What's Cookin, Chicago?

Bourbon Baby Back Ribs

2012-05-30T06:47:00.001-05:00

When do you bust out the grill for seasonal cooking? Or are you one of the lucky ones that have the ability to grill all year round? It seems like Memorial Day weekend is the time to unofficially grill to our hearts content. This year was no exception and I kicked off the grill season with these Bourbon Baby Back Ribs. Baby back ribs are rubbed with a combination of spices for the meat to absorb before slow cooking until tender. Just before serving, these baby backs are brushed with a bourbon bbq sauce and grilled to perfection. They're a little sweet and smoky... and finger lickin' good!

I'm looking forward to a summer full of BBQ ribs. I'm not sure if it's the juicy and flavorful meat, the finger licking good sauces, or just the pleasure of eating them with my hands... but it's fun and casual, just the way I like my meals. What I really like about this recipe is that it can be made in advance and in steps. The ribs are rubbed with the spices and chilled - overnight is best to give the ribs a chance to take in all the spices. Making the rub takes only minutes too. Then the foil wrapped ribs are placed in a slow cooker - from fridge to cooker, how easy is that? Cover and let them do their thing for a few hours. And just before the guests arrive, heat up the grill and throw the ribs on to get them nice and caramelized with the bourbon bbq sauce (which you can also make in advance and keep in the fridge until ready to use.). Who said making BBQ ribs had to time consuming or hard?! I served this with a summer salad and mashed sweet potatoes. Delicious...

Bourbon Baby Back Ribs

recipe adapted from Dave Lieberman & Cook's Illustrated (rub recipe)

2 racks baby back ribs (about 4 pounds)
1 1/2 teaspoons chili powder
1 tablespoon sweet paprika
2 teaspoons cumin
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons kosher salt
3/4 teaspoons dried oregano
1 teaspoon ground black pepper
1 recipe Bourbon Barbecue Sauce, recipe follows

Cut the racks of ribs in half crosswise. Combine spice rub ingredients in small bowl. Rub each side of racks with 1 tablespoon spice rub; wrap the ribs in foil and refrigerate racks 30 minutes up to overnight.

Place the foil wrapped ribs in a slow cooker. Cover and cook on low for 4-6 hours, just until the meat begins to pull away from the ends of the bones and the ribs are just tender. You can slow cook the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.

Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt

Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.

Yield: about 1 1/2 cups

BBQ Roasted Salmon

2012-05-29T06:56:00.002-05:00

Welcome back after the Memorial Day holiday weekend! I hope you enjoyed the last few days, regardless of wherever you are regardless of whether you celebrated or not. For us, we enjoyed time with friends over lots of great food. What did you enjoy over the weekend? It's the beginning of the beloved Copper River Salmon season and so I've been on a salmon kick lately. One of the things I prepared was this BBQ Roasted Salmon. This dish involves a marinade of pineapple and lemon juice followed by sweet and spicy rub over the salmon just before baking. All those flavors were absorbed by the salmon ever so perfectly and it made for a quick and easy dinner...

I've been wanting to do a BBQ salmon for awhile but the recipes I've seen involved a thick BBQ sauce which seemed to cover up or overpower the fish. In this recipe, the spices are an enhancement so that the natural salmon flavor still shines through. No worries though - you probably have all the spices on hand! Brown sugar, chili powder, lemon zest, cumin, salt and cinnamon are combined and then rubbed over the fish. This combination of spices can also be used on other fish like Tilapia or cod, or even shrimp!

I got this recipe through the Cooking Light website and its one of my favorite sites to try recipes from. With this summer season, I'm all for light, flavorful and healthier dishes that don't take a lot of time to prepare... and Cooking Light is full of them! I recently was asked by Cooking Light to join their Bloggers' Connection to share some of my favorite Cooking Light recipes. Joining me are some fabulous food bloggers and I'm thrilled to be among them!

For Cooking Light, food is above all a way into a shared experience that helps build family and community. We’ve reached out to a small community of bloggers who embrace similar values to join our conversation about the communal power of great-tasting, healthy food.

Each blogger brings a unique perspective, background, and style of cooking, making them valuable additions to the conversation around healthy eating. Check in with them daily, follow them through social media outlets, and join our conversation around the beautiful power of home-cooked food.

BBQ Roasted Salmon

recipe from Cooking Light

1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon zest
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Ferraro Rocher Cupcakes

2012-05-25T05:00:00.000-05:00

I love birthdays. It's that one special day everyone has to celebrate their existence. Aside from the joy I get celebrating mine and my son's (which is exactly a week apart), I also love celebrating the birthdays of friends. An extra bonus are friends that also work in the same office! My long time childhood friend, David, recently celebrated his birthday. A week before, I asked him what his favorite dessert was and I would try to create a cupcake version. David took his time in deciding. In fact, he took a few days. I kinda got nervous because I wasn't sure if he was going to throw a big challenge at me. Then finally, David sent me an instant message with his decision. His cupcake request? Ferraro Rocher Cupcakes. I was super excited and loved his choice. These cupcakes are decadent just as the popular candies themselves. Dark chocolate cupcakes are filled with a Nutella ganache and a whole hazelnut before they're topped with a creamy chocolate hazelnut buttercream and a garnish of chopped toasted hazelnuts. Yum...

If you're not familiar with the candies, Ferrero Rocher are a chocolate candy made with a whole roasted hazelnut in a round chocolate shell that's filled with hazelnut cream and covered in milk chocolate and chopped hazelnuts. I was lucky to find a recipe online that I tweaked slightly so that it mimicked the candies more.

Here's a picture of my popular birthday cupcake tower that makes it's rounds a few times each month around my office building. David took an Instagram picture of his Ferrero Rocher birthday cupcakes after I presented him with it at work. Apparently these cupcakes didn't last very long...

Ferraro Rocher Cupcakes
recipe adapted from Dessert Recipe

CAKE
2⅔ cups all-purpose flour {or 373 gm GF flour blend + 1¼ teaspoon xanthan gum}
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong coffee, room temperature

NUTELLA GANACHE FILLING
2 cups heavy cream
2 cups Nutella
24 whole hazelnuts, lightly toasted

CHOCOLATE HAZELNUT BUTTERCREAM
1 jar (13 ounces) Nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
1/4 tablespoons heavy cream
finely chopped hazelnuts (for garnish)

Start with the cake. Sift together the flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside. In a medium bowl, combine the sour cream and vanilla and almond extracts. Set your wet ingredients bowl aside as well.

Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined. Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls. With the mixer still on low, slowly add the room temperature coffee into the batter and beat until combined.

Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool.

While the cupcakes are cooling, start the ganache. In a saucepan over medium heat, warm the heavy cream. Slowly add in the Nutella, small measured spoonfuls at a time, and stir in between additions until it is combined. When all of the Nutella has been added, set the saucepan aside to cool and thicken slightly.

Using a butter knife, cut a circle in the cupcake that is about an inch wide and thins into a cone shape. Do
not cut so deep that you cut clean through to the bottom. Remove the piece of cake and save for another use later or discard. Repeat this for all of the cupcakes. When the Nutella ganache has cooled, use a spoon to fill the hole with the ganache. Top the center of each filled cupcake with a whole hazelnut. Set the cupcakes aside.

