Monday, December 31, 2018

Dining Out New Orleans: Radosta's Restaurant, Deli & Catering


Today's lunch was courtesy of Radosta's, 249 Aris Avenue, Metairie, LA 70005.  They've been serving the New Orleans area since 1952. They are located in a cozy neighborhood with limited parking so choose your parking spot carefully.

As you walk through the door, you realize you're in a neighborhood deli/general store market/liquor store.  Walk to the back of the shop and order at the counter.  Drinks are in refrigerated coolers with soft drinks and a large selection of domestic and foreign beer.  Iced tea is also available. You choose your drink and pay for everything as you leave.

The menu covers almost every po'boy combination you can imagine available in either 10" or 7" size.  Selections include their specialty roast beef, along with ham, veal, pork chops, chicken meatball, Italian sausage, chicken or tuna salad, turkey, liver cheese (!), salami, olive loaf, soft shell crab, fried shrimp, catfish, oyster, fried shrimp parmesan, BLT, grilled cheese, club sandwich, and fried eggplant parmesan.  See?  Something for everyone!! Prices range from $5.95 for the smaller size to $14.95 for the larger option.

Muffalettas are offered in 1/2 size ($8.95) or whole ($18.00)

Daily specials include everything from red beans and rice, spaghetti and meatballs, hamburger steak, and fried catfish.  There are burgers, onion rings, seafood platters, southwest egg rolls, and so much more.  

Sweet Harold finally decided on the fried shrimp po'boy dressed which means you'll get lettuce and tomato added to the sandwich. Lightly breaded and not overly salted (yay!) this one was a winner. 


I definitely knew I had to try their famous roast beef po'boy.  The roast beef was tender and so was the bread. I don't like soggy bread, so I appreciated that there wasn't a lot of gravy to soggy down the bread.


The order of fries are HUGE, so I'd recommend sharing an order.

The owners are friendly and welcoming. The atmosphere is busy, noisy, and entertaining.  I really wish I had the time and opportunity to eat my way through the extensive menu.


Sunday, December 30, 2018

Dining Out Southeast: Penn's Catfish and Chicken, Meridian, MS

I wish I knew how many trips I've taken on I-59 through Mississippi.  It would rank in the hundreds, I'm sure.  My absolute favorite restaurant to stop for a quick bite is http://www.pennsrestaurant.com/home.  If you enjoy perfectly fried catfish and hushpuppies and find yourself anywhere near Meridian, stay and enjoy a meal and then come back here and thank me!

The staff always gives a warm greeting to guests and answers any questions you may have about the menu items. Not only is catfish on the menu, but there's also a wide variety of choices including shrimp, oysters, po'boys, vegetable plates, etc. Oh, don't forget the gumbo!

I've never seen staff standing around with their cell phones in their hands.  The staff here are continually cleaning windows, doors, tables.  They have been trained well to keep busy and make this establishment a welcoming environment.  That goes a long way with me to ensure that I'll keep coming back!

Today we both had the combo plate with fried shrimp and catfish with sides of hushpuppies, slaw, and fries.  The breading is light and well seasoned. It's evident that the oil is regularly changed because there's none of that heavy, oily taste that is sometimes present.  Tartar sauce, cocktail sauce, honey mustard, and ketchup are available at a self-serve station.


Now on to the coleslaw and hush puppies. The slaw is mayo based and includes carrots and relish. It passed Sweet Harold's coleslaw test with flying colors. The hushpuppies were large and perfectly fried. I dislike heavy "packy" hushpuppies.  These are light and almost airy.  I give them 5 stars! I'm picky about my hushpuppies!


Next time you're driving through Meridian, do yourself a huge favor and stop at Penn's. Tell them Fleur de Lolly sent you!

Saturday, December 29, 2018

Chorizo Tacos with cheddar cheese and pickled banana peppers


If you're stuck in a rut with Taco Tuesdays, how about trying ground chorizo for your next taco night? Chorizo is a highly seasoned ground pork sausage. Feel free to add additional taco seasoning or chili powder to the chorizo while it browns, but you need to add carefully until you reach a seasoning level that's appropriate for you and yours.

Of course, you can add all the usual suspects as toppings, but I wanted simple, but flavorful. I limited our toppings to a little taco sauce, lots of shredded cheddar cheese, and some pickled banana peppers I made this past summer.

1 pound Mexican ground chorizo
taco shells
1 cup shredded sharp cheddar cheese
taco sauce
pickled banana peppers or pickled jalapenos

In a large skillet, over medium-high heat, cook chorizo for 8 - 10 minutes until thoroughly cooked. Drain fat from skillet. Taste the chorizo and add taco seasoning or chili powder if desired. 

Heat taco shells according to package directions. Fill taco shells with chorizo, and top with taco sauce, cheese, and pickled peppers.



