Vacation (all I ever wanted) San Francisco - Part 1

Sigh, San Francisco. There is something really magical about it. The hills, the smells, the light!! The food and the people. It's almost perfect. The hubs and I got to SF a day earlier than the rest of the crew. And luckily our hotel was right up the street from the Embarcadero Center and the Ferry Building Marketplace. It was a perfect location for a short stay. The Ferry Building is brilliant. Full of amazing little stalls of food and gifts, wine and coffee, and lots of great restaurants on the bay. I honestly could have gone everyday we were in SF. Well, we did go two days in a row. I couldn't help it!

(note: all pics are SOOC. Too many pics to edit!!)

Aw. How cute. I look like I have a slight mustache. Why don't people tell me these things? Still, it's frame-able. 

HA! This became a sort of theme for the trip. Just sayin'

We bought the book, Larry Gets Lost in San Francisco, for the littles. It's awesome. We've been reading it every night since we got back. Larry has books where he gets lost in NY, LA and Seattle. I have to get the NY one next. 

Boccalone is AMAZEBALLS. You can get meat cones (yes cones of meat) to eat on the go or have them pack up picnic platters to bring w/ you. We had them make one for our drive up to Sonoma. It hit the spot. 

Cowgirl Creamery. Oh, Cowgirl. I love you. I honestly felt my palms get a little sweaty walking over to pick out cheese for our drive up. It was a like a first date. I felt like I should re-apply my lip gloss. 

Have you ever had Blue Bottle Coffee??!! I hadn't either. I think it might have changed my life. Their iced coffee is like a gift from the coffee gods. It's creamy, silky, cool, rich, coffee love. I just found out that there's one in Brooklyn. I will be hitting up Brooklyn soon for a fix. In the meantime, here's the recipe for the iced coffee!

We ate loads of shellfish since we didn't have to worry about the Little One and her allergy. These oysters were like butter. It was nuts. 

Our very, very good friend and old college roomie met us for oysters and a drink. These two have been pulling stunts like this since the day I met them, our third day of college. They still kill me. Please, don't tell them I said that. 

This awesome lady was the only chick fishing off of the pier. She let me take her picture. 

We went BACK to the Ferry Building after walking around outside for awhile. We couldn't help ourselves. 

We ended up here. The Ferry Plaza Wine Bar. It was attached to their wine store. One of the things I loved about it, besides for the convenience, was that you could buy a bottle at the store and bring it over to the wine bar. You only had to pay a corkage fee. Awesome! They also had yummy meat and cheese platters w/ goodies from all the stalls around the building. 

This is just the beginning peeps...hope you'll stay tuned for more wine and food love! And a really, insanely, giant olive.

xoxox
Erin

Monday Meal Planning

Morning! We're back from a fantastic vacation in San Francisco and Wine Country. It was full of wine, food, laughter and loads of zantac. I haven't laughed that hard in years. My mom survived taking care of our two little cherubs. The woman deserves a medal! I'm putting together a few vacation posts for this week, but in the meantime, we all have to eat. Lets eat something yummy.

Monday: Pasta with Pumpkin and Sausage

Tuesday: Pork Chops with Tomatoes, Caramelized Onions and Feta Cheese

Wednesday: Roasted Sweet Potato and Carrot Soup

Thursday: Green Chile Cheeseburgers

Friday: Sluts Spaghetti (yup, Nigella is awesome)

Saturday: Short Ribs with Wine and Cream

Sunday: Chili Garlic BBQ Sauced Wings

Happy Monday! I'll leave you with this pic. Sums up the week pretty, flippin' well.

Cheers!
xoxo
Erin

Monday Meal Planning {cooking with wine}

The husband and I are leaving for California wine country on Thursday. WOOOHOOO!!!! We're meeting up with my sister, brother in law, and brother and sister in law, for 5 days in Sonoma. I can practically taste the Old Vine Zin and sinful food as I type. AHH!!!  Then the hubs and I stop over in SF for two days to see old friends. HURRAY! So, while we wont be eating this menu all week, it doesn't mean you can't! Lets cook with wine, shall we? We shall.

Monday: French Onion Soup

Tuesday: Alex's Chicken and Mushroom Marsala

Wednesday: Irish Beef Stew

Thursday: Pasta with Creamy Cajun Sauce

Friday: Chicken with Tomatoes and Garlic

Saturday: Seriously Delicious Ribs

Sunday: Filet Mignon with Spicy Bearnaise

Happy Monday! I need to start making lists, and more lists, and more lists....
xoxox
Erin

My little one and her very big day

(It's too heavy!)

(Cheese!)

(See? 7, 8, 9!)

