Big Apple Bites

Every few years my husband sends me to NYC for culinary classes. This year it was at the famed International Culinary Center. After going back and forth for months over which class I was going to take, I chose french pastries and the class was held the last weekend of July. 

The city is one of my absolute favorite places and I think I probably know it better than Raleigh. There is nothing better to me than being able to go and really have no set plans (minus the obvious reason I came, but that was only for 6 hours out of 5 days;) and just being able to wander and find spots to stop in when the urge hit me. 

This trip I stayed with one of my good friends, Allie at her apartment in the East Village. It was really fun to experience the city though her eyes this time because just four years ago I played tour guide for her and took her all around on her first trip to the city. We did no touristy things because she lives there and I have done them all ten fold. So we basically ate our way through the city and these were my favorite goodies from the weekend. 

 an amazing cinnamon sugar donut from Dough. Oh my gosh! So tasty!

A pork taco from Los Tacos in Chelsea Market. 

These came from...me! That's right, these are what I made in my class. it was such a cool experience and I can't wait to try my hand at making them on my own here at home!

 No questions asked...other than Italy, best pasta I have ever had. And I am still not over the shock that it cost 26 bucks for this, a pitcher of sangria and a fried eggplant appetizer. Hello, EV. I heart you. This was at San Marzano. I will be back!

Fried Cheese curds in buffalo sauce. Look at that view! Smorgasbord festival was beyond what I imagined!

 Yummy taco! It was one of the better tacos I have ever had! I want one now.

 This was some fried macaroni and tomato sauce concotion. It was ok, not my favorite, but other people were falling over themselves for it so I think it was just me. hahaha

 This place was such a good find and let me tell you about their truffle macaroni...Yum!

 I had to have Korean Fried Chicken as it is one of my favorite things. I found this cool spot in Koreatown called Turntable and I had to climb the darkest, seediest staircase I have ever been on to get upstairs. It was really cool. I thought it was good but quite honestly...the one in Raleigh is still the best I have been to in the country;)

 Happy hour and a rooftop bar are bacically the quickerst way to my heart. I really liked this small pub in midtown. When we are back next month for a wedding, I discovered this place is about 2 blocks from our hotel. 

 My last stop in the city was to meet up with a friend to have drinks and chat, she chose this place near her office. I got to play Ms Pac-Man so basically my life was complete. 

There was also the best bagel of my life (with birthday cake cream cheese) macaron ice cream sandwich, and a bar that specialized in pretzels...all not shown because I was too busy stuffing my face to snap good pictures. 

linking up with Wanderlust Wednesday

Red Velvet Mudslide

If there is one drink that I am known for making (other than anything involving bourbon!) it is probably a mudslide. I've made a caramel one, a butterbeer one and the list could go on. It is pretty much one of my favorites. This particular version I made the first time a few years ago. After a few go rounds, I think I have perfected it. 

Or at least perfected it to my taste...and isn't that what matters;)

I figured that Valentine's was the perfect time to debut the final go round. or really, 365 days a year is probably just as good a time as any to indulge in anything with the name red velvet it it. 

It is rather sweet and adding the baileys and kahlua do nothing to help out with this. So, if you are not a lover of the sweets, save yourself and do not attempt to drink this delicious concoction at all. 

That just means more for me!

Red Velvet Mudslide

2 large scoops Red Velvet Ice Cream

1 oz Baileys

1 oz Kahlua

1/2 oz whipped vodka

Place in a blender with a small amount of ice and blend. I have discovered that sometimes I need to add ice cream to make it thicker or add some cream (or more booze!) to make it more of a drink. 

This is soley based on your discretion and you really can't go wrong. 

Also, the second time I made this I used bourbon instead of vodka. 

All I can say is "Come to Mamma!"

and I used Ben and Jerry's red velvet.

linking up with Kristin

Crockpot Chicken Salsa Tacos

I really love creating and adapting recipes and rarely make the same recipe more than a few times a year...and then there was this. Probably one of my favorites and it is so simple that whenever I am in a hurry...this has just become my go to. 

You can make this recipe completely from scratch as I have done a few times...homemade salsa and taco seasoning. I really enjoyed those versions as well, but the simplicity of taco packets and the variety of different salsas on the market means I usually go with 'semi homemade' 

You really can mix this up each time. Sometimes I use green salsa but this last time I used spicy peach and the flavors just exploded off one another. If you want it more filling, add in corn or black beans. 

The options are endless!

Crockpot Chicken Tacos

1 lb chicken breast/tenderloins
1 packet taco seasoning
1 jar salsa
4 oz beer
4 oz chicken stock
1/2 lb zucchini (cubed)
extra pack of taco seasoning (optional for taste)
soft tacos/tortillas

Place the chicken in the crockpot, dump in the salsa and taco seasoning. Pour the salsa on top and then pour the beer and stock over it. Stir it and place on low for at least 5 hours and up to 8. About an hour before you plan to serve the tacos, add in the zucchini. Taste and if it needs more flavor, add in any spices or an extra packet of taco seasoning. 

