Last night, after visiting the underwhelming Logan Square Night Farmer's Market, we went to Longman and Eagle at Kedzie and Schubert for dinner.
We ordered the Pretzel, Welsh Rarebit and Warm Cheese Gougeres, Gruyere Mornay Sauce to start. The warm, croissant-shaped pretzel is very salty, and the rarebit is thinner, sharper, and has more alcohol than most other rarebit we've had. The cheesy pastries were good.
I ordered the Slagel Family Farms Burger, Aged Widmer's Cheddar, North Country Bacon, Brioche, Beef Fat Fries. When I walked in, I saw another patron with the burger, and immediately craved it. It was cooked to my liking, juicy, served with lots of fries (I took some home for leftovers), and I always love a good pretzel bun. The fact that the fries are cooked in beef fat was frustrating, particularly since my partner doesn't eat red meat and loves fries. I assured her that the fries weren't great anyway, especially since there wasn't any salt set at our table.
My partner ordered Housemade Ricotta Gnuddi, Artichokes, Creamed Ramp Greens, Fava Beans, Black Garlic. Honestly, we didn't really know what this was, but it sounded good. I assumed it was a pasta, but upon the plating, we're still not entirely sure what it was. It was ordered from the Small Plates section of the menu, and absurdly came out on a plate bigger than mine, but still with a small portion. She enjoyed parts of it, and ultimately ate it all, but wasn't impressed.
The meal came with a complimentary amuse-bouche, which is a single, bite-sized hors d'oeuvre beforehand, as well as for a dessert, which regardless of our tastes, was nice.
The waiter requested that we order all of our food at once, rather than appetizers, then entrees. I know at nice restaurants this is common so that the chef can provide you with your food in the most palatable way possible. This place didn't seem nice enough to request that. Additionally, all of our food came out of the kitchen very quickly. There was little waiting, so we didn't quite understand the point.
We're both big water drinkers, and they initially fill glasses of water for you, then leave a bottle at the table. This led us to assume that when we needed water, we'd fill our own glasses; however, whenever we took just one sip, someone was looming to uncork the bottle at our table and refill our glasses. There were probably more people working that night than dining. Over-attentiveness is rarely a problem, but this time, it felt like one. I almost became afraid to drink from my water glass.
We've fine-dined before, and have a few very nice restaurants that we frequent. We enjoy fine foods, but don't enjoy pretentiousness. I should've been tipped off by the menu offerings not having simple names, and instead indulging most of the ingredient list in essay fashion. The pretentiousness only grew when a couple was seated next to us and the man explained to the server that he was allergic to gluten and the woman asked for a complicated mocktail. By then, we were about done.
I'm not saying this is a bad restaurant. Everyone was lovely to us. The restaurant just isn't "us".
Thursday, June 27, 2013
Wednesday, June 26, 2013
Ice cream sandwich cake
For my birthday, my partner made me a birthday cake out of ice cream sandwiches. Yes, really.
Here's my understanding of what was included:
Stacked ice cream sandwiches
Coated in Cool Whip
Drizzled with your favorite flavor of Magic Shell
Then topped with your favorite candy (i.e., Reeses, Oreo, etc.)
And frozen together
Here's my understanding of what was included:
Stacked ice cream sandwiches
Coated in Cool Whip
Drizzled with your favorite flavor of Magic Shell
Then topped with your favorite candy (i.e., Reeses, Oreo, etc.)
And frozen together
Frontera Grill
Last night, we went to the Frontera Grill at Clark and Illinois. It's one of Rick Bayless' absurdly popular restaurants. It was a Tuesday night, and we arrived around 5:10pm with no reservation, and there was a line wrapping around the restaurant. The restaurant opened for dinner at 5:20pm, and the line moved quickly. For such a high volume restaurant, I was genuinely surprised by how quickly we were seated and how quickly our food came out. We ordered Frontera Guacomole to start. It was very smooth, and the avocados used were clearly ripe. I had the Classic Queso Fundido, which I scooped into soft tacos. My partner had the Ceviche Trio, which she thought tasted best when she scooped it out with chips. Every bite at Frontera Grill is full of flavor. The dishes appear small, but we were both very full and satisfied.
Monday, June 24, 2013
Ham and turkey club sandwich with sweet chili cheese dip and crackers
Today's lunch!
Ham and turkey club sandwich
Ingredients (serves 2):
4 slices wheat bread
1 tbsp mayonnaise
6 slices deli ham
4 slices cheddar cheese
6 slices deli turkey
8 slices turkey bacon
4 leaves lettuce
1. Cook bacon on a skillet until desired crispness, turning often. Toast bread slices.
2. Build sandwich from the bottom up: Bread, mayonnaise, ham, cheese, turkey, bacon, cheese, lettuce, bread.
3. Cut into quarters.
Sweet chili cheese dip
Ingredients:
2 tbsp plain cream cheese
1 tbsp sweet chili sauce
Crackers
1. Spoon cream cheese into a small bowl.
2. Top with sweet chili sauce.
3. Serve with crackers.
Ham and turkey club sandwich
Ingredients (serves 2):
4 slices wheat bread
1 tbsp mayonnaise
6 slices deli ham
4 slices cheddar cheese
6 slices deli turkey
8 slices turkey bacon
4 leaves lettuce
1. Cook bacon on a skillet until desired crispness, turning often. Toast bread slices.
2. Build sandwich from the bottom up: Bread, mayonnaise, ham, cheese, turkey, bacon, cheese, lettuce, bread.
3. Cut into quarters.
Sweet chili cheese dip
Ingredients:
2 tbsp plain cream cheese
1 tbsp sweet chili sauce
Crackers
1. Spoon cream cheese into a small bowl.
2. Top with sweet chili sauce.
3. Serve with crackers.
Thursday, June 20, 2013
Santa Fe tortellini with cheesy biscuits
Tonight's dinner!
