Tuesday, November 26, 2024
Facebook Instagram Pinterest Twitter Youtube
Home Blog Page 49

Mexican Restaurant That Has it All

By
Emma Corby
-
0
Mexican Restaurant That Has it All

Chuck’s Steakhouse and Margarita Grill – where do I begin?

This Mexican restaurant is not only about the great food, with the huge margarita menu, and the limitless chips and salsa.

The surroundings in the atmosphere creates an authentic and totally unique place to enjoy your food. From outdoor seating, to the first-floor bar, to the second floor with the view of their kitchen, to the third floor overlooking the entire place, this restaurant is unlike anything you have ever been to before. Every time you look at the wall, I promise you’ll notice another decoration.

You want guac, made from scratch, fresher than you’ve ever tasted? Chuck’s. Sour cream sides served in homemade, perfectly oiled up, still hot tortilla chips? Chuck’s again. Pica de Gallo salad served on the side of practically every dish, fresh, with the perfect amount of zest? You guessed it: Chuck’s.

Mexican Restaurant: Chuck’s Steakhouse and Margarita Grill – where do I begin?
The Tomatillo Chicken Chimichanga, at the bottom of the picture , is my go-to meal.

The Tomatillo Chicken Chimichanga, at the bottom of the picture, is my go-to meal. Chicken and cheese, wrapped in a flour tortilla, which is then lightly fried and baked to perfection (with their red chili sauce and cheese, of course). To complete the already mouth-watering, tortilla-wrapped dish, it’s topped with guac and sour cream, and served over pico de gallo salad. Along with this, you’ll get a side of rice, and your choice of beans. The rice will have just the right amount of seasoning to make you want to eat it alone, and the beans will have cheese melted over the top of them, adding even more flavor to each bite.

Along with their incredible entrées, Chuck’s offers enough appetizers to make you order more than just one. From their jalapeno cheddar queso, to their nachos bandito, to their chicken wings, you can’t go wrong. I guarantee that reading the descriptions of all the appetizers on the menu will make you hungrier than you already are.

I mean, listen to the description under their chicken tenders: “Lightly fried tenders tossed with your choice of teriyaki, honey habanero, buffalo, jerk, or chipotle barbeque. Served with Chuck’s famous bleu cheese.”

You know that scene, in the movie Buddy the Elf, where Buddy runs into the coffee shop, because their window said “World’s Best Cup of Coffee,” and shouts across the store “You did it!!! Congratulations! World’s best cup of coffee!” and he is just smiling ear to ear? Yeah, that’s how I feel ordering the chicken tenders, served with their “famous bleu cheese.”

Mexican Restaurant: Chuck’s Steakhouse and Margarita Grill – where do I begin?

The only negative about this restaurant having such a unique feeling to it is that once people go there, it easily becomes their favorite. What happens when a whole lot of people discover it? It gets busy. Chuck’s doesn’t typically take reservations, and seats everybody on a first-come first-serve basis.

However, don’t let this lose your attention. There is a whole bar on the first floor of the restaurant, and you can order drinks while you wait. This will not only give you a way to make the wait go by quickly, but it’ll let you dive into the extensive margarita menu…

With over 15 different tequilas to choose from, Chuck’s offers custom margaritas, along with 12 of their most popular margs –  the menu will make you want to try all of them (but don’t do it all in one visit)!

Going to Chuck’s is really so much more than just going out to grab a bite. You’ll be getting an experience you can’t get anywhere else, along with the best Mexican food you’ll find in Connecticut. With cutural music throughout the entire place, and lighting that sets the mood, this restaurant is perfect for everything from family dinner night, to going out with friends, to going on dates. In going out to eat, the atmosphere is just as important as the food, and Chuck’s has both down pat.

Chuck’s Steakhouse and Margarita Grill
address1498 Stafford Rd Storrs, Connecticut 06268
Websitehttp://www.chucksstorrs.com/contact-us/
telephone(860) 429-1900

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJVVXZy8KK5okRqLvmK_NRLic”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”chucks-steak-house-and-margarita-grill-storrs-mansfield” title=”Chuck’s Steakhouse and Margarita Grill” review_num=”3″]

Make your produce last longer

By
Bailey Woodean
-
0
canning

Pickling, freezing, canning. How to make your produce last longer?

