My sister and I recently ate at The Cheesecake Factory, and her meal really blew me away. She had the Chicken Bellagio, and for me it was love at first bite. I loved it so much that I had to try to replicate it at home. We tend to eat a little too much chicken in my house, so I decided to try using turkey cutlets instead, and the results were fantastic. This has definitely become one of my new favorites, and would be great for entertaining!

Ingredients
1 cup fresh basil leaves, packed
1 cup freshly grated Asiago cheese
4Tbsp. extra virgin olive oil (plus more for drizzling later)
2Tbsp. pine nuts
4 garlic cloves, minced
salt
black pepper
4 turkey cutlets
4 large slices prosciutto, room temperature (if you have smaller slices you can double the prosciutto)
1 large egg
1/4 cup flour
3/4 cup italian bread crumbs
4 Tbsp. peanut oil
16 oz. angel hair pasta
2 cup heavy (whipping) cream
1/2 tsp. white pepper
2 cups washed arugula

Pound the turkey cutlets one at a time, until about 1/4 inch thin and tenderized, but not to the point of tearing.

In bowl #1, add breadcrumbs and season with salt and pepper. In bowl #2, add egg and lightly beat. In bowl #3, add flour.

Coat the breasts in flour, and then dip in the beaten egg, and then into the bread crumbs.  Refrigerate the cutlets on a plate for 15 minutes (this helps the breadcrumbs stick to the meat).

Prepare pesto by adding basil, 4 tbsp asiago, pine nuts, olive oil, and garlic in food processor. Pulse to mix, and season with salt and pepper to taste. Set aside.

Boil the pasta in salted water according to directions on package.

Prepare the sauce by adding heavy cream to a large saute pan over medium low heat, and bring the cream to a simmer (stirring occasionally). Add 5 or 6 tablespoons of the basil pesto, and salt and white pepper to taste. When the sauce starts to thicken, add about 2/3 cup of the cheese and whisk sauce to blend well.

Heat a non stick skillet over medium heat. Heat the prosciutto in the pan, one piece at a time, until it is slightly crispy. Add peanut oil and fry the turkey cutlets until golden brown, about  4 minutes per side (internal temp should be 170°F).

TO ASSEMBLE:
Drain the pasta and place in a large bowl. Stir in the remaining garlic basil pesto and divide among plates evenly. Pour some of the cream sauce over the pasta and toss. Add one prosciutto slice to each plate and top with turkey cutlets. Drizzle cutlets with more cream sauce, and top with arugula. Drizzle the arugula with some extra virgin olive oil, and season with salt and pepper. Bon Appétit!

A delicious, sweet and tangy salad that’s healthy and quick to make. A great way to get kids to eat their greens! This will make 4 entree sized salads.

Salad

11 oz spring mix or baby spinach

3 cooked boneless skinless chicken breasts, cut into bite sized pieces (I season with salt and pepper and bake @ 450° F for about 35 mins)

1 lb fresh raw snow peas (also great with fresh raw green beans)

2 lb fresh strawberries, hulled halved and sliced

(1) 15 oz can mandarin oranges

sliced almonds for garnish

Balsamic Dressing (recipe follows)

Fill a large bowl with greens. Top with chicken, peas, strawberries and almonds. Drizzle with balsamic dressing and toss. Best if served chilled.

Balsamic Dressing

1 cup extra virgin olive oil

1/2 cup balsamic vinegar

1/4 cup light agave syrup

Whisk together all ingredients and chill. Whisk or shake before serving.

Carnitas

a 2 lb pork roast, cut into chunks
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 bay leaves
1 1/2 cups chicken broth
chopped onion and cilantro, fresh avocado slices, and lime wedges for garnish

Place bay leaves and broth in slow cooker and turn on low. Mix spices in large bowl, and toss in pork to coat. Add pork to broth and cook on low about 5 hours, until pork shreds easily with fork. Shred in cooker and toss. Continue to cook until broth is absorbed. Serve on soft tortillas and garnish with onion, cilantro, avocado and lime.

