Thursday, May 12, 2011

Rooftop dinner

Last night I had some friends over for dinner on the roof of my apartment building. I didn't get to take any pics but I do want to share the recipes. Both very easy but absolutely delicious. I found this recipe for chicken nuggets a few weeks ago and finally got around to making them last night. Follow the recipe and instructions exactly and you just can't go wrong. The only thing I did differently was that I didn't add Parmesan cheese in the bread crumb mixture - just not a huge fan of it.

The other dish I made was something I just found recently but knew instantly that it was going to be a big hit - arugula, walnut and gorgonzola pasta. Again, the recipe and instructions are perfect and I can't wait to make this again :)

That's all for now - ENJOY!

Tuesday, May 10, 2011

Mother's Day Mexican Fiesta

Last year my brother, sister, and I made an impromptu Mexican fiesta for Mother's Day. Everything turned out to be amazing so this year we decided to continue the tradition, but really plan it out. My brother did most of the researching but we both put the menu together. Sabrina and I did all the food shopping while Jesse stayed home to plant the lilac bush we bought my mom for Mother's Day. (Side note: For as long as I can remember, this has a been a favorite of hers - I'm surprised it took us so long to get her one of her own.) Anyway, I don't have pictures of all the individual things we made but here's the table and then tell you all what there was.

Not pictured - we started the afternoon off with a giant bowl of guacamole and a huge dish of sangria. When it comes to guac, I've found that the best way to make it is to mix in a few spoon fulls of the salsa of your liking into some mashed up avocados. Then I add in some roasted jalapenos, garlic, and salt. The sangria was made with two bottles of Spanish roija wine, sprite (zero), a few shots of brandy and cut up lemon, lime, apple, orange, and handful of strawberries.


  • Salad: baby arugula, baby spinach, mango, corn, and toasted pecans. For the dressing we combines olive oil, apple cider vinegar, juice of 2 limes, chili powder, and cayenne pepper - mmm!
  • Yellow rice
  • Beans
  • Grilled zucchini, mushrooms, red peppers, onions, and jalapenos all marinated in tequilla, lime juice, and cilantro.
  • Chicken breasts and skirt steak both marinated in an asada sauce (I WILL post the recipe for this sauce that we made, because it was TOO DIE FOR, just need to find it).
  • Corn tortillas and whole wheat tortillas
And it was a make your own fajitas :) Everything was amazing and Mexican fiesta has officially become a tradition at the Toledano house for Mother's Day!

Tuesday, May 3, 2011

Well, I suck

As Jen previously mentioned, I too have been totally slacking on the updating. It's not that I haven't been going out or cooking, just busy I guess. Jen talked about a new restaurant in Montclair that she went to called Tosca - and when I was home a few weeks ago, my sister and I went there. Have to say that we had a GREAT experience. Brought a nice bottle of wine (red of course), shared a salad (unfortunately no pic, but it was superb), and then each had a main course. Sabrina opted for the salmon with veggies and potatoes, and while I do not like fish AT ALL, she said that it was great. She really raved about the mustard sauce that came with it.

I decided to keep it simple and went for the spicy salami pizza. This was phenomenal! The middle of the pizza was a little soggy, but with such thin crust, that tends to happen. Other than that, it really was very good. I definitely recommend this restaurant to anyone who's looking for Montclair eats.

That same weekend while I was home, we decided to make some spinach artichoke dip on Sunday afternoon. This really has become a family favorite of ours, especially because it is low fat and very easy to make. Ingredients include: 14 oz artichoke hearts drained and finely chopped, 10 oz frozen chopped spinach, thawed and drained, 2/4 cup grated Parmesan cheese, 3/4 cup light mayo, 1/2 cup shredded mozzarella cheese, and 1/2 teaspoon of garlic powder. Mix all the ingredients together and spoon into a 9 inch baking dish. I usually sprinkle on some extra shredded mozzarella cheese on top to give it that brown effect that I love. Bake this for about 20 minutes at 350 degrees and serve with blue corn tortilla chips or whatever you'd like :)