There's nothing more crucial than Vince, who I swear is the scout from Team Fortress 2, remixed into a rap video.
Rap Chop
Meg and I still have to recover from a weekend. It's funny watching my former roommates embarrassing themselves at a wedding. Also, this weekend was the last time Megan opts for chicken while I steal the Mahi Mahi.
As soon as I grab some time, I need to make the potatoes we had. Seemed like small red potatoes peeled and boiled until you should've mashed them, then dipped in some melted butter. I figure a few leaves or spices would "awesome" them up.
Mmm...
Also, I haven't mentioned it yet, but go here: The Daily Plate
I dropped 45lbs since last August, and if you REALLY want to do weight loss, I'd recommend it.
Stay classy Interwebs,
-S
Sunday, June 28, 2009
Tuesday, June 23, 2009
Easy Homemade Corn and Black Bean Salsa
Tonight I made a homemade salsa. It's usually very popular, super easy to make. The worst part is chopping the vegetables (boy do onions make me cry!!), but the final product is worth it.
It's a flexible recipe. You can add/change ingredients as you need to. I've substitute a serrano pepper for a habanero when I know some might not like it as spicy as me or have just kept the habanero out all together, for a couple of examples. My usual take on the recipe is as follows
1 Red Bell Pepper
1 Orange Bell Pepper
3 Jalapeño Peppers
1 Habanero Pepper (I like spicy food, but I know some people don't, so this can be left out and it's still good.)
1 Red Onion
5 Green Onions
2 Cans White and Yellow (Drained and rinsed)
2 Cans Black Beans (Drained and rinsed)
1 Can Petite Diced Tomatoes (Drained and rinsed)
1 Avocado
1 Bunch Cilantro
1 Cup Lime Juice
1 Teaspoon Cumin
1 Teaspoon Minced Garlic
Red pepper flakes
Garlic Powder
It's a very colorful salsa, but quite delicious! Very popular when I take to places, and so hard for many people to remember it's actually quite good for you being all vegetables. Though it seems overwhelming, it's really not, as I said before, the worst part is chopping everything up! And be sure to wear gloves if cutting a habanero!
Enjoy!
It's a flexible recipe. You can add/change ingredients as you need to. I've substitute a serrano pepper for a habanero when I know some might not like it as spicy as me or have just kept the habanero out all together, for a couple of examples. My usual take on the recipe is as follows
1 Red Bell Pepper
1 Orange Bell Pepper
3 Jalapeño Peppers
1 Habanero Pepper (I like spicy food, but I know some people don't, so this can be left out and it's still good.)
1 Red Onion
5 Green Onions
2 Cans White and Yellow (Drained and rinsed)
2 Cans Black Beans (Drained and rinsed)
1 Can Petite Diced Tomatoes (Drained and rinsed)
1 Avocado
1 Bunch Cilantro
1 Cup Lime Juice
1 Teaspoon Cumin
1 Teaspoon Minced Garlic
Red pepper flakes
Garlic Powder
It's a very colorful salsa, but quite delicious! Very popular when I take to places, and so hard for many people to remember it's actually quite good for you being all vegetables. Though it seems overwhelming, it's really not, as I said before, the worst part is chopping everything up! And be sure to wear gloves if cutting a habanero!
Enjoy!
Sunday, June 21, 2009
Of Pizza and Cincinnati
Weekends in Cincinnati are fun. There's nothing better than Skyline Chili. There's a time for hearty, meaty, beany Texas chili. Then there's time for something better.
I went 180 on chili this weekend though for LaRosa's pizza, another Cincinnati specialty. There is no place better in the tri-state area to have this than the Boudinot location. Good atmosphere, a friendly community, and good food marked by the sweet pizza sauce. The better part, is you can chalk up their traditional style pizza as thin crust, because it is. When you're not going to Chicago, and you're not dipping in garlic butter (mmm...) why not just save a few calories and grab a thin crust?
Meg, me, and two friends went for the Buddy card (a must if you're in Cincinnati often) and got a deep dish cheese pizza (free) and a traditional crust chicken and pepperoni pizza. Poifect! With breadsticks and a tip, you get out around $27. Ugh, but I'm glad I rode my bike before then, because it was filling.
Speaking of the two toppings, they're kind of at the opposite ends of the spectrum. When you think of ordering a pizza for a group, what do you get? One cheese and a pepperoni, probably. What do 95% of the pizza places do (unfortunately, LaRosa's as well)? They put the pepperoni under the cheese. It blends right in with the cheese. That's bull. If you're doing pizza, put your pepperoni on top. It gives the meal a crisper taste and provides a better presentation than the three rings of dough, sauce, and cheese.
