Eatables

So last night I tried making manicotti, but somehow the pasta burned and the cheese didn’t quite melt right. I was so frustrated, but I will probably try again next week with a different recipe. I think what went wrong was the recipe didn’t call for boiling the manicotti first. I should have went with my gut instead of the recipe and boiled the pasta. Oh well, better luck next time I suppose.

My husband and I occasionally like to eat at Rock Bottom Brewery where they have these delicious garlic stuff steaks. Since I can’t afford to eat out all the time, I wanted to try and make it at home. And ya’know what? It tasted even better than the restaurant!

I always purchase my beef from Wild Oats Natural Marketplace. They have all-natural meat without antibiotics, artificial hormones or growth-promoting drugs. I highly recommend purchasing organic meat from such stores or your local butcher. It’s much better quality meat and it definitely tastes better.

Personally, I am a garlic lover! I must have got it from my dad, heh. But that’s a good thing! Garlic tastes great and it is quite good for you too! It gives a nice sweet punch to the steaks. I’m also a pepper lover too, so this recipe has a little extra added to it.

Prep: 15 minutes
Outdoor Grill: 25-30 minutes
Indoor Grill: 8-10 minutes
Makes: 2 servings

Ingredients

• 5 to 6 whole garlic bulbs
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 2 teaspoons peppercorns, crushed
• 1/2 teaspoon salt
• 2 (8 oz.) top sirloin steaks, 1 inch thick

Steps

1. Put spices on steaks and message into the meat with your fingers.
2. Make a slit in each steak. Cut garlic bulbs in half and insert into slit in steak.
3. Since it is the middle of winter, I used my George Forman grill for these steaks. It took about 8 minutes to reach medium. I like my steak a little more cooked, so I left them on for a couple of extra minutes. On a grill it would take around 18 to 22 minutes to reach medium.

When I want delicious Italian food I go to Maggiano’s Little Italy. They have good service, the prices are decent (even better when you split the generous portions), and the atmosphere is romantic with Sinatra playing in the background and low lighting. I highly recommend reservations, especially on the weekends. It can get a little crowded between the tables so go for an early or late dinner to avoid the typical dinner rush.

My food recommendations

Bombalina Platter
An assortment of appetizers, including stuffed mushrooms, crispy zucchini, bruschetta, and spinach artichoke al alforno. This appetizer is a nice way to sample several different appetizers. The bruschetta is particularly delicious.

Chicken & spinach manicotti
Savory crepes filled with chicken, ricotta cheese, fresh spinach and asiago cheese; topped with alfredo and baked until bubbling and golden. This dish is absolutely amazing. Later this week I may feebly attempt to recreate it.

Creme brulee
Ladyfinger cookies soaked in espresso and coffee liqueur layered with mascarpone cheese; dusted with cocoa powder and served with chocolate. This dessert is a very rich and luxurious finish to your meal. Certainly a dessert to share.

When I was a kid my mom used to make this absolutely to-die-for rum cake. It was so moist and rich, and I had to finish off every last crumb! Unfortunately, her recipe got lost in a move so the following recipe is  different. Though not as good as Mom’s, this recipe is pretty tasty.

This cake quite moist and flavourful. It’s an extremely rich and luxurious dessert, which is perfect for holiday parties or special occasions. You can probably have only one slice before being full, but this cake doesn’t last too long around the house. Absolutely delicious!

Prep Time: 20 minutes
Bake Time: 1 hour

Ingredients
Cake mix

• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon rum flavored extract

Rum butter blaze

• 1 cup butter
• 1 cup white sugar
• 1/2 cup rum

Steps
To make the cake

1. Preheat oven to 350 degrees. Grease and flour a bunt pan.
2. Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts.
3. Pour batter into prepared pan. Bake for 1 hour.
4. Remove cake from oven and pour all of the rum butter glaze over cake while still warm.

To make butter rum glaze

1. Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat.
2. Remove from heat and stir in rum. Use immediately to glaze cake.

Credit! This recipe is composed of several different ones I found on All Recipes.

There’s nothing like homemade chicken noodle soup on a cold wintery night. This recipe can be easily be tweaked to your own tastes. And there’s nothing like leftover soup, absolutely delicious, especially when you’re sick!

Prep time: 20 minutes
Cook time: 30-45 minutes
Makes: around 8 servings

Ingredients

• 4 cooked chicken breasts or 1 whole chicken, cut into pieces
• 9oz of egg noodles (around 3/4 of a package)
• 8 cubes of chicken bouillon
• 10-15 baby carrots, sliced
• 3 stalks of celery, sliced
• 1 1/2 cups of frozen corn
• 1 1/2 cups of frozen peas (or mixed vegetables)
• 3 cloves of garlic, minced
• 1/4 of an onion
• 1 bay leaf or 1/4 tsp of dried bay leaf
• Salt and pepper to taste

Steps

1. In a large saucepan, boil the chicken until tender and no longer pink.
2. Drain and dice.
3. Add all other ingredients and bring to a boil.
4. Simmer on low until desired flavour is reached (around 15-30 minutes). Salt and pepper to taste.

Change it up! I used left over fried chicken pieces (thighs, legs, wings, etc.), without the skin, so I didn’t add any extra salt. Also, I added a some sharp cheddar cheese and crackers to my own personal bowl of soup.