Sartori Chipotle Cheese Chile Rellenos


I’m keeping this post short and sweet. I had to share one of my families favorite easy recipes with my all time favorite cheese brand Sartori cheese.  They just launched their new flavor chipotle and I figured this would be the perfect filling for my chile rellenos. The flavors are so delicious. I hope you enjoy this recipe as much as we did. 


4 poblano chile peppers
Salt and pepper, to taste
1 jar Goya sofrito sauce
1/2 cup sartori chipotle cheese, per poblano 
2 large egg whites, plus 2 egg yolks, room temperate
1 tablespoon water
Vegetable oil, for frying
All purpose flour, for dredging


Char poblano chiles on top of the stove top or in broiler until blackened all around. Remove and place in a bowl and cover with plastic wrapper for 10 minutes (this will help with softening the peppers and easy to peel).

Do not rinse the peppers after removing skin. Using a knife make a slit on the side of the pepper length wise. Remove seeds and inner membrane. Repeat step with each pepper. Next add both cheeses to all of the peppers. Season with salt and pepper.  Take a tooth pick and close the pepper making an X. This is to secure the filling so it doesn’t leak out while frying. Dredge the poblanos in flour and set aside.

In a large bowl beat the egg whites and water with a pinch of salt until soft peaks. Next add the egg yolks and gently stir them into the egg whites. Batter is ready.

Heat about 1 1/2 inches of vegetable oil in a deep large skillet over medium to high heat.

Holding each chile by the stem gently dip them into the batter and place them in the skillet. Fry each side for about 2 minutes until golden brown. Place on to paper towel to drain.

Mean while add the sofrito to a pot and heat. Once heated add to a shallow bowl. Top with poblano chile and extra cheese, if desired. Serve immediate and enjoy.


Loaded Baked Potato Salad


I’m not sure about you but we have lots of BBQ parties to go to this summer; including some of our own.  A staple at a lot of BBQs are potato salads.  Some people have recipes that have been passed down and some are very traditional.  For this potato salad I wanted to turn it up a bit.  I have seen lots of loaded baked potato salads out there, but it seemed like something was just missing so with this recipe I added broccoli florets. It can be served warm or cold, and is so delicious it will not disappoint.  I hope everyone is having a great summer.


8-10 red skin potatoes
Salt & pepper, to taste
1 cup mayonnaise
1/2 cup sour cream
1 cup sharp cheddar cheese
12 pieces cooked turkey bacon, crumbled
1/4 cup chopped chives
2 cups cooked broccoli florets, chopped
Dash of EVOO, optional


Place the potatoes into a large pot.  Bring to a boil over medium-high heat cook for about 20-25 minutes, until tender. Drain the potatoes, and allow to cool to room temperature. Cut into cubes and place into a large bowl.

Next add all of the remaining ingredients and toss together until well incorporated. Place in a serving dish and serve.

Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

The Mom 100: Classic Potato Salad with Celery and Fresh Thyme
Feed Me Phoebe: Creamy Red Potato Salad with Capers, Radishes and Chives
Homemade Delish: Loaded Baked Potato Salad
Creative Culinary: French Potato Salad
In Jennie’s Kitchen: Italian String Bean & Potato Salad
Elephants and the Coconut Trees: Salmon and Potato Salad
The Heritage Cook: Potato, Spring Vegetable and Bacon Salad with Lemon Vinaigrette
Taste with the Eyes: Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Healthy Eats: 5 Potato Salads for a Lighter Picnic
FN Dish: The New Age of Potato Salad: 7 Ways to Do It Up Right


The Twisted Tail

Philadelphia has become a great foodie destination.  We have so many amazing restaurants.  I went to a media event a couple of weeks ago and got to sample some stuff at The Twisted Tail. After leaving I told my husband we have to go back to try this place, and a week later we took the kids there for lunch.

The staff is super friendly and very knowledgeable about their menu.  The brunch menu offered delicious varieties from omelettes to sandwiches.  I think what I really loved were the cocktails.  They are insanely good and refreshing.  The cheese board variety is also outstanding.  I’m obsessed with a good cheeseboard.
This is what we ordered (of course we had to start with 2 cocktails for myself and the hubby.) One of my favorite drinks at twisted tail would have to be the thyme after thyme.  It’s super light and fresh.  Another would have to be the geisha (an egg white frothy cocktail.)  Next we moved on to an Artisanal Cheese Plate, which included 3 cheeses, jam, pecans, and crostinis.  We also had some of their prosciutto, which was the perfect accompaniment.  Now for the main course.  My husband got the smoked turkey sandwich which had avocado, rosemary mayo and lettuce this sandwich was huge and delicious.  My kids both decided to split the praline french toast, which was perfect for them to share.  It was with Brioche bread, Pecans and Bourbon Pineapples. YUM! I wanted something light so I went ahead and had the Big eye tuna which was with Radish, Avocado, Jalapeno. It was the perfect size and very refreshing.

