by ThallenBLiving on October 27, 2010
I’m so excited that my “eat from your kitchen” recipe inspired a reader to share her own at-home creation! I received this recipe from Joanne M. who was so thrilled with her meal that she took a dish to work the next day. Needless to say, her co-workers were so jealous of her tasty, smell-good meal! Here’s what Joanne M. submitted:
Skinless BBQ Chicken
I already had skinned, pre seasoned chicken quarters in my freezer for this recipe so most of the work was done. I skinned & cleaned the chicken (removed all the fat), parboiled the legs (about 15 minutes) & then seasoned them with a mixture of the following: minced onions (white and red) minced garlic, salt, pepper, white vinegar & cumin powder. I then froze the legs for later use.
You’ll need:
-4 to 5 chicken quarters (prepped as above & thawed)
-BBQ sauce
-A hot grill or 400 degree preheated oven
Place the legs evenly on the grill & liberally brush with the BBQ sauce, flipping every 4 – 5 minutes, brushing as you go. They are done once you cut into the joint & there is no pink left in the meat.
In the oven, brush both sides then cover with foil, check after 10 mins & turn. Uncover after 20 mins so they can brown. Just that simple! If you want, you can “doctor” up your favorite bbq sauce & create your own spin. I add a touch of spicy brown mustard, honey & chili powder to mine.
Potato Salad
7 medium sized potatoes (I use Eastern or Idaho)
2 eggs
1 stalk of celery
½ a white onion
1 ½ c mayonnaise
½ cup of relish
1 scallion, diced (green & white parts)
A dash of hot sauce
A dash of Worcestershire sauce
Salt & pepper
Peel & cut the potatoes in quarters. Salt a pot of water & bring to a boil. Add the potatoes & the eggs. Boil until the potatoes are as tender (or as firm) as you like. I personally like about 15-20 minutes. Meanwhile, dice the celery, onion & scallions into a bowl. Once everything is boiled to fork tenderness, drain & cut the potatoes & eggs & add them to the bowl. Mix in the mayo, relish, sauces, salt & pepper till everything is evenly coated. Refrigerate for 1 hour (or overnight) and enjoy!
by ThallenBLiving on October 17, 2010
This is the second installment in my “Eat from the Cupboard” Challenge… Although I ended up going to the grocery store to pick up these items, it only has three ingredients and is so simple to make . It kind of tastes like jambalaya, but is much easier and quicker to make. In 15 minutes you can have a delightful dinner!
Ingredients:
- Beef Kielbasa
- Uncle Ben’s Long Grain and Wild Rice (original recipe)
- 1/2 can of diced tomato
Start cooking the rice by following the instructions on the box. As the rice cooks, slice the kielbasa and allow it to brown in a skillet on low/medium heat. Once the kielbasa begins to brown, add 1/2 can of diced tomato (drained) to skillet. When the rice is almost done, mix in the kielbasa and tomato. Allow to simmer for a couple of minutes… and Voila! Jambalaya-Lite in no time!
by ThallenBLiving on October 11, 2010
This week, my mother challenged me to make creative meals using primarily items that I already have at home. This way I can clean out the cupboards, all while saving time and money by not ordering out. Well if you know me, then you know I”m not one to back down from a challenge… so, throughout the week I’ll share with you some of the innovative meals I’ve created from my pantry!!!
Today’s Recipe: TUNA ALFREDO
- Whole Wheat Penne Pasta
- Frozen Green Peas
- 2 Cans of Tuna
- Ragu Alfredo Sauce
Unfortunately, I didn’t measure how much of each ingredient I used because I was more concerned with finishing off the open bags of pasta and frozen peas. But here’s how I prepared it:
- Add water and a bit of EVOO in a pot
- Pour in pasta noodles
- After water comes to a boil, add in green peas
- When noodles are done, drain off excess water
- Add canned tuna and alfredo sauce to pot… stir and allow to simmer
- Season to taste… I used Rosemary Garlic Seasoning, Old Bay Seasoning, a few flakes of crushed red pepper, and black pepper.
Simple as that! Bon Appetit!
by ThallenBLiving on August 18, 2010
This week, my dessert of choice was homemade banana pudding… and boy was it delish! If you live in NYC, you’re probably familiar with Magnolia’s banana pudding which is also really good. However, as with most things in New York City, it’s really expensive. In order to satisfy my appetite at a fraction of the cost, I went to www.allrecipes.com. This is the same website where I found the recipe for the Key Lime Pie I wrote about a couple weeks ago. I’m posting the recipe below. It only takes about 15-20 minutes to make, but of course it tastes better after the finished pudding has had a chance to chill overnight. If you also like www.allrecipes.com, please tell me what some of your favorite recipes are… I’d live to try them out 
p.s. I used the Original NILLA Vanilla Wafers… I mean, there is NO proper substitution, haha!
