Thursday, April 30, 2015

Mrs. Renfro's Ghost Pepper Salsa & Nacho Cheese Sauce

12:55 PM by DannoNo comments

You want spicy? As in REALLY spicy?? Then here are some spicy snack accommodations just for you. I love spicy food-- throw the words like "hot peppers" and "spicy sauce" my way, and I'm all over it! Though often times when I see "HOT" or "SPICY" on labels, the spice level hardly manages to stand up to its advertising. But this Mrs. Renfro's Ghost Pepper salsa and cheese sauce are some of the hottest things I've ever eaten. I'm talking painfully good.

After a few chips dipped in either of these hellfire sauces, I'm ready to throw in the towel. Not only is it incredibly spicy, but they are both really nice tasting. Ghost pepper has always have a very unique and delicious taste to me- not quite as smoky as chipotle, but also pleasantly sweet and peppery (you know, despite the immense burn that comes with it).

I've also thought of doing other things with these! Maybe a delicious enchilada casserole? Some cheesy, fiery quesadillas? Whatever it is, these two badass ghost pepper foods are awesome to have around.

-Danno

St. Paddy's Irish Corned Beef Sandwich

12:00 PM by DannoNo comments

A delicious rendition of an Irish classic- this mouth-watering sandwich is perfect for any occasion (not just on Saint Patrick's day). Shredded corned beef, served on toasted sourdough with sliced fontina cheese, spicy mustard, and shredded cabbage in a light vinaigrette make this sandwich absolutely scrumptious.

The original recipe source doesn't call for cheese, but the addition of the creamy fontina really completes this super sandwich.

Adjusted recipe makes 3-4 sandwiches

Ingredients

1/2 lb. fresh sliced corned beef (from local deli)

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 medium head cabbage, cored and sliced thin

Spicy brown mustard
6-8 slices sourdough bread, lightly toasted

Directions

Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.

Spread a layer of mustard on one side of each of the slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with sliced fontina cheese and remaining slices of bread.

Recipe Source: This recipe has been adjusted from the original. Check out the original recipe here!

Easy Toasted Italian Wraps

12:58 PM by DannoNo comments

A simple wrap that makes for a quick, easy lunch or dinner! An old friend of mine devised this one and told me how to make 'em! These are some of my favorite wraps, cheesy, non-greasy and melty-warm. These are easy to make in just a snap! No specific measurements, just what you want to add, below I've made the adjustments for one, medium sized serving. Enjoy!

Ingredients (for one serving)

1 medium flour tortilla
2 tbsp. regular cream cheese
3 slices Genoa salami (fresh from deli)
2 slices roast beef (fresh from deli)
1 slice Provolone cheese
Olive Oil cooking spray, for skillet (optional)

Directions

Spread cream cheese on one side of flour tortilla, leaving about 1" from the edge. Arrange sliced roast beef over cream cheese, followed by Genoa salami and Provolone cheese (you can add and extra slice or tear the single slice in half to fit the tortilla depending on the size of the slice of cheese as it can vary depending on the brand). Close tortilla folding one size over the other, leaving the ends open.

Heat a non-stick skillet to medium-low heat, lightly coat with olive oil cooking spray, (optional: you don't need to use oil if you don't want to, the skillet will toast the outside of the tortilla without it. It wont be as crispy, but it will still be toasty).

Place tortilla, seam side down in heated skillet, checking frequently until golden brown. Flip and repeat on opposite side. Slice and serve!

-Danno

Pumpkin, Caramel & Pecan Cheesecake

7:00 AM by DannoNo comments

Good ol' faithful cheesecake... my favorite dessert. I'm not huge into desserts, but I do love my cheesecakes. A couple years back as a friend's Christmas party, we did a potluck, and I made this Pumpkin Caramel Cheesecake. It is amazing. All you need to do is trust me, and try it.

Ingredients

1/2 cup chopped PLANTERS Pecans, divided
38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
25 KRAFT Caramels
1/4 cup milk
1 cup whipping cream, whipped

Directions

HEAT oven to 325°F.

CHOP 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.

