Momo Italian Restaurant

This year for Valentine's Day we did a little stuff for me: going out to eat, and a little stuff for C: going out drinking and dancing.  A little of both turned out to be a really fun night.  I was proud to hear that he enjoyed this restaurant as much as I did, which is a huge compliment because C can be hard to impress!  Momo is an authentic Italian restaurant north east of Dallas, and although the exterior isn't much to look at, the inside and food is what counts, and it was awesome.  It's BYOB so we brought our own wine to enjoy.  

After you order they bring out some fresh bread and homemade pesto.  At this point I was getting more and more excited for my entree because everything tasted so fresh!

C ordered the Fettuccine Alla Santalloro and although I was too consumed in my dish to try his, he really enjoyed it.  All of their pasta is homemade, which makes the pasta dishes taste so different and unique.

I ordered the Ravioli de Carne, homemade pasta stuffed with beef, pork, cheese and served in a wine sauce. It was so delicious,  the mushroom cream sauce is to die for!  It was the perfect serving size, and the prices are so reasonable.  Especially because everything is homemade.

Digging in and enjoying our wine!

We ended the night with tiramisu and coffee.  I LOVED this place.  If you live in the Dallas area or are ever visiting and are in the mood for fresh, homemade, reasonably priced and refreshing Italian you won't be disappointed by visiting Momo!

Flavored Vodka Update

A few months ago I posted about making your own flavored vodka.  I made three different kinds and gave them away as gifts.  I thought I would share with a photo and update from C's brother, who I gave the jalapeno vodka to.  

He ended up making bloody mary's with it.  An idea I hadn't even thought of, but sounds like a perfect combination!  How tasty does this look?!  If you're looking for a great personalized gift for someone this is a great idea.

Thanks to C's brother for sending an update!  

  

Rice Noodles w/ Broccoli-Almond Pesto

Hi all! I took a week off, sort of a winter break, and it seems like it's been so long!  Between a long weekend in Chicago visiting my brother and taking some time off to go to Port Aransas to see C's parents, life has been pretty busy.  I'm happy to say that I'm back though, ready to be back in the kitchen and filling your lives with tasty treats! 

This recipe was the first time I ventured out and tried rice noodles.  As I've stated in previous posts, I'm a pasta lover.  My butt doesn't lie, I like carbs.  So I was hesitant that the rice noodles could even come close, and although they by no means are a substitute for pasta, they are a kind of their own.  Delicious, creamy and very filling.  I urge you to try them out and let me know what you think, and this recipe would be a great way to test them out!

Bring a medium pot of salted water to a boil.  Cook one head of broccoli florets and sliced stems until bright green and tender.  Remove with a slotted spoon, and set aside to cool slightly.  Make sure you reserve the water!

Roughly chop around one cup of broccoli and set aside.  Puree the remaining florets.

Also add toasted almonds, fresh basil leaves, one minced garlic clove and 2 tablespoons of lemon juice.

Add 6 tablespoons olive oil and season with salt and pepper.  Set aside.

Return water to a boil and cook 8oz medium rice noodles according to package directions.  Drain noodles, reserving one cup of the water.

Toss the noodles with the pesto, adding pasta water until creamy.

Top each serving with chopped florets, small basil leaves, and remaining almonds.  This dish was so creamy, the noodles are soft and go perfect with a the pesto sauce.  Enjoy this healthy and delicious meal, and have a great Monday!

Rice Noodles w/ Broccoli-Almond Pesto

Adapted from Whole Living Magazine

Serves 4

1 head broccoli

7 tablespoons sliced almonds

1/4 cup fresh basil leaves

1 minced garlic clove

2 tablespoons lemon juice

6 tablespoons olive oil

salt and pepper to taste

8oz medium rice noodles

Bring a pan full of salted water to a boil.

Cook 1 head of broccoli until bright green and tender.

Remove with a slotted spoon and set aside to cool slightly. 

Reserve the water.

Roughly chop 1 cup of cooked florets and set aside.

Puree the remaining broccoli with almonds, basil leaves, garlic, lemon juice.

Add in olive oil and season with salt and pepper.

Return water to a boil and cook the rice noodles according to package directions.

Reserve 1 cup cooked water, drain noodles and return to pot.

Toss with pesto, adding reserved pasta water until creamy.

Top each serving with chopped florets, remaining almonds and basil.

Season with salt and pepper to taste and enjoy.

Photography Challenge - #15

Silhouette.

I'm headed to Chicago for a family weekend, looking forward to catching up with everyone.  Hope you all have a great weekend! 

Wordless Wednesday

Who I spent my weekend with.

Love. Love. Love.

Hope your Valentine's Day, and your ever day, is filled with love and that you feel it all around you.