Black Bean Salad

15 oz can black beans, rinsed well and drained
1 cup corn (I used corn from a leftover ear that I had grilled the night before)
1 tablespoon chopped cilantro
1/2 tablespoon olive oil
juice from 1 lime
1 teaspoon finely chopped jalapeno pepper (optional)
salt and pepper to taste

Toss all ingredients in medium sized bowl. Cover and chill. Toss before serving.

The first few weeks of my son Marek’s life were pretty easy going. He cried when he was hungry, so I fed him. He cried because his diaper was wet, so I changed him. Pretty simple concept. Then one day, something changed. He started to cry, but nothing could console him. I tried to feed him, change him, cuddle him, but nothing helped. I tried everything that I read in “The Happiest Baby on the Block”, but that didn’t work either. He cried one night for six hours straight, but had no other symptoms. I called the doctor and asked around, and everyone just told me “he’s being a baby”. But something wasn’t sitting right with me.

After a few weeks of endless hours of rocking and singing to my poor little screamer, I started to notice a pattern. His night feeding would start off well, but then he would start screaming and refuse to latch on. His legs would be kicking all over the place, and we would have to walk around bouncing him for hours on end until he would fall asleep. Another phone call to the pedi, except this time she thought he had reflux. I was relieved that it wasn’t colic, but was still heartbroken about my little boy’s painful condition.

I started doing boatloads of online research about infant reflux. I read everything from Babycenter to medical abstracts. Then one day, I read an article that talked about how milk allergies were the leading cause of increasing reflux symptoms. Right away something grabbed me. Marek had all of the signs; the endless fussiness, the eye discharge which I was told were blocked tear ducts, the leg actions indicating that there was pain in his stomach. Everything was pointing to cow’s milk being the culprit. Another call to the pedi, but she was convinced that wasn’t the issue. He didn’t have the common mucus or blood in his stool, so she again told me it must just be colic. I wasn’t convinced.

I started myself immediately on a dairy free diet (since I’m nursing), despite the doctor’s opposition. Within a few days we noticed a difference. Marek was a new baby. He was happy all the time, sleeping longer intervals at night, and the endless hours of crying came to an end. It was a huge sense of relief. I had my happy baby back, and it was so uplifting to see him comfortable again. I talked about it with the pedi on our next trip, but she still was not convinced it was a milk allergy. She insisted I introduce dairy back into my diet for confirmation, since there were no signs of mucus or blood in his stool. I obeyed reluctantly, only to start the same viscous cycle all over again. This time there was mucus and blood in the stool, which brought me back to the pedi, only to hear her say “Well, I guess you were right. Good thing you did your homework!”

This just goes to show that as patients, we all need to be advocates for our own health, and the health of our kids. If I hadn’t done my research and determined on my own that my son was allergic to cow’s milk, he would probably still be screaming in pain and I would have no hair left from yanking it all out. This is scary and frustrating for a first time mom like me, but also encourages me to trust my instincts. The internet can be a scary place when it comes to health concerns. You could diagnose yourself with eighty different illnesses within five minutes if you’re not careful. But, it can also be a helpful resource. Trust your instincts, do the research, and talk to your pedi about the facts you’ve found. You could save yourself weeks of anguish for yourself and for your little one.

I don’t usually like any type of food in a can, but when I read the reviews for this Chicken Tortilla Soup I just had to try it. I used homemade taco seasoning instead of the pre-made type, but other than that I followed the recipe exact. It was absolutely delicious and the easiest thing I’ve ever prepared! I topped mine with a dollop of sour cream and mexican cheese, along with some crushed tortillas. Yum!! http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Taco-Soup/Detail.aspx

There are various recipes for roulade out there, depending on the origin of nationality. The word “roulade” originates from the French “rouler” meaning “to roll”. In a nutshell, this means to take a slab of meat, slap a bunch of stuff on top of it, roll it up, and make it edible. My kind of food. The Italians usually use beef or pork and fill it with cheese, bread crumbs, and eggs. The French use vegetables or fruits, and the Germans enjoy their roulade stuffed with onions, pickles, and bacon. There is a similar Polish-Lithuanian dish to roulade, which is called zrazy. Not to be confused with crazy, which would make sense, what with me being Lithuanian and all. My point is, there are too many types of roulade out there that I haven’t tried. Search the web, and you’ll stumble upon hundreds of recipes that simply entail stuffing meat with some sort of filling and cooking it.

