Grilled Jerk Chicken Wings and Spicy Cabbage

Grilled Jerk Chicken Wings and Spicy Cabbage

Grilled chicken wings and cabbage?! I know, I know, hear me out. Sometimes I like to throw in something bulky, yet healthy, to fill up a meal. That way, I’m not left eating a ton of bread or carbs. Considering I was making jerk wings, I knew they would need something hearty yet not heavy, to pair along with them. Sautéed cabbage is a go-to of mine to bulk up a meal. Honestly, I’ve eaten it plain sautéed many times just by itself!

I marinated my fresh cut chicken wings (only way to go, in my opinion) in dry jerk seasoning that I picked up from The Spice Corner at the Italian Market, plus EVOO. I let them sit for about 20 minutes then grilled until they had a good char on them, about 20 min +/- on a gas grill.

I cut the cabbage into large dice, and sautéed it in a very hot pan with EVOO, salt, pepper, and a healthy bit of red pepper flakes. I like to cook the cabbage until it begins to char and over time it becomes almost caramelized. You really need to try it— it’s a game changer!

 

Grilled Jerk Chicken Wings and Spicy Cabbage

The wings were grilled until they had a good char on them, about 20 min +/- on a gar grill.

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This is a sponsored post written by me on behalf of Tyson Foods, Inc. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TMNT2andTyson #TMNT2 #CollectiveBias

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Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

As a food blogger mother of an 8-year old boy, he asks me for “regular” dinner all the time!  This is his polite way of requesting chicken nuggets or burgers, instead of roast pork with whipped potatoes and steamed vegetables (or something of the like).  I am happy to oblige just as long as it doesn’t come from a drive-thru window.  This is why I love having Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets on-hand at all times.  They’re ideal protein-packed meal solutions for us!  I’m all about high quality and low effort wherever I can get it.

We are frequent Walmart shoppers, so I always like to stock-up on our favorites.  The Ball Park® Patties and Tyson® Nuggets are easy to find, right in the freezer section.

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

I was thrilled when I picked up our goods and saw the current promotion!  All we needed to do was buy any 2 participating Tyson®, Ball Park®, State Fair®, or Jimmy Dean® products at Walmart, snap a picture of the receipt, and we receive a movie ticket to see Teenage Mutant Ninja Turtles: Out of the Shadows in theatres now..  This was almost too easy!

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

I found all of the other items I needed in the immediate surrounding aisles.  Peppers, onions and American cheese for my “Philly Ball Park® Patties”, and fresh spinach to sauté for on top of the Tyson® nuggets, with melted mozzarella cheese on top, “South Philly Tyson® Chicken Bites”.

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

Time to get cooking!

Philly Ball Park® Patties

Prepare the Ball Park® Patties according to package directions.  You can choose from microwave, skillet, or grill.  Regardless of which you choose, you’re good-to-go in less than 10 minutes!  I decided to cook our patties in a skillet.

While the patties are cooking, slice one onion, and one green bell pepper.

Sauté the vegetables in a skillet in 1 tbs. of extra virgin olive oil, and sprinkle in some salt and pepper.  Cook until just starting to brown.

Add one slice of cheese to each Ball Park® Patty, allowing to melt.  I let everything sit in the pan until I was ready to assemble.

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Place your burger on a roll or bun, and top with the sautéed vegetables.

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

South Philly Tyson® Chicken Bites   

Prepare the Tyson® nuggets according to package directions.  You can microwave or bake them, but the preferred method is to bake for a nice, crispy outside.

While the nuggets are cooking, sauté the spinach in a skillet with 1 tbs. of extra virgin olive oil, and sprinkle in some salt and pepper.  Cook until wilted and remove from heat.

Drain the excess juice from the spinach, and set aside.

After the nuggets are done cooking, take them out of the oven and top with a little bit of the spinach.  Sprinkle the tops with shredded mozzarella cheese.

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

Set your oven to broil, and place the nuggets back in the oven to cook until the cheese starts to bubble.

Serve on a platter, warm or hot.

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

These high-protein meal options went off without a hitch at my house!  My son and I both enjoyed every morsel of our mouthwatering meal.  “Regular” has never tasted so good, with Ball Park® Flame Grilled Patties, and Tyson® Chicken Nuggets.

Don’t forget to (1) Buy two participating products, (2) Snap a picture of your receipt (3) Get a movie ticket to see Teenage Mutant Ninja Turtles: Out of the Shadows in theatres now.  

AD Philly Meets Ball Park® Flame Grilled Patties and Tyson® Chicken Nuggets

Jerk Chicken Tacos with Lime Sour Cream

Grilled Jerk Chicken Tacos have become a staple in my house after making these!  I marinated boneless skinless chicken thighs in jerk seasoning and grilled them.  I made a very quick salsa with red, orange, yellow, and green tomatoes, plus cilantro, EVOO, salt & pepper.  To tie everything together, I combined sour cream, fresh lime zest and juice, fresh cilantro, kosher salt, and lots of cracked black pepper.  Slices of buttery avocado sent these tacos right over the edge!

