Sunday, July 17, 2016

Cowboy Beans



Cowboy beans are slow cooked and slightly sweet, a tad spicy, a little smoky, and 100% delicious! They are perfect alongside burgers, brisket, or ribs!

I haven't found cowboy beans on any menu here in North Carolina yet but you can definitely them in Texas and parts of the Southwest! They aren't baked beans, which are pretty sweet, and not like ranch style beans, which have a chili sauce flavor, but instead are a great blend of savory and sweet.

Traditionally, beef (often ground) is thrown in with the pinto beans but I loved this twist of using beef jerky instead! It softens up and gives loads of flavor and texture. And who doesn't love beef jerky? Coffee is always present, though you coffee haters would never know, and the beans end up in a thick, BBQ type sauce, thanks to the molasses and mustard.

Can't you see a group of cowboys whipping up a pot of these out on the trail?


Cowboy Beans
1 lb dried pinto beans
1/2 yellow onion, diced
2 cloves garlic
3 ounces beef jerky, diced
1/2 cup brewed coffee
2 tablespoons molasses
2 tablespoons yellow mustard
1 tablespoon chili powder
salt and pepper

In a large Dutch oven, cover the beans with 1 inch of water and bring to a boil. Reduce the heat to low and let simmer for 15 minutes, uncovered. Drain and rinse.

Preheat the oven to 250. Return the beans to the pot and add the onion and garlic. Cover with water by 1 inch and bring to a boil. Remove the pot from the burner, cover, and bake in the oven for 1 hour.

Remove the pot from the oven and stir in the beef jerky, coffee, molasses, mustard, and chili powder. Return to the oven, uncovered, and increase temperature to 350. Let cook until the beans are tender and the liquid is thickened and reduced, 1.5 to 2.5 hours. If the beans are still tough, add water to the pot to keep the beans from drying out and let it bake longer.

Once the beans are done, add salt and pepper to taste. Serve immediately. 

Source: slightly adapted from The Homesick Texan's Family Table

Monday, July 11, 2016

Stacked Jalapeno and Cheese Enchiladas



A West Texas twist on the traditional rolled enchilada! Corn tortillas are softened and stacked between layers of grated cheese and jalapeno salsa verde then topped with a fried egg.

Because I was born and bred in North Texas, rolled enchiladas were the norm but I loved the opportunity to enjoy them stacked when possible! They are easier to prepare and less dripping in a heavy sauce like a rolled enchilada. Stacked enchiladas are more readily found in West Texas (or New Mexico).

This version is simply cheese and salsa verde. The salsa verde is made with tomatillos, jalapenos, onion, garlic, and cilantro. Super simple and incredibly bright and fresh - much better than anything jarred you'll find! I know you're tempted to save a step and buy it in a jar but with this few ingredients, make the salsa fresh so it'll really shine.

Along with the salsa verde, you'll load it up with shredded cheese (Texas, y'all), chopped onions, more jalapenos, then smother the entire thing in sour cream before sticking a fresh fried egg right on top.

An over easy egg will result in delicious yolk running all over your plate (yum!) but you can cook yours however you prefer. It's all good.

Never had stacked enchiladas? You gotta try them!


Stacked Jalapeno & Cheese Enchiladas
For the salsa:
1.5 lbs tomatillos, husked and halved
1/2 yellow onion, peeled and cut into wedges 
2 cloves garlic
2 jalapenos, stemmed and halved
3 cups water
1 cup chopped fresh cilantro
salt

For the enchiladas:
2 tablespoons vegetable oil
16 corn tortillas
4 cups (1 lb) shredded Monterey Jack cheese
1/4 yellow onion, diced
4 jalapenos, roasted, stemmed, seeded, and diced
1/4 cup sour cream
4 eggs
chopped fresh cilantro, for topping

To make the salsa, combine the tomatillos, onion, garlic, and jalapenos in a large pot. Add the water and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 10 minutes, or until the tomatillos turn from bright green to a muted light green.

Turn off the heat and let cool for 10 minutes. Carefully pour the contents of the pot (liquid and all) into your food processor or blender. Add the cilantro and blend until smooth. Add salt to taste. Return to the pot and keep warm over low heat.

Preheat oven to 350. Spread 1/4 cup salsa on each of four overproof plates. Place the plates on baking sheets and set aside.

In a medium skillet, heat 1 tablespoon of oil over medium-low heat. One at a time, heat the tortillas in the oil and wrap in a cloth to keep warm. 

