Chicken Cordon Bleu

So for all of you lovers of this tasty dish, I guarantee you this meal is neither hard to make nor expensive.  I know that we all generally think of this dish associated with weddings and therefore on a fancier note, but this honestly makes quite the perfect Sunday dinner, anytime of the year.  This past weekend my friend Adrian came over and I taught him how to make this tasty creation, but with a Kirsten twist (shhh the secret is always in the sauce).  We also enjoyed some absolutely wonderful desserts that he picked up from Lutz Bakery just down the street from my place on Montrose, if you are on a diet or are easily persuaded to eat too many sweets, I do NOT suggest stopping in here.  The aroma alone will "have you at hello". 

Chicken Cordon Bleu

 preheat oven to 425 F

•  4 good size chicken breasts, (butterflied and pounded out thin with meat mallet)
• 1 cup italian bread crumbs (or seasoned panko bread crumbs)
• 3 cups flour
• 2 large eggs scrambled
• 1 cup milk (maybe more)
• 1 lb deli ham sliced thick (smoked is the tastiest)
• 1lb baby swiss sliced
• 2 cups mayo
• 1 cup sour cream
• 1 cup of fresh basil
• 6-8 cloves of garlic
• 1/4 cup of dry white wine (pinot grigio is my favorite)
• 1/2 cup of butter melted
• salt and pepper

1. In pie plate or good size bowl add together your italian bread crumbs and flour, mix well
2. in separate pie plate or good size bowl add together your eggs and milk.
3. take your chicken breast (make sure that when you use meat mallet you thin it out as much as possible but without creating holes in the chicken, the more holes the greater the likelihood that your innards will melt out) and dip in egg mixture, then transfer to flour/bread crumbs.  Really only one side has to be well drenched.  Return same breast to egg mixture and again to bread crumbs.  Set breast on plate/platter with side with majority of bread crumbs face up.  Repeat with other four breasts, and make sure to lay them so that they do not lie on top of each other (if they do, the bread crumbs will get mucky and fall off).
4. now take one of your breasts and flip it so bread crumbs are counter-side down.  Take three peices of ham and lay them so they overlap eachother horizontally.  Then take two peices of swiss and break them into small enough peices to place in middle of ham.  Fold up ends of ham onto the swiss (sort of like wrapping a present), and roll the ham so the cheese is snugly inside.  Basically you want to create a casing for the cheese with the ham so that when it melts it stays within the confines of the ham and therefore within the chicken.
5. Now place ham/cheese bundle on chicken breast, best if it is placed so it is close to the center of the chicken breast but still fully on one side of the butterflied filet (this makes it easier to roll).  Now take the other side of breast and roll it over the ham/cheese bundle.  Tuck edges in/under so as to secure everything to the best of one's ability.  You can then use a few toothpicks to make sure things stay secured (make sure to remember to tell you guests about the toothpicks, or take them out before serving).  Also if it now looks like you have some cracks in your breading, add some more breadcrumbs at this point so that you don't see any of the actually chicken)
6. Place into a 9 X 13 glass pan that has been greased with some of the melted butter. 
7. Repeat process with the rest of the chicken.  Once all the chicken has been rolled, lightly spread/dab the butter over the outsides of the breasts (using a pastry brush), soaking it into the breadcrumbs (this will get your cordon bleu's crispy without frying them). Lightly salt and pepper the tops of chicken.
8. Place in oven at 425 for at least 30 minutes, may want to go longer in order to give a more crispy golden brown coating.
9. While breasts are cooking, using a food processor or blender puree together your mayo, sourcream, garlic, and basil.  Make sure there are no chunks.  The sauce should be a light to medium green color and smooth.
10. Now in a small or medium saucepot, pour in the blenders contents.  Bring up to temperature over medium heat, do not let burn, stir every so often.
11. Once hot all the way through, turn up heat to high, bring to a boil stirring constantly so does not burn on bottom.  Add your 1/4 cup of white wine, stir for 2-3 minutes, then bring down to simmer over low heat.  At this point add salt and pepper to taste. Take off heat and put lid on pot, place to side.  (You may want to reheat a little later before serving, but better to take off heat so it doesn't burn/over cook).
12. Once chicken is golden brown, take out of oven and place on plate/platter.  Let sit for couple minutes, then serve with the sauce drizzle (or drenched) over the top of it.

**I like to make broccoli, cauliflower, or mixture of the two with this meal because the cordon bleu sauce tastes excellent atop this as well. Also serve this with a nice dry white wine, will bring out the flavors of your meal! (even though I still will of course drink red with mine)

Often the sauce is placed inside the chicken but I like doing it this way for two reasons: 1)  sauce may run out of the chicken breast and although everything will still be tasty, will not look nearly as good, and 2)  this way you can use as much sauce as you like, and trust me you will want to put this on everything!

