3 Hermano’s

Last night, I hung out with Amanda and we ate dinner @ 3 Hermano’s Restaurant in Rockwood, MI. I’ve featured them before, but their steak fajitas are soooo good that I had to create a write up just for them.

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Strips of steak are served on a bed of sauteed peppers and onions. The steak is melt in your mouth juicy, tender, and the delicious sauce that is poured on top right at the table so the whole dish sizzles. They’re served with shredded cheese, onions, guacamole, sour cream, shredded lettuce, and rice and beans. The portion is huge and I always split it with Amanda and take leftovers home. These are the best fajitas I’ve ever had. Stop in and try em for yourself.

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Better Than Sex Dessert

This was a dessert that I remembered my family making years ago. I decided to make it for Thanksgiving and although it wasn’t the same as my mom and aunt used to make it, it turned out to be a hit. Try it out.

What you’ll need:

– 1 cup chopped pecans

– 2 cups milk

– 1 package of Jello chocolate instant pudding

– 1 package of Jello vanilla instant pudding

– 1 cup powdered sugar

– 1 cup flour

– 3 cups Cool Whip

– 1 8 oz. package of cream cheese

– 1 stick softened butter

Directions:

1. Combine flour, butter, and pecans and press into the bottom of a 9 x 13 ungreased baking dish.

2. Bake @ 350 degrees for 20 min, then let cool.

3. Mix together powdered sugar, 1 cup of Cool Whip & cream cheese and spread on cooled crust

4. Combine pudding’s and milk (use a hand mixer if you have it) and spread on the cream cheese layer

5. Top with remaining Cool Whip (about 2 cups)

6. Allow to set in the fridge before serving.

Tip: Mix the puddings separate and layer on for some added color and an extra layer of flavor (As shown below). Use one cup of milk for each package of pudding. Both ways are still delicious.

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It looks a little messy, but tastes yummy. The crust tastes like a nutty shortbread exterior that holds a rich, chocolatey filling. It’s quick, easy and will be a great conversation piece at any event.

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Happy Thanksgiving!

For Thanksgiving, I went to my aunt’s house and ate way too much. Good food, good company, and even better dessert.

Turkey Dinner Aunt Julie Style: Dark meat is the juiciest.

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Deviled Eggs (made by yours truly): Yup, I add pickles!

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Better than Sex Dessert (recipe coming soon): It was sooo good!

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Happy Thanksgiving Everyone!

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Chocolate Strawberry Smoothie

I was craving chocolate so I decided to whip up a smoothie with these ingredients I had on hand:

Carnation Instant Breakfast, fresh frozen strawberries, and milk.

Pop the ingredients in a blender or throw em in the Ninja Kitchen System like I did.

I drizzled the glass with some Hershey’s Dark Chocolate Syrup: Yum! It was delicious and great for breakfast or an after dinner snack.

Tip: Freeze fruit when in season so you don’t pay up the wazoo when not in season. Frozen fruit also gives your smoothie a cooler touch without watering it down by using ice.

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Bourbon’s on Sycamore

Yesterday my brother, Jason and I wanted to grab lunch @ Coastal Thai in Wyandotte, but we found out that it doesn’t open until 4 pm, so we went a few doors down to Bourbons on Sycamore. I’m a firm believer that everything happens for a reason and I’m glad fate directed us to try out Bourbons.

Fried Brussels Sprouts: Brussels Sprouts marinated in Balsamic Vinegar and flash fried. The Balsamic was a nice touch to the brussels sprouts. The only thing I didn’t like was that the brussels were a little on the burned side. Flash fried is defined as cooking at a high temperature for a minimal amount of time: 15 seconds or so. Judging by the color, I don’t think these brussels were cooked for only 15 seconds. Regardless, I respect the idea and the light crispy texture of the brussel leaves. It was very interesting and like nothing I’ve ever had.

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Blackened Salmon Wrap with Dill Mayo & Tempura Purple Sweet Potato Fries: The salmon was served on a spinach wrap which was the first thing that caught my eye. The dill mayo was cool & refreshing, yet subtle. I ordered a side of pickles (because I love them) and they added a nice crunch to this light wrap. Now, when I ordered the purple sweet potato fries I had no idea what I was getting myself into. The tempura batter was light and combined with the sweet potato, had an elephant ear flavor. The sweet potato wasn’t too rich, but perfect. It was delicious! When you go to Bourbons on Sycamore, you have to order these! And tell them the Eat Food Detroit blog sent you.

