My Old Stomping Grounds

While attending college at Fresno State, I was looking for the perfect job with flexible hours that accomadated my school schedule and had a steady income. After speaking with my parents, they recommended I look into a restaurant job. With no experience, the Elephant Bar took a chance with this newbee and hired me on as a hostess; shortly thereafter becoming a waitress.  I spent the next three years of my college life at the Elephant Bar meeting lifelong friends and developing lifelong skills. Although I've moved on after graduating from Fresno State, there are many fond memories of the past and it's exciting to share the current Elephant Bar’s latest and greatest items on their menu. Not only did I get to visit my old stomping grounds at the Elephant Bar, but my BFF and I enjoyed a great night of drinks and dinner.

Elephant Bar is located in the Villagio Shopping Center in River Park. Recently, they launched their new menu. They have kept some of the favorites but have added some new craft cocktails, wine and brunch cocktails. In addition, they now have a scratch kitchen… Which I love! 

To start off the meal, they have a light and tasty Quick seared Ahi-tuna appetizer. The appetizer is semi glazed, served rare over fresh mixed greens. 

For dinner, we ordered one of their signature dishes, Teriyaki Chicken. The dish is served with wok chared vegetables and a choice of white or brown rice. (I always had it with brown rice).

 

Next, we split their Chicken Marsala served with with hearty mashed potatoes, sautéed spinach and a Marsala Wine Sauce. 

 

 Annie and I never miss an opportunity to try a new cocktail, tonight it was the Jungle Colada which will leave you swinging in the trees!
We ended our evening of beverages with the Tito's Mule in a copper mug with a lime wedge dressing. 

Growing up in our house no meal was complete without dessert.  As you know, tradition runs deep in my veins and we weren't going to leave without a something sweet on our lips. 

   The Gooey Butter Cake was decadent!

The Cookie Ele Mode OMG!

Thank you Ann for a great night.

The Real Housewife of Fresno

Check out Elephant Bar on Facebook, IG and on their website.

Our Elephant Bar experience was a provided to me in exchange for this review. As always, all opinions expressed are honest and my own.

Italian Minestrone Soup

As Giada just began to feel better, Jocko and Anthony are now fighting the cold. Growing up, that meant soup for dinner. Since I didn't have all the fixings for homemade chicken soup, the next best option was minestrone soup. 

I began rummaging through the refrigerator, freezer and pantry for ingredients. Even though I was throwing together the soup at 2:00 and substituting for the missing carrots and celery, the soup turned out delicious. 

Let's be real, anything with wine has to taste good!

Ingredients:

1 med. onion, chopped
2 cloves garlic, minced

1 c. frozen green beans
Olive oil
1 (28 oz.) can tomatoes with liquid
1 (8 oz.) can tomato sauce
2 c. chicken stock
1 c. red wine
1 (14-16 oz.) can pinto beans
1 c. pasta of your choice
1 c. Water
1 tsp. dried thyme
1 tsp. oregano

1 tsp. Italian seasoning

Salt & Pepper

 Directions:
 Here is the best part... Throw all the ingredients into the crock pot (except the pasta) and cook for 3-4 hours on high. Add cooked pasta at the end. Once finished, serve with sprinkled Parmesan on the soup and warm bread. 

Portuguese Pasta

Having a Portugese husband means linguica is sometimes on the menu... Being it was his birthday, he had the request of linguica sandwiches and macaroni salad. With that being said, we entertained 35 people with his dinner request. 

As an Italian, I don't know how to cook without having leftovers. Therefore, I cooked enough linguica for an army. Since I do not enjoy it as much as Anthony, I had to add a little Italian spice to the linguica and make a Portguese pasta. To my surprise, the pasta was delicious! 

This recipe was a great way to use up some leftover linguica without eating linguica sandwiches all week.

Ingredients

* 1 large chopped onion

* 2 tablespoons

* 1 pound linguica (Portuguese Sausage)

* 1 - 28 ounce can crushed tomatoes Italian Style

* 3 tablespoons soy sauce

* 1 pound cooked pasta

* 2 tablespoons of garlic salt

* 1/4 cup chicken broth

* 1/4 cup Parmesan cheese

* Salt/pepper to taste

* 1 teaspoon of chili powder

Directions

1. Cut linguica into bite size pieces and chop up the onion. Place the linguica and onion is pan with olive oil and simmer. Cook for 5 minutes. Once the onions are cooked, add garlic salt and mix together.

2. Add the can of undrained tomatoes, chicken broth and soy sauce to the sausage mix. Cover the pot and simmer for one hour. Stirring frequently.

3. When the sauce has simmered about 45 minutes, add chili powder, salt/pepper and Parmesan. 

4. Put on a pot of water to boil for the pasta. Cook pasta according to the directions on the box. Drain, and stir pasta into sauce. Let pasta and sauce sit for 5-10 minutes covered without heat.