What a Weekend to be Waited On

As much as I absolutely love cooking, and generally speaking I take this time to center my chi, sometimes it is nice to just sit back, enjoy a delish meal, and be waited on. Most importantly to me, when I am in this particular type of mood, is that the meal I have in front of me is superb.  That I'm not simply satisfied in terms of my appetite, but my palate is not left wanting.  So Friday night my friend Danielle and I had a girls night out and decided to try the Italian restaurant right down the street from me, Manzo's (corner of Kedzie and Irving Park, and you wouldn't even notice it unless you knew it was there).  Now I usually do not make it a point of going out for Italian food.  There are VERY VERY VERY few places that I don't think are a rip off, unauthentic, or of course both.  But if there was one person who I would take their opinion on Italian for fact, it would be Danielle, since she is even pickier in terms of this factotum since she is 100% Italian, in fact her mother is straight off the boat from Sicily.  Needless to say we were both more than pleasantly surprised.  The service was absolutely wonderful (our waitress Cheri was sooo incredibly appeasing it was a breath of fresh air, since often my number one complaint out is not the food, but the service).  The food was tantalizing, they had everything an Italian restaurant would normally have on the menu, and also quite a few more "authentic" items that you do not want to miss out on, like the Aranchini (rice ball with a meat center, fried, and served with marinara on the side).  I could have just eaten this for dinner.  Instead I thoroughly enjoyed the Veal Saltinbocca (veal filets stuffed with proscuitto and served in a white wine and citrus sauce), while Danielle went with a pasta dish of homemade cheese raviolis with meat sauce.  Both our meals came with either soup or salad, crusty bread and butter, and if you don't get a pasta dish you are offered a side of spaghetti or mostaccioli (with marinara or meat sauce), baked potato, side veggie of the day, or even french fries (which I thought a little odd, but to each there own).  Essentially we both took well over half our actual meals home.  Of course dessert was a must (just one of those weeks).  Danielle ordered the italian ice, which was so creamy I would have thought it was gelato, and I devoured a cannoli that was most undoubtedly one of the best I've ever eaten.  We also partook in multiple potent potables that were ridiculously well priced.  They do not have an extensive wine menu, but they have one of each of the major varietals.  I chose the chianti and was NOT disappointed, and was even more excited once I saw that it was a mere 5 dollars a glass!!!  Everything else on the menu was more than reasonable, and although I walked in there planning on indulging in terms of what I ate,drank, and how much I spent, I walked out of there having spent only 35 dollars on a 4 course meal, and three glasses of wine.

The very next day I played three and half hours of competitive indoor volleyball and my friend Adrian and I decided to go grab foodage since we were of course famished, and Danielle and Adam (her BF) were going to meet us wherever we decided to go.  I had yet to go to Kuma's Corner, which has been labeled by many as having the BEST burgers in Chicago.  I had also seen it featured on the Food Network on three separate occasions (so of course I was dieing to try it!).  You can't just walk in and think you will be seated immediately, be prepared to wait at least an hour and half, that way if its less you will be more than pleased.  The nice thing is that while you wait, you are welcome to order from a very tasty, and uncommon, beer list, that will both wet your whistle and keep you from extreme pangs of hunger (try the Alagash White, it's a keeper).  Although, since I had next to nothing in my stomach, two 16 oz drafts made me a little bit tipsy to say the least (half the fun of the experience).  The decor of Kumas is not by any means trendy.  It is filled with artistic variations of masochistic/sadistic/border line pornographic paintings and background music that you would normally be head banging to, or maybe starting a mosh pit.  The individuality of this place, of course heightens the experience but really, at the end of the day, it's the burger that keeps you coming back.  Each of their burgers is named after a heavy metal/rock genre band.  You will not find a burger with just ketchup, mustard, and pickles, NOSIREE.  The Mayhem was my burger of choice, containing 16 oz of 100% angus beef, cooked to perfection (for me that means practically still mooing) and topped with thick cut pepper jack, fried pancetta, slices of fresh jalapenos, and Gardinera mayo, all on a mouthwatering pretzel roll bun (lettuce, tomato, and red onion also on the side), and served with either tater tots, waffle fries, or side salad.  There are no words to describe the tastiness of said burger.  Yes the accoutrements were delish, but the burger in itself, that 16 ounces of indescribably juicy, tender, tasty meat, would have simply been enough.  I was in heaven!  I finished my entire burger, and was so completely stuffed, I had to leave the fries to the wayside (though they were in themselves awesome and perfectly seasoned).  I will definitely be slowly but surely making my way through that menu.

