Hey friends!
As you all know, I launched a Merch Shop for Vine + Butcher earlier this year!
There is a new piece that is now available exclusively through my shop - The Vine + Brunch Sweatshirt! This sweatshirt is super soft, and lists out some of my favorite brunch food items!
Grab this piece and wear out to your favorite brunch spot, or while you are relaxing at home on the weekends!
XO, Analise
“Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.” - Giada De Laurentiis
I’ve received a lot of questions around how I create my dishes at home. But, the most frequent question I get is, how do I make the time to cook throughout the week?
When it comes to preparing weekly meals, time management and planning is key. Luckily, my day job is closely related to Project Management, and I’m super organized, so translating my professional skills to the kitchen was pretty simple. But, I totally understand that not everyone enjoys cooking, or may find the task daunting - so hopefully I can change your perspective on that today!
I’m sharing how I’m efficient in the kitchen, my meal prep process, and some of my favorite songs to play in the kitchen while I’m cooking.
analisemia · Playlist · 0 songs · 0 likes
Tip #1: Pick a day to meal prep
My meal prep day for each week is Sunday. This is the day where I plan out meals for the entire week. Choosing a day is half the battle - but once you set a regular schedule it becomes second nature. On this day, I pre-chop veggies, identify which proteins my husband and I’ll cook, and set aside any ingredients we’ll utilize for our dishes. This is super helpful, because there is no surprise to what we’ll be eating for the week, and it really helps streamline our cooking process.
Tip #2: Schedule and plan meals in advance
Knowing what you eat before you step into the kitchen makes the process so much easier. A common misconception that most people have is that you have to cook every single day - if cooking meals at home 3 times a week is your preference, then that’s okay - do what works for your lifestyle!
When I was working solely in a office 5 days a week, I’d only enjoy my home cooked meals about 4 days a week. Now, that the pandemic has been happening since March, I’ve been working from home, thus I’ve been cooking about roughly 5-6 days a week.
Also, one thing that I do to help me plan our meals in advance, and prevent myself from over or under eating, is to plan dinners ahead of time. I created a Google Doc, in which I’ve shared with my husband to outline what dish we are having each day of the week, with slots to show what evening we’ll splurge on takeout. Not only does this help us know what we’ll be eating ahead of time, but it’s also a really good budgeting tool.
Tip #3: Organize your pantry and fridge
You eat with your eyes, and having your fridge and pantry organized will really help your cooking experience. Knowing what is in your kitchen will ease and calm your mind before curating dishes.
I love utilizing clear containers and labels to help keep my kitchen organized - this makes everything super accessible. Also, the clear containers to store nuts, flour, sugar, or cereal will help you immediately see if you are running low on something.
Keeping an organized kitchen will also prevent you from overspending on the items you keep stocked in your pantry or fridge.
Tip #4: Create a grocery shopping list ahead of time
Whether you prefer grocery delivery, pickup, or like to walk down each aisle - ensure you know exactly what you before stepping into the store. This will absolutely help you save money, time, and you’ll be so glad in the long run.
Tip #5: Select recipes before stepping foot in the kitchen
If you have a recipe you are dying to try, read through it before going into the kitchen. Make sure you have every ingredient, and kitchen tool to successfully create your dish.
Tip #6: Listen to music, a podcast, or watch your favorite TV show while you cook
For me, music sparks creativity. I love playing music while cooking, and it makes the time in your kitchen literally fly by!
Not a music person? Play your favorite TV show that you can cook to! Whether, you're feeling nostalgic and want to watch old episodes of The Golden Girls or Fresh Prince, or you want to watch the newest Netflix show sensation - make your cooking experience fun!
Tip #7: Find a kitchen partner or video chat with a friend while whipping up a meal in your kitchen
Having a kitchen partner will also speed up your cooking time. One of my favorite things to do is cooking side by side with my husband, or watching him cook on the grill in our backyard, and chatting. It makes it fun and we are able to bond while doing something we enjoy doing!
If you live alone, video chat a friend while you cook! Cook the same recipe and talk one another through the cooking process. Share tips and tricks, while casually chatting throughout your experience.
Tip #8: Be patient, have fun, and master one dish at a time
The most important tip I can share when it comes to cooking is to make it fun and be patient! One thing I did was learning to master a dish one at a time. For me it was my mother’s chicken wings - one of my favorite things to make. I mastered my mom’s wing recipe, and then began to make other variations.
Cooking is something you can make fun, and mastering a new dish can be so rewarding. So, get creative, don’t take the process too seriously, pour a glass of wine, and get cooking!
XO, Analise
“I love to make fried chicken.” - John Legend
Chicken nuggets are something that always takes me back to my childhood, and today I’m sharing a recipe that adults can totally love - beer battered chicken nuggets. Who doesn’t love chicken nuggets, and especially on game day? Having a variety of delicious handheld items are key while hosting a game day event. It’s always so much fun gathering with friends and family while rooting for your favorite team, but beer battered chicken nuggets make it so much better!
