Roasted Sweet Potatoes

Sometimes when I eat sweet potatoes I feel like I am cheating by eating dessert before dinner.  This recipe uses honey and cinnamon so it is a nice contrast to the traditional side dish.  Ready in 20 minutes with minimal prep work, this is an easy side dish for a week night meal.

Roasted Sweet Potatoes
Source:  Miss J Original
Serves:  2 servings

2 cups sweet potatoes, peeled and cubed
1 tablespoon honey
1 tsp cinnamon
1/2 tsp olive oil
pepper

Preheat oven to 375 degrees.  Spray the baking dish with cooking spray.  In a bowl, mix olive oil, honey, cinnamon and sweet potatoes.  Toss together well, coating the sweet potatoes.  Pour into baking dish and place in oven for 20 minutes until tender.  Serve immediately.

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

The Ultimate Guacamole

I have become obsessed with avocado lately. Not the healthiest choice, but it could be worse.  I have been trying to perfect my guacamole recipe and with this last round, I have to say that I think this is it.  I got the idea for adding roasted corn from California Pizza kitchen which had white corn and black beans. Moe hates black beans so I kept those out, but roasting the corn added a wonderful smoky flavor to the guacamole.  I hope you like it!

The Ultimate Guacamole
Serves: 4 servings
Source: Miss J Original

1 avocado
2 tablespoons onion, finely chopped
1/2 tsp cayenne pepper
1 tsp lime juice
1/4 cup roasted yellow corn
4 small pearl heirloom tomatoes, seeded and diced
salt and pepper to taste

Remove pit from avocado and discard skin.  Mix all remaining ingredients together in a bowl.  Serve immediately with tortilla chips. 

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J

Restaurant Review: Mad Tomato Italian Kitchen

Moe had this past Friday off so we decided to meet our good friends, David and Jaime, for dinner at Mad Tomato.  My coworker had raved about this place so I've been looking for an excuse to try it out for several months.  The weather was terrible on Friday with a huge ice storm so we almost had to cancel.  However, Moe took the metro so I wouldn't have to pick him up and David and Jaime met us at the restaurant.  I was so glad it worked out because #1) we had so much fun catching up with friends and #2) the food was AMAZING.  The atmosphere was very fun and cozy and the food was all organic with all in-house made pastas.  Here were the favorites of the table....

• Lasagna del Giorno - changes daily but Friday's night special had onions and bell peppers in a wonderful homemade marinara sauce.  Price @ $18.00
• Lobster Ravioli - served in a basil, butter, brandy, tomato cream sauce.  Price @ $20.00

- Miss J

Moroccan Chicken and Butternut Squash Soup

I can't rant and rave enough about this soup.  It is a burst of flavor with every bite and depending on your preference, it has some heat to back it up as well.  Depending on the size of the butternut squash cubes, you may need to cook the soup more or less time after the couscous has been added. 

Moroccan Chicken and Butternut Squash Soup
Source: Modified from Cooking Light Magazine Jan/Feb 2012
Serves:  4

1 cup chopped onion
2 boneless chicken breasts
1 tsp cumin
1/3 tsp ground cinnamon
1/2 tsp ground red pepper (more or less depending on preference - I vote more)
3 cups (1/2 inch) cubed butternut squash, peeled
6 baby zucchinis, cut into 3/4 inch length and 1 cm thick 
2 tablespoons tomato paste
4 cups low-sodium chicken broth
1/3 cup uncooked couscous
1 tablespoon cilantro-basil pesto (or chopped basil)
olive oil (1 tablespoon)
salt and pepper

In a large stockpot (or a dutch oven), heat olive oil covering the bottom of the pan.  Add onions and cook for 5 minutes while stirring constantly.  Add chicken to the pan and cook for four minutes or until golden brown on all sides.  Add cumin, cinnamon, and pepper to the pan and cook for 1 minutes, stirring constantly.  Add butternut squash and tomato paste to the pan and cook for another minute.  Add chicken stock and bring to a boil.  While chicken stock is heating up, stir and loosen up the brown bits at the bottom of the pan.  Once a boil is reached, reduced to a simmer and cook for 8-10 minutes.  Stir in couscous, salt and pepper, and zucchini.  Cook for 30 minutes on low or until butternut squash is tender. Stir in pesto and remove from heat.  Serve immediately. 

