Little Red Grille

By

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July 12, 2020

In the small town of Plainville sits a little red food truck. I stopped by one afternoon for lunch to check it out. My first impression was how cute it was. Attached to the truck was a little awning by the window where you order. There was a sink for customers to wash their hands.

Little Red Grille

There were flower pots and even tables to enjoy the food right outside the truck. I went up to the truck and perused the menu which is posted right on the outside for convenience. A man greeted me right away and made me feel welcome. I decided to go with an all American style lunch. It consisted of tater tots and grilled cheese with tomato. Good choice I might add! The service was fast and efficient and served with a smile. The food was simple, but delicious. It’s not everyday I find tater tots on a menu so when I do, I sure won’t be passing them up!

For the sandwich and tots, my total came to 11.27$. I have to say I thought it was a bit overpriced for the two items but that’s just my personal opinion. I also did not order a drink so for that amount, I could’ve made it for way less money at home or went elsewhere for a better deal. But again, the truck is adorable and I went there for a different experience. There were plenty of other options on the menu to choose from as well from hamburgers to chicken tenders.

They even had seasonal options including a lobster roll when I went.

All in all, I recommend this place to eat, it’s certainly out of the ordinary. Much better curb appeal than a sit down restaurant. I also checked out the little red trucks facebook page. To my surprise, they own a little yellow truck as well that does catering. That would be a really fun option for a summer birthday party in the park. I emailed the owners to get more information and to ask a few questions about the red truck but unfortunately didn’t hear back.

I love the whole food truck idea in general. I know a lot of food trucks that are mobile and go serve in different areas or try for the same spot everyday. This little red truck is parked round the clock so it does not move from place to place so it is easily found and accessible. Thank you little red truck!

Little Red Grille

	120 New Britain Ave, Plainville CT 06062
	http://littleredgrillect.com/
	(860) 997-4086

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJByzzgAKx54kR38wkGofnUJg”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”little-red-grille-plainville” title=”Little Red Grille” review_num=”5″]

Summer lovin’ recipes

By

Bailey Woodean

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July 12, 2020

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Summer is here and it is time to show it some love! Let’s enjoy it while it lasts because before long, it will be autumn again and while there are things to love about each season, summer is short and delicate. Let’s use these recipes to bring on the summer lovin, or at least find some inspiration in them!

Let’s start with a drink (for adults 21 and over only)

SUMMER LOVIN

https://www.frdistilling.com/recipes_list/summer-lovin/

Ingredients

2 oz. TX Whiskey
¾ oz. lime juice
1 oz. strawberry puree
1 oz. club soda
3-5 mint leaves
¾ oz. simple syrup

Instructions

Mix in a glass and top with ice and club soda.

Next, we have a delicious summer pizza!

Summer lovin’ Neapolitan Crust

Ingredients

12-16″ pizza crust (1/4 homemade Neapolitan Crust)
1/2-1 TBSP extra virgin olive oil
4 oz mozzarella cheese (Miyoko’s Fresh VeganMozz)
4-6 oz Grilled Beyond Chicken Strips
1-2 tsp toasted sesame oil
1/4 thinly sliced or julienned watermelon radish depending on size
1/2 c Farmhouse Pickled Taqueria Mix** (or sub ginger pickled carrots for less heat and make at home)
1/2-1 jalapeño pepper, thinly sliced
1/4 c fresh cilantro leaves
Sriracha Aioli
2-3 oz unsweetened dairy-free yogurt (Kite Hill Unsweetened Plain Yogurt)
1/2-2 TBSP Sriracha, to taste (Ninja Squirrel)
2-3 tsp vegan mayo or 1-2 TBSP vegan mayo
Sriracha, to taste
Vegan chicken spicy veggie pizza