Valentine's Day Cookies

These sugar cookies have the ability to win anyone over.  I'm not normally a fan because a lot of sugar cookies tend to be too hard and crisp for me.  These ones have that ability, but I made them a little thicker and cooked them for around a minute less than normal, and they were soft and delicious.  Of course though, the frosting is what makes the cookie.  These were a Valentine's Day gift to C, and he ate them all up!

In a medium bowl cream together the sugars and shortening with an electric mixer.  Mix on slow speed for 30 seconds, scraping down the sides of the bowl with a spatula.  Increase the speed to medium and mix for 3 minutes.

Slowly add the vanilla.

Then add in the beaten egg while still mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt.  Gradually add the flour mixture into the sugar mixture and mix on slow speed until just blended.

Roll the dough into two balls and chill dough in refrigerator for at least two hours.  

Roll out the dough on a floured surface.

Cut out cookie with whatever shape cookie cutter you want.  If the dough is too moist sprinkle a small amount of flour directly on the dough.

Preheat oven to 375 degrees and place dough on a cookie sheet.  Bake for 8 minutes, cookies will be pale golden, ideally the edges don't brown.

Let the cookies cool, and start making the buttercream frosting.

Place softened butter in a large mixing bowl. Add 4 cups of the sugar, then add milk and vanilla.  On medium speed with an electric mixer, beat until smooth and creamy.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition.  The icing should be thick and have a good spreading consistency.  You may not need all of the sugar.  If desired, add a few drops of food coloring and mix thoroughly.  

Ice the cooled cookies and enjoy this perfect Valentine's Day treat!

Sugar Cookies

Serving size ~40 cookies

1 cup sugar

1 cup powdered sugar

2 cups vegetable shortening

3/4 teaspoons vanilla

1 large egg, beaten

3 1/3 cups flour

3/4 teaspoons baking soda

3/4 teaspoons baking powder

1/4 teaspoon salt

In a medium bowl, cream together the sugars and shortening using an electric mixer.

Mix on slow speed for 30 seconds, scraping down the sides of the bowl.

Increase speed to medium and mix for another 3 minutes.

Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt.

Gradually add the flour mixture in the mixing bowl, mixing on slow speed until just blended.  

Form dough into two balls, chill dough in refrigerator for at least two hours.

Roll out dough on a floured surface and cut out cookies with desired cookie cutters.

Preheat oven to 375 degrees F, and place dough directly on cookie sheet.

Bake for 8 minutes, and let cool while making frosting.

Buttercream Frosting

1 cup unsalted butter, softened

6-8 cups powdered sugar

1/2 cup milk

2 teaspoons vanilla extract

Place butter in a large mixing bowl.

Add four cups of the sugar and then milk and vanilla.

On medium speed, beat until smooth and creamy.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition.

If desired, add a few drops of food coloring and mix thoroughly.

Friday

Mia and her little lady bug hope you have a great weekend!

Photography Challenge - #14

Eyes.

My eyes.

Grilled Salmon & Bok Choy Avocado Salsa

I'm sure you can imagine after spending 2 weeks of eating only vegetables, fruit, and water how excited I was about this dish.  Salmon!!!  Seemed like a juicy steak at the time.  It's funny how heightened your taste buds are when you only give them fresh non processed food for a few weeks.  I enjoyed every bite of this meal, and ate very slowly to savor it as much as possible.

Preheat oven to 350 degrees F or heat a grill to medium high.  In a medium bowl combine a peeled and segmented orange.

Add 1/2 diced avocado, red onion, freshly chopped cilantro, lime juice and olive oil.  Season to taste with salt and pepper and set aside.

Season 3 heads of bok choy with salt and pepper.  Drizzle with olive oil.

Do the same seasoning as the bok choy on 1-8oz or 2-4oz salmon fillets (I cut my 8oz fillet in half to make two servings.)  Grill salmon, flipping halfway through, until cooked through.  Grill bok choy until bright green and slightly wilted, about 1 minute per side.

Spoon avocado salsa over fish and bok choy and serve.  I was pleasantly surprised by how well all of these flavors went together.  It was a test to see if you could pile the perfect bite onto the fork - salmon, bok choy, orange and avocado...check.  Delicious!

Grilled Salmon & Bok Choy Avocado Salsa

Serves 2

Adapted from Whole Living Magazine

1 orange

1/2 avocado

1 tablespoon chopped red onion

1 tablespoon freshly chopped cilantro

1 tablespoon lime juice

1/2 teaspoon olive oil

2-4oz salmon filets

3 heads of bok choy, halved

salt and pepper to taste

olive oil for drizzle

Preheat oven to 350 degrees F, or heat grill to medium high.

In a medium bowl combine orange, avocado, red onion, cilantro, lime juice and olive oil.

Season to taste with salt and pepper and set aside.

Season salmon filets and bok choy with salt, pepper and drizzle with olive oil.

Grill salmon, flipping half way through, until cooked through.

Grill bok choy until bright green and slightly wilted, about 1 minute per side.

