Wednesday, March 4, 2015

Shamrocks


Restaurant review time, actually this is a second review for this place.
Shamrocks and The Nook are sister restaurants, I have never been to The Nook.
Shamrocks has a great location, super fun atmosphere, the have bands, awesome people who go here and work here.
We always have gotten great service.  Usually there is a wait, but it's a big place so you don't wait to have to wait to long.
This Irish girl likes to go there for the appetizers and cold beers.
I am not a huge fan of the fris and burgers.  But I have to say I always get the same burger so maybe if I try something new???  DUH!
If you're curious what burger that is I order the Juicy Nookie, that is a cheese stuffed burger.
I'm not sure exactly what it is that I don't like but I think it is the texture of the beef when they form it to stuff with cheese that gets to me.

(that note on my burger basically says LAVA hot cheese beware don't be an idiot and bite right into it!)


The fris are floppy, best word I could come up with floppy.  Not soggy, floppy.
In the warmer months you can sit outside on the happenin 7th street in St. Paul, there is also eye candy for you ladies across the street at the huge fire station!  LOL
Last time we went there we ordered the jalapeno poppers, they were just to our liking stuffed with warm cream cheese and breaded.



We also tried some new beers to us, and both liked them.  You would have thought I could have taken note of the names of them right?!  Oppsie!  Hey I did get a picture of my beer!


Wait!  Hold your horse's I remembered I checked my beer in on Untappd a fun app for beer drinkers. The beer I had was Finnegans Irish Amber, very good!

The table we sat at was cool it had past photos of St. Patricks day under the glass, lots of fun to look at.

Both locations provide a free shuttle to and from Vikings and Wild, home games.

Speaking of Irish - St. Patricks Day is right around the corner, and Shamrocks will be having their annual St. Patrick's Day bash!  Actually they have a party on the 14th &  17th, what an awesome place to celebrate, but make sure to have a sober cab!

Overall review, good, we will be going back!

Here is my original review, I have been back there several time since I wrote this Shamrocks Review.

Tuesday, March 3, 2015

Roasted Honey Garlic Spread


This is a super simple, I would like think no so bad for you appetizer.
A local flower shop in my area has been hosting a winters farmers market once every month this season, I went this past Saturday.
I went once last year and I remember how insanely busy it was so I made sure I got up bright and early on a Saturday so I could get a parking spot, well silly me thought it started at 8:30, I got there at 8:10 but it did not start until 9!  Good thing I had good company.
Well once it opened hubbie and I found the greenhouse that the farmers market was in and started filling my bag with all sorts of goodies.

A few items I used to make this appetizer.

What you need is:
1 loaf whole wheat baguette
2 heads garlic
2 tablespoons pure honey
1 tablespoon olive oil
farmers cheese

How to make it:
Start by preheating your over to 350 degrees
Cut the tops off your garlic heads, keeping them intact, exposing the garlic within the shells
Lay that out onto a foil lined baking sheet, cut side up
Pour the olive oil over the garlic
Divided 1 tablespoon of honey and spread on the garlic
Seal the tinfoil around the garlic and bake for 1 hour
Once the garlic is done let to cool enough so you can pick it up
Squeeze the garlic into a bowl and add one tablespoon of honey, combine well
Slice your bread into one inch pieces
Spread on your honey garlic mixture and top with a slice of your farmers cheese (or another soft cheese of your liking).
Bake at 350 until cheese is slightly melted



Hope you enjoy!

Thursday, February 26, 2015

It's An Egg Roll!


You know you want to eat this, Minnesota girl meets the east!
I love me some Asian food, one of my top Asian appetizers would have to been an egg roll.
I remember when I first started to make these the thought totally intimidated me, I think it was the whole wrapper thing and getting everything to stay on the inside.
I'm here to tell ya - Piece Of Cake people!

I will give you step by step pic's of how to stuff and fold these bad boys.

You know, making these at home are way healthier than getting them at an Asian fast food place.  So why not try it?

When all my kids were little I made stir fry allot, an easy way to get veggies in them that they liked, I had this cheap wok that I got at Ikea (should have known, swedish making an asian product not gonna work out so well) the dang handle/grip always came off!  So I just started using my huge skillet, works just as good.  Why am I telling you this, I have no clue.  I tend to ramble.

So when I make stir fry I usually would make either an egg roll or a cream cheese wong tong, I will share that recipe with you all soon too.  Problem with them is I eat way to many while I cook them so addictive!

There are several variations on making an egg roll I'm sure you know, I tend to stick with the quick and easy route.

What you need to make your egg roll:
10 egg roll wraps
14oz bag coleslaw mix
5oz bean sprouts
5oz mushrooms, I used shiitake (fresh or frozen)
2 green onions, chopped
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
2 tablespoons low sodium soy sauce
1 teaspoon sriracha
1 teaspoon white sugar
1 egg, just the whites
canola or vegetable oil
water

How to make them:
First you need to decide are you going to fry these or bake them
So either preheat your oven to 400 degrees or get your oil ready for frying.
I baked mine but you need to roll them well oil them and make sure to flip them half way through otherwise they will rip.

Start by heating 4 Tablespoons of canola or vegetable oil in a large skillet or wok
Add in your garlic, ginger, green onions, 1 tablespoon  soy sauce, sugar and sriracha

Cook that for about 4 minutes
Add in your coleslaw, sprouts and mushrooms.
Add in another 1/2 tablespoon of oil and 1 tablespoon soy sauce
Cook this for about 10 minutes on low, you want it to soften but still have a bit of crunch to it.

Now on a clean surface lay your your egg roll wrap out

In the middle of the wrap and approximately 2 tablespoons of your mixture

Fold in the end closest to you over the mixture while rolling under

Fold in each side inward

In a bowl mix your egg white with 1 teaspoon of water
With a pastry brush or just your fingers on that last fold of the egg roll wrap moisten the outer rim and fold over.



Now depending on how your cooking it follow these steps.

Baking  - your oven should have been preheated to 400.
Coat a baking sheet with oil
Roll your egg roll well in the oil
Bake for 15 minutes on each side (30 minutes total flipping halfway through)

Frying - your oil should be heated up by now
Carefully drop a few egg rolls in the oil turning and watching it closely, when it is nice and brown you know its done
remove and place on a paper towel to drain

I did not have a store bought sweet and sour sauce on hand in case anyone wants to dip their egg rolls.

I came up with this sweet and spicy dip

You simply want to mix
1/4 cup balsamic vinegar
3 Tablespoons brown sugar
1 Teaspoon oil
1/2 Tablespoon sriracha

Enjoy!