Make the buttercream. In the bowl of your stand mixer, cream the butter and Nutella until combined. Add in the confectioner’s sugar in one cup increments, allowing each addition to combine before the next is put in. Continue creaming the mixture until it is all well blended.

Adjust your mixer to a low speed and add the salt and vanilla extract to the mixture. Add the heavy cream, one tablespoon at a time, until your buttercream consistency is right. Adjust your speed setting to high to fluff the frosting, then transfer to a piping bag or tool.

Pipe onto the cupcakes as desired, and top with finely chopped hazelnuts.

Yields 36 cupcakes. Filling and buttercream recipes will be enough for approximately 24 cupcakes.

Memorial Day Meal Ideas

2012-05-24T05:00:00.001-05:00

The Memorial day weekend is almost here and it's a special time to honor the men and women who died while serving in the United States Armed Forces. In addition to that, the weekend also marks the unofficial start of summer! Hopefully you'll have gorgeous weather wherever you are to enjoy the outdoors. Growing up, we celebrated with a picnic and a grill was always fired up with things like steaks, ribs, burgers and hot dogs. If you're still figuring out what you'll be serving this holiday weekend, click on the following links to Memorial Day Meal Ideas you can enjoy all throughout the summer..

6 Skewers for Summer...

10 Recipes to Get Your Grill On...

14 Burger Recipes to Grill Up!

15 Sensational Salads for a Picnic!

10 Summertime Drinks to Quench Your Thirst...

15 Berry Recipes to Burst Into Summer...

15 Ice Cream Recipes to Cool Down With...

Buffalo Chicken Pita Pizza

2012-05-23T05:00:00.001-05:00

I'm not as particular about cooking as some may think. Food doesn't always have to be homemade. Ingredients don't have to be home grown. Dishes don't always have to be from scratch. The truth is, it's a challenge enough to get dinner on the table after a long day at work so I take shortcuts where I can. For example, this Buffalo Chicken Pita Pizza incorporates a few shortcuts where the end result is probably just as good as making it entirely from scratch... only I saved some time and effort I could use elsewhere. Pita bread serves as a crust, blue cheese dressing serves as a "pizza sauce", rotisserie chicken tossed in hot wing sauce serves as a topping and the pizza is baked to perfection in the same amount of time it takes for me to chase down my toddler and get him in the high chair.

I stopped at a local bakery {Rose's Wheat Free Bakery} over the weekend that specializes in wheat free baked goods. One of their popular items is their pita bread. I've indulged in their gluten free cheesecake, croissants and brownies in the past so I finally got a chance to pick up their pita to try. They served as a great base as a pizza and they're a perfect size for an individual serving. You can certainly make your own or use store bought for this recipe. After making this, I plan on using pitas as a quick way to enjoy a pizza without all the effort!

Buffalo Chicken Pizza
recipe adapted from Food

4 pita bread rounds (or GF pitas)
1/4 cup bottled or homemade blue cheese dressing
bottled buffalo wing sauce
9 ounces rotisserie chicken, shredded
3/4 cup thinly sliced celery
1 tablespoon minced chives

Preheat oven to 450°F Place pita rounds on a baking sheet. Divide blue cheese dressing among the pitas and spread on top.

Toss chicken with buffalo wing sauce to coat and top the pitas. Sprinkle with celery and bake in the preheated oven for about 10 minutes or until heated through and pitas are crisp. Transfer to plates and sprinkle with chives.

Turkey Club Biscuits

2012-05-22T05:00:00.000-05:00

Bread excites me. I've grown accustomed to not eating as much bread as I used to. Occasionally I'll enjoy GF versions but it just isn't the same. However, ever since I started playing with a gluten free flour blend that I really had success with, I've been excited to bake again. So this time around, I made a playful variation on cheddar biscuits. These Turkey Club Biscuits is bursting with turkey, bacon, cheddar and a touch of fresh chives folded in and baked. They could also be savory scones, depending on how you look at it. But regardless how it looks, the flavor of a turkey club sandwich comes through!...

This biscuit is perfect on its own as a snack, breakfast, lunch or even a side at dinner. It's savory and full of texture and flavor. The combination of turkey, bacon, and cheddar is reminiscent of any good turkey club and is has everything in one package. These freeze well so you can bake them, cool and store in a freezer bag. To enjoy, allow the biscuits to come to room temperature and warm them up in the oven or toaster.

Turkey Club Biscuits
recipe inspired by Fresh From Elizabeth's Kitchen

2 cups all purpose flour (or 280 grams GF flour blend + 2 tsp baking powder + 1 tsp xanthan gum)
1/2 teaspoon sea salt
1/4 cup cold butter, cubed
1/2 cup buttermilk
2 beaten eggs
1/2 cup shredded cheddar cheese
1/2 diced turkey ham or turkey slices
1/4 cup crumbed bacon
1 tablespoon chopped chives

Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.

With a pastry cutter, combine the cold butter with the flour until mixture has pea sized bits of butter. Slowly add the buttermilk and eggs, and combine with a fork. Add the remaining ingredients until dough holds together - do not over stir.

Using your hands, form 8-10 biscuits, handling the dough gingerly and without overworking. Place on baking sheet and bake in the preheated oven for 15-17 minutes.

Pork Florentine

2012-05-21T05:00:00.000-05:00

A classic with a twist. "Florentine" is a term that's used in the culinary world as a dish involving spinach and cream sauce. A popular dish is Chicken Florentine but this time, I decided to prepare a twist using pork. This Pork Florentine has a rich cream sauce made with fresh spinach, onion, garlic, chicken broth, cream, a touch of nutmeg and a healthy dose of Parmesan cheese. The velvety sauce enrobes seasoned pork chops in such a perfect way that you may not ever want the chicken version ever again...

I'm a big fan of America's Test Kitchen and I recently picked up their Simple Weeknight Favorites cookbook. This recipe is from that book and I tweaked the recipe just a little to save some time, as well as adapt it as a gluten free version. To save time, I cooked the pork chops on to the stovetop completely, versus finishing the dish in the oven as called for in the original recipe. To make this gluten free, I substituted the all purpose flour with a gluten free flour blend (but you can just use all purpose flour if you're not GF). This dish was perfect with mashed potatoes and extra sauce in place of gravy...

Pork Florentine
recipe adapted from America's Test Kitchen

1/4 cup olive oil
1 1/2 pounds baby spinach
1 1/2 pounds pork chops (about 4-6)
1 onion, minced
2 tablespoons all purpose flour (or GF flour blend)
4 garlic cloves, minced
2 cups low sodium chicken broth
1 cup heavy cream
pinch of freshly ground nutmeg
41/2 cups Parmesan cheese, grated

In a 12 inch skillet, heat 1 tablespoon of oil over medium high heat. Add the spinach in four batches to the skillet and cook down until all the spinach is wilted and decreased in volume by half. Transfer the spinach to a colander and press through any excess liquid. Place spinach onto a cutting board and coarsely chop. Return the chopped spinach to the colander and press through any excess liquid again; set aside.

