Tuesday, October 26, 2010

The Lobby American Grille

 Brunch is the slutty sister of Breakfast. She wakes up late, boozes it up & slathers herself in Hollandaise. A hot mess! ~ @morocca on twitter

So this is what happened. iKeith was working very late hours and coming home well after I'd gone to bed for several days. Saturday morning, I discovered that to celebrate a job well done...the night before, he went to The Lobby with his team. I'd been wanting to go to The Lobby so we made a last minute decision I made him take me to brunch. I went to my handy yellow file folder where I keep important papers and I produced a Restaurant.com gift certificate that I had purchased a few months ago when they were on sale for 80% off.

I didn't know anything about The Lobby American Grille when I bought the certificate but it sounded nice. This could end up being the best decision I've made since I accepted iKeith's proposal of marriage back in 2004!
The Lobby

We went to their website and made a reservation and then spent a little time looking at the brunch menu. This is when we got really excited!

We decided to start with the Glazed Doughnut French Toast for the four of us to share. We all loved the crispy sweetness of the doughnut batter and I preferred the blueberry jam as a topping. My children thought the maple syrup was the best!
Glazed Doughnut French Toast
Hubby and I were excited to find Bottomless Mimosa's on the menu and they went perfectly with everything we ordered. I recommend sharing. (The food...not the Mimosa) There are so many great choices on this menu that it will be impossible for you to make a decision.

I went with the Bacon Jalapeno Frittata...they had me at bleu cheese, which I didn't think would go very well with Jalapeno but it surprisingly does!
Bacon Jalapeno Frittata
My husband was very happy with his Poached Eggs with Blue Crab Spinach Cream Sauce and was regretting his decision to share with me. This could easily be a favorite of mine because the sauce is so delicious. iKeith wanted to lick the plate but I reminded him we were in a nice place and just because he drank 3 mimosa's did not mean he could act like a 3 year old.

Eggs with Blue Crab Spinach Cream Sauce
Our 3 and 4 year old....loved their pancakes and our waitress (Heaven) was great with them.

It had more bacon...kid couldn't wait for the picture to be taken.

The Lobby American Grille
2191 Arapahoe St
Denver, Co 80205

The Lobby American Grille on Urbanspoon

Monday, October 25, 2010

Skillet Ziti

I have a new Colorado friend and her name is Deb.  I found her on my friend Stacey's blog when she was blogging about being a neat freak.  Deb's comment made me fall in love with her because she is a lot like me.

She posted this recipe a few weeks ago and I've been very excited to try it because it seemed easy but better than just pasta and sauce.

My entire family loved this dish and it's something I could easily make for my extended family too.  Throw a salad and some garlic bread on the plate with it and it's an almost gourmet meal!

Skillet Ziti
adapted from America's Test Kitchen and Deb at Not Inadequate

1 tablespoon oil
3 cloves of garlic, minced
Pinch red pepper flakes
1 28-ounce can crushed tomatoes
1 28-ounce can water
12 ounces dried tube pasta
½ teaspoon salt
½ cup milk (or cream)
½ cup grated parmesan cheese
2 cups mozzarella cheese

This recipe needs to be cooked in an oven-proof skillet that is at least 11″ in diameter.

Preheat oven to 425°

To a cold skillet, add oil, garlic, and red pepper flakes. Cook on medium about one minute, until fragrant. Then add tomatoes, 1 can of water, pasta, and salt. Turn heat up to high and bring to a simmer. 

Cover and reduce heat and continue to cook at a simmer.

Cook for about 15 minutes, stirring occasionally, until the pasta is done. When the pasta is done, stir in milk and parmesan cheese. Top with mozzarella cheese. Transfer skillet to the oven and bake for 10 – 15 minutes, or until cheese is bubbly and brown.

Monday, October 18, 2010

Pumpkin Chocolate Chip Muffins

Until last year...I shunned all things pumpkin.  Except for pie.  I really like pumpkin pie.  I turned up my nose at pumpkin bread/cookies/muffin/cupcakes and Pumpkin Spice Lattes.

I didn't know what I was missing!

I accidentally bought some pumpkin chocolate chip cookies for my kids and my pumpkin ban was over!

Pumpkin now means tasting fall to me!  I love it!

UPDATE: I sent these muffins to my husband's office yesterday.  I really want them to like him...so I decided if they thought his wife was a kick ass cook that would help. Turns out...the bosses wife also sent in Pumpkin Muffins.  What are the chances?  Mine disappeared...and there were still many of her's left at the end of the business.  I think I won.

Pumpkin Chocolate Muffins
A Connie Weiss original recipe!

1 2/3 cup flour
1 cup sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

1/2 cup melted butter
1 1/4 cup plain pumpkin (not pie filling)
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips

In a large bowl, mix together the flour, sugar, cinnamon, pumpkin pie spice, salt, baking powder and soda.

In another bowl, mix together butter, pumpkin, eggs and vanilla.  Add this mixture to the flour mixture and then fold in the chocolate chips.

