Bacon cheeseburger

This is my favorite way to make a burger at home.

Bacon cheeseburger

Ingredients (serves 1):
1/2 lb ground beef
1 tsp seasoning salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
Dash of Worcestershire sauce
1 pretzel bun
2 slices cheddar cheese
2 slices bacon

1. Mix beef with all seasonings, and mold into a patty.
2. Wrap aluminum foil underneath a rack to catch all dribbles (for easy cleaning), place patty on the rack, and broil on medium until desired doneness. For me, it's about 20 min for medium well (no pink).
3. Cook the bacon according to instructions, then place on a paper towel to dry. Toast the bun. (Since our broiler is under our oven and warms it, I toast the bun in the oven with the insides facing down.)
4. When the patty is done cooking, turn off the broiler, and place cheese over the patty. Let the cheese melt for 2 min.
5. Assemble the burger. From bottom: Bun bottom, patty, cheese, bacon, bun top.

Chicken pesto club sandwich

Chicken pesto club sandwich

Ingredients (serves 2):
1 chicken breast
4 slices bacon
4 slices sourdough bread
2 tbsp basil pesto
2 slices cheddar cheese
2 tbsp butter
1/2 cup spinach

1. Slice chicken into thin strips, and grill until fully cooked. Cook bacon according to instructions. Spread 1 tbsp pesto onto 2 bread slices.
2. Assemble sandwiches. From bottom: Bread, spinach, chicken, cheese, bacon, pesto, bread.
3. Melt butter in a skillet, and cook sandwiches on both sides until the bread is browned and cheese is melted. Cover the skillet for the best cheese melting.

Salsa chicken wrap

Tonight's dinner!

Salsa chicken wrap

Ingredients (serves 2):
4-6 crispy chicken strips
2 10" flour tortillas
1/4 cup chunky salsa
1/2 tbsp lime juice
Dash of chili powder
1/2 cup shredded lettuce
1/4 cup sour cream
1/4 cup shredded cheddar cheese

1. Cook chicken strips according to the instructions. Near the end of cooking them, add the tortillas to the oven to warm them.
2. Mix salsa, lime juice and chili powder in a large bowl. Add lettuce and cooked chicken to the bowl, and toss to coat.
3. Spread sour cream onto each tortilla within 1/2" of the edge, then spoon the chicken and salsa mixture down the center of each tortilla. Top with cheddar cheese, and fold the sides of each tortilla to make it into a wrap.

Quartino

Last night, we ate out at Quartino, an Italian tapas bar at N State St and W Ontario St.

We ordered the Salumeria Tasting, which includes 2 salumi, 2 formaggi, 3 spuntini, and an assortment of olives. For the salumi (cold cuts), we chose the Truffle Salame Black Truffle Salami and Prosciutto San Daniele. For the formaggi (cheeses), we chose Fontina Val D'Aosta and Taleggio. For the spuntini (snacks), we chose Roasted Peppers, Roasted Beet Salad, and Artichokes Campobasso. The olives included were Gaeta, Green Pasola, and Cerignola olives. It also came with Raisin Bread, Apricot Puree, and Giardiniera Romana. Plus, we had the bread that was given to the table to start, which we ate along with some of these. The stand outs were the meats and cheeses; the vegetables weren't my favorite.



We also ordered the Italian Artisan Blend fonduta, which came with cubed bread. The flavor was unlike any fondue we'd had before, but we liked it.

Chorizo and egg breakfast sandwich with hashbrowns

Chorizo and egg breakfast sandwich

Ingredients (serves 1):
1 English muffin
2 oz Chorizo
1 egg
1/8 cup shredded cheddar
1/8 avocado
1 tbsp sour cream
1 tbsp salsa

1. Cut the English muffin in half and toast both sides.
2. Meanwhile, cook the Chorizo in a skillet until browned. Drain and set aside.
3. Scramble the egg in a bowl, and cook in a skillet. Add cheddar cheese, and fold the egg over it.
4. Slice the avocado into thin slices, then build the sandwich. From bottom: English muffin half, avocado, egg with cheese, Chorizo, sour cream, salsa, and English muffin half. Delicious!

Hashbrowns

Ingredients (serves 2):
2 medium potatoes
1 tbsp butter
Dash of salt
Dash of pepper
Desh of cayenne pepper
1/2 tsp paprika

1. Scrub the potatoes clean, and grate them. Set them in a bowl of cold water, and let them sit for a minute. Pour the potatoes into a colander, and run cold water over them. Then remove the potatoes, and dry them with a towel, pressing out as much water as you can.
2. Melt butter in a skillet, then add the potatoes. Add all the seasonings, and let the potatoes cook, stirring every minute or two. Cook until the potatoes are browned.

Poached egg and gouda on an English muffin

Poached egg and gouda on an English muffin

Ingredients (serves 2):
1 English muffin
1 tbsp vinegar
Dash of salt
2 eggs
1 oz shredded Gouda
1/4 tsp dill

1. Cut the English muffin in half, and toast both sides.
2. Meanwhile, poach the eggs... Bring a pot of water to a boil, then turn down the heat until it's barely boiling. Add vinegar and salt to the water.
3. Crack 1 egg into a bowl or cup. Stir the hot water, then gently pour the cracked egg into the vortex. Use a spoon to push the white of the egg closer to the yolk, and let the egg cook for 3-4 minutes. Remove the poached egg with a slotted spoon. Repeat to cook the 2nd egg.
3. Sprinkle a pinch of shredded Gouda on each English muffin half. Add a poached egg on top of that, then sprinkle more Gouda. Season with a pinch of dill, and serve!

Lou Mitchell's Restaurant

We went back to Lou Mitchell's recently. (Link to first visit.) This time I went for a Fluffy Jumbo Omelette. I got a Denver, which comes with ham, green pepper, and onion. I added cheddar, too. I got a side of sausage. Again, it was greasy and good, but man, I was really full afterwards!