David's Soup

Hey everyone, I know it's been a long while. However, with traveling for work, planning a wedding, and trying to buy a house... life gets a little crazy!
So some background for today's dish... My fiance became lactose intolerant in the past few years, and it's been getting progressively worse. So he decided to cut out all dairy for awhile to let his stomach recoup. However, it's insanely challenging to make dishes without dairy; everyone loves cheese and butter! I came up with this soup recipe though, that is super delicious and it's great for the stomach.

David's Arborio Rice Soup.

Ingredients:

2/3 cup Arborio Rice
1 large shallot, chopped
2 medium garlic cloves, minced
1tbsp basil, dried, or chopped fresh
1tsp parsley
2/3 dry white wine
1/3 cup beef stock
5 cups chicken stock
1 cup sliced carrots
1/2 cup peas
1/2 cup corn
1 cup broccoli
1 can cannellini beans, rinsed
1 bay leaf
Olive oil
Salt and Pepper
2 skinless chicken breasts (cut into bite-size pieces and cooked in olive oil with salt, pepper, garlic powder, and italian seasoning.)

Directions:

Over medium to medium-high heat drizzle enough olive oil to cover the bottom of a stock pot. Once hot, add the shallot, with some salt and pepper to season. Cook until translucent, 2-4 minutes. Add the garlic and cook 1 more minute. Add the Arborio rice to the pot, stir so it all gets coated, and cook until clear around the edges, about 3 minutes. Half way through add the basil, and parsley and stir. Next, add the wine and keep stirring until half of the wine has cooked away.  Then add the beef stock and carrots and stir again until half of the liquid has cooked out. Then add a bit more salt and pepper to taste. Next add all the chicken stock, peas, corn, broccoli, beans, and the bay leaf. Cook to a light boil and let boil for about 5 minutes. Then add the chicken and cook until the rice is tender. Once done, take out the bay leaf, and serve.
Can feed 6-10 people depending on how much you want!


I know it seems odd to add the wine, beef, AND chicken stock, but after making this a few times, I found that the little bit of beef stock helps balance out the wine. I also use a bit of a fruitier wine, so feel free to try it without if you'd like.


I love making soups and sauces, so in the days and months to come, I will be sharing more of my favorite recipes. I also love soup leftovers, perfect for a busy family!

Rock Bottom... Brewery that is!

For lunch today, my fiance and I decided to try a place in Downtown Cincinnati. Rock Bottom Restaurant and Brewery is in Fountain Square of Downtown Cincinnati. I have to say, I was pleasantly surprised.

We walked in and it's a pretty big place inside. When we sat down, our server came right up to us and asked us what we wanted to drink. (I should say something about our server though. She didn't seem the brightest, and forgot a few things, but I doubt everyone was like that.) My fiance, David, had the Rock Bottom IPA, and he raved about it. They have a pretty nice brew selection.

Let's get to the food.

For a starter we ordered the Ball Park Pretzels. O.M.G. Bigger than any soft pretzel that I've ever had. After it's made they wipe it with some home brew to stick on the salt and herb mix. You get 2 big pretzels and it comes with a jalapeno cheddar sauce. Every single bit of it is delicious. The sauce is not too spicy and completely compliments the pretzel.

For food, David ordered the 2 A.M. Steak-burger with fries. The steak-burger tasted exactly like a steak burger should. It's topped with crunchy hash-browns, cheddar cheese, and an over easy egg. I have to admit that I've had better "breakfast burgers" in my day, and even my recipe is better. Overall the burger was a bit dry.

I had the Classic Mac n' Chicken with a garden salad and ranch (of course). Their ranch wasn't the best I've ever had, but was creamy and yummy none the less. Garden salad comes with mixed greens, carrots, cucumber, roma tomatoes, raisins, sunflower seeds, and a hard boiled egg. Now, the Classic Mac n' Chicken is their homemade mac n' cheese with a very creamy cheese sauce and spiral noodles, and they add some grilled chicken to it. All topped with Parmesan bread crumbs and Parmesan shavings. Totally Spectacular. 

I would definitely go back because not only was what we had delicious, but there was so many more things on the menu that I wanted to order.