Instructions

If making our Neapolitan Pizza Crust if using, you will have to make the dough 3 hours, 4 hours is best, ahead of time. It doesn’t take long to make you just have to let it rest and rise.
In a bowl whisk together the ingredients to make the Sriracha Aioli. in the fridge until your pizza is cooked.
Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions.
In a skillet heat toasted sesame oil and cook Beyond Chicken per package instructions. Remove from heat.
Toss or roll your pizza dough and place it on a piece of parchment paper on a non rimmed baking sheet.
Drizzle or brush your crust with olive oil.
Grate cheese and sprinkle over pizza.
Chop Beyond Strips and sprinkle over pizza.
Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 6 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. It can take up to 8-10 minutes depending on the temperature of your grill/oven. If using your own crust bake per your crusts instructions.
Remove pizza, sliding a baking sheet under the parchment paper.
Let pizza cool a minute or two before toppings with watermelon radish, pickled taqueria, and jalapeño pepper.
Drizzle Sriracha Drizzle over top and sprinkle with cilantro leaves.
Enjoy!

Finally, we finish the summer celebration with a light and refreshing salad!

Summer Lovin’ Rice and Fruit Salad

Ingredients

2 cups of cooked long-grain rice
2 Tablespoons of olive oil
2 Tablespoons of orange juice
1 Tablespoon of vinegar
2 teaspoons of chopped shallots
¼ teaspoon of salt
¼ teaspoon of pepper
1 cup of chopped fresh peach
¾ cup of fresh blueberries
¾ cup of fresh strawberries
3 Tablespoons of toasted almonds

Instructions

Heat the saucepan, put almonds and toss it until it gets brown.
Put the juice, shallots, vinegar, salt, oil, and pepper. Stir them together.
Add the peach, berries, and cooked rice. Add more almonds. Then, whisk gently.

Chinese Bakery San Francisco

By

Kayla Eaton

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July 11, 2020

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Eastern Bakery in China Town — OLYMPUS DIGITAL CAMERA

In San Francisco, China Town is one of the most magical places on earth, especially if you love pastries. When you walk to get gate of China Town, you will notice green roofs of the gate, red lanterns may be hanging from it, and dragons on both ends of the gate. As you walk through, you will notice bright red buildings, green rooftops, and gold accents along with every building with dragons popping up around the street.

If you find yourself wandering through China Town, you may be lost in awe. However, there is one place you must make your way to try the best Chinese pastries. Though there are many places to go, Eastern Bakery in China Town offers a wide variety and less wait time than other competing businesses.

The staff is friendly and will get you in and out as fast as they can. They offer various foods that can be served as lunches, and they have an excellent selection of pastries to choose from. The entire bakery is tiny. The ovens are at the front. There is a small sitting area in the rear of the building that fills up rather quickly.

What to Try at Eastern Bakery?

The best thing about this bakery is you can grab things to go and walk around China Town. You don’t have to stop in to eat a full meal, you can quickly wrap it up and eat as you walk. Here are the best things to grab while walking around San Francisco.

• Cocktail Buns-

These perfectly glazed buns are filled with sweet coconut cream and happen to be my all-time favorite snack. Every time I am in San Francisco, I run to this bakery to get one… or maybe two cocktail buns. They are made perfectly with a crunchy outside, fluffy bread, and a delicious cream filling. It is rich, on the heavier side, and one of the most filling buns you could ever have.

• Custard Tart-

This delicious dessert comes in little tins in the shape of the pie. They are not my favorite, but kids love these! If you have a family with you, this could be the best place to stop. They come in small, hand-sized little pie tins perfect for a small child. Each little pie pan comes with a crust and in the center an egg cream custard. It is heavenly.

• Mooncake-

Traditionally, this was offered between friends and family and eaten during fall for the mid-autumn festival that worships the moon. This bakery sells these all of the year, and they come in different flavors with different fillings. If you have a chance to stop by more than once, you can try multiple kinds! My personal favorite is a mini black bean moon cake.