Pat the pork chops dry with paper towels and season with salt, pepper and garlic powder. Heat 1 tablespoon in the now empty skillet over medium high heat until smoking. Cook the seasoned pork chops in batches and brown on each side, cooking until the internal temperature reaches 165 degrees. Transfer the cooked pork chops to a warm plate and tent with foil to keep warm.

In the now empty skillet, add the remaining 1 tablespoon of oil over medium high heat. Add the onions and cook until softened. Add the flour and garlic and cook until fragrant. Slowly add the broth and heavy cream, stirring constantly. Add 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg and simmer until sauce thickens up. Remove from heat and stir in 1/4 cup Parmesan and spinach to create the sauce.

To serve. plate the pork and top with the Parmesan spinach sauce.

Pineapple Strawberry & Rambutan Smoothie

2012-05-19T05:00:00.000-05:00

The summer weather is starting early here in Chicago! All the heat we've had recently has reminded me of the tropical weather of the Philippines. It's been several years since my last visit overseas but I still think of my family and friends that are there, my parents included. In the Philippines, one of my favorite ways to keep cool is a smoothie. There are so many tropical fruits to make smoothies with there - mangoes, papayas, fresh coconut, baby bananas, jackfruit, guava, and even rambutan. Inspired by the tropical fruits of Southeast Asia, I made this Pineapple Strawberry & Rambutan Smoothie to cool down in the summer-like heat...

Rambutan. Have you heard of it? See it? Or even tried it? This is a fruit native to Southeast Asia and is one that will surely catch your eye. At first glance, you'll notice this golf-ball sized fruit is covered with spiky long hairs. It almost looks like a red/pink tumbleweed! I was surprised that a local grocery chain, Mariano's, carries this fruit since it's typically difficult to get this fruit fresh. Aside from rambutan, Mariano's carries other tropical fruits including papayas, cherimoya, passion fruit and guavas. It's one of my favorite grocery stores for their gluten free product selection and for the various exotic fruits they carry. Now it doesn't seem too impossible to enjoy native fruits of the Philippines or fruits I've enjoyed overseas! Also a special thanks to the wonderful specialty produce company, Frieda, who sent me some fresh rambutan to play with!

To open a rambutan, simply cut the outer hairy shell to reveal a pearl colored flesh. The texture is similar to a lychee or grape. The fruit has a single seed inside so the fruit needs to be eaten around it or just removed before consuming. For this smoothie, I peeled and seeded about 1/4 cup of fresh rambutan (but you can also use canned if you can't find fresh). Combine the rambutan with pineapple, strawberries and ice in a blender and sweeten with sugar to taste.

Pineapple Strawberry & Rambutan Smoothie

original Joelen recipe

1/2 cup chopped fresh pineapple
1/4 cup fresh rambutan, peeled & seeded
1/4 cup fresh strawberries, hulled
1 cup crushed ice
sugar to taste

Place the pineapple, rambutan, strawberries and ice in a blender. Blend until processed through. Add sugar to taste and serve in a tall glass.

Welcome to Copper River Salmon Season 2012!

2012-05-17T09:00:00.000-05:00

Do you know what today is?! Today is a pretty special day. Maybe not here in Chicago. Maybe not in New York City or even Los Angeles. But for my wonderful friends in Cordova, Alaska, today marks the opening day of Copper River Salmon season! What does that mean for everyone else? That means the first Copper River Salmon of the season will be available by the weekend at restaurants around the country and perhaps even in your local supermarket or fish monger. For this season, I'll be keeping a running tab of local restaurants and retail markets in which Copper River Salmon will be available here in Chicagoland. Other fellow food bloggers around the country are joining me in the efforts and you can check out the sites of the 'Fresh Catch Crew 2012' in cities like San Francisco, Washington DC, Phoenix, Minneapolis, Miami, Denver, Seattle, Austin, Portland, Los Angeles, New York City, Atlanta, Boston, and Salt Lake City.

I was fortunate enough to fly out to Cordova, Alaska last year to meet the fishermen and fisherwomen behind this wonderful fish. The town itself was gorgeous and everyone I met was nothing short of warm and welcoming. Over the next few months during this year's Copper River Salmon season, I'll be sharing my experience in Alaska in hopes others can learn more about where this delicious fish comes from and to appreciate those folks who work hard to provide this fish from the water to plate.

So where is this Copper River?...

The Copper River derives its name from the rich copper deposits found along the riverbank. First used by the Alaska Native population, and later by settlers of the Russian Empire and the United States, this massive body of water has 13 major tributaries, is a mile wide and runs at 7 miles per hour. Dropping an average of 12 feet per mile and draining 24,000 square miles, it is the 10th largest river in the United States.

It is up this intense river system that the salmon must travel 300 miles to reach their spawning grounds, which requires extra stores of omega-3 fatty acids that make Copper River salmon some of the most prized salmon in the world.

Personally, I'm super excited about this season. Having had the opportunity to work with the folks of Copper River Salmon gave me such a deep appreciation and respect for all the efforts involved in having this fish available here in Chicago. Stay tuned to my future posts dedicated to Copper River Salmon as we embark on this year's season and some delicious salmon recipes along the way...

Palak Paneer

2012-05-17T05:00:00.000-05:00

One cuisine I'm most intrigued about is Indian. The complex blend of spices, use of exotic ingredients and intense flavor and aroma of this cuisine has a spell on me... especially lately. It seems as though I just can't get enough of this delicious food! I'm often hesitant making Indian dishes at home because I know it's not truly authentic. But even then, my tolerance to heat and spice is most likely laughable to those used to the true preparation of the dishes. Nonetheless, this version of Palak Paneer turned out well for an Americanized version. Creamy, aromatic and with a beautiful color, this dish has a deep flavor similar to the ones I've had a Indian restaurants...

So what exactly is Palak Paneer? This is a dish that consists of spinach, spices and bite sized farmers cheese. It's the kind of dish that's comforting when served over rice or even with warm, buttery naan bread. However you enjoy it, it's certainly a common dish of Indian cuisine. Most might assume there would be a long list of spices to make various Indian dishes. This recipe calls for ingredients that are fairly common at most supermarkets and you may already have most in your pantry. Paneer cheese may be trickier and if that cheese isn't available, you can substitute it with ricotta cheese and stirring it in.

Palak Paneer
recipe adapted from AllRecipes

6 tablespoons olive oil
2 cloves garlic, chopped
1 tablespoon grated fresh ginger root
2 dried red chile peppers
1/2 cup finely chopped onion
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
3/4 cup Greek yogurt
3 pounds fresh spinach, torn
4 sprigs fresh cilantro leaves
8 ounces paneer cheese, cubed
coarse sea salt to taste

In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and Greek yogurt (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

Pour spinach mixture into a blender or food processor and add the tomato, the remaining 1/2 tablespoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry cheese until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

Chorizo Quesadillas

2012-05-15T05:00:00.000-05:00

I like it quick, easy, and a little spicy. How about you? I'm talking about quesadillas and with a toddler who keeps me busy, I don't have the same carefree time as I used to in the kitchen (unless it's in the wee hours of the night/morning while he's sleeping.) So one meal that satisfies my need for quick, easy and spicy are quesadillas. In this case, Chorizo Quesadillas that are filled with a slightly spicy Mexican chorizo, fresh cilantro and a blend of quesadilla cheese hit the spot perfectly. Without much time or effort, you can get dinner on the table and it's easy on the budget too!...