For each enchilada stack, dip a warmed tortilla in the salsa until lightly coated then place on a prepared plate. Top with 1/4 cup shredded cheese, 1 teaspoon diced onion, and 1 tablespoons diced jalapenos. Dip another tortilla in the salsa until lightly coated then place on top of the cheese layer. Top with 1/4 cup shredded cheese, 1 teaspoon diced onion, and 1 tablespoons diced jalapenos. Repeat one more time. For the fourth tortilla, dip it in the salsa, lay it on top the cheese layer, then spread 1 tablespoon sour cream over top followed by 1/4 cup cheese. Repeat the same process with the other 3 stacks.

Drizzle the remaining salsa over top the stacks, place the baking sheet in the oven, and bake for 10-15 minutes or until the cheese has melted and is beginning to bubble. 

Meanwhile, heat 1 tablespoon oil over medium-high heat in a large skillet. Fry the eggs to your preference and set aside.

Serve the enchilada stacks warm and topped with a fried egg and chopped cilantro.

Source: slightly adapted from Homesick Texan: Family Table

Thursday, July 7, 2016

Shrimp and Spinach Risotto with Orange Gremolata



Creamy spinach risotto is topped with shrimp and a flavorful orange, parsley, and garlic gremolata. This easy risotto is weeknight simple yet impressive!

When I can't decide what to make for dinner, I often reach for a risotto. While I previously thought risotto was incredibly difficult and time consuming to make, I've since seen the light! A risotto is easy, delicious even in it's simplest form, and can be used with a variety of toppings and additions.

This risotto is made with spinach and mascarpone, which is tasty just on it's own, but the herb topping is a wonderful addition! Because my protein loving husband needs some meat, I added simple broiled shrimp (though you could grill them for even more flavor!).

With or without shrimp, this risotto is one of my favorites.


Shrimp & Spinach Risotto with Orange Gremolata
3 tablespoons minced flat leaf parsley
2 teaspoons orange zest
1.5 teaspoons minced garlic
2 cups arborio rice
1 cup white wine
3 shallots, minced
1.5 sticks butter
4 cups chicken stock, warmed
8 ounces baby spinach
1 cup mascarpone 
1 lb peeled and deveined shrimp
salt and pepper

In a small bowl, mix together the parsley, orange zest, and garlic. Set aside.

In a pot over medium heat, combine the rice, wine, shallots, and butter; cook about 5 minutes. Begin adding the stock, 1 cup at a time, stirring often until the cup is absorbed before adding another cup. With the last cup, add the spinach and mascarpone. This process will take 18-20 minutes total.

Just before the risotto is finished, turn the broiler to high and season both sides of the shrimp with salt and pepper. Lay the shrimp in a single layer on a baking sheet and broil, flipping halfway, until the shrimp is pink and cooked through, 3-4 minutes total.

Taste the risotto and add salt and pepper, if needed. Ladle into bowls and top with shrimp followed by gremolata.

Source: adapted from Rachael Ray Magazine

Tuesday, July 5, 2016

Bacon Burgers with Bacon Onion Balsamic Jam



Caramelized onions are infused with bacon and balsamic vinegar then spooned on top of a fresh-from-the-grill burger. But don't just whip up a plain burger - mix some chopped bacon into the ground beef prior! The result is a delicious explosion of all things bacon.

In hindsight, I should have posted this recipe last week, in time for the 4th of July cookouts that I'm sure many of us enjoyed, but alas... better late than never! Though I do hope you had a fabulous and safe holiday weekend :) We just returned from a week at the beach so our holiday weekend was low key - just the way I like it!

This burger has been on our menu many times, and previously shared on the blog, but it deserved another shot at the top. If you're a bacon fan, this burger is right up your alley. Between the jam and the bacon mixed into the beef, you can't go wrong. And for those of you that are onions haters like myself? Don't knock it until you try it! I really hate most onions but I LOVE caramelized onions - especially when they are mixed with bacon and balsamic vinegar!

This burger certainly doesn't need any cheese but there's no shame if you melt some over your patty before you pull it from the grill. We love using smoked gouda on this!


