The Original Steve’s Diner – Rochester, NY

August 6, 2020

It all started when my friend showed up to my house with what looked like a pizza box. Upon asking her if she got pepperoni or buffalo chicken, she opened the box to show me what was inside – a massive chocolate chip pancake. It looked so much better than a pizza; there were chocolate chips perfectly melted into the batter, it was still warm, and I couldn’t help but reach over and rip off a piece to eat for myself. No syrup or anything… it didn’t need it.

Steve’s Diner

Steve’s Diner calls their pancakes “love cakes.” They have a whole page of their menu devoted to these ginormous love cakes, ranging from the plain buttermilk for four dollars, to all sorts of different kinds like cookie dough, pumpkin, or even buckwheat for five dollars. Every time I’m in town back at home, I try a different pancake, slowly making my way down the list. I don’t normally do this, but the love cakes are all so incredible, I really don’t think I will ever be disappointed in one. They have over thirty different kinds!

Obviously, this diner has much more than just their pancakes, but the pancakes are what hooks you. Anybody that goes to Steve’s for the first time has to get a love cake; it’s just an unwritten rule. Nowhere else in the area will serve a pancake as huge or as fluffy as a Steve’s Diner love cake.

Here’s my younger brother, with both his bacon and eggs, and his peach pancake. Whenever I take him to Steve’s, he wants to sit “at the bar,” because it makes the experience more fun for him… the servers are always incredibly sweet and funny, and although they’re busy, they always have time for at least a smile.

Eating at Steve’s is eating at a classic, cute little diner, with a side of specialty in pancakes. Steve’s takes their pancakes and goes above and beyond… In the very back left of this photo, there are specials written on the chalkboard, which include cannoli pancakes (cheesecake flavored). When I say you can come to this place every day for months, and always get a different meal… I mean it. They are beyond creative when it comes to breakfast.

Ever since I saw my friend’s pancake box, thinking it was a pizza box, Steve’s has been my go-to breakfast restaurant. Open 7am until 2pm every day, Steve’s has two locations, with a third opening soon. The first one, in Penfield, NY, opened in 2002, and the second diner opened just a couple years ago, in Fairport, NY. These are both suburbs of Rochester, NY, which is a perfect location for the cute diners. We don’t have to venture to the city and worry about parking or traffic when we want our love cakes.

Here’s a picture my mom took (always remember to take your mom out to eat!) of me a few months ago. We couldn’t decide what kind of pancakes we wanted, so we compromised; I ordered blueberry, she ordered peach, and we cut them in half, splitting each of them.

My mother got scrambled eggs and sausage on the side, and I got bacon with scrambled eggs. Our server was very good with keeping her coffee refilled, along with our waters. And the love cakes, although it goes without saying, were delicious. I’m generally loyal to blueberry pancakes, however, I will say that the peach pancakes were just as good, if not better. They were sweet, fresh, and different, in the absolute best way possible.

Steve’s Diner has become my favorite breakfast restaurant, whether it’s with my family, my friends, or my boyfriend. It’s the perfect place to have a casual, unique breakfast, and no doubt a much more fun way to start a day than making your own breakfast. Constantly trying new pancakes, along with the fantastic food and service, keeps me coming back to Steve’s, bringing as many different people as I can to share the experience with!

The Original Steve’s Diner

	The Original Steve’s Diner
	1694 Penfield Road, Rochester, New York 14625, United States
	https://theoriginalstevesdiner.com/
	585-248-9996

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJ7RBBcG7L1okRKDOqubMaqjg”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”original-steves-diner-rochester” title=”The Original Steve’s Diner” review_num=”3″]

Rainy day summer comfort food

Bailey Woodean

August 6, 2020

Priscilla ’s vegetable chowder

What I love about this recipe is that it is comfort food but it is comfort food that you can gather from your garden!

Ingredients

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups of water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Instructions

In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer for 10 minutes or until heated through. Stir in cheese just until melted.

