Category Archives: Comfort food

Dark Chocolate Cherry Popcorn

December 17, 2015 BudgetEpicurean Leave a comment

If you know me at all, you know I’m a total popcorn addict. Like for reals. A night without it feels weird. I can eat about a dozen cups’ worth and not think anything of it. I prefer stove-top to bagged, but in a pinch it will do. Don’t even talk to me about weird toppings, I want my good old-fashioned salty delight. Until.

Until Christmas rolled around, and I wanted to give my family I’ve been tutoring with for a long time a heartfelt gift. In my list of last-minute gift ideas I included peppermint popcorn, and thought that might be a great idea. But I didn’t have peppermint at the time, and y’all know I’m frugal, so I try to use what I already have.

In my cupboard, I had some dried cherries and several bits of different dark chocolate bars.

Bingo. Dark Chocolate Cherry Popcorn.

This was created on a whim, but turned out absolutely splendid! You can of course customize it with other dried fruits or types of chocolate, for example a white chocolate apricot might be tasty, or try adding in some nuts or seeds for extra crunch. It looks adorable in a clear plastic baggie with some colorful ribbon or a bow.

Ingredients:

3 cups popped popcorn
1/2 cup dark chocolate
2 tbsp. coconut oil
2 tbsp. dried cherries
1 oz amaretto liquor (optional)
Sprinkle of salt and sugar

Step 1: Soak the dried cherries in the amaretto 1 hour. This softens them enough so that they aren’t hard and chewy later. If you don’t want to do this step, it is optional.

Step 2: In a microwave-safe bowl or double boiler, add the chocolate and oil. Microwave on high in 30-second bursts, stirring each time, until melted. Or use a double boiler, but do not bring to a boil.

Step 3: Pop your corn on the stove top or in an air popper if you have one.

Step 4: In a large bowl, pour your popcorn and cherries. Slowly pour in the melted chocolate, stirring with a spoon or spatula, to coat all of the popcorn. Finish with a sprinkle of salt and sugar, and you’re done!

Now your homemade snack is ready to be packed into a cute tin and given to someone you care about for Christmas, Valentine’s day, birthdays, or just because. Or you can just eat the whole thing, I won’t judge.

[amd-zlrecipe-recipe:11]

Appetizers, Comfort food, Fish, Healthy, Main Dishes

Salmon Latkes

December 13, 2015 BudgetEpicurean 1 Comment

Latkes, the Yiddish word for potato pancakes, have a long history in Jewish tradition. According to history, the tradition is more about the oil used to fry the cakes than the potato pancakes themselves. The Maccabees freed the holiest Temple in Jerusalem from the takeover of King Antiochus. After ridding the temple of all idols, they lit the menorah with a little purified olive oil. It seemed there was enough to last only one day.

But then, a miracle happened. The lamp burned for eight days and nights. Just long enough to press fresh oil.

And thus, olive oil is a sacred tradition during Hannukah, the eight days and nights celebrated in 2015 from Sunday December 6 – Monday December 14. Any food fried in oil can be commemorative of the Miracle of the Oil, in fact donuts are a very popular Hannukah food, as are matzoh and other kinds of fritters.

This recipe takes the classic potato latke and adds in canned salmon for a protein-filled, full meal on its own. They can be served alone, or atop a bed of lettuce, or covered in applesauce, salsa, relish, or any other condiments you like. Feel free to experiment, there are no rules saying you have to use potatoes and potatoes only.

Grate in some onion, carrots, or beets. Try regular flour, chickpea flour, matzoh, or breadcrumbs as the binding agent. Fry them in olive oil, coconut, or even bake them in the oven. But no matter what you do, do make sure to use a high quality oil, share with your loved ones, and be thankful for all you have!

Ingredients:

1 cup mashed potatoes
2 can salmon, drained
2 eggs
1/2 – 1 cup breadcrumbs
1 tsp Italian seasoning
1 1/2 tsp garlic salt
2 tbsp olive oil

Step 1: Either make mashed potatoes from scratch, use leftover mashed potatoes from a previous meal, or use boxed/instant potatoes to make approximately 1 cup cooked. Open the canned salmon and drain.

