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!!!

Canoe Brunch Review - Atlanta, GA

My sisters birthday was last weekend and we went to Atlanta to celebrate. On Sunday we met up with my parents and had brunch and One of Atlanta's top restaurants called Canoe. Located in Vinings this restaurant is located  right next to a nature preserve so the views are amazing; but the food is an experience in itself.

To start we had some scones and sticky buns..... and people..... These are the best sticky buns in the WORLD!!!!

 They bring you out 3 different spreads to put on top.... berry preserves, honey butter, and ginger jelly. The butter is to die for!!!! YUM

For an appetizer we all ordered she crab soup, which had succulent lump crap meet and a little bit of cream sherry on the side...... Absolutely Delicious I wanted to look the bowl, but i saved my family the embarrassment. lol

My sister ordered fried green tomato eggs Benedict for her entree. You know i had to try it. Their hollandaise sauce is probably the best I will ever taste!

My Dad ordered the bacon and egg scrambler. The puff pastry that it comes in just melts in your mouth, and the goat cheese is that extra special something to bring the whole dish together.

My mom ordered Crispy Rock Shrimp salad with Napa cabbage slaw. These shrimp where huge and the Napa cabbage slaw complemented it very well!

Lastly i ordered their House smoked salmon and crispy potato pancake. Every bite of this was so heavenly I had to savor every last drop.

Over all I have to say this is one of the best brunches I have ever ate, and will definitely be going back to Atlanta just for brunch :)

Shrimp Fettuccine Alfredo

1lb fettuccine
1 bundle of fresh broccoli
EVOO
9 tbsp butter
1 cup heavy cream
1 cup Parmesan cheese
salt and pepper
1 lb shrimp, peeled and deveined
1/2 lemon, juiced
3 cloves garlic, minced
1/4 cup white wine

Directions:
Step 1: Bring a large pot of water to a boil.
Step 2 Preheat oven to 350 degrees and place some aluminum foil over a baking sheet. Cut off the stem of the broccoli  and cut up the head into smaller florets to roast in the oven evenly.
Step 3: broccoli florets on the baking sheet and drizzle EVOO over them and season with salt and pepper. Toss to coat evenly and roast in oven for 15 to 20 minutes.
Step 4: Add pasta to boiling water to cook.
Step 5: For alfredo sauce, melt 8 tbsp butter in a large saucepan then add heavy cream. Lower the heat and season with salt , pepper, and 1 tsp nutmeg.
Step 6: Drain pasta and add fettuccine to the sauce. Add in Parmesan cheese. Make sure the heat is on low and toss to coat the noodles.
Step 7: In another pan melt 1 tbsp butter with 1 tbsp of EVOO. Throw in garlic and cook for 1 minute, then add in your shrimp and saute, season your shrimp with salt and pepper before adding your lemon juice and the white wine. Cook shrimp until they are pink on both sides. (do not over cook)
Step 8: Pile shrimp and broccoli on top of pasta and serve immediately!!!

Viola

Chicken Alfredo stuffed shells

This is one of the easiest recipes i know, and one of the best! Enjoy!

Ingredients:

Rotisserie Chicken

8 oz frozen spinach

1 large onion

Jumbo pasta shells

1 stick & 1 tbsp of Butter

1/2 cup Heavy Cream

1 1/2 cup Parmesan cheese

1 cup ricotta cheese

1/2 cup mozzarella cheese

Directions:

Step 1: Preheat oven to 350 degrees. Bring a large pot of water to a boil on the stove top and add plenty of salt, (this will be the only time you can season your pasta). Once the water comes to a boil, add in your pasta and cook until its almost done but still firm, so that they will hold their shape when you stuff them. Drain and set to the side to cool.

Step 2: Mix 1 cup of ricotta cheese with 1/2 cup of Parmesan cheese and 1/2 of mozzarella cheese. Set aside.

