May The Schwartz Be With You

^^^ That’s a Spaceballs quote for my title because this post includes a lot of meatballs!

Best bites this week…

Coffee combo from heaven, Birch cold brew roast and chocolate milk.


Even better, chocolate milk with a Grady’s cold brew.


Yogurt bowl wins.  Chobani mango with blueberries and doughnut cereal.


2% Greek with blueberries and a big scoop of MaraNatha caramel almond butter.


Important note – this is my new all-time favorite nut butter.  If you eat it straight out of the jar (as I’ve been doing all week) it tastes like delicious frosting!


Ball!  I made a batch of baked turkey meatballs with sage, lemon, and whole wheat panade.


Served on lemon pepper broccoli rice / with gussied up tomato sauce – with tomato paste, shredded sweet onion, garlic, anchovy, and oregano.


Plus we made toasted meatball subs!  With smoked gouda and Parmesan.


And a side of roasted broccoli.


I also did another round of hot dish.  This time an Asian take with shredded turkey, ginger, gojuchang, peas, shiitake mushrooms, bok choy, and sweet potato tots.


And you can never go wrong with pizza.  What am I even going to do when I don’t live walking distance from buffalo chicken?!


I work the next three days but I hope everyone else enjoys their weekend!

Hello, 2018!

On a personal level, 2018 is off to a great start.  Adam’s and my last week of 2017 staycation was deeply wonderful, so I’m starting the year in a damn good mood.

Though perhaps I’ll be less ecstatic today, by the time this post goes live I will already be outside attempting to dig my car out from the foot plus of snow dropped by the bomb cyclone.  I work this weekend so thankfully I was already off for the worst of it on Thursday.

Here were the best bites from the year so far…

This week’s coffee – Starbucks espresso roast.


Plus on my snow day I sipped on a super fancy Stumptown Nitro Cold Brew with chocolate milk.  Total frothy, creamy, goodness.


Yogurt bowl work lunches are off to a good start.  Coffee and Cream Chobani with maple almond butter granola and a Pacific Rose apple and MadeGood chocolate chip granola minis.


Mint Chocolate Chunk Chobani with chocolate Cheerios and chocolate-covered cocoa nibs.  This new flavor was surprisingly delicious, just like mint chip ice cream.


Smoked turkey and Swiss sandwich box from Starbucks.


Popping champagne gummies for the new year.  I have loved all of the bears from Project Seven that I’ve tried so far.


Yummy vanilla bean French pudding.


Exciting limited edition seltzers tasting.  We didn’t like the cola as much as I had hoped – it was too weird to have the flavor without the sweetness – and the unicorn kisses wasn’t magical but was very tasty.


I totally rocked it in the kitchen this week; three meals were 10/10.  Like good luck bowls to start the year – forbidden rice / collard greens – sauteed with garlic / hoppin’ john – a slightly bastardized version with orange bell pepper added in.


Hot wing pasta with carrots and celery on the side.


Whole wheat pasta shells / sauteed baby spinach and green onion with fish sauce / shredded chicken breast with cream cheese and hot sauce / sharp cheddar.


Chick pot pie hot dish (loosely inspired by this recipe from Molly Yeh).


Shredded chicken breast / tons of sauteed mushrooms, onion, celery, and peas / roux + caned low fat milk and chicken broth with sour cream, hot sauce, mustard, liquid smoke, and smoked paprika / tater tots!


Hope everyone’s 2018 is off to a good start!

Winter Weekend Wonderland

Three fun facts…

{1} NYC got its first snow this weekend.



{2} Adam and I used the blustery weather as reason to spend an afternoon at the Metropolitan Museum.  So much Van Gogh!



{3} We also watched and loved the first season of Stan Against Evil.

{bonus fact} It’s Adam’s birthday today!  I was going to write a gooey, disgusting, you’re-my-everything post but our ten year anniversary is on December 28th so I’ll save up my feels.

Weekend eats highlights…

Eggnog ice cream spiked iced coffee.


Jalapeño cheddar potato pierogis at Baba’s with caramelized onions and mushrooms.


