Vegas Recovery

A couple weeks ago, I went to Vegas. Which, if you’ve never been, is a really fun town. I actually really enjoy gambling and laying by the pool so its an ideal situation for me.  So my trip involved a little bit of these:

Laying by the pool Mai Tais

and a lot of this:

Slot Machines

But more importantly (because I didn’t win a ton of money) it did involve good food. I’m a big proponent of eating whatever you want on vacation – I mean really! You only live once! Why not enjoy yourself when you’re taking the time to visit a new place. My family has always had a loose rule of  ‘don’t eat in restaurants you can eat at when you at home’, so I do my best to seek out new restaurants. While my travel companions were a little more budget conscious, we did get to eat at a few realllly good places. One of them was Hash House A Go Go, which we realized after we got there had been on Man Vs Food. I love that show – I would never eat that amount of food, but I really love burgers and that show always tells you were some awesome ones are. I got this dish:

Yum!

which is Andy’s Sage Fried Chicken Benedict w/ maple reduction, 2 eggs, bacon mashed potatoes & biscuit. It was delicious. I cannot recommend this place enough. They had some awesome looking drinks on the menu but I wasn’t in the mood to try them. Plus we were heading to get the tiki classes up-post right after breakfast 🙂

Also this happened on the 109th story of the Stratosphere:

I am not a fan of heights.

After returning, I needed to eat something a little lighter for lunch than my normal meatloaves. I just wasn’t feeling red meat.  So when my friend made orzo pasta salad for a party, I knew I had a good lunch planned for the next week. I can’t seem to find the original recipe online anymore, but it was like a combination of this one and this one. Her salad contained feta and cranberries, which I enjoy but I prefer goat cheese. Plus, I felt like I needed a little bit of salt in mine as well. So I adapted it to my needs:

Ingredients:

  • For the dressing:
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 cup fresh lemon juice
  • 2 table spoons sugar
  • 2 tablespoons whole grain mustard
  • salt and pepper to taste
  • For the salad:
  • 1 bag of uncooked orzo
  • 1 cup dried cranberries
  • 1 cups crumbled goat cheese – I actually just bought an 5oz container and dumped it in
  • 1 cup sliced salami
  • bag of spinach (If serving right away, I would shred and combine immediately. Since I was using this for lunch, I stored the spinich seperately in baggies and combined it during lunch)

Step one: Cook orzo

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Step 2: Whisk together dressing

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Step 3: Combine cooled pasta with dressing. Then combine additional ingredients.

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Step 4: Serve and enjoy 🙂

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It lasted me a week – if I had done smaller servings it probably would have lasted another few days. Kept really well – delicious!

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Categories: Recipes, Travel | Tags: , , | Leave a comment

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