2 Sparrows (Chicago Restaurant)

• Veggie Burger
  potato roll, avocado, corn salsa, poblano aoli, fresh greens and homemade tater tots

My husband and I found this amazing restaurant while shopping in Chicago.  As we were walking by we looked in and saw how busy it was and on impulse (an empty stomachs) we walked in.  It was a 45 minute wait but we didn't mind as they took our cell number and said they would call when our table was ready.  So we left and did a little shopping.  Well, it was worth the wait.  They are open for breakfast and lunch.  Kevin ordered breakfast, the pork belly sandwich (biscuit, pork belly, sunny side egg, pickled onions) with their homemade tater tots.  I ordered the veggie burger (picture above).  It was delicious!  Lot of flavor with a little spice.  The homemade tots were deep fried potato goodness!  Here the link for more information...2 Sparrows

Favorite Margaritas

I have to repost this recipe as today is National Margarita Day! As you can see by the title these are my favorite Margaritas. The pineapple juice cuts the sour of the lime and sweetens the drink perfectly. If there is any extra just freeze it, it doesn't freeze solid because of the liquor and it's ready for you whenever you want a margarita.  Happy National Margarita Day!

Ingredients: tequila, triple sec, limeade, pineapple juice and ice

If you want salt, use a lime slice and go around glass rim to moisten and dip in salt (kosher).

Blend all the ingredients in blender and serve.

Ingredients:

12 ounces Frozen limeade concentrate, undiluted

3/4 cup Tequila (Jose Cuervo)

1/4 cup Triple Sec

6oz can Dole pineapple juice

Ice cubes

Lime slices

Directions:
Rub rim of cocktail glass with wedge of lime. Place salt (I like to mix salt and sugar) in saucer; spin rim of each glass in salt (Optional). Set prepared glasses aside. Combine limeade concentrate, tequila, and Triple Sec and pineapple juice in container of an electric blender. Add enough ice cubes to fill blender; blend well. Pour beverage into prepared glasses; garnish with a slice of lime, if desired. 

Sweet and Spicy Chicken Stir Fry

I had some small red, yellow and orange peppers in the fridge to use up so I made this stir fry.  It has a light sweet and spicy sauce that flavors the stir fry nicely.  This is one of those meals that comes together quickly.  I start cooking the rice, then start the stir fry and they both are done at the same time.

1 pound thinly sliced, boneless chicken breasts 

1-2 clove garlic, minced

2 cup broccoli florets

1 cup red, yellow or orange peppers (about 1 cup), thinly sliced

1/2 cup onion, thinly sliced

1 cup sugar snap peas 

3 Tablespoons olive oil

3 Tablespoons soy sauce

1/4 cup honey

1 Tablespoons oyster sauce

1 Tablespoons Siriacha hot sauce

Prepare and slice all veggies.  Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.  Add  veggies and saute for about 5 minutes, until crisp tender  Remove from skillet and set aside in a bowl.

Heat the same skillet over medium-high heat and add remaining olive oil.  Saute Chicken and garlic about 5-7 minutes until chicken is no longer pink.   Once chicken is cooked, add veggies back in the skillet.  Add honey, soy sauce, oyster sauce and Siriacha.  Thoroughly mix to combine.  Serve with rice.  Enjoy!

Lasagne Rolls with Spinach and Italian Sausage

I'm making a meal for a friend that is recovering after surgery.  I decided to make my lasagne rolls because they freeze well so that she can bake them whenever she'll need a meal for her family.  I've made these for her family before and her son Daniel loves these so here's to you Daniel, enjoy!

 

In the picture of ingredients I left out one can of Hunts spaghetti sauce, I used two.  You can also make your own spaghetti sauce if that's how you roll : )

Servings: 6-8

Ingredients: 

12 lasagna noodles 

1 pound Johnsonville Italian sausage 

2 (26.5  ounce) cans Hunt Spaghetti Sauce (any flavor) 

2 cups  ricotta cheese or cottage cheese (I personally like cottage cheese)

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (I use a clean kitchen towel, place spinach in towel and twist squeezing out all the liquid)

8 oz. (2 cups) shredded mozzarella cheese 

1/2 cup grated Parmesan cheese 

1 egg 

1/8 teaspoon pepper (you don't need salt as the Parmesan is salty enough)

Directions:

1.  Cook noodles according to package direction; drain.  Place noodles (lay flat) on a large sheet of wax paper or parchment paper. 
    

2.  Cook sausage (while the noodles are boiling), in large skillet until done; drain.  Stir in spaghetti sauce.   Bring to boil; reduce heat and simmer while you make rolls.

3.  Combine ricotta cheese (or cottage cheese), spinach, Parmesan cheese, egg, and pepper.  Spread about 1/3 cup cheese mixture over each noodle then sprinkle with mozzarella cheese; roll up.

4.  Place seam side down in 13x9 inch baking dish. Pour sauce over rolls. If you have any remaining mozzarella sprinkle over top of sauce.  Cover with foil and bake in preheated 350 degree F oven, 35 minutes or until cheese is melted.

Note:  If you are going to split up portions just refrigerate or freeze in the pan size you will need.  I will often buy the small foil (disposable) pans and split up into two rolls per pan (cover with foil) and freeze.  My son loves to get these at college.  Thaw them from the freezer and bake 350 for an hour.