Recipe Source: KraftRecipes.com

Tandoori Chicken Cutlets

10:00 AM by DannoNo comments

A delicious, healthy favorite! On my quest for health and fitness, I try to eat lots of veggies and proteins, but I also love flavor and spices, so this was a great recipe I came across when looking for recipes using turkey. Turkey, however, is a harder ingredient to come by in my area, so I use chicken when turkey isn't available. Served with blanched broccoli, a little butter, salt, pepper and red pepper flakes.

Makes 4 servings

ngredients

2/3 cup plain fat-free yogurt
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons paprika
1 1/2 teaspoons curry powder
1/2 teaspoon salt
4 turkey cutlets (4 ounces each) 1/4 cup mango chutney

Directions

1 In a shallow baking pan large enough to hold the turkey cutlets in a single layer, stir together 1/3 cup of the yogurt, the ginger, garlic, paprika, curry powder, and salt. Add the turkey cutlets, turning to coat with the mixture. Cover and marinate in the refrigerator for 2 hours.

- See more at: http://www.healthcommunities.com/arthritis-healthy-recipes/tandoori-style-turkey-cutlets-recipe.shtml#sthash.Dp9QSEMf.dpuf

Arthritis Healthy Recipes

Dinner Recipes for Arthritis Health

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Tandoori-Style Turkey Cutlets Recipe

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In Indian cuisine, tandoori-style dishes are those that have been baked in a high-heat clay oven called a tandoor. The dishes also traditionally include marinating the food first in a spiced yogurt sauce. A regular Western oven at a high temperature has to substitute for the authentic tandoor, but the marination is the same. If you like spicy food, choose a hot curry powder.

Ingredients

Directions

- See more at: http://www.healthcommunities.com/arthritis-healthy-recipes/tandoori-style-turkey-cutlets-recipe.shtml#sthash.Dp9QSEMf.dpuf

Ingredients

Directions

In a shallow baking pan large enough to hold the turkey cutlets in a single layer, stir together 1/3 cup of the yogurt, the ginger, garlic, paprika, curry powder, and salt. Add the turkey cutlets, turning to coat with the mixture. Cover and marinate in the refrigerator for 2 hours.

Preheat the oven to 450°F. Bring the turkey, in its marinade, to room temperature. Bake until the turkey is cooked through, about 10 minutes.

Lift the turkey from the baking pan and discard the cooked marinade. Serve the turkey with a dollop of chutney and a spoonful of the remaining 1/3 cup yogurt.

Recipe Source: [link]

ngredients

Directions

- See more at: http://www.healthcommunities.com/arthritis-healthy-recipes/tandoori-style-turkey-cutlets-recipe.shtml#sthash.Dp9QSEMf.dpuf

ngredients

Directions

- See more at: http://www.healthcommunities.com/arthritis-healthy-recipes/tandoori-style-turkey-cutlets-recipe.shtml#sthash.Dp9QSEMf.dpuf

ngredients

Directions

- See more at: http://www.healthcommunities.com/arthritis-healthy-recipes/tandoori-style-turkey-cutlets-recipe.shtml#sthash.Dp9QSEMf.dpuf

Arthritis Healthy Recipes

Dinner Recipes for Arthritis Health

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Tandoori-Style Turkey Cutlets Recipe

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Ingredients

Directions

- See more at: http://www.healthcommunities.com/arthritis-healthy-recipes/tandoori-style-turkey-cutlets-recipe.shtml#sthash.Dp9QSEMf.dpuf

Arthritis Healthy Recipes

Dinner Recipes for Arthritis Health

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Tandoori-Style Turkey Cutlets Recipe

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Ingredients

Directions

- See more at: http://www.healthcommunities.com/arthritis-healthy-recipes/tandoori-style-turkey-cutlets-recipe.shtml#sthash.Dp9QSEMf.dpuf

Cafe 50's, Santa Monica CA

1:21 AM by DannoNo comments

Garlic Cheddar Fries - Cafe 50's, Santa Monica CA

Charming, wonderful, Cafe 50's, located in Santa Monica California. Cafe 50's is a fun, old-timey, classic themes diner with great food and and extensive milkshake list that is TO DIE FOR.

