Blueberry Lemon Scones

I love breakfast foods. Eggs, pancakes, waffles, hash browns, sausage, bacon…I could go on and on. But I’ll stop since it’s even making me hungry! However, I don’t have enough time in the morning during the week for real breakfast, which would consist of the foods I mentioned above. So I’ve been eating something quick like Instant Oatmeal or Chobani yogurt (have you tried the Blood Orange? I’m in love), but after a while it just gets old. I need to change up what I eat so that I don’t get of the same thing day after day (which happens!) I had some beautiful blueberries in my refrigerator so I decided to make some Blueberry Lemon Scones. Who doesn’t love a scone? They just melt in your mouth and leave you wanting another…and another…until they are all gone! [Read more...]

Thanksgiving Cocktails

I don’t know about you but I love Cocktails. Thanksgiving is one of those days where I love to plan out some good spirits to enjoy throughout the day. Since I’ve already shared my Thanskgiving Must Haves with you, I wanted to share my cocktail menu!

As always, wake-up time requires some good coffee! I’ll probably get out my french press and enjoy some delicious Kona Coffee that I picked up a few weeks ago. Who knows, maybe some Baileys will find its way into my mug? :)

Next up…Blood Orange Mimosas. All morning long. Our favorite thing to do is watch the parade while sipping on Mimosas! I just fill the champagne glass up 2/3 of the way with champagne, and top it off with a little bit of freshly squeezed Blood Orange juice. You don’t want to dilute the champagne too much, lol. Then I garnish with a slice of a Blood Orange.

This year we will have two featured cocktails, all from the wonderful Sunny Anderson! I’ve tasted these cocktails at her Sliders Party at the Atlantic City Food and Wine Festival, and they were out of this world!

Sunny’s Brooklyn Iced Tea


  • 6 ounces limoncello (recommended: Toschi Italian Lemon Liqueur)
  • 3 ounces dark rum
  • 3 ounces tequila
  • 1 (24-ounce) bottle sweetened iced tea
  • Ice
  • Lemon slices, to garnish


Pour the limoncello, rum, tequila and tea into a pitcher filled with ice and stir vigorously. Serve in ice filled highball glasses with a straw. Garnish with a lemon slice on the rim.

My tip – I like to freeze some lemon slices and then throw one in – it not only gives it some great flavor, but keeps it cold without watering it down!

Mr. Curly Fry is a HUGE fan of this cocktail. It’s his absolute favorite. So I knew I had to make it for Thanksgiving. I enjoy it very much myself. Since this is definitely a One Curly Fry Fave, we always keep these ingredients on hand!

Bourbon Cider Twist


  • 3 cups apple cider
  • 8 ounces (1 cup) bourbon
  • 1/4 cup fresh lime juice
  • Lime wedges, for garnish
  • Ice, as needed


Add the apple cider, bourbon, and the lime juice to a pitcher and stir. Pour over ice. Serve with a lime wedge.

I had this cocktail at the latest Sliders party and it was delicious! I knew it definitely had to make the cut for the Thanksgiving Cocktails!! I’ll probably freeze a few lime wedges for the garnish!

What Cocktails are making their way to your Thanksgiving table this year?

Souper Bowl Sunday ['11] ~ Week Nine

I was looking for some Comfort Food, and it occurred to me that I saw a recipe from Tyler Florence for Chicken and Dumplings. I remember that it got some rave reviews so I decided that I’d make that. You see, I’ve never had Chicken and Dumplings before, so this was something new for me to try.  I knew that I couldn’t go wrong if I was making my own stock, so I decided to follow his recipe from the very beginning.

Chicken and Stock:

  • 1 (3 to 31/2 pound) whole organic chicken
  • 2 bay leaves
  • 6 sprigs thyme
  • 4 to 5 black peppercorns
  • 1 head garlic, split through the equator
  • 2 tablespoons salt

Buttermilk-Chive Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chopped chives
  • 3/4 to 1 cup buttermilk


  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 1 cup frozen pearl onions
  • 1/4 cup heavy cream
  • Freshly ground black pepper, for garnish
  • Chopped chives, for garnish

For the stock:

Place the chicken and all stock ingredients in a large Dutch oven and cover with water.

Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks. When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces – the stock will be used for the sauce and the chicken will be folded into it.

For the dumplings:

Sift the dry ingredients together in a large bowl.

In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together.

Pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

To prepare sauce:

In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.

Stir in the flour to make a roux.

Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer.

Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture.

The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Remove and discard the bay leaves. Season with freshly cracked black pepper and garnish with chopped chives before serving.

Okay…I’ve got to be honest here. I really wasn’t a huge fan of this. The Dumplings…were just so bland. They really didn’t have much flavor at all. I was a quite disappointed. I added a little bit of Penzeys Chicken Soup base to the sauce part because I thought it could use some extra flavor. I don’t know. I think this would be a good base for Chicken Pot Pie…but I just wasn’t diggin’ the dumplings.

I added some onion, shallot, carrot and celery to the chicken stock. I also had to add a corn starch mixture to the sauce to thicken it, because the roux at the beginning just didn’t cut it.  And those pearl onions? I would definitely leave those out the next time. I wasn’t a fan of them at all. And we always leave peas out because we do not care for them.

