Ketchup!

     It's been awhile since my last post and naturally a lot has happened. Rather than try to recap it all, I'm just going to share a few of the meals I've made lately. I wish I could tell you that I'm back to my regular cooking self, but I'm actually leaving my kitchen tomorrow for 15 days. I plan on picking up tons of foodie inspiration somewhere between Palm Springs, Newport Beach, San Francisco, Sonoma Valley, New York City and Detroit and will have lots to share once I return. Not to mention, I can't wait to share all of the yummy recipes I whip up with my Mom and sisters for Thanksgiving. Gobble Gobble!

Southwestern BBQ Chicken Salad

Ingredients: 

2 boneless skinless chicken breasts

BBQ sauce

1/2 head iceberg lettuce, chopped
1/2 head romaine lettuce, chopped
6 fresh basil leaves, cut into strips
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
2 tbsp fresh cilantro, chopped
1 tomato, diced
1/2 avocado, diced
1/4 cup mexican shredded cheese
Tortilla chips, broken into bite sized pieces
Spicy Ranch Dressing

Directions:
Preheat oven to 400 degrees F. 
Brush BBQ sauce on chicken breasts and cook for 30 minutes.
Cool, then shred into bite sized pieces.
Mix lettuce, basil, black beans, corn, cilantro, tomato, avocado, cheese and tortilla chips in a large salad bowl. 
Toss with spicy ranch dressing and drizzle with BBQ sauce. 

-----------------------------------------------------------------

The Californian

Ingredients:
1 Sesame bagel, toasted
1 tbsp cream cheese
1/4 tomato, sliced
1/4 avocado, sliced
1 egg, cooked over easy
1 tsp cilantro
Red pepper flakes ~~~ CLH

Directions:
Spread cream cheese on bottom half of bagel.
Layer tomato, avocado, egg and cilantro on top of cream cheese.
Sprinkle with red pepper flakes. 
Serve open-faced.

-----------------------------------------------------------------

Chicken Parmesan

Ingredients:
2 boneless skinless chicken breasts
1 egg
1/2 cup bread crumbs
2 tsp italian seasoning
1 cup sun-dried tomato sauce
2 tbsp mozzarella cheese, shredded
2 tsp parmesan cheese, grated

Directions:
Preheat oven to 400 deg F.
Combine bread crumbs and italian seasoning in bowl, set aside.
Beat egg in a separate bowl. Brush chicken with egg mixture.
Coat chicken in bread crumbs.
Place coated chicken in casserole dish. Cover with tomato sauce. Bake for 30 minutes.
Sprinkle mozzarella and parmesan cheeses over chicken breasts, then place under broiler for 5 minutes until melted. 


Sauteed Broccoli Rabe

Ingredients:
1 bunch broccoli rabe, tough stems removed
2 tbsp live oil
3 garlic cloves, smashed
1/2 tsp red pepper flakes ~~~ CLH

Directions:
Blanch broccoli rabe, then set aside to dry.
Heat olive oil over medium heat in large saute pan. Add garlic and red pepper flakes. Once garlic begins to brown, remove it from the pan and discard. 
Add broccoli rabe to the pan. Coat in olive oil mixture and cook for a couple minutes more.
Serve with parmesan chicken and crusty bread.

-----------------------------------------------------------------

Slow-Cooker Turkey Chili

Ingredients:
2 tbsp olive oil
1 tbsp yellow onion, diced
1 tbsp jalapeno, minced
1 tbsp garlic, minced
1.5 lbs ground turkey
1 tbsp Emeril's Southwest Essence
1.5 tbsp chili powder
1 tsp kosher salt
1/4 tsp ground cumin
1/8 tsp dried oregano
1 bay leaf
2 cups low sodium chicken broth
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can diced green chilies
1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 cup canned corn

1 cup canned black beans

1/2 tbsp fresh cilantro stems, chopped
1 tbsp fresh cilantro leaves, chopped
Sour cream
Mexican cheese, grated
Green onions, chopped

Directions:
Heat olive oil over medium heat. Toss in onion and jalapeno and cook for a few minutes. Add the garlic and cook for a couple minutes more. 
Stir in the ground turkey, Emeril's Southwest Essence, chili powder, salt, cumin, oregano and bay leaf. Cook until turkey is browned and cooked through. 
Transfer ingredients from the pan to slow-cooker on low heat. Add chicken broth, tomatoes, green chilies, garbanzo beans, kidney beans, corn, black beans, and cilantro stems and leaves. Mix all ingredients together.
Cook for 8 hours. 
Serve chili in bowls. Top with sour cream, cheese and green onions.

