London Broil Potato Bites

Did yall know Virgina Tech is known for their outstanding food court on campus? They were ranked #3 in the country for Best Campus Food in the 2016 Princeton Review -- can you imagine a food court that good in college?! Pretty impressive! While there might be plenty of food for students to choose from, West Inn Market's London Broil with Garlic Mashed Potatoes happens to be one of the most popular dishes on campus. So with the VA Tech food court in mind, I recreated the recipe into something bite sized... Easy and fun for any Gameday party! 

Grocery List (4 dozen bites):

• 1 lb Flank steak

• 24 small new potatoes

• Olive oil

• Kosher salt

• Pepper

• 6 tbsp butter

• 5 garlic cloves - minced

• 1/4 cup sour cream

• 1/4 cup heavy cream

Directions: 

1. Take Flank steak out of the fridge and let it come to room temperature. Heat oven to 425 degrees. Toss the potatoes with olive oil, salt, and pepper on a sheet pan. Roast potatoes in the oven for about 25-30 minutes or until a knife easily pierces through them. 

2. While the potatoes are cooking, heat butter in a small saucepan over low-medium heat. Once melted, add the garlic and let cook for one minute, being careful not to burn the garlic. Set aside. 

3. Let potatoes cool slightly and slice each one in half. With the small end of a melon ball scooper, scoop out the middle of the potato and toss into a medium bowl, being careful to leave a small border around the sides and not break the skin. To  the bowl, add the garlic butter mixture, sour cream, heavy cream, 1 tsp salt, and 1/2 tsp pepper. Mash together with a potato masher or a fork until ingredients are mixed together and potatoes are smooth. Fill each empty potato with the mixture. Put back in the oven for about 4 to 5 minutes. 

4. Heat a grill pan over high heat. Brush olive oil and sprinkle a gracious amount of salt and pepper on each side of the Flank steak. Grill for about 3-4 minutes per side for medium rare. Set aside and let rest for at least 5 minutes. With a very sharp knife, slice very thin slices of the steak against the grain, until you have 48 pieces. If you run out of pieces and need more, cut each piece in half. Top each potato with a slice of steak. 

CHEERS TO A HAPPY FOOTBALL SEASON!!! 

Almond Buckeyes

Having several friends from the state of Ohio, the official recipe for this school was an easy one to figure out. These little cookies are the perfect representation of Ohio State's mascot: the Buckeye! I put a little twist on them by using almond butter instead of peanut butter because I happen to like it better. But what really makes them stand out is the nutty, sweet flavor from the almond extract and toasted almonds. Like Ohio State's football team, these are a winner! 

Grocery list (20-25 cookies): 

• 1/2 cup sliced almonds

• 3/4 cup almond butter

• 1/2 cup butter - room temperature

• 3 cups powdered sugar

• 1/4 tsp almond extract

• Kosher Salt

• 2 cups chocolate chips

• 2 tbsp Crisco
  

Directions:

1. Heat oven to 350. Evenly spread the sliced almonds on a small baking sheet. Roast in the oven for about 6-8 minutes or until golden brown. Let cool and chop into small pieces. 

2. In a medium bowl, add the almond butter, butter, powdered sugar, almond extract, and a dash of salt. Mix together until completely smooth and even. Using a small ice cream scoop, roll into 1 inch, smooth balls. You should have about 20-25 balls. Place on waxed paper or a silicone mat and chill in the fridge for 30 to 45 minutes, or until firm.

3. In a small bowl, melt the chocolate chips and Crisco together in the microwave. I do this by heating for 15 seconds, taking it out and stirring. Then I repeat that process until it comes together melted and smooth. 

4. Using a toothpick, dip each one of the balls in the chocolate one at a time, leaving a small amount of the almond butter showing at the top so they look like Buckeyes. Sprinkle the sides and bottom with the chopped almonds and place back on the waxed paper. When you remove the toothpick, smooth the hole over with your finger. Refrigerate until the chocolate hardens. 

CHEERS TO A HAPPY FOOTBALL SEASON!!!

