched so far. Dave is enthralled by it and it's definitely growing on me. We really enjoy all of the twists and turns that it has brought to the table so far and we're looking forward to seeing where it will take us this year. What are your thoughts?

Restaurant Review: Georgie Porgie's

2009-10-08T20:14:00.001-05:00

I usually try to have a positive attitude before judging any sort of restaurant that we decide to try. From the beginning, I had a bad impression of Georgie Porgie's and upon our arrival and dining at the place it just went downhill from there.

In order to save some money, I bought an Entertainment Book last spring. I originally noticed that there was a coupon for Georgie Porgie's and on Saturday when we were trying to decide on where to go for breakfast, I thought we could take advantage of the savings opportunity. When we got to the restaurant and I went to pull out the coupon, it said it was only valid for Lunch or Dinner. The place doesn't even serve dinner! Regardless of the fact, we still decided to give it a try. I wish we would have just turned around.

Upon our arrival, we stood in the non-existent waiting area and were told to pick a table. Once seated, we perused the menu and decided on a order of biscuits and gravy for me while Dave chose the Breakfast Special that included pancakes, two eggs, hashbrowns and bacon. While waiting for our orders, people came and went. But not all of those that arrived were served in a prompt manner. For a Saturday morning, the place was moderately busy but there were plenty of open tables. A party of three arrived and waited to be seated...the hostess greeted and informed them they would have to wait for a table because all that were available were those for large parties. What does it matter if there are only tables for large parties! Three people at a six-person table is not unreasonable. Not only did I feel bad for those people, but I was appauled by the way the hostess/waitress treated these people!

While not everything about the place is bad (they do have a good menu and reasonable prices), the food was just another thing that added to our poor experience at Georgie Porgie's. While nothing looks wrong with what we were served:

The taste of the food was another story. The eggs and hashbrowns were poorly seasoned and the pancakes were just so-so. The biscuits were a whole other story. Do you notice how first off, you can't even see the biscuits? They were also solid as a rock. The worst part was the gravy. It.tasted.like.fish. FISH! It was almost like they had made clam chowder in the same pot the day before and it wasn't cleaned. EW. DISGUSTING. GROSS.

Needless to say, we won't be frequenting Georgie Porgie's ever again.

The countdown begins!

2009-09-29T13:49:00.001-05:00

Eighteen days until the official start of basketball season! A friend posted this great video of KU basketball highlights and I thought I would share! I can't wait!

Going Mad!

2009-09-28T20:24:00.000-05:00

The buzz surrounding Mad Men has finally hit us. We started watching Season 3, but then realized we could check out Seasons 1 & 2 from the library--for free!

I got an e-mail over the weekend saying that Discs 1 & 2 of Season 1 were on hold for me at our local branch. Needless to say--we're sitting in front of the television tonight!

Busy, busy, busy...

2009-09-28T14:44:00.000-05:00

Okay, so I know that I promised to post updates last week. Obviously, that didn't happen. We have so super busy between work, a couple of weekend trips and all of the activities for my brother's upcoming wedding.

With all of this flurry of activity, we've also not made it to the grocery store which means less time cooking. When we got home from the KU football game on Saturday, our fridge was completely empty. A Lean Cuisine for dinner on a Saturday night is not my ideal choice.

When this hectic time of the year rears its ugly head, a fool-proof way for us to actually cook at home is to plan our meals for the week in advance. So, I headed to the grocery store yesterday afternoon, list in-hand. This is what we came up with:

Sunday: Wine, cheese and cocktail shrimp
Monday: Philly Cheesesteaks (using the leftover baguette) and roasted red potatoes
Tuesday: Garlic Pork Chops with Sauvignon Beurre Blanc and mashed potatoes
Wednesday: Creamy Chicken and Mushroom Pasta
Thursday: Rep outing at The Westside Local (and yay--hubs is invited!)
Friday: Manale Shrimp
Saturday: Wedding reception/out with friends

As you can see, I tend to find my recipes online which is also a great time-saver! Two of those that we're trying are new, so I'll make sure to let you know how they turn out!

We were on a break...

2009-09-21T13:18:00.000-05:00

Sorry for the lack of posts this past week...I guess we were on a break and I didn't bother to tell you all!