(In case you are interested I am pic 1 eating The Mayhem, describe above.  Pic 2 is Danielle eating The Neurosis: Cheddar, Swiss, Sautéed Mushrooms, Caramelized Onions, and Horseradish Mayo. Pic 3 is Adam, monstrously enjoying his The YOB: Smoked Gouda, Bacon, Roasted Red Peppers, Roasted Garlic Mayo)

So next time you don't feel like cooking, but still want food that inspires, either of these local haunts will do the trick, and then some!!!!

Joe's Birthday and His Favorite Meal: Pork, Wrapped in Pork, Stuffed With Pork

The birthday events for Joe actually began early Saturday April 24th morning (his bday is April 25th).  I put together a paintball private game at CPX in Joliet Illinois.  14 of us ended up going.  I always thought paintball would be fun, but this was on beyond my expectations.  Although I currently am harboring multiple bruises from being pegged, it was worth it.  We got there at 8:30 in the morning, and played til about 12:30 in the afternoon.  Split off into two teams (randomly chosen), and played on 5 different courses.  If you have never played before, I highly recommend it!  That night we were having everyone over for birthday party.  By the time I got home and showered I had about half an hour to sit back and relax before having to get up and get things ready.  While I cooked in the kitchen, joe cleaned up.  Most people arrived around 7pm, and were greeted by a bevy of drinks, pizzas, and other culinary concoctions.  I ended up making my homemade salsa and guac, along with my buffalo chicken tartlets (made them with mozzarella cheese instead of bleu), double chocolate cupcakes with strawberry jam filling and chocolate buttercream frosting, and something I like to call Dikta Wraps (in honor of the old Bears coach Mr. Mike Dikta).  Basically it involves smoked polish sausage, bacon, cheddar cheese, all wrapped in a crescent roll.....they must have been good cause we didn't put any away that night.  There was lots of poker being played, along with rock band, and other card games that were explicitly designed for drinking.  By the end of the evening I was absolutely exhausted, but I think Joe had an amazing time, which makes it all worth it!

The next day was his ACTUAL birthday.  We woke, cleaned up the place with the help of the other roomies, got some food (which actually consisted of left over pizza), and sat down to relax for a bit.  To my dismay Sean had brought over Avatar, which I had yet to see.  The movie doesn't seem like its that long while you are watching it, but by the time it ended it was close to two o'clock and Joe's family was coming over for dinner at 4:30!  This wouldn't have been too much of a problem considering dinner wasn't going to take that long however I was making Tiramisu for dessert (Joe's favorite) and that takes at least three hours to set up in the fridge......Thankfully I was able to get the tiramisu put together in about an hour, and started on the rest of the meal which included bacon wrapped pork chops stuffed with chorizo cornbread stuffing, with roasted Parmesan broccoli and cauliflower, and garlic mashed potatoes.  I already had made the cornbread a head of time, so it didn't take long to get everything done.  I was able to dash into the bedroom and change out of my festive, though dinner inappropriate, penguin pajamas and into something a little nicer JUST as everyone arrived.  The meal was a success, and I received the best culinary compliment I've ever had, when Joe's mom said that my Tiramisu she felt was better than that of Cafe lucci, in Glenview (which Joe constantly raves about being his favorite).  I would have to say Birthday celebration an absolute success.  And if you decide to make this meal and are looking for good wine pairings, try Q vineyards Cabernet Sauvignon with dinner, and with dessert Santa Margherita's Prosecco it's absolute perfection!

Bacon Wrapped Porkchops, 

with Cornbread and Chorizo Sausage Stuffing 

Oven to 400 degrees F

Ingredients

• 6 double cut, bone in, porkchops, butterflyed (double cut refers to the thickness of the chop, and you can ask the butcher to give you these, including butterflying them)
• at least 18 slices of bacon (thick cut, preferably peppered)
• 4 cups of cornbread
• 1 medium sized red bell pepper (diced)
• 1 medium white onion (diced)
• 1 cup of celery (diced)
• 4-6 cloves of garlic (minced)
• 1 lb of chorizo or hot italian sausage, taken out of casing
• 2-3 cups of chicken stock
• 3-4 dashes of cayenne pepper, plus more to season outside of chop
• 1 tsp ground black pepper, plus more to season outside of chop
• 1 tsp creole seasoning (or simply seasoning salt), plus more to season outside of chop
• 2 tsp cumin, plus more to season outside of chop