I've been eating my fair share of quesadillas since it's naturally a gluten free dish, that is, if it's made with corn tortillas. I find the corn tortillas provides a nice texture when toasted up, not to mention a great rustic flavor that flour tortillas don't have. For this variation on a quesadilla, I used a raw Mexican chorizo which is readily available at latin grocery stores and most supermarkets (near the meat section where the sausages are located.) This recipe using the soft kind that is often packaged in a cellophane casing. When cooking, the texture is like a very soft ground beef with more moisture. You'll need to cook this in a skillet first before using in the quesadillas. When it's time to assemble the quesadillas, I like sandwiching the filling so that the cheese is up against the tortillas to help seal everything together, while the cooked chorizo and fresh cilantro is in the middle. Play around with quesadillas because they're a great way to use up random ingredients and come up with delicious filling combinations!

Chorizo Quesadillas
recipe adapted from Rachel Ray

1 teaspoon vegetable oil or cooking spray to prevent sticking
12 (6-inch) corn tortillas
2 cups shredded Monterey pepper Jack or Quesadilla cheese
1 large link raw Mexican chorizo, casing removed and crumbled
1/4 cup cilantro, finely minced

Salsa:
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small red onion, finely chopped
Handful cilantro, finely chopped
Coarse salt
Sour cream for serving

Preheat a nonstick skillet or griddle pan to high heat. Add oil.

Crumble in the Mexican chorizo and cook until cooked through. Remove from skillet and set aside.

In another nonstick skillet over medium high heat, toast a corn tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of cooked chorizo, and cilantro. Add another sprinkle of cheese over the chorizo/cilantro layer then top with another corn tortilla. When the bottom tortilla is toasted and cheese is melted, carefully flip the quesadilla to cook the other side. Press down gently with a spatula to get all the filling sandwiched together.

Remove the quesadilla from the skillet and cut quesadillas into 4 wedges; top with salsa and sour cream.

Repeat with the remaining filling ingredients and corn tortillas.

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

Island Shrimp Rice

2012-05-14T05:00:00.000-05:00

We're only moments away...from summer! Chicago had a taste of it a few weeks ago (which is rare this time of year) and the amazing weather inspired to make something tropical. A melange of sautéed zucchini, bell pepper and red onion are tossed with succulent shrimp seasoned with Jamaican jerk seasoning, rice and sweet mango to create this Island Shrimp Rice. It's a dish that's light, refreshing and has both sweet, savory and a little kick of heat perfect for the warm summer months...

Even though I don't travel as much as I would like (which is difficult with a toddler for me!), my escape usually comes out through food. This time, it's a visit to the Caribbean in this dish. The Jamaican jerk seasoning is the key ingredient here because it ties together the vegetables, shrimp and rice. Without, it really doesn't have that 'island' flavor. Chopped fresh mango is added with a hint of squeezed lime juice for a pop of brightness. This dish would make for a great summer meal for those outdoor parties!

Island Shrimp Rice
recipe adapted from Food Network

1 cup rice, regular or instant, cooked according to package directions
1/2 cup chopped zucchini
1 small red bell pepper, chopped
1 small red onion, chopped
1 pound shrimp, deveined (I used 21-30 size)
1/2 teaspoon Jamaican jerk seasoning
2 tablespoons fresh lime juice
2 teaspoons olive oil + 1 teaspoon olive oil
Salt and freshly ground black pepper
1 cup diced fresh mango

Cook rice according to package directions and set aside.

In a cast iron skillet, add 2 teaspoons olive oil. When it begins to smoke, add the zucchini, bell pepper and onion, and cook until softened and slightly caramelized. Remove from pan and transfer to a large bowl.

Add the shrimp and Jamaican jerk seasoning to the now empty skillet and cook until pink, which takes only a few minutes. Transfer the cooked shrimp to the bowl.

Add the rice to the bowl, along with the lime juice, remaining teaspoon of olive oil, salt and pepper and mango.

Toss to combine and serve.

Kids LiveWell... and You Should Too!

2012-05-12T05:00:00.000-05:00

Whenever I'm dining in a restaurant with my toddler son, there's always a moment when I get nervous about looking at the children's menu. I can't even tell you the number of times I've seen the usual meals listed... chicken nuggets and fries... hamburger and fries... macaroni and cheese... etc. Really? Is this how many restaurants assume most kids eat these days? So instead of ordering from the kids menu, I tend to order a side of vegetables and I order an entree that includes a lean protein which I share with my son. I've grown accustomed to dining out that way just so that I can provide a more balanced and nutritious meal out for him. That is, until now.

A little over a week ago, the National Restaurant Association Show was held here in Chicago, as it does annually. This year was even more exciting because a new program focused on healthier dining options for children was being showcased. I was asked to participate and attend a presentation on the program to learn more... and I'm so glad I did. As a mom who's concerned with my child's nutrition, this is such a wonderful program and I'm sure other parents can appreciate this!

The National Restaurant Association launched the Kids LiveWell program in collaboration with Healthy Dining to help parents and children select healthful menu options when dining out. Restaurants that participate in the voluntary program commit to offering healthful meal items for children, with a particular focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

The Kids LiveWell program benefits both restaurateurs and guests. Participating restaurants get third-party verification and promotional materials for qualified meals and individual menu items. Parents and caretakers get accurate information to help them make informed decisions about their child's meal.

I was happy to see that so many national restaurants are on board with providing more nutritionally balanced meals to children. Some restaurants participating include Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza. So not only is there a good list of places that are kid friendly to dine in, I can rest assured that they will have kid meal options very different to what I've seen at other restaurants. If you have a favorite place to dine with your family that you think might want to participate in the Kids LiveWell program, please encourage them to do so!

Restaurants that join Kids LiveWell agree to offer and promote a selection of items that meet qualifying nutrition criteria based on leading health organizations' scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked with participating restaurants to identify and validate the menu choices that meet the Kids LiveWell criteria. Restaurants participating in the Kids LiveWell program:

Offer at least one full children’s meal (an entrée, side and beverage) that is 600 calories or less; contains two or more servings of fruit, vegetables, whole grains, lean protein and/or low-fat dairy; and limits sodium, fats and sugar (see next question for details on nutrition criteria);

Offer at least one other individual item that has 200 calories or less, with limits on fats, sugars and sodium, and contains a serving of fruit, vegetables, whole grains, lean protein or low-fat dairy (see next question for details on nutrition criteria);

Display or make available upon request the nutrition profile of the healthful menu options; and

Promote/identify the healthful menu options.

