food

In New York EVERYTHING is gourmet

There is so much gourmet in N.Y. Gourmet delis in Queens
There is so much gourmet in N.Y. This gourmet deli in Queens is apparently also a casino…maybe

My family and I took a quick trip to New York over the long weekend. We were only there for two and a half days and yet we saw so many gourmet markets. How gourmet are they? (more…)

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Crustless Quiche recipe makes brunch easy

crustless quiche, quiche, brunch, delicious, vegetarian, cheese, vegetables, delicious
Crustless quiche, filled with veggies and cheese, is a delicious low carb dish that the entire family loves.
crustless quiche, quiche, brunch, eggs, cheese, vegetarian, food, delicious
Basic custard mixture for deep dish quiche, 2 1/2 cups half and half, 6 eggs
veggies, broccoli, spinach, quiche, crustless quiche, delicious, brunch
1 1/2  cups of cooked veggies. Squeeze out excess water from vegetables or your filling will be soggy.  I used chopped broccoli, spinach and scallions
crustless quiche, quiche, brunch, veggies, vegetables, eggs, delicious, food
Custard filling, cheese and vegetables.  I used 3/4 cup of shredded mozzarella cheese and 1/4 cup shredded aged asiago cheese.  Sprinkle 1/4 cup of grated hard cheese like Parmesan, Romano or aged asiago over the top to promote browning.  This quiche is ready to bake.
quiche, crustless quiche, brunch, food, delicious, veggies, vegetables, eggs
Finished crustless quiche. Serve with bacon and fresh fruit and brunch is done,

Quiche Recipe

pre heat oven to 325 degreesBasic Custard:

2 1/2 cups of half and half

6 eggs

3/4 teaspoon salt

Finely chopped fillings, 2 1/2 cups total:

Cooked; spinach, broccoli, leeks, peppers, caramelized onion, bacon, chicken, ham, crab. Shredded cheeses like cheddar, mozzarella. Soft cheeses like goat cheese

Raw; scallions, soft herbs like chives, thyme or basil

 

Pre-heat oven to 350 degrees

Butter a pie dish, the one I used is for “deep dish” pie.

Cook vegetables (should be cool before you pour custard in) or use leftover cooked vegetables.  Chop them to very small size and squeeze out as much liquid as possible.  Evenly distribute vegetables, meat and shredded cheese in pie dish.

Beat half and half, salt and eggs until combined.  Pour over vegetables. Top with grated hard cheese like Parmesan, Romano or aged asiago.

Place on a sheet pan in case it bubbles over. Place in center of the oven and bake for 50 minutes.  Should be a bit wobbly in the center, kind of like a Jello mold.

Let quiche rest for 15 minutes before slicing.

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My Grocery shopping addiction, Kroger and inadequate couponing

produce, salad, Kroger, grocery store, grocery shopping
The produce isle at Kroger puts me in a salad mood.

Hi, my name is Demetra and I’m a grocery shop-a-holic.  My Last visit to a grocery store was yesterday and I must admit that I’m going back today. I go to the grocery store at least 3-4 times per week, I go whenever I get the urge to experiment with a new recipe…which is often.   Maybe I shouldn’t count yesterday because I was at  Kroger grocery store for a bloggers event, but I did some shopping as well.  I couldn’t resist.  Kroger reps gave our group of bloggers a tour of the store, lots of info on their programs (like their Simple Truth line of products and the beloved fuel points) and a nice bag o swag.   While I do try to patronize local farmers markets, sometimes you need a quick, convenient grocery store to run to so you can get dinner on the table.

Kroger, Boars Head, deli, grocery, grocery shopping, Grocery store
Kroger’s Deli section knows my love of Boar’s Head products well. The Sopressata, GENIUS

The folks at Kroger wanted to get out the word about the new lower prices on over 3,000 items, which I appreciate because I don’t use coupons often and lower prices would help my budget out a lot.  Kroger will also do away with doubling coupons (as of September 22) which doesn’t really affect me because any coupons I clip generally end up in the bottom of my purse, not to be found until the day after it expires.

