Thanksgiving Leftovers Breakfast!

We all know hosting during the holidays is stressful enough and after preparing a feast, providing breakfast to your guests the next morning should be kept as simple as possible. Here's one idea to do so!

Ingredients:

       Leftovers:

• Mashed potatoes
• Stuffing
• Gravy (optional)

       Other:

• Eggs (2 for each person)
• Cheese, grated (your choice)
• Salt and pepper
• Milk (optional)

Option One: Breakfast Casserole

1. In a rectangle casserole dish, spray with Pam.....coat bottom layer with leftover mashed potatoes. Top that with a layer of leftover stuffing.
2. In a bowl, mix together your eggs, some milk, salt, and pepper, and cheese.
3. Pour the egg mixture on top of the casserole.
4. Bake at 350 for about 20-30 minutes until done. Top with gravy if you want to.

Option Two: Leftovers Re-Heated and Topped with Egg

1. Heat up the leftovers and put on a plate.
2. Cook 2 over easy eggs per person and put on top of the leftovers.
3. Top with gravy if you want.

Enjoy!

Classic Green Bean Casserole w Shallots!

I don't have a picture of this one....but it was the best green bean casserole I've EVER had! :)

Note: This one is from Food Network by Ellie Krieger.

Ingredients:

• 1/4 EVOO
• 6 medium shallots, sliced into rings that you can fry or buy canned ones that are healthier
• 1.5 pounds thing fresh string beans, trimmed
• 1 pound button mushrooms, sliced
• 6 large cloves garlic, minced
• 1 tbsp. chopped fresh thyme
• 3 cups low fat milk
• 1/3 cup plus 2 tbsp. freshly grated parmesan cheese
• 1/2 cup finely chopped fresh parsley
• 1/4 tsp. ground nutmeg
• Salt and freshly ground pepper
• 3 tbsp. flour (unless gluten free)

What to do:

1. Steam the green beans or pan fry them covered for about 3 minutes until bright green and still crisp.
2. Heat 1 tbsp. of the reserved oil in a large nonstick skillet over medium high heat. Add mushrooms and cook, stirring occasionally until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
3. Whisk together the milk and flour together (if using flour) until the flour is dissolved. Add the mixture to the skillet and whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushrooms mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 tsp. salt, and 1/2 tsp. pepper.
4. Coat a 2 quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tbsp. cheese. Bake until golden on top and bubbling, about 20 minutes.

Roasted Chicken or Turkey to Die For!

Since we couldn't get a grass fed turkey, we chose to get 2 smaller chickens (8-9 pounds each) that were organic and fresh. We did two variations....

Note: These recipes were inspired by Food Network but have some modifications.

Ingredients:

Orange-Tea Bourbon Brine and Classic Herb Butter:

       Brine Ingredients:

• 2 quarts water
• Zest in wide strips and juice of 5 oranges
• 2 cups kosher salt
• 1 cup sugar
• 12 black tea bags
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

        Butter Ingredients:

• 2 sticks softened butter
• 2 tbsp. chopped parsley, fresh
• 1 tbsp. dried sage and thyme (or fresh)
• 1 tsp. pepper
• 1/4 tsp. paprika
• 1/8 tsp. ground cloves

Juniper Brine and Rosemary-Lemon Butter:

        Brine Ingredients:

• 2 quarts water
• 2 cups kosher salt
• 1.5 cups brown sugar
• 2 tbsp. juniper berries
• 1 tbsp. peppercorns
• 3 bay leaves
• Zest of 1 lemon (wide strips)

        Butter Ingredients:

• 2 sticks of softened butter
• 5 minced garlic cloves
• 1 tbsp. finely chopped rosemary
• 2 tsp. fennel seeds
• 1 tsp. lemon zest
• 1/2 tsp. pepper

What to do:

1. For each bring, bring the ingredients to a boil in a large pot, then simmer 10 minutes. Add 4 quarts of water (and/or ice too cool it faster)and let it cool. Submerge the turkey or chicken into the brine....use a bag in a bowl or a large container...add water to fully cover it. Refrigerate at least 8 hours overnight.
2. While the turkey/chicken is soaking, pre-make your butter to set aside for the next day. Mix together the ingredients for each butter and set aside. After removing the turkey/chicken from the brine, rinse and pat dry. Reserve 4 tbsp. from each of the butters for the gravy. Rub the butter under the skin of the birds and then some on the top, around the legs, etc. Let the turkey stand 30 minutes at room temperature before roasting. Tip: Place on a metal platform or on vegetables so you have access to the drippings for your gravy.
3. Put the oven rack in the lowest position; preheat the oven to 350. Put the turkey breast side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until skin is golden brown and the thermometer inserted into the thigh registers 165, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserve flavored butter into your gravy just before serving.

Delicious Mashed Potatoes!