Mom’s Swedish Meatballs

What I love about this recipe is that it is the whole package for me. Meat, gravy, and pasta!

Ingredients

3/4 cup seasoned bread crumbs
1 medium onion, chopped
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
2 pounds ground beef

Gravy

1/2 cup all-purpose flour
2-3/4 cups 2% milk
2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground pepper
3/4 teaspoon salt

Noodles

1 package (16 ounces) egg noodles
1/4 cup butter, cubed
1/4 cup minced fresh parsley

Instructions

In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper, and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
Reduce heat to medium-low; return meatballs to the pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally.
Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Classic French onion soup

This recipe is the perfect meal for a rainy summer day!

Ingredients

5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
2 cartons (32 ounces each) beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese

Instructions

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper, and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour.
Meanwhile, preheat the oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until the cheese is melted.

Macaroons! Inspired by the talented young chefs on Masterchef Junior

Bailey Woodean

August 5, 2020

The Fox channel hit television series, Master Chef Junior has been on the air for several years now. The show features celebrity chefs including Gordon Ramsay as the judges and the contestants are home chefs ranging in age from 8 years old to 13 years old. The young chefs are put through various cooking challenges testing their palates, skills, and cooking instinct. One challenge consisted of the contestants to create their own boxes of perfect Macaroons, just like these!

French Macaroons

https://www.foodnetwork.com/recipes/food-network-kitchen/french-macarons-3362691

Ingredients

1 3/4 cups confectioners’ sugar
1 cup almond flour
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1/4 cup superfine sugar
2 to 3 drops gel food coloring (see below)
1/2 teaspoon vanilla, almond or mint extract
Assorted fillings (see below)

Instructions

Special equipment: oven with convection setting, 4 baking sheets, 3 silicone baking mats, Fine-mesh sieve, Pastry bag with a 1/4-inch round tip
Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
Beat the egg whites, cream of tartar, and salt with a mixer on medium speed until frothy. Increase the speed to medium-high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
Bake the first batch until the cookies are shiny and rise 1/8 inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).

Almond-Raspberry:

Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you’ll need about 3/4 cup).

Mint-White Chocolate:

Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream, and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.

Blueberry Cheesecake:

Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.

Lavender-Honey:

Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey, and 1 teaspoon ground dried lavender.

Pineapple:

Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

What’s for dinner?Creamed spinach over salmon filet and jasmine rice

Bailey Woodean

August 5, 2020

Creamed spinach over salmon filet and jasmine rice

Lemony salmon with creamed spinach and mushrooms

https://www.kitchenstories.com/en/recipes/lemony-salmon-with-creamed-spinach-and-mushrooms

Ingredients

560 g salmon fillets (skin-on)
300 g baby spinach
350 g mixed mushrooms
1 lemon
2½ tbsp parsley
1 tbsp chives
1 clove garlic
2 tbsp vegetable oil
2 tbsp unsalted butter
3 tsp flour
120 ml of milk
salt
pepper
nutmeg

Utensils

knife
cutting board
citrus press
bowl (small)
frying pan (large)
spatula
cooking spoon
fine grater

Instructions

Season salmon filets generously with salt and pepper. Quarter mushrooms. Roughly chop parsley and chives. Finely slice the garlic. Halve lemon, juice one half in a small bowl, and quarter the other half into wedges.
Heat vegetable oil in a large frying pan over medium heat. When the oil is hot, add salmon to the pan, skin-side down, and let cook for approx. 3 min., or until crispy. Add butter to the pan and let fry for another 2 min. Turn off heat, flip salmon, and let cook for another 3 min., or until salmon is at your preferred doneness. Remove from the pan and let rest.
Add mixed mushrooms and sliced garlic to the same pan, and cook until mushrooms are nicely browned. Add flour and let cook for approx. 1 min longer, or until flour is browned. Add more olive oil if the pan looks dry.
Add milk to the pan and stir until it thickens into a creamy sauce. Season with salt, pepper, and freshly grated nutmeg. Add spinach in batches. When spinach is just barely wilted, stir in chopped parsley, and finish with lemon juice.
Serve salmon fillets on a bed of warm creamed spinach and mushrooms, and a lemon wedge. Sprinkle with chopped chives. Enjoy!

