Girl Likes to Eat

Low-Cal Salad Dressing

Posted on by Jenny MacBeth

Since the girl likes to eat A LOT, she needs to watch what she eats. On occasion.

Actually, this healthy twist is a fully awesome alternative to regular store bought salad dressings.

Put a few spritz on your salad using a Misto with extra virgin olive oil. This will help hold the seasons to the leafy greens.

Every time I make a salad I try different greens to give it a variety in flavor. Especially, when we eat salads just about every day. For this salad I used:

Spinach

Plum tomatoes

Baby arugula

Fresh basil leaves

Sweet onion

Cucumber, skin on

Toasted sesame seeds

I always have a bag of toasted sesame seeds in my cupboard, and add it to many dishes. Sesame seeds give a great peanut’y crunch to your food.

For the dressing I just use spices in my cupboard. I also change the spices for each salad to give it a different flare. For this salad I used:

Crushed sea salt

Fresh cracked pepper

Paprika, a few dashes

Lime juice, a few squirts

Misto your greens, sprinkle on the spices and toss. That’s it!

I highly recommend you play around with your spices. It’s lighter and gourmet.

What are your favorite spices? Please share because this girl likes to eat.

Holy Moses White Ale Potato Salad

Posted on by Jenny MacBeth

Featured in Taste of Home Simple & Delicious

This potato salad and the Kale salad are great for hot, outdoor picnics because it does not call for mayo. It calls for beer. And, who doesn’t like beer? I’m not a potato salad fan, but I have to say, “I really love this.”

I’m not a fan I guess because most people use Miracle Whip, and I’m always hesitant to eat a mayo based salad on a hot day, especially, when it sits out for more than an hour. This salad has a longer picnic-table-shelf-life.

Let’s get started…

You’ll Need:

1 (24 oz.) bag of Fingerling potatoes

4 cups of baby arugula, or chopped kale

1 (11-12 oz.) package of grape tomatoes (or cherry)

2/3 cup crumbled bacon

6 green onions, diced (about 1 bunch)

1/2 cup of chives , diced

 1 (4 oz.) package of Gorgonzola crumble cheese

Dressing Ingredients 

1 package of Good Seasons Italian dressing mix

 1/2 cup of white ale style beer  (drink the rest)

2 tablespoons of Dijon mustard

2 tablespoons of Balsamic vinegar

3 tablespoons of extra virgin olive oil

Prep

You can cut the potatoes anyway you wish, however, I like cutting them at an angle. It makes it look more fancy, I think.

Boil the potatoes in a little sea salt for about 6-8 minutes, or until ‘fork’ tender. Drain and let cool.

While the potatoes boil, chop up your chives and green onions.

For the bacon, I bought a big bag of Hormel Real Crumbled Bacon, and have been keeping it in my freezer.

You can cut the tomatoes in half if you like, but I think it makes the salad soggy. Not to mention, it’s more work.

Whisk your dressing ingredients together. Very important: Consume the other 1/2 of the beer. Cooks don’t waste!

In a large bowl, toss in all the ingredients with the Gorgonzola cheese. If you do not like the blue taste of Gorgonzola, use feta. Feta gives the salad a milder taste.

Pour the dressing over the salad and gently toss.

Tip: If you use baby arugula, you can get everything ready the day before. However, wait to toss it before you serve it. The arugula can become wilted. Kale is more hearty and can withstand sitting overnight in the refrigerator.

Secret Ingredient: I used Holy Moses White Ale by Great Lakes Brewing Co.

Enjoy!

Beer Cocktail – Celebrating Independence Day

Posted on by Jenny MacBeth

It’s Saturday at 10 AM. Instead of coffee, I wanted to come up with a cool layered drink for July 4th. After trying to layer in a few liqueurs, I failed. I’m a drinker, not a bartender. Don’t judge me.

After realizing it’s now 10:30 AM, I couldn’t pour it down the kitchen sink, right? I quickly thought, “It’s Five O’Clock somewhere.” Then, “Boom Boom Pow!” It may not be layered red, white and blue, but it tastes like sweet berries.

I’m not a ‘fancy drink’ kind of girl. As we know, I like my beer, and I had to come up with something fun.

You’ll Need:

A tall glass with ice

1 shot of Smirnoff Whipped Cream Vodka

1 shot of Blue Curacao

1/2 bottle of Framboise beer (use the other half as a chaser)

Instructions:

Stir and drink. Easy!

Since it’s not layered, like I wanted, add a sparkler for garnish.

Side Note: The photo shows a small glass but it was 10:30 AM, after all.

If you try it, please share your feedback because this girl likes to drink.

