Tag: foodblogger

11 Baltimore Restaurants Doing Deviled Eggs Right

Published on by neverbeenso4 Comments

For this week’s 180 Wednesday, I’m talking about DEVILED EGGS! I know I’m not the only one who despised these little suckers as a kid (or up until a month ago). Of course deviled eggs have features to dislike (i.e. smell, preparation); however, they’ve never been so on the top of my cravings list.

And because I become instantly obsessed when I stumble upon a new flavor I like (hence the creation of 180 Wednesday), I have been eating up deviled eggs at every restaurant I can get my hands on (all within the last month!). It’s quite surprising how many restaurants actually serve up these little guys, all with their own take on presentation and flavor. I missed photo ops on a few of these, never imagined I would fall in love as hard as I did :/

And while I’m sure our family’s recipes are on the tops of all our lists, in honor of Mother’s Day this weekend, let’s give Mom and Grandma a break, and have someone else do the work.  Here are the restaurants serving up the best deviled eggs in Baltimore!

1 . Cava Mezze | 1302 Fleet Street
11 Restaurants in Baltimore Doing Deviled Eggs Right
GREEN EGGS & HAM deviled eggs | fresh herb vinaigrette | crispy pancetta
First off, their brunch is amazing; bottomless eats and drink. So when I happened upon deviled eggs on the menu a month ago, I gave them a shot. I figured if I don’t like them, no biggie, it’s bottomless. WELL, lets just say, my mouth experienced complete confusion and satisfaction. And since, my love for deviled eggs was born – not to mention they get extra points for Dr. Seuss nostalgia.

2 . Woodberry Kitchen | 2010 Clipper Park Road
11 Restaurants in Baltimore Doing Deviled Eggs Right
Devilled Eggs | Chipped Ham | Fish Pepper
These little guys are high up on my list. I was skeptical of the fish pepper, but it packed such a good flavor!

3 . Bond Street Social | 901 South Bond Street
11 Restaurants in Baltimore Doing Deviled Eggs Right
“Eggs and Bacon” Deviled Eggs | bacon jam | pickled mustard seeds | pimento cheddar filling
Half-priced, daily 4pm-7pm

4 . Dinosaur BBQ | 1401 Fleet Street
Creole Deviled Eggs | Cajun spiced | Chives
Get these in portions of 3, 6 or 12 pieces

5 . Artifact Coffee | 1500 Union Avenue
11 Restaurants in Baltimore Doing Deviled Eggs Right
Deviled Eggs
As you can imagine, these are pretty similar to the ones served at Woodberry Kitchen, but there’s nothing wrong with that!

6 . Ten Ten | 1010 Fleet Street
11 Baltimore Restaurants Doing Deviled Eggs Right
Deviled Eggs | Cunningham farm eggs | bacon | smoked paprika

7 . Sugarvale | 4 West Madison Street
11 Restaurants in Baltimore Doing Deviled Eggs Right
Deviled Eggs | Duck Ham
This ham is LEGIT.

8 . Southern Provisions | 3000 O’Donnell Street
Deviled Eggs | Mustard Seed | Paprika

9 . The Nickel Taphouse | 1604 Kelley Avenue
Deviled Eggs | bacon jam

10 . Cardinal Tavern | 901 South Clinton Street
Mom’s Deviled Eggs | “classic recipe just like Mom used to make”

11 . Iron Rooster | 3721 Boston Street
11 Restaurants in Baltimore Doing Deviled Eggs Right
BLT and Deviled Eggs | deviled eggs | chopped bacon | micro greens | cherry tomato | herb oil
These are on the pricier side (while not packing as much flavor as some of the others), but still worth a try.

Who am I missing?? I’m always up for solid recommendations!

Creamy Sausage, Kale and Cauliflower Garlic Rice

Published on by neverbeenso2 Comments

A few weeks ago, I wrote a post all about my love for brussels sprouts in a new series called 180 Wednesday, documenting foods or experiences I despised as a child and have neverbeenso obsessed with now. This week, it’s CAULIFLOWER.

