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Week 8: What’s in the Box?

June 29, 2011 by Leave a Comment

You know what today is! What’s in the Box Wednesday! Now I know a lot of people aren’t really interested in getting Lettuce in their box, but I am! So I’m happy to see the Romaine Lettuce in the box this week! I plan on doing a nice salad with Romaine Lettuce, Radicchio, White Baby Cucumbers, Grilled Chicken, Dried Cherries and Gorgonzola! This is the perfect lunch to take to work.

I love to steam Broccoli for a nice side dish, but the broccoli I got wasn’t even enough for one person! So I cleaned it and popped it in the freezer to use at a later date with some broccoli that I already have in there.

This week there’s a new kid in town – Cauliflower! Now, I’m not normally a fan of cauliflower, but when I went to watch Sunny Anderson tape a few episodes of Cooking for Real, she made this dish called Cauliflower in Curry Cream Sauce. That dish smelled SO GOOD when she was cooking it that I need to try it. I said that when Cauliflower came in my CSA box I was going to try making her recipe. I have everything else that I need for the recipe, and now I have the Cauliflower!  I can’t wait to see how it tastes!

I have absolutely no idea what I’m doing with the Rainbow Chard – I’ve never had it before. How do you prepare it?


THE BOX:

1 Bunch Fresh Sweet Onions – Certified Organic – Eagle View Organics

1 Bunch Rainbow Chard – Certified Organic – Friends Road Organics

1 Head Broccoli – Certified Organic – Organic Willow Acres

1 Head Romaine Lettuce – Certified Organic – Bellview Organics

1 Head Radicchio – Certified Organic – Bellview Organics

1 Bag White Cucumbers – Certified Organic – Liberty Branch Farm

1 Bunch Curly Parsley – Certified Organic – Noble Herbs

1 Head White Cauliflower – Certified Organic – Plum Hill Organics

2 Green Zucchini - Certified Organic – Rolling Ridge Farm

FRUIT SHARE:

1 lb. Sour Cherries – IPM – Cherry Hill Orchards

1 Half Pint Blueberries – Certified Organic – Little Buck Organics (Sourced from Hammonton, NJ)

1 Half Pint Black Raspberries – Certified Organic – Maple Valley Organics

So…Sour Cherries. I’m excited! I love fresh cherries. I’m going to make a Cherry Pie this weekend with the cherries that I got, but I think I need to buy some more because I don’t think the amount I got will be enough.  My mouth is watering for it as I type! I’ll use the Blueberries in Smoothies.  I was so excited to see the Black Raspberries. My Grandmother had black raspberry bushes in her yard and I always picked them as a kid. They are delicious! I’ll probably eat those with Strawberries and Raspberries for breakfast.

Filed Under: CSA, Food Network, Fruit, Recipes, Sunny Anderson, Vegetables, What's in the Box? · Tagged With: , , , , , , , , , , , , , ,

5 Ingredient Friday: BBQ Sauce

June 17, 2011 by 2 Comments

This week’s 5 Ingredient Friday is so easy, it’s crazy! I had BBQ Chicken on the menu and I would normally use a bottled BBQ Sauce because, well, it’s easy. I’ve made BBQ Sauce before, and it’s taken some time and quite a few ingredients. But then I remembered that I saw a BBQ Sauce recipe of Claire Robinson’s that had only 5 Ingredients! So I decided I was going to make that.

Ingredients

  • 1 (7-ounce) jar or can organic tomato paste
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons spicy Dijon mustard
  • 2 tablespoons BBQ seasoning mix  (I used 1 tablespoon of BBQ 3000 and 1 tablespoon of Barbecue of the Americas from Penzeys)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt*
  • 1/2 teaspoon freshly cracked black pepper*
  • 4 cups water*

* FREEBIE ingredient

Preparation

Whisk all the ingredients together in a large saucepan and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until reduced by about half or to desired thickness, about 1 hour.

Cool completely before transferring to an airtight container and storing in the refrigerator.

Cook’s Note: Use the BBQ sauce within 1 week or freeze for up to 6 months.

My thoughts…

I read the reviews before making it and saw that a few people had issues with theirs thickening in the cooking time noted in the recipe. A few people also mentioned that it was a bit watery and that the full 4 cups of water weren’t really necessary.  So when I started making the BBQ Sauce I only added in 2 cups of water. It thickened up very nicely and I tasted it and it was strong! It had some kick to it. So I added in 1 more cup of water and let it thicken up again. I was very satisfied with how it turned out.

