Maple Tree Inn

Good afternoon, readers! I apologize for the lack of posts but you know how the holidays can be - tons of eating food other people made. Per tradition, Nate and I went to Chicago to visit his family for Christmas. We unfortunately weren't able to go to some of our old haunts like Aurelio's Pizzeria, Dimitri's Best Food, Chinatown or the Flossmor Train Station, but we were very lucky that the Maple Tree Inn located at 13301 S. Old Western Avenue, Blue Island, Illinois was hosting a Christmas dinner service with a live jazz band! And even luckier for us, we were able to go!


The Hart Family had visited Maple Tree Inn a few years ago and found their Cajun and Creole cooking to be fun and most importantly, delicious.


Décor: The restaurant itself is very narrow. The bar and a few tables create a small walkway into a slightly more spacious dining room, on the evening of December 23, the end of this dining room served as the stage for the band. The ceiling is covered in carved wood tiles and everything is dark wood and industrial lighting. The best word to describe it is "cozy".


Food appearance: Food is served with much attention to detail. Jalapeno Cornbread Muffins are served in linen-lined baskets, plates are garnished just-so and even your plates and silverware are refreshed between courses! All the food looked utterly divine and I wished I had packed a spare stomach in my purse!


Food taste:


THE APPS





We began our meal with a complimentary basket of Jalapeno Cornbread Muffins served with onion-chive spread and butter. The fresh jalapenos added a surprising zing to the muffins and the onion-chive spread was perfect for cooling down the heat.


We ordered Crab Mornay, Mr. Charlie's Oysters, Oysters 2 x 2 x 2 and Hickory Buttered BBQ Shrimp with Sweet Potato Fries.


The Crab Mornay was a little lackluster I must admit. The description promises "delicate lump crab meat" and didn't really deliver on their promise. Had I not known there was supposed to be crab in the creamy sauce coating my crusty garlic bread, I would have absolutely no idea there was even crab in it. It was disappointing.


Mr. Charlie's Oysters are dipped in bread crumbs, flash fried and broiled with garlic butter and Asiago cheese. They may have been my favorite appetizer we had! The oysters were delicately fried, the cheese and butter were the perfect additions. I would've been absolutely thrilled to have had these oysters as my meal!


Oysters 2 x 2 x 2 are a variety of roasted oysters. We were given 2 Rockefeller, 2 Bienville (cream sauce with garlic, mushrooms, shrimp and provolone cheese) and 2 Deviled (spicy topping with sweet butter, roasted bell peppers, capers, and seasoned breadcrumbs). I sampled each of the varieties and I wouldn't say I was crazy about any of them necessarily. The Rockefeller were standard, I honestly had no idea there were mushrooms or shrimp in the Bienville as the provolone cheese all but swallowed the oyster, and then there's the Deviled. I'd like to consider myself no stranger when it comes to all things spicy but these had me sweating. The spicy filling was so hot I felt like I was gulping down water by the bucketful. It was a little too much.


The Hickory Buttered BBQ Shrimp we ordered was actually the dinner portion, hence the addition of sweet potato fries, but the flavors were spot on! The shrimp were succulent and plump and the BBQ sauce coating them had the perfect smoky-sweet flavor.

THE ENTREES


The restaurant had 2 dinner specials for the Christmas event - Cajun Prime Rib and Smoke Roasted Leg of Lamb. Nate and his brother, Sam went for the prime rib. For obvious reasons, I didn't try it. Maybe Nate can offer a play-by-play in the comments?


I went for the Dis and Dat Platter, which they were happy to customize to make pescatarian! The normal platter is filled with Hickory Buttered Shrimp, Crayfish Etouffee, Ribs and Red Beans and Rice. Obviously the Ribs and Red Beans and Rice aren't exactly friendly to my tastes so I asked if there was any possibility of me swapping them for something out and they were more than happy to oblige! I swapped the beans and rice for the Vegan Ratatouille and the ribs for some extra shrimp. What the menu fails to mention is that every item is accompanied by a side dish. My Hickory Buttered BBQ Shrimp were served on top of a bed of jalapeno-cheese grits with extra BBQ sauce on the side (hot and mild), the Etouffee was served atop steamed white rice, and I was given a giant pile of thin-cut crisp fries and my ratatouille! How can they possibly expect one person to eat so much food?!