Ingredients
- 1 (5 ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1 (14 ounce) can sweetened condensed milk
- 1 tablespoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (16 ounce) package vanilla wafers
- 14 bananas, sliced
Directions
- In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until served.
by ThallenBLiving on July 29, 2010
For the past couple of days, I’ve been feeling a little under the weather. Although being sick is never fun, I have had the chance to catch up on Martha Stewart and Lifetime movies! I’ve also raided my cabinets to find some feel-better potion that wasn’t filled with fat and calories. Since I can’t workout until I’m feeling better, there’s no point in eating unhealthy foods and packing on the pounds.
In my search, I came across a microwavable can of Progresso’s Light Vegetable and Rice Soup. I warmed it up, and in 1 minute 30 seconds I was slurping away! It was so good, and didn’t require any of the preparation my homemade soup would’ve taken. Although I’ll always be a fan of Campbell’s Chicken Noodle (a childhood favorite), Progresso’s definitely has a more grown-up taste. Plus it had tons of veggies, which is exactly what I need to feel better. It’s also low in fat and calories (only 1 weight watcher’s point for the whole can!).
Needless to say, I’m sold on Progresso’s Light Vegetable and Rice Soup. It’s a delicious meal, with little fuss, but tons of flavor!
by ThallenBLiving on July 26, 2010
Shortly after taking pics of the key lime pie yesterday, I placed it in the refrigerator to finish cooling. Upon my return, the whipped cream had melted 
This left me wondering how the “Martha Stewart’s” of the world keep their pies looking photo-ready! Of course, I turned my search to google, where I found an eHow.com tutorial on stabilizing whipped cream. Next time I make a pie, I’m going to give this a whirl when making the whipped cream.
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Step 1
Sprinkle a tablespoon of powered milk over heavy cream after whipping to soft peaks. Continue beating until stiff peaks form. Choose a quality powdered milk, and use this cream in non-sweet recipes, such as cheese dips.
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Step 2
Substitute powdered sugar for the granulated sugar called for in your recipe when sweetening your whipped cream. Do this is your plan to serve your whipped cream as a desert garnishment. Powdered sugar blends easily into the cream and reduces the moisture content. In addition, most powdered sugars contain a small amount of cornstarch. Cornstarch acts as a thickener and stabilizer.
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Step 3
Stir 1 teaspoon of unflavored gelatin into 2 tablespoons of cold water and allow it to “bloom” for 10 minutes. The gelatin will soften and grow in bulk as it absorbs the water. Heat the mixture in the top of a double boiler until the gelatin is melted and smooth. Cool to room temperature.
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Step 4
Whip 2 cups of heavy cream to soft peaks and add the melted and cooled gelatin. Whip the cream until it reaches firm peaks. If you’re going to sweeten the cream, add the sugar at the same time you add the gelatin.
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Step 5
Use a cake decorator’s trick, and melt one large marshmallow for every cup of whipping cream. The easiest way to do this is in a small microwaveable bowl. Heat the marshmallow for 5 seconds at a time, and stir as soon as it begins to enlarge. Gently scrape the melted marshmallow into heavy cream whipped to soft peaks. Continue beating until the texture is similar to that of a soft icing. This cream may be piped into borders and simple rosettes.
Tips & Warnings
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Use ice-cold beaters when whipping cream with melted gelatin for the best results.
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Stabilized whipped cream doubles as icing for a cake, and it will hold its shape and texture much longer than regular whipped cream.
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On a hot summer’s day, even stabilized whipped cream will droop and weep after a couple of hours. Keep your desert in the refrigerator until serving time, and refrigerate leftovers promptly.
by ThallenBLiving on July 25, 2010
Nothing says summer like key lime pie! My husband absolutely LOVES key lime pie… and I’ve noticed our bank account slowly dwindling by his frequent purchases of it. A bakery we like in Tribeca charges $22.00 for one pie! Now, the pie is good, but it’s not THAT good! In an attempt to keep us from the poorhouse, I went to www.allrecipes.com to find a quick and easy key lime pie recipe. I found this one, which only takes about 30 minutes to make. The picture above is of my actual finished pie. It was delicious, and most importantly it was cheaper than $22.00!
Ingredients
- 5 egg yolks, beaten
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
Directions
- Preheat oven to 325 degrees F.
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
by ThallenBLiving on March 24, 2010
Inatteso Pizzabar Casano is a chic little restaurant in the NYC neighborhood of Battery Park City. Historically, New Yorkers have hated to make the trek all the way to the end of the island, but I think times are a-changing! Lower Manhattan is making a comeback! At least this appeared to be the case on Friday night when myself, the hubby, and another couple had dinner at Inatteso.
