Eat Travel Rock Unplugged at Chop Shop! Italian Valentine's Day Recipes

Thanks to all who came out to the first Eat Travel Rock Unplugged event at Chop Shop last night!  Robbie Gold performed and we had some great wines by Fabio Viviani Wines.  It was a blast and I had so much fun teaching my simple and tasty Italian Valentine's Day recipes.  In case you missed it... the recipes are below!  

Appetizer:  Figs and Prociutto di Parma

Take approx 12 fresh figs  (if you can't find fresh you can rehydrate dried figs by boiling water, adding figs and turning stove off, and letting them soak for 2 hours).  Wrap the figs in a long thin slice of the prociutto (should be di Parma.. it's the legit imported from Italy prociutto...the best)  seal with a toothpick and add a small dollop of raspberry preserves on top.  

Salad: Crazy Caprese-  My version of Caprese Salad (Insalata Caprese) 

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1 container ciliegine -fresh mozzarella (halved) 

1 container cherry tomatoes red (halved)

1 container cherry tomatoes yellow (halved) 

1 red pepper diced

1/3 cup kalamata olives (halved)

1/4 cup good quality IMPORTED FROM ITALY/SICILY extra virgin olive oil

2 tbsp good quality imported balsamic vinegar

Fresh basil

Fresh Parsley

salt and pepper

Mix all ingredients together in a big bowl.  Drizzle olive oil, vinegar on top, add spices and fresh herbs.  Mix together well and serve.  Can be chilled in fridge for up to a couple hours before serving. 

Pasta with Zucchini and Goat Cheese

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2 large or 4 small Zucchini

1/2 large onion

Extra Virgin Olive Oil

1 large can crushed tomatoes (imported italian if possible)

1/2 tsp red pepper flakes

1 tsp garlic powder

Salt and pepper

5 oz. goat cheese

High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato) 

Fresh Basil (chopped)

1/2 lb Pasta (Rigatoni or other wide tube pasta)

Peel and Chop Zucchini (I live a bit of skin on for color and nutrients) into cubes.  Put in a bowl and add 1 1/2 tsp salt and toss.  Set aside for 10 min until moisture starts to come out.  Meanwhile, put 2 tablespoons olive oil in large skillet and add onion. Cook 2 min and add zucchini.  While zucchini cooks (3-4 min), boil water in a medium/large pot and cook pasta according to instructions. Add 50% of can of crushed tomatoes to zucchini, add red pepper flakes and season with salt and pepper to taste.  Cook for 5 min over medium heat.  Add goat cheese and basil and stir until creamy and smooth.  Strain pasta into skillet and mix to combine.  Pour into serving platter/bowl and garnish with a lot of fresh shredded italian cheese and a bit more basil.  

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Kelly's Version of Pork Chops Pizzaiola

2 thin cut Bone-in Pork Chops (please use local/sustainable i.e. Slagel Farm)

1/2 onion sliced into long skinny pieces

1 large clove fresh garlic, chopped 

1/4 cup white wine

Remaining 50% of can of crushed tomatoes from pasta recipe

1/4 cup chopped hot red cherry peppers in brine (Mazetta's)

1/4 cup chopped mild red cherry peppers

olive oil

salt and pepper to taste

fresh parsley

High quality imported Italian hard cheese (pecorino romano, gran padano, or pref Incanestrato) 

Season pork chops with salt and pepper.  Add olive oil to heavy cast iron skillet or dutch oven.  Once hot add pork chops and sear... appox 2 min on each side.  Remove chops from pan and set aside.  Add a bit more olive oil and onions, then add garlic, scrape up all the little brown bits from the bottom while sautéing the onion.  Add the white wine to help deglaze the pan. Salt and pepper. Cook for 2 min.  Add the crushed tomatoes, cherry peppers, and more salt and pepper to taste.  Add the pork chops back into the sauce.  Finish cooking for approx 2 more minutes or until pork chops are cooked through (no pink) but NOT dry or over cooked.  Transfer all to a serving platter and garnish with chopped fresh parsley and a LOT of grated cheese.  

Anguilla & St. Barths- Best Vacation of My Life

I had never been anywhere warm for New Year's Eve...ever.  34 NYEs have been spent in insufferable arctic temperatures.  Fortunately for me, my better half made sure my 35th NYE was spent in the warm Caribbean sun.  It can be very hard for me to stay out of the planning phase of a trip, but I let Jay and his buddies take the reigns on this one... and wow, did they pull off one hell of a trip.  Note to self:  Always leave trip planning to adventuresome men who love to party. 