If you're like me who enjoys dining out every now and then, I like looking at restaurant menus beforehand. Another great site to check out is HealthyDining. On this site, you can review restaurant menus that offer healthy dining options for both adults and children. Just provide the zipcode of wherever you'd like to dine and a listing of restaurants are reflected along with links to restaurant menus. Even better is their mobile app which is available for both iPhone and Android!

So if you're a parent, grandparent, aunt/uncle, or just want to know where to dine for healthful meal options for both yourself and children, please check out the above programs and links. I'm grateful for the National Restaurant Association to take the pledge in improving the quality of food in the industry, especially for kids. It's one step in a more positive and healthy direction.

Disclosure: I received compensation from the National Restaurant Association’s Kids LiveWell program for my time reviewing and writing about their program. The opinions expressed are solely my own

Bourbon Chicken

2012-05-10T05:27:00.002-05:00

Are you a sampler? As in... eating food samples when offered at stores, mall food courts and the like? If you are, then you may be familiar with the little samples of this dish passed out on tiny toothpicks at the mall. I'm referring to Bourbon Chicken and this particular version is a bit different, if not better! A rich marinade of soy sauce (or gluten free tamari), ground ginger, brown sugar, spices and bourbon give chicken a deep color and flavor. There's no cloyingly sweet sauce in this dish and you'll soon be passing up those samples for the dish made at home...

There's a popular outlet mall near where I live and folks from all over come to shop in droves. The food court was always packed with shoppers and vendors took advantage by passing out samples of their dishes to passing folks. My favorite sample was the Bourbon Chicken. But over the years, I found the taste to be too sweet as if chicken were just tossed in some bottled sauce and allowed to stay warm on a steam table. When I tried this recipe, I remembered those samples I enjoyed years ago but preferred how this tastes. It's a bonus knowing there's no sweet sauce involved either. This is great to prepare in advance and have ready to cook in a skillet after a long day. It takes no time at all to cook up and if you prefer, pound the chicken breasts thinner before marinating. You could even grill or bake the chicken if you didn't want to cook on the stovetop. I served this over a bed of mashed sweet potatoes and a side salad.

Bourbon Chicken
recipe adapted from AllRecipes

4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce {or gluten free tamari}
1/2 cup packed brown sugar
3/8 cup bourbon
1 teaspoon garlic powder
1 teaspoon onion powder

Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce/tamari, onion powder, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.

Remove chicken from the marinade and discard marinade.

In a skillet over medium high heat, add the oil. When hot, place the chicken and cook on both sides until browned and cooked through.

Mediterranean Quiche

2012-05-09T05:37:00.001-05:00

Quiche... when's the last time you had some? Many tend to think of quiche of a brunch dish but it shouldn't be limited to only that time of day. It's great for breakfast, lunch and dinner! Another reason why I happen to be a quiche fan is that it allows for some delicious creativity. You can incorporate a slew of flavors with a good quiche base and its easy to do too. I recently made this Mediterranean Quiche that's full of spinach, sun dried tomatoes, crumbled feta cheese and dotted with sliced black olives. The combination of ingredients was a nod to popular ingredients often found in Mediterranean cuisine...

For this quiche, I used frozen spinach which was thawed and squeezed of any moisture. This is key so that the bottom crust doesn't get soggy. The easiest way to this is to place the thawed spinach in a piece of cheesecloth, gather up the ends and wring it completely. You can use either sun dried tomatoes that are dry or packed in oil. Just be sure to blot any excess oil if using those packed in oil. Lastly, if you wanted to add more protein, I suggestion chopped chicken breast which pairs well with these ingredients.

Mediterranean Quiche

recipe adapted from AllRecipes

1 (9 inch) unbaked deep dish pie crust

1 10oz package frozen spinach, squeezed of all moisture

1/4 cup sun dried tomatoes, finely chopped

4 oz feta cheese, crumbled
4 eggs, beaten

1 cup milk (any kind will do - whole, 2%, 1%, skim)

salt and pepper to taste

1/4 cup sliced black olives

Preheat oven to 375 degrees F (190 degrees C).

Prepare a pie plate with the pie crust.

Place the sun dried tomatoes and spinach into the prepared pie plate. Sprinkle 1/2 cup crumbled feta cheese over the spinach mixture. Season with salt and pepper.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pie crust over the spinach mixture.

Bake in preheated oven for 30 minutes. Sprinkle top with the olives and bake an additional 15 minutes, until set in center. Allow to stand 10 minutes before serving.

BBQ Chicken Grilled Cheese

2012-05-07T05:00:00.000-05:00

What's the best thing besides sliced bread? Sliced cheese to sandwich between bread slices! There's no doubt that grilled cheese sandwiches are a beloved food of many. Even those who are gluten free can enjoy their grilled cheese sandwiches with the various kinds of gf breads available these days. I love the classic grilled cheese made with American slices but it's also great to venture into other variations. This time around, I made this BBQ Chicken Grilled Cheese quite a few times and it's a delicious way to jazz up the traditional version. Shredded chicken is tossed in a tangy bbq sauce and sandwiched with creamy quesadilla cheese between buttered slices of bread, which is then grilled to a perfect golden brown. That first bite of crunchy, creamy, savory and a touch of sweetness will have you devour this sandwich in no time!...

This month's Moms Crazy Cooking Challenge food blogging event is all about grilled cheese sandwiches. It comes as a perfect time since April was National Grilled Cheese month and I've been interested in so many variations I've seen featured on various websites and blogs. This was the perfect opportunity to go out and make some of those sandwiches that had me drooling. I made a few different recipes but this one for a BBQ Chicken Grilled Cheese was one of my favorites that I've tried. It's so simple and you probably already have most, if not all the ingredients on hand. A shortcut for the chicken is to use a store bought rotisserie chicken... but I ended up using leftovers from a Bourbon Chicken recipe I made (which will be featured here later this week!). Feel free to adapt this any way you'd like but switching up the cheese and using your preferred BBQ sauce, either homemade or store-bought.

BBQ Chicken Grilled Cheese
recipe adapted from Galley Kitchen

1/3 cup shredded roast chicken breast
2 tablespoons barbeque sauce (I used Sweet Baby Rays - which is also GF)
1/4 cup shredded quesadilla cheese
2 slices white bread (or GF bread of your choice - I used Katz's Sliced Challah)
Butter

Combine shredded chicken and barbeque sauce.

Place half the cheese on one slice of bread.

Top with the chicken, followed by the remaining cheese.

Place the other slice of bread on top and butter the top.

Press down on the sandwich slightly and transfer the sandwich onto a hot grilled or skillet, buttered side down.

Cook the sandwich over medium high heat until the cheese is melted and the bread is golden brown.

Meanwhile, butter the top of the sandwich. When the bottom has cooked to a golden brown, carefully flip to cook the other side.

Please check out all these delicious grilled cheese sandwich recipes made by all the food bloggers participating in 'Moms Crazy Cooking Challenge' this month! Don't forget to click on your favorite looking one and cast your vote!.