Step 2: Mix the potatoes, salmon, eggs, and seasonings in a bowl. Add breadcrumbs until the mixture is moist but able to stick together. Form into patties, this should make about 4-8 depending on thickness and size.

Step 3: Add 2 tbsp oil to a frying pan and heat to medium. Add the patties, working in batches if you made more than will fit. Leave some room between each latke so they can heat and cook evenly.

Step 4: Fry about 4-6 minutes, then flip. Each side should get a nice golden brown color. Remove to a paper-towel-lined plate to drain off any excess oil.

Top however you would like and serve! I covered mine in sriracha and homemade green tomato salsa and it was positively delicious.

Comfort food, Crock pot, Fish, Main Dishes, Slow cooker, Soups

Slow Cooker New England Clam Chowder

December 3, 2015 BudgetEpicurean Leave a comment

One of the things I was most excited about when moving to New England was of course the seafood! The beautiful thing about being near the sea is the abundance of affordable and fresh seafood. From salmon to crab to scallops to, of course, lobster, Connecticut is a playground for those who are pescatarian.

This recipe is a simple one for New England Clam Chowder, the whitish creamy version. Not the icky, reddish, tomato-based Manhattan style. Did you know that in 1939, a bill was introduced by State Rep. Cleveland Sleepe in Maine to make it illegal to add tomatoes to chowder?! Oh yeah, New England takes its clam chowder seriously.

The recipe here calls for cooking the potatoes and clams most of the day in a slow cooker, then creating a roux and adding it in just before serving. I have added in my own Polish/Slovak flair by switching the cream for sour cream, creating what we call a “zapraska” (used to make Hungarian chicken paprikush soup) to deepen the flavor of the roux and lend a creamier final flavor.

You could instead cook all the ingredients but the sour cream together all day, and then simply add small amounts of hot liquid to the sour cream and flour until thickened and stir it in just before serving. That would be the ultimate hands-off chowder recipe.

Ingredients:

12 oz clams, fresh or frozen, preferably in their own juice
2-3 tbsp olive oil or butter
2 large baking potatoes
1 onion
2-3 cloves garlic
2-3 ribs celery
8 oz fish sauce or clam juice
8 oz sour cream
1/4 cup flour or cornstarch

Step 1: Dice the potatoes and put into the slow cooker. Add the entire contents of the clams (or fresh and add the clam juice). Add water to cover. (Add more for thinner soup, add just enough to cover potato pieces for thicker soup). Put the slow cooker on “low” for at least 2 hours, or up to 8 hours.

Step 2: Dice the celery, garlic, and onion into small pieces. Add the oil and veggies to a frying pan, and cook for 7-10 minutes, until translucent.

Step 3: Add the flour to the pan with the oil, stir for 2-3 minutes. Then add the fish sauce and a little water from the slow cooker until it forms a thick paste. Mix in the sour cream, and whisk it all together well. This is the roux (pronounced “roo”) you will add to thicken the soup.

Step 4: Add your roux to the slow cooker and mix well. Now your soup is ready to serve! Add more flour and less water to thicken, or add more water to make a thinner soup. Serve with nice hearty rolls and/or a fresh green salad.

Comfort food, Healthy, Less than 5, Main Dishes, Soups

Ham and White Bean Soup

November 19, 2015 BudgetEpicurean 2 Comments

As the days grow colder and shorter, sometimes there is nothing quite so amazing as a steaming bowl of soup. Soup is wonderful for so many reasons. You can easily sneak all kinds of healthy veggies and ingredients into soup. Soups are generally very kind to the budget, with frugal ingredients like beans and grains, and the ability to save about-to-expire produce. Soup feels good on a sore throat, and is mostly healthy (if broth based, not fatty/creamy).

And soup just tastes great.