Santa Fe tortellini
Ingredients (serves 2):
3 oz cheese tortellini
1 tbsp olive oil
1/3 diced white onion
1/3 diced red bell pepper
1 tbsp flour
1/4 cup milk
1/4 cup chicken broth
1/3 tsp ground cumin
3/4 cup shredded Colby Jack cheese
1/8 cup crushed tortilla chips
Cooking spray
1. Heat oven to 350 degrees. Boil water, and cook tortellini until tender, about 12 minutes, and drain. Meanwhile, add 1/2 tbsp olive oil to a skillet over medium heat. Add onion and bell pepper, and cook for about 3 minutes, stirring frequently. Set vegetable mixture aside.
2. Change the heat to low heat, and using the same skillet, add 1/2 tbsp olive oil and flour, stirring constantly. Add milk, chicken broth, and cumin. Stir until smooth. Add vegetable mixture, tortellini, and 1/2 cup cheese to the skillet and stir.
4. Spray a Pyrex dish with cooking spray and add all of the pasta mixture. Bake for 20 minutes.
5. Add 1/4 cup cheese and tortilla chips on top, bake for 5 more minutes, and enjoy!
For a side, I made cheesy biscuits.
Cheesy biscuits
Ingredients (makes 5 biscuits):
Cooking spray
1 small container of Pillsbury Grands Jr biscuits
5/8 cup shredded mozzarella cheese
2 tsp olive oil
Dash of salt
1 tsp Italian seasoning
2 tbsp grated parmesan cheese
1. Preheat the oven to 350 degrees. Pop open the biscuits, and flatten each one.
2. Add 1/8 cup mozzarella cheese to the center of each biscuit, then fold the biscuits up to seal all of the cheese in.
3. Spray a baking pan with cooking spray, and place the biscuits seam-side down.
3. Pour some olive oil in a small bowl with a dash of salt. Brush the top of the biscuits with the mixture.
4. Sprinkle the top of the biscuits with Italian seasoning and parmesan.
5. Bake for 15-20 minutes until the biscuits are golden and firm.
Santa Fe tortellini
Ingredients (serves 2):
3 oz cheese tortellini
1 tbsp olive oil
1/3 diced white onion
1/3 diced red bell pepper
1 tbsp flour
1/4 cup milk
1/4 cup chicken broth
1/3 tsp ground cumin
3/4 cup shredded Colby Jack cheese
1/8 cup crushed tortilla chips
Cooking spray
1. Heat oven to 350 degrees. Boil water, and cook tortellini until tender, about 12 minutes, and drain. Meanwhile, add 1/2 tbsp olive oil to a skillet over medium heat. Add onion and bell pepper, and cook for about 3 minutes, stirring frequently. Set vegetable mixture aside.
2. Change the heat to low heat, and using the same skillet, add 1/2 tbsp olive oil and flour, stirring constantly. Add milk, chicken broth, and cumin. Stir until smooth. Add vegetable mixture, tortellini, and 1/2 cup cheese to the skillet and stir.
4. Spray a Pyrex dish with cooking spray and add all of the pasta mixture. Bake for 20 minutes.
5. Add 1/4 cup cheese and tortilla chips on top, bake for 5 more minutes, and enjoy!
For a side, I made cheesy biscuits.
Cheesy biscuits
Ingredients (makes 5 biscuits):
Cooking spray
1 small container of Pillsbury Grands Jr biscuits
5/8 cup shredded mozzarella cheese
2 tsp olive oil
Dash of salt
1 tsp Italian seasoning
2 tbsp grated parmesan cheese
1. Preheat the oven to 350 degrees. Pop open the biscuits, and flatten each one.
2. Add 1/8 cup mozzarella cheese to the center of each biscuit, then fold the biscuits up to seal all of the cheese in.
3. Spray a baking pan with cooking spray, and place the biscuits seam-side down.
3. Pour some olive oil in a small bowl with a dash of salt. Brush the top of the biscuits with the mixture.
4. Sprinkle the top of the biscuits with Italian seasoning and parmesan.
5. Bake for 15-20 minutes until the biscuits are golden and firm.
Wednesday, June 19, 2013
Greek Islands
Tonight, we went out to Greek Islands at Halsted and Adams, following our adventures at the Museum of Science and Industry. We had tried a few other Greek restaurants in Chicago since moving here 6 months ago, but I think we've found "our favorite Greek place". The service was speedy, friendly, clean, and attentive. We ordered Saganaki as per usual, and were given complimentary bread, which is always nice. (I like to eat my flaming cheese on bread when possible.) I ordered Arni Fournou, a Colorado baked lamb served with oven-browned potatoes. When I first went to cut the lamb, it fell right off the bone. The lamb was cooked perfectly. Yeah, this might be our place.
