Amazing Tuna Avocado Salad for 2

Check out this awesome recipe from my talented sister, Christina. She posted this one on her blog, which features her beautiful photography, paintings and designs.

Check out this link to view her recipe for Amazing Tuna Avocado Salad for 2.

http://rsvp-ink.blogspot.com/2011/04/whats-for-dinner.html

This is the kind of recipe that turns an average lunch or dinner into something that you would order in a restaurant. I know it will taste delicious but it is also a feast for the eyes. Presentation is key in making a simple meal extraordinary. This is also a great way of combining and showcasing healthful ingredients. She combines the lean protein of albacore tuna, vitamin-packed greens and cherry tomatoes and the healthful fat of avocado to create a filling and satisfying meal.

Thanks Christina for making a beautiful recipe. Also check out her beautiful art and designs at http://rsvp-ink.blogspot.com/.

Roasted Fennel with Romano Cheese

After months of preparing, renovating and moving into a new home, it is finally time for me to cook and enjoy my new kitchen. Coming from our old apartment with one of the smallest kitchens ever, I am now in heaven in this open, rehabbed kitchen space. The small, old kitchen never stopped me from cooking though. I made the space work using a little butcher block for all food prepping needs and learned the idiosyncrasies of the 1970s oven and stove. Even years of hunching over the low, porcelain sink hand-washing dishes did not seem too bad, that is, until I cooked for the first time in our new kitchen. New cabinetry, all new stainless steel appliances including a dishwasher and a beautiful, deep stainless steel sink with a garbage disposal. This may seem normal to most but after living with out these little perks for so long, you really get thrilled over a working garbage disposal.

The first few nights of cooking I kept things basic with meals like spaghetti and meatballs, quesadillas and ham and macaroni and cheese. Actually, those are the only three meals I have cooked so far. I am ready to start experimenting and really see what I can create with the help of this new kitchen. The most recent recipe that I made was one of my favorite vegetable dishes, roasted fennel. Roasting fennel mellows out the bold anise flavor and brings out a divine, nutty sweetness. Roasted fennel can be delicious all by itself with a sprinkle of fresh Romano cheese. Pile the roasted fennel on a flat bread with fresh spinach leaves and melted mozzarella cheese to create a full meal. Take your favorite pasta and toss it with the roasted fennel, Romano cheese and crushed red pepper for a flavorful, spicy dish. Try it in a green salad with chopped olives, a squeeze of fresh lemon juice and a drizzle of olive oil.

Roasted Fennel with Romano Cheese

1-2 Fennel Bulbs (sliced thin)
2 Tbsp Extra Virgin Olive Oil
Sea salt
Freshly ground black pepper


1. Preheat oven to 375 degrees.

2. Prepare the fennel bulb by slicing off the long stalks of the fennel and leaving just the bulb. Cut off the very bottom of the bulb, then slice in half. In the middle of the bulb, you will see a core. Carefully cut into the bulb diagonally to remove the core. Slice the fennel into long, thin pieces and rinse well in a colander.

3. Once dry, place the fennel on a large baking sheet. Drizzle the fennel with the olive oil and season with salt and pepper. With tongs mix the ingredients thoroughly, so all fennel has a nice coat of oil and seasoning.

4. Roast in middle rack of the oven for 25-30 minutes. After the first 15 minutes, use tongs to redistribute the fennel, so all pieces are cooked evenly.

5. Remove from oven and sprinkle with freshly grated Romano cheese.

Enjoy this easy and elegant vegetable dish all by itself or add it to a salad, pizza or pasta for a fabulous addition to any meal. More recipes to come from the new kitchen.

The Bishop's Collar

The Bishop's Collar or just The Collar is a place I have come to know well in my 8 years living in Philadelphia. In my first years of living in Philly, it was the fun place to go out with a group, meet people and watch football. Over the years, it has become more of a place to dine for a casual lunch or dinner. No matter how many times I go to The Collar, I can always count on a good meal and a great beer selection. Located on the corner of Fairmount Avenue and 24th Street in the Fairmount section of Philadelphia, Bishop's Collar has been a staple in the neighborhood since 1999. The name comes from an old Celtic phrase for a pint of Guinness poured to perfection. Nothing beats a warm and sunny spring day enjoying a leisurely lunch at one of The Collar's many outdoor tables.

To the outsider, Bishop's Collar may appear to be like any other corner bar but they would be wrong. What makes this place stand out from all the other corner bars is its menu. The Collar's menu is a spin on the classic pub fare. This menu combines satisfying standards like the classic burger, crab cakes, old bay fries, and wings with quirky comforting additions such as meatloaf, hot turkey with stuffing and cranberry and beef stew. Items like hummus and pita, chicken spring rolls, and chipotle chicken fingers add an eclectic international touch. Other Collar specialties include their flank steak sandwich with provolone, burger wrap with ranch, tomato and mixed greens and my favorite, the veggie quesadilla.

