No Bones About It!

No Bones About It!

This post is in collaboration with Bone’s Restaurant.  All of these opinions are entirely my own. Thank you for supporting businesses that are partners with Bubbly Horse!

When you arrive at Bone’s, the building is very unassuming. With a simple awning and a small front drive, you might just pass it by. Trust me, you will be sorry if you do! But, as most fine dining restaurants, be sure you make a reservation.

There is a reason why Bone’s Steakhouse in Atlanta is always listed as one of the best restaurants in Atlanta, or for that matter the US.  The place oozes an old school vibe.  You almost expect to see the Rat Pack sitting in the corner drinking martinis!

 

I was in Atlanta for business recently, so my parents went along with me.  A small family vacation, and it happened to be my mother’s birthday!  There’s not a better birthday dinner than celebrating at Bone’s.  They really make you feel special and important.  Check out how they decorate the table below.  So cute!  I haven’t seen any other restaurant do this.  Very cool.

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I have been a customer at Bone’s for a long time, so I even have a profile on file. The General Manager just happens to have a connection with Kentucky so I contacted him before we arrived in Atlanta.  He was so nice.  He greeted us warmly at the door and showed us to the table.  Our table was in the Dog Room, that’s where I like to sit.  Portraits of regal dogs adorn the dark paneled walls.  Glass wine cases and low lighting complete the ambiance. Everybody looks better in low light!

 

 

It was time to order dinner.  For my appetizer I ordered the lump crab cocktail.  The cocktail was served with both a cocktail sauce and a remoulade sauce.  You can’t believe how firm and delicious it was.  Fresh off the boat!

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Soon after the starters were taken away and the crumbs were swept away,  our main course arrived.  Bone’s is a steakhouse, so I ordered steak.  I can grill a good steak, but I can’t get the crust to turn out like professional grills do.  The filet arrived, cooked perfectly and already portioned out for me (dad and I always split a steak).  It was so tender I really didn’t even need a knife.  The outside of the steak was perfectly crusted.

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A birthday dinner wouldn’t be complete without a birthday cake!  And at Bone’s they give you about half of a cake.  Great for sharing, and it’s ice cream!  Delicious!

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The last part of the birthday celebration is my favorite.  I’m sure you have gotten the connection between the name Bone’s and dogs by now.  When you are leaving the restaurant you are presented with a cute little box to take home.  Guess what it is? A box of cookies, shaped like bones!

Thanks to Bone’s we had a great birthday celebration for Mom.  I would tell you how old she is, but I would have to kill you. Ha!  xoxo

 

 

 

 

 

Georgia on My Mind

Georgia on My Mind

Recently my parents and I went to Atlanta for some business.  We love Atlanta.  It’s only a 6-hour drive and it’s a major city.  The people are nice and the dining and shopping are great!  I’ll tell you about some more Atlanta adventures next week.  Stay tuned!

One of my favorite things to do on way back is to stop at a little road side stand and get some peaches.  Nothing is better than Georgia peaches!  I prefer them to South Carolina peaches.  Georgia peaches are sweet and delicious.

I was looking for some creative ways to use my peaches.  I found a great recipe!  You’re going to love this one.  Be sure to pick up some ice cream, angel food cake or pound cake.  Top these items off with these peaches and you have a world class dessert that is easy and delicious!

Fireball Peaches:

  • Fresh Peaches (I used three) sliced
  • Fireball (use to your taste)
  • Sugar and Cinnamon mix (I used 1/2 cup sugar and at least a tablespoon of cinnamon)

 

fireball peaches

Put the peaches in the bowl and pour the Fireball into the fruit.  Do it to taste, but I think I used about 1/2 cup.  Place mix in a ziplock bag and put in the refrigerator for at least 1 hour.

Please be aware that because the alcohol isn’t cooked out the Fireball will still contain alcohol.  This dessert isn’t appropriate for kids.

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Take the peaches out and pour the sugar/cinnamon mixture in the bag.  Shake to coat.  Spoon mixture out and ENJOY! xoxo

Delicious Little Nuggets

Delicious Little Nuggets

I have been patiently waiting for cotton candy grapes to arrive.  I LOVE cotton candy (it is super good in my champagne) so I knew I would like these grapes.  They are only available at certain times of the year, and they do sell out quickly.

Run, don’t walk, to either a Fresh Market, Whole Foods, Kroger, Sam’s Club or a Trader Joe’s to get some of these babies!  These grapes are so good.  They are so sweet, they taste better then a lot of candy I’ve tried.  That’s big, because candy is my JAM!

Cotton candy grapes are distributed by a company called Grapery.  They are actually produced in the USA.