1. In large pan or medium size pot, over medium to high heat, add your sausage.  Break up so it is in small pieces.  Cook til browned.
2. If look to be too much grease drain some out of the pan.  Over medium to high heat add your red pepper, white onion, celery, and garlic.  Stir, and cook for about 5 minutes.
3. Add your cayenne pepper, ground black pepper, creole seasoning, and cumin.  Stir til everything is evenly coated.  Cook for additional few minutes.
4. Add your 4 cups of cornbread.  Make sure you do not have big chunks, but your cornbread is more like breadcrumbs.  Mix thoroughly, and add 2 cups of chicken stock.
5. After mixing, if looks to be too dry, add half to 1 cup more of stock.  You do not want your stuffing to be too wet and mucky.
6. Now take your butterflied chop and add about 1/3-1/2 cup of stuffing into the middle.  Make sure you get it push back towards the bone really well, so that you can bring the edges of the chop so they almost close over the stuffing.  If you can still see the stuffing don't worry, thats what the bacon is for.
7. using all of the spices you had before, salt, pepper, cumin, cayenne.....season the outside of your chop.  Then using 3-4 peices of bacon (more if you think it needs it), wrap them around your chop so that the stuffing is no longer visible.  If you want you can use a toothpick or too to make sure the bacon stays.
8. Then in a large frying pan, add about 4 tblsp of olive oil.  Bring up to medium/high heat and sear both sides of your pork chops until the bacon is browned.  Once done, put over onto a baking sheet, that has been lightly coated with Pam.  
9. After you have seared all of your chops, and placed on baking sheet, put into a 400 degree F oven for 45 minutes-60 minutes.  Depending on how thick your chops actually are. If you cut into one and it is completely white, no pink, the chop is done.

Oven Roasted Broccoli and Cauliflower

• 2 lbs of broccoli, stems cut off, and cut into florettes
• 2 lbs of cauliflower, stems cut off, and cut into florettes
• 4 tblspn olive oil
• 1/4 cup of parmesan cheese

1. place broccoli and cauliflower in 9 X 13 baking dish.
2. drizzle the olive oil, evenly over the top
3. Sprinkle the Parmesan evenly over the top.
4. Place into the oven at the exact time you put your Chops in.
5. Flip ever 20 minutes so your florettes do not become overly browned.
6. Done when tender.

Seasoned Mashed Potatoes

• 4-6 lbs of red skin or yukon gold potatoes, washed well.
• 1 stick of salted butter (cubed)
• 8 oz bar of cream cheese (cube)
• 2 tblsp of creole seasoning
• 1 tblsp of ground black pepper
• 6-8 cloves of fresh roasted garlic (substitute with garlic powder or the minced garlic in oil you can buy in the store).

1. In large pot, quarter your potatoes, and cover with cold water.
2. Place over high heat, and cover, until they boil.  Once boil turn down to medium/low
3. Once fork tender, pour off water, get as much as you can out of the pot or else you will have runny potatoes.
4. using a hand mixer, whip in your stick of butter, and cream cheese.  Once it is all thoroughly mixed together, whip in your seasoning.
5. Taste....may need more seasoning but is up to you!

Tiramisu

 Ingredients

• 6 ounces bittersweet chocolate
• 3 large egg yolks
• 3 tablespoons granulated sugar, plus 1 teaspoon,
• 1 1/4 cups dessert wine (I prefer to use either a coffee liqueur, godiva chocolate liqueur, or grand marnier instead)
• 2 large egg whites
• 1/4 cup cooled brewed espresso, or other strong coffee blend
• 1 cup ricotta or mascarpone cheese
• 1 cup heavy cream
• 8-10 ounces ladyfingers or Margherite cookies from Stella Dora work well too
• Cocoa powder, garnish

1. Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature.
2. In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil (may not look like a thick custard at this point, but will once chocolate is added). Remove from the heat and fold in the chocolate (make sure to mix quickly so you don't get chocolate chunks). Cool to room temperature.
3. In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.
4. In a bowl, combine the coffee, and ricotta and set aside.
5. In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form.
6. Dip the ladyfingers into the remaining 3/4 cup of dessert wine (may need more) and arrange them in the bottom of a square 9-inch baking dish OR I like to use individual ramekins. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, starting with lady fingers and ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.
7. To serve, sift the cocoa powder evenly over the top

**you may want to let this sit for longer than three hours, OR make the night before.  Make sure to not sift the cocoa powder until you are ready to serve, or else you will get mucky chocolate topping (does not look pretty).

Tiramisu

Cuban style Black Beans and Rice

 So this is one of my fav go-to meals for both dinners and lunches.  The black beans and rice are not only delicious, but really quite healthy, especially if made from scratch.  I used to buy the Vigo brand black beans and rice, which were really good, but the price of a bag that maybe has three servings in it, began to steadily increase.  Not to mention, an overly high amount of sodium was present in every serving.  So I set out to try and replicate the flavor, with less cost, more servings, and a more health friendly diet.  This is what I came up with, and boy was it right on the money!

