Tarbell’s Tavern

tavern
Last weekend my husband and I dropped by Tarbell’s Tavern which is an extension of the upscale and delicious restaurant  Tarbell’s at 32nd St and Camelback in Phoenix.  Since we don’t go out routinely this was a little date for us to grab a good glass of wine and some appetizers.  I’m very finicky about what I eat but was pleasantly surprised with the appetizers we had for our meal: heirloom tomato salad with herb dressing, crispy chickpeas with parmesan and fresh baked kale chips.  I’m not purist so I eat just about anything, however I love vegetables a lot so this really pleased me.  Cheers to new healthy and tasty offerings at restaurants near and far – we all deserve it.

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Sexy, Cool, Cucumber Salad

Cucumber-Salad-1024x680Mouth watering yet?…….I threw the ‘sexy’ in to get some attention for my recipes.  During the summers here in Arizona when lettuce is not quite so fresh, I like this as a side salad or snack.  You can make this a day in advance and keep  2-3 days in fridge as long as dressed well and covered.  Use our dressings OR your other favorite dressings.  I like to share recipes that compliment our products but can be adapted to others as well to keep variety in eating.

2 cucumbers sliced thinly, 1/4 cup green onions and 1/4 of Little Rosie’s Dressings – Spicy or Original taste equally delicious.  Mix-it-up and sprinkle with sesame seeds. Enjoy!

 

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Essence Bakery Phoenix

macaroonI suck at baking and my husband say it’s because I can’t follow directions…..So naturally I’m excited to discover delicious places that do baked goods right.   Last weekend we dropped by Essence Bakery on Indian School Rd.  It’s a very cute place with beautiful baked goods as well as a hearty breakfast and lunch menu.  We weren’t hungry but we did pick up a sticky bun and some macaroons.  I didn’t taste the sticky bun since my husband scarfed it down too quickly but I did enjoy my mini macaroons; chocolate mint, almond, raspberry and chocolate…… Hands down – the best place for macaroons in the valley.

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Summertime, Summertime…

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{In New York  on  a mini vacation admiring florals in my florals}

After finishing the farm market season and busy season for grocery stores in June, I made a conscious effort to extend out any leisurely activities a bit longer than I usually allow myself.  I’ve relished in the simple things on the weekends with my husband; morning juice & paper, hiking and hanging out by the pool with my favorite magazines.  I’ve also continued to play around in the kitchen trying to figure out new and useful recipes with and without our dressings.  I’m looking forward to getting back into the swing of things by joining our friends down in Tucson this Saturday at AJ’s Fine Foods from 11:00am – 2:00pm where there will also be a wine tasting taking place.  Also, starting on Monday I have new, fresh content that will continue on a weekly basis.  “Cheers” to a happy summer and thank your for all your support.

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Filipino Garlic Peanuts

maniMy mom has been in town for the past couple of weeks and one of my favorite requests is for her is to make Filipino garlic peanuts.  This recipe is so simple, I could do it myself but for some reason it’s always better when mom does it.  This is a unique and simple snack that’s great for the summer months.  Try this one out and know there are more new things to come as we work on a new content for our website.  Cheers!

1 cup canola oil
6 cloves garlic, crushed* I used double the amount of garlic
2 cups raw peanuts, shelled but skins intact
salt to taste

Pour canola oil in a deep wok or kawali enough to reach a depth of two inches. Fry garlic over high heat until fragrant and golden brown, about 5 minutes. Transfer fried garlic to a plate using a skimmer and set aside. Reduce heat to low. Fry peanuts over low heat, turning frequently with a skimmer, until golden brown, about 10 minutes. Transfer fried peanuts to a meshed sieve fitted on top of a bowl and drain excess oil. Sprinkle with fried garlic and salt. Serve with cold beer.

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Our Simple Signature Salad

saladI will repeat this simple salad over and over again since it works.  I like to make things simple so I keep recipes like this one in my back pocket.  Our signature salad can be eaten as a meal or the perfect compliment to your favorite meal as in this picture.

Ingredients:

-2 cups mixed greens
-2 tablespoons crumbled feta cheese * I prefer Bulgarian feta if available
-1/4 cup of thinly sliced red onion
-Little Rosie’s Filipino or Spicy Filipino Dressing to taste

 

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Marinated Steak with our Spicy Dressing

DSC_07621We don’t eat a lot of meat in our house but when we do – I like to do it right.  Wether it’s hold or cold outside – this recipe is delicious and worth trying…..Oh – and I should mention simple.