Classic creamed spinach

If you prefer something more traditional or classic then I would refer you to this recipe for creamed spinach and then simply saute your salmon filet in a skillet as you desire. Top with the creamed spinach and enjoy! Pairing with jasmine rice is optional.

Creamed Spinach

https://www.onceuponachef.com/recipes/creamed-spinach.html#tabbox

Ingredients

3 tablespoons unsalted butter
1/2 cup finely chopped shallots, from 1 to 2 shallots
2 garlic cloves, finely chopped
1 pint (2 cups) heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch freshly grated nutmeg, or use ground nutmeg
1/2 cup finely shredded Parmigiano-Reggiano
2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note)

Instructions

Melt the butter in a large skillet over medium-low heat.
Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes.
Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally until the cream is thick enough to coat a wooden spoon, about 10 minutes.
Add the cheese and stir until melted.
Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.

Rice with onions, garlic, and herbs

https://www.food.com/recipe/rice-with-onions-garlic-and-herbs-455979

Ingredients

1 large onion, peeled and cut into chunks
10 garlic cloves, peeled
1⁄2 cup fresh parsley leaves
1⁄2 cup fresh basil leaf
3 tablespoons corn oil
2 cups long-grain rice
salt and pepper, to taste
3 cups chicken stock

Instructions

Combine the first 4 ingredients in a food processor and puree.
Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple of minutes stirring.
Add the stock and bring to a boil.
Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
Stir in the reserved tablespoon of the onion mixture and serve.

Time for a cleanse

Bailey Woodean

August 4, 2020

There are several methods for cleansing the body and several reasons for doing it. Maybe you haven’t been feeling up to par lately, maybe you’ve been on a drinking binge or maybe you want to try to lose a little weight. While each person has their own reason for cleansing their bodies, each person will also have their own preference for how it’s done. Here are a few juices cleanse recipes to try!

The following recipes were found in the summer 2020 edition of Millie.Us magazine.

Feeling coco-nuts smoothie

Ingredients

One 10-oz bag of frozen blueberries or other fruit
Three ripe bananas
One cup of plain yogurt
One cup of unsweetened coconut milk
Two tablespoons honey

Instructions

Puree the blueberries, bananas, yogurt, coconut milk, and honey until blended and smooth.
Serve immediately or store in the refrigerator for a day or two.
Enjoy!

Green (with envy) juice

Ingredients

One cucumber (unpeeled), cut into spears
Three stalks of celery, cut into two-inch lengths
Three leaves of kale, cut into two-inch wide strips
One apple (unpeeled), cored and cut into chunks
⅓ cup of flat-leaf parsley sprigs
½ a lemon, peel removed with a knife

Instructions

Feed the cucumber, celery, kale, Apple, parsley, and lemon into a juicer.
Discard the solids.
Serve immediately or store in the refrigerator for a day or so.
Enjoy!

Just because it’s pink

Ingredients

One cup of pomegranate juice
½ cup of whole milk Greek yogurt
Two small cooked beets
Two small to medium pink grapefruits, peeled, seeded and sectioned
Two tablespoons honey
One cup crushed ice

Instructions

Combine the pomegranate juice, yogurt, beets, grapefruits, honey, and ice into a clean blender.
Blend until well combined and smooth.
Serve immediately or store in the refrigerator for a day or two
Enjoy!

Now, you may be wondering if there are any risks and benefits, that a juice cleanse may have.

The benefits

From a very young age, most of us are taught about the vitamins and minerals that fruits and vegetables contain. So, it is obvious to mention that one of the benefits of a juice cleanse is that you would be boosting your fruit and vegetable intake.
Fruits are loaded with antioxidants and can have an anti-inflammatory effect on the body. So, a juicing cleanse could offer possible benefits to those that suffer from inflammatory pain.
One reason many people go on a juice cleanse is to flush out various toxins from the body. This would certainly seem to be one of the benefits.
Many fruits and vegetables offer a probiotic and or fiber benefit as well. This means that juicing may help aid in smoother, healthier digestion as well as a more balanced gut.