Ratings:
Miss J, 9 out of 10
Moe, 9 out of 10

-Miss J

Book Review (Extremely Loud and Incredible Close)

Extremely Loud and Incredible Close by Johnathan Safran Foer 

This story is told through the eyes of a nine year old boy, Oskar. He takes the reader on an adventure through New York as he searches for the lock that fits an old key that belonged to his father, a victim of the 9/11 attack.  This author has a very unique style that I had a hard time following in the beginning.  However, once you get to know Oskar, the nine year old boy telling the story, you begin to understand his humor and perspective.  Although this wasn't one of my favorite books, it was still worth the time.  Plus the movie actually comes out January 20th in theaters everywhere. 

New York Times Article
Amazon Editorial Review & Author Video
Movie Website

Restaurant Review: Mosaics

I have loved moving to Saint Louis. It has been of course very hard to leave my family, but it has been a great opportunity for Moe and I to expand our horizons and explore a new city, 100% on our own.  One of the things that surprised me the most, other than the weather, was how much of a foodie town Saint Louis is.  When you ask anyone advice on what to do on a weekend, it almost always involved eating and drinking.  One of the first restaurants Moe and I went to in Saint Louis was Mosaic, a tapa restaurant downtown.  We absolutely loved it!  We went with another couple and shared everything so we got to try an assortment of things.  This week, WUMCHA, Washington University Medical Center Housestaff Auxiliary, hosted "Taste of the Town" at Mosaic in Kirkwood.  Although this is a new location, the quality and service was just as outstanding as the downtown location.  Here are a few of Moe and I's favorites from the menu.... 

• Rain Crow Ranch Grass fed Tenderloin - served with roasted mushrooms, wilted spinach, fingerling potatoes, blue cheese butter, and a Merlot reduction.  Price $16.50
• Pulled Korean BBQ Pork - Apple - served in a baked Fiji apple with a goat cheese creme fraiche.  Price $10.00
• Maple Sherry Glazed Scallops - served with brown sugar cured bacon and candied sunflower seeds.  Price $13.50
• French Toast Bread Budding - served with Baileys and Kahlua, banana gelato, and a plantain chip.  Price $7.00

Mosaic Website

- Miss J

Maple-Mustard Glazed Chicken

If you love mushrooms and maple syrup then this should be a your go to weeknight meal.  It was a bit on the sweet side, but I think that could be toned down if you used stone ground mustard (which the recipe calls for) instead of the honey mustard that I used.  It only took about 25 minutes to prepare with half the time doing nothing while it it cooks in the oven! Moe, the super hard grader, gave it a 10 out of 10 which took me by complete surprise since he is Mr. Critique when it comes to reviews :)

Maple-Mustard Glazed Chicken
Source:  Cooking Light Magazine, Jan/Feb 2012
Serves:  2 servings

2 boneless chicken breasts
10 portabella mushrooms
1/4 cup chicken stock
1/4 cup maple syrup
1 tbs cider vinegar
1 tbs mustard (stone ground) - honey mustard would work as well
2 tsp thyme (fresh)
1 bay leaf
2 medium garlic cloves, minced
olive oil (approximately 2 tsp)
salt and pepper to taste

Preheat oven to 400 degrees. In a large oven safe skillet, heat olive oil over medium high heat.  Sprinkle chicken with pepper and add to the pan.  Sear chicken for 2 minutes on each side until browned.  Remove chicken from pan and set aside. 

Add mushrooms, syrup, broth, thyme, bay leaf, and garlic into skillet.  Stir to keep from the bottom of the pan to burn.  Cook for approximately 2-3 minutes.  Add vinegar and mustard and cook for 1 minute. 

Add chicken back into the pan and coat with the sauce. Place the skillet in the oven and bake for 10 minutes or until chicken reads an internal temperature of 165 degrees. Remove from oven and place chicken on a plate to cool for a few minutes. 

While the chicken cools, heat the sauce remaining in the skillet until it thickens and becomes syrupy. 

Ratings:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J

Restaurant Review: Remys Kitchen and Wine Bar

Remys is one of my favorite restaurants in Saint Louis.  It is located in Clayton, the business district, which is also where my company's headquarters is located.  It is very much a foodie area that is filled with quaint restaurants and wine bars.  I went here with my girlfriend Holly, and then recently with Moe and a group for New Year's eve.  The first time the food was amazing and the service was fabulous.  The second time the service was a bit slow; however, I think that comes with the territory when you go out on New Years Eve.  I actually ordered the tenderloin kabobs which is a small plate.  When my food arrived the $25 fillet Mignon showed up. I told the waiter that I didn't order the full tenderloin.  He apologized and asked if I wanted to keep it and he'd just adjust the bill.  Of course I said keep it.  It was the best steak I have ever had and the best part was it only cost me $8.50!

