Ladyface Ale House in Agoura Hills

Ladyface Ale House opened up recently in Agoura and if you’re a beer fan this is a place you must try.  We had a sample of their beers just to see what they carry on tap and we were really pleased with what they had to offer.  They brew their own beer, and you can check out their website for photos of their brewery set up.  It’s a kid friendly place as well, as it is loud inside because it does have a bar area and the TV screens.  They also have a nice outdoor seating area for a more private and quiet setting.  We had the French Onion soup and I loved it, I like the sweet taste it had to it.  The also have amazing Fish and Chips, super tender fresh fish!  You must try their seasoned fries which comes with different tasting sauces.  Great place to gather with some friends for Happy Hour, or even with the family.  I apologize for the photos as they are lacking quality, I did have a bit of a distraction from my 2 year old.

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Tifa Chocolate & Gelato in Agoura Hills

Tifa Chocolate is a special place that us locals would like to keep secret, as it truly is a gem. I love everything about this place, any true chocolate lover would fall in love with the varieties that they carry.  They even have private parties if you have a group of 20 or more people that you can get together on a Monday night- they close it to the public and you get the place reserved for you and your friends.  You taste a variety of chocolates from Dark to Milk and with Port wine.  They also carry Gelatos, the flavors change often so you never know what they will be carrying, that makes it special.  I love the Mocha, the Pistachio and Mango flavors.  Their Mochas are the best,  I never leave this place without one.   If you are from the Los Angeles area and plan to make a trip to Santa Barbara for the day, don’t pass Agoura by without making a stop here first, you will not regret it.

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Ali Baba of Newbury Park

One of my favorite places to eat at  is Ali Baba of Newbury Park.  I always get the same dish, Chicken Shawarma with Humus.  We don’t eat out much but if we do  it’s always between this place and Thai food for me.  It’s tucked away in a shopping plaza, in a small location that is not visible from the street.  Ali Baba draws in the local crowds come Friday and Saturday nights.   I’ve also had the Salmon and rice dish and it too is tasty.  

Check out my other reviews on

Eclipse Chocolate- San Diego

and

Nijo Sushi- Seattle

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Pan-Grilled Tilapia with Chimichurri

This recipe calls for Halibut but since I had Tilapia already in the Frig I used it.  I loved this dish, and though the fish was very simple it was the side vegetable dish that I thought was incredible.   I will be  having it as a main lunch meal soon.   I grabbed this recipe from this month’s issue of Cooking Light.

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Roasted Chicken with Balsamic Bell Peppers

Nice healthy dish…..I will be doing this one again soon.   I nabbed this one from this months Cooking Light issue.  I didn’t have any yellow bell peppers on hand so I substituted thinly sliced zuchinni.

Ingredients

• 3/4  teaspoon  salt, divided
• 3/4  teaspoon  fennel seeds, crushed
• 1/2  teaspoon  black pepper, divided
• 1/4  teaspoon  garlic powder
• 1/4  teaspoon  dried oregano
• 4  (6-ounce) skinless, boneless chicken breasts
• 2  tablespoons  olive oil, divided
• Cooking spray
• 2  cups  thinly sliced red bell pepper
• 1  cup  thinly sliced yellow bell pepper
• 1/2  cup  thinly sliced shallots (about 1 large)
• 1 1/2  teaspoons  chopped fresh rosemary
• 1  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  balsamic vinegar

Preparation

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutritional Information

Calories:

282

Fat:

11g (sat 2.1g,mono 6.4g,poly 1.7g)

Protein:

35.9g

Carbohydrate:

8.8g

Fiber:

1.9g

Cholesterol:

94mg

Iron:

2mg

Sodium:

644mg

Calcium:

38mg

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