Happy Monday! I hope everyone had a fantastic weekend. We sure did!
Friday night, we had date night in Historic Roswell. Started off the night at Party Chic, which is a great little bar/restaurant that has a balcony overlooking downtown. It was close to 100 degrees though, so we hung out in the bar area.
There were a bunch of different rooms since the building used to be a row house. So neat! Of course, we start off with a dirty martini. Standard.
Then it was over to Red Salt for dinner. I loved everything about this place! I'm such a sucker for exposed brick :)
The industrial light fixtures were amazing too!
Red Salt is a gastro pub, so they have a bunch of great beers. We opted for wine though, so we could fit more food in our bellies. Priorities, people!
Then it was time for an app. We tried cornmeal dusted calamari with srirachi aioli and spicy marinara. We saw the words 'spicy' and 'sriracha' and we were sold!
This was definitely one of the best calamari we've had in a while. There have been a few disappointments lately :(
Next, we chose to split the steamed mussels in spicy tomato broth, and the "salt factory pizza". It included cappiocola, peppers, and onions. Delicious!
After dinner, we retired to our house to watch "I Love You, Man"- It was pretty funny. All in all, a great date night.
Saturday started bright and early with spin class. That afternoon we headed to a pool party to celebrate out friends, Shannon and Mike's wedding. It was a beautiful day.
And the girls....
And then there was the food! Jeff and I chose to split one brat and one burger, then both potato and pasta salad.
However, it turned out that I ate everything on the plate! Jeff stepped away to help Mike with more burgers, so I devoured this plate. Good lord, I am a bottomless pit!
Sunday's dinner was great, and very unexpected. I had planned on thawing out some salmon that I picked up last week, but Jeff came home with two huge steaks after golfing all day! I decided that to go with those steaks, I'd make a standard baked potato and some veggies. I had some okra, corn on the cob, a jalapeno, some onion, green onion and garlic. So with that, this summer veggie saute idea was born.
First, I sauteed my onion and garlic in some olive oil. Then I added in some chopped, fresh okra and let that cook for about 5 minutes.
Next, I added in my jalapeno for a few minutes, and then my fresh corn- cut right off the cob.
This took about 15 minutes, and was the perfect side dish to our steak and potato dinner. All I did at the end was add a pat of butter, some chopped green onions, and salt and pepper. Awesome!
And yes, I put my steak on a bed of spinach. It's such a neat trick! It cooks the spinach with all the yummy steak seasoning and juices (and gives you another serving of green veggies). You've gotta give it a try!
SUMMER VEGGIE SAUTE
1 pound okra
1 large vidalia onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and minced
3 ears of fresh corn
1 tbs butter
3 tbs oil
salt and pepper to taste
1/4 cup chopped green onion (optional)
Sautee onion and garlic in oil over medium heat. Add in okra, saute for about 5-6 minutes until it gets some color. Add in your jalapeno, saute another 3 minutes, then add in your corn and cook for about 5 minutes until all veggies and tender. Season with salt and pepper, then mix in your butter until melted.