Bacon and Cheddar Crescent Rollups


Another easy breakfast idea. Three ingredients: crescent rolls, cooked and crumbled bacon, and shredded cheddar cheese. 

Preheat oven to 400 degrees F.  Separate crescent rolls and place on a baking sheet or pizza stone.

Sprinkle the crescent roll dough with shredded cheddar cheese and top with crumbled cooked bacon.


Beginning with the wide end, slowly roll the dough around the cheese and bacon into the familiar crescent roll shape. Place in oven and cook according to package directions until golden brown and cheese has melted.

I sprinkled the uncooked rolls with a little of the extra cheese.

These are delicious just as is or serve alongside a nice serving of scrambled eggs!

Thursday, December 27, 2018

Dining Out Southeast: C & J's Crab Shack, Gadsden, AL

I seldom do repeat blog posts for a restaurant. However, after another visit to C and J's Crab Shack in Historic Downtown Gadsden, AL, I felt I needed to share the other delicious menu choices we had tonight.

We started with the Perfect Margarita $8.50 and a Long Island Iced Tea $7.50. 


While we attempted to decide what we wanted for our entrees, we shared the Crab dip with tortilla chips $9.95. Served hot and loaded with crab meat. This is a must-have if you even remotely love crab.


Next up, we shared a 16 oz. bowl of gumbo. $7.99.  This gumbo has all your favorites:  chicken, sausage, shrimp, crawfish, plus okra. The rice was perfectly cooked which can be a pet peeve of mine to have a delicious serving of gumbo and the rice either still be crunchy, or overcooked and gummy. This gumbo was well seasoned with the perfect hint of heat.


Sweet Harold wisely chose the Shrimp and Grits $9.99. This is the ultimate cheesy grits loaded with large shrimp. Again, nicely seasoned and served piping hot.


I almost ordered another steam pot, but convinced myself to try the Shrimp Alfredo $15.99. The noodles were perfectly cooked, there was an ample amount of creamy, cheesy sauce completely covering the noodles, and again, loaded with shrimp.


Everything we've tried so far has been delicious. The owners are on site and visit each table to ensure everything is on point and to assure you're having a great meal.


Tuesday, December 18, 2018

Dining Out Southeast: C & J's Crab Shack, Gadsden, AL

C & J's Crab Shack and Bar recently opened in Historic Downtown Gadsden, Alabama.  The decor is rustic and charming, with seating options at the bar, cozy two-tops all the way to large communal dining tables.  The owners have been successful food truck operators for awhile around Gadsden. Now that they are established in a brick and mortar, I can only see their clientele growing by leaps and bounds.  

The appetizer options include mozzarella sticks, whole fried okra, steamed shrimp, shrimp cocktail, crab dip (unfortunately they were out when we visited), and fried pickle spears. These were served PIPING HOT and were different than the fried pickle slices usually offered as appetizers. As you can see a very generous portion.  $6.95  


Sweet Harold finds it difficult to turn down fried shrimp.  So the fried shrimp basket was ordered for us to share.  It's served with Cajun fries and garlic toast.  $10.99  Everything was well seasoned and served hot. 


Now to the main event! C & J's offer a variety of "steampot" options.  We chose the Shrimp Platter (19.99) to share.  It includes 8 jumbo shrimp, two ears of corn, a link of sausage, two boiled eggs, and four Cajun potatoes.  Lots of great flavor in this pot! And a HUGE thank you to whoever deveined those shrimp.  They were perfect!


Also on the menu are the Classic Steampot which includes crab legs and the Lobster Daddy which includes crab legs and a lobster tail.  

If you're not in the mood for steamed seafood, there's also gumbo, shrimp and grits, shrimp alfredo, chicken alfredo, Philly cheese steak, and salads.  

I hope we can enjoy eating our way through the menu!


Sunday, December 16, 2018

German Chocolate Cake


This is the classic German Chocolate Cake recipe that's been on the Baker's German Chocolate box forever. You'll certainly make a great impression when you present this one for dessert to your family and friends!

Take a few minutes and get all the prep work done before you begin mixing everything together. The process will go much easier if you have everything ready to go as you follow the step by step instructions.

1 pkg. (4 oz.) Baker's German Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 t. baking soda
1/4 t. salt
1 cup butter, softened
2 cups sugar
1 t. vanilla 
1 cup buttermilk

Preheat oven to 350 degrees F.

Cover bottoms of 3 (9-inch) round pans with parchment.  Spray side with cooking spray.  Microwave chocolate and water in a large microwaveable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute.  Stir until chocolate is completely melted.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form, set aside.  Combine flour, baking soda, and salt.  Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, one at a time, beating well after each.  Blend in melted chocolate and vanilla.  Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites, stir gently until well blended.  Pour into prepared pans.

