Favorite Places Detroit: Coach Insignia

This place is special! A month after we got married, for my 22nd birthday, my husband surprised me with a black dress and a romantic dinner date to the iconic Coach Insignia at the top of the GM building in downtown Detroit!

The view is spectacular! The ambiance is romantic! The food is fantastic!
(a word of caution, this is not an everyday dinner type place; you definitely need to plan ahead and know the costs before you go to avoid sticker-shock!)

We decided to take our time and really enjoy it! So, we order a bottle of wine and began perusing the menu. We ended up eating four courses by the time the night was done and not one was a disappointment! We tried to order something different than the previous time we ate here since everything sounded amazing! Here is what we had:

Wine: 2008, Austrailian Shiraz

Appetizer: Maine Lobster Corn Dogs with Napa Cabbage Slaw and Stoneground Mustard Velouté
*This was amazing! The lobster was tender and sweet and the sauce was fantastic!*

Salads: I had the Organic Baby Greens salad: Dried Cherries, Apple, Spiced Candied Almonds, 

Grassfield Triple Cream Cheddar, and Creamy Apple Cider Vinegarette. Robbie had the Coach Caesar salad: Parmigianino-Reggiano Crisp, Croutons,  and Creamy Anchovy Garlic Dressing
*I would order this salad again in an instant! I love the tartness of the fuit against the sweet greens and the dressing was amazingly flavorful but light.*

Entrees: I had THE INSIGNIA Surf & Turf Trio:

Petite Filet, Roasted Garlic Whipped Potatoes, Tomato-Basil Marmalade
*I had my steak cooked medium and it was perfect! The potatoes were light and fluffy yet full of flavor.*

Jumbo Lump Crab Cake, Lemon Aioli 

*This was good, although probably my least favorite of the trio. The lemon aioli underneath was full of flavor however and delicious!*

Pan-Seared Day Boat Diver Scallop, Roasted Corn-Vanilla Pureé, Swiss Chard

*The scallop was cooked perfectly! Slightly brown on the bottom and tender on the inside. As much as I love tenderloin, this was my favorite of the trio.*

Robbie had the 14 oz NY Strip with green beans.
*The steak was a perfect medium, pink throughout but not bleeding. The green beans were well-seasoned and a perfect texture*

Sauces: When you order a steak dish, they give you the option of three sauces; Béarnaise, Horseradish or Detroit Zip Sauce. Our favorite had to be the Detroit Zip sauce. It was flavorful without being spicy and was made with a Cognac base which created a very smooth taste. 

Dessert: Tropical Pear Sorbet with fresh berries. After eating such a heavy meal, we decided to share a dessert. We chose the lighter option of their house-made sorbet. That's night flavor was pear and was served with blueberries! It was light and creamy with a slight tartness. Mmm!

~Bethie

Appetizer: Maine Lobster Corn Dogs with Napa cabbage slaw and stoneground mustard veloute

Beth's Entree: The Insignia Surf and Turf Trio

Rob's Entree: The 14oz NY Strip 

Dessert: Tropical Sorbet with Berries

Beauty: OOTN and Date Night Makeup

Tuesday April 10th marked exactly 2.5 years that Robbie and I had been married!  To celebrate, we used a Groupon we had bought months before and had a wonderful, romantic dinner out at the iconic Coach Insignia in Detroit!

This blog will be in two parts; one will be an OOTN (Outfit of the Night) and makeup and the other will be about the actual restaurant and food. Hope you all enjoy!