So I would have to say that this week’s recipe was a bit of a disappointment. I wasn’t happy with how it turned out.

Next week is one curly fry’s BYE WEEK, so we’ll see you in two weeks!

GIVEAWAY: 2 Tickets to the 2011 Philadelphia Food & Wine Festival!


Now you know how much I love Food and Wine Festivals! This year I went to South Beach Food and Wine Festival as well the Atlantic City Food and Wine Festival. The Philadelphia Food and Wine Festival is almost here, and this one is right in my back yard! There will be some familiar faces there as well as some new ones!

Eat, drink and shop at this year’s Philadelphia Food & Wine Festival featuring more than 100 stations showcasing the finest foods, wines, ales, liquors and more from world renowned restaurants and brands, culinary demonstrations by celebrity chefs, beer and wine seminars that will both educate and delight, and more to be held at the Valley Forge Convention Center, from October 21st through October 23rd, 2011.

Showcasing an array of national and local culinary talent Ted Allen, host of Food Network’s Chopped; Bravo Top Chef All Star, Mike Isabella; and Food Network Iron Chef Jose Garces. Some of the highlights include:

  • Grand Market, the focal point of the event featuring 3 days of a tasting frenzy.  Stroll the aisles and sample food and wine from local, regional and national Food Purveyors.
  • VIP Cocktail Party at the Bahama Breeze Island Grille in King of Prussia on Saturday, October 22nd at 7:00 pm. Meet and mingle with the chefs while you enjoy complimentary beer, wines, and hors d’oeuvres.
  • Chefs on Stage series featuring Ted Allen, Mike Isabella and Jose Garces.
  • Live culinary demonstrations throughout the three-day festival from national and local culinary talent
  • Special appearance by legendary Alaskan Crabber Russell Newberry of “Dangerous Deckhands”
  • Wine Seminars by the “Wine-tertainer,” Philip Silverstone and Pinot Boutique
  • Beer Seminars by award winning author and host of Still Crazy after All These Beers, Gary Monterosso

The Festival runs from Friday, October 21st from 4:00 pm to 8:00 pm, Saturday, October 22nd from 11:00 am to 7:00 pm and Sunday, October 23rd from 11:00 am to 3:00 pm Tickets for the 2011 Philadelphia Food & Wine Festival are available starting at only $30 in advance ($40 at the door).  Children 6-12 are $5.  Children under 6 are free.  Seminars, Chefs on Stage series and VIP Cocktail Party are additional.

I’ve got something special for my readers. Tickets to the show can be purchased here. Enter in the exclusive discount code “FOODIE” and you will receive 10% off the ticket price. But that’s not all! I’m giving away TWO TICKETS (General Admission) to the show to one lucky reader! They will get to enjoy the festival on the one day of their choice.


Please leave a blog comment on this post telling me which culinary talent you most want to see at the Philadelphia Food and Wine Festival.

For BONUS ENTRIES, please leave a SEPARATE comment for each additional entry letting me know you’ve done any of these:

1)      Follow me on Twitter;

2)       Tweet about the giveaway I entered @one_curly_fry’s giveaway to win tickets to @foodandwineshow in #Philadelphia!

3)      Subscribe to email updates at the top of the left sidebar;

4)      Blog about this giveaway on your blog.

5)       “Like” one curly fry’s Facebook Page.

This contest will run until Wednesday October 19th at 12pm (Eastern) and a winner will be chosen by The winner will be announced by 1:00 pm (Eastern).

Good luck!

Souper Bowl Sunday ['11] ~ Week Three

I’ve been feeling under the weather this past week, so I figured the perfect soup to make would be some sort of Chicken Noodle Soup. I came across Tyler Florence’s recipe for Chicken Noodle Ramen Soup, and knew that I had to make it.  I grew up eating what I called “Oodles of Noodles”  (Ramen Noodles) and I still enjoy them to this day. I guess that’s because they were never a staple meal when I was in college. :)   But this soup is very good and so simple (and quick) – you’ve gotta try it!

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into ½-inch-thick slices
  • 2 celery ribs, cut in half lengthwise then cut crosswise into ½-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1 quart organic chicken stock
  • Kosher salt and freshly ground black pepper
  • 8 ounces instant Ramen noodles
  • 1½ cups shredded cooked chicken
  • 1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, bay leaf and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil.

Add the Ramen noodles and simmer for 3 minutes until tender.

Fold in the chicken, and continue to simmer for another couple of minutes to heat through.

Sprinkle with chopped parsley before serving.

There was one thing I wanted to note regarding the Ramen noodles. Since I doubled the recipe, I was going to use the noodles from 6 packs of Ramen noodles, but  after putting 4 packs of noodles in, I didn’t want to put in any more. There was plenty there (in my opinion) so I left it at 4 packs.

Well as you can see this is a very simple recipe. I ended up roasting a chicken in the crock pot and using that for the soup. Roasted chicken always packs so much extra flavor and I love using it whenever I can.  It worked out perfectly. I also doubled all of the ingredients because I wanted leftovers.  I think it’s very important to use the fresh herbs here, and not dried. This is a delicious, fresh soup that can be made in no time.