Steaks, fish, other seafood, pizzas, sandwiches, salads, and tons of appetizers. Personally, next time I'm going to try the asiago artichoke and crab dip and the lobster and shrimp mac n' cheese.

5 out of 5 stars on the food alone.

Now, for my Breakfast burger recipe.

Alexandra's Sunshine Burger

Ingredients:

1 large red potato, peeled and shredded

Eggs (make as many as burgers you are having)

1 lb (or more depending on people) of 80/20 ground beef

Maple bacon

Cheddar cheese

Sour cream

Burger buns, lightly toasted

1 clove of garlic

1 tbsp 21 seasoning salute

1 1/2 tbsp Italian seasoning

1/2 tbsp garlic powder

Salt and Pepper

Extra Virgin Olive Oil

Butter

Directions:

(**I am giving away my secret to perfect hash browns!!) For the hash browns, unless you buy the pre-shredded in the store (which I never do), once you shred them, soak them in cold water for a few minutes. (This takes out some of the extra starch.) Then drain and pat the potato dry. Heat a medium skillet to medium and coat with olive oil and a 1/2 tbsp of butter. Sprinkle salt and pepper down, with some garlic powder and Italian seasoning. Then put the potatoes down to cover the bottom and squish them tight and flat with a spatula, THEN DON'T TOUCH THEM ANYMORE. Leave for about 4 or 5 minutes until the bottom is golden brown. You'll be able to tell by the edges getting color and the potatoes will slide around easily. Now get a plate that's just bigger than your pan and place it on top and flip the potatoes over in one swift motion. Now you can add more seasonings (and olive oil if needed) to the skillet and slide the potatoes back down in the pan so the golden side is now up, and cook for a few more minutes. (When I'm making hash browns for burgers, I like to add some shredded cheese on top while they are finishing to cook.) Perfect.

Now put the burger in a mixing bowl and shred the clove of garlic in the bowl over a microplane, add the 21 seasoning salute, Italian Seasoning, salt and pepper to the bowl to and mix up the beef very well. Form into patties in your hand. (Make sure the center of your patties are squished down more than the outside because when cooked the center puffs out.) Now in a skillet coat the bottom with olive oil and place the burgers down on medium heat until desired done-ness. (You can also cook these on a grill.) Tip: once you are cooking the second side, place the cheddar on top to melt.

You also need to cook some over easy eggs. (Place in a skillet, cook until white, and then flip over quickly to cook the very top of the yoke.)

Also cook the maple bacon to desired crispy-ness.

Now you are ready to assemble. Bottom bun, burger (with cheese), bacon, hash browns, egg, and smear some sour cream on the top bun, and place on top.

Not the healthiest burger, but so so good!

Burgers are such a good blank canvas. I hope you are inspired to create your own burger masterpiece. Maybe you had a decent one in a restaurant, but go home and make it better!

The Playoffs!

We are well into NFL playoff mode, and some big football fans might start thinking about what they are going to make for their Superbowl parties. Well I'm here to answer some of those questions.

I'm digging deep here into some of my favorite recipes that I've come up with to make your next party a success.

Brat Balls
Ingredients:
1pkg of your favorite brats
1 cup shredded carrots
1 large clove garlic
1 shallot, chopped well
1 tbsp Italian Seasoning
1/2 tsp thyme
1 tsp 21 seasoning salute (see previous post on spices)
1 cup flower
1 jumbo egg
salt and pepper
1/2 tsp seasoned salt
1/2 tsp garlic powder
1 or more cups Panko bread crumbs (Japanese bread crumbs)
1 large container canola oil (for frying)

Directions:
Un-case all the brats with a knife and put them in a bowl. Mash them with a fork. Add the shredded carrots, shred the garlic in the bowl over a microplane, add the shallot, and the thyme, 21 seasoning salute, and the Italian seasoning and mix well. Roll into 1 inch diameter balls. Set up coating stations. 1st dish has the flower (season with salt and pepper), the 2nd station has the egg (whipped so the yolk is mixed well), and the third station is the Panko bread crumbs. Add the seasoned salt, garlic powder, and some more salt and pepper to the crumbs and mix well.
Then take a ball, coat it in the flour, then coat in the egg wash, and then coat it well with the Panko. Continue until all are coated.
Set up a Fry Daddy, or a pot on your stove with a thermometer and heat the canola oil until it's at 350 degrees F. Drop the coated balls in the oil carefully. Only 4 or 5 at a time so they don't stick together. Cook about 4 minutes or until they are dark golden brown.
Take out with a wire scoop and place on a paper towel to cook and drain for about 5 to 10 minutes, then enjoy.

