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Society is evenly split between people who despise Valentine’s Day, and people who enjoy Valentine’s Day. I’m not here to make a case for either, because A) I’ve been both of those people at some point in my life, and B) I’m too tired to be argumentative.

One thing that I do know society isn’t (at least) evenly split on? Chocolate. I believe the ratio goes 95:5 – 95 for normal people and 5 for lunatics. Or.. something like that? Whatever, I still can’t think clearly after watching Abducted In Plain Sight on Netflix.

Whether you love to hate or hate to love Valentine’s Day, someone in your life may enjoy it, and I think you’d score some major points by surprising them with a tray of v-day inspired treats instead of that same ol’ vanilla lovin’ if ya know what I’m sayin’ sayin’.

Not to mention, these make for AWESOME office treats or something cute to squeeze into kids lunches!

These take all of 5 minutes so you can make them while you’re waiting for your curling iron to heat up or for Seamless to deliver the dinner you’re pretending to cook. Whichev.. <3

Chocolate Covered Pretzel Valentine’s Day Treats

Pretzels

Chocolate

Fun sprinkles / candies

(those gorgeous bling ones are from here!)

Cling warp

Cover a plate with cling wrap or parchment paper if you have it!

Have all of your ingredients spread out and ready to go as you’ll want to move quickly before the chocolate hardens!

Break up your pieces of chocolate into a small microwave-safe bowl and heat up for 15 second intervals. Stir and continue until chocolate is melted and easily runs off the spoon.

Dip each pretzel into the chocolate, then transfer to the covered plate and immediately sprinkle on candies. Repeat until all pretzels are covered.

Pop in the freezer for 10 minutes and enjoy!

The post Chocolate Covered Pretzel Valentine’s Day Treats appeared first on Food and the City.

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MINERO

A trendy Mexican spot located on the 2nd floor atop a busy Charleston street. Standout piece: the chips served with the guac + salsas (which are separate menu items btw) come warmed in a microwave popcorn-style brown bag which keeps them nice and toasty as you munch. As someone who thinks it should be the LAW to only serve warm bread at restaurants, this seemingly small touch impressed me greatly. The spicy margarita is also worth noting.

Oh, and don’t think about asking your server for utensils. They’re located in the draw that’s hidden right in front of you.

ELI’S TABLE

An adorable cafe for breakfast or brunch with cute downtown Charleston type of vibe. The signature mimosas were on point. Go for the English breakfast if you’re craving something hearty, or the yogurt parfait for a lighter plate. Great shopping right around the corner!

UPTOWN SOCIAL CHS

Is it me, or does it seem like every city has its own form of Uptown Social? Usually named exactly that, too. If you need somewhere to watch the game or just need some grease in your life, Uptown Social has got your back. Tons of TVs, we admittedly only ventured here because we were exhausted and our bodies were craving carbs. Get the pizza bread appetizer and just stay for some drinks. Space is huge. Vibe is a healthy mashup of people from college bros to the two coworkers who are totally having an affair.

MS ROSE’S FINE FOOD & COCKTAILS

A little out of the way but so worth it. Everything about Ms. Roses from the decor to the drinks to the food is fantastic. It sort of looks like a 50’s diner, buuuut then it doesn’t. And then it sort of appears like Mexican spot, and then it.. doesn’t. It’s weird and I like it. All of the food here was solid. Get the fried chicken or one of their gigantic salads. Brownie dessert is criminal. Plus on the weekends they serve FLIGHTS OF MIMOSA.

5CHURCH CHARLESTON

Have you ever gotten tipsy in a church? I have. 5th grade alter service. The wine wasn’t my fav. BUT WHAT ABOUT DINNER MEL? Bingo. 5 Church is a bar and restaurant that’s located inside of a cathedral-like church, that serves an interesting variety of items from cheese raviolis to Kung pao Brussels sprouts. You immediately fall in love with the space, which is dark, crisp, and almost gothic-like. The space is busy and beautiful, so if you’re unable to get a table, stopping in for even just one of their delicious cocktails before heading somewhere else is still worth the visit.

The post Where To Eat In Charleston, SC appeared first on Food and the City.

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Chocolate Coconut Fudge Cookies

box of devils food cake mix (I use Betty Crocker super moist!)