Bake 30 minutes or until a toothpick inserted in centers comes out clean.  Immediately run a small spatula around cakes in pans.  Cool cakes in pans 15 minutes. Remove from pan to wire racks, cool completely.

Prepare Coconut Pecan Frosting.

4 egg yolks
1 (12 oz.) can evaporated milk
1 1/2 t. vanilla
1 1/2 cup sugar
3/4 cup butter
1 pkg. (7 oz.) Baker's Angel Flake Coconut
1 1/2 cup chopped pecans

Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended.

Add sugar and butter; cook on medium heat 12 minutes, or until thickened and golden brown, stirring constantly.

Remove from heat and add coconut and pecans.

Cool to desired spreading consistency.

Makes enough to frost top and sides of three 8" or 9" cake layers, tops of two 9 x 13 cakes, or tops of 36 cupcakes.

Tuesday, December 11, 2018

Skillet Pork Chops with Onion and Mushroom Gravy


This is another one of those delicious one-skillet meals that can be prepared in less than an hour and is the perfect weeknight meal.  Plus, this is comfort food at its finest.

You'll need 4 boneless pork chops. They will cook more quickly and evenly and for this meal, you can either make your own gravy or use one of those essential pantry staples, McCormick Pork Gravy.  

1 lb. boneless pork chops
salt
freshly ground black pepper
onion powder
granulated garlic
1/4 cup olive oil
1 medium yellow onion, peeled, cut in half and thinly sliced
8 oz. white mushrooms, sliced
2 packages McCormick pork gravy mix
2 cups water
chopped parsley for garnish

Lightly salt and pepper the pork chops and sprinkle with onion powder and granulated garlic.

Heat olive oil in a large cast iron skillet over high heat. Place pork chops in oil and sear on each side 2 - 3 minutes.


Remove from skillet, place on a plate, and set aside.  

Lower heat to medium and add onions and mushrooms to the skillet.


Cook, frequently stirring, for 4 - 5 minutes until vegetables have softened.

Add gravy mix and water to the skillet and increase heat to high.  Bring gravy to a boil.


Reduce heat to low and return the pork chops to the skillet. Let simmer for 10 - 15 minutes.


Serve over rice, noodles, or mashed potatoes. Garnish with chopped parsley.

Sunday, December 9, 2018

Dining Out Southeast: Classic on Noble, Anniston, AL

This morning we traveled to nearby Anniston, Alabama to enjoy brunch at one of our favorite restaurants:  Classic on Noble which is located in the beautiful 1894 Levy and Clark building in historic downtown Anniston.  Each time I walk through the front door of this establishment, the feeling is you're walking into a large familiar home with several hundred of your closest friends. The energy level is, without fail, happy, fun, and filled with families, couples, and groups of friends all ready to enjoy some of the most excellent Southern cuisine imaginable. Classic on Noble also serves a lunch and dinner menu, but today we'll focus on their famous Sunday Brunch.

There are a variety of different food "stations" located through the dining area. What appears to have the potential to be a chaotic situation is anything but. Like I said earlier, it's almost magical how everyone dining at the Classic is smiling and happy.  People are walking to and fro, planning how they're going to strategize their meal!  

We'll start with a few pictures of the interior, and then we'll get to the food! There are Christmas/holiday decorations in every spare inch which certainly adds to the festive spirit  I met up with this guy by the front door. Live piano music adds the perfect touch to the dining experience.


The winter wonderland window dressings are so lovely.


What's not to love (and envy!) with this silver collection?


If you have young guests dining with you, never fear.  One of the stations has a selection of childhood favorites including chicken fingers, mini-corn dogs, creamy mac and cheese, and peanut butter and jelly sandwiches, moon pies, and animal crackers!


I did not get a clear photo of the omelet and waffle station. I don't want to do a disservice to the Classic by posting a blurry picture.  But there is a talented woman who can whip up the lightest, fluffiest waffles you've ever eaten in just a few minutes. If you'd like an omelet, no problem! A WIDE variety of fillings are available including ham, bacon, cheese, mushrooms, jalapenos, onions, bell peppers, tomatoes, etc. 

Another failing on my part was the omission of a photo of the taco bar including beef, chicken and all the yummy toppings!

Now, we'll go to the Salad Station.  This is not your run of the mill chain restaurant salad bar. This the Classic on Noble Salad Station!

This is a partial listing.  I say that because I know I have omitted some items! Fried green tomatoes, poached salmon with capers, assorted cheeses, sliders, fried dumplings with sesame seeds, fruit trays, chicken salad, dill potato salad, mixed green salad, hot wings, Waldorf salad, spinach salad, frog legs, calamari salad, boiled shrimp, spinach dip, corn salad, spinach, and strawberry salad.






And how about some delicious, rich red pepper and gouda soup?


If you're not already stuffed, there's also a vast selection of hot foods including steaks, baked ham, roasted turkey, dressing, green beans, collards, mashed potatoes with gravy, sweet potatoes, peas, chicken cordon bleu, sweet and sour chicken, crab cakes, etc.



