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Girl & The Goat’s Cauliflower.

Girl & The Goat’s Pine Nut, Pickled Pepper and Mint Cauliflower.

This is one of my favorite dishes from Girl & The Goat. The flavors are so unique and are amazingly delicious. Instead of waiting 3 months until my next reservation to eat it again, I decided to give it a try at home. I even found a video online of the chef, Stephanie Izard, cooking it! I made just a few changes to how she makes it, and although it could never be as good as Stephanie’s, it was still so, so good!

Serves 3-4.


  • 3 cups cauliflower, sliced
  • 1/4 cup vegetable stock
  • 2 oz pine nuts
  • 1/4 cup pickled jalepeno peppers, jarred (you can purchase at the grocery store)
  • 2 tbsp Parmesan cheese, grated
  • 2 tbsp panko bread crumbs
  • 1 small handful mint leaves, chopped
  • 1 tbsp olive oil
  • 1 tbsp light butter
  • 1 tbsp fresh chopped garlic
  • garlic salt

Heat 1 tbsp of olive oil on medium heat. Once the oil has heated, add in the chopped garlic and stir it around for about 20 seconds. Once the garlic has begun to brown, add in the cauliflower and cook for about 10-12 minutes. Stir the cauliflower often, and if it sticks to the pan at all, add in splash of vegetable stock. The vegetable stock also helps to remove some of the carmelization from the bottom of the pan which will help to add flavor. The cauliflower should begin to lightly brown.

While the cauliflower is cooking, toast your pine nuts by putting them into a pan on medium heat (no oil). Without moving them, cook for about 2 minutes, and then stir them around a bit and cook for 2-3 more minutes so they can toast evenly. Be careful to make sure that they don’t burn.

After the cauliflower is browned, add in the pine nuts, jalepeno peppers, light butter, Parmesan, panko bread crumbs and a dash of garlic salt. Stir all the ingredients to combine and to melt the butter. Right before serving, toss in the mint.








Super Delicious Sweet & Sour Chicken.

Baked Sweet & Sour Chicken.


I love sweet and sour chicken, but I never really eat it because typically it’s deep-fried. So when I found this recipe on Pinterest, I had to try it out! I altered the recipe to make it a bit healthier by cutting down the sugar, reducing the amount of oil and substituting canola oil for olive oil. I also added a bit more spice with Sriracha sauce, red pepper flakes and chopped garlic. I can’t wait to make (and eat) this again!

Serves 3-5.


  • 4 skinless chicken breasts, cut into 1-2 inch cubes
  • 1 cup cornstarch
  • 2 eggs, whisked
  • 1 tbsp Sriracha sauce
  • 1/4 cup Heinz tomato ketchup
  • 1/2 cup Heinz apple cider vinegar
  • 1/3 cup granulated sugar
  • 1 tbsp San-J Tamari (gluten free soy sauce)
  • 1 tbsp chopped garlic
  • garlic salt
  • red pepper flakes
  • ~4-5 tbsp olive oil

Begin by putting the chicken in a large mixing bowl. Season with a small dash of garlic salt. Pour in half of the corn starch then use a spoon to toss the chicken around to make sure the corn starch disperses evenly. Pour in the other half of the corn starch and toss again to make sure all of the chicken is coated. You could also use a large Ziplock bag  as the recipe on Pinterest recommends. Put the whisked eggs into a small, shallow bowl.

Heat 2 tbsp of olive oil in a non-stick pan on medium-high heat. While the oil is heating, dip the chicken in the egg and then transfer it directly into the pan. Cook the chicken on each side for about 2-3 minutes until it’s lightly browned. I was able to fit about half of my chicken into my pan, so I repeated this process twice. Place the browned chicken into a baking dish.

In a mixing bowl, mix the sugar, ketchup, vinegar, tamari, Sriracha, a small dash of red pepper flakes and a small dash of garlic salt. Whisk the ingredients together and then pour them evenly over the chicken in the baking dish. Bake the chicken at 375 degree for 45 minutes, taking the chicken out to turn about halfway through to ensure both sides brown evenly in the sauce.








Sprouts & Eggs.

Pancetta & Garlic Roasted Brussels Sprouts & Eggs Over-Easy.


Can you tell that I love brussels sprouts? At first glance, this dish may seem like an odd combination, but the eggs, pancetta and brussels sprouts work perfectly together to create a delicious meal. Whether you eat it for breakfast, lunch or dinner—this will be a favorite.

Serves 3-5.


  • 4 eggs (or 1-2 eggs per person)
  • 4 cups brussels sprouts, trimmed and quartered
  • 4 oz diced pancetta
  • 2 tbsp olive oil
  • 1 tbsp chopped fresh garlic
  • black pepper
  • garlic salt

Begin by trimming and cutting the sprouts. Cut off the bottoms of the sprouts and then cut them into quarters lengthwise. Put the sprouts, along with any sprout leaves that have fallen off, into a large roasting pan and sprinkle the diced pancetta on top. Add the olive oil, chopped garlic, garlic and a dash of  garlic salt/black pepper and toss well to combine. Bake in a 400 degree oven for 40 minutes or until the brussels sprouts are lightly browned.