The one type of roulade that I have been able to try is a traditional version of Polish roulade. Being newly introduced to Polish cuisine, I wasn’t quite sure what all the hoopla was about. However, my friends, one bite of this tender stuffed beef roll, and I was head over heels. Where have I BEEN all my life?!?! Why have I not been privileged to this amazing meat stuffed roll, which is slow cooked for hours in vino?!?!? Everything a girl could ever want is in this dish. Beef, bacon, onions, wine…who cares what else is in it? Just give me more!!!

As I always say, I do not claim to be a gourmet expert or fine food critic. However, I do have the ability to recognize something damn tasty when I bite into it. Fortunately for me, I think I’ve met my match, as well as someone to put up with my sick addiction. We’re just amateur foodies, sharing our experiences with the world. That being said, let me tell you that this boy can whip up a mean roulade. I mean, this thing is good. Hours of hard work and labor are put into this dish, and you will never understand why until your first bite. My latest goal is to try as many roulade/zrazy recipes as possible. Over the next few weeks I plan on exploring different variations of this dish, which basically means I’ll be stuffing meat with anything and everything in my kitchen. I would love to hear some suggestions, so if you have any…cough ‘em up kids.

If you haven’t the slightest clue as to what I’m talking about, check out:
http://mikehomme.smugmug.com/gallery/6767829_STzp4#432231243_BsYZJ
to see step-by-step images of the process. I promise it will have you drooling.

When it comes to things that I enjoy doing, it’s not a big secret that anything involving food is at the top of my list. One of my favorites, by far, is obviously dining out. The fun of being out and interacting with people, getting waited on, eating great food, and of course the best part….I don’t have to do the dishes. When it comes time for us to decide where we’re going to eat, Kyoto Japanese Steakhouse in Worcester is always at the top of the list. Being huge fans of sushi, fun environment, and cocktails containing six different types of alcohol, who could blame us?

Our first experience at Kyoto together was with another couple on a busy Saturday night. The second you walked in you immediately picked up on the fun of the atmosphere. All of the teppanyaki tables were filled with excited diners of all age groups. Everywhere you turned you saw smiling, happy faces, and heard bellowing, belly laughter. The chefs were flinging implements and food around like it was a culinary circus sideshow. The smells were enough to make you start gnawing on your neighbors arm. We knew before we were even seated that this was going to be an excellent time.

My group was seated at a table with other diners our age. Our server was quick to take our drink order, which included warm sake, mai-tais and scorpion bowls all around. This was the just the beginning of the great service you’ll get when you dine at Kyoto. Our drinks were delivered quickly, and our dinner orders were taken right away. Only minutes after ordering our chef arrived to the table bearing an upbeat and entertaining attitude, and seemed willing to do almost anything to amuse us.

Our dinner selections that evening of our first visit included a perfectly prepared edamame appetizer, a few teppanyaki entrees, and quite a bit of sushi. Each dinner entree was served with a bowl of hot miso soup, a house salad with an amazingly flavorful ginger dressing, and a shrimp appetizer that the chef catapulted into your mouth from behind the grill (not all of it thankfully, or my entire serving would have ended up on the floor thanks to my clumsiness). I ordered the Hibachi Special, which included filet mignon, lobster and scallops. The filet was tender, and the lobster and scallops weren’t too shabby either. The scallops were a bit small for my liking, but what one would expect when ordering teppanyaki. The rice was tangy, and the veggies were crisp and fresh. We also ordered a sushi party for two, which included 10 Sushi, 10 Sashimi, a Boston Roll and a Black Dragon roll that we substituted out for the Firecracker Roll. The sushi was fresh, well prepared, and much better than average. On top of that, I just HAD to try the attention grabbing Kyoto roll, which was made with sweet potato and shrimp tempura topped with lobster. Let me just tell you that the first bite of this roll had me almost falling off my chair. I imagine it was something like a nympho having sex for the very first time. The crunchiness of the tempura matched with the tender, oceanic flavor of the lobster, and the spicy sauce drizzled over the top…..this is heaven wrapped in nori people. The Firecracker Roll was next on the list. Tuna and avocado, topped w/ avocado, tuna, and spicy sauce…need I say more? I was hooked at first bite.

