Nibbles of Tidbits, a Food Blog

My Aunt made a version of these for a Christmas appetizer.  The red and green colors worked well.  I must have had about twenty of them.  I was reminded how good Ham and Cream Cheese Roll-Ups can be.  My Aunt’s Roll-Ups were made with top quality Ham, Pimento and Green Onions.  This quick adaptation was made with Deli Ham, Red Bell Pepper and Chives.  Both combinations are quick, easy and yummy.  If you need to bring an appetizer somewhere, this is a good one.

After eating at The Bungalow, one block North, we walked to Oysters Restaurant in Corona Del Mar for some appetizers and Live Jazz Music.  This visit we had a couple Oysters ($2.95 each) and the Roasted Nueske Bacon Wrapped Stuffed Dates with Laura Chenel Goat Cheese and a Soy Port Glaze.  The Oysters tasted fresh and the Dates were fantastic.  We wanted to eat something at a few other Corona Del Mar restaurants, but filled up after this one.  We’ll be back to try Bandera, the Quiet Woman and a lot more.

Related Links:

http://www.oystersrestaurant.com/

http://www.quietwoman.com/

http://www.thebungalowrestaurant.com/

http://www.hillstone.com/#/restaurants/bandera/

The menu reads “The use of cellular telephones interferes with the Taleggio Sauce on Chef Bracken’s Macaroni and Cheese” — That’s funny.  It’s one of the items we tried, along with the Lamb Chops below.  Both were excellent, not inexpensive, but worth it.  We had them in the lounge, which is a very comfortable place to hang out.  Island Hotel Newport Beach is where the Four Seasons used to be on Newport Center Drive.

I had read about the ‘Mid-Week Bites & Delights at Palm Terrace Restaurant and Lounge’ offered on Tuesdays, Wednesdays and Thursdays, but they’re not happening during the holidays.  That’s too bad because the food and prices sound great, especially the 2 for $5 gourmet Sliders, such as the Chicken and Truffle Slider on a Pretzel Bun with Oven-Dried Tomato Aioli.  I’ll report more if they reconvene the offering after the holidays.  I hope so — We’ll see.  Related Link:  http://www.islandhotel.com/

Thanks to my cherished friends (and sis) for delivering the wonderful Appetizers and Desserts to my 14th Annual Christmas Party.  It was a blast like always.  Michelle’s Pesto Loaf (above) was voted Best Appetizer.  Congratulations!  The recipe is linked below.

And every party needs a Fresh Vegetable Platter — Ours was over the top good with Yellow and Red Bell Peppers, Cherry Tomatoes, Cucumbers and more.  And continuing on down (L-R), this year we enjoyed Artichoke Dip and Chicken & Lemongrass Spring Rolls.

Chicken Tamales with Colorado Chili Sauce, Salami, Brie and Smoked Cheese with Crackers, and Fresh Homemade Salsa and Tortilla Chips.  The Salsa deserves an honorable mention for its restaurant quality flavor.  I’ve got to get the recipe.

Egg Rolls, Pesto Loaf, and Cream Cheese with Blueberry Preserves and Crackers.  Then moving on to the bakery quality Desserts prepared by Loretta — She took the prize for that category with her Lemon Bars, Chocolate Cake with Vanilla Icing, Magic Cookie Bars, and Chocolate Dipped Oreos and Graham Crackers as the Cake presents.

We had more than pictured here, but some photos didn’t quite make the quality cut.  I do appreciate ALL the food!  We mostly enjoyed Champagne, Chardonnay, Juice and Bottled Water, but many options were available.

This year I have a Charlie Brown Christmas Tree — It’s cute, don’t you think?  Here we are in a rare people picture on Nibbles of Tidbits.  I didn’t get my friend’s approval for the posted photo so it could come down if someone doesn’t like the way they look.  You know how some girls can be – HA. 🙂

Related Link:

Winning Appetizer Recipe (Pesto Loaf) – pesto-dip-appetizer

This time we tried the Spicy Thai Chicken Pizza and Moo Shu Egg Rolls.  Both were top notch, just like most dishes at the Yard House.  The price and quality are there.  And the varied menu items are consistently good.  There’s more photos of other fabulous Yard House appetizers linked below.  We’re getting around to trying them all.  Why not?

Related Links:

http://www.ineedtext.com/FoodBlog/?p=1310

http://www.ineedtext.com/FoodBlog/?p=762

Most of The Yard House’s Appetizers are half price Monday through Friday from 3:00p.m. to 6:00p.m.  Here’s a few we recently tried at the Fashion Island location.  The Lettuce Wraps are really good – I like the accompanying Sauces.  The Chinese Garlic Noodles are okay, a little boring, but the unique California Roll made up for it.  It’s flavorful and different than any California Roll I’ve ever had.