In an article recently in Real Simple magazine they stated,  “distributed by the Grapery since 2011, a California-based company that cultivates table grapes, cotton candy grapes are juicy green spheres that naturally taste like the pink dessert. David Cain, a horticulturalist, developed the grape in an effort to give consumers more varieties of the bite-sized fruit, similar to the way that there are multiple kinds of apples, he told NPR in 2013. Without genetic modification or including artificial flavors, Cain made the grapes taste like cotton candy by hybridizing two different species of the vine-ripened fruit that highlights its naturally sweet taste.”

cotton-candy-wide (2) photo by Grapery

So, I have a great idea for you.  Why not freeze the grapes and use them in your drinks like little ice cubes.  Especially wine and champagne!  Just wash and freeze and you’ve got a delicious, sweet ice cube!  Mine are freezing now.

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Cheers xoxo.

 

Dining Delight

Dining Delight

This post is in collaboration with The Charleston Grill and The Belmond Charleston Place. All of these opinions are entirely my own.  Thank you for supporting businesses that are partners with Bubbly Horse!

Charleston is definitely a foodie destination.  Southern cuisine at it’s best!

Trip Advisor ranked The Charleston Grill in the Top 2 places to eat in Charleston.  I had read all the reviews and decided to make reservations for us (my parents and I) during our recent trip to Charleston.  My aunt and uncle had visited The Charleston Grill over the New Years’ holiday and have raved about it.   I didn’t realize that the restaurant was located in our hotel, The Belmond at Charleston Place.  How convenient!

When you arrive at The Charleston Grill you are greeted by a professional staff and ushered into a lovely dining room.  There’s dark paneling and luxurious fabric as well as soft lighting.  Candlelight and muted lighting makes us all look and feel better!  The lounge had a jazz combo playing softly.  It’s truly a beautiful space.

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Photos courtesy of The Charleston Grill

The menu had several options that caught my eye.  At home, I don’t get the chance to have super fresh seafood, so I opted for the scallops.  The scallops were sautéed perfectly with a golden crust and had a piece of morcilla (which is a blood sausage from Ecuador) which was accompanied by pea puree.  The dish had a chili-chorizo vinaigrette to top it off.  All I can say was WOW!  I’m not even a huge sausage fan and I could have licked the plate!

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As a side dish we ordered the roasted baby carrots.  They were so tender and delicious.  Sweet carrots accompanied by feta cheese, fresh mint and pickled Fresno chili peppers.  The feta cheese gave them just enough saltiness.  They were almost too pretty to eat.

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throughout the evening, from the hostess to the sommelier to the server, the staff was knowledgeable and the service was top-notch.  To be honest, these days it’s hard to find a restaurant with high quality service standards, but The Charleston Grill trains and educates their employees, and it shows.  The wine list was extensive and had a wide variety of wines and price points.

No meal would be complete without dessert!  That evening the dining room had a special dessert.  It was a chocolate tart with a graham cracker crust and a poached pear.  The chocolate was warm and sweet and it was drizzled with a raspberry sauce.  Hello treadmill!  It was delicious and I ate every bite!

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The evening was so lovely.  I would advise that you visit The Charleston Grill on your next trip to Charleston.  You won’t be disappointed!  Cheers xoxo.

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Daily Scoop

Daily Scoop

Summertime is a great time to break out that ice cream maker that you have.  You know the one that is sitting in your garage that you never use?!

Maybe you don’t use it because you don’t really know how or that you think it’s going to be difficult.  I think the hardest thing about the electric ice cream maker that I have is that I have to find room in the freezer to freeze the cannister!

On several occasions I have made champagne sorbet and it’s really easy and so fancy.  It’s so good, and you know exactly what the ingredients are in the sorbet.  I found this recipe in Food and Wine that you might want to try.  It only has two ingredients!  A perfect treat for summer!

4 pounds fresh strawberries (about 16 cups), hulled and quartered 1 1/4 cups granulated sugar

How to Make It

Step 1
Using a potato masher, mash strawberries in a large bowl until mostly pureed (there will still be small chunks of pulverized berries) to yield about 6 cups strawberry puree. Stir sugar into berry puree. Cover and refrigerate until well chilled, at least 1 hour.

Step 2
Pour half of the chilled strawberry mixture into the freezer bowl of a 1 1/2-quart electric ice cream maker, and proceed according to manufacturer’s instructions.

Step 3
Transfer sorbet to a freezer-safe container; press a sheet of parchment paper directly on surface, and seal with an airtight lid. Place in freezer. Repeat procedure with remaining chilled strawberry mixture. Freeze sorbet at least 8 hours or overnight.

Photo and recipe from Food and Wine

Summer Fun

Summer Fun

It was a rainy day so my friend Maggie and I decided to go to a movie.  Being retired and doing consulting,  my schedule is flexible.  Why not!  It sounded super fun!

