The other day, BF and I were in the Chula Vista area, so we decided to stop by Zorbas for lunch. Zorbas offers a greek buffet, as well as a menu you can order from. I love that the lunch is served until 4 pm. You can read about my first visit here.
For $10.95, I think there is a good selection of items. Almost all my favorite greek dishes are available. The servers are very friendly too.
It’s always hard to take pictures of the buffet display, so I just took some pictures of the food that BF and I got.
Here is some lemon chicken, pork, tabouli, gyro meat, green beans cooked in a tomato broth. I really love the green beans. The pork was really tender. The lemon chicken was a little dry but BF really liked it.
Here’s some roasted chicken, mousaka, and the fish soup. The fish soup is one of my favorite things here. It has a tomato based broth and has chunks of fish, shrimp, etc. It’s like a seafood chowder. I also really like the mousaka which is like a vegetarian lasagna.
Here’s some more meat and rice pilaf.
Here is a sample of desserts. I always find the desserts to be too sweet, so I only took a small bite of each one. The hairy one reminded me of frosted wheat cereal.
Chula Vista, CA
I’ve made soft pretzels quite a few times now and I love how easy they are to make. Now that I’ve got the regular soft pretzel down, I’ve been trying out variations. So far I’ve done turtles and salami and cheese pretzels. Last weekend I thought it would be cool to do pretzel bites. A perfect snack for superbowl, movie night, etc.
My first attempt didn’t come out so great. I didn’t shape the bites right and I undercooked them. So this weekend, I tried again. This time it worked out perfectly.
I chose to omit the salt because I don’t like salt on my pretzels. These little bites are perfect and a great solution for those who have had trouble making pretzel shapes.
Recipe: Soft Pretzel Bites
(adapted from Alton Brown)
(Print recipe here)
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 1/4 tsp active dry yeast
- 4 1/2 cups all purpose flour
- 2 ounces unsalted butter, melted
- 2/3 cup baking soda
- 1 large egg
- Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow it to sit for about 5 minutes. Add the flour and butter and using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Divide the dough into 16 pieces. Roll out each piece of dough into a 12 inch rope. Using a sharp knife, cut rope into 1 inch pieces.
- Preheat the oven to 450 degrees F.
- Using a large sauce pan, fill with water. Bring the water to a boil and add the baking soda.
- Place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Place pretzels on baking sheet lined with parchment paper or silpat mat.
- Beat one large egg. Brush the top of each pretzel bite with the beaten egg. Bake until dark golden brown in color, approximately 6-8 minutes.
I’ve been on a double chocolate chip cookie kick lately. It seems every week I have a craving for them and am always looking for new recipes to check out. A few weeks ago, I made these rich double chocolate chip cookies. They were really rich and decadent and they are still my favorite double chocolate chip cookie to date.
However, I saw a recipe for a chewy, fudgy double chocolate chip cookie on What Megan’s Making and was very excited to try it. I love chewy, fudgy cookies. Luckily cookies are so easy to whip up, so I had time to make them this weekend.
The cookies were definitely chewy and fudgy. They were lighter and not as rich and intensely chocolate as the rich double chocolate cookies I tried a few weeks ago, but these are still tasty. I would definitely make these again. You can view the full recipe here.