College Football Fridays

Andrea's Agenda - Chicago

If you're any kind of foodie, you're well aware Chicago is one of the best cities in the country for food. I have to admit, it's my absolute favorite eatin' city. As a matter of fact, Tres and I love it so much we go every summer. One of the best trips we have ever taken was when I got him Pearl Jam tickets for his birthday. They are his favorite band of all time and happened to play on his 35th birthday at Wrigley Field... Couldn't have been more perfect! It was one of the most amazing concerts ever and the entire trip sold us on Chicago summers. We are going back this weekend, so I thought, why not share my Chicago favs with yall. Here they are, in no particular order: 

Pequod's Pizza

BEST. PIZZA. IN. CHICAGO. I literally dream about this pizza all year until we visit again. I've had pizza at Gino's and Lou's and love them both but this tops the Chicago pizza scene! The same thick crust you love about Chicago pizza, but what they're really known for is their caramelized crust... There's just nothing like this pizza anywhere! Go here and thank me!

Avec

I love this place for dinner. It's one of the first restaurants I ever went to in Chicago when I decided Chicago was my favorite food city. Its a tiny little "shoebox" of a place - literally you could throw a rock from one end to the other but the food will make you scrunch in and enjoy it every time! Small and large plates with very interesting selections! It's communal seating so hope you like meeting strangers... We do! 

The Girl and the Goat 

If you're a food person, you've heard the hype of this restaurant, and its all true! Call ahead and TRY to get a seat. Good luck though.. It can be tough! We went at the end of the night and literally waited until almost the end of the night just to eat here, but oh my goodness, is it worth it!! I highly recommend letting your waiter order for you... The food is so innovative and everything is wonderful!

The Terrace at Trump and Sixteen

The Terrace gives you the most amazing city views you'll ever see! Forget the the tourist building rooftops, this is the one to go to... Plus cocktails added to the mix is a huge bonus! Step inside and have a fancy dinner at Sixteen. Beautiful views, a grand tasting menu, and all-out elite service. This restaurant is a splurge but great if you're a foodie! 

The J. Parker 

Favorite rooftop bar ever! Beautiful city and water views and fun cocktails... If I had a top 5 Chicago list, this one would go on it! We go here every time we visit the city! 

Zed451 

An upscale, lovely rooftop bar with a fabulous crowd, great little bites to eat, and fun drinks! 

Goose Island Wrigleyville 

If you go to a Cubs game, a concert at Wrigley, or are just in the area, you have to stop here! Great patio with a vast beer selection... I love the taste tester. Also get the Paulina Brat if you're hungry... Yum! 

The Publican

Favorite brunch place by far in Chicago, but great for dinner too! The menu is fantastic and I love this place so much I follow them on Instagram just to always be updated on all their deliciousness! They focus on seafood (omg oyster selection) and pork (omg slab of bacon) with a large selection of international beers. 

The Aviary

It's ALLLL about the experience here! Extremely unique cocktail menu with some of the most creative cocktails you will ever see or experience. Yes, I keep saying experience because it's all about the presentation here! Very happening spot for locals and tourists alike. Try to get reservations or you will wait in line for hours. 

Half Acre

Such amazing beers in a homey, local feeling tasting room. Highly recommended for beer lovers. 

The Purple Pig

Sit on the patio for lunch and do a meat and cheese plate with champagne or wine. An interesting menu where it's difficult to pick what you want-- try as much as you can! We rarely repeat restaurants but this is one we will! 

Eataly

I have my morning coffee and pastry here at the Lavazza cafe every morning I'm in Chicago, but there's so much more to it than that!! It's a specialty food store and market downstairs, and upstairs is an array of modern Italian eateries and a wine and beer selection that will blow your mind! Taste the wine, try the beer, eat the food, shop for goodies --- you could stay in here all day! 

