Spicy Mango Habanero Hot Sauce

I recently read the hysterical memoir Summerlandish written by the very funny and talented Summer Land and have been talking about the book ever since.  Check out my review of Summerlandish here and make sure to get your hands on your own copy here.

While writing my post I got to chatting with Summer and I found out that she really loves buffalo sauce but that it is hard for her to find living in Australia. Since I follow the 21 Day Fix nutrition plan I don’t eat buffalo sauce regularly and if I do I use Franks Red Hot Original Cayenne Pepper Sauce. The majority of the other store bought sauces are full of sodium and other ingredients I can’t even pronounce!

I turned to Pinterest to research some homemade versions and came across an awesome looking mango hot sauce that caught my eye from Food for my Family. While this isn’t technically buffalo sauce it seemed like a perfect sauce to make a big batch of since it fit within my 21 Day Fix nutrition plan.

Head over to summerlandish.com and check out my full post featuring this spicy recipe!

 

 

simply gourmet in stouhie

Coppersmith – South Boston’s newest neighbor!

If you have recently drove past 40 West 3rd Street in South Boston you might have noticed some construction going on, but that is nothing new. The landscape of South Boston has been rapidly changing with the growth of the Seaport and Fort Point Channel as well as its proximity to downtown Boston. It seems like every day new condos and businesses are popping up and Southie as we know it is becoming more vibrant by the day!

40 West 3rd Street is the former Dahlquist Manufacturing Company (a copper forgery) and soon to be home to Coppersmith, a definitive neighborhood restaurant that is going to completely change the Southie dining scene. Serving global, hand-crafted, social fare this relaxed, yet vintage industrial setting is more than just a restaurant. It is a community hub. A foodie playground. A 3rd space business with a strong focus on social impact and a mission “To make a difference, inspire smiles, and encourage fun.”

Coppersmith

Coppersmith located at 40 West 3rd St. in South Boston, MA

Last week I was lucky enough to get invited into the space during the construction phase to get a glimpse of what is to come for our beloved neighborhood and to chat with Travis Talbot, international restaurant developer with the Red Door Hospitality firm, about the vision for Coppersmith and what we can expect once the doors open this June.

I was blown away at the size of the space and grateful to hear their plans to be more than just another restaurant within South Boston. With many Community Impact Partners, plans to work with countless charitable foundations, and the opportunity to provide jobs for many local residents they vow to make a positive impact and be an anchor in the South Boston community.

THE SPACE:

Coppersmith is unique in that is has many different dining experiences all under one roof. With four functioning kitchens, two being located within permanent food trucks, there will be something to satisfy any palette.

The first thing I noticed upon entering was the pair of 12 ft. glass and aluminum garage doors and the high 22 ft. ceilings that let in plenty of natural light. The main dining room is 1,600 sq ft with 88 communal-style seats and reclaimed wood tables.

The two permanently hard-wired food trucks will be located within the main dining room as well. These trucks will not only offer a rotating menu of globally inspired street food, but will also function as dueling competition kitchens, restaurant pop-ups and house various special events throughout the year. These events will be open to the public with proceeds going towards various charitable organizations.

unnamed 3

Coppersmith main dining room

THE BAR:

The bar is a whopping 1,100 sq ft. with 59 seats in total. 36 seats are located indoors along a 60 ft. L-shaped mahogany bar with copper detailing. The remaining 23 seats are located on the outdoor covered patio along a floating concrete slab bar. I am loving the fact that a guest can be seated outside and order a drink from the bartender through the window. I know where I want to be sitting this entire summer!

Along the indoor bar will be outlets for guests to charge their electronics – an amenity that I find many restaurants and bars are lacking! Coppersmith has thought of everything to enhance their guests experience.

Unamed1

Coppersmith indoor bar

 THE OUTDOOR SPACE:

Coppersmith will have two outdoor dining options.

The street level patio is 1,000 sq ft. with 60 communal-style seats and covered by a steel-framed corrugated aluminum roof. This patio faces Bolton Street and Fort Point Channel.

Their roof deck is 1,200 sq ft. with 80 communal-style seats along with bar height seating and refurbished 37 ft. vintage Airstream trailer that will function as a raw bar. Occasionally it will also feature specialty seasonal cocktails. You will soon find an herb garden up on the roof as well.

patio 2

Coppersmith roof deck

THE CAFE:

From 6am – 4pm every day Coppersmith will feature a grab ‘n’ go cafe. With 1,200 sq ft. in space and 38 communal-style seats along with a drink rail and stools that face Bolton Street and the Seaport District, guest will be able to literally grab fresh coffee, tea, sandwiches, salads and juices and get on with their day or stay an socialize or break out the laptop and get some work done.