There are a million things to try at this bakery, and all of the options are good. If you need big orders for a party, make sure you call ahead! If you are grabbing and going, this is the perfect place to do a speedy stop. Their baked goods are stunning and mouthwatering. You will not be disappointed after leaving Eastern Bakery in China Town.

The best thing about walking through China Town is that there are many bakeries. On every corner, you will find something to stop and eat. This is one of the best places for a quick bite. However, if you are willing to wait a while, other bakeries are absolutely phenomenal. San Francisco has some of the best foods you will ever find, and the city is known for bringing different varieties of food to one place.

Eastern Bakery

EASTERN BAKERY

	720 Grant Avenue San Francisco, CA 94108
	https://www.easternbakery.com/

Google Reviews for Eastern Bakery

[wp-review-google-place-reviews place_id = “ChIJ5-AzaYuAhYARrZDTtCChxcs”]

Yelp Reviews for Eastern Bakery

[wp-review-yelp-business-reviews id=”eastern-bakery-san-francisco” title=”Eastern Bakery” review_num=”6″]

Celebrating a week of national holidays!

By

Bailey Woodean

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July 11, 2020

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This week had so many great national holidays related to food that I simply could not pick just one! How could I pass up a day for fried chicken? A day for strawberry sundaes? A day for sugar cookies? Yum! So, I chose to highlight several from throughout the week.

Monday, July 6, 2020

National Fried Chicken Day

https://thestayathomechef.com/fried-chicken/#jump-to-recipe

You may have your own recipe for making fried chicken, I know I do, but this one is pretty close to a classic!

Celebrating a week of national holidays! Fried Chicken Day

Ingredients

6 chicken thighs
6 chicken drumsticks
3 cups buttermilk
1/2 cup Buffalo Hot Sauce optional
2 teaspoons salt
1 teaspoon pepper

Dredging Mixture

3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper
1-quart vegetable oil for frying

Instructions

In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate it for 4 hours.
When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon-sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350-degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

Tuesday, July 7, 2020

National Strawberry Sundae Day

https://spinachtiger.com/strawberry-sundae-recipe-for-a-strawberry-festival-party/

I have never had a strawberry sundae before but it does sound perfect on a hot summer day!

Ingredients

2 quarts fresh strawberries
1 cup of water
2 tablespoons sugar
1/2 strawberry puree
8 small scoops vanilla ice cream
whipped cream
strawberry puree
10 ounces frozen or fresh strawberries
2 tablespoons sugar

Instructions

Prepare fresh strawberries. Trim and cut into quarters or halves if they are small. Place in a cup of water with sugar and allow to sit for at least an hour.
Defrost strawberries at room temperature. Blend until smooth. Add sugar.
Taste for sweetness. Add more sugar if necessary.
Assemble by putting puree in the bottom of the sundae dish add ice cream, strawberries, puree, and more ice cream with fresh strawberries.
Top with whipped cream.

Thursday, July 9, 2020

National sugar cookie day

https://www.tasteofhome.com/recipes/sugar-cookies/

Yet another classic, the sugar cookie!

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 cup of sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

Instructions

Preheat the oven to 350°. Cream butter, shortening, and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, and baking soda; gradually beat into creamed mixture.
Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Central Perk Cafe

By

Yonah Kilimnick

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July 10, 2020

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Named after the famous meeting place in the TV show Friends, Central Perk Café is located right off Central Ave (presumably why they chose such a name) in Cedarhurst, NY. Because of the pandemic, the inside of the café wasn’t available for seating. The waiter instead led us to a seating area in the back of the restaurant which has the feel of a New York City park because of the brick and pavement, which I thought really added to the whole Central Perk/Friends theme of the restaurant.

Central Perk Cafe: Atmosphere

Something that confused me a bit was that the references or comparisons to the café from the show really ended there. The menu was clearly more focused on the food as opposed to the TV show in which the café is more of a coffee meeting place without the sit-down layout plan of a regular restaurant.

