Food!!

Bertolli® Rustic Cut™ Pasta Sauces Event and Recipe

Tracking Pixel

This is a sponsored post with Bertolli® Rustic Cut™ Pasta Sauces; thoughts and recipe are my own.

Last week I headed to NYC to attend a Bertolli Rustic Cut Pasta Sauce event. It took place at The Gramercy hotel rooftop, and was absolutely stunning. The table was set beautifully. Everyone was there was to try the delicious brand new Bertolli Pasta Sauce called Bertolli® Rustic Cut™ Pasta Sauces. As all of you know, I love to make my own sauce but when I don’t have time I love to grab a good jarred tomato sauce. I was always a fan of traditional Bertolli Pasta Sauces but after trying the new Rustic Cut Pasta Sauces I was hooked. Not only does the sauce taste fresh but, the veggies are still a little al dente, giving you that homemade hearty sauce that we all desire.

 

The event had some delicious wines to pair up with dinner. Appetizers started out with Arancini balls topped with Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce , mini Meatballs topped with Bertolli Rustic Cut Pasta Sauce Marinara, and dates wrapped with prosciutto. These all were very delicious. Now let’s get to dinner.

For starters we enjoyed a Tuscan salad and rustic bread topped with Bertolli® Rustic Cut™ Pasta Sauces with a Pinot Grigio. The main course was a family style Roastes Branzino, Chicken Cacciatore made with Bertolli® Rustic Cut™ Pasta Sauce Sweet Peppers and Portobello Mushroom (delicious), Cavatelli tossed in Bertolli® Rustic Cut™ Pasta Sauce Roasted Garlic, mushrooms and heirloom tomatoes topped with Parmesan cheese (I could have eaten the whole bowl, haha) and finally for the table was a creamy marscapone and Parmesan polenta with Bertolli® Rustic Cut™ Pasta Sauce Spicy Marinara. The wines paired for dinner were Chianti and Chardonnay.

After a fabulous dinner of course we needed dessert, so we had fresh berries and tiramisu.

The event was fantastic.  I met so many amazing people and learned a little more about the brand Bertolli and about founder Francesco Bertolli and his love for simply cooked meals.  They use quality ingredients and olive oil to lock in flavors.

Below I wanted to share a recipe with you guys using Bertolli Rustic Cut Roasted Garlic Pasta Sauce.

This is a great little appetizer or a side for a main dish. Its round little polenta topped with roasted garlic sauce, sautéed wild mushrooms, Parmesan cheese and basil. The perfect bite.

What I absolutely love about the new Bertolli Rustic Cut Pasta Sauces is it contains NO additives like artificial colors, artificial flavors and added sugar. This is key when feeding my family. I always read the label.

Also this month Bertolli is launching the Bravo Rewards program, rewarding you with an opportunity to receive a custom, ceramic spoon rest when you purchase two or more jars of any Bertolli Pasta Sauce in one trip to the store, and post a photo of the receipt on bertolli.com/bravo. Eating a delicious sauce and getting a chance to win a little gift sounds like a plan to me.

Round Polenta Bites with Bertolli Rustic Cut Roasted Garlic Pasta Sauce recipe

Ingredients:

1 store bought ready-made polenta roll (about 8oz)
1 jar Bertolli Rustic Cut Roasted Garlic Pasta Sauce
1 lb Wild mushrooms, chopped
1 Garlic glove, minced
1 sprig of thyme
1 teaspoon evoo
Salt & pepper, to taste
Parmesan cheese
6-8 Basil leaves, chiffonade for garnish

Preparation:

On medium to high heat add evoo, thyme and mushrooms, sauté for about 5 minutes. Next season with S&P cook for another 3 minutes. Set aside.

Cut the store bought polenta into round bites. Top with Bertolli Rustic Cut Roasted Garlic Pasta Sauce, sautéed mushrooms and Parmesan cheese. Place in the oven at 375 F degrees for about 10 minutes. Remove from oven top with Basil and serve.

This is a sponsored post written by me on behalf of Bertolli® Rustic Cut™ Pasta Sauces.

 

 

Advertisements
Food!!

