Eye Candy: Summer Seafood

While it doesn't feel like summer just yet here in Chicago, I've had a major craving for all things seafood lately. This always happens to me when the weather turns warmer. I want lots of light, healthy, fresh foods, and seafood is usually one of the main stars of these dishes. 

Grilled Garlic-Lime Fish Tacos / Mexican Beer Steamed Clams / Shrimp Pad Thai Cups / White Wine Steamed Mussels

What do you crave when the weather turns warmer?

Belated Birthday Recap

I have to admit that I have been terrible about blogging lately. I'm sorry. I've really gotten to a place where I don't want this blog to feel like a chore for me. I promise to still share recipes, restaurants, and other random life tidbits as usual, but it probably won't be everyday (at least not for a little while). I don't want to write a post just to write one. I want it to continue to be content that you are interested in reading and that I too am interested in writing. So with that I bring you a long overdue recap of my birthday dinner.   This is one review I've been dying to share because it really was fantastic.

Restaurant: Bavette's Bar & Bouef
Cuisine: Steakhouse 

Neighborhood: River North
Ambiance: Has a speakeasy type of feel. Very low lighting and dark bulky furniture. I loved it!
Things You Should Know:

1. They do take reservations.

2. The service was great.

3. While their menu is meat focused, there are other options for those who don't eat meat.

4. They have two different seating areas - an upstairs and a downstairs (which is a little more private).

5. Great place for a date night or girls night out for drinks.

My Menu Picks: 

My guy and I started off with some oysters (our favorite). The oysters come in sets of 3 so we decided to go with two - one east coast choice and one set of west coast. They were fantastic! After our first two batches we ordered more. For my main course I went with the steak frites. It was delicious. And those fries and their dipping sauce were to.die.for. I couldn't get enough. To finish off the birthday meal, we went with our server's sundae recommendation. It was whiskey ice cream with a nutella like hot chocolate sauce that hardened as it hit the ice cream and become a crunchy shell. Seriously friends, I would go here for the dessert alone. It was amazing. 

Final Thoughts: Go there for your next special occasion or for a fancier night out. It was really fantastic and I know I'll be back for sure. 

Bavette's Bar & Beouf

218 W Kinzie

Chicago, IL 60654

http://bavetteschicago.com/

Overall Rating: CCC

Price Range: $$$

Chile Lime Shrimp Cups with Mango Salsa

Today's recipe is perfect for the summer months ahead. There's always some party or social gathering going on where you need to bring a little something once the weather turns warmer. These are sure to have all of your guests raving. I promise.

Chile Lime Shrimp Cups with Mango Salsa

(makes 24)

Ingredients:
For the shrimp cups:
- 24 wonton wrappers
- 24 previously cooked shrimp
- 1 tbsp of olive oil
- 2 cloves of garlic, minced
- Juice of 2 limes, separated
- Chile powder, to taste (depending on your preferred level of spice)
- Salt & pepper, to taste

For the mango salsa:
- 2 mangos, cubed
- 1/2 red onion, diced
- 2 jalapenos, seeds removed, diced
- Juice of 2 limes
- 2 tbsp of fresh cilantro, finely chopped
- Salt & pepper, to taste

Method:
1. In a medium-sized container, combine the shrimp, 1/2 tbsp olive oil, garlic, juice of 1 lime, chile powder, salt & pepper. Allow the flavors to marinate for at least 30 minutes (if not longer).
2. Combine the ingredients for the mango salsa (the mangos, red onion, jalapenos, lime juice, cilantro, and salt & pepper) in a medium-sized mixing bowl. Cover this mixture and set it in the fridge for at least 15 minutes. 
3. Preheat the oven to 350 degrees.
4. Spray the bottom of two muffin tins with cooking spray and set aside.
5. Using the remaining 1/2 tbsp of olive oil, brush each wonton wrapper, and push each one down into the muffin cups. 
6. Bake the wontons for about 5 to 7 minutes, or until lightly browned.
7. Once you are ready to serve, place the wontons on a platter, and spoon a little bit of the mango salsa into each cup. 
8. Top the salsa with one shrimp a piece, and using the last lime, squeeze a little bit of juice over each one. 
9. Serve, and enjoy!

For as easy as these are to throw together, your friends and guests will never be able to tell. They look fancy, they taste delicious, and they're the perfect bite-size food. I know this won't be the last time I use shrimp cups as a fancy vessel to serve appetizers in. 

My Return

Hello! I hope you all are enjoying the end of your long weekend and that you had a great Memorial Day. I plan on returning fully with a recipe for you tomorrow, but I thought I'd share some photos of what I've been up to over the last few weeks. If you aren't following me on instagram yet, get to it already. ;) When i'm away from the blog, you can usually always find me sharing something there. 

That's it for now friends. See you tomorrow with a new recipe as promised!

Lately

Sorry for the silence lately, but things have been crazy around here and since I'm off to FL this afternoon, the silence will likely continue. I had a fabulous birthday with my guy and a great weekend continuing the birthday celebrations with my girlfriends. Here are a few photos from the weekend so I don't leave you with absolutely nothing before my vacation where I definitely plan on checking out. There will be lots of best friend time and also some quality time with their babes (one of which is brand new and I cannot wait to meet the little guy!). Feel free to follow along on Facebook & Instagram (links are off to the right). Have a great week!