In the show, the couches, sofas and rugs really give it the look that I would not think be so hard to recreate. After having a look at the menu, nothing really caught my eye at all. All the regular dairy restaurant/cafe staples were on there, which basically consisted of the 4 main categories: pastas, pizzas, paninis and salads. Being that by the time I got to the restaurant it was already 11:30 and I hadn’t yet eaten anything that day, I didn’t hold back from ordering things on the heavier side: zucchini fries, an avocado panini and penne rosa.

Penne Rosa

We wanted to order linguini primavera instead of the penne, but the waitress informed us that it wasn’t necessarily the most popular dish they served, which was a gesture of honesty that I really respected. There is no shame in feeling as though some dishes are better than others on your menu, and the waitress sharing her opinion made me feel that the dish I would be ordering would be something to look forward to.

Zucchini fries

After getting the food, my confusion was put to rest. The zucchini fries were prepared exactly how anyone would like them to be, crispy but not too heavy on the breading, as well as zero to no grease. The zucchini itself had the tiniest bit of crunch while still being cooked, something that I know is hard to achieve having been a big zucchini fan for much of my life. The marinara dipping sauce was clearly blended to a nice thicker consistency which made it perfect for dipping, a detail I have noticed that often restaurants don’t pay much attention to. The avocado panini was simple but constructed very well, with a very nice light mayo sauce.

Avocado panini

Something that stuck with me about the avocado panini was that it wasn’t very toasted, as paninis usually are. I feel as though they did this purposely in order to not smush all the contents of the sandwich, and it worked. With an avocado panini, which also included tomatoes and onion, you want to keep it fresh, and this was a very fresh sandwich.

Penna rosa is not something I am often seen ordering because it’s the type of pasta dish that every Italian place, or any place that serves pasta, will have in order to serve to the pickier customers. I was blown away. The flavor that was packed into such a simple dish was really impressive, and it was something that I would recommend to anyone from food critics to children.

Overall, I clearly can understand the popularity of the Central Perk Café, and why it’s a favorite of so many who live in the Five Towns area. Perfected simple foods will always be a winner in my book.

Central Perk Cafe

Central Perk Cafe

105 Cedarhurst Ave, Cedarhurst, NY 11516

Web: http://www.thecentralperkcafe.com/

Google Reviews for Central Perk Cafe

[wp-review-google-place-reviews place_id = “ChIJkcEVfL9lwokRdCb5ArNY0m0”]

Not your rabbit’s salad

By

Bailey Woodean

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July 10, 2020

0

Salad is one of those dishes that can be eaten as a meal or on the side of a meal. But, many of us may choose to skip our salad due to the lack of inspiration and flavor. Not anymore! Here are some impressively flavorful salad recipes that will knock your socks off!

Za’atar Zoodle Salad

By Allrecipes Magazine

Ingredients

4 ½ cups zucchini noodles
2 cups cherry tomatoes, halved
1 large carrot, cut into thin ribbons
2 tablespoons finely chopped fresh chives
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon za’atar seasoning
1 teaspoon salt, or more to taste
1 tablespoon finely grated Parmesan cheese, or more to taste

Instructions

Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. Add tomatoes, carrot, and chives. Drizzle with balsamic vinegar and oil and sprinkle with za’atar and salt; toss to combine. Sprinkle with Parmesan. Serve immediately or chill, covered, for up to 1 day.

This is a deliciously flavorful salad that can be easily be made into a meal with the addition of grilled jumbo shrimp!

Quinoa, beet, and arugula salad

By Allrecipes Magazine

Ingredients

½ pound beets, peeled and sliced
1 cup red quinoa
2 cups of water
½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoon white sugar
1 clove garlic, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
2 green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled

Instructions

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover the pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.
Bring quinoa and 2 cups of water and a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed about 15 minutes.
While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.
Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooked quinoa mixture. Toss lightly before serving.

I love quinoa! It’s such a powerful food that is delicious and good for you! This salad takes a diverse ingredient like quinoa and punches it up with beets, arugula and so much more! Unlike the previous salad, this one can be made into a hearty meal with the addition of toasted walnuts.