Bacon Burgers with Bacon Onion Balsamic Jam
For the jam:
4 slices thick cut bacon, chopped into 1/2 inch pieces
1 large yellow onion, thinly sliced
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/3 cup water
salt and pepper

For the burgers:
2 slices thick cut bacon, finely minced
1.5 lb ground beef (85%)
1/2 teaspoon Worcestershire sauce
salt and pepper

4 slices smoked gouda (optional)
4 hamburger buns, split
butter, for toasting

First, make the jam. In a large skillet over medium heat, cook the chopped bacon until lightly browned but not yet crispy, about 8 minutes. Remove to a paper towel lined plate with a slotted spoon. Drain all but 2-3 tablespoons of bacon grease from the skillet. Add the sliced onion to the skillet, season with salt and pepper, cover the pan and cook 2 minutes. Uncover, add a splash of water, and, using a wooden spoon, scrape the browned bits from the bottom of the pan. Cover and cook, stirring occasionally, until the onions are soft and beginning to brown, abut 10 minutes.

Add the vinegar, mustard, and water and stir to combine. Add the chopped cooked bacon and bring the mixture to a simmer. Simmer uncovered until the mixture is thickened and most of the liquid is absorbed, about 2-4 minutes. Transfer the jam to a bowl and let cool slightly.

To make the burgers, combine the minced bacon, beef, Worcestershire, salt, and pepper in a bowl. Mix well. Divide into 4 equal portions and form into patties about 1 inch thick.

Heat a grill to medium-high heat. Grill to desired doneness, about 4-5 minutes per side depending on preference and grill temperature. When the burgers are almost finished cooking, top with the cheese. Lightly butter each bun and toast on the grill, about 1 minute. Assemble the burgers on the toasted buns and top with the onion jam.

Source: slightly adapted from Fine Cooking

Tuesday, June 21, 2016

Peach Cobbler



My very favorite cobbler recipe! Fresh peaches are simmered in simple syrup and spooned over a cake-like batter before baking. The results are sweet, cakey, and delicious! This foolproof cobbler will be the hit of your summer picnic.

A couple of weeks ago, we went peach picking for the first time! While Georgia may be known for their peaches, South Carolina grows their own fair share of the sweet summer fruit. On a beautiful Saturday morning, we headed south to pick our own - and as a bonus, caught the end of blueberry picking season, too!

Before we knew it, we had filled an entire box of peaches. We ate what we could, I baked up 2 very different cobblers, and then we sliced and froze the rest for later. This cobbler was the result of our Saturday morning adventures - and it's an old favorite. I actually have made this recipe multiple times, and blogged it 6 years ago, but it deserved another look.

Baking is not my thing so I love when I can find an easy recipe that doesn't require a bajillion measuring cups. This recipe may be easy, but it's not lacking in flavor. It's absolutely my favorite cobbler recipe and is always a hit when I serve it to company! The key is self rising flour; while something most of us probably don't stock regularly in our pantry, it's inexpensive enough to pick up a bag just for this dish. I promise it's worth it!

I didn't bother peeling the peaches this time and it turned out just as delicious. The peel softened so much that you didn't have a typical peel texture or flavor. If you're uncertain, feel free to peel it if you feel so inclined :)

If you have access to it, this is best served with a big scoop of Blue Bell vanilla ice cream! 


Peach Cobbler
4 cups sliced peaches (peeled, if desired)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter

1.5 cups self rising flour (not all purpose)
1.5 cups milk
ground cinnamon, optional

Preheat oven to 350.

In a medium saucepan, combine the peaches, 1 cup sugar, and water; mix well. Bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Place the butter in a 3-quart baking dish and place inside the oven to melt. Once completely melted, remove from oven.

In a mixing bowl, stir together the remaining 1 cup sugar and flour. Slowly add the milk, stirring constantly to avoid clumping. Carefully pour the batter into the baking dish over the melted butter. Do not stir. Gently spoon the peaches and their syrup over top. Do not stir. Sprinkle with ground cinnamon, if desired.

Bake for 30-45 minutes or until the batter is set and browned around the edges. Serve warm.

Source: Paula Deen

Sunday, June 19, 2016

Greek Feta Tzatziki



A thick and creamy tzatziki that's loaded with feta cheese! It's perfect used as a dip, stuffed into a pita sandwich, or drizzled over grilled chicken.

This is the last recipe from my recent all-things-Greek week, which included this amazing charred eggplant with chermoula and these easy grilled lamb kufta kebabs. This feta sauce was the perfect addition - it can (and probably should!) be made in advance so you can enjoy it over the span of several days. We used it as a dip (with grilled pita bread) and, later in the week, drizzled it over pita pockets stuffed with leftover meatballs.