If you couldn’t tell from the name, Inatteso is an Italian restaurant. Their specialty is brick oven pizza, and it’s pretty delicious! The menu can be viewed online here:
http://www.inattesopizzabar.com/menus.html
As you can tell from the menu, Inatteso presents a fresh, contemporary approach to Italian classics such as pizza, pasta, and seafood. The main attraction is the pizza and the menu showcases several specialty pizzas with tons of different toppings. Diners also have the choice to pick their own toppings. I shared the small Vesuviana with a friend. The small is round and serves 2; the large size is rectangular, and can probably feed 4. The Vesuviana came with tomato, anchovies, capers, mushroom, and peperoncini. It tasted a little salty, but I’m sure that was because of the anchovies and the capers. I still found it to be delectable and I would definitely go again.
As far as space goes, the dining room was a little tight, but what nyc restaurant isn’t? The decor was modern and there was ample space at the bar. The service was ok… everyone was friendly, but it took a while to get our order placed and also for the food to come.
I’d go again because I like the neighborhood. We even took a walk through Battery City Park afterwards
Inatteso Pizzabar Casano gets 2 Kisses 
by ThallenBLiving on March 22, 2010
Move over Hillstone/ Houston’s, Thallen B. Living may have a new favorite restaurant!
My experience with Buddakan started a while ago when I took the Sex and the City tour of NYC. It’s the location where Carrie and Big had their engagement party, and the Miranda-Steve-Big drama went down.
Well, I’ve been wanting to get a table there forever, and finally there was an opening on opentable.com a month in advance… so I jumped on it. Here we are one month later and I can definitely say it was worth the wait! It’s my new favorite restaurant because every aspect of the experience was superb. The decor, the service, the food… I could go on and on, but here are the highlights:
- The decor is the ultimate of glitzy glamour, and each of the dining rooms has it’s own theme. For example there’s a library room, where the shelves are lined by gold-wrapped books. The lighting is low and chandeliers and candlelight are strategically placed throughout the restaurant… I can see why it was the set of the Sex and the City movie.
- The service was impeccable. The waiter was very attentive and knowledgeable on the menu choices. He also did a very good job of explaining the family-style portions and directing us on how many appetizers and main dishes to order… Not to mention he looked like a model, lol!
- The food… oh, the food! Each dish was better than the one before it. For starters, we had General Tso’s Dumplings and Rock Shrimp Tempura. The Dumplings were so rich and flavorful. Each bite had a burst of scallion, onion, and spice. The Rock Shrimp Tempura was dipped in a spicy sauce which reminded me of the Hooter’s Wing Sauce… but somehow it worked on this Asian dish. For the main course we had Shrimp and Lobster Chow Fun, which was served a top thick noodles, broccoli, and carrots. We also had Sweet and Sour Chicken and Lobster Fried Rice… yum, yum, yum
If you’re ever in NYC and are in the mood for a decadent dining experience, Buddakan is definitely the place to be! It can be a bit pricey though, with dinner for two (including cocktails) falling in the three-digit range. But it’s worth every dollar!
Buddakan gets: 3 Kisses
by ThallenBLiving on March 16, 2010
I asked myself the same question… and I think the answer just might be “YES!”
Several weeks ago, I was surprised to come across a Hillstone/Houston’s on the Upper East Side. I’m a southern girl who grew up on Houston’s, but it was never quite like this. There are two Houston’s locations in New York City–UES 54th street @3rd Ave. and Park Ave. South @27th street. Both locations are overflowing with ambiance… dim lighting, swank decor, and beautiful patrons. As if things couldn’t get any better, the food is (dare I say) the yummiest I’ve had in the city (so far)!
Houston’s menu is loaded with flavorful American classics, but each dish has a certain gourmet edge. My favorites are “The Rockefeller” which is a spinach artichoke dip, served with salsa and sour cream. For the main course, I’ve enjoyed the “Hillstone Burger,” the “George’s Bank Fish Sandwich,” and the “Grilled Chicken Salad.” To me, the Hillstone Burger and the Fish Sandwich are strangely reminiscent of McDonald’s Big Mac and Filet o’Fish… but there’s something so delicious about the Hillstone dishes that justifies spending the extra $10!!!
And now… for the grand finale… let’s talk about dessert! By far, the best brownie sundae in all of New York City is at Houston’s. The 5-Nut Brownie Sundae is TO DIE FOR (and you probably will if you eat too many). The chocolate brownie is warm and gooey, the vanilla bean ice cream is rich and creamy, and its all surrounded by a sauce made with bourbon! It just doesn’t get any better than this. Please, please, please do your taste buds a favor and check Houston’s out!
*Park Ave. South takes reservations, but UES location does not.
Hillstone/Houston’s gets 3 KISSES