After the first few minutes of me salivating over these newly found obsessions, the bartender stopped by our table to ask how everything was and if we wanted to try some sake-bombs. Let me first mention that sake and I happen to be quite good friends, and this angelical stranger has just offered me something called a “sake-bomb”?!?!?! This couldn’t get any better. This heavenly being, who we later found out was named MJ, arrives back at our table with cups full of sake and small glasses full of Sapporo Japanese beer. He arranges two chopsticks on top of our beer glasses, and places the sake on top of the sticks. He explains that we need to pound both of our fists on the table next to the beer to cause the sake cup to fall into the beer, and then, well, get to chugging kids. Not only was it delicious and a bit of an adrenaline rush, but boy was it fun watching a bunch of grown strangers participate in what looked like a scene from a frat house.

Since that memorable first experience, we have visited Kyoto at least six or seven times. Each time the food has been just as good as the first, and the service and atmosphere never disappoint. We make it a point to sit at the bar where MJ is usually working. He is always accommodating, entertaining, and very personable. Since our first time we have also become quite fond of the white tuna sashimi. I have to admit, I haven’t been able to venture much past the Firecracker roll, and the oh-so-orgasmic Kyoto roll. It knocks the wind out of me every time. Or maybe that’s just the mai-tai kicking in?!? Just kidding.

Don’t get me wrong, I’m not saying that Kyoto serves the best sushi I’ve ever had. It’s better than average and very fairly priced. However when you combine that with the exciting atmosphere and great service, it makes for a great dining experience. It’s earned 4 1/2 out of 5 sakes with me.

Check them out on the web at www.kyotoofworcester.com

Some people say that they have a sweet tooth. Not me. I have what I like to call “the grease tooth”. Give me a half pound of bacon or a juicy burger, and you’re in like Flynn. I had the great opportunity of satisfying this grease craving of mine at Junior’s Pizza Grille on Shrewsbury in Worcester. What can I say, I’m a sucker for a burger. Their fried egg burger is…well…it should speak for itself, really. Unless you’re not into juicy angus beef topped with bacon, cheese and a runny fried egg, it’s pretty safe to say that you’ll be making inappropriately sensual noises like I did. The burger was cooked to perfection and the runny yolk of the egg added the perfect amount of saltiness. The chicken parmesan sandwich was also colossal and delectable. The portions they serve here are monstrous, giving you plenty of bang for your buck. The nacho appetizer is enough to feed six people, and loaded with toppings. Service was great, and they have an outdoor seating area during warmer months. This is a great place to grab a beer and get some casual grub.

The location is an unusual one. Right in the heart of Worcester resides a small gem, in the form of a fifties diner.

The unusual part is that it sits in the parking lot of a strip mall. From the outside it looks like a regular ol’ diner, in the parking lot of a strip mall. But the second you open the front door, you’re morphed into a different time zone that exists decades behind the one that you’re presently in.

Hits from the fifties blare from inside the diner as a young girl in a poodle skirt and ponytail greets you. She leads you to an old fashioned booth, where you’re forced to absorb the ambiance. The room is clean, and filled with gleaming chrome and white accents with personal jukeboxes lining the walls of the two-seater booths. A spinning pastry case attracts your attention to the kitchen area, where the cooks are working and chopping systematically. Waiters and waitresses in black and white uniforms, which are fashioned with the names of 1950’s characters, scurry to tend to their customers.

A waiter outfitted in a bowtie and a nametag revealing that his name is Butch approaches us. Butch is friendly and knowledgeable of the menu, and is quick to service us. We take a few minutes to observe the menu, which is everything but narrow. It offers a wide variety of breakfast items, to various dinner entrees. Options include everything from eggs benedict to a cheese stuffed, bacon wrapped hot dog. Our choices include the cordon bleu skillet and a Parisian omelet, with a side of corned beef hash.