The risks

Juicing may cause kidney stones or other kidney issues particularly for those with kidney-related conditions.
Weight loss is likely temporary
May cause bacteria-related illnesses if the juice being consumed is not pasteurized.

Still interested in doing a cleanse but, on the fence about juicing? Consider cleansing with a meal such as this!

Chicken Detox Soup

https://www.aspicyperspective.com/chicken-detox-soup/

Ingredients

1 1/2 pounds boneless skinless chicken breast
2 quarts chicken broth
1 large onion, peeled and chopped
3 cups broccoli florets
2 1/2 cups sliced carrots
2 cups chopped celery
1 1/2 cups frozen peas
1/4 cup chopped parsley
3 tablespoons fresh ginger, shredded or grated
4 garlic cloves minced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 – 1/2 teaspoon crushed red pepper
1/4 teaspoon ground turmeric
salt and pepper

Instructions

Set a large saucepot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften. Then add the raw chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric, and 1 teaspoon sea salt.
Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.

Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then

Sweet and smoky summer meals

Bailey Woodean

August 4, 2020

Not every meal during the summer months needs to include hotdogs and hamburgers (though many of them do)! These recipes offer sweet and smoky elements that will give your summer eats the pop they have been missing!

Smoky-sweet steak supper

Original recipes can be found in the August 2020 edition of Real Simple Magazine.

This is a steak recipe that offers punches of sweet flavors with the help of brown sugar and cherry tomatoes. While also giving you the smoky flavors we love from the grill.

Ingredients

2 tsp. Light brown sugar
1 tsp. Smoked paprika
1 ½ tsp. Kosher salt, divided plus more for water
1 2-lb strip steak
1 lb. Fresh green beans
¼ cup olive oil, plus more for the grill grates
2 tbsp. Red wine vinegar
1 tsp. Anchovy paste
1-pint multi-colored cherry tomatoes, halved
½ cup roughly chopped fresh flat-leaf parsley leaves

Instructions

Stir sugar, paprika, and 1 teaspoon salt in a small bowl. Rub mixture onto steak.
Preheat the grill to high and oil grates.
Grill steak, covered, flipping once until grill marks appear, 4 to 6 minutes per side for medium-rare.
Transfer to a cutting board and it rests for 10 minutes
Meanwhile, bring a large saucepan of generously salted water to a boil over high. Add green beans and cook until crisp-tender, about 4 minutes.
Drain and rinse under cold water.
Whisk oil, vinegar, anchovy paste, and remaining ½ teaspoon salt in a large bowl. Add tomatoes, green beans, and parsley; toss to combine.
Slice steak aga8nst the grain into ½ inch thick slices
Serve with green bean salad.

Zucchini pesto pasta

http://www.eatingwell.com/recipe/266239/zucchini-noodles-with-pesto-chicken/

This recipe is a beautiful pop of green on your plate and a punch of basil flavor in your mouth!

Ingredients

4 medium-large zucchini (about 2 pounds), trimmed
¾ teaspoon salt, divided
2 cups packed fresh basil leaves
¼ cup pine nuts, toasted
¼ cup grated Parmesan cheese
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 large clove garlic, quartered
½ teaspoon ground pepper
1 pound boneless, skinless chicken breast, cut into 1-inch pieces

Instructions

Using a spiral vegetable slicer, cut zucchini lengthwise into long, thin strands. Give the strands a chop here and there so the noodles aren’t too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid.
Meanwhile, place basil, pine nuts, Parmesan, 1/4 cup oil, lemon juice, garlic, pepper, and 1/4 teaspoon salt in a mini food processor. Process until almost smooth.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring until just cooked through, about 5 minutes. Transfer to a large bowl and stir in 3 tablespoons of the pesto.
Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and toss gently until hot, 2 to 3 minutes. Transfer to the bowl with the chicken. Add the remaining pesto and toss gently to coat.

