Wise Pies

Ask anyone in Albuquerque about "Wies Pies" and you'll get one of two responses: "I refuse to eat them" or "I love them". Prior to eating their pizza on Saturday I had no opinion of Wies Pies. 

Now, why would someone refuse to try their pizza? UNM built a rather impressive basketball stadium, and given the imposing name: The Pit; what's the problem with that? Well they had some financial woes and thus needed to pay off the stadium costs. The solution? Sell the naming rights to a business. The stadium formerly known as The Pit is now known as the much less threatening "Wise Pies Arena aka The Pit". 

To reiterate, I had no opinions prior to trying Wise Pies. Nate and I were invited to a UNM Young Alumni event of beer tasting and Isotopes Baseball with snacks provided by Wise Pies. The beer was from Red Door Brewing, a brewery located at 1001 Candelaria Rd NE, Albuquerque, New Mexico 87101. We sampled three of their beers: a milk stout, a blonde and a pale ale. All beers were just average except for the milk stout. The milk stout was sweet and tasted like espresso. Delicious for any coffee lover. 

Now to the pizza! We were given samples of 3 of their varieties of pizza to try.

The first was their Fredo, made with green chile Alfredo sauce, roasted chicken, provolone cheese, Roma tomatoes and Parmesan. The pizza tastes exactly like chicken Alfredo; the cream, the cheeses goodness, God I think I'm gaining weight just remembering the taste. 

The second was the Luciano; roasted bell pepper marinara, pepperoni, provolone cheese and green chile. It was good but not particularly memorable. 

The third and final was the Gambino; roasted bell pepper marinara, provolone cheese, roasted bell peppers, red onions, kalamata olives, banana peppers, and Roma tomatoes. This pizza was probably my absolute favorite! The briny olives, the vinegar-y banana peppers, the bite of the onion! 

We enjoyed their pizza so much that we decided to go to their store to order our own pizzas because single slices of pizza weren't enough (plus we were given a $5 voucher coupon). 

Wise Pies pizza has three locations in Albuquerque and one in Rio Rancho. We visited the location at 106 Girard Blvd SE, Albuquerque, New Mexico 87106. 

Decor: good, it's decorated modestly. There's an abstracted full wall mural of the space formerly known as The Pit  and tables and chairs are nondescript. The coolest thing about Wies Pies is that they are similar to a Subway in the sense that you can order pizzas your way. You can pick your crust (thin, traditional, gluten free, wheat) and pick your toppings. Another cool thing is that your pizza is served to your table in like 5 minutes and who doesn't love pizza going from toppings to being devoured by your mouth in 5 minutes?! 

Food Taste: excellent, we ordered two more pizzas; a second Gambino and a second Fredo because they were so tasty. 

Food Appearance: good, pizzas were cooked to perfection. 

Cleanliness: good, tables and floors were both clean. 

Service: excellent, one of the things that set Wies Pies apart is the service. The employee that brought out our pies made sure we had everything we needed and the employee who greeted us also showed exemplary service by walking us through the ordering options and taking a personal interest in our evening. 

Total: 12/15 

Now I can appreciate being upset about the name being changed, it is much less imposing but don't let that deter you from trying their truly delicious pizza. Believe me, you won't be disappointed. 

Opa!

Some of my favorite type of food to eat is definitely Mediterranean. The fresh and clean flavors of lemon, olive oil and garlic and lots of fresh seafood. Simplicity that disguises itself as complex. 

This week's recipe uses simple and relatively inexpensive ingredients to make a meal that is satisfying and makes you feel like you should be on the island of Mykonos sipping chilled white wine while looking at the crystal clear and blue water. Sounds nice, right? 

Greek Chicken 

2 Tbsp olive oil

1 red onion, peeled and thinly sliced

1 lemon

1/3 C kalamata olives, pitted 

3 boneless, skinless chicken breasts

1 Tbsp Greek seasoning (1/2 Tbsp salt, 1/2 Tbsp oregano) 

5 cloves garlic, peeled and whole

1 Tbsp paprika 

1 pint cherry or grape tomatoes 

1 Tbsp balsamic vinegar 

Salt and pepper to taste 

Crumbled feta cheese, for serving

Pita bread, for serving 

Preheat oven to 450. 

Slice onion in thick slices and place in bottom of an oven-safe dish. Zest one lemon over the top of the slices and drizzle with olive oil. Add in whole PITTED  kalamata olives, believe me you don't want to sit down to eat this beautiful feast and break a tooth on an olive pit. Toss everything together. 