Pickling

For example Pickled eggs

Ingredients

Beet Pickled Eggs

  • 9-10 hard-boiled eggs, peeled
  • 1 cup white vinegar
  • 1 cup beet juice (or beet cooking water)
  • 1/2 small onion
  • 2 Tbsp. sugar
  • 2 Tbsp. salt
  • 6-8 cloves
  • 4-5 allspice berries
  • 1 cinnamon stick
Make your produce last longer: eggs

Bread And Butter Pickled Eggs

  • 9-10 hard-boiled eggs, peeled
  • 2 cups white vinegar
  • 1/2 small onion, sliced
  • 3-4 garlic cloves
  • 2 Tbsp. salt
  • 1/2 cup sugar
  • 1 tsp mustard seeds
  • 1 tsp celery seed
  • 1 tsp ground turmeric
Instructions
  1. Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
  2. Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
  3. Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
  4. Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
  5. Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
  6. Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
  7. Pickled eggs should last 3-4 months in the refrigerator.

ADVERTISMENT

[wps_frame style=”style-2″ align=”center” color=”#333333″ background=”#f2f2f2″ border=”3px solid #bababa”]

Get your own Lacto Pickle Kit

The easiest way to make lacto-fermented pickles at home. Your favorite kinds of pickles—from deli-style full sours and half sours, to classic dills and fiery hot pickles—all get their signature snappy crunch and tart pucker not from vinegar, but from fermentation. Specifically lacto-fermentation.

[/wps_frame]

Freezing

For example: freezing fresh fruit

https://www.thekitchn.com/how-to-freeze-fresh-summer-fruit-cooking-lessons-from-the-kitchn-193051

freezing fresh fruit
Instructions
  1. Wash and dry the fruit: Rinse the fruit under cool running water, using a bit of fruit wash if you prefer. Lay the fruit on a single layer on a clean dish towel and allow it to dry. The fruit needs to be completely dry before freezing or the fruit will quickly develop freezer burn.
  2. In general, prepare the fruit the way you expect to be using it. Blueberries, Raspberries, and other Berries: Berries can be left whole
  3. Arrange the fruit on a baking sheet: Line a baking sheet with parchment, then arrange the fruit in a single layer on top. It’s ok if the fruits are touching slightly, but avoid layering or overlapping the fruits. This allows the fruits to freeze individually, making them easier to store and, eventually, use.
  4. Freeze until the fruits are solid: Clear some space in your freezer and slide the tray of fruit inside. Freeze until the fruits are solid, about 4 hours. You can leave the fruits overnight, but be sure to package them within a day or two or they will start to develop freezer burn.
  5. Label the freezer containers: When ready to pack the fruit, label your freezer bags or other containers with the name of the fruit and the amount. This makes it easier to find the fruit you want (and identify similar-looking fruits!) and pull out the specific quantity that you need.
  6. Pack the fruits into freezer containers: Once the fruits have frozen solid, pack them into freezer containers. Lift the edges of the parchment to dislodge sticky fruits and use a spatula to transfer the fruits to the freezer container. Avoid touching the fruit as it will start to thaw quickly. Seal tightly, pressing out as much air as possible, and return the fruit to the freezer.
  7. Freeze fruit for up to 3 months: Fruits will keep for several months — at least 3 months and sometimes longer — before starting to develop ice crystals and freezer burn. There is usually no need to thaw the fruit before using it.

Canning

For example, canning peas

https://nchfp.uga.edu/how/can_04/peas_green_shelled.html

canning
Ingredients
  • Peas (fresh, washed, and shelled)
  • Canning kit including water bath container, lifting tray and canning jars)
  • Salt (optional add 1 teaspoon per quart of water to the jar)
  • Water
Instructions
  1. Method one: Hot pack – Cover with boiling water. Bring to a boil in a saucepan, and boil for 2 minutes. Fill jars loosely with hot peas, and add cooking liquid, leaving 1-inch headspace. Continue to step 3.
  2. Method two: Raw pack – Fill jars with raw peas, add boiling water, leaving 1-inch headspace. Do not shake or press down peas. Continue to step 3.
  3. Allow jars to process in the canner for about 40 minutes or until the jars are sealed.

