Roadtrip St Petersburg

Did you know that August is considered 'National Back To School Month'? 

Ridiculous. In my mind, August is the essence of summer, not school, but this is where we are! Fortunately, I was able to have a break these past weeks from blogging, but I am ready to get back to posting great ideas for college cooking and college living as everyone heads 'back to school' these weeks. 

That being said, if you are already thinking about your spring break, consider a road trip to St. Petersburg, Florida--just spent 7 days relaxing, reading, and discovering some awesome food!

Have fun with these suggestions after you have spent your day at Treasure Island, St Pete Beach or Fort De Soto!

1. Mazzaro's
( 2909 22nd Ave N, St. Petersburg, FL 33713)

Definitely one of my favorite places to go to for lunch, Italian Subs and great options when it comes to pastas, deli meats, coffee, baked goods and atmosphere! Enclosed outdoor seating area. Not open on Sundays, at least not for lunch! 

2. The Taco Bus
(2324 Central Ave, St. Petersburg, FL 33712)

I know I have posted pics of this place before, but you know what...the Poblano Veggie Taco is simply awesome--all outdoor seating. Cash only! If you are in the neighborhood, check out the food and the surrounding buildings with fantastic murals. Across the street is a great place to pick up used books for your summer reading on the beach, i.e. Hallam Books. 

3. Locale Market and Farm To Table
(179 2nd Ave N, St. Petersburg, FL 33701)

If you are trolling around the completely renovated downtown area of St. Petersburg you must stop into Michael Mina's gourmet food market that also has a fantastic restaurant upstairs as well as a fine-dining option on certain evenings.  Pick up some local microbrews, grab anything from sushi burrito to a lobster roll, or hit the upstairs for fresh salads, flatbreads and appetizers!

4. Twistee Treat
(6900 Gulf Blvd, St. Petersburg, FL 33706)

This is simply your quintessential summer soft-serve ice cream place that still has incredible dipped cones like the old days! After a long day at the beach, this hits the spot!

5. Ted Peters Smoke Fish House
(1350 Pasadena Ave S, St. Petersburg, FL 33707)

Unfortunately, I thought I had a picture, but alas...so mistaken...however, this should not deter you from visiting one of the original landmarks of food in St. Pete. Still operating the same menu since it opened! If fish ain't your thang...go for the ultra-satisfying cheeseburger and root beer!

6. Z Grill
(104 2nd St S, St. Petersburg, FL 33701)

Another stop in downtown St Pete area with beautiful images all painted on skateboards. One particular large-party seating area has a version of the Last Supper with lucha libra wrestlers. Food had some appetizers worth going back for, i.e. their fried bbq ribs! If you are a fan of deviled eggs, some interesting takes on an old classic will certainly take you far and beyond!

7. Alesia Restaurant
(7204 Central Ave, St. Petersburg, FL 33707)

They do not have a Twitter account or a Facebook page--"the owners are European and go on word of mouth." Small space both with indoor and outdoor seating. Menu reflects French and Vietnamese fare superbly executed and simply delicious. Delicious soups, great Banh Mi sandwiches, fresh salads and delicious Creme Caramel! Not open on Sundays and Mondays, so plan ahead!

8. Dockside Dave's
(14701 Gulf Blvd, Madeira Beach, FL 33708)

Discovered this place because Mazzaro's Italian Market was closed on Sunday! Located in Madeira Beach area and known for their fresh grouper sandwiches--buttermilk fried, blackened, broiled, you name it--these handhelds are HUGE, so think about sharing this one (the picture does not do it justice, but as a reference that tomato is a regular sized beefsteak slice!). Onion rings and waffle fries are ginormous with everything coming straight out piping hot, freshly made! Great find just before heading back to the airport!

8. King's Street Food Counter
(937 Central Ave, St. Petersburg, FL 33705)

St Petersburg is booming with incredible dining options and everytime I head back family has new suggestions "to try". Located a short distance from Tampa Rays Tropicana stadium, this place has an old diner flare specializing in hot dogs, grilled cheese and milkshakes--all with a twist and variation you wouldn't expect.  Part of growing food scene--completely worth a visit if you are driving thru or headed to a game! 

That's my take on St. Pete this trip, but believe me, I didn't even cover the half of what is popping up there!

See you this week with some new ideas for college cooking, living and saving!

Hibiscus Chili Chill

No-fuss summer cooking continues with this refreshing drink for the warm summer months. Brew this hybrid of tea vs agua fresca and refrigerate for ready use as the perfect thirst quencher for any occasion! 