Creamy Sausage, Kale and Cauliflower Garlic Rice

As a child, this was the most bland (and ugly) vegetable I could think of, even buckets of ranch couldn’t get me to eat it. And now, I’m obsessed. It can be transformed to resemble so many things: rice, mashed potatoes, pizza crust, the list goes on.

I’ve posted a cauliflower fried rice recipe (SO good), but this weekend I wanted comfort food. I mean, rightfully so since it’s been so cold and dreary (who else is ready to throw blows about this snow in April?!). I adapted the Creamy Cauliflower Garlic Rice from Pinch of Yum by adding sausage and kale and it was exactly what the doctor ordered to get me through these freak cold spells. The recipe makes a decadent sauce made mostly of cauliflower, yet tastes like its full of butter and cream and melted cheese.

Stay tuned for several of my go-to cauliflower recipes!

Creamy Sausage, Kale and Cauliflower Garlic Rice

Creamy Sausage, Kale and Cauliflower Garlic Rice

  • Servings: 6
  • Difficulty: moderate
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Ingredients
1 head cauliflower, florets broken up
4 cups vegetable broth + 2 cups water
½ cup milk
1½ cups brown rice (I used Harris Teeter Basmati Blend)
1 teaspoon salt (plus more to taste!)
4 tablespoons butter
8 cloves garlic, minced
3 cups kale, chopped (stems removed)
16 oz sausage, cut into ½ inch slices (I used Hillshire Farms Turkey Kielbasa)

Directions
1.  Start to cook the rice according to package directions.
2.  While the rice is cooking, bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
3.  Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Set aside.
4. While the rice continues to cook, in a large nonstick skillet, melt 2 tbsp of butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the sausage and kale and mix until sausage browns and kale begins to wilt. Note: The kale should still be bright green.
5. When the rice is done, add remaining 2 tbsp of butter to the rice and pour in the cauliflower mixture, mix until well combined.
6. Add the kale, sausage and garlic mixture into the rice and stir until well combined. Add salt and pepper to taste.
7. Let cool slightly and serve.

 

Kale Basil Pesto

Published on by neverbeenso1 Comment

This entire recipe from Gimme Some Oven is delicious, but the Kale Basil Pesto is the true shining star. Gimme Some Oven pairs this pesto with chicken sausage, gnocchi and brussels sprouts. [This should have been added to my previous post – 15 Ways To Satisfy Your Brussels Sprout Craving!] 

But anyway, the pesto alone would be delicious on literally anything! Perfect if you’re testing out #meatlessmonday like myself and don’t want to sacrifice flavor!

   

15 Ways to Satisfy Your Brussels Sprout Craving

Published on by neverbeenso3 Comments

Can you think of any foods that you absolutely despised at a younger age and then you had a moment when you tried them again and you’ve neverbeenso obsessed?? I was an extremely picky eater as a child (neverbeenso sorry, Mom!) and now I am being reintroduced to a ton of foods and making up for lost time.

This has happened countless times – peppers, fish, eggs, olives, horseradish AND most recently, brussels sprouts. They’re perfect for bite-sized apps, side dishes, or the main star of any meal. I have been trying every recipe I can get my hands on to satisfy this intense craving. If you still aren’t convinced, these recipes are guaranteed to change your mind!

What are some of your favorite ways to prepare these little beauties? 

Share the foods that have your taste buds doing a 180 with #180wednesday!