The key to thick and creamy tzatziki sauce is really squeezing out as much liquid as possible from the cucumber. I use a cheesecloth, like what I use to make cheese, but any clean towel would work. After that step, this sauce is super easy; you don't even need to pull out a food processor - just a bowl!

This tastes better the next day - feel free to whip is up a day or two in advance and really let those flavors come out!

 

Greek Feta Tzatziki
1 medium cucumber, grated
1 cup plain Greek yogurt
2 cloves garlic, minced
1/4 cup crumbled feta cheese, plus more for topping
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
salt and pepper, to taste

Place the grated cucumber in a clean towel and squeeze over the sink to remove as much liquid as possible. Repeat with a new towel if needed. Once dry as possible, place the cucumber in a mixing bowl and add the remaining ingredients. Gently stir until well combined. Taste and adjust seasonings as needed.

Refrigerate until ready to use. Top with additional feta just before serving.

Thursday, June 9, 2016

Grilled Lamb Kufta Kebabs



Incredibly flavorful meatballs are skewered and grilled for an easy, Middle Eastern inspired weeknight dinner.

We had a Middle Eastern week awhile back and these meatballs were one of our favorites! The mix of lamb and beef offer huge flavor on it's own but mixing the meat with spices takes it to another level. They are easily skewered and grilled so the cleanup is minimal (just 1 mixing bowl!) and the meatballs have a smoky, fresh from the grill flavor. If the weather is poor, you could always use your grill pan instead.

One night we served these skewers alongside this charred eggplant with chermoula and a few nights later, sliced and stuffed them into pita pockets topped with a creamy feta sauce that I hope to share later this week. They would also be amazing on a big Greek salad or placed on toothpicks for an easy appetizer!

If you aren't a big lamb fan, try subbing in all beef! It'll still be flavorful and fantastic.


Grilled Lamb Kufta Kebabs


1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 teaspoon grated lemon rind
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
12 ounces ground lamb
12 ounces 90% lean ground sirloin

Combine first 8 ingredients in a large bowl. Add the lamb and sirloin and combine gently. Shape the mixture into 18 meatballs then thread them onto about 6 skewers. 

Heat your grill to medium-high heat and lightly grease the grates. Add the skewers and grill 8-9 minutes, or until done, turning occasionally.

Source: adapted from Cooking Light April 2016

Sunday, June 5, 2016

Jalapeno Cheese Grits with Beer Shrimp and Charred Succotash





Creamy grits are loaded with jalapeno and cheese and then served with quick cooking beer shrimp and charred edamame, corn, and tomato succotash. Bright flavors and cheesy goodness! 

Charred food may be one of my current obsessions – did y’all see that charred eggplant I posted awhile back? Truth be told, I love a lot of slightly burned foods… matter of fact, my very favorite hot dog spot in Charlotte is due solely to their ability to char it to perfection. My roasted marshmallows wind up the same way :)
  
Charring, when done correctly and not literally burning the food to a crisp, results in incredible flavor. In this recipe, you lightly char the veggies for the succotash to give a great depth of flavor to the dish. Your cast iron skillet can do this easily on the stovetop so you can make the grits right alongside it.

Corn is readily found fresh so you could easily sub in a couple cobs for the frozen stuff but you’ll need to add the additional step of grilling, cooling, and cutting. I’m lazy, and short on time, so I just charred the bag stuff alongside the edamame. 

If you have all your stuff on hand (ie – not shelling the edamame!), you can easily whip this dish up in 20 minutes or less.

 

Jalapeno Cheese Grits with Beer Shrimp and Charred Succotash

1 bag frozen corn kernels, steamed
1 bag frozen shelled edamame, steamed
1 cup grape tomatoes, halved
2 tablespoons cilantro, diced
2 cups water or broth
1 tablespoon butter
1 jalapeno, seeded and diced
¼ cup heavy cream
1 lb shrimp, peeled and deveined
½ cup beer

Heat a cast iron skillet over medium-high heat. Add the steamed corn and edamame and cook, stirring often, for 3-4 minutes or until starting to char. Salt and pepper then remove to a bowl. To the bowl, add the halved tomatoes and chopped cilantro; toss gently.

Meanwhile, bring the water or broth to a boil in a small saucepan. Add the grits and whisk until thickened. Add the heavy cream, butter, diced jalapenos, cheese, salt, and pepper. Whisk until melted and smooth. Keep warm.

