Today, looking to enjoy the sunshine, we drove around Saratoga National Battlefield followed by lunch at Comfort Kitchen.
Turkey burger (no bun for Passover) for me, turkey Reuben and house made tater tots for mister. Very good. A little pricey but they are definitely using quality, mostly local product that’s making the difference in taste.
Then we walked the dogs around downtown for a bit, and I stopped at the Saratoga Juice Bar for a little post lunch drink, I went to the gym this morning and total deserved this!
Cold and really delicious!
We couldn’t stop our adventure there so we swung by Price Chopper’s new Market Bistro in Latham. I was impressed with the prepared foods area but I have a few gripes: 1. It made Albany area Price Choppers look worse, if that’s possible. 2. I still hate all of their deli meat offerings. 3. There was no flow so huge mega shopping cart pile ups were happening.
I only went there to grab some stuff for the next few days, so I didn’t investigate much. Came home to prepare some matzo ball soup, crafting broth from a combination of the boxed stuff (Pacific Free Range/Organic) and some of the reserved liquid from yesterday’s chicken (which had pleasantly congealed in the fridge, yum!)
Pretty proud of how well I’m handling my healthy eating lately, including the challenges of Passover!
This was inspired by the great chicken served at a recent family Seder, with my own updates and tweaks.
Since this was a slow cooker meal, I started the prep the night before with garlic and onions.
The next morning (before work) I added chicken thighs and drumsticks to the lined crockpot, generously sprinkled with salt, pepper, and paprika. Top with the garlic and onions.
And then the best part: white wine. Pour that good
cheap stuff on there.
I set it on low for ten hours. When I got home from work (8.5 hours later…ish) I added some chopped carrots.
For the side dish I did quick (because I started them in the microwave) pan potatoes with my roast vegetable seasoning and olive oil.
The chicken practically melted off the bone, with a zesty bite from the wine and garlic. The crispy potatoes were a great counterpoint.
After our dinner at The Orchard Tavern, Mister requested a Cobb Salad for dinner at home this week.
I was happy to oblige in a version as close as I could get.
Started by hard boiling eggs.
Then seared chicken breasts on both side, before popping it in a 350° oven for about 25-30 minutes.
Also in the oven I cooked up some market style bacon from the Fresh Market, we used about two slices per salad. (Side note, we only used about half a chicken breast per salad)
Once that is all cooking on it’s own, I diced tomatoes and an avocado.
The diced chicken, bacon, hard boiled egg, tomatoes, and avocado went on a bed of romaine.
I topped mine with balsamic, Mister used a little feta, blue cheese dressing, and Greek dressing.
Pretty, delicious, and filling. We’re even doing a repeat tomorrow.
Today was a day of sunshine, errands, and some spring cleaning.
I started with some homemade meatballs. For this batch I did a mix of ground chuck, ground sirloin, breadcrumbs, minced garlic, minced onion, Parmesan, salt, and Italian seasoning.
Fry them in olive oil until golden brown and a little crispy.
Then transfer the meatballs to a paper towel lined plate, don’t worry about cooking them all the way through just yet.
Wipe the pan out, but don’t wash it: a little grease is good flavor. A drizzle of oil gets added to the pan over very low flame. Then sliced onion and minced garlic. >
Once those are softened, add in sauce of your choice. Mister donated a jar from his pantry to the cause. >
Add the meatballs back to the pot, stir around, cover and let simmer.Then go mop the house and clean the bathroom. Dinner will be ready when you are.
Last night Mister and I went out for a bite at the Orchard Tavern in Albany. As a place that has been there for over 100 years, they are a good, comfortable place for a Friday night.
We started by decimating a Cobb salad…sorry we couldn’t wait to take a pic.
Then pizza of course. They do a version that is all their own. It’s small, rectangular but not quite deep dish. It’s a crispy crust and generous toppings. We went with veggie to balance out the wings. (Yes we’re fat kids I know)
Barbecue wings, Mister’s preference. They definitely have a house made sauce, because it is a tangy mix total unlike the usual sticky sweet sauce most places toss out. These are crispy and saucy, without being the overgrown monstrosities that have become common. Perfection.
Then we got cake. Don’t judge, we didn’t finish the pizza or the wings. And we had a living social coupon!!
Salted caramel cake, not made in house but really really really good. Sweet, salty, dense without being heavy.