The Last Supper

With the rapture bearing down upon us yesterday, we opted for a "last supper" at Plan B in West Hartford. This was the second time we have eaten there in two weeks and I so wish it wasn't 40 minutes down the road! Best yet, it was voted one of Connecticut's best burgers by the Hartford Courant.

Name of Restaurant: Plan B
Location: West Hartford (they are also in Glastonbury and Simsbury)
Day / Date / Time: Saturday afternoon
Type of food: Burgers, beer, beef, and bourbon
Occasion / Event: The end of the world...or any other time you want the perfect burger!
Dined with: First with Brian, Kelly, and Amy, then with Brian and Jean
Ambiance / Entertainment: Fun, casual, comfy a little loud.
Wine / Cocktails: Huge selection of beer (can't go wrong with a Miller Lite bottle); nice wine selection
Appetizers: The jalapeno poppers were outstanding. Apps range from $7 - 10, with lobster sliders at $14.
Entrees: Burgers, burgers, burgers!! We've tried the Blue Cheese, Baha, Tavern Classic, and Bacon Cheese beef burgers; the Buffalo Chicken; and the Salmon Burger - and all were terrific. Burgers can be served on a bed of greens or with a whole wheat roll at no cost. Sides are fun and very tasty - tater tots were a huge hit! (Great pickles, too!) We're actually a pretty good test for a burger joint, since Brian likes his rare and I like mine cooked all the way through - and when a restaurant can serve up both our burgers done perfectly, they get extra points in my book.
Desserts: I'm sure they have them, but I'd rather finish my burger and fries than save room for dessert!
Average price range: Burgers range from about $10 - 14. 
House favorites / Signature dishes to reorder: Burgers! There are other things on the menu, but seriously - go with a burger.

Pickles and Pinwheels

Last but not least...

I'm not sure where last week went, and I'm a little late with the final two recipes from the "week of Sue."

Pinwheels
These were my brother Eric's idea, and Pam helped narrow down the ingredients...talk about a group effort! I made two batches of these, one each with the taco seasoning and ranch dip mix. For the ones with the taco seasoning, I used fresh hot salsa from Stop & Shop, very well drained; for those with the ranch, I used carrots, red and green bell peppers, and green onion. Every last one was eaten, and I liked the spicy ones best.

3 burrito-size tortillas
8 oz. package cream cheese, softened
1 packet of taco seasoning OR ranch dip mix
1/2C shredded cheese
1 C finely diced vegetables (green onions, bell peppers, carrots, broccoli, etc.)

1. Combine cream cheese and seasoning mix until well combined.
2. Divide cream cheese mixture between tortillas and spread to about 1/2" from the edge.
3. Divide cheese between tortillas and sprinkle evenly.
4. Divide veggies between tortillas and sprinkle evenly.
5. Roll up tightly and wrap in plastic wrap. Refrigerate at least a couple of hours. Slice and serve!

Pickle in the Middle
There really isn't a recipe for this - as Brian just said, "I buy some ham, cream cheese, and pickles and make them until everything is gone." It's really good, though - Eric announced on Friday they should be a staple at every get together.

Layout a piece of deli ham, medium-thick sliced; spread with some cream cheese; lay a whole dill pickle at one of the short ends and roll up. Slice into 1/2 inch slices and serve!

You Devil, You!

Whenever we see deviled eggs on a buffet or someone mentions them - and sometimes out of the clear blue - Brian insists, "Jimmy makes the best deviled eggs!"

As we were planning the menu for Sue's birthday party, I quickly realized that there was no rhyme nor reason to the apps we had chosen, no theme. It was some of Sue's favorites, some of ours. So I decided the least I could do was ensure we had a good balance of hot and cold apps. That's when I thought of deviled eggs. And just as quickly realized I had never made them!

I promised Jimmy a shout out if he would be so kind as to share his recipe. He graciously agreed, and so "the week of Sue" continues with...