Here are a few of Moe and I's favorites from the restaurant...

• Pan Seared Scallops and Spinach - served with a tomato balsamic vinaigrette and goat cheese.  Price $10.50
• Grilled Beef Tenderloin Kabobs - served with a tamarind honey glaze on arugula and a carrot salad.  Price $8.50
• Grilled Chicken Chermoula Flatbread - served with a North African spicy sauce, red and yellow peppers, feta, and mozzarella cheese.  Price $8.50
• Hummus - "house speciality" served with flat bread and feta. Price $5.95 
• Warm Apple & Golden Raisin Bread Pudding - "Remy's classic" served with brandy hard sauce. Price $6.50

Remys Kitchen and Wine Bar

- Miss J

Breakfast Pizza

Sometimes you just have a bad day in the kitchen.  Well mine was last night.  The food itself was wonderful; however, pretty much everything leading up to the eating part was a complete cooking fiasco.  I looked up the word in wikipedia and fiasco is defined as an absolute, abject or utterly humiliating failure. I can't think of a better word to describe what happened. I'll try keep the story short so here you go....

My neighbor made bacon early in morning. As a result, our hallway and my apartment was filled for the entire day by this smell.  It was about noon that I gave in and decided, no matter what I make for dinner tonight, it needs to involve bacon.  I brainstormed ideas and came up with a breakfast pizza.  Simple... minimal ingredients... I mean how can you mess that up?  Well, I had read online that using a pizza pan was the best way if you use crescent rolls as the crust.  That way it becomes golden brown instead of being undercooked if you put it directly on a baking pan.  I was careful to pinch all the edges of the rolls together so there was no cracks and poured my egg mixture over the dough.  I saw some of the edges seeping over on the counter but tried to pinch the edges up to create a lip so the egg mixture wouldn't spill.  In my head, this idea was great.  However, about five minutes after putting it in the oven, the most awful smell starts pouring into my kitchen. I run to the oven and open the door to a cloud of smoke.  Clearly, my "lip" did not hold.  The egg mixture has poured all over the shelf and bottom of the oven and was burning black.  Now here is where the humiliating part comes in.  Instead of calling it quits and removing it from the oven and shutting it off, I decide that the damage is done, the apartment already reeks, it can't get much worse, and  I should at least be able to get a good pizza out of this.  I place the pizza pan on top of a lined baking pan and place it back in the oven to prevent future spillage.  About 15 minutes later, Moe walks in and starts gaging at the cloud of smoke that has filled our apartment.  I pull out the pizza which is cooked perfectly, but at a huge price... the smell of burnt eggs that lingers in our apartment and in our clothes.  Even after the 15 candles that I am currently burning, the smell still lingers. 

After all that, the pizza was in fact awesome.  My only suggestion is do NOT use a pizza pan with holes in the bottom :)

Breakfast Pizza
Source:  Miss J Original
Serves: 2 servings

1 roll of crescent rolls
4 eggs
8 slices of bacon, cooked and crumbled
1 tablespoon sour cream, light
pinch of nutmeg
1/2 tsp parsley
1 tsp dijon mustard
ground pepper
1/2 cup shredded cheese
1 handful spinach leaves
cooking spray

Preheat oven to 375 degrees.  Line a baking pan with foil.  Spray with cooking spray.  Unroll the crescent rolls and in one sheet lay down on the baking pan.  pinch together the edges of the squares to make one big rectangle.  Sprinkle bacon crumbles over the dough.  In a bowl, whisk together eggs, sour cream, nutmeg, parsley, Dijon mustard, and ground pepper.  Once mixed well, stir in shredded cheese.  Pour cheese mixture over crescent rolls, careful not to get too close to the edges.  You don't have to use the entire egg mixture.  As I mentioned above, you don't want to over do it because then it will pour over the edges :) Take the spinach leaves and and bunch together in a roll. With a pair of scissors, cut thin strips and sprinkle over the pizza.  Place in oven and cook for 20-30 minutes until desired doneness, checking frequently to avoid burning.  Cut and eat like a pizza. 

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

Homemade Baked Fries

I love fries.  Specifically McDonald's fries.  However, in the interest of eating healthy, I attempted to find a good subsitute.  These fries are baked so that puts them on the semi-healthy category.  The cayenne pepper adds a nice kick so there is no need to use ketchup (although it was difficult to convince Moe of this as he sees fries and has an automatic response to drown them in ketchup and mustard... yes mustard which is gross). I left the fries in the oven a bit longer than the recipe called for as I like mine super crispy.  

