Weeknight Dinner: Sausage & Sweet Potato Fries

This dinner is one we have A LOT. The reason being that everyone eats all the components and it takes very little time and brain power. So everyone wins. The oven fries feel like a cheat, even though they are not. And the crazy good variety of sausages available these days can bring some variety to this meal.  I serve a salad on the side most nights. Really throw together whatever salad ingredients you like (current fave: arugula, avocado, pepita) and either make your own dressing or grab a bottle. I cut up avocado for the kids, too. 

                     

Ingredients: 

Enough sausage for all the mouths in your house (love a spicy Italian and a sweet chicken sausage right now. Use whatever you like)

Sweet potatoes (about 1 per person)

olive oil

salt and pepper

cornstarch

brown sugar

Step 1:

Preheat oven to 375 degrees

Place some foil on three big baking sheets.

Step 2: 

Cut the sweet potatoes into fries. About 1/3 inch thick, but don't torture yourself about it. And place on 2 of the baking sheets. You want some space between each of them, hence the two pans. If you run out of space use an additional pan. Drizzle with some olive oil, again don't torture yourself on measuring. Just enough to coat all of the fries. Sprinkle generously with salt and pepper, a little brown sugar, and enough cornstarch that each fry gets some. Then toss with your hands so everything gets coated evenly. You cannot screw this up, just make sure to give the fries some space. Put in the oven and bake for about 45 minutes, tossing a couple times in between. They are done when they are browned on the outside and tender on the inside. Then let cool a bit to crisp/firm up. 

Step 3: 

Place the sausage on one of the other baking sheets. For regular sized sausage, roast in the oven for about 30 minutes. Smaller sausages, less time. When they are firm, they are done. You can also grill if you want! Grill over medium high heat until firm, about 20 minutes. 

Serve with salad and enjoy the very limited amount of dishes, hence the foil! 

xo

Erin 

Can't Live Without: Holiday Edition

Last year we talked about traditions, which I loved. So this year I thought I would ask a few great ladies what they Can't Live Without during the holiday season. I only allowed one answer, which I know was really hard since there are so many great things about the season. My answer? Christmas lights. They make everything look magical. Cheesy, I know, but you know it is true. Now on to the other girls...

1. Love Actually
2. Sitting by the cozy fire, looking at my family's stockings. It is a dream come true! 
3. Nordstrom for gifting: Free shipping, easy returns, and something for everyone
4. Personalized Gifts from Head's Up Boutique 
5. Mom's Frosted Butter Cookies (recipe below)
6. A Peace Carol: John Denver & The Muppets
7. My leopard print Ugg slippers 
8. With all the after work parties and events, Clinique all about eyes is a must. It's amazing for dark circles and under eye bags!  Clinique All About Eyes 
9. Last Christmas I Gave You My Heart by Wham
10. Ugg gloves
11. All I Want for Christmas Is You by Mariah
12. My nightly ritual of looking at the glowing Christmas tree with my son with the lights dimmed, preferably with a cup of hot coco. ("Ooooh, mama, it's so beautiful.")
13. Wine! Lots of Wine! 
14. Pumpkin Chocolate Chip Cookies

I hope you all have a great weekend. It is going to be sixty degrees in Chicago. Which I have mixed emotions about given it takes us even further from a white Christmas. But, it makes for great temps for holiday parties. Which we have this weekend. Combining that with outdoor walks with the kids and hopefully a cozy pizza night in. If you need some gift ideas for weekend shopping, check out the guides here. More to come next week. Cheers! 
xo
Erin  

Mom's Frosted Cookie Recipe

by Katie's Mom :)

Preheat oven 350

In a mixing bowl cream 1 cup ( 2 sticks) soft butter; gradually add 1/2 cup sugar and beat until light and fluffy. Beat in 1 egg and 1/2 teaspoon almond extract. Gradually blend in 2 and 1/2 cups sifted regular all-purpose flour. Divide and make 2 balls roll them in wax paper, chill dough for easy handling. About half an hour.

Roll out dough on a lightly floured surface to about 1/8th in thickness (each time to roll dough, dust surface and rolling pin with flour). Cut into desired shapes. Rub cookie cutters (sharp side)  in a little flour. Place on baking sheets. Bake 8-12 minutes. 

Remove to a wire rack or to a cool surface to cool. Then frost using recipe below. 

Put 1 pound of powdered sugar in a bowl and add about 1/4 cup of milk and mix and if needed, add more milk slowly until smooth and spreadable. Divide into several little bowls and put some frosting and a couple of drops of different colors in each, saving the rest in big bowl to mix up when needed. Tape down wax paper when decorating, then all you need to do is pull it up and throw it away for easy clean up. 