Just as the atmosphere, the food does not disappoint. The bottom of the cordon bleu dish offers crisp, seasoned country potatoes, which are mixed with diced ham, onions and mushrooms. The mixture is covered in melted cheese and hollandaise sauce, which is topped with my choice of two poached eggs. I’m hooked from the first bite. I’ve selected sourdough toast and coffee to accompany my meal. Being a sort of coffee “snob” and Starbucks addict, the coffee was surprisingly flavorsome! The side dish of corned beef hash arrived crisp, and my sidekick’s meal wasn’t too shabby either. The Parisian omelet came packed, full of bacon, mushrooms, chives, and swiss cheese with a side dollop of sour cream. The experience delivered great mood, amazing food, and accommodating service. Did I mention that it was featured on Food Network’s show, Diner’s Drive-Ins and Dives? It’s no wonder they made it prime time.

My first experience at O’Connor’s was great. It was clean, well decorated (for an Irish establishment of course, not my particular taste), well staffed, and packed full of customers. There is not a better sign of a good restaurant than one full of customers. I’ve driven by this restaurant hundreds of times, and it’s always packed.

I decided to order the Dublin Metro martini, which included Boru Orange Vodka, Chambord, cranberry and lime Juice. We all know the Irish aren’t associated with martinis, but they fooled me with trickery. The “DUBLIN” Metro? eh. Whatever, the drink was delicious. Anyway, we started off with the Miriam Lucey’s Corned Beef Shillelagh Sticks, which they describe as “Six savory corned beef hash wrapped in flaky pastry. Baked and served with our heather-honey and Colman’s mustard dip.” Not only was this a unique appetizer, but also a finger-licking one. I would have eaten three dozen of these things if you put them in front of me. The pastry was flaky and soft, the hash was the perfect amount of salty and tender, and the dip was flavorful and complimented the sticks perfectly. We also ordered the Murphy’s BBQ Baby Back Ribs, which the restaurant describes as “A half-rack of slow roasted baby-back ribs, basted in our sweet and spicy Murphy’s Stout BBQ sauce.” I’m not a big fan of the “sauced” rib, but more a fan of the rubbed. That being said, these ribs were pretty good. They were tender and flavorful, but I’ve had better that fell off the bone when you would merely breathe on them.

I decided on the the lamb lollipop entree for dinner, which for some reason isn’t listed on their online menu. It was topped with fried leeks, and a side of zucchini, all of which arrived on top of some red skinned mash. This plate was fantastic. The lamb was seasoned and cooked perfectly, and the veggies were fresh and crisp. My partner in crime’s Guiness pot pie was pretty awesome as well. It was loaded with beef and veggies, and packed with punch. Everything about this experience was perfect.

My second dining experience at O’Connor’s wasn’t as pleasant. I was dying to try the pomegranate mojito, only to find out they’d run out of the ingredients (on a Saturday to boot). I’m a rather forgiving customer, so I happily ordered the Pear Appletini in it’s place. It didn’t disappoint. It was the perfect amount of pear Grey Goose vodka peared (haha, yes, I went there) with sour apple schnapps and a splash of sour mix. For entrees we ordered the Philly Cheeseburger, and the Scallop, Shrimp, and Swordfish Mediterranean. I have always been one to say, “you get what you ask for”, and ordering non-Irish food at an Irish establishment proved me right. The burger was essentially a patty of ground up beef, pan seared and tossed on a bun with some onions, lettuce, and cheese. The burger completely lacked flavor, and was undercooked for the requested degree of medium. I was overall satisfied with my seafood dish, however it was apparent the quality of fish was the equivalent of Britney Spears…nice too look at, enjoyable at first, but pretty disappointing after the first three mouthfuls. The combination of capers, onion, tomato and feta gave a great balance of flavor, I will say.

I have been to visit O’Connor’s besides these two experiences, and the Irish Potato Pizza is to die for. I’m a meat and potato girl, so these skins, topped with cheese, herbs, bacon, tomato, red peppers, mushrooms and scallions and served with a spicy and creamy dip get me craving for more. This is a must have. All of these experiences have taught me that if you’re going to a restaurant that specializes in one type of food, stick to ordering what they specialize in. I’m sure I’ll be stumbling into O’Connor’s a few more times during my residence in the neighborhood, and when I do I’ll be sure to stick to ordering some good ol’ fashioned luck o’ the Irish.