Fun fact? Cafe 50's is on the same street as Santa Monica's Nuart Theater that holds a regular Shadowcasted show of The Rocky Horror Picture show. Feelin' that time warp yet?

My awesome friends introduced me to their tradition of hauling a large group of us, carpooling down to Santa Monica for milkshakes, games of Uno, and glittery, sweet transvestite magic.

Apple Pie Shake - Cafe 50's, Santa Monica CA

The trips to Cafe 50's with my pals are super memorable for me and never lacking in the entertainment department. So many fun times and delicious milkshakes. My buddy Valverde once ordered their Butterscotch milkshake. In a word? Scotchsicles. Yeah. Good times.

Mac & Cheese Bites - Cafe 50's, Santa Monica CA

If you're ever in Santa Monica, I definitely recommend checking out Cafe 50's and grabbing a yummy shake from their glorious menu!

-Danno

Chicken Tostadas w/ Guacamole (Cooking Light)

9:30 AM by DannoNo comments

This one is a super easy, quick, no-cook meal, that's both light and satisfying and busting out the right flavors! We've made this Cooking Light recipe on many a night after long, busy days.
Altered a little bit, I use my own pico de gallo recipe-- if not following this recipe, you can also take things one step further and buy pre-made pico (but take it from me, fresher is always better! :)

Ingredients

1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells

Directions

1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.

2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.

3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.

Recipe Source: CookingLight.com

Southwestern Chicken Pot Pie

9:25 AM by DannoNo comments

A super recipe from the lovely Sunny Anderson of FoodNetwork! This one is a great recipe with a twist to challenge the taste buds. A hearty, comforting, delicious take on the classic chicken pot pie. A crisp, cheesy, seasoned crust and a warm, spectacular chicken filling, bubbling with zesty, bold flavors.

Total Time: 1 hr 20 min
Prep: 30 min
Cook: 50 min

Yield: 4 to 6 servings

Ingredients

Dough:
1 teaspoon sazon seasoning blend
1 1/4 cups all-purpose flour, plus more for rolling
1 stick butter, cut into pieces and frozen
Pinch salt

Filling:
1 pound chicken thighs and legs
8 sprigs fresh thyme
6 cloves garlic, 4 smashed the other 2 thinly sliced
Salt
2 tablespoons butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
1 teaspoon sazon seasoning blend
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups frozen peas, corn, onion, red pepper and black bean blend
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup Mexican crema
1 egg

Directions

Preheat the oven to 375 degrees F.

For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.

For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.

Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.

Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.

Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.

Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

Recipe Source: FoodNetwork.com

Spinach Frittata

3:09 AM by DannoNo comments

A very light and delicious Frittata recipe by Trisha Yearwood from the April 2015 issue of FoodNetwork Magazine. beautiful rich flavors and perfectly seasoned. We didn't have a small enough cast iron skillet on hand, so we had to improvise and used a pie dish coated with olive oil instead. The adjustments included baking the frittata at 375 degrees for 35-40 minutes rather than the stovetop to oven broiling the recipe calls for. But it still turned out splendidly!

Ingredients

4 large eggs
1/2 cup heavy cream
Salt and freshly ground pepper
1 cup shredded Swiss cheese
1 cup grape tomatoes, halved lengthwise
2 tablespoons salted butter
1 small onion, finely chopped
4 cups baby spinach

Directions

Preheat the oven to broil. In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Fold in the cheese and tomatoes and set aside.

In a medium oven-safe frying pan (I use a cast-iron skillet) over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until just wilted, about 2 minutes. Pour the egg mixture over the spinach and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, about 5 minutes. Remove from the oven and turn out onto a serving plate.

Recipe source: FoodNetwork.com

Sriracha Quesarito - Taco Bell

5:39 AM by DannoNo comments

I"m already a HUGE fan of Taco Bell's Quesaritos. But also being a spicy food fan, you can imagine I jumped for joy when I heard they were releasing a Sriracha Quesarito!