Mama Hart opted for the N'awlins Bouillabasse, which I had definitely been eying on the menu. I didn't try it but based on the small amount left in her bowl at the end of the meal, I can safely assume it was good.


Papa Hart ordered the Duck and Andouille Cassoulet, again, I didn't try it for obvious reasons but it certainly looked tasty from a culinary perspective.


Sam's girlfriend ordered the Jumbo Blackened Scallops which were exactly that - JUMBO. They were the size of hockey pucks! They looked absolutely fantastic, and once again, I had definitely been drawn to it on the menu before I settled on my platter.


THE DESSERT


I know what you're thinking, you just read about enough food to feed a small country, how can these people possibly have had room to fit another meal in the same week LET ALONE the same evening? Yeah, I'm with you, which is why I didn't partake in the sweets. There was absolutely no way I was going to be able to put anything else in my gullet.


However, Nate, Sam and Brittany didn't seem to have the problem.


Nate and Sam each ordered their own set of Beignets and Brittany ordered the Peach Cobbler, which had I brought my second stomach along for the journey, I would've also eaten.


The Beignets were soft and pillowy, actually they reminded me a lot of the sopapillas from New Mexico but instead of being filled with honey, blanketed in powdered sugar.


Mama and Papa Hart polished off their meals with some libations and I sipped water and enjoyed the lively jazz wafting through the dining room (and occasionally paraded through).


Service: Our server was attentive and made sure our meal was everything we needed it to be. He checked on us frequently, double checked with the kitchen to ensure everything I ate was all pescatarian-friendly, and was willing to answer any questions.


Cleanliness: Everything was cleaned quickly and even the restrooms were spotless!


I eagerly await the next visit to Maple Tree Inn for more jazz and Cajun cooking! Give it a try if you're ever in the area!


I hope you had an excellent Festivus, Christmas, Kwanzaa and a happy New Year! Stay tuned for some more great recipes and stay safe out there, readers!

Roasted Potatoes and Onions and the Incredible 5-Minute Egg

I completely adore The Food Network. I always have. It's just entertaining television. Lately I've been on a Guy's Grocery Games kick, now if you've never seen this show I'll give you a little run-down and try not to judge you too harshly. The show takes place in a grocery store (or on a very convincing set of a grocery store) and contestants compete against each other in challenges that utilize particular aisles, coupons and the ultimate winner has 2 minutes to grab certain items and win cash! Now if you don't find that entertaining and exciting I don't know what's wrong with you.


Anyway, last week I was watching this show and a chef made eggs benedict. Eggs Benedict is probably my favorite brunch dish. It's buttery, it's decadent, it's luscious and goes particularly well with a mimosa. However, there is one main thing stopping me from reaching brunch mecca - poaching an egg. 1) I don't have that kind of patience and 2) I don't want to deal with my eggs not coming together correctly and I've wasted food. Both no-no's in my book. But this chef did something different, he seemed to share my discomfort with attempting this particular cooking technique and instead made a 5-minute egg.


Last night I attempted it myself.


Roasted Potatoes and Onions and the Incredible 5-Minute Egg

6 small golden potatoes, washed and cubed
1/2 yellow onion, diced
1/4 C McCormick Bac'n Pieces (THEY'RE VEGETARIAN!)
2 Tbsp olive oil
Salt and pepper, to taste
2 large eggs
1/4 C hot salsa, for serving


Preheat oven to 350.


Line a baking sheet with aluminum foil and spritz with cooking spray to ensure non-sticking.


Toss potatoes, onions and Bac'n Pieces in oil and season with salt and pepper. Roast in the oven for 30 minutes.