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On to dessert.  You can’t finish a delicious meal without having something sweet.  The kids loved the homemade Popsicles and we enjoyed the bourbon peach Panna cotta.

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If you live in Philly or are planning on visiting this is a must try place. They have lots of fun things going on right now in July including a Christmas in July bash on the 23rd.  It’s free to attend with holiday beers on tap (including Troegs Mad Elf) live music, Santa Claus and….snow!
For more information visit

BBQ jalapeño poppers


I can’t believe the 4th of July weekend is already here. It’s time to celebrate our Independence with lots of delicious foods. I’m sure many of you will be hosting a BBQ or going to one. These barbecue jalapeño poppers are the perfect addition to any get together and will leave the crowd wanting more. I hope everyone has a safe weekend.

12 jalapeños, cut in half and remove membranes and seeds
8oz package cream cheese
1/2 cup barbecue sauce, homemade or favorite store brand
24 slices turkey bacon or regular bacon

Preheat oven to 400 degrees F.

In a bowl add cream cheese and barbecue sauce and whisk until smooth. Next take jalapeños that have been sliced and seeds removed, add about 1/2 to teaspoon of the bbq cream cheese mix to the center. Now wrap a slice of bacon around the jalapeño and set on a baking sheet.

Place poppers in the oven for 25-30 minutes until bacon is nice and crispy.  (You can also grill these instead of baking.)

heck out the other great dishes from this week’s Food Network Blog #sensationalsides below:

Devour: Add Asian Flair to Grilled Ribs with These 4 Recipes
The Lemon Bowl: 20 Healthy Marinades for Grilling Season
Homemade Delish: BBQ Jalapeno Poppers
Napa Farmhouse 1885: BBQ Beef on Toast
TasteBook: Skewered Grilled Prawns with Spicy Peach Glaze
Domesticate Me: 37 Foolproof Recipes for Your Fourth of July BBQ
Creative Culinary: Apple Cider and Brown Sugar Pulled Pork Barbecue
Healthy Eats: 6 Lighter Alternatives to Classic Slow-Cooked Barbecue
Taste with the Eyes: BBQ Shrimp and Grits with Lobster Butter
The Mom 100: Farro Arugula Salad with Orange Herb Vinaigrette
In Jennie’s Kitchen: Best BBQ Ribs + 19 Recipes for 4th of July
FN Dish: Food Network’s Top Recipes for Barbecue Favorites: Ribs, Pulled Pork and More

Avocado Bread


Avocados have become the new craze on the Internet.  I had appearances on the Dr.Oz show and Fox 29 here in Philadelphia and they wanted me to prepare different avocado recipes for each.  Being that my dad is a baker I wanted to try what I’d been taught since a child and resorted to baking an avocado bread.   I know it sounds weird but why let all the other fruits and veggies have fun being bread?  Avocados are so versatile and I promise this recipe will not disappoint.

Avocado bread
 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup unsalted butter, room temp
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/2 cup mashed avocado*
  • 1 teaspoon lemon juice
 Preheat the oven to 325°F and line a small loaf pan with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla throughly and then the mashed avocado and lemon juice.
Gently fold in the flour mix, being careful not to over mix.
Spoon the batter (it is very thick) into the prepared pan and bake for 35-45 minutes or until an inserted wooden skewer is clean with a few crumbs clinging. Cool completely, slice and enjoy.

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Mitsubishi Outlander


I had the pleasure of trying out the new 2016 Mitsbushi Outlander a couple of weeks ago.  I have heard on and off reviews on the Outlander so I was excited to check it out.  It had a cute look with nothing too stylish compared to its opponents.  The interior was standard for a crossover.  The 3rd row seating in my opinion isn’t worth having, but it is a convenient option.  It’s super cramped even for my kids who are still little.  I say get rid of the whole 3rd row. The trunk is very small , this is why I think they should just get rid of the 3rd row all together, but the leg room for the passengers in the middle seats and front is wonderful.

