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SUNSETS CHICAGO STYLE

I spent this past weekend visiting my daughter, Jodi and her boyfriend Neil. While Steve had a seminar, we galavanted around the city, making most of the little time we have together.

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Vitamin D Room at the Summerhouse

Visiting Chicago, or any city for that matter, with Jodi is always an experience! Some people take the time to smell the flowers, but with Jodi we take the time to….(just a little photo journey of our time together)…..

 

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CAPRI AT THE RITZ

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This beautiful display beacons you as you enter the restaurant and wait for your table….

Lunch was an assortment of creative and healthy salads. The most amazing was the cauliflower with jalape√Īo and parmesan pesto.

 

 

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This little number kept calling to us….and we succumbed. Well worth it!
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We then embarked on a Chicago sunset cruise. It was a little cloudy, but with the little cocktail lounge on the ship, it made for a lovely evening…followed by....

 

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this….amazing lobster roll dripping with huge chunks of lobster on a buttery grilled bun….oh my!¬†

MINI LOBSTER ROLLS WITH HERBED MAYO

Makes 15 rolls

FOR THE ROLLS

  • 2 ¬†lobster tails, thawed if frozen (8 oz. each)
  • 3 ¬†cups water
  • 1 lemon, zested and juiced (zest reserved)
  • 1 tsp. Old Bay seasoning
  • 5 hot dog buns, sliced length- wise and cut into thirds
  • 3 Tbsp. unsalted butter, melted

FOR THE MAYO

  • 1/4 cup mayonnaise
  • 2 Tbsp. each minced celery, fresh chives, tarragon, and¬†parsely¬†
  • 1 ¬†Tbsp. minced shallots¬†
  • 2 ¬†tsp. fresh lemon juice¬†
  • 1/2 tsp. Old Bay seasoning
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper
  1. Combine water, juice of 1 lemon, and 1 tsp. Old Bay in a large sauce- pan. Insert steamer basket in pan, bring water to a boil, place the tails in steamer, and cover.
  2. Steam tails 8‚Äď10 minutes until shells are red and meat is cooked. Remove tails from pan and cool slightly.
  3. Cut shells lengthwise with kitchen shears. Chop meat into chunks. Preheat broiler with rack 5 inches from the element.
  4. Mix mayonnaise, celery, chives, tarragon, parsley, shallots, 2 tsp. lemon juice, 1/2 tsp. Old Bay, salt, black pepper, and cayenne in a bowl. Fold in lobster meat.
  5. Brush rolls with melted butter and broil until toasted, 1‚Äď2 minutes. Spoon filling onto toasted rolls and garnish with reserved lemon zest.

Then, of course, on our way to the airport, we HAD to stop for the one and only Shake Shack burger! A delicious patty of perfectly cooked beef topped with cheese and a FRIED CHEESE PORTOBELLO STUFFED MUSHROOM!!! One bite into this massive deliciousness is what I think heaven would be like as the lava fountain of cheese oozes out with each bite….ok. I’m done…ūüėč (Shake Shack…put it on your bucket list!) People say the secret’s in the sauce, but I say its in the mushroom!

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It’s hard to believe that a little food stand in NYC made its way to major cities with lines blocks long

Here is a

FAKE SHAKE SHACK HACK RECIPE FROM SERIOUS EATS! (It has everything but the portobello.)

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INGREDIENTS
8 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef chuck, trimmed of gristle, and cut into 1-inch cubes
4 ounces well-marbled beef brisket, fat cap intact, trimmed of gristle, and cut into 1-inch cubes
2 tablespoons butter, melted
4 Martin’s Sandwich Rolls
4 tablespoons Shack Sauce (recipe follows)
4 leaves of green-leaf lettuce, clipped
8 center-cut slices ripe plum tomatoes
1/2 teaspoon vegetable oil
Kosher salt and fresh-ground black pepper
4 slices yellow American cheese
Sauce Ingredients
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices kosher dill pickle
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper
DIRECTIONS
1.
Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2.
Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four disks, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.

