Double Rainbow

The most recent theme for our office potluck was RAINBOW! We each picked a color and brought something in with that color. It was such a fun one. I have to admit I wasn’t daring enough to choose certain colors…ahem:blue:cough:purple.I chose RED and made Strawberry Bruschetta. Toasted French bread + cream cheese + strawberries + balsamic reduction topped off with a little basil. Yum. I highly recommend bringing this one to your next bbq or summer party. I hadn’t ever made a balsamic reduction but it was so easy and worked really well. I loved this. The idea came from Mrs. C. She did a balsamic and honey drizzle and used goat cheese.

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Orange was out sick that day.

YELLOW was Lemon Squares! They were gooey with a fantastic shortbread crust.
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GREEN was guacamole! Ms. C learned how to pit an avocado while making it too!
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BLUE was blue corn tortilla chips and even a special blue dip! The veggie dip had a touch of blue food coloring. What would you bring for blue? Seriously a tough one but we’ve had at least one dip at every potluck. ever.
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PURPLE was Thai Lettuce Wraps in Radicchio! Some were vegetarian with tofu and some had ground turkey. I love bean sprouts so these were really fun finished off with a sprinkle of peanuts. Purple also had a blackberry fizzy drink too.

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BROWN was chocolate from a friend dropping by. We stressed she didn’t need to bring anything but this was a creative little something.

Hope the rainbow has you inspired for something new or different. Another blog I love recently posted about a Grilled Appetizer Party which is a fantastic theme! The photos will have your mouth watering but don’t let that stop you if you’re trying to come up with a fun theme! What’s the next office potluck theme? Ohh just you wait…

Wing It

I’ve been so excited to post these fan-tas-tic wings. Despite chicken being a very regular menu item for me, I haven’t cooked wings…probably ever. Also, I haven’t even thought about cooking wings since I do not have access to the grill. Waaa waaa. Someday it will come out of storage.
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These were so good! I was so happy with them! They were sweet, had a nice soy zing, and the fresh green onions provided a crispness that I appreciated. I truly felt like these were restaurant quality.

Ingredients

1 pound chicken wings, drumette & wing separated, if desired
¼ cup soy sauce
3 tbs honey
¼ cup rice vinegar
¼ cup sesame oil
2 tbs chopped garlic
½ tsp salt
¼ cup chopped green onions

Directions

Whisk liquid ingredients together before adding trimmed wings and sauce to marinate for at least 3 hours.
After chicken has marinated, sprinkle with salt and heat oven to 375 degrees.
Bake chicken in a single layer, skin side down for 20 minutes and flip and bake for 25 minutes until browned & crispy
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Serve with chopped green onion.

The leftovers were just as good served cold. It made me feel like I was on a picnic…though I haven’t picnic-ed in years and probably didn’t have Asian-inspired wings then anyway.

The recipe is pretty basic but super convenient since I had everything on hand, and an easy one to set up to marinate while other fun things are happening. I chopped off the wing tip but left the wing and drumette attached. I used the tips to make a little bit of chicken stock.
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I served these bad boys with some of my favorite (also, mayo-less) slaw. It has apple for sweetness and a vinegary/mustardy dressing. I love it and can’t get enough of it. I made it here too. I haven’t attempted potato salad yet and it’s already August so I should really get on that!

These would be a great game time snack, appetizer, or meal. BBQ wings cooked low and slow and finished on the grill are my favorite. Until I live somewhere that allows grills, ours will hide in the garage just waiting for a chance to make the neighbors, and the pup, jealous with a smokey scent in the air.

On a Stick

I was psyched to get a copy of “On a Stick” by Matt Armendariz and after quickly glancing through it I just couldn’t decide what to make! Everything just looked so good!
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Part of me wanted an excuse to make something fun or an upcoming special occasion and the other part of me figured, what’s wrong with just making something fun on a Monday? It was a dreary day here in Boston and I was pretty soaked after getting home and walking the dog.I chose: (drum roll please) fried ravioli on a stick! It was a fun dinner and more filling than I thought. A few extra large raviolis sprinkled with Parmesan with tomato sauce for dipping. How great is that?! The leftovers toasted up nicely under the broiler too.
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Ingredients:

marinara sauce
1 tbs olive oil
1 garlic clove, minced
1 (14.5 ounce) can whole tomatoes, drained, seeded and roughly chopped
1/4 cup dry red wine
2 tsp sugar
salt & pepper

1 qt vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
½ cup grated Parmesan cheese, divided
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
12 store-bought ravioli

Directions:

1) make the marinara sauce: warm oil in a medium pot over medium heat. Add garlic and tomatoes and cook 5 minutes, stirring occasionally. Deglaze pot by adding wine, stirring to loosen browned bits from bottom of pot; then stir in oregano and sugar and seacon with salt and pepper to taste. Transfer mixture to a food processor and process to desired consistency. Return mixture to pot and simmer 30 minutes. Cool slightly before serving.