Jerk Chicken Tacos with Lime Sour CreamJerk Chicken Tacos with Lime Sour Cream

Pho Ha

Pho Ha

There are a few things on my food Bucket List that I know I should have tried by this point in my life, but I haven’t.  Pho was one of them.  I KNOW, I KNOW!!!  It’s just that, there are so many wonderful things in this city (and beyond) that it took me a bit to get around to it.  There are also a million Pho spots in Philly and I wanted to make sure I started at the right one.  Luckily for me, I had someone who was willing to guide me in my first Pho adventure at Pho Ha at 6th & Washington in South Philly. 

I started with the #1 (Steak/Beef).  First came a piping hot kettle of tea (love), then a plate of fresh herbs (love LOVE), and then the soup (INFATUATION!).  I added a little hot oil, tore the fresh basil, dumped in the sprouts, gave it a healthy squeeze of lime, and off I set slurping and savoring every single drop of this incomparable dish.  You could officially say, I am pho-ever changed (you knew I had to put a pun in there somewhere…)!

Pho Ha
610 Washington Ave
Philadelphia, PA 19147
Phone:(215) 599-0264

Spasso Italian Grill

In a meal that was nothing short of fabulous, Spasso in Media, PA, showed once again why they are one of my go-to restaurants (there is a another location in Old City if you’re not in the burbs!). 

It was two days before my birthday and all I wanted was the grilled calamari.  How good can calamari be, right?  And not fried?  TRUST ME.  Again, I tell you, trust me!  You won’t even know you are eating squid.  It’s wonderfully charred, tender like a steak, and seasoned without being too flavored.  I was over-the-moon when the waiter announced there was a grilled/fried calamari antipasto special being offered.  SOLD!  This, right here, is my #1 ideal meal in all of the world.  A mix of everything I love!

Spasso Italian Grill

 The broth of the mussels was so divine that I drank it right from the spoon.  A must-dunk for any bread you may have leftover from the start of the meal.  And if there’s none left?  Ask for more; the server will be happy to bring you another basket.

Spasso Italian Grill

I didn’t need this pasta dish because I was already more than full from everything else, but I love pappardelle and combined with the shitake mushrooms and sundried tomatoes, it was a home run for me.

Spasso Italian Grill

Spasso is consistenly impressive with a good price point and attentive service in a beatiful location on State Street in Media.  Go go go!!!

Spasso Italian Grill
1 W State Street
Media, PA 19063
(610) 565-7803

Roasted String Bean Salad with Prosciutto

I went to lunch at Pizzeria Vetri and had one of the best salads I’ve ever ordered out at a restaurant: The Wood Oven Salad.  Not that I underestimated Vetri, but I wasn’t expecting it to be this good.  I tried my had at recreating it and I have to say, I pretty much nailed it!  I substituted prosciutto de parma for the cotta, porcini for oyster mushrooms, and I couldn’t find wax beans so I used regular fresh string beans. 

Roast string beans, mushrooms, and fresh corn on a baking sheet with EVOO, salt and pepper.  Toss with apple cider vinegar while still hot from the oven.  Sprinkle ricotta salata on top, and arrange on a bed of prosciutto.  Perfect!

Roasted String Bean Salad with Prosciutto

Balsamic Pork Chops with Butternut Squash and Harvest Salad

Balsamic Pork Chops with Butternut Squash and Harvest Salad

I have to admit, I’ve never been to ALDI Markets. But, after my first shopping trip, I realized it certainly wouldn’t be the last! The closest ALDI location was only 2 miles from my house, which is nice and close for me since I seem to be running everywhere with being a mom, after-school activities and sports, blogging, and having a full-time job.

Balsamic Pork Chops with Butternut Squash and Harvest Salad

I popped a quarter into the shopping cart (you get it back at the end), and was on my way with my bags in-hand. I did a little research before I went, and ALDI is able to pass savings on to the customer by altering a few things like these. This is fine by me because I have more plastic bags than I know what to do with, so I was happy to bring a few with me to the store. If you happen to forget, they sell paper and large plastic bags at the checkout for less than a dime.

I was pleasantly surprised to see that ALDI offers many organic items, priced much lower another large-name market. I won’t say the name, but it rhymes with “soul dudes”. 🙂 Many products were priced significantly less than what I’m used to paying at my typical grocery store (my face lotion alone was $3 cheaper!). I had a full cart of groceries at the end of my shopping trip, and I had spent only $101.46. I can’t tell you the last time I had a cart full of groceries for less than $150-200.

