Last night I went to dinner at a local little restaurant, it's called Fin. It is in Port Warwick a little square with boutiques, other restaurants, and bakeries. It's a nice little restaurant with a closed off bar that is separate from the dine in area there were maybe 10 tables in the eating area and it had an open kitchen which was really neat. I could see them prepare the foods, plate everything, and even use a smoke machine! This place was just perfect. I had seared scallops with creamy risotto with organic mushrooms and Brussels sprouts and a truffle demi glace. It was absolutely mouth watering. If you are every in the Newport News area I highly recommend this establishment you can find their website online too with their full menu. They also offer a full wine list. I will attach the link! Give it a go though really it is well worth it!
http://finseafood.com/
On another yummy note! Friday my daughter Olivia and I went out for a "girls day", she got her hair cut we both got our nails done, and checked out the local barnes and noble for a new magazine! I picked up the Jan/Feb issue of Sandra Lee! I was not aware that she had a magazine out but she is one of my favorite Food Network chefs because she does things so simple yet they have an elegant look to them! Saturday I went grocery shopping and picked up the ingredients to make 4 of her dishes and that evening I made Ravioli Balsamico! This pasta dish was so easy to make, from start to finish was about 10 minutes! I was a little worried about the balsamic vinaigrette because as you know that can be an overwhelming taste (& smell!) but as it simmered down with the added ingredients it was fantastic! For sure a make for your family they will be in awe of your meal! I made crescent rolls with mine like I do with most of my pasta dishes, but you could always add a yummy salad too in fact next time I make this I will be doing that! Below is my picture of the food as well as the ingredients and directions! I hope you enjoy!!! :)
Makes 4 servings
Ingredients needed:
*14 oz refrigerated ravioli, four cheese which was about 1 1/2 packages of Buitoni
*1 1/4c light balsamic vinaigrette
*1/4c julienne cut sun dried tomatoes, chopped.
*1/2c chopped walnuts
*2 tblsp butter, cold
1)in a large pot of boiling salted water, cook ravioli according to package. Meanwhile in a large skillet over medium high heat bring vinaigrette to a boil. Add sun dried tomatoes and walnuts. Reduce heat and simmer for 2-3 minutes. Whisk in butter until sauce is smooth and shiny.
2) Drain pasta. Add balsamic sauce and heat through.
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