Sunday, June 16, 2013
Picnic berry mix
Last night, we went to the Shakespeare Festival, which is a free event in St Louis every summer. They're a professional non-profit theatre company that performs outside in Forest Park, and this year are performing Twelfth Night. We went with a group of friends, and brought along our blankets, lawn chairs, and of course, a large picnic spread.
We brought mozzarella drizzled with balsamic vinegar, tomatoes, various crackers, strawberries, turkey pepperoni, summer sausage, goat cheese, brie, cotswold, edam, 8-year cheddar, and a simple mix of berries and chocolate that I like to make.
Picnic berry mix
Ingredients:
Raspberries
Blueberries
Blackberries
Chocolate chips
1. Just combine them!
We brought mozzarella drizzled with balsamic vinegar, tomatoes, various crackers, strawberries, turkey pepperoni, summer sausage, goat cheese, brie, cotswold, edam, 8-year cheddar, and a simple mix of berries and chocolate that I like to make.
Picnic berry mix
Ingredients:
Raspberries
Blueberries
Blackberries
Chocolate chips
1. Just combine them!
Saturday, June 15, 2013
Food Truck Friday
We're in St Louis for the weekend, and attended Food Truck Friday in Tower Grove Park last night. When we lived in St Louis, we used to go regularly. We could walk there from our apartment and we walked last night from where we're staying with a friend, which was awesome since parking seems terrible. A lot of people bring blankets and chairs, but since we walk, we just bring ourselves. We met up with a bunch of friends there. Some of us opted to try The Chop Shop, some of us tried Seoul Taco, and some of us tried Zia's (my favorite). All of the food was delicious. The lines aren't too bad if you get there early. We just sat in a circle and hung out catching up with friends, and had a great time. Every city needs a Food Truck Friday.
Friday, June 14, 2013
NYC Bagel Deli
NYC Bagel Deli at North and Sheffield is an addiction of mine. People from the Midwest will tell you that NY bagels are no different from regular bagels. This is a lie.
1. New York has soft water compared to other cities, meaning it has low concentrations of calcium and magnesium. As a result, the bagels are softer and more tender.
2. In New York, they boil the bagels before baking them, which affects flavor and chewiness. Most other places skip this step because the equipment is expensive and takes up a lot of space. Instead, they'll steam them in the oven. This is wrong. If the bottom of your bagel is darker and harder than the rest of the surface, you're eating a roll with a hole, not a bagel.
3. In New York, the dough is fermented in wooden containers, which affects flavor; however, others skip this step because it's timely and health inspectors tend not to like it.
Basically, once you've had a NY bagel, nothing else satisfies, so here in Chicago, it's really awesome that we found this place. NYC Bagel Deli is the real deal. They have a full selection of Boars Head meats and cheeses, homemade cream cheeses, real eggs that they cook AFTER you place your order, salads, soups, and fresh fruits and vegetables. My favorite bagel sandwich to order is chicken salad, cheddar, bacon, and lettuce on a plain bagel, and they make me my weird combination without ever looking at me sideways.
The service is nice, the other people dining there are cool, and if you like what you ate, ring the bell on your way out!
1. New York has soft water compared to other cities, meaning it has low concentrations of calcium and magnesium. As a result, the bagels are softer and more tender.
2. In New York, they boil the bagels before baking them, which affects flavor and chewiness. Most other places skip this step because the equipment is expensive and takes up a lot of space. Instead, they'll steam them in the oven. This is wrong. If the bottom of your bagel is darker and harder than the rest of the surface, you're eating a roll with a hole, not a bagel.
3. In New York, the dough is fermented in wooden containers, which affects flavor; however, others skip this step because it's timely and health inspectors tend not to like it.
Basically, once you've had a NY bagel, nothing else satisfies, so here in Chicago, it's really awesome that we found this place. NYC Bagel Deli is the real deal. They have a full selection of Boars Head meats and cheeses, homemade cream cheeses, real eggs that they cook AFTER you place your order, salads, soups, and fresh fruits and vegetables. My favorite bagel sandwich to order is chicken salad, cheddar, bacon, and lettuce on a plain bagel, and they make me my weird combination without ever looking at me sideways.
The service is nice, the other people dining there are cool, and if you like what you ate, ring the bell on your way out!
Thursday, June 13, 2013
17 St Louis restaurants that I recommend
Tomorrow, we're heading to St Louis for the weekend to visit the theatres where I used to work and to see their current shows. I've noticed a lot of press lately about St Louis according to outsiders, both good and bad. My history has had me living in numerous cities for my education and career. My hometown is Philadelphia. From there, I moved to central Pennsylvania, then New York City, then DC, then Boston, then a new town in central Pennsylvania, then a small town in Maine, then back to Philadelphia, then to St Louis, and now Chicago. I've had extended visits to even more places. But St Louis locked me in for 2+ years for graduate school.
When you visit St Louis, everyone will tell you to try Imo's Pizza, toasted ravioli, and gooey butter cake. If you're an outsider, you're not going to like any of it, but it's always cool when a city has staple foods. You can try it for the experience (I did), but I'm telling you right now that you won't like it if you weren't raised on it. However, while living there, I found many incredible restaurants. So to an outsider, from an outsider, here are 17 restaurants in St Louis that I recommend.