Dress - Banana Republic 

Scarf - gift

Shoes - Mixit for JCPenny

Necklace - wedding gift from the Hubby 

Watch - Fossil Buy it here

Bracelet - Tiffany and Co. Buy it here

RH Ring - Premier Designs

Face Skin Care:  Garnier Nutrissionisteskin renew daily eye roller, Neutrogena eye cream, Neutrogena sensitive skin moisturizer, Garnier BB cream in light/medium

Face Makeup:  Maybelline Dreamlumi concealer (ivory), Maybelline Instant Age Rewind Foundation (150 classic ivory), MAC mineralize skinfinsih natural (light plus), Maybelline Fit Me bronzer (light bronze), Tarte Amazonian Clay Blush (dollface), bareMinerals mineral veil (translucent)

Eye Makeup: LORAC Behind the Scene eye primer, Maybelline Instant Age Rewind dark circle eraser (60 brightener), Benefit eye bright pencil,  bareMinerals ready eyeshadow 4.0 (The Truth), Maybelline Eye Studio gel eyeliner (brown), Maybelline Illegal Length mascara (blackest black), Maybelline One by One mascara (blackest black), Benefit instant brow pencil (light)

~Bethie 

Bethie's Kitchen: Greek Salad, Cabbage Rolls, and Chocolate PeanutButter Cheesecake

Welcome to, what I hope will become, a series of Vegetarian posts! I have a good friend, Nina, who has supported me in starting this blog and helping me with it, who happens to be a vegetarian and inspired this idea for my blog! We got together last Sunday afternoon to tackle cooking 3 courses, all of the dishes cooking firsts for us! What followed was an afternoon of adventure, laughter and, at the end, am amazing 3 course meal!  We took all these recipes from cookbooks but adapted them to our own likes! The Greek salad and dressing was probably the easiest, while the cheesecake and cabbage rolls were more time-consuming (but totally worth it!) additions to our meal! I hope these recipes inspire you to think outside the meal-planning box and realize that vegetarian food can be yummy, filling and satisfying! Enjoy! I know we did and so did our significant others!

~Bethie

GREEK SALAD

Salad Ingredients:

3 ripe tomatoes; cut into bite size pieces

1 red pepper; washed, seeded and cut into bite size pieces

1 green pepper; washed, seeded and cut into bite size pieces

1 medium onion (we did not include this in our salad)

1 cucumber; washed and cut into bite size pieces

1 cup feta cheese, crumbled into bite size pieces

1/2 cup of olives; we used kalamata

Dressing Ingredients:

1 clove of crushed garlic (we did not use this); we subbed garlic powder

1/3 tsp of basil 

1/2 cup olive oil 

1/3 cup umeboshi plum vinegar (if you don't have this, use red wine vinegar)

1/2 cup chopped parsley

*We also added onion powder, salt and pepper for seasoning

Instructions:

1. In a large bowl, mix the dressing ingredients with a whisk. 

2. Add in the tomatoes, peppers and cucumbers. 

3. Toss. 

4. Gently mix in the feta cheese and olives.

CABBAGE ROLLS

Ingredients:

1 large onion; diced

2 cups basmati rice

1 1/2 cups chopped parsley

1 1/2 cups chopped dill 

1 cup chopped mint OR 3 tbsp dried mint leaves *we used fresh

2 tsp salt 

2 cloves garlic; crushed

3/4 cups olive oil 

1 cup water OR 1/2 cup water and 1/2 cup tomato sauce

2 head of cabbage

Instructions:

1. Cook 24-30 cabbage leave in boiling water. Drain and cool. 

2. Wash and drain rice. 

3. In a bowl, mix onions, rice, parsley, dill, mint, salt, garlic and oil. Mix very well, preferably with hands, adding 1 cup of liquid (see above). 

4. Place 1-2 tbsp of mixture in each leaf according to the size of the leaf. 

5. Fold in the sides and roll rightly to form a roll. 

6.  Place in pan, seam side down and close together. 

7. Once the bottom of the pan is filled, very gently, pour enough water (or water and tomato sauce) to just cover the rolls. 

8. Place a fireproof plate snugly over the rolls inside the pot to weigh them down. Cover. Bring to a boil, then reduce heat and simmer for 30-40 minutes until done. 