Elephantine Bakery

By
Kayla Eaton
-
0
Elephantine Bakery

Portsmouth has small bakeries hidden around every block offering unique goodies. One of the best places you can try is a small bakery at the end of the street located on commercial alley: Elephantine Bakery. It is a little corner space that is cozy and one of the best places to get comfortable on a cold day. Or enjoy the sun with a glass of tea. The outside is brick, lined with black trim and gold letters stating their name very clearly. This bakery has only been here for a year, but it feels like they have been a part of our small community for much longer than that.

When you walk inside you, see a case filled with freshly made bakeries. There is a wall lined with items in jars to purchase to the right side of the entrance. There are a few small tables to the left of the entrance. Each wall is decorated in rich and vibrant wallpaper. The bakers and cashiers are some of the friendliest in town, and if you have not stopped into this brilliant bakery, it is about time you do so.

This bakery is conveniently just two blocks away from the nearest parking spot, less than one if you park on the side of the garage that says commercial alley. You can walk down the stairs and walk from the garage onto the street and up to one block. For me? It’s an easy walk from the prank shop I work at part-time. I can walk there and know they will get me in and out quickly with a goodie in my hands.

The Absolute Best Things to Try at Elephantine

Ham and Cheese Croissant

This is the perfect amount of flakiness on the top, but the cheese melts so well on the inside that it creates a gooey layer before you hit the saltiness of the ham. It creates the perfect sweet and savory pick me up. It is my go-to stress food that I cherish even when I am not stressed.

Ricotta Lemon Danish

This is a zesty treat that leaves your tongue dancing with lemons. This bakery is known for its artesian loaves of bread, but this is beyond the excellent crust. The tart of the lemon mixes scrumptiously with the sweetness of the grainy cheese. I would not describe the cheese as chunky, but it is more granular and slightly sweeter than other cheeses.

Egyptian Bread Pudding

Another sweet dessert to add on the list. If you have never heard of Egyptian bread pudding that’s okay, neither had I. However, now that I know what it is, I genuinely believe everyone needs to try this pastry. It is made of croissant dough inside the dough is a mix between coconut flakes, raisins, and pistachios. The raisins give it a sweetness, the pistachios give it an earthy salty flavor, and the coconut makes a firm bite that gives it an exotic feel.

Falafel and Pita

If you need something more than a snack, they now offer delicious lunches, you can preorder if you’re in a pinch. It is served on their house pita and baba ghanoush, which is finely mashed eggplant mixed with tahini. This is one of my favorite ways to eat pita and falafel. It is filling but also very light, and it doesn’t leave you overly bloated or feeling so full you will explode. Instead, it is a happy and balanced feeling of fullness.

Many places in this small town have closed down, but Elephanitine continues to grow. I make it a goal to support local businesses and try their new dishes. More than ever before, I find myself grabbing snacks besides my fridge, and it is out of love for this small town and the locals who create delightful and meaningful dishes.

If you have yet to try Elephantine, be sure to make this your first stop. They have a lovely assortment of coffee, teas, and even hot chocolate. You can order from them online or stop in to grab a bite to go. They have outside tables set up along their floor-length windows, where you can set up for a quick bite. Right now, more than ever before, Portsmouth is relying on the locals. Stop into this local café to show your support and eat some incredible food.

Elephantine Bakery
address10 COMMERCIAL ALLEY, NO. 2 PORTSMOUTH, NH 03801
Websitehttps://www.elephantinebakery.com/contact
telephone603-319-6189

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJGbw94Ji_4okRBFiKqeorFRg”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”elephantine-bakery-portsmouth” title=”Elephantine Bakery” review_num=”3″]

Delicious summer recipes to impress your guests!

