"Unique Sweets" - Sidecar Doughnuts

After watch the segment on "Unique Sweets" several times, we had a great desire to try the huckleberry doughnuts at Sidecar. So when the opportunity arose and we found our selves one early morning in Costa Masa / Balboa waiting to ride the ferry to Catalina, we grabed a variety box of very warm and yummy looking gems. But much to our disappointment, our mouthwatering goodies were cold, semi-dry and a little over priced. Other than the different flavors of icings on top, we felt like all the doughnuts were the same base, whether it be the cake variety or regular. The shop itself was very clean and staff was friendly and ingageing. For me... it just wasn't all it was made out to be.

Navajo Tacos at The Trading Post in Cameron, AZ

Not sure if a short site-seeing hike and a major indulgence qualifies as part of our MONDAY MAKE-OVER Challenge, but we had a great afternoon! 

Our first stop was the Watch Tower on the east side of the canyon and then onto Cameron for Navajo Tacos. We are really enjoying exploring all the different avenues of Canyon Life.

They were very tasty... One of the big differences between theirs and ours is the meat filling. Ours is mostly seasoned hamburger and they served theirs with lots of pinto beans and sauce.

Highlights of the Coronado Room in Tusayan, AZ

         This upscale fine dinning restaurant is located in the Best Western Spire Hotel in Tusayan, AZ. We were looking for a place to get some yummy prime rib for dinner and this seemed to be the only place in town.

       
The atmosphere was very nice and matched the quality of our stay at the hotel. But we found it to be a little expensive for the quality of food that we received. Complementary breads at the beginning were very tasty, but was not served with enough butter to go around. We ordered a Salad, which by the way was not included in the price of our meal, and yet it was a very tasty mix of fresh sliced veggies arranged on a bed of spring mix and arugula. Our Prime rib was cooked way beyond to our desired doneness, served with a sloppy presented baked potato and burnt fresh snapped green beans. Not sure that we will pay the prices for a return trip.... :)

Llywelyn's Pub - St. Charles, MO

We love the handmade food with the homemade touches. We have eaten here several times and I always try something new or different from their menu, but my favorite is still their Bangers & Mash. Food is always served fresh at the correct tempatures. Never had a bad meal... Plus, It's fun to see the old bank vault and history of the building. It is always a great stop for a quick bite in our travels of the old Main Street and Katie Park.

Can You Say CHOCOLATE & BACON!

Well, J Noto Bakery combines both in a fantastic tasty way. Also, their sea salt caramels are the best that we have tried so far in St. Charles. Fun little bakery, filled with all sorts of yummy treats.

Green Goddess Goodness

Several years ago, the Restaurant "Ruby Tuesday's" served an "Avocado Ranch" salad dressing on their salad bar. It was so yummmmmy! Anyway, I have been craving it and after describing it to my mom, she said it sounded very similar to the old salad dressing known as "Green Goddess". So after searching and sampling several very tasty, but not quit right dressing recipes, we have finally came up with our own that we love...

Recipe:
1 avocado (peeled and pitted)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon minced dried garlic
1 teaspoon minced dried onion
1 tablespoon lemon juice
1/4 cup heavy cream
1/2 teaspoon Worcestershire sauce instead of anchovies
(we don't care for anchovies flavor in this recipe)
salt & pepper to taste

Place all the ingredients in a blender and blend until totally liquified. Chill for a least two hours before serving. Also this recipe works for our "Thrifty Thursday" because all the items should be in your pantry... :)
 

"ATW80DS" - Funnel Cake (Finland)

It was a great day for all the monkeys at the zoo..... CUZ WE WERE THERE! We had a fantastic day, first off we stopped at Ted Drewer's Custard shop. Yummy! Yummy! Next we enjoyed walking around and checking out all the awesome animals. And then we finished off the afternoon with a very tasty handmade FUNNEL CAKE...

This is a theme park style funnel cake recipe. It cooks up Light and fluffy and the gets dusted with powdered sugar, best served hot! 

Funnel Cake

Ingredients:
1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Funnel Cake Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.

"ATW80DS" - New York

When we think about all of our favorite things that we love about New York, our memories immediately think of all the delicious food at Carmine's. Today is our oldest son's birthday and his favorite place in the whole word is Carmine's.... so to celebrate and wish him a Happy Birthday.

We give you..... Chicken Parmesan
 

1 jar (26 oz.) spaghetti sauce

1/2 cup Grated Parmesan Cheese, divided

8small boneless skinless chicken breast halves

2 cups seasoned bread crumbs 

1-1/2 cups Shredded Mozzarella Cheese

Bread chicken breast with seasoned bread crumbs and fry in frying pan until light brown about 3 - 5 minutes on each side. Heat oven to 375°F. Place chicken breast into 13x9-inch baking dish. Cover with sauce and 1/4 cup (4 Tbsp.) Parmesan cheese. Cover with foil and bake 30 min. Uncover, top with Mozzarella cheese; bake 5-7 minutes and cheese is melted. Serve with a side of hot pasta!

CALABASH..... Before & After!

Shortly after moving to South Carolina, we discovered a new food genre called Calabash... I immediately fell in love only to find out that like a lot of other things in life, every one has that own philosophy about what is real Calabash. SO I started to ask around... And for the most part this is the conclusion and outcome that I like best.

According to Ella's Calabash Seafood Restaurant in Calabash, NC.... "Calabash Style" means seafood prepared fresh, lightly battered and fried to order using the same family recipes that have been past down through the generations.

And since I don't have a family recipe that has been passed down through the generations, I can only make one up, so here is what I have come up with....

* 1 cup all purpose flour
* 1/2 teaspoon dried onion powder
* 1/4 teaspoon dried garlic powder
* 1 teaspoons of dry mustard
* 1/2 cup dried bread crumbs (you can use seasoned)
* 1/4 cup white cornmeal
* 1/4 cup yellow cornmeal
* 1 egg
* 3 cups cooking oil
* 2 tablespoons of milk
* 2-4 large Blue Crabs

On one sheet of waxed paper, place flour, onion powder, garlic powder & dry mustard. In pie plate, with fork, beat egg with milk. On another sheet of waxed paper, combine cornmeal and bread crumbs. Dip clean dry crabs in flour just to dust, then in egg mixture, then in cornmeal mixture until coated.

In 12 inch skillet over medium heat, in hot oil;, fry Crabs, carefully turning once. Cook about 6-8 minutes or until nice and brown. Serve with horseradish or Tartar sauce.