Happy Weekend!

What are you doing this weekend? Tonight we are celebrating Christmas a little early with some family and going out to dinner at our favorite French restaurant. It is sadly closing tomorrow, so had to get one last visit in! Tomorrow I have two holiday parties with girlfriends and Sunday the Nutcracker with my Mom. So much on the agenda to look forward to.  

I have also started menu planning a bit for next week. This will be the smallest crowd yet, so it has been nice to not think about quantity so much. I am eyeing this ragu for Christmas Eve dinner since church is late and it will be easy to come home to. And a possible surf and turf situation on Christmas Day? Giant crab legs from Costco sound like heaven. And these mushrooms could be a great addition. This only after our traditional Dreamy Sour Cream Waffles. The best part of the day, really. 

Do you have any recipes you love to make for the holidays? Would love some new ones! 

Happy Weekend! 

xoxo

Erin  

Farro Salad with Walnuts and Parmesan

I had forgotten about this side until I came across it in the archives over at Forks & Amusement. If you are into brown rice and quinoa, farro is another grain you should try. It has a nutty taste and heartiness while having the consistency of pasta. You could swap out the farro for any grain or even pasta, but look for farro where the rice is in your market (if not there, check the Italian food section). It is delicious and this salad is filled with so many yummy ingredients. Make it as a side for dinner and enjoy for lunch the next day. It is even better. 

Farro Salad with Walnuts and Parmesan 
Forks & Amusement 2011
serves 6-8

1 lb farro
2 quarts chicken stock or water
salt and pepper
2 tablespoons dijon mustard
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano
1 tablespoon minced garlic, about 2 cloves
1 teaspoon crushed red pepper, more if you like it spicy
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
3/4 cup chopped toasted walnuts (to toast, just place in a hot pan on the stove until toasted, flipping over the nuts every once in awhile)
1/4 cup grated parmesan cheese

Cover the farro with cold water and soak up to 25 minutes. Drain and place in a pot. Cover with the stock, add some salt. Bring to a boil. Turn down the heat to a simmer and cook uncovered about 25 minutes, of until tender. Drain and set aside to cool in the fridge or spread on a baking sheet first to cool faster. (can be done the day before)

Meanwhile, combine the mustard, vinegar, oregano, garlic, salt, pepper, and crushed red pepper in a small bowl. Whisk in the oil to make the dressing.

In a large serving bowl, add in the cooled farro. Add the onions, bell pepper, and walnuts. Pour the dressing over that and add the parmesan. Toss everything to coat evenly. Taste and adjust for seasoning. Serve at room temperature or cold. can be made 1 day in advance.

Enjoy!
xo
Erin

Chicken & Sweet Potato Asian Lettuce Wraps

With the addition of sweet potatoes, the usually too light for an entree lettuce wrap becomes a filling meal. Crunchy water chestnuts and a sweet and salty sauce made this a hit with the adults and the kids at the dinner table. 

Chicken & Sweet Potato Asian Lettuce Wraps

Imperfect Polish 2014

Serves 4

For Filling: 

3 large sweet potatoes, diced

olive oil

salt & pepper

1 onion, chopped

1 red bell pepper, chopped

2 cloves of garlic, minced

1 teaspoon fresh ground ginger (this is how you do it or buy this in produce section)

1.25 lbs ground chicken

1 can sliced water chestnuts (Asian food section)

For Sauce: 

1/4 cup low sodium soy sauce

2 tablespoons rice vinegar (Asian food section)

1 tablespoon agave nectar or honey

2 tablespoons dark sesame oil (Asian food section)

For Serving: 

Bib or iceberg lettuce leaves 

chopped scallion

chopped cilantro

hot sauce like sriracha

Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)

In a small bowl, whisk together the sauce ingredients. Set aside. 

Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot,  add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce cook until warmed through and well combined. Turn off the heat. 

To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste. 

Note: You could make the filling in advance and then reheat later. 

Enjoy! 

xo

Erin 

"Book Club"

Yesterday was just one of those great days. The weather was perfect, the house was clean, the kids were in the best of moods, and "book club" was at my house that evening. 

Miss Mary 

Took the kids out for a picnic at the edge of the property. Feels like a field trip, but we don't have to get in the car. 

I use quotes around "book club" because there is no book at the moment. Everyone is either a new mom, about to become a mom, or has multiple kids under 5, so books are a bit of a commitment once a month. Wine and food we can get behind. It is a great group of girls that I am so lucky to have become close with. It was so fun hosting this time and the weather outside made for great al fresco dining. 