By
Bailey Woodean
-
0
Delicious summer recipes to impress your guests!

Garden Vegetable Tomato Sauce

To start, I came across this incredible sauce recipe while enjoying an evening with my parents. I would easily pair it with spaghetti and meatballs or I would take a swing and pair it with stuffed shells, ravioli, or stuffed manicotti recipe.

Ingredients
  • 2 medium zucchini or yellow summer squash, chopped
  • 3 medium carrots, chopped
  • 2 medium onions, chopped
  • 3/4 pound sliced fresh mushrooms
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 3 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 cans (28 ounces each) crushed tomatoes in puree, divided
  • 1/2 cup dry red wine
Delicious summer recipes to impress your guests!
Instructions
  1. Preheat the oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic, and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly.
  2. Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes.
  3. Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally.
  4. Freeze option: Freeze cooked sauce in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Shepherd’s pie twice baked potatoes

This second recipe is both unique and delicious. It takes a comfort food classic and turns it into a portion-sized dish that is easy to serve! However, be prepared for a huge laundry list of ingredients to have on hand. This may be one of the best interpretations of this popular dish that I have ever found!

Shepherd's pie twice baked potatoes
Ingredients
  • 6 large russet potatoes
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1 package (16 ounces) frozen mixed vegetables
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon steak seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 2 teaspoons paprika, divided
  • 1/2 cup butter, cubed
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons minced chives

TOPPINGS:

  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon minced chives
  • 1 teaspoon paprika
Delicious summer recipes to impress your guests!
Instructions
  1. Scrub and pierce potatoes; rub with oil. Bake at 375° until tender, about 1 hour.
  2. In a large skillet, cook the beef, onion, peppers, and garlic over medium heat until beef is no longer pink; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne, and 1 teaspoon paprika. Cook and stir until vegetables are tender.
  3. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out the pulp, leaving thin shells.
  4. In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses, and chives. Mash potatoes until combined. Spoon 1 cup meat mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika.
  5. Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake until melted, about 5 minutes longer. Sprinkle with chives and paprika.
  6. Freeze option: Wrap unbaked potatoes in plastic wrap and freeze. To use, partially thaw in the refrigerator overnight. Bake as directed adding the additional time until heated through.

Recipes by Joanna Gaines

By
Bailey Woodean
-
0
Jojo’s Biscuits

These popular Joanna Gaines recipes are perfect additions to any summer event (even the socially distant ones)!

Joanna Gaines’ Strawberry Shortcake

https://www.today.com/recipes/joanna-gaines-strawberry-shortcake-recipe-t127556

Joanna Gaines' Strawberry Shortcake
Ingredients
  • 2 pounds strawberries, hulled and quartered
  • 1/2 cup sugar
  • 6 biscuits, store-bought or homemade
  • Whipped cream, store-bought or homemade
  • 6 small mint sprigs, for garnish
Instructions

In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.

Split the biscuits in half. Arrange the bottom halves on each of 6 plates.

Layer whipped cream and strawberries on each biscuit. Place the remaining biscuit halves on top. Garnish with mint and serve.

From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Jojo’s Biscuits

https://people.com/food/joanna-gaines-biscuit-recipe-cookbook-chip-saturday-breakfast/

Try using this recipe for the homemade strawberry shortcake biscuits!

