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Pizza Night Is Taken To A New Level!

By
Bailey Woodean
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0
Pizza night is taken to a new level!

The following recipe is a Mario Batali creation! The recipe will take about one hour and 45 minutes in total to make, so allow enough time before you have guests over to make and cook the pizzas. The following recipe is measured out to make four pizzas, ten inches in diameter which is approximately 8 servings depending on how you cut them. Adjust the recipe measurements according to your needs.

Pizza night is taken to a new level!

Grilled Margherita and Olive-Fontina Pizzas

https://www.foodandwine.com/recipes/grilled-margherita-and-olive-fontina-pizzas

Ingredients

Dough

  • 2 tablespoons honey
  • 3 cups warm water
  • 2 packages dry active yeast
  • 7 cups all-purpose flour, plus more for dusting
  • 1/4 cup extra-virgin olive oil, plus more for rubbing
  • 3 tablespoons kosher salt

Olive-fontina topping

  • 1/2 cup pine nuts
  • 1/2 pound Italian Fontina cheese, coarsely shredded (2 cups)
  • 1/2 cup pitted black Moroccan olives, chopped

Margarita Topping

  • 2 cups tomato sauce
  • 1/2 pound mozzarella, coarsely shredded (2 cups)
  • 1/2 cup torn basil leaves
  • Maldon salt, for sprinkling (see Note)
Instructions
  1. In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil, and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
  2. On the floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a ball and place on an oiled baking sheet. Rub the dough balls with oil, cover with plastic and refrigerate overnight.
  3. Light a grill. When the coals are hot, push two-thirds to one side for a fire; spread the remaining coals on the other side for a medium-hot fire.
  4. In a small cast-iron skillet, toast the pine nuts over the medium-hot fire, shaking the pan, until the nuts are golden and fragrant, about 1 minute. Arrange all the topping ingredients near the grill.
  5. On a lightly oiled work surface or sheet pan, press 1 dough ball into a thin, roughly shaped, 10-inch round. Repeat with the remaining dough balls. Carefully set 1 dough round over the fire and grill until firm on the bottom and easy to lift, about 1 minute. Using tongs, move the crust to the medium-hot fire and continue grilling until the bottom is deeply browned and blistered, about 2 minutes longer. Carefully flip the crust and return it to the fire until cooked through, about 1 minute.
  6. Slide the crust back to the medium-hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the grilled pizza to a cutting board; cut into pieces and serve. Grill another dough round, and top it with the remaining Fontina, olives, and pine nuts.
  7. Grill another dough round on both sides. Slide to the medium-hot fire, spread with 1 cup of the tomato sauce, and top with 1 cup of the mozzarella. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the pizza to a cutting board and scatter half of the basil on top. Sprinkle the pizza with Maldon salt, cut into pieces and serve. Repeat with the remaining dough round, tomato sauce, mozzarella, basil, and salt.
Pizza Night Is Taken To A New Level!
Make-Ahead
  1. The pizza dough can be prepared through Step 2 and frozen for up to 1 month.
Notes
  1. English Maldon salt—which has unusual pyramid-shaped crystals and a wonderfully mild flavor—is available at specialty food stores. Alternatively, you can substitute French fleur de sel or another sea salt.

Family Game Night Recipes

By
Bailey Woodean
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0
Family game night recipes

Jenga? Twister? Monopoly? No matter what game your family favors, these recipes are a must!

Pizza bread

Family Game Night {and Pizza Bread recipe!}

Ingredients

Pizza bread dough

  • 1/2 cup milk
  • 1-1/2 cups water
  • 3 Tablespoons butter
  • 1-1/2 Tablespoons yeast (or 2 packets)
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon Italian seasoning
  • 5-6 cups all-purpose flour

Pizza sauce

  • 3 cups tomato sauce
  • 1-1/2 Tablespoons Italian seasoning
  • 1 Tablespoon oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Pinch red pepper flakes
  • Salt & Pepper to taste

Toppings

  • Sandwich pepperoni works better than smaller slices, I use 1/2 pound sliced thinly
  • 1-2 cups mozzarella cheese
Family Game Night Recipes

Instructions

  1. Combine milk, water, and butter in a small saucepan. Heat over low heat until butter melts and the temperature reaches 110*.
  2. Pour liquid mixture into bowl of stand mixer. Sprinkle yeast and sugar over liquid. Mix in 1 cup flour, combine, then allow to sit and form a sponge, for about 10 minutes.
  3. Add in salt, garlic powder, onion powder, Italian seasoning, and 4 cups flour. Mix until dough clings to hook, adding additional flour (up to another cup) as needed. Knead for 5 minutes.
  4. Coat a large bowl with olive oil, place dough into a bowl, turning to coat.
  5. Cover, allow to rise in a warm place, until doubled, about an hour.
  6. Punch down dough, divide in half.
  7. Roll dough out.
  8. Cover with pepperoni and mozzarella cheese. Add 2 Tablespoons or so of sauce (take care to not use too much sauce).
  9. Roll tightly, pinching the ends.
  10. Fold the ends over to fit into a loaf pan.
  11. Place in greased loaf pans, folded ends down.
  12. Allow to rise for 30-45 minutes.
  13. Preheat oven to 400*
  14. Bake for 30-40 minutes or until golden brown.
  15. Remove from pans, slice, and serve with pizza sauce.
  16. To make pizza sauce, simply combine all ingredients, and heat gently for 30 minutes or so. Serve warm sauce with Pizza Bread.