Sriracha is a wonderful, bold, garlicky, widely used Asian hot sauce not limited to just Asian food. The new quesarito made its debut in late February through March of 2015. Its first time on the menu was short lived, but maybe it'll make a spicy comeback! I personally loved the addition of the sriracha. I did add extra of my favorite Taco Bell sauce (Fire), because I like it extra spicy. But some Taco Bell locations are also hit-and-miss, and my local one usually tends to short me on meat filling, add all the sour cream/sauce in one end of the meal rather than throughout, or get my order wrong-- in this case, all that sriracha glory was at the bottom of my quesarito, but I didn't enjoy it any less.

-Danno

Lifesavers Gummies Tangy Collisions, SweetTarts Chewy Sours

1:39 PM by DannoNo comments

Picked up a couple new sweet treats this Spring. These new 'tangy' lifesaver gummies grabbed my attention instantly, with its bright packaging and suggestions of tangy and citrus-y flavors. I didn't hesitate to grab a bag on my way out of the store. These are some of the best lifesaver gummies I've had in a long time. SUPER soft gummies and very juicy and flavorful. I absolutely love these.

Its no secret that I usually go out of my way to grab whatever sour candy I can get my hands on, and boy was I in for it with these... usually I can handle the most sour thing you could possible throw at me. I'm just gonna come forward and say it... these might have actually been too sour for me.
These are basically identical to Shockers (originally called Shock Tarts). They are literally the same candy, just renamed, and by gods I don't know if I ruined my teeth with masses of acidic acid over the years (probably) but these were just far too intense for me. Only one other occasion was comparable, back when I downed two packages of Zours and needed special mouthwash because I couldn't brush my teeth due to sensitivity.

The worst part? These are addictive. They are super juicy, super flavorful and wickedly sour. I would love to purchase these by the bucket load, but I'm honestly not sure I want to go through this kind of tooth pain again. You've been warned.

-Danno

Mom & Nana's Home Made Spaghetti Meat Sauce

9:30 AM by DannoNo comments

My Nana has always loved Italy- the country, the food. This recipe is a home made spaghetti sauce that my Nana used to make and that my mother has made for my siblings and I for years. This isn't a recipe we've ever had written down, just remembering the ingredients and throwing everything together. A rich, delicious meat sauce to make sweet music with your favorite pasta.

Ingredients

1 package (16oz) Spaghetti (or Angel hair) Pasta
1 1/2 lb Ground beef (80 to 90 percent lean)
1 red bell pepper, chopped
1 small yellow onion, chopped
4 oz cremini mushrooms, sliced (veggies get added after meat is almost fully browned)
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp Italian seasoning
1 28 oz. can whole San Marzano tomatoes (crush into cooked beef during cooking process)
3 tbsp tomato paste
1 cup tomato puree
1/4 cup red wine (Zinfandel or Cabernet Sauvignon)
(Optional trimmings: grated parmesan cheese, red pepper flakes, chopped fresh Italian parsley).

Directions

Cook pasta according to package directions, set aside.

In large pot over medium heat, break up and brown ground beef until almost no longer pink. Add chopped bell pepper, onion, and mushrooms and cook about five minutes more.

Add salt, black pepper, Italian seasoning and San Marzano tomatoes, breaking up the tomatoes with wooden spoon or spatula. Once the tomatoes are smashed enough, add tomato paste, tomato puree and red wine. Simmer for 20 minutes.

Serve over pasta and sprinkle with parmesan cheese.

Enjoy!

Doritos Locos Tacos - Taco Bell

1:20 AM by DannoNo comments

Its been around for over two years now- The Doritos Locos Tacos were made part of Taco Bell's official menu, replacing its older, now discontinued brother, the Volcano taco (RIP </3). While I miss the old taco, overflowing with lava sauce, this newer creation did not disappoint when I first tried them. I showed up the very first day when they released the cool ranch taco after trying and loving its nacho cheese sibling.

Taco Bell later released a third version called "Fiery" which tried, and later learned it was based on Doritos 'Chile Lime' chip, which happens to be my least favorite flavor of dorito and therefore, the one version of this taco I didn't really like. (Still hoping for that Salsa Verde or Tapatio version)!