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Bourbons on Sycamore is new to Downtown Wyandotte, but they fit right in. The food was unique and our server was on point. Bourbons brings that neighborhood bar feel with an upscale flavor experience. They have seasonal draft beers (some of which were unavailable), but my brother was able to find a couple he liked. The place was decorated with holiday swag and flat screen TVs making it a warm, cozy atmosphere.

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White Girl Enchiladas

I’m always craving Mexican food, but today it was bad. I have an enchilada recipe that requires you to pop it in the oven for about 20 min, but I’m too impatient so I improvised. Try out this quick recipe for “White Girl” Enchiladas.

Ingredients:

1/2 lb. Ground Beef (browned and drained)

1 cup of shredded cheese (use your favorite)

2 cans enchilada sauce

Tortilla’s ( 8 or 10 inch)

1/2 packet Taco seasoning

1 small onion

Make:

1. Simmer onion, 1 can enchilada sauce, beef,  garlic powder & pepper to taste, and taco seasoning for about 10-15 minutes on low-medium heat in a large pan. Be careful not to burn enchilada sauce.

2. In the same pan, slide the beef mixture aside and dip one tortilla (both sides) in the sauce until saturated.You are going to roll the enchiladas and heat in the same pan so make room.

3. Add some cheese, then 2 spoonfuls of meat mixture (or more) in the middle of the tortilla.

4. Fold both sides over and spoon enchilada sauce over enchilada. Add more enchilada sauce as you need it.

5. Top with cheese and heat until melted. You may need to put a lid on to speed up the melting process.

Since I was only making for myself, I had enough room to make two enchiladas in one pan. You should be able to fit 2-3 in one pan.

I didn’t have enough enchilada sauce, but the enchiladas still came out really good! I like them covered with sauce, but you can add as much or little as you like.

The bottom of the tortilla gets a little browned and crispy, yet still soft and flavorful from the enchilada sauce. Slightly spicy, but pairs well with cool sour cream or avocado.

By making everything in one pan, you don’t dirty a lot of dishes and clean up is a breeze!

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Makes 4 enchiladas.

Tip: Make taco’s or dip with any leftovers. Try chicken or steak, too.

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Green Dot Stables

As most of my followers know, I love me some Green Dot! Located on Lafayette in Detroit, MI, Green Dot Stables is a unique little bar offering some awesome food.

Tip: Try the mystery meat!

On the menu:

Gyro & Corned Beef

The Gyro was my favorite! Creamy cool tzatziki sauce slathered on top of tasty lamb. The corned beef had this tangy, slightly spicy mustard aioli which was amazing and reminded me of horseradish. It had a tiny kick that made my mouth water.

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Fried Bologna & Philly Cheesesteak

I just couldn’t pass up the fried bologna! Thick cuts tasted just like kielbasa. Perfect for a Polish girl like myself. The Philly Cheesesteak was tender and juicy.

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Venison Chili Cheese Fries: Better than any coney island chili cheese fries I’ve ever had.

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I did try my brother’s Rabbit mystery meat with sliced sugar snap peas. It was light, lean, and delicious!

Another satisfying trip to Green Dot. If you haven’t been, you have to stop in. The menu changes so you can try new items and they offer weekly drink and mystery meat specials. Everything is priced fairly which allows you to try different things and not have to rack your brain with the menu. Don’t stress, just try it all!

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Crescent Roll Pizza

If you’re wondering what to make for dinner, a snack, or for a party try this easy and delicious recipe for Pizza made with crescent rolls. Instead of getting out all the pots and pans to make a full blown 3 course meal, dig out that cookie sheet and get to work!

What you’ll need:

1 can crescent rolls

Shredded Mozzarella or Italian Mix cheese

Olive oil

Whatever Toppings you want. I used:

-Mild pepper rings

-Feta cheese

-Fresh baby spinach

-Red pepper

-Tomato

-White onion

Prep

1. Roll out crescent roll dough, being careful not to separate.

2. Spread dough out a bit, connecting any pieces that seem to pull away.

3. I add a tablespoon or so of Italian Garlic Bread Seasoning (from Tastefully Simple) to 3-4 tablespoons of olive oil and brush all over the dough. You can use garlic powder and any other Italian seasoning you have.

4. I left out the pizza sauce this time, but if you want to include it, spread a thin layer on top of olive oil. Make sure you “doctor up” the pizza or tomato sauce with garlic, pepper, salt, oregano, etc.