Sable Kitchen and Bar 

I cannot say enough about this place... Their food, cocktails, and everything they do is the love of my life next to Tres! My

Truffle Sliders recipe

was a recreation of a small plate at this place because their sliders were literally one of the best things I've eaten in my life! We first heard of Sable from a local guy who insisted we go there for cocktails, and while their drinks were spot on, I cannot say enough great things about the food! Small plates with a flair... Some of the best little bites of food ever! We went here 3 times last year and plan to go back!

Trenchermen 

Amazing dinner in a vintage atmosphere! The place used to be an old bath house and now it's a perfected restaurant with an outstanding menu and on-point cocktail selection. 

GT Fish and Oyster 

This is the seafood place to go in Chicago! Delicious, fresh selection. Their Caviar service is amazing!

Longman & Eagle

Great brunch with a fantastic little patio! It's kind of far away from the city center but you can take a cab and it's not too bad! If you're a bruncher, next to The Publican this is the spot! 

Al's Beef 

It's so touristy but just do it. Please do it... At least once. You won't be sorry. I can't even put into words how much I love these sandwiches.

Monk's Pub 

I have a lot of good things to say about this little "off the beaten path, hole in the wall." If you like just a random, local dive bar where you can belly up and drink beer, this place is pretty solid. Tres and I found it by accident after getting caught in the rain, and we ended up staying for hours and drinking, and drinking, and drinking more. The atmosphere is cozy and they have a Juke box with a strong music selection which always makes for a fun time!

Volare 

Great Italian food and atmosphere. Good date night spot. 

Bin 36 

Good brunch spot. It's fun with a group of gals because you can do all kinds of different wine flights, and they even have a mimosa flight!

Northdown Cafe and Taproom 

Extremely long, awesome beer list. We followed a local here... Perfect place for a beer lover. And all I have to say is, just come here for the pork fries. Just do it. 

Pizza Trio

Pizza makes me think back to all times I've ever had friends over to play around in the kitchen with me. With pizza, you can mix and match ingredients and everyone can have fun coming up with their own pizza combos. I love having friends over for homemade pizza parties, and these three pizzas happen to be my favorite flavor combos I've discovered! 

CLICK HERE FOR THE FULL VIDEO!!!!! 

Grocery List (4-6 people for 3 pizzas)

Pizza Dough (makes 3 medium pizzas):

• ¼ cup dry white wine

• 2 packages of Pizza Crust yeast (no rise necessary)

• 1 tbsp honey

• 1 tsp Kosher salt

• 4 tbsp olive oil

• 3 ½ cups flour (plus extra for kneading)

Apple, Smoked Gouda, & Bacon Pizza:

• ¼ cup good quality extra virgin olive oil

• 1 small onion – sliced thin

• Kosher salt

• 1 small Granny Smith Apple – sliced thin

• 6 oz smoked gouda 5 slices bacon – fried and crumbled

Fig, Burrata, & Prosciutto Pizza:

• ¼ cup good quality extra virgin olive oil

• 10-12 dry black mission figs – chopped

• 8 oz burrata cheese (or mozzarella) – sliced

• 4 oz prosciutto – sliced

BLT pizza:

• 2 tbsp sour cream

• 1 tbsp mayo

• 1 lemon – juiced

• 1 tsp garlic - minced

• 2 tbsp chives – chopped

• Kosher Salt

• Pepper

• 2 medium Heirloom tomatoes – sliced ½ inch thick

• 8 slices of bacon – fried

• 2 cups arugula

• 2 tbsp olive oil

Directions:

Pizza Dough:

1. Combine the wine with 1 cup of water and heat in a microwave until it’s 100-110 degrees. Add it to a stand mixer with the yeast, honey, salt, and 3 tbsp of the olive oil. Stir with your hand to combine.

2. With a dough hook attached begin mixing at medium-high speed, slowly adding 1 cup of flour at a time until dough begins to form and is slightly sticky. If it’s too sticky, add more flour. (Cook’s Note: You don’t have to use a stand mixer to make pizza dough. You can just as easily do it manually by putting the wet ingredients into a bowl and slowly incorporating the flour with a wooden spoon until it all comes together).

