Steak & Roasted Red Pepper Salad


#Fitfam #Health #HealthyEating #HappyFood #BEEF #hashtag. All hashtags that are obnoxious, but can be used when talking about this fresh ass salad right here. It’s so healthy you won’t even feel bad about NOMMING on the crunchy ass baguette on the side. Thank you Hello Fresh – you kick Blue Aprons ass HARD.

Smashing garlic with the side of your knife – best feeling ever. Can’t describe it. You just have to try it yourself. Maybe it’s because you just know roasted garlic is in your near future. Roasting peppers. NOMZ. Steak. double NOMZ. Bread in the form of a baguette. ALL THE FEELS

I dream about Garlic & steak which is why this song was appropriate while whipping up this kick ass dish.

The dressing alone here is phenom. Make some extra and just use it on other salads as well. There was cheese on here so YAY! The cold salad mixed with the warm peppers & steak was PERFECTO!



FINAL VERDICT: 4 Bombs bombbombbombbomb

This recipe comes from HelloFresh! Check them out today!


  • 1 Red Bell Pepper
  • Small Baguette
  • 1/2 cup Feta Cheese
  • 2 Garlic Cloves
  • Spring Mix
  • Rosemary Sprigs
  • 12 oz Sirloin Steak
  • 1 Tblsp White Wine Vinegar
  • Salt & Pepper to taste
  • Olive Oil


1.Preheat the oven to 425 degrees.

2. Strip the rosemary from the stems. Crush the garlic cloves. Thinly slice the bell pepper.

3. Toss the bell pepper on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Wrap the smashed garlic and rosemary in tin foil with a large drizzle of olive oil. Place the foil bundle on the baking sheet with the peppers. Place in the oven for 15 minutes, tossing the peppers after about 7-8 minutes of cooking, until they are slightly charred and the garlic is soft.

4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the steak on all sides with salt & pepper. Add the steak to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked to desired doneness. Transfer the steak to the baking sheet in the oven to finish cooking for 4-8 minutes, or until cooked to desired doneness.

5. Cut the baguette into 1/2 inch slices on a diagonal. Once the peppers, garlic, and steak are done, remove them from the baking sheet. Place the baguette slices on the baking sheet, drizzle with olive oil, and return to the oven for about 5 minutes, until toasted.

6. Make the vinaigrette: Mash the garlic with a fork until smooth. Finely chop the rosemary. In a large bowl, whisk together the roasted garlic, 1/2 teaspoon rosemary, 1 Tablespoon white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt & pepper.

6 Assemble the salad: Thinly slice the steak against the grain. Toss the roasted red peppers and spring mix with enough rosemary garlic vinaigrette to coat. Plate the Spanish steak salad topped with sliced steak and feta cheese. Serve the baguette toasts to the side and enjoy!

Download the Full Recipe from Hello Fresh Here =)



RICOTTA GNOCCHI – The Spread, South Norwalk, CT


Fluffy like a hot marshmallow in your mouth. It was lighter than your normal gnocchi, so I thought I wasn’t getting as full as fast, but that was a sick joke, once I ate the whole plate and had a food baby inside me. Note to self: EAT SLOW EVEN WHEN YOU FEEL LIKE YOU ARE EATING AIR.

The braised veal in here was so damn tender, it melted in my mouth. And the sauce. Yes. Just yes. Give me more please.

This was a special when I ordered it I think ? So if they don’t have it again I am sorry, that I am not sorry that you missed out on this heavenly dish. JUST kidding it’s still there. I just checked, just for you.

This would be a perfect meal on one of these cool fall days. With a side of brussel sprouts because they also have KILLER brussel sprouts and killer everything else to be honest. The Spread is the place to be!

PS. I had this in March. For my birthday. And I am still dreaming about it and decided it wasn’t too late to share. You’re welcome.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


braised veal | sage veloute

Visit the spread today for the bombest of bomb food!

