It was some darn good chili and I can’t wait to take the best parts of it to combine with some of my other favorite recipes. I think that I will keep this dish in heavy winter rotation. What are some of your favorite cold weather recipes?

I eyeballed the original recipe the first time that I made it, but have since made a few adjustments. I have decreased the amount of basil used to about 1/4 cup, increased the amount of bacon to 8 slices, used a few more splashes of fresh squeezed lemon juice, one more “once around” with the olive oil, and a few more spins of the pepper grinder. I happened to have some mozzarella cheese in the fridge so I added it in addition to Parmesan. I loved how melty and gooey it became when it mixed with the warm pasta too, so I highly recommend this add-on.

Pro tip: When crumbled bacon is needed, save time by laying it out neatly, between quality paper towels, on a microwave-safe plate. I typically microwave it on high in 2 minute increments until it reaches its desired done-ness (It took me about 7mins for dry crunchy while chopping veggies in between!). This lil’ cheat cuts down on time and grease!
It’s a meal that is hard to mess up and is as delicious warm as it is cold the next day for lunch. The basil and lemon are the perfect tangy/soothing combination, while the crispy bacon and pasta add fun textures. I also believe this recipe is picnic friendly, as the lemon juice is a natural preservative to the avo and basil, keeping it as green as the picnic spot you choose this summer :-)

It only took two trips and five different entries (not all for me mind you, I share!) to understand why this Bruxie (new location in Brea) tops lists. At one point the parking situation in Old Towne Orange was horrendous during lunchtime on the weekend, but I have a thing for old houses, so walking through the historical neighborhoods with Mark was a bit of a treat for me. But beware, parking, and lines, are against you.

While you are waiting you are greeted by Bruxie staff with a menu, helping you with any questions you may have. I was surprised to learn that 2011’s #2 is technically a stand. There are no restrooms on the premises (but they do have a sanitizer dispenser for your grubby hands) and finding a table can be a bit of a struggle, but the friendly staff and waffle batter make up for it.

Waffles you say? Yep. Bruxie is famous for gourmet waffle sandwiches. They are the lightest, fluffiest, most delicious waffles and work surprisingly well as a “bun” for the yummy Bruxie Sandwiches. They cater to “Savory” and “Sweet” creations, and my first introduction to them was the “Sweet” Seasonal Creme Brulee Waffle Sandwich, “classic vanilla creme with burnt raw sugar and seasonal fresh fruit.” Yes, it was as good as it sounds.

On the second occasion I went with the Buttermilk Fried Chicken and Waffle. I also had this the first time that I went, but it was worthy of a double take. There is a really crunchy (not super mayonnaise-y) slaw and a spicy chili honey. The breast is cooked to perfection and is so tender it all works so well, every flavor and texture is always identifiable and never competes. You can taste the chicken, waffle, sauce, and honey (which I can not stop thinking about!) individually.

Mark wanted “something breakfasty”, and you don’t get anymore breakfasty than your classic Bacon, Egg, & Cheddar between a Bruxie waffle. A few bites were exchanged. The egg was cooked exactly how I like it (slightly runny, but not to the point where it is messy), the bacon wasn’t greasy, and it had just enough cheese to never feel omnipresent like most breakfast meals. Again, all ingredients registered. And to top it off, it still had enough of your typical “sandwich” feel to it where an old fashioned egg cream soda was the perfect accompaniment. Although, a word to the wise, the old fashioned egg cream soda is strictly ol’ fashioned, and I’m not replacing that “d” with an apostrophe for fun either. It’s made the way it was back then, frothy, light, and, as some would find it, lacking modern sweetness.

Glancing at the menu again, I’ll end up getting the S’Mores Waffle Sandwich on my next trip. I am personally partial to the Orange location, as I love the antique, old fashioned candy, and great vintage clothing shops, but I will also try their second spot in Brea. Bruxie, owned by 3 chefs, is also expanding to a Rancho Santa Margarita location in South Orange County. So far no plans have been made to expand out of SoCal, so all of you out-of-towners are just going to have to come visit! ;)

Dainty Tip: If they happen to be serving the Pulled Pork special, ask for a side of the BBQ sauce for your fries. The BBQ and fries makes me stop questioning their #2 spot :-)

While eating Potato Leek Soup at Masa, I couldn’t help but start craving my mother’s Stilton Potato Leek Soup.  So, Masa’s soup was definitely worthy of a Form of Flattery post!  In which, the taste of something lingers to the point that I must try to imitate it at home.  Her recipe is simple, foolproof, customizable, and delicious.