2) Prehead vegetable oil in a large, heavy pot over medium-high heat.

3) Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, 1/4 cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.
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4) In two batches, toss ravioli in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli onto each skewer.
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5) once oil reaches 350F carefully place skewers in pot, 2 at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining 1/4 cup Parmesan. serve warm, with marinara sauce on the side.
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They came out awesome! They were definitely something I wouldn’t have really thought about making otherwise, and I’m sure I wouldn’t have put them on a stick. The stick helped make them more manageable rather than bobbing for raviolis.

The book is beautiful. The photos are lovely and very appropriately styled. Though I’m not familiar with Matt Armendariz’s work, the blogger voice comes through rather than the often-distant cookbook author voice. For the ravioli he says “if you haven’t tried them, you should”. True story.

Each stick item includes a recipe for the sauce too. This definitely puts some of these items to the next level. I plan to make the s’mores sometime before fall decends and the bacon wrapped shrimp looks like something my Mum and I would love.
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I liked the background provided on certain recipes and that he differentiated all the types of sticks. While I don’t know that every item in the book needs to be on a stick, they definitely spice up the presentation and sometimes make the item more manageable.

Full 3 Bite Rule Disclosure: My copy of On A Stick was completely complimentary but my thoughts, opinions, and words are entirely my own.

Perfect Sauce at Sauce

 

As often as I travel for work, I rarely blog about my eatings during those trips. Seriously. I worked four cities this year so far and this is the first one you’re hearing about. San Fran deserves it though. I simply adore the city and I always know there will be unexpectedly amazing meals coordinated by the local staff. Did you see this other treat in San Fran?
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For the past two years we’ve eaten at Sauce, an unassuming little restaurant & bar in the Hayes Valley area. The menu features comfort food in a classy and sophisticated atmosphere. The food is not pretentious…it’s just all done really well.Feeding our large group, in a timely fashion, on a serious budget is no small feat. That’s why I greatly appreciate how generous and accommodating Sauce is.

Probably 90% of the group visited the bar before dinner. There were fantastic cocktails. I had my eye on a lemon-looking one garnished with a sugared lemon slice!

They started us off with the lincoln logs of portabello mushroom fries and fat boy ranch dipping sauce. AMAZING. These are so lightly battered and make you want to play Jenga when you see the tower. Ms. K who doesn’t even like mushrooms was impressed. We also got the meal going with some bruschetta. I loved it and could have enjoyed the appetizers as my whole meal.
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Dinner was family style with salad, buttery carrot coins, brussels sprouts, veggie lasagna, and a side of meatballs.

I’m not a huge fan of carrots but these were so delicious. They were thin and warm with the littlest bit of pepper made them this memorable.

The lasagna was so good. It was cheesy and the sauce made it bright and really flavorful without being too acidic. The crispy edges made me swoon.
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They served a really delicious chilled red wine. I knew it was coming so I hadn’t hit up the bar. The owner explained it and assured us it was meant to be chilled. Needless to say our table of 6 finished every last drop.

We even got dessert. I also knew this was coming from years past so I kept room. It was delightful cinnamon sugared donut bites with a vanilla burbon dipping sauce. Ooo that sauce! These were the perfect bites to finish the meal.
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I love this place and thought we were so well taken care of. The extras like appetizers, wine, and dessert were greatly appreciated. I loved every sauce we ate. The owner introduced himself and told us how happy he was to have us given his connection to the cause as well.

 

 

Fish-Fish Tacos

I’m usually on my own for dinner a few nights per week when Mr. J plays hockey. Sometimes I go for leftovers, sometimes it’s an opportunity be lazy (read as: ramen), and sometimes it’s my chance to whip up something I wouldn’t normally make for dinner.  A week ago I made some fish tacos that were amazing. I grilled some mahi-mahi and called in some leftovers to complete it.

Do you remember the movie House Bunny? “Instead of the mahi-mahi can I just get mahi cause I’m not that hungry?” hahaha

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Ingredients:

2 pieces of marinated mahi mahi
veggie mix (corn, red peppers, or taco veggies of your choice)
1 tsp lime juice or lime salad dressing
salsa
1 10” flour tortilla

Directions:

Marinate and grill mahi mahi
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When cooked, fork the fish apart
Mix veggies and drizle with lime juice or lime salad dressing
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Warm tortilla and assemble taco
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These were really good and especially easy. I get the frozen mahi mahi from Trader Joe’s and swear by it. It’s the best anywhere. Remember I made pepperjack chicken and succotash recently? I saved the leftover succotash and that’s what ended up as my veggies for the tacos. Love it when a little bit of leftover something can make another meal complete!

I think a lime aioli or something creamy with a zing would have made these even better, but for an unplanned dinner, these were awesome. It was the perfect light but interesting dinner. I ate some leftover fish on a spinach salad the next day and loved it just as much.