This Week in Food Blogs: Have Your Cheesecake and Eat It, Too
H-Town Chow Down: The guys from H-Town Chow Down decided to check out the rebirthed Bennigan's that opened a week ago in The Woodlands. While we said goodbye to Bennigan's in 2008 after the franchise declared bankruptcy, the restaurant has returned to the Houston dining scene, bringing back classic dishes such as the Monte Cristo, which many diners enjoyed years ago. For the record, H-Town Chow Down thoroughly enjoyed their meal, especially the Guinness Glazed Bacon Burger.
Adventures in a New(ish) City: Kim decided to sneak in one indulgent lunch before her last week of training for the Houston Marathon at Becks Prime. Instead of opting for her usual choice of a burger with bacon and cheddar cheese, she chose the Blue Cheeseburger and loved every single bite.
The Pancake Princess: Cheesecake is scrumptious and wonderful, but packed with calories and fat. That's why The Pancake Princess whipped together a healthy cheesecake made with cottage cheese and nonfat Greek yogurt. Not only is it packed with protein (ten grams in one slice), but Erika recommends it for breakfast topped with yogurt, strawberries and granola.
Urban Swank: In a guest post on Urban Swank, Manuel de la Mora, a.k.a. Chef Manny, shows us how to make compound butter. With step-by-step images and descriptions, Manny explains how simple it is to spruce up any plain softened butter. Whether you want a sweet butter with cinnamon and honey, or a savory butter with truffles, rosemary, garlic and thyme, you can assemble and create a compound butter in no time.
Smitten Kitchen: No need to venture to your favorite Asian restaurant for pho anymore; you can make it at home. Just follow Smitten Kitchen's recipe for chicken pho. The broth recipe she provides is not too difficult to make, even if you have never attempted to prepare pho. She also has a recipe for crispy fried shallots -- the perfect topper for a warm, hearty bowl of chicken pho.
Almost Veggies: Ashli visited The Bird & The Bear for lunch and finds the decor (chairs and tables hanging from the ceiling) a bit more exciting than the food. During her lunch visits she enjoyed the scallop sandwich, grilled cheese, ceviche and total tuna glory. She did award The Bird & The Bear a four-strawberry rating out of five for excellent service, average food and unique decorations.
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