Another Taste Of Home recipe for you today. This one comes with mixed reviews but well-liked overall and funny enough I thought I was going to be the one who loved this easy appetizer but it was Jim who loved them! These are sweet and salty all in one bite. I made one change to the recipe by using uncooked bacon and partially baking the bacon strips in the oven before continuing with the recipe. I find that the pre-cooked bacon you can buy in the store can be too salty.
INGREDIENTS
1 Tablespoon Butter
1/2 cup finely chopped onion
3 Tablespoons apricot preserves
1 tube refrigerated crescent rolls
1 package fully cooked, ready to eat bacon
DIRECTIONS
Preheat oven to 375 degrees. In a small skillet heat butter over medium heat, add onion. Cook and stir 3-5 minutes or until tender. Reduce heat to low and add preserves. Cook and stir until melted. Remove from heat.
Unroll crescent dough into one long rectangle. Roll into a 15 x 9-inch rectangle sealing the seams and perforations. Cut crosswise into 15 one inch strips.
Top each strip with one piece of bacon. Roll up jelly-roll style starting with the short side. Pinch the seam to seal and place on an ungreased baking sheet, cut side down.
Spoon apricot mixture over each spiral and bake 12-15 minutes or until golden brown and the crescent dough is cooked through. Let stand 5 minutes before serving.
Enjoy!
This is a “two for one” restaurant review! Bad Lab Beer Company in Somersworth, NH (460 High Street) hosted a pop-up restaurant with The District Restaurant from Portsmouth NH (103 Congress Street). We had the benefit of having some of the amazing beer brewed at Bad Lab. Although Bad Lab does have its own menu this was a night that the District Restaurant took over the kitchen and we could order off of their featured menu. What a great way to try out two restaurants that we have never been to.
Let’s start with Bad Lab Beer Company. When we walked in the first thoughts that came into my head was that the Restaurant was open, relaxed, industrial and friendly. We walked in and took a table close to the open kitchen area where you can see all the action going on. The bar area was on the other side of the restaurant. At the bar, you can sit, grab a beer or two along with dinner and if you want a growler to take with you or you are bringing one back for a refill that’s where you go.
We were handed the evening’s menus and given our beverages of choice right away. Although Bad Lab is known for the craft beers they brew and the selection’s they offer I’m going to focus more on the food. Although we do like many of the craft brews that so many of the restaurants are offering it’s not something I know a lot about. I can say they do have a wide variety to offer including some that are made locally but not on site. We ordered mostly from the pop-up menu, but we did start with the Asiago garlic fries Bad Lab Beer Company offers. Those came out right away and as fast as they came out is about as fast as we ate them. The fries were thin, crispy with shredded Asiago and garlic but not enough to be overpowering. Just enough to enhance those golden crispy fries.
Both of our entrees came from The District Restaurant menu. Jim had the “Food Truck Burger”. I know you are all very surprised by this! Well, what can I say, he loves his burgers! This burger was as good as expected. The “Food Truck Burger” from the District was big and bold with chipotle BBQ sauce, bacon, Maine cheddar cheese curds and crispy fried onions. It was juicy, filling and came with a side of fries. Jim cleaned his plate, so I know it was as good as it looked! That is one good looking burger!
I ordered the Maple Bacon Braised Short Rib with Roasted Potatoes and Asparagus. Let’s talk about the short rib, shall we? I have made short ribs a few times, all were very good and tender, but this was hands down the best short rib I have had. Both in flavor and texture of the meat. The flavors penetrated through the meat. The sweet from the maple and savory/salty from the bacon sauce…wow, the meat was “fall off the bone” tender. No knife needed! Every bite was just as delicious as the bite before. My mouth is watering as I write, it really was just so good. The veggies on the side were nothing to snub at either. The potatoes were golden, tender and well seasoned. The asparagus was tender but still a nice crisp bite, just as you would want it. Absolutely a delicious dinner start to finish.
I have to mention that Bad Lab is a no-tip restaurant and if you do tip the money is donated to charity. So with that being said, I want to tell you our service was nothing less than perfection. From the time we walked in, greeted and all through the dinner, we had plenty of services. Not just one person, but in total I believe we had three people clearing our plates, filling our glasses and prompt service in getting and paying the check. Whoever happens to be going by and notices you may need something, they took care of it.