5. Add cheese all the way to the edge of the crust and start adding your toppings.

Bake

Follow directions on the can of the crescent rolls for bake time and temperature. I left mine in a couple min longer because I like the cheese bubbly and browned. Slice in small squares and enjoy!

Tip: Get creative and choose different toppings for each half of the pizza.

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The crust is flaky, buttery, and garlicky! The mozzarella cheese was melty and the toppings were fresh. The feta cheese added a nice salty bite. And the best part…it was quick, easy and ready in about 15 min.

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Southwest Chicken Salad

Recently, I went out to dinner for Jessica’s Birthday at Red Robin on Eureka Rd. in Taylor, MI and ordered the Southwest Grilled Chicken Salad. It inspired me to recreate my own version. Here’s a quick recipe for a delicious chicken salad:

What you’ll need:

1 boneless skinless chicken breast

1/2 can of corn

1/2 can of black beans (drained and rinsed)

1/2 diced red bell pepper

1/2 small white onion

2 green onions

1/4 cup shredded cheese (Mexican, Cheddar, or Colby Jack work best)

1/4 cup Tortilla Strips

2 cups Baby spinach

1/3 cup water

Prep

1. Add corn and veggies in a skillet with olive oil and a tablespoon of butter and saute on medium heat until soft.

2. While the veggies are cooking, season chicken with salt, pepper, and garlic and brown until juices run clear. This is a good opportunity to get a nice color on the chicken and if you have a grill that’s even better!

3. When the chicken is done, shred and sprinkle with taco seasoning. I usually sprinkle the chicken with a couple tablespoons from a taco seasoning packet then add 1/3 cup of water to the pan (or a little less).

4. Simmer until the water makes a sauce and taste. If you want more seasoning, add it. When you’re making single servings like this, it’s better to add a little at a time, then adding too much and over doing it. Let chicken cool before plating.

Dressing

You can always buy southwest ranch dressing, but I like improvising.

1. Mix 2 tablespoons ranch dressing, 1 tablespoon taco seasoning, & 3 tablespoons sour cream.

2. Taste. If it is too spicy, add more sour cream. If it’s not spicy enough, add more taco seasoning. If you like more ranch, add more ranch dressing! I don’t like a salad that is swimming in dressing, but if you do, double the recipe.

Tip: Substitute plain Greek yogurt for sour cream for a healthier alternative.

Build

1. Start plating spinach, making a bed for the rest of the ingredients.

2. Add corn mixture, black beans, shredded cheese, and chicken (add as much corn mixture or black beans as you like). Top with crunchy tortilla strips and dressing.

Alternatives: You can add whatever ingredients you like: olives, tomatoes, cukes, etc. Instead of shredding the chicken, you can just slice it.

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It was delicious! You get crunchy, fresh, cool, creamy, spicy, and warm all in one bite.

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Hawaiian Island

Hawaiian Island located on Van Horn Rd. in Trenton, MI is a local Chinese Restaurant cranking out a variety of popular dishes. I’ve been wanting to try this place for a while and Amanda and I decided to get carry out Friday night. There’s something about carryout Chinese that is comforting and nostalgic to me so I was excited.

It’s very hard for me to find a Chinese Restaurant that really grabs my attention. Usually restaurants are hit or miss for me and unfortunately Hawaiian Island was a miss. Let me explain why…..

I ordered General Tso’s Chicken which is my favorite. I have been craving this dish for a while. When I opened my carryout container I was faced with a heaping serving of “naked” chicken and chicken fried rice. Ok, big portions are a plus, but the sauce just wasn’t on point. The sauce was on the side which was different then any other General Tso that I’ve had. The sauce wasn’t as sweet as I was used to and even looked like a light gravy. It still tasted good, but it just wasn’t what I had my heart set on. The chicken was moist on the inside and crispy on the outside,  but I wanted deep fried chicken coated in that thick sticky, rich sauce and sauteed in a screaming hot Wok. The fried rice was OK, but it was plain. Where was the egg, green onions, and bean sprouts?? My favorite part of the fried rice is those giant pieces of fried egg that me and Ma fight over. Eating is very emotional for me and when I’m disappointed it’s devastating. Ok Ok, so No I didn’t lock myself in my room and cry myself to sleep, but I still didn’t satisfy my hankering for General Tso Chicken.

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The good thing about Hawaiian Island was the price and portion size. I’m not kidding when I say that I ate four helpings off this “dinner” which also came with an egg roll. I don’t know if there are many restaurants where one dinner can feed a family of four. So my search for delicious General Tso Chicken is still on. Stay tuned for my next Chinese food write up.

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