Say Goodbye to Salty Thai

     I was really craving good old fashioned spaghetti tonight, but since I'm going to one of my favorite Italian restaurants tomorrow, I held myself back. What's the next best thing? Well, Thai of course. The only drawback of Thai food is the sodium intake. I swear, the morning after eating Thai I can barely open my eyes because they are so swollen. So, I'm on a mission to make a low-sodium, healthy Thai meal. 

Curried Halibut

Ingredients:
2 tsp canola oil
2 shallots, minced
2 tsp curry powder
2 cups low sodium chicken broth
1/2 cup light coconut milk
1/2 tsp salt
Freshly ground black pepper
2 (5 ounce) halibut fillets
2 roasted red peppers, sliced, recipe follows
1 scallion (green part only), sliced
2 cups jasmine rice, cooked

Directions:
Heat canola oil over medium heat in a large pan. Add shallots and cook until browned. Stir in curry powder until fragrant. Add chicken broth, coconut milk and 1/2 tsp of the salt. Simmer for about 5 minutes. 
Season halibut with salt and pepper, then place in pan. Coat the fish with the sauce. Place cover over pan and cook about 10 minutes until fish flakes easily with fork. 
Assemble rice on a plate, followed by roasted red peppers and then the halibut.
Stir the cilantro and scallions in the sauce, then pour sauce over fish. Serve warm.


Roasted Red Peppers

Ingredients:
2 large red peppers

Directions: 
Preheat oven to 500 degrees F. 
Place the whole peppers on a baking sheet and cook for about 35 minutes, flipping a couple times through. 
Remove from oven and cover in aluminum foil. Let it rest for 30 minutes. 
Remove stems, seeds and skin. Cut into quarters. 

Leftovers for Lunch

     One of my favorite lunch spots here in Chicago serves a variety of quinoa bowls - packed with protein, low in calories, extremely filling and uber delicious! The only problem with this place are the prices. It typically comes out to around $10 a bowl, which I believe is too much to be spending on a weekday lunch.

     Since my fiance and I all about saving money these days, or rather putting it towards our friends (and our own) weddings, I'm going to make my favorite quinoa bowl myself. Not to mention, there is nothing better than fresh homemade pesto. 

Spinach Pesto Quinoa Bowl

Ingredients: 
2 chicken breasts, cooked and cut into bite size strips
1/4 cup pesto, recipe follows
1 container baby spinach
1 cup quinoa, cooked
Hot sauce, to taste ~~~ CLH

Directions: 
Stir chicken and pesto together in large pan, until mixed and warmed. Toss in spinach, in batches, until coated and slightly wilted. 
Serve warm in bowl over quinoa. Top with hot sauce. 

Homemade Pesto

Ingredients: 
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1 tsp red pepper flakes ~~~ CLH
1/3 cup olive oil
Salt and pepper, to taste
Grated parmesan 

Directions:
Place basil, pine nuts, garlic and red pepper flakes in food processor. Blend until finely chopped. Stream olive oil in until smooth. Stir grate parmesan in to your liking. 

Lazy Sunday Brunch

     There's nothing better than a lazy Sunday. Sleeping in. Slowly getting around to cooking up a late breakfast. Then before you have a chance to change out of your pj's to start your day, you make the executive decision to go and crawl back into bed. It's not very often that these kind of days come around, so when they do you gotta take hold and try to make it last for as long as humanly possible. 

     Of course, not getting out of your pj's can cause some issues - such as venturing out to the grocery store to get supplies. Since getting out of my pajamas is clearly not an option, I'm going to do the best with what I have in my fridge. Luckily, we had tacos a couple nights ago which means we have all of the necessary ingredients to make Huevos Rancheros!!

