Turn Your Thanksgiving Leftovers Into a Protein Packed Salad

By: Davinia Perrin

After the Thanksgiving feast (and some major splurging), are you looking for a healthy creative way to use that leftover turkey? Well look no further. Once you’ve fought the craziness of Black Friday shopping, throw together this Quinoa Turkey Salad, tossed in a refreshing Lemon Vinaigrette.

Quinoa is packed with protein, fiber, essential amino acids, and anti-inflammatory phytonutrients. Not to mention, it is also low-calorie and gluten-free. I’m slightly fascinated with quinoa, therefore, always looking for opportunities to incorporate this lovely little seed into my meals. So there you have it, an ingenious match for leftover turkey. This delicious salad is filled with healthy nutrients, a perfect addition to your Black Friday affair. Enjoy!

Quinoa Turkey Salad with Lemon Vinaigrette
 (printable recipe)
1/2 cup quinoa (pre-washed)
1 cup water or broth
1 cup shredded turkey
¾ cup micro greens—rinse well and pat dry
1 medium diced avocado
¼ cup sliced green onion
½ cup Lemon vinaigrette (recipe below)

Combine 1/2 cup quinoa with 1 cup water or broth in a pot. Bring to boil. Turn heat on low, cover, and cook for 15 minutes. Cool quinoa to room temperature. Place quinoa and all salad ingredients in bowl and toss with ½ cup salad dressing. Season as desired with sea salt and fresh ground black pepper.

Lemon Vinaigrette
2 tablespoons raw honey or agave
2 teaspoons fresh peeled ginger—grated
1 lemon—peel, use flesh and juice from lemon
1 tablespoon white wine vinegar
½ cup extra virgin olive oil
1 teaspoon filtered water

In blender, blend all ingredients until smooth and creamy.

Making Turkey Stock on Thanksgiving Day

By: The Food Hunter

To most of you the idea of making stock on Thanksgiving Day seems just a little bit crazy. Whether it's you that does all the cooking or not; after having spent the day with family and friends the thought of making stock is probably the furthest thing from your mind. Let me share with you why it shouldn't be. Making stock is actually quite easy.

Step back for a minute and think about the day before T-day or even the morning of...you are already prepping carrots, onions and celery for something; I'm sure of it. As you do, take all of the discarded pieces such as the ends of your carrots and the tops of the celery, and save them in a plastic bag. When you make your stuffing, clip some extra rosemary or whichever herb you prefer and toss it into the bag. Trimming the extra fat from your turkey; into the bag it goes.

Fast forward; the turkey is out of the oven and waiting to be carved, the drippings are being turned into a delicious gravy and the pan is sitting idle. This is where you swoop in, grab your plastic bag of trimmings, add them to the resting pan along with some water and on the stove it goes. Once the turkey is carved you add the carcass and Voila you are well on your way to making stock and you haven't even had dessert yet.

Simmer for a few hours, stirring occasionally and skimming any of the scum that forms on the top (this is normal). After about 3 hours; remove the bones and all the vegetables.  Strain the stock making sure to get rid of any little particles, divide into containers and refrigerate over night.  In the morning skim the layer of fat that has congealed; at this point you can use immediately or freeze for another time.

Making stock really is easy and shouldn't be something you shy away from...try it this way and let me know what you think.

Cranberry Sauce With A Twist

By: Leah Bieszczad

There are usually two camps of people when it comes to cranberry sauce at Thanksgiving; those who swear by the effortless canned gelatinous cylinders and the rest of us. I have never understood the draw of canned cranberry sauce and once I found this recipe I decided it is no longer necessary to try. This blueberry cranberry sauce is smacking with the flavors of fresh berries and warm spices; and is one of those amazing dishes that gets better with time. I make mine the night before; it gives the flavors time to meld and takes one thing off my Thanksgiving Day to-do list.