The cafe space of the restaurant is considered a 3rd space business. A 3rd space is a social surrounding separate from ones 1st space (home) and 2nd space (workplace). With advances in technology and more people working remotely less people are tied down to their desks in an office and are looking for functional spaces that encourage productivity. The cafe at Coppersmith will have an inviting, communal feel and will provide amenities such as outlets to charge electronics and complimentary Wi-Fi offering the highest speed and largest bandwidth in the city.

I work from home and you can guarantee I will be setting up shop regularly in the cafe at Coppersmith.

This space will also be used for private group events.

 

THE CHEF:

Executive Chef Chris Henry, previously of the South End Buttery as well as Barbara Lynch Gruppo‘s 9 at Home and Drink, is leading the kitchen and he plans to raise the bar extremely high. His vision of food that is approachable, friendly and as fun as the restaurant concept itself while still using his fine dining techniques and philosophies is sure to not disappoint.

chris_henry_small (1)

Executive Chef Chris Henry

 

THE FOOD AND DRINKS:

Coppersmith will be working with local purveyors to highlight seasonal ingredients, or what they call the “localvore” philosophy. There will be strong focus on flavor with global, hand-crafted, social fare

Bar snacks and small plates will range from $6-16. Think house-made beef jerky, confit chicken wings and crispy pork belly.

Salads, sandwiches and entrees ranging from $12-30 with options such as organic half chicken, hand crafted Agnolotti and soft shell crab BLT sandwiches.

‘Butcher Block’ menu items are served family style and can be anything from a Moroccan lamb dinner to a lobster boil. Prices will vary depending on the party size.

All of the options from either food truck will be all under $10! There is even a kids menu.

The bar will have a large list of bottled micro-brews, eclectic and classic wines, diverse tap handles, and cocktails featuring seasonal ingredients.

unnamed2

Coppersmith

As I said to Travis during my visit, “This is exactly what South Boston needs!” I have been a local Southie resident for the past 8 years and have been itching for something new and different to come into the neighborhood – I know you have too!! Somewhere that feels like home, with a sense of community, and that is always doing something new and fresh. Coppersmith is that place.

I am looking forward to visiting again as soon as the doors open this June! In the meantime, I want to give a big THANK YOU to Travis TalbotRed Door Hospitality, General Manager Paul Bruno, Chef Chris Henry and everyone else on the Coppersmith team for giving me a sneak peek into what is sure to be the most exciting addition to the South Boston neighborhood.

To find more information about Coppersmith follow them on FacebookTwitter and Instagram.

 

Ownership and Operations:
John Childs, Franklin Ferguson, Travis ‘Tbone’ Talbot

Executive Chef:
Chris Henry (Formerly with 9 at Home, and Drink of The Barbara Lynch Gruppo)

General Manager:
Paul Bruno (Formerly of The Glynn Hospitality Group)

For More Information Contact:
Travis Talbot
Red Door Hospitality
Travis [at] reddoorhospitality [dot] com

 

Coppersmith
40 West 3rd Street
South Boston, MA 02127

 

 

 

Summerlandish: Do As I Say, Not As I Did

Today I am straying from my usual ramblings about food, Beachbody, and Boston life to tell you about one of the FUNNIEST books I read in a really long time.

I have had a copy of Summerlandish for a few weeks now but I have been waiting for a chance to give it my full attention and my flight to New Orleans for work last week was the perfect opportunity.

Summerlandish

Summerlandish is a hilarious memoir written by Summer Land (yes that is her REAL name) that touches upon all of life’s important lessons. Starting from when Summer was a child growing up in Gainseville, Florida, to studying at Emerson College in Boston and now to living with her husband and adorable daughter in Australia, this book is sure to keep you entertained and laughing from cover to cover. To learn a little bit more about Summer check this out.

Summer Land

I will tell you, I am not an avid reader but when I get my hands on a book I like there is no putting it down. I knew the book was going to be funny, but I didn’t realize it was going to be laugh out loud so hard that strangers on the airplane look at me kind of funny! On top of being absolutely hysterical, Summer is a thoughtful and  caring daughter, sister, friend, wife and mother.

I was so lucky to be put in touch with Summer through my Boston Bloggers group. She generously sent me a copy of her book (all the way from Australia) and we have chatted here and there through email and over Twitter and Instagram. Summer and I are just about the same age so a lot of the books references from Summer’s childhood are things I was obsessed with growing up – think the fabulous fashion of the early 1990’s (specifically from the Limited Too), Britney Spears, movies such as Titanic and The Craft, and a mild obsession with Spencer Gifts just to name a few.

