Tag Archives: bar

Green To Greenport

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This week started with St. Patrick’s Day and ended with a day-trip to Greenport! We took a day off yesterday to do North Fork stuff before the Spring/crowds. Highlights…

Coffees from Dark Horse. This one had peanut butter and marshmallow syrup. The lattes had too much milk but the espresso itself was wonderfully roasty.

A quad iced latte from Aldo’s – my favorite coffee in the world. And they had rock candy!!

We both really liked this lemon meringue Melo bar.

Two kinds of s’mores bites!

Lunch at Green Hill Kitchen. We shared burnt end brisket chili with red beans, cheddar, and crema.

And I had the lamb barbacoa taco with smoked brisket, salsa roja, guacamole, and radishes.

St. Patrick’s Day dinner – green chicken salad (chopped baked chicken with celery, scallions, mayo, and leftover spinach pesto), and green beans (steamed and then sauteed with honey, gochujang, sesame oil, and sesame seeds).

Jalapeño popper stuffed peppers. We baked bell peppers stuffed with – ground turkey sauteed with smoked paprika, green onions, minced Trader Joe’s sweet and spicy pickled jalapeños, and cream cheese / extra-sharp cheddar / panko bread crumbs sauteed with butter and garlic. Served with jalapeño poppers, of course.

A wonderful dinner at North Fork Table & Inn. The drinks were overpriced but pretty. We shared the Woman’s Month Empow-her Sour – Makers Mark, Amaro Nonino, earl grey, lemon, and egg white.

And the Spiced Sailor – Sailor Jerry, amaretto, lemon, pear puree, and egg white.

The housemade milk bread with caramelized onions was lovely. The bite in the back was a duck fat cooked potato tot with caviar!

We got sides of whipped potatoes and the Buried Beneath the Coals – butternut squash with red miso butter and pepitas.

Adam had great smoked chicken and I had a very solid cheeseburger (with some of the best/crispiest fries!).

We ended with double chocolate Baked Alaska. I am a huge meringue fan but somehow this was my very first time ordering this dish as an adult. <– I loved it

Chop Chop

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Things from this week…

Two types of blueberry drinks. We adore the Once Upon a Coconut blueberry, it is my favorite coconut water.

I bought a box of Melo bars without tasting them (flavor untasted?) and fortunately the 1st two kinds I tried were great.

I obviously bought this Slice soda because of it’s font/branding but I was pleasantly surprised by the flavor.

Gigantic dessert yogurt bowl – plain skyr, Ben and Jerry’s s’mores bites (this was a fantastic idea!), cereal, granola, and tons of blueberries and blackberries.

Chopped chicken sandwiches. I am so glad we started making these! Chopped together on the cutting board – baked chicken, sharp cheddar, Kewpie, garlicy sauteed broccoli rabe, kimchi sauteed with scallions and butter and sugar. Plus a side of roasted green bell pepper and purple cauliflower with curry powder, sweet and spicy pecans, and dried cranberries.

Big salads. Romaine with ponzu vinaigrette, bell pepper, scallions, bean sprouts, sharp cheddar, packaged fried tofu, and Trader Joe’s crispy mochi nuggets (10/10).

Chicken salad. I put so many things in here I don’t think I remember them all but this was definitely baked chicken with skyr, mayo, dijon, hoisin, lemon juice, scallions, celery, and toasted slivered almonds. Plus a Bibigo kimchi and cheese rice ball, buttered toasted baguette, and roasted zucchini.

A take on chicken laab. I loosely followed this recipe but used ground chicken, doubled the onion, swapped guava jelly for tamarind, and added bean sprouts. Plus a quick cucumber salad (sugar, rice vinegar, Sriracha, and yuzu ponzu).

Chili, Congee, Cookie, Chewy

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It’s March tomorrow, thank goodness! Did February feel even longer than January this year? Some things from the last week…

I searched for months for this chocolate chip cookie Nesquik to add to iced coffees and it ended up being very lackluster.

Meanwhile these Smash Bites are perfectly satisfying.

This pre-dinner snack was brought to you by the word “chewy.”

Yogurt bowl mix of the week – plain skyr with blueberries, blackberries, and granola and All Bran buds.