I stocked up at Target on plastic plates, cups, and silverware. I like to use the clear plates to class it up a bit when I do not feel like doing dishes. Target has cute cups and napkins in fun colors. I have been cutting hydrangeas from the yard and they have wilted within hours every time. But, I tried a new trick that I read about online and I am happy to say they are going strong. 

1. Clip hydrangeas from bush and put directly in room temp water. 

2. Take out of water when ready to trim, cut to desired length and place stem in very hot water, almost boiling for 30 seconds. 

3. Place directly into room temp water in vase you want to use. Repeat with each stem or do quickly with a bunch. 

Here are just a few of the few of the menu items, wish I would have gotten pictures of everything. It was delicious. 

Lemon Quinoa with Arugula and Parmesan 

Whisk together 2 tablespoons Dijon mustard, 2 chopped shallots, 1/3 cup lemon juice (3-4 lemons), 2 teaspoons of honey, 1/3 cup of olive oil. 

Cook one package of quinoa according to the package directions and place in a serving bowl. Let cool a bit. Season and toss the quinoa with the vinaigrette (you may not need all of it) to taste.  Refrigerate until chilled. (Can be made a day in advance)

Toss in a few handfuls of arugula and 1/2 cup of grated Parmesan. Toss to combine and serve. 

Water, Feta, and Mint Salad

Simply cube up watermelon, chop some fresh mint, and crumble on the feta. 

White Bean Salad with Cherry Tomatoes and Bocconcini 

2 pints cherry tomatoes, 2 cans navy beans (drained and rinsed), 1 pint extra small bocconcini (mozzarella balls), handful of chopped fresh basil, 3 cloves of garlic minced. 

Mix all in a bowl and season with olive oil, balsamic vinegar, salt, pepper, and crushed red pepper to taste. Toss well to combine and refrigerate at least one hour or overnight. 

Great served alone, tossed with pasta the next day, or salad greens. So yummy. 

Fresh Tomato Pasta with Mozzarella 

Chop 3-4 fresh tomatoes, crush two garlic cloves, rip up a handful of fresh basil and throw in a big bowl. Season with a bit of salt and pepper. Let sit at least one hour and up to all day. 

 Remove the garlic cloves. Cook your favorite pasta according to the box's instruction, drain and toss directly into the sauce. Add in 1 container of  bocconcini (mozzarella balls) and toss to combine. season with salt, pepper, and crushed red pepper to taste. 

xo

Erin 

Happy Weekend

What are you up to this weekend? Tonight I will be solo, so wine and House of Cards (obsessed, totally late to the game) are in my future. 

Then we are having people over for an early dinner tomorrow. I am going to grill skirt steak and make some chimichurri, make my favorite potatoes from Miss Gwyneth, and an avocado caprese salad (recipe to come). Oh and repeating that amazing goat cheese appetizer from earlier in the week. 

Meanwhile, I am obsessing over this blazer. 

Halfsies on a cape and a blazer, so chic and Olivia Palmero-esque. 

And this Victoria Beckham dress Zoe Saldana wore on the Cannes red carpet. 

It is simply stunning. 

Have a great weekend everyone! 

xo
Erin 

Slow Cooker Carnitas

My slow cooker has not been getting a lot of use this summer. It is hard to find recipes that are not heavy when using it. But there is one dish that runs all year round to everyone's delight, tacos. I am all about easy dinners that taste like you slaved. These carnitas are in the slow cooker in fifteen minutes and at the end of the day you have tender, flavorful meat to pile onto tortillas with your favorite toppings. 

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Skinny Taste

Servings: 8 

Ingredients: 

• 2.5 lb pork shoulder blade roast, lean
• 6 cloves garlic, cut into sliver
• cumin
• dry adobo seasoning (I used Goya)
• garlic powder
• 3/4 cup 99% fat free chicken broth
• 2-3 chipotle peppers in adobo sauce (to taste, I take the seeds out)
• 2 bay leaves

Directions:

Season pork with salt and pepper. In a medium sauté pan on 

medium-high heat,brown pork on all sides for about 10 

minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small 

holes and insert garlic slivers. Season pork generously with

 cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and 

chipotle peppers. Place pork in crock pot and cover. Cook low 

for 8 hours. After 8 hours, shred pork using two forks and

 combine well with the juices that accumalated at the bottom. 

Remove bay leaves and adjust salt and cumin (you will 

probably need to add more). Let it cook another 15-30 

minutes.