We met and bought our tickets for Book Club.  I read the trilogy of Fifty Shades, so I was familiar with the subject.  The cast is so impressive.  Jane Fonda, Candice Bergan, Diane Keaton and Mary Steenburgen all star in the film about a monthly book club that has met for 40 years for wine, fellowship and book reviews.

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The weather forecast for the long weekend is rain.  If you have time you should definitely go see this movie.  Book Club is like a Senior Sex in the City for 2018.  It’s absolutely hilarious and will make you laugh out loud!  Xoxoxo

 

Pizza Please!

Pizza Please!

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Summer is the most popular time to travel.  I’m sure everybody is getting their plans together and getting ready for a fabulous summer trip!

I ran across this article from Food and Wine that lists the best pizza places in the country.  I’m sad to say that there’s not any listed that are in close proximity to me, but they are in places that I like to visit.  I keep a list of recommended restaurants in places that I travel to often.  I’m sure that you do too.

I have several Italian friends and they have always told me that the water up east is better for making pizza dough and bread than water in the south.  One friend even told me once that a restaurant he knows in Florida has water shipped in from NYC to make bagels.  That seems a little far fetched, but I guess it could happen.  The bagels, pizza and bread seem to have a different consistency and taste in New York or Philly than in Kentucky.  Nothing beats a slice of pizza in NYC!

See below for the article.  You might want to make a stop to one on your trips and try them out. xoxo

http://www.foodandwine.com/slideshows/best-pizza-places-us

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Steak Lovers Unite!

Steak Lovers Unite!

Who doesn’t love a great steak!  As we get older maybe we don’t eat as many steaks as we used to for a variety of reasons, but that doesn’t mean we can’t splurge sometimes.

Recently T & L published an article about the best steak houses in the country.  I’ve actually been to several of them but the others are certainly on my to-do list!  Everybody has steaks but GREAT steaks are hard to find.  Many on the list are iconic places that maybe you have visited or have heard of over the years.

The good news is that a couple of the steakhouses listed are pretty close to where I live.  Road trip! xoxo

Photos by Kelly Campbell, Starr Restaurants and Urban Farmer.

http://www.travelandleisure.com/slideshows/best-steakhouses-in-the-us#five-oclock-steakhouse

 

Bubbly Baking

Bubbly Baking

I came across the greatest recipe the other day!  I set my DRV to tape The Chew each day.  It’s not as good as when Mario Batali was a host, but I still really like it.  Clinton Kelly is awesome and always has something fun to contribute.  So when I saw this the other day and was so excited.  This will make the perfect birthday cake for me later this month! xoxo

Champagne Cake
Clinton Kelly

| Servings: 6 – 8 | easy | 45 to 60 min

Ingredients
Champagne Cake:
3 egg whites
1 and 1/3 cup cups champagne
1 (15.25-ounce) box white cake mix
1/3 cup vegetable oil

Champagne Buttercream Frosting:
2 sticks unsalted butter (softened)
4 and 1/2 cups confectioners’ sugar
2 teaspoons vanilla extract
6 tablespoons champagne

To Assemble:
silver dragees (to garnish)

Directions
For the Champagne Cake: Preheat the oven to 350ºF. Grease, two, 9-inch round cake pans with butter, line with parchment paper and dust with flour, tapping excess out.
In the bowl of a stand mixer fitted with the paddle attachment, add egg whites, champagne, cake mix, and oil. Mix on medium speed until fully combined, about 1-2 minutes.

Divide batter evenly between prepared cake pans. Transfer to oven and bake for 23-28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and allow to cool completely. Once cooled, trim the tops of the cakes using a serrated knife to make flat and even.

For the Champagne Buttercream Frosting: In the bowl of a stand mixer fitted with a whisk attachment, add butter and whip on medium speed, until smooth. With the mixer running on low, slowly add the confectioners’ sugar to the butter and increase speed to high. Add vanilla and champagne and mix until fully incorporated and the mixture is light and fluffy.

To Assemble: Place one of the cake rounds onto a cake stand or serving platter. Top with a layer of the champagne frosting, spreading evenly across the top and around the sides. Use the remaining frosting to ice the entire cake.

SPANX

Mighty Meatballs

Mighty Meatballs

Who doesn’t like spaghetti and meatballs?  The meatballs listed below are a little less traditional than the standard meatball that you may be used to.  By using chicken instead of  veal and sausage you can make the meatballs a lot healthier and still have delicious food.  Try them out and see for yourself.  Ciao bella!  xoxo

Step 1

In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess.

Step 2

Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.

Step 3

In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.

One Serving 290 calories, 10.4 gm total fat, 1.8 gm saturated fat, 16 gm carb.  Photo and recipe by Food and Wine Magazine.