Now onto the egg.


Fill a 4Q saucepot with water and bring to a boil. DO NOT PUT THE EGG IN UNTIL THE WATER IS A STEADY BOIL! Carefully lower the eggs into the boiling water using a slotted spoon - I confess I did not follow this step and instead clunked my eggs in, which resulted in one of them cracking. Don't be like me. Boil the eggs for exactly 5 minutes.


While your egg is boiling, fill a large bowl with water and stick in the fridge to cool.


After the 5 minutes are up, carefully remove your eggs using the slotted spoon and place them in the cool water for 2 minutes. This halts cooking and makes them easier to peel.


Serve up your potatoes and onions, spoon on some hot salsa and top with your peeled 5-minute egg.


I was skeptical. The chef on GGG said this egg will have the same runny goodness as a poached egg without the hassle. How can this possibly be? Well, I will say I cut into my eggs atop my potatoes and saw the velvety yolk drizzle out and was elated! It really was just like a poached egg! I would maybe even do a 4-minute egg next time for a little runnier yolk.


The potato recipe yielded about 4 cups' worth (most of which are in the freezer to be used at a later date) and I ate two of the magnificent eggs.

Steamed Salmon

Good morning, readers! I apologize for the hiatus - I've been cooking just nothing that was either blog-worthy or that I haven't made before. There have been numerous quesadillas, a set of delicious black bean burgers that I will post about at an unspecified time (frankly shocked I haven't posted about them previously) and lots and lots of pizza.


Sunday night I was bit by the cooking bug and made Steamed Salmon with a chopped salad kit and minute rice. Have you ever used quick rice before? It's a revelation! I love the flavor of freshly made rice but it's so time consuming. Almost 30 minutes are devoted to just simmering. Who has time for all that? No, quick rice is definitely going to be a staple in my pantry from now on. I'm also a big advocate of salad kits - they're quick, easy and of late come in more exciting varieties than just plain ol' Caesar.


Steamed Salmon

2 3-oz salmon fillets
1 lemon, divided
Salt and pepper to taste
Roasted red pepper seasoning, to taste (like this Red Bell Pepper & Garlic Blend from Wildtree)
Wax paper
Aluminum foil


Preheat oven to 350.


Season both sides of the salmon fillets with salt, pepper and seasoning blend and set aside.


Cut 1/2 the lemon into thin rounds and the remaining half into wedges. Set aside.


Cut enough wax paper and aluminum foil to wrap each piece of fish into a little packet (1 piece of wax paper/foil per piece of fish).


Portion 1/2 the lemon rounds in the center of each piece of wax paper and carefully layer salmon fillet. Wrap up the wax paper and foil until you have 2 identical hobo-packets of fish (doesn't that sound appetizing?)


Bake the fillets for 25 minutes.


Carefully unwrap your seafood treasures, squeeze some of your reserved lemon wedges on top and serve with rice and salad!


This meal is perfect if your salmon fillets aren't totally thawed from the freezer (which mine were not).


Enjoy with a glass of Shiraz!

Chicken-Less Quesadillas

Good morning, readers and happy Monday! Here we are at the beginning of what (I sincerely hope) will be a quick and painless week. My weekend was a whirlwind of activity - I ran an Ugly Sweater 5K in horrible weather conditions (it was sleeting and 33 degrees) yet somehow managed to get 3rd in my age group and 39th overall, Nate and I saw a magnificent performance of The Nutcracker ballet, and I spent a lot of quality time with my couch.


But allow me to take you back to Thursday night. Nate and I are fans of The Room. This wonderfully God-awful film has recently had a resurgence in the limelight thanks to James Franco & Co and their passion project The Disaster Artist. I was very curious whenever I first heard this film was being made (it's based on a book, which I have read) and wanted to know in which direction the film would be taken. Would they ridicule the one-man show also known as Tommy Wiseu? Would they just make a remake of the original film? Or would they treat this project with the respect and care it deserved?


