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Save $ Using Groupon Coupons!

Save Money Using Groupon Coupons!

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DISCLOSURE:  (This is a sponsored post.  All opinions are mine.)

Groupon Coupons makes it very easy for users to find the coupon their looking for in order to save money daily on everyday items. The website is simple and intuitive, even for those who are not computer savvy. You can browse all different categories of coupons such as groceries, electronics, appliances, musical instruments, weddings, babies, jewelry, events, and many more. There are also coupons for special events and holidays such as Valentine’s Day gifts, Cyber Monday deals, and Ticket Master.

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Valentine’s Day is just around the corner 😉

Getting in the habit of using coupons can save you lots of money long-term.

Why not? It’s FREE MONEY.

They also offer discounts for students at Best Buy, Amazon, Bed Bath & Beyond, Under Armor, Microsoft, and more.

It is SO easy to search for what you’re looking for by just typing a keyword into the “Search Coupons” box at the top, if you don’t feel like browsing through all of the categories. See the picture below for an example of How To Search…

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If you’re booking a vacation, Groupon Coupons offers a 40% discount code (GROUPON117) off Hotels.com and a $50 off coupon code (AIR50) for booking flights on CheapOair. Those two coupons combined can save you a lot of money! You can put that extra $50 towards a nice dinner out on vacation or some souvenirs!

I recently went on a vacation to the British Virgin Islands and want to make a photo album for all of the pictures I took on my trip. So I searched “Shutterfly” on Groupon Coupons and found a promo code for $15 off my order of $30 or more (15OFF30). This is great!

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This link can direct you to Target Promo Codes & Coupon Codes where you can print coupons to use at the Target stores or online. There are $15 worth of printable coupons here: https://www.groupon.com/coupons/stores/target.com

One of my favorite clothing stores to shop at is Banana Republic. I was so happy when I found it on Groupon Coupons here because they have a coupon code for 10% off your order (WELCOME).  I always love it when I get a good deal on clothes!https://www.groupon.com/coupons/stores/bananarepublic.gap.com

Groupon’s Facebook and Twitter page also post some of their latest deals.

Good luck shopping and thanks for reading!

~Katie’s Boston Cuisine

1/24/17

Katie’s Homemade Chicken Soup

Katie’s Homemade Chicken Soup

(Inspired by local, organic ingredients and my grandmother’s original recipe)

ingredients:

  • 4 cups oven-roasted chicken, shredded or cut-up into bite size pieces
    • (if using a whole chicken, set aside bones, skin, other parts – don’t throw away)
    • I used one whole oven-roasted rotisserie chicken
  • 5 large carrots, sliced
  • 5 celery stalks, sliced
  • ½ large white onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup fresh dill, finely chopped
  • 2 tsp black pepper
  • 2 cartons of chicken broth (32 oz. per carton) I used Pacific Low-Sodium Chicken Broth
  • 1 cup water
  • 2 tablespoons vegetable oil
  • noodles (optional – to add to soup at end when ready to eat)
    • I used gluten-free, kosher, egg-free noodles

 


you will also need:

  • one medium (2-3 qt.) saucepan
  • one large (5-6 qt.) saucepan
  • wooden spoon
  • soup ladle
  • cutting board
  • sharp knife

directions:

Remove the good chicken meat from the bones and skin. Cut the chicken into bite-sized pieces and set aside. Put the bones, skin, and remainder of inedible chicken parts into a pan with enough water to cover the bones (about 1-2 cups) over med-high heat and bring to boil. When boiled, bring down to a simmer and stir occasionally while continuing to prepare the rest of the meal. Let simmer for about 30-45 min. This will end up to be the “REAL” part of the chicken stock that will be added to the soup.

Slice up the carrots and celery, set aside.

Heat the second large saucepan over medium-high heat with 2 tablespoons vegetable oil and add in the diced onion and garlic.

Cook the onions and garlic for 5 minutes then add the carrots, celery, and ½ cup chicken broth.

