This post is sponsored by Tyson Chicken Nuggets but it is the true story of how I made my son a picky eater. Ok, not entirely but some days it certainly feels that way. Tyson Chicken - A great start to a healthy plate.
My oldest son is a very picky eater. But he wasn’t always. We found out about his multiple food allergies when he was just one year old. I immediately became very aware of what was going in to his body. And because dealing with all of these allergies was all new to me, I kept his diet very simple so that I didn’t give him something that would hurt him. His diet was pretty much vegan, but with lean meats. He ate tons of fruits and veggies. He liked beets and had lentils several times a week. I packed all his meals, even when we ate out in restaurants, and he always had all the food groups represented, well at least the ones his little body could tolerate.
But then something changed. I got tired. And maybe a little lazy. And I certainly felt like he wasn’t getting to eat like a normal kid. I remained committed to his whole food diet for as long as I could. He didn’t have his first Oreo cookie until he was 4. But that may have been the start of my downward nutrition spiral. I saw how happy he was with that chemical filled cookie. It is amazing what he can eat, without consuming dairy, that seems like it should have dairy in it. That “buttery” taste, does not in fact, come from butter. But as I felt more comfortable with him eating these convenient, joy-inducing foods, he began to shun the whole foods he had always done so well with.
This is what an ideal meal would look like for him. I am happy to say that this is NOT what he eats at a meal, but snack time certainly contains a sugary carb. Yes, I could put my foot down and only give him those whole foods we started out with. I am the parent, I get that. But when I see other kids getting to eat donuts on Sunday morning, or an ice cream cone on a Saturday afternoon, my heart hurts for him that he doesn’t get that opportunity. So I overcompensate. My main focus now is getting him to eat a decent amount of protein. He doesn’t enjoy chicken (except nugget form – but even then he is very choosey about which nugget he will eat) but is limited in the dipper department. While I make sure to make the few meals that he does actually enjoy each week, I always try new recipes in hopes of finding another meal he might like. I cook about 5-6 nights a week. There are certainly times when I need something convenient to feed him but want to make sure is healthy. Tyson Chicken Nuggets are perfect for that. I can throw them in the oven with brocoli and french fries and put a decent meal on the table in about half an hour. I might need to get him this fun plate. I mean, what kid doesn’t like to play with their food? Not all nuggets are the same though. I like Tyson because they are made with no fillers (huge!) and 100% all natural ingredients. Texture is a huge deal for my son and these work for him. They are crunchy on the outset but juicy in the middle and with zero trans fat so I’m ok with him eating these once a week…says the mom who lets her son have Pop Tarts for breakfast just about every morning (I get that my rationalizing is flawed). Tyson has tons of varieties of nuggets but our family has one particular kind that is our favorite. I buy them from Costco and they are breaded in Panko breadcrumbs. Hands down the best nugget ever made. They are more like a tender in their size and shape but they are ridiculously versatile. In fact we had them last night with some spagetti and sauce for a quick version of chicken parmesan. My mom turned me on to them and I make sure they are in my freezer at all times.
We are working to find a happy balance in our nutrition. This is about as much “milk” as I can get him to drink a day (it is rice milk – have you ever tried it? He used to drink this with no issues either, but as he’s grown, his tastes have changed).
I am hopeful though. With age comes what seems to be an outgrowing of some of the allergies. Here he is eating cow’s milk yogurt (FROM A TUBE PEOPLE! I almost cried when we realized he didn’t get a reaction from these. For years he has seen the commercials on Disney Channel for Crush Cups and Gogurts but has never been able to try them. They don’t make soy yogurt in fun containers.) The fact that he can tolerate this opens up a new world. This Friday I will be making him a ranch dip (using the non-flavored version of this Greek yogurt above) for his Tyson Nuggets. Who knows. The ranch might even help him to enjoy his vegetables again too.
*In an effort to not get to wordy in this post I may have exaggerated how bad his diet is. While he does he a lot of junk food, his lunches and dinners almost always contain small amounts of fruit and veggies. He’s not malnourished in any way. But he does prefer his snacks over protein and healthy items.
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This is a sponsored conversation written by me on behalf of Tyson Chicken Nuggets. The opinions and text are all mine. Official Sweepstakes Rules.
I love visiting new places. Usually before I go somewhere I have scoped out what restaurants would be cool to try and where the cool shops are. I didn’t have to do that this time thanks to 
We checked the map and saw what our close dining options were and then we went on-line to do some research before making out decision. We decided on 
We were seated at the Chef’s counter where we could watch the kitchen staff prepare all the food. I LOVE that sort of thing. It was really fun to watch. I didn’t get any pictures of our dinner! So bummed but it was phenomenal. We decided to share a bunch of things so we could taste a bunch and it turned out to be such a good idea. We started with these ridiculous fried potatoes, Patatas Bravas, that were coated in smokey paprika and served with a spicy aioli. SO GOOD. We ordered the Wagyu Beef Stroganoff to split which was beautiful. It had these huge homemade pappardelle noodles you wanted to slurp up in a very unladylike kinda way and chunks of beef that were tender and delicious. They have a bunch of sides to choose from and we tried their Brussels Sprouts (tossed with garlic and lemon and Warm Mushrooms. I’m not a huge mushroom fan but these sounded amazing. And they were! They were tossed in a chimichurri sauce (tons of fresh herbs) and were heaven in my mouth. I have never said that about a mushroom before. Never.
