Last week I was talking to my friend Penny as we were making dinner plans then going to a comedy show after. Penny asked me where we should go to eat and since the show was in Rochester, NH I told her about one of our new favorite restaurants, the 110 Grill.
As I was telling her about it, I was going to send her my link to my restaurant review as well as a link to the restaurant itself. But to my surprise I had not done the review! WHAT! How did that happen? I keep a list of everything I do and this one clearly was not on it! So I won’t keep you in suspense any longer, and I have added to the post from our group night out as well! Let’s start by telling you how to find them! They have 7 locations but the one in Rochester is at 136 Market Place Blvd. in the Ridge Shopping Plaza. You can also find them on Facebook and on the web at https://www.110grill.com/rochester/ Here you can find all their menus, times they are open, as well as making reservations!
The first time we went was for a late lunch and it was just Jim and I and we started off with the Bistro Wings ($12.00). These wings are fried with your choice of House Made Maple BBQ sauce or Buffalo sauce. We chose the Maple BBQ sauce and let me tell you, the maple really comes through making this a very sweet BBQ sauce. We really enjoyed these wings and would certainly order them again!
For our main course Jim ordered the Chicken Pesto Penne. Are you all shocked it’s not a burger?? Although the 110 Grill does have a few different kinds of burgers ,Jim opted for the pasta dish! Doesn’t this Pesto Penne dish look delicious? Jim loved it. He really enjoyed the fresh flavors from the tomatoes and the artichokes. This dish has pan seared chicken medallions and roasted tomatoes. Along with these are artichokes and Penne tossed in pesto sauce. Also, those beautiful reggiano shavings on top! What’s not to,love with all of that!
For my main course I had the Goat Cheese and Steak Tip Salad. ($18.00). There is a lot going on with this salad! The perfectly grilled marinated bourbon steak tips are so tender and full of flavor. But the salad part of the dish was just filled with so many tastes and textures. The salad alone would make a perfect light lunch on a summer day. This salad has a candied walnut crusted goat cheese patty topped with arugula, caramelized onions, mixed berries with a drizzle of amber honey and balsamic reduction! If that does not get your mouth watering I don’t know what will! Delicious!
Because we could not get enough of this place we ordered a Peanut Butter Casacde to share for dessert ($7.00).
If you love peanut butter and chocolate, this is for you! This dessert was delicious from the top to the bottom! The peanut butter cascade has layers of fudge brownie, peanut butter ice cream, House Made hot fudge and because that’s not enough it’s finished off with Reese’s chunks! Oh my goodness…so good! So that sums up the first visit but let’s talk about the second visit!
This time we went with a group (6 adults total). We had 5:45 dinner reservations. Let me just say if you are going for dinner, I highly recommend reservations. You can call or do it right from their website. Super simple! On the two occasions we have been they were very busy. You can even do call ahead seating if you forget to make a reservation.
We all started out with a beverage and a couple of appetizer’s. They do have a full bar service and I will say for as busy as they were we had our drinks and appetizer’s pretty quick. The last time we were in, we kept hearing about the amazing Asian calamari so I’m going to start there. Everyone at the table likes calamari so we ordered two servings for the table. ($13.00 per order). I can see why this dish is so popular. The calamari was fried perfectly and served with cherry peppers and finished with a sweet chili sauce. The chili sauce did not overpower the dish thus making the golden fried calamari the star of the plate with a sweet and a little spicy note from the sauce. This was a winner. Everyone at the table agreed these were very good!
We also ordered the BBQ Chicken Nachos. I did not get a picture as we all dove in as soon as it hit the table. I don’t typically like southwest type nachos with beans and corn, but I really enjoyed these. ($13.00). These nachos had layers of red and yellow corn tortilla chips, diced chicken with their maple BBQ sauce really bringing in that sweet flavor to the dish. Lots of cheddar cheese, ranch dressing, black beans, corn and last but not least banana peppers! I personally love the addition of banana peppers. Great dish overall, but would say if you don’t want that sweet BBQ sauce you may not enjoy it. We all enjoyed it, but everyone made note of the sweetness.