Watch out for updates from our trip to Wichita, simple skillet dinners, and another restaurant review or two, all to come in the next day or so.

Happy Friday!

2009-09-11T15:36:00.000-05:00

I'll more than likely be on a blogging hiatus this weekend...it's a fun-filled one, packed with a trip home, BBQ, football and a couples shower for my brother and his lovely wife-to-be. My parents might also be breaking out the margarita machine for our Saturday poolside festivities. Full recap on Monday!

Have a wonderful weekend!

We will never forget.

2009-09-11T15:09:00.002-05:00

Wine Alert: Rex Goliath

2009-09-10T21:03:00.001-05:00

Dave's dad introduced us to Rex Goliath some time ago, before it gained it's popularity in the wine world. He and his lovely wife, Anne, were huge fans of the Pinot Noir and we drank it often when spending time at their house. Since then, Dave and I have tried each varietal and we love them all.

When picking up a few groceries at Sunfresh (hey--don't judge me, it's on the way home from work) I perused the wine aisles and noticed that Rex Goliath is now offered in 1.5 liter bottles. These bottles are perfect for many occassions. We often get them for the parties we throw, as many times they are much more cost-efficient than buying the regular 750 mL bottles. They are also great if you have a good vacuum sealer.

The best part of seeing these at Sunfresh tonight was the fact they were on sale for $8.99 a bottle! The 750 mL bottles were selling for $6.99, so there is really no reason why you shouldn't go for the upgrade. I picked up a couple for any upcoming dinner parties and for our personal enjoyment!

Not goodbye--see you soon!

2009-09-10T17:31:00.003-05:00

Last Friday, we were lucky enough to meet up with most of our friends for a fun night out. While this wasn't unusual, there was a reason for this meet-up. A few months ago, our friends Billie and Jason made the decision to move to the East Coast to be closer to her family. Jason landed a new job in their new city in July while Billie finished her last few weeks up at her job in Kansas City. Last Thursday, Jason flew home to "collect his cat and his wife" and the next night, we all came together to wish them well. Friday was a fun, emotional night and I don't think I have ever cried so much in a bar before in my life. If any of you were out in the Waldo area and saw a girl in a purple cardigan who was bawling her eyes out, that was me. Please accept my apologies.

See, you don't often find friends like the Orr's. I met Billie and Jason while Dave was in Iraq, so the only things they knew about him were what I had shared in the few months leading up to his two-week leave from his tour. The night they met, you would have thought they were friends just as long as I had been with them, if not longer.

Johns' Upper Deck, July 2005

We watched countless KU football and basketball games, and even witnessed a National Championship victory together.

Big XII Basketball Tournament, March 2008

We tasted wine. On this day, it happened to be all day long.

Pinot Pushers, August 2008

We turned 30.

(Well, everyone but me did.)

Birthday Brothers 30th Celebration, March 2009

Most importantly, we had fun. Sometimes too much, but that's never a bad thing when you're with good friends. There were ups, there were downs and there was life--Dave and I feel very fortunate that we were able to experience all of these things with the Orr's. The past five years have been filled with great memories and even though we're not all living in the same city, I know the future has more wonderful things planned for the four of us to experience together.

Thank you, Billie and Jason for being such good friends. And since you are just now joining the digital age and probably don't know what a blog is--I'll be printing and mailing this entry to you :)

Ah, social media...

2009-09-09T16:50:00.001-05:00

This pretty much sums it up. Courtesy of Boing Boing.

FYI...

2009-09-09T14:18:00.001-05:00

Just in case you were wondering...I have been at the Missouri tag office for the past hour. I hate it. Please let me move back to Kansas...soon.

Must watch...and drool.

2009-09-09T08:57:00.003-05:00

Have you ever seen the Food Network show, "The Best Thing I Ever Ate"? If not, set your DVR. Last night's episode was about...bacon. Yum.

What's with the grunt?

2009-09-08T22:06:00.000-05:00

We've been regularly watching the coverage of the 2009 US Open over the past few days. Not only has it encouraged us to get out and play more, but we've been reacquainted with the tennis stars of today's world.