Ingredients:

• 1 pound whole russet or Yukon gold potatoes
• 1 stick softened butter
• 1 cup of buttermilk
• 2 tsp kosher salt
• Pepper
• 4 heads of garlic (roast in oven in foil with EVOO on 350 for 1 hour)
• 1 cup smoke Gouda cheese, shredded
• 2 tbsp. Dijon mustard (optional)
• 3/4 cups scallions, diced

What to do:

1. Peel the potatoes. Chop in half and cover with cold water in a large pot. Add 2 tbsp. salt; bring to a simmer over medium low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let cool enough to handle.
2. Add 1 stick softened butter to the potatoes. Add 1 cup buttermilk (or your choice of dairy), 2 tsp kosher salt, pepper, and mash with masher or blend.
3. Squeeze the roasted garlic or use a garlic press into the potatoes.
4. Fold in the cheese and optional 2 tbsp. of Dijon mustard if desired.
5. Top with the chives or mix them in.

Homemade Stuffing to Die For!

This year at Thanksgiving, I did two variations of this and both were delicious!

Ingredients:

• 8 cups of corn bread sliced into 1/2 cubes (this makes it gluten free!)
• 1 stick of butter
• 2 cups chopped onion/scallion
• 2 cups diced celery
• 1 tbsp. minced fresh sage and thyme
• Salt and pepper
• 3 cups low sodium organic vegetable broth
• 1/4 cup chopped parsley
• 2 eggs
• 2 cups of roasted butternut squash, cubed (roasted with EVOO)--roast on 400 for 35 minutes

       One Optional Version Ingredients:

• Add 1-1.5 cups of cubed apple
• 1/2 of cinnamon Toscana cheese, grated

        Other Optional Version Ingredients:

• 1/2 cup of unsweetened cherries, chopped
• 1/4 cup of cinnamon Toscana cheese, grated

What to do:

1. Make your base: heat 1 stick butter in large skillet over medium heat; add chopped onions, celery, sage, thyme, salt and pepper. Cook, stirring until the vegetables are tender about 5 minutes. Add the broth, bring to a simmer and remove from the heat..
2. Prep Your Mix-ins: Beat 2 eggs with 1/4 cup chopped parsley in a large bowl, stir in the bread cubes, the vegetable broth mixture and the prepared mix ins (butternut squash). Split mixture in half if you want 2 different stuffing's...otherwise add your additional mix-ins now.
3. Add Mix-Ins: for version one add the additional apple and cheese ingredients into half the stuffing mix and place in a rectangle pan after mixing well. Do the same for the other except add the cherries and less cheese.
4. Bake: Butter the pans and dot the top of each stuffing pan with 2 tbsp. butter. Cover with foil and bake at 375 for 30 minutes. Uncover and bake until golden; another 20 minutes.

Brussel Sprouts Casserole w Citrus and Pomegranate!

Great for your Thanksgiving or Christmas dinner as a side or every day! Unfortunately, I don't have a picture of this one.....it's really beautiful and tasty!

Note: Recipe from Food Network magazine with slight modifications.

Ingredients:

• 1.25 pounds brussel sprouts
• 2 tbsp. EVOO
• Kosher salt and ground pepper
• 3 tbsp. pomegranate molasses
• Seeds from 1 pomegranate
• 3/4 cup finely chopped toasted hazelnuts
• Finely grated zest of 1 lime
• Zest of on orange

What to do:

1. Preheat the oven to 375
2. Put the bussel sprouts in a medium roasting pan; toss with EVOO and season with salt and pepper. Roast for about 45 minutes until golden brown and softened.
3. Transfer the sprouts to a large bowl and add the remaining ingredients, mix together and serve.

Spicy Sicilian Pea Pepper Pesto Lasagne

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This recipe combines two different ones found online: one a spicy sicilian pesto with boiled pasta, and the other a pea and ricotta lasagne. The pesto calls for lots of pepper, mint combined with basil, and almond instead of pine nuts, making it a nice alternative to usual well-worn pesto the original pea and ricotta recipe calls for. The ingredients don’t need to be cooked beforehand, just combined, which eases preparation. Your vegetarian friends with a penchant for the piquant will love this one!

Ingredients

For the pesto:

• 2 cups fresh basil leaves, lightly packed, washed and spun dry
• 2 serrano chiles, stems and seeds removed
• ½ cup mint leaves
• 3 garlic cloves, peeled
• 1 tablespoon hot red pepper flakes
• ½ teaspoon fennel seeds
• ¼ cup sliced blanched almonds
• ½ cup extra-virgin olive oil
• ¼ cup freshly grated Pecorino Siciliano plus ¼ cup set aside for garnish

For the pea and cheese filling:

• 3 cups whole-milk ricotta cheese (about 1 1/2 pounds)
• 1 pound frozen peas, thawed
• 1/3 cup finely grated Parmesan cheese (about 1 ounce)
• 2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 cup heavy cream

To assemble:

• 1/2 cup heavy cream
• 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
• 1/2 cup toasted blanched almond slivers
• 8 ounces fresh mozzarella cheese, thinly sliced
• Olive oil, for coating the foil

What to do

For the pesto:

• Place the basil, mint, garlic, Serrano chilis, red pepper flakes, fennel seeds and almonds in a food processor and pulse 3 times to start the chopping process. Add the ½ cup oil and pulse 4 or 5 times to create a thick paste, (not a thin oily sauce). Add cheese and pulse once to mix in, season with salt if it needs it and remove to a container with a lid. Makes 1½ cups.