Next up! Jim’s main course was the fish and chips….I know…not a burger!! Can you believe it?! This dish is very straight forward and exactly what you would expect. ($14.00). It’s a northern Atlantic cod in seasoned flour, served with french fries, tarter sauce and coleslaw. Jim enjoyed the dish, but it was not his favorite. Although it may not have been his favorite the dish, it was gone in no time!
My main course was the Turkey Burger!($13.00) You did not think one of us could eat here twice and not get a burger did you? Although I don’t typically order burgers this one sounded really good and is similar to one that I make in the summer. Overall this was very good with a lot going on! I also added a side Caesar for an additional $4.00. This is a pan seared turkey burger served on a focaccia bun, I loved the bun! That will make it to my table this summer for sure! The burger is topped with goat cheese, cranberry aioli, caramelized onions and sliced apples. Is your mouth watering yet? Overall this was really tasty. I did find the burger itself slightly dry. But with everything else going on with the burger it makes up for being a tad dry as you get so much flavor from all of the other components in the dish! Very good overall. I would order it again! Now the side Caesar salad. This was elevated with the house made croutons and the shaved reggiano, really good and not over dressed with dressing. 110 Grill really takes salad up a notch!
And the one last dish I am going to tell you about are the Sesame Sriracha Steak Tips,($15.00). A number of adults in the group ordered this and really liked them. I did sneak a taste from my friend penny and I really enjoyed them. Lots of flavor and super tender! I did not get a picture as at this point of the night, we were all diving into the food and getting ready to head to a comedy show. Let’s face it, it’s slightly awkward asking your friends for a picture of their dinner! Most of my friends expect it but it does not change that funny feeling! Oh well, back to the steak tips! The marinated steak tips are served over jasmine rice, pickled cucumber, carrots, red onions and peppers finished with a Sriracha aioli. Lots of yummy flavors in this dish! You won’t be sad eating this any day of the week!
I hope you take some time to visit 110 Grill at any of their locations! Check them out!
Enjoy!
Another brownie recipe! This is most definitely not like yesterday’s post, but it’s also not your average banana bread! I found this on Pinterest and that it would be a fun twist on banana bread. It was the chocolate that definitely comes through with a hint of banana!
INGREDIENTS
1 box (18 oz) milk chocolate brownie mix (do not prepare as box directs)
3 large eggs
1/3 cup canola or vegetable oil
1 cup mashed banana (about three bananas)
1 cup mini semi-sweet chocolate chips, reserve 1/4 for the top
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with non-stick baking spray. In a mixing bowl combine the brownie mix (do not prepare according to package) eggs, oil and mashed bananas. Stir together until well combined. Add about 3/4 cup of the chocolate chips, stir to combine. Pour the batter into your prepared pan and sprinkle the top with remaining chocolate chips. Bake for 55-65 minutes or until toothpick inserted in the middle comes out clean. Mine took closer to 65 minutes. Let cool for 15 minutes in the pan then cool completely on a cooling rack.
Enjoy!
Although I cook a wide variety of food I am always on the look out for a healthier version of whatever I am making. I try to keep a happy balance, some weeks are easier than others! I came across this recipe from Jillian Michaels who is a lifestyle, workout professional. I had all the ingredients on hand so I thought I would gave it a try. I will say although she has this recipe titled as a brownie, for us it was definitely more of a cake! Both Jim and I did like these and it is a great alternative if you are looking to eat healthier. I think I enjoyed them the most, but Jim and Robby wanted to add some frosting to the top! You win some and lose some, I guess!
INGREDIENTS
2/3 cup of honey
1/3 cup of unsweetened cocoa powder (I used special dark)
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking Sosa
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 Tablespoons vegetable oil
1 egg
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees. Microwave honey in a glass measuring cup for one minute. Whisk cocoa powder into warm honey and set aside. In a small bowl whisk together flour, baking powder, baking Sosa and salt. In a large bowl whisk together applesauce, oil, egg and vanilla.