In the same cast iron skillet, drizzle a bit of olive oil and add the shrimp. Cook 1 minute, flip, then add beer. Cook another minute or two or until cooked through.

Spoon the grits into individual shallow bowls followed by the shrimp and reserved succotash.



Tuesday, May 31, 2016

Grilled Chicken with Lemon Basil Pasta



Simple grilled lemon pepper chicken is sliced and served over top a lemony cream sauce. This easy dinner is done in less than 30 minutes and is perfect for summer!

Memorial Day unofficially means the start of summer around here - especially since the kids start ending their school year. And summer means fresh produce! Last week when I went grocery shopping, I went a little hog wild in the produce section and am now hurriedly cooking through them before they spoil!


This pasta lets 2 items that you can easily find at the farmers market this summer shine: lemon and basil. They are perfectly matched, aren't they? It's creamy, tart, and flavorful. The grilled chicken is perfect over the light pasta but you could also use shrimp or scallops.

Lemons vary in size and juice amount so it's important to measure the juice or you'll sour the dish. This is a dish for lemon lovers - which we both are - but if you don't love lemon, you won't like this. It's the shining star!

Don't reach for the bottled stuff - you really want fresh lemon juice for this. It's worth it, I promise!

 
Grilled Chicken with Lemon Basil Pasta
1 pound boneless/skinless chicken breasts
1 tablespoon lemon pepper seasoning
1 pound penne pasta
1/2 stick butter
1/2 cup fresh lemon juice, about 3 lemons worth
3/4 cup heavy cream
1/4 cup half-and-half
1.5 cups grated Parmesan cheese
salt and pepper, to taste
20 whole basil leaves, chopped

Preheat the grill to high and lightly oil the grates. Rub the lemon pepper seasoning on all sides of the chicken and place on the grill. Cook, turning as needed, until cooked through, about 6-8 minutes per side. Remove from grill and allow to rest.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving 1 cup of pasta water. 

Return the now empty pasta pot to the stove and melt the butter over medium heat. Add the lemon juice and whisk together, then add the cream and half-and-half. Continue whisking and add the cheese; whisk until melted. Add salt and pepper, to taste. Check the consistency, adding pasta water to loosen if needed.

Add the drained pasta to the sauce and combine. Stir in half of the chopped basil and then pour into a large serving bowl. Thinly slice the grilled chicken and lay on top of the pasta, then sprinkle the remaining basil over top. Serve hot.

Adapted from Pioneer Woman

Monday, May 16, 2016

Curry Naan Bread Tacos



Ground turkey is browned, seasoned in Indian spices, and spooned into buttered naan bread to create one delicious twist on a taco!

It's been well established that Indian food is one of my very favorite cuisines - I love the flavor and aroma of their spices! If you're unfamiliar with the flavors, these tacos would be a great entry point. They are super flavorful but not spicy at all. Plus your kitchen will smell amazing :)

You can pull this dish together in less than 30 minutes and with minimal clean-up. Simply brown ground turkey, add some spices, chicken stock, and mango chutney, and let simmer. Spoon it into browned and buttered naan bread pieces, top with some additional chutney and Greek yogurt, and serve.

These will disappear in a flash!

Garam masala should be easily found at your grocery store or at someplace like World Market. If you struggle finding it, sub in curry powder instead.


Curry Naan Bread Tacos

2 tablespoons olive oil
1 lb ground turkey
1 inch piece ginger, peeled and grated
4 clove garlic, minced
1 fresh red chile (like Fresno), minced
1 tablespoon garam masala 
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dry mustard
1 cup chicken stock
1/2 cup mango chutney
1 package mini naan bread (or original size, cut in half)
2 tablespoons melted butter
salt and pepper
For topping: additional chutney and Greek yogurt

In a large skillet, heat the oil over medium-high heat. Add the ground turkey and cook, stirring often, until browned, about 5-6 minutes. Add the ginger, garlic, chile, and spices. Season with salt and pepper and cook, stirring constantly, until the spices are aromatic, about 2-3 minutes. Stir in the stock and chutney and let simmer until thickened, about 6 minutes. 

Heat a grill pan over medium-high. Add the naan bread and cook until it browns in spots, about 1 minute per side. Lightly brush with melted butter.