I've loved immersing myself in all of the matches, but I do have one bone to pick. What is UP with all of the grunting? For some reason, it doesn't bother me as much when the women do it.

Tonight I just couldn't handle it. We were watching the Nadal-Monfils match and I discovered that Nadal is a grunter. What I don't get though is that he is the most inconsistent grunter EVER. I mean, if you're going to grunt then do it. Do it with every shot. I can handle that as it almost becomes as part of the match as the sound of the ball hitting the racquet. But, please don't be a random grunter. It would make my viewing experience much more enjoyable.

Magazine redesign

2009-09-08T20:42:00.000-05:00

I finally got around to reading the most recent issue of Cooking Light, which is another one of my monthly magazines that I make sure read soon after it arrives in the mail. (What can I say--it's been a busy month. This one may have set on the entryway table for a couple of weeks). I generally enjoy reading Cooking Light, but can't say that it's one of my go-to's when it comes my recipe searches. Sure, I'll tear things out when they sound good, but the chances of that recipe ever getting made is doubtful.

Finally it looks like the publisher of Cooking Light, Southern Progress Corporation, took a hint from one of my other favorite foodie pubs and made some improvments starting in the September issue. The most noticable improvement is that the magazine just looks cleaner. From the photographs to the type face and even the white space, it now features a much more clean looking page.

My new favorite thing about the magazine is that now, there is a picture of EVERY recipe that is featured in the publication. Imagine that! Pictures of the recipes that you want to make. If anything, this may just mean that out of all those recipes I tear out each month, I actually make a dish or two.

Simple Suppers: One Dish Chicken Skillet

2009-09-08T20:23:00.000-05:00

Growing up, one of the my most favorite things my mom would make was Chicken and Stovetop casserole. As I was driving home in the rainy, cool weather this afternoon Dave and I were talking about what we could have for dinner and a recipe from the most recent Kraft Foods Magazine popped into my mind. I had seen a recipe in the publication that was so close to the casserole that I grew up with and knew that we had to try it. One of the reasons why my mom made the dish is that we have a big family and it could easily feed all seven of us, which makes it not as practical for a family of two. The Stovetop One-Dish Chicken Skillet recipe was a perfect solution for how I could make one of my favorite childhood dishes and not have leftovers for days.

As I made a few changes to the recipe, here is a somewhat step-by-step pictorial of tonight's supper:

Step 1: Set oven to low broil setting.

Step 2: Season chicken breasts with salt and pepper. Add to greased skillet (I used EVOO) and cook on each side for five minutes:

Step 3: While chicken is cooking, combine stuffing packet, 2 tbsp. butter and 1 1/2 cups of hot water in a separate bowl. (I used my 4 cup measuring cup). Make sure stuffing mix absorbs water and set aside.

Step 4: In a separate bowl, combine 1/3 cup of fat free sour cream and one 10 oz. can of reduced fat cream of mushroom soup. Set aside.

Step 5: Remove chicken from skillet and cut into 1/4 inch or so cubes. This will allow for an easier distribution of the meal and for chicken to remain for leftovers!

Step 6: Combine sour cream mixture with chicken in skillet.

Step 7: Distribute stuffing mix on top of sour cream and chicken mixture. Place in oven for 3-4 minutes on broil setting until stuffing on top is lightly browned. (I like for my Chicken and Stovetop to have a nice crisp on top, hence using the broiler)

Check out that crispy goodness!

Step 8: Serve and enjoy!

All in all, it's an easy dinner that can be throw together in less that 30 minutes and is definitely a crowd pleaser!

Sunday Night Dinner: Surf and Turf

2009-09-08T16:55:00.001-05:00

Sunday evenings are the time of the week Dave and I have decided to reserve for each other. It's a great opportunity for us to catch up before the busy week starts and spend some quality time together. Most Sunday evenings, we spend our time in the kitchen cooking a nice dinner and enjoy it with a glass (or two!) of wine. This past Sunday was no different.

I had ran errands on Friday and made a stop at Sam's to pick up dog food. Of course, no trip to Sam's is complete without perusing through the grocery area to try out a few samples and that's exactly what I did. Last time I was home, my mom had mentioned that Sam's offered fresh seafood on Friday's and Saturday's...low and behold as I picked up my pita chip with hummus sample, the seafood station was in sight. They had some lovely ahi tuna, shrimp and huge king crab legs.