2 eggs

1/2 cup vegetable oil

sweetened coconut flakes

1/2 tbs Coconut extract (or more)

Preheat oven to 350.

In a large mixing bowl, combined (dry) cake mix, eggs, and oil until a “dough” forms. Add in the extract then fold in as many coconut flakes as your little heart desires (just have a full bag of it handy) I never measure here. Not even the extract.

Use an ice cream scooper to scoop and shape dough into 1-inch balls, then pat additional coconut flakes on top of each cookie, gently pressing to stick. Place cookies 2-inches apart on an ungreased cookie sheet, and bake for 8-10 minutes or until cookies are barely set.

I like to take them out of the oven for 5-6 minutes to see how much they set up, and then I’ll add them back into the oven to bake for a few additional minutes if necessary. The cookies will seem gooey at first… LET THEM COOL! Adjust baking times for how your oven works.

The post Chocolate Coconut Fudge Cookies appeared first on Food and the City.

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5-ingredient chocolate snowball cookies

1 box of devils food cake mix (I use Betty Crocker super moist!)

2 eggs

1/2 cup vegetable oil

chocolate chips

powdered sugar

Preheat oven to 350.

In a large mixing bowl, combined (dry) cake mix, eggs, and oil until a “dough” forms. Fold in as many chocolate chips as you like or omit them completely.

Use an ice cream scooper to scoop and shape dough into 1-inch balls, then roll each cookie in powdered sugar to coat. Place cookies 2-inches apart on an ungreased cookie sheet, and bake for 8-10 minutes or until cookies are barely set.

I like to take them out of the oven for 5-6 minutes to see how much they set up, and then I’ll add them back into the oven to bake for a few additional minutes if necessary. The cookies will seem gooey at first… LET THEM COOL! Adjust baking times for how your oven works.

The post 5-ingredient chocolate snowball cookies appeared first on Food and the City.

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by Food and the City

double crunch honey garlic chicken

4 large boneless chicken breasts, cleaned + sliced into cutlets
1 1/2 cups flour 
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons ground ginger
1 teaspoon ground nutmeg 
2 teaspoons thyme 
2 teaspoons paprika
1 teaspoon chili powder
1/2 cup vegetable oil
2 eggs
2 tablespoons olive oil
5 cloves garlic, peeled + minced
1/2 cup honey
1/2 cup soy sauce
1 teaspoons red pepper flakes

Combined flour, salt, pepper, ginger, nutmeg, thyme, paprika, and chili powder together until evenly blended. Beat your eggs in a bowl and set next to plate of flour mixture. 

Dip each chicken cutlet into the flour, then the egg, then back into the flour for one more final coat. 

Heat your vegetable oil in a skillet on medium-high heat. Cook cutlets in batches, in order not to crowd your pan, for 4-5 minutes on each side or until cooked through. Transfer to a paper towel lined plate to drain any excess oil.

To a another skillet, add your olive oil and garlic and cook for 30 seconds on medium heat. Add in your honey, soy sauce, and red pepper flakes and allow to simmer for 5-10 minutes stirring anytime foam starts to form.

Dip each cutlet into the sauce being sure to coat on both sides. Serve with a side of veggies and enjoy!

Recipe inspired by this Pinterest phenomenon.

The post double crunch honey garlic chicken appeared first on Food and the City.

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caprese pasta 


1lb cavatelli pasta

1/2 cup cherry tomatoes, halved 

1 teaspoon black pepper

1/2 cup mini mozzarella balls

3 tablespoons olive oil

4-5 basil leaves, torn


Boil a pot of water and cook your pasta according to the package. Add mini mozzarella balls to a small bowl and toss with 1 tablespoon olive oil and 1 chopped basil leaf. Set aside.


When pasta is finished cooking, drain and return back to the pot. Toss with olive oil, black pepper, cherry tomatoes, mozzarella balls and torn basil leaves. 


Transfer to serving bowls and garnish with additional basil if you have any leftover. Enjoy! xo M

The post christmas caprese pasta appeared first on Food and the City.

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Bacon Wrapped SausageMakes 25

Two 1 1/2 pound packs of Sweet Italian Sausage

1 16oz pack of Bacon

3 T Brown Sugar

25 Toothpicks

Preheat your oven to 400.Cut each sausage and each slice of bacon in half. Place a sausage half on the end of a slice of bacon and roll up. Place seam side up and stick in a toothpick to secure it. Transfer to a foil lined baking sheet. Repeat with remaining bacon and sausage.