I had never been to, nor really heard of Anguilla (pronounced: An-gwhil-uh).  Apparently it was in the British West Indies...and that was good enough for me.  Let me cut to the chase.  The island is perfection.  It's only 13 miles long and 3 miles wide (you fly into St. Maarten/Martin and take a 20 min boat ride over).  It is encircled by the most glorious talcum powder beaches and pristine turquoise water.  It is not heavily developed and the islanders are gracious and welcoming.  They are very proud of their island paradise, and rightfully so.  Very few resorts occupy Anguilla, and the ones that do are quite exclusive.  We stayed at Ce Blue Villas, a gorgeous resort made of only 8 villas overlooking a quaint, yacht speckled bay.  The terrain and waters seemed more reminiscent of Hawaii than the Caribbean.  All in all, a sight for sore (and frozen) eyes.  

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Our first day there we went Scuba Diving.  There was a great little dive shop on the beach and we were able to charter a private dive boat for the 6 of us.  The diving was not the best i've experienced (that actually would be Hawaii) but it was solid.  The shallow dives were a bit murky but the deeper (80ft) wreck dive was fantastic.  Clear warm water and an abundance of sea life was visible, including several sea turtles.  Overall, definitely worth it.  

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SCUBAAAAAAHHH

Day 2 was an experience of a lifetime.  Being all "eat travel rock" as I am, many would be surprised to find out that I'd never been in a little plane.  They've always made me nervous, so I've avoided them at all costs.  Well I was outvoted when it came to deciding how we were getting to St. Barths.  It's an 1:15 boat ride, or a 9 minute plane ride.  The plane won.  We chartered a small 8-seater, and low an behold, 10 minutes later (landing on Earth's shortest airstrip, and one of the world's most extreme airports) we were in the South of France.  

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The hills of St. Maarten on the way to St. Barth's 

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Jetsetting- aka puddle jumping

St. Barths was surreal.  I literally felt as if we were magically transported to Europe.  EVERYTHING is in French, EVERYONE speaks French, they use the Euro, and the streets and buildings look much more European that Caribbean.  We had reserved a table at the world famous, Nikki Beach, and had the time of our lives.  Fresh sushi, delicious grilled chicken and steak, and magnum bottles of Domaine Ott Rosè for days.  The crowd was international... we may have been the only Americans, which was such a relief.  Live music, dancing on tables, endless food and wine, while playing on the St. Tropez-esqe beach was otherworldly.  We then WALKED to the airport and hopped aboard our little flight back home... touchdown... 9 minutes later.  

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We had 3 of these.  Yikes.

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Sushi at Nikki Beach, St. Barth's 

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Chicken for days at Nikki Beach, St. Barth's

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Eva, me, and Kate enjoying the view.

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Da Boyz... Ben, Jay, and Zach... paradise at their backs. 

When people ask how my trip was, my first comment is:  The food was amazing!!  It's true.  EVERYTHING we ate was delicious.  The service is friendly, but timing...well everyone is on island time.  So don't go to a restaurant starving (hard for me) because you won't eat for about 30-60 min.  But soooo well worth the wait.  Each meal we had was perfection.  From beach shacks (Blanchard's Beach Shack), to fine dining (DaVida), everything was on point.  Of course each menu was seafood heavy, which was expected and welcomed.  Yet they do great BBQ, and have other great ethnic food such as Italian.  The meal that took the cake, however, was Scilly Cay.  This restaurant encompasses one entire tiny island.  Our instructions were to: "go to the end of the dock, wave like an idiot, and a little boat will come pick you up."  I was the one who volunteered to wave like an idiot, and sure enough, 1 min later, a little boat scooped us up.  The island was a 2 minute boat ride away and it was untouched, authentic, and gorgeous.  The food:  Grilled lobsters or grilled chicken...that's it.  Oh and some earth shattering rum punch.  That. Is. It.  I went with grilled lobby, and smarter people went with a combo... I missed out because the chicken was some of the best i'd ever had.  Both were coated in a sweet coconut curry sauce that was sublime.  After my big meal, I went over to a little lawn chair on the beach, had a spiritual moment, and just let it all sink in...

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Hailing the boat to Scilly Cay

And New Year's Eve! This is all I will say.  When the clock struck midnight, I was on the beach with my feet in the water, glass of champagne in my hand, watching fireworks, kissing my guy, and hanging with great friends. Best. EVER.  