Lazy Sunday Huevos Rancheros

Ingredients: 
2 tbsp olive oil
2 eggs
Salt and pepper, to taste
3 corn tortillas
1/2 cup rice, cooked

3 pieces of thick cut bacon, cooked and diced

1 half of an avocado, diced
1 tbsp cilantro, stems removed
1 tbsp salsa
Mexican cheese, shredded
Hot sauce, to taste ~~~ CLH

Directions:
Heat olive oil in skillet. Fry the eggs sunny-side up. Season with salt and pepper. 
Wrap corn tortillas in damp paper towel, then place inside large ziplock bag. Keep bag unzipped and microwave for 30 seconds to steam. 
Arrange tortillas in a triangle like shape, overlapping in the middle. Top with cooked rice, diced bacon, sunny-side up eggs eggs, avocado, cilantro, salsa and cheese. Dabble with hot sauce. 

You Fancy, Huh?

     Contrary to popular belief, the time you should be making your significant other engagement roast chicken is not before the engagement, but rather after the engagement. Here's why:

1. It shows him how much you care and that even though you are engaged, you will not stop doing special things for him

2. Engagement chicken looks fancy and now that you've got a diamond ring on your finger - you, my friend, are fancy

3. It looks like you slaved away in the kitchen all day when this meal is in fact quite simple

4. It makes leftovers, which means you can pack him lunch for work the next day and all of his co-workers will tell him how lucky he is (not like he needs reminding)

So, to celebrate my recent engagement to the love of my life, we're doing post-engagement roast chicken tonight!

Post-Engagement Roast Chicken

Ingredients:

1 (4 lb.) roasting chicken

Salt and freshly ground black pepper

2 lemons, quartered

1 head of garlic, cut in half crosswise

Olive Oil

2 yellow onions, peeled and sliced

2 carrots, diced

Kitchen string

Directions:

Preheat oven to 425 degrees F.

Remove and discard chicken giblets. 

Salt and pepper the inside of the chicken, then set chicken in a roasting pan.

Place garlic and 2 quarters of the lemon inside of the chicken. Brush the outside of the chicken with olive oil, then season with salt and pepper. Tie the legs together with string and tuck the wings under the body so they don't burn.

Toss the rest of the lemons, onions and carrots in a bowl with olive oil, salt and pepper. Spread around the chicken in the roasting pan.

Roast the hour for 1 hour and 15 minutes. 

Let it sit 10 minutes, then carve the chicken onto a platter. Serve with onions, carrots and roasted potatoes (recipe follows).

-----------------------------------------------------------------

Roasted Garlic Potatoes

Ingredients:

3 lbs. red potatoes, washed and quartered

Olive oil

Salt and freshly ground black pepper

2 tbsp. minced garlic

2 tbsp. fresh parsley, minced

Directions:

Preheat oven to 425 degrees F.

Toss potatoes, olive oil, salt, pepper and garlic together in a bowl until coated. 

Spread potatoes on a sheet pan in a single layer. Roast for 35-40 minutes, remembering to toss every so often so they do not burn.

Remove the potatoes from the oven and toss with parsley.

Serve warm.

• 
  

Apple Picking: Mission Accomplished

     A friend of mine invited me to go apple picking the first fall I spent living on the east coast. Blame it on being a California beach girl, but I had actually never heard of this activity. Once she explained it to me (spiked apple cider was all I really heard...), I knew it was something I just had to do. Unfortunately I wasn't able to go with her that fall - or the next four falls after that for that matter. 

     Now that I'm living out in the middle of the country, I figured there had to be plenty of apple picking farms around for me to visit. Not to mention, I have a car to take me there this year - rather than walking to the train to take me to the bus that would finally drop me off within the near vicinity of a farm (gotta love NYC public transportation). 

     I won't tell you about the failed apple picking experience, due to the extreme heat the midwest encountered this past spring/summer, but I will tell you that I ended up back home with plenty of apples and a dozen apple cider doughnuts. All in all, I guess it wasn't such a failed mission after all. 

C.A.B.B. Burgers (Chicken, Apple, Bacon, Brie Burgers)

Ingredients:
1 lb. ground chicken
1 apple, finely chopped
1/4 cup red onion, finely chopped
Salt and pepper, to taste
2 tbsp. olive oil
6 pieces bacon, cooked
Brie, sliced
Honey mustard
Challah rolls, toasted

Directions: 
Combine chicken, apple and red onion in a bowl. Once combined, form 4 chicken patties. Season with salt and pepper.
Heat olive oil over medium heat in skillet. Add burgers to skillet and cook each side for about 7 minutes each, only flipping once. 
Assemble burgers by placing the chicken patty on top of the bottom half of the toasted challah roll, followed by the brie, then bacon. Spread honey mustard on top half of the roll and place on top. 
Serve with a side of barbecue chips. 
-----------------------------------------------------------------
     My Mom suggested I make my Grandma "Gummy's" Apple Crisp recipe with some of the apples I acquired from the farm. I'm sure you can agree that your Mom's recipes may be the best, but your Grandma's recipes rule above all. 

