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Read up on amazing new restaurants, check out our favorite Food Porn and recipes, and discover our latest Group Meals at the fabulous restaurants we all love.



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Caitlin Heikilla
Tara Roy
Kate Spivak (editor)

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Have a hankering for frittata? Try a potato cup frittata for dinner. These individually-sized portions were designed by Sara O’Donnell to feed a hungry, army-sized family. But the dish also works great as a solo dinner—with extra to freeze! Just combine with a salad and you have a healthy, but filling, alternative to another night of soup or grilled cheese.

The best part of this recipe is its versatility. Don’t like the sound of a spicy Mexican egg dish? No problem! You can use almost any egg-and-veggie combo to fill these potato cups, so work with what you have in the fridge or get creative with your favorite ingredients. We happen to like a little spice with our dinner so we stuck to the original. 

Ingredients for Potato Cup Frittata:

For Potato Cups

  • 2 ten ounce Idaho Russet Potatoes
  • 1 tbsp flour
  • 1-2 tbsp oil
  • salt & pepper

For Frittata

  • 6-7 eggs
  • 1/4 cup chopped sweet pepper
  • 1/4 cup chopped onion
  • 1/4 cup diced jalapeno
  • 1/4 cup cream (half-n-half)
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled or shredded cheese
  • 1-2 tbsp green chiles
  • 1/2 tsp cumin
  • salt & pepper to taste

Get the full recipe and watch the instructional video here: http://www.averagebetty.com/recipes/potato-cup-frittata-recipe/

We all love us some good ol’ fashioned Barbecue! It’s the American way. But did you know…

BBQ Fun Facts:

  • The most popular holidays for barbecuing are, in order, July 4th, Memorial Day, and Labor Day.
  • Surprisingly, ribs of any kind are not the most popular type of meat that people usually barbeque. The most popular grilling meats (in order) are as follows: burgers, steak, hot dogs, and chicken.
  • The side dishes most commonly prepared on the grill are corn, potatoes, and then other vegetables.
  • President Lyndon B. Johnson hosted the first barbecue at the White House, featuring Texas-style BBQ ribs.
  • Lexington, North Carolina is the “Barbecue Capital of the World”. Their Annual Barbecue Festival, in October, attracts over 160,000 people every year.
  • The oldest barbecue pit was discovered in the Czech Republic and dates back to 29,000 BC. The four foot-wide roasting pit contained mammoth bones and utensils.
  • The four distinguished categories of barbecue cooking in the US are Carolina style, Texas style, Kansas City style, and Memphis style.
  • Baby back ribs (also known as back ribs, baby backs, loin back ribs, or Canadian back ribs), are called “babies” because they are shorter and quicker to cook than spare ribs.
  • 63% of the U.S. population grills monthly.

Cenosillicaphobia: The fear of an empty glass.

Fear not. We’ve got you. »  BlendAbout.com

It’s kind of true. Cheers to the brilliance of Wine Wednesday!

Instead of eggs with toast points for breakfast try white cheddar and dijon baked eggs for dinner. Nothing beats dipping a toasted sliver of bread into the yolk of a soft-boiled egg. However, this baked eggs dish, by Averie Cooks, may have just edged out its competition.

In keeping with the individual portion size of the breakfast original, use ramekins instead of a casserole dish as the baking vessel, and bake in the oven for only 10-15 minutes. The white cheddar cheese, spicy Dijon mustard, and pieces of diced tomato all add incredible taste, saltiness and color to the eggs. Serve with a few slices of crusty bread and a vinaigrette-doused spring green salad, and you’ve got a superb dinner.  

Ingredients:

  • 4 large eggs
  • salt and pepper, to taste
  • half of one small/medium tomato, diced small (I used half of an unpeeled Roma)
  • about 1/2 heaping cup grated white cheddar cheese, measured piled loosely (or mozzarella, Fontina, Monterey Jack, pepper Jack, etc.)
  • 2 teaspoons dijon mustard (or your favorite yellow, hot, spicy, etc. mustard)
  • parsley, optional for garnishing (or basil, thyme, etc.)
Get the Full Recipe»

We love this infographic by Slate, but only a cupcake can be “the new cupcake”.

Burgers, doughnuts and pie will never be cupcakes - unless they are used as ingredients to make cupcakes.

Coconut Ice Cream w Brûléed Banana Salty Chocolate Sauce and Lime Zest

Creatively cupcaked by the cookie monster.

Looking for an easy, but tasty wine-infused dish? Try Zinfandel-infused Burgers with Cotswold Cheese and Zinfandel’d Onions. Our tasters coined it the “#1 Burger in the Bay Area”.

Zinfandel Burger Ingredients:

  • 1 lb. Ground beef (I used 90% lean)
  • 1/4 of Red Zinfandel wine
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. finely chopped thyme
  • 1 tspn. finely chopped sage
  • Sea salt (to taste)
  • Pepper (to taste)

Combine ingredients and mix well. Make patties and cook as you would a regular hamburger. Add a slice or two of the Cotswold cheese (or any cheese you prefer) as soon as you flip the burger, so it can get all nice and melty.

