Italian Sausage and Vegetable Frittata

The whole breakfast for dinner idea is genius to me. I truly love breakfast food, and I would say that breakfast is actually my favorite meal of the day, but when I wake up, the last thing I want is a huge breakfast. All I crave at that hour is coffee! So I love mixing it up and ending my day with a protein and veggie packed meal that both satisfies a hungry belly and repairs the mind and body after a tough workout and long work day! I served my frittata over GF pancakes with some maple syrup drizzled over the top because we both love the salty/sweet combination. But this Italian frittata would be delicious with some fresh crusty bread, too! Try this ASAP and enjoy!

Ingredients

1 TBSP olive oil

2 links Italian sausage (can substitute meatless sausage)

½ yellow onion, finely chopped

1 package sliced mushrooms

1 tsp rosemary, minced

1/4 cup diced roasted red peppers
2 cups baby spinach

8 eggs

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh grated parmesan cheese

GF pancakes (optional)

maple syrup (optional)

Preparation Instructions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the eggs in a bowl. Whisk in the rosemary.

Heat the oil in an oven-safe medium-sized skillet over medium heat. Cook the garlic in the olive oil until it starts to brown, 1 to 2 minutes. After you remove the casings from the sausage, add it to the skillet and cook until almost browned. Be sure to stir the sausage often and break it up into small pieces.

Add the onion to the sausage. Cook for about a minute, or until the onion is soft. Add the mushrooms and cook for about 5 minutes. Add the peppers and spinach. Cook for another minute, stirring.

Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan; transfer to the oven and bake until just set, 5 to 7 minutes. 

Remove from the oven, cover and let sit, 3 to 5 minutes. Cut into wedges and serve on top of a GF pancake with some maple syrup drizzled over the top. 

Roasted Acorn Squash with Brown Sugar

Acorn squash reminds me of my Mom. When all of my siblings were off getting married, having kids or attending college, I was just starting high school. During this time, my mom went from Rachel Ray to Tyler Florence in the kitchen and my Dad and I were the very lucky receivers of all of her fantastic, creative dishes. Bottom line, and I'm not trying to be rude, but my mom is definitely a better cook than your's...just sayin'. Regardless, one of my favorite things she made was roasted squash with a brown sugar and butter topping. I always thought it was so creative and the taste was magical. I passed the acorn squash in the grocery store the other day and couldn't resist the urge to make this yummy (and super easy!) side dish. Try this ASAP and enjoy!

Ingredients

1 acorn squash

1 TBSP butter

2 TBSPs brown sugar

2 tsps maple syrup

kosher salt

Preparation Instructions

Preheat oven to 400°F.

Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half a few times with a sharp knife. Place each half in a baking pan, cut side up. Add some water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Coat the inside of each half with 1/2 a TBSP of butter. Add a dash of salt if you are using unsalted butter. Add the brown sugar and maple syrup to the cavity of each half. 

Bake in the oven for 1 hour, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.


ps: this is being shared over at Cast Party Wednesday!

Restaurant Review: The Glenview House

So when my parents told me they had been having the best meals at The Glenview House (located in Glenview, IL)...I looked at them with complete confusion. Back in the day, The Glenview House was my old stomping ground and I won't go into detail about what that means, because we were all 21...ish at some point, but WOW was I surprised. I went on their website and saw the menu and was super excited. Josh and I finally made it on Friday night for date night and we still haven't stopped talking about it. The entire experience was easily top 3 (EVER!) for both of us and I would even go as far to say that I have never had a meal as good as this one in my 9 years of living downtown Chicago. The environment was warm, inviting, but yet young and hip. The main floor has a fantastic bar area with high top tables and televisions, while the upstairs is total country glamour. 


Here is what we ate...these pictures just don't do it justice.


Appetizer - Pot Roast Nachos: Amazingly, we were not aware that Friday was National Nacho Day. Guess they don't make Hallmark cards for that one. That being said, these nachos deserve their own holiday. Simple, yet refined, yet totally awesome. Pot roast beef is salty enough to be paired with the savory cheese sauce - legitimate nacho cheese sauce. And just enough salsa and sour cream to provide a cool alternative to the warmth of the meat and cheese. The corn added a fantastic fall-themed crunch. YUM! You'd be crazy not to try these. 

