Chicago Food Blog » Homemade

Lone Wolf Sausage Quesadilla Recipe

Staff — Wed, 02 Dec 2009 06:10:49 +0000

Lunch today was full of flavor, protein, and creativeness. We decided to use up some ingredients in our kitchen and pair them with low-fat Lone Wolf Sausage. Who knew something so random could taste so good? I will definitely make these from now on!

(Serves 1-2 people)

Ingredients:
1 Lone Wolf Sausage (sliced)
1/3 cup mozzarella cheese
Small White onion
2 Large flour tortillas

Directions:

First, saute the onions in a large pan until slightly crisp.
Chop the sausage in 1/4-1/2 ” pieces and throw them in a frying pan until the outside is slightly firm.
After cooking the sausage, rinse out your pan and dry with paper towel. This keeps you from using multiple pans.
Spray a thin layer of cooking spray to keep the tortilla from sticking, then place the tortilla flat on the pan.
Sprinkle a layer of cheese covering the tortilla.
Place desired amount of sausage on top of the cheese.
Place a 2nd tortilla over the sausage & cheese mixture.
Flip the tortilla and cook the other side until a golden brown.

Slice, serve, and enjoy!

http://www.lonewolfwurstmeats.com

Share Chicago Food:

Polish Italian Spaghetti Recipe Delicious with polish sausage in place of meatballs. Simply add...

Related posts brought to you by Yet Another Related Posts Plugin.

Two Ways to Serve Shrimp that You Can Do at Home

Staff — Tue, 29 Sep 2009 21:11:32 +0000

When it comes to cooking shrimp, it’s easy to resort to the simplistic preparations of a Shrimp Scampi or shrimp with pasta, but Between Boutique Café and Lounge in Chicago’s Wicker Park neighborhood is putting a South American twist on shrimp with their delectable dishes of the Spicy Shrimp Soup and Sweet Potato Wrapped Shrimp.

With inspirations from Between’s consulting chef, Jose Victorio, Peruvian background, both dishes are packed with bright, beautiful flavors to bring out the best in shrimp. The Sweet Potato Wrapped Shrimp take a concept similar to Coconut Shrimp to a whole new level. The sweet crustaceans are wrapped in shredded sweet potatoes then fried for an exceptional crunchy, succulent taste. The shrimp are then served with a passion fruit reduction and balsamic micro greens.

Between’s Spicy Shrimp Soup is a classic Peruvian dish from Chef Victorio that exposes guests to the traditional ingredients of Peruvian cuisine. With the spice of the aji panca, a traditional Peruvian chile pepper with a mild, yet smokey, fruity taste to the massive Andean corn, with kernels about the size of a dime, this dish elevates the best of South American food. The dish also includes rice and a poached egg on top to complete round out the massive amounts of flavor in the Spicy Shrimp Soup.

ABOUT BETWEEEN BOUTIQUE CAFÉ & LOUNGE:
Between Boutique Café & Lounge is a plush and romantic lounge that serves a creative fusion of Peruvian – Asian small plates, as well as many equally creative and delectable cocktails. Between is the second restaurant in the Wicker Park area for owner, Carl Anderson, Between was created and inspired by his wife Lu Lu. Between’s atmosphere and decor is as beautiful and unpredictable as Lu Lu’s personality.
The seasonal menu created by consulting chef Jose Victorio reflects the bold-styling of the restaurant itself and has garnered many accolades as well as fans in the neighborhood. Between fuses lounge and café together seamlessly with NYC flair. However, the sexy night vibe is all Chicago, which explains why so people can’t resist locking lips on the seductive and secluded couches. For more information about Between Boutique Café & Lounge, visit www.betweenchicago.com.

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Taco Stand: Carne Asada Tacos

Staff — Tue, 19 May 2009 15:00:34 +0000

One of my favorite taco stands is underneath the “L” stop on the Red Line at Addison. They have very authentic Mexican tacos, rellenos and tamales. The carne asada taco is wonderful! All of the ingredients are fresh and made right there. The tacos run a cheap $2 a piece and are available just how you like them. They offer all the taco fixings, but I love to get mine with the simple traditional cilantro and onion. If you want an authentic taco at the right price you should give this taco stand a shot!

