Bruschetta with goat cheese spread

Appetizers!

Ingredients:

4 oz goat cheese

1/2 cup Parmesan cheese

1 tbsp chives

1 tbsp dill

1 tbsp thyme

1 tbsp basil

1 minced garlic clove and 1 whole clove (peeled)

lemon zest of 1 lemon

2 tbsp olive oil

1 baguette (slice into 1/2 in pieces)

1 tbsp parsley (for garnish)

2 roma tomatoes (sliced)

5 slices prosciutto (torn into pieces)

1 tsp salt

1 tsp pepper

Directions:

Step 1: Preheat oven to 350 degrees and place sliced baguettes on a large baking sheet and place in oven till bread has hardened.

Step 2: While bread is in the oven, in a large bowl, combine the goat cheese, Parmesan cheese, chives, dill, thyme, basil, garlic, lemon zest, and olive oil. mix together and season with salt and pepper. Set aside

Step 3: Remove bread from oven and rub whole garlic clove over each slice.

Step 4: Spread goat cheese spread over each slice and top with the tomato and prosciutto and sprinkle with a little parsley on top.

Step 5: Voila! Instant appetizer 

Tips:

1: a day old baguette works best for this

2: you can make the spread in advance

Red Mesa Cantina Review

Went to St. Petersburg, Fl for a mini vacation with Collin and decided to come to this place for dinner. I had seen some really good reviews on this place through trip adviser, which bragged that this was the best Mexican restaurant in the area!

We ordered the special guacamole which was just the processed guacamole dip they sell in stores with sliced jalapenos and bacon on time. Lets just say I was not impressed. I hate when they serve this guacamole dip at restaurants. It definitely does not scream fresh to me even if you do try to spruce it up with some bacon and sliced jalapenos. I guess bacon does not make everything better!

I ordered this grapefruit margarita which was a special for the day and it was really done well. Props to the bartender this was one of the best margaritas I've ever had!

We also ordered the Ceviche Huachinango which had red snapper, red onions, cilantro, lime juice, and spicy Peruvian Aji Amarillo. This was pretty spicy but i could not stop eating it, it was sooooo good!

Collin ordered his favorite..... The Biggest steak burrito on the menu! But unfortunately it fell short. The presentation was nice but on the inside they stuffed it with mostly rice and beans that really had no flavor, and skimped on the steak almost entirely. Needless to say neither of us where impressed.

Lastly I ordered the Duck tacos. Honestly they had some good flavors but nothing too memorable. Once again I like the presentation but I guess I was expecting more from the best Tex Mex restaurant in the area.

Would I come back? I might give them another chance if there is nothing else catching my eye, but I am pretty disappointed with my first visit.

Fish House, Key Largo Review

Let me first start off by apologizing because this was one of the best restaurants I have been to in awhile and I wish I had more pictures to show you all. Me and Collin went to Key Largo and ate at this cozy restaurant for lunch while we where waiting for our hotel room to get ready. We sat at the bar because there was a wait but decided we would eat at the bar as well. 

Our bartenders name was joey and he really is the person that made my impression of this place unforgettable. Collin ordered a local beer called key west and I ordered  a ginger pear martini. Both where very delightful.

Collin ordered the Lobster Ruben, which was by far the best remake on this classic I've ever seen. It was so simple and delicious that I blinked once and that sandwich was gone.

Finally I ordered the very popular Fish Matecumbe. By far the best prepared fish I have had in awhile. I was so impressed I bought their cookbook and did a remake when i got back home.... I loved the fact that they sold seasoning mixes and cookbooks. It was like i was able to take a piece of them home with me, which believe me, you will want to once you eat here.

Still needs a little work!

Southern Art and Bourbon Bar in Atlanta

Me and my sister went to atlanta for her birthday weekend and decided to have brunch at Southern Art. The chef here actually use to be Opera's chef so you can believe this food was Off The Charts!!!

Bloody Mary Plzzzzz...

Fresh Buttermilk Biscuits with Honey Butter and pickled veggies...

Tried the fathers ham off the butchers board ..... absolutely delicious!

Next is Deviled eggs and ham. I can only aspire to make my deviled eggs like this...

My sister had their famous buttermilk fried chicken. Juiciest chicken ever!

I had the special of  the day, Bar-b-Que chicken with mashed potatoes and collard greens. Delish!

Loved Southern Art we where here eating for 3 hours!!!! Best lunch in my life!

Shout out to our waiter Terry, He took extra special care of us.