Cuban Black Beans and Rice

• 1 cup of white long grain rice
• 2 14oz can of black beans (with juices)
• 2 cups of water
• 1/4 cup of apple cider vinegar
• 1 medium white or yellow onion (diced)
• 4 cloves of garlic (minced)
• 1 cup of red pepper (diced) (I don't always add this)
• 1 14 oz can of diced tomatoes (with juices)
• 2 tblspn cumin
• 2 tsp of ground black pepper
• 2 tsp creole seasoning ( Zataran's is my favorite)
• dash of cayenne (only if you want it a bit spicy)
• 1/4 cup of olive oil.

1. In medium size sauce pot, over medium to high heat, add your olive oil.  Bring up to temp and add your onion, garlic, red pepper, cumin. Saute for a good 5-8 minutes.
2. Now add your beans, water, vinegar, tomatoes, creole seasoning, and pepper (give it a stir). Finally add your rice, and stir thoroughly.
3. Bring up to a boil, stir off the bottom, cover and reduce heat to low/simmer.  Cook for about 40 minutes or until rice is tender.

I like to top my rice and beans with thinly sliced iceberg lettuce, diced red onion and some diced roma tomatoes, or even cilantro.  I then top it all off with a little bit of olive oil and either fresh lime juice or balsamic vinegar.  Then to add more protein, cook yourself up some steak, chicken, or a mild fish (like tilapia-see Fish taco recipe) seasoned with all the same stuff you put in your rice, include some lime juice to your marinade!  In terms of lunches, I actually take this to work cold.  I put about a servings worth in Tupperware, add a bit of balsamic vinegar, and mix, then put my veggies right on top along with a little olive oil, and take some lime slices on the side.  It doesn't get any easier than that!

Gourmet Pillsbury: Does This Seem Oxymoronic To You?

 So Joe was going to come over for dinner on a wednesday night, and I knew I wouldn't have enough time to get home from work and cook, thus I premade the meal above the night before.  If you ever have broccoli, asparagus, or mushrooms that have seen better days but not exactly bad enough to throw out, this soup recipe is perfect.  Not to mention freezable for future meals.  As for the Pilsbury reference, as much as I am a huge advocate to homemade pastry crusts, use of the grands biscuits is both tasty and a time saver!

 Cream of Asparagus Soup

Ingredients

• 2 cups of celery (or two stalks chopped)
• 1 medium white or yellow onion (diced)
• 2 large carrots, peeled, and diced.
• 4 cloves of garlic, minced
• 1 large bunch of asparagus, ends cut off (usually need to cut 2-3 inches) and discarded.  Rest chopped roughly.
• 4 cups of chicken, beef, or vegetable broth (can use liquid or dried bouillabaisse)
• 1-2 cups of either half and half, or substitute 2% or whole milk. (half and half will taste much better)
• couple tsp butter OR brown up some bacon and use the drippings.

1. In large pasta pot, add your butter OR bacon drippings (if using bacon, just fry it directly in this pan, and set bacon to the side.  If REALLY fatty, discard some of the excess oil).  Turn on medium heat.
2. Add your celery, onion, carrots, and garlic.  Let saute for few minutes over medium heat.  
3. Add your asparagus, and broth. Bring soup up to a boil, and turn down to simmer while covered.  Let simmer for about 45 minutes (or until all the veggies are super tender).
4. Using a food processor or blender, ladle your soup in and puree or blend on high (should be pretty thick).  Add your pureed soup back into large pot, and add your milk/half and half.  If soup still seems too thick for your liking simply add more milk or cream to thin it out.  Make sure to stir well, over low heat.
5. Serve with a dollop of sour cream and or shredded cheddar and your bacon.

**if using broccoli instead of asparagus perform steps exactly as above.  If using mushrooms, do not add carrots, and you do not need to puree soup, especially if you chop your veggies fine.

Barbecue Chicken and Bleu Cheese Tartlets

Ingredients

Oven at 425 degrees

• 2 large chicken breasts
• 1/2 cup of finely diced celery
• 1/2 cup of finely diced white onion
• 3 cloves of garlic minced
• 1-2 cups of BBQ sauce, of your choice, additional 1/2 cup of BBQ
• 4 oz of bleu cheese
• 8 oz of crumbled bacon (can use the real bacon bits from the salad isle)
• Parmesan cheese
• 1 tsp cumin
• 1 tsp of ground black pepper
• 1 tsp of garlic salt
• 1 tblsp olive oil
• 4 tblsp butter or margarine melted
• 2-cans of Pillsbury large buttermilk biscuits