M&M Peanut Butter Dip

Game Night In – Back To The Classics!

Ingredients
  • 1 stick of butter – room temperature
  • 1/2 cup peanut butter
  • 2 tbsp milk
  • 1/4 tsp vanilla extract
  • 2 cups confectioners sugar
  • 1/2 tbsp cocoa powder
  • 1/2 cup M&M’s® Peanut Butter
Family Game Night Recipes
Instructions
  1. In a medium bowl, beat softened butter on medium speed until it is fluffy
  2. Add peanut butter, 3/4 cups confectioners sugar, milk, and vanilla extract – continue mixing
  3. Gradually add in the remaining confectioners sugar, add 1/2 cup at a time, mixing until smooth before adding more.
  4. Add cocoa powder, beating until well incorporated
  5. Crush 1/4 cup of M&M’s® Peanut Butter with a kitchen mallet or toss them in the processor for a quick chop
  6. Fold in crushed M&M’s® candies
  7. Top with remaining M&M’s® candies and serve with apples and pretzels

Hummus Party Dip Platter

https://www.lordbyronskitchen.com/hummus-party-dip-platter/
Ingredients
  • 4 cups prepared hummus
  • 1/2 cup sour cream
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup cucumber, seeds removed, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pine nuts, toasted
  • 1/4 cup olive oil
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried red chili flakes
Family Game Night Recipes
Instructions
  1. Add the pine nuts to a dry skillet. Over medium-low heat, lightly toast the pine nuts until they are lightly browned – about 4-5 minutes. Keep the pine nuts moving around the pan to avoid burning. Remove the toasted pine nuts from the skillet and transfer to a glass bowl. Set aside to cool completely.
  2. To assemble, fetch a large platter with slightly deep sides. This will prevent the oil from spilling over and will also allow you to spread the ingredients out so that every scoop of dip gets a little bit of everything!
  3. Start by spreading the hummus onto the patter – keep the hummus a good inch or two away from the edge of the platter. Create deep swirls in the hummus to catch the toppings and prevent them from sliding off.
  4. Next, drizzle over the sour cream. An easy way to do this is to add the sour cream to a small Ziploc bag and cut off a small portion of the lower corner. Squeeze the sour cream in a zigzag pattern over the hummus.
  5. In a small bowl, toss together the sun-dried tomatoes, parsley, and cucumber. Sprinkle the mixture evenly over the hummus and sour cream layers.
  6. Next, sprinkle over the feta cheese, followed by the toasted pine nuts.
  7. Drizzle over the olive oil and sprinkle over the ground black pepper and dried red chili flakes.
  8. Refrigerate until ready to serve.

Profiteroles!

By
Bailey Woodean
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0
profiteroles

Looking for something different? Looking for something to test your kitchen skills? Looking for something tall? If you answered ”yes” to any one of those questions then this is the recipe for you! Profiteroles are a pastry dessert taken to all new heights! Check it out!

Profiteroles

https://www.olivemagazine.com/recipes/baking-and-desserts/chocolate-and-hazelnut-profiterole-stack/

Ingredients

CHOUX PASTRY

  • plain flour 140g
  • golden caster sugar 1 tsp
  • unsalted butter 115g, cut into small pieces
  • eggs 225g (about 4½ large eggs, 5 medium), beaten

CHOCOLATE SAUCE

  • soft light brown sugar 75g
  • cocoa powder 40g
  • golden syrup 75g
  • Green & Black’s Velvet Edition 70% dark chocolate 150g, roughly chopped