Alexandra's Hearty Chili
(love to serve this at half-time)
Ingredients:
1 and 1/2 lbs 90/10 ground beef
1 lb Italian sausage
1 can of corn, drained
1 can of Bush's Chili Beans in mild sauce
1 cup chopped onion
1 12oz can tomato sauce
1 4oz can tomato paste
1 tbsp garlic salt
1 tbsp oregano
1tbsp Paprika
1 tbsp Cumin
1 tsp onion salt
1 cup Chili powder
1tsp pepper
1tsp salt
Up to 2 cups chicken broth
2 tbsp cornstarch or Masa flower

To kick it up a notch:
1 large tomato, chopped
1 tbsp red pepper flake
1 red green, or yellow pepper, chopped
1 jalapeno, chopped

Optional toppings:
Shredded cheddar cheese
Sour cream

Directions:
Set up a crock pot on high heat. Cook the beef and the sausage until golden brown, drain the fat, and then add to the crock pot. Cook the onion (and the tomatoes, pepper, and jalapeno if you are kicking it up) until just soft, and add to the crock pot. Also add the corn, Chili beans, tomato paste, tomato sauce, and all the seasonings (even the red pepper if you are kicking it up) and mix well. Add just enough chicken broth to bring the liquid level almost to the top. (You don't want all the way to the top because as it cooks some more liquid will release from everything.) Cook for an hour. After an hour mix the corn starch (or Masa Flour) in 2 tbsp warm water and then add to the crock pot. Turn the heat to low and leave it for another half hour.
Serve with some cheese and sour cream on top if you'd like, it's also good when eaten with chips.
Enjoy!

Taco Dip (2 ways)
Ingredients:
Bean dip:
One Can of re-fried beans
1 brick of cream cheese
1 cup sour cream
up to 4 tbsp taco seasoning
1 12oz jar of mild (or your favorite spice level)
2 cups Cheddar or Nacho mix shredded cheese

David's Beef dip:
1 and 1/2 lbs ground beef
1 tsp cumin powder

1 brick of cream cheese
1 cup sour cream
up to 5 tbsp taco seasoning
2 cups Cheddar or Nacho mix shredded cheese

Directions:
Bean dip:
Get out a 9x13 pan and layer the re-fried beans on the bottom. In a mixing bowl, put the cream cheese (room temp works better) the sour cream and mix with a hand mixer. Add the taco seasoning as you go until it is the flavor you want. Then spread it out on top of the beans. Next take the salsa and spread over top of the cheese/cream mix, and finally add the cheese on top so all the salsa is covered. Enjoy with your favorite chips.

David's Beef dip:
Cook the beef in a skillet with 1 tbsp taco seasoning and the cumin powder until brown. Drain all the fat off and let cool to room temp. Add the beef to the 9x13 pan on the bottom and push it down so it sticks tightly together.  In a mixing bowl, put the cream cheese (room temp works better) the sour cream and mix with a hand mixer. Add the taco seasoning as you go until it is the flavor you want. Then spread it out over the beef. Next take the salsa and spread over top of the cheese/cream mix, and finally add the cheese on top so all the salsa is covered. Enjoy with your favorite chips.

(The story behind David's beef dip is, my fiance doesn't like re-fried beans so I had to come up with something else that he could enjoy with everyone else.)

