Say Cheeeeese

This is a really easy one. It requires very little on your watch as well as your wallet and its a perfect little touch to any gathering. Its a Chalk Board Tray. Not much to it so lets get going....

Materials:
Tray/Platter/Cutting Board (I used a tray because its what I had around)
Chalkboard Paint
Paint Brush
Cheese-or anything else that you would like to serve and label

Step 1: Tape off and paint the desired section of your surface

Step 2: Let Dry

Step 3: Arrange the cheese and label with chalk

Step 4: Serve

Clean up is very easy as well. Just wipe it down with warm soapy water and dry. I would not recommend putting it in the dishwasher. Im not sure what would happen :)

Happy Entertaining 

Santa Soup

The season of giving has arrived, and I don't know about you but as much as I love receiving I truly love giving. I have caved twice already and given my boyfriend Chris 2 presents on 2 different occasions because I just could not wait till the Christmas morning. Now, I don't have children so I don't have teachers, nanny's or sitters to shop for but I do have neighbors!!! Chris and I truly lucked out with the neighbors we have. Everyone is so down to earth, fun and just good people. Two of the families have children so I thought what would both kids and adults love that always puts them into the holiday spirit...... Well of course, Santa Soup..... aka Hot Coco. This is such a great, easy gift that is fun to make and fun to give. I mean who doesn't like Hot Coco?

Lets get started.......

Materials:
Swiss Miss.... A lot (or any other hot coco mix)
Mini marshmallows
Mini chocolate chips
Peppermint Candy Canes (chopped up in to little pieces)
Home made labels (both Happy Holidays label and Santa Soup label)
Ribbon
Container ( I used decorative Chinese take-out containers, preferably clear)


I started by setting everything up in the order in which the Santa Soup was going to be built. (It makes it much easier)

I then took the container and started building.....

First the Hot Coco mix

Then the marshmallows

I bagged each item in treat bags (bags can be purchased at any craft store) and secured the seal with staples

Than goes the mini chocolate chips and the chopped candy cane

4 square

Add the tags and labels with a little ribbon and glue

And now you have Santa Soup

Happy Giving!

Chicago Pizza & Oven Grinder...... Its what's for dinner

This is a restaurant like no other in the world. If you live in Chicago land and have not been, I highly recommend making it a priority on your to do list. I did previously blog about this spot on my top 10 restaurants in Chicago. So if you want to get some neat facts and story line of the restaurant, please take a peek. Todays blog is to all who have never been to Chicago Pizza & Oven Grinder (CPOG), and feel the need to get a better understanding of what I am talking about.

This past Friday in the late afternoon we decided to have a few friends over for dinner. Upon organizing guest arrival times, I thought what can I pull together in a couple hours. Having blogged the day before about restaurants I was trying to decide what people would like, that was easy and contained the majority of ingredients I had in our fridge. That's when the light went on.  I was going to replicate the CPOG menu.

Menu:
Mediterranean Bread
Chefs Salad
Onion Dressing & House Dressing
Pot Pie Pizzas

Now Lets Get Cooking!!!

Pie Crust/Bowl

Pot Pie Dough

Ingredients:

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

1 1/2 cups warm water (110 degrees F)

1 teaspoon Salt

2 tablespoons EVOO (vegetable oil works really well too)

3 1/3 cups all-purpose flour (White or Wheat)

Directions:

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes

2. Stir in the salt and oil into the yeast solution

3. Add 2 1/2 cups of the flour and begin to mix with a bread mixer or just take my route and use your hands (its so easy)

4. Keep adding flour and mixing until it has formed a body. It will still be sticky, but remove the dough mixture from the bowl and transport to a floured surface.

5. Knead the dough while continually adding flour until it is no longer sticky and true to pizza dough form. 

6. Take a bowl and coat it in oil and then place the dough in the bowl then cover with a dry towel and place a side for 1 hour..... We will come back

While the dough begins to rise lets get started on the pizza meat sauce

Pot Pie Pizza Meat Sauce

POT PIE PIZZA MEAT SAUCE

Ingredients:

EVOO

1/2 cup red wine

1 28oz can of crushed or pureed tomatoes

1 white onion

3-4 garlic cloves

1 1/2 tablespoon honey

1/2 tablespoon oregano

1 tablespoon dried parsley

1/2 tablespoon crushed red pepper

1/2 teaspoon cumin

a pinch of rosemary

a pinch of salt

1/4 cup parmesan cheese

pizza seasoning (optional) 

Ground Beef

Directions: 

1. Chop the onion and garlic

2. In a large saucepan coat the bottom in EVOO and cook the onion and garlic until the aromas are filling the kitchen and the onion looks a little transparent. 