Since I am a mom on the go, I am always looks for quick weekday meals that I can prepare ahead of time, and are nutritious for my son. Football practice is 3-days per week, along with games on the weekends so I’ve needed to be rather creative for our dinners. The boneless pork chops looked just beautiful, so I grabbed a 4-pack of them for $4.47. It’s the fall and squash is plentiful, so I was excited to see firm butternut squash (only $1.49!). I picked up a head of lettuce ($1.19) and a honey crisp apple ($.49)to round the meal off. All I needed were a few staple pantry items that are always on-hand. This market had all makings for: Balsamic Pork Chops with Butternut Squash and Harvest Salad.

I peeled the squash, scooped out the seeds, and cut into large diced pieces. I arranged on a baking sheet and drizzled with EVOO, salt and pepper, and roasted in a pre-heated 425 degree oven until they were beautifully brown and caramelized. Butternut squash is such a healthy alternative to a heavy carbohydrate like potatoes or pasta, and since it’s sweet, I knew it was going to pair really well with the pork. I wanted to use every part of this squash so I rinsed off the seeds and put them on some tin foil with EVOO, salt and pepper. These roasted in the oven for about 10 minutes before getting toasted and nutty– which was a perfect crunch for the salad!

I seasoned the pork with salt, pepper, a sprinkle of cinnamon, and a bit of balsamic vinegar. I seared both sides in a hot grill pan w/ EVOO, and popped into the oven (which already had the squash) to finish cooking the rest of the way through (about 6 minutes).

For the salad, I made a simple dressing with balsamic vinegar, EVOO, agave syrup (you can use honey), salt, and cracked black pepper. I sliced the apple thinly, tossed everything together and topped with some of the roasted squash seeds.

What I created was a healthy and balanced meal in about 40 minutes total time! The best part? This meal was enough to feed four people (or my son and I twice!), for only $7.64!!!!!! That’s insane!

I hope you try my Balsamic Pork Chops with Butternut Squash and Harvest Salad, and love it as much as we did!

Balsamic Pork Chops with Butternut Squash and Harvest Salad
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 boneless pork chops
  2. 1 butternut squash
  3. 1/2 head of lettuce
  4. 1 apple
  5. 2 tbs. EVOO (salad)
  6. 3 tbs EVOO (squash)
  7. 3 tbs. balsamic vinegar (salad)
  8. 3 tbs. balsamic vinegar (pork)
  9. ½ tsp. cinnamon
  10. ½ tsp. agave syrup or honey
  11. Kosher salt
  12. cracked black pepper
Instructions
  1. Peel the squash, scooped out the seeds, and cut into large diced pieces.
  2. Arrange on a baking sheet and drizzled with EVOO, salt and pepper. Roast in a pre-heated 425 degree oven until browned.
  3. Rinse the squash seeds, pat dry, and put on tin foil with EVOO, salt and pepper. Roast in the oven with the squash for about 10 minute or until golden.
  4. Season the pork with salt, pepper, a sprinkle of cinnamon, and a bit of balsamic vinegar.
  5. Sear both sides in a hot grill pan w/ EVOO, and place in the oven (which already had the squash) to finish cooking the rest of the way through (about 6 minutes).
  6. Make a simple dressing with balsamic vinegar, EVOO, agave syrup (you can use honey), salt, and cracked black pepper.
  7. Slice the apple thinly, and tear or chop the lettuce.
  8. Toss everything together and top with some of the roasted squash seeds.
Philly Food Girl http://thephillyfoodgirl.com/

Clam Bake for Two at Oyster House

I had yet another wonderful meal at Oyster House!  You’re likely tired of hearing me talk about how much I love this place, but I, am not tired of eating there so you’re going to have to deal with that for just a bit longer (or forever!).  My dinner date and I started with a dozen buck-a-shuck oysters (available during Happy Hour).

Clam Bake for Two at Oyster House

We decided to try something new and opted for the (almost hidden on the menu) Clam Bake for Two, at the suggestion of our awesome server, Roxanne.  We were SO HAPPY we took her advice!  Out of this world.  Side note: don’t be embarrassed to ask what the heck is going on w/ the extra “part” on the clams.  These are not littlenecks… they’re longnecks.  Which means… there’s an extra appendage, of sorts.  Okay, just look:

Clam Bake for Two at Oyster House

Turns out you actually have to (well, it’s recommended as to not eat any extra sand that may be lurking) peel back the dark outer casing.  And then… it’s super good!  It was a little… humorous at first, but these clams are quite tasty!  Enough about that.  Look at this lobster!  Kale!  Potatoes!  Sausage!  Mussels!

Clam Bake for Two at Oyster House

After we devoured this perfect meal, we decided, “hey why not just go totally over the edge and get dessert”?  I mean we were already several cocktails in ($5 punch during HH!), and everything else was already a home run so we decided to throw caution to the wind and go with the Coffee Toffee Ice Cream which was more like a gelato and was AH-MA-ZING.