1. Either bake your chicken breasts or pan fry them.  Season with salt and pepper to taste.  Once cooked all the way through, shred.
2. In large pan, with deep sides, add 1 tblsp olive oil.  Over medium heat, saute your celery, onion, and garlic, until translucent and tender. 
3. Add your shredded chicken, cumin, pepper, and garlic salt, mix til everything is blended evenly.
4. Add your BBQ sauce, and again blend. (at this point you can cool everything and place into fridge (or freezer for long term storage).
5. If BBQ chicken mixture seems too dry for your liking add more BBQ sauce.
6. In a cupcake pan, butter using a pastry brush.
7. Take one buttermilk biscuit.  Using either a rolling pin, or simply your hands, stretch out till its about double its original diameter.
8. Add tsp bleu cheese, tsp of bacon, and a large tsp of your BBQ chicken mixture.
9. Making sure this all stays in the middle of your rolled out biscuit, bring up each of the sides up until your filling is completely encased.  If the sides are brought up over eachother they should stay. 
10. Place into cupcake pan, and lightly butter top, dust with parmesan cheese.  Repeat til you run out of biscuits. (you will probably have some chicken left over).
11. Bake at 425 degrees, for approximately 20-30 minutes or until golden brown.  
12. Serve immediately, and with more BBQ sauce on the side, if wanted.

***If you don't like bleu cheese simply substitute with your favorite kind of cheese. I have also made these with cheddar and were still superb

An Irish Feast, Salsa, Waka waka Guacamole, Queso, Fish Tacos, and Tzatziki

Corned Beef and Cabbage

 Ingredients

• 1 3-4 lb corned beef (you can't go wrong with Grobbels brand)
• 1-2 lb red skin potatoes
• 6-8 large carrots
• 1 head of cabbage
• 3-4 beers (the darker the better, but i usually just use miller lite/what I have in the fridge)

1. to a large stock pot (big enough to hold all of your above ingredients by the end), add your corned beef (flavoring packet should come with it, you can also add some bay leave or pickling spice).  Pour your 3-4 beers over the top, and then cover the rest with water. **you can use beef broth instead of water, adds a more flavorful taste to your corned beef and veggies.  Bring to a boil, and simmer on low, covered, for about two to three hours (the longer you let simmer, the more tender it will be).
2. With about 45 minutes to go, add your veggies to the pot.  Quarter your cabbage, and at least halve your potatoes.  I like to cut up the carrots in thirds. (if need be add more water/beer/beef broth to the pot to cover everything).
3. Cook the veggies until tender.  Once the cabbage is done, everything else should also be tender enough to devour :0)
4. Take out your veggies and place on platter, strain water away from them.  Take out corn beef, and cut it with a sharp knife, against the grain (again will be more tender this way).

 **Serve with butter, stone ground mustard, and I prefer red wine vinegar for the vegetables.

SALSA

Ingredients

• 1 large bunch of cilantro
• 6-8 cloves of garlic
• 1/3 cup of lime juice (preferably fresh)
• 2 jalapeno peppers (use only one if you want a medium salsa in terms of hotness)
• 1 medium white onion (chopped roughly)
• 2-3 chipotle peppers (canned), add the adobe sauce for a smokier flavor
• 1 28oz can of crushed tomatoes
• 2 tsp cumin
• dash of salt

1.  Using a blender or food processor, puree your white onion, lime juice, cilantro, jalapenos, and chipotles.
2. Add your crushed tomatoes, blend.
3. add your cumin, and salt, blend
4. taste, add more of whatever you feel it needs (usually I end up adding more adobe sauce from the chipotles and perhaps more cumin).
5. Chill for at least 4-5 hours or overnight.

Waka Waka Guacamole

 Ingredients

• 1 large bunch of cilantro (use only half of this)
• 2-3 tblsp lime juice (or more to taste)
• 6 ripe avocados (halved, pitted, and scooped out)
• 4 cloves garlic
• 1 small white onion (chopped roughly)
• 1/4 cup of salsa (from above)
• dash of salt
• juice from 2 limes (for use after blending) 

1. Using blender or food processor, add all of your ingredients and blend til desired consistency.  I perfer a smoother guac, so like to puree....but if you like it chunky style, puree the avocados, cilantro, and garlic first and then add the rest of your ingredients.  Use the blend button at this point.
2. After transfer to bowl/tupperware container, squeeze one or two limes worth of juice on top of the guac to cover.  This will keep it from oxidizing and turning brown.  Chill for 4-5 hours or overnight.

QUESO

• 1 large block of Velveeta cheese.
• 3 cups of half and half
• 3-6 tblspn of diced pickled jalapenos
• 3 tblspn of salsa
• 1 tsp of chili powder

1. heat your 3 cups of half and half  in a small saucepan over low to medium heat (you do not want it to boil or burn).
2. once seems to be brought up to temp, add a little over half of your Velveeta, cubed.  
3. Stir occasionally so cheese does not settle on the bottom.  Once cheese is completely melted, add your chili powder.  You may need to use a whisk to mix well.
4. Then add your jalapenos and salsa, stir.
5. Check the queso consistency.  If you like thicker queso add more cheese, if thinner add more half and half.  Remember that as the cheese cools it will thicken.....