We finished with the Pint Sized Trio Sampler with included a Chocolate Souffle, a Lemon Souffle and a Peach Apple Cobbler.  It was a dream combination for me.  WOW!!!  I want it again.

Related Links:

http://www.yardhouse.com/flash/default.asp

http://www.ineedtext.com/FoodBlog/?p=762 

http://www.shopfashionisland.com/

I like this picture, but it might be hard to tell that the above is fresh-sliced Smoked Albacore Tuna, Lemon and Tartar Sauce.  It’s from The Crab Cooker in Newport Beach and makes a tasty TO GO snack for the ocean and beach across the street.   

When I eat inside the restaurant, I look forward to their Cheese Potatoes, Grilled Fish and King Crab Legs.  And one time I saw Adam Ant dining there.  Do you remember him?  He was just a few tables away.  That was cool because I used to be a big fan — Dog Eat Dog, Ant Invasion, etc.  For fun and quick reference (for myself), I linked two Adam and the Ants videos below.

Okay, back to the food.  The Cheese Potatoes are reminiscent of those served at the old Seafood Broiler Restaurant.  Once upon a time I worked at the one in Lakewood.  Do you remember them?  They were great.  The Crab Cooker reminds me of the admired Seafood Broiler — So if you’ve been looking for the Cheese Potatoes ever since they closed, you should check out The Crab Cooker.  I think you’ll be happy.

Related Links:

http://www.crabcooker.com/

http://www.youtube.com/watch?v=8KNT3NHrCR8&feature=related

http://www.youtube.com/watch?v=wtxuPqjSJDc&feature=related 

“Crispy Taquitos” are an unlikely choice at The Cheesecake Factory, especially since there are so many great Mexican Food Restaurants around, but they make them soooo good.  We recently had ’em on the patio at Bella Terra in Huntington Beach. 

It’s our third time eating them and they’ve been consistently tasty each time.  They are made with Spicy Chicken and can be found under Appetizers on The Cheesecake Factory’s magazine-menu, if you know what I mean.  You can take a peek at the link below.

Related Links:

http://www.cheesecakefactory.com/

http://www.cheesecakefactory.com/menu.htm

http://en.wikipedia.org/wiki/The_Cheesecake_Factory

Like the recipe says, this Spicy Baked Shrimp recipe is yummmmmmy!  If I had more Shrimp, I’d make it again right NOW!  I halved the recipe for what’s pictured here — I need more Shrimp asap.     

I just mixed ALL the ingredients together, added the Shrimp and baked the combination in the oven for 20 minutes.  The preparation couldn’t be easier — Love that.

I served the Shrimp with warm crusty Sourdough Rolls that tasted so good dipped in the Sauce.  I’m glad I discovered this delicious recipe.  It’s officially a new, rustic and fun staple in my food repertoire.  You gotta try it too.

Related Link:

http://www.recipezaar.com/32745

The Lemon Pepper Boneless Wing Strips at the Wing Stop are yum-ME.  I usually get them TO GO with the Sauce on top, and they are still super crispy when I eat them.  I love that!  And I especially like the Lemon Pepper flavor.  Their Boneless Wings are tender and juicy, as well as crispy.  You can’t ask for more.  It’s nice to enjoy every bite of a so-called “wing.”  So not to wait too long, it’s best to call, fax, or e-mail in your order, if you’re getting it to go.  The Wing Stop in Costa Mesa off Newport Boulevard is fairly small inside, with two extra tables out front.  Enlarge the menu below to get a peek at the various flavors.  So far we can’t pull ourselves away from the Lemon Pepper.

My Uncle picked these up somewhere in Los Angeles.  He’s currently visiting from Denmark.  As previously reported on Nibbles of Tidbits, he opened up the First Mexican Restaurant in Denmark, and just added three more franchises this year.  He’s in California to see family and suppliers.  These Tamales are from one of his suppliers.  Thanks.

They’re Pork, Chicken, and Sweet (De Dulce) Tamales in the photograph above (respectively bottom up).  All were very good, but the Pork was the best, as you may guess from looking at the picture.  I steamed all in a pot for about 8 minutes and carefully turned them once.  It was fun to have the variety, and the sweet went well with the savory — It didn’t need to be eaten as a lone dessert.