1. Dressel's Public House (419 N Euclid Ave) - It's a Welsh pub in the Central West End. It's a great atmosphere to unwind. There aren't TVs everywhere. It's a true, intimate pub with good service and good food. Recommended: Homemade potato chips with rarebit.
2. The Schlafly Tap Room (2100 Locust St) - It's a popular local brewery, and a restaurant in a neat building. It's a good place to hang out with friends. Bring darts if you've got 'em, and play a round or two. Recommended: Beer cheese soup.
3. Herbie's Vintage 72 (405 N Euclid Ave) - It's an American/French restaurant with 3 sections: The bar, which is very casual, the restaurant, which is formal dining, and the bistro, which is in between. I prefer the bistro, and like the big windows. This is one of those really nice restaurants where no one is pretentious or "above" you. It's always a special place for us to go on date, and brunch is particularly affordable and fun. Every dish we've tried has been delicious and beautifully presented. Recommended: Country fried steak.
4. Pappy's Smokehouse (3106 Olive St) - I'll hand it to St Louis, they know a thing or two about barbeque. I'd even say their barbeque is underrated. I like Pappy's because they don't douse everything with sauce, and instead, let you do it yourself. There's always a line, but it moves fast, and there's a cool vibe about the place where you don't really mind waiting in line. It just feels good to be there. Recommended: Pulled pork sandwich.
5. Momo's Ouzaria Taverna (630 North and South) - It's a Greek tapas place. Having spent time in Athens, it's very close to the real deal, except you don't get a shot of Ouzo at the end, which is fine by me. It's a fun place to go with friends and eat off each other's plates. Recommended: Saganaki.
6. Guido's Pizzeria and Tapas (5046 Shaw Ave) - It's an Italian and Spanish tapas bar owned and operated by a sweet older couple. Get ready to embarrassingly practice your Spanish because the menu selections are in Spanish. I'll admit that this is the only place in the city where I can stand St Louis-style pizza (mind you, I opt for mixed cheeses, and not provel). It's a great place for a date or to dine as a group. I recommend inviting a lot of people out, and eating off of each other's plates because everything this place serves is worth trying. Recommended: Mejillones en Salsa de Jerez.
7. The Drunken Fish (1 Maryland Plaza) - The Drunken Fish has 3 locations, but we prefer this one since we lived within walking distance for a year. This is a great place for a sushi beginner and an experienced, picky sushi eater. Not all of the rolls are raw fish, and some are hot. The menu is highly creative. Upstairs can get loud and club-like, but downstairs is usually pretty chill. Recommended: Fried cheese steak roll.
8. Adriana's (5101 Shaw Ave) - It's an always busy place in The Hill with a very wide selection of sandwiches. It's casual, comfortable, and inviting with a very local vibe. It's a great stop for lunch. Recommended: Mary's Special.
9. Blueberry Hill (6504 Delmar Blvd) - This isn't a particularly great place to eat, but it's a great place to hang. Definitely bring your darts to play here, order a pitcher of beer, and check out all the cool stuff decorating the walls. Recommended: See Chuck Berry perform. He plays here monthly.
10. Crepes Etc (48 Maryland Plaza) - It's a casual breakfast place where you order at the counter, and they bring you your food, and the food is excellent. Recommended: Ham and cheese omelet.
11. Copia's Restaurant and Wine Garden (1122 Washington Ave) - This is an expensive downtown restaurant, but it's not pretentious, and the servers are very nice. If your suit jacket doesn't quite fit right, no one cares. We always opt to dine in the garden, which is spacious, comfortable, and pretty. It's a great place for a date or a girl's night. Recommended: Filet of beef tenderloin.
12. John D. McGurk's Irish Pub and Garden (1200 Russell Blvd) - Whether you're sitting inside or outside, this is a cool place. Their corned beef is honest to God the right stuff. Recommended: Russell Street reuben.
13. Culpepper's (300 N Euclid Ave) - They have 5 locations, but we prefer this one. Culpepper's has great chicken wings. We became regulars here, we always sat at the bar, and we made friends, so if Joe or Laura wait on you, say "hi" for us. Recommended: Gold wings.
14. Crown Candy Kitchen (1401 St Louis Ave) - Crown Candy Kitchen is something you have to do once. It's in a dive of a neighborhood and it's a dive of a restaurant, but do yourself a favor and try it out. Grab a malt, and a ridiculously high-calorie sandwich (just this once). Recommended: Heart stopping BLT.
15. Ted Drewes (7626 Chippewa St) - Frozen custard is a thing. You probably never knew it was thing, but you'll be glad you do now if you try this place. Ted Drewes is a famous stop on Route 66, and for good reason. I'm not even a person who ever craves sweets, but this place is rad. Recommended: All Shook Up.
16. The Post (7372 Manchester Rd) - Any place where this Philadelphian approves of the cheesesteak has to get a nod (of course, I get it without the peppers). This is an easy-going sports bar. No matter what team you root for, this place will welcome you. On a football Sunday, you'll see almost every jersey here, and I, for one, think that's awesome. Wear your colors proudly at The Post, and place your food orders on their computers, and have really cool waiters bring them to you. If you want to watch a game, especially as an outsider, this is your place. Recommended: Cheesesteak (no peppers).