Simple to make, fresh and the perfect completion of your holiday meal, this homemade sauce is full of antioxidants, vitamin C and fiber. With all the starches and carbohydrates on the table, it is a nice break full of color and flavor.

I also use this sauce as a condiment on my leftover turkey sandwiches and as a topping on ice cream. Get creative, add the sugar to taste and choose your level of tartness. Join me by trying this sauce and banning the canned crappy cylinders from ever entering your house again!




Cranberry Sauce with a Twist
(printable recipe)

1 (12 ounce) package fresh cranberries
1 cup of water
½ to 1 cup of sugar (this is to taste- I lean towards more of a whole cup)
1 tsp of ground cinnamon
¼ tsp of ground nutmeg
1/8 tsp ground all spice
1 pint of fresh blueberries

Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.

Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.

Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.

Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Single-Serve Baked Oatmeal; Brown Bag Series #16

By: The Food Hunter

Nothing says good morning like a nice bowl of steamy oatmeal; but working outside the home prevents me from enjoying it as much as I'd like. So instead I make single-servings of my favorite breakfast to pack in my brown bag each day.

Oatmeal is recommended to maintain a healthy heart; its known to lower cholesterol and reduce the risk of cardiovascular disease. Just another reason to eat it on a regular basis.



Single-Serve Baked Oatmeal
(printable recipe)

1/2 cup regular oats
1/4 cup apple sauce
1/4 cup skim milk
1 teaspoon cinnamon
nutmeg to taste
1/2 teaspoon vanilla extract
2 teaspoons ground flax
1/4 teaspoon baking powder
1 tablespoon cashew butter

Mix all ingredients (except for the nut butter) together in a small bowl.
Pour 1/2 of the mixture into a small baking cup sprayed with cooking spray.
Spread the nut butter on top and cover with the other 1/2 of the oat mixture.
Bake at 375 for 25 mins

Pork With Herbs de Provence Mushroom Sauce

By: The Food Hunter

I've never been to France but when I opened the canister of Herbs de Provence from Pollen Ranch I was instantly transported. I can easily imagine this smell permeating the air all around me as I lingered over lunch on the French country side.

Herbs de Provence is an aromatic mix of the main herbs that grow in the South of France; lavender, fennel, rosemary, thyme, savory and oregano. It makes a great rub and/or marinade for chicken, veggies and pork. It works nicely as the main seasoning in a veggie frittata and makes a wonderfully refreshing salad dressing with mixed with olive oil. Just keep in mind that less is more with this fragrant spice blend as it can overpower easily.



Pork With Herbs de Provence Mushroom Sauce
(printable recipe)

2 boneless pork chops
2 tsp. Herbs de Provence
1 Tbs. extra-virgin olive oil
8 oz. baby bella mushrooms, sliced
1 clove garlic, finely sliced
2 Tbs. butter
1/4 cup dry white wine
1 tsp. flour
coarse salt and freshly ground pepper

Heat a skillet over medium-high. Rub the oil on both sides of each pork chop and season with Herbs de Provence. Sear in the skillet for 2 minutes on one side; flip and sear an additional 2 minutes. Remove from skillet and set aside.

In the same pan melt the butter, then add the mushrooms and garlic. Sauté for about 5 minutes. Pour in the wine; cook for 2 minutes. Add a small amount of water and stir in the flour, until a thick sauce forms.

Place the chops back in the skillet, cover and cook 10 more minutes or until pork is done.

Throwback Thursday: Zucchini-Basil Soup

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

By: The Food Hunter

I was browsing through recipes on Epicurious this past weekend, not sure what I was even in the mood for, when I came across this recipe for zucchini soup. To me it sounded healthy and delicious and I was smitten. This was probably one of the easiest soups I've ever made and yet it presented very elegantly. I would highly recommend this soup especially if you are trying to impress someone.

Zucchini-Basil Soup

Gourmet, July 2008
(printable recipe)

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes.

Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes.

Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute.

Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper. Serve in shallow bowls.