Sprinkle brown sugar evenly on top of sausages making sure to cover the tops of each one. Cook in the oven for 1 hour, then transfer sausages to a paper towel lines plate to drain excess oil.

Place on a serving dish and watch them disappear within minutes! Enjoy!

The post Bacon Wrapped Sausages appeared first on Food and the City.

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Food and the City by Admin - 6M ago
Apple Pie Cake

1 box of yellow bake mix (and all ingredients listed on box)

5 apples, sliced into apple slices

3 tablespoons brown sugar

2 teaspoons ground cinnamon

1 tablespoon lemon juice

topping:

1 cup all-purpose flour

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, slightly softened 

Preheat oven to 350. Combined all of the ingredients for the boxed cake mix and set aside. Combined apple slices, 3 tablespoons of brown sugar, 2 teaspoons of cinnamon, and 1 tablespoon of lemon juice in a bowl and toss to coat. Make sure apple slices are covered and sugar is dissolved.

Combined the first three ingredients for the topping in a bowl, then slowly incorporate the slightly softened butter until you form a crumble.

Pour cake batter into a greased baking pan, then evenly top with apple slices. Sprinkle on the topping and then bake for 35-40 minutes. Your kitchen will smell amazing by now.Allow to cool for 10 minutes then dig in!

*Adapted from Betty Crocker

The post Apple Pie Cake appeared first on Food and the City.

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Coquito

1 14oz can of sweet condensed milk
1 12oz can of evaporated milk
1 13.5oz can of coconut milk
1 15oz can of coconut cream
2-3 tsp vanilla extract (i usually end up using 2.5)
1 tsp nutmeg 
1 tsp cinnamon
2 1/2 cups light rum (almost an entire 750ml bottle.)

In a blender filled with ice, combine condensed milk, evaporated milk, coconut milk, and coconut cream. A good rule of thumb when using ice in a drink recipe is to add twice as much ice as everything else. I think it’s important to measure your ice before adding it to your blender that way you don’t end up with watered down coquito.

Add in your cinnamon, nutmeg, vanilla extract + rum, and blend until everything is combined. Pour into cocktail glasses and serve immediately!

If you’re making this ahead of time, add all of the ingredients to a blender WITHOUT ice, and blend everything until smooth. Transfer to a bottle that has a tight seal on it, and store it in the fridge until ready to use. If you plan to serve these frozen, just dump the mixture back into the blender that’s been filled with ice, and pulse until you get a smoothie-like consistency and ice is fully crushed/incorporated.

Enjoy!

The post Frozen Coquito (coconut eggnog) appeared first on Food and the City.

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Finger foods! For dessert! No forks! I’m about it.

Make these for your loved ones this holiday season and be the Christmas hero that we all need.

1 box white cake mix (just the mix!)

2 4oz containers (or 2 cups) of unsweetened applesauce

1 cup water

1 medium sized apple

1 1/2 tbs sugar

1 1/2 tbs cinnamon + 1 teaspoon

Preheat oven to 325 and grease your mini muffin or donut pan. In a large bowl, combined dry cake mix, 1 teaspoon of cinnamon, applesauce, and water. Mix everything until it’s well combined and the batter is smooth. Set aside. Dice your apple into tiny pieces (slices about 1/2 the size that you’d normally keep them for regular apple pie) and toss them with 1 tbs sugar + 1 tbs cinnamon. Fold only HALF of the sugared apples into the batter and set the rest aside. 


Spoon batter into your pan, then top each one with a couple of remaining apple slices. Bake in the oven for 10-12 minutes or until edges are brown and they are no longer wet in the middle. While that’s in the oven, grab a separate dish and combined the remaining cinnamon + sugar to make a topping for the cakes. After cakes have cooled completely, give them a few spritz of butter spray (I use the yellow I can’t Believe It’s Not Butter bottle!) and sprinkle on your cinnamon sugar topping!Enjoy!If you liked this recipe, you’ll LOVE these:3

The post 5 Ingredient Mini Apple Pie Cakes appeared first on Food and the City.

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