December 29, 2015

HomeSlyce Columbia

When eating dinner out, my husband are finding ourselves going to the same places. Since one of the reasons why we love living in Howard County is for the diverse dining options, we are trying to eat at restaurants that we haven't been to before or haven't been to in a long time. Sunday night we revisited Noodles Corner and last night for dinner we went to the newly opened HomeSlyce in Columbia.

Columbia is HomeSlyce's 4th location. They are also located in Canton, Federal Hill, and Mt. Vernon. Walking in it felt weird because the layout is exactly the same as Azul 17. The hostess told us that they opened a little over a week ago. Besides another couple, we were the only other people dining in. While we were there we did hear a few calls for carry out come in.

Their signature is known as the "Slyce- a boat shaped pizza" which is meant for one. We decided on the 10" HomeSlyce Classic (HomeSlyce sauce goat and mozzarella cheese, walnuts, eggplant, spinach, caramelized onions, roasted peppers) and added soujuk (beef pepperoni). You can also create your own pizza or calzone.
Baba Ghanoush appetizer
The HomeSlyce sauce is really interesting. Per the menu it is made with spicy herbs, walnuts & oil. A little research on the place and apparently the owner of Cazbar, a Turkish restaurant in Baltimore also owns HomeSlyce. That explains the Mediterranean appetizers and use of nuts, spices, and proteins such as soujuk and lamb. I love that the Turkish influence added something different that you won't find at other pizza places.

10" HomeSlyce Classic
The other couple in the restaurant ordered a pizza with vegan cheese and we overheard them tell their waiter that it was one of the best pizzas they've had in the area.
Happy hour was still going on so my husband got $1 off a draft beer and $1.95 off of our appetizer. Everything was delicious. To me, the crust tasted like a mash up of Mellow Mushroom's and Pub Dog's crust. We will definitely be back!


Check out HomeSlyce Columbia's Facebook page for updates and specials!

HomeSlyce

9400 Snowden River Parkway 

Columbia, MD  21045             
443-491-4000

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December 21, 2015

Christmas Is Coming, Are You Ready?

Today is the official first day of Winter. Hard to believe that they are predicting that it will be 60+ degrees on Christmas which is in 5 days! Are you ready?

Each year I vow to get my shopping done early and not stay up all night on Christmas Eve wrapping gifts and so far this year looks promising. I'm proud to say that I am 100% done with shopping and I wrapped everyone's gifts except for my husband's.

Getting my shopping done early and not doing all of the wrapping on Christmas Eve has definitely helped to reduce my holiday stress and increase my time to actually enjoy it. Another way that I am able to reduce my holiday stress is preparing a make-ahead breakfast casserole that I just pop in the oven on Christmas morning.

I was surprised to find that I hadn't shared this recipe on the blog before. I have been making this for a few years now and believe that out of all the breakfast casseroles I have made (which is a lot) this is probably my favorite and by far the easiest one to make!

The original recipe comes from kevin {&} amanda. Another reason I love this recipe is because it lends itself so well to adding other herbs and spices to easily change up the flavor. I adapted the recipe to give it an Italian flavor.

kevin {&} amanda's Breakfast Casserole adapted by CupcakeRN

1 pkg crescent rolls
1 lb mild sausage, browned and drained
6 eggs, beaten
1/4 cup milk (I find adding milk adds to the creaminess and fluffiness of the eggs)
1 tsp oregano, rosemary, and sage
1/2 tsp salt & pepper
2 cups shredded Italian blend cheese (I used Sargento)

1. Brown the sausage and drain the excess fat.

2. Preheat the oven to 400 degrees.

3. Grease a 9x13 baking dish and unroll the crescents and evenly press them in the bottom of the baking dish. It's fine if there are gaps/holes in the dough and if you want to press the dough up the sides a little that's fine too.

4. Spread the sausage over the dough and sprinkle the cheese over top.

5. Beat the eggs, milk, oregano, rosemary, sage, salt, and pepper. Try to pour the eggs over the sausge and cheese as evenly as you can. 

6. Bake for 15-20 minutes.


I did have a picture of the one I made on Thanksgiving morning, but in my haste I deleted the picture before it was actually uploaded to Dropbox (sigh). 

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