Dinners this week were all about comforting meals (and an excessive amount of unphotographed take-out!). Congee – brown rice slow cooked in chicken broth, topped with garlicy sauteed collard greens, silken tofu, chili crisp, and green onion. I loved the silken tofu texture/temperature contrasts in this.

Chili when it’s chilly! We made a huge batch with ground turkey, pinto beans, sweet onion, zucchini, yellow bell pepper, poblano pepper, fire-roasted diced tomatoes, tomato sauce, and a ton of seasoning. I pre-cooked my veggies by roasting them in the oven and it worked out great. We always add fish sauce and dark soy sauce to our chili. Topped with tons of cheese, hot sauce, and plain skry. With beer bread on the side!

Bars And Bowls

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Things from a yummy week…

Butterscotch instant coffee! I liked this better than their maple flavor but still wanted it to have more roasty oomph.

It was perfect in my fluffernutter coffee shake. With ice, skim milk, additional cold brew powder, vanilla protein powder, peanut butter, marshmallow fluff, and frozen banana.

I know I’m repetitive but this combination is perfect – plain skyr with blueberries, blackberries, and chocolate cookie granola.

Pumpkin pie Perfect Bar. I prefer the chocolate flavors but these are always good.

This minty chocolate Barebells bar was a 10/10. I love the layer of gooey mint; this is fully like eating a candy bar (with zero grams of added sugar).

Spinach and artichoke casserole. Sauteed frozen artichokes and chopped spinach with garlic and gochugaru, eggs, plain Greek yogurt, shredded chicken breast, lemon juice, cheese, and Trader Joe’s cauliflower gnocchi.

Chicken congee. Brown rice slow-cooked with vegetable broth, white pepper, ginger, fish sauce, and shredded chicken. Topped with chopped boy choy and Trader Joe’s Cruciferous Crunch veggies sauteed with garlic, dark soy sauce, and rice vinegar. Plus tons of chili crisp. The veggie broth (which gave this its orange hue) worked great in here and I would use it again.

Pita Pita

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Some things from the past week…

We had the best coffee of our entire lives at Caphe Den. A (thick, delicious) phin brew topped with egg cream.

Homemade iced coffee with rose vanilla syrup.

Chia Smash chocolate peanut butter and raspberry jam bites are wonderfully tasty and satisfying.

I didn’t really like this brownie batter Noosa. Will I accept that I don’t like sweet yogurts? Never.

Reese’s Big Cups with gooey chocolate are the best candy on Earth; amazingly, they are even better than the chip ones.

Mochi breads from Croffle House. These were great. We got sweet potato, chestnut (our favorite), and pumpkin.

Pita pocket dinners! Cheeseburger-inspired. Sauteed ground turkey with green onions, pickles, and ketchup/mayo/yellow mustard/Greek yogurt, plus sharp cheddar. With sauteed broccoli slaw.

Tuna melt. A mix of canned tuna and smoked trout with Greek yogurt, mayo, pickle juice, capers, and green onion. With sharp cheddar and fried in an egregious amount of butter. Plus steamed green beans sauteed with butter, lemon juice, and garlic.

Mediterranean salmon. Frozen salmon patties with a homemade tzatziki (yogurt with lemon, cucumber, and ranch seasoning). Plus sauteed baby zucchini with capers and roasted red pepper.

Homemade pita chips! With roasted broccoli, honey nut squash (our favorite), red kuri squash (not for us, apparently), and salmon candy spread.

Plus a perfect take-out dinner. Memphis bbq rub popcorn chicken and cajun fries with peanut sauce steamed rice rolls. I also had some leftover broccoli and baby carrots with my dipping sauces (bbq and Cane’s – we stopped in to buy a Diet Coke and I wisely also purchased a single sauce!).

P.S. It is Pumpkin Month tomorrow!!

Brinner Harvest

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It is normal to have a weekly food theme, yes? This week had two – the 1st week of Apple Month and breakfasts for dinners! On-theme highlights included…

{Apples} Duh.

Over Easy apple cinnamon granola bar (7.5/10).

Health-Ade pink lady apple kombucha (8/10).

Trader Joe’s apple chips (9/10) with a caramel apple iced matcha – matcha with caramel, apple cider, and Spindrift lime and mint seltzer.