3.
Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun (for true authenticity, squirt out of squeeze bottle into three lines, three passes on each line). Place 1 leaf lettuce and 2 slices tomato on top half of each bun.

4.
Using wadded-up paper towel, rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed, about 2-minutes.

5.
Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.

6.
Shack Sauce: Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.

Cheers to sunsets, birthdays, and just about anything you want to toast to….burgers, lobster…anything. Thanks for stopping in and I hope you enjoyed todays read.

xo Laura

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SUMMER SALAD OBSESSION!

IMG_5326Balmy summer nights and all of the wonderful fresh produce have made me hungry for a variety of savory dinner salads. This whole obsession began with Steve, my husband of ten years this month! Steve decided that WE¬†are getting a little chubby……(we???), so he would like to have salads for dinner. Most salads aren’t exactly low cal and diet friendly, however, loving fresh salads and vegetables (we could easily be vegetarians except for and occasional big ass burger:) I accepted the challenge!¬†

Last night, Steve and I were having a refreshing cocktail on the deck while I grilled the chicken to top our Greek Cobb Salad. So light and flavorful, it was a hit! I plated it on an oval serving dish and we each had our own side. I am not a big egg fan, and Steve isn’t a big cucumber fan, so we each had our own side of the dish! It was perfect! So perfect, in fact, that we ate to the middle and he took the middle for lunch today:)

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On Pinterest this morning, I went a little wild in the salad department. I counted 21 pins on my SALAD BOARD! I decided to hold off until I had time to try a few of the recipes. 

Here’s the favorites!

Greek Cobb Salad

Serves 6 servings 

 

FOR THE VINAIGRETTE, WHISK:

  • 1/4 cup red wine vinegar
  • 3 Tbsp. each fresh lemon juice and extra-virgin olive oil
  • 1 Tbsp. minced fresh garlic 1/2 tsp. dried oregano
  • FOR THE SALAD, TOSS:
  • 12 chicken tenders, seasoned with salt and black pepper (11/4 lb.)
  • 4 pitas (6-inch), brushed with olive oil and seasoned with salt and black pepper

Chop:

  • 5 cups chopped hearts of romaine (about 1 head)

ARRANGE:

  • Preheat grill to medium-high. Brush grill grate with oil.
    For the vinaigrette, whisk together vinegar, lemon juice, 3 Tbsp. oil, garlic, and oregano; season with salt and pepper. For the salad, toss tenders with 2 Tbsp. vinaigrette, then grill, covered, until cooked through, 3 minutes per side. Transfer tenders to a plate, tent with foil, and let rest 5 minutes. Chop tenders, then toss with any residual juices. 
  • grill heat to medium.
    Grill pitas until marks appear,
    1 minute per side. Cut pitas
    into 6 wedges.
    Arrange romaine in a large serving dish. Arrange eggs, tomatoes, feta, olives, red onion,  cucumber, chicken, and pitas on same dish; drizzle vinaigrette over the top.

I am ALL OVER this one for tomorrow night from  Pinterest!

BUFFALO CHICKEN SALAD WITH BLUE CHEESE CILANTRO RANCH DRESSING (Adapted from Carlsbad Cravings)IMG_5334

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Does this look amazing?????

INGREDIENTS

Buffalo Chicken Salad
1 recipe Buffalo Chicken (see below), sliced or chopped
1 large head romaine lettuce, chopped (about 8 cups)
Fresh corn kernels from 1 ear of corn
1 red bell pepper, chopped
1/2 cup matchstick carrots
3 stalks celery, chopped
1 large avocado, chopped or sliced

Blue Cheese Cilantro Ranch
1/2 cup real mayonnaise (I use lowfat)
1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar)
3 tablespoons blue cheese crumbles
1/4 cup cilantro, packed
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
milk (as needed)

An easy shortcut would be to use purchased ranch dressing, seasonings & blue cheese crumbles.