I was so excited when I got my book I even posted a #SummerlandishSelfie!!

me

Summer, you are freakin AWESOME! If you ever come back to Boston I would love to buy you a drink (since I know how coffee can make you go crazy) but unfortunately we cannot drink at Daisy’s since it sadly closed its doors this year :( Feel free to bring Donna, she seems like “not a regular mom, but a cool mom” if ya know what I’m saying? Her Donnalandish thoughts  in the book just cracked me up.

IMG_6813

I love when an authors writing style is similar to how they would speak in a face to face conversation. I try t to write that way and I felt like Summer‘s writing is very personable. She has a style that makes you feel like you were in that specific moment with her. Without giving away too much from the book (since you definitely should be getting your hands on a copy of your own) I want to highlight a few of my favorite parts:

– “Do: Get some Boston Common sense.” This whole section is clearly a favorite of mine being a lifelong Bostonian..

– The entire page talking about watching the Justin Bieber ‘Never Say Never’ movie for the first time and becoming a “Belieber”…I had that moment as well. Yes, I was 26 years old when it happened. I am not ashamed.

– “Do: Approach Halloween like a Pro.” aka dress up as your favorite Playboy bunny at 8 years old not knowing that costume is not appropriate for school. Hysterical.

– Meeting Fabio in the LA airport

Summer Land 2

Summer is so totally awesome she has offered to give one of my readers their very own copy of Summerlandish!! Enter below…the winner will be announced on Wednesday, May 20th.

a Rafflecopter giveaway

 

You can get your own, signed, copy of Summerlandish: Do As I Say, Not as I Did on summerlandish.com or you can download it for your Amazon Kindle or Nook or on iTunes.

And if you still can’t get enough of Summerlandish check out Summer’s YouTube series, Confessions of Another Blonde on the Internet.

 

Summerlandish book

Good luck with the giveaway and don’t forget to post your picture and hashtag #SummerlandishSelfie and #OMGmetoo once you get your hands on a copy!

I also want to give a big THANK YOU to Summer for giving me a copy of her book, chatting with me over these past few weeks, and just being all around awesome! I cannot WAIT for book #2!!

 

 

 

 

 

21 Day Fix: Dijon Grilled Chicken and Quinoa Salad

I will always admit it when I fall off track and splurge more than I should or miss a workout.

So here I am, admitting that I have NOT been good these past 3 days. I had a jam packed weekend filled with family, friends, food and fun and I am not going to beat myself up over it, we are all human and need to enjoy our lives. The important thing is that we are able to pick ourselves back up and get back into our routine. One bad weekend won’t sabotage all of your hard work unless you let it!

This morning I dragged myself out of bed and pushed play on Total Body Cardio and I am SO glad I did! I find when I workout in the morning I am much more alert during the day and don’t feel that crash around 3pm where all I want to do is take a nap. My nutrition stays on point as well because I don’t want to ruin the hard work I put in earlier in the day and my body craves the right foods, including my daily shakeology. Today I had one of my favorite combos – chocolate peanut butter :)

As the weather begins to (finally) get warmer here in Boston I find myself moving away from hot lunches to craving something light yet filling that will give me the energy I need to power through my afternoon.

I have recently been cooking a large batch of quinoa and using it throughout the week in various recipes. I love to add it to my salads because it gives me that little boost of energy from the carbs that I always need right around 1pm.

I go through phases where I eat a ton of salads and then have no desire for one all of a sudden. Does that happen to anyone else out there?

My salads tend to have less of the leafy greens and more chunky vegetables such as tomatoes, cucumbers, squash, zucchini, etc. I really hate when I get a salad and it’s all lettuce! And no salad of mine is complete without goat cheese. It’s so creamy and tangy and a little bit goes a long way!

What are your favorite salad ingredients? Leave a comment, I always love being inspired by new recipes and ingredients!!

Dijon Grilled Chicken and Quinoa Salad

WHAT YOU WILL NEED:

  • 1 boneless, skinless chicken breast
  • Garlic powder
  • Onion powder
  • Black pepper
  • Dijon mustard
  • 1 cup of baby spinach  (1 green)
  • 1/2 cup of cherry tomatoes  (0.5 green)
  • 1/4 cup of cooked quinoa  (0.5 yellow)
  • 2 tablespoons of goat cheese, crumbled  (0.5 blue)
  • 2.5 teaspoons of organic balsamic vinaigrette  (1 orange)

Heat your grill, or grill pan, over a medium heat. If using a grill pan make sure to spray it with a non-stick olive oil cooking spray.

Season your chicken breast with garlic powder, onion powder and black pepper on both sides. **I did not put exact measurements for this since it is a personal preference

Spread the dijon mustard over one side of the chicken on top of the seasonings. Place the chicken, mustard side down, onto the grill or grill pan. Grill for 3-5 minutes until nice dark grill marks start to form.