Gummy's Apple Crisp

Ingredients: 
10-12 apples, peeled, cored and sliced
3 tsp. cinnamon
Salt, to taste
1 cup water
1 tbsp. lemon juice
1 cup butter
1 cup white sugar
1 cup brown sugar
1 1/2 cups flour
Vanilla ice cream

Directions:
Preheat oven to 350 degrees F.
Spread sliced apples along the bottom of a 3 quart casserole dish.  
Mix water and lemon juice together in a bowl, then poor over apples.
Sprinkle with cinnamon and a dash of salt. 
Using a pastry blender - combine butter, white sugar, brown sugar, flour and a bit of salt together until crumbly. (TFM: You can also use two forks to combine if you do not own a pastry blender.) Spread mixture over apples. 
Bake for 1 hour, until bubbly and browned. 
Serve warm with vanilla ice cream. 

No...I mean...MORE Soup for You!

     Not to send you on soup-overload or anything, but it's a rainy day here in Chicago and I can't continue to ignore all of the yummy fall vegetables that have been popping up in the farmers markets lately. Also, it's supposed to jump back into the seventies tomorrow which is totally unexceptable for soup, so I need to get this recipe out while I can (because I don't have 6 months of freezing cold weather ahead of me or anything)...

Butternut Squash and Apple Soup

Ingredients:
1 (3 lb) butternut squash
1 tbsp. unsalted butter, melted
Salt and freshly ground black pepper, to taste
1 tbsp. olive oil
2 shallots, diced
2 garlic cloves, diced
1 carrot, diced
1 celery stalk, diced
1 apple, diced
4 cups chicken broth
1 tsp. cider vinegar
1/2 tsp. cinnamon
1/2 tsp. chili powder, to taste ~~~ CLH
4 pieces thick cut bacon
2 tbsp. reserved bacon fat
Goat cheese, crumbled
Maple bacon croutons, recipe follows

Directions:
Preheat oven to 400 degrees F.
Trim the top and bottom of the butternut squash. Cut the squash into quarters lengthwise, then cut each quarter in half. 
Arrange squash on a baking sheet. Brush melted butter over squash. Sprinkle with salt and pepper.
Roast for 45-50 minutes. (TFD: You'll know it is finished when you can pierce it easily with a fork)
Warm olive oil over medium heat in a large pot. Sautee shallots, garlic, carrots, celery and apple until softened - about 7 minutes.
Add chicken broth and simmer for 20 minutes.
Remove skin from roasted squash then puree in a food processor or blender. 
Blend pureed squash and soup together until smooth, then return to pot. 
Stir in cider vinegar, cinnamon and chili powder. 
Cook over medium-low heat for about 5 more minutes or until warm. 
Fry bacon in pan over medium heat until done. Remove from pan, reserving 2 tbsp. for the croutons. Dice bacon into bite size pieces and set aside.
Prepare maple bacon croutons (recipe follows). 
Serve warm soup in bowls and top with croutons, diced bacon and crumbled goat cheese.


Maple Bacon Croutons

Ingredients:
4 (1/2 inch thick) slices day old bread
1 tbsp. grade B maple syrup
2 tbsp. reserved bacon fat
1/2 tsp. paprika
Salt and pepper, to taste

Directions:
Dice bread into bite size cubes. Toss with maple syrup, bacon fat, paprika and salt and pepper.
Fry in pan over medium heat until grill marks appear and bread is crunchy, tossing the cubes around every so often to that all sides are golden.

Tomatopalooza

     I have never gotten the flu shot. In fact, I make fun of people who do (like my boyfriend) and honestly I never get sick - but this year it got me. 

     I've been on my death bed for the past week with the flu, unable to eat, drink and especially entertain. My boyfriend's parents were visiting us in Chicago and even though I didn't get to spend very much time with them, I'm definitely enjoying the pounds of tomatoes they brought us from their garden back home. Fresh fruits and vegetables are a big thing to us city folk, so tonight it's Tomatopalooza in our household. 