Lay the naan bread buttered side up and top with turkey, additional chutney, and yogurt.
Source: adapted from Rachael Ray Magazine April 2016

Monday, May 9, 2016

Shrimp Scampi Pizza



All the flavors you love in shrimp scampi... in pizza form! This easy weeknight meal uses just 5 ingredients and is on the table in 30 minutes!

Hey! So I sorta disappeared last week... work was super busy. I have another busy week ahead of me but mid-week, my "busyness" is due to my mom coming for a visit! I can't wait to spend a few days with her - we have some really fun stuff planned.

So, am I the only one who decides to start and finish long neglected house projects in the days prior to a house guest visit? It drives my husband insane and this time, he nixed my idea to completely paint and rehaul our bedroom 3 days before she arrives. But it didn't stop me from finishing a bunch of other small projects and plant flowers (that will promptly die in a few weeks because I will forget about them).

While I'm attacking my growing to-do list, I stock my weekly menu with easy meals so we aren't hitting the drive-through each night. This meal is perfect! It's easy, thanks to store-bought dough and pesto, and so delicious. We loved it! It's bursting with garlic, herb, and cheesy flavors. What's not to like?

Note: It's imperative that your shrimp is very dry before going on the pizza. Once chopped, lay it on paper towels and press gently with additional paper towels until as dry as possible. Otherwise, you may end up with a very liquidy pizza!



Shrimp Scampi Pizza
1 lb pizza dough (store-bought or homemade)
2 garlic cloves, minced
4 tablespoons pesto (store-bought or homemade)
3.5 cups shredded mozzarella
12 ounces shrimp, peeled, deveined, roughly chopped, and patted very dry*

Preheat oven to 450 and spray a baking sheet or pizza stone with cooking spray.

Roll out the dough and place on baking sheet or stone. In a small bowl, combine the minced garlic and pesto. Using a brush, liberally brush the dough with the pesto/garlic mixture until evenly coated. Top with 2.5 cups of the mozzarella followed by the chopped shrimp. Top with the remaining 1 cup cheese.

Bake for around 18 minutes, or until browned. Remove from oven, slice, and serve.

Monday, May 2, 2016

A Week of Chicago Eats!



We recently returned from a wonderful 6 night stay in Chicago and ate SO well. Chicago is a foodie city! My itinerary consisted of 3 restaurants a day(breakfast, lunch, dinner) and little else. Thankfully, we found things to do in between meals but the meals were definitely one of the highlights!



One thing we learned quickly is that location really is important. While there were tons of restaurants that sounded delicious, the thought of walking a mile or two, navigating bus stops, or paying for an Uber ride usually ended up killing the meal decision - with the exception of 1 spot. Thankfully, we were near some really great restaurants in the Near North Side part of town. We stayed at the Omni Hotel (fantastic!) and loved the location.

After our early flight in, we walked the two blocks for Saturday brunch at Beatrix. The restaurant has a bakery/coffee bar + table service. Evidently during the week, they also have a market restaurant that sells food in a salad bar type format by the pound.


The interior is airy, rustic, and casual. Jason was actually seated on a velvet sofa at our table - all the furniture was mix-matched.

 
I ordered a chai soy latte - it was delicious (and cheaper than Starbucks!)

 
For breakfast, Jason ordered the green chile enchiladas with scrambled eggs, roasted poblano peppers, baby kale, chihuahua and pepperjack cheese. I was immediately jealous.



I ordered the quinoa cakes with poached eggs and tomato basil sauce. It was delicious!



This was two thumbs up for us. Great service, reasonable prices, and good location.

For lunch that day, we walked over to Shake Shack. The last time we were in NYC, we missed our opportunity to try it so we were excited to finally get to! The place was an absolute madhouse on a beautiful Saturday afternoon so we took it back to our hotel to enjoy. I actually ate there twice on our trip - another time later in the week during our conference lunch break. MUCH less crowded on a weekday!



I loved the burgers, fries, and their tea was delicious. I don't really do dairy so can't attest to the shakes but the flavors sounded awesome! My friend ordered a shake and she seemed to love it. We need one of these in Charlotte :)

Later that night, we walked to XOCO, a Rick Bayless casual restaurant. He has several spots in Chicago but this one had been recommended as inexpensive but just as delicious. It's small, but even on a Saturday night we did not have a wait. You order at the counter and a hostess reserves a table for you - no table stalking needed!

To start, we ordered guacamole with bacon & queso fresco - delish!