Cut chicken into 1 inch chunks and season with salt, pepper and Greek Seasoning. Arrange over top of onions. Tuck whole garlic cloves under the chicken breast to keep them from burning. Cook in oven for 15 minutes. 

After 15 minutes, line the outside of your dish with tomatoes and drizzle with vinegar and cook for another 15-20 minutes (or until chicken is cooked through). 

Serve on a pita, top with feta cheese and a squeeze of lemon and prepare for your tummy to be transported to Greece.

The onions get so sweet and soft and succulent I'd almost like to eat them just on their own (but everything else is great too). 

In search of a perfect wine toaccompany this fantastic meal, Nate and I decided to go wine tasting at the Don Quixote Distillery located at 236 Rio Bravo, Los Alamos, New Mexico 87544. This distillery and winery have been featured in multiple publications such as Travel Channel and the Huffington Post and offer several types of wine and spirits. Most notable is their Blue Corn Vodka and Blue Corn Bourbon. Being a vodka drinker, I decided to try it as part of my tasting selection (5 tastes of wine and/or spirits for $5). 

The vodka smelled slightly sweet and the flavor was so smooth and clean! Normally I don't make it a habit of drinking vodka straight (I prefer mine with vermouth and olives) but this vodka was truly delicious! I will be buying a bottle and will savor every drop. 

After sampling ports, dessert wines, reds and whites we decided the best wine to pair with our meal would be their "Manhattan Project" (cuz they're in Los Alamos, get it?) which is a Sauvignon Blanc. This slightly dry and tart wine was the perfect compliment to the sharp feta, sweet onions and juicy chicken. 

We also took home a bottle of their Mon Cherie port wine, now I know what you're thinking, ports are super sweet and almost syrup-y. Believe me, I agree with you but this port is made with 100% cherry juice and honest to God, tastes like eating a handful of cherries. Tart and slightly bitter with a hint of sweetness. The bartender suggested pairing the port with something dark chocolate because it would resemble a cherry cordial, I was (and am) salivating at the thought. 

Enjoy this delicious meal and I really encourage you to try this recipe and prepare to be wowed! And also check out the Don Quixote Distillery for some truly unique wines and spirits. 

Got (Leftover) Steak? Make Tacos!

So it is well-known that I really dislike leftovers. Something has got to be really incredible the first time around to make me want to eat it for multiple meals (i.e. pizza, my macaroni and cheese, the chicken pot pie that I made last night which regrettably Nate has all of) aside from that, I have to be either very desperate, lazy or hungry to eat leftovers as-is. 

That being said, tonight for dinner I changed leftovers from something you let live in the fridge until it grows a fuzzy coat into something utterly delicious and satisfying. Nate had a small (probably about 1 1/2 - 2 oz) steak leftover from dinner at the Luna Mansion that he left in the fridge and I didn't want to see that beautiful cut of meat go to waste. 

Steak Tacos

1 Tbsp olive oil

1/4 of a yellow onion, chopped

Leftover steak, thinly sliced (1 1/2 - 2 oz)

3 Tbsp jalapeños, drained (I absolutely adore pickled jalapeños, I eat them straight out of the jar)

2 Tbsp cheddar cheese, shredded 

Taco shells, for serving 

1/2 Roma tomato, diced for serving

Heat the oil in a large skillet, sauté onions until they are soft and translucent. Add in jalapeños, (word to the wise don't breathe directly over the skillet, the jalapeño pool will be released and will make your esophagus and lungs instantly  hurt and sad). 

Heat steak in skillet for about a minute per side, luckily my particular steak was cooked rare so I didn't have to worry about over cooking my steak and making it into a piece of leather. 

Load your steak, onions and jalapeños into a taco shell and sprinkle with cheese and top with some delicious fresh tomato. 

I served my tasty tacos with some Ranch Beans, I'm not sure why but I can't get enough of these things. 

Readers, next time you have leftover steak and don't want to just eat it as a steak or with eggs, break out your skillet and consider making a delicious plate of steak tacos. 

Come and Get It!

As promised, here is another recipe. 

This week I decided to make chicken pot pie because 1) I've never made it and, 2) I've never actually eaten it either. 

To accomplish this culinary feat I consulted my second culinary authority, Ree Drummond aka The Pioneer Woman. 