Ingredients:
-Steak of your choice, for this recipe I used top sirloin. * Can substitute with chicken or pork.
- 1/2 cup of Little Rosie’s Filipino or Spicy Filipino Dressing
- 10 garlic cloves
- 1 lemon

Method:
Wrap steak in Saran Wrap and freeze for approximately 2 hours. *This makes the steak firm and easier to slice.
- Slice thinly across grain
- Combine steak with dressing, garlic and refrigerate overnight in a ziplock bag.
- Using a grill pan coated with cooking spray, grill steak and garlic turning over one time to char both sides. * I like to grill the garlic first for about 5 minutes before adding steak since it takes a little bit longer to cook.

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Flower Child – Fast & Casual Opening Next Week

imagesThere still aren’t a lot of healthy options when busy and on the go. I was just thrill when I learned about this new restaurant opening next week! Phoenix-based Fox Restaurant Concepts’ newest concept is ready to open next week. Flower Child: A Food Revolution, a fast-casual restaurant featuring a menu of healthy offerings, is set to open April 29 at the northeast corner of 44th Street and Camelback Road.
Flower Child was born out of what FRC founder and CEO Sam Fox learned from creating and building his True Food Kitchen concept. The 3,300-square-foot restaurant is focused on fresh, local food.

“I’ve been working on this concept for a very long time,” Fox said. “It starts with simply paying attention to how people eat today and things about food that matter to them. Fresh, quality, clean, and fast – these are key attributes in people’s food choices today.”

The menu features salads, wraps and other options, all prepared with fresh ingredients, and served in a fast-casual model. Flower Child will be set up in the same way as bakery chains such as Panera Bread and Paradise Bakery Co. (without all the hidden crap in their food): Diners order at the counter, and their food is taken to them when ready.
****Unlike many other fast-casual restaurants, Flower Child also will serve wine and beer. (yay!) I plan on sampling next week and will give a through update.

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Breadsticks – A Perfect Compliment to our Signature Salad

IMG_3053I like to eat bread when I feel like it but prefer to have the freshest option. This is a perfect compliment to our signature salad or just to make to have fresher option to the store bought kind.

Bread Sticks
Ingredients

Granulated yeast 21/2 tsp
Water (luke warm) 1/3 cup + 2 tbsp
Olive oil 1/4 cup
Sugar 1tbsp
Salt 1tsp
Flour 2 1/4 cup
Egg 1
Cumin/Sesame/Nigella seeds 1 1/2 tsp

Method
1. Line the baking sheets with parchment or baking paper or grease well. Pre-heat the oven to 350F.
2. Place yeast, 2 tbsp water, sugar in a mixing bowl.
3. When becomes frothy, add 2 cups flour, salt,oil and rest of the water.
4. Mix till it comes together.
5. Using dough hook or palms of your hand, knead the dough for 5-8 minutes till smooth and elastic using flour if sticky.
6. Make the dough into a long roll and cut into 32 equal pieces. To make equal size, cut the log into half and then each piece into half till you reach 32.
7. Roll thinly using your hands on a lightly floured surface.
8. Place them on baking sheet and let it rest in a warm place for 20 minutes.
9. Brush egg white on top and sprinkle the seeds.
10. Bake for about 15-20 mins. until golden brown.

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Spicy Soba Noodles with a Filipino Twist

gluten-free-buckwheat-soba-2Ingredients
◦ 1 (8 oz) package Eden Selected 100% Buckwheat Soba
◦ 1 -2 tablespoons of Little Rosie’s Spicy Dressing.
◦ 1 cup thinly sliced green onions
◦ 2 Tbsp. fresh lemon juice
◦ ½ tsp. red pepper flakes + additional for topping
◦ ¼ cup fresh chopped cilantro (optional)

Instructions
1. In a medium pot, cook buckwheat soba according to package directions. You want noodles to be al dente, so make sure not to overcook as noodles will become mushy.
2. When noodles are finished, put them into a colander and rinse them with cold water until the are no longer warm. This will keep your noodles from overcooking. Shake to remove excess water.
3. Add in 1 to 2 Tbsps. of Little Rosie’s Spicy Dressing. Stir to thoroughly coat.
6. Top with additional red pepper flakes, green onions or cilantro. Drizzle lemon juice over for a citrus tang.
8. Serve as side dish or meal and Enjoy. **Feel free to add meat or veggies to make more of a complete meal.

Notes
Store noodles in the fridge in an sealed container. Serve leftover noodles cold or room temperature.

 

 

 

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