Garnish
Blue cheese crumbles
freshly squeezed lime juice
bacon crumbles (optional)

Easy Croutons
1/2 loaf garlic/herb French bread
olive oil

 

INSTRUCTIONS

Buffalo Chicken: Prepare Buffalo Chicken according to directions (see below)
Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, adding milk as needed to reach desired consistency. Chill until ready to use.
Croutons: Preheat oven to 400 degrees F. Cube bread into bite size pieces and add to a large bowl. Drizzle with olive oil and toss to coat. Spread bread in an even layer onto baking sheet and bake for approximately 15 minutes or until golden.
Assemble: If not expecting leftovers, add all of the Salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine. Garnish with blue cheese crumbles and croutons. If you are expecting leftovers, toss all of the salad ingredient together in a large bowl except avocados. Garnish individual servings with avocados, croutons and dressing.

 

BUFFALO CHICKEN

INGREDIENTS
2-3 chicken breasts (approx. 1 pound), pounded thin
3 tablespoons olive oil, divided

Buffalo Marinade
1/4 cup Frank’s Hot WINGS Sauce for more heat OR Frank’s ORIGINAL Hot Sauce for less heat
2 tablespoons honey
1 tablespoon lime juice
1 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon pepper

Buffalo Glaze
Reserved marinade (in directions)
1 tablespoon honey
1 1/2 teaspoons lime juice
INSTRUCTIONS

Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
STOVETOP DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
GRILLING DIRECTIONS
Let chicken sit at room temperature for 15-30 minutes (time permitting).
Meanwhile, grease and preheat the grill to medium heat, 375-450¬įF.
Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)
Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
NOTES
*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce – amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.

I hope you enjoyed today’s read and have a chance to try these amazing main course salads. I always aim for little fuss, and great flavor, so these two have definitely nailed it!

Don’t forget to check out todays shopping!

Cheers! Laura

IT’S AMAZON PRIME DAY! CHECK IT OUT!

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CELEBRATING THE #FOURTH of JULY with #PINTEREST-SPIRATION

I’m a summer girl and LOVE the Fourth of July!¬†

Bring on the heat, the cocktails, the grills and let the fireworks begin!! I poked around  PINTEREST PIN Pinterest today to find great recipes and entertaining ideas for your own fireworks celebration!

For an appetizer or a side course, check this out!

 PINTEREST PIN Patriotic Taco Salad from Taste of Home and Pinterest.

c2aa11e74bf7f575a29d0022cea89239Ingredients
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.

For the signature Cocktail, try the Watermelon Summer Splash!

1.5 CUPS SMIRNOFF WATERMELON

3 CUPS TONIC (serves 8)6eebe614537afca01e44bfc913287270Incredibly delicious Beer and Honey BBQ Chicken Skewers  were chosen for the main event! (found from Jo Cooks on Pinterest!)

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3 cloves garlic, minced
¬ĺ cup beer
‚Öď cup honey
1 tsp red pepper flakes
1 tsp Dijon mustard
¬ľ cup low sodium soy sauce
1 tbsp olive oil
4 chicken breasts, cut into small cubes
cilantro for garnish

Cut chicken in small pieces, about 1¬Ĺ inch cubes.
In a medium bowl whisk all the ingredients together. Add chicken, there should be enough marinade to cover the chicken. Cover with plastic wrap and place in fridge. Let it marinate for at least 2 hours to 24 hours.
Fire up the grill.
Thread chicken on skewers, about 5 pieces per skewer. Do not throw away the leftover marinade.
Place chicken skewers on grill and turn every couple minutes or so, at the same time brushing some of the leftover marinade over the chicken. Grill until chicken is cooked through.
Garnish with cilantro and serve.