Ingredients
  • 4 cups self-rising flour, plus more for the work surface
  • 2 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1½ cups (3 sticks) cold salted butter, grated or cut into 1⁄2-in. pieces
  • 2 large eggs, beaten, plus 1 large egg for brushing
  • 1½ cups plus 1 Tbsp. whole buttermilk, divided (add more if needed)
Jojo’s Biscuits
Instructions
  1. Whisk together flour, baking powder, and baking soda in a large bowl. Cut butter into the flour mixture, using a pastry blender, until pieces are even and resemble the size of peas.
  2. Add 2 eggs to the flour mixture, stirring with a wooden spoon until combined. Stir in 1½ cups of the buttermilk until a dough forms a sticky mass. If the mixture is too dry, add more buttermilk, 1 tablespoon at a time, stirring after each addition until desired consistency is reached. Cover bowl; refrigerate at least 30 minutes or overnight.
  3. Place the rack in the middle of the oven. Preheat the oven to 400°. Line a baking sheet with parchment paper.
  4. Place chilled dough on a floured work surface. Dust your hands with flour, and press dough into a 14×1⁄2-inch round.
  5. Dust a 2¾-inch round cutter with flour; cut about 20 biscuits from dough. If necessary, roll out scraps to cut more biscuits.
  6. Transfer biscuits to the prepared baking sheet, arranging so that they are all touching.
  7. Whisk together remaining egg and 1 tablespoon buttermilk in a small bowl. Brush mixture over tops of biscuits.
  8. Bake in a preheated oven until golden brown, 15 to 20 minutes. Cool biscuits slightly on the baking sheet on a wire rack.
  9. Biscuits are best the day they are made (ideally, fresh out of the oven). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.

Makes: 20 biscuits

Joanna Gaines’ Watermelon Mint Lemonade Recipe

https://www.housebeautiful.com/entertaining/a32870369/joanna-gaines-watermelon-mint-lemonade-summer-recipe/

Ingredients
  • 1 ½ quarts water
  • ½ cup sugar
  • 2 sprigs mint, plus more for garnish
  • 5–6 cups cubed watermelon
  • ½ cup freshly squeezed lemon juice (about 4 lemons)
Instructions as described by Joanna Gaines herself!

“In a large pot bring water and sugar to a light boil until the sugar is dissolved and your mixture is clear, stirring to dissolve the sugar—this will be your simple syrup. Turn off the heat and toss in the sprigs of mint. Allow the mint to steep for 15 minutes, then remove it from the simple syrup and discard sprigs.

Allow mint-infused syrup to cool for about 10 minutes and then pour it into a blender with the watermelon. Blend until smooth and then pour the mixture through a fine-mesh sieve into a pitcher to get rid of any seeds and pulp. Add lemon juice to the pitcher and stir. Serve immediately over ice with a sprig of mint for garnish.”

Joanna Gaines' Watermelon Mint Lemonade Recipe

The Goat Portsmouth

By
Kayla Eaton
-
0
The Goat Portsmouth

Recently my fiancé and went out with a close friend and decided to give a restaurant a try. It is at the end of the main road in Portsmouth called Congress street. The Goat seemed like the most natural place to go; they are known for some decent burgers and a lot of bar food. I, of course, tried a cocktail, since that was another thing they were known for. It ran a little on the sweet side but was, in fact, a potent mix of drinks. The food was decent for bar food, and pretty well priced for the amount you received.

View this post on Instagram

The Goat Portsmouth had “some work done”

A post shared by The Goat (@goatbarnh) on

The ambiance was a bit odd when you first walked in. On the outside is a giant picture of a goat, in a black building that almost looked like you would be walking into a rock n roll style pub. However, when you walk in the first thing you will notice all of the giant flat-screen T.V.s playing sports and loud country music. Since there are not many sports going on right now, some of the giant T.V.s were playing dog competitions? The last thing you will notice is a giant bar directly in the middle of the room shaped like a square and some rusty looking folks sitting around it.

Would I ever go back? No. Should you try their burgers once? Absolutely. I may order takeout from them if they continue to do it because some of their food was mouthwatering, but the vibe was strictly not my scene.

Must Have’s from The Goat

Goat Melt Burger

This burger is so hard to eat, yet incredibly tasty if you can get it down. This is made up of two full grilled cheese sandwiches as the buns, and inside, it consists of two giant beef patties dripping with nacho cheese. Inside the grilled cheese sandwiches, you will also find lettuce, tomato, bacon, and Doritos.

Brisket

This is precisely what it sounds like! In between the buns is a stack of BBQ smoked brisket and more BBQ sauce on top served with Cheddar cheese. It the best texture, melting in your mouth without being overly chewy.