Watermelon and feta farro bowl with chickpeas and arugula

https://caitsplate.com/watermelon-feta-farro-bowl-with-chickpeas-arugula/#tasty-recipes-32099

This recipe is one to take you out of your comfort zone. It’s sweet, tangy, earthy, and delicious!

Ingredients

2/3 cup cooked farro
1 – 2 handfuls arugula
1/3 cup chickpeas, drained & rinsed
1 cup cubed seedless watermelon
1/4 cup crumbled feta cheese
2 tablespoons diced red onion
Freshly ground black pepper and sea salt, to taste
Olive oil and balsamic glaze

Instructions

In a large bowl, layer farro, arugula, chickpeas, watermelon, feta and onion
Sprinkle with salt and pepper to taste
Drizzle with olive oil and balsamic glaze

Good Luck – Rochester, NY

Emma Corby

August 3, 2020

With good luck comes good feelings… and even better food. This trendy, unique, and incredibly versatile restaurant has something most places don’t: they make their plates for sharing. Every meal ordered comes cut into pieces, making it super easy to try your mom’s brioche-crusted pan-fried cod that you weren’t so sure about.

Good Luck

Serving their meals this way not only makes the inevitable sharing so much easier, but it also encourages people to branch out and try new things. Because let’s face it, you wouldn’t order an entire meal of squid ink calamaratta if you weren’t sure you’d like it. This way, if you don’t like something, somebody else will eat it. Sharing portions make this restaurant much more inviting to groups looking for a fun Friday night (or, really, any night of the week).

So please, tell me that my brother doesn’t look like the happiest human being on this very earth. With that burger in his hand, he’s got everything he could ever want, his world is complete, and he feels nothing but that smile on his face.

Of course, this fourteen-year-old’s ambition drove him against the restaurant’s sharing norms, staking the entire burger for himself. (Disclaimer: he could hardly finish half of it!)

That one pound, house-ground, grass-fed local beef, on a brioche bun with cuba cheddar, served with vegetable slaw and a heaping mountain of fries is known as the “Good Luck burger.” It comes cut into quarters on a wood platter, served with perfectly crispy fries piled up in the middle. (I took a handful from his plate, and he didn’t even notice.)

The Good Luck burger is really unlike any other burger I’ve ever had. The freshness of the beef mixed with the slight sweetness of the (also very fresh) brioche bun mixes together like what you’d imagine the best burger-bun combo to be, because the bun is just as important as the meat in between it.

Don’t want a full burger? Just eat a quarter of it! It’ll satisfy your craving and leave you room to try other things; you really can’t go wrong.

I know I put in another picture of the infamous Good Luck burger, because how could I resist, but listen to the other three of Good Luck’s most popular entrées…

Fried Half Chicken – with orzo, pickled zucchini, summer squash & red onion
Grilled 32oz Bone-in Ribeye Steak – with rosemary, sea salt, olive oil, & a side of market vegetable
From the Smokehouse – chicken thigh, kielbasa & pork ribs with BBQ beans and house pickles

… And those are just the meals in the “popular” box at the bottom of the menu page. Anything that is ordered is going to be beyond properly prepared, and placed on a plate in a very aesthetically pleasing fashion. For example, you can’t tell me that the picture on the right doesn’t make you want to grab a fry.

Everything can and will be cooked to your order, substitutions can be made, and additions can be added. A great staff adds to the inviting, easygoing, and upbeat atmosphere of this place, making it hard to sit down without a smile.

Good Luck is an incredibly trendy restaurant in the humble city of Rochester, New York. Having grown up in the area, I’ve been to a lot of restaurants around there, and Good Luck is my favorite dinner destination. If I ever have friends visiting from out of town, I bring them here. The great atmosphere, music, and even better food makes it the place to boast about. And really, the only way you’d be able to find a favorite entrée would be if you were to only try one.

