First Date

First Date

It was late and we were both hungry. What was supposed to be coffee turned into dinner and 3 more dates. He took me to the Union Grill, classic college spot. Although I'm not in college it wasn't so long ago so it worked and I would go back again, with or without him. But I think I would rather go with.



Union Grill
413 S Craig St
Pittsburgh, PA 15213-3708
Phone: (412) 681-8620

Hamburgers -

Mine: Cheddar Cheese, medium, ground chuck, lettuce, tomatoe, french fries.

His: Cheddar Cheese, medium, ground chuck, bacon, barbeque sauce, french fries.


Overall thoughts -

Burgers: Juicy, delicious, fresh, good size.

Fries: Crispy outside, soft inside, perfectly seasoned.

Dessert: Rumored Chocolate Silk Pie was still frozen.... hmm if I wanted a frozen dessert I would go to the Big Bird kids! Thanks but no thanks!

Restaurant: No wait, prompt and genuine service, no frills, just right.

Date: Cute, funny, laidback, someone with potential ;)


Specs:

Union Grill
413 S Craig St
Pittsburgh, PA 15213-3708
Phone: (412) 681-8620

Price: $

Specialties: Hamburger

Hours: Mon-Thu 11:30am-10pm,
Fri-Sat 11:30am-10pm,
Sun 11:30am-9pm
*Bar is open until 2 am.

Smoking: Yes

Parking: Street

Cuisines: American (Traditional)
Californian

Payment Types: Visa
Discover
MasterCard
Cash
American Express

Family Affair

So this recipe was born out of the efforts of my mother, sister, myself and sheer necessity. My sister had promised a boy stuffed peppers in exchange for car repairs. She was definitely getting a good deal but showed up at the last minute to pull the meal together depending on my mothers well-stocked kitchen. We threw this recipe together and it has turned out fabulous every time any of us have made it. It also appeased the boy.

Stuffed Peppers for New Brakes

1 pound ground beef
½ cup diced green pepper
½ cup diced onion
1 tbsp butter
½ cup uncooked rice
1 14 oz can diced tomatoes
1 finely chopped clove of garlic
¼ cup parmesan cheese
½ cup mozzarella
salt
pepper
garlic salt
olive oil
4 whole peppers cleaned with top removed.


Directions:

1. Cook rice in pot with water and butter.
2. Brown ground beef in skillet. Drain. Sauté green pepper, onion, garlic, with olive oil, salt and pepper.
3. Combine tomatoes, beef, and peppers in onions simmer at medium heat for 7-10 minutes. Stir in rice.
4. Combine cheeses. Oil baking pan. Heat oven to 375.
5. Place a spoonful of cheese in the bottom of each pepper. Fill with meat and rice mixture. Top with remaining cheese.
6. Bake in oven for 15 minutes or until cheese is melting and browned.

Starting the berry trend.

So about 10 years ago before it was trendy to do strawberries in salad my mom went to a wedding and the basis of this salad was served; we have been making and perfecting it ever since. My version adds chicken, avoids vegetable oil and white refined sugar, uses organic, and when possible, local ingredients.


Citrus Chicken and Strawberry Salad

Chicken and Marinate:
1 pound skinless chicken tenders

2 tbsp Champagne Vinegar
1 tbsp honey
1 tsp salt
fresh ground pepper to taste
1 tsp hot sauce
juice and zest of half a lemon
zest of half an orange
¼ cup olive oil

Salad Dressing:

2 tbsp Champagne Vinegar
1 tbsp honey
½ tsp salt
fresh ground pepper to taste
½ tsp hot sauce
1 tbsp chop parsley
juice and zes of half a lemon
zest of half an orange
¼ cup olive oil

Salad:
1 large head of romaine lettuce, torn
1 sliced and seperated orange
1 pint sliced strawberries
1 cup chopped celery
¼ cup freshly grated parmesan cheese
½ cup sliced almonds
1 tbsp organice cane sugar


Directions:

1. Mix dressing and marinate at the same time. Set dressing aside leave at room temperature. Marinate chicken 1 pound of tenderloins for 30 minutes to 2 hours. Refrigerate, chicken. Allow chicken to return to room temp before grilling.
2. In a small sauce pan heat almonds on medium heat and add sugar. Allow almonds to carmelize, stirring frequently to prevent burning. Remove from heat and allow to cool.

3. Assemble salad: lettuce, orange, strawberries, celery.

4. Grill chicken on medium low heat 3 to 6 minutes on both sides.

5. Top salad with grilled chicken, sugared almonds, dressing and shaved parmesan cheese.

Menu

My plan is to use this as a place for recipes, food notes, restaurant reviews, and random thoughts. I have trouble remembering what I ate at a great restaurant or a bottle of wine that I enjoyed. I never write down the ingredients for a new recipe I create. I always think I'll just remember and I never do. So "Morethanedible" is my solution. Most restaurant reviews will be from Pittsburgh where I currently live, work and play. If you happen to check back to see what I am eating, cooking or drinking feel free to comment and let me know what you think.

Cheers.

Sarah