5. Serve with fresh Parmesan on top and garlic bread.

Crockpot Mashed Potatoes

With the heat during summer, I love a great crockpot recipe! I stumbled across this recipe, but tweaked it to my liking. These mashed potatoes were full of flavor and SO easy. 

Ingredients

* 2 pounds of potatoes, peeled and cut into cubes

* 1 cups chicken broth

* 4 cloves garlic minced

* 1 ½ teaspoons salt, plus more to taste

* ¼ teaspoon black pepper

* 1 teaspoon dried rosemary
* 1 teaspoon of garlic salt

* ½ cup unsalted butter, cut into cubes

* 1 (8 oz) package cream cheese, cubed

* 1 cup shredded Parmesan cheese

* 1 (8 oz) tub sour cream

 Directions

1. Place all ingredients into the crockpot and stir to combine.

2. Cover and cook on HIGH for 3 hours, or until the potatoes are tender.

2.I used a mashed and left the potatoes a little chunky.

3. Re-season, if necessary

4. Serve and enjoy!

Sweet Chicken Thigh Marinade

Quick and Easy Chicken Thigh Marinade

6 Boneless/Skinless Chicken Thighs

4 Tbsp of Olive Oil

5 Tbsp of Soy Sauce

2 Tbsp Worcestershire 

2 Tbsp Fresh Lemon Juice

5 Tbsp Maple Syrup

5 Tbsp Honey

6 cloves of Gralic, minced

1/2 tsp fresh ground black pepper

2 tsp salt

Combine and mix all ingredients together in mixing bowl. Pour marinade and chicken into large ziplock bag and let sit for minimum of 2 hours, up to 24 hours.

Anthony barbecued the thighs on the Webber and they were delicious!

Appetizer - Cheese Dip

My aunt has made this dip multiple times and always tells me how easy it is to make - She was right! Though it is one of the easier reciepes I have made, it is definetly not the healthiest!


Ingredients

• 8 oz cream cheese, softened
• 1/3 cup mayo
• Salsa
• 4-5oz. shredded cheese, I used Mexican Blend

Note: I recommend doubling the recipe. With this being said, I used an 8 oz bag of cheese.

Directions  
 
Beat cream cheese and mayo until blended. Add salsa until you have a light pink color. Blend in cheese. Place mixture in baking dish and top with shredded olives. Bake at 350 degrees for 25 min.

Enjoy!

Ice Box Chocolate Cake

In honor of National Chocolate Cake Day, I made this recipe from my mom and it is a MUST try!

Combine

• 3 cups flour
• 3 cups sugar
• 6 T. Cocoa
• 1 1/2 t. baking soda
• 1/2 t. salt

Melt/boil - add to above

• 1 1/2 cups butter
• 1 1/2 cups water

Add to Mixture

• 3/4 cups buttermilk
• 3 eggs slightly beaten
• 1 1/2 t. vanilla

Pour above and bake in a buttered or lined half baking sheet at 350 for 25-30 min. Be careful not to overcook - check after 25 min...

Frosting - heat below in saucepan till a boil

• 1 cube butter - melted
• 1/3 cup cocoa
• 6 T. buttermilk
•  
• Remove from heat, add l lb of powdered sugar until blended - pour over warm cake. 

Dried Cranberry and White Chocolate Biscotti

My mom makes these biscotti's during the holidays and I always love how they turn out. This year, I decided to make batches for Anthony to hand out at work. After receiving the recipe, she informed me it was from Epicurious.com – Who would have thought! The only adjustment I made was taking the roll out 5 minutes earlier than suggested.

Ingredients

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups sugar

• 1/2 cup (1 stick) unsalted butter, room temperature

• 2 large eggs

• 1/2 teaspoon almond extract

• 1 1/2 cups dried cranberries (about 6 ounces)

• 1 egg white

• 6 ounces good-quality white chocolate (I used Ghirardelli), chopped, or white chocolate chips

Preparation

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.

Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. 

Green Beans with Bacon

Here is another side dish to serve with dinner

• Fresh Green Beans
• 5-6 slices of bacon - cut into pieces
• 4 garlic cloves, diced
• 1 cup white wine
• 2 T. red wine vinegar
• 4 teaspoons of butter
• salt/pepper

Brown garlic in medium saucepan. Add 1/4 cup of white wine, red wine vinegar and 1teaspoon of butter. Mix together and let cook for a minute. Add onions and cook until soft - about 5 minutes. Place green beans, bacon, remainder of white wine, butter, salt and pepper into pan. Cover and cook on med/high for15 min. Stir occasionally. Once the green beans are cooked to your liking, remove from heat. Let the green beans sit covered for 5 min before serving.

Enjoy!

Sweet Potatoes

This time of year, Anthony is always bringing home sweet potatoes. Last night, I tried a different recipe and really enjoyed the dish!