3. When you can see the transparency in the onion, add the beef and cook until there is very little pink left

4. Once you have gotten it to this point add the tomato puree and let it cook until it is simmering. 

5. When it begins to simmer add all the spices and extras in no particular order including the wine and honey EXCEPT FOR THE CHEESE. This is last

6. Once everything has fully been blended and your almost ready to be done with the sauce add the cheese. Stir for 1 minute, and then let it cook for 1 minute and remove. Set aside  with the top on until we start building our pot pies :)

At this point we probably have about 5 more minutes until the dough is ready to be rolled. So I decided to get started on the dressing for the Chefs Salad and Mediterranean Bread. 

Onion Garlic Dressing

ONION GARLIC DRESSING

Ingredients:

An entire bunch of green onions

2 garlic cloves

A container of sour cream

Buttermilk

Directions:

1. Chop the green onion and garlic very well

2. Add to a bowl with the sour cream and mix

3. Once it has been mixed slowly add the buttermilk until it stands at the consistency that you would like your dressing to be at

Once the dressing is complete, refrigerate until you are ready to serve.

Lets get back to the Pot Pie/ Pizza Dough... shall we?

The dough should have risen to almost double its size. If so, remove the dough and place on a well floured surface. 

From here just knead the bread so that all of the air bubbles are gone. After this you can begin to roll. I roll the dough until its about 1/4 inch thick. Which means with all of this dough the entire counter is covered. So I would recommend a significant amount of work space. 

You can either free hand with a knife or take a larger round object (like a bowl) to guide you when cutting the top for your pizza. Cut out almost as if you were making cookies with cookie cutters and place the dough to the side

BODY OF THE POT PIE

Ingredients:

Vegetable Oil

Sliced Mozzarella Cheese

Sliced Provolone Cheese

Shredded Asiago

Home made meat sauce

Home made dough

Now take an oven safe bowl and coat in vegetable oil (this prevents the cheese from sticking to the bottom)

From here we start adding the cheese. A layer of Mozz, Provolone and shredded Asiago so that it coats the bottom and sides of the oven safe bowl

Add the Home Made Sauce we set aside so that it almost barrels out the top.

Take the dough tops we set aside, and coat in the the vegetable oil on the side that is facing down. Then place the top over the pizza pie and brush the top with a little more oil

In an oven at 500 degrees.... they go

we made 6 larger pot pies and 2 smaller ones

While the pot pies are cooking (takes about 25-30 min at 500 degrees) Take the remainder of the dough and re-roll. Were now going to start with the Mediterranean Bread

MEDITERRANEAN BREAD

Ingredients:

Remainder of the dough

Pizza spices

shredded parm cheese

dried parley

dried oregano

dried red pepper

Directions:

Roll the dough out so that it is the size of a large floppy pizza. It does not have to be a perfect shape. Coat a pizza pan with a little vegetable oil and place the dough on the pan or pizza stone. Then rub a little more oil onto the face of the dough and cover in all the spices including the parm (but dont go too crazy because were not making a sauceless pizza).

Place on the bottom shelf of the oven with the pizzas still in there and cook for 10-15 min. You dont even want this to be slightly golden. It should be cooked yet soft almost like a pitta.

Last but not least.....

CHEFS SALAD

Ingredients:

Iceberg 

Green and red pepper

Artichoke

Pepperchinis

Large Green Olives (a couple with stuffed blue cheese)

Large Black Olive

Tomato

Directions:

Combine all of the ingredients in a large bowl.

Finally were ready to eat!!!!

Chefs salad with the home made onion garlic dressing and italian dressing

Mediterranean Bread

Heres the best little secret.... Take the bread a rip a large piece off. Place a good amount of salad and a dollop of your dressing onto the center of your bred and fold like a taco. The combo is just so yummy

Pot Pie Pizzas before they were flipped.

The trick to flipping the pot pies is, flip the pot pie onto your serving plate and run a spoon along the interior of the bowl so that all of the cheese comes out as one

Now I have to apologize for this next photo, we ate the pot pies without even thinking of taking a picture. So the picture we did take was of the one pot pie that was left over the morning after. So it does not look as good as it did. 

Ok so the image is terrible. But the one below is what it would have looked like

Im sorry for the lengthy blog, but if you get a chance to trying this meal it might just be your new favorite and inspiration to get on a plane to the Windy City and experience it first hand

Bon Appetite

Chicago Eats

This post does not pertain to any type of DIY project so I apologize in advance. But it is very valuable information just like every other blog (wink wink)..... That's if you ever come visit the Windy City. I moved here 5 years ago with the knowledge that this city pertains some of the best eats in the country. Over the past 5 years I have definitely found these places, but it didn't happen over night. So today I am going to blog about  the top 10 "hidden" Chicago restaurants, that I have found to be just some of the best food, atmosphere and prices in the city, country, world. I am referring to these restaurants as "hidden" because I would have never heard of or found these places as a visitor but only as I can now say a "local". The restaurants are not listed in any particular order, because one day it can be first on my list and the next it could be second depending my craving. They are all just so WONDERFUL!!!!