Steak Fajita Quesadillas

allFeeling lazy but still want a tasty meal? Jump into this then. Just some chopping, sprinkling and flipping. You will be eating happy in around 30 minutes. This beef was so tender, and with the homemade taco seasoning, the flavor was oh just right. peppers seasoned I guess you could always saute the veggies and meat, but since these came out so flavorful and juicy, I would suggest staying with the oven. cheese and meat Need a bev to go along with this? Try this AMAZING MARG. They go together like PB&J. done I dipped these tasty triangles in guac, sour cream, and salsa. With the flavor they have, you don’t need to, but I just love to dip. When I dip, you dip, we dip. FINAL VERDICT: 4 BOMBS bombbombbombbomb

INGREDIENTS: – 1 1/2 lbs. beef strips – I bought a skirt steak and cut it into strips – 1/2 green pepper sliced -1/2 red pepper sliced -1/2 yellow onion sliced – 8 large size tortillasTaco Seasoning – Taco or Mexican blend shredded cheese DIRECTIONS: Preheat the oven to 400 degrees and line a baking sheet with tin foil. Spray lightly with cooking spray. Place the sliced vegetables, steak in a oven safe pan. Sprinkle the taco seasoning on top. Toss around the meat and vegetables so that the seasoning coats them all. Bake the meat and veggies for about 20 minutes, until the meat is cooked through and the veggies are tender. To make the quesadilla, you can either use a griddle or a pan. Griddles seem to be easier to work with.  Once the meat & veggies are done cooking, lay four of the quesadillas out on the griddle and top with one big handful of the cheese.  On top of the cheese, place some meat and veggies, sprinkle a little more cheese on top of this and then top with a tortilla. Cook until golden brown and the cheese is melting. Flip over and cook on the other side until it gets golden brown. Once cooked, place the quesadillas on a cutting board. Allow to set for just one minute, then cut into quarters. ENJOY! =)

Quinoa & Goat Cheese Encrusted Chicken Breast

IMG_8147Goat Cheese. I just say it and smile. I sometimes think I would be able to put some goat cheese on a celery stick and not want to vom. That might be going too far, but I still sometimes wonder.

I obviously read the recipe too quickly, because I was so damn excited by all this wonderfulness that was going to encrust my chicken that I missed the part where it said “regular soft goat cheese will not work with this recipe”. I came across that notation about 5 minutes after everything was already in the oven. Well recipe, you were WRONG. Soft goat cheese worked magically & tasted phnom.

1. Who even KNEW there was hard goat cheese. Who would even want to eat hard goat cheese after knowing all about the soft? I used soft goat cheese, it’s in the recipe below and it did wonders. Don’t be afraid.


The quinoa, roasted red peppers and goat cheese together was a great medley. The flavors just jived like I was in the kitchen to the beat below. I want to encrust everything in quinoa now.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


  • 1/2 Cup water
  • 1/2 Cup Uncooked quinoa, divided
  • 1/2 Cup Goat Cheese crumbled
  • 1 1/4 tsp Italian seasoning
  • 1/4 tsp Garlic powder
  • Salt & pepper to taste
  • 1 egg white
  • 2 Medium Boneless chicken breasts
  • Sliced roasted red peppers


  1. Bring 1/2 cup of water to a boil and stir in 1/4 cup of the uncooked quinoa. Cover, turn heat to low and cook until all the water is absorbed (about 15 minutes.) Set aside to let the quinoa cool.
  2. Preheat oven to 400 degrees and lightly spray a baking sheet with cooking spray.
  3. Place the remaining 1/4 cup of uncooked quinoa into a food processor (I used the Magic Bullet) grind into a fine flour. Pour the quinoa flour onto a large plate.
  4. Pour the cooled, cooked quinoa into a large bowl and add in 1/4 cup of the goat cheese, the Italian seasoning, garlic powder, salt and pepper. Mix well and pour onto a large plate.
  5. Pour the egg white onto a large plate.
  6. Cover each chicken breast fully and evenly with the quinoa flour. Then, dip each breast into the egg white, again coating evenly. Finally, press the cooked quinoa/cheese mixture, onto each breast. It takes a bit of pressing to make it stick.
  7. Place the breasts onto the baking sheet and lightly spray the tops with cooking spray.
  8. Bake until lightly golden brown and crispy, about 20 minutes.
  9. Turn your oven to high broil, & spoon the remaining 1/4 goat cheese on the chicken and broil until melted, only about 2 minutes.
  10. Garnish with sliced roasted red pepper. ENJOY =)

French Onion Soup

IMG_6721Nothing is better than some homemade soup on a brick cold day. And what is even better than that, is melted cheese on that hot soup. And again even better than that? Toasted, crunchy croutons on top. YUM!

I was so excited to use these cute soup bowls that I had bought from a vendor at the BigE this past fall. I think I make soup more often than I would normally, because I just like eating out of these bowls. Holding them by the handle and being able to sip up those last drops makes me happy.