17. Blue Ocean Sushi (6335 Delmar Blvd) - Street Fighter murals don the walls. It's cheaper sushi than most places, and it's in The Loop, which you probably are in for some other reason. The sushi's good, and the crab rangoon may be the best I've ever had. Recommended: Crab rangoon.
When you visit St Louis, everyone will tell you to try Imo's Pizza, toasted ravioli, and gooey butter cake. If you're an outsider, you're not going to like any of it, but it's always cool when a city has staple foods. You can try it for the experience (I did), but I'm telling you right now that you won't like it if you weren't raised on it. However, while living there, I found many incredible restaurants. So to an outsider, from an outsider, here are 17 restaurants in St Louis that I recommend.
1. Dressel's Public House (419 N Euclid Ave) - It's a Welsh pub in the Central West End. It's a great atmosphere to unwind. There aren't TVs everywhere. It's a true, intimate pub with good service and good food. Recommended: Homemade potato chips with rarebit.
2. The Schlafly Tap Room (2100 Locust St) - It's a popular local brewery, and a restaurant in a neat building. It's a good place to hang out with friends. Bring darts if you've got 'em, and play a round or two. Recommended: Beer cheese soup.
3. Herbie's Vintage 72 (405 N Euclid Ave) - It's an American/French restaurant with 3 sections: The bar, which is very casual, the restaurant, which is formal dining, and the bistro, which is in between. I prefer the bistro, and like the big windows. This is one of those really nice restaurants where no one is pretentious or "above" you. It's always a special place for us to go on date, and brunch is particularly affordable and fun. Every dish we've tried has been delicious and beautifully presented. Recommended: Country fried steak.
4. Pappy's Smokehouse (3106 Olive St) - I'll hand it to St Louis, they know a thing or two about barbeque. I'd even say their barbeque is underrated. I like Pappy's because they don't douse everything with sauce, and instead, let you do it yourself. There's always a line, but it moves fast, and there's a cool vibe about the place where you don't really mind waiting in line. It just feels good to be there. Recommended: Pulled pork sandwich.
5. Momo's Ouzaria Taverna (630 North and South) - It's a Greek tapas place. Having spent time in Athens, it's very close to the real deal, except you don't get a shot of Ouzo at the end, which is fine by me. It's a fun place to go with friends and eat off each other's plates. Recommended: Saganaki.
6. Guido's Pizzeria and Tapas (5046 Shaw Ave) - It's an Italian and Spanish tapas bar owned and operated by a sweet older couple. Get ready to embarrassingly practice your Spanish because the menu selections are in Spanish. I'll admit that this is the only place in the city where I can stand St Louis-style pizza (mind you, I opt for mixed cheeses, and not provel). It's a great place for a date or to dine as a group. I recommend inviting a lot of people out, and eating off of each other's plates because everything this place serves is worth trying. Recommended: Mejillones en Salsa de Jerez.
7. The Drunken Fish (1 Maryland Plaza) - The Drunken Fish has 3 locations, but we prefer this one since we lived within walking distance for a year. This is a great place for a sushi beginner and an experienced, picky sushi eater. Not all of the rolls are raw fish, and some are hot. The menu is highly creative. Upstairs can get loud and club-like, but downstairs is usually pretty chill. Recommended: Fried cheese steak roll.
8. Adriana's (5101 Shaw Ave) - It's an always busy place in The Hill with a very wide selection of sandwiches. It's casual, comfortable, and inviting with a very local vibe. It's a great stop for lunch. Recommended: Mary's Special.
9. Blueberry Hill (6504 Delmar Blvd) - This isn't a particularly great place to eat, but it's a great place to hang. Definitely bring your darts to play here, order a pitcher of beer, and check out all the cool stuff decorating the walls. Recommended: See Chuck Berry perform. He plays here monthly.
10. Crepes Etc (48 Maryland Plaza) - It's a casual breakfast place where you order at the counter, and they bring you your food, and the food is excellent. Recommended: Ham and cheese omelet.
11. Copia's Restaurant and Wine Garden (1122 Washington Ave) - This is an expensive downtown restaurant, but it's not pretentious, and the servers are very nice. If your suit jacket doesn't quite fit right, no one cares. We always opt to dine in the garden, which is spacious, comfortable, and pretty. It's a great place for a date or a girl's night. Recommended: Filet of beef tenderloin.
12. John D. McGurk's Irish Pub and Garden (1200 Russell Blvd) - Whether you're sitting inside or outside, this is a cool place. Their corned beef is honest to God the right stuff. Recommended: Russell Street reuben.
13. Culpepper's (300 N Euclid Ave) - They have 5 locations, but we prefer this one. Culpepper's has great chicken wings. We became regulars here, we always sat at the bar, and we made friends, so if Joe or Laura wait on you, say "hi" for us. Recommended: Gold wings.
14. Crown Candy Kitchen (1401 St Louis Ave) - Crown Candy Kitchen is something you have to do once. It's in a dive of a neighborhood and it's a dive of a restaurant, but do yourself a favor and try it out. Grab a malt, and a ridiculously high-calorie sandwich (just this once). Recommended: Heart stopping BLT.
15. Ted Drewes (7626 Chippewa St) - Frozen custard is a thing. You probably never knew it was thing, but you'll be glad you do now if you try this place. Ted Drewes is a famous stop on Route 66, and for good reason. I'm not even a person who ever craves sweets, but this place is rad. Recommended: All Shook Up.
