Pepperoni Pizza Soup

Finally - it's getting cooler out!!! I have a thin cotton cardigan on and it makes me very very happy :) I wanted to use some left over roasted chicken (Isn't simple roasted chicken just the best thing ever?), and I was considering a casserole. I'm just in the mood for something warm and comforting you know? Then I was thinking about the poblano peppers I got from Fresh Direct. But as I went through the pantry for something or other, I came across the pizza sauce! Oh yes! We love Rick's Pizza Chicken recipe, and haven't had those flavors in a while! Here they are in a really tasty and hearty soup :)

1 lb mixed dried beans - I used a 16 bean mix prepared in water according to package directions with 3 small bay leaves (remove after cooking)
1 quart of low sodium chicken stock
1 14oz can of pizza sauce
3 T McCormick's Spicy Pizza Spice
1 5 oz pkg hormel pepperoni bites (these little circles are so adorable!!)
2 C cooked chicken, shredded
1 10oz pkg frozen chopped spinach
1 cup shredded cheese blend

After you prepare the beans, drain the old water, add all other ingredients and heat through.

Delish!

Cumin Scented Carrot Salad

My sweety Rick asked me to make a slaw this week. Then he clarified he wanted a carrot slaw. With raisins (eeuuww!). I looked at about a dozen recipes on line, and considered my girlfriend Ann's Mom's fruit cole slaw (haven't got that recipe yet). I thought about using my regular slaw dressing, but I was kind of in the mood for something else. So I mixed and tasted and added stuff until I had something I liked - raisins and all! Give this one a try - quite tasty and low calorie.




2 lbs carrots, peeled and grated
a few handfuls of raisins - about a cup
a 6 oz can of pineapple tidbits
juice of 2 lemons
1/2 t cumin
1/2 t ground coriander
1/2 t freshly ground black pepper
3 T good olive oil

Add the carrot shreds and raisins to the bowl - try to separate the raisins so you don't have big raisin clumps.

Pour the juice from the pineapple in a bowl to make the dressing. Add the spices, lemon juice and olive oil.

Dice the pineapple bits and add to the carrot mixture.

Pour the dressing in to the salad and toss.

Enjoy!

Slattery's Mid Town Pub

I love coming to this pub - it is my local, sit down and grab something to eat or to drink kind of place. One of the first times I went there was with Ann - we stopped on a pub crawl - thank goodness we had a burger. One of the best burgers in Mid Town!! No crumbly brioche buns here - wonderful medium rare beef with cheese in a roll that holds together with lettuce tomato and half sour pickles (my fave).

I also frequent the buffalo wings here - the hot are really medium and the deep fried skin is to die for. The home made bleu cheese dressing is amazing and the celery/carrot accountrements are tasty too!

If you get happy hour, you can get 2 for 1 drinks and/or shot of the day comps which could be the orange kamakazis that Ann and I had or perhaps Apple shots like an apple martini. They are very creative!!

If you find yourself between 5th and Madison, or across the street from the Gingerman, this place is a whole lot less snobby, and so much more welcoming. I love stopping here. Hope you decide to try it too!

Blue Water Grill, a dream table

The Blue Water Grill has been on my list of restaurants to try since we moved to the city. It's a seafood focused restaurant, but there are a couple of chicken options. I didn't realize it initially, but Blue Water Grill is a part of the B. R. Guest Restaurant conglomerate. I've had good luck with restaurants associated with BRG in the past, but none were as formal as this.

I was lucky when I arrived that around 1:30 there was plenty of space inside and the patio outside was also available. I got a great table outdoors and enjoyed the view of the Union Square Park. I felt like I was celebrating the good interview I had the other day, so I ordered a Yello Bello. It has Ketel One Vodka, Lillet, Crème de Cacoa, Ginger and Lemon. It tasted a lot like a generic lemon lime soda - kind of syrupy and lacking finesse. I would not suggest it, as there are lots of other options. I enjoyed the sunshine and contemplated the menu as I sipped my cocktail.