This ham soup starts with a rich & nutritious broth made from the ham bones, but if you don’t have the time (or the bones) you can use pre-made stock as well. You can also substitute in any type of veggie you prefer, though I recommend sticking to about 2 cups of some sort of leafy green, and 1 cup of another harder veg for contrast.

Ingredients:

1 ham bone + 6-8 oz meat
2 large carrots
1/2 bunch kale
1 large can white beans, or 2 small cans
Optional: 2 tbsp chicken bouillon

Step 1: In a crock pot or stock pot, simmer the ham bone in enough water to cover for 8-12 hours, during the day or overnight. Strain the liquid, pull any remaining meat off the bone and shred it, and return it to the pot. Discard the bones.

Step 2: Bring the stock to a boil, and add the kale and carrots. Drain and rinse the beans to get rid of excess sodium and add to the pot. Simmer for 15-20 minutes, until carrots soften.

Step 3: If needed, add in the bouillon. This soup seems simple, but the base is so flavorful from being stewed so long.

I suggest serving this with thick, soft Italian or multi-grain bread, and you may or may not want to shred some cheese over top. I added just a touch of Vermont white cheddar, and it was absolutely scrumptious! Even the fiancee, who just kind of tolerates soups, loved it and had seconds. If you’d like your soup a little thicker, add less water and mash up one of the cans of beans before adding it.

Comfort food, Dips and Sauces, Healthy, Less than 5, Main Dishes, Pasta, Sneaky Healthy, Vegetarian

Veggie Packed Pasta Sauce

November 12, 2015 BudgetEpicurean Leave a comment

Pasta sauce is one of my absolute favorite things to pack extra veggies into! Any time you have a sauce, chili, soup, or stew, is an excellent opportunity to be sneaky healthy. By blending things in, no one knows they are there, yet you are giving the people eating the meal extra doses of fiber and vitamins. There’s no reason not to!

The best things for blending in include beans, greens, and carrots. Beans thicken the sauce because of their natural fiber content. Greens may change the color a bit, so keep that in mind. And carrots provide a slight sweetness while not affecting the overall color very much. Keep in mind with carrots, you must cook them first so they soften before trying to blend them in, or juice them.

In this sauce, I went really bold and added some spinach as well as a half bag of frozen carrots and peas I had left from a previous meal. To this I added a full can of stewed tomatoes, and 1/2 cup milk. Simmering everything together makes it soften, and then if you have eaters that won’t tolerate chunks, pop half or all of it into a blender before serving.

Ingredients:

1 package frozen spinach, thawed
1 can stewed diced tomatoes
1/2 bag frozen carrots & peas
1/2 cup milk

Step 1: Thaw the spinach, and squeeze out extra water. Put in a pan with the peas and carrots, and cook, stirring often, for about 15 minutes or until carrots have softened.

Step 2: Add the tomatoes and milk, and cook another few minutes. Puree in a blender. You can further cook it down to thicken the sauce, or serve as is.

I added some crumbled cooked bacon and sprinkled on Parmesan cheese, but if you serve as is this is a perfect vegetarian meal. You can see what I mean about the greens changing the color of the sauce. If that is a problem, just start with very small amounts of greens, maybe just a handful of spinach rather than the whole package.

Casseroles, Comfort food, Crock pot, Finances, Healthy, Main Dishes, Slow cooker

Ten Crock Pot Freezer Meals in 1 Hour

November 1, 2015 BudgetEpicurean 2 Comments

This post is about my newest addition to my Kindle offerings: “10 Crock Pot Freezer Meals”! You can see for yourself at my Budget Epicurean Kindle Author page. The eBook contains a complete grocery list, with the items categorized in order to easily breeze in and out of the store in minutes, as well as ten of my best & most loved slow cooker recipes, including Cranberry Spiced Chicken, Orange-Glazed Pork Chops, and White Bean Chicken Chili. I even added some handy, easy printables to label your bags, so you know what you have days or weeks later!

