Choca Taco!!!

Amazing!! I have to try this!!

http://dudefoods.com/bacon-weave-choco-taco/

Bacon Taco

Full instructions on http://dudefoods.com/bacon-weave-taco/

officially getting hungry!!

Grilled Steak with Basil Chimichurri Sauce

Grilled Steak with Basil Chimichurri Sauce

Ingredients:

• 3 handfuls of Jack Daniels Whiskey Smoking Chips
• 1 1/2 pound bone-in rib-eye steak
• 40 basil leaves
• 3/4 cup chopped fresh parsley
• 1 tablespoon fresh oregano
• 1/4 red onion, roughly chopped
• 8 cloves roasted garlic
• 1/2 red chili pepper, roughly chopped
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil

Soak the wood chips in water for 30 minutes. Create a small boat out of foil to hold  about 1/2 of the chips while the rest can be placed directly on the charcoal while you prepare the grill.
Allow the rib-eye steak to sit at room temperature while the grill heats up. Season with salt and black pepper on both sides.
Create the basil chimichurri sauce by pulsing the rest of the ingredients in a food processor until combined.
Grill the steak for 5 minutes on each side for rare meat, 6-7 minutes on each side for medium rare, which is close to what our steak was. We’re just not rare meat eaters. Cook it to the doneness of your preferance. Serve with a spoonful of basil chimichurri on top and enjoy!

more details on http://solidgoldeats.com/grilled-steak-basil-chimichurri-sauce/

Bacon, Egg and Cheese Brunch Ring

Bacon, Egg and Cheese Brunch Ring

• prep time 30 min
• total time 55 min
• ingredients 9
• servings 8

Ingredients

4 slices bacon, cut in half crosswise

1/3 cup plus 1 tablespoon milk

4 eggs, slightly beaten

Salt and pepper, if desired  

1 cup chopped red bell pepper

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend (4 oz)

Chopped fresh cilantro, if desired

1 cup Old El Paso™ Thick 'n Chunky salsa, if desired

Steps

• 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
• 2 In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.
• 3 Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
• 4 Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
• 5 Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.

If you prefer, or if you can’t find the Mexican cheese blend, make your own. Mix 1/2 cup each shredded mozzarella, shredded provolone, shredded Cheddar and grated Parmesan cheeses.

Garnish each serving with chopped tomato, cilantro, green onions, sour cream or salsa. 

Stuffed Cheese Buns

Stuffed Cheese Buns 

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want. 

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want. 

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Read more at http://www.yammiesnoshery.com/2012/08/peetas-stuffed-cheese-buns.html#PZ19IYiTuZawqGEC.99

Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want. 

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Read more at http://www.yammiesnoshery.com/2012/08/peetas-stuffed-cheese-buns.html#PZ19IYiTuZawqGEC.99

Peeta's Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want. 

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Read more at http://www.yammiesnoshery.com/2012/08/peetas-stuffed-cheese-buns.html#PZ19IYiTuZawqGEC.99

Peeta's Stuffed Cheese Buns

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don't get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want. 

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Read more at http://www.yammiesnoshery.com/2012/08/peetas-stuffed-cheese-buns.html#PZ19IYiTuZawqGEC.99

Rory Dolans- Yonkers, NY

I really like this place. Outdoor seating, parking, nice sized space and the brunch is good. They have different bands and events!!!

http://www.rorydolans.com/

Went here today with the family and everyone enjoyed their food.

My mother got the fajitas...I know fajitas at an Irish pub a lot of people get them. She said they were really good.

I had the Eggs Benedict and the eggs were cooked to perfection. So so good!!

The Cabin in White Plains, NY

Every time I go there I get the Thanksgiving Sandwich. It's so good especially that most people only make turkey twice a year.

http://www.cabinrestaurantny.com/menus/sandwiches-burgers/

Bacon Acocado Grilled Cheese

You don't even need the recipe. The pictures are enough!!!

Rue des Crêpes- Harrison, NY

This place is so cute!!!

I went a few times and the fries are good, the crepes are good and the place has such great energy. It's like a mini France is painted on the walls. Great place for a romantic dinner or outing with the ladies.

http://ruedescrepes.com/

Piper's Kilt- Eastchester NY

We might head here today and I already know what my husband is going to get! One time I decided on a salad instead of getting a burger...it almost ended in divorce.

This is the Eastchester burger!! 

Beehive in Armonk, NY

Mentioning The Beehive in a previous post made me go and have some dinner there last night!

Bacon wrapped scallops the best I've ever had!!!

Fish tacos!! They use a beautiful white fish. It's so fresh.

 

 I had the short ribs the sauce was AWESOME.

Bacon Chocolate Chip Cookies...yes that's what I said.

These are awesome. We did them with maple bacon and of course added extra bacon and they came out awesome.

Bacon Chocolate Chip Cookies 3/4 c. (1 & 1/2 sticks) butter, softened 1/4 c. bacon fat, 1 c. packed brown sugar 1/2 c. sugar, 2 eggs, 1 t. baking soda, 1 t. vanilla, 2 & 1/4 c. flour, 1 c. semisweet chocolate chips, 1/2 c. milk chocolate chips 8-10 oz., bacon (or more, if you like) Drop by spoonful on parchment paper Bake 375 8 min.

Bacon Wrapped Hot Dogs

Who doesn't love these? You can do them yourself or you can go to the Lower Eastside and get them at Crif Dogs Check out the full menu here- http://www.crifdogs.com/

The place ain't pretty but it's worth it. I'd suggest public transportation. We can never find parking.

Full Recipe here- http://themetapicture.com/you-can-improve-anything-if-you-add-enough-bacon/