For the pea and cheese filling:

• Place all of the measured ingredients except the cream in the bowl of the food processor fitted with the blade attachment. With the food processor running, add the cream in a slow, steady stream until the mixture is almost smooth but some texture remains, about 45 seconds. Taste and season with additional salt and pepper as needed. Leave the filling in the food processor.

To assemble:

• Pour the cream evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 lasagna noodles, allowing them to overlap slightly. Using a spoon, evenly spread a third of the pea-ricotta filling over the noodles, then evenly spread half of the pesto over the filling. Evenly sprinkle half of the pine nuts over the pesto.
• Cover with another layer of 4 noodles. Evenly spread another third of the pea-ricotta filling over the noodles. (Do not cover with pesto.)
• Cover with the last 4 noodles. Evenly spread the remaining third of the pea-ricotta filling over the noodles, then evenly spread the remaining half of the pesto over the filling. Evenly sprinkle the remaining half of the toasted almonds over the pesto. Evenly arrange the mozzarella slices over the top. Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down.
• Bake until the sauce is starting to bubble around the edges, about 35 to 40 minutes. Remove the foil and continue baking until the top and edges of the lasagna are lightly browned in spots and the filling is bubbling, about 15 minutes more. Let cool at least 10 minutes before serving.

Fancy Feta Sausage, Veggies, and Eggs Breakfast!

Want to impress your guests with a fancy fake out breakfast? This is the one and it's super easy!

Ingredients:

• 1 Spinach and Feta Sausage (I got mine from Sprouts and got Chicken)-made into 4-5 patties
• Tuscan cheddar cheese, 4-5 thin slices for on top of patties (or your favorite cheese)
• 1/2 red and yellow bell pepper chopped
• 1/2 onion chopped
• EVOO
• 1/2 tsp garlic salt
• 1/2 tsp cracked black pepper
• 1 small eggplant, chopped into bite size pieces
• 1 yellow squash, chopped 
• 4 eggs

What to do:

1. Cook your sausage patties until done, then top with cheese slices until melted. Set aside on a paper towel and top with foil.
2. Saute your veggies in EVOO, top with garlic salt and black pepper. Cook for about 15 minutes. Set aside and top with foil.
3. Finally, cook your eggs over easy (or however your prefer them)...top with black pepper. 
4. On a plate, put a layer of the sauted veggies, then top with two sausage patties, finally top it with 1-2 eggs. 

Enjoy!

Veggie Tuscan Soup!

Looking for a new seasonal hit this winter? This one is pretty tasty!

Ingredients:

• 1 bunch of brussel sprouts, halved
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 bunch of kale, chopped
• EVOO
• 1 tbsp Herbs de Provence w/Lavender
• 1 tbsp paprika
• 1 16 ounce container of organic Tuscan Tomato soup
• 3 cups water
• 1 tsp cracked pepper

What to do:

1. Saute the brussel sprouts in EVOO, top with cracked black pepper, and half the Herbs de Provence with lavendar....cook until slightly browned on the edges for extra flavor (8-10 minutes). Set aside.
2. Saute onion, red and yellow pepper, add cracked black pepper and other half of Herbs de Provence and the paprika. Saute for about 10-12 minutes. Set aside. 
3. In your crockpot combine all ingredients and mix together well. 
4. Cook on low for 8-10 hours. 
5. If you don't have a crockpot, cook on medium to high for 30 minutes, then simmer for 1-2 hours.

Enjoy!

Meatloaf Stuffed with Apple Goat Cheese and Rosemary Roasted Baby Potatoes!

It's fall and creeping closer to the holidays and there are some fun new ingredients in the stores which inspired this new version of meatloaf. I hope you enjoy! :)

Ingredients:

• 1 pound ground turkey
• 2 eggs
• 1 small roll of apple crusted goat cheese (mine was from Trader Joe's or choose your preferred cheese stuffing)
• 4 tbsp. balsamic vinaigrette (2 for the meatloaf, 2 for the sauce)
• 1 cup ketchup (for sauce)
• 1/4 cup brown sugar (for sauce)
• 2 sprigs of rosemary, finely chopped
• 8 large jalapeno stuffed olives, chopped
• 1/2 onion, diced
• 1/2 pound of small baby potatoes
• 2 tbsp. EVOO (I used black truffle oil for the potatoes)
• 2 sprigs of rosemary, chopped to top the potatoes
• 1/2 onion, diced for the potatoes

What to do:

1. Preheat the oven to 400.
2. In a medium bowl, mix together the turkey, eggs, 2 tbsp. balsamic vinaigrette, 2 sprigs of chopped rosemary, olives, and 1/2 onion together.
3. In a bread loaf pan/meatloaf pan, spray with Pam or put in foil. Then put a small layer of the meat mixture on the bottom. Next put in some small chunks of the cheese. Top with the rest of the meat mixture, making a loaf shape.
4. Meanwhile, mix together your sauce (ketchup, brown sugar, and balsamic vinaigrette) and pour over the top.
5. Place in the oven and bake for 30 minutes or until done.
6. Meanwhile, in a small baking pan, place your potatoes and top with the chopped onion, rosemary, and glaze with the EVOO or truffle oil. Bake also for 30 minutes or until tender.