Chicken Pot Pie

1 4 oz rotisserie chicken, shredded

4 Tbsp butter

1 yellow onion, diced 

1 medium sized carrot, diced

2 celery stalks, diced 

24 oz chicken broth

1/4 C white wine (I used Chardonnay) 

1/4 tbsp turmeric

Salt and pepper, to taste 

Thyme, to taste 

1/3 C half and half 

Unbaked pie crust (recipe below) 

1 egg 

2 Tbsp water

Preheat oven to 375 degrees. 

Melt butter in a large pot over medium-high heat. Heat onion, carrot and celery for 3 minutes, or until onions become translucent. 

Add shredded chicken to pot to heat through. Add in chicken broth and wine, allow to thicken for 5 minutes. 

Season with turmeric, salt, pepper and thyme. 

Add in half and half and let bubble and thicken for 5 minutes. 

Pour mixture into oven-safe baking dish and cover with pie dough. 

Pie Crust: 

3 C flour

1 Tbsp sugar 

1 1/4 tbsp salt

3/4 C shortening

1/2 C butter 

6 Tbsp ice water 

2 tbsp vinegar 

This is my family dough recipe (feel honored that I'm sharing for you) throw the flour, sugar, salt, shortening and butter into your handy dandy food processor and pulse a couple times to combine. 

Slowly drizzle in water and vinegar and continue to pulse until the dough begins to form on the sides of the bowl. 

On a piece of wax paper coated in flour (easy cleanup is a plus isn't it?) dump out food processor bowl and roll out to 1/8 inch thick. 

Roll dough onto the pot pie filling. Now beat egg with 2 Tbsp water and brush onto the dough. This is called egg wash. Egg wash creates that gorgeous and oh-so-appetizing golden brown color. Cut venting holes into the dough and bake for 20-30 minutes. 

To accompany this delicious golden brown and delicious pot pie, I made some cheesy garlic mashed potatoes. 

Cheesy Garlic Mashed Potatoes 

4 russet potatoes, cubed (and peeled if you want to, I personally love potato skin) 

2 Quarts water 

3 Tbsp butter 

1/3 C half and half 

Salt and pepper, to taste

3 cloves garlic, minced 

3 C cheddar cheese, shredded 

In a large stock pot boil potatoes for 40 minutes, or until tender. 

Mash potaoes and add in butter and half and half. Mash until creamy and combined. 

Season with salt, pepper and garlic. Add in shredded cheese and eat the delicious carby, cheesy goodness. 

Enjoy this down-home cooking readers! It truly is worth the effort. 

Anniversary Weekend

Hi readers! Today's post is a very special one because Nate and I used this weekend to celebrate our one year wedding anniversary (which is today actually). 

Friday night:

Nate and my first stop on our anniversary date list was Apothecary Lounge located on the rooftop of Hotel Parq Central, 806 Central Ave, Albuquerque, New Mexico 87102. Now besides the fact that Apothecary Lounge has beautiful views of the city and wonderfully creative specialty cocktails, Hotel Parq Central is where Nate and I got married a year ago (cue the "awwww"). 

decor: excellent, the hotel and bar both have 1920s elegance with modern flares. 

food (and drink) taste: good, we ordered a plate of calamari for a snack. It was crispy, crunchy and served with a red pepper flake marinara sauce and a lemon aioli (yum). The drinks were also delicious! The menu has both seasonal selections and classic standbys. Nate and I ordered two drinks each: one seasonal and one classic. For our first drinks off the seasonal menu, I ordered a Pamplemusse (house-infused ruby red grapefruit vodka, St. Germain, Sauvignon Blanc, and hibiscus syrup) it was fruity and refreshing, Nate ordered The Surrealist (absinthe, cucumber and lime) it had a great fennel flavor. Off the classic menu, I ordered a La Llarona Margarita (house-infused green chili tequila, blood orange liqueur, agave nectar, lime juice, orange juice and grenadine) it was fruity, refreshing and had a nice heat from the chile tequila! I will definitely order it again (and make my own green chile tequila). For Nate's classic drink he drank a Boulevardier (bourbon, Campari, sweet vermouth and Orange peel) it was similar to a Manhattan in flavor. 

food (and drink) appearance: excellent, pretty sure these pictures say it all. 

cleanliness: excellent; the tables, bathroom and everything else were clean and turned over quickly.

service: excellent, it was busy (6:00 PM on a Friday night) and the staff were quick and efficient 

Total: 14/15 

If you're ever in Albuquerque, readers please head over to Apothecary Lounge for beautiful drinks and even better views of the city. 

