It's been awhile since I've blogged about wine...

But, it was totally worth it...

He's finally here!

Jake 9.1.2010

Get ready for more blogging... WINE and FOOD... coming soon!
Cheers,
Winegirl15

Coffee Cup Cafe

3734 E 4th St, Long Beach, CA 90814

562.433.3292

Love Love Love this place for breakfast! I go here at least once a week! I've only been there for breakfast, but I've heard the lunch is just as good. 

I generally get a flavored coffee (last flavor tasted was a chocolate macadamia nut). I get the honey apple sausage scramble, with potatoes. Toast? Nope... This is CA people... I get the corn tortillas! 

If your in the area or come down... expect a pretty long wait. The earlier the better! 

Cheers,

winegirl15

Naples Rib Company

I have been so busy... I haven't had much of a chance to blog about restaurants that I have been to. And being 8 months pregnant... There have been LOTS of restaurants.

Naples Rib Co.
562-439-7427 - 5800 E 2nd St, Long Beach, CA 90803

I would like to take a moment and talk about a local restaurant my husband and I dine at least once a month. Not only is the food great, but the owner, and all employees are all friendly. It's a family restaurant just down the street from where my husband and I live. Grant and I had this for our anniversary dinner, and we celebrated Grant's 31st birthday there this year.

They have amazing ribs! I'm an eater, and eat out a lot! There ribs are fantastic! Grilled artichoke, or the onion brick by far are the best appetizers. If you are in the mood for ribs and good company... GO!

Enjoy and cheers,
Winegirl15

Linguine with asparagus and pine nuts.

This was outstanding! I love pasta, and sometimes I just want something light... can you have light when eating pasta? haha.

Here is a recipe from Real Simple. I made it this week for my husband and best friend... They both loved it.

Linguine with asparagus and pine nuts:
Serves 4Hands-On Time: 25mTotal Time: 25m
12 oz linguine (3/4 box)
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 lbs asparagus, trimmed and cut into 1-inch pieces
Kosher salt and black pepper
1 cup shaved parmesan (about 3 oz)

Directions:
-Cook the pasta according to the package directions; drain the pasta and return it to the pot.

-Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.

- Add the asparagus mixture to the pasta along with 1 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Sprinkle with the parmesan before serving.

Winegirl15: I added the pasta a little at a time to see how it would absorb and also to see how many veggies were in the pot. Then I added just a tad more olive oil (hello... I'm Greek!). If you want more in the pasta you can add any veggie with this... or even add cut pieces of chicken for more protein. And if your looking for something even lighter... use whole wheat linguine pasta! ;)

I am making this dish again this weekend. I picked up fresh asparagus/zucchini from the farmers market today! Yippee!

Enjoy,
Winegirl15

Crunchy nacho cheese chicken casserole

By Paula Deen

2 tablespoons butter

1 onion, chopped

1 clove garlic, minced

1 1/2 lbs boneless skinless chicken breast, cut into 1/2-inch cubes

1 (16oz) container of sour cream

1 (14.5oz) can diced tomatoes

2 (10.75oz) cans cream of chicken soup

2 (4.5oz) cans chopped green chilies, drained

1/2 teaspoon salt

1/2 teaspoon pepper

1 (13oz) bag nacho cheese-flavored tortilla chips, crushed and divided 

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

Garnish: fresh cilantro, sliced jalapenos.

Preheat oven to 350 degrees. Spray a 4 quart baking dish with nonstick cooking spray.

In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook for 3 minutes, stirring frequently. Add chicken, and cook for 6 to 8 minutes, or until cooked through. Remove from heat, and stir in sour cream, tomatoes, soup, chilies, salt, and pepper. 

Spread one-third of crushed chips in bottom of prepared dish. Top with one-third of chicken mixture. Repeat layers twice. Top evenly with cheeses. Bake for 30 to 40 minutes, or until hot and bubbly. Garnish with cilantro and jalapenos, if desired.

Enjoy,

Winegirl15

Cheesy baked pasta with spinach and artichokes.

Since I can't blog about wine right now... I thought I would blog about food and what recipes I have enjoyed cooking... and let's be honest... what I enjoy eating!!

This recipe is from Real Simple.

8 oz mezzi rigatoni (1/2 box)
1 14 oz can artichoke hearts, rinsed and quartered
1 9 oz package frozen creamed spinach, thawed
1/4 cup grated parmesan (1 oz)
2 cups grated mozzarella (8 oz)
black pepper

- Cook the pasta according to the package directions, drain, and return it to the pot. Heat broiler.
- Add the artichoke hearts, spinach, parmesan, half the mozzarella, and 1/4 teaspoon pepper to the pasta    and toss to combine.
- Transfer the mixture to a shallow 2-quart (or 8-inch square) broiler proof baking dish and sprinkle with the remaining mozzarella. Broil until the cheese is browned in spots, 2 to 3 minutes.

Enjoy,
Winegirl15

Drink charms!

Drink charms vs Wine charms?

I always use wine charms when I have a gathering to set apart each glass of wine. And I will continue (when I can drink again) ;). But, looking through cb2.com I saw these cute and fun little charms. Looks like I might need to invest. Wonder if they stay on the glass or eventually fall into the wine? Check them out!

They are $6.95 for a set of 12.

Cheers,

Winegirl15