There was exactly 1 theater within a 5 mile radius of our apartment playing this film and it was a one-night-only affair so on Thursday night Nate and I had tickets at 7 and needed a quick and easy dinner to tide us over during the movie (of course we also got popcorn). As I was still cooking with only ingredients I could scavenge around the apartment, Nate made us a batch of surprisingly delicious Chicken-Less Quesadillas.


Chicken-Less Quesadillas


4 10 inch flour tortillas
2 Quorn Chick'n Patties (or equivalent meat-less product), cut into bite-size pieces
1 C shredded cheddar cheese, divided
1/4 C pickled jalapeno rings
2 Tbsp melted butter, divided
1/2 C salsa, for serving


Preheat oven to 375 degrees.


Evenly sprinkle cheese, 1 patty's worth of chick'n on top of a flour tortilla and jalapeno rings and top with another flour tortilla. Using a basting brush, brush the top tortilla with some melted butter. Repeat with the remaining tortillas and ingredients.


Bake the quesadillas for 10 minutes and flip. Baste the top tortilla with melted butter and bake for another 10 minutes or until the tortillas are golden brown and crisp.


These quesadillas were incredible! They were crispy, crunchy, cheesy, spicy and most definitely filling! They were made even more excellent when dipped in some Sadie's Salsa.


Also for those of you wondering, The Disaster Artist was a brilliant product and truly respected the enigma that is
The Room.


I apologize for the lack of picture, I came home from the gym and was so hungry I could've eaten the wreath hanging on our front door.

Shrimp Pesto Linguine

As promised, the following is the recipe for Shrimp Pesto Linguine! The ingredients are all in the title (well, minus a few) but this recipe rid me of shrimp in my freezer, an open jar of red pepper pesto in my fridge, and an opened box of linguine pasta in my pantry!


Shrimp Pesto Linguine

1/3 lb linguine pasta
2 Tbsp olive oil
1 small shallot, diced
1 lb medium shrimp, peeled and de-veined
Salt and pepper, to taste
1/2 jar red pepper pesto (roughly 3 oz)
*2 eggplant meatballs (completely optional)


Cook linguine according to package instruction.


In a large skillet, heat olive oil and sauté shallot until translucent. Add in the shrimp and cook until pink. This is a fast process so I recommend not starting the shrimp until your pasta is nearly done (2-3 minutes remaining).


If you're fortunate enough to have 2 eggplant meatballs (removed from their marinara sauce home) from B.Good that a very generous Associate at your law firm who gifted you these delicious  morsels, throw them in the pan with the shrimp to heat up. If you are not in this category, don't worry about them and morn what you never had.


Toss the pesto in with the shrimp and eggplant meatballs and allow to heat up.


Drain your pasta and throw in with the shrimp mixture and toss to coat. Serve immediately and enjoy!


The flavors in this dish were spot on, shrimp were perfectly plump and the pesto was oh-so-delicious. What is it about red pepper pesto that's so amazing? This recipe yielded about 5 or 6-2 C bowl portions (or 1 Lindsey portion and 2 Nate portions).


I enjoyed my dinner with an adult beverage and watching of awful Network television until Nate came home and we watched A Christmas Horror Story on our favorite streaming service.


Tonight's dinner is Chicken-Less Quesadillas so stay tuned! Happy eating!

Tortilla Chip Crusted Tilapia with Sweet Potato Fries

Happy Thursday, readers! Only 2 more days of work stand between us and the weekend! I believe in us! WE CAN DO THIS! I've been sticking to my goal of using up all the food in my refrigerator and freezer and I have to say, I'm doing a pretty good job at coming up with meals so stay put and read on for TWO blog posts about my thrown-together meals!


Tortilla Chip Crusted Tilapia


2 3-oz tilapia fillets
Salt and pepper, to taste
2-3 Tbsp mayonnaise (yeah, you read that right)
2 C crushed tortilla chips (plus more if necessary)
1/2 lemon, for serving


Preheat oven to 450 degrees.