HAZELNUT BRITTLE

  • ready-chopped hazelnuts 2 tbsp
  • white caster sugar 150g

FILLING

  • Nutella 75g
  • Frangelico 150ml
  • icing sugar 24g
  • double cream 600ml
profiteroles
Instructions
  1. Sift the flour onto a sheet of baking paper. Put the sugar, butter, and ½ tsp fine salt into a large pan with 240ml of water. Heat very gently until the butter has melted, then increase the heat and bring the liquid to a boil. As soon as it’s bubbling, lower the heat, tip in the flour (use the baking paper as a chute) and beat it in with a wooden spoon until the mixture forms a smooth dough that clumps together, leaving the rest of the pan clean. Carry on beating and cooking over a low heat for 5 minutes – steam should continue to rise from the mixture.
  2. Cool for 5 minutes, then add in the egg a little at a time, beating in completely between each addition, until the dough is smooth and glossy but still thick – you may not need to use all of the egg. It should drop very reluctantly from the spoon in the shape of a ‘V’ when you bang it against the side of the pan – too runny and you won’t be able to pipe it, too thick and the buns won’t puff up in the oven. Dampen a sheet of baking paper and use it to line a big baking sheet (or two small ones).
  3. Heat the oven to 200C/fan 180C/gas 6. Transfer the dough to a piping bag fitted with a large round nozzle, and pipe 30 walnut-sized balls, spaced apart for rising. Dip your finger in a little water to smooth out any bumps or peaks in the dough, then put the tray or trays in the oven and bake for 30-35 minutes until the profiteroles are puffed, golden and crisp. Turn off the oven and leave the profiteroles in for another 30 minutes, then transfer to a wire rack to finish cooling.
  4. Make the chocolate sauce by putting the sugar, cocoa, and golden syrup in a pan with 200ml water. Whisk together over a medium heat then, once it begins to boil, bubble fiercely for a minute, remove from the heat and stir in the chocolate until it has melted. Pour into a bowl and leave to cool, then cover and chill.
  5. For the hazelnut brittle, line another baking sheet with baking paper and sprinkle over the chopped hazelnuts. Heat the sugar in a medium pan without stirring. When it’s melted, bubble until it turns a golden caramel color. Pour straight onto the baking sheet, tilting to spread as thinly as possible, and cover all the nuts. Once set, bash the brittle in a food processor into small pieces, and whizz 1/3  of these to make a sugar ‘dust’.

profiteroles
  1. For the filling, put the Nutella into a bowl with 1/2 the Frangelico and 1/2 the icing sugar, and gently whisk until combined. Pour in 1/2 the cream and whip to soft peaks with electric beaters. Pour the remaining cream into a separate bowl with the remaining icing sugar and Frangelico, and whip this to soft peaks as well.
  2. When the profiteroles are cold, you’re ready to assemble. Poke holes in the bottom of each bun with a small piping nozzle. Spoon both fillings into separate piping bags fitted with small nozzles, and pipe into 15 profiteroles each, until they feel heavy and the cream wants to squirt back out.
  3. To assemble, dunk each profiterole in the chocolate sauce to cover the top as you stack on a serving plate. Sprinkle over the nutty brittle shards and dust, and serve the profiterole tower.

Seafood Recipes for the Fall Season

By
Bailey Woodean
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0
Seafood Recipes for the Fall Season

Rustic Crab Quiche, Creamy Seafood Lasagna, Simple Seafood Appetizers. Seafood recipes for enthusiasts.

Rustic Crab Quiche

Rustic Crab Quiche

Ingredients
  • 1 9-inch pie pastry
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 extra-large eggs
  • 1 cup half and half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4-1/2 teaspoon cayenne pepper less if you don’t like spice, more if you do
  • 1 pound crab meat preferably lump
  • 1 1/4 cups gruyere cheese shredded, divided
  • 2 tablespoons parsley fresh chopped
  • 2 tablespoons parmesan cheese grated
Instructions
  1. Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat. Place the pie pastry into a pie plate and press the crust firmly to the bottom and sides of the dish. Fold the overhanging parts under and use the tines of a fork or your fingers to create a decorative border. Place the pie plate on the baking sheet and set aside.
  2. Heat the olive oil over medium-high heat in a skillet. Add the onions and saute until tender, about 5 minutes. Set aside.
  3. Place the crab in a large mixing bowl. Pick through the meat with your fingers removing any cartilage or shells you might find. Add the sautéed onions and parsley.
  4. In a small bowl, whisk the eggs with the half and half. Add the salt, pepper, and cayenne, stirring to combine. Pour the egg mixture over the crab and stir. Add 1 cup of the gruyere cheese and stir until just combined. Transfer the crab mixture to the pie shell. Scatter the remaining gruyere cheese and parmesan on top of the quiche. Place the quiche in the oven and bake for 50 minutes to an hour until the center of the quiche is set. Remove from the oven and let it rest for 20 minutes before cutting.
Seafood Recipes for the Fall Season

Creamy Seafood Lasagna

Creamy Seafood Lasagna

Ingredients
  • oven-ready  lasagna sheets
  • 2 tablespoons butter
  • 1 large onion chopped
  • 8 oz 225g cream cheese at room temperature
  • 1½ cups of creamed cottage cheese
  • 2 cups mozzarella cheese grated
  • 1 egg
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon fresh oregano chopped
  • ½ teaspoon salt
  • black pepper to taste
  • 1 lb 500g shrimp cooked, deveined and peeled
  • ½ lb 250g imitation crab or seafood sticks
  • ½ lb 250g fresh scallops optional
  • 2 cans Campbell’s Cream of Mushroom Soup condensed soup
  • ½ cup milk
  • ½ dry white wine
  • ¼ cup grated parmesan cheese
  • ½ cup cheddar cheese

