Creamy Asparagus Soup

Ever since I got my food processor, I am convinced that I can turn anything into a soup.  I had 2 pounds of asparagus and a half box of mushrooms left over from an event last Friday, and I thought to myself, why not whiz this up with some broth and cream and see what happens! The result? A soup mug full of creamy delight! 

Creamy Asparagus Soup

Recipe adapted from Simply Recipes

* Since this was for a quick weekday supper, and I was starving, I didn't bother cutting off the tips and reserving them for garnish.  Nor did I run the soup through a sieve.  Since we are being honest, I didn't add vermouth either, because I didn't have any on hand.  But it still tasted amazing!  Okay, fine. Maybe I didn't even do the recipe. I just copied and pasted the picture from the website. JUST KIDDING!! I diiiidddd.... hehe.   

INGREDIENTS

2 lbs asparagus, trimmed of woody stem bottoms
1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
3 Tbsp unsalted butter
4 cups vegetable stock
1 cup water
Leaves of 2 sprigs of fresh thyme
2 Tbsp chopped fresh parsley
1/4 cup heavy cream
1 Tbsp dry vermouth
A squeeze of fresh lemon juice
Salt and pepper


METHOD
1 Cut tips from the asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Chop the remaining asparagus stalks into 1/4-inch rounds.

2 Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the chopped asparagus (not the spear tips) to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.



3 Add the broth, water, and thyme to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, 10 to 15 minutes. At the end of cooking, stir in the chopped parsley.

4 While the soup is cooking, blanche the asparagus tips in a small pot of boiling, salted water (about 1 1/2 teaspoons of salt per quart of water), until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus. Drain. Rinse with cool water to stop the cooking. Set aside.



5 Use an immersion blender to blend the soup until smooth. (If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending.) For a creamy texture, if you want, press the puréed soup through a sieve or food mill. Stir in the cream. Stir in the vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. 
Yield: Serves 4-6.

Cooking Light Recipe: Beef Tangine with Butternut Squash

In the past, nutrition was rarely on the brain whenever I decided on a recipe for dinner.  Usually, the two biggest determining factors were deliciousness potential and whether or not it will be substantial enough to quench my often times insatiable appetite. Unfortunately for me and my waistline, "deliciousness potential" usually meant the inclusion of butter, bacon or cream.

Since I've joined Cooking Light Magazine's Bloggers Community, I've come to realize that Cooking Light does not necessarily mean boring salads that will leave you craving a box of fried chicken an hour later. Cooking Light can also mean cooking recipes that are extremely hearty with a ton of flavor and just so happens to be really healthy!    

My favorite recipe, Beef Tangine with Butternut Squash, is just that dish! The use of bright, sweet, and seasonal butternut squash and tender beef will surely keep you warm and cozy all winter long. Snowy evenings, be gone! The tangine's bright spices and heat will instantaneously transport you to some far away land where scarves are made out of vibrant colored silk, not itchy wool dressed in muted and drab gray, brown or black.  Bleh.   

A Beef Shoulder Roast, Cubed is best for this Recipe

Instead of a ton a salt, I packed a ton of flavor with the use of exotic spices! 

The longer you let it marinate, the more tender and flavorful the meat! 

Hearty and Delicious! 

Beef Tagine with Butternut Squash

Recipe adapted from Cooking Light

Serves 4

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

Preparation

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.


Nutritional Information

Amount per serving
Calories: 283  Fat: 9.5g  Saturated fat: 2g  Monounsaturated fat: 4.8g  Polyunsaturated fat: 0.5g Protein: 25.6g  Carbohydrate: 25.7g  Fiber: 4.8g  Cholesterol: 67mg  Iron: 4.6mg  Sodium: 617mg Calcium: 103mg

New Dinner By Lany Tutorial Video!

Dinner By Lany Presents Peach & Ginger Glazed Salmon from Lany Phlong on Vimeo.

Veganication - Teaching at the Whole Foods Tribeca Wellness Club

I know I can sometimes be a little bratty when it comes to cooking vegetarian.  The truth is, I'm actually starting to warm up to other realms of protein.  It doesn't always have to be riblets and lamb chops at the dinner table.  Sometimes, especially after yoga, you'll see me indulge in a big bowl of bulgar salad, or a nice winter squash hash accompanied with a nice seitan steak (mleh, not really. That actually sounds really gross).  

You'll most likely find me flex my veggie muscles while teaching my Wellness Class at the Whole Foods Tribeca.  It is there where I teach students how to make tasty vegan Cambodian treats without using any of my usual decadent ingredients (such as bacon and butter). Below are my favorite recipes!  

