Summer is too short and S’more season was too short for Cleveland’s hot and sticky summer. Who wants to sit by a fire making s’mores when it’s still 90 degrees outside at 10:00 PM??
Well, here is a treat where you can enjoy the flavor of the s’more all year long!
I found this recipe on Pinterest from “Wanna Be a Country Cleaver” blog. The recipe is very similar to making Rice Krispie Treats. I followed the recipe word for word. My final product does not look the same. The chocolate chips melted when I added them. Notsure how to keep the chocolate chips from melting… but it was definitely tasty!! Click HERE for the recipe.
Below is one of my favorite movie scenes!!
Click the image above to watch!
This is a recipe by Rachael Ray’s 30 Minute Meals. It is a twist on the traditional Chicken Marsala and it is delicious!!
- 3/4-pound Pappardelle pasta (can substitute fettuccine)
- Salt, to taste
- 4 large, thin pieces boneless skinless chicken breasts (pound out to thin)
- Ground black pepper
- 4 tablespoons extra virgin olive oil
- 2 large garlic cloves, crushed
- 2 portobello mushroom caps, sliced
- 12 shiitakes, stemmed and sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste, look for this in a tube (it’s easy to store that way)
- 1 1/2 cups chicken stock
- 2 tablespoons minced rosemary leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons capers, drained
- 1/2 cup Marsala wine
- Grated pecorino Romano Cheese (parmesan will work, too)
- A couple handfuls arugula or baby spinach leaves, thinly sliced
Put a large pot of water on to boil for the pasta. When it comes up to a boil, salt the water, drop in the pasta, and cook to al dente.
While the pasta is working, season the chicken with salt and pepper. Heat a large nonstick skillet with 2 tablespoons olive oil, 2 turns of the pan, over medium to medium-high heat. Add the chicken to the pan and brown lightly on both sides; remove to a platter and cover with foil to hold in heat. To the same skillet, add 2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook garlic a minute or so, then remove and add the mushrooms. Let the mushrooms brown evenly and become tender, 8 to 10 minutes.
While the mushrooms work, start gravy for pasta. In a deep medium skillet melt 2 tablespoons butter over medium heat. Add a clove of crushed garlic and cook a couple of minutes then remove. Whisk flour into garlic infused butter. Cook the flour a minute or 2 then whisk in the stock. Add rosemary and whisk in tomato paste and Worcestershire Sauce. Simmer to thicken, 5 minutes. Season the sauce with salt and pepper, to your taste.
To the cooked mushrooms, add capers and Marsala and reduce a minute or so. Add 2 tablespoons butter in small bits to finish sauce and shake the pan to incorporate. Slide the chicken back into sauce and warm.
Drain pasta and toss with sauce and a handful of cheese. Serve pasta alongside Chicken Marvalasala. Scatter arugula or spinach across both the chicken and pasta, to garnish.
The final product…
This recipe is perfect for a cool fall night. ENJOY!
Groupon provides an excellent opportunity to try restaurant’s that you have not tried before. I stumbled upon a Groupon for La Strada a couple of months ago and have been eager to try it out! Another restaurant to cross off my list!
La Strada is located in the Gateway district of downtown Cleveland on East 4th st- a street filled with many restaurants and night life. La Strada is composed of Mediterranean inspired dishes inspired by Italy, Turkey, Morocco, Spain, and Greece.
The restaurant had many large tables. There were many large parties dining at the restaurant with only a few couples. Jordan and I were seated upstairs where most of the tables for 2 are located. The food and atmosphere were great. The sword fish that I ordered for my main entree was some of the best sword fish I have ever tried! My only complaint is that there was a major temperature difference between the first and second level. Jordan and I were uncomfortably warm for the first 10 minutes after being seated, but once we were served our beverage we cooled off a bit.
Check out what I ate below!
Buffalo Mozzarella, sliced tomatoes, olive oil, cracked papper, and crostini
Fish of the Day- Sword Fish with roasted red pepper puree and roasted vegetables.
Courtesy fruit plate
successful date night!
Last year at my grandfather’s birthday he said to me “I know you’re supposed to have birthday cake on your birthday, but all I want is a slice of pie.” So this year I made it happen! With Ohio peach season nearing the end, it was the perfect time to make a pie!
My mother has always told me that her Betty Crocker’s Cookbook has the best pie recipes. I use it to make my homemade apple and pumpkin pie for “friends-giving” hosted by my good friends Rob and Ashley’s. So I had no choice but to use Betty Crocker’s Cookbook to make my Grandpa’s “Birthday Pie!”
- Pastry for 8-inch two-crust pie (homemade or use store bought!)
- 4 cups peaches, sliced and peels removed (about 7-8 medium)
- 1 teaspoon lemon juice
- 2/3 cup sugar
- 3 Tablespoon flour
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon margarine or butter
- Heat oven to 425 degrees F.
- Mix peaches and lemon juice.
- Line pie plate with pastry.
- Mix sugar, flour and cinnamon and then stir into peaches.
- Pour into pastry covered pie plate.
- Dot peaches with butter (or margarine).
- Cover with second pastry crust that has slits cut into it.
- Seal crust and flute.
- Cover edge with 2 to 3 inch strip of aluminum foil to precent excessive browning.
- Remove foil during last 15 minute of cooking.
- Bake until crust is brown and juices begin to bubble through slits in the crust, 35-45 minutes.
- Serve with ice cream if desired.
I made 2 pies- one for everyone to taste and one for my grandpa to take home!