Soba – Pittsburgh

Posted on by Jenny MacBeth

Fellow foodie and adult-beverage-drinking friends, Karla and Jess, invited Glen and I to Soba’s Farm Feast Tasting Menu. Soba is located at 5847 Ellsworth Avenue, Pittsburgh, PA, and is a part of Big Burrito Restaurant Group. They own several popular restaurants in the area, including Eleven. Having Soba on our Bucket List, we were excited to try it out.

Shall we go in?

We found Soba to be very unique and relaxing. We absolutely loved the smooth rock water feature expanding two floors and an entire side of one wall. Very peaceful.

The farm feast has a tasting menu of $35 per person, including four courses. You may also accompany the courses with a wine paring for $20, giving you four different types of wine with each serving. We thought the cost was a great value.

Soba featured products from McConnells’ Farm, Cunningham Meats, Heritage Farm, Penn’s Corner Farm Alliance, and Mose Miller’s Farm in Lawrence County.

The thing I love most about a tasting menu is that you don’t have to worry about decisions. The menu is already planned. I’m sure many people would have an issue with this, but as a foodie, there is nothing better than to experience new cuisines. If you are one of those picky people, you can order off Soba’s Japanese-fusion style menu.

Shall we eat?

First Course:

Ahi tuna with sesame seed, gingered carrot sauce, and shiitake mushrooms.

Pork wraps with cucumber, sprouts, and rhubarb sweet and sour sauce.

Elysian fields lamb taco with radish, green chili, tomatillo sauce.

Soba paired this first course with a 2010 Trajarinho Vinho Verde.

All the flavors melt in your mouth with subtle hints of all the herbs and spices. A perfect balance and very pleasing to taste.

Second Course:

Summer vegetable paratha. It includes spicy mango pickle, sweet and sour eggplant salad, green bean mallum and spicy cucumber salad.

Soba paired this course with a 2007 Argyle Riesling.

Each salad had it’s own unique flair. I wanted more.

Third Course:

Black sea bass. It includes asparagus, wild mushrooms, root spinach, Chinese ham, fermented black beans in a lemon ponzu sauce.

Soba paired this course with a 2007 Masciarelli Montepulciano.

Glen not being a mushroom fan, I got to benefit from his portion. It was beyond anything I’ve ever tasted. I ate it slowly to appreciate every bite.

Fourth Course and Glen’s favorite:

Berry shortcake with coconut cream, yuzu, and white chocolate.

Soba paired this course with a 2007 Chateau Loupiac Gaudiet.

Not being a white chocolate fan, I really enjoyed this. The pastry was perfect and the dessert as a whole was heavenly.

__________________________

Soba will have a second Farmer Dinner during August 13 through August 16. I highly recommend you try and get there.

Because we were blown-away from the atmosphere, outstanding service, and talented chefs, Soba is making our Pittsburgh Favorite list. Exquisite dining.

Have you experienced Soba? What’s your thoughts?

Cream Cheese Chicken Pasta

Posted on by Jenny MacBeth

Discovery! I was cleaning out my refrigerator and found a brick of cream cheese. The expiration date was approaching next week, so I thought, “I need to use this up. But, er, how?”

I opened a bottle of beer and by the time I finished, I thought, “Let’s melt it down and pour it over pasta.” Since I have 20, 10 for $10, boxes of pasta.

You’ll Need:

Whatever you like. Seriously. I pulled out a few items, tossed it in a pot and Voilà ! Fantastico ! (I’m starting to make up my own words). Hungry, I didn’t think that this was going to be a blog post. I didn’t measure out the ingredients, and there are no photos of the preparation. However, when I was finished, I realized that it was really good and kicked myself in the arse.

I Used:

1 pound of pasta, cooked to taste.

A bag of frozen broccoli

Oil cured black olives, pitted

Shredded Chicken, precooked. I had two breasts leftover. Or, use canned chicken. Why not?

A handful of cherry tomatoes

Some diced parsley

About 5 cloves, squished or chopped – whichever you prefer.

A bunch of green onions, chopped, and included some of the green stems

Balsamic glaze

Salt and Pepa

How I prepared it…

I cooked and drained the pasta. In the same pasta pot, I put in the green onions, garlic and cream cheese over a medium heat until the cheese melted. I added in the pasta and all other ingredients, minus the balsamic glaze. I used the glaze as a garnish by drizzling a little over the pasta. I served it up warm with a crusty bread and beer.

All good things can only come from cleaning out your refrig.

Have you put everything-but-the-kitchen-sink in a pot and it turn out Fantastico? Please share because this girl likes to eat.

Eleven Pittsburgh

Posted on by Jenny MacBeth

For Father’s Day Glen and I took his family to Eleven, located at 1150 Smallman Street Pittsburgh, PA. We’ve had many opportunities to dine here, but something always got in the way. We were very excited to finally get there.