(Let's go, mama!! - wrong way kiddo.)

I love you to the moon and back, baby girl! Sniff. Sniff.

Happy Thursday!
xoxo
Erin

Nearly Wordless Wednesday {My Big Girl}

Yesterday she had her first real ballet class. 

And today her first day of pre-school. 

What a big girl!!!!

Happy Wednesday! 

xoxo

Erin 

Monday Meal Planning

Mornin'! It's my little one's first week of school. WOOHOOO!!!! And the first week of ballet and the first week of soccer. It's a big week for the City Mouse girls. I'm making some of our favorite fall dishes. Here's to a great week! 


Monday: Pizza Pasta:


Ingredients:
1 Pound(s) penne pasta
1/4 Cup(s) butter
2 Tablespoon(s) olive oil
1 Package(s) hot, casings removed Italian sausage (chicken sausage is great too!)
6 Clove(s) garlic
2 chopped onion
28 Ounce(s) crushed tomatoes
2 1/2 Tablespoon(s) dried oregano
2 Tablespoon(s) sugar
1 1/2 Tablespoon(s) tomato paste
2 bay leaves
Salt and Pepper to taste
1 Cup(s) light cream
Fresh Basil1 Package(s) fresh mozzarella


Directions:
Saute sausage, onions and garlic in butter and oil for ten minutes. Add remaining ingredients (except for cream) and simmer low for 20 minutes. Add in cream and chopped basil. Toss with cooked pasta. Add fresh mozzarella to individual servings. 


Tuesday: Texas Soup


Ingredients:
1 Pound(s) ground beef
1 large chopped onion
1 Can(s) stewed tomatoes
1 Can(s) hominy
1 Can(s) RoTel tomatoes and chilies
1 Can(s) corn
1 Can(s) with jalapenos pinto beans
1 Package(s) taco seasoning
1 Package(s) Ranch dressing mix


Directions:
Brown ground beef in soup pot with onion. Add remaining ingredients, simmer.

Some suggested sides:
Shredded Cheddar
Avocado
Sour Cream
Onions Fritos


Wednesday: Crockpot Pot Roast


Ingredients:
3 Pound(s) beef pot roast
salt
steak seasoning or seasoned pepper
1/2 bag baby carrot
4 Clove(s) smashed garlic
1 packet mushroom onion soup mix
1/2 Cup(s) - 1 cup wine, beer or vermouth
2 peeled & quartered onions
flour or cornstarch


Directions:
Coat all sides of roast with salt (I always use kosher) and seasoned pepper. Brown in dry skillet on all sides. Toss all the veggies in the bottom of the Crockpot, top with meat, then add soup mix, top with liquids. Cover and cook on low for the longest time your Crockpot allows. When it's done cooking, take the meat out and stir in a little bit of flour or cornstarch to thicken up the sauce put the meat back in and serve straight out of the pot. I prefer to serve my pot roast over mashed potatoes. But if you want a one pot meal just add small, red, baby potatoes when you add the rest of the ingredients. 


Thursday: Chicken Piccata


Ingredients:
4 chicken breast, boneless skinless
1 to taste salt
1 to taste black pepper
1/4 Cup(s) flour
3 1/2 Tablespoon(s) - 4 1/2 tablespoons divided butter
1 1/2 Tablespoon(s) olive oil
2 Tablespoon(s) - 3 tablespoons minced shallot
1 Cup(s) chicken stock
3 Tablespoon(s) - 4 tablespoons lemon juice
2 Tablespoon(s) drained capers


Directions:
Trim chicken and sprinkle both sides with salt & pepper. Spread flour on a plate and coat both sides of chicken with flour. Pressing to make the tenderloins adhere. Gently shake off excess.

Heat 1 1/2 tablespoons butter in 12" skillet until fragrant, add oil. Arrange chicken tenderloin side down in skillet and saute for exactly 4 minutes. Using tongs, turn the chicken and cook until the flesh feels firm to the touch 3-5 minutes more. Remove to a platter and keep warm.

Heat remaining butter in skillet and add shallots. Cook stirring until wilted, about 1 minute. Increase the heat to high and add chicken stock. Bring to a boil, scraping with wooden spoon to dissolve bits. Add lemon juice and capers. Boil until mixture is reduced. About 3-4 minutes. Add chicken juices from plate and reduce again. Remove from heat and add butter. Put chicken back in skillet. Toss to coat and enjoy! 


