Water Buffalo (Riverfront Dining)

Do you enjoy the pleasures of eating by the water side?  How about great food on a patio?

If you like these things then Water Buffalo is the place for you!

My family and I had dinner there for my birthday celebration. 

Not only did it have a good atmosphere,  but the menu had enough variety to cater to all of our needs.

I have all of our meal selections below.

Check out this restaurant on a bright and sunny day!

Address: 249 N. Water st., Milwaukee, WI 53202
Phone: 414-431-1133
Email: waterbuffalomilwaukee.com

The Empty Nester
She opted for the "Oyster Po-Boy." Yummy fried oysters on a toasted roll with cajun remoulade, iceberg lettuce, and tomato. All of this with your choice of fries, fresh fruit, cole slaw, or soup for $13.00 (Lunch menu). Her only issue she had was that it wasn't a lot of oysters on the Po Boy and she wished there was more. Other than that, she liked the meal overall.

The Young Hipster
Now that I am vegetarian,  it's nice to find menus with a lot of vegetarian options. I opted for the "Three Cheese Ravioli" ($14.50 on the lunch menu). It's hard to resist ravioli filled with ricotta, parmesan, mascarpone,  shallots, and garlic. These were cooked in a savory sage butter sauce. It was my birthday so I decided to splurge and pig out on a side of "Parmesan fries w/ Garlic Aioli." ($5) My only suggestion is to request to have the cheese melted a little over the fries.

The Busy Mom and my Grandfather
The father-daughter duo decided to try the "Friday Fish Fry" that they ha e every friday. Champagne battered Alaskan cod served with fries, apple slaw, and rye bread is a great way to start the weekend off right! For the lunch menu, it only cost $14.50.

We suggest browsing the drink menu for the "Boozy Palmer". It was a fan favorite!

For appetizers, give the "Louisiana Crab Cakes" and "Lobster Rangoon" a try! You won't regret it.

Zucchini and yellow squash hash

Hi all! I hope you enjoyed yourselves this 4th of July weekend.

Last night I made another dish that I wanted to share.

Take a look at the recipe below!

Zucchini and Yellow Squash Hash

Ingredients
1 large zucchini (shredded)
1-2 small yellow squash (cut I to medallions and halved)
1/4 of a yellow onion
1/4 of a red onion
8 cherry tomatoes (halved)
1 clove of garlic
2 tablespoons of Canola oil
2 tablespoons of unsalted butter
Salt and fresh cracked pepper for taste

Directions
1.) Shred zucchini and chop squash
2.) In a large pan, add in canola oil and set temperature to medium high heat.
3.) Once heated, add in zucchini and squash.
4.) Add in salt and pepper and let simmer until the veggies become soft.
5.) Remove the mixture from pan and set aside until the end.
6.) Add the butter to the pan and once melted, add in the tomatoes, onions, and garlic.
7.) Once the veggies begin to start caramelize, add in the zucchini and ow squash from before.
8.) Incorporate everything and cook for another minute.
9.) Enjoy!

For extra taste, add a little shredded parmesan on top.

Swig: Milwaukee Downtown Dining experience

Hi all! It's been a while since I've chatted last, but I have for you another restaurant visit review. This time it is our family's experience with Milwaukee's "Downtown Dining".

Swig 

217 N BroadwayMilwaukee, WI 53202

http://swigmilwaukee.com/

(Crab Cakes)

Located in the 3rd ward, this restaurant provides a relaxed ambiance while keeping a classy touch.

When we first entered the restaurant we liked the fact that they have outside and inside seating. The dim lighting and earth tones was warm and inviting.

Since this was Downtown Dining, we were able to indulge in a three course lunch menu for only $12.50.

We all decided to try out a drink called "The Vacation". It was a nice tropical drink composed of coconut rum, mango puree, sour, and simple syrup. This drink will definitely have you feeling as if you are on a beach on a nice and sunny day.

Surprisingly, we all generally chose to eat the same type of meal. 

 Black Bean Cakes

 Tomato and Feta

Gourmet Grilled Cheese

The "Young Hipster" turned vegetarian opted for the vegetarian options of the Black Bean Cakes w/ cilantro sour cream, Tomato and Feta (spring mix greens with basil, red onions, a few toasted pine nuts, and just the right amount of a balsamic vinaigrette, and the Gourmet Grilled Cheese (a nice balance of Parmesan, smoked Gouda, fresh mozzarella cheeses with avocado and the best red onion jam I have ever had on a fresh toasted baguette.)

The "Empty Nester" opted for a seafood medley for her three courses. She started off with the Crab Cakes (Panko coated served with an avocado puree and roasted corn relish), Organic Baby Greens ( a mixed greens salad with mandarin oranges, walnuts, and feta cheese tossed with a red bell pepper vinaigrette), and Ahi Tuna Teriyaki (perfectly grilled ahi tuna topped with a cucumber tomato relish and spring mix on a brioche roll).

Our "Busy Mom" opted to split up her courses by having Crab Cakes for her first course and she decided to go more of the vegetarian route by having the Tomato and Feta and Gourmet Grilled Cheese options to complete her meal.

Our little "Picky Eater" had her french fries as usual. 

Swig was a good place for all types of tastes and it was reasonably priced. We definitely plan to visit again as soon as possible!

Cheddars

Hi everyone!

Tonight I wanted to show that it is possible, as a vegetarian, to get a nice filling meal at a restaurant.

Last weekend I had a nostalgic moment while on a mini vacation. I went to one of my favorite restaurants that I frequently visited in college.

Cheddars!

The thing I like most about Cheddars is that you get a nice size meal for a reasonable price. Also, the menu is based around comfort food. This was great when I was a college kid seeking mom's cooking.