Hot and Sour Soup

5 Cups Vegetable stock

1 large Jalepeno  

2 Stalks of Lemongrass — smashed

4 Kaffir Lime Leaves — Bruised 

4 Cloves of Garlic

2 tablespoons of Soy Sauce

1 tablespoon Agave Nectar

Juice of One Lemon

4 oz Oyster Mushrooms — Coarsely Separated 

1 bunch of Cilantro

Directions

Add lemongrass, kafir lime leaves, garlic to vegetable stock and allow to simmer for ten minutes.  Add the mushrooms,soy sauce, agave nectar and lemon juice and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.

Cambodian Tempeh Lettuce Wraps

Sauce

¼ cup lime juice

2 tbs agave

2 Tbs. low-sodium soy sauce

1 Tbs. rice vinegar

Filling

2 8-oz. pkg. plain tempeh, broken into chunks

1 Tbs. vegetable oil

2 Tbs. minced fresh ginger

2 cloves garlic, minced (2 tsp.)

1 cup low-sodium vegetable broth

¼ cup chopped fresh mint

¼ cup lime juice

2 Tbs. chopped shallots

1 Tbs. low-sodium soy sauce

1 Tbs. rice vinegar

2 tbs. agave

1 tsp. chile sauce, such as sriracha

Toppings and Wraps

½ lb. green beans, thinly sliced

2 cups bean sprouts

1 cucumber, peeled into thin strips

1 large carrot, shredded

Fresh mint, cilantro, and basil

18 whole large lettuce leaves

½ cup chopped peanuts

1. Sauce: whisk together all ingredients in small bowl.

2. Filling: Coarsely crumble tempeh. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.

3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.

  

The BON Macaron

The quarter-sized $2.50 NY macaron

Let's face it, half the appeal of these microscopic French delicacies, aka the macaron, are the aesthetics. They come in every color imaginable (mostly cheesy pastels) and half the time trendy bloggers buy them just to Instagram and filter the crap out of them (PS, macarons look best under Amaro). Fortunately, I fell under these cookies' spell and caved in. 

During my most recent trip to New York, I stumbled across a small bakery in Williamsburg with a handsome Frenchmen and a small array of tiny macarons. I'm talkin' quarter-sized...but they sure ain't cost 25 cents. They were $2.50 each. I really wanted to see what all the hubbub was about and bought three. I know, pick your jaws off the ground, and hear me out. They were kind of irresistible. I am a very textural gal when it comes to food, and I really appreciated the contrast of textures macarons provide. The crunchy meringue like exterior with a soft and chewy interior against the smooth buttercream filling really had a great mouth-feel (I hate that word, but I'm also really bad at synonyms). So overall, they were pretty good, but not $2.50 good.

Ever since then, I admit I was hooked. But I was also pretty confused about the limited amount of flavors this and other bakeries had. Pistachio, raspberry, vanilla, coffee, and maybe cassis were the basic flavors I'd seen trending among bakeries, at least here in Jacksonville. But macarons are the new trendy thing, the new cupcake if you will. So why has no one expanded on the flavor selection? 

I took it in my own hands to come up with a handful of somewhat creative flavors. This recipe is a play on s'mores, made with a graham cracker based cookie, homemade marshmallow fluff, and semi-sweet chocolate ganache. Have mercy! 

Campfire Macarons

Campfire Macarons

Ingredients: 
Cookie:
1/2 cup almond flour 
1/4 cup graham cracker crumbs, finely crumbed up
1 cup confectioners' sugar 
2 large egg whites, room temperature
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon cream of tartar
drop or two of brown food coloring (gel)

Chocolate Ganache:
1/2 pound chocolate chips (I used semi-sweet)
1 cup heavy cream
pinch of salt
1/4 cup confectioners' sugar

Marshmallow Fluff:
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
pinch of salt
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/2 teaspoon vanilla

OK. I know. A lot of ingredients, but feel free to substitute the chocolate ganache for something like Nutella, or substitute the marshmallow fluff for the store-bought stuff. Use your impatient imagination! 

Chocolate Ganche
Start off with the chocolate ganache since it has to set up before use. 
1. Heat the heavy cream, salt, and confectioners sugar over medium heat until it boils. 
2. Pour mixture over chocolate chips in a mixing bowl. Let stand for a minute, and mix until well combined and glossy.
3. Refrigerate and stir occasionally for about 30-45 minutes, until spreadable like icing. 