On the side, try the 

Grilled Ranch Potatoes! (from Creme de la Crumb on Pinterest)

5e08db3c4eddf3ee8c1ad748e867fc322 pounds baby red potatoes
3 tablespoons olive oil (or other oil)
1 packet ranch seasoning

Wash, pat dry, and quarter potatoes (for larger ones you may need to chop into slightly smaller pieces, about 1 inch pieces).
Place chopped potatoes in a large resealable bag. Drizzle olive oil into the bag, seal, and toss to coat the potatoes.
Open the bag, sprinkle in half of the ranch seasoning, seal, toss to coat, then repeat with remaining seasoning.
Thread potatoes on skewers. Grill over low heat for 10-20 minutes (depending on your grill and the size of your potatoes) turning throughout to ensure even cooking. When fork-tender, remove from grill and serve warm with cold ranch dressing if desired. Enjoy!

Dinner wouldn’t be complete without this

 Watermelon Arugula Salad with Jicama and Blueberries! (from Two Peas and their Pod on Pinterest)

33f51fda44201e7ea3fdb940441b04bf6 cups baby arugula
2 cups cubed watermelon, 1-inch cubes
1 cup blueberries
1 cup thin jicama strips
1/2 cup crumbled feta cheese
For the Honey Lime Dressing:

1/4 cup olive oil
Juice of 2 large limes
1 tablespoon honey
1 tablespoon finely chopped fresh mint leaves
Pinch of sea salt

 

AND LAST BUT NOT LEAST……(drum roll, please)

Fourth of July Trifle! (from The Girl Who Ate Everything on Pinterest)

189e85ee355ff5c114bc3998a2d12eb9Ingredients
2 cups heavy cream
¬Ĺ cup white sugar
2 cups milk
2 (3.4 ounce) packages instant cheesecake pudding mix
2 teaspoons lemon juice
¬Ĺ cup sour cream
2 (10.75 ounce) packages prepared pound cake
2 (16 ounce) carton strawberries, sliced
strawberries for garnish
blueberries for garnish
Instructions
In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
Slice pound cake into one inch cubes.
In a trifle bowl, start by layering ¬ľ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don’t have a trifle bowl). Next, layer ¬ľ of the pudding mixture followed by a layer of ¬ľ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.
Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
Chill in refrigerator for at least 4 hours.

Read more at http://www.the-girl-who-ate-everything.com/2010/05/patriotic-trifle-and-giveaway.html#BpEK3bPAKYpVuu9j.99

SUPER CUTE SERVING SUGGESTIONS INSPIRED BY PINTEREST

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My featured image is a cool 4th of July custom cut Patriotic scrapbooking available on Ebay

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Thanks so much for visiting today, and I hope that you have a wonderful and memorable Fourth of July Celebration!

Cheers! Laura

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MORE MEMORIAL DAY MEAL IDEAS: BBQ Ribs, Romaine Salad with Pear, Bleu Cheese & Walnuts, Grilled Potatoes

PICNIC FOODS, HERE WE COME!

All of those delicious summertime treats remind us of warm sunny days spent outside grilling, gardening, swimming, baseball games and having cocktails on the porch with friends. I love seasonal cooking and summer foods are my favorite! BBQ chicken & ribs, especially baby back,  fresh salads and refreshing drinks make for the perfect meal.

LET’S START WITH THE RIBS!

Oozing with flavor, saucy, saucy meat, falling off the bone…yum. The messier the better. Everyone has their own special rub and sauce recipe. There are people who precook their ribs in beer, root beer, coke, and even Dr. Pepper, before putting them on the grill. Some like their ribs dry with well seasoned rub, while others like their ribs dripping with sauce.¬†Some like the¬†to cook them in the oven, some like to cook them¬†on the grill, but¬†I like a combo.. (this sounds like a Dr. Seuss book).

RUBBED & GLAZED RIBS!

Makes 2 racks

Reading the ingredients on most ready made bbq rubs and sauces from the store, not recognizing or being able to pronounce some, have inspired me to make my own sauces which are more amazing, flavorful and healthy.

