I saw these Hot Honey Beet Chips at my local Sprouts Grocery. They were on sale and sounded interesting somI picked them up.
I try one…..OMG WOW! This is delicious…….It’s thin….It’s shattering crisp but light as air…..It’s slightly spicy……..IIt’s slightly smokey ………t’s almost sweet…….It’s just delicious flavors…..It’s WAY BETTER than any potato chip…..I could easily eat this whole package…..WOW! What a great surprise these Sprouts Hot Honey Beet Chips are!!!!!…..
Hot Honey Beet Chips from Sprouts Grocery are FORKING DELICIOUS!
Sprouts Hot Honey Beet Chips
I’ll be out of these soon. I hope Sprouts has more!
I Thai Kitchen is a casual Thai and Asian Restaurant located in North/West Las Vegas Nevada.
We started out by sharing the pot stickers.
Here the dumplings seem house made and are fried crispy. They are stuffed with moist nicely seasoned white meat chicken. On the side is a spicy soy based sauce that is tasty.
I tried the green curry salmon with heat level 6 out of ten.
I received an ENORMOUS Bowl of green curry sauce embellished with eggplant, zucchini, bell peppers, bamboo shouts and fried salmon cubes with white rice on the side. This is enough for THREE people………….. The flavors are delicious. The heat level is off…..This is spicier than a number 6….This is as spicy or maybe spicier than my husband’s #8. The salmon is different….fried in cubes…..It’s not bad but what you’d expect from a Thai Restaurant. I’d go with chicken next time.
My husband ordered the Chicken Pad Kapow (Spicy Basil) #8 out of ten for heat.
It’s good but different. The flavors are great. It’s also nicely infused with basil. As far as I can remember I never had this dish made with ground chicken before…..I have had the hand chopped versions but never ground before.
Portions run LARGE. Prices are reasonable. Sometimes the food runs spicier.
Saginaw’s Deli is a Michigan-Jewish-Style Deli with a location in the Circa Hotel/Casino in Las Vegas Nevada. It’s very casual here. You order and pay at the counter. You grab a number and seat yourself.
Someone runs out your order when it is ready. The Las Vegas location is open 24 hours a day seven days a week and also serves breakfast at any hour.
Several Saginaw family photos decorate a wall.
Paul Saginaw. also is the co-founder of Zingerman’s Deli. Deli meats come from Greenberg’s in Detroit.
You use the nearby casino restrooms here.
Take a selfie if you like.
We gave Paul’s Onion Tower a try.
The onion rings are breaded nicely and don’t seem oily at all.
The ranch dressing and the Russian dressing are pretty bland. The onion ring doesn’t fit in the dip cups so you have to break your onion ring to get dip on it.
We shared the smoked salmon platter.
This came with an enormous amount of capers. It doesn’t taste bad but the fish is sort of dried out. The bagel is very heavy and dense. They garnished the plate with cucumbers, red onion, and tomato slices.
We also shared the #4 Ben Sherman’s corned beef and pastrami sandwich that came with house made chips and a pickle.
The house made chips are very good……..Good pickle………The sandwich is different than what I’m used to………It’s made with grilled and toasted Pullman bread. The corned beef inside is very good….I think it’s the Russian Dressing that is weird here today because the Russian Dressing here doesn’t taste like Russian Dressing because it’s white and only a little something more than mayonnaise.
The corned beef was good today but I didn’t care for their pastrami. The pastrami was tough today and had flavors that I didn’t care for…But the corned beef was very good.
That was my trip to Saginaw’s Deli at Circa Hotel/Casino – To me it was Hits & Misses your experience may indeed differ.
Wexler’s Deli is one of the FEW Delis in the country that cures, smokes, and slices, their own meats and fish. There is a Wexler’s Deli is a small counter in the food hall called Proper Eats Food Hall in the Aria Resort Casino on the Las Vegas Strip in Nevada.
My husband bought a pastrami sandwich to take out. We shared it for lunch the next day.
It’s not pretty and it’s on soft west coast style bread…………and it came with a deli pickle spear.