Dog House

If you are a fan of the show Breaking Bad you've seen the Dog House. It is located at 1216 Central Ave, Albuquerque, New Mexico 87102. 

decor: poor, there is no decor to speak of and the building looks run down and if you've seen Breaking Bad, a little bit sketchy. 

food taste: excellent, despite the fact the outward appearance left much to be desired, the food taste is where it's at. The menu is limited: hot dogs, corn dogs, chile dogs, chile fries, onion rings, hamburgers and shakes. Nate and I each got footlong chili cheese dogs and we shared onion rings and a strawberry shake! It was all absolutely sublime and frankly I am disappointed in myself for waiting 20 years to try it. 

food appearance: poor, no attention is paid to appearance. Food is served in plastic baskets, wrapped in wax paper and the silverware and cups are plastic. 

cleanliness: good, the tables were clean.

service: excellent; you can be served at in your car or sit inside and order. The service is speedy and accurate. 

total: 10/15

So the decor and building leave much to be desired but don't let that stop you from going to this multiple Albuquerque Best of the City winner for best dive. Be aware though that it is cash only. 

Saturday night: 

For our special anniversary dinner we decided to go to the Luna Mansion located at 110 Main St SW, Los Lunas, New Mexico 87031. 

The Luna Mansion is a historic mansion that was converted into a restaurant in the 1970s and is now known as the best steakhouse in Los Lunas.

decor: excellent, the current owners have done a great job restoring the mansion to its former glory. Clean white walls, heavy velvet drapes, and paintings in the classic Mexican style. It is very "old-school steakhouse" with white tablecloths and wait staff in button-downs and ties. 

food taste: excellent! We began with the oysters Rockefeller (which neither Nate nor myself have ever had before) but they were rich and delicious and we ate all of them. I ordered the salmon with wild rice and Nate ordered the steak special (steak with 1/2 pound crab claw and Yukon gold whipped potatoes). The salmon was cooked to a perfect medium and the rice was a beautiful al dente. The steak was rare, the crab was sweet and succulent and the potaoes were so creamy they melted in your mouth. Since we were celebrating the restaurant gave us a free slice of Mansion Mud Pie. It was an Oreo crust with chocolate ice cream and topped with chocolate ganache, it was heaven to say the least. 

food appearance: excellent, the staff definitely paid attention to detail. 

cleanliness: excellent, everything was clean and inviting. 

service: excellent, our waitress made sure our meal was delicious and we had everything we needed. 

total: 15/15 

Los Lunas is only about 35 minutes south of Albuquerque and the Luna Mansion is definitely worth the drive! The food is excellent, the location is picturesque and the staff is dedicated to good service. 

Well readers, I hope you enjoyed my gushy, ode to my magnificent husband and our first year together as a married couple! 

Nothing Goes Better with Cabbage Than Fruit?

Happy Wednesday, readers! We've successfully survived the first half of the work week (yay us!) and I only cried at work once this week! 

I decided this morning to mix up my smoothie recipe a bit. I (unfortunately) ran out of spinach (my normal go-to) but I fortunately had a head of Napa cabbage left offer from my pitiful pad Thai recipe so I thought "what the hell?"

Napa cabbage, as it turns out, has a miryad of health and nutritional benefits and, despite this sounding odd, was quite tasty in a smoothie. 

2 large leaves of cabbage only have roughly 10 calories (who doesn't love that when they're watching their waistline?) 

Napa cabbage has antioxidant plant compounds and tons of fiber (...yay fiber?) and can help reduce bad cholesterol.

Napa cabbage has folates, vitamin c, vitamin k, vitamin a and electrolytes and minerals such as calcium, potassium, phosphorous, manganese, iron and magnesium. 

Who knew this leafy veggie, part of the celery family by the way, packed such a nutritional punch? 

Green Cabbage Smoothie 

1 C mixed frozen fruit

1/2 C spinach (I had just a teensy bit left) 

2 large Napa Cabbage leaves, chopped

1/2 C skim milk (or whatever milk you like 

1/4 C water (to thin it out) 

Put everything in a blender and blend  until smooth. 

It sounds really odd and you might think drinking a smoothie with cabbage is strange but the flavor doesn't really come through (thanks to the fruit) and you still get all the healthy stuff (yay health)! 

Enjoy readers!