Healthy Roasted Veggie bowl with Cauliflower rice

I’m really excited to share this recipe with you. A lot of vegan and vegetarian meals get a bad rep.  People say it doesn’t have flavor and that it’s bland. Well I’m here to tell you that the rumors aren’t true. Seasoning, herbs and Extra virgin olive oil are your friend when preparing a veggie meal. 

I have done a cauliflower pizza crust but I wanted to make cauliflower rice with my roasted veggies for dinner. The flavors in this dish didn’t even make me miss meat (don’t worry I’m still a carnivore, but love a good healthy shake up now and again). I have said this before but by roasting veggies you are bringing out the sweetness in veggies which is a great way to get kids to eat them. 
I hope you enjoy this dish as much as my family did. 
Cauliflower Rice ingredients: 
1 medium head of cauliflower cut into florets and add it to the food processor pulse until the size of grains or you can buy cauliflower crumbles already done for you. 
2 tablespoons of EVOO 
Salt & pepper, to taste 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1/2 teaspoon paprika 
Parmesan cheese, optional 
Parsley, roughly chopped for garnish 
Preparation: 
In a large saucepan add evoo, garlic powder, onion powder on medium to high heat. Season with S&P sauté for 5 minutes. Top with Parmesan cheese and parsley. 
 
Roasted veggies ingredients: 
1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
1 can chickpeas, drained and rinsed 
Salt & pepper, to taste
3-4 tablespoons of extra virgin olive oil
1 teaspoon Garlic powder 
1-2 sprigs of rosemary or thyme, finely chopped, optional (both if desired)
 
Preparation: 

Preheat oven to 375 degrees F.

Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.

Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts. Drain and rinse chickpeas and add to bowl.

Toss veggies with seasonings, olive oil and herbs. Place all the veggies on baking sheet (don’t over crowd the veggies this will steam them instead of roasting) and roast for 35 to 40 minutes until tender and golden crisp color.  Move veggies around about half way through. Serve on top of cauliflower rice and top with pepitas and parsley. 

A Platter of Thoughts · Food!!

Dunkin’ Donuts Celebrates 10 Years as Official Partner of the Philadelphia Eagles and Launches New Game Day Offer for Fans

 

In honor of the tenth consecutive season as an official partner of the Philadelphia Eagles, Dunkin’ Donuts today announced the launch of its new Eagles Game Day Offer to help keep DD Perks® members and Philadelphia Eagles fans running throughout the regular season.

Beginning Sept. 10 as the Eagles take on the Redskins, DD Perks members can score a $1 medium Hot or Iced Coffee on all Eagles game days when they pay with a DD Perks enrolled Dunkin’ Donuts card. Additionally, with the “Cheers, Eagles Won!” promotion, DD Perks members can score a $1 medium Hot or Iced Coffee the day following an Eagles regular season win when they pay with a DD Perks enrolled Dunkin’ Donuts card. The offers are valid at participating Dunkin’ Donuts restaurants in the greater Philadelphia region throughout the 2017-18 regular season. Fans can become DD Perks members by enrolling at DDPerks.com or through the Dunkin’ Mobile App®.

“For 10 years, fans have come to rely on Dunkin’ Donuts to fuel their passion for the Philadelphia Eagles,” said Jessica Weissman, Field Marketing Manager, Dunkin’ Brands. “We are excited to launch the new Eagles Game Day Offer to reward our most loyal fans, our DD Perks members, with the chance to score $1 medium Hot or Iced Coffee on all Eagles game days, and look forward to keeping our Dunkin’ Donuts guests and Eagles fans cheering loudly throughout the regular season.”

As the Official Coffee, Breakfast Sandwich, and Donut of the Philadelphia Eagles, Dunkin’ Donuts will offer fans a chance to show their team pride with the official Eagles Donut, a yeast ring topped with green dipping icing and white drizzle, available today through Nov. 19 at participating Dunkin’ Donuts restaurants in the greater Philadelphia-area. Dunkin’ Donuts hot and iced coffee, and hot chocolate will continue to be served in various locations throughout Lincoln Financial Field, while Dunkin’ Donuts K-Cup® Pods will be served in each of the stadium’s suites.