Let the vegetables cook for 10 minutes and then add the remainder of the store-bought containers of chicken broth. Put on medium-high heat, cover, and let cook for 30 more minutes, stirring occasionally.

Strain the saucepan that’s filled with the “REAL” broth so the bones, skin, excess chicken parts are separate from the liquid. We only want to save the liquid to use as additional broth for a real, natural chicken flavor. Add this broth to the large saucepan with the vegetables. Keep covered, stir occasionally, and cook for 15 more minutes over low-medium heat.

Finely chop the dill and stir it into to the soup.

Let the soup simmer over low-medium heat for 30 min – 1 hour.

Finally, ladle the soup into bowls and serve with or without noodles. CAUTION – HOT!

Dinner at ARTU

ARTU, North End, Boston, MA

Artu Rosticceria & Trattoria is an Italian restaurant in Boston’s North End that is located off Hanover Street at 6 Prince Street. Artu also has a location on Charles Street in Beacon Hill. They serve traditional Italian dishes like Bruschetta, Lasagna, and Chicken Parmesan. They also offer a wide selection of seafood, vegetable, and meat dishes. Last Tuesday evening, I attended Blog and Tweet Boston’s blogger dinner at Artu and had a wonderful dining experience; the food, service, and atmosphere were above average.

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We started off with fresh bread and olive oil and cocktails. I ordered the “Madre” drink – prosecco, raspberries, and limoncello – which was a fun and refreshing drink with the bits of fresh raspberry floating on top.

The appetizers we were served included the Seared Sea Scallops, Grilled Country Bread, Meatballs, and Roasted Beets. They were all so delicious!

Capesante: Seared Sea Scallops – Cauliflower, cipollini puree.

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Pane: Grilled Country Bread – Smoked mozzarella, prosciutto, backyard farms tomato.

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Barbabietole: Roasted Beets – Roasted Beet Salad, Pistachio vinaigrette, gorgonzola cheese.

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Polpette: Handmade Meatballs

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Next we had the Primi (Pasta) course. I ordered the Penne Puttanesca that came with olives, capers, chili flakes, San Marzano tomatoes, anchovy, and garlic. It had a kick from the chili flakes and a nice salty flavor from the capers and olives.

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The wait staff was great and very attentive; they were always making sure we had water in our glasses and were there for anything we needed or any questions we had about the menu. They are also very accommodating to people with dietary restrictions or food allergies.

For the Secondi (meat) course, I had the Salmon that is gently cooked, comes with buttered brussels sprouts, potato puree, and truffle vinaigrette.

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Other options that people chose were the Pumpkin Ravioli, Fusilli (Italian Sausage, Broccoli Rabe Pesto, Pecorino Romano Cheese),   Bistecca (Grass Fed NY strip, broccoli rabe, roasted potatoes) and the Melanzane (Egglplant Rollatini).

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For dessert, we tried the handmade Cannoli, Tiramisu, and the flourless Chocolate Cake.

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No complaints!

 

Disclaimer: I received this meal free of charge. I was not paid for my review and all opinions are my own.

OCEAN PRIME – Seaport – Boston

OCEAN PRIME

Seaport District, Boston, MA

~ Seafood, Steaks, Cocktails ~

Gluten-Free Menu Available

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LAVENDER CITRUS SODA

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Appetizers

LOBSTER ROLL

poached lobster tail, kiwi, pickled serrano pepper, masago, spicy mango puree

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SURF N TURF

sea scallops and slow braised short ribs

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Entrees

CHILEAN SEA BASS

with whipped potatoes and champagne truffle sauce

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FILET MIGNON

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Chophouse Corn Salad

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My sister (Gluten-Free Boston and Beyond) and me

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Ocean Prime Boston Gluten-Free Lunch Menu

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 Disclaimer: I received lunch free of charge, with exception of gratuity, which I happily paid for the great service. I was not paid for my review and all of my opinions are my own. 