Serve with cheese, sour cream, avocados or any of your favorite toppings.

Pomegranate Cider Sangria

When we were up in Boston for Thanksgiving, I was super pumped to find a variety of cider flavors. They had the standard apple and then on top of that - cranberry, pear and pomegranate, I immediately ditched my plan for apple cider mimosas for Thanksgiving and went with a pomegranate cider sangria instead. 

There are not enough words to describe how delicious this ended up being. plus, it was so very simple to throw together in a quick moment! All you would have to do if you couldn't find the pomegranate cider all you would have to do is add a cup of pomegranate juice to the mix! And I often times make my own sangria, but for this instance, the sangria wine worked perfectly! Less steps to worry about and you can grab a bottle for less than $10.

I also think this would be a great choice for any holiday gathering or even for a New Years Party! You can make a big batch of this and it goes a long way! 

Next time I think I want to try this warmed up, would be perfect to drink while I binge watch Hallmark movies...and drive my husband crazy;)

To really drive home how delicious this is...my mother in law rarely drinks alcohol. She had two glasses. That is all you need to know to run and make this. Soon!


Pomegranate Cider Sangria

1 bottle sangria. 
1/2 gallon pomegranate cider 
1 cup spiced rum 
sliced apples
pomegranates

*champagne (optional)


In a large pitcher, place the apples and pomegranates. Pour in the sangria, cider and rum. Stir thoroughly and chill for at least an hour. The second glass I had, I filled my glass half way and then topped with champagne. I got the best of both worlds when it came to my mimosa addition;)

linking up with Pin Junkie

Maple Bourbon Cannolis

I have never been the largest fan of cannolis. I think it is in large part that I am not big on sweetened ricotta. I have tried to love them, it's just never happened. Then I came across the empty shells at our local market and I got to thinking about how I could make them so that I may enjoy them. 

My answer came in the form of another Italian cheese: mascarpone. (I am aware in some circles this is sacrilegious and I am prepared to deal with that. My last name is Baldassari people, I get it;)But... I have made quite a few versions so far, and this simple combination of some of my go to favorites quickly became a favorite. 

You can always make your own cannoli shells but I found these at the grocery store bakery. Since I purchased them empty, they only charged me half price. Score! If you want the recipe for homemade cannoli shells, I recommend this one.

Maple Bourbon Cannolis

12 mini cannoli shells
6 oz mascarpone
2 tbsp powdered sugar
1/4 cup maple syrup
1 1/2 tbsp bourbon
1/4 cup whipping cream
1/4 cup chopped pecans (optional)

In a mixing bowl, whip the mascarpone for about 2 minutes on high, change the speed to slow and add in the powdered sugar, maple syrup and bourbon. Combine together and then slowly add in the whipping cream. Slowly bring the speed back up to high and beat until you have a super thick whipped cream consistency.

Place in a piping bag and pipe into each end of the cannoli shell. If desired, roll each end in the chopped pecans. 

Refrigerate for at least two hours. 

*Notes, if you would like a sweeter flavor, you may want to add a little more sugar. You could also add more bourbon. Once when I made this, I had some extra filling left over. I rolled it into a ball and froze it, then rolled the chopped pecans. Served with vanilla wafers as a dip. You can always find a purpose for leftovers;)

These would be the perfect treat for any holiday gathering you have coming up! Enjoy!

Linking up with Freedom Fridays lady bug blessings pint sized baker hun what's for dinner

Bourbon Cranberry Cider

I have said it many times, but I will say it again...Fall is my favorite. And few things remind me more of  this fabulous season than Apple Cider and bourbon. Add cranberries to the mix and you pretty much perfect any scenario. 

I have made a few different cocktails with these mixes before and this was a quick one I came up with before a recent party. I went with what I had on had and the result ended up being exactly what I had been hoping for. Refreshing and light but with bold flavors. 

Bourbon Cranberry Cider

3 oz Apple Cider
1.5 oz Cranberry juice
.5 oz lemonade (optional)
1 oz bourbon

Combine all ingredients, shake or stir and serve over ice. I rimmed my glass with cinnamon sugar rim and garnished with granny smith apples and frozen cranberries. 

I used just this small amount of lemonade because I liked the added flavor but I abstained the second time I mixed this up and it was just as good. I also just used the frozen cranberries instead of ice the second version. The one step I will say is a must in this recipe is buying (or making!) FRESH apple cider, this makes a world of difference!

Shuckers Grill Deal Saver

You guys know there are few things I love more than a good deal and I stumbled upon a great one going on right now on Dealsaver.com! They are offering $40 worth of food for only $20 at the new Shuckers in downtown on Glenwood Ave. 

I know I will be buying the deal, what about you? I can't imagine why you wouldn't!

Here is the link, go get on that!

Shuckers Grill Deal Saver