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Fabulous Hot Chili Recipe

Staff — Thu, 14 May 2009 15:52:34 +0000

One of my favorite things about spring is having cookouts to enjoy the gorgeous weather. I like to make homemade chili because it’s so versatile and is good on anything. I like my chili to be full of flavor and good and hot. This is a great chili recipe that is great on fries, pasta, or just by itself.

Hot Chili

Yield:
6 Servings

Ingredients:
2 table spoons Extra Virgin Olive Oil (EVOO)
1 lb ground beef
1 white onion diced
1 green pepper diced
1 ½ tablespoon of minced fresh garlic
1 can hot stewed chili tomatoes diced
½ cup diced jalapenos
1 can green chilies
1 teaspoon garlic powder
1 tablespoon seasoning salt
1 packet chili powder
2 dried habanero peppers crushed ( remove most of the seeds if you prefer it less intense)
1 teaspoon salt
1 ½ teaspoon black pepper
Tobasco to taste

½ cup of diced onions
2 cups of shredded sharp cheddar cheese

1. In a large skillet add EVOO, diced onions, green peppers, minced garlic and ground beef. Cook on medium heat until beef is browned. Drain grease into a separate container.
2. Transfer ingredients into large cooking pot. Add the stewed diced tomatoes, green chilies, and additional seasonings. Simmer over low heat for 20 minutes stirring occasionally.
3. Remove from heat and serve. Add raw onions and cheese the top. Enjoy!

Share Chicago Food:

Lone Wolf Sausage Quesadilla Recipe Lunch today was full of flavor, protein, and creativeness. We...
Experience A Different Country’s Street Fare Every Month At Wave Street Food At Its Best Every Wednesday night, Executive Chef...
50% Discounts Off Appetizers and Wine at Shiraz on the Water Shiraz Lets You Splurge With Their New 50/50 Menu –...

Related posts brought to you by Yet Another Related Posts Plugin.

Frontera Grill: Organic Mexican

Staff — Fri, 08 May 2009 15:31:09 +0000

Made famous by his show, “Mexico: One plate at a time”, Rick Bayless has since made even more of a name for himself with his line of Frontera Organic Salsas and restaurants. His restaurant Frontera Grill is one of the best places in Chicago to get fabulous Mexican food. The restaurant is filled with a vibrant Mexican rhythm and bold sun-baked colors. The food is impeccable and rooted in authentic Mexican culture. The Frontera Grill offers a monthly menu that consists of hardwood grilled dishes and rich moles. The Frontera Grill uses only the freshest ingredients, many of which are organic. Their homemade tortillas and unique dishes make the Frontera Grill a must try in Chicago.

Frontera Grill
445 North Clark Street
Chicago, IL 60654
Phone: 312-661-1434

http://www.rickbayless.com/restaurants/grill.html

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Bomb Jalapeno Cheeseburger Off the Grill – Bomb Monday

Staff — Mon, 06 Apr 2009 13:45:06 +0000

One of my favorite things is a huge burger overflowing with toppings. On this burger I grilled my homemade patty outdoors with pepper jack cheese. I then topped it with lettuce, tomato, grilled onions and jalapenos on a toasty bun. We had premade frozen French Fries that were curly fries. Under normal circumstances I won’t touch frozen French Fries but these are so bomb. Perfectly crispy and absolutely delicious!

bombfood.com

Share Chicago Food:

Stanley’s Kitchen – Staying True to the Neighborhood Bar I dare you to find something on this menu —...
The Winner of the best burger this year, “The Oscar” Patty Burger knows this sandwich will make you famous! What...
Experience A Different Country’s Street Fare Every Month At Wave Street Food At Its Best Every Wednesday night, Executive Chef...

Related posts brought to you by Yet Another Related Posts Plugin.