As I was taking a look at the crab legs, the person working the station had just pulled together a one-pound bag and said "I would jump on these if I were you, they're the best ones of the day." She must have seen my huge eyes and knew that she could take advantage of my weak moment. But, hey, it was a holiday weekend and at $16.99/lb I figured it would be a good meal to celebrate the end of summer. Or at least that's what I told myself at the checkout line.

Cooking crab legs really isn't all that difficult, as most people just steam them for a few minutes and serve with butter or lemon juice. While that is a great method of preparation, we were looking for something a bit more unique that would give the meat even more flavor. That's when I stumbled upon Emeril Lagasse's Drunken Alaskan King Crab recipe on Food Network. Seriously...what could be better than crab steamed with beer? Since crab is the one of the components in Steak Oscar, it was decided that we would go all out for the evening and splurge on filets as well and serve them with a side of homemade mashed potatoes and roasted asparagus. Dave happened upon this Wolfgang Puck recipe and used it for inspiration for our meal.

In keeping with the fancy theme, the night started with dirty martinis to enjoy while we were prepping in the kitchen (or just waiting for water to boil).

Olives. Vodka. Yummy.

Next, came the choron sauce prepartion. While I am a lover of anything that is vinegar-based, the aroma from reducing the wine and vinegar combination was too much for me to handle. Luckily, Dave is much tougher than me and manned the kitchen while I was trying to catch my breath outside.

Sauce. Reducing.

A couple drinks and about an hour later, the masterpiece was complete.

While it was a lovely Sunday meal, I think that it was a bit too much food for us (and we even split the filet pictured above!). I would definitely recommend Emeril's method of steaming the crab with beer rather than water and we'll probably be trying it again in the near future. Next time, we'll just save the steak for another night :)

Restaurant Review: Spin Neapolitan Pizza

2009-09-07T21:55:00.000-05:00

One of the perks of my job is that we frequently have sales reps bring us in lunch and one of the department favorites is Spin! Neapolitan Pizza. I've had it quite a few times and have even brought leftovers home for Dave, but he's never had it straight from the restaurant. Since I'm a member of their Spin! Club, a weekly e-mail hits my inbox on Monday mornings advertising their specials and the pizza of the week. We made a pretty nice dinner last night, so decided to take a break from the kitchen and take advantage of their Monday special: buy two pizzas and get a third pizza or a salad for free. The deal was even sweeter for us since I had earned a $10 gift certificate through the Spin! Club.

Tonight, we each picked a pizza and agreed on a salad:

Greek Salad with Cucumber Buttermilk Dressing

#5: Oliva e Carcioffo

(Roasted artichokes, kalamata olives, caramelized onions and roasted capers with a roma tomato sauce and Italian cheese mix)

#13: Cipolla e Chevre

(Roasted & caramelized onions, goat cheese, fig jam, fresh mozzarella with an olive oil glaze and Italian cheese mix)

Traditional Neapolitan pizza features a round, thin crust with minimal toppings and more often than not, a tomato-based sauce with fresh mozzarella. While Spin! sticks to the traditional style crust, they step outside of the pizza box with their wide array of toppings. Our choices tonight were some of their more adventurous options and did not disappoint.

I love anything involving olives. And capers. And artichokes, so the Oliva e Carciotto was an obvious choice for me tonight. Since these toppings can be slightly controversial and not the most popular, this pizza had never appeared at any of our lunch-time meetings. We are missing out. To me, this was a perfect combination of all of my loves and I enjoyed every bite of my slice. Dave wasn't so sure about the artichokes because as he put it "It's just not my cup of tea", but I felt they added an extra punch of flavor that I will enjoy with my leftovers tomorrow for lunch as well.

We had another hit this evening, as the Cipolla e Chevre was also a refreshing combination of ingredients. The figs added a sweet, yet tart flavor that complemented the caramelized onions and goat cheese without being overpowering. It definitely gave Dave inspiration for his next homemade pizza creation. Ever since taking his first bite, he's been coming up with ways that he could incorporate figs into his next freshly baked pie.