To my surprise the Eco feature on it actually saved us on gas.  I loved that feature.  EPA fuel-economy estimates for the 2016 Outlander are average for this class, starting at 27 mpg combined (25 city/31 highway) with the four-cylinder engine and front-wheel drive and dropping to 26 mpg combined (24/29) with all-wheel drive.  The V6-powered GT returns 23 mpg combined (20/27). 
Standard safety features on the 2016 Mitsubishi Outlander include antilock disc brakes, traction and stability control, hill-start assist, a driver knee airbag, front-seat side airbags and side curtain airbags for the first and second rows. 
The dashboard has a sleek, subtle look, and it’s covered with a refined soft-touch material that’s matched by supple trim on the door panels. Infotainment features are class-competitive, highlighted by standard voice controls and a 6.1-inch touchscreen interface that’s standard on all but the base ES trim.
There is not too much power to the acceleration if you’re in eco mode on the highway.  Driving around town isn’t to bad. 
All in all it’s not bad for the average starting price of 22,995, and of course you can add other features.  I think it’s a great car for people who are just starting a family or for people who have older kids.  Out of a 10 I give it a 7

Philly Burger Brawl!


The Sixth Annual Philadelphia Burger Brawl presented by Comcast Business will be held on Sunday, June 26, from 4:00-7:00 p.m., VIP access starts at 3:00 p.m. XFINITY Live hosts the event at 1100 Pattison Avenue, Philadelphia, PA 19148. The event will be held rain or shine.

The event will feature restaurants presenting their versions of Philadelphia’s best burger and (for the first time) best taco. Organizers expect 40 burger contenders and 12 taco contenders. Guests 21 and over also can sample signature specialty cocktails using Jim Beam and Sauza Hornitos from approximately 20 competing bars.

Winners will be determined by a panel of judges including Mike Jerrick from Fox 29, Matt Cord and Steve Morrison from WMMR, former Philadelphia Phillies player Garry Maddox. Im also so excited to be part of the judging panel. Prizes will also be awarded for the People’s Choice winner in each category and every attendee’s vote counts.

Burger Brawl contenders scheduled to participate to date include:

2312 Garrett Bar, A. Bar, Amanda’s Bar None, Bareburger, Blue Duck Sandwich Co., Butcher & Singer, Broad Street Ministry, Burger Fi, The Dandelion, Fine Palate, Fireside Smoke House, Harvest Seasonal Grill, Hugo’s Frog Bar and Chop House, La Peg Brasserie, Lucky’s Last Chance, Moonshine Philly, NBC Sports Arena, New Wave Café, Parc, P’unk Burger, Pineville Tavern, Prime Stache, Revolution House, Rogue’s Gallery, Rouge, Samwich by Suppa, Spot Burger, Steam Pub, Taproom on 19th, Twisted Tail, Valley Beach, Village Whiskey, Vintage Wine Bar.

Taco Takedown contenders to date include: 

1100 Social, Buena Onda, Café Ynez, El Vez, IndeBlue, Heffe Tacos, Loco Pez, Lolita, Revolution Taco, Sancho Pistola’s, Taqueria Feliz, Wahoo’s Tacos.

The event began as a neighborhood fundraiser for founders Rob and Maggie Wasserman’s children’s school, The William M. Meredith Elementary School, in South Philadelphia. Five years ago, their goal was to gather a few restaurant industry friends to create a small event at Fleisher Art Memorial that would eventually fund a new computer lab for Meredith. Burger Brawl soon outgrew Fleisher and in 2014 moved to the XFINITY Live! Complex. More than 3,000 people attended and more than 50 restaurants participated. After funding one computer lab and two technology initiatives, Burger Brawl has set even higher goals.

The Philadelphia Burger Brawl is one of the partners with The Fund for the School District of Philadelphia, the Olitsky Family Foundation, AIM Academy (Academy in Manayunk), and The Philadelphia School District to run a four year pilot program for two Philadelphia public schools that were selected based upon district- wide RFP process in 2014; Andrew Jackson Elementary School located at 1213 South 12th Street, in South Philadelphia and the William H. Ziegler School, located at 5935 Saul Street in Northeast Philadelphia. This four year pilot program will utilize technology to increase literacy for elementary school age children. If the program proves successful, it could be rolled out district-wide. A portion of the proceeds from this day will go to Compete 360, an organization founded by Garry Maddox to support the education and development of urban youth.

Ticket information:

Tickets are available at and sold exclusively through

General admission tickets are $50 and include one vote for the best burger and a complimentary beverage.