“We are excited to celebrate 10 years of partnership with Dunkin’ Donuts,” said Ari Roitman, Eagles Senior Vice President of Business. “Their ability to engage with Eagles fans through unique, season-long promotions continues to fuel the city and our team. We are humbled to know that our on-field performance this season will once again directly benefit our community’s youth through the ‘TouchDDowns for Kids’ program.”

Additionally, Dunkin’ Donuts will once again partner with Good Sports, Inc. for the 5th annual Dunkin’ Donuts “TouchDDowns for Kids” program, where for every Eagles touchdown scored, Dunkin’ Donuts will donate $250 to Good Sports. Philadelphia Eagles’ Tight End Zach Ertz will return as the program’s spokesperson, donating an additional $250 for each touchdown he personally scores this season. The funds donated through the “TouchDDowns for Kids” program will directly support Good Sports’ mission to increase youth participation in sports and recreation by providing sports equipment and apparel to youth organizations in need. To learn more or to apply for an equipment grant, visit www.GoodSports.org/DunkinPhilly.

To learn more about Dunkin’ Donuts, visit www.DunkinDonuts.com or follow us on Facebook (www.facebook.com/DunkinDonuts) and Twitter @DunkinPhilly.

 

Food!!

Bourbon Peach Cobbler on Cast Iron

 

End of summer and peaches are all over the place, so I love having a quick dessert recipe in hand that utilizes them. This cobbler can be done with any fruit of choice. I also love the fact that it’s done right on my cast iron pan, caramelizing the fruit and intensifying the flavors. To this recipe I decided to add bourbon. Something about bourbon and peaches makes me happy. The only problem you will have is just having one slice. Another tip is to not forget the vanilla ice cream. It’s a must and you can thank me later.

Ingredients:

7 peaches, washed and sliced (I left the skin on but you can remove the skin of you would like)
1 stick cold unsalted butter, cubed
2/4 cups bourbon
1 tablespoon cornstarch
1 teaspoon cinnamon
Pinch of salt
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
2/4 cups heavy cream
3/4 cups sugar

Preparation:

Preheat oven to 375 F degrees

In a medium bowl add the sliced peaches, cinnamon, 1/4 cup sugar, bourbon, pinch salt , cornstarch and set aside let stand for 10 minutes.

Meanwhile add flour, baking powder, pinch salt, remaining sugar and cubed cold butter. Using a food processor or your hands work the butter into the flour leaving it coarse. Next add the heavy cream don’t over work it. It should be a little sticky and that’s fine. Set aside.

Next take a cast iron add some butter to sauté the marinated peaches on medium to high heat. Sauté for 5 minutes remove from heat. Finally add your dough with a tablespoon or ice cream scoop throughout the top of the peaches. Sprinkle with additional sugar and cinnamon if desired.

Place in the oven for about 35 to 40 minutes or until golden brown. Now get ready to enjoy. Serve warm with that vanilla ice cream.

 

A Platter of Thoughts · Food!!

Diner en Blanc Philadelphia 2017 Picnic ideas

Diner en blanc in Philadelphia is almost here.  I’m beyond excited because it’s the most magical night. Here is a little inside scoop on what to expect.

At the last minute before the event begins, the top secret location is revealed to thousands of friends who have all been patiently waiting to learn where “Dîner en Blanc” will take place. Thousands of people, dressed all in white, and conducting themselves with the greatest decorum, elegance, and etiquette, all meet for a mass “chic picnic” in that public space.
 