3. On a well-floured surface, bring dough together in a ball and knead for about 3-4 minutes or until smooth and elastic, adding flour to the board if it sticks. Pour the remaining 1 tbsp of olive oil into a bowl and spread around with your fingers so the oil completely covers the inside of the bowl. Put the ball of dough in the bowl and roll around, covering in olive oil. Cover with plastic wrap and set aside until ready to use.

4. When ready to use, flour your board again so dough doesn’t stick. Cut the dough into three even pieces. One at a time, using a rolling pin, roll each piece out into an oval/rectangle shape and place on a baking sheet covered with a thin layer of olive oil. Get ready to build your pizzas! (Cook’s note: you should have your ingredients ready to go once you roll your dough out. If dough sits in open air too long, it can become dry and crack).

Apple, Smoked Gouda, & Bacon Pizza:

Heat oven to 475 degrees. Heat olive oil over medium heat in a sauté pan. and sauté onions with a sprinkle of salt until soft and light brown in color. Pour olive oil mixture over prepared pizza dough and spread evenly. Top with smoked gouda, apples, and bacon. Bake for 10-12 minutes until crust is light brown and crisp.

Fig, Burrata, & Prosciutto Pizza:

Spread olive oil evenly over prepared pizza dough. Top with figs, burrata, and prosciutto. Bake for 10-12 minutes until crust is light brown and crisp.

BLT Pizza:

In a small bowl, mix together the sour cream, mayo, juice of half the lemon, garlic, chives, and a sprinkle of salt and pepper, and spread evenly over prepared pizza dough. Top with sliced tomatoes. Sprinkle the tomatoes with salt and pepper. Bake for 10-12 minutes until crust is light brown and crisp. Toss arugula in a medium bowl with the juice of the other lemon half, olive oil, and a dash of salt and pepper. Top cooked pizza with arugula salad.

Andrea's Cooktales - Series 2, Episode 10 - Pizza Trio

LINK TO FULL RECIPE!

Balsamic Bluberries w/ Lemon Whipped Cream

If you live in the Memphis area and have never been to Jones Orchard or bought some of their fruits at the farmer's market, I highly recommend doing so! They have the most delicious fruits and are known for their seasonal "pick your own" where you can visit the orchard and pick your very own fruits! You pick, pay, and hopefully make it home with some left (I usually eat it right out of the bag on my way home!) Today, I was featured on Local Memphis Live again where I highlighted this wonderful gem in Millington cooking up delicious recipes using their fruits! I hope you watched, but if you missed it, I still want you to try this recipe... the perfect summer dessert! 

Grocery List (4 people):  

• 3 cups blueberries

• 1 tbsp sugar

• 2 tbsp white balsamic reduction

• Kosher salt

• 1/2 cup heavy whipping cream

• 1 lemon - zested

Directions: 

1. In a medium bowl, add the blueberries, 1/2 tbsp sugar, white balsamic reduction, and a dash of Kosher salt. Stir to combine and sit aside for at least 30 minutes. 

2. In another large bowl, add the cream, lemon zest, and remaining 1/2 tbsp of sugar. Using a hand whisk or electric mixer, whip together until a whipped cream is formed. 

3. Spoon the blueberry mixture into glass bowls or martini glasses and top with whipped cream. 

CHEERS TO HAPPY EATING!!! 

Peach and Burrata Salad

I love having friends over for dinner parties and doing three to four courses paired with wine. It's fun, it's classy, and everyone loves it because they get to try a little bite and little sip of several different things! A good salad is something I love starting with and this recipe reminds me of just that. Tres and I had one of my former work friends over a couple of weeks ago for a dinner party and we had a total blast - particularly because this salad I created for the party was so delicious! She has to travel to Memphis occasionally for work now, so I'm hoping many more of these fun dinner parties happen and I can create more and more salads this wonderful! If you live in Memphis, I highly recommend peaches from Jones Orchard! They're known for their peaches and for good reason! 