BLT Burger

A classic burger most places will have but still incredibly delicious to try. If you’re not in an adventurous mood, this is a safe burger to try. It is loaded with a big beef patty, lettuce, tomato, onion, avocado, and mayo mixed with garlic. It is simple yet tasty and elegantly put together.

Not in the mood for a burger? That is totally okay; they have other options to choose from, and here are the top three from my list.

Fried Pickles

Not only does this appetizer come with pickles battered and fried, but it also comes with jalapenos mixed into the bunch. If you’re looking for cocktails and snack food, this is one of the best things you can get. It is light, crunchy, and a good light meal to start or carry you over while drinking a beer.

Goat Tacos

All right admittedly, this one sounds a little misleading because there is no goat in this taco. You get a choice between chicken, pork, and or steak. In the middle is loaded with everything you would expect in a taco. It is a good meal for anyone not feeling the burger life.

Pulled Pork Sandwich

This is pork cut into thin slices, boiled, and then strained. It is served with BBQ sauce on grilled potato buns. You can get it with a side of coleslaw or home fries.

If you’re in the mood for country music or some decent burgers, definitely check out this place at least once. They’re perfect for anyone who loves a unique rustic vibe, loud country, and strong cocktails. They’re an easy walk from the center of town, and a shorter walk from the local parking garage. There is no side parking for the restaurant, so you will have to walk in.

142 Congress Street, Portsmouth, NH 03801

The Goat Portsmouth
address142 Congress St. Portsmouth, NH 03801
Websitehttps://goatnh.com/
telephone603-590-4628

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJjZtJEQu_4okRpF404HDReLI”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”the-goat-portsmouth-2″ title=”The Goat Portsmouth” review_num=”3″]

Recipes to get your toddler in the kitchen!

By
Bailey Woodean
-
0
Recipes to get your toddler in the kitchen!

Now, obviously, your toddler should never be allowed to handle equipment and knives without your supervision but these are some recipes that are low key enough to allow your little one to act as your sous chef!

Recipes to get your toddler in the kitchen!

Healthy Oatmeal Cookies

https://www.wellplated.com/healthy-oatmeal-cookies/

With this recipe, your toddler can help by mixing the ingredients or by adding the oats and other dry ingredients to the bowl.

Recipes to get your toddler in the kitchen!
Ingredients
  • 1 1/4 cups quick oats
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsweetened applesauce
  • 4 tablespoons unsalted butter – melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup honey
  • 1/3 cup dark chocolate chips
  • 1/4 cup raisins
  • 1/4 cup well chopped raw walnuts or pecans – (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins
Instructions
  1. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
  2. In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
  3. When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch ball and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
  4. Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

Grands!™ Mini Pizzas

https://www.pillsbury.com/recipes/grands-mini-pizzas/b1b517eb-1178-4662-80e4-b157c97c4752

With this recipe, your toddler can help design their own personal mini pizza and can also help by adding their own ingredients and their desired toppings. These mini pizzas are also perfectly toddler sized!

Recipes to get your toddler in the kitchen!
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 package (3.5 oz) sliced pepperoni
Instructions
  1. Press each biscuit into a 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese, and pepperoni.
  2. Bake at 375°F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

Peanut Butter-Banana Roll-Ups

http://www.eatingwell.com/recipe/258642/peanut-butter-banana-roll-ups/

If your toddler is anything like mine then they probably love peanut butter and bananas. This is an awesome snack for them that involves their two favorite ingredients!

Ingredients
  • 2 tablespoons smooth natural peanut butter or sunflower seed butter
  • 1 teaspoon honey
  • 1 8-inch whole-wheat flour tortilla, at room temperature
  • 1 medium banana, peeled
Instructions
  1. Combine peanut butter and honey in a small bowl. Spread the mixture evenly over the tortilla. Place banana on the bottom third of the tortilla; being careful not to tear the tortilla, roll tightly. Slice crosswise into 8 pieces.