Did I mention no-fuss?

(Adapted from Bon Appetit Magazine June 2016 'Keep Your Cool' article)

Hibiscus Chili Chill

Equipment:

Large bowl
Wooden spoon
Large Pitcher
Sharp paring knife
Strainer

Ingredients:

4 large Republic of Tea Hibiscus Sangria tea bags
2 Stash Pomegranate Raspberry Tea tea bags
1/3 - 1/2 cup sugar, depending on your preference
4-5 3" strips of orange peel
1 vanilla bean, halved and seeded
1 Fresno chili, halved
Agave Syrup, to taste
3 cups of boiling water
1/2 cup of fresh lime juice

Instructions:
1. Wash your hands.
2. Prep the ingredients, i.e. harvest vanilla bean seeds, peel orange and cut chili in half.

3. In a large bowl, combine tea bags, sugar, orange strips, vanilla bean and seeds, and chili.

4. Pour 3 cups of boiling water over concoction and let steep until cools, approx 20-30 minutes.

5. Strain through a fine meshed strainer into a pitcher.

6. Add lime juice.
7. Add 2 cups of iced cold water.
8. Adjust sweetness.
9. Pour over ice and serve with lime wedges and a splash of club soda.

10. Transformation into an "adult beverage" (if you are over 21 years old) can be done with a splash of mezcal or vodka.

Simple Summer Flatbread

This month's focus is on eating well with as little time in the kitchen--time-efficient, cost-effective, taste-satisfying college cooking--nothing deserves this title more than this simple flatbread or pizza crust! 

Once the dough rises, it can be refrigerated 2-3 days before grilling or baking--makes enough for four personal size pizzas...each one made to your heart's content with any topping combo imaginable!

(Adapted from The Birchwood Cafe in Minneapolis, MN)

Simple Summer Flatbread

Equipment:

Mixing Bowls

Pizza Pan or stone

Ingredients:

2 tsp dry active yeast

1/2 tsp sugar

2 tsp granulated sea salt 

1 cup warm water

2-3 cups of bread flour

Red Sauce:

San Marzano Tomatoes, hand-torn in their sauce

Kosher salt, to taste

Toppings:

Fresh Mozzarrella 

Basil

Red Pepper flakes

Grated parmesan or pecorino

Instructions:

1. Wash your hands. 
2. Preheat oven to 450-500F degrees.

3. Combine water, yeast, salt, sugar and 1/4 cup of flour. Set aside.

4. Once you notice foaming of the yeast mixture, begin adding just enough flour 1/2 cup at a time until dough begins to form and become "shaggy" without being sticky.

5. Oil a large mixing bowl.

6. Place dough in oiled bowl, cover and set aside in a warm environment to let rise for at least one hour.

7. Once doubled, punch dough, turn it out on a floured board and knead with a little flour by folding dough back on itself with a little flour until no longer sticky. 

8. Divide into quarters when ready to use and stretch or roll out on lightly floured surface.

9. Transfer the flatbread to pizza pan and bake x 5 minutes before toppings.

10. Remove from oven and lightly spoon 1/4 cup of tomatoes and sauce on top--you will think it is not enough--but do not add more.

11. Add mozzarrella, parmesan, and bake at 450F degrees until sauce is bubbly and cheese begins to melt.

11. Broil for 1-2 minutes before removing and topping with basil.

Experiment with any other combos but be careful not to overload the flatbread.
Practice makes perfect!

Simple Ceviche

Summer Living should be simple! I dream of road trips, camping, being outdoors more days than not and soaking in the sun along with all the fresh produce and summer fruits. You may very well be working to pay for next semester's tuition, but don't miss out on summer--eat every meal outside, use the grill, plan weekend trips without access to wi-fi, and if possible, visit a place you have never been to before! 

Eating well while being active or trying to get in as much of the summer sun as possible after work can be difficult, but this week's blog posts are all about making this happen! A meal doesn't have to be fussy, but it has to be good and simple! (And ideally, it should be fresh, easy, unadulterated goodness packed with flavors, right?)



Ceviche is all in one--delish, fresh, tart, satisfying; and, a healthy alternative to the old stand by "chips and salsa"--this dish, is traditionally made with fresh raw snapper, bass, halibut or other ocean fish fillets, but can also be made with pre-cooked shrimp! No doubt, you will feel like you are at the beach sipping a Corona in one of their ads!