Fresh Salsa

Ingredients:
3 lbs tomatoes, chopped
2 garlic cloves, minced
3 jalapeno peppers, diced*
1 medium white onion, diced
1 bunch cilantro, stems removed
Juice of 1 lime
Salt and pepper, to taste

* CLH: Reduce if you want it less spicy

Directions: Place all ingredients in a food processor and blend until chopped. 
TFD: I prefer chunky salsa, so I blend for just a few seconds. 
-----------------------------------------------------------------

Caprese Skewers

Ingredients:
15 grape or cherry tomatoes
15 fresh mozzarella balls
15 fresh basil leaves
3 tbsp. olive oil
Salt and freshly ground black pepper, to taste
Balsamic glaze
5 wooden skewers

Directions:
Using the wooden skewer - spear tomato, mozzarella, and basil. Repeat until you reach the end of the skewer. Place on a serving dish and pour olive oil over skewers. Sprinkle with salt and pepper. Drizzle with balsamic glaze. Serve. 
-----------------------------------------------------------------

Roasted Tomato Basil Soup w/ Grilled Gruyere Croutons

Ingredients:
2.5 lbs roasted tomatoes
4 tbsp. olive oil
1 medium yellow onion, diced
4 cloves of garlic, minced
1/2 tsp. red pepper flakes ~~~ CLH
1 cup fresh basil, chopped
1 (15 oz) can diced tomatoes
4 cups chicken broth
Salt and pepper, to taste
Grilled gruyere croutons, recipe follows
Grated parmesan cheese
Extra basil leaves, for garnish

Directions:
Preheat oven to 400 degrees F. Spread tomatoes on a baking sheet and drizzle with 2 tbsp. olive oil. Sprinkle with salt and pepper. Roast for 45 minutes. 
Heat the rest of the olive oil in a large pot. Add onions until softened. Stir in garlic and red pepper flakes and cook a couple minutes. Be careful not to burn the garlic. Add basil, can of tomatoes, chicken broth and roasted tomatoes out of the oven. Season with salt and pepper. Cook for 2 hours over low heat. 
Transfer ingredients from pot into a blender. Blend until smooth, leaving a few tomato chunks. 
Top with grilled gruyere croutons, parmesan cheese and basil leaves. 
Serve warm. 


Grilled Gruyere Croutons

Ingredients:
1 loaf fresh italian bread
Gruyere cheese, sliced
2 tbsp. unsalted butter, melted

Directions: 
Heat pan on stove over medium heat. 
Cut bread into four 1/2 inch thick slices. Spread melted better on one side of each slice. Layer gruyere on the side that is unbuttered, then top with another slice of bread, buttered side up. 
Place sandwiches on warmed pan and grill until browned. Flip and grill until the opposite side is browned and cheese is melted.
Remove from pan and cool. 
Cut into 1 inch cubes. 

NOLA Detox

     As suspected, the trip to New Orleans was one eating and drinking adventure after another. Jambalaya, gumbo, cheesy grits, po boys, fried green tomatoes, beignets... you name it. The only southern menu item I didn't want to get involved with was the nutria, which is basically an oversized rat with bright orange teeth. Noooo thank you! 

     On top of all the unhealthy eating lately, I'm also going to the Madonna concert tonight and I plan on doing some serious dancing - I obviously don't want to be too full. So with that said, it's going to be a salad kinda night.

Shrimp and Strawberry Poppy Seed Salad

Ingredients: 
1 bag baby spinach
1/2 cup pistachios, de-shelled
1 lb. strawberries, quartered
1 lb. deveined and peeled jumbo shrimp, tails on
5-6 pieces thick-cut bacon
1/3 cup goat cheese
4 tbsp. Brianna's Rich Poppy Seed Dressing

Directions:
Cook bacon in large frying pan until done. Reserve 2 tbsp. of the bacon fat in the pan. 
Dice bacon into bite size pieces and set aside.
Add shrimp to the frying pan and cook in bacon fat until done, about 3-4 minutes on each side.
Toss all ingredients together in a large bowl and serve immediately. 
     

Prostitute's Penne*

*TFD: When the Italian to English translation of "puttanesca" is "prostitute", how can you resist a title like this?

