If the recipe says “best eaten the same day or can last longer than one day by keeping in an airtight container”, why bother and not eat everything on the same day??😅 Because, my friends, these chocolate crinkles are so good you wouldn’t want to keep some for the next day. And maybe, you won’t feel like sharing.😜 These are so fudgy, chocolatey - almost like a brownie in cookie form.
Please visit my blog for the recipe.☺️
Rating: 5/10. I’m disappointed I have to rate this dish as average, but it didn’t impress me. This is escargot from 21 Club (@21club
) in New York City, NY. This escargot has got to GO. I wasn’t impressed with the presentation, and the bread didn’t add anything to the meal because it wasn’t good. The reason I didn’t give a lower rating is because the service was exceptional. I recommend this restaurant, but NOT this dish!
Hello my beautiful people!
Can’t believe this is my first post of 2019 LOL🙈 I basically disappeared for 3 months straight. 1- because winter lighting sucks. 2- I don’t want to push out content just for the sake of posting (takes the fun away from IG) 🤷🏻♀️. Anyways, Kimmy is “back” using her new camera equipment 🙌🏻 #sonya6300
. I’m still trying to play around with the settings so excuse me if this pic ain’t up to par. Maybe it is? Idk, you tell me! Shoutout to @myum_foodies
for getting me out of my house 🙈
In the pic: Braised beef shoulder, quinoa salad, apple, mint, almond, tomato, vitello tonnato @fabriquemtl.
Thank you to the waitress for being so patient with us as we take 1 hr to take our pics 😂
Salad bowl with bright colors to celebrate Thursday 🌞🍃🌞🍃 .
Winter or not, you'll catch me putting together the fastest (and sometimes strangest) lunch salads with ingredients from the fridge. To the extent that you can pre-cut veggies for the next day, awesome. But let's be honest, quite often I'll be bringing in a hunk of cucumber or bell pepper to cut as I'm eating it in the office. 😂😁
This is @sabra
roasted red pepper hummus topping baby spinach, carrots, cucumber, tofu, organic corn, chickpeas, cherry tomatoes, grilled organic tofu by @housefoodsamerica
and a sprinkle of sunflower seeds. I drizzled on about a tablespoon of apple cider vinegar also. The hummus and vinegar act as a delish dressing 😋🍃
I usually pre-cook some proteins to make meals easier and faster to prepare, whether working from the office or at home. Unlike some veggies, most proteins hold up well for several days in the fridge, for you to grab and go. 👍💪🎉
#wellandgoodeats #letscookvegan #thefeedfeed #food52grams #veganfood #healthymama #eattherainbow #healthfood #healthylifestyle #dairyfree #simplerecipes #plantbasedfood #veganinspo #foodblogfeed #workingmomlife #buddhabowl #healthyvegan #plantpowered #salad #bestofvegan #chickpeas #forksoverknives #glutenfreevegan #veganyeets
Do you love to upgrade your steak with a blue cheese crust when you’re out to dinner? It’s easy to make this add-on at home! My Blue Cheese Crusted Steak with balsamic-caramelized shallots, crispy breadcrumbs, and herbs is ready to impress in an hour.
Hit SAVE to keep the full recipe, below, or head up to my Insta Stories to PIN the recipe for later.
- 2 strip steaks, about 12 oz each and 1-1/2 inches thick
- 1 Tbsp unsalted butter
- 2-3 shallots, sliced into 1/4-inch rounds (1 cup)
- 1 Tbsp balsamic vinegar
- 1/3 cup panko breadcrumbs
- 1/2 tsp vegetable oil, plus 1-2 Tbsp, divided
- 3 oz crumbled blue cheese
- 1 Tbsp chopped Italian parsley
- 2 tsp chopped fresh thyme leaves
- kosher salt and black pepper
1. 30 minutes before you're ready to cook, season steaks on both sides with salt and pepper and let stand at room temperature.
2. Melt butter in a small skillet over medium high heat. Add shallots with a pinch each of salt and pepper. Cook until beginning to soften, about 3 minutes. Reduce heat to low and continue cooking until shallots are soft and caramelized, about 15 minutes longer.
3. Deglaze the pan with the balsamic vinegar, scraping up any brown bits from the bottom. Cook, stirring, until vinegar is evaporated, 1-2 minutes. Remove from heat and set aside to cool.
4. In a bowl, mix together Panko, blue cheese, parsley, thyme, 1/2 teaspoon oil, and caramelized shallots. Leave some chunks of blue cheese in the mixture.
5. Preheat oven to 500 degrees F.
6. Heat 1-2 tablespoons oil in a 12-inch, oven-safe skillet over high heat, just until wisps of smoke start to rise from the edges of the pan. Sear the steaks for 3-4 minutes per side, until the centers register 120 degrees F (for steaks to be served medium-rare). 7. Top each steak with half of the blue cheese mixture, pressing to pack it a bit for cleaner slicing. Transfer the skillet to the oven and bake for 4-5 minutes, until the cheese is melted, the topping is golden, and the steaks have an internal temperature of 128-130 degrees F. Remove from oven, let steaks rest 5 minutes on a cutting board, and serve.
Rating: 7/10. This is a grilled lamb from On Point (@onpointbistro
) in Philly, PA. This was part of their Valentine’s Day, three course menu (this was the second course). It was very yummy, and the presentation of the dish was pleasing. The service was good too... or, should I say, on point! 😭 I would definitely recommend this restaurant because the food and service were good.
Rating: 6/10. This is a shrimp tempura roll from Morimoto (@morimotopa
) in Philadelphia, PA. It was quite good, but I think this place is overrated. The service was nothing special. Our server was a little too attentive, and he wasn’t very pleasant or charming. On the bright side, the food came out in a somewhat timely manner, and we were seated an hour early for our reservation (we showed up an hour earlier because we were really hungry... I know, embarrassing). I enjoyed the decor, though it wasn’t cohesive throughout the whole restaurant. The dining room is chic and sleek, while the bathroom is what I believe the dining room should be - serene and minimalist. Anyways, Chef Morimoto (@chef_morimoto
) is very well respected in the sushi restaurant industry, so I believe everyone should try this restaurant at least once. But it is kinda overrated.
Rating: 9/10. This is the crème brûlée tasting dessert from 21 Club (@21club
) in New York City, NY. The three flavors are vanilla bean, orchard cider, and maple pecan. It was delicious and, though I’ve only recently developed my sweet tooth, I would recommend everyone come here and try this dessert. It is in an upscale setting, but it’s perfect if you want a curated, elaborate dinner before a broadway show.
Rating: 6/10. This is a French onion soup from Chops (@chopsphilly
) in Philadelphia, PA. It was okay, nothing especially yummy, and I wouldn’t go out of my way to eat it. However, the service was incredible (granted, there were only two tables seated since it was a late evening dinner). We were served our food quickly, efficiently, and with great hospitality. I recommend the restaurant in general, but not this French onion soup.
Rating: 8/10. This is the Braised Lamb Shank, which was part of the three course prix fixe menu at One If by Land, Two If by Sea in New York City, NY (@oneifbylandnyc
). The dish consists of baked sweet potato, preserved lemon, quince, and yogurt. The lamb itself was cooked precisely as I wanted it and, though the picture doesn’t do it justice, the presentation of this dish was acceptable. So, one if by land and two if by sea. How many if by air? 🧐🤔 Hmmm.