Add this to your repertoire of incredible appetizers with flavor and goodness packed into one! 

(Adapted from the Bon Appetit Magazine July 2016 "Sail Away" article.) 

(**Please note that you must have access to fresh, clean fish to make this recipe delicious and to minimize any risk of food poisoning--be sure to check with your local fish monger or use pre-cooked shrimp instead!)

Simple Ceviche

Equipment:

Large mixing bowl

Ingredients:
6 oz of halibut or ocean white fish or pre-cooked shrimp, de-boned, cleaned and diced
1 garlic clove, finely grated
3/4 cup fresh lime juice
1 tsp agave nectar
2 Tbls of tequila blanco (if you are 21 years)
1/2 cup pineapple, diced
1 medium tomato, diced
1 small onion, finely chopped
4 radishes, thinly sliced
1/2 jalapeno, thinly sliced
1 avocado, diced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
Kosher salt

Instructions:
1. Wash your hands.
2. Combine garlic, lime, agave, and tequila in a large bowl.
3. Prep your remaining ingredients.

4. Add pineapple, tomato, onion, radishes, jalapeño and fish to the marinade.
5. Season with salt.

6. Marinate and chill at least 1 hour prior to serving.

7. Invite your friends.

Meatball Super Sub

I am always looking for quick, delicious and easy recipes to feed a crowd--holidays, tailgating, movie nights, oscar parties--this recipe from Tasty did not disappoint! Quite brilliant...provided you make killer meatballs, have a great red sauce and use a fresh-baked, crusty loaf of bread!

Both meatballs and red sauce can be made in bulk and frozen which makes the recipe a cinch if you have everything on hand and pre-made. Great way to have good food in your freezer and in stock.

Ok folks--this recipe is totally worth making! So, go try it now!

Meatball Super Sub

Equipment:
Functioning oven
Baking sheet large enough to fit loaf of crusty bread
Large skillet to heat red sauce and meatballs

Ingredients:
Large loaf of crusty bread, i.e. demi-baguette
Shredded parmesan
Meatballs 
Red Sauce, Homemade or Rao's or your favorite
Fresh grated mozzarella 

Instructions:
1. Wash your hands.
2. Set oven to 350F degrees.
3. Carve out a center strip of bread to create a trough.
4. Sprinkle parmesan along the entire groove. 

5. Heat the red sauce and meatballs in a large skillet.

6. Add a row of meatballs and red sauce to the bread's groove.

7. Cover with fresh mozzarella.

8. Place on a baking sheet with a rim.

9. Bake for 10-15 minutes at 350F degrees, then broil for last 1-2 minutes.
10. Be prepared to share!

Spaghetti Squash Rocks

Where have you been all my life? Can't believe it's taken this long to discover spaghetti squash--yes, exactly, as it sounds--a perfect vegetable imitation of the favorite pasta. If you are trying to cut carbs for whatever reason, you have yourself here one awesome substitute. I know there will be skeptics, but man...am I grateful for the dietician at the hospital I work at for demonstrating this awesome addition to my food groups!

Pair this easy-to-make vegetable with a little parmesan, butter, salt and pepper, and you are set to go with a simple comfort food meal by itself; or, throw in a marinara sauce with meatballs from Spaghetti & Meatballs or Meatball Minis blog posts from the early days.

This vegetable is cheap and literally made with no skill all while being delicious, satisfying and good for you. Worth considering for any college student looking to make the most of their meal and summer cash!

Spaghetti Squash Rocks

Equipment:
Baking Pyrex or 
Baking Sheet with Rim

Ingredients:
Large spaghetti squash, halved and seeded
1/2 cup water

Parmesan
Butter
Salt & Pepper

Other Options:
Marinara Sauce
Pomodoro Sauce
Meatballs (from the Spaghetti & Meatballs)

Instructions:
1. Wash hands and preheat oven 350F degrees.
2. Halve the squash and use a spoon to remove the pulp and seeds.

3. In a large baking dish, turn the halves upside down and pour 1/2 cup of water into dish.

4. Bake 25-30 minute until tender. Set aside until you can handle halves.
5. Use a fork to start scraping the inside of the squash...voila...a bowl of spaghetti. 
6. Toss in a little butter or olive oil with parmesan.
7. Salt & pepper to taste.

8. If you have marinara sauce or pomodoro sauce (super easy) have frozen some of the meatballs--add them for a simple, easy lunch! 

I got 4 nice servings out this one squash! Simple does it sometimes!