Friday, July 31, 2009
So, introducing dinner...
meatloaf, breaded parmesan zucchini, and spaetzle
Breaded Parmesan Zucchini
One smaller-sized zucchini, cut into slices
1 T. olive oil
Salt and Pepper
Preheat oven to 400 degrees. Heat olive oil in a skillet (oven safe, ideally) over medium-high heat. Add zucchini slices and season with salt and pepper. Stirring and flipping occasionally, cook for 8-10 minutes. Remove from heat and sprinkle with bread crumbs, parmesan cheese, and Italian seasoning. Place in oven to melt cheese and warm through.
Makes 4 mini meatloaves
I don't know what it is about meatloaf, but I really (really) like it.
2 lbs ground beef
1 c. shredded cheddar
1 packet onion soup mix
1/2 onion, chopped
3/4 c. water
1/3 c. ketchup
3/4 c. bread crumbs
2-4 slices of bacon, optional
Preheat oven to 350 degrees.
Add all ingredients, except bacon, into a bowl and mix until evenly distributed.
Form into 4 mini meatloaves (I typically make 2 slightly larger for The Mr. and 2 slightly smaller for The Little Lady).
Criss cross two slices (or one slice, halved) of bacon overtop of each meatloaf, so that ends, if long enough, are underneath.
Place in baking pan and bake for 1 hour.
A Note From The LL: I typically bake two and freeze two (wrapped tightly in plastic wrap), which makes for an easy meal down the road.
Wednesday, July 29, 2009
Summer Citrus Muffins
Makes 40 mini muffins
I like taking mini muffins places, because they get eaten faster. In my experience, people (mostly women) are more likely to eat something small than have to "commit" to a whole muffin.2 c. all -purpose flour
1-1/2 c. sugar
1/3 t. baking soda
1/3 t. salt
3/4 c. sour cream
3/4 c. butter, melted
1 T. lemon and/or lime juice (I used lime)
1/3 c. flour
1/3 c. sugar
3 T. butter
1/4 c. lemon and/or lime juice (I used lime)
3 T. sugar
Preheat oven to 350 degrees.
In a large bowl, combine the flour, sugar, baking soda, and salt. In another bowl, whisk together the eggs, sour cream, butter, and juice. Stir into dry mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, make streusel topping by combining the flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake for 12 minutes or until a toothpick comes out clean. Cool for 5 minutes and then remove from pans to a wire rack. In a small bowl, whisk glaze ingredients; drizzle over warm muffins.
A Tip From The Little Lady: Rather than making a mess of your countertop during the glazing process, place wire rack over sink so that any excess glaze drips through.
Tuesday, July 28, 2009
What I ate:
Glass of their house Pinot Grigio, $5
Sunday, July 26, 2009
Saturday, July 25, 2009
What we ate:
I Love Moule Frittes; PEI Mussels & Fries, Blue Cheese, Bacon, Shallots, Garlic, Vino Blanc, $12
The Little Lady had...
Chicken Foccacia; banana pepper butter, white cheddar, $10
The Mr. had...
Japanese Noodle Salad; chicken, sake vinaigrette, peanut sauce, ginger, $12
For a Friday night dinner date, The Mr. and I headed down to Tremont. Boosting itself as Cleveland's first gastropub, The Tremont TapHouse is modeled after casual London pubs that serve upscale cuisine, while still offering a wide variety of beers and wines. There are over 100 beers to choose from (24 of which are on tap) and the food is described as "creative, yet approachable cuisine." It was a beautiful night, so we were willing to wait a bit for a patio table. Since happy hour prices were available until 7pm, we sat at the bar and enjoyed a beer while we waited. The bartenders were extra friendly and one even took the time to get another bar chair from across the room so that we could both sit. Our table was ready quicker than we thought, and we headed out where each table had an umbrella to block the bright setting sun... especially convenient since I had forgotten my sunglasses!
One of the reasons we went was so that The Mr. could try the beer cheese soup, but upon hearing our server's recommendations (I love when servers have an opinion about the menu!), he asked me if instead of the soup, the two of us should split the mussels! I was shocked! The Mr. does not typically like shellfish. I eat just about anything, and I had never had mussels, so I was up for it too. Bring on the mussels!
The LL's Chicken Focaccia:
My chicken sandwich was average. It tasted like something I could get anywhere. It was good, but I probably wouldn't recommend unless you're looking for something basic... and messy, because it was. The fries were good, and generously flavored with sea salt. I love salty fries.