Macarons
1. Sift together the almond flour, graham cracker crumbs, confectioners sugar, and cinnamon in a mixing bowl. I actually sift it twice. Mix until well combined. 
2. Using a mixer with a whisk attachment, whisk egg whites and cream of tartar until foamy. Add the granulated sugar gradually and whisk until stiff peaks form. Add in food coloring to make a graham crackerish color. 
3. Fold in dry ingredients until combined with a rubber spatula. Don't over mix! Batter should be thick, but loose at the same time (I know, wtf). It should drop freely from your spatula and "disappear" when it lands back into the batter. 
4. Scoop batter into Ziplock bag with the corner cut off (aka make a poor man's pastry bag). The batter should leak a bit from the tip. 
5. On a prepared baking sheet lined with parchment, make about half-dollar sized cookies (that's the size I make). The piping technique is kind of technical. You basically wanna stay in one spot when you pipe versus moving the tip around to make a circle. Smoosh any peaks down with your finger. 
6. This is the important part. Let it sit out on your counter (away from your warm oven) for about 45 minutes to an hour, or until it forms a dry shell around the cookie. If you touch it, it shouldn't stick to your finger. 
7. Place it in a preheated 325 degree oven for about 10 minutes. They shouldn't brown, but they should have nice "feet" (those cute little edges macarons are known for). 
8. Allow to cool. 

Marshmallow Fluff
1. Stir together sugar, corn syrup, water, and salt in a saucepan over high heat. Bring to a boil until it reaches 240 degrees F on a candy thermometer.
2. Whip egg whites and cream of tartar in a large mixing bowl with whisk attachment until soft peaks form. Make sure your candy mixture is almost up to temperature before whisking your egg whites. You kind of have to time it right. 
3. Drizzle a bit of the hot mixture slowly into egg whites, so it doesn't scramble. Mix on medium speed, and add the rest of the mixture slowly. Increase the speed a bit more and whip until stiff and glossy. 
4. Add vanilla and whip some mo'. 

 


To assemble the cookie, just add the chocolate on one side of the cookie and the marshmallow on the other and sandwich that sucker up! Serve immediately or refrigerate until use. I dipped graham crackers into the left-over chocolate and marshmallow for an afternoon snack. Enjoy! 

Preview of some of my other flavors...

Pumpkin Spice Macarons
with Pumpkin and Pepita Buttercream

Maple Macarons with Bourbon Buttercream
and Candied Bacon

Extreme Makeover: Risotto Edition

Egad, it is the beginning of December and it was only 56 degrees outside last night.  In my early years, I would have been gallivanting around town like a stilletoed banshee thirsty for fancy fizzy drinks, savoring the unseasonable warm(ish) nights that has been gifted to us before we had to endure the inevitable violent winters ahead. But since I passed the big 3-0 mark,  my desire for urban exploits are now limited to only culinary adventures that will allow me to remain nestled comfortably within the confines of my own toasty kitchen, wearing my favorite fuzzy pink socks. 

I had a ton of shiitake mushrooms left over from the last dinner party I hosted, so I thought to myself, why not finally try to make risotto?  I've seen it done multiple times on my favorite food competition shows, but never tried to do it myself. The ingredients were basic pantry staples, so all I needed was to purchase the abboro rice.  

Don't throw away the stems! Use them to flavor
 your broth!

Why I waited so long to make this dish, is beyond me.  The preparation was fairly easy and the result was beautiful and complex.  The trick is to keep it simple! Use beautiful, fresh, fragrant ingredients and let them do their thannng. Have left overs? The next day, mix in more parmesan cheese, panko and eggs, drop into hot oil.  Serve with a delicate poached egg, boom. Brunch. 

Shiitake Mushroom Risotto 

Recipe adapted from Simply Recipes

INGREDIENTS

2 Tbsp butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup brandy, vermouth, or dry white wine
5-6 cups chicken stock* (use vegetable stock for vegetarian option)
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley or chives
*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

METHOD
1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Yield: Serves 4-6.

Crispy Risotto Cake with 

Poached Egg

Ingredients

Leftover Risotto

3 Eggs

2 cups of Panko

1 cup of Parmesan Cheese, Shredded

Canola Oil 

Chopped parsley for garnish

1. Pour oil in skillet, at lease 1 inch deep.  Turn pan on High/Medium. 

2. Mix risotto with 1 egg, 1/2 cup of panko, and cheese, form into patties.

3. Spread the rest of panko on a flat plate, and whip two eggs in another bowl.

4. First dip patty in egg, then coat with panko, gently place patties in skillet with oil.  Repeat with other patties. Make sure you don't crowd your pan.  Flip once one side is brown. Lay patties on plate layered with two paper towels and keep in a warm oven until ready to serve. 