There's really not much to say about the salad. I generally enjoy the wide array of dressing that Spin! features for their leafy options, so tonight I requested a side of the Cucumber Buttermilk in addition to the Greek vinaigrette that comes with the Greek salad. Unfortunately, the Greek vinaigrette didn't make it into our takeout bag and the Cucumber Buttermilk was just so-so with this salad option.

Overall, Spin! Pizza is a good option when craving that thin-crust style and unique toppings. We'll definitely be adding it to our rotation, but with all of the great pizza options we have in our area it won't necessarily be at the top.

Sale Alert: Fish Eye Wine

2009-09-07T21:09:00.000-05:00

Just a friendly PSA for our local readers...Fish Eye Wine varietals are currently on sale at your local CVS for $4.49! Fish Eye wines usually retail between $6.99-7.99, so this is a pretty good discount. CVS also offers a 10% discount when you buy six bottles or more, so right now you can pick up six bottles of this lovely weeknight wine for just around $24. We recommend the Cabernet Sauvignon or the Chardonnay!

Pumpkin Spice!

2009-09-06T12:44:00.000-05:00

Another great thing about Fall is here--pumpkin flavored treats! While running errands yesterday, I needed a little espresso pick-me-up and decided to drive through Starbucks. I almost couldn't contain my excitement when I saw the Pumpkin Spice flavor option is back. Since the weather wasn't quite cold enough to enjoy a latte, I ordered a Light Frappuccino with skim milk and an extra shot of espresso. It was delish!

Are you ready for a Throwdown?

2009-09-01T20:57:00.007-05:00

As I mentioned in my previous post about our latest kitchen purchase, Dave was challenged to a Bobby Flay style pizza throwdown by our good friend Brian. On Saturday night, the battle commenced. And it was good.

One thing you should know...I'm all about a theme. Dave will attest to the fact that when it comes to entertaining, I go all out. Since this was pizza throwdown, I felt it only appropriate that our dining room make a transformation into an Italian-style pizzeria. I scoured online for the perfect appetizer recipes, picked up a chef's coat for Dave and parmesan shakers from our local restaurant supply store, and found the perfect red and white checked runner for our dining room table.

To start the evening, we served a few appetizers including br uschetta three ways, minted pea bruschetta, Arancini, white bean dip and Salami, Mozzarella & Tomato-Basil skewers. Brian and his lovely wife Natasha contributed to the Italian spread by bringing marinated eggplant--which I need to get the recipe for because it was delish!

While the boys were preparing their competition pizzas, we also premade some other entrees for sampling. First, the classic margherita that Dave cooked on our baking stone on the grill:

And next, a tasty red pepper, prosciutto, mushroom and fresh mozzarella:

After an hour or so of snacking on appetizers and enjoying some wine (or for me, a couple of vodka tonics), the pizza was ready. We started off by explaining the judging criteria to our guests. Each person would submit an anonymous score sheet that picked a winner in the five previously determined categories: taste, crust, toppings, originality and overall.

We started off with serving Brian's pizza, a deep-dish style, chipotle-flavored crust topped with caramelized red onions, chopped kalamata olives, prosciutto and a sour cream drizzle, taking the place of the usual cheese.

Following that, Dave served his thin-crust pizza with a fire-roasted tomato sauce that featured a hint of Sriracha and a variety of toppings: sweet Italian sausage, roasted red and yellow peppers, sliced portabella mushrooms, fresh mozzarella, crumbled goat cheese, crispy pancetta and a garnish of fresh basil.

Since both pizzas had great flavor, toppings and crust, I knew that it would be a tough decision for our guest judges. Who would win this epic throwdown?

After such a hard-fought battle, I'm happy to report that Dave came out victorious in the end! And if you're out there Mr. Flay, I can put you in touch with a pizza master that is ready for a challenge any day....

I must send out a huge thanks to Natasha for capturing these wonderful pictures of the fun-filled evening. Make sure to check out the Pizza Throwdown from Brian's perspective at Table Hopping.

And it feels like fall...

2009-08-31T09:36:00.001-05:00

As of today, it feels like fall has arrived in Kansas City. Even if it doesn't stick around for good, the preview of my favorite season has me excited for the months to come.