Cornflake Chicken Nuggets Recipe

Staff — Mon, 30 Mar 2009 04:00:05 +0000

These chicken nuggets are an easy and great way to get kids to help in the kitchen. My brothers are always competing to be the one who crushes the corn flakes. I also like to sometimes use buttery crackers such as Ritz Crackers to mix it up.

Yield
8 servings (serving size: 5 nuggets and 1 1/2 tablespoons sauce)

Ingredients
Chicken:
•    1/2 cup low-fat buttermilk (If you don’t have buttermilk then add a tablespoon of vinegar or lemon juice to approximately one cup of milk and let it set for 5 minutes)
•    1 1/2 pounds skinless, boneless chicken breast, cut into 40 pieces
•    3 3/4 cups cornflakes
•    1 teaspoon garlic
•    1 teaspoon paprika
•    1/2 teaspoon sugar
•    1/4 teaspoon salt
•    Cooking spray

Sauce:
• 1/2 cup prepared mustard
• 1/4 cup honey

Preparation
To prepare chicken, combine buttermilk and chicken. Marinate in refrigerator 30 minutes; drain.
Preheat oven to 375°.
Place cornflakes, paprika, sugar, garlic and salt in a food processor; process until cornflakes are finely chopped. Combine chicken and cornflake mixture, tossing well to coat. Place the chicken on a baking sheet coated with cooking spray. Bake at 375° for 15 minutes or until done.
To prepare sauce, combine mustard and honey. Serve with chicken.

Nutritional Information
Calories:190 (9% from fat)
Fat:1.8g (sat 0.4g,mono 0.6g,poly 0.4g)
Protein:21.8g
Carbohydrate:21.3g
Fiber:0.8g
Cholesterol:50mg
Iron:1.3mg
Sodium:425mg
Calcium:40mg

More info on this recipe

Photo by a l e x a n d r a. k

Share Chicago Food:

Lone Wolf Sausage Quesadilla Recipe Lunch today was full of flavor, protein, and creativeness. We...
Experience A Different Country’s Street Fare Every Month At Wave Street Food At Its Best Every Wednesday night, Executive Chef...

Related posts brought to you by Yet Another Related Posts Plugin.

Celebrate St. Patrick’s Day with a Shamrock Treat

Staff — Tue, 17 Mar 2009 20:20:46 +0000

Here is a simple and delicious treat to make your kids go crazy on St. Patrick’s Day. We made a simple batch of Rice Krispie Treats, added green food coloring and cut it into a Shamrock shape. It is the perfect green dessert for a green inundated holiday! For Rice Krispies recipes click here

Happy St. Patrick’s Day!

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Clone of a Cinnabon

Staff — Mon, 09 Mar 2009 15:17:35 +0000

I found this recipe at allrecipes.com and it look so good I had to give it a shot! Homemade cinnamon rolls are delish no matter how you figure it. This recipe turned out perfectly! The secret to imitating the Cinnabon icing is to make a cream cheese icing rather than a typical white icing.
www.bombfood.com

Grab the Recipe Here

Share Chicago Food:

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Mardi Gras: King Cake Recipe

Staff — Tue, 24 Feb 2009 06:00:56 +0000

The King Cake is a traditional Mardi Gras dessert that consists of a pastry, small plastic baby and a party. The small plastic baby is hidden inside the pastry. Whoever receives the baby is in charge of hosting the next party. Just be sure to have guest examine their cake so that the baby doesn’t get swallowed.

INGREDIENTS

PASTRY:

1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners’ sugar
1 tablespoon water

DIRECTIONS

Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
Roll dough halves out into large rectangles (approximately 10×16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners’ sugar blended with 1 to 2 tablespoons of water.

Share Chicago Food:

Lone Wolf Sausage Quesadilla Recipe Lunch today was full of flavor, protein, and creativeness. We...
50% Discounts Off Appetizers and Wine at Shiraz on the Water Shiraz Lets You Splurge With Their New 50/50 Menu –...
Express Your Love at Sam and Harry’s on Valentine’s Day If you’re in the market for a memorable Valentine’s Day...

Related posts brought to you by Yet Another Related Posts Plugin.