Spinach

Detroit: Le Petit Zinc

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Le Petit Zinc (French slang for a local bar) is the kind of place you want to be. French food, Reggae music, quaint with such a unique vibe. They serve delicious coffee and oversized cups of hot chocolate. With a menu bursting with organic and local ingredients, Le Petit Zinc is serving up classic French fare at a friendly price. The croissant sandwiches are amazing and I recommend ordering the daily specials. See how they ranked.

Atmosphere: 4 out of 5 bites

Price: 3.5 out of 5 bites

Quality/Taste: 4 out of 5 bites

Service: 4 out of 5 bites

Wow Factor: 4 out of 5 bites

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Fromage de Chevre et Epinards: Goat cheese (marinated in olive oil and rosemary), spinach, and pine nuts. The crepe was light and delicate and filled with tons of fresh spinach, goat cheese, and pine nuts. The goat cheese was tangy and the pine nuts added a nice mild crunch. The greens were tossed with a light balsamic dressing which was sweet with a subtle bite.

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The food is outstanding and the service is good. The inside dining room has a counter and a total of maybe 6 tables. I think it’s perfect though and creates an incredible buzz. People line up to get a seat and it makes you feel like you are apart of something great. When the weather allows it, the outside patio opens up into a lovely little court yard resembling French country side cafes and offers more seating. Le Petit Zinc is exploding with character with loud colors, paintings, fresh flowers on every table, and one of a kind trinkets sprinkled all throughout the restaurant. Check em out!

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Le Petit Zinc Menu, Reviews, Photos, Location and Info - Zomato

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Olive Garden

Today on the Bite Tonight: Olive Garden’s unlimited soup & salad

My mother and I decided to have a nice mother/daughter day. After a long morning of shopping for fresh produce @ Block’s Farmer’s Market, we stopped in to Olive Garden for lunch. Located on Eureka Rd in Southgate, Olive Garden is a great Italian restaurant that never disappoints. See how they ranked.

Atmosphere: 4 out of 5 bites

Price: 3 out of 5 bites

Quality/Taste: 4 out of 5 bites

Service: 3 out of 5 bites

Wow Factor: 3 out of 5 bites

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Chicken & Gnocci: A creamy soup made with roasted chicken, traditional Italian dumplings and spinach. My favorite! Creamy broth, fresh ingredients, and perfectly seasoned.

chicken gnocci soup

Zuppa Toscana: Spicy sausage, fresh kale and russet potatoes in a creamy broth. Rustic, hearty, and delicious. I love the sausage paired with the kale.

sausage and potato soup

House Salad with house dressing. Love the pepperoncini’s!

OG salad

If you’re looking for a nice lunch, without all the calories of pasta, opt for soup and salad. Olive Garden offers up fresh ingredients, traditional classics, and delicious comfort food.

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Easy Spinach & Feta Chicken

I didn’t know what to make for dinner so I grabbed some ingredients that were in my fridge and threw them in the oven. Check out the outcome. It was delicious.

Chicken breast topped with sauteed spinach, onions, green pepper, garlic, and feta cheese. I also whipped up some Alfredo sauce and poured it over my concoction.

How to:

1. Saute veggies in a little olive oil until soft.

2. Add feta and cover to melt. Set aside.

3. Season chicken breast with olive oil, salt, pepper, and garlic and place in a baking dish. I also like to use McCormick Grill Mates Roasted Garlic & Herb seasoning

4. Top with veggie mixture and cover with Alfredo sauce.

5. Bake @ 375 degrees for 40-45 min or until chicken breast is still juicy, but juices run clear.

Your baking dish should look like this.

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I made snow peas and served over brown wild rice. The best thing about this dish was that it’s healthy and I didn’t over cook the chicken and dry it out. Woo-hoo!

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Southwest Chicken Salad

Recently, I went out to dinner for Jessica’s Birthday at Red Robin on Eureka Rd. in Taylor, MI and ordered the Southwest Grilled Chicken Salad. It inspired me to recreate my own version. Here’s a quick recipe for a delicious chicken salad:

What you’ll need:

1 boneless skinless chicken breast

1/2 can of corn

1/2 can of black beans (drained and rinsed)

1/2 diced red bell pepper

1/2 small white onion

2 green onions

1/4 cup shredded cheese (Mexican, Cheddar, or Colby Jack work best)

1/4 cup Tortilla Strips

2 cups Baby spinach

1/3 cup water

Prep

1. Add corn and veggies in a skillet with olive oil and a tablespoon of butter and saute on medium heat until soft.

2. While the veggies are cooking, season chicken with salt, pepper, and garlic and brown until juices run clear. This is a good opportunity to get a nice color on the chicken and if you have a grill that’s even better!

3. When the chicken is done, shred and sprinkle with taco seasoning. I usually sprinkle the chicken with a couple tablespoons from a taco seasoning packet then add 1/3 cup of water to the pan (or a little less).

4. Simmer until the water makes a sauce and taste. If you want more seasoning, add it. When you’re making single servings like this, it’s better to add a little at a time, then adding too much and over doing it. Let chicken cool before plating.

Dressing

You can always buy southwest ranch dressing, but I like improvising.

1. Mix 2 tablespoons ranch dressing, 1 tablespoon taco seasoning, & 3 tablespoons sour cream.

2. Taste. If it is too spicy, add more sour cream. If it’s not spicy enough, add more taco seasoning. If you like more ranch, add more ranch dressing! I don’t like a salad that is swimming in dressing, but if you do, double the recipe.

Tip: Substitute plain Greek yogurt for sour cream for a healthier alternative.

Build

1. Start plating spinach, making a bed for the rest of the ingredients.

2. Add corn mixture, black beans, shredded cheese, and chicken (add as much corn mixture or black beans as you like). Top with crunchy tortilla strips and dressing.

Alternatives: You can add whatever ingredients you like: olives, tomatoes, cukes, etc. Instead of shredding the chicken, you can just slice it.

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It was delicious! You get crunchy, fresh, cool, creamy, spicy, and warm all in one bite.

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Stuffed Chicken Breast

Sunday, I made Josh dinner and tried out my Stuffed Chicken Breast. I love this recipe because you can stuff the bird with whatever you like. On the menu this time was spinach, green and white onions, garlic, and provolone cheese.

Ingredients:

I lb of boneless, skinless chicken breast

1 green onion

1 small white onion

6 oz. of fresh spinach

3 tablespoons chopped garlic

2-3 slices of Provolone cheese

Olive oil

Salt & pepper

Prep:

Sautee spinach, onions, and garlic until soft and set aside. Clean off the unwanted fat from the chicken breast and slice in half as if to butterfly, only cutting all the way through. Work with one half at a time, seasoning with salt & pepper and any poultry seasoning you have on hand. Rub with olive oil and lay half of a cheese slice on chicken breast. Spread a spoonful of spinach mixture on top of cheese. Grab one end of the chicken breast and roll, tuck, and secure with skewers (toothpicks are not strong enough). Do this with the rest of the chicken breasts and lay in a baking dish with even spacing between each one.

Bake:

Bake for 40 min on 350 degrees until juices in the chicken run clear. I cut a slice in the largest breast to make sure there is no pink center. You  can bake for longer to brown the chicken, but be careful not to dry it out.

Tip: Line the baking pain with foil for easy clean up

I served with sauteed carrots, spinach, pasta, and homemade Alfredo sauce. The cheese gets all browned and bubbly and the onions and spinach added a mild, but fresh flavor. The chicken was moist and juicy.  I’ve tried this recipe with peppers and also with flank steak, but this way is my favorite. Josh loved it also 🙂

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