Wednesday, January 26, 2011

Mimi's for Brunch Thumbs Up!

Nothing like a coupon for a free breakfast a Mimi's....and then again, there's nothing like Mimi's.  We especially like it for breakfast/brunch.  We have never been for dinner and only a couple of times for lunch.  It is the morning fare that keeps us coming back...and of course, the coupons we get because we gave them our e-mail address. 

Mimi's fits into the route we take when doing our errands, usually on Monday.

Today, it was Wednesday.  They were our first stop after we had been to Yoga at the Fitness Center and Chuck had opened the market with the opening bell.  Then, we worked our way backwards...Academy Sports for wrist weights and swim googles...oops...goggles!  Then, Michael's, Office Depot, gasoline at Kroger and Target and home.

Chunky potatoes...usually cold!
I digress...back to brunch.  I had the French Toast Breakfast (Yummmm). Chuck had the Mardi Gras Omelet.  Mine was the best...Chuck says I always order the best one.  The only thing we do not like at Mimi's is potatoes.  First of all, I am a "grits" person and second, they just aren't good to us.  I know, a lot of people must like them or they would have removed them from their menu.  Wouldn't they?  

Baked on-site, but when reheated
in Microwave...they are tough
and chewy..not good!
Chuck got a blueberry muffin with his omelet.  We left a suggestion:  don't nuke the muffin.  Heat it some other way or serve it was tough.  Can you imagine a tough muffin?  Well, it was.  I chose to follow my guideline.  If it is not worthy of the calories, I don't eat wasn't; I didn't!

Mimi's Cafe on UrbanspoonWe keep coming back.  The service is always excellent and the staff is always friendly.  We haven't encountered any "attitudes" here.  We high recommend Mimi's!

Tuesday, January 25, 2011

Poached Eggs Once a Week!

I know they look funny!
But, easy to use!

I got them on a shopping trip to the Heights with my daughter.  (Aside:  Love shopping in the Heights...part of my "small neighborhood")

We had been looking for an egg poacher of the metal variety...preferably a two egg one!  No luck!  (I should have checked EBay.) Thank goodness!  I was forced to think outside the box.  Then, I found the "pod".

I have used a one-egg poacher,
but now "I" am one-half of "Two".  

I have also tried an egg poacher used in a microwave oven...I never got the hang of it.

Once a week...
poached eggs on English muffins
with ham and cheese.  

Also, posted on my blog: "Tips 'n Good Stuff".

Monday, January 24, 2011

Catfish City on University Thumbs Down!

Once upon a time there was a place to eat delicious catfish, fries/baked potato available at night, relish, slaw. On top of that it was reasonably priced!  It was convenient and our favorite place to eat catfish.  But, woe is me...that place doesn't exist any longer.  It is physically there with a new facade and great decor added a few years back.  They still serve all of the above.  but...Something happened along the way.  Things were not the same in "Catfish City" land after the renovation.  

We went last week.  The fish was as expected frozen. The crust was tough and had pulled away from the fish...ugh. The prices were too high...we did not get our money's worth.   We cannot recommend it.  We cannot speak to their catering service.  Perhaps that is their focus. 

All we know...Give us our "old" Catfish City!  Catfish City Restaurant on Urbanspoon

Monday, January 10, 2011

Company Was Coming!

From our door
Winter 2011
We're snowed in and our company is snowed out!

We were stocked and ready to serve a Frittata and grits for breakfast and Chicken Spaghetti for dinner. 

We had the Chicken Spaghetti last night and tonight is the Frittata.  We love Breakfast for Dinner.

Gladly sharing the recipes:


1 chicken or 4 skinless, boneless chicken breasts
1 12 oz. package Vermicelli
3Cups      Celery, chopped
1 Medium Bell pepper, chopped
1 Medium Onion, chopped
1 stick     Oleo
1Cup       Grated cheddar cheese

Cook veggies in oleo until onions are clear. 
Cook chicken,drain & cut into bite-size pieces.

2 Cups Chicken broth, from broth drained from cooked chicken or canned
1 can  Mushroom soup
1 can Tomato soup
1 1/2 TBS      Chili powder
2 TBS    Worcestershire sauce
dash of Tabasco

Cook spaghetti and mix with chicken mixture. Divide into portions. Place into a greased 11 x 13 baking dish/pan. Cook at 350o for 30 min. Put cheese on top. Place in oven until cheese melts.