So the only fitting thing to do to finish the meal was order 3 desserts. We tried the Chocolate Pudding that was served with a drizzle of olive oil and sea salt. Whoa. The olive oil was unexpected and crazy tasty. I had been craving pie so I had to get the pecan. It did not disappoint. We also got the Bread Pudding with Cardamom and ricotta.
It is one of those places that makes you super happy and super sad at the same time. We had a great time, the staff was friendly, the atmosphere was amazing (great music!) and the food was exceptional. So I’m very sad that we don’t have it at home. Tear.
Next we walked over to 
The inside of the bar was dark, as most are, but there were some great touches that made it totally cool. To start, it was SUPER clean. The doorman was totally friendly (we chatted, he was from Orange County originally) as were the bartenders. And oh yeah, they were playing black and white movies on the TVs, well until some Neanderthal came in and asked to watch sports on one of them. Gross.
This photo does not do the set up behind the bar justice. The lighting in this bar was simple but had such a great effect. They had yellowish backlights, which made all the bottles this amazing amber color from the liquid inside. And every once in a while there was a green bottle that added a nice touch of visual interest. SO well done but totally laid back. You got the feeling that they were like, hey, this would look cool and did it. I had to lighten up this photo a bunch to share the crock pot they keep of wassail (usually made with wine, fruit juice and sometimes brandy – not sure what is in theirs). I just think that is so great. So perfect for the bar, town and weather. We decided to try out something with whiskey and the bartender really worked with our tastes to create something for us. I loved it! They use good liqueur and use fresh juices to make classic cocktails in a modern and delicious way. And the bartender had a bow tie. The staff was super friendly. I love this place.
And as I was looking up to see if their site mentioned what was in their wassail, I came to find out that this is actually owned by 
Since we are totally old and started out our night at the early bird dinner time we still wanted to hang out more after our drink at Bar X. So we headed back to the Grand American for a night-cap. I wonder if all these prints made anyone dizzy?
As we walked in (Oh my gosh I find myself getting all excited about this band just writing this!) I heard live music. We headed first to the restroom and half way there I realized what I was hearing. It was Regulators by Warren G done instrumentally. What!?! It sounded amazing. So we grabbed the couch that was open by the band and listened to the 
And then I realized they sell CD’s and promptly bought one. There is some original music on there but also some MIA and 99 Problems (It’s your boy!). Why can’t they be in Orange County?!
And if you are ever in SLC you have to go by the 
As you walk in there is an entire wall of framed video screens. Each one has a different monster in it and they all move and talk and it is mesmerizing. There are other interactive areas of the store that kids would love and it is worth checking out just for the kids to see it.
My pictures do not do this store justice. I don’t know who does the buying but it is insane. Unique toys, gifts, candy – stuff you don’t see everywhere.
I wished I had room to fit this water gun pillow in my suitcase to bring it home to my boys. I love it. This would be the store I would always go to if I needed to buy a kid’s gift. They also had a fantastic book area and right away I spotted our faves by 
Oh my gosh. I think I still might be full from my 
I know what some of you may be thinking. The Five Crowns is not cool. But you, my friend, are totally wrong. While the decor has been largely left the same as the previous incarnation, just about everything else has been changed. I am in love with the dog painting in the waiting room. When you first walk in, it might not give you an immediate feeling of cool. But on the way out, you get it. And I’ll tell you why.
It is all about the food. Gone are the days when you have to worry about what you are wearing. The staff at Five Crowns just wants you to come down and have a great meal. Wearing jeans? Who cares. The question is, what are you going to eat? Our chef’s dinner was a 7-ish course meal. I’m not really sure how to figure out the course thing. Do you count a palate cleanser? Whatevs. We started with an amuse-soup(!) of Manilla Clam Chowder served with Parmesan Gougeres. How gorgeous is that presentation? And it tasted even better than it looked.
The next course had many components but started off with this amazing presentation of the Smoked Bone Marrow. Each plate was set down in front of us with a server ready to remove the glass jar. The bone marrow sat on a bed of smoked wood chips that smelled absolutely amazing. It was a feast for all the senses. That may sound a bit corny but it really was. It was exciting and beautiful and fun way to eat.
I am not a big fan of bone marrow but I think when you are in situations like this you owe it to yourself and the chef to try everything. They realize that it is really hard to let go of the normal way of dining. But remember the chef is not interested in serving you stuff that tastes gross. He is interested, however, in using the freshest ingredients in a unique way and sometimes that means introducing you to something you might not otherwise would have ordered. Take the oysters for instance. I have refused to try them up until now. But that night, I decided to give it a shot. And I’m SO glad I did. They were nothing like I thought it would be. It wasn’t fishy tasting and the fresh ingredients it was prepared with kept it from being too squishy. So guess what, I eat oysters now. I realize I am not going to love every one of them as much as I like the Five Crowns preparation, but at least I will not be so afraid of them. Another really fun part of this course was the Pimm’s Cup we were served. I had never had one before but had always wanted to try one. Their version has a little fresh strawberry in it and it was delicious!!! It was after my first sip that I wished I had a car service taking me home. I would have swam in that drink if they had let me.