Instructions

  1. Preheat oven to 350°F/180°C
  2. In a frying pan, sauté the onions in butter until caramelized. Place onions in the bowl with cream cheese, cottage cheese, mozzarella, egg, herbs and salt and pepper. Mix together until combined.
  3. If using scallops, sauté them in butter for a few minutes until cooked.
  4. In a separate bowl mix together mushroom soup, milk, white wine, and seafood.
  5. Place a layer of oven ready lasagna noodles in a 9×13 lasagna pan. Spread ½ the cottage cheese mixture over the lasagna noodles. Spoon ½ the seafood mixture over the cottage cheese mixture. Add another layer of noodles and repeat.
  6. Sprinkle with parmesan cheese, cover with foil, and place in a preheated oven for 45 minutes. Remove foil, sprinkle with cheddar cheese and cook for about 10 minutes until it melts and starts to bubble. Let stand for 15 minutes before slicing to allow it to set.
Seafood Recipes for the Fall Season

Simple Seafood Appetizers

Simple Seafood Appetizers

Ingredients
  • pkg. imitation crab meat 227g
  • block of cream cheese
  • 3 Tbsp. seafood cocktail sauce I use the spicy variety
  • mini pita pockets or crispy shells
  • green onions for garnish
Instructions
  1. Cut up the imitation crab meat.
  2. Mix in a softened block of cream cheese.
  3. Stir in the seafood cocktail sauce.
  4. Spoon this mixture into pita pockets or crispy shells.
  5. If desired, garnish with green onion slices.

Cheesy Kid Favorites!

By
Bailey Woodean
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0
cheesy kid favorites

Cheesy Meatballs Casserole, Mozzarella Parmesan Chicken Casserole, Grilled cheese rollups. Here are some Cheesy Kid Favorites.

Cheesy Meatballs Casserole {LOW CARB}

https://www.eatwell101.com/turkey-meatballs-casserole-recipe

Ingredients
  • 2 lbs (900g) ground turkey
  • 1 cup shredded mozzarella
  • 1/2 cup grated or shredded parmesan
  • 1 egg
  • 2 teaspoons onion powder
  • 2 teaspoons fresh minced garlic
  • 1/2 teaspoon Italian seasoning blend
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon Cayenne pepper, optional
  • 1/2 teaspoon crushed red chili pepper flakes, optional
  • 1 cup Marinara sauce
  • 1 cup shredded cheese of your choice for topping (Mozzarella, Provolone, Monterrey Jack, Cheddar…)
  • Fresh basil or parsley, for topping
Cheesy kid favorites
Instructions
  1. To prepare the meatballs casserole recipe: Preheat your oven to 400ºF (200ºC). Lightly spray a casserole dish with cooking spray.
  2. Combine ground turkey, mozzarella, parmesan, egg, onion powder, garlic, Italian seasoning, Cayenne, crushed chili pepper flakes in a large salad bowl – except for the Marinara sauce, 1 cup cheese, and fresh basil that are set aside for the casserole. Use a small cookie scoop to form the meatballs all the same size and arrange the meatballs in the casserole dish.
  3. Bake your meatballs casserole for 15 to 20 minutes or until fully cooked. Remove the meatballs casserole from the oven and drain the grease.
  4. Top with the low carb Marinara sauce and shredded cheese and put the meatballs casserole back in the oven. Bake for an additional 5 to 10 minutes until the cheese has fully melted.
  5. Serve the low carb meatballs casserole with a side salad or over zucchini noodles as pictured. Enjoy!

Mozzarella Parmesan Chicken Casserole

https://www.eatwell101.com/mozzarella-parmesan-chicken-casserole#recipecardo

Ingredients
  • 2 boneless skinless chicken breasts, cut lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and fresh cracked pepper
  • 1 cup no-sugar-added marinara sauce (or any tomato sauce, make sure it’s no sugar added)
  • Crushed red pepper flakes, optional
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup crushed pork rind, optional
  • 1 tablespoon freshly chopped basil, for garnish
Instructions
  1. To make the mozzarella parmesan chicken casserole: In a shallow plate, marinate chicken breasts with olive oil, garlic powder, salt, pepper, Italian seasoning, crushed chili pepper flakes for 5 minutes.
  2. In the meantime, preheat the oven to 400ºF (200ºC) and lightly grease a baking dish with oil, cooking spray, or butter.
  3. Spread the chicken in the greased dish and pour the tomato sauce over. Top with Parmesan and shredded mozzarella. Lightly sprinkle the crushed pork rinds over the top.
  4. Bake the chicken casserole for 25 minutes, until chicken is cooked through and cheese is melted and bubbly. Sprinkle with chopped basil and serve the mozzarella parmesan chicken casserole immediately. Enjoy!

Recipes notes:

  1. You can serve this chicken casserole with some low carb/keto sides such as cauliflower rice or zucchini noodles, or just plain rice, pasta, bulgur, or quinoa for non-keto dieters.
  2. If using whole chicken breasts, you might have to cook the chicken longer depending on the thickness and your oven – usually around 40 minutes.
  3. If not using pork rind, you can sprinkle a little parmesan on top of the chicken casserole instead.

