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sign at IHOP

Ohhh IHOP, How I LOVE thee!!

IHOP Logo

My favorite meal is breakfast. I could eat breakfast foods for every meal. So I get absolutely giddy when someone mentions going to IHOP. And when I hear they have a new dish out, that giddyness multiplies.

Have you heard about IHOP’s new Griddle Melts? IHOP’s menu now includes three varieties of Griddle Melt sandwiches, each hand-crafted and made-to-order for each guest, served on artisan sourdough bread with a choice of three fluffy omelets in a large breakfast sandwich, making each sandwich an excellent value for consumers, and you can also order half sandwich servings.

And let me tell you, they are fabulous.

From IHOP:

IHOP®, known for providing guests with everything they love about breakfast, has just introduced new menu items guests are sure to love: Griddle Melts.

IHOP Griddle Melts

“Breakfast sandwiches are the largest selling breakfast items out of the home, with more than 55 billion servings consumed each year. Our new Griddle Melts bring our guests a breakfast sandwich that lives up to our high standards of excellence and value and they can only be found at IHOP,” said Natalia Franco, Senior Vice President, Marketing, International House of Pancakes, LLC. “Our culinary team has created three delicious varieties of Griddle Melts, each using the finest ingredients, and in a hearty size that requires both hands—even for the half sandwich.

“While others may offer guests breakfast sandwiches that are pre-made in advance, every single Griddle Melt sandwich is custom made for each guest,” Franco continued. “Bursting with flavor, Griddle Melts are a meal in themselves, a hearty breakfast sandwich that our guests will want to sit down and savor. And at $4.99 for a half sandwich it’s a great value and I encourage guests to try all three before choosing their favorite!”

 

Griddle Melt varieties include:

 

Spinach, Roasted Pepper and Cheese Griddle Melt

Spinach, Roasted Pepper & Cheese

Sautéed fresh spinach in a fluffy egg omelet topped with roasted red peppers and onions, melted Provolone, Parmesan and Pepper Jack cheeses on grilled artisan sourdough bread. Served with your choice of hash browns, French fries or seasonal fruit.

This is the one that I tried, OhMyStinkinHeck, sooo good. Fresh Spinach, sweet roasted peppers and cheese, cheese, cheese.

Wester Griddle Melt from IHOP

Western

Smoked ham and sautéed peppers and onions in a classic omelet, topped with sliced ham, melted American cheese and served on grilled artisan sourdough bread. Served with your choice of hash browns, French fries or seasonal fruit.

Tate tried the Western Griddle Melt, there wasn’t a bite left…I know because I got the last one :0)

Ham and Egg Griddle Melt from IHOP

Ham & Egg Melt

Sliced ham and melted Swiss and American cheeses over a fluffy egg omelet served on grilled artisan sourdough bread. Served with your choice of hash browns, French fries or seasonal fruit.

Bric tried the Ham & Egg Melt. I MIGHT have had a bite of his as well. Sometimes I just can’t help myself.

Banana Caramel Pancakes from IHOP

And seriously, who can go to IHOP and not have pancakes??

I sure can’t. So we ordered a side of their new Banana Caramel Pancakes…

Red Velvet pancakes from IHOP

…and Red Velvet Pancakes.

We had a great night out, and had a great surprise when our friends Justine and Shadow showed up. They ended up joining us at our table and we chatted the night away. The waitress was great about making accommodations for us, of course we always have fabulous service at our IHOP in Dalton GA. It is one of the most dependable restaurants in the area for good service, cleanliness and good food!

 For more information about the new Griddle Melts, other menu items or to find an IHOP restaurant near you, please visit www.ihop.com. Follow IHOP on Facebook at www.facebook.com/ihop to keep up with all the great things going on.

 

“I wrote this review while participating in a campaign for IHOP and I received a promotional item to thank me for my participation.”

 

It never fails that when you have a grand scheme plan, something will always happen. Recently I had planned a steak dinner for my family and had invited a friend that is very dear to us. She had been talking of wanting a steak for a few weeks and I wanted to surprise her with the dinner she had been craving. Well wouldn’t you know it, the grill tore up! What to do??? Ohhh, I know…I will cook them indoors. See I have several friends who are Chefs…and when we all get together food is the main topic. How to cook a great steak is always a HUGE debate. Some like them grilled, some like them seared. So, today we are going to sear…because we certainly can’t grill. Please don’t tell, but I like them both ways…I mean heck, it’s STEAK! I just don’t think you can go very wrong as long as you know what you are doing either way you decide to cook them.

Oil your steak

First off, you need to prepare your meat. Start by brushing both side of the steak with a good Olive Oil.

indoor steak

Then you want to season both sides with some salt, pepper and seasonings. I say use whatever you like. My personal favorite is Grill Mates Montreal Steak Seasoning. It had a great flavor and all the spices that I like on a steak.

how to cook steak indoors

Now, here is where it gets interesting. You are going to want to use a cast iron skillet that is very hot. I always turn my stove eye on high and let the pan pre-heat for a few minutes. Be warned…It’s going to get smokey!! But gonna be WELL worth it!