Spinach Feta Rolls
Ingredients:
1 container croissant rolls
1 10oz package of frozen cooked chopped spinach
1 small container of crumbled feta cheese
1tbsp lemon juice
1tsp nutmeg
1tbsp oregano
Salt
Pepper
Extra Virgin Olive Oil

Directions:
Either let the spinach sit out until it's room temp, or thaw it in the microwave. Then, drain out the spinach in a cloth very well, (there is a ton of water in spinach,) then add to a mixing bowl. Add enough feta to give it an even mix (I believe I add 3 to 4 oz). You may have to crumble some of the bigger chunks before you add to the bowl because you want them to be small. Next add the lemon juice, nutmeg, oregano, and a bit of salt and pepper. Mix well. Now you need to add enough olive oil to make it moist and sticky. So just add a bit at a time and mix well and see how it is.
Now, roll out the whole croissant package on a cookie sheet and push all the seams together so it looks like one whole pastry sheet. Then, put the spinach mix on the pastry and spread it out evenly. From there, start and one end and roll up the sheet, very tightly, into a log. Wrap the log up in plastic wrap and put in the freezer to firm for about 10 minutes (so you can cut it.) Then, cut it in about 1/2 inch slices and place on the cookie sheet. Cook as the directions on the croissant package say to.
Enjoy!


I've also shared my guacamole recipe before which is easy and another good and delicious thing you can make for the party.
I hope some of these recipes inspire you and help you as you think of what to make for your next Superbowl party, or any party for that matter!

Friday Night Out

Ok everyone in Cincinnati. Toot's (I know, best and worst name ever for a restaurant) is a great little place out in Mason. They have the usual bar food, but also have seafood apps, which I think is something different and amazing. I'm talking different shrimp, crab, and even frog legs (which isn't seafood, but is definitely something different for a bar). We went out there after work tonight, with some great people (which doesn't hurt on a Friday), and had a great time.
They have a ton of people working and ready to serve you. They have dinner foods too, but I have yet to divulge into that arena. From what I've had and seen so far, I definitely recommend giving it a try.

And a shameless Michigan plug... who doesn't like Pizza?!
I totally recommend JETS pizza. They are around and expanding in the Cincinnati area. I've had virtually everything there, and I have to say the best pizza chain around. They really have passion in their pizza. Square (deep dish) and hand tossed round, great for the usual. Thin crust, great for a healthier option. Salad options, and they sell their homemade ranch in a bottle. Not that any of you might know, but I'm a self proclaimed ranch dressing connoisseur, and I think they have some of the best ranch around. I've had ranch everywhere I've gone in the country and theirs is great. It's very creamy and packed full of flavor (just liked their pizza), and just a perfect combination.

My recommendation for some football watching this weekend? Get some JETS pizza! Enjoy.

What's cooking? Healthy style.

So the other day I experimented switching up the usual burger for a Tuna burger. Trying to add some healthy options in my life. Turned out delicious, but not so much a burger. lol. It seemed I didn't have enough "stick." Here is the recipe and what I think needed to be changed.

Tuna Burgers

Ingredients

2 cans tuna, drained (this made 6 small patties for me)

1 small shallot, chopped

1 big clove garlic, shredded on a microplane

1tsp ground black pepper

up to 1 cup freshly ground whole wheat bread crumbs, seasoned. (I didn't add enough of this, which contributed to my sticking problem)

1/4 cup canola oil

1/4 cup honey Dijon mustard

1/4 cup honey

Olive oil

1 tbsp butter

Directions

Make sure tuna is finely chopped, and put it in a bowl. Mix the honey and the honey Dijon mustard in a dish and add it to the tuna. Then add the bread crumbs, pepper, shallot, and garlic. Mix well, and add the canola oil just to make it moist enough.

Then roll the tuna into patties of your choice in size.

Heat a frying pan on medium high add enough olive oil to coat the bottom and add the butter. Wait until the pan gets really hot then add the tuna burgers and turn down to medium.

Takes about 3 minutes a side. If they fall apart for you too, don't fret. Whip it up in a bowl quick and eat it on your favorite crackers. It was yummy! (Just act like you meant it, no one will know.)

But if they are intact, put them on your favorite bun (lightly toasted) with mayo, or mustard. Add some lettuce, tomato, and even some onion. Enjoy.

I also made some Cheesy corn cakes to go with my tuna, it was wonderful.

