Cookbookaholic

Mother’s Day Brunch!

For Mother’s Day, I got the guys to go to my new favorite Sunday Brunch destination: Bonefish Grill.

We got a great table that was outside and underneath a very large umbrella. We got the warmth of the May weather without the harsh sunlight. After our meal and two desserts: crème brulee and key lime pie—we got a visit from one of the managers.

She came over and asked if we enjoyed our brunch and then thanked us for choosing Bonefish Grill for my Mother’s Day celebration. Then, she handed me a Mother’s Day card with a $10 Bonefish Grill gift card to use on a future visit. 

Now that’s a great way to make sure I’ll be back for another Sunday Brunch!

WOW indeed! 

Bonefish Grill Brunch

At last! I finally made it to Bonefish Grill to try out their new Brunch menu. When I first heard about this through a Bonefish Grill sponsored Twitter event several weeks ago, I was really excited to give it a try. Seeing Crème Brulee French Toast as a selection was enough to get me going.

So this Sunday, Dunc and I headed over to the Huntersville location. The brunch is available only from 11am to 2pm, so we got there right after they opened. As we were being shown to our booth, the host grabbed the regular lunch menu and the brunch menu as well. I was so happy to finally see it and hold it in my hands.

As you know, as a Southerner, I’m a huge fan of breakfast at any time of the day. Brunch is just a nice way of allowing me to have bacon yet again and something smothered in syrup. Yummmm.

I ordered the Crème Brulee French Toast with bacon. When it arrived, the presentation was really nice.

The bacon was thickly sliced and very flavorful—as you probably expected, I started with those two slices first.

The French Toast was served in three slices. You could taste the crunchy sugar glaze on top of the toast. You honestly didn’t need any syrup (but they’ll still bring you some, if you request). The mascarpone whipped cream, topped with fresh mint, gave the French toast a nice creamy taste. I ate every single bite and loved every morsel. Plus, when I had cleaned my plate, I didn’t feel overloaded—it was just the right amount of food.

I know that when I go back—and I will go back to Bonefish Grill for another brunch—I should venture out and try the omelets and frittatas…but I’m really loving the Crème Brulee French Toast! I would love to order and then line up the French Toast, Oscar omelet, California omelet and a chocolate croissant—and just sample each of them. That sounds like a great way to spend a Sunday. Happiness, indeed.

Interested in seeing what else they have to offer? Here’s a link to the Bonefish Grill locations offering brunch and the menu:http://www.bonefishgrill.com/Content/brunch-menus

#HappinessTalk

I was on Twitter recently and saw that Bonefish Grill was a few minutes away from an event and the hashtag was going to be #HappinessTalk. I love talking about Bonefish Grill and the Pecan-Crusted Rainbow Trout. Heck, maybe Tweeting about it could be great, too.

When the Twitter event started, there were Bonefish Grill chefs introducing a new menu…a brunch menu.

All I need to see is bacon and some French toast and I’m there. I know that I consider brunch just a late breakfast. Of course, I’m Southern and can eat breakfast at any time. When the twitter event started, they a few questions about brunch and  I responded with this tweet:

@BonefishGrill Will your new Brunch menu feature French Toast? And don’t forget the bacon….lots of bacon! #HappinessTalk

Then hit us with the new Bonefish Grill Brunch menu.

http://www.bonefishgrill.com/Content/brunch-menus

They’ve launched an amazing brunch menu at many of their locations including the one nearest me in Huntersville, NC and the one near my in-law’s condo in Hilton Head, SC. They’ll have a special menu every Sunday from 11am to 2 pm.

Of course, I was thrilled to see their French Toast offering:

Créme Brulee French Toast Grand Marnier + orange zest  battered, served with mascarpone whipped cream, fresh mint, strawberries + bacon

I’ll have mine without the strawberries and mint and request the bacon be extra crispy.

I was also intrigued by the omlette selection:

Oscar--asparagus, crab, smoked mozzarella, basil, lemon butter

And I’m sure if one of the boys tags along, we’ll be ordering one of these off the a la carte menu:

Chocolate Croissant flaky pastry, layered dark chocolate, topped with a Maple syrup drizzle

Oh man, am I hungry just reading the menu! I really like getting brunch and can’t wait to try out these new items on my next visit to Bonefish Grill!

At the end of the twitter event, I tweeted out this final post:

@BonefishGrill Here’s my plan: Brunch & Crème Brulee French Toast. Stay for Dinner and Pecan-Crusted Rainbow Trout. #HappinessTalk

Seems like a great plan, right?

After the Twitter event ended, I received a tweet from Bonefish Grill awarding me a $25 gift card! Woo-hoo! That’s fantastic! I’ve never won anything off of Twitter before! A few days later, this arrived in the mail:

Now, my only decision is whether to use this at home or save it for Spring Break in Hilton Head?

Guess Who’s in My Freezer?!

How many times a year can my kids’ school hold fundraisers? I always get a packet of catalogs from each of my children at the beginning of the year. Now that they both take a band class, we get an additional fundraiser for that as well.