Enjoy!

Spicy Seared Ahi Tuna w/Green Beans!

This one is super easy, quick, and a nice fancy fake out! During the week if you have a busy schedule, this is great for a week night.

Ingredients:

• 2 small Tuna Steak fillets, sliced into long bite size pieces
• 1/2 cup low sodium soy sauce
• 2 tbsp Tabasco sauce
• 1 tbsp paprika, smoked
• 2 bunches of green beans, chopped
• 1 tbsp EVOO
• Wasabi sauce/spread

What to do:

1. Briefly soak the sliced tuna fillets in the soy sauce and Tabasco sauce mixture. 
2. Heat EVOO in a medium skillet and cook sear the tuna on both sides, about 1 minute each, topping with paprika evenly. Set aside and cover in foil. 
3. In the same pan, add the green beans. Top with the remaining soy sauce and Tabasco sauce mixture. Add a little paprika. Cook until done. Set aside.
4. Serve the tuna and green beans and top with a drop of Wasabi on each tuna slice depending on how much spice you desire. 

Enjoy!

Savory Mediterranean Lamb Shanks!

This one is super easy to make and it's tasty and great for the season. Modify with your favorite veggies and spices as you have them in stock.

Ingredients:

• 2-4 lamb shanks
• 1/2 cup Marsala wine
• 2 cups vegetable broth (organic, low sodium)
• 4 heirloom tomatoes, diced
• 2 sticks of rosemary (one diced, one whole)
• 5 Chinese spice, 1 tbsp
• 2 tbsp paprika
• 1 onion, diced
• 1 red pepper, diced
• 2 garlic cloves, diced
• 4 celery sticks, chopped
• Pepper
• EVOO

What to do:

1. Saute the onion, garlic, and red pepper in EVOO. Set aside. 
2. Heat some EVOO in a medium skillet pan. Brown the lamb shanks on both sides-about 3 minutes per side (season with half the paprika and a little pepper). Set aside.
3. In your slow cooker, add the tomatoes, rosemary, vegetable broth, sauted veggies, celery, the remaining paprika, the 5 Chinese spice, and Marsala wine. Stir well.
4. Add the lamb shanks, and cover in juice and veggies. Set the slow cooker on low for 6-8 hours or on high for 4 hours.

Enjoy!

Super Savory Quiche w/Sausage!

Ingredients:

• 8 eggs
• Pepper
• 1/2 cup milk or water
• 1 tomato, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• EVOO
• 1 handful of spinach
• 1 sausage, bite size pieces (hot Italian sausage or sweet or chorizo)
• Feta cheese or your favorite cheese

What to do:

1. In a small bowl, combine the eggs, pepper, and milk. Mix together well.
2. Saute the spinach in EVOO and set aside. 
3. Saute the onion, garlic, and red pepper. Set aside. 
4. Cook the sausage until done. De-grease by setting on a paper towel. Set aside. 
5. In a round oven safe bowl, spray with Pam and pour in half the egg mixture.
6. Layer in some spinach and then some onion and pepper mixture and then some sausage. 
7. Slowly pour in the second half of the egg mixture.
8. Repeat the layers (spinach, onion mixture, and sausage). 
9. Top with your favorite cheese. 
10. Bake at 400 for 20-25 minutes...until golden brown on the edges and solid in the center. 

Serve it up with the extra sausage on the side. Enjoy!

Spicy Tortilla Soup Loaded w/Veggies and Chicken!

It's that time of year...time to cure a cold or just enjoy wholesome warm goodness. Soup is calling as the season turns to fall. This one certainly helped me get over the hump with my cold...enjoy!