To watch the short video on how easy it is to shop for and assemble everything, check it out here! Of course ALDI was the store I went to (I just love them for their focus on providing the best prices over flashy ads or in store perks). I had my list in hand, and the total for everything that was going into these ten meals (minus just a few pantry staples) was $87. Given that each meal is made to serve 4, that is only $2.18 per meal!!

Of course, you can substitute as needed, such as if you have a hatred of a specific type of bean, swap it for a different kind, or if you do not eat pork, use chicken or beef instead. Definitely the highlight of the trip was finding this little bonus deal: $0.35 for canned, organic, reduced sodium black beans!!! Oh yeah, I bought 2 cases. That doesn’t count towards the meal totals…

The entire shopping trip took me probably about a half hour. And that is with writing down prices of things, and forcing my significant other, who was such a trooper, to take pictures and help me double check that I hadn’t forgotten anything. 🙂

http://www.amazon.com/Budget-Epicurean/e/B00KM8JR4U

Garlicky Sweet Lemon Chicken
Chicken Tortilla Soup
Orange-Ginger Glazed Pork Chops
Creamy Italian Chicken
Cranberry Spiced Chicken
BBQ Pulled Pork
Chicken Cacciatore
Classic Salsa Chicken
White Bean Chicken Chili
5 Bean Vegetarian Chili

As a reminder, you can purchase the nice printable ebook HERE.

First things first, I got everything organized. This means putting all the ingredients for each recipe into a pile. Some ingredients were used in multiple recipes, so I put those piles next to each other. Then I cut out the labels, and taped them onto a bag.

Next, take a cutting board, and for each recipe that requires dicing, chop up the peppers, or onions, or whatever, and place the raw veggies in the corresponding bag. It is best to get all that out of the way first. I actually ended up wearing goggles, because the onions were so strong and stung my eyes so that I couldn’t see for all the watering they were doing!

Next, take a can opener, and open up all your cans. Drain things like beans if you like, I didn’t even bother, just dumped the whole thing in there. Pour the canned goods into the bags. Any seasonings like chili powder or honey, pour those in next. Finally, open the meats (if using) and add those to the bags last. Be sure to keep meats separate otherwise so as to not cross-contaminate, and wash your hands after touching them.

Orange-Ginger Glazed Pork Chops

BBQ Pulled Pork

Crock Pot 5 Bean Vegetarian Chili

Salsa Chicken

Creamy Italian Chicken

Tortilla Soup

Spiced Cranberry Chicken

White Bean Chicken Chili

Garlicky Sweet Lemon Chicken

Chicken Cacciatore

Once you have your bags filled, you can take them to your freezer. Ideally, freeze them laying flat so that you save freezer space. You can also put any of these recipes straight into the crock pot, as I did with the garlicky sweet lemon chicken.

The day before you plan to eat one of these meals, just take the bag from the freezer and put it into your refrigerator. Preferably put the bag onto a plate or in a bowl, just in case it leaks or drips water as it thaws. The next morning, pour the whole contents of the bag into your slow cooker and cook as instructed. You can use each recipe’s suggestions, or serve with whatever you have handy. And there you have it! Ten meals that serve 4, from cans to freezer to cooked!

Freezer meals assembled and ready to go!

You can purchase this list of ten slow cooker, freezer-approved recipes, plus a complete one-page shopping list, serving suggestions, and printable freezer bag labels on Amazon!

Just search “Budget Epicurean”. Or visit this link: http://goo.gl/VtfKOq

I’m hoping to expand these meal plan offerings soon to include a vegetarian option, diabetic meal plans, gluten-free meal plans, and more! Please let me know if you have any feedback, questions, or something else you want to see in the future in the comments below or by email at budgetepicurean (at) gmail (dot) com!

You can view the video of how easy the shopping & assembly is here:

Many many food bloggers and regular people alike love this method of cooking! It is hard to overstate how much time, energy, and cash you can save by cooking this way. If you’re already experienced with meal planning based on grocery store sales, or want to try coming up with your own recipes, here’s a great article from one of my favorite frugal sites, the Simple Dollar, fully explaining the process!