Over the course of the evening, guests experience the beauty and value of their city’s public spaces by participating in the unexpected. Beyond the spectacle and elegance of the dinner itself, guests are brought together from diverse backgrounds by good taste and a love of beauty. Le Dîner en Blanc recalls the elegance and glamor of high French society, and guests engage one another, knowing that they are taking part in a truly magical event. There are no disruptions: no car traffic, no pedestrian traffic—only amazed and astonished looks from passersby observing the scene before them. And participants, like spectators, wonder whether it’s all not a dream…
 I wanted to share some ideas for my last minute friends who have no idea what to pack in those picnic baskets. Diner en blanc is all about elegance so a P&J sandwich will not cut it. Below I have some appetizers, a main course and dessert that will make guests next to you want to try. I hope you enjoy and for more information visit https://philadelphia.
Appetizers:
Watermelon and Feta skewers 
Ingredients:
  • 2 lb. seedless watermelon, rind removed, cut into cubes
  • 4-6 oz of Feta cheese cut into cubes 
  • Mint leaves 
  • Wooden toothpick or Bamboo skewers 
  • Preparation:
Thread a piece of watermelon onto a skewer, followed by a chunk of feta and a mint leaf, Repeat with the remaining ingredients. Store covered in the refrigerator for up 1 hour, if desired. 
Cantaloupe wrapped in prosciutto 
Ingredients:
  • 1 cantaloupe – seeded, rind removed and cut into cubes 
  • 8 thin slices prosciutto, cut into slices 
  • Preparation:
  • Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

  • Main course 
  • Roasted shrimp with orzo salad 
  • Salt & pepper, to taste 
  • Evoo
  • 2 cups orzo
  • 2 lbs shrimp, peeled and deveined 
  • Juice of 1/2 lemon
  • 2 tablespoons red wine vinegar 
  • 1/2 cup seedless cucumber, cubed
  • 1/4 cup chives, chopped 
  • 1/4 cup tarragon, finely chopped 
  • Feta, cut into large cubes or you can use crumbles 

  • Preparation:
  • Preheat the oven to 400 degrees F.

    Fill a large pot with water, bring it to a boil add salt. Next add orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Let cool. Whisk together the lemon juice, red wine vinegar, 2/4 cups olive oil, 2 salt and pepper. Pour over the hot pasta and stir well. Set aside.

    Now place the cleaned shrimp in a large bowl and drizzle with evoo, and sprinkle with salt and pepper. Toss to combine and spread out on s baking sheet in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Let shrimp cool. 

Add the shrimp to the orzo and add chives, tarragon, cucumber, salt and pepper. Toss well. Add the feta and toss together. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
Finally the dessert 
Apple baked rose 
Ingredients:
1 teaspoon cinnamon 
1 sheet thawed puff pastry 
1/3 unsalted butter, melted 
1 teaspoon confectioners sugar 
1 tablespoon lemon juice 
2 tablespoons water
1 large red apple, cores and thinly sliced 
1/4 cup white sugar 
Preparation:
Preheat oven to 375 F degrees 
Grease 4 cupcake tins. Set aside.
Cut the apple in half and remove core and thinly slice apples. Place them in a microwave safe bowl toss with lemon juice and water. Set in the microwave for 2 minutes until the apples have soften.
Next mix together cinnamon and sugar. Roll out the pastry dough and cut into 4 pieces. 
Brush melted butter over dough; top with a cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
Brush painted surface with a little more butter and sprinkle more cinnamon and sugar.  Starting from one end, roll dough not too tightly to form a rose shaped pastry. Place in muffin tins and set in the oven for 25 to 30 minutes until golden brown. Allow to cool for 5 minutes. Remove and serve. 
Travel

Congress Hall Hotel in Cape May Review

I have been going down to the jersey shore points for as long as I can remember. My family would always go into Wildwood Crest and stay, and always head over to Cape May for dinner. Now that I’m a parent we still keep those traditions but this time around we find ourselves staying in Cape May.  The beaches and the town is just so delightful and full of history.

One of the places that I have always wanted to stay and visit was Congress Hall.  If you know Cape May then you know that the big yellow building in town facing the ocean is that landmark.  The grounds are beautiful with its gorgeous gardens.  Last week we finally got that opportunity to stay at Congress Hall, and it exceeded all of my expectations.  It’s rich history and comfortable bedding are just some of the great aspects there.


Upon arrival we were greeted by a very friendly staff. We checked in and went to see what our room had to offer. It had 2 queen sized beds, 2 chairs for relaxing, a tv, bathroom with an antique tub and a modern standup shower (and let me tell you it was gorgeous).