Jelly Belly cinnamon and apple mix jelly beans (8/10).

Caramel apple cocktail – apple whiskey with apple cider, lime mint seltzer, and caramel.

{Breakfasts/Brinners} Trader Joe’s coconut cold brew. I actually really don’t like this and need to stop forgetting and rebuying it every two years or so but one morning I had a cup with young coconut water and sweetened condensed milk and that was great.

A complete breakfast coffee shake – iced coffee with half and half, cold brew powder, brown sugar, vanilla protein powder, edible glitter, frozen banana, and Lucky Charms!

Matzoh brie. We used egg and onion matzoh and it was fantastic. I top mine with salt and sugar. Plus roasted purple cauliflower.

Blueberry cottage cheese pancakes. This recipe but I used all-purpose flour, skipped the maple in the batter, and added a bit of lemon juice. These were great. I ditched my plate for a larger one so I could smoother them in maple syrup though.

Paired with the best green smoothie I’ve ever made – frozen spinach, mango, and banana, with hibiscus powder, vanilla protein powder, and water.

Egg burrito from Roast. Scrambled eggs, avocado, crispy potatoes, peppers, onions and hot sauce aioli. Plus their sweet potato tots and (homemade) green beans sauteed with honey and mustards.

Paired with a fantastic mimosa sour IPA from Abomination Brewing.

Ming Bings plant-based sausage, egg, and cheese bing. With yellow squash and fairytale eggplant that I roasted and then sauteed with gochujang, tahini, sesame oil, brown sugar, and water. After the matzoh these veggies were my favorite bite of the week!

Bluebird, Blueberry

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Things from the weekend…

It is Apple Month! I started my Sunday, September 1st with a trip to New York Beanery for their caramel apple latte special.


And I, of course, have an Apple Month stash. P.S. Those fall Whole Foods hand soaps smell amazing.

Baklava flavored protein bar.

Burrata ice cream (only ok) topped with blueberry jam, honey, and aged balsamic (delicious).

Leftover creamy mushroom turkey pasta. I went back and topped with bowl with Sriracha and furikake. Goodles noodles are wonderful leftover.

Homemade cole slaw topped with baked chicken breast that I chopped and then tossed in a skillet with butter, honey, and several types of mustard.

Dinner at Bluebird Kitchen. We shared housemade chips with french onion dip and deviled eggs with gochujang mayo and furikake.

I had a Nobody Puts Baby in a Corner with Tito’s, lychee, grapefruit, and rose petals. The petals were in a rose-shaped ice ball!

And the best frozen pina colada we’ve ever tasted.

Lobster mac and cheese for dinner.

And we got the sundae for dessert – housemade vanilla soft serve, bruleed banana, chocolate
magic shell, sugar cookie crumble, whipped cream, and a maraschino cherry.

Sandwich Week Forever

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Sandwich highlights from the week…

Ice cream sandwich. Nightingale makes the best.

PB&J things. Smash Bites with chia seed jam. These were a bit savory-sweet and had a great texture; I ended up loving them.

Yogurt bowl. Plain skyr with crunchy peanut butter, blueberry jam, and blueberries and blackberries.

Chip City peanut butter cookie (perfect blend of chewy and crispy) stuffed with grape jelly.

Turkey. We baked thin patties out of ground turkey, seasonings, and parmesan cheese. On toasted whole-wheat bread with an artichoke spread (plain Skry, marinated artichokes, dijon mustard, and lemon juice). Plus roasted cauliflower.

Chicken. Chopped on hero – baked chicken breast (marinated in yogurt, gochujang, and oyster sauce), sharp cheddar, radish kimchi (crisped in a skillet with green onions and sugar), and Kewpie mayo. Plus roasted brussel sprouts.

Beef. Takeout from Roast – roast beef with mozzarella, horseradish sauce, garlic butter, and crispy onions on an everything ciabatta / shaved rib eye, mozzarella, and garlic aioli on a housemade onion hero / fries. Plus green beans that I steamed then sautéed with honey, mustard, and vinegar.

Crab. Rangoon-style filling (crab meat, green onion, sharp cheddar, sugar, sweet chili sauce, and cream cheese) on toasted whole wheat bread. Plus roasted zucchini.