1. Roasted Sweet Potatoes and Brussels Sprouts
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2. Buffalo Brussels Sprouts
15 Ways to Satisfy Your Brussels Sprout Craving

3. Beer Caramelized Onion and Brussels Sprout Pizza
15 Ways to Satisfy Your Brussels Sprout Craving

4. Garlic Lemon and Parmesan Roasted Brussels Sprouts
15 Ways to Satisfy Your Brussels Sprout Craving

5. Roasted Garlic and Bacon Brussels Sprouts
15 Ways to Satisfy Your Brussels Sprout Craving

6.  Shaved Brussels Sprouts Saute
15 Ways to Satisfy Your Brussels Sprout Craving

7. Fried Brussels Sprouts with Honey Balsamic Vinegar Toasted Breadcrumbs 
15 Ways to Satisfy Your Brussels Sprout Craving

8. Kung Pao Brussels Sprouts
15 Ways to Satisfy Your Brussels Sprout Craving

9. Balsamic Roasted Brussels Sprouts with Polenta
15 Ways to Satisfy Your Brussels Sprout Craving

10. Ricotta Herb Stuffed Brussels Sprouts
15 Ways to Satisfy Your Brussels Sprout Craving

11. Brussels Sprouts Gratin
15 Ways to Satisfy Your Brussels Sprout Craving

12. Bacon and Brussels Sprouts Skewers 
15 Ways to Satisfy Your Brussels Sprout Craving

13. Asian Brussels Sprouts Slaw with Carrots and Almonds
15 Ways to Satisfy Your Brussels Sprout Craving

14. Zesty Pickled Brussels Sprouts
15 Ways to Satisfy Your Brussels Sprout Craving

15. Roasted Brussels Sprouts with Garlic Aioli
15 Ways to Satisfy Your Brussels Sprout Craving

10 Eateries You Must Visit in Charleston, SC

Published on by neverbeensoLeave a comment

As stated in my post about the charm of Charleston, I told you I wanted to bring you a post solely devoted to it’s divine food culture, and what better time to do that than at the start of the Charleston Wine + Food Festival. Last year I volunteered at the festival, participated in several events and had a blast; if 2016 wasn’t the year of our friends’ weddings (10!), our own wedding, and house hunting, we would be there – we’ll see ya there in 2017!
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You never know who you’ll take a selfie with. Myself + Hugh Acheson.
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You never know who’s autograph you’ll get. Myself + Virginia Willis.
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Or who you’ll see perform! The oh so talented Marc Broussard. – Thanks to The Local Palate for choosing my photo in a contest they ran and giving me these awesome tickets!
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And that was my experience in a nutshell. But I digress. You’re here for the food recommendations, right? So here they are. 10 of the places I couldn’t get enough of during my temporary stay in Charleston. These are the places I had neverbeenso happy to stumble upon and neverbeenso satisfied with when I left.

Poogan’s Porch – 72 Queen Street
The most adorable, quaint restaurant – it truly is what you expect when you think Southern.
TIP: Get the Mac & Cheese – creamy smoked gouda, country ham, need I say more?image