5 Carnita Recipes to Crave...

2012-05-04T05:00:00.000-05:00

Because my birthday is so close to Cinco De Mayo, I often incorporate Mexican or Latin inspired fare in my birthday celebrations. This year is no exception however, my kitchen will closed. Instead, I'll be dining out with some of my favorite people at a Latin restaurant on Cinco De Mayo! I'm especially anxious to be indulging in one of my favorite Mexican dishes this weekend... carnitas. Simply seasoned pork is roasted or deep fried to perfection and shredded before serving in tortillas or even over rice and beans. I've made a few variations on carnitas the past few years and if you want to celebrate Cinco de Mayo in delicious style this weekend, here are 5 Carnita Recipes to Crave...

Chipotle Lime Carnitas

The freshness of limes & heat of chipotles make this quite refreshing...

Michoacan-Style Pork Carnitas

Thanks to Rick Bayless, this traditional version can be made at home easily...

Salsa Verde Pork Carnitas

Slow cooked with salsa verde, this variation is full of flavor...

Mexican Pulled Pork (Carnitas)

An easy, straightforward version that can be done even on a weeknight...

Cinnamon Chipotle Pork Carnitas

Who knew a touch of cinnamon would compliment the spicy heat of chipotle?...

Curried Mustard Pork Chops

2012-05-03T05:00:00.000-05:00

Curry is one of those spices that I'm still playing around with. I don't use it very often but I should! In an effort to use curry more in dishes, I came across this recipe for Curried Mustard Pork Chops. These were great and I especially liked how curry was the flavor that took center stage. Thick pork chops are marinated overnight in mustard, curry, garlic, olive oil and white wine, which are then baked. This dish has me inspired to use curry more often!...

If you think curry is just limited to ethnic cuisines like Indian or Thai, think again. That curry powder you may have lurking in your spice cabinet can unleash some amazing flavor! It lends a warmth to dishes and can even add some a beautiful hue of gold on your plate. The next time I made this, I think I'll incorporate a sauce, perhaps a curry tomato sauce reminiscent of the curry sauces found in England. But regardless, the pork came out nice and tender while being full of flavor.

Curried Mustard Pork Chops
recipe slightly adapted from Better Homes & Gardens

1/2 cup spicy brown mustard

1/4 cup dry white wine

1 tablespoon curry powder

1 tablespoon olive oil

1/4 teaspoon crushed red pepper

2 cloves garlic, minced

4 boneless pork loin chops, cut 1 inch thick (about 1 pound total)

For marinade, stir together brown mustard, wine, curry powder, oil, red pepper, and garlic.

Place pork in a plastic bag set in a shallow dish. Pour marinade over pork in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

Drain pork, reserving marinade. Preheat oven to 375 degrees.

Place pork chops on the baking sheet and bake for 30 to 35 minutes or until juices run clear, turning once and brushing with marinade halfway through baking time. Discard any remaining marinade.

To serve, place pork on 4 individual serving plates. I paired this with roasted cumin dusted potatoes and steamed green peas.

Chocolate Strawberry Cream {Birthday!} Cake

2012-05-01T05:00:00.000-05:00

It's that time of year again... my birthday! I can't believe I'm another year older. {I'm shuddering at the actual number.} However, for as long as I remember, I've been told I look way younger than I really am. It will only be a matter of time before it catches up with me so I might as well enjoy it while I can! This birthday is a special one because it's the first one {of many, I hope} that is gluten free. I'm thankful that these days, it's easy to be gluten free, have my birthday cake and eat it too! I've been thinking about what cake I'd like to celebrate with and the first thing that came to mind was chocolate. I love strawberries and that's when I decided to make this Chocolate Strawberry Cream Cake. Rich chocolate cake is filled with a sweet vanilla whipped cream frosting and fresh strawberries. It's possibly the most delicious gluten free cake I've ever had...

The original strawberry cream cake recipe was made using a yellow cake. I substituted the yellow cake for chocolate for a twist. I've coveted the original recipe for awhile but never got around to making it. Even though I can't attest to how it would have tasted using regular all purpose flour, I can say that the gluten free version I made below was pretty awesome. I love how there was a bit of fresh strawberries in every bite, along with the light and fluffy sweet whipped cream that had a touch of cream cheese for extra richness. So here's to another year... and I'm sure it will be a delicious one!

Chocolate Strawberry Cream Cake
recipe adapted from Cook's Illustrated, May 2006

Chocolate Cake:

2 cups sugar
1 3/4 cups all-purpose flour {or gluten free flour + 3/4 teaspoon xanthan gum}
3/4 cup sifted unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 cup strong coffee, cooled
1/2 cup vegetable oil
Strawberry Filling:
2 pounds fresh strawberries; washed, dried, and stemmed
1/4 cup strawberry preserves

Whipped Cream:
8 oz cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla or vanilla paste
pinch of salt
2 cups heavy cream

Garnish:
1 whole strawberry
few fresh mint leaves

For Cake:

Set oven to 350 degrees F. Grease and flour two 9-inch round cake pans ( can use 8-inch cake pans an
increase the baking time slightly).

In a large bowl combine the sugar with flour, sifted cocoa powder, baking powder, baking soda and salt; mix until combined.
Add in eggs, cooled coffee, buttermilk or milk, vanilla and oil; mix using an electric mixer at medium speed beat until smooth.

Add in the water/coffee mixture and beat for another 2 minutes (batter will be quite thin). Divide mixture evenly between the two cake pans.

Bake for about 30-35 minutes or until cake tests done (the baking time will vary depending on what size of pan you use), or until toothpick inserted comes out clean. Remove from oven and allow to cool in pans for 3-5 minutes before removing and cooling on a wire rack.

For Strawberry Filling:
Halve 24 of the best looking berries and reserve. Pick berries that are uniform in size, if possible. Chop up the the remaining berries; toss with the strawberry preserves and let sit for 1 hour, stirring occasionally. Strain juices from berries and set aside until cake is cooled.

For Whipped Cream:
When cake is cooled, place cream cheese, sugar, vanilla and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium high speed until light and fluffy for about 1-2 minutes, scraping down bowl as needed. Reduce speed to low and add heavy cream in a slow steady stream. When almost fully combined, increase speed to medium high and beat until mixture holds stiff peaks, 2 to 3 minutes more. You should have a total of about 4 1/2 cups of the cream mixture when finished.

To Assemble:
Place bottom layer on cake plate or cardboard round and spread 1/2 cup frosting over the top layer of cake. Arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

Pour some of the macerated berry mixture in the center, then spread to cover any exposed cake. (You may not use all the strawberry mixture

Top with the other cake layer and gently press down (whipped cream layer should become flush with cake edge).. Spread another 1/2 cup frosting over the top layer of cake. Arrange a ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.

Spread remaining whipped cream on the sides of the cake. Garnish with a whole strawberry and fresh mint leaves. Serve, or chill for up to 4 hours.

Freshii... Eat, Energize

2012-04-30T05:00:00.001-05:00

Restaurants come and go... and for many of us, it may not even phase us. We may have fallen comfortable knowing that there will be a new concept, a new food trend, a new something that will grab our attention soon enough. But what happens if the new, chic, hip, cool thing to do is to focus on the basics or the simple things. Did I lose you? Well stay with me. Or better yet, seek out the nearest Freshii location near you.

