Archive for the ‘dinner’ Category

hey hey!!! last night my friends (Megan, Meaghan, Phil plus my sister and her boyfriend Todd) went out in Philly (Germantown) to this place called Earth Bread and Brewery

This place was really neat (yes I just said neat haha)….great food and a cool atmosphere.  We decided to each order our own appetizer and then got a bunch of different pizzas to share.

Phil and I both got the Spinach Salad: plum tomatoes, kalamata olives, marinated goat cheese, spiced walnuts and red onion – dressed with a herbed vinagrette

Mary and Megan got the House Salad (Mixed greens with dried cranberries, candied pecans, goat cheese, onions + fruit), Meaghan got the Edamame (Seasoned with lime, salt + red pepper flakes) and Todd got Tapenade (Sundried tomato + kalamata olives with capers, lemon and garlic – served with homemade bread) I didnt take a picture of the Edamame or the Tapenade though

we also got some wine and beer…. my sister and I both got Primitivo and everyone else got beer but I am not sure what kind!!!

I may or may not have felt pretty drunk after just one glass of wine haha woops…havent drank very much in awhile.

Here are the Pizzas:

Mushroom - Tomato sauce, portabello, button and shitake mushrooms, spicy turkey sausage and fresh mozz

Seed - Roasted garlic, pine nuts, pumpkin + sesame seeds and mozz and red pepper flakes.

Deconstructed Pesto - Roasted garlic oil, seasonal greens, walnuts, smoked mozz and roasted potatoes

Molé - Spicy mexican chili sauce, roasted corn + black beans, blackened chicken, jack + fontina cheese.

all the pizza was so good but my favorite was definitely the Molé!!

After dinner we went to get some gelato at Capogiro— I loveee this place!!

It was a really fun night!!!  oh– I recently got a new waterproof digital camera- its the FujiFilm XP10 12MP… after our bike ride the other day my sister and I hopped in the pool to test it out….  It is kind of scary dunking the camera under water- it does not look like it belongs underwater at all haha but it worked!

Gotta make my SPINNING playlist for the night!!! then back to work tomorrow writing parking tickets MUHAHAHAH

have a nice night!!!


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Good Morning!

Yesterday my sister and I headed to the beach for a little while in the morning…it was such a nice day! the water was beautifulll

still working on my biking/running tanlines!!!! it’s getting better–however, a couple days ago it was a pretty gastly sight hahah

after the beach my sister, Mary, and I went over to my Mommom and Poppop’s house for dinner. They recently moved from their house on the bay to out the “woods” as my Mommom likes to say.  It is definitely a big change but their new house is very nice and I think over time they will get used to it.  P.S. Mommom=grandmom…whenever I say  “Mommom” here on my blog everyone always thinks I am referring to my Mother and not my grandmother haha.

Mary and I made homemade Fig Almond Biscotti for dessert.  I have posted this recipe up before but I decided to post it again since it is so good!!! Really now people, make this recipe!  This time we made two changes– added more figs and made the biscotti “mini” instead of large. both changes I liked better.

  • 2 cups  flour
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 1 stick unsalted butter (room temp)
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • 2 large eggs
  • sliced almonds (3/4 C)
  • figs (chopped- do this yourself) (2/3 C)- this time we used a full cup
  • Preheat the oven to 350 degrees F.

    Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the figs and almonds

    Form the dough into a 13-inch long, 3-inch wide log on baking sheet that is either lined with parchment paper, or sprayed/dusted with flour. Bake until light golden (40 minutes) and then let cool for 30 minutes. this time we wanted mini biscotti instead of long/large ones so we cut the batter and half and made two smaller logs- came out better this way!

    Place the log on the cutting board. Using a sharp serrated knife (like one you would use for a french baguette), cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool.