Barsa – 630 King Street
Don’t let the fact that Barsa is a little bit on the outskirts detour you. This is one of the coolest atmospheres I experienced in Charleston and some of the best food! 
TIP: WHEN, not If, you order the paella, put it in first since it takes roughly 45 mins – 1hr to prepare and snack on some light tapas and drinks while you wait.
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167 Raw – 289 E. Bay Street
This place is SO good. It’s pretty tiny inside, so snag a seat at the bar if you can. The oysters were phenomenal and the tacos are out of this world – totally unexpected. 
TIP: The Fish + 10 Hr Carnitas Tacos are the way to go.
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Magnolia’s – 185 E. Bay Street
A Charleston staple, for sure. The fried green tomatoes are out of this world and the fried chicken is insane.
TIP: Reservations needed in advance – the earlier the better.
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Poe’s Tavern – 2210 Middle Street
This spot is over on Sullivan’s Island, but totally worth the trip. Go on off-hours to ensure you get a seat, as they don’t take reservations. I mean, this burger, really.
TIP: A burger topped with a fried egg AND fried onions.
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Fish – 442 King Street
French and Asian cuisines reimagined is how Fish describes its style and I can’t argue it.
TIP: The dessert dim sum allows you to get tiny bites of 4 different desserts to experience all the heaven they have on one plate.
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Callie’s Hot Little Biscuit – 476 1/2 King Street
In my two month stay, I visited Callie’s at least 8 times. I’ll be the first to admit, I was an addict and would give my left arm if they would open up shop in Baltimore.
TIP: Some friday nights they open late night and serve fried chicken biscuits – HELLO!
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Amen Street Fish and Raw Bar – 205 E. Bay Street 
You guessed it, this place is a raw bar, and the quality is off the charts. The oyster shell chandeliers are so Charleston.
TIP: You need the Crispy Calamari Steak Slices in your life – crispy strips of calamari topped with corn, onion and bacon
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Burwell’s Stonefire Grill – 14 N. Market Street
I spent a lot of time at this bar and when I finally had the food I was blown away.
TIP: Get the “on the rocks” appetizer and cook your own steak to perfection on the table side searing stone.
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Jeni’s Splendid Ice Creams – 501-A King Street
So I know Jeni’s has multiple locations, but it was my first experience and I couldn’t get enough.
TIP: Two scoops are always better than one.
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You’re probably scrolling through wondering where the big hitters are, like FIG and HUSK, on my list. If you’ve read anything about Charleston or watched Anthony Bourdain’s Parts Unknown: Charleston episode, you’d know these two spots are must-gos; HOWEVER, what they don’t tell you is you need reservations months in advance. I arrived in Charleston in February and couldn’t get a Friday or Saturday night reservation (at a normal dining time) before I left in April; neverbeenso crushed. So if you are even toying with the idea of heading to Charleston, make that reservation now. I’m having serious FOMO so let me know if you’ve been so I can live vicariously! What are some of your favorite spots in Charleston?!

Super Bowl: DIY Flatbread BAR

Published on by neverbeensoLeave a comment

As I’ve mentioned before, leftovers are not my thing. But so as not to waste food, I try my hardest to transform the leftovers into something new. Recently after a party, we had a ton of leftover shredded buffalo chicken and meatballs. And what’s one to do with leftover shredded chicken and  meatballs? Well, make flatbreads out of them of course!

Most of the additional ingredients were things I had in the fridge, so this made for a very very inexpensive and tasty meal {neverbeenso tasty!} And because these were so good, I plan on including them in my Superbowl lineup! I recommend incorporating these into a DIY Flatbread Bar and provide the ingredients for people to make their own! The recipes I used are below!

Will doesn’t share my love of blue cheese, in fact he hates it. So I made two buffalo chicken flatbreads (one with the funk and one topped with avocado – which I also ate). And a meatball flatbread. But you can really throw together whatever you want! Get creative!

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Buffalo Chicken and Meatball Mozz Flatbreads

  • Servings: 4-8
  • Difficulty: easy
  • Print

Ingredients
4 ready-made flatbreads

Buffalo Chicken:
2 cups leftover buffalo chicken, shredded
2 tablespoon blue cheese, crumbled
1/2 avocado, sliced
2 cup shredded mozzarella (or any  melting cheese)
2 tablespoon ranch dressing

Meatball Mozz (makes 2):
2 cup leftover meatballs with sauce, chopped
1 cup spinach, chopped
2 cups shredded mozzarella

Directions
1. Preheat oven to 400 degrees.
2.  Spread flatbreads out on a foil lined, oiled baking sheet.
3.  Layer toppings on flatbreads.
4. Bake for 12-15 minutes.
5. I drizzled my buffalo chicken flatbread with ranch afterwards just for presentation.
6. Cut in half or serve whole. Devour.

Kit Kat Crunch Bars

Kit Kat Crunch Bars

Published on by neverbeenso2 Comments

At work, we’ve been doing a ton of charity bake sales during this holiday season. So I’ve been constantly thinking up recipes that are easy to package into small wrapped bags for easy distribution. These deliciously chocolatey crunch bars were a huge hit and were part of the $600+ we raised in our first bake sale!

This recipe is super easy (no bake!) and the mix of Kit Kats + Rice Krispies + Peanut Butter make the most delightful combination to satisfy your sweet tooth.

Kit Kat Crunch Bars

The only cooking done in this recipe is heating up the mixtures in the microwave for a few minutes. The bars come together beautifully as they chill.