Anguilla is an island destination I would absolutely return to.  I've been to Jamaica twice, and Dominican Republic twice and I'm not a huge fan because you can't leave the resort or really explore the indigenous food, people, and beauty of the island.  Anguilla is different, it's safe and easy to find hidden gems and mingle with the locals.  The food, the people, the beaches, and the scenery make this my favorite Caribbean destination, and overall my favorite trip I've taken.  If you need more activity or restaurant recommendations, let me know by commenting below!  Viva Anguilla!! 

Healthy Comfort Food- My Hearty Italian Zucchini Soup

My Italian Zucchini Soup or "Zuppa" is one of my favorite dishes to make.  It is SO easy, versatile, healthy, and comforting.... oh and it's vegetarian and gluten free.  Whenever you can make "healthy" comfort food, that is delicious AND warming...it's a win-win.  My Nanna has been making a variation of this for me since I was born, so it's a Sicilian staple in my family.  I've adapted it over the years but I've stayed true to it's honest simplicity.  The great thing is that you can make it your own... there are SO many ways to add to the recipe (see tips below)  I hope you enjoy it!!

Ingredients:

5-6 Medium Size Zucchini

1/2 Diced onion

3 tblsp Olive Oil (Good Italian or Sicilian Olive Oil)

1 Can Cannelini Beans

Fresh Basil 

GRATED (not shredded) Incanestrato Cheese (can use Parmiggiano or Romano)

1/2 tsp Garlic Powder

1/4 tsp Red Chili Flakes (optional)

Salt and Pepper 

2 cups water (can substitute chicken or veggie stock)

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Cut ends off of and roughly peel the zucchini (leave a bit of skin on for color and vitamins).  Slice lengthwise and again, and chop into cubes (about 1/2 inch each).  Put in a bowl, season with a 1/2 tsp of salt and set aside until moisture comes out.  (5-10 min).  

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Next, over medium-high heat put olive oil in a very large skillet or large sautee pan .... Sautee diced onion until soft (approx 2 min)  Add the zucchini and cook until softened, approx 5-7 min, stirring frequently.  Season with salt and pepper.  

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Add approx 2 cups of water- or enough to JUST cover veggies. (can substitute with chicken or veggie stock but not necessary... even water will be VERY flavorful)  Add chili flakes, garlic powder and turn heat to Medium and cook for approx 4 minutes.  While you're cooking, continuously and gently mash the zucchini to release some of the seeds and flesh in order to thicken soup.  

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Add Cannelini beans and cook for 5 more minutes.  Gently mash the beans as well to thicken soup.  Season again with salt and pepper.  

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Once soup has reached desired consistency.  Add the cheese (incanstrato is a strong grated Sicilian cheese, it can be very hard to find, so use Parmiggiano if necessary) and chopped basil (about 5 big leaves).   Season with more salt and pepper if necessary (more garlic if you like too).  

Pour into serving bowls and garnish with more chopped basil and cheese.  This is also AMAZING for leftovers.  Buon' Appetito!!  Makes 4 servings.

Tips:  You can also add pasta (pastina), eggplant, fresh garlic, chopped chicken, tomatoes, anything you can think of!!  So versatile!

My "Famous" Chicken Marsala Recipe

My Chicken Marsala has become the go-to recipe everyone in my family always wants me to make (I made it for my beloved fam on Christmas).  My mom insists it's now "famous".  I'm not quite so sure about that, but I will say it's damn good, and probably one of the best dishes I cook at home.  Now a warning:  I've never put the recipe on paper, I've always done it all in my head, so this was a bit of a challenge.  The good part is, you can add and subtract a bit here and there and season to your liking and it will still be DEELISH!!  Please enjoy and let me know how yours turns out!!  Buon Appetito!! 

2 lbs of thin cut ORGANIC chicken breasts (the butcher can cut them)(approx 6-8 pieces)

1 large package of organic baby bella mushrooms (can substitute white or button)

1 half large organic yellow onion, diced

2 cloves fresh garlic, minced

1/3 cup Marsala wine

1/4 cup milk (whole or 2%)

1/3 cup organic low-sodium chicken stock

2 tbsp Wondra flour (a bit more or less to thicken)

Fresh parsley or basil for garnish

Grated parmiggiano cheese

Salt and pepper 

1/2 tbsp garlic powder

2 cups all purpose flour

4 tbsp Extra Virgin Olive Oil

Preheat oven to 425 degrees.  First we need to make the dredging station.  Fill a medium size tray or tupperware with the all purpose flour, garlic powder, and 1 tsp each salt and pepper.  After thoroughly washing chicken and patting dry, lightly dredge chicken in flour mixture and set aside on another tray.  