Grilled Potato Salad

By Allrecipes Magazine

Ingredient

2 pounds red potatoes
2 tablespoons extra-virgin olive oil

Dressing:

½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 eaches green onions, chopped
2 tablespoons minced fresh parsley

Instructions

Preheat the grill for medium heat and lightly oil the grate.
Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
Cook on a preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Grilled potatoes add the next level of flavor to this salad recipe. Pair these smoky pieces of grilled potatoes with baby leaf spinach, green onions, and a blend of seasonings and herbs to give yourself a perfect summer side dish. This salad can be made into a meal with the addition of pulled rotisserie chicken!

Passion for pizza

By

Tyne Melrose

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July 9, 2020

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Pizza. It’s everyone’s favorite food…or at least it should be. There’s something to be said about pizza. It brings and bonds people together. It can be customized to suit everyone’s preference. It can be eaten literally anytime of day! Pizza is love, satisfaction, and a whole lotta happiness.

Three billion pizzas are sold in the US every year.

Three billion pizzas are sold in the US every year. Three billion!! That’s three billion chances for people to come together to the table and eat. (Assuming they aren’t eating the whole pie themselves ) Pizza makes everyone happy. The pickiest eaters (aka kids) will eat it, adults will eat it, even the elderly will surely put in their dentures to make sure they can get in on the action!

It’s for the young and the old and the in between. Pizza is an all occasion food too. Pizza is suitable for movie nights, raduations, birthdays, heck I even had pizza at my best friend’s wedding!

Pizza can be given as a gift in the form of a gift card too! When I order pizza at my house, I set it on the kitchen table as soon as it arrives. We open the box and eat it with our bare hands slice by slice! No plates, or utensils needed which means more time spent with my family by having no dishes to clean! Pizza truly has the power to bring friends and families together. Bonding over pizza is one of my favorite things to do.

Pizza is also one of the few foods that can be made or ordered to everyone’s liking. Pizza comes in all different sizes from personal to party sized. From rectangle and square cut to round and triangular cut, each slice is appealing to the eye. The box it comes in just screams happiness. Cheese is another customizable option on pizza.

There’s plenty to choose from. Ooey gooey mozzarella to sophisticated Parmesan. Or bold ricotta to vegan options as well! And let’s not forget about the sauce. It can be made without sauce if you prefer but I myself can’t live without the garlicky white sauce. There’s also the standard tomato sauce and even pesto sauce as a choice. Don’t even get me started on the toppings.

My personal favorite is veggie pizza.

My personal favorite is veggie pizza. Load it up with some crunchy onions and succulent green peppers or black olives and fibrous spinach. There’s also meat options from the popular Italian pepperoni to seasoned sausage or hamburger. Then there’s the specialty pizzas; Hawaiian, chicken and bacon, veggie delight, meat lovers, the list goes on! And the crust! Holy heavens! The crust! Thin crust to deep dish to stuffed crust to English muffins or even tortillas used as crust. Pizza can also be made to suit everyone’s dietary preference as well. From gluten free to cauliflower crust, it can be prepared so many different ways so no one has to miss out. There is no limitation to the creation of pizza!

Pizza is not only the most versatile food for how it is prepared but it is also the most versatile for when it can be eaten! When you think of scrambled eggs, most people categorize that as a breakfast food. Ice cream as a dessert food, a salad as a lunch food etc. But pizza can be eaten anytime! Pizza can be eaten for breakfast cold leftover from the night before. It can be eaten for snack as bagel bite pizzas or pizza roll ups. It can be eaten for lunch as a lot of places sell by the slice or grab a microwaveable frozen option.