This time I was a little reluctant to eat there. I never ate there as a vegetarian and I was fearful that they wouldn't have much of a variety for vegetarians.

I was correct in that it wasn't a ton to chose from, but for the options they did have sounded great.

I opted for the Vegetarian Plate.

With this, I got a choice of either salad or soup and I can choose four sides with it. I went with the garden salad, two macaroni and cheese, and their awesome broccoli casserole. 

The meal was so good and filling that I could barely eat my second helpings of my macaroni and cheese and broccoli casserole.

If you are ever traveling and come across a Cheddars restaurant,  it will be a great place for a family or a person who is just seeking a little piece of home.

Memorial day!

Good morning all!

I do not have a new post for you regarding food today, but I wanted to say.....

Have a great and safe Memorial Day Weekend!

Let us cherish and honor all of the troops that have sacrificed their lives so that we may be able to live peacefully.

Salmon Patties with Potato Hash and Scrambled Eggs with Spinach and Cheese

Good evening everyone! It's "Foodie Friday!" Another week has flown by and we have another recipe for you.

Tonight we are sharing our recipe for Salmon patties! We have paired this with Scrambled eggs with spinach and mozzarella cheese and potato hash with red onions and mozzarella cheese. Take a look at our recipes below and give it a try for breakfast or dinner.

Salmon Patties

Ingredients

1 can of Salmon

1/2 of chopped red onion

A sprinkle of Salt, Garlic powder, and fresh cracked black pepper

1 egg

3 teaspoons of Yellow Cornmeal (Enough to bind)

Directions

1.) Open the can of salmon and put salmon in a medium bowl.

2.) Crack and add the egg in with the salmon along with all of the other ingredients and combine until you can start to form little patties. You should be able to make 6 patties out of the mixture.

3.) Take a pan and coat the bottom with about a half a inch of canola oil and put it on medium heat. 

4.) Once the oil is hot, add in about three patties to the pan. 

5.) Allow the patties to cook 2-3 minutes per side.

6.) When patties are done, remove from pan and sit on a paper towel so that it soaks up the excess oil from the pan.

7.) Remove from paper towel and enjoy!

Potato Hash with Red onions and Mozzarella Cheese

Ingredients

4 russet potatoes

1/2 of a chopped red onion

A sprinkle of Salt, Garlic powder, and fresh cracked black pepper

Handful of grated Mozzarella cheese

Directions

1.) Wash your potatoes under warm water.

2.) Peel the potatoes and cut them into cubes.

3.) Heat a pan filled with half an inch of Canola Oil on Medium Heat.

4.) Once heated, add in the potatoes and allow them to cook until golden brown.

5.) Add in red onion right before the potatoes are finished cooking.

6.) Take out the potatoes and lay them on a paper towel to allow the excess oil to drain off.

7.) Put the potatoes on a plate and sprinkle the mozzarella cheese on top.

8.) Enjoy!

Scrambled Eggs with Spinach and Mozzarella Cheese

Ingredients

4 eggs

1 cup of fresh spinach

1/4 cup of grated mozzarella cheese

1 tablespoon of butter

A sprinkle of Salt, Garlic powder, and fresh cracked black pepper

Directions

1.) Crack four eggs into a bowl and scramble them with a fork.

2.) Add in the seasonings and the grated mozzarella.

3.) Mix everything together until all is well combined.

4.) Take a pan and heat up the butter on medium heat.

5.) Once the butter has melted, add in the spinach.

6.) Mix the spinach until it is wilted, then add in the eggs.

7.) Scramble until eggs are cooked and fluffy.

8.) Enjoy!

Portabella Mushroom Burgers

Happy Sunday everyone! 

The last few weeks have been busy, but I am bringing you another one of our recipes today.

Portabella Mushroom Burgers!

Never again will you feel deprived of a burger while being vegetarian. Portabella mushrooms are meaty, filling, juicy, and they hold a lot of flavor.

Take a look at our recipe below for your next meal. We grilled our mushrooms, so this would be a good recipe to have at your next BBQ!

Portabella Mushroom Burgers

2-4 large portabella mushroom caps
2 tbsp. of Canola oil
Sprinkle of salt and black pepper
2 tsp. of garlic powder
2 tsp. of onion powder

Sides
1 tbsp. of butter
1/2 red onion
2 handfuls of fresh spinach

Directions
1.) Heat up your grill or in my case plug in your George Foreman grill.
2.) Spray the grill with non-stick cooking spray.
3.) Take the mushroom caps and clean out the brown filters on the inside of the mushroom with a spoon. Scoop that portion out and with a damp paper towel, clean off the mushrooms.
4.) Once that has been completed,  add all of the seasonings and canola oil (1 tbsps. per mushroom) to the inside of the mushroom caps and rub all over the mushrooms coating both sides.
5.) Once the grill is hot, add the mushrooms to the grill. Cook for about 3-4 minutes on each side.
6.) As the mushrooms are cooking, chop half of a red onion and add to a pan with a tbsp of butter on medium heat.
7.) Once the onions begin to caramelize, add in the spinach.
8.) Allow this to cook until all of the spinach is wilted.
9.) Take this mixture out of pan and sit aside for your toppings.
10.)At this point, the mushrooms should be done cooking on the grill. They are done when they have shrunk down in thickness slightly and in size with nice grill marks.
11.) If you would like, you can toast your buns on the grill for 1 minute or you can just serve your mushroom burgers on a regular bun.

Pile up your burgers with lettuce, tomato, avocado, mayo, cheese, and the grilled onion mixture.

Feel free to serve your burgers with fries. We purchased a bag from the grocery store and opted to bake them.

Enjoy!