Oven Baked Fries
Source:  Modified from Weight Watchers Online
Serves: 2 servings

2 large Idaho potatoes
olive oil
cayenne pepper
salt and pepper
cooking spray

Preheat oven to 400 degrees.  Slice potatoes long ways into 16 slices (8 slices per potato).  Toss with olive oil, salt, pepper, and cayenne pepper.  Coat a baking pan with cooking spray.  Arrange slices on baking sheet.

Bake in the oven for 20 minutes.  Remove and flip slices.  Place back in the oven for 10 minutes or until desired doneness.  Remove and serve immediately. 

Ratings:
Miss J, 9 out of 10
Moe, 10 out of 10

- Miss J

Book Review (Catching Fire)

Catching Fire - The Second of the Hunger Games by Suzanne Collins

With the first book being so amazing, its hard to imagine that the second one is equally as good. The author does an amazing job of continuing to develop the characters and plot while constantly throwing in unexpected twists and turns.  I found myself loving the lead character, Katniss, at times while hating her at others as she battles with the unfairness and cruelty that the Capital has thrown up on the people of Panem.  I thought the first book leaves you hanging, you won't sleep until you can get your hands on the third book to see what happens.  More to come as I finish the third book :)

New York Times Article

Editorial Review by Amazon

Book Review (The Hunger Games)

The Hunger Games by Suzanne Collins

I went into reading these books open minded but secretly a bit sceptical.  First off, I am generally not a fan of "teen" books.  Secondly, I am not a fan of "futuristic" books.  Since this story gets a check by both of those categories, I can't say that I had high hopes.  However, the book was wonderful.  I am so glad that I didn't start reading this when it first came out in 2008 because I do not think I could have been able to wait for the second book to come out.  I literally was ordering the second book on my kindle within seconds of finishing it because I couldn't stand to not know what happens next.  The story line is fast paced and keeps you on the edge of your seat the entire time.  There is never a dull moment which is great except when you have to work the next day and are trying to weigh your options between sleep and find out what happens to Katniss.


Book Website

Publishers Weekly from Amazon

New York Times Article

Creamy Mushroom Rigatoni with Beef

For you pasta lovers that are looking for a healthier option this is a great option.  Moe loved it and couldn't believe that I didn't use any butter in the sauce.  It thickens into a wonderful cream sauce that is full of flavor from the crimini mushrooms with a small bite from the cayenne pepper.  The edamame is a nice addition as it adds a crunch to the dish to offset the mushrooms and pasta.  This dish was quick and easy and that is perfect for a mid week meal. 

Creamy Mushroom Rigatoni with Beef
Source:  Miss J Original
Serves:  4 servings

3/4 lb Rigatoni
1/2 lb beef sirloin
8 crimini mushrooms (or baby portabella)
1 handful of spinach, uncooked
1 roasted red pepper, cut in long strips
1/2 cup chopped onion
2 garlic cloves
1/2 tsp cayenne pepper
1 1/2 cups fat free milk
1 cup edamame, cooked (shells removed)
2 tablespoons flour
1/2 cup white wine, dry
1 tablespoon Parmesan cheese
salt and pepper
olive oil

Cook rigatoni according to packaging (al dente).  Once done, remove and rinse with cold water and set aside.  Chop onions and garlic and slice mushrooms. 

Remove edamame from shells (unless you bought it frozen with the shells already removed).

Add olive oil to a three inch deep large saucepan.  Cook onions until translucent.  While onions are cooking, slice sirloin into thins slices about 2 inches long and a 1/4 inch thick. Add garlic to the pan stirring frequently to avoid burning.  Cook garlic for one minute and then push garlic and onions to the perimeter of the pan.  Add steak to the middle of pan and sear on both sides until cooked (medium doneness).  This should take approximately 4-5 minutes (2 minutes on each side).  Remove from pan.  In the remaining juices from the steak, add mushrooms and wine.  Cook until wine has been reduced and mushrooms are softened.  While mushrooms cook, whisk together milk, cayenne pepper, and flour in a separate bowl until mixed well. 

Add milk mixture to the mushrooms.  Reduce heat to low and allow mixture to thicken.  Once thickened ad roasted red peppers, edamame, and spinach to the pan.  Stir while new ingredients heat up.  Toss in steak and cooked pasta and mix well.

  Once pasta is thoroughly heated, remove and serve with Parmesan cheese sprinkled on top.

