Tip Tap Room

I work at a new restaurant on Beacon Hill off of Cambridge Street and had to share my lunch from yesterday.

Turkey Tips, quinoa and veggies:

Google the place and read up on the crazy wild game we serve and all the articles written up in all Boston publications.

The Tip Tap Room
138 Cambridge Street
Boston, MA

Haymarket Farmer's Market - Smoothies!

Go to this! So cheap! The other morning I was coming back from sleeping in the North End and had to stop and check out the Farmer's Market. Every Friday and Saturday morning vendors set up tents and sell fresh fruit and produce for an outstanding cheap price.

I bought some berries and peaches and created this smoothie:

In a blender add ice cubes, vanilla yogurt, and a 1/2 cup each of  strawberries & sliced peaches & raspberries and a dash of cinnamon.
Delicious!

Buffalo Chicken Sandwich

Nothing beats buffalo chicken and homemade cooking. I don't have alot of time to get into the details but here is the jist of things!

Cook up chicken breasts in a skillet, cut into halves for faster cook time. Season with paprika, red pepper flakes, garlic powder, and crushed black pepper.

Add chicken to mixing bowl, and sauce with any wing sauce. Let sit for a minute or two in the mixing bowl then pour the well sauced chicken back into the skillet.

After cooked to your liking, toast up rolls and garnish with lettuce, tomato, red onion and a little bit of Bleu Cheese dressing. Enjoy!

Sounds Fishy

We'll because it is! Made a very exciting Tuna Wrap today for lunch and tasted quite good too!

Tuna Wrap:
1 Container of lite Tuna
1 Tsp lite Mayo
1 Tsp Blue Cheese Crumbles
1 Tsp Craisins
1 Tsp Sliced Red Onion
1 Whole Wheat Wrap
1/2 Avocado Sliced
3 Slices of Beefsteak Tomato
2 Slices of Cheddar Cheese

Directions:

Strain Tuna and mix together with Blue Cheese crumbles, Mayo, Red Onions, and Craisins. Layer Cheddar, Avocado, and Tomato on open faced the wrap. Scoop tuna mixture on-top of dressed whole wheat wrap and fold up. Slice rolled wrap in half and there you go!

Tomato & Basil

My mom found this recipe which looks absolutely delicious and simple to make, just my cup of tea!


Tomato Basil Finger Sandwiches:
4 Slices Whole-Wheat Bread
8 Tsp Low Fat Mayonnaise
4 Thick Slices Tomato
4 Tsp Sliced Fresh Basil
1/8 Tsp Salt
1/8 Tsp Ground Pepper

Directions:
Cut bread into rounds slightly larger than your tomato (a biscuit cutter works well). Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.

Easy great finger food and a great appetizer idea for parties or get-togethers.

Grilled Portabella Mushroom & Eggplant Blue Cheese Burgers

It's been a beautiful weekend here in Boston and in true American spirit, had to break out the grill over the weekend. Saturday night, my good friend Josh grilled up three pizzas (will blog another time) a Mexican, Hawaiian, and Chinese style with Kale. Sunday I played in my regular softball league and decided to grill up some delicious summertime veggies and put them on a bun. What I came up with were, grilled portabella mushroom cap's filled with blue cheese crumbles on top of grilled eggplant with the standard burger accoutrements.

Grilled Portabella Mushroom & Eggplant Blue Cheese Burgers:
4 Portabella Mushroom Caps (remove stem)
1 Eggplant (four slices 1 inch thick)
1 Head of Boston Bibb Lettuce
2 Beefsteak Tomatoes
1 Red Onion
1 container of Blue Cheese
4 Pack of Deluxe Burger Rolls

Spicy Mayo:
1/2 cup Mayonaisse
Sriracha Sauce (to your liking)
Frank's Red Hot (to your liking)
Red Pepper Flakes
1 tsp Green Onion (chopped)

Mix all ingredients of the spicy mayo in a mixing bowl and chill till time of serving. Wash your lettuce, slice your tomatoes and red onions into slices and leave on a plate for your guests to dress their burgers. Grill your portabella mushrooms and eggplant slices on a medium heat grill. After cooked to the level of your likeness (about 5 minutes on each side) with nice grill marks on both sides, flip the mushroom's so the cap side is on top, stuff with the blue cheese crumbles and let melt down on the grill for about 2 minutes. Toast the burger buns for a crisp bite. Now all of your components are cooked and you are ready to start building your burgers. Dress the buns with the spicy mayo, lay out your lettuce/tomato/red onion on the bun, and stack your blue cheese portabella mushroom caps on top of the eggplant. There you go! A delicious, nutritious, and even vegetarian summertime grilled meal! 

Breakfast Time

First meal of the day, summer time style. Quick and easy, so no excuses to not eat breakfast before work or class.

Chobani & Peach Yogurt Bowl:
6 - 10 oz of Chobani Vanilla Greek Style Yogurt
1 Peach
Cinnamon Sprinkle

Scoop out Chobani from larger container or individual serving sized container into a bowl. Slice up the peach on a cutting board and add to yogurt mixture. Sprinkle ground cinnamon over the yogurt and peach. That's it! So easy, so healthy, and yes...so yummy.