16. The Post (7372 Manchester Rd) - Any place where this Philadelphian approves of the cheesesteak has to get a nod (of course, I get it without the peppers). This is an easy-going sports bar. No matter what team you root for, this place will welcome you. On a football Sunday, you'll see almost every jersey here, and I, for one, think that's awesome. Wear your colors proudly at The Post, and place your food orders on their computers, and have really cool waiters bring them to you. If you want to watch a game, especially as an outsider, this is your place. Recommended: Cheesesteak (no peppers).
17. Blue Ocean Sushi (6335 Delmar Blvd) - Street Fighter murals don the walls. It's cheaper sushi than most places, and it's in The Loop, which you probably are in for some other reason. The sushi's good, and the crab rangoon may be the best I've ever had. Recommended: Crab rangoon.
Wednesday, June 12, 2013
Slow cooker chicken and dumplings
Tonight's dinner!
Slow cooker chicken and dumplings
Ingredients (serves 2):
2 chicken breasts
1 can Cream of Chicken soup
1/2 white onion (diced)
1 tbsp butter
1/2 cup water
1/4 cup flour
1 small package Pillsbury Grands Jr biscuits
Salt
Pepper
1. Cut the fat off the chicken. Place the chicken, soup (I use Campbell's 98% fat free), onion, and butter in the slow cooker. Add enough water so that all ingredients are covered.
2. Cook on high for 6 hours. At some point during cooking, shred the chicken. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
3. When 5 1/2 hours have past, rip up biscuits into quarter-sized pieces or smaller. Coat them in flour, then add them to the slow cooker for the final 1/2 hour.
4. Add salt and pepper to taste.
Slow cooker chicken and dumplings
Ingredients (serves 2):
2 chicken breasts
1 can Cream of Chicken soup
1/2 white onion (diced)
1 tbsp butter
1/2 cup water
1/4 cup flour
1 small package Pillsbury Grands Jr biscuits
Salt
Pepper
1. Cut the fat off the chicken. Place the chicken, soup (I use Campbell's 98% fat free), onion, and butter in the slow cooker. Add enough water so that all ingredients are covered.
2. Cook on high for 6 hours. At some point during cooking, shred the chicken. I like to shred chicken when it's already cooking as opposed to when it's cold because the tenderness makes it easier. Just be careful not to burn yourself.
3. When 5 1/2 hours have past, rip up biscuits into quarter-sized pieces or smaller. Coat them in flour, then add them to the slow cooker for the final 1/2 hour.
4. Add salt and pepper to taste.
Tuesday, June 11, 2013
French toast
Today's breakfast!
French toast
Ingredients (serves 2):
Cooking spray
2 slices of bread
2 eggs
2 tsp ground cinnamon
1/4 cup syrup
1. Crack eggs into a bowl. Scramble, and add cinnamon.
2. Soak bread in egg and cinnamon mixture, flipping over and covering the entire slice.
3. Spray a frying pan, and cook the bread on both sides over medium heat. It takes about 2-3 minutes per side on my stove.
4. Top with syrup and enjoy!
French toast
Ingredients (serves 2):
Cooking spray
2 slices of bread
2 eggs
2 tsp ground cinnamon
1/4 cup syrup
1. Crack eggs into a bowl. Scramble, and add cinnamon.
2. Soak bread in egg and cinnamon mixture, flipping over and covering the entire slice.
3. Spray a frying pan, and cook the bread on both sides over medium heat. It takes about 2-3 minutes per side on my stove.
4. Top with syrup and enjoy!
Monday, June 10, 2013
The Reservoir
Tonight was softball night, and we won! Afterwards, we went out to The Reservoir, which is a new restaurant at Montrose and Clarendon (walking distance from the Clarendon Park fields). Our team headed over there to celebrate our win against our crosstown rivals. We all ambled in at different times, and the hosts were accommodating and welcoming towards each of us. The service gets serious thumbs up. The waiters and hosts are all quite green, which can be expected sometimes at a fairly new place, but they are very nice, eager, and inviting. I even knocked over my water glass and broke glass all over the place (which I swear I've NEVER done before), and no one made me feel bad about it (except my teammates, of course). My partner and I split a side of Dippin' Fries, which are french fries with spicy ketchup (for her) and roasted garlic aioli (for me), as well as Mac and Cheese. My partner doesn't eat all meat, and they were happy to put some bacon on the side for me to add to my half of the Mac and Cheese, as well as offer an extra plate for sharing. Again, the staff at The Reservoir was green, but I can't exemplify their awesome enough. Also, the cocktails aren't weak. We were all pleasantly surprised that the bartender had a heavy pour. Check this place out! We'll likely be back the next time we trample a rival team and feel a need to celebrate together.
Nacho pasta bake
Today's lunch!
Nacho pasta bake
Ingredients (serves 2):
1 large chicken breast
3 oz elbow macaroni
Cooking spray
1 slice white onion (chopped)
1 tsp garlic powder
1/4 tsp chili powder
1/2 cup salsa
1/3 cup ricotta cheese
1/3 can green chiles (drained)
1/2 cup shredded Monterey Jack cheese
10 Tortilla chips (crushed)
1. Set oven to broil on high. Cut fat off chicken, and cut into small pieces.
2. Broil chicken 5 minutes, then flip and broil for 5 more. Cook pasta in boiling water per directions and drain. (I add some salt to the water.) Spray frying pan with canola oil, and cook onion over medium heat. Add garlic powder and chili powder, and cook until onion is slightly transparent.
