This post brought to you by P.F. Chang’s. All opinions are 100% mine.
Who loves P.F. Chang’s? I know I sure do, it’s one of mine and my husbands favorite restaurants. The food is amazing, the selection is amazing – even when you are watching what you eat. Most of you know I am changing the way I eat. Rather than jumping on a crash diet, I am changing my life. Which means I still enjoy my favorite restaurant, I just make better choices while I am there.
I’m really excited my husband and I will be meeting in El Paso tomorrow! Yes, P.F. Chang’s! Yepie, if you have never stopped by P.F. Chang’s for a meal I do suggest it for several reasons:
Service – If you have followed my blog for any length of time you know how important quality customer service is. I want someone to go out of their way for me, but not to take it too far. I have alway received great service at P.F. Chang’s, and recommended it to family and friends.
Environment – There is a combination of Asian and American cultures evident from the time you walk in and see the decor, to when you sit down to order your food. I love the unique, and creative atmosphere P.F. Chang’s has created, and every P.F. Chang’s that I have sat down to eat at has been clean, and cozy.
Food – If you have even glanced at the menu I’m sure you have noticed the amazing selection, even for those of us trying to drop a few pounds. They also have an amazing new Fall Seasonal Menu I cannot wait to try. The Fall Seasonal Menu includes items like:
- Ginger jalapeno Mule and Apple Cinnamon Martinid
- Pumpkin Dessert Wontons (YUMMY)
- Apple Cinnamon Martini
- Apple Dessert Wontons
- Shanghai Waldorf Salad
- Crispy Korean Chicken Wings
- Miso Chicken
- Harvest Vegetable Quinoa “Friend Rice”
- Vietnamese Noodles with Steak and Shrimp
- Citrus Mustard Prawns
To make things even more fabulous they also have the Goodness of Fall Contest going on. If you appreciate good food, love to cook, or contests you will love it. Be sure to check out P.F. Chang’s Special offer on the contest page. P.G. Chang’s has a printable $10 off $40 special, don’t miss out on that awesome offer!
P.F. Chang’s Goodness of Fall Contest
P.F. Chang’s is looking for contestants who want to create at fall dishes highlighting 3 of the seasonal ingredients that are used on the new Fall Seasonal Menu. The top 5 recipes will then be submitted to an awesome panel of judges for a chance at the grand prize.
Who’s the contest panelists?
They are Phillip Chiang, Cofounder of P.F. Chang’s; Yuji lwasa, Head Development Chef at P.F. Chang’s; Mary Melton, Director of Beverage at P.F. Chang’s, and Jennifer Chong; a prominent blogger partner.
Prizes for the Goodness of Fall Contest
There will be a $50 daily P.F. Chang’s gift card winner daily, and the grand prize winner and one of their guest will win a two-night trip to Napa in the Spring of 2014. It will include an exclusive visit to the guest house at a Napa Valley vineyard where judges Phillip Chiang and Yuji lwasa will be cooking a few of their favorite dishes, Mary Melton will also be there to guide the winner through an extensive wine tasting! It’s seriously a once-in-a-lifetime Napa Valley getaway! How amazing is that?
How to Enter The Goodness of Fall Contest
Entering is a breeze, you can learn more and enter when you visit the The Goodness of Fall Contest.
Beef Style, Veggie Soup Recipe
- 2 Teaspoons canola oil
- 1 pound beef flank, be sure it’s sliced nice and thin so it’s easy to eat
- 4 cups chopped bok choy
- 4 cups chicken broth
- 1 cup Brussels sprouts
- 1 cup Asian mushrooms
- 1 cup water
- 4 ounces wide rice noodles
- 2 teaspoons soy sauce
- 3 Tbs basil
- 1 ½ cups mung bean sprouts
Heat oil in soup pot on high, and add your sliced beef flank. Cook until done, be sure to stir often. Beef flank sliced thin does not take long to cook, be sure and pay attention. Remove cooked beef flank from pan, and set aside on plate, leaving juices in the pot.
Add bok choy into your soup pot with juices, and cook. Be sure to stir frequently, until wilted, which takes about 2-5 minutes. Add your chicken broth, Brussels sprouts, Asian mushrooms, and water, cover until begins to boil and add noodles, soy sauce, and basil. Simmer until the noodles are cooked. Warm beef flank in a separate pan, only about 2-4 minutes, or until warm all the way through.
Pour soup into bowls, add beef flank on top of soup, and sprinkle with mung bean sprouts.