It can be eaten for dinner after a long day of work. My personal favorite time of day to enjoy it. Pizza can be divulged at 2am after a long night of partying…or studying? Pizza is also the easiest food to find! There are even apps you can download (slice, one bite, etc.) dedicated to finding local pizzerias to satisfy your needs no matter where you are! Pizza can be found on almost any menu at any restaurant you go to. It’s not like some random food, take jackfruit for example where you have to really search hard for. Pizza is attainable and available everywhere.

As I stated before, pizza should be everyone’s favorite food. It is without a doubt my favorite and the undisputed champion of all meals. It is the Oprah Winfrey of foods. It strengthens relationships and promotes family time. It can be prepared however your heart desires and according to your lifestyle or dietary needs.

Pizza can be found all over the world. There’s so many options. You can eat it anywhere and at any time with anyone! You can have it healthy and homemade, cold or hot, delivery or dine it. The options are endless. Go on and Gordon Ramsey it up in your kitchen, or dominoes track it to your house. However you get it, just go get it; you’ll thank me later.

Pizza and restaurant in pictures are from Pagliacci’s Restaurant in Plainville, CT. I had the small mozzarella, spinach, ricotta and garlic pizza. 11$ but I would’ve paid a million. Pizza is love. http://www.pagliaccisrestaurant.net/

Meatloaf and mashed potatoes…with a twist!

By

Bailey Woodean

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July 9, 2020

0

Meatloaf and mashed potatoes are two foods that are well established as ”comfort foods”. They are a delicious reminder of Sunday dinners with the family but, that doesn’t mean they have to always be made in their classic forms! Here is what’s for dinner at my house as well as their original classic versions for those that simply prefer it!

Chicken Spinach Meatloaf

SOURCE:https://www.naturesyoke.com/recipe/chicken-spinach-meatloaf/

Ingredients

10 oz frozen spinach, thawed
1 cup bread crumbs
½ cup milk
2 lbs ground chicken
½ tsp nutmeg
½ cup grated Parmesan
1 garlic clove, minced
1 Nature’s Yoke egg
2 tbsp olive oil

Instructions

Place all ingredients except oil in a large bowl and mix together well.
Grease a rimmed baking sheet with 1 T. oil. Turn mixture onto a baking sheet and shape it into a roughly 8X5 inch loaf.
Drizzle with 1 T. oil and rub to coat loaf all over.
Bake at 425 degrees F. for 45-60 minutes or until a thermometer inserted in the center reads 160 degrees F.
Allow sitting 10 minutes before slicing.

In making this recipe I had to make a few adjustments to fit not only what I had on hand but also to fit our taste preference. First, I used fresh baby leaf spinach as opposed to frozen spinach. I omitted the nutmeg and milk, and I also used 3 or 4 cloves of garlic. One of my additions to this recipe is that I heated some olive oil in a skillet to pre-cook the spinach, garlic, fresh parsley, and onions down which then was mixed into the ground chicken, egg, and bread crumbs.

Classic Beef Meatloaf

https://www.beefitswhatsfordinner.com/recipes/recipe/55558/classic-beef-meatloaf

Ingredients

1-1/2 pounds Ground Beef (93% lean or leaner)
3/4 cup panko bread crumbs
3/4 cup ketchup, divided
1/2 cup minced onion
1 egg
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon salt

Instructions

Heat oven to 350°F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper, and salt in a large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in an aluminum foil-lined broiler pan.
Place on the upper oven rack in a 350°F oven. Bake 45 to 55 minutes, until an instant-read thermometer inserted into the center, registers 160°F; brush with remaining 1/4 cup ketchup during the last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

Smashed potatoes

SOURCE: https://www.tasteofhome.com/recipes/smashed-potatoes/

Ingredients

2 pounds medium red potatoes (about 7), quartered
2 tablespoons butter
1/4 cup sour cream
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch ground nutmeg

Instructions

Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
Drain; return to pan. Mash potatoes to desired consistency; stir in remaining ingredients.

In making this recipe I omitted the nutmeg and the sour cream. I added more garlic and about a stick of butter. I also used russet potatoes as they were what I had on hand.