Cheesy Corn Cakes

Ingredients

2 cups frozen corn, thawed, and lightly blended (just so some of the corn is in pieces and some of the juice has come out)

1 small shallot, chopped

1/2 cup Parmesan cheese, shredded

1/2 cup cheddar cheese, shredded

1 tbsp sour cream

1 cup freshly ground whole wheat breadcrumbs, seasoned

1 tsp salt

1tsp pepper

1tsp Italian seasoning

1 small clove garlic, shredded over a microplane

Olive oil

1tbsp butter

Directions

Add blended corn, shallot, cheeses, sour cream, 1/2 of the breadcrumbs, salt, pepper, seasoning, and garlic in a bowl and mix well.

If from here you find that the cakes aren't sticking very well, put them in the fridge for 15-30 minutes.

Then make into small cakes. From here, coat the outsides of the cakes with the last half of the breadcrumbs.

Heat a skillet on medium high and coat the pan with olive oil and add the butter. When the pan is hot, add the cakes. Cook about 3 minutes on each side, or until a golden colored crust is there.

These are amazingly awesome.

From here, I have to admit that I found these base recipes online, but I revamped them and changed a decent bit to fit what I always have in my fridge. DON'T BE AFRAID TO TRY THAT. It often leads to something even better than the recipe makes to begin with.

And even if your attempt at a creation fails, like my tuna burgers did, don't worry. It's all about thinking on your feet. I actually really enjoyed the tuna over crackers more than just the tuna burger itself.

I actually ate my tuna over some home made cheese and herb crackers.

Cheese and Herb Crackers

Ingredients

1 stick unsalted butter

1/4 cup finely shredded Parmesan cheese

1/4 cup finely shredded cheddar cheese

up to 1 and 1/4 cup flour

a bit of salt and pepper

1/2 tsp thyme (ground or finely chopped) Dried also works if you rub the dried leaves in your hand to wake up the oils so the flavor comes out

1/2 tsp basil (prepared the same as the thyme)

a dash of garlic powder

Directions

Place the butter in a bowl and whip with an electric mixer until very creamy. Add all the rest of the ingredients to the bowl and combine until it becomes a dough.

Put the dough on a board and roll it out to a 1 inch thick long log. Wrap the log in plastic wrap and place in the freezer for about 30 minutes to become hard and easy to slice.

Heat the oven to 350 degrees F.

Cut the log into 1/4 inch slices and place on a baking sheet. You can place them kinda close because they don't really expand.

Cook 10-20 minutes until golden brown. (Greatly depends on oven, just look after 10 and judge it from there.)

Homemade crackers, easy right? Goes with lots of things, and you'll be proud that you made them yourself.

Don't be afraid to substitute different cheeses and herbs. You might find a combination you like better. You don't have to use 2 different cheeses either if you don't want, but I recommend at least 1 herb if not more.

Some cheeses go with certain herbs better than others, and you'll never know until you try! :)

Pantry and Herbs - Adding Flavor

I want to tell you things that I cannot live without that are in my pantry or in my spice rack at all time. I love spices, and when used right, they add so much flavor and personality to a dish. I definitely encourage everyone to experiment with their favorite spices and herbs, see what they like paired with what. And if you're in a tight spot and want to add some flavor, garlic and Italian seasonings go pretty much with everything.

Pantry:
Extra Virgin Olive Oil (get the good stuff, it's well worth it.)
Sea Salt (white or pink)
Peppercorns (and a grinder)
unsalted butter (don't use the fake stuff) and you want it unsalted so you can control the content
Honey Dijon mustard
Honey
Vinegar (your favorite choice, i.e. champagne, rice wine, apple cider) The white ones, in my experience, are used more.
Vanilla Extract, (you just never know)
Packet of onion soup mix (this can come in handy)
Box of grain brown rice. (can make many different meals)

Spices (Dried):
Italian seasoning
Garlic Powder
Onion Powder
Seasoned Salt
Cilantro
Parsley
Basil
Oregano
Thyme
Rosemary
Nutmeg
Cinnamon
Lemon Pepper
Basil
Sage
Cumin
Red Pepper Flake
Chili Powder
Taco seasoning
21 Seasoning Salute (Trader Joe's - highly recommended)

Homegrown herbs:
Really it's very easy. Just need a place that gets sun at least half the day.