Basset Hound approved

2009-08-27T21:44:00.002-05:00

As we were watching Flipping Out the other night, a new Bud Light commercial came on:

I'm pretty sure that this football season, we'll only be drinking Bud Light. And now Dave wants to order this. We will have to see if it's Bella approved.

Recipe Favorite: Bruschetta Three Ways

2009-08-27T21:10:00.004-05:00

Dave and I really enjoy entertaining. We make it a point to have another couple or group of friends over on a monthly-or-so basis. Most of the time (as our friends would tell you) we may ask them to arrive at 7:00, but dinner may not be served until 8 or later. We really feel cooking is such a social thing and love spending time chatting in the kitchen as the main dish is prepared. Because of this, I have made it my goal to find easy appetizers that can tide our guests over until we actually sit down to dinner. That’s where this bruschetta comes in. All three recipes are quick, easy and have complex flavors that mesh well together. We’ve received nothing but compliments whenever they have been served, so add them to your menu next time you host a dinner party at your place! (And don’t forget to invite us!)

Bruschetta Three Ways...

from left to right: Olive Tapenade, Sweet Peppers and Creamy Gorganzola, Double Tomato

Olive Tapenade

Courtesy of the Food Network

1 cup black nicoise olives, pitted

1 tablespoon capers

3 cloves garlic

2 anchovy fillets

1 tablespoon fresh lemon juice

1/4 cup olive oil

Combine all ingredients in a food processor and process until smooth.

Bruschetta with Sauteed Sweet Peppers and Creamy Gorganzola

Courtesy of the Food Network

1 red bell pepper, seeded and sliced into thin strips

1 yellow bell pepper, seeded and sliced into thin strips

1/2 teaspoon sugar

1 tablespoon capers, drained

2 tablespoons julienned fresh basil leaves

Kosher salt

Freshly ground black pepper

Baguette

3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Preheat the oven to 375 degrees F.

Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.

Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through.

Double Tomato Bruschetta

Courtesy of All Recipes

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Target, how I love thee!

2009-08-25T21:54:00.000-05:00

Today was a busy day, between deadlines, client meetings and the ever important happy hour after work. One of the best things about my job is that we have a casual dress code, so it's super easy to transition from the work day to a fun night out; that is where my latest shopping find comes in. Last weekend, I was searching through the Target summer clearance racks and stumbled upon this find:

I actually already have this dress in the Emerald color, but from the moment I saw it in plum I knew that it had to be mine. As I approached the rack, a little prayer was said in hopes it would be in my size. As luck would have it the dress was actually a size smaller than my Emerald one, which in the end I liked better. Upon looking at the price tag, I was even more ecstatic because it was only $5.24! And since it was missing the belt, the checkout person was nice enough to give me an extra 10% of the sale price. I actually love the look of it without the belt. With the perfect gold sandals and accessories, you can't go wrong with this look!

Pizza this, pizza that...

2009-08-24T21:25:00.002-05:00

A few weeks ago, our good friend Brian challenged Dave to a Bobby Flay style throwdown. The boys had been discussing doing this for a few months, so when the e-mail hit our inboxes with the challenge we weren't surprised. What did astonish me a bit is the dish that Brian chose to throwdown with. Dave worked at the same pizza chain for nearly 10 years and everyone knows his obsession with what he considers a delicacy. If it were up to him we would probably eat pizza on a more frequent basis, but we compromise by having it three or four times a month. More recently, he has been experimenting with unique ways to prepare the dish but I can't give those secrets away until after Saturday.

To further equip our already overflowing kitchen, Dave has been on the hunt for more pizza tools to add to the mix. It's not enough that we have a pizza stone, a pizza peel and a pizza crisper. He had to have this:

Yes, that's a pizza chopper. Because no throwdown win would be complete if your pizza pieces weren't cut perfectly straight.

Restaurant Review: Mama's 39th Street Diner

2009-08-23T23:13:00.000-05:00

After waking up early on Saturday morning, Dave decided that he wanted pancakes. Not just any pancakes (including those that I could make in the kitchen). He wanted real, fluffy, big pancakes. Pancakes that can only be found at greasy spoon cafes. And that's how we ended up at Mama's 39th Street Diner.