BUT THE PASTRAMI IS SUPERB (insert angels singing)
I don’t think I ever got pastrami from any place that was this FORKING GREAT before.
It’s flavorful. It’s moist. The meat melts in your mouth. It’s so good that it doesn’t need mustard.
The pastrami is so good that I can forgive them for west coast type bread…..Besides they are California Based.
We went back to try it again and to try their own cured lox.
Similar experience but different…….FORKING AMAZING fresh silky smooth melt-in-your-mouth lox……..with sliced raw onions, better than most cream cheese, and not the best but also not the worst bagel…..and a good pickle spear. There is a good possibility that this might be the best lox that you can find in Las Vegas so it’s Worth a Fork to me.
Tried the pastrami again.
It’s still amazing and so far still the best that can be found in Las Vegas but this today is from a leaner part of the brisket that eats different……It’s still contains a lot of fat but doesn’t have the fat running threw it.
I think if you look close then you can understand the difference. (below was the first pastrami I tried from Wexler’s)
Still either sandwich has pastrami that is superior to other I’ve tried here so far so it’s still certainly Worth a Fork!
Wexler’s Pastrami and Lox is Worth a Fork!
Worth a Fork!
Wexler’s Deli – Proper Eats Food Hall – Aria Resorts Resort & Casino
By total accident I created the most FORKING DELICIOUS Strawberry Cobbler. My local Albertsons had strawberries on sale for 97cents a pound limit 2 so I picked them up. When I got them home I found out that they were SO FORKING SOUR I couldn’t eat them. They were even too sour for my husband so I thought if I had to add sugar to them I might as well make something out of them. In my head I was thinking strawberry upside down cake but I didn’t make enough batter for cake. Instead it came out like the most amazing cobbler anyone has ever tasted……WOW what a great accident! I guesstimate that this will make 8-10 servings..
ingredients for around 8 servings
non stick spray
2 pounds strawberries – remove greens and slice in about 1/4 inch slices
3 oz. unsalted butter
1/4 cup sugar (to sugar pans)
5 oz flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
8 oz. heavy cream (7.9 oz can)
1/4 teaspoon sea salt
Directions
Preheat your oven to 350 degrees F
Spray two pans (like either pie pans or cake pans) with non stick spray.
Sprinkle the sugar into each pan.
Add the 1/2 the butter to each of the pans.
Add almost 1/2 of the strawberries to each pan and the rest can go in the batter in your mixing bowl.
The two pans of strawberries go in the oven for about 15 minutes to melt the butter and cook a bit.
The remaining strawberries get mixed with flour, baking powder, cinnamon, sugar, eggs, vanilla and almond extracts, cream, and sea salt.
After the strawberries cook for fifteen minutes top each pan with around half of the batter.
The pans go back on a middle rack of the oven till lightly brown on the top. Oven time may differ. (In my oven this took 30 minutes.
Strawberry Cobbler
This came out so FORKING DELICIOUS…my husband usually doesn’t enjoy desserts and went back for seconds. The second one I froze and will surprise people with it latter.
I came across www.ItalianRecipeBook.com and they offer a lot of interesting recipes to try. I came across their Italian Butter Cookie Recipe and it took me back to visiting neighborhood bakeries. As a child my family purchased baked goods from local bakeries. Old women that worked there would always offer me butter cookies that were delicious. This recipe was pretty good and I hardly changed a thing. I did cut the recipe in half and came out with 21 cookies instead of 40 cookies. I used vanilla extract instead of vanilla powder because I don’t have vanilla powder. I made the cookies the right size but for some reason the timing didn’t work out for me…………..Maybe my oven is to blame? Instead of 14 minutes these cookies took me 14 + 5 + 5 + 10 minutes…….but every time I opened the door this oven looses a lot of heat unlike my last oven so opening the door is time costly………….Maybe you won’t have the same problem? These are small but delicious cookies that aren’t too sweet. You might want to eat more than one? This makes around 10 (if you eat two cookies) or 20 servings if you only eat one cookie a serving. I’ll say 15 servings because sometimes you will only eat one cookie.