Step 3: Peel off skin and shred rotisserie chicken into a large bowl and set to the side. In a large saute pan melt 1 tbsp of butter with 1 tbsp of EVOO. Add onions to saute pan and cook till onions become translucent. Add in spinach, garlic, and chicken and season with salt and pepper. Turn heat on low and add in ricotta and cheese mixture and stir together. 

Step 4: Get out a large glass baking dish and spray the pan with non stick cooking spray. Stuff your shells and place in dish until the dish is full.

Step 5: To make the Alfredo sauce. Get a large saucepan out and put the heat on medium. melt one stick of butter and add 1/2 cup of heavy cream. Stir together and season with pepper, salt, and nutmeg (freshly grated if possible). put the heat on low and add in 1 cup of Parmesan cheese. Whisk together until cheese is melted.

Step 5: Pour Alfredo over stuffed shells and bake in oven for 20 min. Take out and serve immediately.

Fish and Grits

Breakfast for Dinner...

Enough said!!!

Fried Fish
Ingredients:

• 2 catfish fillets
• 1 cup fish fry
• Veggie oil
• Salt and pepper
• garlic powder
• onion powder

Directions:
Step 1: In a skillet add veggie oil to the pan till it comes up about 1/2 in. Heat the oil to medium high.
Step 2:  Wash off fish and pat dry. Season with salt, pepper, onion powder, and garlic powder on both sides then dredge in fish fry.
Step 3: Fry fish in the skillet for about 5 to 7 min on both sides till golden brown. (Lower the heat to medium if it starts cooking too quickly.)
Step 4: Start on grits and serve along side.

Perfect Grits
Ingredients:

• 1 pk instant grits
• 1/2 cup heavy cream
• 1 tbsp butter
• salt and pepper
• bacon bits
• green onions
• grape tomatoes
• Parmesan cheese

Directions:
Step 1: In a microwave safe bowl, add instant grits, heavy cream, and butter to the bowl. Follow directions on the packet for how long to heat in the microwave..
Step 2: Take grits out of microwave and add Parmesan cheese,  green onions, and bacon. Stir ingredients and sprinkle some more bacon, cheese, and grape tomatoes on top.
Step 3: Serve immediately with Fried fish

Note: Direction for grits might request a different amount of liquid. Replace water with heavy cream for directions.

Chicken Marsala with cheddar mashed potatoes!!

Had this while visiting Destin and had to go home and try to re-create it. I made mine with mashed potatoes but it is usually served with fettuccine Alfredo.

Chicken Marsala
Ingredients:
3 chicken breasts
salt & pepper
Evoo
8oz cremini mushrooms (remove stems and cut into quarters)
1 large yellow onion (sliced)
2 cloves garlic (minced)
1 1/2 cup Marsala wine
1/2 cup of chicken stock
1 tbs butter
1/4 cup heavy cream
1/2 cup of veggie oil
1 cup of flour
1 tbs Dijon mustard

Directions:
Step 1: Wash chicken and pat dry with paper towel, cut chicken into three pieces and season both sides with salt and pepper. Lightly dredge chicken in flour and shake off excess and set to the side.
Step 2: In a large saute pan, heat veggie oil to medium high. When oil is ready lightly brown chicken on both sides and set to the side when done.
Step 3: Add 1 tbsp of butter and 1 tbsp of Evoo to the pan and then add in your mushrooms and onions. Season with salt and pepper and saute until onions are translucent. Then, add in your garlic and cook for another minute. Add in your Dijon mustard, Marsala wine, and chicken stock and stir to incorporate. Season again with salt and pepper and add back in the chicken. And cook on medium heat for 20 to 25 min.
Step 4: Once chicken has been cooked through add in your parsley and heavy cream and let simmer on low for another 5 min.
Step 6: Start your mashed potatoes while chicken is cooking and serve chicken on top after its done.