5. Top with poached egg. Sprinkle with parsley, serve immediately.    

BBQ Chicken on a Beer Can

I've been wanting to do this dish for quite some time now.  Prior to this, I've always stood on the sidelines and witnessed from afar everyone else cook a whole chicken with just a can of beer and a grill.  I'm not entirely sure why it took me so long to try this recipe myself.  It's no secret that I am a lover of any dish that involves cooking with alcohol.  

Once I arrived at my parents' house, I called our photographer friend, Steve to document the whole event.  Steve is used to photographing bikini clad babes, so I wasn't sure how he (a vegetarian, I must add) would feel about shooting us violate a foul with a huge can of Sapporo.  But, like a pro, he hid any reservations he may or may not have had behind a smile and snapped away.  

Here are a few snapshots from that day! 

Before we begin, let's have a collective "Awww..." for the family dog, Dolce. 

Awwwww

It is essential that the can of beer is half full. 

What's that you say? You want to see another picture of Dolce? 

"Where's my chicken?"

I'm sorry that vegetarian Steve had to witness this

Leave it on the grill, close it and forget it. So simple! 

A thing of unflitered beauty. 

Beer Can Chicken

adapted from a recipe found on Food Network

Ingredients

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Spiced Cashew Brittle & Pumpkin Cheesecake Muffins (Guest Post from Bonnie!)

Ahh, Autumn in Florida...the leaves remain summer green, it's a touch less humid, and my Cambodian hair is a little less out of control. But despite its lack of foliage, you really can't beat fall weather in the Dirty South. The mornings and evenings will be a perfect 68 degrees and afternoons will be reminiscent of the blazing summer that came before it (including the occasional five-minute intervals of rain). With the random weather comes ironic outfits. It becomes more acceptable for me to wear my trademark outfit: chunky sweaters and short shorts accompanied by my bare legs and combat boots. Although I'm a sucker for comfort over style most of the time, I still have not fallen victim to the Aeropostale hoodies with Uggs craze that still remains rampant in some parts of Jacksonville. Thank God. And yes, that sort of ensemble does exist beyond the Jersey Shore.

In addition to ironic couture, I love this season because it's when every coffee house and bakery smells of delicious pumpkin pie. The typical fall scent consists of the warm spices of nutmeg, cinnamon, and cloves, but what if I sprinkled a little cayenne pepper into the mix? Sure, short shorts with boots with the fur... maybeee... but a party in your mouth, summer time, beach spice like cayenne pepper paired with a fuzzy, football season, ingredient like pumpkin? Shut UP.

Check out my following two recipes, and see how I pair unlikely ingredients with your favorite fall flavors.  Skeptical?  Trust me,  they will make you feel as cozy as a cashmere Cosby sweater or as snug as the insides of one of Snooki's downtrodden Ugg boots.  Ew. Maybe not.  

Spiced Cashew Brittle
(Adapted from Bryce Caron's recipe in Food & Wine Magazine)

1 1/2 cups cashews (I used roasted and lightly salted)
1 cup sugar
1 stick of unsalted butter
1/2 cup light corn syrup
1/4 cup water
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper

It's time to bring out your inner Wonka. It's a great beginner's candy. No soft-ball this, no hard-crack that, and no thermometer necessary. Easy and yummy! My favorite.

1.Prepare a baking sheet with buttered parchment paper. Put to the side.

2. Roast your cashews in a dry pan or 325 degree oven for a couple minutes. Stir every now and again. When you start smelling delicious hot nuts, then it's probably ready. Your nose knows! But if you suffer from indoor allergies like me, then....you're screwed because I almost burnt mine. Keep warm.

3. While your nuts are roasting, bring to a boil the sugar, butter, corn syrup, and water. Once at a boil, lower the heat a bit to medium/medium-high and keep stirring until it turns into a delicious amber color. It took about 15-20 minutes for me.

4. Remove from the heat and add the baking soda and cayenne pepper. Stir. Add the roasted cashews. Stir! Spread the mixture on the buttered parchment paper and spread as thinly as you can. Let cool completely and break into chunks (because I hate the word "shards"). 

5. Enjoy! the cayenne really brings an unexpected heat. Definitely a good alternative to regular brittle for people that lack a sweet tooth.

Not the prettiest, but definitely delicious.