Ingredients:

• 1.5 chicken breasts, sliced into bite size pieces (brown and saute in EVOO, pepper, green onions, and garlic)
• 2 handfuls of brussel sprouts, diced and seasoned with lemon and pepper (brown and saute)
• 3 small potatoes, diced (cook in EVOO with garlic, brown and cook until tender)
• 1 cup of corn 
• 2 garlic cloves, diced
• 1 bunch green onion, chopped
• 2 carrots, diced
• 4 celery sticks, chopped
• 1 quart Tortilla soup base (I got the one from Trader Joe's, organic and low sodium)
• 2 cups of water
• 1-2 peppers (jalapeno or something else spicy)
• 3 flour or corn tortillas, chopped into small slivers
• Sour cream as a topper
• Avocado, chopped up (drizzle in lemon juice to keep fresh)

What to do:

1. After browning and sauteing the chicken, the brussel sprouts, and the potatoes as stated in the ingredients list, combine all the ingredients.
2. Cook in a large soup bowl on the stove for at least one hour, start with a boil and then cook on medium-low for the duration. If you have time, instead of cooking the brussel sprouts and potatoes, cook in a slow cooker (only cook the chicken before adding). Cook on low for 6-8 hours or on high for 4 hours.
3. For the tortillas, spray with Pam. Place on a Pam and bake at 400 degrees for 10 minutes or until golden brown and crispy. 
4. Serve soup in bowls. Top with Tortilla chips, a dollop of sour cream, and chopped avocado. 

Tis the Season for Gifts: Vodka Infused with Citron, Orange, and Blackberries!

After discovering the amazing ingredient Citron (or Buddha's hand), I decided to try lot's of different meals and then thought.....gee, why not make some vodka infused with citron for extra flavor?! And since the holiday season is coming up, this might make a great gift depending on how it turns out.

So here's what you do.....

Ingredients:

• Choose some favorite fruits or ingredients to infuse with your vodka 
• I chose citron (I did one jar with zest and one jar with the inside peel)
• I also did one jar with the zest and thin slices of a fresh orange
• One jar with blackberries and thin slices of oranges
• You could also do cinnammon or rosemary or any other fruits or vegetables of interest
• Choose your vodka
• I went with a potato based vodka so that it's gluten free 
• Get some mason jars or containers to seal the ingredients in

What to do:

1. Put your zest and/or fruit ingredients thinly sliced into the jars. Don't be afraid to mix and match and make sure to put plenty in there so you get the flavor.
2. Pour over with vodka to the top. 
3. Seal the jar. 
4. 3 times a day be sure to mix the ingredients so the flavors spread. 
5. For the citron and orange jars...leave the fruits in the vodka for 3-5 days. Then strain into a fresh jar. 
6. For the blackberry jar...leave for 7-10 days. Then strain into a fresh jar.
7. Enjoy alone or in mixed drinks that compliment your flavors. These make great gifts!

Citron Infused Chicken and Tomatoes Over Portabella Stuffed Ravioli!

Ingredients:

• 1 chicken breast, diced into bite size pieces
• 1/4 Citron (buddha's hand) or lemons if you need a substitute, zested
• 2 fresh heirloom tomatoes, diced
• 1/2 pint cherry heirloom tomatoes (variety), chopped in half
• Pepper
• 3 garlic cloves, chopped
• 1 onion, chopped
• 5 green onions chopped
• EVOO
• 1 package of organic portabella stuffed mushrooms or substitute for another noodle or spaghetti squash to make it gluten free

My prepared ingredients--Cooking tip: sometimes it's best if you chop and place in bowls in advance-makes the cooking experience much more enjoyable and less stressful). :)

What to do:

1. Place the chicken in a bowl with 1/2 the zest and some citron juice and some pepper. Let sit for 15-20 minutes. 
2. In a medium skillet, saute the onion, green onion, the other half of the citron zest, and garlic in 2 tbsp EVOO. Brown slightly. Then add the tomatoes. Place a lid on the skillet and continue cooking until tomatoes are tender. 
3. Meanwhile, in another medium skillet, cook the chicken in 2 tbsp EVOO and brown the outside slightly. Cook until done. Set aside. 
4. Boil some water and cook the noodles. Strain and set aside.
5. On a plate, place the noodles, then top with the tomatoes combination, then top with some chicken. Serve it while it's hot. 

This is what Citron looks like:

Enjoy!

[Guest post: travel notes on a recent trip to the windy city with an emphasis on, that's right, FOOD!]

Hot Doug’s

Located in Avondale, HD’s is the best hot dog joint in the known universe. From the solid renditions of all the classics (brat, beef hot, thuringer, polish) to the ever-changing list of specials and the “Game of the Week” (Rattlesnake the week we were last there, and no, I wasn’t down), you are not going to find dogs with more claim to gourmet legitimacy than Doug’s. Bring a friend or two and just chat and enjoy checking out the other customers (never know what you might see!) while you wait the 45 minutes to an hour to get in the front door. Once in you’ll be treated to the vast collection of hot dog memorabilia that adorn the walls, and you will be soon chomping down on some fine encased meat, yo.

What time is it? Dog time, dog!

Clockwise from the bottom, bacon cheeseburger dog, Al Gork with pork, tomatillo mole, and queso fresco, classic brat with the works, foie gras sauterne duck sausage, and duck fat fries (Friday/Saturday only).

Nightwood

Located in Pilsen on S. Halsted, Nightwood features a cozy outdoor space, a noisy seventies style dining room, and some nice localvore farm-to-table items on their handwritten menu. We had an excellent ‘fried rice’ in which the rice was actually cripy like the cereal, and an amazing cucumber salad. The house made tagliatelle were also a standout.