And then of course there's the Cheesy Gordita Crunch version of the Dorito tacos-- offered in all three current flavors (nacho cheese, cool ranch and fiery chile lime) with a zesty pepper jack sauce. Although they pack on the few extra carbs and calories with the soft, outer shell and extra cheese- well, who can really complain about extra cheese and a taco that doesn't burst through the bottom shell?

Whatever version you get, the Dorito taco is a crowd pleaser in my opinion. Best MSG loaded junk food taco ever <3

Chicken Fries - Burger King

1:18 AM by DannoNo comments

So I'll go ahead and say it. Burger King has always been my least favorite fast food place of all time. There' just something extra greasy and un-special about their food (you know, besides the fact that we're talking about fast food). Chicken nuggets that taste like fish- probably because they are fried in the same oil-- but that's just a theory of mine. I could probably count on my fingers the amount of times I remember eating at BK.

But for the longest time, I've wanted to try their Chicken Fries. Its April 2015 and they are back on the menu. So obviously, this time, I had to try them. Ready for the shocking part?

I actually liked them. I was pleasantly surprised. They were crispy, not greasy, and nicely seasoned. I picked two sauces that interested me (the ranch was backup in case I didn't like the zesty). Ready for what come next? I honestly didn't care for either of the sauces. I mean, they weren't terrible or anything, but I actually, really just liked the chicken fries by themselves.

Would I go back for more? Certainly!

-Danno

Cold Remedy Soup (Ginger-Cabbage soup)

9:00 AM by DannoNo comments

We had some leftover stock and cabbage and I had just bought a glorious fresh piece of ginger to make tea with. So I threw together some stuff and made a soup that was both delicious, warming and comforting! Ginger is known for its powers of helping ease sore throats, colds, indigestion etc: I would definitely make this to soothe a sore throat during a cold, or even just during cold weather! Here's what you need- adjust how you see fit!

Ingredients

3 cups low sodium chicken stock + 1-2 cups water
Small head of green cabbage (or 1/2 head) cleaned and cut into chunks (or thin strips if you prefer)
4 green onions thinly sliced
2 cloves of garlic peeled (optional)
2-3" inch piece of fresh ginger, peeled and sliced lengthwise
Salt, black pepper and white pepper (to taste; adjust to preference)
1/4 vegetable stock cube (optional, the soup is tasty enough without this addition! I just like the extra richness.)

Directions

Add all ingredients to a large pot. Bring to boil and then reduce heat to simmer. Cook for about 30 minutes or until cabbage is tender and becoming translucent.

Discard garlic and ginger before serving.

-Enjoy!

Romi's Mediterranean (2010)

2:08 AM by DannoNo comments

Romi's Mediterranean (Romi's Fine Dining) is a now closed (as of 2010) restaurant that was located in Palmdale California. I remember when they first opened, I was excited! Finally a new restaurant in town- a brake from the same old, same old to offer something fresh, new and exciting to the dry, dull valley.

I remember walking up to the sign outside the building before the grand opening. There was a sign that made a note of certain dress code requirements (i.e. no flip flops or sweat pants etc) to which I later discovered could be completely disregarded as a trip back to another restaurant in the area revealed people clothing and footwear of all types to enter. With this, my mother, nana and I made plans to attend for a nice, casual lunch one day.

Inside the main entrance - Romi's.

It seemed like a nice establishment. Nice new interior, very rustic and artsy. I remember it smelling like really nice food. They had a nice menu (I still have a mini take-home menu somewhere) with some great food choices. The staff was friendly. I think I remember our only complaint being that the food took twice as long as it should have on a day when the place was not full or busy by any means. But overall no big complaints by the end of the experience - which is why I was a little bummed after hearing of Romi's closing. After reading other reviews, our one, single visit must have just been pleasantly lucky.

The food? Well each of us only ordered single entree's and no soup/salad or appetizers (it was a 'light' lunch). Mom and I both has the Tomatillo Chicken Penne. And honestly speaking, it was probably one of the best pasta dishes I've ever had at a restaurant before. Not lacking in flavor by any means, not an over sized or ungodly portion of food, and certainly not overdressed in cream sauce. Fresh tasting ingredients and spices to the point where I really wanted to take this recipe home with me!