Fish Tacos 

Ingredients

• 8-12 filets of Tilapia (frozen or fresh)
• 12-20 small flour tortillas
• 1 cup of finely chopped cilantro
• 4 limes wedged 
• 1/2 head of iceberg lettuce, chopped fine
• 4 tomatoes diced
• 1 medium-large onion diced
• 2 cups of italian bread crumbs
• seasoning salt or creole seasoning
• 2 cups of vegetable oil, olive oil, or lard (use to pan fry fish)
• guacamole, salsa, and your queso

1. In pie pan/deep dish add your italian bread crumbs.
2. in large enough pan to fit at least two filets at a time, add about 1 cup of oil and bring up to a sizzling temp. (after frying about half the fish, you may need to add more oil to the pan)
3. if frozen thaw your tilapia in lukewarm water, drain well.
4. Once oil is ready, take one of the filets, thoroughly coat both sides with the bread crumbs.  Place in the oil and cook til each side is brown (~2-3 minutes/side).  Place on sheets of paper towl to drain away more of the oil. 
5. Lightly season the top side of fish with you salt or creole seasoning.
6. While frying up the rest of your filets, chop up all of your accouterments.
7. When everything is ready, microwave your tortillas for about 30 seconds on high, completely covered in papertowel or a clean dishtowel.
8. make a taco building buffet: add your fish, a little queso, your veggies, a pinch of cilantro, and then salsa and/or guac. Use the lime wedges to give your taco a little extra kick of citrus!

Then VOILA' or should I say OLE', a delish, and pretty nutrish meal (unless if you are as much of a queso lover as myself, then you might be in trouble!)

**instead of queso or salsa you could even make a buttermilk ranch chipotle dressing, either completely from scratch or take a container of your fav ranch and simply puree it with one or two chipotles!


TZATZIKI 

Ingredients 

• 16 oz container of Dannon plain yogurt or Greek style yogurt would be even better (drain through a cheesecloth, a thin dishtowel overnight)
• 6 cloves of fresh garlic (diced)
• 1 medium cucumber, peeled, deseeded, and diced
• 2-3 tsp fresh dill
• juice from half a lemon

1. In a colander (to the rest of you a pasta strainer lol), that rests about 3-4 inches off the bottom of another bowl or pot , place your towel, and pour the yogurt in.  cover with plastic wrap and place into the fridge overnight.
2. in a blender or food processor add your, now thickened, yogurt, along with your garlic. Puree until garlic and yogurt are well blended.
3. add your lemon juice to bowl large enough to hold your final product of tzatziki.  Fold your yogurt into the lemon juice, making sure it is thoroughly mixed or else you might cause curdling.
4. now add your fresh dill and diced cucumber, mix well.
5. Refrigerate for 4-5 hours, or overnight.

**serve simply with gyros flatbread that has been warmed or pan fried, or just your favorite crusty baguette.  I absolutely love using this as a veggie dip as well or directly on my salads.

The Siblings Spring Break

My younger brother Andrew (23) and younger sis Allyce (20) had their spring breaks at exactly the same time this year, so they both decided to mosey on down to Chicago via Megabus, and spend the week with me.  They were supposed to get in Saturday no later than 11pm, but due to an issue with the bus's windshield wipers were over an hour and half late.  I was of course in no shape to entertain, considering that Joe, myself, and a dozen other or so friends/family went out to the bar for a pre-St Pattys celebration.  I was fast asleep by 11, and was awoken close to 2am, in order to let them in.  Not the best start to their vaca, but I promise you it was made up for in full throughout the week!

Sunday was pretty much a hungover bust (at least on my part), but I pulled myself together by 6pm, ordered tasty pizzas from Georgios Pizza on Irving Park and Western (order the Georgios on Fire, thin crust, with Giardeniera peppers, it is heavenly) and made a antipasto salad.  Which we thoroughly enjoyed and watched about 8 episodes of house, commercial free (DVR is a godsend).

Monday, I of course had work, so left them to fend for themselves for the day.  Which I believe involved a lot of relaxing, and then working out.  I stopped off at the corner store on my way home and picked up some appetizers (hard salami, and some chili pepper spreadable cheese which went perfectly with my rosemary olive oil triscuits I had at home) and of course a bottle of wine.  The sis, does not like Red wine, differing completely from my mother's and my own palate, so I stopped and got a bottle of Prosecco (both bubbly and not too sweet).  I got home and made chicken cutlets (see previous blog entry for the how too) along with oven roasted broccoli, with parmesan, and farfalle pesto (it truly hit the spot and did not take long at all).

