Happy National Grilled Cheese Day!

That is all. Now, go make yourself a grilled cheese and celebrate FRIDAY!

Happy Grilled Cheesin',
Paul/a

The Fremont Diner

Last weekend we went from the wineries of Napa to the slopes of Lake Tahoe with a quick fueling stop at the incredible Fremont Diner in Sonoma. We chose items off of their happy hour menu and our tastebuds were in foodie heaven. We enjoyed it so much that we thought we would share the highlights of our tour de taste with you. We highly suggest visiting the Fremont Diner for a real Southern meal in the heart of California wine country: "It's a place where real Southern food is done with distinct local sensibility." The chef and owner, Chad Harris, can be seen preparing meats and menus alike in his charming hommage to mid-century diners. The ambiance is vintage and the food is classic with a modern twist. Check it out!

Pulled Pork Nachos

Fried Pork Belly

Devilled Eggs

Ham & Biscuit

Happy Drooling,

Paul/a

Go-To Meal

Recently we have replaced some of our frequent In N' Out visits with a healthy homemade alternative for our hunger pains and lazy days. We decided that we should have certain staples in our kitchen that we can easily whip up into a tasty and satisfying meal. We decided to combine wild salmon, garlic-lemon sauteed kale, and quinoa. You can eat this as a normal meal or mix it all together to make a really delicious 'quinoa bowl.' 

Typically we buy our salmon at Costco in bulk and cut it up into individual portion sizes and freeze it. This guarantees that we almost always have it on hand. Whole Foods also has great sales on their frozen wild salmon (and other fish for that matter), so we usually pick up a few frozen filets when we are there. Trader Joe's has some great organic quinoa options, but you can really buy this item anywhere. We typically buy the kale fresh at whole foods or the farmer's market, but lately we have been picking up extra pre-washed bags of the organic green at Trader Joe's (great for smoothies too!). We would probably live at TJ's if we could...don't get us started on the wine selection! 

Take a look below for some very simple instructions of how to pull this meal together quickly. A dash of hot sauce or siracha can really liven it up and give it a tasty kick. We recommend having plenty of lemon on hand as this really compliments each of these food items.

FOR THE KALE:
-Wash with cold water and place kale in  bottom heavy pan
-Saute with the juice of 1 lemon and 1 diced garlic clove

FOR THE QUINOA:
-Rinse the quinoa in cold water
-Pour water into pot and add quinoa.
-Once the water starts boiling, turn the heat down to simmer
-Cook for 20 minutes

FOR THE SALMON:
-Combine olive oil, pepper, lemon juice and diced garlic in a pan
-Cook for 5 minutes on each side (rule of thumb is 10 minutes per inch of thickness)
-Serve as filet or cut into pieces for a 'quinoa bowl'

As always, feel free to add or substitue to your liking. Remember this is our simple go to meal, nothing fancy, just tasty and healthy.

Happy Tasting,
Paul/a

Paul's Cure-All Tea

The [California] weather has been so warm and pleasant lately, it's hard to believe it is only March.  Ordinarily, we would have shared this recipe during the height of flu season, but the warm weather surprised us early! No matter, as this tea is great for any season of the year. We highly suggest sipping this tea a couple days per week for an immediate immune system boost. Check out the recipe below and prepare to feel (and be) healthy!

INGREDIENTS:

1 echinacea tea packet (we use Traditional Medicinals Organic Echinacea Elder Tea- click here for more info)
Juice from 1/4 lemon
1 tsp of freshly grated ginger root
2 tsps honey
Small pinch of cayenne pepper

1. Combine all ingredients in a mug.

2. Fill mug with boiling water.

3. Let the tea steep for 5 minutes.

4. Drink slowly and enjoy!

Happy healthing :)
Paul/a

Okie Dokie Artichokey!

Artichokes are a real powerhouse veggie. They are low in calories and fat, but a rich source of dietary fiber. These green guys also contain an excellent source of folic acid, vitamin-C, vitamin-K, B vitamins, various antioxidants and minerals such as calcium, potassium and iron. 

After countless visits to Bandera (click here for other Hillstone restaurant locations) spent enjoying their incredible grilled artichoke appetizer, we decided to try and recreate the dish ourselves. We grilled the artichokes on the bbq to give them that authentic flame broiled taste. We were so plesantly surprised at the success of our creation! The result is a dynamic mix of tangy and smoky flavors that really compliment each other. As the weather begins to warm up, we highly encourage everyone to hit the BBQ and try this recipe at home. It makes for a great appetizer for guests or a super scrumptious snack.

For the artichokes

4 large artichokes, rinsed and top 1/3 removed

2 lemons, cut in halves

1 cup of olive oil

4 garlic cloves, minced

Coarse salt

Ground pepper

1. Bring one large pot of water to a boil and place artichokes inside.  

2. Cover and cook for 20-30 minutes, or until and outer leaf can be pulled off easily.

3. Drain the artichokes and let sit until cool enough to handle.

4. Cut the artichokes in half from top to bottom and discard the purple leaves and hairy choke. 

5. Place in a bowl and toss together with the olive oil and garlic.

6. Let marinate for 20 minutes while the grill is preheating to a medium-high heat.

7. Sprinkle salt and pepper evenly over the artichokes. Place them on the grill for about 5 minutes on each side or until the outer leaves become lightly charred around the edges.

8. At the same time place the lemon halves on the grill for about 1 minute.

9. Remove from grill and place artichokes on a platter for serving. Drizzle them with the juice from the lightly cooked lemons.

For the lemon-garlic aioli dipping sauce

1/2 cup mayonnaise

1 teaspoon finely grated lemon zest

2 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 clove of garlic, minced

Coarse salt

Ground pepper

Balsamic reduction for garnish

1. Combine the mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. 

2. Garnish with balsamic reduction.

Happy tasting,

Paul/a

Breakfast Is For Champions

We have all heard it over and over again: the most important meal of the day is a balanced breakfast. We aren't arguing. In fact, we completely agree. It is crucial to feed your body with energy-packed nutrition that will help jump start your day, but sometimes that is easier said than done. Time is a big factor in the morning and we would bet that most people feel that they don't have enough of it before heading off to school or work. It's tough, but give yourself an extra 15-20 minutes in the morning to make something delicious and healthy to start your day. Your body and mind will thank you. 

We routinely rely on oatmeal for our first meal of the day. It's easy, tasty and the variation possibilities are endless. We use Trader Joe's Quick Cook Steel Cut Oats for their speedy cook-time (8 minutes) and their nutty, distinctively chewy texture. Not to mention, these bad boys pack 40 grams of whole grain, 4 grams of fiber, and 5 grams of protein per serving. This morning, we simply added a chopped apple and sprinkled a tablespoon of brown sugar to get Friday started. 

Happy Tasting,

Paul/a

Geaux Niners!

And this is what I get for procrastinating...still really proud of my 49ers!!! Disappointing finish, but an amazing 2nd half. I have faith that we will bring it home next year. :)

It's Super Bowl time...Geaux Niners!!!

That is all. Oh, and here are some delicious 49er-inspired cupcakes I (Paula) created for my brother's Super Bowl party.

1. Red velevet cake with sugar frosting and sprinkles.

2. Lemon cake with cream cheese frosting and sprinkles.

Happy tasting,
Paul/a