The boyfriend thought that there wasn’t enough salt, but I actually thought it was super super salty, so clearly there were some salt level issues going on here. What exactly there were I am not sure. Make sure you have a decent amount of time to make this as well. I forgot that caramelizing onions is a project in itself. It’s like watching paint dry.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


  •  2tablespoons unsalted butter
  • 1 pound yellow onions, sliced 1/4-inch into half circles
  • 1/2 tsp sugar
  • 1/2 tsp all-purpose flour
  • 1/2 cup red wine
  • 1 1/2 cups beef stock
  • 1 tsp chopped fresh thyme
  • Salt & Pepper
  • 1 small baguette, sliced into 1/2-inch pieces
  • 1 1/2 cups of Gruyere cheese, grated thick


  • Melt butter in a pot on medium-low heat. Add the onions & spread them into a think layer. Sprinkle with sugar, and cook, stirring so the onions don’t stick to the pot. Cook until they are soft, golden brown, and beginning to caramelize, about 45 minutes.
  • Sprinkle flour over the onions, and stir to coat. Add wine, beef stock, and thyme, and bring to a simmer. Cook, partially covered, for about 25 minutes. Season with salt and pepper to taste.
  • Meanwhile, lightly toast bread & set aside. Pour the soup into 3 ovenproof bowls. Place the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges.Serve immediately & enjoy =)

Brunch @ Bar Sugo, Norwalk, CT

IMG_7251Groupon hooked us up! I had been hearing about these amazing meatballs that were only an 8 minute drive away & thanks to Groupon I got finally got there. 6 bites of heaven. That is what this meatball tasting was. My favorite was the Ox one, because of the truffle oil on it. Surprise, surprise. “Mommy’s was a close close second. The meat was so tender. Like SO tender. (I’m currently salivating). Nonn’as was a little too tough for me. It was great flavor, but the sausage in it gave it a consistency that was not meatball like, therefore, me no like. The meatballs in the photo are described below from left to right.

IMG_7250Garlic Bread – basil crema, tomato

This garlic bread above was pure crack. Hands down the best garlic bread I have eaten in my lifetime. Amen. The Bloody Mary was solid as well. Had like chunks of shrimp in it. Just the right size so you didn’t gag and choke but you still felt like it was meaty. Not so sure that last sentence even made sense, but in my mind it does. Just try one.

IMG_7254This was a short rib grilled cheese that I was ready to be mind blowing, but was left with charred tongue and ash between my teeth. Don’t get me wrong, sometimes the taste of charring isn’t too bad but this was like licking a fire pit. IMG_7255This Eggs Benedict was very very different, but I pretty much licked the plate (wish it had been after the charring from above to clean my pallet).

Overall, this place is super unique inside. It’s small, which I love & I can’t wait to go back to test it out for dinner!

FINAL VERDICT: 4 bombs bombbombbombbomb

Check out more of their bomb menu options here!

Tator Tot & Sausage Breakfast Cups

IMG_6851Breakfast cupcakes. And instead of frosting on top, the goodness is at the bottom in the form of TOTS! It’s the savory lovers dessert for breakfast dream.

IMG_6844Who doesn’t love tator tots? I used to jump up and down when I saw them getting dished onto my lunch tray in the cafeteria, & would cross my fingers that whoever was sitting next to me at the table wasn’t in the mood for theirs that given day.

IMG_6846I really wish I knew how to chop super fast and efficient like Bobby Flay does on TV. If I even tried I would be fingerless, therefore my little chopped pieces always vary in size and shape.

IMG_6848Just keep throwing stuff in these cups. You can choose any meats & veggies here. The possibilities are endless.

IMG_6850These ended up being like omelets in bite form with tots attached. That is all you need to know. Keep an eye on the progress of them in the oven, because mine were the slightest bit dry & that’s why they couldn’t be a 5bomber. Womp.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


Tator Tots

Half Red Pepper chopped up

4 Breakfast sausage links chopped

1/4 cup onion chopped up

1/2- a whole of a jalapeno chopped finely

shredded cheddar cheese

8 eggs

1/4 cup milk


– Preheat oven to 400 degrees.

– Grease muffin tins (sides & bottoms)

– Microwave your frozen tator tots for a couple minutes to defrost. Throw 3 in each standard size muffin tin. Take a shot glass & squish them flat into the bottom of each cup.

– Bake the tots for 10 minutes.
– In the meantime, chop up the rest of the ingredients.
– After the tator tots are done cooking, lower oven temperature to 350 degrees. Sprinkle the toppings into each cup.
– Whisk together 8 eggs and 1/4 cup milk & pour this evenly into each cup.
– Sprinkle a little cheddar cheese on top of each cup.
– Bake for about 20 minutes, or until the egg is cooked through. Enjoy! =)