Washington DC Trip: Good Stuff Eatery

I apologize for the lack of posts!  Last week was a hectic 4 day work week before heading to Washington DC to visit Jordan’s sister, Meredith!

Jordan and I left immediately after work on Thursday and arrived in the evening just in time to grab a bite to eat with Meredith and hangout with her before getting some sleep.  She had to work the next day and we had a long day of touring ahead of us in the 100 degree weather!

Luckily there are many places to visit that are indoors!  While Meredith was at work Jordan and I headed over to the Smithsonian to the Natural History Museum and American History Museum.

Jordan and the elephant

After we were done at the Smithsonian we headed over towards the Capitol, where Meredith works so that she could direct us where to eat lunch before going on a tour of the capitol (with her as our guide of course!!).

Meredith suggested a place Good Stuff Eatery, which is run by Food Networks Spike Mendelsohn!  The restaurant is set up almost like a Five Guys.  You stand in line and place your order and then grab a seat.  Jordan and I were given a pager to let us know when our order was done.  I ordered the Michelle [Obama] Melt! (There is also a Prez Obama Burger!) The sandwich contains Turkey burger, caramelized onions, swiss cheese, ruby tomato, lettuce, herb garden mayo on a wheat bun.  Jordan and I also split a large order of Spike’s Village Fries- hand-cut fries topped with fresh thyme, rosemary, and sea salt.

The sandwich was AMAZING!! What a perfect named and delicious sandwich to have for lunch in Washington DC! CLICK HERE FOR THE MENU.

Michelle Melt

Jordan and Meredith

Afterwards we met Meredith for a tour of the capitol.  She did an amazing job!  She also got to take us to the floor.  It was exciting to be in the exact room where the State of the Union and many other events take place.

I have a few more restaurants in Washington DC that I will be sharing with you soon!

Molly Jean

Father’s Day- Banana Cupcakes with Nutella Frosting

My father’s favorite dessert of all time in Entenmann’s Banana Cake.

For some reason Entenmann’s stopped selling it a few years ago, but I still check every time I go to the grocery store, just in case they decided to start making it again!

So for Father’s day I decided to make a banana cake recipe I found from The Ginger Snap Girl blog.  I used her Banana Cake with Nutella Frosting as a base for my cupcakes.

Nutella is a staple snack when traveling in Europe in France and Italy.  If you have not tried it I am demanding that you do.  It is the most amazing chocolate spread you will ever taste.  It is a chocolate hazelnut spread that you can use just like peanut butter.  It’s chocolate that you won’t feel guilty about having in the morning on your toast or for a mid afternoon snack on a banana or with pretzels.  You seriously have got to try this stuff.

Click HERE for the recipe.  Below are the changes I made:

• Made 18 large cupcakes
• Cook for ~21 minutes until toothpick comes out clean

My Frosting:

• 1 stick butter (8 TBSP)
• 1 cup Nutella
• 3-4 cups powdered sugar
• 2 Tablespoons half&half (can also use milk)

The cupcakes were amazing- Dad even treated himself to 2!!! It’s Father’s day- he can do whatever he wants!

Molly Jean

Sirloin Steak Kabobs

There are so many different ways to make kabobs.  Kabobs usually have 2 main components:

1. protein: Chicken, Fish (i.e. shrimp or sword fish), steak, or tofu
2. Vegetables: Bell peppers, onion, zucchini, yellow squash, mushrooms, etc…
3. You can add a third component: pineapple! Or any other ingredient you desire.

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A few weeks ago I made sirloin steak kabobs.   I highly recommend marinating your “protein” of choice before building your kabobs.  My favorite marinade is Good Seasons Italian Dressing Mix.

Good seasons is my favorite on just about any type of meat, fish, or chicken, especially when it involves grilling!

These are my sirloin steak kabobs with pineapple, green pepper, red pepper, orange pepper, onion, and cherry tomatoes (pre-grilled.  I did not get a picture after they were cooked!).:

I served this with a side of brown rice and watermelon!

I used stainless steel skewers.  If you are using wooden, remember to soak the wooden skewers in water for about 15 minutes before building your kabobs to prevent splinters and decrease burning.