Classic Mashed Potatoes

https://www.foodnetwork.com/recipes/ina-garten/classic-mashed-potatoes-recipe-1923133

Ingredients

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Instructions

Peel the potatoes and cut them into 1-inch cubes, and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
Using a handheld mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt, and the pepper and whisk to combine. Serve hot.

What to do if you have leftovers? Make breakfast!

I used a round cake pan, a half stick of butter shaved into thin slices, leftover mashed potatoes, leftover chicken meatloaf, and three eggs to make this breakfast. Start by placing half of the butter shavings evenly around the bottom of the cake pan. Top the butter with the remaining mashed potatoes until the pan is nearly full and pressed out evenly to the sides.

Break apart the remaining chicken meatloaf into chunks and pace sporadically on top of the potatoes. Salt and pepper to taste and add remaining butter shavings to the top. Bake in the oven for 30-45 minutes at 350 degrees Fahrenheit. Remove from the oven and carefully crack the eggs in between chinks of meatloaf, leaving the yolks intact. Bake until whites are no longer runny. Salt and pepper to taste, eat while warm and enjoy!

The Organic Coup, changing the way we see fast food

By

Morgen Sechler

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July 8, 2020

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Written and photographed by Morgen Sechler – 6/27/2020

Oh, the elusive fried chicken… the countless efforts to perfect this American favorite. The trials and errors so many before have endured to reach perfection. Okay, yes, a tad dramatic but it’s fried chicken we’re talking about! Who doesn’t love a beautifully seasoned, breaded, fried up piece of chicken gold? I know I haven’t met them yet, but even if I did, I’m sure a meal at The Organic Coup would change their mind.

The Organic Coup

The organic Coup is a fried chicken centric restaurant with multiple locations on the west coast, holding the title of the first USDA Certified Organic fast food restaurant in America. They strongly emphasize this in their menu and in their marketing, clearly trying to be one of the necessary leaders in the health-conscious change of the fast food market. The owner, a mother with two growing sons wanted quality quick food for her family. When starting this mission, she made it her goal to see that anyone can have access to quality sourced, local food in an environment that usually provides the opposite.

“The first USDA Certified Organic fast food restaurant in America.”

Along with multiple locations they have a food truck with a very busy schedule that’s serving anywhere from San Francisco, San Jose, Brentwood and all the areas in-between. I was lucky enough to catch The Organic Coup food truck in my hometown recently to snag a plate of their seriously impressive chicken. Their truck is the standard truck you’ve come to recognize. Incased in black with quite a variety of phrases popping out in white lettering, saying; “eat your peaceful protest”, “organically cocky” and “food revolution”. They are clearly trying to represent their title of USDA Certified Organic and their food stands by that.

Their menu is fairly simple, offering fried or grilled chicken in either a sandwich, in a salad bowl, in a grain tortilla wrap or simply as chicken tenders. Some more off beat options would be a corn dog or tater tots. I opted for the salad bowl with fried chicken, needless to say, it was absolutely delicious! Shredded cabbage mixed with red onions and jalapenos soaked in a vinegar like sweet sauce with a heaping scoop of guacamole, laid under neatly cut slices of gorgeously fried chicken.

Finishing it beautifully with a tangy, roasted chipotle sauce drizzled over the whole plate. The chicken was browned to perfection with the tasty chunks of fried batter clinging to the edges of each piece. Who are we kidding? Those are the best parts. The flavor resembling a double coat in what tasted like a buttermilk batter. Focusing more on keeping the moisture of the chicken then the amount of spices or seasonings. This feels like a nod to the USDA Certified Organic Label. If you’re eating that quality of chicken in a fast food environment you want the quality to showcase and be present, it only helps drive their many moto’s.

“Eat your peaceful protest.”