After checking in we wanted to take the kids down to do some activities. The hotel offers so many fun family and kid activities. There is also a nice bar outside on the Veranda. After the activities we hit the pool and to my surprise there was a pool staff ready to find a comfortable lounging area for you. They give you fresh towels and set up the layout chair for you.

Afterwards we headed back to the room to wash up and get ready for dinner at the Rusty Nail, which I will do a separate review on for the restaurants we enjoyed.

We left the restaurant and walked back to the hotel on the beach. It was such a nice night that we decided to stay out on the patio which has plenty of rocking chairs to enjoy the scenery. The kids had a ball playing hide and go seek, and we also played the “corn hole” yard game and enjoyed a refreshing beer.


It really was a wonderful night. The next morning we had reservations at The Blue Pig Tavern. This restaurant was inside the hotel which was convenient. They also offer lunch and dinner. I’ll post the review on that with The Rusty Nail.

After breakfast we went to the beach for a while. The service that the Congress Hall offers on the beach was outstanding. They have chairs and umbrellas complementary for all guests. If you want something a little more private or intimate they have cabanas. You can also order food on the beach and have the waiters/waitresses bring it to you.

Our stay was amazing. I can’t wait to return and visit longer. I have always heard amazing things about Congress Hall and they are all true. I have had friends that have had weddings there which look like a dream. If you find yourself in New Jersey or need a place to stay, Congress Hall is a must.  Visit http://www.caperesorts.com/hotels/capemay/congresshall/ for more information.

Travel

2017 Ford Flex

 

I think we have all seen those boxy cars on the road and wondered if they were comfortable and easy to drive.  Well I had the opportunity to try out the Ford Flex. I was skeptical about this car, but this is where the saying comes in “don’t judge a book by its cover.”  This car was fantastic. It felt like an SUV because of its roomie space and drove like a standard car. I have driven a lot of vehicles and I have to say this is by far one of the most comfortable cars to drive on a trip. The only problem I had was that it was an odd car to park, but that could be because I’m not used to the shape.  I think this is something that goes away after time. 

The Ford Flex was perfect for our little family. Especially when the kids didn’t want to sit next each other it had a 3rd row fitting up to 6 people. 
Safety: 
Standard safety features for all 2017 Ford Flex models include antilock brakes, stability and traction control, front side airbags, full-length side curtain airbags, rear parking sensors, a rearview camera, emergency telematics via a paired cellphone, and Ford’s MyKey system that monitors the vehicle and allows owners to set certain limitations and alerts for valets and teen drivers.
Optional inflatable second-row seat belts are available for all Flex trims. A blind-spot monitoring system with rear cross-traffic alert is available on the SEL and standard on the Limited. Paired with the Limited’s optional adaptive cruise control is a forward collision warning system that pre-charges the brakes for maximum responsiveness but does not brake automatically like some rival systems.
In crash testing conducted by the Institute for Highway Safety, the Flex earned the top score of Good in the moderate-overlap front-impact, side-impact, roof strength and head restraint (whiplash protection) tests. It received the second-best score of Acceptable in the small-overlap front-impact test.

Performance & MPG

The standard engine for all 2017 Ford Flex models is a 3.5-liter V6 that produces 287 horsepower and 254 pound-feet of torque. A six-speed automatic transmission sends power to the front wheels by default, but all-wheel drive is an option for SEL and Limited trims. Though EPA fuel economy estimates are not yet available for the 2017, we don’t expect them to change from last year. The 2016 Flex with this engine was estimated to return 19 mpg combined (16 city/23 highway) for the front-wheel-drive model and 18 mpg combined (16 city/22 highway) with all-wheel drive.

The Limited trim is eligible for the optional turbocharged 3.5-liter V6 that increases output to a heady 365 hp and 350 lb-ft of torque. All-wheel drive is standard with this engine, as are steering-wheel-mounted shift paddles. In Edmunds testing, an all-wheel-drive EcoBoost Flex Limited accelerated to 60 mph in 6.2 seconds, a quick performance for a mainstream three-row crossover. Fuel economy was downgraded slightly to 17 mpg combined (15 city/21 highway).

Properly equipped, the Flex can tow up to 4,500 pounds, regardless of engine choice. 

Visit Ford.com for more information

 

Food!!