Ingredients for around 15 servings
4 ounce unsweetened butter – mostly melted
1/2 cup 10X sugar
1 egg
6 ounce flour
1 teaspoon vanilla extract
Optional toppings such as jimmies, fancy sugars, chocolate chips. cherries, sesame seeds, or nuts
Directions
Mix together everything but the toppings in a medium-large bowl (butter, sugar, egg, flour, vanilla
This mixture goes in a pastry bag with a large star tip.
You make small swirls (20-21) on parchment lined sheet pan(s).
Top the swirls with your choice of toppings.
They go on the middle rack of the oven till lightly browned. (original recipe reads 14 minutes……I did 14 + 5 + 5 + 10……….?
In the end they came out DELICIOUS!
Italian Butter Cookies
A Special THANKS!!!!!!!! To www.ItalianRecipeCookBook.com so I could do what I got here!
Farm is an American Restaurant located in Aliante Casino/Hotel in North Las Vegas Nevada. This restaurant offers breakfast, soups, salads, sandwiches, burgers, entrees, and specials.
Inside is a mix of booths, 1/2 booths, and traditional tables.
At times you see a busboy robot zooming by.
My husband tried the special of the month.
It was red beans and rice with andouille sausage, smoked ham, and a cornbread muffin that was very dry. He did say that the red beans and rice was good.
I tried the crispy chicken salad.
It’s a very average salad with cellulose coated shreds of cheese, romaine, a few vegetables, and Luke warm dried out fried chicken slices.
Chinglish Cantonese Wine Bar is located in Las Vegas Nevada.
They offer Cantonese and Hong Kong Style Chinese Foods.
Inside is large and spacious.
With interesting decorations and kitchen action to view.
We started out by sharing the Poh Poh’s chicken and mushroom dumplings.
These dumpling are FORKING DELICIOUS and even the sauce is amazing……These might be the best dumplings ever!
For my main I tried the Kung Pao Chicken.
It’s not bad but flatter than what I’m used to………Usually it’s a balance of more tangy…with sweet and salty………
My husband tried the Mongolian Beef.
The beef is tender and it’s slightly spicy. Mellow on the flavors too.
We tried the macarons today.
Usually they are pistachio, coffee, and cherry. But today they had a problem with the pistachios so they gave us two cherries and a coffee. The macarons are very good with good flavor. The middles are a bit thick and rich but good. We both don’t care for coffee so we didn’t try it.
My advise is to certainly get the dumplings. It’s worth a trip just for them!
FEDERAL DONUTS & CHICKEN specializes in serving quality higher end doughnuts, marinated twice fried chicken, and coffee. This is a Philadelphia based franchise. Two of the five founders of this group are multi awards wining and multi James Bead Awards Wining Chef Michael Solomonov, and Steve Cook.
This is a small casual order-at-the-counter type of place. There are no seats here but only just around the corner is the food court with a good amount of seating. Here’s the menu-
We shared two of the sandwiches-
Buffalo chicken sandwich (Twice fried chicken breast with house made buffalo sauce and bread and butter pickles on a potato bun) Behind it are everything rooster sauce ,and chili garlic sauce, and Za’atar Fries.
South/West BBQ chicken sandwich (twice fried chicken breast with BBQ seasoning, pepper jack, peppadew slaw and potato bun)
Both sandwiches had moist tender chicken that was fried nicely with shattering crispy ends. I thought the buffalo sandwich had a lot more flavor going on with it. This (By-The-Way) was grand opening day and I’m not sure if things were running perfect or not yet…I think the SWBBQ chicken sandwich might have had something missing….It tasted like it needed something. I added some everything rooster sauce to it and it was much more delicious that way.
The chili-garlic sauce wasn’t the red Vietnamese style sauce that I was expecting. Instead it was an Asian-like Brown sauce that also was amazing. It tasted like really great Take Out Asian Food. (I will buy extra next time so I can have tasty take out style Asian food here…..It was much better than what I can get in this area)
The Za’atar fries were very good and seemed fresh made. They didn’t really need a sauce but I wished something like a tahini-feta sauce or a harissa something sauce came with them.