Administrative, Comfort food, Finances, Informative

How to Build a Pantry Immediately Under $50

October 22, 2015 BudgetEpicurean Leave a comment

This is an article on how to start building a pantry immediately, with very little up-front cost. If you already have ten years’ worth of canned beans in the basement, that is awesome, but this article is not for you. I am writing this article to the people who:

Are tired of looking at bare cupboards.
Can’t sleep at night because they just used up their last box of <insert boxed food here>.
Just like to be prepared for stuff.
Would really love to have the makings for a meal readily available without having to go to the store.
Want to eat real food, without spending a lot.
Know winter is coming.
Like to save money!
Want to have some kind of food around no matter what.
Don’t have much money to spend building a pantry.

Whether you are preparing for a hurricane, tough economic times, flexibility in meal planning, or just because you know you’d sleep better at night, you can start building a pantry right now, and for less than $50 per person.

A pantry by definition is a room or place in which food is stored as an ‘extra’ or backup to the kitchen. There is a wide variety of ways people build pantries, from an extra can of soup on the top shelf to a maximum-prepper-root-cellar type pantry with hundreds of freeze dried meals, and everything in between. If you have a few boxes of ramen under the bed, that’s a pantry. If you have a stash of your favorite cookies hidden somewhere you don’t have to share, that’s a pantry.

This article will give you an exact idea of how to build a pantry in one shopping trip, for less than $50 (per person) which could provide enough calories to survive for 1 month. But, keep in mind this is “survive”, not eat like you’re on a cruise ship vacation. It is, however, way better than ramen noodles, and is real, healthy, good food. (Heck you could even just use this as your personal “less than $50 monthly grocery shopping list & meal plan” any time).

Prices are based on stores in the New Haven, CT area. Prices may vary based on where you are located, sales and/or coupons, and time of the year. Feel free to make certain substitutions tailored to your situation. If you have access to free or cheaper foods, stock up on those as well (for example, a garden, barter system, foraging, etc).

Always be on the lookout for opportunities for urban foraging like an overhanging apple tree, rogue tomato plant, whatever. Also, many plants we consider weeds are edible. Just be sure to read/watch enough to know what you are doing before eating anything wild you pick.

This plan is meant to provide enough food for one person for three meals for thirty days. Most meals will be very simple, but will be enough to survive. And this is real food, not freeze dried astronaut ice cream. You could eat any of these suggested meals at any time. If you have more room in your budget, you can add more “comfort” foods like sauces, spices, dried fruits, desserts, snacks, or other items you desire.

I’d recommend ALDI if you have one near you. (Go here to see their locations). They have the most consistently low prices overall for packaged and even fresh foods that I’ve seen. Otherwise, find the store nearest you that has good deals. Follow general grocery rules, like shopping produce that is in season, making a list, buying in bulk when the prices are low, etc. to save even more.

Purchase per person:

3 cans chicken — 2.97
5 cans tuna or salmon — 5
15 lbs beans (any type) — 8.50

5 lbs rice — 2.99
5 lbs potatoes — 1.99
1 large canister oats — 2.29
Tortillas (12 pack) — 0.99

10 bags frozen vegetables — 10
2 cans any type fruit — 2
1 jar pasta sauce — 1
1 pound pasta — 0.88
Dozen bananas — 2.22
1 jar peanut butter — 1.49
1 jar jelly — 1
5 cans diced tomatoes — 4.40
2 loaves bread — 1.70

Grand Total: $49.42

These items can sit wherever you have extra room, and you know they will be there in a pinch. You can also add any items that your family specifically goes through a lot of, such as chickpeas, eggs, or a certain spice mix.

Be sure that you use these items prior to their expiration dates by incorporating them into what you already cook. There is no sense in spending even a small amount of money on food that you end up not eating. A list of many suggested meals using these items is below.