BBQ spread at Fletchers.  I had smoked chicken, cole slaw, pickles, and rivers of bbq sauce.


Egg ‘n grog pie at Four & Twenty Blackbirds.  It was a delicious, boozy custard.


Edible brownie batter!  For 2, mix 1 Tbsp melted butter / 1 Tbsp granulated sugar / 2 Tbsp brown sugar / 1 Tbsp cocoa powder / 3 Tbsp all-purpose flour / 1.5 Tbsp milk of choice (I recommend eggnog).


I made stroganoff-ish turkey bowls.  Ground meat sautéed with shallots, paprika, sour cream, and tons of fried mushrooms.


With carrots and hummus for additional veggies.


And Holiday Cheers Health-Ade Kombucha for fun.  <– I was expecting to hate the ginger but this ended up being my all-time favorite kombucha, it was all sweet and no spice


Chicken tenders and slaw.


Oven-fried chicken tenders (using a rough version of this method) coated in crushed Heritage Flakes and drizzled with homemade honey mustard.


With homemade cole slaw on the side.  I adore slaw and this quick version was better than any I’ve had in a restaurant.  I didn’t make notes for a recipe but it’s sliced cabbage and golden raisins in a mix of mayo, sour cream, mustard, sugar, and rice vinegar.


Fantastic cheese plates.  Fancy TJ’s crackers with white stilton with apricots, honey goat cheese, and raw milk cheddar.


Southern Tier Cinnamon Roll Ale that tasted like a cookie.


Plus carrots and orange bell pepper with hummus.


And sugared nuts and dried figs.


Miracle On 9th Street

New York City is the best place on Earth and that is doubly true around holidays!  Adam and I had a lovely weekend with lots of walking and we explored Brooklyn, Queens, and Manhattan and saw and ate all sorts of fun holiday and city things.

Like lights in the Lower East Side.



And wild swans in Sheepshead Bay.



Coffees, specialty cocktails, pizza rolls, and other fantastic eats…

Mace’s Miracle Christmas Cocktail Pop-up is officially my new favorite holiday activity!  I wish I had taken pictures inside because it was freaking magical.




The specialty cocktails were so fun!  I had a Not Even a Mouse – pumpkin spice infused rye whiskey, Budweiser-marshmallow syrup, pumpkin puree, egg, and a marshmallow mouse.


And a Snowball Old Fashioned – gingerbread bourbon, sugar, and pecan bitters.


Iced latte love.  Brooklyn Roasting Company.





Yogurt bowl win.  Plain Greek yogurt with maple jelly and vanilla bean powder with golden kiwi and granola on top.


Ice & Vice double scoop that was truly the best ice cream Adam or I have ever eaten.  TBT – earl grey, dark chocolate, and speculoos chip and PSL – pecan, sorghum, and latte toffee.


The Nog at Sugar Sweet Sunshine, pumpkin cake layered with eggnog pudding and whipped cream.


Luda’s Dumplings.


We shared shrimp and loaded potato with garlic sour cream and mushrooms on top.


Brunch at Butter & Scotch, aka the restaurant that’s decorated like the inside of my heart.



I had biscuits with mushroom gravy and an egg on top.


The NameShake.


Birthday cake slice (the leftovers were still moist 24 hours+ later, fyi) and a Unicorn Treat – a brown butter cookie drenched in sprinkles!


The space was adorable, the music was wonderful, and as we were rolling ourselves to the door the waitress brought us a chocolate chip cookie to go since we had been so excited about everything.

Dinner at Thursday Kitchen.


You have to get a light-up booze-filled capri sun!  I went with strawberry.


The menu is tapas style so we got to taste a lot.  Everything was so interesting, and perfectly spiced.  Pan-seared plantains with Korean chimichurri, honey ricotta, roasted pistachio, dried cranberry, and crispy plantain crumble.


Duck confit empanada with dill crème fraiche, cumin, and pickles.


Gnocchi with Korean chili pepper sauce, garlic aioli, parmesan, and crispy seaweed.


My homemade dinners weren’t bad either.  I made vegetarian “rice” and beans casserole.