Kroger, grocery shopping, gas, discount, fuel
Kroger fuel points are the business. I’m going to shop anyway, might as well get a discount on gas while I’m at it.
soft drinks, beverage center, Kroger, grocery store
The Kroger I visited yesterday was not the one at which I normally shop. The one I frequent does not have this mega drink dispenser. My kids would lose their minds if they saw this beverage center when we went shopping, it’s BANANAS

Gotta go, we’re out of milk…and I need gas

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Mae’s Bakery, a great reason to go off my low carb diet

Mae's Bakery Birthday cake.  Happy first birthday
Mae’s Bakery Birthday cake. Happy first birthday

Dieting sucks lets face it, but if it must be done then it must be done.  I’m on a low carb diet now but diets be damned because it’s the 1st anniversary celebration for Mae’s Bakery (2772 Lenox Road, Suite B4, Atlanta, GA).

Beth Castro owner of Mae's Bakery
Beth Castro fulfilled her lifelong dream of owning her own bakery with the opening of Mae’s Bakery last year.  Self taught, Beth’s passion for delicious treats shows in the high quality of her work.  The bakery is named after Beth’s daughter.
Dessert table
Dessert table
Mae's sugar cookies
Yes sugar cookie, I will do as you say
One of my favorite desserts, creampuffs have a light, crispy shell and a rich creamy vanilla filling
One of my favorite desserts, creampuffs have a light, crispy shell and a rich creamy vanilla filling
Eclairs, perfectly shiny with chocolate glaze
Eclairs, perfectly shiny with chocolate glaze
Cupcakes and Layer cake and cake pops. Macarons by Xanna Kidd of XK Macarons.  Xanna is also a barista at Mae's
Cupcakes and Layer cake and cake pops. Macarons by Xanna Kidd of XK Macarons. Xanna is also a barista at Mae’s.  The beautifully colored French Macarons are a meringue cookie make with almond flour.  They are so deliciously delicate; the outer shell cracks between your teeth and the lightly chewy inside melts in your mouth.

Counter Culture Coffee was in the house for a very informative discussion of all things coffee.

Counter Culture Chemex Coffee
Counter Culture Chemex Coffee.  The by-the-cup, certified organic, Counter Culture coffees at Mae’s Bakery change seasonally
We had a wonderful tasting of Counter Culture Coffees
We had a wonderful tasting of Counter Culture Coffees.  The folks at Counter Culture have an encyclopedic knowledge of everything coffee that they pass on the the shop owners that carry their brand.

Most items on Mae’s menu (except croissants) can be made gluten free, just ask.  I hear their whoopie pies are to DIE for. I’ll return to Mae’s soon to give a report on that.

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My trip to Tennessee…kinda

suckling pig, before
suckling pig, before

Last night my husband and I took a quick trip to Tennessee…well not really.  We to a trip to the King Plow Art Center to attend an event to promote Tennessee Tourism.  It was a lovely event with LOTS of pork (check the Instagram video), barbecue sauce, cupcakes and moonshine.  There was lots more than that but that’s what I remember.  Oh, and the music was great, check out my Instagram video for a listen.  The hospitality was wonderful and exhibits, like one of Elvis’ Jackets and a belt buckle, were great.

Our family had been contemplating a summer trip to Tennessee and after tasting Muddy’s Bake Shop’s coconut Chess Pie I’d like to go right now.  Super cute Kat Gordon and her equally cute brother Kip brought a huge variety of sweets and everything was delicious. EVERYTHING. Reminiscing about their sweets make me want to drive to Memphis tonight.

I even asked the park ranger promoting tourism of historic Civil War sites if she referred to the Civil War as the “War of Northern Aggression” she smiled and said “No, none of the rangers do”.  That made me smile.