The dining room.

The patio scene.

Yes those are mustard tops on the cucumber salad, which also had peppers,peaches, and creme fraîche.

Urban Belly

Also out in Avondale on California, Urban Belly is unpretentious new school take on noodles, rice bowls and dumplings tucked away in an unassuming strip mall.

They are BYOB, so before hitting UB, go two blocks further to the Temple of Beer, at the corner of Elston and Cali, where you’ll find an outstanding collection of bottled brews from Chicago and beyond (including Green Flash IPA from San Diego). Tell the clerk you’re going to UB and s/he’ll stoke you a coupon good for one free dumpling order.

It’s in a strip mall but you can’t miss it if you know where to look.

La carte.

The Korean bbq beef and scallion rice bowl.

A

Asian squash and bacon dumplings.

Black Dog Gelato

On your way back from Urban Belly, you might want to head to this nearby neighborhood purveyor of excellent house made ice cream. They put their handwritten menu up on the front glass of the shop. The shop is on a quiet residential street with a couple benches and planters outside, which was a pleasant place to lick the cream.

Xoco

Part of the Rich Bayless empire, next door to the Frontera Grill on Clark in River North, Xoco has some interesting breakfast offerings, such as wood-oven fired chilaquiles. Living up to their name, you can get any coffee drink with excellent mexican chocolate in it. People seem to like the mini churros they make in house, but we gave them a miss. They offer a full third of a fresh avocado as a topping on any entree, for only a buck, which seemed like a good deal.

Intelligensia

This is a local chain of boutique coffee roasters and brewers. The coffee was pretty good, but the hipster spotting was off the charts, even if there’s zero customers, since all the emps were rocking old timey vests, ties, and elaborate facial hair.

I’d skip the pastries though, they were a fail, at least on a Sunday.

Maude’s Liquor Bar

Across the street and up Randolph a bit from Girl and The Goat, this is a place that takes mixology seriously and might be the call if you need to kill some time before your 11pm reservation. The guy serving us was in training, and his shadow was sampling every drink the trainee mixed (or was the shadow just getting loaded on the company dime one straw full at a time? Maybe just a benefit you enjoy as an established mixologist there.) They specialize in squashes (Tom Collins with muddled lime) but they had no problem producing an excellent aviation (not on the list) for me either.

The amber glow candle light through a good whiskey drink.

Millenium Park

This is in every guide book, and is a must see in Chicago, but I mention it because you can get a great view of the Jay Pritzker Music Pavillion from the Pritzker Modern Wing at the Art Institute, on the third floor, in an unpaid area outside Terzo Piano, the restaurant there. From this vantage you can see the great river skyline and Frank Gehri’s vision for the music pavillion. From there, you can take the Nichols Bridgeway across E. Monroe down to the park.

Also you absolutely cannot miss two super cool art works there, the Crown Fountain, an amazing video and water installation along Michigan between Monroe and Madison, and Anish Kapoor’s Cloud Gate, also known as the kidney bean, one of the most interesting public sculpture pieces I’ve ever seen.

Crown Fountain. On a warm day the kids will be going off.

Approaching the Cloud Gate.

Inside the Gate.

Mini Crunchy Tuna Burgers!

Ingredients:

• 1 pound fresh tuna, roughly chopped
• 3 garlic cloves
• 1/4 cup chives
• Freshly ground black pepper
• 2 tbsp Tamari 
• 1 cup Panko bread crumbs
• 2 tbsp black sesame seeds
• 1/4 cup coconut oil or EVOO
• 8 small dinner rolls or Hawaiian rolls
• Lettuce slices
• 1 tbsp ginger
• Mustard
• Salad (I used mushrooms, cherry tomatoes, and topped them with lemon juice)

What to do:

1. Pulse the tuna, garlic, chives, black pepper, Tamari, sesame seeds, and ginger in the food processor. 
2. Separate the tuna mix into 8 small patties and roll in the bread crumbs. 
3. In a medium skillet, heat up the coconut oil or EVOO on medium high. Cook the patties (approximately 2 minutes per side). Set aside. 
4. Serve on Hawaiian rolls with mustard, lettuce, and any other toppings you prefer (I used jalapeno and Wasabi). 
5. Serve with veggies or a salad.

Blueberry Scones w/Orange Glaze!

Ingredients:

• 2 cups flour, plus more for rolling blueberries in
• 1 tbsp baking powder
• 1 tsp salt
• 1/3 cup sugar
• 1/4 cup unsalted butter, chilled and cut into chunks
• 3/4 cup buttermilk or cream
• 1 egg
• 1 pint fresh blueberries

Orange Glaze-

• 2 oranges, zest and juice
• 2 tbsp unsalted butter
• 2 cups powdered sugar

What to do:

1. Preheat oven to 400 degrees. 
2. In a large bowl, mix together flour, baking powder, salt, and sugar. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
3. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. mix just to incorporate, do not overwork the dough.
4. Roll the blueberries in flour to coat (so they don't sink to bottom). Fold the blueberries into batter (be careful not to bruise). Drop large tablespoons of batter on an un-greased cookie sheet.
5. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
6. To prepare the orange glaze, combine butter, sugar, orange zest, and juice, over a double broiler. 
7. Cook until butter and sugar are melted and heat and beat until smooth and slightly cool. 
8. Drizzle or brush on top of scones and let glaze harden.