Today, I am sharing my recipe for these yummy appetizers!
What You’ll Need:
1 pack of boneless skinless chicken breast (yields about 20 nuggets)
1 cup of flour
1 cup of beer
1 teaspoon of Cayenne Pepper
1 teaspoon of Lemon Pepper
1 teaspoon of Paprika
A pinch of sea salt
1/2 teaspoon of cracked black peppercorn
Cooking oil of your choice - Canola or Peanut
Step 1: Ensure your chicken breast is thawed out if it is frozen, rinse each piece, and begin to cut them into small nuggets. Pat them dry, and generously season your chicken with salt and pepper.
Step 2: Combine your flour and beer, and ensure it is a nice creamy texture - similar to pancake batter! Once the batter is nice and smooth, combine all seasonings: lemon pepper, paprika, cayenne, salt, and pepper and stir to ensure they are distributed evenly throughout.
Pro Tip: If your batter is a little too thick, add a little bit more beer to the batter to ensure it isn’t too clumpy.
Step 3: Get your oil nice and hot! While you are waiting, begin to dip each chicken into the batter, and begin placing them into the pot. It will take about 6-8 minutes for the nuggets to get nice and brown - keep your eye on them while they fry to ensure they do not burn.
Pro Tip: Do not overcrowd the vessel, as the chicken will not cook evenly, and the beer battered chicken tenders will stick together.
Step 4: As the nuggets are reaching their golden brown color, remove them from the oil, and place them on a wire rack so they can drain any excess oil.
Step 5: Serve with your favorite dipping sauce and enjoy!
XO, Analise
“Eventually, I think Chicago will be the most beautiful great city left in the world.” - Frank Lloyd Wright
This is my final recap of my Chicago trip, and I had to end this series with the post I’ve been asked about the most - Dining Out: Chicago Edition. Chicago had some pretty amazing places to eat, and out of all the places we dined, G and I only had one spot that was a little lackluster (that place is obviously not featured on this list, ha). To say that our food experience was wonderful is an understatement. Also, there is such a wide variety of food choices to choose from, this city is so diverse that you’ll be sure to find something that is beyond enjoyable.
If you have been reading along so far, I’ve recapped my experiences indulging on some of the best donuts and drinks the Windy City has to offer. Now, we are diving into some wonderful restaurants that we had the pleasure of enjoying during our trip in October.
RPM Steak
RPM Steak was so wonderful, and G and I totally splurged on this restaurant during our fancy date night out for his birthday. The space is stunning - from the bar to the dining room. This spot was super packed when we went on a weeknight, and having a reservation is an absolute must for RPM. Our waitress was amazing, and the in-house sommelier guided us through the wine list, which had spectacular options to choose from. We were super impressed with all of the options on their menu as well.
Take a peek at what we ordered below!
Walking up to RPM Steak.
The stunning dining room.
G and I at RPM.
The sommelier assisted us and selected an amazing wine for us to enjoy during the evening.
An amuse-bouche provided by the chef, a potato cake with smoked tuna, and caviar on top.
Roasted Ora King Salmon + Tarragon Aioli
28 Day Dry Aged Cowboy Steak (24 oz)
When it came to the dessert, I was dying to try the 14K gold chocolate cake. It was featured on “The Best Thing I Ever Ate” on the Food Network, and ever since I saw it, I knew it was something I’d have to order at RPM. This decadent chocolate cake did not disappoint whatsoever, and it was totally worth the wait.
The cutest cotton candy setup for Carlton’s birthday surprise.
The decadent 14K gold chocolate cake.
Portillo's Hot Dogs
Portillo’s Hot Dog is a relaxed spot, that serves up Chicago classics, like the city’s iconic hot dog. This place is very popular with the locals, and gets crowded super quickly. Also, we loved how casual this spot was, it was set up cafeteria-style, and once you place your order you’re able to grab any table you want in the restaurant. This place is casual, fun, and a great way to try some of Chicago’s popular dishes.
The entrance to Portillo’s Hot Dogs.
The legendary Chicago Hot Dog + Fries
Nutella Cafe
Who isn’t in love with Nutella? This chocolate hazelnut spread is one of my favorite treats. The Nutella Cafe has a marvelous storefront right in the heart of Michigan Avenue. Visiting this spot was super easy for us, as it was right across from our hotel. The cafe gets very crowded during peak hours, but we arrived shortly after they opened for breakfast, and were able to get our order in very fast. We were given excellent recommendations by the staff and enjoyed some delicious treats during our visit.
Enjoying breakfast at the cutest Nutella Cafe.
Pound Cake “Panzanella” with fresh Berries
Liege Style Waffle
Nando's
Nando’s is a chain, but it was the first time G and I tried this spot. Also, it was super convenient, as this spot was also right by our hotel, and it was the first spot we tried when we arrived in the Windy City. I was actually super surprised at how delicious this place was, but I should have known this place was a hit with so many people flocking to the restaurant! Nando’s has excellent options on their menu and with such a wide variety. Now that I know there are some locations close to home I’ll be visiting them again for sure.