Serve warm with tortillas, fresh chopped cilantro, avocado,

lime and all your favorite toppings. 

Enjoy! 

xo

Erin 

Summer Chopped Salad with Buttermilk Ranch Dressing

My diet consists of way too much sugar, baked goods, and ice cream, so I have to make sure to really get in some healthful ingredients by dinner time. A chopped salad always feels fresh and can be changed up so easily by what you have on hand. I had never made my own ranch dressing before and was shocked how easy it was, plus I used light mayo to cut the calories. Any of the ingredients in this can be subbed for what you love. Piling the components up in lines makes for a great presentation and makes it feel a lot less like your run of the mill salad. 

Summer Chopped Salad with Buttermilk Ranch Dressing

serves 4

For the Salad: 

5 slices of salami or 4 slices of bacon, cooked crispy and crumbled

1/4 cup of shaved parmesan cheese

1/4 cup of pepitas 

1 avocado, diced

2 ears of corn, cooked, chilled and cut off the ear

1 cup of cooked orzo, Israeli couscous, or quinoa

1 red bell pepper, diced

4 cooked chicken breasts, diced

2 cups baby arugula, chopped

1 cup cherry tomatoes, halved

On a large platter or wide shallow bowl, align the ingredients in lines against one another. Chill until ready to serve. 

For the Dressing: 

1/2 cup mayonnaise (I used light)

1/3 cup buttermilk

1 tablespoon or chopped flat leaf parsley

1/2 teaspoon onion powder

1/2 teaspoon garlic powder 

Lawry's seasoning salt, & freshly ground pepper to taste

Whisk all of the ingredients together and taste to adjust seasoning. Chill. 

Serve salad cold and toss with the dressing. 

Enjoy! 

xo

Erin 

Orecchiette with Sausage, Corn, and Chilies

There are not a ton of pasta recipes that make since in the summer that you serve warm, but this one has al fresco night dinner written all over it. The recipe is an interesting mix of Mexican and Italian flavored that really turned out lovely. I wish I could take credit for this creativity, but Martha strikes again. This is also delicious as leftovers for lunch the next day. The market did not have orecchiette that day, but bow tie was just as good. 

Orecchiette with Sausage, Corn, and Chilies

Martha Stewart Living, June 2013

serves 4 to 6

Salt and Pepper

1 lb orecchiette pasta

8 oz sweet Italian sausage, casings removed

2 tablespoons unsalted butter

1 to 3 jalapeño or Fresno chilies, deseeded, very thinly sliced (keep some seeds if you like more heat)

4 1/2 cups fresh yellow corn kernels (from about 6 ears)

sour cream, for serving

fresh chopped cilantro, for serving

1. Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water, and then drain pasta. 

2. Meanwhile, cook sausage in a large non-stick skillet over medium-high heat, stirring to break up into bite size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up brown bits with a wooden spoon. Add chills and cook, stirring occasionally, 1 minute. Add corn and continue to cook until corn turns a deeper yellow and chilies are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats the pasta. Season with salt and pepper, and serve with sour cream and cilantro. 

Enjoy! 

Erin 

Kale Caesar Salad

Kale is by far the hottest green in the organic produce section right now. Any minute now it will have its own reality show and Katy Perry will be dating it. I hate to jump on the bandwagon, but it is pretty freaking great. Super healthy, great in that green smoothie in the morning (yes, still doing that), sauteed with garlic, and now raw with a lemon-y Caesar dressing. I would not put this salad in the total "clean" living category, but I lightened up the usual heavy Caesar and my husband even gave the seal of approval. 

Kale Caesar Salad

serves 4

2 tablespoons light mayo

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 clove of garlic, minced finely

salt and pepper

1 tablespoons olive oil

1/4 cup grated Parmesan cheese

2 bunches of kale, stems removed and chopped into ribbons

1/4 cup roasted red peppers, chopped

croutons

Whisk together the first 6 ingredients until well combined, then whisk in the cheese. Toss the kale, peppers and croutons with the dressing (it will be thick) until well coated. 

Enjoy! 

xo

Erin 

Going Green

In an effort to get slightly healthier and pack more veggies in my Reese's Eggs Filled body, I decided to get on the green smoothie train. Now, I have juiced before. And let me tell you a little about that experience...