Jimbo's Deviled Eggs
1 dozen hard boiled large eggs
4 T Hellman's mayonnaise
3 T French's yellow mustard
2 T sweet pickle relish
Freshly ground black pepper

1. Split eggs the long way and remove yolks to a bowl.
2. Rinse egg whites and place cut side down on paper towel to dry.
3. Add mayo to yolks, and mash with a potato masher.
4. Add the mustard to the yolks and mash some more. (At this point, Jimmy's recipe said to add additional mayo and mustard to taste, but I found these measurements to be perfect.)
5. Add relish and pepper and mix with a fork.
6. Dry egg whites with paper towel.
7. Pipe or spoon egg yolk mixture into egg white wells. Sprinkle with paprika.



They were so good that I didn't even get to the table before two disappeared!



Spanakopita Cups

I am kind of ambivalent about my birthday: I don't go crazy for it, but nor does it really bother me. I like to celebrate, and once it's over, I'm good with that, too.

Sue - and I promise I am not telling tales out of school - absolutely l-o-v-e loves her birthday! We joke about April and May being the "Month of Sue," with her birthday, then Mother's Day, then her (and Kevin's) wedding anniversary. She takes it all in good fun (and I think she really does enjoy it!).

Therefore, in the spirit of Sue's birthday enthusiasm, I am declaring this week on Thyme Well Spent to be the "Week of Sue," with all the recipes we made for her party. Enjoy!

Spanakopita Cups
1 t olive oil
1/2 C chopped green onion
2 - 3 cloves garlic, finely minced
1 t fresh dill (or 1/2 t dried)
1 box frozen chopped spinach, thawed but not drained
4 oz. cream cheese, softened
4 oz. crumbled feta
2 T Parmesan cheese
1 t black pepper
2 boxes (15 count each) frozen filo cups, thawed on counter 10 minutes

1. Preheat oven to 400 degrees.
2. Saute onion and garlic in oil over medium heat until softened. Stir in dill and cook one minute.
3. Fold in undrained spinach and cook until liquid evaporates.
4. Stir in cream cheese. Remove from heat and continue stirring to combine. Stir in feta, then Parmesan and pepper.
5. Fill 30 filo cups and bake for 5 minutes until heated through.

These can be made ahead through step 4. Refrigerator until ready to bake. Adjust baking time accordingly, 350 degrees for 15 minutes.

There's no picture of these tasty bites because well, I forgot them. Put them in the oven. Someone turned the oven off. I kept checking them and couldn't figure out why they weren't getting warm. Finally turned the oven back on and by the time they came out, they were scarfed down before I could snap a picture. They are good - think the delectable spanakopita triangles you get in a Greek restaurant, only way easier to make!

Red Velvet Cupcakes

Yesterday we celebrated Brian's mom, Sue's, 65th birthday. It was a great day to be out on the deck and I think Sue had a great time celebrating with her friends and family.

In addition to jalapeno poppers and Swedish meatballs, a number of new apps graced a table laden with goodies, and I'll post the recipes for them this week. 

But, no birthday is complete without CAKE - so let's start with that!

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cake
1 (18.25 oz.) package yellow cake mix
1 (3.5 oz.) package instant vanilla pudding mix
4 eggs
1 oz. red food coloring
1/2 C vegetable oil
1 C water
1 T distilled white vinegar
3 T unsweetened cocoa powder

1. Preheat oven to 350 degrees. Grease and flour pan(s) or line muffin tin(s) with paper liners.
2. Mix together cake mix, pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan(s).
3. Bake according to package directions. (I made about 6 dozen mini cupcakes, and they baked for approximately 14 minutes.)
4. Cool completely before frosting.

Cream Cheese Frosting
2 (8 oz.) packages cream cheese, softened
1/2 C butter, softened
2 C sifted confectioners' sugar
1 t vanilla extract

1. In a medium bowl, cream together the cream cheese and butter until well combined. Mix in the vanilla, then gradually stir in the confectioners' sugar.
2. Store in the refrigerator after use.