Seriously, that’s a lot of Christmas wrapping paper and cookie dough at my house.

This year, the band’s fundraiser included a selection of gourmet cookie dough from a line created by Paula Deen: Loaded Oatmeal, Molasses and Chocolate Gooey Butter.

I ordered the Loaded Oatmeal and Chocolate Gooey Butter. Both seemed really delicious. The Loaded Oatmeal comes with a recipe for an icing to drizzle over the cookies. Yummmm. The Chocolate Gooey Butter dough says to roll the ball of cookie dough in powdered sugar before baking. And as we know, I love anything covered in powdered sugar. Double yummmmmm.

Can’t wait to make these!

Double Icing Doughnuts

On my way home after a recent to visit my mom, I decided to stop by a Krispy Kreme and grab a dozen doughnuts. I’ll be honest and tell you that I prefer visiting the Krispy Kremes in my hometown of Florence, SC. Their Original Glazed doughnuts have a thicker layer of icing and just taste better.

I’ve had Krispy Kreme all over North and South Carolina and I can honestly say the ones made in Florence just taste better. There have been at least two unfortunate experiences at other Krispy Kremes where I’ve been given glazed doughnuts where their thin layer of icing didn’t “stick” and just slid off, leaving a bland and bare ring of fried dough.

Anyway, during this last trip to Krispy Kreme, I made a comment about the great doughnuts and how the icing is better there because it’s thicker. The gal helping me said, “would you like me to run them through the icing twice?”

Ummmmmmmmm….uhhhhh, yeah.

Sure enough, she plucks six freshly-iced doughnuts off the conveyor track and runs them through the icing fountain again. Take a look at the doughnuts in their double icing glory.

How awesome is this Krispy Kreme? 

My Food Lion is the Best!

How cool is this? Almost a week after the Hostess Twinkie bankruptcy news broke, and my local Food Lion still had a box left on the shelf. Granted it was at the very bottom of the shelf...but it was there.

 

Review: Tony Luke’s Philly Cheesesteak

As part of my job, I get to travel up to some great cities like Philadelphia and Pittsburgh. I’ve always heard amazing things about the Philly Cheesesteak sandwich but never really had much in the way of anything authentic. Unless Steak-Umms are authentic? Maybe not.

Now, don’t get me wrong. Of course, I’ve made a point of getting a Philly cheesesteak sandwich before. In fact, I ate my first “real” one at a restaurant inside the Philadelphia airport…but I was not impressed.

I’d heard that Tony Luke’s was a local favorite and I was definitely willing to give it a try. During a trip to Philadelphia this past summer, I finally made my way over to Tony Luke’s Old Philly Style Sandwiches. It was after 2pm, I was starving and ready to get the real deal Philly Cheesesteak.

Tony Luke’s Old Philly Style Sandwiches at 39 E. Oregon Avenue is a not your usual sit down eatery. You walk up to the window, place your order, pay and wait under the metallic roof/awning for your name to be called. And I do mean called loudly!

I opted for the Original without onions and slathered with Cheez Whiz.

A handmade sign advertised Chipotle BBQ Fries for a limited time. I took a chance and ordered them as my side. When my order was ready, I was amazed at how delicious the simple combination of bread, steak and cheese could be.

 

The bread was so soft and tasted like a cross between an Italian loaf and a biscuit. I honestly think half of the amazing taste experience is from the roll itself! I saw a delivery truck from Liscios Bakery dropping off a ton of rolls earlier; I bet this was fresh off the truck.

The steak and Cheez Whiz was a perfect blend of meat, cheese and saltiness. The Cheez Whiz is warm and melty and runs down your arm as you take a bite of the sandwich. Seriously, who would’ve ever thought you’d chase the Cheez Whiz to lick it off your hand? For someone who was ready for the real cheesesteak experience, Tony Luke’s did not disappoint. Why can’t they all taste this good?

Remember those Chipotle BBQ Fries? Amazing. Imagine the sweet, salty, smoky flavor of your favorite BBQ potato chips. Now, imagine it on a hot french fry. Mmmhmm…Yummy goodness. I know that sign said they were for a limited time only, but I think I’d go ahead and make Chipotle BBQ french fries a permanent selection to the menu.

I’ve had the opportunity to get back to Philadelphia a couple more times this fall. Luckily, every trip has also included a trip to Tony Luke’s. And come to think of it, I don’t think I need to bother with any other Philly cheesesteak joint. I’m good with Tony Luke’s.

Krispy Kreme's Key Lime KREME Pie Doughnut

For the last day of school, I decided to bring home some Krispy Kreme doughnuts for the boys to have before grabbing the last bus ride of the school year. When I was walking into the Krispy Kreme near my office, I noticed a door cling that featured their Fruit Stand Flavor doughnuts. The one that caught my eye? Key Lime KREME Pie!

I'll admit, when it comes to Key Lime Pie—I’m a fan. The online description of the doughnut touts it as “a tangy blend of key lime and KREME filling, white icing and graham cracker crumble.” This was a really intriguing flavor and I couldn’t wait to give it a try.  