Now lets EAT......

BREAKFAST:

TWEET
5020 N. Sheridan Rd
http://www.tweet.biz/

The door on the left is Tweet & the door on the right is Big Chicks

Tweet is a small, quirky breakfast/lunch American style restaurant in the Uptown Neighborhood. The menu focuses on serving local organic products which does cause for a little bit of a costly breakfast compared  to a Diner. The interior walls are covered in funky contemporary art mixed with that home town atmosphere. If there is a wait.... which there always is on the weekends (2 hours in warmer weather) there is a large selection of board games and books to keep busy while sipping on a "from scratch, to die for" Bloody Mary. But all is worth the wait. From the amazing breakfast burrito (the size of your head) to the Country Veggie Benedict and the buckwheat pancakes your in for it! Big Chicks is next door and owned by the same owner. Big Chicks is open for dinner and has amazing weeknight specials and because they share the same kitchen the food is just as good. O and not to mention this is BYOB on top of having a full bar

JANE'S

1655 W. Cortland St

www.janesrestaurant.com

Jane's Restaurant is just the cutest most charming little restaurant tucked away on a cozy street in Bucktown. Now even though I have this categorized as "breakfast" it does serve Lunch and Dinner as well. All the meals are prepared with a homey yet gourmet flavor. My go to at brunch is the breakfast burrito and for lunch the garden burger. Jane's is one of those places that its just the right amount of food combined with the perfect amount of flavor equaling an empty plate. Not to mention there are fresh french rolls on the table at all times with the most amazing sugar butter to make sure that every last bit of your plate is wiped of any remaining egg, syrup or even garnish. They also have another side to the restaurant that is opened up for the over flow of traffic when they are not hosting a shower or birthday. But just let me tell you..... Whomever is the event  planner for Jane's is just amazing. Every time I am there I make a point to peek over to look at all the decorations for the incoming party or event and it blows me away every time. Just go to their website and see for yourself. 

LUNCH:

Bari

1120 W. Grand Ave

www.bariitaliansubs.com

You would never know from the outside. It looks like a little grocery store in the middle of Chicago's "Little Italy" and "Meat Packing District". But once you open the front door, you are immediately taken back because you are now standing in the line. So my best recommendation to anyone having a craving for this true New York Italian Deli, is to avoid LUNCH! Go around 11am or 2pm. I have learned the hard way. 

Once you make it to the front of the line, you become frantic on what to order because its all just so good! First you choose from 15 sub options including an amazing Italian Mix, or you can build your own. Then you choose the size 9" 12" or 3 footer. Thats it!! Easy and Amazing. You cant eat in the deli, so this is where my patience is tested every time. I have to actually get in the car and drive to my place to begin demolishing the sub.

So Perfect!!!

Hot Dougs

3324 N California Ave

www.hotdougs.com

Now, I would like to first note: I am not a hot dog lover, and living in Chicago home of the Vienna Beef Dogs is not always in my favor. There are hot dog stands on every street corner, and none seem to have a line the way Hot Dougs ALWAYS does. As you can see from the picture people start lining up at the doors between 9:30-10 to get there hands on one of these dogs. Every time I drive past Hot Dougs the line is 2-3 blocks down the street. It blows my mind. But its all worth it.  The menu consists of 10-11 different types of dogs. From The Paul Kelly (Bratwurst: soaked in beer)dog, to the Sal Tessio (Italian Sausage)dog served with the Duck Fat Fries, you have now found yourself in heaven. And for the veggie lover like myself they even have a meatless yet delicious dog called the Joe Strummer. O and before you run out the door and grab your place in line, you are going to want to call ahead. Why..... because even on their website it says " meaning we are open when we want to be :) 

Kumas Corner

2900 W Belmont

www.kumascorner.com

Be prepared to wait, but it is all worth it. You walk in and to what it feels like is a biker bar at heart

that blasts heavy-metal music which will soon learn that there burgers are inspired by. People watching is a must, while sipping on a beer from their large selection. Kuma's Corner will exceed your expectations and will give you a new understanding of what a burger should taste like. By far this place has the best Burgers in Chicago. Just ask Lady GaGa, she was found indulging in one herself this year. Just to give you a taste: YOB Burger: Smoked Gouda, Bacon, Roasted Red Peppers and Garlic Mayo

Kaijo Burger

Even though they are so famous for their burgers their menu has a lot from appetizers and sandwiches as well. Kumas Corner is one of those places you will leave and think about until you go back.