Chicken on the other hand. It's thicker than pepperoni, a more distinct taste, and is typically cut so you're getting more meat bang for the buck. Why pepperoni is used more often than bacon, sausage, or chicken confuses me. If you're going to get meat, then put that stuff on top or put on some real meat.
I went 180 on chili this weekend though for LaRosa's pizza, another Cincinnati specialty. There is no place better in the tri-state area to have this than the Boudinot location. Good atmosphere, a friendly community, and good food marked by the sweet pizza sauce. The better part, is you can chalk up their traditional style pizza as thin crust, because it is. When you're not going to Chicago, and you're not dipping in garlic butter (mmm...) why not just save a few calories and grab a thin crust?
Meg, me, and two friends went for the Buddy card (a must if you're in Cincinnati often) and got a deep dish cheese pizza (free) and a traditional crust chicken and pepperoni pizza. Poifect! With breadsticks and a tip, you get out around $27. Ugh, but I'm glad I rode my bike before then, because it was filling.
Speaking of the two toppings, they're kind of at the opposite ends of the spectrum. When you think of ordering a pizza for a group, what do you get? One cheese and a pepperoni, probably. What do 95% of the pizza places do (unfortunately, LaRosa's as well)? They put the pepperoni under the cheese. It blends right in with the cheese. That's bull. If you're doing pizza, put your pepperoni on top. It gives the meal a crisper taste and provides a better presentation than the three rings of dough, sauce, and cheese.
Chicken on the other hand. It's thicker than pepperoni, a more distinct taste, and is typically cut so you're getting more meat bang for the buck. Why pepperoni is used more often than bacon, sausage, or chicken confuses me. If you're going to get meat, then put that stuff on top or put on some real meat.
Saturday, June 20, 2009
Homemade Buffalo Chicken Pizza
Meg here, and I decided to try my hands a recipe last night. A local restaurant here makes this GREAT buffalo chicken pizza, but it's so expensive, and I'm not quite sure what the calorie content would be. I wanted to try something on my own, that I could control what was in it, as well as save me time.
Ingredients -
1 - Boboli 100% Whole Wheet Pizza Crust
1 - Rotisserie chicken from the store's deli (I only used the breasts, saved the rest of the chicken for others)
2 oz (1/4 Cup) - Louisiana Hot Sauce
2 Tbsp - Light margarine
2 Tbsp - Hidden Vally Ranch dressing
Garlic powder.
1 cup - Mozzarella cheese (enough to cover)
I took the rotisserie chicken, peeling the meat off the breast and shredding it with my fingers. I melted the margarine, mixed with the hot sauce, and then blended with the shredded meat. Then I took the crust, rubbed the ranch dressing on the crust, just enough for a thin layer, and sprinkled it with garlic powder. I baked this for about 5 minutes. After baking, I covered the crust with the sauced-covered meat, and layered the cheese on top. I baked until cheese was melted.
It was a great and filling dinner. Two pieces are all I needed to feel full. Sean enjoyed it, as he just munched down 4. :)
Ingredients -
1 - Boboli 100% Whole Wheet Pizza Crust
1 - Rotisserie chicken from the store's deli (I only used the breasts, saved the rest of the chicken for others)
2 oz (1/4 Cup) - Louisiana Hot Sauce
2 Tbsp - Light margarine
2 Tbsp - Hidden Vally Ranch dressing
Garlic powder.
1 cup - Mozzarella cheese (enough to cover)
I took the rotisserie chicken, peeling the meat off the breast and shredding it with my fingers. I melted the margarine, mixed with the hot sauce, and then blended with the shredded meat. Then I took the crust, rubbed the ranch dressing on the crust, just enough for a thin layer, and sprinkled it with garlic powder. I baked this for about 5 minutes. After baking, I covered the crust with the sauced-covered meat, and layered the cheese on top. I baked until cheese was melted.
It was a great and filling dinner. Two pieces are all I needed to feel full. Sean enjoyed it, as he just munched down 4. :)
Hello World
This blog is the pursuit of all things foody, by me (Sean) and my girlfriend of 2 and a half years (Megan).
It's not all devil's food cake and cookies though. We're both health-conscious 20-somethings looking for the most luscious bang for the caloric bite. It's food trying to be both good for you, and bad for you. Thus, the other reason we're called S & M.
We'll post reviews of local (Louisville) restaurants, bars, our own concoctions, and whatever else we can get our hands on.
Enjoy!
It's not all devil's food cake and cookies though. We're both health-conscious 20-somethings looking for the most luscious bang for the caloric bite. It's food trying to be both good for you, and bad for you. Thus, the other reason we're called S & M.
We'll post reviews of local (Louisville) restaurants, bars, our own concoctions, and whatever else we can get our hands on.
Enjoy!
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