The restaurant is a ‘contemporary kitchen.’ We were all smiles when we first walked in. Since we arrived a little early, we checked in and the hostess took us to the bar area for a very small wait.

With my eyes wide open, I’m impressed at first glance and found it to be very dark, relaxing and enjoyable. However, as we wait for our table, sitting in the big comfy chairs, our eyes narrowed to the stains and spots on the furniture. I was a little apprehensive to sit down.

Shall we order?

It’s the little things that I love to experience. The brunch menu is small. Which I like. I hate needing to make food decisions. It’s hard for me <smirk>.

Because I had a wonderful time with Meat & Potatoes Brunch Bloody Mary Bar, I wanted to compare Eleven to one of my favorite restaurants in Pittsburgh. Eleven has different types of Bloody Mary’s. I opt for the Bloody Maria. – A jalapeno fused cocktail. A spicy drink, and I really enjoyed it.

Though the drink WOWED me, as you can see from the photo, the presentation did not. I really liked the creativity of Meat & Potatoes presentation. It was interactive and unique. At those prices, give the customer a little fun for their money. Sorry Eleven, M&Ps spoiled me.

Just looking at that breakfast basket is making my mouth water as I type this. Eleven gives you a basket filled with a moist variety of muffins, The butter was light and whipped, and the jam was a perfect addition. Love this.

We ordered the cheese platter appetizer. It was good, but not extraordinary.

I ordered the Eggs Benedict Pittsburgh style. Served with pastrami and black truffles. A delicious choice, as so it would seem. – Enjoying my meal, and almost done, I had to excuse myself to the bathroom because I needed to spit out a big piece of chewy gristle.

Huevos Rancheros. This is a classic Mexican breakfast dish that mainly consists of fried eggs served upon lightly fried corn tortillas topped with a variety of greens and sauces. Sorry Eleven, it is good, but not satisfying. We were comparing it to Meat & Potatoes brunch version. M&Ps is bigger and better with lots of layers.

Your average omelet, potatoes and smoked cured bacon just for dad. We found all of it delicious. The potatoes were perfectly cooked. This would be my highest recommendation from the brunch menu.

Of course we ordered dessert. Mom and Glen are big dessert eaters. I can handle a bite or two, but I’m a salty kind of girl.

Here we have a Creme Brulee. One of Glen’s favorites. They can’t make a brulee dish big enough. However, not this time. The dessert was cold. They must prepare it then store it in the refrigerator. We did not like it as much as the other desserts.

This is the Molten Lava Dark Chocolate Cake. Heaven. So divine and an artistic presentation. Definitely worth the calories.

We’re told this is their most popular dessert. I’m blanking on the name, but it’s something to do with Peanut Butter. I preferred the molten cake, however, Mom and Glen devoured two of these.

Overall, it was finally nice to try it out, and we’ll probably go back for Eleven’s dinner menu. Not to mention, Eleven has excellent customer service. Our server was new, and you couldn’t even tell had he not told us. In the end, we found it to be a little pricy for not being blown-away.

Have you’ve eaten at Eleven? What are your thoughts? What would you recommend?

HPNOTIQ GLtE Cocktail

Posted on by Jenny MacBeth

I’m too busy sipping this to write anything.

Happy Summer Solstice. It’s Hpnotiq.

4 oz. Hpnotiq
2 oz. Absolute Vodka
Splash of lime juice
Use frozen strawberries for ice

What are you drinking?

Tuna Melt Muffin with Old Bay Homemade Chips, photo by Jenny MacBeth

Tuna Melt Muffins

Posted on by Jenny MacBeth

This little bad boy is a spin off to the Ranchero Chicken Muffins I made last week.

I’m not a big tuna-in-a-can kind of girl, or Tuna Melts for that matter. However, I had a few cans in the cupboard and thought, “Perhaps if I do something like the Ranchero Chicken, I might like it?” So I did.

I went around asking a few friends, “What do you like in your Tuna Melt?” I picked a few items I would like, and that would hide the flavor of the canned tuna. =)

You’ll Need

3 (5 oz.) Cans of Chunk Light StarKist Tuna (in water)

1 Cup sweet onion

2 Celery ribs

1/4 Cup green olives

1/3 Cup roasted red peppers (from a jar)

1/2 Cup of parsley

3 Tablespoons of melted butter

2 Cups of sharp cheddar cheese (shredded)

Sea salt and pepper to taste

For the Batter

For the batter

1/2 cup milk

2 eggs

1/2 cup of Bisquick

Let’s get started…

Preheat oven to 375.

Dice up the celery. Toss it in a mixing bowl.

Dice up the onion. Toss it in a mixing bowl.

Continue to dice up the parsley, green olives, roasted red pepper. Toss it in a mixing bowl.