VIP tickets are $125 and provide early access for one hour to explore and sample the 60 contenders at this year’s event, as well as access to a VIP lounge, opportunities to meet celebrity judges and one vote for your choice of best burger. 

Children ten years old and younger will be admitted free.  Guests who are ages 11-21 can purchase tickets for $35. Tickets will not be sold at the door.

Parking for the Burger Brawl at XFINITY Live! is free.

The Sixth Annual Burger Brawl is presented by Comcast Business. (Sloane Toyota Malvern, Sloane Toyota Philadelphia, Sloane Toyota Glenside, Sloane Honda, BMW of Devon) is the Heavyweight Sponsor. Other supporters include Agile Cat, Arc Document Solutions, Arway Linen Co., Comcast Spectacor, Eastern Pass Tattoo Company, EMR Company, Firstrust Bank, The Governor’s Woods Foundation, Home Depot, Martin’s Famous Potato Rolls, Multi-Flow Fountain-Dispensed Beverage Solutions, Origlio Beverage, Peco, Southern Wine & Spirits of Pennsylvania, Sugar House Casino, The Tuttleman Foundation and Wells Fargo Bank. Media partners are, CBS Radio, and WMMR 93.3.

For more information please visit Stay in touch with the latest event updates on Twitter @PHLBurgerBrawl and Facebook @Philadelphia Burger Brawl.


Chocmeister banana pound cake



My kids love chocolate, so when I was presented with the opportunity to partner up with one of our favorite brands (Peanut Butter & Co.) we were all over joyed.  Peanut Butter & Co. has created a chocolate hazelnut spread with 25% less sugar and more protein than the leading brands of chocolate hazelnut spreads.
Developing this recipe was fun. Pound cake is always a favorite in our household. By add the Chocmeister spread and bananas to the batter it made it that much better. The only problem you will have is trying to keep away from the pound cake when it comes out. A great way to enjoy leftovers (if any) is to place slices on the grill and enjoy with a scoop of ice cream. 


Serving 8 to 12 people 

Prep time: 25 min Cook time: 60 minutes 

1 stick unsalted butter, room temp
2 cups sugar 
5 eggs, room temp 
3 cups cake flour
1 1/2 cups milk 
1 teaspoon vanilla extract 
3 bananas, peeled and sliced 
Dash of salt
Preheat oven to 325 F degrees. 
In a large bowl, using a mixer, combine the butter and sugaruntil creamy. Add the eggs, 1 at a time, beating well. Add the flour, milk and Chocmeister mix for 1 minute. Stir in vanilla and a pinch of salt. 
Next grease 2 loaf pans. Place a couple pieces of banana on the bottom of loaf pan then pour batter. Top with extra slices of banana. Repeat for the second loaf pan. 
Place in the oven for 1 hour. Remove let cool, slice and enjoy. 

Philly Beer Week 2016

Spring Orzo salad


Memorial Day weekend is almost here. This weather in Philadelphia needs to start getting warmer so we can start to enjoy BBQs. In our house we grill all year around. I love to create different sides for our BBQ dishes. This one I think is by far one of my favorites. It’s a super easy and delicious orzo pasta with sweet corn and asparagus. The dressing is light and fresh. I hope you enjoy.

1 package Orzo pasta, follow cooking instructions on package
2 cups cooked corn kernels
Stalk of asparagus, chopped and blanched
Salt & pepper, to taste
1/4 cup chives, chopped optional

Juice and zest of 1 lemon
1/2 cup EVOO


In a large bowl whisk together lemon juice, lemon zest, salt & pepper and EVOO until well incorporated.

Now in the same bowl as the dressing add orzo, asparagus, corn and chives toss everything together. Place in the refrigerator to cool. Serve in a large bowl.

Check out the other great dishes from this week’s Food Network Blog #sensationalsides below:

The Mom 100: Pasta Salad with Chicken, Picholine Olives and Ramp Vinaigrette
Homemade Delish: Spring Orzo Salad
Devour: Pasta Salads That Go Beyond Mayonnaise
Napa Farmhouse 1885: Pasta Salad with Arugula, Bell Pepper & Spring Onion
Elephants and the Coconut Trees: Chicken Pasta Salad with Peanut Butter Dressing
Taste with the Eyes: Refreshing Rice Noodle Salad, Lime Ginger Dressing
FN Dish: Picnic-Ready Pasta Salads with Hundreds of Sky-High Reviews