3. Heat oven to 375 degrees.
4. Add half the salsa to the bottom of a Pyrex dish. Add ricotta cheese, green chiles, onion mixture, half the Monterey Jack, and half the chips.
5. Add chicken, then the rest of the salsa, chips, and Monterey Jack.
6. Bake for 20-25 minutes, and enjoy!
Nacho pasta bake
Ingredients (serves 2):
1 large chicken breast
3 oz elbow macaroni
Cooking spray
1 slice white onion (chopped)
1 tsp garlic powder
1/4 tsp chili powder
1/2 cup salsa
1/3 cup ricotta cheese
1/3 can green chiles (drained)
1/2 cup shredded Monterey Jack cheese
10 Tortilla chips (crushed)
1. Set oven to broil on high. Cut fat off chicken, and cut into small pieces.
2. Broil chicken 5 minutes, then flip and broil for 5 more. Cook pasta in boiling water per directions and drain. (I add some salt to the water.) Spray frying pan with canola oil, and cook onion over medium heat. Add garlic powder and chili powder, and cook until onion is slightly transparent.
3. Heat oven to 375 degrees.
4. Add half the salsa to the bottom of a Pyrex dish. Add ricotta cheese, green chiles, onion mixture, half the Monterey Jack, and half the chips.
5. Add chicken, then the rest of the salsa, chips, and Monterey Jack.
6. Bake for 20-25 minutes, and enjoy!
Sunday, June 9, 2013
Bagel breakfast sandwich with sausage, egg and cheese
I'm facing a long day at work today, so I made myself a heavy breakfast as I'll only have time for a small snack or two for the rest of the day.
Bagel breakfast sandwich with sausage, egg and cheese
Ingredients (serves 1):
1 plain bagel
1 egg
1.5 sausage patties
Cooking spray
1 slice cheese
Ketchup
1. Toast the bagel.
2. I use Tennessee Mild sausage, which doesn't come pre-cut, so I think what I cut off would be about 1.5 patties worth. Then I squish it with my hands to form one large bagel-sized patty. Crack the egg into a bowl and scramble it.
3. Spray 2 separate frying pans. Cook the sausage on high heat, flipping until both sides are browned. Cook the egg on medium heat. I like to fold the egg in on itself into quarters to keep it together and neat.
4. Assemble bagel sandwich! I like from the bottom: Bagel half, sausage, egg, cheese (I use Sargento Ultra Thin Colby Jack), ketchup, bagel half.
Bagel breakfast sandwich with sausage, egg and cheese
Ingredients (serves 1):
1 plain bagel
1 egg
1.5 sausage patties
Cooking spray
1 slice cheese
Ketchup
1. Toast the bagel.
2. I use Tennessee Mild sausage, which doesn't come pre-cut, so I think what I cut off would be about 1.5 patties worth. Then I squish it with my hands to form one large bagel-sized patty. Crack the egg into a bowl and scramble it.
3. Spray 2 separate frying pans. Cook the sausage on high heat, flipping until both sides are browned. Cook the egg on medium heat. I like to fold the egg in on itself into quarters to keep it together and neat.
4. Assemble bagel sandwich! I like from the bottom: Bagel half, sausage, egg, cheese (I use Sargento Ultra Thin Colby Jack), ketchup, bagel half.
Friday, June 7, 2013
Tango Sur
Tonight, we ate out at Tango Sur at Southport and Grace with our friends Sammy and Becka. We only had a 5 minute wait on a Friday night in Chicago. That's unheard of, but the place was packed. It's an Argentine steakhouse that's BYOB with no corkage fee! We picked up a bottle of wine at Binny's Beverage Depot beforehand, which is probably my favorite liquor store in the city. It's cheap and well-stocked with an impressive variety. At Tango Sur, we ordered Provoleta to start, which is Argentine provolone cheese cooked on the grill with olive oil and roasted peppers, and used the complimentary bread for dipping. Everyone liked it. For the main course, I ordered Milanese a Caballo, which is beef, breaded and topped with 2 fried eggs. The eggs were perfectly runny. It was delicious, and very filling. Justine ordered Medio Pollo al Jamon, which is a grilled half of a chicken that's marinated with white wine lemon sauce. It was a lot of food, more than she thought it would be, and she loved it. All 4 of us had leftovers to take home (or rather back to Sammy's where we played Mindstein; we're adding it to our must buy game list). We'll definitely check out Tango Sur again. The menu was full of stuff we wanted to try.
Thursday, June 6, 2013
Chicken parmesan burgers
Dinner tonight!
Chicken parmesan burgers
Ingredients (serves 2):
1 large chicken breast
2 tbsp flour
1 egg
1/4 cup Italian-style breadcrumbs
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Cooking spray
1/3 cup pasta sauce
2 slices mozzarella or provolone
2 hamburger buns
1. Heat oven to 400 degrees.
2. Cut fat off the chicken, then cut chicken breast in half into burger-sized pieces.
3. Prepare a dredging station. First, a small plate or bowl with flour. Second, crack egg into a bowl and scramble. Third, a small plate or bowl with Italian-style breadcrumbs. Add garlic powder, salt, and pepper to the breadcrumbs to taste. Dredge each chicken piece in flour, then egg, then the breadcrumbs. Coat fully in each.