Words of Wisdom:

-Add seasoning to the rice mixture before stuffing the leaves. We only added salt, but looking back would add pepper, lemon pepper and lemon juice. 

-When cooking the cabbage leaves, make sure you cook them long enough that they are tender. It is easier to cook the cabbage whole and then peel off the leaves while the head is still warm. DO NOT LET COOL!

-If you like tomato sauce for flavor and for serving, use plenty of it. I would change the ratio to be more of 3/4 tomato sauce and 1/4 water wherever used. 

PEANUT BUTTER AND MILK CHOCOLATE CHIP LAYERED CHEESECAKE

Ingredients:

1 1/2 cups graham cracker crumbs 

1/3 cup sugar

1/3 cup cocoa powder

1/4 cup (1/2 stick) of butter; melted

2 packages (8 oz each) of cream cheese; softened

1 cup sugar

1 tsp vanilla extract

3 cartons (8 oz each) diary sour cream 

3 eggs; slightly beaten

1 package milk chocolate chips

1 package peanut butter chips

1 tsp shortening 

Crust Instructions:

1. Heat oven to 325 F. 

2. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter in a medium bowl.

3. Press crumb mixture evenly onto bottom and 1/2 inch up the side of a 9-inch springform pan. 

4. Bake 8 minutes. 

5. Remove from oven. 

6. Cool slightly. 

Filling Instructions:

1. Increase oven temperature to 350 F. 

2. Beat cream cheese, 1 cup sugar and vanilla on medium speed of mixer until well blended. 

3. Add sour cream and beat on low until blended. 

4. Add egg and beat on low speed until blended. 

5. Pour 2 cups filling into prepared crust. 

*Reserve 1/4 cup of each type of chips for topping*
6. Sprinkle chip mixture evenly  over the filling in pan. 

7. Carefully spoon remaining filling over chips.

Baking Instructions:

1. Bake about 1 hour or until center is almost set. 

2. Remove from oven. 

3. Using a knife or narrow metal spatula, loosen cheesecake from side of pan. 

4. Cook on wire rack additional 30 minutes. 

5. Remove side of pan. 

6. Cool another hour. 

Topping Instructions:

1. Combine shortening and remaining chips in a small microwave-safe bowl. 

2. Microwave on high 30 seconds; stir. 

3. If necessary, microwave additionally 15 seconds at a time; stirring after each time. 

4. Mixture should be a running consistency; good for a drizzle. 

5. Drizzle over cheesecake. 

6. Cover. 

7. Refrigerate for at least 4 hours.

*Keep any remaining cheesecake covered and in the fridge.*

Greek Salad

Cabbage Rolls

Chocolate Peanut Butter Cheesecake

Bethie's Kitchen: Homemade BBQ sauce and BBQ rub

Something about beautiful weather inspires me to cook and create something yummy; usually that can be BBQ-ed and eaten outside in the sunshine!

Last week was one of those amazingly, unseasonably warm weeks that made me want to spend every possible minute outdoors and soak up as much sun as possible. It was such a pleasant surprise to come home from Hawaii and find it warmer and sunnier here in Ontario!

I haven't made this in awhile, but at my dear hubby's request, I made homemade BBQ sauce and BBQ rub for ribs last weekend. We invited my parents and sister for dinner and had a summer-inspired meal - in March.  This is a very versatile receipe. I usually use it for ribs, however, we have tried it on chicken and steaks and it is just as delicious! The good news is also that this sauces stays will in the fridge for at least a few weeks so you can make many meals with one batch.

Hope you enjoy these as much as I, and my family, do!

Welcome to the beginning of BBQ season!

