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.
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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.
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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. 
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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.

Buon Appetito

     Sleeping in on a Monday is a rare occurrence. Sort of like the blue moon that happened a couple days ago, which by the way - did you know a blue moon is not actually blue? According to my trusty source, Wikipedia: "A blue moon is the appearance of the third full moon in a season that has four full moons, instead of the regular three". There you have it folks. You learn something new every day!

     Anyway, back to the beginning... Sleeping in on a Monday is a rare occurrence... 

     Anddd... I actually have no clue where I was going with that. Uhhh... just eat and be happy :)

Caprese Scramble

Ingredients:
8-10 small heirloom tomatoes
1 tsp. olive oil
1 garlic clove, minced
3 eggs
1 tbsp. milk
Salt and fresh ground pepper, to taste
1 tbsp. basil, minced
1/3 cup cooked chicken, diced
2 tbsp. fresh mozzarella, diced
Balsamic glaze

Directions:
Sautee tomatoes and garlic in olive oil for 2-3 minutes, then set aside. 
Beat eggs and milk together in bowl. Season with salt and pepper. 
Heat greased skillet over medium-high heat, then pour in egg mixture. 
Once the eggs start to set, add the sautéed tomatoes, basil, chicken and mozzarella. 
Scramble until cooked through and no liquid remains.
Drizzle balsamic glaze over scramble and serve with a side of toast. 

Slow Cook Sunday: French Dip Sandwich

     Mother Nature is on my side today because (A) It's Sunday and (B) It's raining. There's some bad TV on in the background and my slow cooker is ready to do it's thang. And what was a slow cooker invented for if not to serve up juicy, melt in your mouth, pulled (insert meat of choice here)? So, come one, come all... it's meat lovin' time!

French Dip Sandwich

Ingredients: 

1 (2 lbs.)beef chuck roast, trimmed of excess fat

1 tsp. kosher salt

1 tsp. freshly ground pepper

1 tbsp. olive oil

2 yellow onions, chopped

8 garlic cloves, minced

1 bay leaf

3 tbsp. Worcestershire sauce

2 tbsp. tomato paste

1 tbsp. hot sauce ~~~ CLH

1 cup beef broth

1 package onion soup mix

1 (12 oz.) bottle of pale ale

French bread, sliced lengthwise

Swiss cheese, sliced

Directions:

Sprinkle the beef with salt and pepper and sauté in olive oil until browned. 

Add the rest of the ingredients, except bread and cheese, to the pan and cook for about 5 minutes longer. 

Transfer mixture to the slow cooker and cook at the lowest setting for 5-6 hours. 

Remove the beef and onions from the slow cooker and shred apart with fork.

Reserve jus from the pot.

Layer bottom half of French bread with shredded beef and onions, then top with Swiss cheese. 

Place both sides of French bread under broiler until cheese is melted and other half is toasted. 

Serve with a side bowl of jus and french fries.

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Same Ole, Same Ole

     Hallelujah! It is the weekend. And a long weekend at that. Not only am I excited to have 3 full days away from the office, but I am excited to do absolutely NOTHING. 
     
     At first I was feeling a little strange about not skipping town for the holiday weekend, but then I took a look back at my daily planner (yes, I still use an old school planner - where I write my schedule out with a pencil) and I realized for the past eight weekends straight I have either been traveling or entertaining house guests. Eight... weekends... two... months... zero... "me"... time...

     Now, what to do with all of this extra time? Well, I gave my boyfriend access to my Pinterest account and told him to choose any breakfast recipe his little heart desires. You know what he did with that? Took 30 minutes scrolling through pictures, then asked me to make him the same ole breakfast burrito I used to make him when we actually had the time to cook our own eggs. I guess some things never change. 

Breakfast Burrito

Ingredients:
2 eggs
1 tbsp. milk
Salt and pepper, to taste
1 cup cooked rice
1/4 cup bacon, diced*
1 tbsp. Mexican cheese, shredded
1 tbsp. salsa
2 tsp. hot sauce ~~~ CLH
1 large flour tortilla

*TFD: Use turkey bacon if you want to feel a bit less guilty. I slipped it in and my boyfriend didn't have a clue ;)

Directions:
Whisk eggs, milk, 1 tsp. hot sauce and salt and pepper together in a bowl.
Cook eggs at medium-low in greased skillet, until scrambled through. 
Wrap scrambled eggs, 1/3 cup cooked rice, bacon, cheese, salsa and remaining hot sauce inside of tortilla. Warm burrito in greased pan until cheese is melted and grill marks appear. 
Serve with extra rice on the side.