Cut off the tip and the greens of your leek so you just have the thick section in the middle. Halve that piece and chop coarsely.  Once this is done, soak it in water for a minute, twirl it around, and drain in a strainer (you will be surprised and grossed out by how much dirt and sand hides in leeks and glad you did this extra step).

Peel and dice your potatoes (the smaller you cut them, the less cook time you will have) and saute them with the leeks for a few minutes with some extra virgin olive oil.  I was making a 2 person portion of this soup, so I used 2 leeks and 2 potatoes, but you can adjust by taste and quantity.

After you are done sauteing, cover with chicken broth (if you are a vegetarian, vegetable broth will work just fine).  Fill your pot until potatoes are just covered and let simmer for a half hour or until potatoes are tender.  Pull out your immersion blender and go to town (if you don’t have one and like soup, get one.. this one was under $15 and trying to use a blender to make soup just isn’t worth the time and mess).

Add Stilton cheese to taste (I like a lot). I love the taste of “stinky cheese,” but this would be good with a variety of cheese.. experiment! The cheese alone makes it creamy enough for me, but if you want a “more fat” option, you can add some heavy cream. If the soup is too thick, feel free to cut it with some more broth until you have the consistency you desire. Sprinkle with some freshly ground pepper, garnish with some extra cheese and bon appetit!

Recipe: My Potato Leek Soup is A Form of Flattery

2 (Two) potatoes

2 (Two) leeks

1 (One) box of chicken broth

extra virgin olive oil

Stilton cheese

Step 1: Chop and rinse leeks.

Step 2: Peel and cut potatoes.

Step 3: Saute in extra virgin olive oil until leeks are tender.

Step 4: Pour in enough chicken broth to cover potatoes.

Step 5: Boil for a half hour or until potatoes are tender.

Step 6: Emulsify and add more broth/cream to desired consistency. 

Step 7: Stir in cheese to taste.

Step 8: Garnish with freshly ground pepper and cheese and enjoy!

Serves 2

We both started off with a bowl Potato Leek Soup.  The broth was rich and buttery and the aftertaste left a surprising peppery zing.  Perfect for this weather. Large potato chunks made the soup feel hearty and satisfying.  I tend to prefer a thicker broth so I couldn’t help but be a tiny bit disappointed since I went in knowing that Masa served this dish and the broth wasn’t quite what I was expecting.  The consistency of the soup was similar to minestrone and with a cream based soup I think I’m just used to something heavier as I was raised on my mom’s stilton potato leek soup. [Form of Flattery UPDATE]

Mark and I shared the Elysian Park Pizza based on our waitress’ recommendation, (we couldn’t decide between it and the Alavaro).  It was loaded with Italian beef, prosciutto, and pepperoni.  I found the pickled spicy carrot, onion, jalapeno, and bell pepper of the giardiniera especially unique on a pizza.  I would gladly order this again.  Apparently Masa is known for its deep dish pizza.  I’m not a huge fan of deep dish, but Yelp reviewers rave about it so I think I will give it a try on my next visit.  Luckily we still had a considerable amount to take home.

This youtube video has been floating around the internet.. while this idea may be clever, I’m sorry, but the necessity of this is lame.. who uses a microwave to reheat pizza at home?!  I always bake mine for about 10-12 minutes at 350 while covered with foil and give it a 3-5 minute crisping with foil removed at 400-425.  The Elysian Park tasted amazing the next day.

I had super high expectations for this place in the sweets department because “bakery” is in its title.  We were planning on ordering a big homemade cookie to go until mark spotted the chalkboard emblazoned with “Warm Croissant Bread Pudding.”  The choice was obvious.. apparently very obvious because when we started to mention that we wanted dessert, our waitress turned answered “two spoons and bread pudding” in a passing moment!  Once the buttery treat was placed on our table, we knew we were in for an experience.  It was a custardy, almondy, caramely, chocolatey masterpiece.  The top had a nice crisp crust and the inside was unbelievably moist, almost to a flan consistency. So many things going on in it, and yet it was all very balanced.  You must try this if you have the opportunity to eat here.

Masa is a perfect “date spot,” but beware, tables are very small and can get crowded with dishes very quickly.  We got there pretty early (around 6 on a Saturday night) and sat right down, but there were a ton of people waiting by the time we left.  Don’t expect to have a few drinks while you wait, the bar is directly in front of the entrance and there is essentially no waiting area so it is a pretty cramped space.  If the weather is appropriate, outdoor seating is real cute on tiny candlelit tables.  They just drained the lake, but it would be a nice addition to your evening to take a quick walk down to the park once renovations are done, or you could always hit up a show at the Echoplex.