Eating Whole Foods: Pasta with Braised Pork Shoulder Sugo

By: The Food Hunter

The holiday season is upon us and at my house that means lots of cooking. Growing up Italian we celebrate just about every occasion with some sort of pasta dish. Whether it's lasagna before Thanksgiving turkey, baked ziti before the Christmas ham or stuffed shells before the Easter Lamb there's always a pasta course being served.

When my mom turned 70 earlier this month one thing our dinner guests could count on was that there would be pasta. To make things easy I decided to do a one pot meal; which included a long cooked pork sugo. Traditionally we call our "tomato sauce" "gravy" but this was not my traditional recipe so I have no problems referring to it as sauce. A 2lb pork shoulder is slow cooked and shredded with canned tomatoes, vegetables and herbs producing a sauce like non other I've ever tried. Simple to make, with all the prep work done in advance, it was a hearty meal perfect for a crowd.


Wide pasta noodles are best for this dish. I will often make my own pasta but when I don't have time I love the selection they have at Whole Foods Market. They have many varieties of dried pasta available in a multitude of shapes; and made from wheat, rice, corn, beans, and a host of lesser known grains and vegetables. Enter below to win a gift card to Whole Foods and start exploring their pasta selection today.





Pasta with Braised Pork Shoulder Sugo

(adapted from Mario Batali)

(printable recipe)

2 tbl. olive oil
2 lbs. boneless pork shoulder
2 carrots, grated
6 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried oregano
2 tsp. fresh basil
2 bay leaves
Pinch of dried chili flakes
1 c. red wine
2 - 28 oz. can whole Italian tomatoes with juice
1 - 6 oz. can tomato paste
1 c. water
salt & pepper
Pappardelle or another wide pasta
1 c. fresh basil, roughly torn

Trim and remove any visible fat from the pork shoulder. Using a paper towel, pat the surface of the pork shoulder so that it is dry. Season on all sides with salt and pepper.

Heat oil in a dutch oven over medium heat. Once the oil is good and hot sear the pork on all sides, approximately 3 minutes a side, until there is a nice golden brown crust. Once the pork shoulder is seared on all sides, remove from the pan and place on a plate.

Add carrots and garlic to the pan and cook, stirring occasionally, until the vegetables begin to soften, about 4-5 minutes. Season with salt. Add garlic, thyme, basil, oregano, chili flakes, and bay leaves, and cook, stirring occasionally, for another 1-2 minutes.

Add red wine and stir. Let cook for approximately 4-5 minutes, until the wine has slightly reduced. Add the tomatoes and their juice, tomato paste, and water. Stir to combine. Add the pork back into the pan. The liquid should be at least 1/3 up the meat, but more is great. You will be turning the meat throughout the process to ensure all parts of the pork come in contact with the sauce.

Bring to a boil, then reduce heat to a simmer and cover, but leave a slight opening to allow the sauce to reduce slightly as it cooks. Check on the pork now and again, turning as necessary, making sure it is at a simmer, and stirring only occasionally. Cook the pork for about 4 hours, until the meat is fall-apart tender and is easily shredded by a fork.

When pork is ready, remove from the pan into a bowl. Using two forks, shred into desired bite-size pieces. Using a wooden spoon, smash apart any whole tomatoes in the pan that haven't already broken down. Remove the bay leaves and discard.

Return shredded pork to the pan, stir, and let continue to cook for at least 30 minutes to allow the flavors to meld. You can let it continue to cook on low until you are ready to serve.

When ready to serve: Bring a large pot of water and a generous helping of salt to a boil. Add in pasta and cook to package directions, making sure pasta is al dente. Do not overcook! Drain in a colander, then immediately add pasta into the pork ragu along with the fresh basil. Cook for another minute to allow the pasta to absorb the pork ragu flavor and the basil to slightly wilt, and serve.