While the first side of the chicken is grilling, spread more dijon mustard on the other side of the chicken. After 3-5 minutes, flip the chicken and continue to grill for an additional 3-5 minutes until the entire piece is cooked through and no longer pink in the middle.

Put 1 cup of baby spinach on a plate and top with 1/2 cup of cherry tomatoes, 1/4 cup of cooked quinoa and 2 tablespoons of crumbled goat cheese. Top with the grilled chicken.

I always serve my dressing on the side in case I don’t want to use it all!

Grilled Dijon Chicken Salad

21 Day Fix: Pizza Stuffed Chicken Breasts and Shakeology Giveaway Winner!

I am so excited with the response to my first Shakeology giveaway!  My **winner** was Mindy and I am so excited to get the flavor sample pack in the mail to her!

I love Shakeology SO much!

In fact I am drinking a chocolate shake with PB2 in it as I type. I still can’t believe I can drink something chocolaty for breakfast but have it be GOOD FOR ME?! It truly is my favorite part of every day.

My favorite part of EVERY day

This past weekend one of the coaches on my team came over to talk all things Beachbody and to cook up a delicious dinner with my and my roomate. She had just purchased the cookbook Dashing Dish: 100 Simple and Delicious Recipes for Clean Eating and after going through it we settled on Pizza Stuffed Chicken Breasts! I knew this recipe was going to be a winner!!

I loved the Dashing Dish cookbook so much because the recipes are simple and there is a picture with every. single. one. I will definitely be ordering a copy for myself because so many of the recipes fit within the 21 Day Fix meal plan. Make sure to check out the Dashing Dish blog as well!

We made a large batch of chicken, sauce, pasta and veggies since there were 3 of us eating AND we wanted left overs. If you are tracking containers for the 21 day fix my individual plate came out to: 1 red, 2 green (1 for the sauce sauce and 1 for the side veggies), 2 yellow, 1 blue, and 1 spoon.

Pizza Stuffed Chicken Breast

Recipe adapted from the Dashing Dish cookbook

WHAT YOU WILL NEED:

For the Sauce:

  • 2 teaspoons of olive oil
  • 1 small onion or shallot, diced
  • Pinch of crushed red pepper flakes (optional)
  • 3 large garlic cloves, minced
  • 2 tablespoons of italian seasoning
  • 6oz can of tomato paste  **check the label for no added ingredients**
  • (2) 28oz cans of crushed tomatoes  **check the label for no added ingredients**
  • 4 sprigs of fresh basil

For the Chicken:

  • 2 – 2.5lbs of boneless skinless chicken breasts (approx. 8 chicken breasts)
  • 1 ball of fresh mozzarella, sliced thin
  • 1/2 cup of tomato sauce, divided
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of italian seasoning
  • Thinly sliced pepperoni (you could use turkey pepperoni)

Other:

  • 1lb of whole grain or whole wheat spaghetti

In a large sauce pan heat 2 teaspoons of olive oil over a medium-low heat. Add the diced onion or shallot and a pinch of crushed red pepper flakes (optional) and saute until the onion is translucent, approx. 5 minutes. Add the minced garlic and saute for 1 minute.

Raise the heat to medium and add the tomato paste. Let it cook for 10-15 minutes.

Add the cans of crushed tomatoes and 4 sprigs of fresh basil. Bring to a boil and then reduce to a simmer. Let the sauce simmer over a low heat for 30-60 minutes.

While the sauce is cooking, pre-heat your oven to 375 F.

Place each piece of chicken between two sheets of plastic wrap and pound thin using a meat mallet. Lay the chicken flat in a baking dish.

In a small bowl combine 1/4 teaspoon of sea salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder and 1 teaspoon of italian seasoning. Sprinkle over the chicken. Spoon a little bit of sauce over each piece of chicken and then lay a thin slice of mozzarella in the middle. Roll up each chicken breast and place seam side down in the baking dish.

Pour the remaining sauce over the top of the chicken, lay another thin slice of mozzarella over the top of each piece and then top with a slice or two of pepperoni.

Bake for 30-35 minutes or until the chicken is cooked through and no longer pink in the middle (165 F on a meat thermometer).

While the chicken is baking, bring a large pot of water to a boil for the spaghetti. Cook until al dente, according to the package directions. Drain and ladle in some of the sauce to keep the pasta from sticking together.

When ready to eat portion out your pasta (mine was a 1 cup serving), place a chicken breast on top and pour on additional sauce.

**Optional** Sprinkle a pinch of parmesan cheese over the top.

We served ours with a side of roasted veggies (sliced zucchini, squash, onion and red pepper) seasoned with olive oil and black pepper and roasted at 400 F for 15 minutes.