Molly Jean

Blue Point Grille

Last week, Thursday, I went to the new Horse Shoe Casino along with my brother Pat, his to friends, Jordan, and my friend Emily.   Needless to say, I will never do slots ever again, although a man next to me won $2,000.   The big game of the night for all of us was blackjack.  At first we were watching my brother’s friend Zach play.  When a seat opened up at the same table Jordan sat down to play.  Both Zach and Jordan had good luck-  Jordan won a pretty good sum of money!!  I eventually got on the table later in the night and won some of my money back after losing everything on the slot machine!!

The guys walking to the casino

Pat and I outside the poker room!

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So since Jordan did so well in blackjack, he decided to treat himself, as well as me, to a nice dinner at one of our favorites, Blue Point Grille.  We hadn’t been since Valentine’s Day weekend.  When we were there for Valentine’s Day we noticed that a couple next to us had ordered a “seafood tower”.  We haven’t stopped talking about it since!!

This past Saturday we finally went for the Chilled Seafood Tower.  There are two sizes to choose from.  We chose the larger size to have as our main entree.  We also ordered 2 mixed green salads to start.  Here is the Chilled Seafood Tower experience below:

Fork with Lemon

Clarified Butter with Lobster Stock

Toast Points and dipping sauces

One Happy Boy!

What is on the the seafood tower:  2 whole Maine lobsters, dozen oysters, King Crab legs, Jonah crab claws, shrimp, smoked mussels, lobster and shrimp salad with caper berries.

Yes, there were leftover’s.  They package all leftover’s on ice.  The waiter said it will be good for up to 2 days.  So Jordan enjoyed a nice lunch of crab legs, shrimp, and mussels for lunch today 🙂

It will probably be a while until we come back again, but this was definitely worth the splurge, especially if you’re paying with winnings from gabling!!

Check out the rest of the menu HERE.

Molly Jean

Pineapple Sheet Cake

My brother Patrick is not a big cake eater when it comes to birthdays.   His biggest concern is blowing out all of the candles in one try!  So I decided to try a cake recipe that I found a while ago on Pinterest- Pineapple Sheet Cake from the blog Big Red Kitchen.

The cake sounded perfect for the great summer weather we have been having!  Click HERE for the recipe!

Before I started baking, I noticed the negative feedback and comments on the blog post from other’s who have tried this recipe.  Many were complaining that it did not turn out the right.  I’m not sure what they did wrong because mine was perfect!! The texture was more dense than your typical cake, but still good and the cream cheese frosting was heavenly!!

Here is my final product, served with Pat’s favorite ice cream- cookies and cream.

If you are concerned about trying because of the negative feed back that the recipe had, here is what I did, and hopefully you can have the same luck as I did!

• I used a metal pan.
• I mixed all of the ingredients together at one time with an electric mixer for about 2 minutes.
• I did not use any nuts.
• Cooked at 350 for exactly 25 minutes.
• I put the frosting on after the cake had completely cooled.

Also, If it’s really hot out by where you live, stick it in the fridge for a cool dessert!

Molly Jean

Slow Cooker Barbacoa Beef for Taco’s!

On Wednesday we celebrated Pat’s birthday.  I made his favorite type of taco’s that he order’s from Chipotle- Barbacoa Beef Taco’s.

I found the recipe through Pinterest.  The recipe is from TheKitchn Blog.  Click HERE for the recipe or follow below for the changes that I made!

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Ingredients:

• 3 chipotle peppers in adobo sauce plus 3 tsp of the adobo sauce ***see note below***
• 1 bunch fresh cilantro
• 1 red onion, cut into large pieces
• 1 small head of garlic, peeled and cloves smashed
• 1 teaspoon cloves (the recipe called for ground- I only had whole- which is fine to use)
• 1 Tablespoon kosher salt
• Juice of 4 limes
• ½ cup cider vinegar
• 4-5 pounds beef brisket (be sure not to pick up corned beef brisket!)
• 4 cups chicken or beef broth (I didn’t have beef-  the recipe calls for either)
• 4 dried bay leaves

Directions:

The night before:

Place the chipotle peppers, adobo sauce, cilantro, red onion, garlic, cloves, salt, lime juice, cider vinegar into a food processor and pulse until well combined (You can use a blender or if you have neither you can just place the ingredients on the bottom of your slow cooker insert and mix until combined.)