As I said above, I used 1 tablespoon of BBQ 3000 and 1 tablespoon of Barbecue of the Americas from Penzeys. And let me tell you – that gave it some flavor!

The BBQ 3000 is hand-mixed from the following:  salt, paprika, black pepper, nutmeg, mustard, allspice, citric acid, garlic powder, ginger, sage, thyme, white pepper, cinnamon, and natural smoke flavor.  I wanted some natural smoke flavor in the BBQ Sauce so I added in 1 tablespoon of this stuff.

The Barbecue of the Americas is hand-mixed from the following: coarse kosher fake salt, paprika, jamaican allspice, cayenne red pepper, nutmeg, black pepper, thyme, ginger, white pepper, korintje cinnamon. I wanted to add a little heat into the BBQ Sauce so I added in 1 tablespoon of this stuff.

I really think the combination of spices really worked well in this sauce.  I think that is what gave it that extra bang when it hits your tongue.  It wouldn’t have been so strong if I added in that last cup of water, but I really liked the flavor it had so I didn’t add that in. Since both the BBQ 3000 and the Barbecue of the Americas have salt in them, I only added 1/4 teaspoon of kosher salt into the BBQ Sauce. I figured I could always add more if I needed to, but I couldn’t take it away.

This is a great recipe and I think I’m going to try some different BBQ Sauces using this one as a base. I think adding a little bit of maple syrup would add a wonderful flavor.  The bottom line is this – don’t buy any more of that bottled BBQ Sauce – try this and build from it so you know exactly what you are consuming!

Recipe courtesy Claire Robinson
Show: 5 Ingredient Fix
Episode: No-Grill BBQ
Filed Under: 5 Ingredient Friday, Claire Robinson, Condiments, Food Network, Penzeys, Recipes · Tagged With: , , , , , , , ,

Get Your Tickets Before They’re Gone!

June 14, 2011 by 2 Comments

It’s the middle of June, so that means we’re getting closer and closer to the Atlantic City Wine & Food Festival in Atlantic City, New Jersey! I’m super excited about it this year. It’s going to be so much fun, and it’ll be so nice to get away for the weekend.  As I said in my previous post, the festival runs from July 28 – 31, 2011.

Did you buy your tickets yet? If not, what are you waiting for?!

I’m going to four different events, and I’m sure they’ll be a lot of fun! Here’s what I have on the agenda…

Friday July 29, 2011:

Guy Fieri’s Cheese Steak Battle
Time: 9:00pm – 12:00am

Hosted by Guy Fieri, chefs representing signature regional restaurants are heading to the Atlantic City beach to find out, once and for all, which makes the best cheese steak.

 

Saturday July 30, 2011:

Guy’s Big Bite Brunch
Time: 10:00am – 1:00pm
A little tired from Friday night’s Festival events? Need a little “hair of the dog?” Start your Saturday morning off with a bang at Guy’s Big Bite Brunch. Because no one is better equipped to smack the cobwebs out of you than Food Network star Guy Fieri as he expertly creates a brunch to remember.

 

Sunset Sliders
Time: 5:00pm – 7:00pm
Join Sunny Anderson for some Sliders and Spirits on the Rooftop Pool at Caesar’s!

 

Sweet and Stylish
Time: 9:00pm – 12:00am
Sunny Anderson of Food Network’s Cooking For Real, along with some of your favorite Food Network stars, will host this ultimate nightlife event. Blend designer fashion, sensual desserts and cocktails to create a one of a kind showcase of style and decadence. Sunny will serve her favorite specialty cocktails, featured chefs will serve their most loved desserts for your tasting pleasure, and the hottest models will walk the catwalk in today’s hottest trends.

So it looks like Saturday is going to be a busy day, but it will definitely be worth it! I’m sure after Guy’s brunch I’ll need a nice long nap to prepare for Sunny’s fun festivities that evening!