Kit Kat Crunch Bars

Kit Kat Crunch Bars

Kit Kat Crunch Bars

Now, for the chocolate topping!

Kit Kat Crunch Bars

Kit Kat Crunch Bars

I love these bags of Kit Kat minis, they are so easy to cook with and really cut down on the time you’d spend chopping multiple bars evenly.

Kit Kat Minis

Kit Kat Crunch Bars

Kit Kat Crunch Bars

  • Servings: 42 Bars
  • Difficulty: easy
  • Print

Ingredients
Base
2 heaping cup creamy peanut butter (do not use natural or homemade peanut butter)
1 cup light corn syrup (light-colored, not lite)
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoon vanilla extract
6 cups Rice Krispies cereal

Topping
1 bag Kit Kat minis (you could also buy individual bars and chop them into uniform pieces)
1/2 cup creamy peanut butter (do not use natural or homemade peanut butter)
2 cup Rice Krispies cereal

Directions
Base
1. Line an 13 x 9 inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, combine peanut butter, corn syrup, sugars, and heat on high power for 1 minute to melt.
3. Stop to stir. Mixture will be on the granular side, this is okay.
4. Return bowl to microwave and heat for 1 more minute on high power.
5. Stir in the vanilla.
6. Stir in 6 cups cereal.
7. Turn mixture out into prepared pan, packing it down somewhat firmly with a spatula and smoothing the top; set pan aside.

Chocolate Topping
1. In a medium microwave-safe bowl, combine chocolate chips, peanut butter, and heat on high power for 1 minute to melt.
2. Stop to stir. Chips may not be completely melted. Return bowl to microwave and heat in 15-second bursts until chocolate can be stirred smooth, 15 seconds is likely all they’ll need.
3. Stir in 2 cups cereal.
4. Pour chocolate mixture over base, packing it down somewhat firmly with a spatula and smoothing the top.
5. Place the Kit Kats Minis in about 6 evenly and tightly spaced rows over the surface, with about 1/4-inch space between each piece (does not have to be perfect). By the time you get all the pieces on and in rows, the pieces you placed on first will likely have started to melt at the base. Push them down lightly so they embed into the chocolate-crispy layer. Go back over and push on all the pieces with your finger to ensure they’re all embedded and will stick as the bars cool and set up.
6. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until chocolate layer is completely set before lifting out with foil overhang, slicing, and serving.

*Bars will keep airtight at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.*

Kit Kat Crunch Bars

 

 

Quick and Easy Chicken Noodle Soup

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Quick & Easy Chicken Noodle Soup

The sicknesses are officially making their presence known around our house. We’ve been loading up on meds and tea, but finally today I decided this was a job for the chicken noodle soup tribe. However, the last thing I want to do when I’m sick is go to the grocery store, prep and stand in the kitchen all day cooking. Therefore, the only homemade chicken noodle soup I’ve ever made consisted of dumping canned soup into a bowl and heating it in the microwave (I know, I know).

This recipe is probably the quickest and easiest chicken noodle soup recipe you can get away with. I adapted the recipe from AverieCooks, making a few adjustments, and it turned out great!

It warmed our insides and was full of savory flavor. Here’s to hoping it also fights off this horrendous sickness so we can go on about our lives.

Using the rotisserie chicken was a HUGE time saver.

Sizzle Sizzle.

Quick and Easy Chicken Noodle Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
2 tablespoons olive oil
1.5 cup carrots, peeled and sliced thin (about 2 large carrots)
1.5 cup celery, sliced thin (about 3 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
4 garlic cloves, minced
80 ounces (10 cups) low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 oz wide egg noodles (or your favorite noodles or pasta)
3 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or cook your own)
3-4 tablespoons fresh parsley, finely chopped
1-2 tablespoons white wine vinegar
salt, to taste

Directions
1. To a large dutch oven, add the olive oil and heat over medium-high heat.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3.  Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, parsley, white wine vinegar, and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately.

Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.