The moonshine was strong and the pulled pork was tender, what more could you ask for?  All in all a good night, check the Pics below:

Welcome to King Plow arts center. Atlanta
Welcome to King Plow arts center. Atlanta
King Plow sculpture
King Plow sculpture
Welcome to Tennessee
Welcome to Tennessee
Wine service to start the party right
Wine service to start the party right
Bites of smoked sausage and cheese
Bites of smoked sausage and cheese
Pulled pork and ribs
Pulled pork and ribs

 

suckling pig, after
suckling pig, after
Warm bread pudding mini mason jars
Warm bread pudding mini mason jars
Kat Gordon from Muddy's Bake Shop and her beautiful dessert display
Kat Gordon from Muddy’s Bake Shop and her beautiful dessert display
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pickled Shrimp for a party

Pickled Shrimp, a great make-ahead dish
Pickled Shrimp, a great make-ahead dish

It was our turn to host movie night last weekend and I wanted to make an appetizer that could be done ahead (it’s even better done the day before) and still taste and look great.  I made this pickled shrimp dish on Friday and served it on Saturday in a large bowl, but it would have been equally as good served in individual glasses.

A different king of shrimp cocktail
A different king of shrimp cocktail

Pickled shrimp

2# medium or large shrimp, peeled and deveined

1 ½ teaspoons salt

1 teaspoon paprika

¼ teaspoon cayenne pepper

½ teaspoon garlic powder

Vegetable oil for sautéing

2 cloves chopped garlic

½ of a red onion, sliced thin (about ½ a cup)

1 yellow or orange sweet bell pepper, sliced thin

1 pint grape or cherry tomatoes, cut into halves

¾ cup olive oil

¼ cup fresh lemon juice, peel in long strips and reserve the rind (no pith please)

½ cup of red wine vinegar

1/2 cup  Worcestershire sauce

½ teaspoon dried oregano

2 teaspoons fresh parsley, chopped

2 teaspoons fresh chives, chopped

Pat the shrimp dry and season with salt, paprika, cayenne and garlic powder.  Add 2 tablespoons of vegetable oil in a large sauté pan and heat over medium/high heat.

Sautee the shrimp with garlic in batches until they turn pink and curl.  Cool the shrimp in the refrigerator, then, layer the shrimp with onions, peppers and lemon rind.

Mix the olive oil, lemon juice, red wine vinegar Worcestershire sauce and oregano and pour over the shrimp mixture.

Marinate the shrimp in the refrigerator overnight up to 2 days. Add fresh chopped parsley and chives when ready to serve.

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Beets…by D

beets n eggs 3beets n eggs 2

This beet and pickled egg wrap was so DELICIOUS!! The raw beets were marinated for 2 days in salt, olive oil, honey and spices making them a bit more tender. The provolone frico black pepper is crispy and sharp.
This beet and pickled egg wrap was so DELICIOUS!! The raw beets were marinated for 2 days in salt, olive oil, honey and spices making them a bit more tender. The provolone frico black pepper is crispy and sharp.
marinated beet salad with juicy fresh orange segments, cured olives and salty, crumbly feta cheese.
marinated beet salad with juicy fresh orange segments, cured olives and salty, crumbly feta cheese.

beets n olives 3

Beet salad- basic recipe ( adjust all measurements to taste)

2 beets about 2 inches in diameter peeled and grated in a food processor

1  teaspoon salt, more or less to taste

¼ teaspoon fennel seeds, crushed between your fingers

2 teaspoons fresh squeezed lemon juice

½ teaspoon cumin

1 tablespoon  olive oil

2 tablespoons honey

Mix together and store in the refrigerator.  The beets become a bit softer as they sit

Variations:

Crumbled feta

Kalamata and  Cerignola olives

Fresh mint

Chives

Orange segments

Pickled eggs ( I’ll give the pickled eggs recipe later this week)

Aged provolone  cheese ( make a frico by grating the provolone onto a sheet pan lined with parchment paper.  I cracked black pepper over it and baked at 400 degrees for 5-6 minutes until just lightly browned.  It will be pliable for a few seconds so you can bend it into shapes)

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Snow Crab Boil for a lazy dinner

