10 Degrees for cheese tray and drinks. The cheese was delicious and the sparkling wine I ordered paired perfectly. Then that evening we went to another amazing dinner at Alta. This place had the most amazing Spanish tapas food I've ever had. Fried goat cheese, pork belly, black squid ink paella, and so much more. I got to see my college roommate and close friend Jen, who took us out on the town. It was really a great trip - Can't wait to visit again.
So to continue with the food theme for this post, I'll move on to a few new recipes and restaurants. My next post will be about this spring's race season, but for now, the winter season brings about food for thought:
I found an easy recipe for chicken tacos, and of course changed it up to chicken fajitas instead. The recipe calls for 1 package of chicken breasts (1lb), 1 16-oz jar of salsa and a packet of taco seasoning. My recipe was similar except I used a packet of fajita seasoning instead, and I added chopped onion and red/green peppers plus a can of black beans. Throw it all in a crockpot for 6-8 hours on low or medium, and viola - Chicken Fajitas! It's SO easy, the chicken just shreds apart perfectly after cooking all day, and you just dump the mixture in tortilla shells for an easy meal.
On the opposite end of the spectrum, I recently made a steak salad recipe that I have been wanting to try after my trip to Florida last November. At the club restaurant in Gulf Harbour, they have this steak salad with walnuts, gorgonzola, mushrooms, etc that is absolutely to-die for. I order it every time I go. I've been looking for something similar here in RVA, and I've had luck at both Brio and Delux (both have great steak salads), but also decided to re-create it from scratch the other night. I pan-seared a ny strip steak with salt/pepper, and then re-created the salad with spring mix lettuce, chopped asparagus, portobello mushrooms cooked in olive oil and balsamic vinegar, and of course fresh crumbled gorgonzola. I forgot glazed walnuts, which I will definitely add next time for crunch and sweetness. It was so easy to make and pretty healthy considering I used no dressing other than the olive oil/balsamic vinegar I cooked the mushrooms in. Toss the steak on top and dinner is ready!
Now that I've ranted about my last 4 weeks, maybe I'll try to write more often and less content... too much goes on when you are having fun!