Then we sampled three doughnuts and brought the rest home.
We tried one of the fancy doughnuts called lemon bar.
Pomegranate mascarpone
“HOT & FRESH” Cinnamon brown Sugar
It’s hard to judge fairly because the fresh made to order “Hot & Fresh” cinnamon brown sugar blew the others away by a BUNCH……The others weren’t bad but can’t compare to the fresh made one that was so aromatic and just melted in the mouth. This doughnut was an AMAZING Doughnut. You won’t find one better anywhere.
Next time I’ll try a salad maybe with chili garlic sauce? Or tenders and a side salad with a few sauces? and a “Hot & Fresh” Cinnamon Brown Sugar Doughnut.
I don’t think I’ll be ever to leave Red Rock Casino without getting a “Hot & Fresh” Cinnamon Brown Sugar Doughnut from Federal Donuts & Chicken.
The “Hot & Fresh” Cinnamon Brown Sugar Doughnut is to die for- YUMmmmmmmm!
FEDERAL DONUTS & CHICKEN Newly Opened at Red Rock Casino
You can find some amazing recipes on www.ItalianRecipeBook.com . I found a recipe there for a pate a choux based pastry called Saint Joseph’s Pastry. It differs some than other recipes I tried but I thought their way of making the pate a choux was explained better. Some things about the recipe did differ from what I got………You also might want to double the pastry cream. I only wanted a small squirt in the center. you might want to split more open than what I did and might want to use more.
I got 24 pastries instead of twelve. I didn’t make them smaller either.
There are two hard things about making them….The original recipe says that this should look not like dough and look more like cream………It tells you to use 4 eggs and only part of the 5th egg if needed………..that is what I did….
I used about 4 1/2 eggs but about doing so I think the pastries would have looked better with 4 eggs.
I think I would have gotten more defined ridges on the pastries but there is another issue…….
IT’S FORKING HARD TO SQUEEZE THIS OUT OF THE PASTRY BAG. Not everyone out there will be able to sqeeze this stuff out with a pastry bag.
The other issue is the pastry cream. It’s good if you want it very thick and not flavored much as written……… but a suggestion of lemon or orange zest is suggested. The next day mine was too thick to use so I added splashes of cream, vanilla, and honey to it.
Ingredients for up to 24 pastries
285ml water
200 grams flour
4 oz sweet butter
4 eggs (up to a 1/2 egg more if you want your dough thinner)
1/2 teaspoon sea salt
1 1/3 cup milk
3 egg yolks
1/4 cup sugar
1/4 cup corn starch
1 oz butter (I used sweet butter)
Splash cream (to thin if desired)
splash vanilla extract (to flavor if desired)
splash honey (to sweeten if desired)
Directions
In a sauce pot bring the water, butter, and salt to a boil. Then reduce to low heat. Add all the flour. Cook on low a few minutes. Take off heat and when the dough is cool add one egg at a time. Here’s the tricky part….You can add up to a 1/2 egg more but dough might get soft and not hold shape well.
Preheat oven to 375 degrees F.
Line baking sheet with parchment paper.
Pipe 3 inch rings onto parchment paper leaving room for rings to expand.
Let this bake till it turns light brown (in my oven 30 minutes) and open the oven door but leave the oven on with the pastries….They need to get harder….They need 5-10 minutes more with the oven door opened.
Repeat until done with dough.
Make the pastry cream.
Mix milk, cream, yolks, sugar, honey, corn starch, and vanilla. Bring to boil and stir well with a whisk. Thin as needed.
Decorate however you want!
Pate A Choux Pastries (and mini stuffed potatoes)
I made the puffier ones like eclairs by dipping the top in melted chocolate chips and splitting in half adding pastry cream. Some I swirled a little chocolate its de creme in the center and topped with a cherry.
A SPECIAL THANKS!!!!!!!! To www.ItalianRecipeBook.com so I could come up with what I got here.