Pour mixture into the bottom of your slow cooker insert.

Place the meat in the insert.  (I had to cut mine in half to fit it!)

Add the broth and bay leaves.

Using tong, move meat around to combine everything.

Place lid on slow cooker insert and place in fridge to sit over night.

Next Day:

Place insert in slow cooker and cook on low for 8-10 hours (Can do High for 4 hours, but the meat won’t be as tender).

Go to work/run errands/Do what you had planned for the day.

Remove meat from slow cooker and place on large baking sheet.

Using 2 forks, pull the meet apart.

Place shredded beef in a large bowl and ladel some of the liquid from the slow cooker over it. (Just a few ladels full, you don’t want the beef to be “swimming” in it).

Serve it with how you like to make your taco’s.

***Chipotle peppers in adobo sauce- You can find these in the aisle of the grocery store where you would find taco ingredients.  It comes in a small can.

The prep work takes a little time, but that is why I did it all the night before so that before I left for work the next morning I just turned the crock-pot on and let it cook!

Pat said it tasted better than Chipotle.  He could have just been saying that… but it was pretty good, if I do say so myself!  Here is a picture Pat put together:

Taken by Pat Kravitz via Instagram

Recipe for the birthday cake to come soon!!

Molly Jean

Quinoa Salad with Avocado, Black Beans, and Corn in a Cilantro Lime Dressing

Quinoa (pronounced KEEN-WAH) is a protein rich grain that is a great substitute for rice and great for vegetarians.  It has a nutty flavor with a fluffy and very slightly crunchy texture.  Although considered a grain, quinoa is actually related to leafy green vegetables such as swiss chard and spinach.  This product is in most grocery stores, sometimes located in the “organic” or “health food” aisle. This is the brand that I have used:

Click HERE for more information on how this grain can benefit your health!

Ingredients:

• 2 Cup dried Quinoa- cooked (per package directions)
• 1 red bell pepper, diced
• 1 can black beans, drained and rinsed
• 1 cup corn, cooked (you can use frozen, canned, or cut off the cob!- I grilled corn on cob and cut it off)
• 1 Avocado
• 1/2 cup cherry or grape tomatoes, halved
• 5 limes, juiced
• 2 TBSP Olive Oil
• 2 cloves of garlic, minced
• Handful of cilantro
• Salt to taste to taste

Directions:

1. Once Quinoa is finished cooking, fluff with a fork and add black beans to heat for 5-10 minutes with lid on (off heat)
2. Place Quinoa and black beans in large bowl.
3. Add the rest of the ingredients and toss until well combined
4. Enjoy!

This salad can be used as a side dish at a pot luck/picnic, a side dish for dinner at home, or as a meal!

I had it as my meal with a slice of sliced watermelon and it was very filling!

Molly Jean

Banana “Ice Cream”

So I finally tried out this whole banana “ice cream” fad and I am obsessed!! I couldn’t believe that it actually works AND tastes wonderful!

It is so simple and easy you MUST try this ASAP.  (And it’s a great way to get rid of bananas that are starting to go bad- instead of always making banana bread!)

What you’ll need (for one serving):

• 2 ripe bananas
• 1 TBSP peanut butter
• And whatever toppings you desire! (Chocolate syrup, chocolate chips, coconut, walnuts, cookie crumbs, sprinkles, whipped cream, etc..)

First step:  Peel and slice bananas and place in the freezer for 2 or more hours. (**THIS STEP IS A MUST- it will make it a lot easier when it is time to blend)

Next: Place sliced bananas in a food processor.

Then start mixing. At first it will look like this:

After about 30-45 seconds stop and scrape down sides and then continue to blend until smooth consistency appears.  This will take about 2 or more minutes.

Next add 1 Tablespoon peanut butter (or more!):

Scoop into a bowl and top with toppings of your choice.  (I have been using chocolate syrup!)

The texture and flavor reminds of a Frosty.  It is creamy without any milk!  This is a great recipe for those who are lactose intolerant. Another bonus- it’s healthy!! If you just used bananas without any peanut butter it will be 0 grams of fat.  Also bananas are loaded with good nutrition.  Click HERE for some nutrition facts about bananas.  You have to try this!