Grocery List: 

• 4 cups arugula- roughly chopped

• 2 cups mint - roughly chopped

• 1 tbsp + extra - white balsamic syrup

• 3 tbsp fresh lemon juice

• Kosher salt

• Pepper

• 1/4 cup extra virgin olive oil

• 4 peaches - sliced

• 1/2 cup walnuts - toasted

• 2 tsp honey

• 1 tsp cinnamon

• 8 oz Burrata cheese (or fresh mozzarella)

Directions: 

1. In a medium bowl mix the arugula and mint together. In a small bowl, add the white balsamic, lemon juice, a dash of Kosher salt and pepper, and whisk in the olive oil until thick. Pour the dressing on the arugula and mint salad and toss together. 

2. Evenly distribute the salad mixture onto four small plates. Top with the sliced peaches and sprinkle a little salt on all the peaches. 

3. In a small bowl, toss the toasted walnuts, honey, and cinnamon together very well. All the walnuts should have a little honey and cinnamon on them. 

4. Sprinkle about 2 tbsp of walnuts on each salad. Top each salad with about 2 oz of sliced burrata. Salt and pepper the burrata and drizzle a little white balsamic syrup over each salad. 

CHEERS TO HAPPY EATING!!! 

Strawberry Watermelon Basil Cocktail

This weekend Tres was out of town so I went to my best friend Ginger's house for pool time and cocktails! I came up with this concoction using Jones Orchard's Christmas Jam. Yes, I'm aware we have a log way to go until Christmas! But this cocktail is definitely a summer cocktail - the jam is full of strawberries and while it's delicious over a slice of bread it's also perfect as a simple syrup in a cocktail for a hot summer day! If you don't have access to Christmas Jam, you can substitute with strawberry jelly. I featured this recipe today on Local Memphis Live, but wasn't able to show the whole recipe, so here it is! Make this delicious drink asap!

Grocery List:

1 cup water

1/2 cup sugar

1/4 cup Christmas Jam (or strawberry jelly)

3/4 cup basil plus more for garnish

1 cup fresh strawberries - chopped

1 cup fresh watermelon - cubed

1/2 cup vodka

1 bottle prosecco or sparkling wine

Directions:

1. In a small saucepan over high heat combine the water, sugar, jelly, and basil. Bring to a boil for 1 minute then take off heat and let cool. When cooled, remove the basil.

2. Add the strawberries and watermelon to a blender. Blend on high until completely liquified. Pour the fruit mixture through a strainer, into a pitcher to remove pulp from the fruit. Add about 1/2 cup of the simple syrup, the vodka, and the bottle of presseco or sparkling wine. Stir to combine.

3. To serve, add ice to 4-6 glasses, pour the mixture evenly into glasses and garnish with a basil leaf.

CHEERS TO HAPPY DRINKING!!!

Roasted Lemon Cod with Tomato Olive Salad

Sometimes easy is best, and healthy never hurts either. During the week, I like to eat healthy, and I particularly do so to save up so I can completely slay my diet on the weekends (haha)! Because I try to eat healthy often, I'm always coming up with new fish dishes. For this one, I use The Mighty Olive olive oil to give this flaky fish a zip of flavor and the salad makes this dish so fresh. Close your eyes and your in the Mediterranean! This is the third recipe I cooked on Local Memphis Live yesterday, so if you watched you know it is delicious! 

Grocery list:

• 4 (6 oz) cod filets

• Kosher salt

• Pepper

• 1 lemon - zested and juiced

• 10 oz Grape Tomatoes - halved

• 5 oz kalamata olives - halved

• 1/2 tsp red pepper flake (to taste)

• 1 tsp parsley - chopped

• 1/4 cup good quality extra virgin olive oil, plus more for drizzling

Directions:

1. Preheat oven to 400. Put cod filets on a baking sheet and sprinkle both sides with salt, pepper, lemon zest, and lemon juice. Roast for 12-15 minutes or until fish becomes flaky with a fork. 

2. In a medium bowl, add tomatoes, olives, red pepper flake, parsley, 1/4 cup of olive oil, and 1 1/2 tsp salt, and 1/2 tsp pepper. Stir to combine. Let sit until fish is ready. 