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Brown Butter Pecan Pie

By: Leah Bieszczad

One of my favorite autumn delights growing up in Texas was fresh pecans. My grandmother would gather the pecans from her pecan trees and bring them on Thanksgiving unshelled to share. The family would sit around, visit cracking pecans and what we didn’t eat right from the shell, we would use for pecan pies.

I miss the arrival of brown paper sacks of fresh still shelled pecans and realize as an adult what a delicacy Colorado River Bottom grown pecans are. My good friend, Ashley had her family in from Texas and they not only brought fresh Texas pecans, but also made a delicious Brown Butter Pecan Pie to share. The crust was light and flaky and the filling does not overpower the taste of the pecans, but rather brings out their sweet rich nutty flavor. Take it from a Texan; it is worth sourcing good fresh pecans, cracking them yourself and baking what you don’t immediately eat.

Brown Butter Pecan Pie
(printable recipe)

1 stick of butter
1 cup of light Karo syrup
1 cup of sugar
3 large eggs (beaten)
½ tsp lemon juice
1 tsp of vanilla
1 dash of salt (1/8 tsp)
1 cup chopped pecans
8-9” unbaked pie crust

Brown butter in sauce pan until golden brown. Do not let it burn and once browned, let it cool. In separate bowl add ingredient in order listed . Stir and blend in brown butter well. Pour into unbaked pie shell. Bake at 425° for 10 minutes and then lower to 325° for 40 minutes.


Pie Crust
(Makes 3-4 shells)
4 cups of sifted all-purpose flour
2 tsp of salt
1 1/3 cup of shortening (pure lard if you have it, it always works best)
2 tbsp of white distilled vinegar
Approx ¾ cup water.

Mix lightly. Roll out into a thin crust. You can make many ahead of time and freeze placing wax paper and foiled between each crust.

Healthy Dijon Honey Chicken Wings From The Deliciously Holistic Cookbook

By Davinia Perrin

Let me start by saying, fall is my favorite time of year. After a long hot Arizona summer, I always welcome the cooler temps, the start of football season, and the anticipation of the holidays. Another reason I love this time of year; it brings people together and welcomes the opportunity to consume a plethora of delicious food.

I LOVE food, but I’m also very intentional about living a healthy lifestyle. I recently had the opportunity to peruse the Deliciously Holistic cookbook by Shelley Alexander, which has so many wonderful ideas for healthy eating options and even includes a shopping guide that serves as a great resource.

There were several recipes from this cookbook that inspired me, but with football season in full swing, I decided the Dijon Honey Chicken Wings would go perfect alongside a Sunday afternoon game. I’m a big fan of wings, but rarely eat them because they are typically deep-fried, which means they are good AND…fattening. This was a great healthy alternative and proved to be just as described - juicy, tangy, and flavorful. I must admit, they were gone in less than 5 minutes!

If you’re looking for ways to offer quick and convenient healthy eating options for your family this holiday season, Alexander offers six tips:

• When shopping, check labels and avoid foods with a long list of ingredients. The best whole foods have one or just a few unprocessed or minimally processed, easily recognized ingredients, Alexander says. Among ingredients to avoid: chemicals, artificial sweeteners, high fructose corn syrup, nitrates, MSG, genetically modified ingredients and preservatives (indicated by the initials BHT, BHA, EDTA and THBQ.)

• Set aside a few hours each week to prep foods to eat in the days ahead. Cut up produce and store it in airtight containers. Lightly wash produce before using with natural vegetable wash or use one part white vinegar to three parts water. Make several homemade vinaigrettes or dressings to last all week so you can make leafy greens and vegetable salads in minutes. Clean and marinate enough meat or poultry for dinners over the next few days.

• Start your day with a green smoothie. Cut and freeze organic fresh fruit to use in green smoothies. You can also buy frozen fruit that’s already cut up. Add organic kale or spinach, coconut water or nut and seed milks plus natural sweeteners such as dates or stevia for an energy-boosting beverage.