Josh's Dinner - Three Beef Burger: There aren't enough superlatives to describe this burger. Other than saying its the best burger I've ever had, I don't know how to describe it. Combining short rib, prime rib and ground chuck results in meat that is fatty enough to virtually melt in your mouth while still retaining a grilled burger flavor. I've never had anything like it, and it's going to be hard not to order this every time I go. Topped with a black truffle mayo and mushrooms, with Fontina cheese and a brioche bun, this burger is reason enough to visit The Glenview House. (written by Josh...of course!)

Annie's Dinner - Braised Short Rib: Oh. My. God. This was like a party in my mouth. Seriously, I never wanted this dish to disappear (in my belly). This short rib was cooked to absolute perfection. It was rich, savory and complex. There were so many distinct flavors going on. The new potato hash was the perfect accompaniment to soak up all of the yummy red wine reduction. After I finished the very last morsel on my plate, I looked at Josh and said "I want a do-over". 

Don't just take our word for it, get there as soon as you can!

Crock Pot Coca-Cola Beef Stew

We couldn't have planned this dinner any better than we did tonight. Actually, that's not true. A week ago, when we put together our list of groceries needed for our meals for the week, we had no clue it was going to be 44 degrees, windy and rainy (which, if you know me well, is odd considering I'm obsessed with Tom Skilling and his amazing forecasts). Needless to say, this meal was absolutely perfect for tonight. A flavorful and hearty stew served over crusty garlic baguettes? I don't think it gets any better than that. And, once again, the Crock Pot saves the day and makes this meal super easy. So no "I don't have time to cook" excuses and make this ASAP. Enjoy!

Ingredients

Either a beef loin or beef stew meat

a can of Coke

a can of GF Cream of Mushroom soup

5 cloves of garlic, minced

1 onion, chopped into big chunks

1 package of presliced mushrooms

2 carrots, cut into big chunks

4 red potatoes

Preparation Instructions

Places onions in crock pot. Then add beef chunks. Next add mushrooms, carrots, and garlic. Pour the cream of mushroom and can of coke over everything.

Set crock pot on high and cook for 6-8 hours. The longer you cook, the more tender the meat becomes. Serve over fresh, crusty bread with some chopped parsley on top.


ps: this is being shared over at Cast Party Wednesday!

Lemon Corn Chowder

So I've gotten my first cold of the season and it's left me with little appetite except for a constant craving for soup. I had a ton of leftover corn from a Mexican corn salad I made a few weeks ago and this sounded like the perfect use for it. This is a fairly basic corn chowder recipe, but I added extra lemon for a boost of vitamin C...hey it can't hurt, right? This turned out fantastic and it definitely hit the spot. If you want to add some protein, shredded chicken would work well, but I just wasn't feeling it. Enjoy!

Ingredients

1 onion, diced

2 garlic cloves, minced

1 TBSP thyme, chopped

1/4 cup GF all-purpose flour

4 cups chicken or vegetable stock
1 cup dry white wine
1/4 tsp cayenne pepper

2 cups heavy cream

1 potato, peeled and diced

juice of two lemons

3 cups of cooked corn

kosher salt and freshly ground black pepper

olive oil

1/4 cup chopped fresh parsley leaves

Directions

Heat 1 TBSP olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the wine and break down the bits on the bottom. Next add the lemon juice and stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down.

Add the cooked corn to the soup and season with cayenne pepper, salt and pepper and most of parsley (reserve some for top of each serving) and simmer for 30-45 minutes. Ladle the soup into bowls, top each bowl with some fresh parsley and serve.


ps: this is being shared over at Cast Party Wednesday!

Sun-dried Tomato, Goat Cheese and Pancetta Risotto

You probably think all we eat is pizza and risotto. You also probably think we both need to go on a serious diet. Maybe you aren't too far off from the truth. But, like I've mentioned before, I love my carbs. And don't worry (if you were), we both get our sweat on several days a week. Risotto is one of those meals that you don't need a lot of to feel completely satisfied and this one doesn't disappoint. This creamy (goat cheese) and slightly salty (pancetta) combo would be great this time of year for an intimate dinner with close friends. Try this ASAP and enjoy!

Ingredients

5 cups low-sodium chicken stock

1/4 cup sundried tomatoes, chopped

2 TBSPs butter

1 medium onion, diced 
3 cloves garlic, minced

4 ounces pancetta, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

3 ounces Goat Cheese, crumbled

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper
basil, to top (optional)

Preparation Instructions

In a medium saucepan, bring the stock to a boil over medium-high heat and keep warm over low heat.