The Mr.'s dish was tasty. He let me steal a few bites and it was great! Lots of flavor in a light, but satisfying meal. I loved the roasted peanuts and scallions on top.
I was very impressed with the service. The bartenders were friendly and accommodating and our server was great at making recommendations. It was obvious that he was knowledgable about the food and beverage selections. He was attentive to our needs, and overall, just a nice, fun guy.
I would definitely return to Tremont TapHouse, and next time I would like to order a few things off the small plates section of the menu: possibly Chorizo Tacos, Short Rib Sliders, or Blackened Scallops. I also saw signs advertising Beer Tasting Dinners that they host -- sounds like fun!
Friday, July 24, 2009
32858 Walker Road
Avon Lake, Ohio
What I drank:
1 glass of Pinot Grigio, $6 (forget exact brand, but it's the only pinot grigio by the glass)
1 glass of Riondo Pink Prosecco Raboso, $6
What I ate:
Crispy Fried Organic Chicken; truffle honey and rosemary, $15
Lola Fries with Rosemary
Iron Chef and Clevelander, Michael Symon, has had such success with restaurants Lola and Lolita that I was excited to try out his new, more casual dining spot, Bar Symon. I was floored by how packed the place was on a weeknight at 6pm, and will know to expect a wait on return visits. Or at least wait until the initial rush of patrons dies down (doors opened on June 29).
I probably should've ordered beer (they have 40 on tap), but the bar was packed and I felt like I needed to order fast. I'll be ready with a brew order next time. The Pinot Grigio was standard and tasty, and the Riondo Pink Prosecco was served in a cute mini bottle that you could pour yourself. Confession: I like proseccco, but I think the main reason I ordered it was because I liked the look of the little bottle.
I don't think I've ever ordered fried chicken at a restaurant, but the truffle honey and rosemary is what sold me. Not only was it was good, but I was given about a whole chicken! Four huge pieces that would've been a lot for even the biggest appetite. Tasted kinda like a gourmet version of McD's nuggets and honey.
(Thanks for the pictures Heidi!)
I was also able to sneak a taste of the Rosemary, Goat Cheese, and Chicken Mac and Cheese ($14). Yum! A rich, creamy white sauce with lots of flavor. Upon return, I'd consider ordering this.
The service was not that great. Servers seemed a little frazzled, there were a few mix-ups (granted, we had a large table), and things moved s l o w l y. I'll chalk it up to up to the fact that the place is still new, and I suppose it is called BAR Symon and then maybe superb service shouldn't really be expected. I'd hope things would run a little smoother next time though.
Bar Symon takes classic favorites that you might not consider ordering at a restaurant and jazzes them up to be Michael Symon worthy. For the cost, I think it's a great option. You're basically getting Max and Erma's prices for Michael Symon's meals. Now, the question is, are you willing to wait a few hours for a table?
Wednesday, July 22, 2009
Makes 2 meals (one now, one freezer) for 2 people each; or one meal for 3-4 people
I originally got this recipe from another internet recipe grouping (thanks Jessica!) and have adapted it a little bit. If you use reduced fat sour cream and cheese, it follows the original recipe, which is WW friendly.
1 lb. boneless, skinless chicken breasts
1 15-oz. can black beans, rinsed and drained (I don't always rinse mine and it still turns out fine)
1.5 c. sour cream
1 c. shredded mexican cheese
1 4-oz. can chopped green chilis (or 2 cans for extra flavor)
2-3 medium tortillas
salsa and additional sour cream, if desired
Preheat oven to 350 degrees.
Pineapple Grass came to be the title by the musings of a lot of different areas of my brain. First and foremost, the lyric from DMB's song "Tripping Billies" has always been one of those lines in a song that makes me feel good. I've always wanted a pineapple grass bracelet, for no other reason than I think it'd be neat, but I haven't found one yet.
"Remembering once out on the beaches" makes me nostalgic of our honeymoon to Grand Cayman - the origin of the beautiful sunset picture above and where we were able to spend 8 glorious days doing nothing but enjoying being newlyweds. The same song also has the familiar lyrics of "eat, drink, and be merry" which is appropriate since I see this blog focusing a lot on eating, drinking, and merriment, i.e. cooking, baking, entertaining, and enjoying life. I like to eat. I like a good drink. And I like to be merry.
Finally, the pineapple, over the course of social history, has come to express a sense of welcome, good cheer, human warmth and family affection, and I like that. As I look forward to my future as a wife, daughter, mother, sister, and friend, I'd consider it a job well done if I can feel and promote the same things a pineapple suggests.