Santorini Greek Grill Kirkland Washington

By
Kayla Eaton
-
0
Santorini Greek grill

When I was growing up, I went to a school near downtown Kirkland Washington, and I would find myself going off-campus for lunch a lot. It was never a rule that we had to stay on campus during school lunch, as long as we returned on time. I may have been late a few times, or more than a few. I would find myself meeting up with one of my closest gal friends to get Greek food nearby. We would chat for an hour over a prepared dish. Even in school, I was a lover of good food, and I enjoyed anyone’s company over a well-prepared meal.

What To Try At The Greek Grill

I am so happy that this place is open, and continues to do well in Kirkland. I know, right now, many stores have closed, and things are rocky. You may be scared to go into Kirkland, but I assure you anyone open knows the importance of being safe at all times. Here are the things you need to try when you need something besides home-cooked food.

greek grill

Lamb/Beef Gyro

In Greece, gyro meat usually consists of a type of pork; however, in America, a gyro is the meat we use that is a mix of lamb and beef. I never knew this before going into that grill, so unless you get a specific type of meat, a gyro sandwich will always be lamb and beef mixture. This is a stunning dish; they will shave the meat right in front of you and put it directly on your flatbread once it is all prepared. This is a huge meal, and it can easily be cut in half and split between two people.

Gyro Salad

This dish involves them shaving the meat on the plate in front of you once again. There is a mixture of meat and veggies in the form of a feta salad. There are slices of pita bread and dip you can eat. My favorite is mixing it all, so you get the flavors of everything in one bite.

Falafel Plate

Now, before I was eating Greek food, I had no idea what Falafel was. It is not meat though sometimes it can look like it; this type of food is made from mashed cooked chickpeas or garbanzo beans. It is mixed with spices and fried up or baked to taste delicious. Some of it can have a little spicy kick; others are tame and tasty. This dish at the Greek grill comes with six falafel balls, slices of pita bread, and a side of feta salad.

Now when you head into this place, be aware that it is very tiny, and if you go during a rush you may not find a place to sit. However, across the street there is a public park, you can grab something to go, and have a picnic by the waterfront. It is one of my favorite places to eat their Greek food, especially on a summer day. I am a huge fan of long casual lunches where you can catch up and rant about life to your closest friend, and nothing beats doing this over shared food. Santorini Greek Grill has never disappointed me, and they continue to bring my friends and me closer together.

It is a local mom and pop shop that has been open for years, I went here before school, during school, and will continue to show my love and support for them as long as they are open. I do not doubt that everyone who wanders by needs to stop in for a quick bite to eat, but take it to go and enjoy the meal somewhere beautiful.

Santorini Greek Grill
address106 Central Way, Kirkland, WA 98033, United States
WebsiteFacebook
telephone+1 425-822-0555

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJM8X8DecSkFQRnNW5zKf4K-I”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”santorini-s-greek-grill-kirkland” title=”Santorini Greek Grill” review_num=”3″]

Stuffed chicken breast, asparagus, and potatoes

By
Bailey Woodean
-
0
asparagus

Stuffing stuffed chicken breast

https://www.tasteofhome.com/recipes/stuffing-stuffed-chicken-breasts/
Ingredients
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons butter, divided
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 cup boiling water
  • 3 cups soft bread crumbs
  • 3 tablespoons fat-free milk
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Stuffed chicken breast, asparagus, and potatoes
Instructions
  1. In a small nonstick skillet, saute the onion, celery, and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs, and celery mixture. Set aside.
  2. Flatten chicken to 1/4-in. thickness. Sprinkle it with salt and pepper. Spread bread crumb mixture over chicken; roll-up. Secure with toothpicks.
  3. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Asparagus

https://www.simplyrecipes.com/recipes/asparagus/#recipe1146

Ingredients
  • 1 bunch of medium-sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese (omit if cooking vegan)
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper
Stuffed chicken breast, asparagus, and potatoes
Instructions
  1. Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.
  2. Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.
  3. Cut the spears into 1 to 2-inch sections, slicing the asparagus at a slight diagonal.
  4. Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.
  5. Toss with olive oil, Parmesan, lemon zest: While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon zest.
  6. Salt and pepper to taste. Serve warm or room temperature.