SRV – South End

SRV

569 Columbus Ave, Boston, MA  www.srvboston.com

SRV is a new restaurant that just opened on January 17, 2016 in the South End in Boston. It is owned by The Coda Group which also owns Salty Pig, Coda, and Canary Square. SRV is a “Venetian Bacaro” (a traditional Venetian wine bar) serving temporary Italian cuisine and small plates.  The executive chefs, Michael Lombardi and Kevin O’Donnell, came from the Salty Pig. I am sharing my experience at this restaurant with you all and have added pictures and descriptions below. The menu is not yet online, so I took a picture of the menus and added them in this blog post for you to see!

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The atmosphere is modern and sleek with dim lighting. Above the wooden dining tables hangs old crystal pitchers and vases that have been turned into lamps. They have tall windows in the front of the restaurant which bring in lots of natural light. There is a 20-seat bar that serves an extensive wine list, Italian craft beers, and extravagant cocktails.

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We decided to try it out for our first time on the night of the snowstorm #jonas.  There were 6 of us total, so we put our names in with the hostess when we got there around 7:45 pm and ordered drinks by the bar area while we waited. It was so busy regardless of the snow and bad driving conditions, but we were fine with waiting and just excited to try out this new restaurant.  After about an hour, we were finally seated. If you are going on a Friday or Saturday night, I suggest trying to make a reservation or going ahead of time to put your name on the wait list.  If you are brave and like to new, unique foods, have an extensive palate, and can spend a few extra bucks, then this is the place for you. If you are a picky eater and have a big appetite, I suggest somewhere else.

We were with two other couples: one couple being a vegetarian and a vegan. The restaurant was able to accommodate their dietary needs which was another reason why we were able to come. Something negative I remember was that we waited very long for the table and the restaurant ran out of bread and we were starving. I think they are still trying to work out the kinks.

For drinks, we ordered the Livon Pinot Grigio from Northern Italy, the Aperal Spritz (aperol, prosecco, soda), the Bicicletta (Campari, white wine, dry vermouth), and Allagash white beer. The Livon Pinto Grigio was very good; it was light and refreshing and I would definitely recommend it for having with seafood, light cheeses, or salads.

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Our waitress was very nice and brought us waters right away. She answered any questions we had about the menu and gave us her honest opinion about which plates to order. For apps, we started off with the Quail Egg & Anchovy plate, the Baby Octopus (preserved lemon, pine nut, celery hearts), and the Italian Chicories (gorgonzola dolce, walnut, and valpolicella dressing).  Our friends ordered the Baccala Mantecato (black bread, herbs, garlic) and the Suca Baruca (heirloom squash, brutti ma buoni, lardo, quince mostarda). Then came the Fegato alla Veneziana (calf’s liver, Vidalia onion, sage) which no one at our table was a fan of. Our favorites were the Quail Egg and the Squash dishes.

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Fegato alla Veneziana (calf’s liver) 😦

For our main courses, my boyfriend and I shared the Casunziei (ravioli with beet, ricotta, tarragon, poppy seed, nori) and the Buckwheat Bigoli (duck ragu, soffrito, sage).  I preferred the beet ravioli dish over the duck ragu, but I probably wouldn’t order either of them again.

Our vegetarian/vegan friends ordered the Buckwheat Bigoli (vegan pasta) with red sauce, and the Squid Ink Risotto (cuttlefish, parsley, preserved lemon). They both liked them and were happy with their meals.  The other couple we were with also ordered the Polpette (pork & beef meatball, tomato, pecorino romano) which they loved, but were only given two small meatballs. The picture below to the right is the Gnocchi (lamb neck, kalette, yogurt, garlic) which was disliked by our friends who ordered it.

I give this restaurant an overall rating of 3.5 stars. I based this on 4 starts for atmosphere, 5 stars for creativity, 3 stars for service, and 3 stars for taste.

Disclaimer:  I was not paid for my review and all opinions are my own.