Related Links:

http://www.ineedtext.com/FoodBlog/?p=428

http://en.wikipedia.org/wiki/Tamale

http://www.deliciousdays.com/archives/2007/03/27/grandma-salazars-tamales/

http://www.tortilla-flats.dk/ (In Danish)

KABC, Channel 7 recently revealed where to get the BEST SLIDERS (Mini Burgers) and it recommended we try Charlie Palmer at Bloomingdale’s in South Coast Plaza.  Although they named the “Top 7 Slider Restaurants in Los Angeles,” they noted that Charlie Palmer’s in Orange County has exceptional Sliders too — I just tried two of the three.

I had the Kobe Beef Slider and the PBLT (Pork Belly, Lettuce & Tomato) Slider.  And before I even took a bite of the Kobe Beef Burger, I knew it was the Best Slider I’ve ever had.  Seriously, it’s aroma put me at the best backyard BBQ on a sunny day.  I usually don’t write this flowery, but it was that amazing to me.

And the PBLT was also surprisingly good.  “Surprisingly” because I’m generally a visible fat avoider — I trim all meat.  For that reason I haven’t gravitated towards Pork Belly, but I just went for it.  The texture was tender, not chewy as feared, but more like a thick slab of Bacon, which I love.

Both Sliders are worth traveling for.  Pictured above (L-R) PBLT, Kobe Beef & Kobe Beef — We haven’t yet tried the Crab Cake Slider, but may need to.  There’s more to this meal, but Charlie Palmer’s Sliders deserve a showcase.

Enjoy!

To me, Deviled Eggs are a perfect combination of Mayonnaise, Yellow Mustard, Apple Cider Vinegar and S & P.  This is the first time I’ve piped in the filling using a pastry bag.  I could use a little more practice.  Some turned out good and others needed to be fixed — Once you lose that swirl you can’t get it back, but they all tasted the same.  Deviled Eggs are a good pre lunch or dinner snack to have on hand.  I’ve even had them for breakfast.  Why not?

Related Links:

http://www.deviledeggs.com/

http://deviledegg.org/index.html

http://en.wikipedia.org/wiki/Deviled_egg

Most of the appetizers at The Yard House are half price during Happy Hour, which is 3:00-6:00pm (M-F).  It’s a great deal on good quality food.  We got the Crab Cakes, Ham and Pineapple Pizza, Sliders with Bearnaise Sauce and French Fries, plus a Hefeweizen and Dirty Martini.  We liked it all.

Related Links:

http://www.yardhouse.com/flash/default.asp

http://www.ineedtext.com/FoodBlog/?p=1310

It’s really hard to tell the difference between this one, Thai Joe’s Lemongrass Chicken Stix and Thai Joe’s Coconut Curry Chicken Stix.  I like to call them Cigar Springrolls.  Both are equally good and taste similar.  It’s fun to do a taste comparison with friends — I did, and guesses were right and wrong regarding both.

Unlike the picture on the box, they don’t come with Sauce, so I’ve posted the recipe for my favorite Springroll Dipping Sauce.  It’s enough for two boxes of these Springrolls.  Double the recipe if making more.  Each box holds 10 Chicken Stix.

I cook them at 450° for 20 minutes, which is longer than the posted time.  I find that (almost) all frozen food needs to be cooked longer than its recommended time.  Do you find the same?  I wonder if it’s done purposefully to make one think they’ll be eating faster than they actually will.

Soy Sesame Dipping Sauce Recipe: 

3 Tablespoons of Soy Sauce

1/8 Cup of Rice Vinegar

1 Teaspoon of Sesame Oil

1 Teaspoon of Sugar

Mix all together until Sugar is dissolved.  Serve with any crunchy Asian dish.  It’s quick, easy and tasty.

Related Pictures and Links:

Trader Joes – http://www.traderjoes.com/

Extra – http://www.answers.com/topic/tv-dinner

Our MENU included Rib Eye Steaks cooked Medium Rare – Traditional camp fare for many cowboys.

We also grilled Bacon Wrapped Asparagus and Lemon Butter Basted Shrimp — No recipes are needed here, since the ingredients and instructions are within the dish titles.  Just wrap, lace, baste and BBQ.  Both are simple and Tast-TEE!

One luxury camping lunch included home grown Tomatoes, sliced Mozzarella and julienned Basil drizzled with Italian Dressing (or Balsamic Vinegar and Olive Oil).  With that we munched on Chips and Bleu Cheese Dip, Fresh Cut Cantaloupe, and Artichoke Hearts.