4. Line a baking sheet with aluminum foil for easy clean up, and spray lightly with canola oil. Set each chicken piece on the baking sheet and bake for 5 minutes on each side. Toast hamburger buns in the meantime.
5. Add a layer of pasta sauce on top of each chicken piece. Then add a slice of cheese. Return to the oven for 5 more minutes.
6. Assemble burger and enjoy!
Chicken parmesan burgers
Ingredients (serves 2):
1 large chicken breast
2 tbsp flour
1 egg
1/4 cup Italian-style breadcrumbs
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Cooking spray
1/3 cup pasta sauce
2 slices mozzarella or provolone
2 hamburger buns
1. Heat oven to 400 degrees.
2. Cut fat off the chicken, then cut chicken breast in half into burger-sized pieces.
3. Prepare a dredging station. First, a small plate or bowl with flour. Second, crack egg into a bowl and scramble. Third, a small plate or bowl with Italian-style breadcrumbs. Add garlic powder, salt, and pepper to the breadcrumbs to taste. Dredge each chicken piece in flour, then egg, then the breadcrumbs. Coat fully in each.
4. Line a baking sheet with aluminum foil for easy clean up, and spray lightly with canola oil. Set each chicken piece on the baking sheet and bake for 5 minutes on each side. Toast hamburger buns in the meantime.
5. Add a layer of pasta sauce on top of each chicken piece. Then add a slice of cheese. Return to the oven for 5 more minutes.
6. Assemble burger and enjoy!
Wednesday, June 5, 2013
Turkey sausage cheese tortellini
Tonight for dinner I made a similar recipe to yesterday, and got away with only using 1 pan again!
Turkey sausage cheese tortellini
Ingredients (serves 2):
1/2 tbsp olive oil
6.5 oz turkey smoked sausage (sliced)
1 garlic clove (minced)
1/2 cup pasta sauce
1/4 cup heavy cream
6 oz cheese tortellini
1/2 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
1. Add olive oil to a saute pan over high heat.
2. Add sausage and garlic. Cook until lightly browned.
3. Add pasta sauce, heavy cream, tortellini, and chicken broth. (Chicken broth should cover tortellini.) Add salt and pepper to taste. Stir. Cover pan, and reduce heat to medium. Simmer until pasta is tender, about 12 minutes.
Turkey sausage cheese tortellini
Ingredients (serves 2):
1/2 tbsp olive oil
6.5 oz turkey smoked sausage (sliced)
1 garlic clove (minced)
1/2 cup pasta sauce
1/4 cup heavy cream
6 oz cheese tortellini
1/2 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
1. Add olive oil to a saute pan over high heat.
2. Add sausage and garlic. Cook until lightly browned.
3. Add pasta sauce, heavy cream, tortellini, and chicken broth. (Chicken broth should cover tortellini.) Add salt and pepper to taste. Stir. Cover pan, and reduce heat to medium. Simmer until pasta is tender, about 12 minutes.
Tuesday, June 4, 2013
Spicy turkey sausage pasta
Tonight for dinner I made spicy turkey sausage pasta. It's one of our favorite dishes, and only uses 1 pan!
Spicy turkey sausage pasta
Ingredients (serves 2):
1/2 tbsp olive oil
6.5 oz turkey smoked sausage (sliced)
3/4 cup white onion (diced)
1 garlic clove (minced)
2 cups chicken broth
1/2 can Rotel tomatoes and green chiles, mild
1/4 cup heavy cream
4 oz penne pasta
1/4 tsp salt
1/4 tsp pepper
1/2 cup Monterey Jack cheese (shredded)
3 tbsp green onions (sliced)
1. Add olive oil to a saute pan over high heat.
2. Add onions, garlic and sausage. Cook until lightly browned.
3. Add chicken broth, Rotel, heavy cream, penne, salt and pepper. (Chicken broth should cover penne.) Bring to a boil, cover pan, and reduce heat to medium. Simmer until pasta is tender, about 15 minutes.
4. Remove pan from heat and stir in Monterey Jack cheese and green onions.
Getting started
About a year and-a-half ago, I decided to change my life. I dropped 90 pounds within 1 year. I went from 228 to 138, and from a size 16 to a size 4. I've maintained the weight loss now for 6 months.
I was determined, and kind of obsessive. I started cooking a lot, and learned to alter recipes to be healthier. It turns out I really like cooking, I'm good at it, and healthy food is delicious when you know what you're doing! I counted my intake of food every single day: My calories, carbs, fat, protein, calcium, and sugar. I set goals for each with the help of My Fitness Pal, and would do the math every night. I planned my meals weeks in advance so none of the new, fresh, organic food I was buying would go bad. I also saved a lot of money this way. I used smaller plates for meals. It turns out I wasn't always actually as hungry as I thought I was. I ate bigger breakfasts and avoided eating before bed. I set benchmark weight loss goals for myself to keep me fueled to reach my ideal weight.
I love food, and I love being healthy. I'm going to let my love overflow into this blog to help keep me excited about it. I'll post about my recipes and my favorite restaurants here in Chicago and elsewhere. Join me in my Adventures in Eating and Living!
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