Right before the brussels sprouts come out of the oven, spray some cooking spray on a non-stick pan on medium heat. Once the pan is hot, crack open 2 eggs into the pan. Cook the eggs for about 3-4 minutes, without flipping them, and once they start to bubble up a bit, put the lid on for about 2-3 more minutes and turn the heat down to low. This will allow the runny egg on top to harden a bit, while still allowing the yolks to remain soft. Plate the brussels sprouts, putting the eggs over top with a sprinkle of black pepper.






Hot & Sweet Honey-Lime Shrimp.

Spicy Honey-Lime Shrimp.


This honey-lime shrimp is tangy, sweet and spicy. Not only does it taste great, but it only takes 15 minutes to cook and is light and healthy! I served the shrimp over roasted broccolini, but you could pair it with brown rice, put it on a salad or just eat it on its own.

Serves 2.


  • 1 cup cooked shrimp, tail off (~15 medium-sized shrimp)
  • 2 tbsp honey
  • 3 limes, juiced
  • 1 tbsp olive oil
  • 1 tbsp Sriracha sauce
  • 1 shallot, sliced
  • garlic salt
  • hot red pepper flakes

In a mixing bowl, add the honey, lime juice, olive oil and Sriracha sauce and whisk together. Add in the sliced shallots, shrimp and season with a dash of hot red pepper flakes and garlic salt. Mix well to combine and then put it in the refrigerator to marinate for 1-2 hours.

After the shrimp has marinated, put the contents of the bowl into an oven safe baking dish and cook in a 400 degree oven for 15 minutes.






Mouthwatering Korean BBQ: Del Seoul

Del Seoul is my new favorite spot in Chicago for a no-fuss, affordable, delicious meal.  In the heart of Lincoln Park, Del Seoul offers a casual dining experience that’s perfect for lunch. There are no waiters, you just order/pay for your food and then they bring it to you when it’s ready.  The flavors of all the dishes are robust and amazing. The tacos are my personal favorite (the shrimp taco is the BEST) but you really can’t go wrong with any item on the menu. I highly suggest dining in the restaurant rather than take-out so you can experience their cast-iron plates and hot stone bowls—your food will come out steaming (and still cooking!) and the rice gets nice and crispy on the bottom. It’s a great spot to go with a few people so you can share lots of the items and taste all the deliciousness. I can’t wait to go back again to try some new items on the menu!


Korean BBQ Tacos (From left to right)

Kalbi (Grilled Beef Short Rib): grilled beef short rib, cilantro onion relish, secret slaw, toasted sesame seeds

Sesame-Chili Shrimp: hand-battered panko shrimp, cilantro onion relish, sesame-chili aioli, slaw, toasted sesame seeds

Sambal Fish: tempura haddock, pickled red onions, Napa slaw, spicy sambal sauce




Korean Specialties

Hot Stone Bowl Bibimbop: Korean-style rice bowl with seasonal vegetables, ribeye steak, egg and Kochujiang sauce



Korean BBQ Plates

Korean Ribeye Steak (Bulgogi): ribeye steak with sweet-soy, soju marinade



For Sharing

K-Town Chicken Wings: spicy, lollipopped crispy chicken wings with a sweet soy, chili seco, Sichuan peppercorn glaze



Seoul Style Street Dumplings: steamed handmade pork dumplings with sake-soy dipping sauce.


Scrumptious Stuffed Tomatoes.

Chicken Sausage, Portobello & Ricotta Stuffed Tomatoes.


This is a great low-fat, low-carb recipe that will satisfy you and fill you up! It’s also a perfect wintertime meal because it’s warm and hearty. Any extra sausage/ricotta filling that you leftover can be put on pasta, rice or veggies.

Serves 4-5.


  • 8-10 tomatoes, depending on the size (make sure the tomatoes fairly firm and not too ripe, this will ensure the tomatoes hold their shape while cooking)
  • 1 cups ground spicy Italian chicken sausages (I used 4 raw sausages and removed the sausage from the casing)
  • 1 cup baby portobello mushrooms, sliced
  • 1/2 cup reduced-fat or part-skim ricotta cheese
  • 1/2 cup reduced-fat cream cheese
  • 1/3 cup grated Parmesan cheese (1/4 for stuffing, remainder for topping)
  • 1 large handful fresh basil, chopped
  • 2 tbsp olive oil
  • garlic salt
  • black pepper

Begin by preparing the tomatoes. Slice the tomatoes in half and then use a small knife to cut around the center. Use a spoon to scoop out the center of tomato. Generously salt the inside of the tomatoes and then place them open side down on a paper towel. This helps to drain any excess liquid from the tomatoes and the salt draws out the moisture.

In a large pan on the stove, heat 2 tbsp of olive oil on medium heat. Add in the sausage and cook for about ten minutes until browned. Add in the portobello mushrooms and continue to cook for about 5-7 minutes until the mushrooms have lightly browned as well.

Remove the sausage and mushroom mixture from the heat and put it in a large mixing bowl. Add in the cream cheese, ricotta,  Parmesan, basil and a small dash of garlic salt/black pepper and stir well to combine. Use a spoon to place the stuffing inside each tomato. Place the tomatoes on a baking sheet and top each one with a small spoonful of Parmesan cheese. Bake in the oven on 375  degrees for about 25 minutes or until the tops of the tomatoes are lightly browned and bubbly.