The serving pieces they used for everything were very cool. That helped keep the experience fresh as you never knew what to expect. It was at about this point that I also figured out that 
For this course we had a piece of Pacific Skate (a type of fish, duh) and a squash blossom stuffed with crab and other yummy goodness. The wine for this course was my favorite and I actually looked it up when I got home because I want more of it in my mouth. It is a Sauvignon Blanc, which is my absolute favorite, but this one wasn’t as fruity as the ones I mostly drink. It was perfect (Jacques Rouze, Quincy 2011, France). This is another reason the chef’s dinner is a great experience. You are getting to experience things you haven’t tried before and might even find a new favorite like me. Each person involved in preparation of the chef’s dinner is doing what they love and what they do best and we benefit from that.
This is 
Next up was Jidori Chicken Liver Mousse served with Brioche, Andante Goat Cheese and an apple butter. Mmmmmmmmm. Sometimes you read the ingredients together on a menu and think, how the heck is all that going to go together. But then you taste it and you see angels.
And then! two very large wooden boards were brought out and placed on the table. Had there been any men at the table they probably would have high-fived each other. Being ladies, we kept in control and nodded with delighted approval…and then pulled out cameras out and took pictures from every single angle. Five Crowns was known as a meat and potato kind of place. But this course was done in such a new way that it clearly shows their shift from just good food to artistic and inventive in their approach. The Tomahawk steak was AMAZING! I don’t generally eat meat this rare but it was delicious (just don’t tell my extended family or they will think it is ok to serve me mooing beef from now on). The steak was served with roasted Shitake mushrooms, salt crusted potatoes, braised garlic kale, an onion foam (which I can pretty much still taste if I think about it hard enough – gah, so good) and scallion ash. Let’s talk for a minute about the salty potatoes. Chef Harrison said they were prepared by being boiled in salty water until the water evaporates and the potatoes are left with a salty coating. I kind of want to give this a try. They were delicious and potentially something home cooks can do. If I try it, I’ll share my findings. This was served with a yummy Cabernet which the red loving ladies at the table were cooing over (Savestrin Estate, Cabernet Sauvignon, 2008, Napa Valley).
And this happened throughout. Jim Colombo, the General Manager filmed bits and pieces of our experience. With an insane culinary history himself, he was integral in reinventing Five Crowns from it’s stuffy past. When have you seen a GM in a casual button up during a busy Friday night dinner service? I loved the relaxed feel of the staff (servers are still very put together but do not wear the themed outfits of yore) it really adds to the atmosphere. They want to you to sit back with your friends and have a great time. Even the music is cool. We heard a little Mumford and some first wave favorites. Although it was a little too low for my taste, I totally respect that they are trying to provide an overall dining experience that is awesome all the way around. So many places around the country do this, but it seems like Orange County is severely behind the times in this.
My favorite course was the Beet Braised Pork Ribs. The depth of flavor (and I can talk about that because I’ve logged a ton of hours watching the Food Network) was amazing. Like, freaking amazing. It was served with Ricotta Cavatelli, mixed baby carrots and Vadouvan Meringue Popcorn. What is THAT? Chef explained to us that Vadouvan is sort of like a curry (which probably doesn’t even do it justice). The meringue was subtle and sweet but the crunch was perfect with the ribs. I want to say that I barely ate any because I’m a lady and only nibble food but I can’t. I ate this plate clean. And it was the 6th course. Whatevs. It was phenomenal. And it was paired with 
We wrapped up with green apple sorbet paired with champagne and then creme brulee, both vanilla and chocolate. Whammo. That’s how you do a meal.
When the meal was done we got a little more time with the staff to chat about the chef’s dinner and why the restaurant decided to change-up their style. There are good people running this restaurant. And that is something I want to support. You might not have the budget (about $120 per person including tip for 8 people minimum, 10 people maximum) to set up the 
And have you heard about 
Christmas is the time of year where old and new traditions come together, and more often than not, they involve food. As an adult it can be tricky to find the balance between what used to be and what is now. It is important to value family traditions from the past but also create new ones so that everyone has a happy holiday.
Christmas day is where I get to create my own food traditions. My parents come over Christmas morning and we enjoy a really yummy breakfast. Last year we made homemade donuts but the kids didn’t like them enough to make them this year. This year we plan to try out an overnight french toast recipe. Maybe that will stick. Either way, it is certainly fun to try out new things. One recipe I will make every year is Wine Cake (above – recipe link in 
A wonderful group of bloggers has gotten together to giveaway an amazing prize, just in time for the holiday season! You can enter to win a KitchenAid 5 Quart Tilt Head Artisan Series Stand Mixer (in whatever color you choose) or a Keurig Platinum. How rad is that?! The contest runs from Monday, November 26, 2012 – December 1, 2012 at 12:01 am. Simply use the Rafflecopter below to enter! Good luck!