• For your holiday dinners, plan on making at least three to four dishes that are both delicious and nutritious. Good examples are pasture-raised, wild turkey with sage and garlic, baked wild salmon with lemon and herbs, steamed greens, roasted heirloom root vegetables drizzled with balsamic glaze, pureed winter squash soups, and desserts made with seasonal fruits, spices, and healthy sweeteners like coconut sugar or raw honey.

• Invest in a dehydrator. Dehydrate fruits and vegetables and raw nuts or seeds that have been soaked in unrefined sea salt water (which removes anti-nutrients, kick-starts the germination process, and increases key vitamins), and you’ll have plenty of on-the-go snacks with a long shelf life. Dehydrators are convenient and easy to use; Alexander recommends Excalibur.

• Make batches of fermented vegetables twice a month. Alexander recommends eating fermented vegetables every day to keep your digestive system healthy. They’re loaded with probiotics – the good bacteria your intestines need. Mix a variety of organic vegetables such as carrots and celery into brine with warm filtered water, unrefined sea salt, and cultured vegetable starter or liquid whey, and mix with shredded cabbage heads. Pack the mixture into sterilized glass jars and allow the vegetables to ferment for five to seven days. Once done fermenting, store in the refrigerator for up to 6 months.

I would highly recommend picking up a copy of Alexander’s cookbook, Deliciously Holistic. It will inspire you to eat foods that nourish your body and are equally delish!

DIJON HONEY CHICKEN WINGS
(printable recipe)

⅓ cup Dijon mustard
½ medium peeled lemon—remove all the white pith
¼ cup raw honey
1 teaspoon unrefined sea salt
2 large cloves peeled garlic—grated
⅛ teaspoon fresh ground black pepper
12 whole chicken wings—rinsed and patted dry
½ teaspoon Paprika

Preheat oven to 400˚ F.

Blend together all ingredients in a blender except chicken wings and paprika until smooth. Taste and add more sea salt or black pepper to taste. Set aside for later.

Remove tips from cleaned wings and cut in half. Place chicken tips in a freezer bag and freeze to
use for stock.

Place wing pieces in a large rectangular baking dish that’s been greased lightly or lined with parchment paper. You will have 24 wing pieces. Sprinkle lightly with additional sea salt and black pepper, place in the oven, and bake, turning over at 30-minute mark.

Baste chicken wings with natural juices in pan. Brush mustard sauce all over wings, sprinkle with paprika and continue to cook for an additional 25–30 minutes until done. Wings should have an internal temperature of 165˚ F when done.

I Love Popcorn; G.H. Cretors Popcorn Review

By: Jenny Rabun

My husband and I both love popcorn; buttered, kettle, caramel or cheese, we love it all. When The Food Hunter asked me to review the G.H. Cretors Popcorn, I jumped at the opportunity.

A family owned business dating back to 1885, G.H. Cretors is some of the best popcorn we've ever tried. One thing I genuinely enjoyed about this product is that it is all-natural and contains no corn syrup, or artificial flavors or colors. This is definitely a plus in my book.

I sampled three varieties; Just the Cheese Corn, Just the Carmel Corn and the Chicago Mix- the G.H. Cretors creation that is a combination of the two.



Made with real cheddar cheese, the cheese popcorn had a nice salty, savory flavor and is exactly what I want in a cheese popcorn. A bit on the crunchy side, the caramel corn was coated perfectly with sweetness. Though good on their own, together in the Chicago Mix they made the perfect duo of sweet and salty that we all crave. G.H.

Cretor Popcorn is available locally at Sprouts, Costco, Total Wine and on-line. If you’re a popcorn connoisseur, I would highly recommend getting your hands on this yummy popcorn...you will not be disappointed.

Gnocchi with Fresh Tomatoes & Melting Mozzarella & An I Heart Circulon Give Away

By:The Food Hunter

I heart gnocchi!! Yes, you heard right...I heart gnocchi! What's not to love about these delicate little potato pillows? Paired with the right sauce they are like heaven on a plate. For me that sauce is a combination of fresh tomatoes and ooey gooey melty mozzarella.