The entrance of Nando’s
Getting ready to try the PERi-PERi Wings for the first time.
PERi-PERi Wings + Lemon & Herb Sauce
Giordano's
Giordano’s was so so good and absolutely worth the 45 minute wait it took for our deep dish pizza to get to our table. This restaurant rivaled another popular deep dish pizza restaurant - Lou Malnati’s. The only difference between the two places is: Giordano’s uses a traditional dough based crust, while Lou Malnati’s uses a cornmeal base mixture. If you visit Chicago you’ll see both of these places everywhere, but Giordano’s was my absolute number one pick. The best advice when getting a deep dish is to arrive early to the restaurant. There was a wait for patrons to be seated by the time we wrapped up our meal, and there was no empty seat in the place! G and I went to Giordano’s around 11AM, as it takes 45 minutes to 1 hour for your deep dish pizza to bake. Also, we skipped on ordering any appetizers so we could really enjoy our dish! We opted to order a small deep dish to share, which yields 6 slices, and was more than enough for the two of us. Also, our experience was so nice. The staff was super kind and really did their best to make our experience enjoyable.
The legendary Giordano’s.
The pepperoni deep dish pizza.
Grabbing a slice of the delicious deep dish pizza - look at the ooey gooey mozzarella cheese!
XO, Analise
“I love the culture of grilling. It creates an atmosphere that is festive but casual.” - Bobby Flay
When my husband had the grand idea of smoking a Prime Rib I was super excited for him. He was able to put his grilling and smoking skills to the test. G loves experimenting with new recipes, and always loves including me in his process.
As many of you know, I no longer eat red meat, but watching my hubby dabble with a new recipe and smoking technique was super fun to watch, as well as be included in. We are really excited to include this dish for the upcoming holidays, and share it with our friends and family.
Without further ado, here is our experience and process of smoking a Prime Rib!
Step 1: Select a cut of Prime Rib from your local grocery or butchery
Choice 4lb. Prime Rib
It really all starts with selecting and purchasing a great cut of meat. G prefers going to a local butcher shop and preferably ordering a high USDA grade of meat. For this recipe, we went to our neighborhood grocery and purchased a Certified Choice Angus 4lb. cut of Prime Rib.
Step 2: Season and cook your protein
Seasoned Prime Rib - before the grill
Once, G was ready to smoke his Prime Rib, he removed it from the fridge, and took it out of the plastic. From there he placed it on a cutting board and began patting the Prime Rib dry. It is essential to remove any excess water from the cut of meat. Then, he generously added olive oil all over the Prime Rib, before placing his signature coffee dry rub on.
Once, the seasoning was evenly distributed along the protein, G topped it off with fresh herbs - rosemary and thyme. Then. he secured butcher’s twine on the Prime Rib. He tied each twine approximately 2 inches along cut of meat. You simply tie the twine like you’re tying your own pair of shoes.
After, everything was added, G placed the protein into the fridge, uncovered, and on a wire rack to marinate for 24 hours. If you are in a hurry you can shorten the timeline to 8 hours.
The next morning, G removed the Prime Rib from our fridge 2 hours before cooking time. This allows the meat to achieve the optimal room temperature. It is so important for your protein to be room temp as it will help the meat cook evenly throughout.
While, the Prime Rib was waiting to be cooked, it was the perfect time to setup our grill. The grill setup contain a “hot and cold side” in the grill. On the “hot side” was the fire, which G created using a mixture of charcoal and mesquite wood. On the opposite side, the “cold side”, he inserted an aluminum pan underneath the grill grates, so that the drippings from the Prime Rib had a safe place to fall. Also, he brushed olive oil on the grates, for the Prime Rib to be placed on. The purpose of the hot and cold sections, was to create an indirect smoke for his Prime Rib to cook at a consistent temperature.
Once, the temperature of the grill leveled at 300 degrees, G placed the Prime Rib directly on grill grates on the “cold side” of the grill. Then, he inserted a digital meat thermometer into the center of the Prime Rib, closed the grill, and let it smoke for about 3.5 hours. Once the digital meat thermometer reached an internal temp of 130 degrees, G knew he achieved the perfect medium rare cook. From there he removed the Prime Rib from the grill to begin the resting process.
Step 3: The finished product
Coffee Dry Rub Smoked Prime Rib
Next, he covered the pan with foil, and waited an additional 30 minutes to 1 hour. This step was crucial as it allowed time for the meat to be juicy and get the best flavor possible. During this time, the Prime Rib leveled off around 135 degrees for its internal temp.
After, the resting time was reached, G removed the foil, herbs, and twine. Then, he carved the Prime Rib, plated, and paired with desired sides, as well as, sauces.
Dinner is served: Smoked Prime Rib paired with au jus + horseradish sauces, Sautéed Kale, and Beer Battered Onion Rings
XO, Analise
