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Saturday, May 31, 2014

24 hours in Savannah, GA


We stopped in Savannah on our way down to St. Augustine, FL. We haven't been to Savannah in a few years. It is one of our favorite cities. The food, the drinks, the architecture, and the cemeteries - we love them. We only had about 24 hours in Savannah, so we did our best to hit up a lot of places. We ate and drank our way all around town!

Friday, May 30, 2014

Philly Cheesesteak Crescents


When we were in St. Augustine, we passed a restaurant that sold all types of cheesesteaks. I was really curious about the chicken, buffalo chicken and pizza cheesesteaks. All the food smelled delicious! We ended up eating next door at the A1A Ale Works. It was good, but we definitely need to check out the cheesesteaks next time.

I love to make quick crescent sandwiches for dinner. They are so much more exciting than plain ol' cold cuts, and they taste delicious. I couldn't get those cheesesteaks out of my head, so I whipped up these Philly Cheesesteak Style Crescents. We both loved them! I know these crescents aren't authentic cheesesteaks, but they have all the flavors. Plus, they are easy enough to make for a quick lunch or dinner.




Thursday, May 29, 2014

36-hour Chocolate Peanut Butter Chip Cookies



I am not a huge sweets person, but I love a good chocolate chip cookie. This recipe is adapted from the famous NYT Chocolate Chip Cookie recipe. I love it because it uses cake flour and bread flour instead of all-purpose flour. I never have enough recipes to use up a box of cake flour.

I loved every single bite of these cookies. They are crispy on the outside and chewy on the inside. They had the perfect combination of peanut butter and chocolate in every cookie. If you aren't a peanut butter fan (we can't be friends), you can always use all chocolate. Feel free to mix up the chips - white chocolate, dark chocolate, or butterscotch would be good! The hardest part of these cookies is letting them chill out in the fridge for 36 hours. You can shorten that time to 24 hours or lengthen it to 72 hours. Whip up the dough and bake them when you are ready!



Wednesday, May 28, 2014

Buffalo Chicken Pillows


These Buffalo Chicken Pillows are crazy good! How could they not be? Cream cheese, chicken, buffalo sauce and cheddar cheese wrapped in crescent rolls and topped with Cheez-Its. O-M-G!

This recipe is adapted from my Chicken Crescent Squares recipe. I like the original recipe, but I really, really like this kicked up version. You can control the heat in the chicken mixture by adjusting the amount of buffalo sauce. I used 3 Tablespoons and thought it was perfect. Not hot, just a good buffalo flavor. If you are making this for kids, you could start with 1 or 2 Tablespoons of buffalo sauce if you are worried about the heat.




Tuesday, May 27, 2014

Baked Shells with Ricotta and Sausage


These are not your typical stuffed shells. The filling is sort of runny and also serves as the sauce over the shells. I was skeptical, but I went with it. Boy, I'm so glad I did. These are crazy good!! I ate them all week and was so sad when they were gone. These are hands down the best baked shells I've ever eaten.

These shells are so simple to make. They only have a few simple ingredients. You probably already have them on hand. These shells can be made ahead of time and heated up when you are ready. This dish would also freeze well for a quick week night meal.



Monday, May 26, 2014

Meow Monday

Fluffy

Jack

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CONNECT WITH PLAIN CHICKEN

Saturday, May 24, 2014

St. Augustine, FL - Where To Eat

This week I am going to share all the places we ate on our trip!
A1A Ale Works is located across the street from the Scenic Cruise. We've walked past it several times, but we never went in. Well, we finally took the plunge and ate lunch here. YUM! It was great. We sat downstairs in the smaller bar area. There is a huge restaurant upstairs with outdoor seating.

I got the bacon cheeseburger. It was HUGE and delicious. My Mom got the ham and brie sandwich. We both got fries with our sandwiches and they were really good. They were skinny, crispy and perfectly seasoned.

We tried the Porpoise Point IPA - I felt like we had to try at least one beer since they were a brewhouse. It was good. It was citrusy and had a floral aroma.

Cellar 6 is a relatively new restaurant in downtown St. Augustine.
We had dinner reservations at 8:30. We arrived a little early and were promptly seated. The menus are cool - they are backlit. It is super dark inside the restaurant, so that was a good thing.

The Good - the drinks. Very good martinis and sangria.

The Bad - the extremely long wait time for food. We ordered bleu cheese chips with our drinks and it took an hour and a half to get them. The waitress said the kitchen was really small and they were doing the best they could. We cut our losses, paid for the drinks and chips and headed next door to eat.

Friday, May 23, 2014

Blueberry Dump Cake


This dessert isn't pretty, but it is super delicious!  This dessert couldn't be any easier to make. Just dump everything in the pan and throw it in the oven. No mixing, no extra dirty dishes, no spoons, just one pan.  

I love this dessert. It is not too sweet, and it is loaded with blueberries (my favorite fruit).  This may be served warm or cold, so it is great to take to a cookout. We prefer it warm and topped with vanilla ice cream. 




Thursday, May 22, 2014

Molasses Grilled Skirt Steak


Skirt steak is one of our favorite cuts of meat to grill. It is inexpensive, super tender, and packed full of amazing flavor. We are always looking for new ways to prepare it. This molasses dijon marinade is super simple, and packs a ton of great flavor.

I let the steak marinate overnight. I find it much easier to prep everything the night before and take it out when we are ready to grill. If you want to skip the overnight marinating, let the steak hang out in the marinade at least 2 hours. We always grill 2 pounds of skirt steak so we can eat leftovers. This was just as good reheated for lunch and dinner.  If you can't find skirt steak, this would also be great with flank steak.




Wednesday, May 21, 2014

Quick Chili Cheese Dogs


Memorial Day is next week, and these Quick Chili Cheese Dogs are going to be our menu. This is a super quick recipe. The chili can be made ahead of time and reheated in the microwave when you are ready to assemble these chili dogs. The chili tasted fantastic. It is good enough to stand on its own, but it really puts the hot dogs over the top.

These chili dogs are slightly messy. Make sure you have plenty of napkins handy! And please don't be wearing white while you are eating these!!




Tuesday, May 20, 2014

Grilling 101: How To Use A Charcoal Starter

I get a lot of questions about how we grill, what grill we use, etc. Since Memorial Day is next week, I thought I would answer all those questions today. Disclaimer - we are not master grillers. We love to grill out, but we do not claim to be experts. This is just what works for us.

My two most important tips for grilling are use a charcoal grill and a charcoal starter. We NEVER use lighter fluid. It smells disgusting and makes your food taste like gasoline. Using a charcoal starter eliminates the need for lighter fluid and gives your food a great grill flavor.

I'm going to share with you exactly what equipment we use (total is under $100), and we made a video to show you how to use a charcoal starter. You don't want to miss it!

The Grill
We don't have a fancy grill. 
Chicken Legs uses this pre-assembled grill from Home Depot.
It costs us $50 and lasts for years.
It is large enough to grill for at least 8-10 people.
Here is the link on the Home Depot website: Aussie Walk-A-Bout Grill


The Charcoal
We use Kingsford charcoal.
We prefer the Competition Briquets, but we will use the regular if we can't find the competition briquets. We think the Competition Briquets burn hotter.
We usually buy the charcoal at Costco. 
You can get two 18- lb bags for less than $20.

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