     I was all set for my business dinner tonight at Giuliana and Bill Rancic's restaurant, RPM, until the client cancelled last minute. Unfortunately, my craving for Italian food cannot be cancelled that easily. On the other hand, I want to try and keep dinner on the lighter side because I know I'm going to be eating plenty of calorie-packed goodies on my trip to New Orleans this weekend. So here's how I'm going to do it... 

Penne Puttanesca

Ingredients:

2 tbsp. olive oil

3 garlic cloves, minced

2 (14.05 oz.) cans diced tomatoes, drained**

1/2 cup pitted kalamata olives, sliced

2 tbsp. capers

1/3 cup basil, chopped

1 cup artichoke hearts, quartered

1/2 tsp. crushed red pepper flakes ~~~ CLH

Salt and freshly ground black pepper, to taste

1 lb. penne pasta, cooked

Parmesan cheese, grated

**TFM: You can use fresh tomatoes as well, but I think the canned one's taste better and not to mention - easier!

Directions: 

Heat oil in a large pan over medium heat. Add garlic and sauté for a few minutes being careful not to burn. 

Add tomatoes, olives, capers, basil, artichoke hearts, red pepper flakes and salt and pepper to taste.

Bring sauce to a boil, then reduce heat and simmer for about 10 minutes. 

Toss sauce with cooked pasta. Dish onto plates and sprinkle with Parmesan cheese.

Serve with a side salad and crusty bread. 

Get Grillin'

     I can sense Fall all around me this week - the air feels lighter, the sun appears dimmer and the temperatures are undeniably cooler (at least in the mornings). While I am excited to break out the new boots I just purchased, I am also sad to kiss my rooftop goodbye. With all of the traveling that took place this summer, I feel like I didn't get to take full advantage of it. So now, here I am...trying to squeeze every last drop out of grilling season. I recommend you do the same. 

Grilled Korean Style Pork

Ingredients:
1 lb pork tenderloin, trimmed
3 garlic cloves
2 tbsp. honey
2 tbsp. soy sauce
1 tbsp. grated ginger
1 tbsp. seasoned rice vinegar
2 tsp. dark sesame oil
2 tsp. chili garlic paste or sauce
1/2 tsp. salt

Directions:
Cut the pork in half lengthwise, leaving a 1/2 hinge (do not cut all the way through). 
Open the pork like a book and place cut side down between two sheets of plastic wrap. Pound to 3/4 inch thickness. 
Combine the rest of the ingredients in a ziplock bag and add pork.
Marinate overnight, turning the bag from time to time. 
Grease grill and cook 5-6 minutes on each side. 
Let it rest 5 minutes before serving with Coconut Rice and Sesame Grilled Asparagus, recipe follows.
-----------------------------------------------------------------
Sesame Grilled Asparagus

Ingredients:
1 lb. asparagus, woody ends trimmed
2 tbsp. dark sesame oil
1 tbsp. soy sauce
1 garlic clove, minced
2 tbsp. sesame seeds
Salt and pepper, to taste
Aluminum foil

Directions:
In a baking dish, toss the asparagus with all ingredients to coat.
Spread the asparagus in a single layer on a sheet of aluminum foil and fold into a package, so it is completely covered.
Cook on grill at medium heat for 3-4 minutes, then flip and cook a few minutes more. 

Case of the Monday's

     You know those days where you feel like the universe is just not aligning? Well, today was one of those days for me. One issue after another and not one of those problems coming with a simple solution. Needless to say, when it came time to decide on what to have for dinner I needed something quick and easy. I walked into Whole Foods with every intention of buying one of their pre-made meals, but then - the vibrant pile of peaches caught my eye. I picked up one ingredient after another until I realized I had a pretty good salad going on.

Peach and Prosciutto Salad

Ingredients: 
2 peaches, sliced
1 bunch arugula
1/4 lb. prosciutto, shred
1/4 cup fresh mozzarella, diced
1 1/2 tbsp. fresh mint leaves, minced
3 tbsp. olive oil
2 tbsp. balsamic vinegar
Salt and pepper, to taste

Directions:
Mix all ingredients together in a large bowl and toss with olive oil and balsamic vinegar. 
Serve with crusty bread and a side of olive oil and vinegar to dip. 