Flourless Peanut Butter & Chocolate chip cookie in a Mug

IMG_0267

This will be a short and sweet post. I rarely use my microwave but tonight it came in hand making this flourless peanut butter and chocolate chip cookie in a mug. If you want something quick and love peanut butter this recipe will not disappoint. Don’t forget a glass of milk or maybe even a scoop of vanilla ice cream.

Ingredients:

1 egg, whisked
1 tablespoon, brown sugar
3 tablespoons, unsalted crunchy peanut butter
1 tablespoon dark chocolate chips

Preparation:
Place everything in a mug, mix until everything is well incorporated. Set in the microwave for 1 minute 25 seconds. Enjoy! 😊

IMG_0268

Travel

Dorney Park & Wildwater Kingdom Culinary Series

I remember as a child going to a lot of theme parks and carnivals during summer break.  My parents would pack food and we would get in the car and make some amazing memories.  I was excited when I got to partner up with Dorney Park & Wildwater Kingdom on this adventure.  My kids have never been to Dorney so this was bound to be a good time.  We decide to surprise the kids on the way there. 

Once I spilled the beans they kids were ecstatic.  Upon arrival we got our tickets and map.  My kids are 7 and 8.  My daughter has always loved roller coasters and thrill rides.  My son on the other hand has always been scared.  But that day it was different.  Out of nowhere he wanted to try something thrilling.  They are too small for the big roller coasters but Dorney Park has the perfect area for littler ones that are just as fun for them.  We headed to Planet Snoopy and our kids enjoyed every ride there.  My son even went on his first little roller coaster called Woodstock’s Express, which I have to say was a lot of fun and had a little thrill to it.  After that my son was set on going on everything.  The fear just like that went away.  It’s amazing how fast we as adults forget those moments as a child. The thrill of just enjoying the little things.  After going on a couple other rides throughout the park we decided to eat some food. 
New this summer, Dorney Park & Wildwater Kingdom is happy to host the Summer Culinary Series!  Served in their brand new Parkside Pavilion catering facility. They offer an all you can eat buffet with different food themes throughout July and August.  Here are the themes and prices for the remaining weeks, and also other foods throughout the park.

July 29-30 & August 5-6, 2017
Hawaiian Luau: Featuring a pig roast, pulled BBQ chicken and pork served with Hawaiian BBQ sauce. Includes Hawaiian chili meatballs, smoked corn, mango pineapple slaw and more.

August 12-13 & 19-20, 2017
Summer Clambake: Includes one clambake bag with clams, mussels, shrimp, corn, potatoes and sausage. Plus all you can eat hamburgers and hot dogs.

Season passholders only pay $12 per person for each of the Summer Culinary Series events. Plus if you already have an All-Season Dining Plan, you can trade one of your daily credits in for only $5! 

Regular guests pay $20 while kids and seniors are $5.00. 

A special combo admission ticket and Culinary Series meal ticket is $53.

The menu inside Parkside Pavilion is served from 5:30 to 8:00 pm each day of the event.

• Dorney Park will be providing guests with a number of new and unique dining experiences to enjoy this summer, including Papa Luigi – a new addition to our offerings for the 2017 season.  It will serve fresh dough pizza made with fresh toppings and Philly Cheesesteaks.  Other food offerings include:
o Smokehouse BBQ: Looking for a can’t-miss dining experience? Try Smokehouse Barbecue where you can find slow-smoked meats and traditional sides for the best BBQ dinner around!
o Burger Barn: Serving up the double cheeseburger, the Burger Barn will have you covered if you are looking for a juicy burger!
o Chicken Shack: Come for your chicken fixing! This location offers everything chicken! Serving chicken fingers, chicken & shrimp, grilled chicken sandwiches, boneless chicken wings, chicken caesar salad and beverages.
o Chickie’s & Pete’s: Home of the World Famous Crabfries®! Stop in and enjoy Crabfries® or an order of Crabby Sweets® while catching your favorite sports on TV.
o Monster Grille: Have a monster of an appetite? Then be sure to stop by the Monster Grille for a Philly style cheese steak.

This slideshow requires JavaScript.