Basil.      My first experience this past summer with growing Basil was amazing. I started with a plant that was about 6 inches tall and planted it in a planter. Just make sure you spend 20 minutes of your everyday watering your plants, particularly if they are outside. I came home and watered after work each day, and it became a routine. About a month after I planted it, it grew 2 feet and I had to plant it by itself in a bigger pot. It grew another 2 and a half feet by the end of summer. Some leaves were as big as my hand.

As you can see in the picture, the leaves were pretty big, imagine if the sides weren't curled. Crazy!

So needless to say, I had a lot of fresh Basil this year. I even gave some away to friends and family. You can dry it out too and it still tastes better than the stuff you buy in the store.

I also grow Lavender, Parsley, Cinnamon Basil, and Aloe (not to eat of course).

My Lavender also grew really well, along with my Cinnamon Basil. I think my Parsley got stunted this year from my Basil starting to grow next to it though, but next year it should bet better since it has it's own pot now. When growing Parsley, I'm more partial to flat-leaf, I like the texture and taste better, but it's really a personal preference.

I really hope everyone tries growing their favorite herbs. I like it more than just flowers, because I actually use my plants then, instead of just look at it. I like things that serve a good purpose.
Next year, when I have a full backyard, I'm going to start growing more fruits and vegetables. I started a Blackberry plant, which grew insanely, but you really don't get any berries until the second year (especially when you plant late, like I did.)

Growing fresh herbs is cheap, and will make you dishes have some insane fresh flavor. Don't forget the fancy garnishes! But always having your pantry stocked, especially in winter, helps out with adding flavor.

Smoothies made easy

Ok, so let's face it. Smoothies are really good and good for you. It was hard for me to be able to make them everyday for breakfast or lunch because I had no time before going to work. So I thought about it, and have come up with a good way that I can get them everyday.

First, buy big bags of frozen fruit. (Berries are really good for you, high in fiber, but the seeds can sometimes suck.) You can buy some fresh fruit too, but pick and choose what you really like. Get some of your favorite juices. I buy pure Pom cherry and Orange mango juices. (Anti-oxidants and Vitamin C) I also buy green tea bags. I get Vanilla Greek yogurt (not whole), and buy some protein powder.

What has worked for me is taking time on Saturday and making a ton of smoothies and freezing them in a huge container.

Right now we have berry smoothies. We blended a big bag of mixed berries (you may need to blend in multiple sets.) with some ice, banana (go light on the banana - it's potent, like 1 banana for 2 liters of smoothie, unless you're making a banana heavy flavor), orange and pom juice and froze it in a container.
I also made 4 or 5 tea bags and keep the tea in the fridge.

Then in the morning I take out a few scoops of the pre-made smoothie, add some spoonfuls of yogurt, tea, and protein powder and blitz it. Then I'm good to go. I pack it in my thermos and have smoothies all day.

That way, I get my daily dose of green tea, healthy bacteria, fiber, vitamin c, protein, anti-oxidants, and fruit.
It really does fill you up too. I drink half in the morning with an organic granola bar, and the other half at lunch with some carrots and cucumbers, or a salad. I always have homemade trail mix with me during the day too (just a cup full) to snack on and keep me "fueled and focused."

Homemade Trail mix


Ingredients


1 to 1 and 1/2 cups each of 2 or 3 different flavors of organic and natural granola
1 box of Go Lean Crunch cereal (I like the cinnamon one) I used this because I couldn't find good oats, and salt and sweet go well together
1 jar honey roasted low sodium peanuts
1 pkg shelled no salt sunflower seeds
1 jar plain cashews (or very lightly salted)
1 pkg shelled pistachios
1 pkg dried apricots
1 pkg raisins

Directions
Mix all together in a large bowl. Store in a good container.

Feel free to use your favorite dried fruits (strawberries are good, and Bananas are too).


I hope this can show that smoothies don't have to be a big ordeal, and they really can help you lead a healthier life.
Also, in my experience these past few weeks, these few things really do help keep me awake and focused at work. I do bring an extra apple or orange sometimes, but even then, it's a healthy snacking option.

Enjoy.