What is Freshii? It's a 'health-casual' restaurant that everyone must visit at least once. From one visit, you will be able to appreciate the thoughtfulness this restaurant has for their food, their patrons and also their environment. First off, their food is fresh, clean and healthy. There's truly something for everyone - meat lovers, vegetarians, vegans and even those who are gluten free like me {Score!}. You can find a colorful, healthy menu of wraps, salads, burritos, rice bowls and soups that are not only delicious but good for you. To make healthy food more interesting, their menu draws from various cuisines like Thai, Indian, Mediterranean and many others, incorporate flavors that a make the whole dining experience even more interesting. In a nutshell, Freshii is all about providing fresh and nutritious meal choices to the masses.

Now that you know about their menu, the restaurant has a motto of 'Eat. Energize.' :

We aim to provide fresh and nutritious meal choices that energize people on the go. We want to emphasize the foods you should eat more of and less on those you should avoid. We want to provide meals and snacks that help you live your best life. Think: fibre- rich, slow-burning carbs, essential fats and lean proteins. We also live by our Mission Green. We're taking a stand and want to be good to the earth by eliminating traditional industry staples: excess packaging, heavy energy consumption, and greasy processed meals.

Freshii is extremely thoughtful about what they do, how they do things, and how their actions affects the world around them. I absolutely love their stance on Mission Green where they take into account how they impact our environment and what steps they have taken to be more eco-friendly and environmentally conscious.

So focusing on the basics of healthy food options that's delicious good for you, paired with doing the simple things with causing excess waste is the new, chic, hip and cool things to do. And Freshi is where it's all at! During my recent visit, I had the Wrangler brown rice bowl, which had brown rice topped with corn, black beans, cabbage, jack and cheddar cheese, green onion, pico de gallo and a creamy BBQ sauce. It was delicious and I'm anxious to try the other menu items very soon! With 50 locations all over the country, I hope you get a chance to visit a location and enjoy their offerings.

Full disclosure: The above restaurant information and a Freshii gift card were provided by General Mills and eatbetteramerica.com. I used the Freshii gift card for a complimentary meal to one of their Chicago locations and was not paid for a positive review. All thoughts noted here are based solely on my experience and the opinions expressed are all my own.

I'm giving away a $50 gift card to freshii which is good at any of their national locations. Leave a comment on what menu item(s) you would order! [http://www.freshii.com/menu] A winner will be chosen at announced on our Facebook page tomorrow, May 15!

Korean Bulgogi

2012-04-30T05:00:00.000-05:00

You never know when you'll come across a recipe worth keeping. Aside from cookbooks, websites or magazine, recipes could be from a friend, family member, coworker, or even a random stranger at a grocery store. My friend Suzanne came across this recipe for Korean Bulgogi through a family member's co-worker's wife. After a few of her own tweaks to the recipe, it's definitely a keeper. A blend of ingredients transformed strings of beef into tender, flavorful bulgogi and there's no reason to change this recipe. It's absolutely perfect!

If you're a fan of Korean cuisine or even if you haven't really tried Korean food, this is a recipe that will please bulgogi fans and create new ones. Bulgogi is a Korean dish of thinly sliced marinated beef, chicken or pork that's grilled. I've tried various kinds of bulgogi recipes calling for pear nectar, pineapple juice, spicy chili paste and all sorts of different ingredients. Suzanne's recipe below doesn't call for anything out of the ordinary which makes it even more appealing. Everything is whizzed up in a blender, poured over the beef (or your choice of meat) and allowed to marinate overnight to absorb all that flavor. The only thing left to do is grill the meat and you're set! We enjoyed this over steamed sushi rice and grilled zucchini slices. If you're gluten free, simply substitute the soy sauce called for in the recipe with tamari.

Korean Bulgogi
recipe from my friend, Suzanne; adapted from Suki Kim

2-3 pounds beef top sirloin, thinly sliced
1/3 cup sesame seeds
1/3 cup sesame oil
1 1/2 cup soy sauce {or GF tamari}
2 cloves garlic
1 onion, chopped

1 bunch green onion, chopped

1 cup brown sugar
1/2 cup sake

Place the beef in a shallow baking dish or gallon sized storage bag.

Add remaining ingredients except in a blender and puree to create the marinade. Reserve 1/2 cup of marinade for serving.

Pour the remaining marinade over the beef in the baking dish or in the storage bag. Cover the dish/seal the storage bag and refrigerate for at least 8 hours or overnight.

Preheat a grill. Remove the beef from the marinade and cook on a hot grill for 4-6 minutes on both sides. Serve over rice and with reserved marinade.

Greek Marinated Chicken

2012-04-26T05:00:00.000-05:00

What's the easiest home-cooked recipe you can think of? For me, roast chicken would be one that comes to mind. A little salt and pepper is all a chicken needs before roasting it in the oven. {Could it get any simpler?!} I'm all for easy recipes and to give the standard roast chicken recipe a little more flair, I used fresh herbs, lemon juice, lemon zest and some garlic to make this Greek Marinated Chicken. After absorbing all the flavor these fresh ingredients have to offer, you'll have a tender roast chicken dinner that's just as easy and more flavorful too!

Marinades are welcomed in my kitchen. They give plain cuts of meat and vegetables an extra punch of flavor. They're also a great way to use both fresh ingredients and spices you have on hand to elevate a standard dish into something really special. For this recipe, fresh herbs are used but you can certainly use dried too. If using dried herbs, use half of the measurement called for in the recipe below (so 1 1/2 teaspoons dried for every 1 tablespoon fresh). Any cut of chicken is great with this marinade as well. I served this with a dill and lemon rice pilaf. For those who love freezer cooking, you can add the marinade and chicken in a freezer bag and freeze. When you're ready to prepare, defrost the night before and bake it once thawed.

Greek Marinated Chicken
recipe adapted from AllRecipes

1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat leaf parsley
pinch of crushed red pepper flakes
1 tablespoon fresh lemon zest
juice of 2 lemons
1 (4 pound) chicken, cut into pieces
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Place marinated chicken on lined baking sheet and bake chicken in preheated oven uncovered for 30-35 minutes or until chicken is cooked through (juices will run clear).

Remove from oven and serve.

Beef Tenderloin Tips with Bourbon Caramelized Onions

2012-04-25T07:01:00.000-05:00

Menus are not just for restaurants. In fact, I like using them as a source of inspiration to come up with dinner ideas that I can make at home. One of my favorite local restaurants serves amazing beef tenderloin tips and I decided to try making it at home. I hosted a special dinner with friends and it was nice to splurge with these Beef Tenderloin Tips with Bourbon Caramelized Onions. Tender beef tips are seared to perfection and topped with sweet and savory caramelized onions kissed with a touch of bourbon...