For Dinner my Mommom made her staple… Crabs and Spaghetti! She cleans the crabs herself and sautes them in White Wine, Olive Oil, garlic, onion, parsley (I think that is it, right Mommom?) and makes her usual spaghetti sauce and puts the crabs inside the sauce. gives the sauce such a great flavor with the added Crabs.  I love eating crabs…it makes such a mess but it is so much fun eating them!  No one makes them as good as my Mommom does…maybe one day I will be able to master her recipe!  None of the the photos came out too great of the crabs and I didnt even snap one of the pasta…I was too anxious to start eating! sorry…

and for Father’s Day one sunday… my sister and I made my Mommom’s other staple…Rice Pudding!!! alot of people have never even heard of rice pudding before…they say “Rice for breakfast?!” but believe me– do not knock it until you try it…it is SO GOOD.  This picture is just a small portion of the rice pudding…we doubled the recipe and made a huge bowl of it…the whole thing was gone within 10 minutes…yes, we are pigs in our family.

My uncle has this HUGE truck-Ford F650.  It almost looks fake in these photos, doesnt it? I do not know how he drives this thing around…I’d be crashing into things left and right haha…


not much going on today…visiting my friend (that I havent seen since high school I think!?)- we are gonna go to the beach for awhile- then I am teaching Spinning at night.  Tomorrow I start working in a Doctor’s office…woohoo fun stuff haha….Have a good day!

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a crabby situation

Hope you are all having a great weekend so far!!!  last night my two friends, Brad and Nick, came over my house for Game 4 of the Flyers/Blackhawks series.  We decided to make crabs and spaghetti together.  none of us had ever cooked crabs by ourselves before so it was pretty exciting haha.  We borrowed Nick’s Grandmom’s pot to steam the crabs in.  In the pot we added a quarter of an inch of water, 2 bottles of beer, and a 1/3 of a small bottle white wine vinegar. then we placed the crabs in the pot and seasoned them with old bay.

the crabs before we steamed them

nick and brad haha

we let the last little guy crawl on the floor before placing him in the pot. poor thing 😦

I felt bad for the poor crabs.  They were making all sorts of noise in the pot when it got really hot.  poor little dudes.  but they did taste very good I must say haha…here is the finished product:

finished product

This is the pasta sauce I made for the Linguine.  I also added some crushed red pepper flakes….

homemade red sauce with crushed red pepper flakes

nick making a goofy face while eating his pasta….

hard at work on the crabs

Then we watched the Flyers Game… it was a great game… richards’ goal (in the first period) was absolutely awesome. but as expected, the flyers gave us a little scare in the third…

the next morning we woke up and road our bikes to get some breakfast at a place in my town called Hannah G’s and then hit the beach for a couple of hours…it was so humid outside today! had a really fun time 😉

anyways…I CANNOT wait for the game tomorrow night.  hope we can get a win away!  Here is a photo of me torturing my poor little pup bradley—

bradley thrilled about the flyers big win

well…I’m off to eat some dinner…enjoy the rest of your weekend 😉

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Last night I wanted to try out a new recipe for dinner and so I chose a recipe I had been wanting to make in my Ellie Krieger cookbook… buffalo chicken salad. I was pleasantly surprised that it came out REALLY good!  Both my Mom and Dad really enjoyed it, too.  If I had to change anything for next time, I would probably slice the chicken thinner and add some lemon juice and celery salt into the hot sauce (before coating it with chicken)- per my momma’s suggestion.


  • 3 boneless, skinless chicken breast
  • 3 tablespoons Lousiana Hot Sauce
  • ~2 teaspoons olive oil
  • 2 hearts Romaine, cut into 1-inch strips (about 8 cups)
  • 4 celery stalks, thinly sliced
  • 2 carrots, coarsely grated
  • 2 scallions, green part only, sliced
  • blue cheese dressing (recipe is below)

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

For the Blue cheese Dressing:

  • 2 tablespoons mayonnaise
  • 1/4 cup lowfat buttermilk
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • 1/3 cup crumbled blue cheese
  • Salt and freshly ground pepper (to taste)

Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

this is the type of hot sauce I used:

blue cheese dressing

the Flyers are playing tonight… Game 5 VS the Habs (Montreal Canadiens)…if they win…they close out the series and move on to the Stanley Cup Finals!!!