Oven-roasted potatoes and asparagus

https://www.allrecipes.com/recipe/60924/oven-roasted-red-potatoes-and-asparagus/

Ingredients
  • 1 ½ pounds red potatoes, cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 4 teaspoons dried rosemary
  • 4 teaspoons dried thyme
  • 2 teaspoons kosher salt
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 pinch ground black pepper to taste
Stuffed chicken breast, asparagus, and potatoes
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  3. Bake for 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Garlic parsley butter

https://www.epicurious.com/recipes/food/views/parsley-garlic-butter-109355

This recipe can be used for a variety of recipes including making your own garlic bread. I like to use it as a butter sauce for the potatoes and asparagus.

Stuffed chicken breast, asparagus, and potatoes
Ingredients

1 stick (1/2 cup) unsalted butter, softened

1/2 cup finely chopped fresh flat-leaf parsley

2 tablespoons minced shallot

2 tablespoons fresh lemon juice

1/2 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon black pepper

Instructions

Purée all ingredients in a food processor until smooth.

What is Paella?

By
admin
-
0

One of the best-known dishes in the Spanish cuisine

PAELLA: ONE OF THE BEST-KNOWN DISHES IN THE SPANISH CUISINE

Generally acclaimed as the most famous Spanish dish, paella consolidates saffron-flavored rice with a wide array of extra fixings, for example, fish, vegetables, or meat. In spite of the fact that the first paella was made in Valencia, where it was made with occasional vegetables, poultry, and rabbit, in Spain the name is utilized to indicate all rice dishes arranged in a paellera or paella  – the customary shallow pan.

Many non-Spaniards view paella as Spain’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region.

paella

Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in Valencian, Valencia’s regional language.

According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. Also, dining guests traditionally eat directly out of the pan.

The accurate extra fixings utilized in paella have for quite some time involved debate, however, what everybody concurs on is that every paella ought to have a fresh, caramelized bottom and subtle saffron season. Continuously served in the dish, this Spanish great can be found everywhere in the nation, in an unending number of blends.

Paella de mariscos

Fish paella is one of the most mainstream paella assortments, in Valencia, yet additionally in Andalusia and in the Spanish coast. Because of the wealth of seafood and fish, this dish is a summer most loved in Spain. Paella de mariscos is set up with a base of saffron-flavored rice, peppers, and tomatoes, yet it owes its stunning visual appearance to the tasty mix of fish, shrimp, mussels, and clams.

It is recommended to set up this rich dish over a wood fire to infuse it with a delicate smoky smell.

Paella Valenciana

Frequently referred to as the first paella, this Valencian great generally comprises of rice that is cooked close by chicken thighs, rabbits, three sorts of beans, tomatoes, and snails. Valenciana is liberally prepared with saffron and smoked paprika.

It is constantly arranged in a shallow paella dish. As indicated by tradition, the utilization of extra fixings is forbidden, and just short-grained Valencia rice ought to be utilized in the dish. Paella Valenciana is praised for its flavor and the mix of local, authentic fixings that impeccably represent the culinary legacy of the region.

Paella Catalana

According to expert Quim Marqués who made and protected this fair dish, paella Catalana speaks to the ideal mix of land and ocean. The dish comprises of a broad list of fixings, for example, conventional saffron-flavored rice, chicken, longaniza sausage, crayfish, prunes, and relying upon the season, either artichokes or peas.

As far back as it began showing up on the menus of neighborhood restaurants, paella Catalana has been raising a warmed discussion over what establishes a bona fide paella. Regardless of the varying perspectives, it has become a typical dish of the Catalonia region.

Subscribe our youtube channel

1...484950...123Page 49 of 123

Follow us on Instagram @fooddrinkmag

Food Drink Magazine Logo
You can find everything you want about food and drink from all over the world.
Contact us: info@fooddrinkmagazine.com
Facebook Instagram Pinterest Twitter Youtube

POPULAR POSTS

POPULAR CATEGORY

© Food Drink Magazine

Add to Collection

No Collections

Here you'll find all collections you've created before.