3. Taste the salad and add more salt if needed. Serve fish on top of the salad and drizzle liberally with olive oil. 

CHEERS TO HAPPY EATING!!! 

Easy Tomato Basil Pasta

Another one of my Local Memphis Live cooking segment creations is this pasta, and the inspiration came from my recent trip to Italy. One thing I learned about Italian cuisine: it's simple and the ingredients are the star of the show. With The Mighty Olive olive oil, I can create a sauce that is fresh and needs very few ingredients. All you need is a fruity, good quality olive oil, and you can make any pasta dish shine! 

Grocery list: 

• Kosher salt

• 1 lb angel hair pasta

• 2 tbsp plus 1/2 cup good quality extra virgin olive oil

• 5 garlic cloves - minced

• 2 tsp oregano

• 1 lb fresh Roma tomatoes - chopped

• Pepper

• Fresh Parmesan - grated

• 1/2 cup Basil - chopped

Directions: 

1. Cook pasta in a large pot of salted boiling water for about 8 minutes or according to the directions on the package. Pasta should be al dente - cooked but slightly firm to the bite. 

2. Add 2 tbsp of olive oil to a medium sauté pan over medium low heat. Cook garlic and oregano for about one minute or until fragrant. Add tomatoes, 1 tsp salt, and a half tsp of pepper and cook for about 3-4 minutes. 

3. Using tongs, add the pasta into the pan with the tomatoes. Don't be afraid to let some of the pasta water get in the sauce, the starch helps the sauce stick to the pasta. 

4. Add olive oil, fresh grated Parmesan, and basil. Toss together all ingredients with the tongs until well combined. 

CHEERS TO HAPPY EATING!! 

Crispy Brussel & Spinach Salad

I was on Local Memphis Live today using The Mighty Olive olive oil for 3 recipes with 6 ingredients or less! Coming back from Italy, I've had olive oil and simple recipes with few ingredients on my mind. If you have great olive oil and good ingredients, recipes can be so easy because they don't require a whole lot of anything... Just good food! This salad is healthy, delicious, and takes little time! 

Grocery list: 

• 1 lb Brussel sprouts - thinly sliced

• 1 tbsp plus 1/3 cup good quality extra virgin olive oil

• Kosher salt

• Pepper

• 6 oz baby spinach

• 4 oz fresh Parmesan cheese - whole

• 2 lemons - juiced

Directions: 

1. Preheat oven to 425. On a sheet pan, toss sliced brussel sprouts with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Roast brussels for 10-15 minutes or until brown and crispy. 

2. As soon as you take the brussels out of the oven, lay the spinach over the top of the warm brussels and toss with clean hands. The heat from the brussels will slightly wilt the spinach. 

3. Using a knife or fork, make small chunks out of the Parmesan cheese. Add to the salad. 

4. In a small bowl, combine lemon juice and a dash of salt and pepper. Whisk in 1/3 cup of the olive oil. Pour over the salad and mix everything together with clean hands. Taste for seasoning and add more salt if needed. Serve with Parmesan shavings over the top. 

CHEERS TO HAPPY EATING!! 

Corn Salad with Roasted Shrimp

Every July 4th, I think of Tom Lee Park on the Mississippi River in Memphis. As a kid, I remember going out there every year and watching the fireworks. Aside from a fantastic firework show, all I really remember was the endless number of picnic blankets that lined the park. I think the 4th is the perfect time for a picnic - to sit back, relax, watch fireworks, and drink some rose! My go-to picnic dish is something I created a few years ago and couldn't wait to feature as a Cooktale! This July 4th and every picnic after, make my Corn Salad with Roasted Shrimp!! You won't be disappointed and neither will your crew! 

WATCH THE VIDEO HERE!!! 