Hunting down tenderloin tips wasn't as easy as I thought. It took more than just a simple visit to the grocery store. These beef cuts required some special ordering since they aren't carried at the butcher on a regular basis. Beef tenderloin is a pricey cut of beef and sometimes the tips of a whole tenderloin are removed. The tips are smaller, odd shaped and can often be overcooked when attached to the whole tenderloin. Once removed, they can be prepared on their own, at a more affordable price and still maintain the delicious qualities of the tenderloin cut. Once ordered from a butcher, they don't require any special preparation - let this good quality cut shine on its own. Simple seasoning and a good sear is all it needs to serve at medium rare or medium at the very most.

To accompany the tips, all that's left is some caramelized onions that has a touch of bourbon and cream to flavor. Top the tips with these sweet and savory onions and you'll have a restaurant quality dish in the comfort of your own kitchen!

Beef Tenderloin Tips with Bourbon Caramelized Onions
recipe adapted from Epicurious

2 tablespoons unsalted Butter
2 tablespoons vegetable oil
1/2 Lbs Beef Tenderloin Tips
1 Tablespoon minced Garlic
1 Tablespoon minced Shallot
2 large onions, thinly sliced in rings
3 tablespoons Bourbon
Pinch Dried Thyme
1/2 cup heavy cream
Salt and pepper
Pinch of Fresh Parsley

In a saute pan over high heat add butter and oil. When barely smoking, add the Beef Tips and sear evenly on all sides. Once seared, remove the Tips from the pan and allow them to rest.

To the same pan add minced garlic, minced shallot, and onions. Saute until onions break down and begin to caramelize, about 20 minutes.

Deglaze with bourbon (beware of flame up). Add a pinch of dried thyme, Heavy Cream. Allow sauce to reduce over medium high heat until it thickens. Remove from heat, salt and pepper to taste. Serve over the tips. Garnish with fresh Parsley.

Chicken & Linguine in Pesto Cream Sauce

2012-04-24T05:00:00.000-05:00

Home sweet home, how I've missed you. The past two weeks have been on a non-stop ride of social events, meals out and food on the go that by the time I get home, I'm in pajamas ready for bed. The craziness of my recent comings and goings have made me miss home cooked meals and just being in the kitchen. So now that my schedule has slowed down back to normal, I'm wearing an apron and behind the stove once again. For dinner, I opted for something comforting, like pasta. This Chicken & Linguine in Pesto Cream Sauce definitely hit the spot. I loved the velvety texture of bright and flavorful pesto that's mellowed by the smooth, creamy Parmesan sauce.

When it comes to pasta, I usually just resort to dry {gluten free} pasta since it's readily available. But I've been excited to find that fresh gluten free pasta is available too at a local grocery store. The RP Pasta brand has a few fresh gf pasta options and for this dish, I used their fresh spinach linguine. Feel free to use whatever pasta you prefer - it doesn't have to be linguine, any pasta will do. The key star of this dish is the pesto cream sauce. It's like a combination of alfredo and pesto, which is delicious (especially with salmon!). Some shortcuts for busy folks... substitute the boneless, skinless chicken breast with a cooked rotisserie chicken and used the breast portion, shredding it for this recipe.

Chicken & Linguine in Pesto Cream Sauce
recipe adapted from Emeril

1 pound linguine (fresh or dry)
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breast
salt & pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/4 cup reserved pasta cooking water
1/2 cup freshly grated Parmesan or Asiago + more for serving
1 tomato, seeded and finely diced

Cook the pasta per package directions until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the pesto cream sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with salt, pepper and garlic powder and add the chicken to the pan. Sear the chicken about 3-5 minutes, then turn over and cook for another 3-5 minutes until chicken is cooked through. Remove the chicken from the pan and set aside. Once cool enough to handle, shred chicken with your hands or 2 forks.

Add the onions into the pan and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shredded chicken, al dente linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the 1/2 cup parmesan cheese and toss to blend.

Garnish with chopped fresh tomatoes, cheese and serve immediately.

2012 Time Out Chicago's Eat Out Awards

2012-04-19T05:00:00.000-05:00

Chicago. I'm proud to be part of the food scene here and there's never a shortage of great places to eat. Wherever you look, there's a new place to check out, an interesting ethnic cuisine to try and an innovative chef to keep tabs on. The other night I attended a special soireé recognizing some of the great food spots in the city. Being at the 2012 Time Out Chicago's Eat Out Awards was like a food version of the Golden Globes... only on a much smaller scale and probably more delicious. At these awards, readers of Time Out Chicago voted for their favorite places and the local critics even highlighted their faves. But before we get to this year's winners, let's talk about the food...

I attended the awards show as part of the Chicago Blogger Network. We're about 300 bloggers large {and growing!} and all of us write blogs on various topics. If you're a Chicagoland blogger and aren't a part of this network, you should be! Check us out here. There were 5 of us bloggers that attended and we all covered the awards show via social media. Some of us conducted interviews with various award nominees, others went all papparazzi on anything and everything happening before, during and after the show, but most of us were glued to our Twitter, Facebook, Foursquare and all other social media via smartphone/laptop to share the excitement of the night.

Being that this was a foodcentric event, we were fed well. Really well. Although it wasn't exactly gluten free friendly for me, I managed. I pretty much had more than enough salad and potato chips to hold me. {And I picked through the dishes to eat the non-gluten components.} Above is a shot of some of the tasty eats served...

Then it was show time! Folks gathered around and anxiously awaited for their name to be announced as a winner for one of the 31 awards presented. Below are the winners for each category. Find out more about the winners at timeoutchicago.com/eatoutawards. Congrats to all nominess and winners! If you're in Chicago and/or plan on visiting, please check out these hot spots. There's a reason why they won after all...

2012 Eat Out Award Winners
READERS’ CHOICE

Best new bar: The Aviary

Best new restaurant: Next

Breakout chef of the year: Dave Beran

Best new burger joint: Butcher & the Burger

Best new sweet shop: Doughnut Vault

Best new breakfast: Waffles

Best local chain: Epic Burger

Best new restaurant cocktails: Perennial Virant

Best fro-yo chain: Forever Yogurt

Best new BYOB: Goosefoot

Best new food truck: The Southern Mac and Cheese

Cheap eatery of the year: Pleasant House Bakery

Best new pizzeria: Roots Handmade Pizza

Best comeback: The Pump Room

Best new sports bar: Public House

CRITICS’ PICKS

The fresh air award for restaurant design: Yusho

Most legitimately farm-to-table restaurant: Pleasant House Bakery

Best one-man show: Bill Talbott at EL Ideas

Strongest dessert program: Spiked milkshakes at 25 Degrees

Coziest place to hibernate: Miko’s Flipside Café

Best old-country buffet: Julbord at Tre Kronor

Best use of egg yolks: Egg-yolk buns at Cai

Best route to the suburbs: Wisma

Boys to men award for grown-up drinking: Elixir

Best firestarter: Tozi Korean BBQ

Best creative loafing: Publican Quality Meats

Best new biker bar: Heritage Bicycles General Store

Most palatable evangelism: Martha Bayne

Easiest history lesson: Big Jones

Lifetime achievement award: Tony Hu

Inspired performance award presented by Infiniti: Jeremy Quinn at Telegraph