Preheat oven to 350 degrees.

Put skillet (preferably 12" nonstick) on stove.
Add about a tablespoon of oil and heat. 

Heat about a TBS of oil in an over-proof skillit.  
I use an iron skillt.  Add any raw vegetables or meat 
you want in your Frittata. Add any herbs, spices and
salt to tast. Saute until done.

Add any cooked ingredients and heat them through.
I am using precooked crumbled pattie sausage tonight.

Whisk eggs (12 eggs for a thick Frittata in a 12" skillet,
fewer eggs for a thinner Frittata ora smaller skillet)
with salt, pepper, and 3 TBS of water, milk, half and half, or cream.
(I use fat-free half and half.) This is important step.  The more 
air you whip into eggs the fluffier the Frittata.

Grate 1 cup of cheddar cheese. Add half to the eggs.
Add egg mixture to skillet.

On medium heat, cook until mixture can be pulled away from side of
the skillet with a spatula and the underside is set.

Sprinkle the rest of the cheese on top.
Put in preheated oven and bake until top is set.
...about 5 or 10 minutes.

Remove skillet from oven. 
Let sit for about 5 minutes to finish cooking in center.

Cut in wedges and serve with fruit garnish, grits and toast.

---use Regular Grits* not instant.

*I found Aunt Jemima Regular Grits at my neighborhood grocery. The chain groceries only had instant.

They are best done in the microwave...believe it!

Follow measurements on package.

I actually measure using a scoop from a can of coffee.
My measurement is 1 scoop grits per 1/2 Cup water.
I measured and the scoop is 4 tsps.

Put water in microwave-safe bowl.
Add grits and salt. Stir.
Cook uncovered at 50% for 5 minutes.
Stir and cook another 5 minutes until thick but not stiff!
Add butter, stir and serve.  
(You can also add any leftover grated cheese
and a dash of your favorite hot sauce for a little flavor.)

Yummmm...Frittata and grits tonight.  

Sunday, January 2, 2011

Playing Catch-up!

We have been negligent in our efforts to keep you updated on our "Eating In or Out or About".  We find that if we don't post immediately, we lose the spontaneity of the experience.  
I am going to catch us up and start the new year with a clean slate.  As you can see we were not idle in our "Eating", just lax about our posting.

Purple Cow on Cantrell:
Love their Chicken Salad Plate with Olive Salad

Daddy's by Breckenridge Theater:
I had a French Dip sandwich which was delicious. I don't remember having anything I didn't like.  However, there is never anyone in there when I go.  I think they do more catering than serving?

YaYa's for a birthday party...we love YaYa's.
Never ordered anything we didn't like!
Try the Roasted Chicken...enough for a 
take-home a box...also the Angel Hair Pasta is delicious!

Five Guy's
We did not like Five Guy's with its "fast food" decor and serving style.  I didn't mind standing in line but didn't like getting it packed in a bag to take to our table to open like I was at home.  It's Arkansas Burger on Cantrell for us!

US Pizza:
If you have time to dine, this is the place and pizza for you.  It takes a while for them to bake it, but it is good pizza.  They are also known for their salad...get the dressing on the side.  We like the ham on ours and light on the cheese. (They are a little heavy handed on the dressing and the cheese.)
Shotgun Dan's:
We like their pizza.  It has a lot of "gooey" cheese...that would be for me!  The atmosphere leave something to be desired...a real family place...that reads "a lot of kids".  The salad bar is also lacking, but not get what you pay for!

H.B.'s Bar B. Q. North off of 65th Street on Lancaster:
A really small place but the best bar-b-que!  
It is rumored that it is the original "Shack" BBQ.  I ate one time at The Shack on the NW Corner of Markham and Pulaski...back in the "good ole days"!

We have the following recipe in our family labeled The Shack's Barbeque guarantees or claims...

2 Bottles Catsup*
2 Catsup Bottles of Water
1/2 pt. Vinegar
4 oz. Chili Powder
6 oz. Mustard
2 oz. Garlic Salt
1 small can Black Pepper
1/3 Bottle Louisiana Hot Sauce (Average)

Mix dry ingredients with Mustard.  Add liquids.  Bring to a rolling boil.  Simmer 30 to 45 minutes.

*Note:  The Catsup bottle is probably the 8 to 10 oz. size.
You can experiment to see which tastes best.