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Food, food, wonderful food!
Foodie Adventure Friday
It’s #Foodie #adventure #Friday
This week is the first week of this series and we’re grabbing lunch at 710 Beach Club at 710 Garnet Street in #PacificBeach
They have great weekday #lunchspecials from 11:30 am until 2:00 pm, specials every day and #brunch on the weekends.
They host a ton of events including #Karaoke nights and they are your home for all the #Chicago sports.
We chose 710 Beach Club to be our first FOODIE FRIDAY because their food and service are consistently outstanding. Plus their #tacos are our favorite, with eight different tacos to choose from!
When you’re in #sandiego be sure to head to Pacific Beach and check them out!
❤️. Please LIKE to show your support for #smallbusiness If you are a #foodie or if you love Tacos 🌮. Or if you like @710beachclub
👉 Be sure to SUBSCRIBE to our website for more content, products, and upcoming events.
HAPPY FRIDAY!!!
3 Salad Recipes - Perfect for Summer!
With three adults working from home, it's nice to have a variety of healthy food choices in the refridgerator for lunch.
Here are three salad recipes that you can make at one time.
Cucumber Salad; Greek Salad; and Corn Salad
1 medium red onion, chopped
1 bunch parsley, finely chopped
2 cucumbers, chopped/cubed
4 ears of cooked corn, cut off the cob
1 handful of fresh basil, chopped
1 handful of fresh mint leaves, finely chopped
3 green onions chopped
1 tomato, chopped
1/2 cup klamata olives (optional)
1 cup feta cheese (optional)
1 cup cooked quinoa
3 lemons juiced
1/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup rice vinegar
salt and pepper to taste
Use 3 bowls
Bowl 1 - Cucumber Salad; Bowl 2 - Greek Salad;
and Bowl 3 - Corn Salad
1/3 of the chopped onion goes in each bowl
1/4 of the parsley goes into bowl #3 (Corn)
3/4 of the parsley goes into bowl #2 (Greek)
1/3 of the cucumber goes into bowl #1 (cucumber)
2/3 of the cucumber goes into bowl #2 (Greek)
all of the corn and the basil goes into bowl #3 (corn)
all of the mint, green onion, tomato, and quinoa go into bowl #2 (Greek)
if using the olives and/or feta, these go into bowl #2 (Greek)
Now for the dressings
Rice vinegar goes into bowl #1 (cucumber)
Lemon juice and olive oil goe into bowl #2 (Greek)
Apple cider vinegar goes into bowl #3 (corn)
Stir and add salt and pepper to taste with all three salads and chill.
They taste the BEST the second day after they've had time to marinate in the dressings. ENJOY!
Winter Tummy Warmer
Winter Tummy Warmer
Guinness Stout Irish Stew
This has been our favorite recipe this winter and has become a family favorite in Northern and Southern California!
Ingredients
2-3 lbs chuck roast
1 package of Kinders Sunday Potroast seasoning
½ chopped yellow onion
2 tablespoons of minced garlic
6-7 carrots, chopped
1 ½ lbs. Red potatoes, halved or quartered
6 oz tomato paste
12 oz diced tomatoes
1 can/bottle of Guinness Stout beer
In a crockpot, add chuck roast and cover with Kinders seasoning. Add chopped onion, garlic, carrot, and red potatoes. Add tomato paste and diced tomatoes. Pour Guinness Stout beer over the top and slow cook in the crockpot for 6-8 hours on low (4-5 hours on high). Serve with bread (we love it with the Cheesecake Factory brown bread) and enjoy!