Riced cauliflower / pinquito beans / onion and bell peppers (yellow, orange, and green) baked in evoo / red enchilada sauce / sour cream / shredded cheese.  I topped my bowl with more sour cream and some Cholula sauce plus beet and goat cheese cassava chips.


An epic take on cheeseburgers and fries.


Roasted green beans and butternut squash.


Cheeseburger roll ups!  Crescent roll dough / ground turkey sautéed with chopped onion and pickle relish / mayo and ketchup / shredded cheese / brushed with garlic butter.


Happy 1st week of December!

White Gummi Slushie

I worked the weekend (and had two weekdays off) so my schedule has been a bit out of whack.  It is still basically summer temperatures here so we haven’t moved on to hot chocolate and soups but we have been loving the crap out of Pumpkin Month.  Here were some highlights from the past 7 days…

Weekly coffee combo – Black Hand and chocolate milk.


This pumpkin spice kefir is super tasty.


Pumpkin Noosa with a TJ’s pumpkin cereal bar and a SweeTango apple.


TJ’s pumpkin yogurt with pumpkin spice Cheerios and Frosted Mini Wheats and a Starkrimson pear.


Key lime skyr with pomegranate and Heritage Flakes.


Adam and I got a midweek lunch at Sweet to Lick vegan cafe and we are completely in love.  We had a terrific hero with bulgogi style setain, gochujang mayo, and pickled vegetables.


Plus the best chocolate chip cookies ever sandwiched around Oreo cream filling!



Detroit Friends potato chips (expo sample).  These are some of the very best kettle chips we’ve ever tasted and their company is totally fantastic too – some of the potatoes are grown in a vacant lot in Detroit’s Hope District.


Orange slice candies.  There’s a vitamin commercial where a woman squeezes an orange slice shaped gummy and it made Adam and I both immediately want to run out to the drugstore.


Campfire S’mores ice cream.


White gummi slushie from 7-11.  We are obsessed, these are so good.  I’m not sure what the actual flavor is (pineapple?  or maybe white grape?) but they are juicy and delicious.


All-you-can-eat sushi buffet at Mizumi.  We love it there, everything is super fresh and expertly prepared.  I didn’t snap all of my plates but the highlights included crab cakes, inari, and seaweed salad.


Roasted squash and tuna quinoa cakes with cocktail sauce.


Veggie bowls.  Shredded cabbage tossed in this sauce / roasted edamame / marinated hard-boiled eggs (marinated in gochujang, brown sugar, soy sauce, and rice vinegar).


Mexican food at Oak House in Floral Park.


I had a Mezcal mojito.


And veggie fajitas with carrots, onions, squash, peppers, and mushrooms.  They had chipotle Cholula at the table and we doused everything with it.


Plus Adam and I split vanilla flan and tres leches cake for dessert.


Have a great week!

Weekend Update: Chilaquiles Edition

Our Saturday and Sunday plans mirrored each other and my weekend days ended up following a template:

maple iced latte in Brooklyn // brunch at a Chris Santos restaurant in the Lower East Side with chilaquiles // ice cream for dessert // walk across a bridge // a veggie-forward homemade dinner  {x2}


Iced nonfat latte with four shots of espressso and maple at Otha’s.


Iced nonfat Maple Shay with extra espresso at Brooklyn Roasting Co.


Brunch at Beauty and Essex.  Vanilla doughnuts stuffed with raspberry jam to start.


I ordered a cocktail with tequila, honey, and smoked blackberries.  It was good but Adam’s neon green Emerald Gimlet stole the show – Belvedere vodka, basil, lemon nectar, and fresh lime.



BaE is tapas style so we ordered three savory dishes to share.  Crab egg foo young with shiitake mushrooms.


Chilaquiles with and pulled chicken, sunny side up egg, cotija cheese, and pickled red onion.


And braised chicken meatballs with sheep milk ricotta, wild mushroom, and truffle.


Brunch at Stanton Social.  This is another sharing-encouraged spot so again we picked three plates to split.  Fried chicken on blue corn waffles with corn pudding, fresno chile, and maple syrup.