Suggested meals:

Peanut butter & jelly sandwich
Bean & rice veggie burgers
Peanut butter & banana wrap
Tortilla Soup
3 bean chili
Red beans & Rice
Oats with fruit
Toast + PB or jelly
Veggie fried rice
Tuna noodle salad
Tuna wraps/sandwich
Creamy tuna potato salad
Rice pudding + canned fruit
Pasta (w chicken &/or beans)
Baked potato + chili
Baked potato + frozen broccoli
Baked potato soup

And if you happen to have a pantry already, hopefully this list can help jump-start your creativity. Just a few simple ingredients can quickly come together to create a satisfying meal for far less than you would spend outside the home. Having a well-stocked pantry means you can have a snack or meal ready to go in minutes, and without having to wait in line or drive 30 minutes.

To continue to build your stockpile, simply pick up one extra item each time you go to the grocery store. Add two jars of pasta sauce to your cart when you only need one, and now you have a spare. When there is a great sale on peaches and you can afford to, stock up. That way you keep your overall cost lower, by purchasing frequently eaten items in bulk when the price is low. Just don’t get too crazy, you don’t want to buy way more than you will ever eat or buy things you end up hating and throwing away.

Also keep an eye out for mark-downs on products that are about to expire (like meats & fresh vegetables, but use or freeze ASAP), slightly dented (I’m lookin’ at you, 10 cent dented cans of soup), or out of season (sprinkles in the shape of a leaf are still sprinkles in the summertime). One extra can or bag at a time can make a big impact on your yearly grocery tally. And you will get the satisfaction of knowing that you have a buffer of food for whenever, whatever, happens.

(Title picture is of pantry items used to make Salsa Chicken Soup)

Comfort food, Healthy, Main Dishes, Pasta, Sneaky Healthy

Sausage & Veggie Parmesan Alfredo

October 11, 2015 BudgetEpicurean 3 Comments

In the warm-to-chill days of autumn, we begin to crave more hearty, filling, stick-to-your-ribs kind of foods. Soups, stews, chilies, and pasta all sound wonderful as seasonal hibernation signals kick in. However, you probably don’t want to already start putting on your “winter coat” do you? I know it is pretty socially acceptable to gain a few pounds over winter, who doesn’t? With these filling foods, not much time outdoors, and lots of holiday treats, it is easy to succumb.

But not this time!

A lightened up parmesan pasta alfredo to the rescue! This recipe is intensely flavorful, with lots of meat to satisfy the carnos in the family,yet packed with good-for-you veggies for vitamins and fiber. With a homemade alfredo sauce, you get to control how much and what kinds of fats are included, and can amp up the vegetable content, to make a much healthier alternative to a frozen-bagged or restaurant meal.

This recipe takes about 20 minutes, and serves 2-4. If you don’t have the specific vegetables mentioned, feel free to substitute any kind you like, as long as you try to keep at least 2 cups’ worth.

Ingredients:

1 pound sausage links (or loose)
1 bell pepper, diced
1 large potato, diced
1 small eggplant, diced
1 large head broccoli, cut into florets
1/2 bunch kale, rinsed and chopped
1 pound pasta (save 1 cup of cooking water)
1/2 cup shredded parmesan
1/2 cup milk or cream
2-4 tbsp. butter

Step 1: In a frying pan, cook your ground sausage or links until browned, and pour off any excess fat. Add the potates first and cook with a lid for 10-15 minutes.

Step 2: Add the rest of the vegetables, in order of firmness/needed cooking time, and continue until all veggies are added and beginning to soften. Meanwhile, boil and drain the pasta.

Step 3: Add the pasta, water, parmesan, milk, and butter, and simmer for 10-15 minutes, until the sauce coats the noodles and thickens.

Serve and enjoy!