Enjoy!

Simple Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and devined
• 1 lemon, juiced
• 1 tbsp lemon pepper spice
• Salt
• 1 tsp coconut oil or EVOO
• Salad (toppings are your choice-I went with goat cheese and squeezed lemon juice on top)

What to do:

1. Heat up the coconut oil or EVOO in a medium skillet on medium high heat. 
2. Cook the shrimp and toss in the lemon pepper spice, salt, and juiced lemon. 
3. Cook until done and set aside. Serve with a small side salad.

Couscous Stuffed Chicken w/Feta, Sun-Dried Tomatoes, and Olives!

Ingredients:

For Couscous-

• 1 tbsp olive oil or coconut oil
• 2 garlic cloves minced
• 1/8 tsp red pepper flakes
• 4 tbsp sun-dried tomatoes, drained and chopped
• 4 tbsp green olives, chopped
• 2 cups chicken stock
• 1 (10 ounce) box couscous
• Salt and pepper
• 1/2 lb feta cheese, crumbled

For Chicken-

• 4 (6 ounce) boneless, skinless chicken breasts
• Salt and pepper
• 1 tbsp olive or coconut oil
• 1 tbsp butter

For Sauce-

• 2 garlic cloves, chopped
• 1/2 cup white wine
• 1/2 lemon, juiced
• 6 tbsp sun-dried tomatoes, chopped
• 4 tbsp roughly chopped olives
• 2 tbsp butter
• 1/4 lb feta cheese crumbled for garnish (optional)

What to do:

For the Couscous-

1. In a medium saucepan over medium high add olive oil, when hot, add the garlic and red pepper flakes. Add the sun dried tomatoes and saute for a few minutes. 
2. Add olives and chicken stock and bring to a boil.
3. Add couscous, cover, remove from heat, and let sit for 5 minutes.
4. Fluff with fork, season with salt and pepper. Spread two cups of couscous on a large plate, add 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken (in covered casserole dish). 

For the Chicken-

1. Trim chicken with boning knife. Start at top of breast and carefully butterfly the chicken so that it opens like a book.
2. When the couscous is cool enough to handle, carefully spoon the mixture into the chicken pocket. Season the chicken with salt and pepper.
3. In a large skillet, heat the olive oil and butter. Brown the chicken on both sides. 
4. Place chicken in baking dish and bake for 20 minutes or until done. 

For the Sauce-

1. In the saute pan that you cooked the chicken in, heat and add the garlic. 
2. Deglaze with white wine and lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2-3 minutes, add the olives, turn off heat, add the butter and stir to combine.

To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese.

Optional: Serve with a light tomato salad (mix together 4 diced tomatoes, 1/2 purple onion diced, 1 handful parsley chopped, and the juice of 1/2 a lemon.

BBQ Chinese Chicken Lettuce Wraps and Prosciutto Wrapped Asparagus!

Ingredients:

Wraps-

• 2 cups fresh mushrooms, chopped
• 1.5 pounds thin cut chicken breast
• 2 tbsp vegetable oil or coconut oil
• Salt and pepper
• 3 cloves garlic, chopped
• 1 inch ginger root, finely chopped
• 1 orange, zested
• 1 red bell pepper, diced small
• 1 small can water chestnuts, chopped
• 3 tbsp hoisin
• 1/2 large head iceberg lettuce, core removed, head quartered
• Wedges of navel orange, for garnish

Asparagus-

• 1 bunch of asparagus, organic
• 1 lemon, juiced and zested
• Salt and pepper
• Tuscan EVOO
• 8 thin slices of prosciutto 

What to do:

1. Preheat oven to 400.
2. Prep the asparagus first...clean the asparagus and trim to the same length. Separate into 4 bunches. Drizzle lightly with EVOO, sprinkle with salt and pepper, and lemon zest. 
3. Wrap each bunch in 2 slices of prosciutto. Drizzle with lemon juice and bake for 12-15 minutes. 
4. Set aside and cover in foil to keep warm.
5. Meanwhile, preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to pan and sear meat (1-2 minutes). 
6. Add mushrooms and cook another minute or two.
7. Add salt and pepper, garlic, and ginger. Cook one minute more.
8. Add zest, red bell pepper, and water chestnuts. Cook another minute.
9. Add hoisin sauce and stir to coat mixture evenly. 
10. Transfer the hot chopped chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. 
11. To eat, pile spoonfuls into lettuce halves, wrapping lettuce around fillings and squeeze an orange wedge over.

Roasted Lemon Chicken with Potatoes!

