We were heading to a super bowl party and we decided to bring what else but COOKIES! We’ve been eating pretty healthy lately, so this was quite the treat for us! It was such a treat that we made both these and chocolate chip cookies. I have to say, the best part of making cookies is eating the batter. I have absolutely no self restraint when it comes to cookie batter – - I’m always left wondering why I don’t end up with many cookies!
It is hard to find a really good cookie recipe…but this one hits the spot! It’s rich without being overly sweet. I think it would be good with nuts or coconut in it, but Erin likes them best just as we made them. They are great right out of the oven when the chocolate chips are still ooey and gooey. You definitely need a glass of milk to polish this one off. Cookies and Milk – love the classic combo!
We’re not vegetarian, but if we were, I think this would be a staple of our vegetarian diet. It is really, really tasty. It is perfect for a cold winter day. It’s hearty and filling – what more could you want? The currants provide a nice sweetness and a good contrast to the nuttiness of the quinoa and pine nuts. If you are not a huge brussels sprouts fan, this recipe may convert you.
If you want to change it up with a little meat – I think this might be good with some chicken apple sausage. Or it would make a great side for your favorite chicken, turkey… steak, pork… okay anything.
Doesn’t this make you hungry? Oh, one more thing, don’t be shy with the salt – it brings out a buttery flavor in the dish.
Phew, we’re back. That was a long couple of months. A long couple of months of overindulgence. We’ve been way too busy stuffing our faces that we didn’t get a chance to post to the blog. Oops! Oh well. Now we can eat healthy and try to fit back into our clothes again.
Here is a really easy and healthy recipe as a side for any meal. We had it with fish tacos, but really, it would be good anything. It’s super tasty. With just four ingredients it also a rather inexpensive dish. And I’m not really a carrot fan, but even I like it.
The only downside is that your hands may end up a little red from the beets if you don’t use gloves… but, I promise it’s worth it.
We used to make this pie growing up and I haven’t seen (or tried) one like it since. I’ve been telling Erin about it for years and I finally got around to buying a box of peaches to make it. After all of the talking up of the pie that I’ve done over the years, I hoped that Erin would love it as much as I do – - – and since she’s not a huge fan of pies, I knew that the chances were slim. But surprise – she LOVED it – and now I’ve been tasked with making another one for her family before the fast approaching end of the peach season. If you’re anywhere near large, juicy peaches, I suggest you make one too for the end of Summer! Just make sure you have some extra hands around for the peeling of the peaches, it’s a little lonely for one person. read more…
Warning: If you’re concerned about the health of you arteries, don’t eat here.
Otherwise, dig in! This is one of our favorite places in NYC. They have cheap, creative hot dogs that are crave worthy. There have been numerous times that I’ve found myself craving these hot dogs. First off, they serve bacon wrapped hot dogs. Yes you heard me. Bacon wrapped hot dogs. I’m a firm believer that bacon makes everything better. This is definitely the case with hot dogs. Is the bacon crispy you may wonder? Why yes, it is! I’m assuming they toss the bacon wrapped dogs in the deep fryer to retain the crispiness. That’s just my assumption.
Aside from the hot dogs and East Village vibe, Crif Dogs is the keeper of a little secret. There is a non-descript phone booth in the place that leads to the reservation only bar PDT. People go into the phone booth, pick up the phone to call the bar and see if they can get in. If so, a door opens up within the phone booth that leads to the bar. Although I’ve never been, I hear PDT serves some pretty good cocktails. Random, yes, that you have to access it through a hot dog joint that serves cans of PBR and cheesy tater tots. We observed that there’s a clear difference from the type of people dining at the establishment to the type of people trying to get into the secret cocktail den. If you go, see if you pick up on it.
We’re back. It’s been a while, we know. A busy, rainy summer at that. We’ve eaten some good stuff since the last post and we’ve come upon a bunch of good recipes to try. Hopefully we can get a few more good ones in before summer ends…
I was looking for an easy dessert to make and preferably one that would use up some food in the cabinets. I came across this recipe for s’mores brownies. Being that Nicole is a big s’mores fan, I thought this would be a home run. Nicole absolutely loves s’mores. Every time she sees a fire she reminds me of this. If she could she put a big fire pit up on the roof and make s’mores every night she would. Thankfully, that’s not possible. She’ll have to settle for the occasional bonfire…or some brownies.
This recipe screams old school. It reminds me of something a Midwestern mother would make in the seventies. It’s like a back of the can recipe. What can I say about this one? Well, it involves cans. Canned tuna and canned soup to be exact. It calls for egg noodles. Who doesn’t love egg noodles? It’s no culinary masterpiece by any standard but it gets the job done. Oh and it has cheese. Cheese always makes everything a little better.
Every May on our annual trek up to Cape Cod we plan on stopping off in New Haven. It seems to all make sense when we get in the car but for some reason or another we’ve never followed through. This year we made no excuses, got off I-95 and beat the rush to Frank Pepe’s.
We went to the original New Haven location around 5pm. It was very easy to get to once off the highway. It’s in a cute little Italian section of the city about a few blocks long. By 5:30pm the line was out the door and halfway down the block. We were seated right away in the room with the ovens. The place smelled amazing.
I’ve heard so many good things about this place and I’ve read a ton of reviews so I my expectations were pretty high. We ordered two small pies, the original tomato pie with mozzarella and the white clam pie. I knew there was no way we could go there and not try the famous clam pie. As for the regular pie order, I just feel like you can really tell a lot about the pizza place if they make a good plain pie. Once you start loading on the toppings you may miss the basic quality of the pizza. read more…