Grocery List: 
 

Salad:

• 1 lb uncooked shrimp – peeled and deveined

• 1 tbsp olive oil

• Kosher salt

• Pepper

• 5 large ears of corn – shucked

• 2 tbsp butter

• 4 green onions – chopped

• 1 large avocado – cubed

• 1 tsp Kosher salt

Dressing:

• ½ cup cilantro – chopped (more or less to taste)

• 2 tbsp jalapeno – seeded and minced

• 3 tbsp white wine vinegar

• 1 lime – juiced

• 3 tbsp agave nectar

• 1 tsp Kosher salt

• ½ tsp pepper

• ½ cup good quality extra virgin olive oil

Directions: 

1. Heat oven to 400 degrees. On a sheet pan, toss shrimp with olive
oil and a sprinkle of Kosher salt and pepper. Roast for about 8
minutes, until shrimp just turn pink. Set aside to cool.

2. Heat a grill pan to high heat. Place corn on the grill and turn
every few minutes for about 12 minutes. When ready, corn should have several black, charred pieces. Set corn aside to cool slightly. When
cool enough to handle, take corn off the cob, slicing downward with a
sharp knife directly into a bowl. To the bowl, add the butter, green onions, avocado cubes, and salt. Stir to combine.

3. Make the dressing in a small bowl. Combine the cilantro, jalapeno,
white wine vinegar, lime juice, agave, salt, and pepper. Slowly whisk
in the extra virgin olive oil until the dressing comes together. Pour
the dressing over the salad and toss together.

4. Toss shrimp into the salad or place on top. If you’re a vegetarian, you can leave the shrimp out, and the dish will still be perfect! 

CHEERS TO HAPPY EATING!!! 

Andrea's Cooktales - Series 2, Episode 9 - Corn Salad with Roasted Shrimp

CLICK HERE FOR THE FULL RECIPE!

Truffle Sliders

Once upon a time, I took Tres to the Pearl Jam concert at Wrigly Field in Chicago, and since then we have become Chicago summer regulars. In addition to an awesome concert scene and perfect weather, Chicago has easily become one of my favorite food cities. I had the best sliders of my entire life at Sable Kitchen and Bar in this great city! We found out about the place from a local, and the cocktails and food did not disappoint. When visiting a city with tons of great restaurants, we rarely go back to the same restaurant more than once, but we ended up at Sable three times for their truffle sliders!! So of course, I had to recreate them when I got home, and I have to say, mine are pretty close to the real thing! 

WATCH THE VIDEO HERE!!! 

• 2 tbsp olive oil

• 2 tbsp butter

• 2 onions - sliced thin

• 1 tbsp balsamic vinegar

• 2 tsp salt

• 1 tsp pepper

• 1 lb Ground Chuck (80 lean/20 fat)

• 3 oz truffle butter - room temperature

• 4 oz Taleggio or Havarti cheese

• 1 tbsp plus 1 tsp honey

• 10 mini burger buns or rolls

• 1/4 cup mayo

• 1 tsp truffle oil

Heat grill to medium-high. On your stovetop, heat olive oil and butter in a large sauté pan over medium-low. Add onions, balsamic vinegar, 1 tsp salt, and 1/2 tsp pepper. Put the lid over the pan and let onions cook, covered, for 10 minutes. Remove the lid and let onions continue to cook for about 30 minutes, stirring occasionally. When ready they should be soft, brown, and caramelized. 

While the onions cook, prep the sliders. In a medium bowl, add ground chuck, 2 oz truffle butter, 1 tsp salt, and 1/2 tsp pepper. Mix ingredients together lightly with a fork - just enough to combine. Be careful to not over mix or the meat will get tough. Using a 1/4 cup measuring cup, shape the meat into 10 patties. In the center of each patty, make an indention with your thumb (this will keep sliders from puffing up too much when grilling). 

Add 1 tbsp of honey to the leftover 1 oz truffle butter and mix together. Open each burger bun and spread the mixture on the inside of each bun. 

Place buns on the grill, cut side down and toast for about 1 minute. Grill sliders for about 2 minutes on each side. When you flip the burgers, top each one with a slice of cheese and close the lid the last minute. 

5) In a small bowl, add the mayo, truffle oil, and 1 tsp honey and mix together. Build burgers by spreading the mayo mixture on the buns. Top with the cheesy burger and the caramelized onions. 