I know our experience was just a small glimpse of both restaurants. From the atmosphere, service, the beer, and fries we had from Bad Lab to the tasty well thought out menu the District Restaurant provided. In taking some time to look at Bad Labs regular menu, although it is small, it does seem to have something for everyone. There are shareable plates such as sweet and sour meatballs, beef mole tacos and chicken tenders. The “eat with your hands” section of the menu has cheeseburgers, veggie burger, and the fish Rueben. Fish Reuben, you ask? I had a Fish Rueben while in the Florida Keys and it is still one my favorite sandwiches I have ever had. Although this one is slightly different, I know I will be going back to just try this sandwich with blackened white fish, Swiss cheese, caramelized onion and Russian dressed coleslaw on toasted rye bread. Phew, now that is a mouthful! But don’t forget those fries we had earlier. Those are on the menu too along with soup, salads, seafood mac and cheese along with fish and chips!
When I look at the Districts website and their regular menu they also have so much to offer, although they are open just for dinner service Tuesday through Sunday starting at 5 pm and Saturday/Sunday brunch from 10 am. (Closed Mondays). Not only can you get both dinner choices that Jim and I had they have so much more and a seasonally changing menu. They have a menu everyone can relate to. From burgers, wings, and fish tacos to salads. But then they have fried rice and Pad Thai! Yes, please! I am ready to get to The District Restaurant very soon. I also love that they source as much produce they can from our local farmers. Take a look at their website to see the specials, changing menu and all the farmers they support!
Don’t forget to give them some Facebook love and keep up with the latest happening at both Bad Lab Beer Company in Somersworth N.H. and The District Restaurant in Portsmouth N.H.
https://www.facebook.com/badlabbeer/
Enjoy!
I made this dish for Super Bowl Sunday as the Eagles were playing and a good friend of ours, Chris is a big fan of the Eagles, so this dish was made with him in mind! This was an excellent dish and one I will make again and again. I usually make a Mexican stuffed shell recipe so this was a great change of pace. If you like Philly cheesesteaks you will like this twist using the pasta shells.
INGREDIENTS
1 pound lean ground beef
2 Tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
Pinch of Salt
Pinch of Pepper
8 ounces cheddar cheese, cut into small cubes
24 jumbo pasta shells cooked according to package directions
1 Tablespoon cornstarch
1 cup milk, I used whole milk
1 cup of beef broth
DIRECTIONS
Preheat oven to 350 degrees. Add the ground beef to a large skillet and brown until cooked through breaking beef up as it cooks. Remove the beef from the pan and set aside. Add the butter, pepper, and onions to the skillet. Cook stirring for just a couple minutes just getting them slightly soft. Add the beef back to the pan. Add the ketchup, Worcestershire sauce, salt, and pepper into the pan and stir.
Take the beef mixture off of the heat and scoop into the cooked pasta shells. Place the filled shells in a 9 x 13 baking dish. Top each shell with cubes of cheese using only HALF of the cheese for this.
In the same pan used for the beef add the beef broth, mil and cornstarch and whisk before turning the heat back on to medium heat. Add the rest of the cheese a little at a time while whisking for 3-5 minutes or until thickened.
Pour about 3/4 of the sauce around the shells and pour remaining sauce over the shells.
Bake in the oven for 10-12 minutes to melt the cheese and warm the shells through.
serve warm.
Enjoy!
This bread is so easy to make with ingredients you may already have in your pantry. This recipe comes from my friend Angela, a fellow Taste Of Home Volunteer Field editor, so I knew it would be good. It certainly was not only easy but delicious! This is a recipe everyone in your home will love. Don’t let the sour cream in the recipe scare you as that’s what makes this recipe so moist. If you don’t have self-rising flour, no worries just follow the instructions in the note.
INGREDIENTS
3 large eggs
1 cup of sugar
2 cups sour cream
3 cups self-rising flour or see note below
2 cups semisweet chocolate chips
NOTE:
As a substitute for 3 cups of self-rising flour, place 4 1/2 teaspoons baking powder and 1 1/2 teaspoons salt in a one cup measuring cup. Add all-purpose flour to the baking powder mixture to measure 1 cup. Combine with an additional 2 cups all-purpose flour.