Clam Bake for Two at Oyster House

Oyster House for the win… again!

Oyster House
1516 Sansom Street
Philadelphia, PA 19102
Phone:(215) 567-7683

Talluto’s Tortellini the Authentic Way

Talluto's Tortellini the Authentic Way

Talluto's Tortellini the Authentic Way

I noticed something while shopping for pasta: some are significantly more expensive than the others! I attributed this to the quality of the product, but it turns out to be so much more than that. I decided to sit down with Joe Talluto of Talluto’s Authentic Italian Foods to hear what he had to say.  If anyone was able to clarify, he was the man for the job!

First, a bit about the history.  Tortellini was founded in Northern Italy (Bologna).  There are a few versions of how this pasta shape came-to-be; most of which involve navels (gasp!); you can read more about here. Tortellini are small, intricate, folded, and pinched pastas filled with a variety of ingredients such as meat, cheese, and/or herbs. Because there is only a very small amount of space for filling, the ingredients MUST shine! Americans generally eat tortellin in pasta salad, or with heavy tomato-based or cream sauces. This is a stark contrast to how they’re served in Italy: “in brodo” (broth). That’s right, broth! Talluto’s mirrors the Italian tradition, and fills the pasta with the best-of-the-best ingredients, allowing them to stand center-stage in beef or chicken stock.

Unbeknownst to me, most manufacturers buy from other tortellini suppliers.  Talluto’s makes all of their products in-house (see my previous post about ravioli) to maintain the integrity of the product. Locally, there is only one major supplier that pumps out tortellini to various companies. This means that the packaging may be different, but the inside product is exactly the same. Makes you feel kind of cheated when you think about…

Talluto's Tortellini the Authentic Way

Talluto’s tortellini is $9.99/lb whereas competitors are priced around $3.49-3.99/lb. That’s a big difference! But why? For starters, the competitor’s products are pre-cooked (which means you are also paying for water) and offer about 96-100 pieces per pound. Talluto’s are flash-frozen immediately after manufacturing and boasts 140 pieces per pound. The thickness of the dough is also a big factor. More dough= less filling. Talluto’s uses a thin dough, made with durum flour, semolina, eggs and no preservatives (<– important!). They also use the best cheese: Asiago, ricotta, and Parmesan. Most other brands use processed cheese as well as modified food starches or whey (read the ingredients!).

What it all comes down to is the QUALITY of the ingredients.  Cheaper is NOT always better!  Talluto’s has prided itself on commitment to their products, and perfecting their craft for nearly half a century. They use the best ingredients, produce everything in-house to monitor EXACTLY what is going into their product, and they use no fillers to bulk up the foods to make it appear as something it’s not.

I decided to put Talluto’s tortellini to the test and prepared a batch just as it’s intended to be. I grabbed a can of Cento Chicken Broth (my personal favorite) and heated in a pan until piping hot.

Talluto's Tortellini the Authentic Way

While this was cooking, I brought a large stock pot of water to a boil. I added the frozen tortellini and cooked until they floated to the top (about 4 minutes).

Talluto's Tortellini the Authentic Way

I served the tortellini with Locatelli cheese (my favorite), and let me tell you… it was beyond words. This was my first time ever eating tortellini in broth like this, and I’m not sure I’ll ever go back! It actually reminded me of a very old-school Italian dish, scrippelle’s. The combo of flavors was out of this world.

Talluto's Tortellini the Authentic Way

I still have a bunch of other Talluto’s options to choose from, but I’m not sure I’ll be able to top how much I loved the traditional Asiago tortellini!!!!

Talluto’s tortellini are sold frozen in-store in the following varieties: Asiago Tomato/Spinach/Egg, Half-moon Mushroom Casoncello (made with Kennett Square mushrooms) Basil Pesto Agnolotti Meat Tortelloni (larger tortellini filled with pork and beef).  Now do you see my dilemma?!

Talluto's Tortellini the Authentic Way

Aristotle once said, “Quality is not an act, it is a habit.”  I think all of Talluto’s products speak for themselves when it comes to consistency and quality. 

For a complete list of Talluto’s locations, visit http://www.tallutos.com/.

To see Talluto’s tortellini being made, check out their YouTube channel!  https://youtu.be/h_H1R0y-6eg

Balsamic and Locatelli Roasted Cauliflower

Take raw cauliflower, cut into florets, and drizzle it with EVOO, balsamic vinegar, salt, pepper, a pinch of red pepper flakes, and locatelli cheese (there should be a sprinkle or so on each floret).  Roast at 425 on a baking sheet until one side is browned, flip, and roast on the other side.  It will take approximately 20 min from start to finish. The best you’ll ever have!

Balsamic and Locatelli Roasted Cauliflower

I cook for hobby and eat for bliss