It was about three years ago, my friends and I went on the Blueprint Cleanse juice diet for five days. I know some people swear by them, but to be honest, I thought it was a huge waste of time and more than anything, money. It is one thing to start your day with a super food filled juice, it is quite another to drink every meal and miss chewing something. When it was all said and done, I lost three pounds (gained back in a week), my breath was stinky, and my brain functionality was not even close to full throttle. Yes, it made us all idiots for a week. I preface all this by saying that we are all generally healthy eaters and have active lifestyles and felt it did not do much for us, but for those people that have a lot of junk and fast food in their diet looking to "jump start" a healthier way of life, this might be a good route to get started. 

So clearly I am not going to start drinking all my meals anytime soon (ever), but starting the day with a antioxidant and nutrient filled smoothie sounds like something I can tackle. And maybe even like. I did some research and found that while juicing gives you a lot of nutrients, it does not give you the benefit of an entire piece of fruit or vegetable, so I decided that the smoothie route is better for me. While I wish a yogurt heavy, filled with sugary fruit smoothie was the healthiest option, the mostly green and dairy free version is the better route. 

To make these green smoothies you need a machine that can pulverise every fruit and veggie you plan on throwing in. The Vitamix is heavily recommended and I even have wanted one for awhile, but given that I have no idea if this smoothie kick will last, I went with the Nutribullet. It is $100, super easy to clean (everything gets thrown in the dishwasher), and does not take up a huge amount of space in your cabinets. 

Nutribullet

I have been using this recipe for the Glowing Green Smoothie as my reference. I switch up the greens, sometimes adding kale or chard, throwing in a carrot or strawberries, and sprinkling in some chia or flax seeds. I like more lemon juice as well. You can also add coconut water instead of the plain stuff. 

It has taken a few days to get used to this drink. It is not like a milkshake, or maybe it is, but you have to chew it a little and there is no sugary deliciousness. I do feel better starting my day with a big healthy drink. I am hoping it does help my skin a bit, which is one of the main reasons I am doing it at all. 

xo

Erin

Dinner Menu for V-Day, Or Any Night

Though I love a great bouquet delivered to my door, Valentine's Day is not really a holiday that I look forward to. Going out for dinner on this day of mushy love is like going out on New Year's Eve. It feels like amateur hour and it all seems a little forced. Making dinner at home for your love, your family, your friends, whomever is coming to your table, sounds so much better. I put together this super simple and easy menu for Cheeky. It takes a little help from the market with some premade items. Honestly, the menu comes together in much less than an hour and your guests will think you slaved. 

Ricotta & Rosemary Crostini with Honey

Shrimp & Cherry Tomato Pasta with Pesto

Strawberry Shortcake

All the recipes can be found on Cheeky. You will be amazed at just how simple it is, and how short the grocery list is. 

Happy Cooking. And Valentine's Day. 

xoxo

Erin 

Tomato Soup & Grilled Cheese Croutons

Dunking a hot grilled cheese in comforting tomato soup is as classic as it gets. Or course Ina thought up the idea to make croutons out of the grilled cheese. This vegetarian meal is perfect for the current cold weather. The soup is flavored with saffron, which is a pricey ingredient, but so worth it. There are very few ingredients in the entire recipe, so a little splurge on the saffron won't hurt too much. I made the recipe exactly as written, except I used extra sharp cheddar instead of Gruyere. This will be on heavy rotation for the coming months. 

Easy Tomato Soup & Grilled Cheese Croutons
Barefoot Contessa Foolproof 2012
serves 4 to 6

For the soup: 

3 tablespoons olive oil
2 onions, chopped
3 cloves of garlic, minced
4 cups chicken stock
1 - 28oz can crushed tomatoes
Large pinch of saffron threads (in the spice aisle)
1/2 cup orzo
1/2 cup heavy cream

For the croutons: 

4 slices country white or sourdough bread
2 tablespoon melted butter
4 oz Gruyere cheese, grated (I used cheddar)

In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. 

Meanwhile, fill a pot with water, add 2 teaspoons salt, and bring to a boil. Add the zoo and cook for 7 minutes. (It will finish cooking in the soup) Drain the orzo and add it to the soup. Stir in the cream, return soup to a simmer, and cook for 10 more minutes, stirring frequently. 

Heat a panini grill.* Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile the cheese on two of the slices. Place the remaining two slices on top of the cheese, buttered sides up. 

Grill the sandwiches for about 5 minutes, until nicely browned. place on a cutting board, allow to rest for 1 minute, and cut into 1 inch cubes. 

Serve soup hot with the croutons scattered on top. 

*If you do not have a panini grill, use a frying pan and place a plate on top of the sandwich. Turn the sandwich over once toasted on one side and repeat on the other until cheese is melted and both sides are nicely browned. 

Enjoy! 
xo
Erin