Good Luck


	50 Anderson Avenue, Rochester, New York 14607, United States
	https://restaurantgoodluck.com/
	+1 585-340-6161

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJG-nPopi11okRlRujsz5PfRE”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”good-luck-restaurant-rochester” title=”Good Luck” review_num=”3″]

How to cook with chorizo

Bailey Woodean

August 3, 2020

Chorizo is a type of sausage that is popular in Europe, Spain, and Portugal. Spanish chorizo is cured and is used differently than Mexican chorizo which is uncured. It is also commonly used in American dishes, though many people may not know how to cook with it. Here are some examples of recipes on how to cook with chorizo.

Homemade Mexican Chorizo

https://www.isabeleats.com/chorizo-recipe/

Ingredients

3 tablespoons paprika
1/2 tablespoon ground cumin
1 tablespoon ancho chili powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon dried coriander
½ teaspoon coarse kosher salt plus more to taste
1 pinch ground cinnamon
1 pinch ground cloves
1 pound ground pork
2 tablespoons white vinegar
2 cloves garlic, minced

Instructions

In a small bowl, add paprika, ground cumin, ancho chili powder, regular chili powder, dried oregano, dried coriander, coarse kosher salt, ground cinnamon, and ground cloves. Mix together to combine.
In a large bowl, add ground pork, the combined chorizo seasonings, white vinegar, and minced garlic. Mix everything together with your hands until well combined.
Use immediately in your favorite recipe or store for later.

You may also choose to try Mexican chorizo cooked with eggs, in tacos, as an appetizer, an ingredient in a breakfast hash, as well as a pop of flavor in stews and soups.

Spanish Pizza

http://leitesculinaria.com/6773/recipes-spanish-pizza-chorizo-peppers.html#recipe

Ingredients

For the pizza dough

2 packages active dry yeast
2 teaspoons granulated sugar
1 1/2 cups warm water 110° to 115°F
2 teaspoons salt
2 tablespoons olive oil, plus more for the bowl
4 cups all-purpose flour

For the pizza sauce and toppings

2 tablespoons olive oil
6 garlic cloves, minced
One (14-ounce) can tomato sauce
8 ounces mozzarella cheese, grated (about 2 cups)
8 ounces Spanish chorizo, thinly sliced
3 medium poblano chile peppers, seeded and thinly sliced
1 large red bell pepper, seeded and thinly sliced
4 ounces Manchego cheese, grated (about 1 cup)

Instructions

Make the pizza dough

In a small bowl, sprinkle the yeast and sugar over the warm water and gently stir. Let sit until the yeast starts to foam, about 5 minutes.
Transfer the mixture to an electric mixer. Add the salt and olive oil. Turn the mixer to the lowest speed and gradually add in 1 cup of the flour, mixing until most of the lumps disappear about 30 seconds. Slowly add in 1 cup flour and mix until just combined. Sprinkle 1/4 cup flour on a pastry board or the countertop. Turn the pizza dough onto the work surface and knead in the remaining 2 cups flour. Continue to knead for a total of 5 minutes.
Coat a clean bowl with olive oil. Transfer the dough to the bowl and turn to coat with oil. Cover with a towel, then place a plate on top. Let the dough rise in a warm place until doubled in size, about 1 hour.

Make the pizza sauce and assemble the toppings

In a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and saute for 2 minutes, until fragrant. Add the tomato sauce, bring to a simmer, and cook for another 5 minutes, until the sauce begins to thicken. Set aside to cool until the dough finishes rising.
Preheat the oven to 450°F
After the dough has risen, punch it down and divide it in half. Roll one half into a 12-inch round and place it on a baking sheet.
Spread half of the tomato sauce over the round, leaving a 1/2-inch border. Sprinkle with half of the mozzarella cheese. Top with half each of the chorizo, poblanos, and bell pepper.
Bake the Spanish pizza for 15 to 20 minutes until the crust is lightly browned. While the first pizza is baking, prepare the second. As each pizza comes from the oven, top it with half of the Manchego cheese, slice, and serve.