Sunday Funday

     It's the first official NFL football Sunday! Yippee!! I know, 
I know - you're wondering why I care, so let me give you the scoop: 

(1) I have joined a Fantasy Football League. Sure, the league is all girls and sure, none of us actually have any idea what we are doing, but we're determined to show the boys that we can play too. 
(2) I love nothing more than a good excuse to day drink and eat junk food. Football season gives me just that. 
(3) My friend, Lisa, has come up with a genius plan to host her birthday bash at Soldier Field this year and tailgate before the Bears game. 

     So, in celebration of Fantasy Football (and real football), cheap beer, junk food and Lisa's birthday I'm going to make my mom's famous Cinnamon Cake or what has become better known as Monkey Bread to my best buds. 

Cinnamon Cake (aka Monkey Bread)

Ingredients:
1 box yellow cake mix
4 eggs
1 cup vegetable or canola oil
1 cup sour cream
1 (3.4 oz) box instant vanilla pudding
1 cup sugar
3 tbsp. cinnamon

Directions:
Preheat oven to 350 degrees F.
Mix cake mix, eggs, oil, sour cream and vanilla pudding together in a bowl. 
In another bowl, mix cinnamon and sugar together.
Grease a bundt pan and pour 1/2 of the cake mixture into the pan. (TFM: Make sure you use a bundt pan - it doesn't turn out the same otherwise).
Sprinkle 1/2 of the cinnamon and sugar over the cake batter, then swirl in with a knife. (TFM: Don't overswirl, as the cake will turn brown). Pour the rest of the cake mix in the bundt pan, then repeat steps. 
Bake for 1 hour. 
Enjoy!

London Calling

     Having lived in Newport Beach, California then Boulder, Colorado for the first 21 years of my life I was severely deprived of Indian food. Until London that is. And then...love at first bite. 
  
     It was this hidden gem on the back alley path to my flat, next to "Hole in the Wall", that served me my first Indian meal. There was a mysterious man who, no matter the time of day, was always floating around outside the entrance. He would smile, nod his head and without ever saying it welcome me into his restaurant. I have to admit, I was skeptical at first. It took me some time to actually step through those doors, but let me tell you - once I did, there was no going back.

     And here I am now, living in Chicago - deprived again of Indian food. So, in memory of London and in celebration of my new home - I'm combining what each city does best. Comfort and culture. 

Curry Turkeyballs

Ingredients: 
1 lb. ground turkey
1/2 yellow onion, finely chopped
1 1/2 tsp. curry powder
1/4 tsp. ground cumin
1 tsp. kosher salt
1 egg, beaten
1/3 cup dried plain breadcrumbs
2 tbsp. olive oil

Directions:
Combine all ingredients, except olive oil, in a bowl. Then roll into individual meatballs. 
Heat olive oil in skillet over medium-high heat. Cook meatballs until browned on all sides. 
Preheat oven to 350 degrees F. 
Arrange meatballs in a single layer on baking sheet. Bake in oven until cooked through, about 15 minutes.
Serve alongside with coconut rice and a side bowl of cilantro chutney, recipes follow.
-----------------------------------------------------------------
Coconut Rice

Ingredients: 
2 cups jasmine rice
1 1/2 cups water
1 cup light coconut milk
1 tsp. kosher salt

Directions: 
Rinse rice. 
Place all ingredients in a medium saucepan and cook over high heat until boiling. 
Stir and reduce the heat to low and cover with lid. (TFD: To avoid soggy rice, wrap a dishtowel around the lid. This prevents the condensation that forms on the lid from falling back on the rice.)
Cook until all liquid has evaporated, about 15 minutes. 
Fluff with fork before dishing up and serving. 
-----------------------------------------------------------------
Cilantro Chutney

Ingredients:
1 bunch of cilantro, washed
3 green chiles, chopped and seeds removed*
2 tbsp. ginger, minced
3 tbsp. fresh lemon juice
1 tsp. canola oil
1 1/2 tsp. kosher salt
1 tsp. sugar
1 tsp. whole cumin seeds**

*CLH: I like to keep some of the seeds because I like it hot. Duh.
**TFD: I was out of cumin seeds, so I substituted this ingredient with 1/2 tsp. caraway seeds

Directions:
Mix all ingredients in a food processor, until everything is well chopped. If you are working with a smaller food processor, you will need to add cilantro in batches. 
Serve as dipping sauce for the turkeyballs.