Grilled cheese rollups

Grilled Cheese Roll Ups

Ingredients
  • 8 slices white bread*, crusts trimmed
  • 8 slices Wisconsin cheddar cheese*
  • 1/4 cup unsalted butter
Instructions
  1. Using a rolling pin, flatten bread squares to 1/4-inch thickness.
  2. Place cheese slices on top of each slice of bread, rolling up tightly.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Working in batches, add roll-ups to the skillet, cooking until all sides are golden brown and the cheese has melted, about 3-4 minutes, adding more butter as needed.
  4. Serve immediately.

NOTES:

*Whole wheat or whole grain bread can be substituted.

*Different types of cheeses of your choice can also be used here (ex. Monterey Jack, pepper jack, Swiss, provolone, mozzarella, etc.).

I Went To A Gordon Ramsay Kitchen Nightmares Restaurant So You Won’t Have To

By
Ossiana Tepfenhart
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0
I Went To A Gordon Ramsay Kitchen Nightmares Restaurant So You Won’t Have To

I’ll admit it. I’m a sucker for reality television, especially when it involves Gordon Ramsay screaming at someone’s face. His most popular series, Kitchen Nightmares, opened the world’s eyes to the chaos that badly-managed restaurants can have. 

I Went To A Gordon Ramsay Kitchen Nightmares Restaurant So You Won’t Have To

I loved watching this show, simply because it helps me be a better critic. One episode, in particular, caught my eye—the Spanish pavillion in Harrison, New Jersey. It took place in a part of Jersey I’m used to, so I was curious. 

It had almost 10 years since Gordon Ramsay came in and helped two brothers revive the restaurant. In Kitchen Nightmares Revisited, things remained poppin’ at the Pavillion. Of course, that means that it’s been a minute since Ramsay came back. So, was it still a good place to go? After wanting to go there for ages, I gave it a shot.

Literally A Pavillion

Since COVID-19 hit, we couldn’t actually go inside the building. So we stayed outside on the pavilion. The area was beautifully covered, had a full bar, a TV, music playing, and also had a bunch of toys that you could entertain yourself with. 

Overall, it was hard to hate on the layout. One could only imagine what it was like inside!

The Food And Drinks

With the bar being fully stocked and filled to the brim with tons of beverage options and specials, there’s no denying that this place is a good venue for people who want to party. It’s meant to be a local hangout, really. 

When it came to the food, this is where things started to go South—kind of. The menu itself was remarkably affordable, something I didn’t expect from Ramsay. Like, he’s a fancy type of dude, ya know?

While the menu definitely had some fun, authentic Spanish tapas ingredients, something just didn’t seem quite right with the menu. Regardless we ordered a bunch of food and prepped ourselves.

What Went Wrong?

I don’t know how I feel about what I’m about to say, okay? 

When the bread came out, it was clearly store-bought. It was served with tiny hotel butter packets. The tapas and the food was reasonably portioned, and it tasted good. However, it just wasn’t gourmet-style. It wasn’t edgy. A lot of the platters just weren’t what I expected out of Ramsay. 

Now, I want to repeat that the food wasn’t bad—though it was greasier than I am used to. However, it just didn’t feel like a glitzy restaurant’s food. I could have honestly made a lot of the foods I ate there in the comfort of my own home. 

The stuffed sole, for example, was just rolled up fish with plain (but tasty) crab stuffing. The arroz amarillo tasted like it came out of a box. It wasn’t bad, but it wasn’t the outstanding food you would think Ramsay would approve of. 

My Verdict

I’ll be blunt: the food was good. If you are looking for a place that offers up slightly greasy food, cheap drinks, and plenty of fun, the Spanish Pavillion is a great option. It’s the type of place you bring bros after work. 
However if you were hoping for Gordon Ramsay-level gourmet? Well, I’m pretty sure that the Spanish Pavillion forgot what everyone’s favorite hot-headed chef taught them. It might be a little disappointing if you were hoping for Hell’s Kitchen-grade food.

Spanish Pavillion Tapas Bar and Catering
address31 Harrison Ave, Harrison, NJ 07029, United States
Websitehttps://www.spanishpavillion.com/
telephone9734857750

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJu3MiZnlUwokRffzwYV8twFk”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”spanish-pavillion-harrison” title=”Spanish Pavillion” review_num=”3″]

Need some out of the box dinner ideas?

By
Bailey Woodean
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0
Need some out of the box dinner ideas

Smoky beef tacos, Sheet pan chickpea chicken, Spiced pork chops with pineapple cilantro rice. Need some out of the box dinner ideas? Here are some ideas for you.

