As I said in my last post, Sunday was my and Eric’s one year wedding anniversary:). We went out to dinner on Saturday to celebrate. I had wanted to go to one of the restaurants my foodie friend Beth suggested, but we had a lot going on this weekend and ended up deciding to stay close to home.
We went to the Warehouse Bar and Grill in Old Town. It was great!
I am also going to call this my WIAW “Anniversary Dinner Edition.”:)
I decided to stick with the seafood theme and ordered the Seafood Sampler (hey, it was a special occasion, right?;).
Roasted potatoes, steamed veggies, a crab leg, scallops, and half a Maine lobster tail topped with lump crab meat. The food was good, but a bit heavy (the lobster and scallops had a cream sauce on them) so after my soup I could only eat about a third of my meal. Oh well, you can never go wrong with leftovers!
For dessert we got the Triple Chocolate Decadence. It was really good. So good in fact that even though I was really full from dinner I still went to town on the cake.
After dinner we walked around by the waterfront.
We have not been on a vacation since our honeymoon last year, so we both need one bad. I can’t wait!
On a completely unrelated note, I wanted to share the stuffed red pepper recipe I mentioned in my last WIAW.
These peppers are amazing. They are stuffed with lean ground turkey, spinach, zucchini, onion, and bulgur (which makes them super filling), and topped with stewed tomatoes and feta cheese. Delicious, healthy, and filling. It doesn’t get much better than that!
1 pound of lean ground beef or turkey (I used turkey)
1 10 oz package of frozen spinach, thawed and drained
1 medium zucchini, coarsely grated
1 small onion, minced (about 1 cup)
1/2 cup bulgur
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper to taste
3 medium red bell peppers, cut in half length-wise and cored
2 14.5 oz no-salt-added stewed tomatoes, chopped and juices reserved
1/3 cup crumbled feta cheese
Directions: Preheat the oven to 350 degrees. In a large bowl, combine all ingredients except red peppers, tomatoes, tomato juices, and feta. Place the pepper halves in a 9 x 13′ baking dish lightly sprayed with cooking spray. Fill peppers with the meat mixture and pour the tomatoes and tomato juice over peppers. Sprinkle with feta cheese and cover the dish with aluminum foil. Bake for 30 minutes covered, then remove the aluminum foil and bake for another 45 minutes, or until filling is completely cooked and the peppers are tender.
When I first tried these I thought for sure I would need at least two peppers (if not more–what can I say, I eat a lot when I am training:). But these things sneak up on you, and shortly after eating just one half of a pepper I was pretty stuffed!
Pictured here with some fried zucchini. Yay, vegetables!:)
Do you have any summer vacation plans?
Have you ever been to San Francisco? Is there anything we have to do while we’re there?