12
Feb
bacon guacamole grilled cheese
nom.
03
Feb
best damn hoagie in the world
LaSpadas. Fort Lauderdale Florida.
you think you’ve had great sandwiches before, but nothing compares to this. it’s the king of all sandwiches. it’s the jedi grand master of the hoagie galaxy. it’s freaking phenomenal and i’m not exaggerating even a little.
the secret behind the magic is a combination of super fresh ingredients (all meats and cheeses are sliced before your eyes as you order them), delicious toppings (sweet peppers, hot peppers, pickles, onions, lettuce, tomato, oregano, oil and vinegar), the “tuck” technique (all hoagies are topped with an extra layer of meat or cheese that’s tucked in to keep the whole puppy together), and the efficient assembly line sandwich production:
this place has been around forever and there are now 4 or 5 different locations around the fort lauderdale area, but my go-to spot is the lauderdale-by-the-sea location on sea grape. don’t let the crazy, out the door lineups deter you…it moves fast. also, unless you’re a total beast, just order a small (8 in) because it’ll guaranteed be enough to fill you up. over the years, i’ve never been able to score the crab meat hoagie because they would always run out early in the day, but this time i got it (ok, fine….i got it twice). check out this beauty:
oh, and the prices are unbeatable for what you’re getting. every single time i’ve visited this place over the past 10-15 years, i wonder how the heck i can franchise it and bring it toronto. and it just can’t be done. a stand alone florida tradition.
click here for more info and be sure to stop in if you’re ever in the area!
24
Jan
guacamole grilled cheese!!
The guacamole takes this grilled cheese sandwich to a whole new level of goodness. To make the guacamole: 4 slices crusty white bread 1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir. 2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.
ingredients:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped
4 slices Cheddar cheese
Butter, for buttering breaddirections:
22
Jan
get. in. my. mouth.
cobb salad rules and it’s totally worth all the prep that goes into it. check out the recipe from smitten kitchen here.
11
Jan
bread love
27
Nov
imma be real with you…
i’m craving mac & cheese in a really powerful way. i don’t know what’s happening to me. after a long while of being super healthy, i’m sliding downhill fast. maybe it’s just that time of year? never in my life have i prepared ho-made mac & cheese. i would eat KD maybe once a year. and i’ve just decided that i’m missing out on something so awesome that i’m now compelled to make it. after much research, i have determined that ina garten’s recipe is the best. umm, maybe you wanna make it too?
Barefoot Contessa’s Grown Up Mac & Cheese
Ingredients
- Vegetable oil
- 1 lb fusilli, cavatappi, or elbow macaroni
- 1 qt milk
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 12 oz Gruyére, grated
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 3/4 lb fresh tomatoes, sliced
- 1 1/2 cups fresh white breadcrumbs (made from 5 slices white bread, pulsed in a food processor)
Step 1
-
Heat oven to 375 degrees. Bring a large pot of salted water to a boil. Drizzle the oil into the boiling water, add the pasta, and cook according to package instructions. Drain well.
Step 2
-
Meanwhile, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and stir in the cheeses, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into a 9-by-13-inch baking dish.
Step 3
-
Arrange the tomato slices on top. Melt the remaining 2 tablespoons of butter; toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.
14
Nov
fajita night
i’m a little embarrassed to admit that prior to a few days ago, all of my fajita making involved a package of seasoning from El Paso or some other faux-mexican brand. No more.
And my Jamie love continues.
click the pic for a link to his SUPER easy, RIDICULOUSLY tasty fajita recipe.
11
Nov
burger priest.
the hype is killing me. it’s like i’m hearing something about this place every damn day. apparently, it’s the best burger in the city. a lofty claim. i have yet to sample the product as its location is a pain in the ass to get to, but i think the time has come to make the journey.
i read a little article today about their new location opening…kind of a surprising neighbourhood. click the pic of the delicious beef patty covered in melted cheese with fresh toppings and two grilled cheese buns for details….
03
Oct
mini everything!
06
Sep
Toasted Flatbread with Goat Cheese, Sauteed Greens and Blistered Cherry Tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 pints (4 cups) cherry or grape tomatoes, stems removed
- 1/4 cup extra-virgin olive oil
- 1/2 cup thinly sliced shallots, separated into rings
- Crushed red pepper (optional)
- 1 bunch (about 12 ounces) greens, such as Swiss chard, kale or curly-leafed spinach
- 4 store-bought or homemade naan or other 1/2-inch-thick flatbread (like prebaked pizza crusts)
- 1/2 cup crumbled cold fresh goat cheese (about 2 ounces)
- Preheat the oven to 450 degrees F.
- To Prep the Tomatoes: Heat a large skillet on high. Add the 2 tablespoons of oil, and tilt the pan to coat. Add the tomatoes, and cook, stirring, until blistered and softened, about 5 minutes. Set aside.
- To Prep the Shallots: Heat a small skillet over medium heat. Add the oil and shallots and cook, stirring, until the shallots turn dark golden brown, 4 to 5 minutes. Remove from the heat. Stir in a pinch of crushed red pepper, if desired. Set aside.
- To Prep the Greens: Meanwhile, pull the leaves of the Swiss chard or kale from the stems. Coarsely chop the leaves, and discard the stems. Rinse the greens in cold water and drain. Add the wet leaves to a large skillet and cook, covered, over medium heat until wilted, 2 to 3 minutes.
- Uncover the skillet, and toss the greens until they are tender, 2 to 3 minutes. Drain off any excess liquid.
- Pour the shallots and oil over the greens, and toss over medium-high heat, about 1 minute.
- Remove from the heat.
- To Assemble: Place the naan directly on the oven rack for about 5 minutes. Remove the bread from the oven to a platter. Top each naan with goat cheese, tomatoes and greens. Spoon any excess shallot oil in the skillet over the greens. Return the naan for a few minutes to warm, if you’d like. Serve immediately.
via 01
Sep
can’t. stop. staring.
burger from Goody’s diner in Scarborough. whoa.
23
Aug
tomato and cheese appetizer with olive oil and basil
via itisinthelittlethings28
Jul
pear, walnut, and ricotta crostini
with a drizzle of honey! *smacks lips*
14
Jul
creative summer app
Watermelon and Cheese Bites
- Cubed watermelon
- Mozzarella - either the small round variety, or regular fresh mozzarella cut into cubes
- Very thin sliced prosciutto
- Small fresh mint leaves
- Olive oil
- Balsamic vinegar
- Toothpicks
1. Mix equal parts oil and vinegar - about 1/8 cup of each to start and increase depending on how many you are making. Mix cheese and vinegar mixture until cheese is lightly coated.
2. Assemble watermelon, cheese, small folded pieces of prosciutto and mint leaves in whatever order you like. Serve at once.
source: mylifeonepictureatatime.blogspot.com
12
Jul
why? WHY??!!
this is why we’re fat. the doughnut burger was one of the many delicacies sold at this year’s calgary stampede. click the pick to learn about them all.
