Balsamic "Cream" Sauce

I rationalize a lot. Like, "well, it wasn't the worst thing I could have eaten" or "feta has less calories than cheddar so I can have more". That's how I feel about this sauce. It contains no cream, so it breaks down like this:

2 tbsps. unsalted butter, 200 calories, 22 grams fat

2 tbsps. all-purpose flour, 56 calories, .16 grams fat

1 chicken bouillon cube, prepared with 1 cup water, 5 calories, 0 fat 

2 tbsps. balsamic vinegar, 10 calories, 0 fat.

I don't really know how to calculate it, but straight up adding all that equals 271 calories and 27.16 grams of fat. That's a lot of fat! And I don't know how to get around that, but the sauce was delicious and surely even a cup of 2% milk would have added about a 120 calories and 4 or 5 grams of fat. But see, I saved those calories for my pasta! And chicken. And tomatoes. And mushrooms. And dang it, some fresh mozzarella. 

It all works out. 

Balsamic "Cream" Sauce

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

Melt butter & whisk in flour, for 1 minute. Add

1 cup chicken broth and whisk until smooth. Add

2 tbsp. balsamic vinegar. 

Cheddar Bay Biscuits

This Cheddar Bay biscuits recipe is a perfect copycat of Red Lobster biscuits. Also, super easy! I'm always leery of breads and biscuits and I definitely avoid yeasted breads. I'm also intimidated by "cutting in" cold butter. This recipe was super easy. I even bought buttermilk and thought the technique of mixing the butter in it was super cool.

I doubled the amount of garlic powder & cayenne so the biscuits had the perfect zing. Of course I also topped them with the Pioneer Women's Spicy Stewed Beef so it was the perfect comfort food meal. 

Challenge Accepted

I recently participated in a very fun project hosted by one of my favorite blogs, The Bitten Word. Cover to Cover 2013 assigned each volunteer a recipe from the September 2013 issue of Bon Appetit. This is the dish I was assigned:

Carrot and Beet Slaw with Pistachios and Raisins

I provided the following review: "This lightly-dressed slaw is the perfect side for a BBQ, but with it's jewel tones and earthy flavor it would be just as at home on the Thanksgiving table."

It's true. I had fun trying something new, and testing out my julienne skills! And it reminded me what a great alternative white wine vinegar is to red or balsamic. I would definitely make this slaw again.

Avocado with Goat Cheese, Blueberry & Sunflower Seeds

I traveled to visit a friend in Bentonville, Arkansas over Memorial Day weekend. We had meals at some very memorable places: The Hive, where I tried a 25-minute egg; Tusk & Trotter for brunch; and lastly a casual dinner at the Press Room, a coffee shop with breakfast, lunch & small plates. At the Press Room, one of the dishes we shared was the avocado chevre crostini: crostini topped with sunflower seed pesto, celery, chevre, avocado and arugula.

It was then I realized that I do like avocado, but had always avoided it because it was typically in the form of guacamole and guac always contains onions. But the avocado on this crostini was simply sliced, and the combination of that with sunflower seed pesto and goat cheese was just fantastic. I'm so glad I tried it, and the flavor combo has stuck with me since. This has been my breakfast more days than not, smashed avocado with goat cheese, blueberries and sunflower seeds on a whole-wheat English muffin. All the healthy fats right?! Sure, we'll just say that.

All the Things!

Balsamic. Bourbon. Brown Sugar. Bacon. Tomatoes. Alfredo. Chicken. Pasta.

Everything!

I changed the marinade for the chicken, trying to be clever, but it didn't work. It needs to remain: olive oil, balsamic vinegar, brown sugar, steak seasoning. I subbed out some of the vinegar with bourbon and it failed. It was tasteless, it just wasn't the right combo. Maybe on steak? But from now on I will stick with the original chicken marinade recipe - from Pioneer Woman. That really is magical on its own.

Also, did the organic chicken tenders from Trader Joe's really taste a hundred times better or was it just me? Seriously a difference.

Hit Rock Bottom-

Rock Bottom Brewery, formerly know as Big River Grille.

The menu is similar, and the beer remains brewed in-house,

but the best part of the new incarnation is the third story patio:

So, so awesome. An indoor/outdoor bar, and seats overlooking the 2nd Avenue and the Cumberland. It is just perfect. The menu on the patio is limited from what is offered downstairs in the restaurant,

but it's fine. Honestly, with that view and relaxing atmosphere, it's the perfect place for drinks.

Rock Bottom Nashville

Flank Steak with Asparagus & Parmesan Cheese Grits

'Cause Tuesday.