Ingredients:

• 1.5 pounds Yukon gold potatoes, cut into small pieces
• 6 cloves garlic, smashed and chopped
• 2 tbsp Tuscan EVOO
• Kosher salt
• 1.5 pounds skinless, boneless chicken thighs
• 2 tsp smoked paprika
• Freshly ground pepper
• 4 tbsp fresh parsley, chopped
• 4 lemons (2 juiced, 2 cute into wedges)
• 2 medium red onions, halved and thinly sliced

What to do:

1. Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. 
2. Put the potatoes, garlic, EVOO, 1 tbsp water, and 1/2 tsp salt in a large microwave-safe baking dish and toss to coat. Cover the plastic wrap, pierce the plastic in a few places and microwave 8 minutes to partially cook. 
3. Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with paprika, 1 tsp salt, and 1/2 tsp pepper. Add 2 tbsp parsley and the lemon juice; toss to coat. Set aside.
4. Remove the hot baking dish from the oven; carefully add potatoes and spread in an even layer. Scatter onions on top. Roast until potatoes start to brown, about 12 minutes. 
5. Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl, and the additional lemon wedges; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tbsp parsley.

Spicy Italian Chicken Sausage Spaghetti with Fresh Produce and Asparagus!

Ingredients:

• 12 ounces spicy Italian chicken sausage
• 1 cup Marsala wine
• 1/2 eggplant, diced
• 1/2 yellow squash, chopped
• 1/2 zuccinni, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper chopped
• 8 ounces mushrooms, chopped
• 3 garlic cloves, chopped
• 1 jar (16 ounces) spaghetti sauce (I used a sweet garlic and basil flavored mix)
• 3 tbsp adobe sauce
• 12 ounces penne noodles
• Salt and pepper
• 1/2 tsp red pepper spice
• 1 tbsp coconut oil (or EVOO)
• 1 bunch of asparagus
• Juice of 1 lemon
• Italian seasoning
• 2 tbsp Tuscan EVOO

What to do:

1. Preheat oven to 350 for asparagus.
2. Place asparagus on baking pan. Top with Tuscan EVOO, salt and pepper, juice of 1 lemon, and Italian seasoning. Bake for 15-20 minutes. Set aside.
3. In a medium skillet, heat up the coconut oil. Saute the mushrooms, green pepper, red pepper, zuccinni, yellow squash, eggplant, and garlic. saute for 5 minutes. Then slowly add 1 cup Marsala wine. Continue to saute for another 5-7 minutes.
4. Add the adobe sauce, salt and pepper, red pepper spice, and Italian chicken sausage. Cook until sausage is done and stir well together. 
5. Add the spaghetti sauce, mix well, cover, and simmer for 10-12 minutes. 
6. Meanwhile, cook the penne pasta as instructed on package. Set aside.
7. Serve sauce on top of penne or spaghetti pasta (your choice). 

Marsala Mushroom, Garlic, and Cheese Quiche!

Ingredients:

• 8 ounces mushrooms, chopped
• 1 tbsp coconut oil
• 3 garlic cloves, chopped
• Salt and pepper
• 6 brown organic eggs
• 1/2 cup water
• 1/2 cup Marsala wine
• 6 tbsp goat cheese (crumbled)
• 6 tbsp blue cheese (crumbled)

What to do:

1. Preheat oven to 350.
2. Meanwhile in a medium skillet, heat up 1/2 tbsp coconut oil and saute mushrooms and garlic cloves. Add salt and pepper and Marsala wine. Saute for approximately 5-6 minutes. Set aside.
3. Mix together eggs, water, and salt and pepper in a medium bowl.
4. In a 8 inch cake pan, coat with 1/2 tbsp coconut oil (using a paper towel to coat evenly). Add half the egg mixture, then evenly add mushroom mixture, half the cheese mixture (goat and blue cheese), next layer the other half of egg mixture, and top off with the other half of the cheese mixture. 
5. Bake for 20-25 minutes, until done.

Salmon Pinwheels with Salad!

Ingredients:

• 2 salmon fillets (6-8 ounces each)
• 8 ounces imitation crab meat
• 4 ounces herb cream cheese
• Salt and pepper
• Juice of 1 lemon
• 1 tsp capers
• 1 tbsp basil paste
• 1 tsp Italian seasoning
• 1/2 cup balsamic vinaigrette
• Spring mix greens or spinach
• 4 tbsp crumbled goat cheese
• Strawberries chopped

What to do:

1. Preheat the oven to 350. 
2. Meanwhile, in a food processor blend together the imitation crab, herb cream cheese, salt and pepper, juice of 1/2 lemon, capers, basil paste, and Italian seasoning. 
3. Roll the mixture into each salmon fillet like a pinwheel (similar to a cinammon roll-1/2 mixture in each fillet). 
4. Top and brush with 1/2 cup of balsamic vinaigrette. 
5. Bake for 20-30 minutes until done.
6. Serve with a side salad topped with goat cheese, the juice of the other 1/2 lemon, and strawberries.