Breakfast, Comfort food, Informative, Main Dishes

Restaurant Review: O’Rourke’s Diner

October 6, 2015 BudgetEpicurean Leave a comment

This is a review of a local diner in Connectict. The Budget Epicurean has not been compensated in any way for this review, and all opinions are my own. For reviews, preference will be given to unique, local, family-owned establishments. Food locations will be evaluated based on:

Taste: 1 (wet toast) – 10 (your taste buds have died and gone to heaven)
Atmosphere: 1 (gas station bathroom) – 10 (Buckingham Palace)
Value: 1 (not worth it) – 10 (super duper deal)

In the heart of Middletown, Connecticut, just off Route 9, sits a classic metal diner. The type of train-car shaped metal diner that brings to mind the “good old days”, Route 66, and other memories of a bygone era. This is O’Rourke’s Diner.

Established in 1941 by John O’Rourke, and owned to this day by his son, Brian, this diner has seen good times and bad, as well as a few reincarnations. A brief history, from their website:

O’Rourke’s Diner – A Brief Timeline
1941 – Uncle John J. O’Rourke, a veteran of Jack’s Lunch, purchases the old wooden Dunn’s Diner.
1946 – Uncle John replaces the diner with a brand new sparkling Mountain View diner to accommodate the growing crowds.
1966 – As a high school honors student, Brian works at the diner up to 40 hours per week, in addition to delivering newspapers.
1977 – Uncle John retires. Brian O’Rourke and his cousin, John Sweeney O’Rourke buy the diner. Brian’s culinary talents emerge in the form of wonderful soups like Irish stew and roasted plum tomato.
1985 – Brian buys out his cousin to “take the diner to the next level.” He uses his experiences throughout the ’80s in the kitchens of New Orleans, Barttra (Ireland), and the Caribbean to reinvent the omelet. This is the beginning of O’Rourke’s Diner as we know it – a cross-section of humanity with amazing culinary artistry!
August 31, 2006 – O’Rourke’s Diner is decimated by fire.
Sept. 2006–Feb. 2007 – The community unites to “raise the phoenix from the flames!”

The interior of the new/old diner is cozy yet not claustrophobic. There is a lovely bookshelf just inside the entry way containing an eclectic mix of mismatched awards, family photos, knickknacks, books, and other paraphernalia. A wrap-around bar seating circles the kitchen area, welcoming locals to sit down, have a cup of coffee, and chat with the waiter, waitresses, and hard-working chefs.

When we ask the staff for favorites and suggestions, of course they say it’s all good. Every food place usually does. But of course, since they have been seen on Diners, Drive-Ins, and Dives, plan on ordering at least one of those items recommended by the great Guy Fieri.

When we are told about Chef Brian and how he took the place over and totally revamped the menu, and that not only does he have a “Chef Brian’s Special of the Day” but that he is in the building this morning, we know at least one of us is definitely ordering that. So that left two more people to order.

After a little discussion, and an evaluation of what people were in the mood for, final decisions were made and the orders placed.

First up, we had to try their fruit juice of the day. It was a mango-pineapple juice, with frozen cubes of mango and cantaloupe to keep it chilled instead of ice to water it down. All of their breakfast smoothies and juices are made fresh each morning with usually local, seasonal fruit. They come in cute hand-held-sized cups with decorative straws. I really appreciate the small details.

Next up, we had to try the “Leprechaun Bites”. According to their menu: “Every morning the little leprechauns in the kitchen start the day off by baking a variety of goodies. Leprechaun bites are an ever-changing assortment of daily sweet breads, cakes, treats, and toppings.” Today, the leprechauns were in the mood for poppyseed & lemon bread, and blueberry muffins it seems.

The breads were both tasty, not overwhelmingly sweet. The blueberry ones weren’t quite blueberry enough for me, and a little dry. But I really enjoyed the lemon poppyseed, I feel like I could eat a whole loaf of that easily.

The next plate to hit the table I didn’t even get a picture of because it was gone too quickly! Chef Brian’s special comes with an ‘appetizer’, which was a small wedge of pistachio pancake with homemade whip topping. The pancake was Kelley green, and lightly nutty with just a hint of sweet. It was a delicious teaser for what followed.