~Bethie

BBQ RUB

Ingredients:
3 tsp fresh ground sea salt
1 tsp fresh ground pepper
1 tsp seasoning salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

BBQ SAUCE

Ingredients:
2 tbsp olive oil
1 small onion
2 cups ketchup
2 cups water
3/4 cup white vinegar
2 tbsp soy sauce
1 1/2 tbsp yellow mustard
1 1/2 tbsp dijon mustard
2 tbsp honey
2 tbsp brown sugar
2 tsp celery seed
2 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
2 tsp smoked paprika
salt and pepper to taste

Instructions:
1. In a large pot, saute onion in olive oil until tender.
2. Add remaining ingredients ; wet first and then stir in spices.
3. Cover with a splash guard and bring to a boil.
4. Turn down and simmer to thicken, stirring often.
5. Once the sauce has reached your desired thickness, set off the burner to cool.
6. Strain through a strainer to remove any remaining onion pieces or lumps.
7. Put into air tight containers.* Allow to cool completely to room temperature before putting in the fridge.

*I usually separate into at least two containers, especially for ribs. One to use with the raw/cooking meat on the BBQ and the other to serve on the table as a dipping sauce.

Ingredients

Everything added into the pot

Simmering on the stove; covered with a splash guard.

Vacation! Oahu, Hawaii

Recently my husband and I had the privilege of joining my aunt, uncle, cousin, parents and sister on an amazing trip to the gorgeous brand new Disney resort in Hawaii - Disney Aulani Resort and Spa! Highlights included soaking up lots of sun on the beach and by the pool, drinking Blue Hawaiian cocktails, floating on the lazy river, visiting Pearl Harbor, a traditional Hawaiian Luau, and of course some shopping; at the Hilton Hawaiian village and the Honolulu Flea Market!

So, if you want a taste of Hawaii for yourself, I have included the popular island "Blue Hawaiian" cocktail recipe!

Blue Hawaiian Recipes:

Add 4 ice cubes to a shaker or to a glass. 

Add the following ingredients to a shaker and shake, or to a glass and stir with a straw

-1oz blue curacao

-1oz white rum 

-1 can (6oz) of pineapple juice

You can vary it in a few ways. Instead of white rum, try coconut rum for an added tropical flavor. Or, add a splash of grenadine for added color!

Hope you all enjoy!

~Bethie

Aloha! Welcome to Hawaii! After 30 hrs of travel we were happy to be in our room!

Dinner the first night at the buffet at the resort. View from the 14th floor!

USS Arizona Memorial at Pearl Harbor

The beach on the North Shore of Oahu where "Lost" was filmed

Shopping at the Honolulu flea market! Found some great "Made in Hawaii" stuff!

At the Luau! Wearing a dress from the market!

Enjoying the infinity hot tub the morning we left!

Blue Hawaiian cocktail ingredients

Blue Hawaiians! Mmmm!

Bethie's Kitchen: Homemade Bread and Butter

Nothing makes a house smell better than something baking in the oven! Today, we made 3 loaves of homemade bread and decided to accompany with homemade butter that I had seen on TV the other day. Who knew making butter could be so easy?!
Below are the recipes. Enjoy! It's yummy!

BASIC WHITE BREAD

Ingredients:
1 tsp sugar
1/2 cup warm water
1 envelope (2 1/4 tsp) dry active yeast
1 cup milk*
2 tbsp butter
2 tbsp sugar
1/2 cup warm water
5 1/2 cups flour *

*I usually use whole milk but Walmart was sold out. We used 5% cream instead but ended up with a dense bread. I recommend using milk instead.
*I use the Robin Hood Homestyle Bread White Flour

