Review of Carrabba’s New Fire Finished Menu & Giveaway!

As the weather cools down, I want more and more comfort food. I gravitate towards pastas, all forms of a warm meal, and food with a little spice to it to keep me feeling toasty. Carrabba’s must know I’m not alone. They have recently launched a new Fire Finished menu and I was lucky enough to do a tasting of it! Last week, I  headed over to a local Carrabba’s and tried the following: Fire Roasted Mushrooms stuffed with sausage, red bell peppers, fennel, sauteed onions, brioche breadcrumbs, artichoke hearts, and romano cheese. Cedar Plank-Fired Salmon first pan-seared then topped with a crabcake and fire-roasted on a cedar plank then finished off with a lemon butter sauce. Served with roasted asparagus mushrooms and red bell peppers. Bistecca Ardente: Center-cut sirloin wood-grilled then topped with blue cheese, roasted tomatoes, and basil. Rigatoni al Forno: Rigatoni tossed in housemade marinara sauce, romano and mozzarella cheese and topped with Italian fennel sausage, mozzarella and fresh ricotta cheese finished off in a wood-burning oven. Nonna Testa: Penne pasta with wood-grilled chicken in a housemade pesto cream (basil, pine nuts, walnuts) with spinach and zucchini, topped with mozzarella and baked in a wood-burning oven.   Creme … Continue reading

Tsukune (Japanese Chicken Meatballs)

I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée. Ingredients: Meatballs: 1 tablespoon dark sesame oil 5 ounces sliced shiitake mushroom caps 1 tablespoon grated peeled fresh ginger, divided 2 minced garlic cloves, divided 1 tablespoon dry sherry 1 teaspoon red miso (soybean paste) 1 pounds ground chicken 1/4 cup panko (Japanese breadcrumbs) 1 teaspoon cornstarch Salt and pepper, to taste 2 green onions, thinly sliced 1 large egg white Sauce: 6 tablespoons mirin (sweet rice wine) 6 tablespoons lower-sodium soy sauce 2 tablespoons brown sugar 1 tablespoon sherry vinegar The juice of 1 lime 1 tablespoon grated peeled fresh ginger 1 serrano chile, thinly sliced Remaining ingredients: Cooking spray 1 tablespoon toasted sesame seeds ½ cup long grain rice 1 cup water or chicken broth 1 baby bok choy

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