I ordered the ahogada sandwich, which was carnitas and black beans in a tomato-chile broth. This reminded me of a french dip sandwich, in that it was amazing dipped in the broth. The broth was slightly spicy but just enough to give a nice kick at the end. The pork was tender and flavorful and the bread was perfectly grilled.


Jason ordered the cubana sandwich, which had smoked pork loin, bacon, black beans, avocado, jack cheese, and mustard. He said it was a bit spicy but delicious.


 On the way home - as if we hadn't eaten enough in one day - we stopped by Eataly. This was one of our favorite spots in NYC and while this was a smaller location, it was not nearly as crowded as the one in NYC seemed to stay. We checked out the Nutella bar:



And the temporary Limoncello bar:



And all the other goodies they have!

In our first day adventures, Jason spotted Ditkas, one of Mike Ditkas restaurants. He's evidently a legendary football guy :) Since they had a decent breakfast menu, we had Sunday breakfast there before heading to the Cubs game. We ate in the dining room (they had outdoor seating, dining room, or lounge/bar area to choose from):


I ordered eggs benedict, because if it's on the menu I can't order anything else. It was good!



Jason ordered biscuits and sausage gravy, which he liked. The gravy had a lot of flavor!



This was a nice spot; easy to get into, close to our hotel, and reasonably priced.

After a day of sightseeing, we were starving so we stopped into Giordano's for some deep dish pizza! You need to know that deep dish takes a looooong time to bake. Like, 45 minutes, so you might as well order a coke + an appetizer. Thankfully, the place has Dr. Pepper (Texas girl signing in!) and fried mozzarella sticks so we were good to go while we waited.

 
The pizza is ordered by the pie, and getting us to agree on a pizza is a miracle! We went with a meat pizza and it was loaded with layers of cheese and meat. Jason was in heaven! I pulled out most of the meat, piled it on his plate, and enjoyed the bread and cheese. I'm not much on pizza but I thought it was tasty! 1 slice must have weighed 5 pounds and I can't even begin to imagine the calorie count...


 The next afternoon, we found ourselves hungry and at the Macy's on State St. They have lots of food options but we stopped at the Seven on State St food court area and ordered from Frontera Fresco, a Rick Bayless spot.

I ordered the chipotle shrimp quesadilla, which came with a side salad. It was flavorful, delicious, and inexpensive! Jason also ordered a quesadilla and liked his, too. At 2pm on a Monday, this place was deserted and a nice spot to rest after lots of walking.


 That night my conference began so we walked over to Jake Melnick's Corner Tap for a quick dinner. The weather was gorgeous so we scored an outside table. This was probably the only real miss of the week. While the service started out great, she disappeared halfway through our meal and I actually had to leave him at the table waiting for the check in order to make my conference on time.

The menu was expansive and fairly reasonable in price. He ordered BBQ pork nachos and he liked them. Huge portion - we could have split them!


I ordered a chicken sandwich that was supposed to be marinated and grilled. What they neglected to mention was that between the marinating and grilling, someone rubbed cayenne pepper all over it. My face nearly melted off trying to eat it. The chicken was also not cooked as thoroughly as I like so the texture was unpleasant towards the center of the sandwich. I gave up and noshed on his nachos instead.


Overall? We wouldn't go back.

On Tuesday, I did lunch with a friend and we stopped into Saks Fifth Avenue, located right across the street from our conference, to dine at Sophie's.



The cafe is on the 7th floor looking out onto Michigan Ave. It's bright, airy, and really lovely.



In Chicago dollars, it wasn't anymore expensive than the multitude of spots surrounding us but perhaps had nicer ambience and better service.

I ordered the sandwich and soup combo, which also had a mixed green salad. I chose the mushroom cappuccino soup and the tuna salad sandwich - both were delicious. My friend ordered a sandwich and fries - she chose the togarashi fries so we could try them. They were tasty but very spicy!



Judging by the lunch crowd, this may be a hidden gem! It was really nice with great service. Reminded me a bit of the Zodiac Room at Neiman Marcus!

That night, we decided to try Sayat-Nova, a local Armenian restaurant recommended to us by some friends at the conference. It's a small, narrow spot located just off Michigan Ave. It's dark and cave-like inside and on one end, had a small jazz band performing.



We love baba ghannouj - and usually fight over it - but this version was mostly flavorless. The bread was good, though!


