Patriots Party!

Today we will cheer on  the New England Patriots in the game against the Baltimore Ravens- It's a chilly gray day and watching football is the perfect way to spend a Sunday. What to munch on while watching- Buffalo Chicken dip - of course!  I make this dip quite often for Superbowl parties and it is always a hit. It's easy and comes together very quickly. Let's get comfortable, sit back, dig in and GO PATS!!!!

Buffalo Chicken Dip

One 8 oz brick of cream cheese
2 cups of cooked chicken breast, diced
3/4 cup of Frank's buffalo chicken sauce
2/3 cup of chunky blue cheese dressing

Mix all ingredients together.  Microwave for 2 minutes, then stir. Microwave again for 2-3 minutes until bubbly. Serve with crackers and celery.

Cold Weather Likes Short Ribs for Dinner!

Cold winter weather makes us want a nice warm comfort meal- This recipe is super easy and not so gourmet that appears intimidating.  You might even have all the ingredients in your cupboard right now- I love to have all the ingredients on hand.  I usually pick up my short ribs at Wegman's - my all time favorite grocery store- I stock up whenever I see them and leave them in the freezer for a yummy cold winter night treat.  Enjoy!



Oh So Good Short Ribs

2 tbsp. fat
1 env. Lipton onion soup mix
2 to 3 lb. beef short ribs
1 to 1 1/2 c. catsup
1/4 c. water
2 tsp. prepared mustard
1/2 to 1 c. diced celery
1 tsp. salt
4 tbsp. brown sugar

 

Heat fat (or oil) in a Dutch oven or a large skillet; brown ribs well on all sides. Combine remaining ingredients. Pour over meat. Simmer covered, turning occasionally (1 1/2 to 2 hours), or until meat is fork tender.

New Restaurant!!!

Have to tell you all about the great new restaurant in Belfast. The Lost Kitchen - on Main Street in what we refer to as the "flat iron"building.  It opened this fall but we didn't get to sample until Thanksgiving.

The whole family got to go a couple of days after Thanksgiving- what a treat- they have a large selection of small plates - our crowd sampled almost all of them. Some of the highlights were frites with herb de provence, lamb sliders and fabulous fried oysters. They usually have 2 or 3 main dishes. We sampled fabulous fish with a garlic aioli and surrounded by mussels.

 The desserts hold there own here as well- the "donuts and coffee" - fabulous beignets with a great coffee flavored sauce.

I had heard through the grapevine that the chef Robin- had experimented last summer with some "mystery" dinners that helped her hone her skills and define her menu.

Since Thanksgiving we have visited 2 more times and we love the atmosphere and the great wait staff. There have been some hiccups with running out of menu items before the evening is over but I so hope they iron them all out before the summer crowds arrive. The great local produce, meats and even locally roasted coffee make The Lost Kitchen a winner in Belfast!!! Check it out if you are passing by!

New Year = Old Recipe

Weight  Watchers Veggie Soup!

We better make this this week and start eating - good way to start the year and good way to shed a few pounds.  I think the best bet would be to make a big pot and keep it in the frig- good lunch for the week- dig in!!!

2 clove(s) (medium) garlic clove(s), minced         2 medium uncooked carrot(s), diced         2 small uncooked zucchini, diced         2 cup(s) uncooked savoy cabbage, or other variety, shredded         2 cup(s) uncooked Swiss chard, chopped         2 cup(s) uncooked cauliflower, small florets         2 cup(s) uncooked broccoli, small florets         1 medium uncooked onion(s), diced         1 medium sweet red pepper(s), diced         1 rib(s) (medium) uncooked celery, diced   2 tsp thyme, fresh, chopped         6 cup(s) vegetable broth   2 Tbsp parsley, or chives, fresh, chopped   1/2 tsp table salt, or to taste   1/4 tsp black pepper, or to taste   2 Tbsp fresh lemon juice, optional   Instructions Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.