Monday, October 22, 2012

Chino Latino

Saturday I had dinner at Chino Latino. Located in Uptown, this unique Minneapolis restaurant is everything I want when I go out to eat.

The first thing you notice about the restaurant is the exterior of the building, which is covered in shiny, little, reflective circles. The door, which is slightly hidden and confusing, leads to the red-lit entrance of the main level dining. While being walked to my table, there were people taking saki bombs and a lit-up clear bar buzzing with people enjoying their night-off. The atmosphere is fun, lively and inviting while the food is incredibly delicious and reasonably priced.

The menu though, is what I love most about Chino Latino. There are dishes inspired from both Chinese and Latin foods. Anything from sushi to tacos is on this elaborate menu. Some favorite of mine include the salty squid (calamari) and the coconut curry shrimp.

So make a note of it, next date night or night out with the girls, Chino Latino will be just what you need for a fun time out.

Monday, April 23, 2012

Apple Snicker Salad

When it's potluck day at work, it's also judgement day. Who brought the store bought cookies, who made homemade dip, and what is the most appealing, least suspicious dish I can eat. Being an intern, I had a  hard time deciding what to bring without going over the top yet still contributing something worth taking credit for. I decided on a dessert item that was almost impossible to mess up. Apple Snicker Salad. Now it is probably the most basic thing I could have made aside from a jar of salsa and chips, but I thought it was a crowd pleaser and decided to go for it. 

-granny smith apples (about 4)
-snicker candy bars (large bag of bite sized, 
but I recommend using king size to prevent 
having to unwrap each candy) 
-cool whip 12-16oz tub

      Cut the Snickers into bite size pieces and add to a large mixing bowl. Chop the apples into bite size pieces, add to bowl as well. Add cool whip to bowl and stir all ingredients together. And BAM you have the world's easiest dessert salad.
I made it the night before and simply refrigerated it overnight.