Whisk the honey and cocoa mixture into the applesauce mixture. Add the dry ingredients and whisk until smooth. Pour into a 8 x 8 baking dish that had been sprayed with non-stick spray.
Bake for 25-30 minutes. Remove from oven and let cool before cutting.
Enjoy!
This is a great Taste of Home recipe, but guess what? I did not make it. My Mom, Lydia, made it! We were lucky enough to get some of it for dinner one night! How lucky are we?! She made a couple small changes but otherwise followed the recipe as written below! I especially enjoyed how flavorful the broth was, not to mention all of those delicious vegetables. Perfect on a cold New Hampshire day!
LYDIA’S CHANGES TO THE RECIPE
Lydia used elbow pasta, packaged slaw (for shredded cabbage) and added shredded zucchini.
INGREDIENTS (Serves 11)
2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 Tablespoon olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 cans (14.5 ounces each)reduced sodium chicken broth
2 cans (8 ounces each) no salt added tomato sauce
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.)chickpeas, rinsed and drained
1 1/2 cups shredded cabbage
1 Tablespoon dried basil
1 1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
1/2 cup or so of grated Parmesan, to top soup
DIRECTIONS
In a large saucepan sauté the carrots, celery and onion in oil and butter until tender. Add garlic and cook one minute longer. Stir in the broth, tomato sauce, beans, cabbage, basil, parsley, oregano,and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add macaroni and continue to cook uncovered for 6-8 minutes or until macaroni and vegetables are tender. Ladle soup into bowls, sprinkle with cheese and serve.
FREEZER OPTION
Before adding cheese, freeze cooled soup in containers. When ready to use-partially thaw in refrigerator over night. Heat through in a saucepan stirring occasionally adding a little broth if needed.
Enjoy!
I made this sub sandwich for our daughter Amanda and her better half Steve…and of course for us. This recipe can be done on the stove top or on the grill. When I made them on this particular day I made them on the stove but in the summer I will be grilling them! This is a fast and easy dinner to get on the table and you could even pan fry or roast the pepper and onion in advance. We like our sandwich buns toasted so those are easy and fast to toast under the broiler. Just don’t walk away from them as they will burn really fast!
INGREDIENTS
1 1/2 – 2 pounds chicken tenders
2 Tablespoons Cajun seasoning (found in the spice aisle of your grocery store)
1 Tablespoon brown sugar
1/2 to 1 cup of honey barbecue sauce
2 green peppers, sliced into strips
1 sweet onion (Vidalia), sliced into strips
4 Tablespoons olive oil, divided
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
6 sub rolls
DIRECTIONS
Combine the Cajun seasoning and the brown sugar. Place the chicken tenders in a Ziploc bag and sprinkle the seasoning over the chicken. Mix the chicken around to coat the tenders with the seasoning. Once coated, add enough BBQ sauce into the bag to coat the chicken evenly. This can marinate overnight or for as little as 30 minutes.
To cook on the stove top:
Add two Tablespoons of oil into two large separate frying pans.
Add the peppers and onion into one of the pans and cook over medium heat.
Add the chicken tenders into the second pan with oil and also cook over medium heat. Cook the chicken, turning occasionally until completely cooked through and the vegetables are tender.
Combine both of the cheese together and set aside. If you want the buns toasted place them split side up under the broiler for just a couple minutes keeping the oven door open and watching closely!
To grill:
Follow the same steps except grill the chicken directly on the grill grates over medium heat. For the vegetables you can use a BBQ vegetable grill pan and roast over the grill until tender. Toast buns split side down until lightly browned and assemble the same way as stove top method.
To assemble:
Place the buns on a plate, divide the cheese between the buns, add the chicken on top of the cheese and finish by adding vegetables to the top.
Serve warm.
Enjoy!
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