Ingredients

• 2 sweet potatoes, chopped up into cubes
• 4 slices of bacon, cooked and cut into small pieces
• salt/pepper
• 4-5 garlic cloves, whole
• 1-2 tablespoons olive oil
• 3-4 tablespoons of honey

1. Toss sweet potatoes with the olive oil. Add salt, pepper, garlic cloves and toss again. Lastly, add honey and bacon to the mixture and mix together. 
2. Roast in the oven (or bake on high, 475) for about 20-30 minutes.

3. Toss one last time before serving.

French Onion Soup in the Slow Cooker

Anthony came home with two beef stew bones and I was looking for a recipe other than the typical beef soup. I came across this recipe and will defiantly add it to the cookbook.

French Onion Soup in the Slow Cooker

• 2 pounds beef bones
• 4 yellow onions, halved and sliced ¼ inch thick (Do NOT use sweet onions)
• 4 Tablespoons (1/2 stick) butter, melted
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon brown sugar
• ¼ teaspoon dried thyme
• 2½ Tablespoons cornstarch
• ⅔ cup applesauce
• ¾ cup white wine
• ¼ cup soy sauce
• 32 oz. low-sodium chicken broth
• 32 oz. beef broth

1. Slice onions and place into slow cooker. Drizzle butter, 1 teaspoon salt and 1 teaspoon pepper, brown sugar and thyme over onions and toss.
2. Arrange beef bones on paper towel-lined plate and microwave until well browned, about 6 minutes.
3. Whisk cornstarch, apple butter, sherry and soy sauce together in bowl until smooth, then stir into slow cooker. Nestle microwaved bones into onions. Cover and cook on high setting until onions are softened and deep golden brown, about 8 hours.
4. Discard beef bones. Bring chicken broth and beef broth to boil in covered saucepan over high heat, then stir into slow cooker. Add more salt and pepper to taste, if needed. Let soup sit until heated through.
5. Just before serving, heat desired bread to serve with the soup.

Focaccia Bread

Last night, I made a recipe from any earlier post, (Focaccia Bread Veggie Sandwich) but decided to make the Focaccia Bread.

Ingredients:

1 3/4 cups warm water
1 package instant yeast
2 tablespoons of fresh rosemary leaves, chopped
1 tablespoons granulated sugar
5 1/4 cups all-purpose flour, plus more for kneading
1 tablespoon salt, plus coarse sea salt for sprinkling
1 cup extra-virgin olive oil

 

Directions:

In the bowl of a stand mixer, combine the water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/2 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour.

Coat a 9 x 13 pan with olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Spread your fingers to make little holes all the way through the dough.

Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 425°F.

Brush the focaccia with the olive oil on the pan and sprinkle liberally with coarse sea salt and the remaining rosemary leaves. Bake until golden brown, 20 to 30 minutes.

Chicken Enchiladas with Homemade Sauce

Ingredients

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
6 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

1 can black olives

1 cup shredded cheese

chicken

Enchilada Sauce

In a medium saucepan heat oil and add flour. Whisk for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat and add olives (chopped). Cook for 15 minutes. The sauce will thicken and smooth out.

Chicken Filling

As the sauce is cooking, heat shredded chicken. (I boiled a whole chicken and used ¼ of it to make four enchiladas). Add shredded cheese (1 cup)  and ¼ - ½ cup of sauce. Mix together and remove from heat.

Dip tortilla in sauce, add chicken filling and roll up the tortilla. Once finished with your desired

amount of enchiladas, add sauce over the top of the enchiladas and shred some cheese for the

topping.

Place in 350 degree oven and bake for 20-30 min, or until heated through.

·         I froze the extra sauce.

Shrimp Alfredo Pasta Bake

Another wonderful recipe I stumbled upon and tweaked just a little.

·  1 pound medium shrimp, peeled and deveined

·  2 tablespoons olive oil, divided

·  salt/pepper to taste

·  8 ounces whole wheat bow-tie pasta (e wheat or penne pasta)

·  2-3 medium tomatoes diced

·  1/2 cup reduced fat mozzarella cheese

·  2 tablespoons grated Parmesan

·  2 tablespoons chopped fresh parsley leaves (optional)

·  2 tablespoons unsalted butter

·  4 cloves garlic, minced

·  1 tablespoon all-purpose flour

·  1 cup heavy whipping cream

·  1 ounce light cream cheese

·  1/4 cup chicken broth, or more, to taste

·  salt/pepper to taste

• Alfredo Sauce: melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently (1-2 min)
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in cream, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Turn off, cover and let sit.
• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
• In a large pot, cook pasta
• While pasta is cooking, chop up zucchini and cook for 5-6 min (until tender) with olive oil, salt and pepper.
• Reduce oven temperature to 350 degrees F. Lightly coat an oven proof dish with oil.
• In dish, combine shrimp, pasta, tomatoes, mozzarella, zuccini and alfredo sauce. Add Parmesan on top.
• Place into oven and bake until golden brown and cheese has melted, about 10 minutes.
• Serve immediately, lightly sprinkle parmesan over top.