Flywheel Sports

Flywheel Sports – 800 Boylston St., Boston, MA (PRU)

#BlogandFLY

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Last Saturday I went to an indoor cycling class at Flywheel Sports Studio at the Pru.  Blog and Tweet Boston teamed up with Sweetgreen and Flywheel for a blogger fitness event.  This was a 60 minute long spinning class. They also offer FlyBarre total body sculpting classes that includes light weight training and core exercise. Each class is either 45 minutes or 60 minutes long. They blast some awesome tunes during the classes to get you pumped up and have really motivating instructors.  Our instructor’s name last weekend was Catie and she was a really fun instructor.

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After the class, Sweetgreen provided us with some sample salads that were delicious and healthy.

They will be opening a new Sweetgreen restaurant location in the Pru soon.  It was a great workout and I would definitely go back again!

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Buffalo Chicken Pinwheels

BUFFALO CHICKEN PINWHEELS

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BUFFALO CHICKEN PINWHEELS

Ingredients:

  • 8 large flour tortillas (1 package)
  • 6 chicken breasts, cooked and chopped
  • ½ cup green onions, chopped
  • 1 ½ cup Colby jack shredded cheese
  • ½ cup blue cheese
  • ½ cup hot wing sauce
  • 8 ounces cream cheese
  • Black pepper (to taste)
  • 1 head Iceberg lettuce, shredded

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Directions:

  1. In a large bowl, with an electric mixer, beat the cream cheese on low, add in the hot sauce, cheeses, and green onions. Beat until all ingredients are blended together.
  2. Stir the cheese mixture in with the chopped (cooked) chicken with a spoon.
  3. Spread ½ – ¾ of the mixture on one of the tortilla wraps evenly and then roll up the tortilla tightly. Repeat this with the remaining tortilla wraps.
  4. Slice each wrap in half and then each half in half again, so you make small size pinwheels. Discard the ends.
  5. Place pinwheel slices on a serving tray with toothpicks to hold them together.
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This is a perfect food to bring to a party or to watch a game and they’re really easy to make! I brought them to a pool party last weekend and everyone loved them!

~ Kitchen Surfing ~

Chef Sean O’Brien

My sister and I booked a chef through Kitchen Surfing to have dinner one night together after work.  Kitchen Surfing is a website where you can find a chef to cook for you in the city you live in.  You can choose to have them come into your home and give you a cooking lesson, cook for you and your guests, or just drop off a meal.  It’s very easy to do; first, request a chef, the date and time, your budget, and then work with your chef to customize a menu.

We chose Sean O’Brien because of his positive reviews and we heard he was a great chef. We suggested a few dishes that we read on his website that looked appealing to us and asked for the dinner to be gluten-free and dairy-free because of my sister’s food allergies. Chef Sean O’Brien was very accommodating and put together a delicious and healthy menu for us.

The chef arrived on time and the food was warm and ready to eat. He came in and showed us each meal and what was in it. The food was packaged neatly in separate, labeled containers. We started with the Roasted Stuffed Eggplant, then the Salmon Sliders, and finished with the Lamb. Below are more detailed descriptions of the menu items and pictures of each dish.

Mahshi Batinjaan (Roasted Stuffed Eggplant): Baby bell eggplant stuffed with a combination of onion, fresh tomato, herbs, and pine nuts, roasted and finished with butternut squash oil. The eggplant was very delicious and soft and the veggies were tender.

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Salmon Dosa Sliders: Herbed Salmon patties with brown mustard seed, carrot, fresh coriander, onion, and ginger with a mint coriander chutney.  These are usually served on fresh made Dosa cakes, but since our meal was gluten-free, he left those off.  The salmon patties were so moist and full of flavor from the Indian spices, cumin, coriander, and ginger.

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Lamb Tagine: Tender lamb, slow cooked with purple carrots, sweet potato, celery root, and a blend of Mediterranean herbs and spices. So good! The lamb was cooked perfectly.  It was flavorful and very tender. The Indian flavors were subtle and not too overpowering.  There is a balance of sweetness from veggies and spice from the Mediterranean herbs.

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