Big Star

1531 N Damen Ave

www.bigstarchicago.com

Big Star!!! So Yummy. Mexican is my most favorite cuisine ever!!! I could eat it for every meal. Big Star is a low-cost, high value good time. They have amazing creations for cocktails as well as $1 Schlitz.  A nice sized portion of Guacamole with chips is only $5 compared to some of those chains that try and charge $8 for pre-made stuff.  The portions are almost tapas style so you can order as you go. They have very high-quality pork belly, lamb, and al pastor tacos that come with house-made mini tortillas with a lot of flavor. 

The restaurant attracts a lot of hipsters due to its location and is such a great people watching spot in the summer due to their over sized front patio which was once a parking lot when the location was a gas station. Its a great place to catch up with friends on a warm summer afternoon over a couple cocktails and some amazing food thats not going to have you leaving stuffed.

The Patio at Big Star. They are open for lunch and dinner as well as late night due to the bar

DINNER:

Twin Anchors

1655 N Sedgwick St

www.twinanchorsribs.com

Between this and Chicago Oven Pizza Grinder (which is next) I can never decide. Its just so amazingly delicious in every way. There isnt too much of a story on why I order what I do, the story lies in the history of this place. Located in the historic Old Town, Twin Anchors is one of the oldest restaurants in the city of Chicago since 1932. At some point in the early 1950's Frank Sinatra made his first trip to the restaurant. Over the decades it became a frequent stop and one of his favorite restaurants.  The restaurant has received huge amounts of publicity over the decades as well as motion pictures such as "Return to Me" and Batmans "The Dark Night". The list goes on and on..... But this should give you a good idea on how good their food is. The menu is not that extensive. Its ribs, chicken or pulled pork. you pick your sides and your sauce and thats it. 

Tip: get the onion rings and a side of the Prohibition sauce to dip them in. Yuuummmy!

Tip: Plan on a 1-2 hour wait on the weekends, and they do not take reservations

Chicago Pizza Oven Grinder

2121 N. Clark St

www.chicagopizzaandovengrinder.com

Like Twin Anchors I could just go on and on about this place. It is just that delicious. This is another one of those place that tends to carry a 2 hour wait on the weekend. And the crazy part is the guy who stands at the door and seats people does not write down names and give you a buzzer. Hes old school and remembers faces and the order in which they came in as long as how many people are in your party. It amazes me every time!!! So heres the story about CPOG.... On the morning of Valentines Day in 1929, the brownstone where CPOG resides was used as the lockout for the St. Valentines Day Massacre occurring at the garage across the street. The restaurant has a very ski lodge meets mobster feel and has you feeling your miles from any type of city. 

Now the main attraction: This is by no means your "typical Chicago deep dish pizza" its a pot pie pizza. Its made from scratch with homemade sauce, fresh herbs, veggies, cheeses and sausages. Large portions come in a half pounder or a pounder. The menu does offer salads and grinders, and whether your between the pizza and the grinder go with the salad to start and the pizza to finish. You wont be disappointed. So heres how its done:

They bake the pizza with a bowl holding all the ingredients together. Making it look like a mushroom. When its ready they scoop out the bowl and flip

Now you have a pot pie pizza

Tango Sur

3763 N Southport Ave

www.tangosur.net

If you are ever looking for Argentinian food within the city, this is the place to be. Tango Sur is a combination of traditional Latin style that is combined with the enthusiasm within their interior walls, making for a very comforting yet contemporary environment.The menu consists of a variety of Argentinean dishes such as: Empanadas, Tortilla de Papas, Provoleta & Asado de Tira all served in Tapas style portions. Tango Sur has a sister restaurant called Folklore Argentine Grill in the Wicker Park neighborhood. Folklore is equally as good but a little on the pricey side. Other then the food being fantastic the fact that the restaurant is BYOB makes it a thumbs up in my book. 

Red Rooster Wine Bar & Cafe

2100 N. Halsted St

www.cafebernard.com/redrooster/

The Red Rooster Wine Bar & Cafe is 100% a hidden gem. It is a French Bistro tucked on a side street amongst brownstones in the heart of Lincoln Park. One could easily be mislead by the entrance. It is a simple sign and that's it. I wasn't even sure where the door was. But what happens inside is what makes this restaurant so wonderful. The Chefs selections are listed on a blackboard in the barn wood filled room covered in mural like framed art. It really makes you feel like you are on a country side in France. The menu is exactly what you would see in Paris. However as beautiful as Paris is, I did get a little overwhelmed by the food so I like to keep it simple. I usually start with the French Onion Soup, that is just dynamite, then move on to the House Greens with Vinaigrette, and for my main course BEEF BOURGUIGNON!!!! The Beef Bourguignon is the best I have ever had. Better than what I have experienced in France. I know hard to believe, but believe it! 

Red Rooster sits right around the corner from Cafe Bernard

This is a picture I took of the Red Rooster during the blizzard we had last winter

I hope you enjoy!!!