Molly Jean

Rosewood Grill

Saturday Jordan and I headed over to Hudson to Rosewood Grill.   We had noted on their website that the restaurant does not take reservations, so we weren’t quite sure how long of a wait there would be.

When we walked in, the hostess had asked if we had called for a reservation… so Jordan and I were somewhat confused by this.  We arrived around 7:00 and the hostess had told us we would not be seated until 8:15!   The hostess mentioned that the bar area is first come first serve seating if we wanted to eat in there.  Luckily there were 2 open seats at the bar!

There are some places where I would prefer to eat in the dining room area and others at the bar.  Rosewood Grill has a spectacular bar, so I was very content with where we were seated for dinner.  My favorite part of the bar is that it had a large opening where you are able to see into the kitchen.  You can’t really see an prep work done by the cooks, but you are able to see the workers moving around as well as the stone oven where the flat breads are made!

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We each had a salad to start.  I had the Rosewood salad (mixed greens with a white balsamic vinaigrette) and Jordan had a Caesar salad.  The salads were an additional $4 cost with the order of an entrée, which is $2 cheaper if you were to order a salad alone.

For dinner I had the Idaho Brook Trout , pan seared, julienne vegetable Saute, in a Chardonnay butter sauce.

 

Jordan had the Rosewood sirloin strip, with grilled asparagus, aged cheddar mashers, cabernet reduction.

 

I really liked my dish.  The trout was HUGE! – But I somehow managed to finish it!  The flavor was light and subtle.  The only downside was that it came with no starch— The size of the trout made up for that, I guess, but I still stole a couple bites of Jordan’s mashed potatoes!

Jordan didn’t really like the steak too much.  He said all he felt like he could taste was the grill and not the steak itself.  But looking at the ingredients on the menu, it also looked like there was also no cabernet reduction sauce like the description says.

I definitely like the atmosphere of the restaurant.  There is a nice patio that was crowded, despite the fact that it looked like it was going to down pour!   My favorite part was the set up of the bar.  I also saw my cousin Katie!

So if your in the Hudson area you should definitely stop by Rosewood Grill!  It is only a few blocks from Hudson’s First and Main, off of Rt 303!

Molly Jean

Happy Birthday Pat!

Today my brother Patrick turns 21- which means that since he is an Ohio University Bobcat (my alma mater!) his birthday was celebrated last night a midnight, filled with many shots (hopefully not too many!!).

In about a week he is headed for Kiawah Island for an internship with the PGA for the 2012 PGA Championships, taking place on Kiawah Island’s Ocean Course.   Patrick is a Sports Management major at OU.  Aside from all of the partying that comes with the life of an OU student, Patrick is an extremely intelligent, hardworking, and determined.  It’s no wonder he snatched an internship with the PGA at one of the most important golf tournaments known to man.

This specific PGA internship is also very meaningful to us as a family.  We vacation to Kiawah Island, SC often.  Our last trip was August 2010 before Kevin left for Azerbaijan.

Needless to say this is the first summer that Pat won’t be at home!  No more fighting with someone to help clean up! Haha.

Here are some pictures and memories leading Pat up to his 21st birthday and first beer! (yea right!)

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Remember your first bar experience at OU before you were ever a student?

Pat and Jordan

I think you were passed out 20 minutes after this after trying to challenge Jordan to beer pong! Haha

Remember when you me and Kev went to dinner when were in Boston and Kevin and I were both 21 and older and had a beer…

But you couldn’t.  You had a sprite!

Now you can have a beer- Thumbs up!

Remember your fist kiss???

Haha had to put this one in there!!

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Can’t wait to come down to OU in the fall for the Last homecoming with a member of the family as a student!

OU Visit- Fall 2009

Ohio University Homecoming 2011

Before you know it you will be picking up the $400 tab.

$$$$ dinner in Boston’s North End

Love you pat! Hope your 21st birthday is all you hoped it to be and more!

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Trying out a new barbacoa taco recipe for when Pat comes home after finals! Look for the recipe later this week!

Molly Jean