FOR THE RIBS

BBQ BABYBACK RIBS

  • 2 racks baby back spareribs, about 7 lb.
  • 3¬†T. each brown sugar, chili powder, kosher salt & pepper
  • 1¬†T. each paprika, dried thyme
  1. Preheat oven to 300 degrees.
  2. Trim the excess fat, and pierce the meat between the bones using a fork.
  3. Place ribs on a baking sheet .
  4. Combine seasonings and rub on both sides of racks.
  5. Cover baking sheet tightly with foil & roast for 2 hours.
  6. While cooking, make the sauce.

FOR THE SAUCE

  • 1 T. vegetable oil
  • 2 T. minced garlic
  • 1 C.¬†chopped onion
  • 1 C. ketchup
  • 2 T. brown sugar
  • 1/4 C.¬† apple cider vinegar
  • 1 T. Worcestershire sauce
  • 1 T. prepared mustard
  • 2 T. water
  • 1/2 t. siracha or Tabasco sauce (optional)
  1. Sauté onion  in oil in a saucepan over med. heat, 3 min. Add garlic and cook 1 min.
  2. Add vinegar and simmer 4 min. Stir in remaining ingredients & simmer 10 min.
  3. Season with salt.
  • Preheat the grill to med-high.
  • Remove ribs from oven & coat with sauce.
  • Grill about 15 min. total, flipping and basting with sauce.
  • Remove from grill, rest for 2 min. & slice between the bones.

SHORTCUTS THAT I   L-O-V-E !

tony romas ribs

Recently I was having last minute company with little time to prepare, so I ran across these ‘ready-made’ Tony Roma’s baby back ribs in the refrigerated meat section of the grocery store. They are also available at Wal-Mart. I¬†Recognized the¬†brand name and remembered¬† that I devoured these ribs at Tony Roma’s restaurant years ago, so I decided to try them. WHAT A HIT!¬†

These saucy, flavorful ribs come fully cooked & grilled,¬†and vacuum sealed in their own pan. Each pack contains 1 slab of ribs. Preheat your oven to 400 degrees, peal the plastic & bake for 15 min. That’s it! Slice & serve! (& don’t forget extra napkins!).

Now for the sides:

GRILLED REDSKIN POTATO WEDGES

Makes 4-5 Cupsgrilled redskin potatoes

Super easy, tasty and makes great use of the other side of the grill. While the ribs are cooking, toss 1/14 lb. red potatoes cut into wedges with 2 T. olive oil & salt & pepper to taste.

Grill until cooked through, turning often, about 20 min.

ROMAINE SALAD WITH PEARS, BLUE CHEESE & WALNUTS

Serves 4

Salad with pears blue cheese & walnuts

  1. Wash and pat dry 1 large head of romaine lettuce.
  2. Tear into bite size pieces.
  3. Combine & put in a bowl:
  • 1 T. red wine vinegar
  • 1/8 C. crumbled blue cheese (about¬†1 oz.)

4. Mash the cheese with a fork & blend with the oil & vinegar.

5. Add & toss throughly

  • lettuce
  • 1/4 C. blue cheese
  • 1/2 C. coarsely chopped walnuts
  • 8 cherry tomatoes, halved

Place in individual bowls, or a platter and garnish with:

  • 1 pear thinly¬†sliced into 8 wedges

This is a refreshing salad that you can make ahead, and serve chilled.

CHECK OUT THESE SUMMERTIME SERVING IDEAS THAT PLUS UP YOUR TABLE!

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Cambridge Silversmiths 20-Piece Flatware Set, Jubilee Red

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 Set Includes: 4 salad forks, 4 dinner forks, 4 teaspoons, 4 tablespoons, 4 butter knives
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Unbreakable Indoor / Outdoor Pinot Noir Wine Glasses, Shatterproof and Reusable. Set of 4. By Lily's Home
 

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