The At-Home Juicy Lucy Burger


Hello, Friday…so nice to see you!

MN friends.  The Juicy Lucy.  Discuss…

Non-MN friends.  The Juicy Lucy.  Thoughts?  Have you been blessed enough to experience such amazingness?  If you aren’t familiar I’ll give you the lowdown.  It’s a burger thats filled with cheese on the inside.  And a burger thats been owned and treasured by the Twin Cities for as long as I can recall.  You’ve got legendary places like this that have absolutely hit the nail on the head with showing folks how a classic Juicy Lucy is done.  And then there’s spots like this that take the concept of the Juicy Lucy and run with it.  The stuffed cheese is accompanied by things like bacon, caramelized onions, pepperoni, sauces of all sorts, peppers…the list could go on. Continue reading

Slow Cooker Reuben Melts



When I first moved up to Minneapolis I waited tables at this place.  There was a reuben on the menu that they were sort of known for at the time.  But it wasn’t like any other reuben I’d ever had.  The corned beef was braised.  So the results were not a slice of dry beef, but the most tender, pull-apart, juicy bliss.   It was basically like a love child between a pot roast and a corned beef brisket.

Fast forward about a bajillion years and here I was, just this past weekend, standing among a St Patricks Day haven at the local market:  a giant cooler full of corned beef briskets.  Score!  Totally trying this reuben thing at home.   Continue reading

‘The Nutty Bird’ Sandwich


So there’s this adorable coffeeshop called Pierce Street Coffeworks in the town I grew up in.  Many of our “half days” of highschool ended with lunch at this cute little spot-which, now that I think back, was nearly 17 years ago…what?! Can somebody please recalculate and tell me I’m wrong here?

On top of great coffee the atmosphere was full of art and color…and the sandwiches on the menu were pretty stellar, too.  The Nutty Bird used to be my go-to.  So so delish.  And every year on the day after thanksgiving I use my leftovers to take me back to that place of nostalgia.  Oh my is it yummy.   Continue reading

Apple Streusel Bread


Summer is a favorite time of mine, as a reader, in the blogging world.  Regardless of what the blog focus is, at some point, writers tend to share some sort of piece of their summer family vacation and I positively love it.  It helps me get to know the writer and feel like a little part of their world-its so fun to get a glimpse into their personal lives beyond their everyday writing. Continue reading

Weeknight Gyro Bowls


Have we shared gyro love stories in the past?  I don’t recall.  But if you are reading this I have a good feeling our taste buds are a match made in heaven…and if that is, in fact, the case, there’s a good chance you have a slight adoration for the gyro sandwich.  Our favorite in our neighborhood comes from this joint.  Yes, my friends, you will arrive at a  gas station.  And you will walk right past the gas pumps and in through those old, worn doors into a convenience store that has a few shotty tables sprinkled in among a a sparse inventory of mediterranean groceries and a kitchen that pumps out some of the best gyros around.  Its a hole-in-the-wall.  A gem.  And our go-to for a majority of the times we eat out with the kids.  It’s my kind of spot, without a doubt.

I don’t make gyros at home because I just can’t compete with theirs.  But this recipe for Weeknight Gyro Bowls gives me the same flavors right in the comfort of my own kitchen.  Aside from the fact that they taste top notch…they’re so very healthful and fast to make.  You’ll get them on the table in way less than 30 minutes, start to finish. Continue reading

Charred Brussels Sprout Salad


Nick and I hit up one of our favorite date night spots this past weekend and let me tell you.  I am just never EVER disappointed with a single darn thing this place has to offer.  The atmosphere is just perfect…lively, casual and filled with food lovers alike.  The service?  Impeccable.  Every.  Single.  Time.  And the food?  Oh the food.  If you haven’t checked it out and you are in the Minneapolis area I highly suggest you do.  It is truly special.

When Nick and I do dinners alone we tend to order quite a few different items to share so that we can have a little taste of everything…I may or may not be as good at sharing as he is when it comes to food 😉  But when we ordered the Charred Brussels Sprout Salad the server was kind enough to take it upon herself to have it split into two servings, on two plates, for us.  I’m not sure if its because she felt bad for my husband after seeing me devour the lamb tartare the course before or because she just knew that this salad was so over the top that my husband and I could have caused a scene arguing over who gets the last bite.  Nonetheless, we were both speechless.  Crispy, caramelized brussels paired with smokey pancetta, tart chèvre cheese and tangy yet sweet vinaigrette?  Heaven on earth.

As I was meal planning on Sunday I asked Nick what sounded good this week.  “Ya know, you mentioned wanting to try to replicate that brussels sprout salad at home…that sounds really good”, he said. Darn it, he wanted to eat that dish again?  Arm twisted.

I figured there couldn’t have been much to it…I’d simply roast the sprouts like I typically do only slice them thinly with a knife before hand which would equal more of a charred flavor versus roasting them whole.  Then all I needed to do was tie in some greens, pork fat and goat cheese and a sweet, tangy vinaigrette, to boot.  I opted for bacon instead of pancetta because I already had some in the freezer and added a roasted chicken breast to the top to make it a balanced meal.  So so delish, you guys.



Charred Brussels Sprout Salad


1 1/2 Pounds Brussels Sprouts, ends removed and sliced thin

3 Tablespoons Olive Oil

1 Tablespoon Balsamic Vinegar

6 Ounces Mixed Greens

4 Ounces Goat Cheese, crumbled

4 Slices Bacon, cooked and crumbled

Roasted Chicken, optional, for topping

3 Tablespoons Olive Oil

2 Tablespoons Red Wine Vinegar

1 Tablespoon Dijon Mustard

2 Teaspoons Pure Maple Syrup

1/4 Teaspoon Salt

Pinch of Black Pepper


Preheat oven to 400 and place sliced brussels sprouts on a baking sheet.  Drizzle 3 tablespoons olive oil and balsamic vinegar over the sprouts and toss well with your hands.  Spread them out in a single layer and roast in the oven for 15-20 minutes or until tender and lightly charred, stirring once in the middle of cooking.

While sprouts are roasting whisk together the remaining 3 tablespoons olive oil, red wine vinegar, dijon, maple syrup, salt and pepper.  Toss the mixed greens with the vinaigrette and distribute the greens among plates.  Top with charred sprouts, goat cheese, bacon and chicken, if desired.  Serves 6 as a side dish, 2-3 as a main dish.