Chef Brian’s breakfast was a work of art. Two eggs benedict sat atop a bed of greens, tomatoes, and olives with two crostini on the side. It was like nothing any of us had ever tasted before.

My choice was the Mexican breakfast platter – 2 eggs topped with black beans, guacamole, tomatoes & onions & home fries. I’m a big fan of black beans and guac, and was just in the mood for something different. This was just the ticket. With a healthy heaping of proteins (hello eggs and black beans on one plate!) and good fats from the avocado, this breakfast was very satisfying and I didn’t feel at all guilty about finishing the whole thing.

Though I did ask for my eggs scrambled, and they came out over-hard.

My dining neighbor ordered the buckwheat pancakes with sweet potato homefries. A fellow healthy eater, she was very pleased with the health factor of this meal. Definitely not for a meat-and-potatoes kinda person, who would be confused by the heavier consistency. But I thought they were quite tasty, and the sweet potato homefries are a great idea.

But the breakfast that really took the cake was of course the DDD special: Banana Bread French Toast. Diner, Drive-Ins, and Dives recommended this plate, and now we know why! Two thick, hot slices of house made banana bread, coated in egg and fried, then doused in sweet syrupy cooked bananas. It was absolutely delicious!

Lesson learned, when a very famous person know for eating good food recommends a certain dish, that’s probably what you should order!

The restroom was cramped but clean, and our waitress (plus two others wandering about) was very friendly, helpful, and always kept the coffee refilled. We felt very welcomed and comfortable. The only complaint I have is that it was FREEZING. They had the air conditioner was set to Arctic blast evidently. Luckily it was a gorgeous sunny day and we could escape to the sunshine, as soon as we gorged ourselves on bananas and pancakes. =)

Overall, I’d give O’Rourke’s diner:

Taste: 6
Atmosphere: 8
Value: 7

Comfort food, Crock pot, Healthy, Main Dishes, Slow cooker

Slow Cooker Sausage & Kale Stew

September 24, 2015 BudgetEpicurean Leave a comment

Last week, a terrible thing occurred.

No it has nothing to do with upcoming elections. It wasn’t weather related. Everyone I know and love is just fine. (as far as I know.)

My Crock Pot broke.

It was in the sink with dirty dishes, and one thing lead to another, somehow in the mountain of dishes the crock got split right down the middle. The lovely workhorse of my kitchen, and it’s hardy ceramic bowl was now split in twain, to be used no more. I was heartbroken to say the least.

Any reader of the blog knows how in love with my slow cooker I am. This thing is amazing, making my life so much easier by preparing dozens, even hundreds, of slow cooked meals for me while I work or play or do whatever somewhere else. Then we come home to a house that smells amazing and a hot and healthy meal.

Though I will of course replace my crock as soon as humanly possible, I dedicate this post to the crock pot, as its last documented meal prior to fatal injury. May your crock last many years more.

Ingredients:

1 head kale, torn into small pieces
1/2 pint cherry tomatoes
1/2 pound sausage, cut in slices or ground
1 can white beans
1 cup water or broth
Optional: parmesan cheese and rustic whole grain bread

Step 1: Rinse and tear the kale into pieces and place in the slow cooker. Cut the cherry tomatoes in half and add those. Open the white beans and either dump it all in or rinse them first then add to the crock pot. Add in the water or broth to your desired thickness.

Step 2: Brown the sausage quickly in a frying pan, and add to the crock pot. At this point you can add any spices you want such as garlic, onion, paprika, rosemary, etc. Set on high for 4-5 hours or on low 6-8 hours and let it cook.

Honestly, this really only needs heated through to be eaten, but the longer you let it stew the more the flavors meld and the broth thickens to become more stew-like and less soupy. Up to you how long you want/need to wait.

This is amazing on its own, or you can serve it with some nice thick bread on the side. This makes plenty for about 4 servings, and you can of course double or halve it to your needs.

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