Last night, I went out to eat at Applebee’s. This is one of my favorite restaurants because they have fantastic food, you can find one in almost any town you travel to (it’s comforting to find something recognizable) and it’s casual without being too laid back.
Even though I know that I can always find my favorite menu items at Applebee’s, they are always adding new promotional meals and fun new appetizers and drinks to try to accompany the meal. Last night, I tried the new Roma Pepper Steak (which is only 510 calories…so it fits my diet perfectly) and it was fantastic!
A night out to eat at Applebee’s is a great date night idea with your man. It’s a fun atmosphere and he’ll probably love all of the big screen TV’s with sports on, too.
We are quickly nearing the end of gardening season. It’s time to finish taking all of the vegetables out for the year. I like to can a lot of my stuff so that it lasts for most of the winter.
You know how they say “a way to a man’s heart is through his stomach”? Well, with this Cowboy Cavier, you can use your garden veggies and impress your guy! He will LOVE this delicious spin on traditional salsa (picture and recipe taken from the website “Key Ingredient“).
1-15 oz can corn
1 can black beans
2 avocados (cubed)
2/3 cup chopped cilantro
8 green onion stalks, chopped
6 roma tomatoes, diced
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves minced garlic
3/4 tsp sale
1/8 tsp pepper
1 tsp cumin
Mix first 6 ingredients together. Combine dressing ingredients and pour over corn mixture. Serve with tortilla chips.
My guy is an AMAZING cook on the grill. He has been making all sorts of different treats for us this summer and I’m not ready to say goodbye to the season for that reason! We look online every couple of weeks to find some new recipes to try out.
I found this recipe on one of our favorite recipe sites: Grilling Companion. The photo and recipe can be found right here. I posted the recipe on this post, too, so you have quick access. Here it is:
1 whole chicken
1/4 cup lime juice
1/4 cup orange juice
1/8 cup olive oil
6 garlic cloves smashed and then minced
2 chipotle peppers minced
ground black pepper
- Remove the chicken from the packaging, making sure to remove the gizzards and neck from the cavity if they are present (I know, duh, but still).
- Rinse the chicken thoroughly and then pat dry with paper towels.
- Follow these instructions to remove the backbone, keel bone and then flatten and cut the chicken into halves.
- Whisk together the lime juice, orange juice, olive oil, garlic and chipotle peppers in a bowl.
- Place the chicken halves in re-sealable bags and then pour in the marinade.
- Squeeze all of the air out of the bags and then place them in the refrigerator to marinate overnight.
- Remove the chicken from the marinade and then dust with Kosher salt and fresh ground black pepper.
- Heat a grill to medium heat (around 400 degrees).
- Grill the chicken halves over medium heat with the lid closed, turning every few minutes until an instant-read thermometer reads 165 degrees in the breast meat.
- Total cooking time should be around 20 – 25 minutes. If the outside of the chicken is getting too charred, move the chicken halves to an unlit side of the grill and then close the lid to bake/roast the chicken until done.
Youbar allows you to design & create custom energy bars. There are enough ingredient options to make millions of snack combinations. The gift of a custom-made snack is a really unique idea ideal for on-the-go food lover types with a creative flare.
and you show up with this; you’ll be the MAN!
\. This Super Bowl Gift Basket is packed with gourmet snacks and micro-brew beers that will hit you like an all-pro linebacker!