Sweet and fresh dessert idea(cheesecake and cakes)

Bailey Woodean

August 2, 2020

Mixed-berry icebox cake

https://www.theslowroasteditalian.com/2018/04/no-bake-summer-berry-icebox-cake-recipe.html

Ingredients

2 cups heavy whipping cream (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)
8-ounce package cream cheese softened to room temperature
1/2 teaspoon vanilla extract
1/3 cup powdered sugar
1 teaspoon fresh lemon zest
12 graham crackers
2 1/2 cups mixture of fresh blackberries, raspberries blueberries, and hulled and sliced strawberries, divided leaving the prettiest slices for the top

Instructions

Whip heavy whipping cream in a stand mixer or in a bowl with a hand mixer just until it holds soft peaks. Add powdered sugar, vanilla extract, and lemon juice and whip to combine until stiff peaks form. Do not over mix. Set aside 1/2 cup whipped cream for topping.
In a separate large bowl, beat softened cream cheese until smooth. Fold in the 3 cups of whipped cream or Cool Whip.
To assemble, spread a thin layer of the cream mixture in the bottom on an 8 x 8 pan. Place 3 graham crackers across one end of the pan and then break up 1 or 2 more crackers as needed to fill in the gaps to cover the entire layer. Spread half of the cream mixture on top. Use approximately 1/3 of the mixed berries to create the next layer of the cake.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top and add another 1/3 of the berries.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) evenly over the top.
Place the last layer of the prettiest mixed berries reserved for the top. Sprinkle with graham cracker crumbs if desired.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and add optional toppings if desired.

Peach Vanilla Cheesecake Trifle

Delicious Recipes – Peach Vanilla Cheesecake Trifle

Ingredients

For The Cheesecake Layer

8 ounces cream cheese, softened
8 ounces mascarpone cheese, softened
1 teaspoon vanilla extract
1/2 cup sugar
1/2 (8 ounces) container Cool Whip, thawed

For The Vanilla Pudding Layer

2 small boxes Jell-O instant vanilla pudding mix
3 1/2 cups milk
1/2 (8 ounces) container Cool Whip, thawed

For The Peach Layer

6 peaches, peeled and sliced
1/3 cup sugar
1 lemon, juiced

For The Cookie Layer

1 (11 ounces) container vanilla wafer-style cookies (i.e. Nilla Wafers), crushed

Instructions

For The Cheesecake Layer

In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

For The Vanilla Pudding Layer

Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes (as per package directions). Let stand at least 5 minutes, then gently fold in Cool Whip.

For The Peach Layer

Combine sliced peaches, sugar, and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld.
In a serving bowl, layer crushed vanilla wafer cookies, vanilla pudding, peaches, and cheesecake. Chill in the refrigerator until ready to serve. Devour with intensity.

Frozen S’ mores Crunch Cake

https://www.tablespoon.com/recipes/frozen-smores-crunch-cake/1ff99be0-b7ec-44c4-9a4b-966d003dcb32

Ingredients

1 box (8.94 oz) Nature Valley™ Crunchy Granola Bars SAVE $
6 tablespoons butter, melted
⅓ cup of sugar
3 cups whipped topping
1 (16 oz) container marshmallow fluff
1 (8 oz) block cream cheese, softened
1 cup thick hot fudge sauce (or chocolate hazelnut spread)

Instructions

Unwrap granola bars and place in a food processor. Pulse until fine crumbs form. Add melted butter and sugar, pulse to combine. Pour half of the crumb mixture into the bottom of an 8×8-inch baking dish. Press flat.
In a stand mixer fitted with a beater attachment, mix together whipped topping, marshmallow fluff, and softened cream cheese until light and whippy. Spoon half of this mixture on top of the crumb crust in the baking dish. Spread hot fudge sauce on top of this layer, then layer with remaining marshmallow fluff and top with a remaining crumb crust.
Cover with tin foil or plastic wrap. Place in the freezer for 2 hours until frozen. Serve by slicing into squares. Enjoy!