DIRECTIONS
Preheat oven to 350 degrees. Beat eggs, sugar, and sour cream until well blended. Gradually add the flour and mix until combined. Fold in the chocolate chips. Transfer to a greased 9 x 5 loaf pan. Bake until a toothpick comes out clean. 65 – 75 minutes. Cool in pan five minutes before removing to a wire rack to cool.
Makes 1 loaf.
Enjoy!
The Goat Restaurant has two locations. The first being 20 L Street in Hampton NH, the second being 143 Congress Street in Portsmouth N.H. We went to the Portsmouth location as it is fairly new to Portsmouth and we had to check it out! The Goat is open Monday through Friday from 11 am to 1 am and Saturday and Sundays from 8 am – 1 am, 365 day’s a year! We have been hearing about the Goat for some time now with lots of hype, so we decided to go for lunch.
When we walked in we were greeted and promptly seated at a window seat so we could people watch everyone enjoying downtown Portsmouth. The decor is rustic and country with country music playing in the background. Several large screen televisions and also a large bar area in the middle of the restaurant. Such a relaxed vibe as soon as you walk in. We had decided early in the day we would be going for lunch so we were hungry and ready for an appetizer. Jim and I both love appetizers and had a tough time choosing. But with the help of our adorable waitress (Ms. Lovely) we decided on the baked stuffed jalapeños with a three cheese blend bacon wrapped jalapeño with chipotle aioli. ($10.09).
Can I just tell you how delicious those jalapeños were with that aioli? It was absolutely delicious. I would order this again any day of the week! Needless to say, we cleaned that plate fast, but that’s ok as our main course promptly arrived.
I had the BBBBLT ($11.00). Talk about a BLT sandwich…this was huge. So much thick cut bacon with lettuce, tomato, and mayo on your choice of bread. You can tell the Goat loves their bacon from the wording on the menu. Let me say this sandwich did not disappoint and was so big! I brought half of it home. My sandwich came with hand cut fries and those too were delicious and nicely fried! Great sandwich for any bacon lover.
I know you can all guess what Jim ordered. Of course…a burger! He ordered a burger called “The Cure” with American cheese, caramelized onions, bacon, fried egg and BBQ sauce with a side of pasta salad. The burgers are cooked two ways pink or no pink. Jim likes his burger medium so he ordered his pink! Jim’s burger was cooked just as he likes them. The burger was juicy and the fried egg on top perfectly cooked. His plate was clean in no time. The pasta salad although good, was not a favorite. He will skip the pasta salad next time and stick with the amazing fries!
The menu at The Goat has many things you would expect and some dishes you might not expect. For appetizers, they have the usual suspects of nachos and wings but also had fried banana peppers and a bucket of bacon with sriracha maple dipping sauce. This is not for the weak of heart! The burger selections are amazing and as expected you can build your own burger. Perhaps try something a little different such as the Surfing Cowboy Burger with cheddar cheese, grilled pineapple, and honey BBQ sauce. If you like it hot you can have the Dragon Burger with ghost pepper cheese, diced jalapeños, and their signature goat sauce. So many choices! Not only do they have beef burgers, you also have the choice of grilled chicken, turkey or even a veggie burger. They don’t just serve sandwiches and burgers you can get steak tips and a couple types of mac and cheese to just name a few things. The hand cut fries have a number of selections as well as the tater tots and onion rings!
On the weekends they are open for breakfast. We have not tried their breakfast yet, but it’s on the top of my list after talking with our waitress and looking at the menu! The breakfast menu includes a number 9f breakfast sandwiches along with French toast, specialty pancakes and if you are really hungry they have a dish called the Hungry Man with 2 eggs, homefries, toast, ham, bacon, sausage and 2 pancakes! Holy smokes, can anyone really eat all that?!
And if that is not enough and you like Bloody Mary’s, this place is for you! They have an amazing build your own Bloody Mary and even offer their own bacon-infused vodka and jalapeño bacon-infused vodka along with so many garnishes!
I highly recommend checking out their website and give their Facebook page a like. This will keep you up with their specials and things happening at their locations. They keep everything updated including their live music dates and times!
Enjoy!
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