With the overabundance of fried chicken we have in America it is a welcome treat to see a fast food company providing quality over quantity. A progressive direction that countless other food service providers should embody and practice. The Organic Coup is making big moves in the fast food world, leading by example, serving locally sourced ingredients and truly running organically. They have so much going for them, but when it comes down to it, they just prepare incredibly great fried chicken. In the end that’s what were really looking for in any chicken centric restaurant. A fried-up piece of chicken gold.

The Organic Coup

Google Reviews for The Organic Coup

[wp-review-google-place-reviews place_id = “ChIJw2SvYf3rj4ARD2Ne4qaHBOU”]

Yelp Reviews for The Organic Coup

[wp-review-yelp-business-reviews id=”the-organic-coup-pleasanton” title=”The Organic coupe” review_num=”6″]

Shrimp kabobs on the grill and fried rice

By

Bailey Woodean

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July 8, 2020

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Shrimp kabobs on the grill and fried rice

I have never made kabobs on the grill before so this was an exciting and somewhat challenging experience. However, the end result was well worth any slight stress that I felt during the cooking process.

Shrimp and veggie kabobs on the grill

***My personal attempt using whatever I could find in the fridge ***

Ingredients

1 pound frozen, defined, and peeled raw shrimp (thawed)
About a cup or two of fresh broccoli florets
About a cup of chunky baby portobello mushrooms
About a cup of assorted colored peppers (red, yellow, orange, and/or green if you like)
1 teaspoon lemon juice
2 teaspoons minced garlic
¼ cup unsalted butter
Black pepper to taste
1 bag frozen Asian style chicken fried rice (plus ¼ cup unsalted butter and 2 -3 tablespoons of olive oil for cooking)
Garlic salt to taste

Instructions

Chop up the veggies to fit your preferred size, I opted for a chunky cut to save time.
Preheat the grill with charcoal or by turning on the propane (depending on your type of grill)
Alternate the vegetables with the shrimp on the skewers until all ingredients are stacked on.
At this time you will want to start the fried rice. To do so, use a large skillet to heat olive oil. Remove any sauce packets and toss (you don’t need it). Add the fried rice mixture, cover and allow to cook on medium heat.
Place skewers on the grill and allow the cooking to begin.
While the skewers begin cooking on the first side, make a flavor mixture.
Melt ¼ cup unsalted butter in a dish and mix in the minced garlic, lemon juice, and black pepper.
Using a sauce spreader, evenly spread the butter mixture over each of the skewers.
Flip and repeat on the opposite side of the skewers.
While the skewers are cooking, evenly cook the fried rice and veggie mixture, stirring occasionally. Once the rice is beginning to become tender and veggies are no longer frozen, add ¼ cup unsalted butter. Stir the rice mixture to evenly coat it with the butter as it melts.
Sprinkle in the garlic salt slowly and taste as you go to avoid over or under seasoning.
Cover and reduce heat. Allow the rice and veggies to become tender while you check on the skewers.
If the shrimp and veggies are grilled to your liking then remove the skewers and turn off the grill.
If your shrimp skewers are a little undergone then you may want to consider moving them from the grill and adding them into the rice mixture. Carefully, slide the shrimp and veggies off of the skewers and into the skillet. Mix the ingredients together, cover, and allow the entire mixture to cook for a few minutes on low heat.
Once everything is tender and cooked through, remove from heat.
Spoon the desired amount onto plates, serve hot, and enjoy!
You may want to add additional seasoning to enhance the flavor to your liking.

This was a light, flavorful, and delicious meal. It also made excellent leftovers for us to have at lunchtime the next day. Some optional changes include:

Using lemon pepper as opposed to black pepper to kick up the citrus flavor profile
Using jumbo shrimp as opposed to small shrimp
Changing up the veggies to suit your palate including onions, carrots, green bell peppers, jalapenos, etc.

I highly recommend giving this dinner idea a try! It was refreshing to shake-up our typical dinner routine. Also, consider pairing this meal with a citrusy cocktail or even a lemon ice water!

Little Red Grille

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Shrimp and veggie kabobs on the grill

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