Friday: Beef Stroganoff (adapted from Gourmet)


Ingredients:
3 1/2 Tablespoon(s) divided butter
1 Tablespoon(s) flour
1/2 Teaspoon(s) salt
1/4 Teaspoon(s) black pepper
1 Pound(s) cut into 1/4" pieces beef tenderloin
1 Cup(s) beef broth
2 Tablespoon(s) divided olive oil
1/2 Cup(s) thinly sliced shallot
3/4 Pound(s) quartered or halved cremini mushrooms
3 Tablespoon(s) room temperature sour cream
1 Teaspoon(s) Dijon mustard
2 Tablespoon(s) chopped fresh dill weed


Directions:
Melt 1 1/2 tablespoons butter in small saucepan. Whisk in flour and cook, whisking constantly for two minutes. Add stock in a slow stream, whisking constantly and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and set aside. Cover to keep warm.

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a 12" heavy skillet over moderately high heat until foam subsides. Add beef in two batches and cook, turning once, until browned on both sides but still pink in the middle, about 1 minute per batch. Remove with slotted spoon and transfer to a plate.

Add remaining 1 tablespoon butter and oil to skillet and heat until hot but not smoking. Add shallots and cook until golden brown. About three minutes. Add mushrooms and cook, stirring occasionally for 8-10 minutes.

Return meat and juices to skillet and stir to combine. Reheat broth over low heat, then whisk in sour cream, mustard, dill, salt and pepper. Pour over beef and serve over noodles.


Saturday: Sauteed Braised Pork Tenderloin with Herb Pan Sauce


Ingredients:
2 tenderloins of pork
1 to taste salt
1 to taste black pepper
4 1/2 Teaspoon(s) divided butter
1 1/2 Teaspoon(s) olive oil
1/3 Cup(s) chicken broth
1/4 Cup(s) minced shallot
1 bay leaves
2 Teaspoon(s) Dijon mustard
1 1/2 Teaspoon(s) lemon juice
1/4 Cup(s) heavy cream


Directions:
Pat tenderloins dry with paper towels. Season (generously) on all sides with salt and pepper. Heat 1 1/2 teaspoons butter and oil in a large skillet over high heat. Brown tenderloin well on all sides, cover the pan, and reduce heat to low. Cook for 15-20 minutes (I do 16). Remove tenderloins to a plate, cover loosely with foil and let stand for 5-10 minutes while preparing sauce.

Basic herb pan sauce:

To skillet add chicken broth. Stir with a wooden spoon to scrape up bits, bring to a boil and add shallots, bay leaf, mustard, lemon juice, salt and pepper. Cook stirring occasionally, over medium high heat until slightly thickened. About 1-2 minutes. Add heavy cream and cook for 3 more minutes. Remove pan from heat and add rosemary and 1 tablespoon butter.

Slice tenderloin and add to sauce. Garnish with sprigs of rosemary if desired.


Sunday: Southwestern Pulled Brisket Sandwiches


Ingredients:
3 Pound(s) beef brisket
1 to taste kosher salt
1 to taste black pepper
2 Tablespoon(s) vegetable oil
5 Clove(s) peeled smashed garlic
1 halved thinly sliced Spanish onion
1 Tablespoon(s) chili powder
2 Teaspoon(s) ground coriander
2 Teaspoon(s) cumin
1/4 Cup(s) apple cider vinegar
1 1/2 Cup(s) water
14 1/2 Ounce(s) canned undrained whole tomato
2 whole chipotle chilies in adobo sauce
2 bay leaves
3 Tablespoon(s) molasses


Directions:
Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on low, and cook the brisket until it pulls apart easily with a fork, about 8 hours.

(I cooked mine more like 10 hours)

To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with pickled jalapenos. This is also great rolled up in tortillas.

Tuesday Meal Planning {back to school!}

Oh, hey party people! I haven't forgotten about you and your desire to eat good food. Please forgive me and we'll move on..k? Thanks.

It's back to school for many this week! Not us, (sobs in corner) my littles start next week. BUT, that doesn't mean your sweeties shouldn't have yummy dinners this week! I've put together some easy, family friendly meals.  Happy first week kiddies. Cheers, mamas!!! ;)

Tuesday: Crockpot Carne Asada - let them build their own tacos with this yummy filling. 

Wednesday: Baked Cheesy Chicken Penne - this makes 2. One to eat and one to freeze! Brilliant.

Thursday: Mini Meatball Sandwiches - my girls will eat just about anything if I call it "Mini" or "Baby".

Friday: Chicken & Broccoli Stir-Fry with Hoisin and Ginger Sauce - Stir-Fry. 'Nuff said.

Saturday: Artichoke and Chicken Stuffed Pizza - Yum!


Sunday: Smoky Tomato Soup with Mini Grilled Cheese Sandwiches


Happy Back to School!
xoxo
Erin