It’s an adorable restaurant and I know I will be back for some more of that incredible bread pudding the next time I’m headed to The Echo.

Don’t ask me why, but Amazon recommended “100 Recipes Every Woman Should Know” to me about a month ago.  I like to cook as well as buy cookbooks on the reg, so at first glace, this recommendation totally made sense. The thing is, the sub-title continued with “Engagement Chicken and 99 Other Fabulous Dishes to Get Everything You Want in Life.”  Huh?  What?!! Okay, at that point, I had to click.  What the heck is Engagement Chicken?  I read on to learn that a Glamour fashion editor handed the recipe down to an assistant who made it for her bf and got engaged. They then passed it onto other staff members who also got engaged.  The Legend of Engagement Chicken begins.. more on that later.  It went on to say that, “more than 60 women have gotten engaged after making the dish.”

I. Was. Intrigued.

Naturally, I quickly sent the link with a snarky comment to Mark.  Much to my surprise, he said that he wanted to try this magic recipe.  And so it began.

I’ve gotta throw a big freaking disclaimer out there.  As I mentioned, Mark specifically asked me to make him voodoo chicken, strictly for kicks.  We believed this culinary act could not influence the healthy progression of our relationship.  This….. was for science.

I chose 3 recipes from the cookbook for a lazy Sunday night dinner.  The famous (infamous??) Engagement Chicken, a roasted tomato Please-a-Crowd Salad, and Baked New Potatoes with a cheese/herb topping.

The potatoes were very tasty, though I think I will adjust the topping next time around to be a little cheesier.  I cut down on cook time by boiling my potatoes in halves.  After about 20 minutes in the oven, they were nicely browned and the skin had a crispy texture.  The book recommends choosing between several toppings, all which sound yummy.  I went with the garlic/herb/cheese/butter blend because I had the ingredients… and because butter, garlic, and cheese are amazing.  I will definitely be making these again, they even reheated well the next day!

The salad was GOOD.  What a fantastic summer recipe, further enhanced by using Mark-grown tomatoes.  It said to use arugula or baby spinach.  I chose the former because I heart arugula.  The dressing was simple to prepare and was surprisingly flavorful considering the minimal ingredients.  I made this dressing again later in the week to go with a simple green salad and it was just as good.  Gorgonzola was the perfect complement to the tangy tomatoes.  I seriously can’t wait to make this again.

As for the chicken?  Delicious.  It was the easiest roasted chicken recipe I have ever prepared with little room for error.  The bird was moist as heck and the skin was browned to perfection.  The meat fell right off the bone and the sauce was delicious.  Total new go-to recipe for me.  I would recommend it to absolutely anyone for that make-your-house-smell-amazing-just-like-mom’s-used-to type of meal.  I garnished mine with lemon slices and herbs and it looked quite nice.

Mark was a big fan of the meal.  He said it was super good and was surprised when I told him how simple it really was to make.  He also praised the presentation (that was all me, ahem).  While the chicken did not hypnotize him to get on one knee, he liked the meal so much that after we finished cleaning up the kitchen, he told me to get in the car because he wanted to treat me to dessert. It was already 10PM on a Sunday. Turns out, he took me straight to Disneyland!!!  It’s kinda “our place.”  Sigh.  He still gives me butterflies.

The Legend of Engagement Chicken Success stories surrounding Engagement Chicken in 100 Recipes.. claim, “I know-it was the chicken,” a pair of sisters, both getting engaged after their chicken was consumed, “you ate the chicken, and I got the ring… that’s what matters” (I’m going to let you choke on that last one for a minute) and many, many more.  My theory?  If you do not regularly cook for your significant other, making this “mom style” meal is going to be attractive to him in a way that pretty underthings are not.  It adds that last ingredient to your relationship that lets him daydream of a future coming home from a hard day at the office to prepared meals (and maybe you in those pretty underthings).  If you, like me, often enjoy cooking, particularly for your boyfriend.. this chicken does nothing in terms of getting you any closer to a proposal.  The thought of you slaving away in the kitchen isn’t the last ingredient your man is looking for (maybe you need to invest in new pretty underthings).

So while “he got the chicken and I didn’t get the ring” (eye roll to the max), I got a verbal reminder that I’m his only one, and on top of that, an insanely amazing cupcake at the Happiest Place On Earth.. and that, my friends, is good enough for me. :)

tl;dr – Engagement Chicken is easy and delicious, doesn’t trick great boyfriends into engagement.