If you’re going to the Atlantic City Wine and Food Festival, what events are you attending?
Filed Under: Atlantic City Wine and Food Festival, Food Network, Sunny Anderson, Travel, Wine · Tagged With: , , , , , , , , ,

5 Ingredient Friday: The 3 B’s Beans (Bacon, Brown Sugar and Bourbon)

May 13, 2011 by Leave a Comment

This week’s 5 Ingredient Friday recipe is something totally new for me. It’s my first time ever attempting to make beans that weren’t in a can! I came across Claire Robinson’s recipe for The 3 B’s – Beans (Bacon, Brown Sugar and Bourbon). I love baked beans and honestly all I’ve ever had were Campbell’s Beans. I usually open the can, doctor them up, heat and serve! But I wanted to try something new and I saw this recipe so I figured it would be perfect to try.

Ingredients

  • 1 pound dried navy beans, soaked overnight in a large bowl of water
  • 1 cup packed dark brown sugar
  • 1/2 cup stone-ground or spicy Dijon mustard
  • 1 1/4 cups water
  • 2/3 cup bourbon
  • 4 ounces slab bacon, rind removed and diced
  • Kosher salt and freshly cracked black pepper

Put dry beans in a bowl


Soak the beans overnight

Cook bacon in dutch oven; drain and set aside

Drain beans and add to the Dutch Oven


Whisk together brown sugar, mustard, water and bourbon

Add the liquid mixture to the beans

Directions

Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.

Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture. Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours. Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes. Transfer the beans to a serving bowl and serve warm.


Notes

If the beans get too dry, add water, 1/4 cup at a time. If the beans are too wet and runny, remove the lid and cook, stirring often, until desired consistency is reached.

My thoughts…

Eh. I was kind of disappointed with how these turned out. Not that I was expecting that much. They weren’t horrible, but they weren’t great. I was hoping these would be out of this world so that I had something new and exciting to take to picnics this summer…but this will not be that recipe.

As others said in the review, the beans were not done in the 4 – 4 1/2 hours that the recipe says. They weren’t even close to being done. I soaked those bad boys for 24 hours as well. After 4 hours, I knew that we were going to be going somewhere, so I transferred everything to a small crockpot and let them continue to cook in there for another 3 hours.  I tasted them and they just kind of bland. I added a little bit of ketchup and a little more brown sugar hoping to help them out a bit.  I added in the bacon and stirred and let those flavors mingle for a bit. I think the recipe was a bit heavy on the mustard. If I were to make this again, I’d knock that down a bit and add in some ketchup. I know, it won’t be 5 ingredients anymore, but I think it would definitely help the dish.

Recipe courtesy Claire Robinson, 2010
Show: 5 Ingredient Fix
Episode: Big State BBQ
Filed Under: 5 Ingredient Friday, Beans, Claire Robinson, Food Network, Recipes, Side Dish · Tagged With: , , , , , , , , , , , , , , ,

Strawberry Pomegranate Balsamic Salad Dressing

May 12, 2011 by Leave a Comment

We got a bunch of green leaf lettuce and a bunch of fresh spinach in our CSA box this week, so salad was definitely on the menu for dinner! Mr. Curly Fry always uses the same salad dressing (Catalina) but I like some variety. I felt like making my favorite standby dressing. I have a bottle of Pomegranate Balsamic Vinegar that I got from the one and only Garces Trading Company here in Philadelphia. This stuff is absolutely amazing. I put that in a saucepan to reduce it a bit and I added in some finely chopped strawberries that I had. I let that simmer for a bit and then set it aside to thicken and cool down. I whisked in a tiny bit of pomegranate juice, but not much. I put in enough to thin it out a bit. I used this on my salad and it was delicious! So simple and easy to make, yet so flavorful.

Filed Under: Condiments, CSA, Jose Garces, Philadelphia, Recipes, What's in the Box? · Tagged With: , , , , , , , , ,

5 Ingredient Friday: Wild Rice with Cherries

May 6, 2011 by Leave a Comment

This week’s 5 Ingredient Friday is on par with last week’s in the sense that it involves cherries! The recipe is Claire Robinson’s Wild Rice with Cherries.  When I saw this recipe I knew that I had to give it a try. I had everything on hand already so that was even better.

Ingredients

  • 3 1/2 cups good chicken stock
  • 1 cup wild rice, thoroughly rinsed
  • Kosher salt and freshly cracked black pepper
  • 1 cup roughly chopped dried cherries
  • 1/2 cup toasted and roughly chopped pecans
  • 1/4 cup chopped flat-leaf parsley

Directions

In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

My thoughts…

As you can see this is a pretty simple recipe. There really isn’t too much to it. When making the wild rice, I followed Claire’s instructions instead of the instructions on the bag of wild rice. The next time I would follow the instructions on the bag of wild rice. I found that her recipe called for too much broth. I ended up taking some out at the end because the rice was done and there was broth left.  So my suggestion is cook the rice according the package’s instructions and then follow hers.