Instructions:
1. DISSOLVE 1 teaspoon of sugar in 1/2 cup warm water in a large bowl. (I use the bowl for my stand mixer). Sprinkle in yeast. Let stand 10 minutes, then stir well. 
2. Meanwhile, HEAT milk to lukewarm. Stir in butter, 2 tablespoons sugar, salt and 1/2 cup warm water. 
3. Add milk mixture and 2 cups of flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic. (I use a stand mixer on a lower speed).
4. STIR in 2 1/2 cups of remaining flour gradually. (I use the stir function on my stand mixer). If necessary, add more flour so that the dough pulls away from the side of the bowl and forms a ball on the dough hook.
5. Turn onto a floured board.
6. KNEAD dough, adding flour as necessary, until dough is smooth and elastic and no longer sticky. This may take up to 10 minutes.
7. PLACE in a lightly greased bowl. Turn the greased side to the stop. Cover with greased waxed paper and a tea towel.
8. LET RISE in a warm place until the dough ball as doubled in size. This will require a rather large bowl. This will take 45-60 minutes.
9. PUNCH DOWN. Turn onto floured board and divide into 2 equal portions. Let stand for 10 minutes.
10. SHAPE into two loaves. Place seam side down in two greased loaf pans.
11. LET RISE until the down has raised slightly above the pan and the corners are filled. 45-60 minutes.
12. BAKE at 400 F on lower rack for 25-30 minutes. Remove from racks immediately and let cool on a wire rack. If you want a soft crust, brush the tops of the loaves with melted butter.

*This makes 2 loaves of bread.

BUTTER


Ingredients:
Heavy Cream
Salt (optional)
Cheese Cloth

Instructions:
1. Empty cream into the bowl of a stand mixer or a large bowl. I used 1L of cream in the bowl of my stand mixer. I beat with the whisk attachment until the cream had thickened. This will look almost like cottage cheese. The curd will have separate from the liquid. f
2. Strain mixture through cheese cloth. The solid left behind is your butter! (Yes, it's that easy)
3. Put the butter into waxed paper. If you want salted butter, salt and then use the waxed paper to fold it in. *Do not touch the butter with your hands, it will melt.
4. Store salted butter in a closed container or unsalted butter in the fridge. This will last for 2-3 weeks.


Enjoy!
~Bethie

Bethie's Kitchen: Chicken Devan Casserole

Comfort foods....we all have them. Foods our mom's made us growing up or food that was a treat when we went to our grandparents house for a family gathering! I have countless memories of my Grandma making this for us when we came to visit in Michigan as kids. My sister would ask for it every birthday and that's what my mom would make. Recently, it's really taken on the role of comforter food. You come home from a trip? Mom had chicken devan waiting! You want to bring a meal to someone who needs to be shown some love? Bring chicken devan!

I think maybe what I like best about this meal is that it seems to be something that most people like....and it's easy to make ahead, transport and even freeze!

Before I give you the recipe I will clarify that what I have typed out makes 1 9x13 pan of this casserole. When I make it for my hubby and I, I make 2 squares instead and freeze one. If I have to feed more than 6 people I make two. You can do whatever to suit your needs.

One final note is that the cooking time is a guideline. If you make a small one, use less time. If you cook from frozen, use more. The general rule of thumb is that the cheese on top should melt and the crumbs should brown. I serve this with rice usually but any type of carb would do; or just eat it alone! It's yummy!

~Bethie

Ingredients: (for one rectangle 9x13 or two square pans)
-1 head of broccoli
-1 pre-cooked rotisserie bbq chicken (the kind you can buy at Costco or the grocery store)
-2 cans of cream of chicken soup
-mayo
-shredded cheddar cheese
-bread crumbs
-seasonings

1. Preheat the oven to 350 F.
2. Wash and chop the broccoli into bite size pieces and lay on the bottom of the pan.
3.  Pull apart the chicken and layer on top of the broccoli.
4. Smoother the entire casserole with sauce. *See recipe below
5. Cover with shredded cheese and bread crumbs.
6. Bake for approximately 45 minutes or until the cheese has melted and crumbs are browning.
7. Let stand for 10 minutes.
8. Serve over white rice.

Sauce:
1. Empty the cans of cream of chicken soup into a bowl.
2. Add two generous tablespoons of mayo and stir until well combined.
3. Season using a dash (or 1/4 tsp.) of curry powder, salt, pepper, onion powder and garlic powder.

1. Combine