How to cook steak indoors

Cook on each side for 2-3 minutes each. Once both sides are browned you will Place a pat of butter on each steak, remove the pan from the stove eye and place it in the oven on 400 degrees. How long you leave the steaks in the oven will depend on how well done you like yours and how thick the steaks are. I usually go for around 10 minutes and have a nice medium well steak.

how to cook steak indoors

Ohhh Heavens to Betsy!!!

Yummy!!!

 

Whew. I am home and ready to continue to tell you about my adventures in Toronto!

After a day of traveling and gathering together from all corners of the US and Canada a group of myself, 4 other bloggers, reps from P&G, Front Porch and MS&L set out for supper. Yes, I know you don’t call it supper, but that is what we call it here down South.

Across from The Sutton Place is the Bistro 990. Quaint little Bistro with a very European feel. And apparently that European feel transfers into every aspect of the restaurant. Upon first impression, dinner would be fabulous. The smell alone would draw you in.

Bistro 990

After being seated, our waiter begins the tone of the evening with some crazy rant about his poor aching wrist and how he wants to file workman’s comp with us as his witness. HUH? We JUST sat down. It was a really strange way to be greeted. Turns out he was sort of a quack anyway.  After a wait of about 30 minutes we were finally served water and given menus.

Now, let’s think about this a little. Small town country girl straight from Hicktown in a Bistro. With a what I assume was French menu. No idea what half food is even with English translations. Yep, this is going to get interesting.

After much consideration I finally settled on a Filet Mignon. It was one of the few things that I recognized and knew would be something that I would enjoy. It’s a little intimidating when you don’t recognize 70% of the items on a menu, even with an English translation and I hated to say “Hey ya’ll, what the heck is this?” Little did I know just how much time I was going to have to make a decision. It took over an hour for the crazy waiter to even take an order for appetizers. Oh, wait…make that hor’derves…which I don’t even know how to spell and since my spell check doesn’t give any suggestions I am just going to go with it.The Gang

About the only thing that flowed was the conversation. We were there for over 4 hours, most of which was waiting. And waiting. And waiting some more. The food was fabulous… just really, really slow. It’s a good thing I was amid some great folks who are interesting to talk to. By the time we left we were all very well acquainted with one another and lives that we each lead. That is the great thing about meeting new people. You get a whole new perspective on life because of the vast differences that each brings to the table.

cheescakeAbove is a picture of the cheesecake that I ordered for dessert. Pauline ordered the Creme Brulee and we shared. I had never had Creme Brulee before. Yes, shocking I know…but where in the heck would you get that around here? It is something I had always wanted to try to make but really can’t justify buying a torch. And then there was the fact that I had no idea what it was supposed to taste like so would never know if I had gotten it right or not. Now I know! Thanks for sharing Pauline!!

Ya’ll know me and customer service. The Bistro 990 certainly doesn’t deliver on that note but it was an experience this country gal won’t be forgetting anytime soon.

If you are ever in Toronto and want a quick meal, this definitely isn’t your place. But if you are looking for a very laid back atmosphere where you can spend hours just hanging out, this is your place. But don’t go in expecting great customer service (kinda like when you buy cheap auto insurance but expect to get a local agent). They are slow. We saw our waiter about once an hour. Half of that was because we flagged him down.

So, like I said. The food was great. The company was fabulous. And, it is an experience that I will always cherish. Little did I know just what excitement waited for me the next day!

A HUGE thanks to Wlamart and P&G for covering all of my travel expenses. All opinions regarding this trip and the movies are those of my own and are in no way influenced by any outside source or from receipt of travel expenses. The Walmart/P&G Family Film projects are something that I feel passionate about and would and do support 100% percent anyway.

 

…when cooking. Seriously, how well  a dish turns out has a lot to do about the quality of your pots and pans. I have a decent set of pots and pans,they could even be considered professional cookware, it’s just that all my frying pans are worn slap out. My favorite one has went on strike from being overused and under appreciated. I told it that there was no way it could do that to me, but it has rebelled and said it is done. It wants a divorce.The next favorite is warped. WARPED.

I have been looking at what professional chefs use. I figure they have to stand up to the abuse. I mean, they get used ALOT. Right? Oh, and it has to be oven proof as well. I use a lot of my pots and pans on the stove top and in the oven. That may be why the one frying pan I have left is so warped….I fried it’s brain.

So, I am browsing through restaurant equipment sites looking for some new friends that are quite as warped or damaged as my current ones. Let me tell you though, it is so easy to get side-tracked by all of the restaurant supply places…they have EVERYTHING you could imagine you ever wanted for your kitchen. I could spend days just looking and every dime I ever had on gizmo’s and gadgets.

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