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Monthly Archives: September 2011

Myrtle Beach has always been my family’s destination of choice when deciding to go on a summer vacation. Lounging at the pool, drinking strawberry daiquiris, and relaxing on the beach filled those hot, summer days. At night, we would pile into my Dad’s car and visit Broadway at the Beach or Barefoot Landing, where I would be hell-bent on finding the perfect seashell necklace or souvenir T-shirt.

But there was always one night on vacation that we all especially looked forward to–the night we would go to Umberto’s. Umberto’s is an Italian restaurant at Barefoot Landing, a family-owned joint where you don’t mind sitting on plastic lawn chairs or waiting an extra 15 minutes for a table. The food is so good, you won’t believe how much of it you can actually eat. The multiple courses and very generous portion sizes are enough to keep you full for a few days, and there’s always the glorious leftovers to nibble on straight from the fridge the day after.

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I’ve only ever had Chicken a la King frozen from the Stouffer’s box and I love it—so I figured if I made it myself, I would like it even more. This recipe is comfort food at it’s finest, there’s something about creamy chicken over rice that is always good, no matter how it’s prepared.

Enjoy this on a cool night with a big glass of red wine and you won’t be disappointed.

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I was looking for a hot appetizer to bring to my family’s Labor Day picnic when I spotted these babies on the Internet. French Onion Soup Stuffed Mushrooms…how could they not be delicious? For me the cheesy, hearty soup is always a treat to order at restaurants, but for some reason making it at home always seemed intimidating. So this recipe was the perfect medium, the same flavors but in a different package.

They’re a great alternative to your usual cream cheese-based stuffed mushrooms, and whenever people hear they are “french onion soup stuffed” they’re immediately intrigued. Make these for your next party and sneak a few for yourself before you serve ’em—they’ll be gone before you know it.

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From margherita pizza, to caprese salad and bruschetta–tomato, basil, & mozzarella is a flavor trio that can’t be beat. And with tomatoes being at their best right now, it is the perfect time to whip up a recipe of my own with them.

Essentially, you could use these ingredients to make this recipe two ways. You could go the non-cooking route by chopping up the tomato, basil, and mozzarella and tossing it with angel hair pasta and a little butter and olive oil. Or you could follow this recipe and cook it on low and slow on the stove. Either way–it will taste good. Trust me.

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