Romi's Tomatillo Chicken Penne

Well... this photo speaks for itself, really.

Overall not a bad experience. Great food. Friendly service. But I guess not every experience is the same for everyone and it wasn't enough to keep this place open for very long. Sad as I was to see the back of Romi's, I still enjoyed the meal I had there and the day I had out with my mom and grandmother :)

-Danno

All photos taken by me.

Pulled Pork Grilled Cheese Sandwiches

9:32 AM by DannoNo comments

Grilled cheese sandwiches can be made in so many various ways with virtually any kind of cheese, meat, etc you want! A childhood classic comfort food and always easy to make.

Pulled pork is one of those tasty ingredients that puts a spin on the same-old, same-old. You can use any cheese you want! But here is a variation I came up with using leftovers from dinner the previous night.

Directions are per sandwich.

Ingredients

Sliced Farmhouse style white bread
Fresh, purchased or leftover home-made pulled pork (I used Life's Ambrosia's pulled pork recipe)
Sliced American cheese
Freshly shredded Pepper Jack cheese
Unsalted butter, softened
Mayonnaise

Directions

Heat a medium-sized skillet over medium-low heat. (A panini press works too).

Take two slices of bread and butter each of one side first with butter and then with mayonnaise (mayonnaise helps prevent the bread from burning before the sandwich is heated through).

Place a desired amount of pepper jack cheese down on the plain side of one of the slices of bread, top with shredded pork and 1-2 slices of American cheese. Top with plain side of remaining slice of bread.

Place sandwich buttered side down in the pan and heat until golden. Flip and repeat with other side.

Enjoy!

Starburst Superfruit, Skittles Orchards, Doritos Jacked 3D

1:50 AM by DannoNo comments

Here's a roundup of some Springtime sweets and treats! I usually take a gander of the candy aisles at any store. First up? The newest Starbust edition "Superfruit"! These are some great flavors capturing tart berries and juicy fruits. The raspberry pomegranate and passionfruit punch are my new favorites.

Next up? Skittles 'Orchards'. A neat new flavor idea for Skittles, but not exactly a thrilling change to their classic flavors. Still a nice change to kick in some new flavors every so often!

Moving away from the sweets and onto the treats. Doritos Jacked 3D tastes like a cross between Doritos Salsa Verde chips and Doritos Nacho cheese. While the first few handfuls are a new, zesty flavor, I feel like after a while these chips begin to quickly loose their excitement and start to taste, well, kinda ordinary. Not bad though!

-Danno

Jalapeno Chicken Sandwich - Carl's Jr.

2:42 PM by DannoNo comments

In the realm of fast food, the Jalapeno Chicken Sandwich from Carl's Jr. was up there as one of the best spicy chicken sandwiches I've ever had.

Carl's Jr.'s Jalapeno Chicken Sandwich (after a long day at Six Flags - 2007 I think?)

Unfortunately for me and any other fans of this spicy sandwich, its held a very sporadic and short menu item life with Carl's. I've only ever seen it pop up on two separate occasions, the most recent being May 2013 and I haven't seen it since.

Screen cap from the online Carl's Jr. menu.

Jalapeno Chicken Sandwich - May 2013

The kicker? Many foods that claim to be spicy usually aren't (granted I'm a seeker of the heat, so it takes a lot to prove your worth in the realm of spiciness). The jalapenos on this sandwich were usually generous (of the 3 or 4 of these I've ever had), nice spicy pepperjack cheese and a tasty, zesty sauce. One of my favorite attributes is the grilled chicken versus the more frequented crispy chicken- its just a nice change for once.

While this spicy beast hasn't been on the menu for a while, I'm patiently waiting for it to return.

-Danno

The Poppy Festival, Antelope Valley CA (2013)

2:33 AM by DannoNo comments

With the California Poppy Festival is just around the corner (April 17-18th 2015) I figured, "why not share some memories?"

The California Poppy Festival is an annual event held in Antelope Valley, CA recognizing the California state flower. The event itself has many different forms of entertainment from exotic animal exhibitions to acrobatics and cultural martial arts, dancing and music, to a farmers market, arts & crafts and tons of vendors selling handmade merchandise. And then of course, there's my favorite part (and the main reason I usually attend) the food.