The veggie quesadilla never disappoints. For the last few years, every time I visit Bishop's Collar I must have the veggie quesadilla. I know that many other menu items are tasty and satisfying but I just can't veer away from the consistently delicious veggie quesadilla. This appetizer on the menu (hefty enough for an entree), is comprised of two large white flour tortillas stuffed with a generous mix of vegetables including roasted red pepper, fresh spinach, onion, tomato and meaty portobello mushrooms combined with oozing melted cheese. Finished off on the grill for a slight crisp around the edges, the quesadilla masterpiece is topped with the Collar's signature fruit salsa. Raspberries, blueberries, strawberries, blackberries and melons are diced fine and perhaps macerated in vinegar, a squeeze of lemon or lime and a touch of salt to create a sweet, fresh touch on this hearty, savory dish. Along with generous dollops of sour cream and guacamole, the veggie quesadilla is the highlight for me at this Fairmount establishment.

Whether it is the veggie quesadilla or the burger wrap, you too will find your own favorite menu item at the Bishop's Collar. This cozy corner bar is perfect in all seasons. The deep red walls and the dark wood bar along with the old church pews used for seating along the walls exude warmth even on the coldest of days in Philadelphia while the many windows and outdoor seating make this spot perfect for warm weather. Forty-five more days until spring, when all the bitterness of icy snow melt, dirty snow mounds, and pale skin ends, I plan to basque in the warm sunshine at a sidewalk table at Bishop's Collar with a plate full of Veggie Quesadillas and a cold Hefeweisen or an Allagash White or a Bloody Mary-I can't decide.

Bishop's Collar
2349 Fairmount Avenue
Philadelphia, PA 19130-2515
(215) 765-1616
http://thebishopscollar.ypguides.net/

Apology

It has been 2 months to date since I have published a blog entry. Each and every single one of those days I thought about writing; I wished I were writing; I craved the moment where I would have the freedom to focus and write. The same goes for cooking. Sometimes in life, priorities shift and in the last couple of months my priorities were set on my job and the renovation of my new home. But too much time has past and I know deep down that I need to be writing and cooking because those two things are a part of who I am. Without further ado, I apologize to my followers, friends, family and myself for not making the time to write. I apologize to all the food that has not been written about and all of the recipes that were not prepared. You deserve better! And I will do my best to write and cook as much as I possibly can.

-Elizabeth

RO*TEL

As the nights get chillier and chillier, nothing is more comforting than snacking on something spicy, cheesy, and delicious. When I was young, my family would whip together this snack on many occasions. Superbowl, Academy Awards, or a movie night called for none other than the classic, old-school snack of RO*TEL.


For those who don't know, RO*TEL is a brand of canned tomatoes that began in the 40s in Elsa, Texas. RO*TEL is most known for their canned diced tomatoes and green chilies seasoned with flavorful spices. Carl Roettele, founder of this fine Texas canning company, came up with the name RO*TEL knowing that folks would have a tough time pronouncing Roettele. RO*TEL with a little Texas star in the middle of its name has provided America with these recipe makers for over 70 years. Now you can purchase RO*TEL in a variety of spice levels, milder and extra hot, as well as Mexican or Italian but the RO*TEL I crave is the original.


These affordable canned tomatoes are the perfect item to stock in your pantry. Grab one of these cans to add loads of flavor to any soup, casserole, chili, or dip. My favorite RO*TEL recipe has got to be the "Famous RO*TEL Cheese Dip". This simple guilty pleasure involves 2 ingredients, a one pound block of Velveeta or other processed cheese and one can diced RO*TEL tomatoes and green chilies. The hardest part of this recipe is picking up the giant block of Velveeta cheese in the grocery store and ignoring the fact that the recipe calls for one whole pound of yellow processed cheese. All concerns about this fact go straight out the window when you scoop up some creamy, cheesy and hot RO*TEL Cheese Dip with a tortilla chip.

Cut the Velveeta into cubes and place in a large bowl. Add the RO*TEL tomatoes and green chilies. Pop the bowl into the microwave and nuke for about 3 minutes. Stir and microwave for another 3 minutes. Repeat if necessary until you reach the desired consistency. Serve piping how with a large bowl of your favorite tortilla chips. Best enjoyed with a group of people, near a fireplace, under a blanket in front of the television.


Check out more RO*TEL recipes like Southwest Lasagna, Tex Mex Chili, and Baked Macaroni and Cheese at http://www.texmex.net/Rotel/main.htm.