Since the cheese tends to clump and affix to most pans this sauce normally can be a bit of a pain to make. I recently received a Circulon Symmetry Chocolate Hard Anodized Nonstick 12" Covered Essentials Panto review and "sticky" is no longer an issue. With a 3-layer nonstick technology that offers easy clean up, both inside and out, and a comfortable rubberized stainless still handle all the details are there.

Perfect for cooking just about everything and easy to use, this pan makes me want to say "I heart Circulon" If you're feeling the same way, I urge you to enter below for a chance to win a one of these versatile pans and be sure to stop by the Circulon Facebook page for additional chances. Good Luck!

Gnocchi with Fresh Tomatoes & Melting Mozzarella
Adapted from Mario Batali
(printable recipe)

1 pound plum tomatoes
6 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 lb gnocchi
4 ounces fresh mozzarella, cut into 14-inch cubes
2 tablespoons fresh basil leaves

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, core the tomatoes and chop them into 1/4-inch cubes, reserving all the juices.

In a 12-inch sauté pan, heat the olive oil over medium-high heat until smoking. Add the garlic and cook until light golden brown, about 30 seconds. Add the tomatoes and their juices and cook until softened, about 2 minutes. Remove from the heat.

Drop the gnocchi into the boiling water and cook until they float to the surface, about 3 minutes. Drain. Carefully add the gnocchi to the pan with the tomato mixture. Return to the heat and toss gently until bubbling. Add the mozzarella and basil and season with salt and pepper. Transfer to a warmed serving dish, and serve immediately

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Chicken With Bell Peppers & Tomatoes for World Diabetes Day

 

By: The Food Hunter

Today is World Diabetes Day and in order to raise awareness my Virtual Potluck group has teamed up with Anolon  and Microplane to create some delicious diabetic friendly recipes and offer our readers a giveaway.

Diabetes is a chronic disease that occurs when the pancreas no longer produces insulin or when the body can no longer make good use of the insulin it produces. Over the long term diabetes can cause damage to the body in the form of organ and tissue failure.

According to the American Diabetes Association 26 million children and adults in the US have diabetes; 8.3% of the population.  And 71,382 Americans die from diabetes each year. These are astounding numbers that we need to take action on now. Did you know that the onset of Type 2 diabetes can be delayed with diet and a healthy lifestyle? That means more cooking at home; a habit we should all work on.

Quality kitchen tools can make cooking at home easier and more enjoyable. To me good pots are everything and Anolon makes quality pots. I used the 3 quart Nouvelle Copper Stainless saute pan to make the chicken recipe below and it was just perfect.The Microplane handheld slicer makes slicing uniform veggies a breeze; leaving you no excuse not to get in your daily intake of healthy.

Want to check these products out for yourself?  Enter below for your chance to win an Anolon Nouvelle Copper Stainless Steel 3 quart covered saute with helper handle and a Microplane slicer. Also, be sure to check all the VP blogs as we are each giving away a different Anolon pan. (see below for details)


Chicken With Bell Peppers & Tomatoes
(printable recipe)

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Olive Oil
1 each medium green, sweet red bell peppers, julienned
2 thin slices prosciutto, chopped
2 garlic cloves, minced
3 large tomatoes, diced
Splash of white wine
2 tablespoons minced fresh basil
1 teaspoon minced fresh oregano
Salt and pepper

Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in oil. Remove and keep warm. In the same skillet, saute peppers and prosciutto until peppers are tender. Add garlic; cook 1 minute longer.

Add the tomatoes, wine, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until a meat thermometer reads 170°.

Yield: 4 servings.