I didn’t end up using the entire cup of cherries. I added half of the cherries and thought that was plenty. It was the same situation with the parsley. In my opinion, a little bit of fresh parsley goes a long way! I ended up using a few pinches of it and that was it. I added in the pecans to just my serving. Mr. Curly Fry doesn’t eat nuts, so I couldn’t add the nuts to the bowl of wild rice. It worked out fine though! I had leftovers the next day and it reheated very well.

All in all, I think this was pretty good! I would definitely make it again.

Recipe courtesy Claire Robinson, 2010
Show: 5 Ingredient Fix
Episode: Berry Happy
Filed Under: 5 Ingredient Friday, Claire Robinson, Nuts, Recipes, Side Dish · Tagged With: , , , , , , , , ,

5 Ingredient Friday: Hanger Steak with Shallot Cherry Sauce

April 29, 2011 by 1 Comment

This week’s featured recipe for 5 Ingrident Friday is Claire Robinson’s Hanger Steak with Shallot Cherry Sauce. Let me start off by saying that you can use any cut of beef that you want. Heck, this would be good on any kind of meat – chicken, pork, beef, etc. So this is a very versatile sauce. I used Flat Iron Steak because they had some really beautiful Grass Fed Flat Iron Steak at Whole Foods when I was there the other day. I served this with homemade Macaroni & Cheese and Sunny Anderson’s Easy String Beans and Onions.


 

Ingredients

  • 4 tablespoons garlic infused olive oil, divided
  • 2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
  • Kosher salt and freshly cracked black pepper
  • 2 shallots, thinly sliced
  • 1/3 cup pomegranate juice
  • 1 cup cherry preserves

Directions

Heat a grill pan or outdoor grill to medium.

Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.

Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.

Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.


My thoughts…

I love love loved this sauce! I will say that it was  a wee bit on the sweet side, so I think the next time I would buy some Cherry Preserves with No Sugar Added. But to kick the sweetness a bit I added a few tablespoons of beef stock – that evened it out a bit.

As usual, I made my own garlic olive oil and that worked out very well.

As I mentioned before I used Flat Iron Steak – 2 lbs to be exact. It was enough for the two of us to have for dinner and there is extra leftover for lunch today.

I have some extra cherry sauce leftover that I will more than likely use on some pork chops this weekend – I think it’ll be delicious! Give this sauce a try – you’ll be glad you did!

Recipe courtesy Claire Robinson, 2010
Show: 5 Ingredient Fix
Episode: Steak Frites Spin
Filed Under: 5 Ingredient Friday, Beef, Claire Robinson, Food Network, Recipes, Sauces, Sunny Anderson · Tagged With: , , , , , , , ,

The Secret to Short Ribs

April 25, 2011 by 1 Comment

I like to plan my menu a week ahead of time. That way I know what I need to get ingredient wise or there is sufficient time to thaw something from the freezer, etc. I like to be totally prepared when the day arrives. So the menu plan for yesterday was Braised Short Ribs. Little did I know that it would be about 85 degrees that day – so it was a bit warm in the apartment since I had to have the oven on for hours at a time. But the end result was quite worth it!

I was looking at several different recipes to see which one I should try, and I choose Anne Burrell’s  Braised Short Ribs from Secrets of a Restaurant Chef. She shares with us her Secret to Short Ribs!

Ingredients

  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

My thoughts…

I thought these were very good! I served them along side of mashed potatoes. Putting everything together wasn’t that bad – it sounds like a pain to blend the vegetables, etc but it really wasn’t. I didn’t feel like messing around with my huge food processor so I used my Vitamix to puree everything. It worked perfectly!

A few notes…I only had a 6 oz can of tomato paste and that worked just fine. I really don’t think it messed anything up. Instead of adding water into the dutch oven I added in beef broth.  I thought it would give it a more robust flavor that way.

I would definitely make this again! I think I’ll wait until the fall or winter when it is much cooler though! :) I loved how tender the ribs got. And the sauce thickened up nicely when it reduced. I used a Cabernet Sauvignon wine (3 cups) and I was very happy with how it came out!

Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant Chef
Episode: The Secret to Short Ribs
Filed Under: Anne Burrell, Beef, Food Network, Recipes, Wine · Tagged With: , , , , , ,

5 Ingredient Friday: White Pizza

April 22, 2011 by 3 Comments

When we order pizza from our favorite pizza joint, I usually order a personal sized white pizza. I absolutely LOVE garlic and my love for White Pizza is no secret. This week I felt like making pizza instead of ordering it. Claire Robinson has a 5 Ingredient recipe for Easy White Pizza so this was the perfect time to test it out! My other half doesn’t like white pizza, so he usually gets a large “normal” pizza and he has no problem eating the entire thing himself.   I had every intention of making my own dough. But I was browsing around Williams-Sonoma and I came across Ecco La Pasta Parmesan Pizza Crust Mix that looked interesting. So I bought it.

It was very simple to make. All I had to do was add in 2/3 cup luke warm water and a tablespoon of Olive Oil. I decided to add in some seasonings as well – garlic, oregano, parsley, etc. I love a very flavorful dough and I always jazz my dough up.  The box came with 2 packets – each packet makes either three 8 inch pizzas or one 14 inch pizza. Since I was making two larger pizzas I used both packets. I let it rise, and then I punched it down and divided the dough into two chunks and rolled it out.

Ingredients

  • Garlic-flavored olive oil (I didn’t have any, so I made my own! See below)
  • 1 (1-pound) ball frozen pizza dough, thawed and at room temperature (I used Ecco La Pasta Parmesan Pizza Crust Mix) —–>
  • 3 cups shredded mozzarella cheese
  • 1/2 cup whole milk ricotta (the GOOD stuff!)
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons chopped fresh oregano leaves, plus more for garnish

Directions

Special equipment: 14-inch round pizza pan

Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.

Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough “lip” around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.

Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.

Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.


Cook’s Note: Try buying fresh pizza dough from your local pizzeria; just be sure to let it sit out at room temperature for a few minutes, as warmer dough is easier to work with.

My thoughts…

Let me start off by saying this was amazing! As I said in the ingredients list, I didn’t have garlic flavored olive oil so I made my own. It was so simple. I heated some olive oil in a pan and put in 4 cloves of sliced garlic. I let that cook about 3 minutes or so (I made sure it didn’t burn). Then I removed it from the heat and let it sit for an hour so that the flavors settled together. It turned out so good! I would bet that it has a better flavor than the stuff you buy in the store! I would definitely not skip the garlic olive oil – this is what gives it that very garlic-y flavor. Next time I think I will add in some of the garlic that was cooked in the olive oil. It tasted like it was roasted and had a good flavor to it.

I used fresh ricotta and this makes a HUGE difference. I don’t know about you, but I don’t care for the ricotta cheese that they have in the refrigerated section of the grocery store from Frigo, Sargento, etc. Get the good stuff! It’s worth it. And you’ll thank me later!

I used dried oregano because I didn’t have any fresh oregano on hand. Next time I will be sure to have the fresh stuff. I’m sure it takes it to the next level.  But all in all this recipe was a keeper and I would definitely make this again.

As for the crust – I thought it was very good. It had a hint of parmesan flavor and it brown very nicely on the bottom. It’s a bit on the pricey side – $12 per box – so I wouldn’t buy it over and over, but it was good enough that I would buy it again.

Recipe courtesy Claire Robinson, 2009
Show: 5 Ingredient Fix
Episode: Gourmet Pizza Night
Filed Under: 5 Ingredient Friday, Claire Robinson, Food Network, Italian, Recipes · Tagged With: , , , , , , , ,

Atlantic City Wine and Food Festival ~ 2011

April 18, 2011 by 1 Comment

TODAY IS THE DAY!! You can finally purchase your tickets for the Atlantic City Wine and Food Festival. I’m so excited about it this year!!  The Festival runs from July 28 – 31, 2011.

If you need a hotel, be sure to book early! They have a list of hotels that have special rates for the festival, and they will definitely save you money. But there are a limited number of rooms at the discounted prices!  I’ve already booked my hotel and I’m going to make a long weekend of it!

Last year I attended Sunny Anderson’s Sliders party, the Sweet & Stylish party and the Gospel brunch. They were all amazing! I hope to be attending all of those again, plus a few more!

Which events are you looking forward to this year?

Filed Under: Atlantic City Wine and Food Festival, Food Network, Sunny Anderson, Travel · Tagged With: , , , , , , , , , , , ,
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