Pumpkin Cheesecake Muffins
(makes 12 muffins)

Filling:
8 oz softened cream cheese
1 egg
1 tbs flour
1 cup powdered sugar

Muffins:
1 1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 tablespoon + 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
1 cup pumpkin puree (I used canned)
1/2 cup vegetable oil

Crumble topping:
1/4 cup sugar
2 1/2 tablespoons flour 
3/4 teaspoon cinnamon
2 tablespoons cold butter

Preheat your oven to 350 degrees. Prepare muffin tin (with liners or greased muffin tin).

1. To prepare the filling, mix cream cheese, egg, flour, and powdered sugar in small bowl until smooth. Set aside. 

2. To prepare the muffins, mix flour, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda in medium bowl. In a separate bowl, whisk eggs, sugar, pumpkin puree, and vegetable oil until combined. 

3. Slowly add dry ingredients to wet, making sure not to over mix. 

4. To prepare the crumble topping, combine all ingredients with a fork until resembling a coarse, crumbly texture. 

5. Spoon batter into muffin tin or liner about 3/4 of the way. Smooth on cheesecake batter (hopefully you didn't eat all of it) on the muffins. If it tickles your fancy, do a fancy swirl thing with your knife or toothpick with the cheesecake and batter. Sprinkle on crumble topping. 

6. Bake for 20-25 minutes! Let cool (yeah, right!) and enjoy.

Chambord Soaked Berries Shortcake with Vanilla Whip

I am not the biggest sports fan.  All of my sports trivia knowledge comes from watching basketball, football and boxing with my dad, circa 1990 - 1996.  

What do you mean?!  Patrick Ewing doesn't play for the Knicks anymore?  Really??  Jim Kelly isn't the quarterback for the Buffalo Bills? Wait a second, why does Charles Barkley look so hefty*? Why is Michael Jordan walking around with a golf club and not a basketball? What in the world is going on!?!  

*I was informed by Clara Mae James that Charles Barkley is a Weight Watcher's member and is no longer hefty.  Sorry, Charles. You are not fat, you look fabulous. Keep up the good work! 

I am pretty much clueless about anything that happened in sports after the second millennium.  I guess you can call me sport's own Encino Man! Speaking of a true classic from the nineties! 

Even though I've never in my adult life watched a game in its entirety on TV, I do love a good ole fashion sports outing! I love the comradery that takes place amongst spectators while mutually witnessing a sporting event live in a stadium. I always get caught up by the infectious team spirit and applaud  with gusto whenever the home team scores a point or makes a winning play. Who cares that my cheers come with a two second delay? I am never entirely clear on what is exactly happening on the field. Whooo cares. Shouting boisterously with a large crowd is always good fun! 

Sometimes, to shake things up, I would use outings as an opportunity to proclaim my love for other things not related to sports.  For instance...

Devoted Jets fans - 

"Go Jets, Jets, JETS!"

Me -

"I love ICE CREAM!!"

Fun, right?

Anyway, when my friends suggested a trip to the MetLife Stadium to not only watch the NY Jets play the Carolina Panthers, but to also have a serious pregame tailgate feast, I enthusiastically said yes! The only problem was, because we all lived in Manhattan, neither one of us owned a car. 

No car? No problem!

Equipped with a parking lot pass.... 

We decided to have a tailgate picnic right there in a parking spot! 

Sure, there were some heckling from people tailgating out of their hummers and SUVs. Much to my surprise, one fellow gas guzzling tailgater even had the audacity to call our picnic "sad"! 

I thought our tailgating picnic was far from sad! Don't you? On the contrary, I thought a more accurate description would be innovative and exceptionally earth friendly! Losers. 

Besides, who needs a car when you have Popeyes fried chicken?

Oh, and Coronas.

Despite the light heckling from passersby, I had an amazing time at MetLife stadium.  Don't ask me who won or how many touchdowns so and so made, all I know is that Popeyes is always awesome and oh, yeah, Tebow was there (thanks, Karen). 

Chambord Soaked Berries Shortcake with Vanilla Whip

This recipe requires absolutely no cooking and is super easy.  Perfect for a tailgate! Beware, football fans will stare and make fun of you due to its "bougie" presentation. 

"What is this?? Organic tailgating??" 

1 small carton of mixed berries

1 travel sized Chambord bottle

1 package of store bought shortcake 

1 tub of whipped cream

1. Soak the berries in Chambord overnight. 

2. When you're ready to eat dessert, top soaked berries on a shortcake and top with whipped cream.  Done! Go Jets!