Nutritional Information
4 servings - assumes 1/2 tsp salt, 1 oz prosciutto and 1 tbsp wine
Per serving:
Calories - 250
Carbs - 10g
Sodium - 453mg
Fiber - 3g
Protein - 30g
Fat - 10g
Sat Fat - 3g
Cholesterol - 72mg
Sugar - 6g


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*** Now it's time to check out what the rest of the Virtual Potluck team is cooking up for World Diabetes Day. Don't forget they are EACH hosting a giveaway, so follow the links to see what you can win***

• Quinoa, Sweet Potato and Avocado Timbale with Roasted Tomatillo Dressing – Diabetic Foodie
• Turkey & Vegetable Crepes – Cookistry
• White Chicken Chili – Miss in the Kitchen
• Crispy Sweet Potato and Zucchini Pancake – Thyme in Our Kitchen
• Indian Spiced Chicken with Raita – 30AEATS

El Chorro: A Review

By: The Food Hunter

El Chorro is an Arizona icon with a strong reputation that keeps guests coming back year after year. Originally built in 1934 as the Judson School for Girls. El Chorro was converted to a restaurant in 1937. As one of the valley's longest operating restaurants it has seen the likes of many famous people.  Clark Gable, Milton Berle and even the infamous Marlboro Man have all at one point in time dined at El Chorro. Few places around town have a history this rich.


From the moment you step through the archway leading up to the front entrance to the moment you  leave at the end of your night you are treated as family. The owners are on hand to greet you and the waitstaff  are attentive to your needs and wants. It's efforts like these that have kept the locals coming back time and again.

Classified as a destination dining spot; El Chorro sits on 11 acres at the base of Camelback Mountain. The main dining area, which was recently remodeled by Candelaria Design, was expanded to include both indoor and outdoor seating with large sliding glass doors; bringing a nice open feel to the restaurant.  In addition to the new dining area, there's also a few outdoor fireplace nooks, a bocce ball court, and an organic garden.

The Casa Paloma event pavilion, seats up to 200 people, has it's own prep kitchen and wet bar and is a great space for any event. There's even a private bride's room with an adjoing bathroom. No wonder people describe El Chorro as the perfect place for a wedding.


In addition to their regular drink menu which includes, classic coktails, wine and beer, El Chorro also offers a special seasonally inspired cocktail menu.  Drinks like the Perfect Pear or the Cucumber Gimlet are on the fall menu.

 In the kitchen, Chef Charles Kassels, formerly from the Old Red House in Sante Fe, New Mexico is wonderfully preserving the restaurant's traditional menu while still adding his own innovative creations.

El Chorro is most famous for their sticky buns. These ooey gooey buns of buttery brioche rolled with cinnamon are delicious, there's no doubt about that. Where most restaurants will provide you with a bread basket, El Chorro distinctively offers a basket of cinnamon buns.  I'm not really sure where I stand on this. It goes against everything I was taught (no sweets before dinner) which makes it a little exciting; but at the same time runs the risk of spoiling your appetite. Don't worry if you have bun issues like myself you can always have yours wrapped to go.

Our dinner started with a beautiful heirloom tomato and burrata salad to share. Local tomatoes and hand-pulled burrata cheese were drizzled with local Queen Creek olive oil and a nice balsamic reduction.  The only caveat I saw was not having bread to accompany it.

Crafted with high-quality ingredients, and not something I would normally order, I was  impressed by the vegetarian option I was given as my main course. It was a tower of polenta, eggplant and citrus quinoa mixed with greens and a sweet bell pepper sauce.  The chef included salmon (which is an option along with chicken, shrimp or lobster) but frankly it wasn't necessary.  The components melded perfectly and the taste was superb. I can't say enough about how delicious this dish was.
 

My dining companion was given the center cut filet served with your choice of sauce: honey chipotle lime, chimichurri, bernaise or brandy peppercorn.  He opted to eat the steak as it should be eaten; sans sauce. The perfectly cooked filet was served with scalloped potatoes and sauteed spinach; an appropriate standard, unquestionably well-executed.

We ended the evening on a sweet note with a slice of warm apple pie topped with vanilla ice cream.

 
 I enjoyed everything about El Chorro; from the cozy comfortable feel of the space to the delicious food we were served...it's was a splendid night.