Traditional Bratwusrt with sauerkraut, grilled peppers &onions and spicy mustard.

You can't deny the sweet, sweet call of glorious festival food. With the wonderful aromas from different food stands filling the air in every direction, its impossible to avoid and impossible to know where to start.

There are many various styles and cuisines available at the festival. Of course eating the food is the easy part-- but with great food comes even greater lines to wait in in order to get those tasty smelling delicacies. Is it worth it? Definitely.

Fresh grilled lamb Gyros.

One thing I always make a b-line for at events like this is the traditional Bratwurst. The last year I attended (when these photos were taken - 2013) I did just that, but I've gotta say, the gyros were to die for. Probably some of the best I've had in a long time and cooked/seasoned to perfection (sorry, brats).

There was also an adorable little troupe of young, acrobatic circus performers who put on a fantastic Cirque du Soleil-esque show. So many multi-talented kids in the Cirque le Petit. They were incredibly impressive!

So if you're in the area or just go for the food, same as me, the Poppy Festival is always a fun, entertaining Spring event for all ages.

Cheers!

-Danno

(Photos are from my food blog on tumblr).

Meat Loaf Recipe for Dogs!

9:31 PM by DannoNo comments

Pre-oven prepared loaves.

If you're looking for a healthy, hearty, home-cooked-meal recipe for your pet, look no further. After my dog had spinal decompression surgery, he had a long road to recovery. Because of his condition, he had lost his appetite for weeks prior to surgery and lost a lot of weight. I tried feeding him everything before and after to get him eating again.

He slowly began eating baby food and some home cooked chicken- he's never been a fan of rice so he had no binders in his diet and was refusing kibble for a long time.

Delicious fresh ingredients that are great for your dog!

My mother and I began thinking of possible options of healthy food that he could eat-- we'd made meat balls and power balls for dogs in the past, and then she came up with the amazing idea of looking for a doggy meat loaf recipe.

Well, low and behold I did a search online and came across a fantastic recipe that I adjusted to suit my dog. He loves this meal and knows the smell of it when it comes out of the oven. I make it regularly for him now and its not only healthy, but its better than canned foods, not expensive to make and maintains his weight (as well as keeping him regular).

Shredded carrot, tomato paste, mashed sweet potato, chopped celery and chopped apple.

Can be prepared as large loaves or small balls or prepared in a muffin pan. I make mine in larger portions because my dog is a large animal (150 lbs) and I always divide it up and freeze it anyway.

Ingredients

1 1/2 pounds of lean ground beef (I use 90%)

3 stalks of celery, chopped

2 carrots, grated

1 apple, cored, peeled and diced

2 eggs

2 slices of white bread, torn into pieces (alternately I'll use the equivalent with a fresh roll, pulsed in a food processor)
1cup regular rolled oats

1 cup wheat germ

1 6 oz can tomato paste

1 medium-large sweet potato (yam), peeled, boiled and smashed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Coat a large roasting pan (I use a baking sheet) with olive oil and set aside.
In a large bowl, mix together the ground beef, 3 stalks of celery, grated carrots, apple, eggs, bread, oats, wheat germ and tomato paste using your hands. Divide the meat mixture into equal parts and make loaf shapes. (*Tip: Mix the dry ingredients and chopped produce together in the bowl before adding the sweet potato and remaining wet ingredients! This makes mixing much easier.) Place the loaves in the roasting pan. Cover with foil.
Bake for 80 minutes (1 hour 20 minutes) in the preheated oven, or until the meat is cooked through. The internal temperature should be 175 degrees F (80 degrees C) when taken with a meat thermometer. Allow to cool.
Portion the food into containers with lids and refrigerate. To serve, give your dog 1/3 of a container with each portion of kibble. (But I give this to my dog twice a day as a morning/evening meal, so for a big dog I give him about 1.5 cups of this recipe per meal).

Note: You can use gloves to mix the meat loaf if you don't want to get your hands covered in the meat mixture.
You can easily double up on this recipe and also freeze portions you aren't going to use right away!

Recipe adapted from original source: [link]

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