Drain your tuna. You want to make sure all the water is out. Squeeze the excess water out with your hands making sure the tuna is dry. Toss it in the mixing bowl.

Pour the melted butter on top, and mix the ingredients together with your hands. I love using my hands because it reminds me of when I was small making mud pies. Only I didn’t find those so yummy.

Same theory as the Ranchero Chicken Muffins. I used a silicone muffin pan. LOVE it! If you use a tin pan, you’ll need to use cooking spray.

Pour a tablespoon of the batter into each muffin cup. Then place about two tablespoons of the chicken mixture in each cup. Then spoon over the mixture two tablespoons of the batter as demonstrated above.

Bake for 45 minutes, or until the top of the muffin is nice and golden. Let cool for 5 minutes before removing.

Serve with Tabasco sauce, and chips.

I made homemade Old Bay Potato Chips. Check it out.

Do you have any cool ideas for me to try? Let me know because this girl likes to eat.

Thanks for reading.

Homemade Old Bay Potato Chips

Posted on by Jenny MacBeth

Circa 1975, my mom use to make homemade potato chips. Oh! All I can remember is that I loved those chips. I think that’s why I’m so addicted to potato chips. I hate to admit it, but you really can’t eat just one.

To go with our Tuna Melt Muffins, I decided to make Old Bay chips. It is a perfect side dish for these muffins, and so easy.

You’ll need

Potatoes

Vegetable oil

Old Bay Seasoning

A brown paper bag

An Aluminum Foil Bag (for storage)

Let’s get started…

Slice up as many potatoes as you wish. One large baking potato makes one bag of chips.

I use a mandoline slicer to help get the slices nice and thin.

You want to make sure the potato is slightly transparent.

Heat a small amount of oil over medium to high heat. I used a Wok which cooks food faster. You need to watch it carefully, flipping each slice constantly.

Once the slice is crisp and brown on both sides remove from the oil, and add it straight to your brown paper bag.

Sprinkle in Old Bay to the bag, close it and toss it. Check your chips to make sure the seasoning is nicely distributed. It doesn’t have to be perfect. If you want more Old Bay, add it. I just love Old Bay. It’s great for seafood dishes. Nom!

You can add any seasoning you like. Very easy, and Oh! so good.

The best freshness is when you make and serve. However, if you want to make a lot for leftovers, I recommend you store in a foil bag. It helps keep the chips crisp.

What’s your favorite flavor of chips? Let me know because this girl likes to eat.

Thanks for reading.

Meat and Potatoes Pittsburgh

Posted on by Jenny MacBeth

Our first pleasure of eating at Meat and Potatoes was when it first opened last year. It is one of our favorite places in the city of Pittsburgh. In fact, its made our Pittsburgh Favorite list.

About Meat and Potatoes

Owner, Chef Richard Deshantz also owns Nine on Nine in Pittsburgh. – On our Bucket List.

Chef Richards’ favorite type of food is simple and approachable; it is the type of food that a chef would eat after a busy day at work. Meat & Potatoes, Pittsburgh’s first gastropub, was born in the spring of 2011.

– From About Meat and Potatoes

Meat and Potatoes is located at 649 Penn Avenue in the heart of the Cultural District, neighboring the Benedum Center and Heinz Hall. Make plans to visit before, or after, your show.

Let’s go in…

The atmosphere is country-contemporary.

The make-your-own Bloody Mary Bar. This is available during Brunch. You choose your vodka, and add whatever your heart desires. Mine was bacon fused vodka adding in horseradish, roasted red peppers, garlic and garnished with olives. Though, Glen and my sister ate my olives.

This is very cool and clever.

Because we had eight people in our reservation, they sat us in their very quaint, private room. You need to make reservations by calling 412.325.7007.

The Banana Foster. Perfect. I’m not a fan of bananas, but this dish just has a subtle taste of banana. It’s a perfect balance of flavors. Blown-away.

Friend Chicken and Waffles seem to be a trend in Pittsburgh lately. This is the best in town! The waffles are fused with jalapenos. The chicken is a perfect mix from the crunchy breading to the mouthwatering juices. A must try.

Their version of Eggs Benedict is topped with corn beef. It is by far the best Eggs Benedict I’ve ever tried.

Your basic eggs and sausage with fried potatoes. I love the cured meats and the potatoes were perfectly cooked with light butter and onions.

From the bun to the burger topped with an egg, it is a scrumptious burger indeed.

Huevos Rancheros. All I can say about this is that you need to get there and try it. Moan-worthy.

Meat and Potatoes have four menus. Brunch, Lunch, Dinner and Libations. From the service and the experience, to the talented and creative chefs, this makes it one of my favorite places in Pittsburgh.

Get there!