Tuesday, June 11, 2013

Review Day Tuesday

This past Sunday, I was invited to an exclusive preview of The National Aviary's brunch series, featuring Atria's. One Sunday a month the Aviary will be holding the brunch, which is held under a tent in the Rose Garden.

The table scape was simple and beautiful, which didn't take away from the beautiful rose garden.

They also have a barista that served Cappuccinos, Mocha and Lattes.

Let me tell you, the barista knows how to make an awesome drink! We both had a caramel Cappuccino, which was just to die for!

There was also an assortment of other drinks, Mimosa's, Fruity Sangria and Bloody Mary's. Along with milk, coffee, tea and juice.

Before the brunch buffet  was served, one of the Aviary workers brought out a parrot. I can't get over that they can live up to 50+ years!!!

 The buffet that Atria's prepared was wonderful!

Smoked Salmon Eggs Benedict, The Classic, with poached eggs and sauce hollandaise over crisp potato pancakes (This was to die for!!!)

Organic Buckwheat Pancakes

Cinnamon Roll French Toast

Roasted Vegetable Fritatta Con Queso with Salsa Verde

Silverstar Bourbon Glazed Ham Off The Bone and Grilled Breakfast Sausage. There was also a Mango Chutney on the side for the Ham

Seasonal Fresh Fruit

Bagels, Artisan Breakfast Rolls and Challah with an Assortment of Jams, Fresh Fruit Compote and Cream Cheese

Second view of the assorted pastries

There was also Maple syrup and whipped citrus butter on the side for the pancakes and french toast and you can also order organic scrambled eggs.

Of course I had to take a picture of my plate :)

The food was amazing! Chef Josef's did a fantastic job! My husband and I are still wanting more of the smoked salmon benedict!

My husband and I had a great time at the brunch we also met two wonderful ladies, Donna and Deann from The Soul Pit that sat at our table. 

I also want to thank Ericka from the Aviary for the invite to this event and Shelby from Atria's for help putting this together. Everything was wonderful!!

The first brunch of the series is on Father's Day, June 16th, which has already sold out! The next brunch will be on July 7th with and RSVP by July 5th. More information about the brunch series and how to make a reservation can be found here at the Aviary's website.

Also the price of the meal includes admission to the Aviary... Here are a few pics from our visit inside.


Atria's Kookaburra Kitchen at the National Aviary on Urbanspoon

Saturday, June 8, 2013

Homemade Saturday

Another Pinterest inspired dinner....Chicken Bombs! and Roasted Mushroom Medley.... My lord did they smell good cooking! Especially the Chicken Bombs! and they tasted awesome! An explosion of flavor in every bite!!!!

Roasted Mushroom Medley


  • 2 Pounds Mixed Fresh Mushrooms
  • 2 Garlic Cloves, Chopped
  • 1/2 Cup Olive Oil
  • Salt & Pepper
  • 1/2 Teaspoon Chopped Dried Rosemary
  • 1/2 Teaspoon Chopped Dried Sage
  • 1 Tablespoon Dried Parsley
  • 1 Teaspoon Balsamic Vinegar


  • Preheat the oven to 350°
  • Wipe the mushrooms with a clean, damp cloth and trim stems.
  • Slice the mushrooms into pieces no larger than 2 inches in size.
  • Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.

  • Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
  • Bake for about 30 to 40 minutes, or until cooked through.
  • Remove from the heat, and drizzle with the balsamic vinegar.

Chicken Bombs!!


  • 8  boneless, skinless chicken thighs
  • 2 large jalapenos, sliced in half lengthwise, cleaned then sliced in half across
  • 16 sliced of thick cut bacon
  • 4 oz. cream cheese, softened
  • 1 cup shredded colby jack cheese
  • Salt and Pepper
  • 1 cup Sweet Baby Ray's Original BBQ Sauce


  • Place the chicken thighs in a freezer bag and pound until it’s 1/4” thick. 

  • Season with salt and pepper. 
  • Mix the cream cheese and colby jack cheeses together

  • Cut the jalapenos

  • Fill about 1 Tbsp into each pepperquarter .

  • Place the cheese filled pepper on the chicken and wrap it up.
  • Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the second half with the other piece of bacon. 

  • Bake at 400° degrees for 40 minutes on a broiler pan. 

  • Baste every 10 minutes and finish under the broiler for 5 minutes to set the BBQ sauce.

I'll say it again... The Chicken Bombs! Were DAMN good!! I'd like to try and make them on the grill next time. This one is for sure going on the make again list!!!

Tuesday, June 4, 2013

Review Day Tuesday

A couple weekends ago we drove up to Lowellville, OH with my mom and met my aunt and uncle to plant flowers on my grandparents and great grandparents graves.

After we finished planting the flowers and a mini school reunion my mom had in the cemetery with a few of her classmates from elementary school, that were also visiting family member graves, we headed down to Carchedi's to grab some lunch.

We walked in and ended up being the only people in the restaurant. Carchedi's is small hole in a wall family owned place. They had a variety of sandwiches an Italian dishes.

I started off with a side salad with creamy italian dressing.

My mom and I both ordered the fried baloney sandwich. I haven't had one in FOREVER and was way over due for one.

I know it doesn't look like much, but it was soooo good! Especially with the banana peppers on it, which I would have not thought to put on it.

The hubby order a hot sausage sandwich with peppers and onions, which he really liked.

If your in the mood for a good sandwich, give Carchedi's a try if your in the Lowellville area.

After we were done with lunch we drove around town and I took some pics... So here is Lowellville, OH.

Waiting for a train to pass...

The house my mom lived in as a child.


Carchedi's Restaurant on Foodio54

Carchedi's Restaurant on Urbanspoon