Ratings:
Miss J, 8.5 out of 10
Moe, 9 out of 10

- Miss J

Book Review (Thirteen Reasons Why)

 

Thirteen Reasons Why by Jay Asher

There is no simpler way to put it than I LOVED THIS BOOK.  It was a complete surprise as the last couple book club books have been a tidbit disappointing.  However, I couldn't put this down from the moment I picked it up.  Yes I read it all in one night.  The story is about a high school girl that commits suicide and leaves 13 cassette tapes behind, one for each person who contributed to her decision to end her life. Each person must listen to the tapes to learn why earned the guilt and pain that comes with listening to these tapes.  It is a roller coaster of emotion and although it is not a true story, the stories pulls me right back to my high school days.  No matter what your age, this book causes you to step back and think through your own behavior whether it is past, present, or future.  It puts things in perspective and reminds you that there are always two sides to an interaction.  A meaningless one on your end might end up being monumental on the other end. 

Book Website

New York Times Article / Book Review

Pretzel Encrusted Mahi Mahi

The idea for this recipe came to me as I was cleaning out my pantry. I came across a bag of pretzel thins that was crushed. I was about to throw it away but since one of my new years resolutions was to be more resourceful with scraps in the kitchen, I decided to keep it and come up with a use. When I visited New York last spring, my sister in law, Hannah took me to one of her favorite restaurants.  The meal was amazing, but the best part was the calamari which had a pretzel breading.  With this in mind, I decided to buy mahi mahi at the store and give it a whirl. 

Pretzel Encrusted Mahi Mahi
Source:  Miss J Original
Servings:  2 servings

2 mahi mahi fillets
1 tsp Dijon mustard
1/4 cup Greek yogurt, plain, fat free
1 avocado
1 tbsp lemon juice
1 drop of honey
1/2 tsp cayenne pepper
1 tsp dried parsley
1 tablespoon Parmesan cheese
1/8 cup all purpose flour
1/4 egg beaters (or egg)
1/2 cup crushed pretzel thins
olive oil

Preheat oven to 400 degrees.  Rinse fillets with water and pat dry.  Combine pretzel thin crumbles, parsley, and Parmesan.  Set up three plates.  The first one with flour, the second with egg mixture, and the third with crushed pretzel mixture. 

Take each fillet and toss in flour, coat in egg, and then dredge in crushed pretzel.  Place in a lightly oiled baking dish. 

Place in oven and cook for 20 -30 minutes or until fish is done (145 degrees internal temperature). 

While the fish is cooking, peel avocado and place in a food processor.  Add yogurt, lemon juice, Dijon mustard, and cayenne pepper to the food processor.  Mix until creamy and fluffy.  Serve fish with a dollop of avocado yogurt (will be extra left over that you can use for chip dip). 

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

Brussels Sprouts Casserole

For those of you that are not brussels sprouts fans, I encourage you to be daring and try this recipe.  I absolutely love it!  I almost ate the entire casserole in one sitting.  Moe is not a fan of this vegetable BUT he said they were still good (in a tolerable way).  He compares his hate for brussels sprouts to my hate of pickles but I think he is being a bit dramatic. I mean no one can hate something as much as I hate pickles. Anyways, this is a great recipe, especially if you have kids and want to try to trick them into eating this vegetable! 

Brussels Sprouts Casserole
Source:  Miss J Original
Serves:  4 servings

15 brussels sprouts, halved
1/2 cup heavy whipping cream
1/2 cup of panko
2 tablespoons Parmesan cheese, grated
1 shallot, finely chopped
1 chopped garlic clove
1 tsp sage
1 tsp parsley, fresh
1 tablespoon olive oil
salt and pepper

Preheat oven to 375 degrees.  Boil a pot of water and blanch brussels sprouts for 3 minutes.  Remove and set aside.  In a skillet, heat olive oil in a skillet.  Add onion and garlic to the skillet.  Cook until onions are translucent.  Move garlic and onions to the edge of the pan to be sure that they don't burn.  In the middle of the pan, place brussels sprouts halves face down and brown slightly.  Remove from pan and arrange in the bottom of a small casserole dish. 

Add whipping cream and sage to the skillet and mix in with the onions and garlic.  Once the cream sauce has thickened, pour over the the brussels sprouts in the baking dish.  Place in oven and cook for 30 minutes. While the casserole is baking, mix panko, parsley, and Parmesan in a small bowl.

Remove casserole and top with panko mixture.  Place back in oven and cook for 15 minutes until golden browned and hot and bubbly.  Serve immediately.

Ratings:
Miss J, 9 out of 10
Moe, 7 out of 10 (he hates brussels sprouts so pretty good for a hater)

- Miss J