Open Faced BBQ Chicken Sanwiches

Totally got the cooking bug tonight and made a few things. After making dinner for Shane & Rocco I came up with something of my own. I used lean ground dark thigh chicken meat again. But didn't make tacos this time. I started off cooking yellow onions with salt & pepper, then adding the chicken. When the chicken started getting some color I added bacon. I had cooked the bacon in the oven, basically well done/crispy/almost severely burnt. The biggest accomplishment here was making my own BBQ sauce. I found a simple recipe online and made some minor changes and one gamble. I used ketchup, sugar, worcestershire sauce, brown rice vinegar, hot sauce, garlic, mustard, salt, and of course the gamble- semi-sweet chocolate chips! I put all the ingredients on the stovetop over medium heat for about 10 mins. I added the chocolate chips towards the end. When the chicken was almost done I added the BBQ sauce to it. I put the chicken on top of wheat toast, and also roasted sweet potatoes to go with. Wow this was really great! The sauce was so sweet & rich, I will definitely make this sauce again. I'm proud of myself for it.

Banana Bread French Toast

The subpar Banana Bread from last week made a triumphant return as Banana Bread French Toast!

More Bison taco items...

Greetings!  Over the weekend we(Dana) made 2 more items with the bison & sweet potatoes...

a taco salad

Romaine, w/ tomatoes, cheese, & El Ranchero(773-847-9167)

tortilla chips.

& Bison quesadillas

Simple, cheese & bison/sweet potato combo.

Both were just as good as the original, nice & easy meals.

Last nights homemade dinner....

Good evening! Let me tell you about last nights dinner.  Dana made tacos!  With ground Bison, sweet potatoes, onions, guacamole, and a "tomato relish"- which was basically pico de gallo minus the cilantro.  Rick Bayless has a line of products that can be purchased at Whole Foods Market.   Maybe Dominick's, but don't quote me on that.  She usually makes her own sauce however, these are high quality products that are very tasty and super easy to use.  One of the best parts is her guacamole.  Avocado,  hot sauce, garlic, worcestershire sauce (aka what's this here sauce) lime juice, and salt & pepper.  I could eat her guacamole everyday.  It's awesome! There were quesadillas too, corn tortillas and chihuahua cheese.

Follow me on Twitter if you like, @M_miceK.  If you did not get here via The Pig Roast, you should visit The Pig Roast. Until next time.......

Greetings! from Hay Caramba!

Greetings!

What up? Two nights ago I went to Hay Caramba!, located in Uptown Park Ridge at 122 S. Prospect Avenue.
847-518-0747

Hay Caramba! has a solid variety of Mexican food. Check out the Menu.  You can try an Hay Caramba! Specialty too.  In my experiences eating there, the food has always been consistent.   I met up with family for this visit.  I have a thing for enchiladas, for some reason I prefer the cheese.  If pork is an option, I choose pork.

Yet again....

Enchiladas Verdes
Three soft corn tortillas, with choice of ground beef, chicken
or cheese, covered with spicy green sauce, topped with cheese,
sour cream

The portion is large, the cheese cheesy, and everything quite savory.

Sorry about the lighting....

Hay Caramba! is not the best Mexican food you'll ever have, but it's certainly not the worst.  It isn't  overpriced for where it is located. It's kid friendly and in Uptown Park Ridge, which has plenty to offer.  They offer good food with friendly service.  I'll pretty much always go back because the food and options they offer are tasty.  It also helps that on the handful of times I've been there have been meals with my parents, which means they usually pay. That's it, have a good one!

An addition to the last entry…

My amazing wife Dana read my last entry and informed me that I missed some ingredients in her fabulous French Toast. There was also heavy cream & maple syrup in the mix…

Homemade French Toast!

Good morning! Thanks to my 3-year old daughter, Shane, I get a "special treat for breakfast". She's been in a "big girl" bed for almost 2 years, but some nights she wanders into her parents room to sleep. If she makes it through the night in her bed, she gets a "special treat for breakfast". Which means I benefit. Today's edition was Homemade French Toast!
Made with eggs,wheat bread, Agave nectar(for natural sweetness), and vanilla. Doesn't it look yummers?

Thx
Mike.

Greetings! from The Art of Pizza

Greetings!

What up?? I'm Mike and welcome to my food & restaurant views. You can check out The Pig Roast for my views on area restaurants and food that I consume.  Plus, you'll get pictures too!

I'll hit all kinds of places, old favorites & ones I haven't experienced yet.  As well as "meals" prepared by me or my wife peppered in from time to time.

I hope you enjoy the access to my tastes, whether they're your tastes or not. 

We begin with The Art of Pizza at 3033 North Ashland Avenue  Chicago, IL 60657

(773) 327-5600
Parking: small customer lot & street
Employees: friendly
Great place to go before a show.

First off, this is one of my all-time favorite places. Since discovering this gem about 10 years ago (through a co-worker, thanks Frank), I have been going here whenever I get the opportunity. Sometimes it's a planned trip, or like today's visit I was in the area. You can dine-in, carry-out, or get it delivered. I chose to carry-out.

The Art of Pizza offers many options...salads, appetizers, sandwiches(subs too), parmigianas, pasta, shrimp, chicken, ribs, daily lunch and dinner specials, and more!  Plus some of the best pizza I've had.

In the past I've tried other menu items, but I always come back for the pizza.   Thin, pan, or stuffed, you can't go wrong!  The crust is buttery delicious, and the dough is consistent and flavorful. But the best part is the sauce. Zesty, thick, and loaded with everything that's great about Chicago pizza.  And all at a fair price!

I got three slices, but polished one off in the car.

A slice of cheese and a slice of pepperoni made it home...

The pizza reheats great in the microwave or oven, I prefer the latter.

In all, The Art of Pizza is awesome. You should try it.  Thanks for paying attention, if you made it this far. Keep an eye out for the next entry & give me a follow on Twitter @M_miceK if that's how you roll.

Email restaurant or food suggestions to mdsr25641@gmail.com. 

Thanks,

Mike