Zinfandel’d Onions ingredients

  • Sweet or yellow onion (small or 1/2 of a large)
  • 1/2 cup of Zinfandel
  • 1 Tbs. sugar
  • Salt (to taste)
  • 1 Tbs. of bacon fat (optional - instead of butter or oil)

Heat a frying pan and add the bacon fat. Once it’s nice and hot, add the thinly sliced onion. Just as the onion begins to brown, add the Zinfandel and the other ingredients. Cook until the liquid is reduced by 50%.

You know how to do the rest. Enjoy!

Instead of boring breakfast toast try Cheesy Green Chili and Bacon Buttermilk Biscuits by the Picky Palate. While breakfast toast usually gets inventive with its choice of spreads [berry butter, balsamic-soaked strawberry jam, etc.] for dinner we need something a little more satisfying and a lot more substantial. 

Savory buttermilk biscuits, chock full of bacon, cheddar cheese, and green chilies, will do just the trick. Maybe you can even pairing these biscuits with a slab of meatloaf or a hunk of roast beef for real dinner experience.

Ingredients for Cheesy Green Chili and Bacon Buttermilk Biscuits

  • 6 tablespoons of unsalted butter
  • 3/4 cup buttermilk
  • 1 3/4 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon garlic salt
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons mild diced green chiles
  • 1/2 cup cooked, crumbled bacon pieces
  • 1/4 cup Land O Lakes® Butter with Canola Oil, plus more for spreading
  • 2 tablespoons milk diced green chiles

Get the Full Recipe»

Before you head to lunch today, we thought we’d feed you some Sandwich Fun Facts! Let these tantalizing tidbits marinade for a while as you contemplate your midday meal:

  • Americans eat more than 300 million sandwiches every day – a seriously astonishing statistic since there are 313.9 million people in the U.S.
  • The Sandwich is named after is named after the man credited with inventing the first sandwich, John Montagu, the fourth Earl of Sandwich.  Story goes that Montagu was caught up in a 24 hour gambling event and wasn’t willing to free up both hands for a meal during the game.  Instead, he asked his servant to put the meat from his meal between two slices of bread so he could hold it in one hand and continue gambling.  Ease, convenience, and portability right from the start!
  • The most popular sandwich in America is the ham sandwich (ham, cheese, and mustard or mayonnaise), followed by the BLT, and then the PD&J.
  • The average American will have consumed 1,500 PB&Js by the time they graduate high school.
  • The largest sandwich ever recorded weighed 5,440 lb and was made by Wild Woody’s Chill and Grill, in Roseville, Michigan, on March 17, 2005. The sandwich contained 150 lbs. of mustard, 1,032 lbs. of corned beef, 260 lbs. of cheese, 530 lbs. of lettuce and 3,568 lbs. of bread. The sandwich measured 17.5 inches thick, was 12 ft. long and 12 ft. wide.
  • The most expensive sandwich ever sold was a grilled toast sandwich that appeared to have an image of the Virgin Mary on it. It sold for $28,000 in 2004.
  • Six chicken sandwiches eaten every second in the UK.
  • In 2008, an attempt in Iran to beat the record for the world’s biggest sandwich failed when the impatient crowd ate it before it was measured.

Mmm… Hoagie…

The most random Pizza Fun Facts for Foodie Friday! 

  • The World Record for Fastest Pizza Making currently stands at 14 pizzas in 2 minutes and 35 seconds.
  • Americans eat around 100 acres of pizza each day (that’s approx. 350 slices each second).
  • The first pizzeria in the U.S. was founded by New York City cook, Gennaro Lombardi, in 1905.
  • Over 1 billion pizzas are delivered to residential homes each year.
  • Dominos Pizza’s record for most pizza deliveries in a single day occured on the day when American pro football player and actor, O.J. Simpson, fled from police in his famous car chase.
  • Approximately 3 billion pizzas are sold in the U.S. every year (not including an additional one billion frozen pizzas sold in grocery stores).
  • 93% of Americans eat pizza at least once a month.
  • In April, 2014, Steveston Pizza in Richmond, British Columbia, Canada, stole the title for ‘World’s Most Expensive Pizza’. The pizzeria sells what may be the world’s most expensive pizza, at $450 per pie, more than twice the cost of previous Guinness World Record holder, Gordon Ramsay, who’s white truffle pizza pie went for a mere $178. Steveston Pizza’s decadent pie features lobster thermidor, black Alaskan cod, smoked salmon, tiger prawns, and Russian Osetra caviar.

Caesar salad revised: Romaine lettuce, Caesar dressing, Cherry tomato, Bacon crumbles, and Parmesan crisps. Flavorful and carb-friendly!

We’re on a seafood kick: Maple-Chili Glazed Wild Salmon

Ingredients:

  • 2 medium Salmon fillets
  • 1/2 cup Vermont maple syrup
  • 1/4 cup soy sauce
  • 1 large garlic clove, minced
  • 1/2 Tbs ginger, minced
  • 1/2 Tbs sriracha 
  • pinch of orange zest
  • 2 Tbs fresh orange juice
  1. Combine ingredients and marinade the salmon for 30 minutes.
  2. Preheat the oven at 400 degrees. 
  3. Cook the salmon for 10 minutes.
  4. Remove the salmon from the oven and brush the salmon with the marinade.
  5. Increase the oven temp to Broil and broil the salmon for another 4-5 minutes.
  6. Remove and serve.

Pairings: Would suggest serving this with a Caesar salad and a nice Rosé.

Let’s taste them all! Happy Wine Wednesday!