Last but not least.... The birthday cakes of all birthday cakes!

Herb Crusted Tomatoes

Ingredients:

• 1/2 cup Parmesan cheese
• 2 tbs butter (cubed)
• 1/2 cup panko bread crumbs
• salt and pepper
• 3 roma tomatoes
• thyme
• basil

Directions:
Step 1: Preheat oven to 350 degrees
Step 2: In a food processor add panko, Parmesan cheese, butter, thyme, basil, garlic, salt and pepper. Blend until everything is mixed together.
Step 3:  Cut tomatoes in half lengthwise and drizzle with some EVOO. Then pile each tomato with the crust and place an a oven safe dish.
Step 4: Roast in oven for 20 minutes.

How to make a perfect steak...

Step 1: season with your choice seasoning or marinade.
Step 2: Sear steak on both sides in a cast iron skillet.
Step 3: Add 1 tbs of butter on top of each steak
Step 4: place in a 350 degree oven for 5 to 10 minutes depending on how done you like your steak.
Voila... perfect steak!!

Wine Braised Kale

Made this for some business partners and they loved it. This recipe is sure to WOW any house guest!

Ingredients:

• 1 lb kale (pre-packaged)
• 4  strips of bacon (cut into lardons)
• 1 onion (diced)
• 3 cloves of garlic (minced)
• 1 cup of white wine
• 1/2 cup chicken stock
• 1 tbs Evoo
• 2 tbs butter

Directions:

Step 1: Heat pan to medium high and add EVOO to the pan. Throw bacon in and let cook until almost crispy and then add in the onions. Saute and season with salt and pepper.

Step 2: Add in garlic and saute for another minute before adding in the kale. Mix all ingredients together and saute the kale for about 5 minutes.

Step 3: Add in wine, chicken stock, and butter and season with more salt and pepper. Place a lid over pot and let braise for 20 minutes.

Step 4: Periodically check on kale and stir. Add more liquid if necessary. Kale is done once it is wilted and color has turned to a forest green.

Step 5: serve immediately

Herb crusted salmon with twice baked potato and arugula salad.

Quick and Easy weeknight meals...

twice baked potato

Ingredients:

• 4 gold potatoes
• EVOO
• 1/4 cup chopped green onions
• 4 tbsp butter
• 2 tbsp sour cream
• 1/2 cup pepper jack cheese
• 1/2 cup cheddar
• 1 diced  jalapeno
• salt and pepper

Directions:
Step 1: Preheat oven to 350 degrees. Get out a baking sheet and put aluminum foil over it. Coat potatoes in EVOO and bake for 20 min.
Step 2: Take potatoes out of oven and cut in half. Scoop out the middle of the potato and place in a bowl. Add in the butter and sour cream and mash together.Season with salt and pepper.
Step 3: Add in the green onions, jalapeno's, and pepper jack cheese. Mix together and stuff back into the potato skins and sprinkle the cheddar cheese over each.
Step 4: Place back in oven for 10 minutes and take out to serve immediately.

herb crusted salmon
Ingredients:

• 3 salmon fillets
• 1 tbs fresh parsley
• 1 tbs green onions (chopped)
• 1 tbs fresh thyme
• 1 tbs fresh dill
• 2 tbs dijon mustard
• 1 tbs of EVOO
• salt and pepper
• juice of 1 lemon
• panko bread crumbs
• 3 cloves of garlic (smashed) (peeled)

Directions:
Step 1: In a blender combine parsley, green onions, thyme, dill, dijon mustard, EVO, salt, pepper, lemon juice, and garlic and blend till smooth
Step 2: Wash off salmon and pat dry. Put on a baking sheet covered in aluminum foil and season with salt and pepper.
Step 3: Brush herb mixture onto salmon and add a good sprinkle of panko bread crumbs over the top.
Step 4: Drizzle with EVOO and bake in oven for 15 to 20 min.
Step 5: Serve immediately

Goat cheese and arugula salad

Ingredients:

• Arugula
• spinach
• red onion (sliced)
• roma tomatoes (sliced)
• goat cheese
• bacon
• diced pears
• mushrooms (sliced)
• balsamic vinegar

Directions:

Step 1: Add arugula, spinach, red onion, tomatoes, goat cheese, bacon, diced pears, and mushrooms to a large bowl.

Step 2: Lightly coat salad with balsamic vinegar then toss.

Step 3: Serve with Salmon, and twice baked potatoes.

Enjoy!!!