No recipe for this really , just a big tall pot and 3 inches of water. Add chunks of smoked sausage, thick pieces of potato and pieces of corn.  simmer until potatoes are almost tender and add crab and simmer for about 7 minutes
For 4 pounds of crab.  No recipe for this really , just  fill a large pot with 8 cups of water and bring to a boil. Add chunks of Cajun spiced smoked sausage (about a pound), thick chunks of potato and 5 pieces of corn. Simmer until potatoes are almost tender then add crab and simmer for about 5-7 minutes more, occasionally adjusting the crab to heat it evenly .  This feeds my family of 4 pretty well.
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What’s Happening around the A? The Steak Over Challenge, that’s what

Chef Danny Pinto's entry for the Steakover challenge-photo credit COPYRIGHT 2012 JOHN LEE PICTURES
Chef Danny Pinto’s entry for the Steakover challenge-photo credit COPYRIGHT 2012 JOHN LEE PICTURES

Chef Jeff Schultz's entry for the Steakover Challenge-photo credit-COPYRIGHT 2012 JOHN LEE PICTURESChef Jeff Schultz’s entry for the Steakover Challenge-photo credit-COPYRIGHT 2012 JOHN LEE PICTURES

I do love a good steak and this weekend Walmart is hosting a big steak cook-off .  I love a good firefighter, too so I’ve got the best of both worlds.  Firefighters from two Atlanta firehouses are firing-up the grill to go head-to-head in the Walmart Steak-Over Challenge presented by Kingsford Charcoal, Dr. Pepper and A.1. on SaturdayApril 20 from noon – 2 p.m. at the 1550 Scenic Highway N Walmart store parking lot.

It’s Danny Pinto from Station 21 and his “Smokey Steaks with Sweet Onion Marinade” versus Station 11’s Jeff Schultz ( Kenny Hutchinson will represent station 11) and his “Southern Sizzle Steaks.” Both sound delicious and I can’t wait to taste them.

Here are the recipes if you can’t make it out to cast your vote:

Smokey Steaks with Sweet Onion Marinade-Danny Pinto

Makes:                        4 servings

Prep time:       10-15 minutes

Cook time:      10 minutes

YOU’LL NEED

3-4       Walmart Choice rib-eye steaks, about 24-32 ounces total

Chicago steak seasoning, to taste

1          20-ounce bottle Dr. Pepper®

¼         cup of olive oil

2          tablespoons Worcestershire sauce

¾         cup minced onion

 

INSTRUCTIONS

Place the steaks in a shallow dish, and sprinkle with Chicago steak seasoning on both sides.  Mix the Dr. Pepper, olive oil and Worcestershire sauce together, and pour over the steaks, turning to coat both sides with the mixture. Cover the steaks with the minced onions, and marinate for one hour.

 

When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® Charcoal.

Remove the steak from the marinade and wipe off onions. Season on both sides with more steak seasoning.

Brush the cooking grates clean. Grill the steaks with the lid closed as much as possible, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare.  Remove steaks from the grill and let rest for 5 minutes before serving.

Recipe created by The Atlanta Fire Department on behalf of Walmart.

Southern Sizzle Steaks-Jeff Schultz

Makes:                        4 servings

Prep time:       5 minutes

Cook time:      10 minutes

YOU’LL NEED

3-4       Walmart Choice rib-eye steaks, about 24-32 ounces total

McCormick® Montreal® Steak Seasoning, to taste

1          cup Dale’s® Steak Seasoning sauce

½         cup Dr. Pepper®

INSTRUCTIONS

Place the steaks in a shallow dish, and rub with plenty of steak seasoning on both sides. Pour the steak seasoning sauce and the Dr. Pepper over the steaks, turning to coat both sides with the mixture. Cover the steaks and marinate until they come to room temperature, about 30 minutes.

 

When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal. Brush the cooking grates clean.

Remove the steak from the marinade. Place on the grates, and grill with the lid closed as much as possible, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare. Remove steaks from the grill and let rest for 5 minutes before serving.

Recipe created by The Atlanta Fire Department on behalf of Walmart.

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