The doughnut is filled with a light key lime pie flavored cream…sorry, kreme…then topped with white icing and graham cracker crumbles.

I gotta hand it to the Krispy Kreme chefs, they really know how to nail a flavor. The kreme really does taste like a light key lime pie. Emphasis on the word “light;” because once you get past the initial familiar lime tang, you wish for it to be a little stronger. 

The Krispy Kreme website also mentioned that this doughnut would go perfectly paired with one of their new fruit chillers. Their “Chillers” are slushies that melt really fast into what closely resembles a liquid lollipop. They offer lemonade, cherry or a blended version. I had actually purchased the cherry chiller and sipped it on the way home. It was super sweet and I couldn’t finish it…and keep in mind it takes me an hour to drive home.

I began to wonder if the super sweet chiller combined with the key lime kreme pie doughnut would’ve made some awesome cherry limeade concoction. So, of course, I went back the next day!

It was okay, but that chiller is supremely saturated in sugar. I spent a good part of the afternoon on a sugar buzz. Nice thought, but I think I’ll keep the Key Lime KREME Pie doughnut as a nice dessert treat this summer. This one is definitely not just for breakfast anymore!

 

Shrimp Quesadillas: The Recipe

My trip up to Philadelphia for our Bottom Dollar Food Frugal Chef Class was so much fun! The Taco Sliders were so delicious and amazing. I hope you had a chance to make them for yourself for Cinco de Mayo.

The other recipe from the class was “Chicken and Refried Bean Quesadillas.” I wanted to try and do something a little different. I’ve had shrimp tacos a few times so I adapted the quesadilla recipe with shrimp. I thought they turned out amazing…so here’s the recipe.

Shrimp Quesadillas

1 pkg frozen Medium shrimp (thawed, peeled)

½ pack of Taco Seasoning Mix

2 cloves garlic, minced

3-4 Tbls. Butter

½ lime

Flour tortillas, burrito size

Shredded Mexican cheese

Onion, finely chopped

Black olives (optional)

Salt and pepper to taste

Thaw frozen shrimp and remove/discard shells. In a separate bowl, use half a packet of Taco Seasoning Mix and coat shrimp thoroughly. Set aside in refrigerator for half and hour (or more).

In a deep skillet, melt butter and then add minced garlic on medium-high heat. Stir garlic to keep it from burning. Add shrimp to the butter and garlic mixture, stir to coat the shrimp completely. After five minutes of cooking, squeeze the juice from the lime over the shrimp. When the shrimp have finished cooking, after 7-9 minutes, it should be opaque and slightly smaller in size. Put aside and keep warm.

In a shallow skillet on medium, heat a burrito sized flour tortilla until warm to the touch. Flip tortilla onto other side and add a layer of shredded Mexican cheese over the entire tortilla. As the cheese begins to melt, add the chopped onion and black olives. Using a spoon, place cooked shrimp on top of cheese on half of tortilla. Then fold tortilla over to “seal.” Continue to warm tortilla until the cheeses melt and then remove from heat.

Use a sharp knife to cut into triangle wedges and serve warm.

 

It’s Always Cinco de Mayo Somewhere, Right?

The things I do for you people. I took it upon myself to test out two margarita options in honor of this Cinco de Mayo. Usually, I shy away from bottled mixes. Can we all agree that those usually taste like bad cough syrup? But I got an email from Williams-Sonoma focusing in their “All-Natural” Margarita mixes. So, I decided to pit bottled mixer against a recipe using fresh ingredients. For the fresh version, I used a very traditional margarita recipe from the Viva Margarita cookbook in my collection by W. Park Kerr.  And for the bottled mix, I made a trip up to Williams-Sonoma and snagged the All-Natural Key Lime Margarita Mixer.

For my Viva Margarita selection, I chose “The Ultimate Margarita, or Uber-rita.” It called for fresh limes, tequila and Cointreau. I substituted Gran Marnier and also added in a splash of fresh orange juice (per the “Tequila Tip”). It was mind-blowingly strong. Instant buzz even…

With the Williams-Sonoma mixer, the one liter bottle professed to being made in small batches for fresher flavor. It contained key lime juice, tangerine juice (both from concentrate) and sweetened with agave syrup. All I had to do was just add tequila. It was sweet and, with half the booze, it was easier to drink. I easily had seconds (and thirds even).

Who knows if Williams-Sonoma will keep this product beyond Cinco de Mayo? If not at the store, I would hope it would always be an available online option. There were two other flavors, Morello Cherry Pomegranate and Mango Passion Fruit, in addition to the more traditional Key Lime flavor. It seemed a little pricey at $14.95 a bottle, but I think you could get more than three generous batches for the cost. For special occasions that call for an easy drink with a sweet margarita, I think I would definitely splurge and grab another bottle. What’s that old saying? It’s always Cinco de Mayo somewhere, right? Wait….that might be the tequila talking!