Tuesday, after work, Andy, Allyce, myself, Dan (from work), Joe, Danielle, Adam, and quite a few other characters headed to Odonovans for Trivia and 30 cent wings.  Although we didn't win, its always a good time when you have trivia, wings, and beer.

Wednesday was of course St. Patrick's Day.  I send the siblings off to the market to pick up a cornbeef, because needless to say my local Supermercado did not carry such a cut of meat.  We then prepared a traditional meal of cornbeef, cabbage, carrots, and potatoes (see below for recipe).  Granted we didn't end up eating until 9:30 at night since I couldn't start the meal until I got home, but it was worth it.

Thursday Allyce came to work with me, and shadowed me for the day (YEAH SCIENCE!).  I don't know exactly how incredibly interesting this way, but she had never been in a lab environment before so at least that was something.  Afterward, we headed to play volleyball with my Meet Up Group, and played for a solid 2 hours.  My sis of course kicked arse, eventhough she hasn't played in god knows how long.  Adrian (friend I met through this group) was kind enough to drive allyce and I over to my friend Noel's place, where Joe and Andrew were playing a heated game of Texas Holdem.  Before heading in,  icecream at Oberweiss sounded awesome, since of course we were starving, so we headed in and enjoyed a double dipped cone....mmm mmm good.  We arrived at Noel's just in time to see Andrew and Joe lose, so sad, but they seemed lighthearted about it, so am guessing it was a good time to be had over all.  Afterwards it was straight to bed for my sibs and I, as we had a big day downtown at the Shedd Aquarium!

I decided to take a personal day on Friday, cause really how often do I get to spend this kind of quality time with my brother and sister, and I bought us all tickets to Shedd Aquarium, since I had yet to go there myself, and we all know how much I LOVE animals, especially sea animals.  If I had a dollar for everytime I get caught singing the soundtrack to Little Mermaid, well let's just say I'd be much better off, lol.  We had an awesome time, and was quite eventful.  Especially since I nearly maimed a child, because I thought that a animatronic Tarantula was the real thing, and it was being shoved right in my face.  So I flailed, and knocked this kid backwards right into the chameleon tank (we never did spot that darn chameleon).  The child was fine, I however was traumatized lol.  After we were done, headed through Grant Park, and showed them Buckingham Fountain (aka the fountain at the beginning of Married With Children).  Then to Millenium Park where we took photos at the 'Bean'.  After our adventures downtown (didn't even get to take Allyce to Michigan Ave for some shopping, but she will totally be back this summer), we headed back home and picked up everything to make tasty fish tacos. We were to head over to Joe's place to watch the MSU NCAA first round bball game.  Allyce helped me in the kitchen, and we were done in a jiffy, just in time to start the second half.  Of course we won (it was a nailbiter at the end), and were stuffed from salsa, guac, fish tacos, and of course queso dip (its not a fiesta without queso...OLE').

Saturday, Joe took my bro out for brunch with Danielle, while Allyce and I headed off to a full THREE hours of intensely competitive volleyball at Margate gym with my friend Adrian.  We were totally exhausted afterwards, and headed home to relax and clean up before having sushi at Tank in Lincoln Square that night.  I absolutely love TANK they undoubtedly have some of the best sushi I've ever had (get the Lava Maki rolls, delish).  This was going to be Allyce's first experience with sushi, so I definitely wanted it to be phenomenal.  Unfortunately, she does not like sushi, at all...lol.  However she did enjoy Saki.  Danielle, whom abhors anything seafood, commiserated with her at the table, while all the boys (joe, andy, and adam) chowed down.  Andy and Allyce were leaving early sunday morning, so that was it for our fun that night, and I was actually traveling to Maryland at the NIH for a symposium Sunday afternoon, so I had lots to get ready before hitting the hay.

Sunday morning, sad to see them go (for sigh*).  Joe and I dropped them off at the Megabus station downtown, and then grabbed a coffee from Dunkin Donuts (who in my opinion has the best coffee, ever).  Spent some time together, and then he drove me to Midway to catch my flight.  Thankfully I got through security in just enough time to see Michigan State's Korie Lucious hit a three point shot for the win over Maryland....where ironically enough I would be traveling to in less than an hour and was decked out in MSU gear, and definitely got the business from some people, including some New Mexico State alums who happened to be on my plane, total randomness (we took them out in the first round). GO GREEN! 

It was a totally amazing week with my siblings.  I can't wait for them to come visit again soon, when the weather here in Chi-town is good and warm.  We will definitely be hitting up the beach and BBQing the days away at that point.....