In a large, heavy saucepan, melt butter over medium-high heat. Add the onion, garlic, sun-dried tomatoes and pancetta and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

Remove the pan from the heat. Stir in the cheese, salt and pepper. Allow to sit for a few minutes.

Transfer the risotto to a serving bowl. Top each serving with some fresh basil.

Chicken Divan

Chicken...cheese...buttered cracker crumbs...cream of mushroom soup. I mean, can any combo of that really be wrong? Yes, it even has healthy broccoli, but I promise, it doesn't ruin the scrumptious flavor. This meal was a staple of Josh's family growing up and was one of his go to 'birthday' meals. His birthday isn't for another month, but it's been a while since he had it, and we decided to give it a go using Glutino Cheddar crackers and Gluten Free Cafe Cream of Mushroom soup. This meal is ideal for families and perfect for a cool fall evening!

Ingredients

2 whole boneless, skinless chicken breasts, cooked and shredded

1 head of broccoli, cooked until not quite al dente

1/2 cup grated sharp cheddar cheese

1 cup of crushed GF crackers (I used Cheddar Glutino - they're the best!)

1 TBSP of melted butter

12 ounces of GF mushroom soup (the original non-GF recipe called for Cream of Chicken soup, so I used this as a substitute and it was delish!)

1/2 cup mayonnaise

1 tsp curry powder

juice of one lemon juice

rice, cooked per package instructions

Preparation Instructions

Preheat oven to 350 degrees.

Combine soup, mayonnaise, curry powder and lemon juice in a bowl.

Combine cracker crumbs and melted butter in a separate bowl.

In a buttered casserole dish, layer the broccoli, then chicken, then sauce, then the cheddar cheese. Over the top, sprinkle the crumb mixture. Place casserole dish in oven and bake for 25 minutes.

Serve over rice.


ps: this is being shared over at Cast Party Wednesday!

Spaghetti Squash

So this post is LONG overdue. The reason I made this dish was because we had so much leftover turkey meatball spaghetti sauce and spaghetti squash is one of my all time favorite fall vegetables. I get bored with food easily, but I also hate wasting it. Using leftovers to recreate a completely different meal is a great way to use up what you have and to keep your taste buds satisfied. So give this one a try and enjoy!

Ingredients

1 large spaghetti squash, split in half lengthwise

3 cups leftover turkey meatball spaghetti sauce

1/2 cup fresh grated parmesan cheese

Preparation Instructions

Preheat the oven to 450 degrees and cover a baking sheet with foil. 

Scoop out the seeds from the halves. Then season with kosher salt and pepper and place cut-side down on large baking sheet. Roast the squash 45 to 60 minutes, until very tender. Remove from oven and turn oven to high broiler.

Once the squash has been roasting 30 minutes, reheat the sauce over medium heat to a bubble then reduce the heat to low and keep it warm.

Turn the roasted squash over and shred each half with a fork, top with lots of marinara and parmesan cheese. Put squash back in oven under the broiler for 5 minutes.

Serve each half on a platter and eat the squash and sauce right from the skin of the squash.


ps: this is being shared over at Tasty Tuesday!

Genius

So I know I haven't blogged in a while, but cut me a little slack, it's been a long week since the move. I am still figuring out where everything is hidden in my kitchen. So, until I get back there I have something much more important to share with all my Celiac and gluten intolerant peeps out there....trust me, this is a total game changer. Ready for it? I have found (actually, my fab mother found it for me) a truly fantastic gluten free store-bought sandwich bread. You read that right. One that you don't need to toast! And also? It doesn't absorb all of your mustard and mayonnaise and immediately turn it into a pile of mush. I told you, game changer. It's called Genius by our friends at Glutino...and trust me, this bread is truly genius. Being a carb-lover, I can honestly say this bread is the best store-bought I've tasted yet. It tastes fresh from the bakery...it even has that smell...you know the one I'm talking about? The one that makes you want to jump into a vat of bagels, pizza crusts and chocolate chip pancakes? Please tell me I'm not the only GF person that gets this urge? Regardless, try this bread as soon as you can find it in your grocery store. I promise, you won't regret it.

Click on the image so you can find a retailer close to you that sells it!

ps: Glutino did not ask or pay me to review this product!