Smoky beef tacos

https://www.womansday.com/food-recipes/food-drinks/a27285464/smoky-beef-tacos-recipes/
Ingredients
  • 1 tbsp. olive oil
  • 1 large onion, finely chopped
  • Kosher salt
  • 2 cloves garlic, pressed
  • 1 lb. ground beef
  • 1/2 tsp. to 1 1/2 tsp. chipotle chile powder
  • 1 tsp. ground cumin
  • 1/2 c. canned tomato sauce
  • 1/2 small head iceberg lettuce, shredded (about 2 cups)
  • 1/4 c. fresh cilantro leaves, roughly chopped
  • 8 hard corn taco shells, warmed
  • 1/2 c. grated extra-sharp orange Cheddar cheese
  • Chopped white onion, sour cream, and lime wedges, for serving
Instructions
  1. Heat oil in a large skillet on medium. Add onion and ¼ tsp salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and cook for 1 minute.
  2. Add beef and cook, breaking it up into small pieces, 5 minutes. Sprinkle with chipotle powder, cumin, and ½ tsp salt and cook, continuing to break it up, 2 minutes more.
  3. Stir in tomato sauce and simmer until slightly thickened, 4 to 5 minutes.
  4. In a bowl, toss lettuce and cilantro. Fill taco shells with beef and top with Cheddar, then lettuce. Serve with onion, sour cream, and lime wedges if desired.
some out of the box dinner ideas
Smoky beef tacos

Sheet pan chickpea chicken

https://cooking.nytimes.com/recipes/1018910-sheet-pan-chicken-with-chickpeas-cumin-and-turmeric

Ingredients
  • 1  (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs, and legs)
  • Kosher salt and freshly ground pepper
  • 1 ½  cups full-fat Greek yogurt, divided
  • 5  tablespoons fresh lemon juice, divided
  • 2  teaspoons ground turmeric, divided
  • 2  (15-ounce) cans chickpeas, drained and rinsed
  • 1  tablespoon fennel seed
  • 1  teaspoon ground cumin
  • 1  large red onion, thinly sliced, divided
  • 2  tablespoons olive oil
  • ½  cup mint or cilantro leaves, torn
chickpea
Instructions
  1. Season chicken parts with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric, and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place the oven rack on the top third of the oven and heat to 425 degrees.
  4. Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric, and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place the baking sheet in the oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
  6. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  7. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  8. Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

Spiced pork chops with pineapple cilantro rice

https://www.womansday.com/food-recipes/food-drinks/recipes/a12100/spiced-pork-chops-pineapple-cilantro-rice-recipe-wdy0413/

Ingredients
  • 1 c. long-grain white rice
  • 1 tbsp. paprika
  • 2 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • kosher salt
  • Pepper
  • 1 tbsp. olive oil
  • 4 bone-in pork chops
  • 1 medium Red Onion
  • 1 can pineapple
  • 1/2 c. roughly chopped fresh cilantro
Instructions
  1. Heat oven to 425 degrees F. Cook the rice according to package directions.
  2. Meanwhile, in a small bowl, combine the paprika, cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork with the spice mixture and cook until golden brown, 2 minutes per side. Scatter the onions around the pork and roast until just the pork is cooked through, 4 to 5 minutes.
  3. Fluff the rice with a fork and toss with the pineapple and roasted onions. Fold in the cilantro and serve with the pork chops.

Burger King Copycats

By
Bailey Woodean
-
0
Burger King Copycats

(healthier than fast food!)

Here are some burger king copycats for you.

Copycat Burger King Whopper

https://copykat.com/burger-king-whopper/#wprm-recipe-container-28Ingredients

  • 1 pound ground chuck
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 sesame hamburger buns
  • 12 pickle slices
  • 4 tablespoons ketchup
  • 4 tablespoons mayonnaise
  • 1/2 sliced white onion
Instructions
  1. Season ground beef with salt and pepper and form into patties. Butter hamburger buns in and toast in a skillet until lightly browned, and set aside. Heat a grill to medium-high heat. Cook the burger for two to three minutes on each side, while cooking add a dash of salt to the burger.
  2. Build the burger by placing the meat on the bottom bun, then add 3 or 4 dill pickle slices, 3 or 4 onion ring slices, 2 to 3 tomato slices. Then squirt a small amount of ketchup onto the burger, add lettuce, and then spread mayonnaise onto the top bun, and place the top bun onto the burger.
Burger King Copycats

How To Make Just Like Burger King’s Chicken Fries

Just Like Burger King’s Chicken Fries Recipe

Ingredients
  • 1 lb boneless skinless chicken breast
  • ½ tsp dried dill
  • ½ tsp Italian Seasoning
  • ¼ cup cornmeal
  • ¼ cup all-purpose flour
  • ¼ cup breadcrumbs
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 egg
  • 3 tbsp milk
  • vegetable oil, for frying

To Serve:

  • Barbeque or Honey Mustard sauce, or Ranch dressing
Instructions
  1. Slice chicken breast in half and then carefully slice the halved chicken into medium to small strips.
  2. Do this for each chicken breast, the strips should resemble chicken fries.
  3. Beat the egg with milk and set aside.
  4. Combine dried dill, flour, breadcrumbs, cornmeal, all-purpose flour, Italian Seasoning, garlic powder, onion powder, salt, & black pepper. Set aside
  5. Place chicken strips into a bag with the breading and shake to coat the chicken. You may also use a mixing bowl to dredge as an alternative
  6. Then dip chicken strips into the egg wash and then coat again with the breading.
  7. Heat oil in a frying pan and place coated chicken into hot oil and let cook until golden brown.
  8. Repeat these steps for the remaining chicken.
  9. Serve with your favorite dipping sauce or dressing.
Burger King French Toast Sticks

Copycat Burger King French Toast Sticks

Copycat Burger King French Toast Sticks

Ingredients
  • 4 Slices Toasted Bread
  • 2 Eggcitables Eggs
  • ½ cup Almond Milk
  • 2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 tsp Allspice
  • ½ tsp Nutmeg
  • 1 tbsp Sugar
  • 1 tbsp butter (for frying)
Instructions
  1. Toast the bread until it’s golden brown and crispy. More crispy is better since it helps the bread not get too soggy when frying.
  2. Slice the toast into 4 pieces each.
  3. In a mixing bowl, combine Eggcitables egg (1 tbsp powder + 1 tbsp water), almond milk, vanilla, cinnamon, nutmeg, allspice, and sugar.
  4. Heat the butter in a large frying pan over medium heat. Allow pan to get hot before cooking french toast sticks.
  5. One at a time, dip the toast sticks in the almond milk mixture. Dip each side but be careful to not soak them too much, you don’t want them to be soggy!
  6. Place the french toast sticks on the frying pan in an even layer. Allow the french toast sticks to fry for about 3 minutes on each side or until golden brown.
  7. Serve topped with powdered sugar and maple syrup!

Copycat Burger King Fruit Loop Milkshake (for one)

https://parade.com/842301/stephaniemanley/burger-king-fruit-loop-milkshake/print/

Ingredients

Burger King Fruit Loop Milkshake:

  • 2 cups vanilla ice cream
  • ½ cup milk
  • ½ cup Fruit Loop Cereal
  • ½ cup whipped cream
Instructions
  1. In a blender combine the vanilla ice cream and the milk. Process for about 30 seconds or until smooth.
  2. When the ice cream is smooth add the Fruit Loops and pulse a few times to break up the cereal.
  3. Pour into a glass and top with whipped cream, and a few cereal pieces if desired.

Deliciously Greek!

By
Bailey Woodean
-
0
Deliciously Greek!

Greek-style lamb cutlets with braised white beans, Greek chicken and potatoes and Easy Greek Salad. You will definitely like these 3 deliciously greek recipes

Greek-style lamb cutlets with braised white beans

https://www.delicious.com.au/recipes/greek-style-lamb-cutlets-braised-white-beans/d8847d49-9954-44a6-9555-2cf539f1c1cf?current_section=recipes&r=recipes/collections/getgreekourfavouritegreekrecipes&c=ea2bf9bb-9041-4387-ab57-51731f2b4b87/greek%20recipes%3A%20from%20feta%20and%20beyond

Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 3 large ripe tomatoes, chopped
  • Olive oil spray
  • 12 French-trimmed lamb cutlets
  • 1 tbsp dried oregano
  • 1 tbsp chopped flat-leaf parsley leaves
  • Lemon wedges, to serve (optional)
Instructions
  1. Heat the oil in a saucepan over medium heat. Add onion and garlic then cook, stirring, for 5 minutes or until the onion softens. Add the beans, tomato and a splash of water, then season with a little salt and pepper. Bring to the boil, then cover and simmer over low heat for 10 minutes or until the sauce thickens.
  2. Meanwhile, preheat a chargrill or large frypan over medium-high heat. Spray the cutlets with oil and rub with the oregano and some salt and pepper. Cook lamb in batches for 2-3 minutes each side for pink or until cooked to your liking.
  3. Stir parsley through the beans, then divide among plates and serve with the lamb, and lemon wedges if desired.
Deliciously Greek

Greek chicken and potatoes

https://cafedelites.com/greek-chicken-potatoes/#wprm-recipe-container-40512

Ingredients

Marinade:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice (juice of 1 lemon)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced garlic (or 2 large garlic cloves, minced)
  • 2 tablespoons dried oregano, plus extra
  • 2 teaspoons salt, plus extra
  • Cracked pepper to taste
  • 8 chicken thighs , bone in, skin on or off

Tray Bake:

  • 500 g | 17 1/2 oz potatoes, diced into 1-inch pieces
  • 1 red onion , cut into wedges
  • 1 lemon, halved
  • 4 tablespoons pitted Kalamata olives
  • 4 tablespoons cubed Feta cheese
Instructions
  1. Combine marinade ingredients together in a large, shallow dish. Add the chicken and coat evenly. Cover and marinate for 15 minutes if rushed, 1 hour if time allows, or over night, turning each chicken thigh occasionally in the marinade.
  2. Preheat oven to 220°C | 430°F. Spray a baking pan/sheet with cooking oil spray, or lightly grease with oil. Arrange the chicken, potatoes and onion wedges on the baking tray / sheet. Drizzle the potatoes and onion with a small amount of olive oil and juice from half of the lemon. Season chicken. potatoes and onion with the extra salt and pepper to taste, and extra oregano. Toss the potatoes and onion through the oil mixture to evenly coat. Slice the remaining lemon into thick slices and arrange over the chicken.
  3. Bake until the potatoes are golden/crispy on the outside and tender on the inside, and the chicken is completely cooked through (about 30 minutes). Change oven setting to grill / broil on a medium heat setting for about 5 minutes, or until crispy and golden brown. Serve with olives and feta cheese.
Easy Greek Salad Recipe

Easy Greek Salad Recipe

https://www.simplyrecipes.com/recipes/dads_greek_salad/#recipe1320

Ingredients
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh chopped garlic
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon dried dill, or 1 teaspoon chopped fresh dill
  • Salt and freshly ground black pepper
  • 3 large plum tomatoes, seeded, coarsely chopped
  • 3/4 cucumber, peeled, seeded, coarsely chopped
  • 1/2 red onion, peeled, chopped
  • 1 bell pepper, seeded, coarsely chopped
  • 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
  • A heaping half cup crumbled feta cheese
Instructions
  1. Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper.
  2. This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
  3. Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

Ristorante Illando

By
Daphne Reznik
-
0
Ristorante Illando

Little Italy in San Diego. To be honest, I never knew this existed. To be fair to myself, I’ve only been to San Diego a handful of times over my 50 years.

illando Little Italy
Little Italy in San Diego

Luckily for me I have a cousin that lives there so on a trip West last fall during my past life in corporate, I was able to meet her for dinner outdoors before flying home to the incoming winter weather of Michigan. That was when I was introduced to San Diego’s Little Italy and, thanks to internet, Ristorante Illando.

Illando

My trip was in October and Little Italy was celebrating Halloween on the streets with businesses opening their doors to kids decked out in costumes from princesses to superheroes. I was able to slide into a coffee shop that shared a courtyard behind the building with some apartments and chill over a decaf espresso while watching the chaos from a distance prior to meeting Janice for dinner.  Little Italy in southern Cal was a relaxed vibe, seemingly lacking the “old world” architecture, charm, and décor I was expecting. That said, it all changed when I approached Ristorante Illando.

illando patio

This place has the authenticity and appeal you’d both want and expect in a Little Italy venue. The interior is modern, yet rustic, however- it was autumn and I would be in Michigan in less than 24 hours so, there was no doubt, we were going to eat on the rooftop patio.  Twinkle lights, greenery and a feeling of fine dining mixed with “home,” I knew we chose well for dinner. And so a glass of red was ordered. To be honest, I rarely drink, and I cannot tell you what it was beyond being imported from Italy. That said, the wine list is extensive, and the server was a great guide.

Ristorante Illando:

And now the food

Whenever I see octopus on the menu, especially grilled, it gets ordered. Period. It’s not something you come across in Mid-Michigan. Now I admit I can buy it at the Whole Foods seafood counter, but I haven’t gotten myself educated enough to be skillfully cooking it up at home. So when I sat down on the beautiful patio, red wine in hand, I asked the server, who had authentic Italian accent (she did say she was from Italy and if not, who cares?), the Polpo alla Mediterranea was ordered. By me, but my cousin was in for the ride!

An octopus tentacle was done to perfection served with grilled shrimp and fresh arugula

An octopus tentacle was done to perfection served with grilled shrimp and fresh arugula. I must recommend this as your starter to an amazing Illando meal. Next up for me was pasta for my main: Tortelloni al brasato. Big huge tortelloni filled with short rib meat (braised?) also done to perfection. It was sauteed in a butter and sage sauce. A combo I crave in October.

illando ravioli

The menu is filled with delectable, scratch-made Italian food and I cannot wait to get back.

illando menu

Let’s close with a few tips and side notes:

  • From 12-4 you can get their Pranzo Pronto (express lunch) for $15.
  • Parking is not easy; same in any city, find a side street or get a paid spot. I took a Lyft from my hotel, which I would highly recommend if you’re in from out of town.
  • Reservations are a good idea if you’re there on a weekend like I was. 
  • As of October 2020, the dining room was open but check their website for any COVID updates: https://www.illando.com/.

San Diego has a plethora of restaurants, many of them worthy of your time and money. However, if you’re near the downtown area, Ristorante Illando more than deserves it. 

address1825 India Street San Diego, CA 92101
Websitehttps://www.illando.com/
telephone(619) 693-5204

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJ584PBbJU2YARlnem1YX4xA8”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”ristorante-illando-san-diego” title=”Ristorante Illando” review_num=”3″]

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