Line a baking sheet with foil and spray with nonstick spray.


Season both sides of the tilapia with salt and pepper and slater one side with 1/2-1 Tbsp mayonnaise. I know this sounds weird and frankly sort of gross but trust me - it works as a binder. I had already used all my eggs and refuse to go to the grocery store until Saturday or Sunday at the earliest so I went with what I thought would work out. I'm not a betting gal, but this was a risk that definitely paid off!


Now sprinkle, press and coat your mayo'd tilapia fillet with crushed tortilla chips and repeat on the other side with the remaining fillets. *Pro-tip: buy an extra large bag of tortilla chips and eat the remainder of the bag after your crushing portion.


Bake your tilapia for 10-15 minutes, flipping halfway through. You want your fish to be flaky and cooked through.


Serve each fillet with a lemon wedge.


Sweet Potato Fries


2 sweet potatoes, peeled and cut into wedges
2 Tbsp olive oil
Salt and pepper, to taste
1/2 Tsp garlic powder
1/2 Tsp crushed red pepper flake


Sweet potatoes are notoriously dense and difficult to cut, at least any one I've ever come across. I've found the easiest way to prepare fries is to marinate them over night to break down some of the starch.


In a bowl, combine peeled and wedged sweet potatoes, oil and spices and allow to sit overnight (longer is better).


Preheat oven to 450.


Line a baking sheet with foil and top with a wire rack (Nate had this brilliant idea! The fries were perfectly crisp!). Arrange the wedges on the rack so they are not touching.


Bake for 20-25 minutes or until golden.


These fries were most definitely the best I've ever made. Lifting the fries off the rack really made a difference in texture! Every other batch of sweet potato fries I've ever made were soggy and sad - NOT THESE!


These recipes resulted in 2 perfectly portioned plates for Nate and myself.

Read on for Shrimp Pesto Linguine.

Broccoli Cheddar Chowder

Happy Tuesday, readers! We're only 20 days from my favorite holiday - CHRISTMAS! Our tree is up and decorated, stockings are hung and our cozy little apartment has the perfect ambient glow of twinkle lights!

As a personal goal, I am trying to use up all the food in my fridge and freezer before I go grocery shopping again. As such, my meals are getting quite creative. Sunday I looked in my ice box and found - frozen broccoli and milk, my pantry revealed 2 cans of condensed cheddar soup, 2 small onions, 3 potatoes and 2 turnips. What on earth can I create with this hodge-podge of ingredients? BROCCOLI CHEDDAR CHOWDER!


Broccoli Cheddar Chowder

12 oz frozen broccoli florets
2 small onions, diced
3 C skim milk
2 cans condensed cheddar cheese soup
3 golden potatoes, peeled and diced
2 small turnips, peeled and diced
Salt and pepper, to taste


Boil potatoes and turnips in boiling water until fork tender. Drain and set aside.


In a Crock Pot, did I mention this chowder was prepared in a trusty Crock Pot? In a 5- quart Crock Pot, combine frozen broccoli, diced onions, milk, condensed soup, fork-tender potatoes and turnips and salt and pepper. Heat on low heat for 7 hours.


I prepared my chowder on Sunday night and turned the CP on before I left the house for work yesterday morning. The most excellent part of this meal was after a hard Cycle & Core sesh at the gym, I walked into a house that smelled divine and dinner that was already done. It was fantastic!


We ate our hearty chowder with some fried broad beans we picked up at the Asian market (they're delicious and delightfully crunchy - go pick some up immediately) and watched our favorite nightly television program Jeopardy!


We were able to get about 5 bowls of chowder out of this recipe and I am thrilled to have brought some for lunch (despite the fact it's going to be 70 degrees in Raleigh today).


Enjoy your Tuesday, readers and stay tuned for Tortilla-Chip Crusted Tilapia with Sweet Potato Fries.