Recently, I was invited by a House of Blues representative to try out the revamped menu offered at Crossroads, the restaurant located as part of the House of Blues. The new menu is designed by celebrity Chef Aaron Sanchez (often seen as a judge on Food Network’s Chopped and is featured on several other tv shows). As an avid fan of Chopped, I was intrigued.

For those unfamiliar, House of Blues is a chain of night clubs and restaurants, offering both music concerts and dining.  Once we arrived, we were seated at a cozy table close to the bar, where I admired the decor.

For my appetizer I chose the wild mushroom flatbread ($12.99). The new menu offers three flatbread toppings and they all looked delicious. I had a hard time choosing before settling on mushroom.

I loved this. The flatbread was thin and crispy. The toppings were flavorful. I would definitely order this again and would like to try the other topping options. It was quite large too. Easily enough for a meal.

I’ve got a really yummy recipe to share with you today. A yummy, indulgent breakfast treat that I plan on making for many more future lazy weekend mornings. These were good enough that I braved the sweltering heat in my kitchen to make them. And they were worth all the sweat.

These are French toast slices covered in pancake batter and stuffed with nutella. Absolutely amazing.

First off, I want to thank everyone who congratulated me last week, read my San Diego Magazine posts, and shared or tweeted the posts with others.  Both my published pieces showed very good results.  My next post is online today. I hope everyone continues to enjoy them.

My previous posts can be found here and here.