 I ordered the beef kebabs, served with a cup of red lentil soup. The soup was delicious!


 The beef was incredibly tender and a quality cut of meat. Loads of flavor!


Jason ordered the chicken couscous and was disappointed in his selection. The couscous needed a sauce and the one that accompanied it was too spicy to use. The chicken was tasty, though.

The service was hit and miss but overall, we'd dine there again. The live music was a plus!

For dinner the next night, we landed on the Grand Lux Cafe. I realize this is a chain spot but there aren't any near us so I figure it doesn't count :) It's owned by the same group as the Cheesecake Factory, and you can tell once you get inside. Big menu, huge restaurant, over-the-top interior, etc. We scored and were seated right at the windows facing Michigan Ave.


 I ordered the almond crusted trout and it was delicious!


Jason ordered the cedar planked BBQ salmon, and he liked it. Guess we were feeling fishy?


The service was great - some of the best of the week - and the food was tasty. Chain or not, it hit the spot.

Thursday brought my foodie highlight of the week - dinner at Girl and the Goat!

 
Even booking a reservation 2 months out, the best I could do was a 4:45pm reservation. Unlike our grandparents, we don't typically have dinner that early BUT it worked out perfect! We ate early that day, explored the entire Museum of Science and Industry until nearly closing time, and then took an Uber car to the restaurant. By the time we arrived, we were starving.

 
The interior is beautiful - tall ceilings, industrial modern tables, and great artwork. We lucked out and were seated at a two topper right at the front window. Everyone who food blogs knows natural light is where it's at ;) I was afraid it'd be high end and stuffy but it was anything but. Our waitress was friendly and casual, explaining the menu and advising us to order around 4 items for 2 hungry people (we ended up with 5).

 
The menu was separated into vegetables, fish, meat, bread, oysters, and goat.


It was SO hard to choose but we finally landed on 5 choices. The waitress chose which order to bring them out in.

First out was the roasted beets with green beans, white anchovy, avocado creme fraiche, and bread crumbs.




I ADORE beets, but hate turning my kitchen purple, so I especially loved this. Who knew you could add all those things to simple roasted beets and create such magic? The portion was huge and we weren't able to even eat half, sadly.

Next up was the goat carpaccio with smoked trout roe and olive-maple vinaigrette.


I'm a sucker for carpaccio and have usually had it topped with capers. The roe served that same role as capers - a nice bite of smoky salt. It was unbelievably delicious, though Jason decided he didn't like the texture. More for me!

The ham frites we had next were delish. They are topped with dehydrated powered ham, which gave a meaty, salty bite to each fry. The sauces were amazing, too. One is a smoked tomato aioli and the other a cheddar beer sauce. Yum!



We also ordered the goat empanadas, which were topped with a strawberry salsa and served on an avocado smear. Since the carpaccio is light in flavor, this was our first real chance to taste goat, which neither of us remembered having before. The empanadas were stuffed with meat and really delicious. This was probably our favorite!



To end, we enjoyed the calamari bruschetta with clam baguette, goat milk ricotta, goat bacon, and green tomato. I could have eaten this as my meal all on it's own! The calamari was cooked perfectly and the flavors were just delicious.



The service was outstanding; our waitress was great as were the various food runners and managers wandering about. For the amount of food (not to mention quality!), I thought it was a downright steal of a meal. I'm so glad we trekked out of the downtown area to enjoy it!

Before leaving town the next day, Jason had to try the pot roast nachos he spotted on the menu at Ditka's so after checking out of our hotel, we wandered over for lunch. This time, we ate in the lounge area.

I ordered a lunch combo of soup and sandwich - it was very good! I chose the grilled chicken avocado sandwich and a cup of crab minestrone soup.



Jason ordered, of course, the nachos. I think they were everything he hoped they would be :)



On my must-do list was a stop at Sprinkles Cupcakes. I just had to see if they lived up to their reputation!



Once I saw the cupcake smothered in sprinkles, I knew my choice. Jason ordered the lemon meringue. And... we ordered 3 pupcakes for my babies (who practically inhaled them when we got home).

 
We didn't use the ATM but I was fascinated by it. Charlotte, we need a cupcake ATM!



The sprinkle cupcake was 'eh' - I mean, I ate it but it wasn't anything big. His cupcake, though? One of the best we've ever had. It was AMAZING.

All in all, we noshed out way through Chicago and had a blast. Let me know if you have any questions about any of our stops!


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