AD Cheesy Bruschetta Dip

Ingredients

• Bread (you can get a baguette and cut it or just buy the pre-sliced stuff from the bakery)
• Black Pepper (for bread and dip)
• Crushed Red Pepper Flakes (for bread and dip)
• EVOO (for bread)
• Garlic Powder (for bread)
• Fresh Basil
• Fresh Chives 
• 1lb Cheddar Cheese
• Cherry Tomatoes 

Pre heat the oven to 450.

Lay the bread out on a cookie sheet that has been covered with tin foil. You might want to make 2 batches of bread. The lb of cheese made a lot of dip. 

Cover the bread with the EVOO.

Then sprinkle on the black pepper, red pep flakes and garlic powder.

Throw in the oven and toast until golden brown and crispy. 

While the bread is toasting get a big owl and start to make the bruschetta dip.

You can obv buy the cheese already grated but I like to do it myself once in a while. 

Make sure you get a decent cheese. If you use a shitty cheddar cheese there will be a lot of oil that separates when you bake it = gross.

Chop up the basil and chives along with slicing the tomatoes in half.

Grate the cheese, add the black pepper and crushed red pepper flakes, combine.

Transfer to a baking dish.

Place the cheesy bruschetta dip in the oven at 450 for about 30 mins. 

Spoon the dip on the bread or dunk it right in. Absurdly Delicious either way.

Bon Appetit Bitches!!!!

The Deck on Green Harbor May 21, 2011

The Deck on Green Harbor is a nice little place in Marshfield, MA.

On the weekends they have live music and karaoke. The event calendar shows that Jackson Wetherbee was performing when we were there. The music was in the bar area but was loud enough to hear in the dinning area. Definitely not too loud in any way.

The specials looked good. We got the clam strips and the sangria.

$9.50

$8

The sangria was the best white sangria I have had. They were sold out of the red sangria which I originally ordered but I am glad it was bc the white is the way to go.

The clam strips were really good, we ended up eating the entire plate. The tartar sauce was awesome and together amazing. Def worth going back just for the clam strips and sangria.

The hand cut homemade basket of fries were also really good. Unreal hot when they first came out but still really good. 

$4

I thought it was weird when I saw it on the menu, so I had to try it. The caesar salad pizza.

I asked them to add chicken to the mix and they gladly did so. I know lettuce on pizza sounds weird but it is actually works well. I have had BLT pizza before so I knew the lettuce wouldn't be a problem. It adds a refreshing taste to the pizza. definitely worth trying.

$11

The pizza itself was a little soggy but still very tasty. The lettuce and salad dressing was prob why the pizza was soggy. But really a good mix.

The gf got a grilled cheese with tomato. She loves Cheese Boy, so when she saw it on the menu she was all in.

$5

The grilled cheese was grilled to perfection on the outside but lacked the melted gooeyness that a grilled cheese is meant to have.

We also got a cup of clam chowdah and a wedge salad. Both I am assuming were good but did not actually taste so I can't really say. 

$3.50

$7

All together the total was $73. Not bad to feed 4 people.

On a scale of: Avoid/Eh/Going Back/Last Meal

My Rating = Going Back!

It seems like a nice place to go during the summer and get a clam roll or some other type of fried seafood. Def going to have to check it out on a 90 degree July weekend after a nice long day at the beach and sit on the outside deck. 

Bon Appetit Bitches!!!!

Hola May 19, 2011

hola is a restaurant in Marshfield, MA. They serve a wide selection of Spanish/Latin style Tapas and Flatbreads.

I've never been to Spain but stepping through the door and past the large red drapes, hola makes you feel like you are fresh off the runway.

Since this is a tapas bar all the portions are pretty small but so far everything has been relatively tasty. I think this is the 4th time I have made a trip and have almost sampled the entire menu along with the gf. The wine and cocktail selection is pretty big and moderately priced along with everything else on the menu.

White Sangria - $5

Tonight we started out with Avocado w/ queso fresco cheese & mojo sauce and a Pork and corn tamale with smoked paprika. You are able to smell the smoked paprika before the plate even hits the table. Both were very good.


The avocado with the mojo sauce had a very strong but delicious lime flavor. The queso and pickled onions worked very nice with the freshness of the avocado. It was a nice way to start out the meal. 


The tamale was a little dry but the taste was def there. To be fair we did show up for dinner around 8:15 when they close at 9. I'm sure the tamales were cooked in advance, which was probably the reason.

$6.50

I think also $6.50. This item is not on the online menu.

Next we were served the Steamed Clams w/chorizo/garlic/white wine & scallions.

$9.50

The clams were fresh and the broth was Absurdly Delicious. Let some of the toasted bread soak up the broth before you eat it, you wont be disappointed. 

After filling our bellies with the 3 well portioned apps, we were treated to a main course consisting of a flatbread with Tomatoes/fresh mozzarella/basil 

$9

I think this flatbread is the only repeat item I have ever gotten. So far I think it is the best out of the 11 you can chose from. Definitely worth Going Back for.