I decided to start with the Marinated Yellowtail Sashimi  with Avocado, Ruby Red Grapefruit and Spicy Mango Dressing. I would describe this dish as more of a ceviche, as the tuna was heavily marinated in citrus - lemon, lime and perhaps grapefruit. I ordered it because there are a significant number of sushi and sashimi options on the menu, and I thought it would be especially fresh. But the citrus made me think, as it usually does, that perhaps the fish isn't as fresh as it should be. I did enjoy the caviar sprinkled over the top, and the thinly sliced fennel. The gentle little pops of the caviar were fabulous.

My entree was the seared scallops - they were different than the description on the web site - mine were with brussel sprouts, panchetta and carbonara sauce. As you can see from the photo, the sprouts were separated leaves and there was pasta involved as well - quite a nice entree :) I was glad I'd had an appetizer as 3 scallops do not an entree make, but it was delicious :)

Overall, Blue Water Grill would be a place for a business lunch, but not for a foodie extravaganza. It's a pretty expensive option, and frankly I expect much more for the money. I would put the food here on the same par as other B.R. Guest restaurants I've visited, where the bill was about half compared to the bill here.

As I looked over the menu, I couldn't help but think to myself, this is where Jumpin' Jay's Fish Cafe obtained some of it's ideas. More moderately priced, it is one of my favorite places in Portsmouth :) I love how the foodie world finds inspiration everywhere, and that it is shared all over. Very nice.

Am I Being Punked? Pumpkin Soup

I really liked this soup - I like the sweet/spicy flavor combination, and it's a great multi nighter with easy reheating. Rick on the other hand said to me "Am I being Punked?" :D I don't think he cared for the fruit in it :) Ah well - he ate it 2 nights in a row. I love that about him :)









1 lb roasted pork tenderloin, sliced thinly and cut in bite sized pieces
1 c short grain brown rice
2 c water
1 incredibly large apple or 2 normal sized apples, peeled and chopped (don't leave these too large -  you want them to cook and soften)
1 softball sized onion, chopped
1 T olive oil
1 can pumpkin puree
2 cans low sodium/low fat chicken broth
1/2t garlic powder
1 t cumin
1/2 smoked chipotle

Cook the rice with the water according to the package directions.

Sautee the onion in the oil on low - caramelize the onions low and slow. Stir occasionally, and don't let them burn.

Heat the pumpkin and broth, and whisk them together to make a smooth  soup. Add spices and apple, and simmer 15 minutes or so. When the rice and onions are done, add them to the pot. At the end, add the pork, and heat through.

Enjoy!

Suzee's Blonde Whisper Martini

OK boys and girls, seriously, this is my best recipe ever. If you ever partake, this is the one to try. Way better than a cosmo!

1.5 shots Belvedere Pink Grapefruit Vodka (yes it matters)
.5 shot of St Germain liquor
squeeze 1/6th of a lemon into the shaker

Shake it like you mean it, and pour into a martini glass.

Voila!





Remember what my friend Darryl says - here he is in his natural habitat (blue shirt in the front)

I prefer to think of him like this when I quote him though :)

Just because he looks like this does not mean you should not listen - definitely listen!

Martini's are like boobies - one is not enough, but 3 are too many.

Enjoy!

Afternoon Snick Snacks

I've been thinking more and more about that fabulous antipasto we got at Puglia last weekend! I found myself at the Grand Central Market at the Murray's salume counter....I think it took me 30 minutes to select my purchases because there were so many options! I ended up with the Tarufo Creminelli (the browner of the 2 in the photo which includes black truffles - oh yes!) and Columbus Felino (the redder one in the photo, considered the "King of Italian Salame"). I also spread some boursin on crackers to complete my snack!

I have to admit, today I feel like a princess with meat bon bons! Looks I will be working soon, so I'm enjoying my last few days of freedom. I wish the world was such that both Rick and I could have these mini breaks.