And now, one of Classic's specialties which have the distinction of being listed as one of the "100 Dishes To Eat in Alabama Before You Die."
 


Finally, if you can manage to rise from your chair, the dessert station awaits. I can imagine this is what happens when you turn lose a number of Southern grandmamas in the kitchen.




As a final joy to the young diners.....a chocolate fountain with marshmallow, rice Krispy treats, fruit, and pretzel sticks!


The Classic on Noble is the perfect location to make memories with your family and friends while enjoying some of the most delicious food imaginable.




Friday, December 7, 2018

Wing Wednesday: Taco Seasoned Wings


This is a super easy baked chicken wing that you can prepare, place in a hot oven, and an hour later, dinner is on the table.  Use that hour to sit and relax.  Who am I kidding?  It's hard to have a spare minute to sit and relax, much less an hour.  But at least, there's no messy frying, no major clean up.  You'll have a large bowl and a baking sheet.  That's it!

You can make as many or few of the wings as you like.  I wanted leftovers so I cooked about 3 pounds of wings which were sold already separated and the tips removed.

Preheat oven to 400 degrees F.

Spray a rimmed baking with nonstick spray.

Place wings in a large bowl and drizzle with olive oil. Sprinkle a liberal amount of taco seasoning onto wings and toss well to completely coat with the oil and seasoning.

Place wings in a single layer on the baking sheet and bake for 45- 60  minutes until wings are cooked through and crispy.

Serve with taco sauce and/or top with chopped cilantro, sour cream for dipping, etc. 


Taco Chicken Crescent Rollups with Habanero Jelly Glaze (with a second version, too!)



These are the perfect thing for after-school snacking, late night snacking, mid-afternoon snacking...you get the idea.  They would also make an easy appetizer or party food. If you've got a little bit of cooked chicken, and some shredded cheese, a tube of refrigerated crescent rolls in the fridge, you can be ready to enjoy in about 20 minutes.

1 tube refrigerated crescent rolls, separated into 8 sections
1 cup cooked shredded chicken
2/3 cup shredded sharp cheddar cheese
taco seasoning
Toppings:  minced cilantro, habanero jelly OR sour cream, taco sauce

Preheat oven to 400 degrees.

I used my pizza stone, but you can use a baking sheet.

Separate the crescent rolls into 8 pieces.  Divide cheddar cheese and chicken on top of the crescent rolls and sprinkle with taco seasoning.


Beginning at the widest end, roll the crescent rolls toward the narrow end and tuck in edges.  


Bake for 8 - 10 minutes until cheese has melted and the crescent rolls have browned. Brush with butter and sprinkle with minced cilantro.

Either top with hot pepper jelly or sour cream and taco sauce.  Enjoy!


Wednesday, November 21, 2018

Thanksgiving Memories


What do you see when you look at the picture above? A very simple platter, right? A platter you could have purchased at a neighborhood store or received as a gift.

You may have walked right past it in a thrift store, a yard sale or a flea market. It's nothing special, just a simple Thanksgiving tray.

But for me, this platter is priceless.  It was my paternal grandmother's.  I have no idea where she purchased it, or if it was a gift, or how it came into her possession. After she passed, this was one of the things that belonged to her that I was fortunate enough to receive.

Thanksgiving is my favorite holiday. A time to reflect on all that I have been given in this life, the family I've been blessed with, the talents I've been given.

Every year, I unwrap this simple platter with its "Made in Japan" stamp on the back and carefully wash and dry and place it on my table. It waits until I have the turkey roasted and sliced and I always think of the many times my grandmother surely did the exact same thing. 

Don't take any of your serving pieces for granted. Who knows? Someday one of your family members may cherish a platter or bowl that will be used on your Thanksgiving table tomorrow!


Happy Thanksgiving Everyone!


Tuesday, November 20, 2018

Kids' Thanksgiving 2018 Table


The little ones are not so little ones now. No sippy cups on the table this year. I still want the whimsy so they'll be dining on turkey plates!


A few little squirrels with their acorns.


I love these little people!



Happy Thanksgiving!

Thanksgiving 2018


If you are a regular reader of my blog, you'll definitely recognize the Thanksgiving tablecloth and napkins. They're a tradition for my table. Maybe one day I'll select another for my favorite holiday table, but I have my doubts.

Last year, I was sidelined with a broken foot and was unable to decorate a table for Thanksgiving. I had purchased these gorgeous plates a few weeks before my accident and they had to sit on the shelf and miss the fun.  I'm making up for that this year.


The plates (and bowls and salad plates and serving bowls!) were purchased from Tuesday Morning. Pheasants and ducks were also available!




These little turkey napkin rings have been on my table for decades. 


Happy Thanksgiving to you and yours!