Friday, May 31, 2013

Italian Sammies

Sorry I have not been blogging lately. I broke my SIM card reader so I couldn't upload my photos until a new one came in. I just uploaded 8 new recipes so I will be posting more I promise!

When we were in Philly we went to a French restaurant for brunch. Trouble was, they were not serving brunch that day. Katy and I decided to split a sandwich. It was incredible! I took note of what was on it so I could recreate it at home. I see now that it is funny that I got an Italian sandwich at a French place, but oh well it was delicious!

Italian Sammies

Artisian Rolls
Salami slices
Pepperoni slices
muenster cheese slices (or whatever cheese you want to use)
cornichons (baby pickles)
cherry tomatoes
mini sweet peppers
mustard vinaigrette

Mustard vinaigrette
1 tsp good dijion mustard
1 tsp white wine vinegar
1 1/2 tsp olive oil
pinch salt
pinch italian seasonings

Stir together mustard vinaigrette. Slice pickles and cherry tomatoes in half. Slice mini peppers into strips.
Slice rolls in half and toast in the toaster.
Drizzle vinaigrette onto both sides of the rolls.
Top with cheese, pepperoni and salami. 
Place 3 pickle halves, 3 pepper strips, 2 cherry tomato halves and a bunch of lettuce on each sandwich.
Stick a toothpick in it and your done! These are SOOO good! I have had them for lunch many times the past few weeks.
Side note: I realized recently that my taste buds have changed again. I really like mustard now. My whole life I hated mustard, especially yellow mustard on sandwiches or hot dogs. This is very exciting! I continue to hope I will one day like can dream...

Tuesday, May 21, 2013

Smokey Roasted Chicken Tacos with Goat Cheese Queso: Philly Part 2

Trip to Philly Part 2: Here is photos from the rest of our trip.
We went on a bus tour!

 We toured the Eastern State Penitentiary! It was really beautiful in an eerie way.
 We had a beer tasting a the historical, City Tavern.

 There were several photo shoots! (cute one and me and my SIL)
 Me and my hunny!
 Katy and her hunny!
 We visited the aquarium. The hippos were our favorite.
 We strolled down the first street in the USA.

 Sneeked a smooch in the first alley!
 J challenged Ben Franklin.
 There was a lot of Love to go around.
 James gave us a tour of his Ivy League school. We had to get a pic of him being scholarly at the library.
 We viewed the city from below William Penn's feet.

Now with the 2 weeks of trips out of the way, I am back to life in lala land and back to cooking! Here is a photo of my newest obsticle for my blog. This is what our kitchen table looks like now. You may be seeing wires in several of my shots, now you know why. Keeping our fingers crossed that we can find a 2 bedroom soon, until then don't judge the wires. 

Let me say that this idea of goat cheese queso was very exciting to me. It is delicious and I see a lot of other dinners inspired by it in the future! Thank you to How Sweet it Is for another delicious recipe idea.

Smokey Roasted Chicken Tacos with Goat Cheese Queso
For Tacos:
1 package of boneless skinless chicken thighs
1/2 onion
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
2 Tbsp olive oil
2 limes, sliced into wedges
corn tortillas
diced tomatoes
extra lime wedges
For Goat Cheese Queso
1 tbsp butter
1/2 jalepeno
1 garlic clove
1 Tbsp flour
1/2 cup milk
6 ounces goat cheese, crumbled

Preheat oven to 425. 
Mix together dry seasonings.
Slice onion.
Rinse chicken and pat dry.
Slice limes into wedges.
Generously season the chicken thighs with the dry seasoning rub. Place onions on the bottom of a baking dish, top with chicken thighs, then scatter lime wedges between the chicken. Cover with foil and bake in the oven for 45-60 minutes.
Start the queso. Crumble the goat cheese. Dice the jalapeno and mince the garlic.
Melt the butter in a saucepan.

Add the jalapeno and garlic. Cook for 1 minute until fragrant.
Stir in the flour and allow to cook for 1 minute.
Slowly stir in the milk.
Once flour is incorporated and slightly thickened, add the goat cheese and reduce to low. Stir until it totally melts. Season with salt and pepper and remove from heat. 

 Remove chicken from oven and allow it to cool for a few minutes.
Remove chicken from the dish and using 2 forks, shred the meat.
Serve tacos with shredded chicken, toppings and drizzle with warm queso. 

Friday, May 17, 2013

Sicilian Grilled Swordfish and Arugula - Trip to Philly Part 1

Our Trip to Philly was incredible! James and Katy were amazing hosts. They had something fun planned for every minute of the trip. Here are some pictures for you to see our fun!

The city is beautiful. We spent the first day on foot walking all over. The first hospital, the constitution center, the liberty goes on!
Here is the constitution center tour.
The room where it was signed. Hard to believe!

The lobby, isn't it a beautiful shade of blue!
This is where we tried our first Philly Cheesesteak. "With wiz and onions please!" J was scared at first, but we LOVED it! I was craving another after this one. It was soooo good!
Day 2 we took the train to NYC! It was an hour and a half away. We had a blast!
First stop..walking the High Line. I loved the high line so much during our trip last May so I was glad to be back. The Popsicle stand wasn't there this time so I was a little disappointed. 


I was rushed during our trip to Eataly last year. This time we had time to eat lunch there and walk around. I could have stayed for hours, LOVE this market!

I really wanted to buy some of their homemade pasta. Isn't it neat!
We saw the Tony award winning musical Once. The music was beautiful. Such a treat!
Our attempt at a Christmas card photo in Central Park...sorry Mommasita, I don't think this one turned out...More on the rest of our trip in the next post.

Our 2nd night there Katy made us this incredible swordfish dinner. I was so excited to photograph it for the blog. Thank you for introducing me to swordfish Katy! It is not fishy at all. It kinda of has the texture of a steak. YUM!

Sicilian Grilled Swordfish and Arugula
4 swordfish steaks
2 Tbsp lemon juice1/4 cup olive oil
2 tsp fresh oregano or 1 tsp dried oregano
pinch crush red pepper
salt and pepper
zest of 1 lemon
4 ounces arugula
Preheat oven to medium high.
Stir together lemon juice, olive oil, oregano, red pepper, salt and pepper. 
Rinse swordfish and dry on paper towels.

The boys are hanging out waiting for dinner, Jeffrey looks like he is about to pass out.
Season the swordfish with salt and pepper.
Grill for 2 minutes per side.
James, The Grill Master!
Cha Cha Cha!
Izzie is ready for her dinner too.
Place cooked swordfish steak on a plate.
Pierce several times with a fork.
Pour lemon sauce over the swordfish.

Cover with the foil and keep them covered for 5 minutes. 
Place a piece of fish on each plate Top with some arugula and lemon zest.
Serve with cous cous and roasted veggies. This was incredible!