Another night we had Tacos rolled in freshly cooked Uncooked Flour Tortillas.  Yes, that sentence is correct.  See related links for more information.

For breakfast we made Scrambled Eggs with Soy Sauce, Mini Bagels & Cream Cheese, and Mimosas.  Another lunch included Ham, Salami, Provolone, Pickle and Tomato Sandwiches.

Dessert was easy.  We brought Rice Crispy Treats, Cupcakes (various flavors, kinda like a dozen Doughnuts), and Fudge.  All were homemade.  The recipe on the Kraft Marshmallow Cream Jar is our favorite Fudge Recipe.  And you know where to find the Rice Crispy Treats recipe.

The Cupcake flavors prepared here are Orange Zest, Lemon Zest, Lime Zest, Raspberry Swirl, Snicker-doodle, Maple Brown Sugar, Chocolate, and Coconut Pineapple.  Cupcake recipes to be posted in the future. 

BTW, our camping was in a large Motor Home on the cliffs of Carlsbad, California, along the beach — We didn’t rough it too bad.

Fudge Recipe:  http://www.cooks.com/rec/view/0,189,152182-243194,00.html

Past Cupcake Posting:  http://www.ineedtext.com/FoodBlog/?p=12

Uncooked Flour Tortillas:
http://www.bloglander.com/cheapeats/2005/07/01/uncooked-flour-tortillas/

YouTube Bacon Wrapped Asparagus:
http://www.youtube.com/watch?v=hcI1fgXHksA

Here’s a preview.  It’s Grilled Bacon Wrapped Asparagus.  More to come…

Related Link:

http://www.ineedtext.com/FoodBlog/?p=380

Since I like Houston’s ‘Chicago-Style Spinach Dip’ so much, I wanted to make it at home.  I researched the Internet and came across a few Copycat Recipes, so I tried a couple. 

I combined and fine tuned all that I learned to decide on the following as my version of the restaurant’s tasty dip, with a little more of the goodies — Artichokes and Spinach.  The Houston’s flavors are there.

Recipe and Ingredients: 

As shown above, first cut off the tough ends of the Artichoke Hearts (if necessary), then mix all ingredients together.  Transfer the mixture to an oven proof dish, then bake at 350° for 30 minutes.

1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed or drained of all water

1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)

1 Large Garlic Clove, minced or pressed

1 Cup of Mozzarella Cheese, grated (Jack Cheese can be substituted)

2/3 Cup of Parmesan Cheese, grated or shaved

1/2 Cup Sour Cream (Heaping Cup)

1/4 Cup Cream or Half & Half  (Less, if too runny or watery, add a little at a time)

Houston’s serves their Chicago-Style Spinach Dip with Tortilla Chips, Sour Cream and Salsa, which is great, but at home I usually have it with Stacy’s Simply Naked Pita Chips.  It’s hard to find a good bagged Tortilla Chip — But if you prefer the complete Houston’s combination, Have’a Chips are recommended as one of the better packaged Tortilla Chips.

Read more…

Here’s the basic recipe minus the measurements — It makes too much for a small quick serving.  It’s simply a mixture of chopped Artichoke Hearts, Jalapenos, Green Chilies, Shaved Parmesan (since that’s the type currently on hand, but grated is best), and Mayonnaise.  Just mix all ingredients to a balanced creamy consistency.  Cover with just enough mayo to coat. 

One of my friends brings a larger serving of this dip to my Annual Christmas Party.  I believe she won a Ribbon for it in 2007.  FYI: I didn’t provide the measurements below, because they appear to be off — Way too much mayo, which doesn’t seem necessary. Read more…

A friend just had a party catered by a couple guys attending the Culinary Program at The Art Institute of California, Orange County.  While sitting at a bar one night with my friend talking about a networking party she was going to be hosting, our conversation was overheard.  We were discussing food for the party and what to do.  And Randall, a fellow sitting next to us happened to be attending the culinary school — He sounded knowledgeable about food and came up with some sophisticated suggestions.  We were initially impressed.  It was a bit tricky, since the party theme was PINK and my friend wanted all the food to be pink-ish in color. 

To make a long story short, she ended up hiring him and another student from the Institute to make the food.  We ultimately decided on the following MENU:

* Asian Marinated Lamb Chops
* Sweet Bacon Wrapped Chicken with Brown Sugar & Chili Powder
* Polenta Cakes with Sun Dried Tomato Mousse 
* Tomato Cups with Mozzarella, Basil and Balsamic Gastrique  
* White Chocolate Covered Strawberries with Pink Stripes

Read more…