We finished the meal off with a dessert flatbread. Strawberry flatbread w/ sweet cream &

Balsamic drizzle. The sweet cream is almost like the filling of a cannoli. I could def just eat it out of a bowl or piping bag. It is really good.

(When I was in elementary school I learned the difference between desert and dessert, bc the teacher told us dessert has more s's bc you always want more dessert. This is something that is very true in my life. I could eat this flatbread everyday)

$9.50

Over all this place is really good on fri and sat nights you are barely able to get into the door it is so packed. We payed $70 including tip for all this food along with an espresso and 2 cokes. Really a great place. 

I have tried to go maybe 3 or 4 times on a weekend night and turned around once we opened the door bc it was so packed. So if you plan on going on a weekend night plan to go early. 

They open at 5 on the weekends and close a little later, 10. They are closed monday and sunday and for lunch. 

On a scale of: Avoid/Eh/Going Back/Last Meal

My Rating = Going Back! (p.s. over and over again)

Bon Appetit Bitches!!!!

AD Taco Night

Ingredients

• 1lb Turkey Burger
• Chopped Onion
• Minced Garlic
• Chopped Chives
• EVOO (For Cooking Turkey Burger and Garlic and Chives)
• S & P
• Frozen Corn
• Crushed Red Pepper
• Cajun Seasoning
• Ground Cumin
• Cholula Hot Sauce
• Del Monte Diced Tomatoes w/ Garlic and Onion
• Old El Paso Taco Seasoning

This hot sauce is def my favorite.Becuase It Tastes F*cking Good.

You want to get a pan nice and hot. Add the EVOO to brown the turkey burger.

Once the meat is browned, remove it from the pan.

Add a little EVOO to fry up the garlic and chives.

Once Garlic starts to brown add the onions.

Next is the corns turn.

Cook to combine.

Then add the turkey burger and can of Del Monte diced tomatoes. Also add the ground cumin, S & P, cajun seasoning, crushed red pepper, hot sauce and lastly the taco seasoning.

Cook to Combine.

This shouldn't take long. The turkey burger is already browned and the onions should be well cooked by now. Notice the difference in the pictures. 

The bottom one is a lot darker and looks nice and cooked through. 

Once combined remove from heat.

I like to put the tortillas in the oven to get them nice and hot. I also like a little mexican cheese, some of the left over chopped onions from before and sour cream. Don't forget the hot sauce. (It makes everything taste better)

But please, eat them how ever you wish. 

This will taste good in a hard or soft taco shell, on a salad, or all by itself in a bowl or on a plate.

Mmmm I think she likes....

Bon Appetit Bitches!!!!

AD Panko Crusted Eggplant Parm

Ingredients

• Eggplant
• Gravy - Italian Red Sauce (I make my own-will post next time I make it)
• Mozzarella Cheese
• Parmesan Cheese
• S & P
• Garlic Powder
• Fresh Basil
• Minced Garlic
• Italian Seasoning
• Panko Bread Crumbs
• Eggs
• Water
• Vegetable Oil - For Frying

First take the eggplant and cut them into even slices. I first cut them in half and then use a mandolin to make sure each slice is even. 

Lay the eggplant out, in a single layer, on paper towels. Then put another layer of paper towels on top.

Press down on the eggplant (make sure not to bruise) to help get the moisture out. Let sit for awhile, until paper towels are soaked through.

When the eggplant is dry get 2 bowls. One for an egg wash and one for the panko breadcrumbs.

In the first bowl, crack enough eggs for the amount of eggplant used. Add a little bit of water and whisk together.

In the second bowl, add the panko, S & P, garlic powder and a little bit of Italian seasoning. MIx together.

Dip the eggplant into the egg mixture and then into the panko mix.

Once you are about half way through breading the eggplant, add the veg oil to a nice big pan and turn on high heat.

When you are done breading the eggplant drop into the pan. Turn heat down to medium high.

If you have a lot of eggplant fry in batches and make sure to not overcrowd the pan. 

Once you drop the first batch of eggplant into the oil, get some plates and lay down a paper towel. This will help the eggplant not be so oily by soaking up some of that extra oil as it dries.

You may need to get a lot of plates. I think I used 10.

Once all the eggplant is fried. You need to get a nice big pyrex pan. You are going to want to grease the pan with the gravy.

Next put a layer of Eggplant, Italian seasoning, S & P, MInced garlic, Moz cheese, and Parm cheese.

Repeat.

Repeat again. I like to make 3 layers of eggplant. On the last layer, add the gravy and then some extra Parm cheese and the fresh Basil.

Put in the oven and turn heat on 400F. Let the Eggplant and the oven heat up together. Once the eggplant is browned and all the cheese is melted, it is done.

Bon Appetit Bitches!!!!