Homemade treats for your furry family members

Bailey Woodean

August 1, 2020

Homemade treats for your furry family members

Our dogs and cats and even the small caged animal members of our families have been affected by this pandemic too. It may have left them eating off-brand pet food or going without their bedtime treats. So, here are some that you can make right at home!

Treats for our canine family members

Peanut Butter and Pumpkin Dog Treats

https://www.allrecipes.com/recipe/133123/peanut-butter-and-pumpkin-dog-treats/

Ingredients

2 ½ cups whole wheat flour
2 eggs
½ cup canned pumpkin
2 tablespoons peanut butter
½ teaspoon salt
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
Bake in the preheated oven until hard, about 40 minutes.

Treats for our feline family members

Homemade Salmon Cat Treats

Ingredients:

6-7 ounces of canned salmon, with the juice
1/2 cup cornmeal
1/4 cup non-fat dry milk
1 egg
1 tablespoon cooking oil
2 tablespoons water
1 cup flour (whole wheat or all-purpose)

Instructions

Heat oven to 350 F.
Combine all ingredients except the flour and mix well.
Slowly add the flour, stirring well. It is very heavy dough, so you may need to put on gloves and mix it by hand.
Place dough on a floured surface and knead it a few times. Flatten dough and turn it over to coat with flour. Roll out a little less than 1/4-inch thick.
With a sharp knife or pizza cutter, cut into small kitty-bite-size pieces. Cutting the dough criss-cross works well and gives you small squares. You can also roll each of those squares into a ball and press them with your finger to make flat round treats. (Children love to do this.)
Place on ungreased cookie sheets and bake for 15 minutes. Watch carefully as they can burn quickly.

If you don’t want to bake them all at once, the dough may be wrapped well and frozen. Store in an air-tight container in the refrigerator. Makes approximately 500 treats.

Treats for our smaller caged friends

Homemade rodent treats

https://small-pets.lovetoknow.com/pet-rodents/treat-sticks-mice-rats

Ingredients

1 cup whole wheat flour
3/4 cup cornmeal
2/3 cup dried fruit mix
1 tablespoon hulled sunflower seeds
1/2 cup banana juice
1 teaspoon corn oil

Instructions

Preheat the oven to 250°F.
Combine all the ingredients in a medium-sized bowl, adding the liquids last, and mix together with your hands.
Shape the dough into individual sticks about the size of your pinky finger.
Lay the sticks on a greased cookie sheet about 1/2-inch apart.
Bake for about 40 minutes and turn off the oven, but leave the tray inside until the oven is cool. Removing the excess moisture this way will make the sticks very crisp and good for chewing.
Store the treats in an airtight container, or freeze and pull out a few sticks as needed.

Homemade bird treats

http://www.wildlifelandtrust.org/wildlife/diy-activities/homemade-treats-for-birds.html

Pine cone bird feeders

You’ll need:

Foil or wax paper
String
Large pine cones
Peanut butter (creamy or crunchy)
Birdseed

Instructions

Use a large piece of foil or wax paper for your work area. Tie a piece of string around the pine cone, leaving 6-8 inches to attach the feeder to a tree branch. Spread peanut butter all over the pine cone and into the crevices. Roll in mixed bird seeds. Hang from a tree branch for birds.

Homemade Suet

You will need

1 Cup Vegetable Shortening
1 Cup Chunky Peanut Butter
2 Cups Cornmeal
2 Cups Quick Cook Oats
1/3 Cup Sugar
1 Cup White Flour
Melt shortening and peanut

Instructions

Melt shortening and peanut butter together and blend. Stir in the rest of the ingredients. Pour the mixture into a square container about 1-1/2 inches thick. Allow it to cool, then cut it into squares and store in the freezer.