Cheddar mashed Potatoes
80 to 10 golden potatoes
1/2 cup of chicken stock
Season salt
salt and pepper
1 cup garlic and herb cheddar cheese (cabot)
2 green onions chopped
1 tsp garlic powder
1 tsp onion powder
1/2 cup heavy cream
2 tbsp sour cream
2 tbs butter

Direction:
Step 1: Bring a large pot of water to a boil and add 1 cup of chicken stock and 1 tbsp of season salt to the water. Peel potatoes and add to the seasoned water. Cook until potatoes are completely done (mash-able).
Step 2: Drain potatoes but leave a little liquid in the bottom to help with mashing the potatoes.
Step 3: On low heat add the butter, sour cream, heavy cream, and the chicken stock and start mashing until smooth. Its ok to have a little texture. stir in your seasonings to incorporate.
Step 4: Add in your green onions and shredded cheddar cheese.
Step 5: Serve with chicken marsala.

Homestyle Paella

This is one of the families favorite meals. It is made to feed a large family and share at the table straight from the skillet. Enjoy!

Ingredients:

1 lb medium shrimp (peeled and deveined)

1 lb andouille sausage (slice 1/2 inch thick)

1 large onions diced

3 cloves of garlic minced

1 tbsp fresh parsley (chopped)

1 can crushed tomatoes

1 cup chicken stock

1/2 cup frozen peas

saffron infused Spanish rice

salt & pepper

Saffron (8 to 10 threads)

garlic powder

onion powder

paprika

Directions:

Step 1: Preheat the a large cast iron skillet to medium high heat and add 1 tbsp of EVOO and 1 tbsp of Butter to the pan. Throw in the Sausage and brown and all sides, then transfer sausages with slotted spoon to a plate. 

Step 2: Keep drippings in pan and add in the onions, Season with salt and pepper to taste and saute for 3 to 5 min (until the onions become translucent), then add in garlic and parsley and cook for another min before mixing in your rice to toast for 2 to 3 min.

Step 3: Add in your can of crushed tomatoes and stir to incorporate then add in your cup of chicken stock. This would be a good time to season your dish with salt, pepper, garlic powder, onion powder, paprika,and throw in your saffron as well. Mix well and add in your sausage.

Step 4: Preheat your oven to 350 degrees and cover the skillet with some aluminum foil. Once the Oven is hot transfer the Paella to the oven and turn off the stove top. Cook for 20 min  or once all liquid has evaporated. Take skillet out and add shrimp by pushing it down into the rice. (do not stir!). Sprinkle the peas on the top and place back in the oven for 5 min.

Step 5: Take out and serve immediately

Warm shrimp and Orzo Salad

This is one of my favorite salads in the world. It is so quick and easy and its even good for leftovers. This will definitely be a crowd favorite!

Ingredients:

2 lemons zested and juiced

3 cloves of garlic grated

1/2 cup EVOO

salt & pepper

1 tsp crushed red pepper flakes

1 lb medium shrimp peeled and deveined

1 cup grape tomatoes (cut in half)

1/2 red onion diced

2 green onions diced

1 lb orzo pasta

1 tbsp fresh parsley

1/2 cup Parmesan cheese

Directions:

Step 1: Bring a large pot of water to a boil and salt it well, once the water comes to a boil add the pasta and cook till al dente. Drain pasta and save 1/4 cup of pasta water.

Step 2: To make the marinade for the shrimp, add the zest and juice from both lemons, the grated garlic, 1/2 cup of EVOO, salt and pepper, and the crushed red pepper flakes to a bowl and mix well. Add shrimp to marinade and let sit for 10 to 15 minutes.

Step 3: Get. out a large bowl and put the grape tomatoes, red onions, and green onions in the bowl and set to the side.

Step 4: In a large pan on medium high heat, melt butter and add shrimp and marinade to the pan with the leftover pasta water. saute shrimp till pink and the cut off heat.

Step 5: Add orzo, shrimp mixture, and Parmesan cheese to the salad bowl with the tomatoes and onions. Mix together and season with salt and pepper.

Serve warm