Tag Archives: Garlic

Solorzano Bros Pizza, 3604 Webber St, Sarasota, FL

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As a New Yorker who moved to Sarasota a year ago, I’m constantly on a quest to find pizza that comes close to what I know and love. Most pizza places around here, to put it bluntly, really suck. A few months ago, I found G’s Pizza (https://bigforkinmouth.com/2012/07/25/gs-pizzaria-7119-s-tamiami-trail-sarasota-fl/) and have been pretty happy to satisfy a craving there when the need strikes. It’s very close to work which is great, but it’s pretty far from where I live- and we are definitely NOT in their delivery zone. I think it was my review of G’s which prompted the owner of Solorzano’s to email me suggesting that I give them a try. Well, a pizza craving hit hard yesterday so Gabriel and I headed over to their Webber St. location which is less than 10 minutes from our house.

When we arrived, we found that their choice of slices was limited to plain or pepperoni only- apparently they’d had a busy day already and sold out of everything else. The boy behind the counter told us he’d be happy to make us slices of whatever we wanted anyway, which we were happy to hear. The very reasonable $6 lunch special I ordered included any slice, a house salad, a drink and 2 garlic knots. (Well, I’m actually not entirely sure that it normally includes the garlic knots or if that was something he threw in after I mentioned that I’m a food blogger. Either way, nice touch.)  I ordered artichoke and mushrooms for my slice of pizza and sat down to wait for my meal. A few moments later, a lovely salad with perfectly ripe, red, tomato slices, red onions, fresh cucumbers, romaine lettuce and a great balsamic dressing came out, along with my slice and a couple of huge garlic knots.

Everything looked awesome and I was ready to dive in. The salad was a generous portion of fresh and colorful veggies, and the slice looked VERY New York. My first bite was promising. Yes! The cheese was full of flavor, hot and bubbly and the sauce was slightly sweet and the right amount. My only gripe was the crust. The texture and taste were spot-on, but it was just slightly too thick for me. I personally like a good, thin, fold-over-able NY style crust over one that’s really bread-y.  Even so, this is pretty damn close to what I want in a slice, and I will definitely give it my stamp of approval. The garlic knots were really oversized compared to the typical NY ones, and they tasted great. Crusty outside and doughy/chewy inside. They could have used a little more garlic, but I’m admittedly a garlic freak. I am very curious to go back to try the other types of pizza- there were SO many appealing choices, like ‘Farmer’s Market made with fresh local produce, the ‘Sinatra’, a white pie with fresh tomato slices and basil, as well as the ‘Margarita’ with fresh basil and mozzarella. I’d also like to try the eggplant parmesan at some point.

The setting itself was very authentic and made me feel like I was back up north. I liked the Rat Pack music playing on the speakers and thought it added a cute touch to the old time-y Italian feel. There are plenty of tables outside which I would have enjoyed except that it happened to be a very windy day. We decided to sit atop the red stools inside and were comfortable there. We thought it was interesting that there’s another supposedly authentic NY pizza shop in the same plaza, and after seeing 4 stars on Yelp figured that now we’re gonna have to try that one too. That said, I am quite sure our next delivery order will be from Solorzano’s regardless. I’m very happy to be able to throw away the delivery menus I’ve collected and rejected so far and replace the subpar choices near me with the very good Solorzano Bros. instead. Bravo! We will be back!

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Chez Carey: Glazed tilapia and asian veggie stir fry over coconut/ginger rice.

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I usually avoid cooking fish in my apartment because I hate the smelly aftermath that lingers for days when it’s too cold to leave windows wide open. I recently found out that for some reason, tilapia isn’t nearly as smelly as other fish, so I decided to play around with it for tonight’s dinner. It’s so easy to get into a poultry cooking rut and this was a nice, refreshing change for me.

I decided to do an Asian spin on the flavoring and began by making a a glaze for the fish. Into the mix went: a TON of fresh, chopped ginger, hoisin sauce, soy sauce, garlic powder, a ton of chopped cilantro, some apple cider vinegar and a little bit of honey. I painted this mixture onto the filets and did a quick, hot, pan saute using spray coconut oil so it wouldn’t stick.

While that was cooking, I stir fried the following in my beloved wok (again using spray coconut oil) chopped bok choy, chopped exotic mixed mushrooms, baby corn, sliced water chestnuts, chopped green beans. When that was done I finished it with a squeeze of lemon juice, chopped cilantro and a little of the leftover fish glaze.

Admittedly, I cheated on the rice. I used a box of ‘A Taste of Thai’ coconut/ginger rice for this one. It’s really quite good, and SO much easier than making it myself.

I love when healthy cooking also equals a great dinner! 

Chez Carey! (Casa de Carey :) Chicken Enchiladas!

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Unfortunately, this photo really does NOT do justice to how amazing these tasted. This is my healthy chicken enchilada creation that fed my boyfriend and I for 3 big dinners. It goes a long way indeed and just tastes better each day. I served them with diced avocado mixed with lemon juice and cilantro and a dallop of salsa on the side. It was a great belly warming meal on chilly winter nights and I’ll definitely be making it again.

As always, my ‘recipes’ are just concepts that can be altered to your likings. I don’t give quantities because I hardly ever measure anything. Just play around with the idea to get it the way you want it.

Here’s the basic idea: Throw the following in the crockpot: cut up boneless, skinless chicken breasts, cut up onion, can O’ rinsed/drained black beans, can o’ rinsed/drained corn, bag O’ frozen mixed veggies, half cup chicken broth, some chili powder, fresh chopped cilantro, salt, pepper, red pepper flakes, chipotle tabasco sauce, cayanne powder, garlic powder, onion powder. Cook that all on high for 6 hours or so.

Next, preheat oven to 350. Get Smart and Delicious Tortillas (50-100 calories each depending on what size you get). Put a scoop of the chicken mixture into a tortilla and roll it up tightly. Put in baking dish. Continue filling and rolling and putting them in the dish tightly packed together. Seam side down. When they are all lined up, spoon the rest of the chicken chili-thing soup that’s left over the top of the dish. Spread about a cup of salsa over the top of everything. Cover that with about a cup of cut up lowfat cheese of your liking. (I used a combo of a few kinds) Bake the whole thing for about 25 minutes and broil for a few minutes at the end to get it all bubbly.

Viola! YUM! Enjoy!