Spoon avocado salsa over fish and bok choy.

Photography Challenge - #13

I've been really slacking with my Photography Challenge, but I promise to get my sh*t together.

Yourself with 13 things.

Mia and her many toys.

Chickpea & Brown Rice Veggie Burger

Hope you all had a great weekend.  Anyone eat anything extra amazing during the Super Bowl?  Or have a favorite commercial?  Or actually watch the game and have something sports-like to say?  I liked the Chrysler commercial with Clint Eastwood cause I'm from Michigan and have a soft spot for Detroit.  Budweiser did some good ones too!  As far as the actual football... ah, who am I kidding.. let's get back to food. 

 I've been experimenting with meals minus meat lately, but hamburgers are a little tricky.  I love a great big cheeseburger, and it's tough to beat.  However, if you go into eating this meal with the knowledge it won't compare, it's really good.  Really good, and really good for you!  I love the fresh veggies, and the texture is crunchy and delicious.

Mash 2 cups of cooked and drained chickpeas with 1 cup cooked brown rice until a paste forms. 

Stir in the shallot, garlic clove and chopped parsley.

Season with salt and pepper and stir in 1 whisked egg.

Form into four 1/2 inch thick patties.

Heat 2 tablespoons of olive oil in a large skillet over medium high heat.  Add patties and cook until golden brown on both sides.

Spread with toppings of your choice.  I used red onion, tomato, red pepper and spinach.  These didn't hold well together, it kind of ended up looking like a salad, but it's still super tasty.  I made this for lunch for a few days in a row and still was not tired of it.  It's surprisingly flavorful, and the fresh veggies leaving you feeling full and refreshed.  Enjoy!

Chickpea & Brown Rice Veggie Burger

Serves 4

Adapted from Whole Living

2 cups cooked chickpeas

1 cup cooked brown rice

1 shallot, minced

1 garlic clove, minced

2 tablespoons fresh parsley

2 tablespoons olive oil

1 egg, whisked

red onion

roasted red pepper

tomato

spinach

salt and pepper to taste

Mash the chickpeas and brown rice together until it's a thick paste.

Stir in the shallot, garlic clove, ad fresh parsley.

Season with salt and pepper.

Stir in whisked egg.

Form into 4 1/2 inch thick patties.

Heat olive oil in a skillet over medium high heat.

Add patties and cook until golden brown on both sides.

Garnish with fresh veggies.

Honey Chipotle Turkey Meatballs

I can't believe it's Super Bowl weekend already.  Time truly flies! I read something the other day saying that Super Bowl Sunday is the biggest "food holiday" after Thanksgiving.  That's pretty impressive.  I thought that I definitely needed to support the holiday on my blog; enter one of my favorite appetizers... meatballs!

Finely chop 1/2 onion, and mince 2 cloves of garlic and place in a large bowl.

I used a combination of ground turkey and chicken.  Not because I'm fancy and trying new things, but because I had the meat in my freezer and wanted to use it.  I would recommend sticking to turkey, not that I'm complaining on the outcome, because they were still delicious.

Mix together well and form 16 small meatballs, or 10 large meatballs.  I opted for large, but again you should stick with small.  Because you're not putting any egg to hold the meat together, the smaller the meatballs the easier everything will hold together.

In a separate bowl mix together the honey, chiptole chiles in adobo sauce, and cider vinegar and set aside.

Preheat the oven to 375 degrees F.  In a skillet, add olive oil and heat over medium heat.  Add the meatballs and cook until the meat is browned on all sides.  Transfer skillet to the oven and bake for around 5 minutes.

Remove from the oven and pour the honey mixture over the meatballs. Swirl to coat and cook on the stove until the liquid has reduced the the meatballs are glazed.

Then stick a fork (or toothpick) in them and they're done!  These are a low fat/calorie way of doing meatballs, and the chipotles add a kick that makes them very tasty and addicting.  Sure to be a hit at any party you're attending. 

Have a great weekend everyone :)

Honey Chipotle Turkey Meatballs
Serves 8
Adapted from Everyday Food


1 1/2 ground turkey
1/2 yellow onion, diced small
2 garlic cloves, minced
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
2 tablespoons honey
2 tablespoons chopped chipotle chiles in adobo sauce
2 teaspoons cider vinegar
1 tablespoons olive oil


Preheat oven to 375 degrees F.
In a medium bowl, mix together turkey, onions, garlic cloves, salt and pepper.
Mix together and form into 16 meatballs.
In a small bowl, stir together honey, chopped chipotle chiles, and vinegar.
In a large ovenproof skillet, heat olive oil over medium high heat.
Add meatballs and cook until browned on all sides, 10-12 minutes.
Transfer skillet to the oven and bake for 5 minutes.
Remove from the oven, pour honey mixture over the meatballs.
Swirl skillet to coat, bake until liquid is reduced and meatballs are glazed.
Enjoy!