Spoon into a lined muffin pan and bake at 350 degrees for 25-30 minutes.  Store covered for a few days....but they won't last that long.

Menu Plan: October 18-23

I'm so glad that the temps are finally signaling that Fall is finally here! I was really happy with the One Pot Oktoberfest that I made last week. It tastes great with a nice German beer!

I'm excited to start baking! I made Pumpkin Chocolate Chip Muffins this morning and they were delicious! Recipe will be posting later today. My daughter who is 3 years old can't wait to start helping me out in the kitchen and she wants to make a pie. A Banana Cream Pie!

Pork & Peanuts in Lettuce Cups
Leftover Fried Rice


Beef Stroganoff (kids choice)

Grilled Chicken
Spaghetti Squash

Skillet Ziti
Garlic Bread

Grilled Ribeye
Twice Baked Potatoes
Banana Cream Pie

Monday, October 11, 2010

Oktoberfest in a Pot

This dish is really good served over egg noodles. For the kids, I just gave them egg noodles with butter, and cut up a couple pieces of Brat. I didn't think I'd enjoy the sauerkraut.

One Pot Okoberfest
adapted from Whole Foods

1 tablespoon butter
1 (12-ounce) package The Original Brat Hans Original Bratwurst, cut into 2-inch chunks
11/2 cups low-sodium chicken broth, divided
2 teaspoons dried dill, divided
1/4 teaspoon freshly ground black pepper
1 yellow onion, chopped
1 pound fresh button mushrooms, quartered
4 tablespoons light sour cream
3 tablespoons German mustard*
1 (32-ounce) jar sauerkraut*, rinsed and drained

Melt butter in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes. Add 1/2 cup broth, 1 teaspoon dill, pepper and onion and cook until onions are softened and golden, 6 to 8 minutes. Reduce heat to medium, add mushrooms and cook until they’ve released their juices, about 5 minutes more. In a small bowl, whisk together remaining 1 cup broth, sour cream and mustard. Add to pot, along with sauerkraut; bring to a boil. Reduce heat to medium and simmer until fragrant and thickened, about 10 minutes more. Sprinkle with remaining dill and serve.

Sunday, October 10, 2010

Menu Plan: October 10-16

I'm soooo excited that the temperatures have finally dropped in Denver! I spent the weekend cooking and I'm looking forward to making some muffins for the kids this week. Using my kitchen is so much more fun when I'm not sweating my $ss off.

I also discovered that my husband becomes amorous when I wear my pink and brown apron. I think I'll look for a Betty Draper style dress and see what happens.

Here's my menu for the week!

Sunday: One Pot Oktoberfest
Monday: Chicken Breast and Salad
Tuesday: Eggs and Black Beans
Wednesday: Chicken Cordon Bleu with Spagetti Squash
Thursday: Taco Meat and Refried Beans
Friday: Leftovers forgot to put them in the fridge. :(
Saturday: Ribs and Curried Lentils

 See more menu's at I'm An Organizing Junkie!

Saturday, October 9, 2010

Corn Chowder with Chilies

My brother in law Andrew invited us to dinner tonight. I sent him a text message and asked if there was anything I could bring. He said yes and sent a list:

  • hamburger
  • hot dogs
  • a starch

Wow...I guess I'M buying dinner!

I sent another text and asked which members of the family were going to be attending. He told me to plan for 9 people. I then asked if he had buns? Nope.

Yesterday, Ree told me to make this fabulous chowder and since I do everything Ree tells me too....I thought it would go great with our burgers since the temps finally cooled off here in Colorado. Did you see on the news? Our mountains got their first snow of the season.

So...I whipped this up in my little apartment kitchen and I'm taking it to my in laws house. I hope they like it....I'll let you know.

By the way....I ate a whole bowl of it right after I cooked it and it's so yummy and perfect for fall.  I think I'll be making this a lot this winter.

Corn Chowder with Chilies
adapted from The Pioneer Woman

3 slices Bacon, Cut Into 1/2-inch Pieces
2 Tablespoons Butter
1 whole Yellow Onion, Diced
4 Cups Corn
1 1/2  whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
1 ½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
¼ cups Water

Add bacon pieces to a pot over medium heat. Cook for 5 minutes. Throw in diced onion and stir, cooking the onion for  4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread or in a bread bowl with a dry Riesling.  Fabulous!

Monday, October 4, 2010

Curried Lentils

I've mad a lot of beans lately for my slow carb diet....but I hadn't tackled lentils.  I like lentil soup so I was sure I'd like them prepared any other way.  I was right!

I also love curry so I thought this would be a great way to prepare them.  Even my kids liked them....although they were not sure about them to begin with.

Curried Lentils

1 white onion, chopped
2 carrot, chopped
2 stalks celery, chopped
2 apple, chopped
3 cloves garlic, minced
1 tsp salt
1 1/4 cup uncooked lentils
1 1/2 tsp curry powder
4 cups water

Combine all ingredients in a large saucepan and bring to a boil.  Reduce the heat to low/medium and cook until done, about 70 minutes.