We had heard about the establishment from friends, acquaintances and even Guy Fieri. Mama's was featured in an episode of Diners, Drive-ins and Dives back in March 2008 and ever since seeing the show late last year, we've been dying to try it out. Well, a year or so later, we finally made it. On the episode, Guy features two things: the Corned Beef Hash and the giant selection of omelets. Since Dave's mind was already set on pancakes, we agreed that it would be best if I tried a combination of both that Guy recommended. I perused the menu of 66 different omelets and finally decided on the Corned Beef, Bacon and Cheddar omelet that came complete with a side of browns and toast.

While waiting for our food, we enjoyed taking in all that is the unique about Mama's. From the brightly colored walls and booths, to the vibrant and hurried staff, and the giant pieces of cake rotating around in the dessert display, there was plenty to observe. Because the menu was so large and a bit overwhelming when we were ordering, I went back up to the hostess stand so that we could further examine what Mama's offers. And let me tell you--they have everything. Dave can't wait to go back so that he can try the 37,000 other things they have on the menu. Specifically, he is interested in the Chicken Fried Steak Omelet and the Italian Beef Sandwich. I'm dying to try the omelet with lox and cream cheese.

Upon the arrival of our food, we were both astonished. Dave was immediately pulled in by the gravitational pull of the pancakes...these things were seriously close to the diameter of a basketball. After pouring a substantial amount of syrup on these two behemoth discs, he dove into the soft, fluffy goodness. Ten minutes later, they were only halfway gone. As far as the omelet goes, it was everything we expected it to be. There was cheese. Bacon. And Corned Beef. What more could you ask for? And the hash browns. Oh, the hash browns. I am a potato fanatic and savored every bit. They were a perfect combination of crispy and soft. You seriously got a bit of each in every bite.

Will we go back to Mama's again? I imagine there is a good chance that Dave will wake me up tomorrow morning, craving the savory goodness that Mama's 39th Street Diner has to offer.

Wine Review: Tin Roof Cabernet Sauvignon (2006)

2009-08-23T21:35:00.004-05:00

Living in Missouri, we are lucky enough to be able to purchase our spirits at the grocery store. As Dave and I were perusing the aisles of our local Price Chopper, we happened to stumble upon a bottle of the Tin Roof Cabernet Sauvignon (2006). For nights in with just the two of us, we generally stay in the $8-12 price range. This bottle fit in perfectly, retailing at $10.99 and on sale for a lovely $8.99. That is one thing we love about getting wine at the grocery store, it's not hard to find a good deal on good wine.

Tonight we popped this one open with our Sunday night dinner of bruschetta, an assortment of cheeses and cocktail shrimp. The label quotes, "Delicious, handcrafted wines to enjoy under your roof". While that is a great description and proved to be true, it doesn't necessarily stand out from the usual suspects of a Rex Goliath or Smoking Loon Cab. We would purchase this again for a mellow night in with just the two of us.

Food Network Magazine

2009-08-23T13:00:00.002-05:00

Magazines have always been my passion. I focused my journalism degree in magazine studies in college, learning the ins and outs of what it takes to start a career in the field. While becoming editor of Real Simple didn't pan out as I had originally thought, as part of my current 9-5 job I plan and purchase media at a local advertising agency. Last week as I reviewed proposals for a new client, I spoke with the new sales rep for the Food Network Magazine. Yes, I said magazine! She so kindly sent me copies of the first four issues and I have been diving into them ever since.

The first issue hit newsstands in October 2008 and already has a press run of over 1 million copies, which is super impressive in the print media world. To say this magazine will be a success is an understatement in my opinion. Personally, I love everything about it. The pages are thick--the colors and the photography pop right off the page--I just can't get enough! There are a couple of other unique features that I thoroughly enjoy, specifically the recipe index at the front of the book (sorted by dish with pictures!) and the bonus insert that includes 50 recipes that correlate with the theme for that issue.

If you're a foodie like me, rush to the grocery store now and pick up the latest issue. You won't regret it!

Welcome!

2009-08-23T11:57:00.002-05:00

Welcome to our blog! For now, Bella says hi...she's anticipating our first cooking-related post, bruschetta three ways! Stay tuned...