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Before getting to the topic of tonight’s post I would just like to comment on the Flyers win tonight! woohoo… for those of who who are not following the NHL playoffs…the Flyers are playing the Bruins and have lost their first 3 games.  The Flyers came back in game 4 with an OT win and tonight (game 5) shut the bruins out (4-0).  and my favorite player- Simon Gagne (who just came back in game 4 from an injury) scored twice.  If the Flyers end up winning this series (fingers crossed) that will make them the 4th team in NHL history to come back from a 3-0 deficit and win the series…so lets hope that this is the year that the Flyers make some history…..

here is a photo of gagne…

unfortunately….our starting goal tender- brian boucher suffered a pretty serious injury… sprains in both of his MCLs…pretty sure he is done (for the series at least).  But or backup- Michael Leighton did a great job filling in Boucher’s spot tonight…and in my opinion is just as good. I guess we will see about that though!!!

anyways…tonight I decided to try a different twist on the usual black bean burgers that my sister and I make.  I saw a recipe in a magazine (CookingLight) for Black Bean Burgers with Mango Salsa and I have been meaning to make them for some time now…and tonight I finally decided to try the recipe out 😉

Black Bean Burgers with Mango Salsa

  • 2 (15 oz) cans of black beans, rinsed and drained
  • 3/4 C chopped (fine) fresh cilantro
  • 3/4 C (aka 3 oz) shredded Monterey Jack Cheese
  • 1/4 panko (panko is Japanese breadcrumbs)
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 med jalapeno- finely chopped
  • 2 large egg whites
  • 1 1/4 C chopped and peeled mango (this is about a medium sized mango)
  • 3 T chopped shallots
  • 1 1/2 T fresh lime juice
  • 1 garlic clove, minced
  • whole wheat buns (6)
  • lettuce leaves (optional)
  1. place black beans in a medium bowl and mash with a fork.  stir in 1/2 C of cilantro and the next 7 ingredients (up to and including the egg whites).  Shape the bean mixture into 6 patties (about 1/2 inch thick).  you can either grill them outside or bake at 350 for 20 minutes, turning once.
  2. for the mango salsa: combine remaining cilantro, mango, and next 4 ingredients (up to and including minced garlic) in a medium bowl.  place a patty on bottom half of each hamburger bun; top with lettuce leaf and the salsa!

This is the professional photo from the magazine I got this recipe from (CookingLight)…

and here is my not so great photo haha…hey at least I try right?

And here is my sister, Danielle, chowing down…

Verdict:  These burgers were very good and had a MUCH better taste than the other black bean burger recipe that I make.  The only thing I will say is that they were a little hard to handle on the grill (I decided to grill them outside rather than bake them).  I think next time I’ll add some Vital Wheat Gluten to help keep them together (I use this in the other recipe and it really does help to keep the patties together).  We ended up taking the burgers inside and used a grill pan….this helped keep them get a little harder.  but I think the Vital Wheat Gluten next time will help out alot…

With these burgers I decided to make my favorite…. Grilled Lime and cilantro sweet potatoes


  • 3 sweet potatoes, unpeeled
  • Kosher salt
  • 2 teaspoons finely grated lime zest
  • Pinch of cayenne pepper
  • canola oil- not much just enough to brush
  • Freshly ground pepper
  • 1/4 cup finely chopped fresh cilantro


Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix ~ 1/2  tablespoon salt, the lime zest and cayenne in a small bowl.

Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.