Housemade naan with lamb bacon, zaatear spiced labneh, and pickled tomato.  It was totally swoonworthy.


Chilaquiles with hand pulled chicken, sunny-side up egg, and feta.  We preferred the Stanton Social chilaquiles to Beauty and Essex.


I also had a delicious Vietnamese coffee cocktail with Finlandia, Kahlua, cold brew coffee, and chocolate bitters.


Fueled across the Williamsburg Bridge with a doughnut ice cream sandwich at Stax.  We had bourbon cornflake ice cream with Frosted Flakes and condensed milk on top.


Fueled across the Manhattan Bridge with Ice & Vice.  Red (hibiscus, rose, Swedish Fish fluff) and Opium Den (white sesame, toasted poppy seed, lemon bread crouton) in a Froot Loops cone.  The red ice cream was our favorite thing we ate all weekend.


I made an updated version of my Cheesy Eggplant Bake with meat sauce.  For the sauce I cooked ground turkey breast and onion in olive oil with garlic, oregano, salt, pepper, and cayenne with tomato paste and crushed tomatoes.


Quinoa bowls for Sunday dinner.  Tri-color quinoa topped with smoked trout, lemon pepper Swiss chard, and butter sautéed chanterelles.




Buffalo Chicken Ballyhoo

Is it seriously September already??  Actually, don’t answer that; if I think about how fast this year seems to be going it makes my head spin.  At least now it’s Apple Month.

Here were eight things from the end of the eighth month…

{1}  coffee excitement

A match made in heaven?  I put creamy pecan popsicle in my iced coffee.



The lattes at Black Brick are roasty and delicious.


{2}  brunch at Loosie’s Café





This space was gorgeous!  I had a grains bowl with shitake and king oyster mushrooms, purple kale, quinoa, roasted beets, cucumber raita, mint, and a soft egg.


{3}  “milk and cookies” at The Bedford

Adam and I split a The Dude’s Caucasian – house-made vanilla bean espresso vodka on the rocks with a drizzle of cream.


And a Drunken Cookie – underbaked chocolate chip cookie dough stuffed injected with white chocolate.  <– omg


{4}  lime, mint, and elderflower sparkling water


{5}  Curious Creamery ice cream mix

Please note – this product was given to me free of charge to review.  I was not provided further compensation for this post.  All opinions are my own.

It is mix that doesn’t require an ice cream maker, all you have to do is beat it with the milk of your choice and freeze.  It takes about 15 minutes of hands-on time, and we found the ice cream consistency to be enjoyable after 5 hours (and it continued to be good 48 hours later too).


I used 2% cow’s milk but you can also use full-fat, skim, almond, etc – the mixes themselves are lactose-free and have no trans or saturated fat.  I made the vanilla packet plain – Adam thinks it tastes like marshmallows! – and the chocolate I mixed with dulce de leche and roasted pecans for a turtle sundae.


We didn’t love the final product, but did quite like it.  I’d say the ice cream is better than 7-11 brand, Turkey Hill, or the no-name stuff at cafeterias; on par with most store-bought ice creams; and not as good as Ben and Jerry’s or the ice cream we can get at places like Ample Hills or Ice and Vice in the city.  If I’m living somewhere that isn’t NYC in the future I would definitely make it again.

{6}  the last of the seasonal summer beers

These ended up being two of my all-time favorite strawberry beers.  Shiner Strawberry Blonde / Saranac Strawberry Tart.


{7}  out-of-this-world good buffalo chicken tenders

I base all of my “oven-fried” chicken on this recipe from A Cozy Kitchen.  I used skinless, boneless chicken breast tenders and baked for 24 minutes at 425 degrees.  I mixed smoked paprika and cayenne in with my flour and used panko as my bread crumb.


The final product was tossed with a mix of buffalo sauce, butter, and brown sugar.


Paired with carrots and celery – steam/sautéed and finished with thyme honey balsamic vinaigrette – to keep the theme going.


{8}  buffalo chicken and blue cheese cheese fries

Our leftover chicken got to participate in something magical – waffle fries baked with cheddar, blue cheese, and buffalo chicken on top.


Have a great weekend.