CHEERS TO HAPPY EATING!!! 

Andrea's Cooktales - Series 2, Episode 8 - Truffle Sliders

CLICK HERE FOR THE FULL RECIPE!

Peach Salsa with Honey Rinds

Peaches and honey are a classic combination and a perfect one for summer. Because it's swimsuit season, I try to come up with new ways to eat healthy, low carb foods, and I've been turning to Southern Recipe pork rinds a lot. They're low in fat and calories, high in protein, and have zero carbs. I can't think of a healthier snack! So in honor of peach and honey season... Try my peach salsa with honey rinds!

Grocery List:

Honey Rinds:

1 bag Southern Recipe Original Pork Rinds

3 tbsp butter

2 tbsp honey

Salsa:

10 peaches - pitted, diced small

1 large jalapeño - seeded and minced

3 green onions - chopped

2 tbsp cilantro - minced

1 lemon - zested and juiced

2 tsp agave nectar

1 1/2 tsp Kosher salt

Directions:

1. Heat oven to 350 degrees. Spread pork rinds on a baking sheet lined with foil. Heat butter and honey together in a bowl until melted. Using a brush, brush each side of the pork rinds liberally with the honey butter. Bake honey rinds for 4-5 minutes until light brown and caramelized. Let cool.

2. In a medium size bowl, combine the peaches, jalapeño, green onions, cilantro, lemon zest and juice, agave nectar, and salt. Mix together until completely combined. Taste and add more salt or agave if needed.

3. Spoon salsa into a serving bowl and serve with honey rinds.

Unfried BBQ Pickles

I was invited to go on Local Memphis Live again this week and create more Southern Recipe Pork Rinds recipes! I have to say, this gets more and more fun every time. I love getting creative with the pork rinds and coming up with new, innovative recipes. I happen to love fried pickles, so I thought a healthy, high protein version would be perfect for summer!

Grocery List:

2 eggs - beaten

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

2 cups Southern Recipe BBQ Pork Rinds - finely crushed

1 16 oz jar sliced pickles

Directions:

1. Heat oven to high broil. Place oven rack in the middle of the stove. Beat the eggs, flour, salt and pepper together in a small bowl. In another small bowl, add the finely crushed pork rinds (I crush them with my hands).

2. Take the pickles out of the jar and lay on paper towels. Blot off all the liquid from the pickles. Dip each dry pickle into the egg mixture, then into the crushed pork rinds, pressing to adhere the crumbs to the pickles.

3. Lay "breaded" pickles onto a lightly greased baking sheet. Put in the oven for about 6-8 minutes. You want them to be brown and extra crispy when they come out! Serve with your favorite dipping sauce.

Andrea's Cooktales - Series 2, Episode 7 - Bourbon Peach-Pecan Galette w/ Maple Cream

Lavender Mules

This holiday weekend, Tres planted our herb garden, complete with one of my favorites: lavender! While he was out golfing on Monday, I was relaxing outside on our balcony, enjoying a good book and the ambiance of our new spring garden. I decided all these herbs should be broken in, so I decided to make a cocktail. I often use lavender syrup for many of my concoctions, so I knew I wanted to start there. Luck also had it that Tres talked me into buying these fun little lavender soda waters at Fresh Market the day before, so I pulled out our copper mugs and made what only could be described as Lavender Mules! 

Grocery List:

Lavender syrup:

• 1/2 cup sugar
  

• 3/4 cup water
  

• 2 large lavender sprigs
  

Drinks (1 serving): 

• 2 oz vodka

• 1 small lime - juiced

• 1 oz lavender syrup

• Lavender soda water or Ginger beer

• Lime wedges & lavender sprigs - for garnish

Directions: 

1. Make simple syrup. Bring sugar, water, and lavender springs to a complete boil. Take off heat to let steep and cool. 

2. Fill a copper mug or highball glass with crushed ice. Add vodka, lime juice, lavender syrup and stir together. Top off with the lavender soda water to taste. 

3. Garnish with limes and lavender. 

CHEERS TO HAPPY DRINKING!!!