P.S.  The offical photos from the Philly Broad Street Run are now posted.  While pursuing the proofs I found this one that made me laugh.  My sister is on the right and I am on the left.  My sister looks so happy, I looked so confused (and so does the guy in front of me), and the lady behind us looks like she is just praying for this race to end already haha

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Roasted Chicken & Vegetable Quinoa

before I get to the topic of today’s post— check out this picture that my friend Katye found on the Boston Marathon website:

too funny.  what is even better is the fact that these guys probably did pretty well (check out the guy behind them- looks pretty in shape to me! hahah).  I remember in the Philadelphia marathon there was this guy running in a leotard and tutu (wait a minute…I think I have a photo of him….yes…I DO!)

although this guy may look like a joke- he was pretty speedy!!!  so I wouldnt be surprised if those solo cup guys did pretty decent in Boston

Last night I tried a recipe from Iowa Girl for roasted chicken and veggie quinoa. when I was making the dinner my roommate, Kaitlyn, asked me what quinoa was.  I guess I never realized that the majority of  people have never ever heard of it before…so here is a little run down for you:

Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.Quinoa is also a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus.

you can read more about quinoa and its health benefits at WHFoods (below is a picture of what quinoa looks like)…

Roasted Chicken & Vegetable Quinoa

Serves 5-6.


6 boneless, skinless chicken tenders (or 2 large chicken breasts)

1 head broccoli, chopped

1 bunch asparagus, trimmed and chopped into thirds

salt & pepper

garlic powder

onion powder

sesame oil

2 1/4 cups chicken broth, divided

1 cup quinoa, rinsed

1 Tablespoon + 1 teaspoon extra virgin olive oil, divided

2 garlic cloves, thinly sliced

2 handfuls spinach

chopped sundried tomatoes (optional)


1. Pre-heat oven to 400 degrees. Season chicken tenders, broccoli and asparagus with S&P, garlic powder, onion powder and sesame oil. Roast chicken on non-stick sprayed pan for 15 minutes, and the broccoli & asparagus on a non-stick sprayed pan for 10 minutes. Let chicken cool, shred with two forks and set aside.

2. Meanwhile, bring 2 cups chicken broth to a boil in a saucepan, add quinoa and simmer, covered, on low for 12-15 minutes, or until the liquid is absorbed. Let stand off the heat for 10 minutes, then fluff with a fork.

3. Heat 1 Tablespoon EVOO in a large skillet over medium heat. Add garlic slices and sauté until golden brown (do not burn!). Add spinach, season with S&P and allow to wilt.

4. Add chicken, vegetables, sundried tomatoes, 1/4 cup chicken broth and 1 teaspoon EVOO into the skillet with the garlic and spinach, and mix. Serve over quinoa and top with parmesan cheese.

ehh not the best photos but I do what I can haha…you cant really see the quinoa in there (although in the bottom photo you can sorta see it!)-  but it is in there! This meal was really really good! and filling too. Cooking the quinoa in chicken broth really gave it a great flavor.  This was also the first time I used Sesame oil… I like! Definitely give this one a try…

Have a good day!!!

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Mac and Goat Cheese…

Good evening!!!    Well I am back at home…YET AGAIN.  This time it is for Easter Break.  It’s a nice size break, too… Thursday-Friday-Saturday-Sunday-Monday.  This semester is FLYING by…before you know it spring semester will come to an end and summer will be here!  And then I will be a senior…AH! anyways… I have been wanting to try Sweet Cheek’s in the Kitchen’s recipe for Goat Mac and Cheese for awhile now and tonight I finally got around to making it.

This recipe is so easy to make and tastes great!! My whole family loved it…even my daddio…a hard man to please to say the least 😉

Yield: 4 servings

3/4 pound macaroni pasta
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9-ounce bag spinach
Salt and pepper
6 ounces goat cheese, broken into chunks
3/4 cup chopped walnuts, toasted

1.In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.

2.Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

blah…I am beyond stuffed right now. well worth it though…Enjoy the rest of your night!!

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