El Chorro
5550 E Lincoln Dr
Paradise Valley, AZ 85253

(480) 948-5170

Cuisine Type: Seasonal American
Price Range:  $30-$50

Atmosphere:  El Chorro's iconic setting is at the base of Camelback & Mummy Mountains, offering an authentic Southwest desert setting.

Can also been seen at: Arizona Weddings Blog

Phoenix City Grille; A Review

By Leah Bieszczad

Srirachi- honey glazed baby back ribs with toasted sesame seeds, Oaxacan Chile- Maple Brined Pork with roasted butternut squash and croissant bread pudding bites with a whiskey lime sauce. I start with the food frankly, because when the food isn’t good, the rest is moot. Luckily, when I tasted the new fall menu for the Phoenix City Grille, I knew immediately that I had waited too long give this place a try


I recently had an opportunity to sample portions of the new menu, tour the renovated restaurant and visit with the soft spoken, but gracious and impassioned owner Sheldon. Sheldon and I spoke at length about his history in the restaurant business, his passion for sourcing his ingredients as local as possible and the expansion of the neighborhood. The surrounding area has grown so much that parking had become an issue; so Phoenix City Grille added additional parking behind the restaurant with beautiful iron work marking the back entrance.

 In conjunction with the updates to the structure, the front of the house had numerous rejuvenations as well, including a new wine wall, artwork and bar top. Luckily it kept the welcoming, neighborhood tavern vibe the regulars have come to love. With food sourced from McClendon's, Black Mesa Ranch, Schreiner's Sausage, and MJ Bakery, Phoenix City Grille provides us locavores one more great option.

Our meal started with a beautiful spread of assorted cheeses, bacon wrapped shrimp stuffed with cotija cheese, homemade hummus, and a variety of salsa and fresh corn tortillas chips. All were tasty and the perfect start to a meal, but the highlights were the Srirachi- honey glazed baby back ribs with toasted sesame seeds and the kale yogurt spread. The ribs had a kick of heat and a smoky taste that was so good they were still being discussed during dessert. I am still unclear on how the kale yogurt spread would be used on the everyday menu, but frankly I don’t care. I would eat it straight from the bowl with a spoon. It was unique, refreshing and addicting.

We also sampled the Oaxacan Chile- Maple Brined Pork with roasted butternut squash, Shreiner’s smoked Andouille sausage and pickled red cabbage; all drizzled with a natural cider reduction. This melding of flavors is what I consider relish of fall. I ate every bite. The pickled cabbage was bright, tart and savory and went really well with the meat.

The last two tastes were of the braised short ribs (a main course on the new menu) and the eggplant. The short ribs were served with horseradish mashed potatoes, smoked bacon- cabernet sauce, crispy parsnips and roasted baby carrots; it was good but not a preferred menu choice of mine.

What I did love was the panko crusted organic eggplant with jalapeno jam, arugula, Fresno Chile relish and Black Mesa goat cheese. The crispy, saltiness of the panko crust melded with the meatiness of the eggplant, sweetness of the jalapeno jam and the creamy Black Mesa goat cheese. Top all this with a balsamic reduction and it was heavenly. This dish alone will guarantee my return.

We ended our tasting with the croissant bread pudding bites laden with a whiskey lime sauce and adorned with caramel. Many restaurants, outside the Big Easy, serve bread pudding but few actually are successful at it. Phoenix City Grille is one of the few. The bread pudding was rich, moist, and decadent and there is a small chance I stole an additional bite or two from my neighbor’s plate when she looked away.

 
If you are not smart enough to be a regular at Phoenix City Grille or if it's that place you always meant to try but haven't, I would recommend you make your way there. The fall menu is delicious; the atmosphere is welcoming, the food presentation is elegant and please say hello to Sheldon for me.


Phoenix City Grille
5816 N. 16th St.
Phoenix, AZ 85016
phone: 602-266-3001