All and all we had an amazing time making memories that will last us a life time. For more information visit https://www.dorneypark.com/

DISCLOSURE: This is a partnership with Blog Meets Brand and Cedar Fair. Opinions are my own. 
A Platter of Thoughts · Food!! · Travel

Monsoon Indian Restaurant

I have been on the hunt for a delicious Indian restaurant for the past 2 years.  I hadn’t had much luck, but recently that has changed.  When I was invited to Monsoon in Cherry Hill, NJ it more than met my expectations for fine cuisine.  The restaurant is located on the corner of a cute little shopping center. During the summer months they have outside seating on the patio, and inside the décor is contemporary with a little Indian flare.  They also offer a private room for parties or business meeting dining.

As we sat down and started to browse the menu, the options were endless with delicious choices.  The owner, Ray, was kind enough to chat with us about the different dishes.  I told him I loved spicy food, and he was quick to mention how authentic Indian food is not typically “spicy,” but flavorful with “spices.”  There are plenty of dishes that don’t have any heat at all, but will leave the taste buds wanting more.  Many people hesitate trying different foods because they don’t know this.
We didn’t know what to go for on the menu, so we left the options up to Ray and I’m so glad we did.   My kids also enjoyed the experience and had their very own favorites dishes.  They are 7 and 8 years old, so if they are trying it out and loving it, then you should too.  Below you will find a list of all the dishes we got to try.
Hands down this place has now become my go to place.  We will be returning soon.  If you are new to Indian food or love it, this is the place for you.  It will not disappoint.
Let’s start with the appetizers.
SAMOSA (These have always been a favorite of mine, they also make the dough in house fresh everyday. This is a plus in my book)

Crisp pastry stuffed with spiced peas and potatoes

EGGPLANT CHATT (This was the families absolute favorite dish, so delicious)
Eggplant wafers topped with spiced onions, tomatoes and a perfect blend of sauces.
SALMON RAITA ( I could have had this dish as a main dish, very flavorful)
Salmon with yogurt and mellow spices.
Moving on to the main courses.

LAMB ROGANJOSH (The lamb was seriously melting in my mouth and the spices were on point)

Lamb curry cooked with cardamom

BUTTER CHICKEN ( Ray suggested this dish for the kids and boy was he right the kids loved it)

Tandoori chicken simmered in a creamy tomato gravy

MALAI KOFTA (these marvelous clouds were packed with amazing flavor)

Vegetable dumplings stuffed with fresh basil and herbs

SAAG PANEER (if you love cream of spinach this side dish will take it to the next level. The creaminess and flavor was out of this world)

Cubes of paneer in an herb enriched creamed spinach

We also received some NAAN bread which I’ve only tried plain. But Monsoon kicks it up with different flavors. My daughter could have eaten the whole thing.

 

 

 

 

 

 

 

 

ROSEMARY NAAN 

GARLIC NAAN 

ONION NAAN (this was my favorite)

KASHMIRI NAAN stuffed with dried fruits and nuts

And of course we can’t end an amazing meal with dessert. At this

point I was so stuffed, but I knew I wanted to try the desserts.

GULAB JAMUN (full of flavor, cardamom is so under used and I love how they incorporated it into this dessert)

Scrumptious deeper fried milk and flour drops soaked in a warm rose water syrup infused with cardamom seeds

ORANGE KULFI (The kids were

obsessed with this dessert. Perfect for the summer time)

A popular Indian style ice cream made with fresh oranges.

GAZAR HALWA (Carrot pudding but it also reminded me of a deconstructed carrot cake)

Made with milk and carrot sprinkled with nuts and sweet raisins

RASMALAI (This dessert was very delightful. If your not into something so sweet this is perfect)

Delicate sponge cheese patties, smothered in a pistachio, cardamom seeds and saffron cream

KHEER ( I grew up eating rice pudding but the flavors in this pudding were outstanding)

Made with rice and milk, flavored with cardamom, raisins, saffron, cashews, pistachios and almonds
My mouth is actually watering while I finish this post and share this experience with you. I also forgot to mention its a BYOB which is a plus. For more information visit http://monsoonindiancuisine.com/