Heat half olive oil in large non-stick skillet.  Sautee chicken approx 3 min on each side until golden brown.  Chicken should NOT be cooked through yet.  Place chicken in a baking dish that's large enough to fit all the chicken in one layer along the bottom (or close to it). 

Rinse out or wipe skillet and heat remainder olive oil in pan on medium high heat.  Add onions first, then garlic, sautee for 2 min then add the mushrooms.  Season with salt and pepper.  After they soften, add the Marsala wine.  Let the wine cook down with the veggies for approx. 3-4 min until very fragrant and slightly (but not completely absorbed) then add the chicken stock and milk.  Season with salt and pepper. Cook 3 more min.  Start adding the Wondra flour a hefty sprinkle at a time.  There isn't a perfect science to this and I always eyeball it.   I will add a bit and let thicken until I reach my desired consistency.  I'm not a fan of clear and runny Marsala sauce, I like mine creamier.  So that's the reason for the milk and flour.  Once you get it how you like it (salt and pepper again to taste), let it simmer for a few more min.  

Pour the mixture over the chicken and make sure to spread it evenly and coat everything.  Bake covered in tinfoil for approx 30 min.  Check chicken to make sure it's cooked through as bake time can vary based on chicken thickness.  Do NOT overcook as chicken can become dry. 

Sprinkle with fresh basil or parsley and grated parmiggiano (or incanestrato cheese if you can find it)  Makes 6-8 servings.  (Great as leftovers too!)

Enjoy!!

Simple and Festive Holiday Cocktails

Here are my recipes for my fun and easy holiday drinks I featured live today on WCIU "You and Me This Morning".  See full segment HERE  

Sparkling Sugar Plum

1 part Geikkeikan Plum Wine

1 part Ginger Liqueur

1 part pomegranate juice

2 parts Zipang Sparkling Sake

Serve in Champagne flute and garnish with fresh Cranberries

South Of the Border Candy Cane

(I made this last week at my friend Erica's (EveryThing Erica) food blogger holiday party and it was a HUGE hit!) 

1 part Rumchata

1 part white chocolate liqueur

1 part Peppermint Schnappes

Shake with ice and strain into martini glass.  Garnish with crushed candy canes 

Gingersnap Coffee

1/2 cup of hot black coffee (5 oz)

1/2 oz of Ginger Liqueur

.75 oz  Frangelico liqueur

.75 Jagermeister Spice Liqueur

Mimosa Bar

Prosecco AND....

Chambord or raspberry liqueur, grapefruit juice, and garnish with fresh raspberries

Grand Marnier or triple sec, cranberry juice, and garnish with fresh mint

Peach Schnappes, pear nectar, and garnish with fresh or frozen chopped peaches

Holiday Gifts...Eat Travel Rock Style.

"Tis a far far better thing doing stuff for other people," Said my favorite character from the silver screen, Cher from Clueless. I would have to agree...so this holiday season lets give gifts with which to eat, travel, and rock out.  

Yesterday, I gave a live on-air demo of these apps and goodies on VH1 Big Morning Buzz Live with Nick Lachey  (episode available here)....here's what I discussed!

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We can argue whether Chicago has the best pizza or whether deep dish should technically be considered pizza...one fact we can't argue is that Lou Malnati's is renowned for their world class deep dish. It has been my favorite for decades and I was soooo excited that I could share my pizza crush with the country. I demonstrated how Lou's will ship their pizza (flash frozen and packed in dry ice) anywhere in the country.(click here)  So whether you want a taste of Chicago while far from home, or you want to send an incredible gift to your favorite pizza lover...this will be your new favorite online shopping spot. 

And what goes better with pizza than some frosty beverages?!?!  Am I right??  It's cold out and we don't want to have to leave our homes to get our beloved booze.  Thirstie, the On-Demand Wine and Spirits Delivery, will bring it right to your door.  The app is so easy to use and delivery will take place in less than an hour.  Just download it right from the App Store and you'll be on your way to Happy-Town sooner than you can say Kim Crawford.  

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My favorite travel accessory is the 84 Rockwell hip pack.  84 Rockwell is a HOT new Chicago based designer and these bags mean business.  They are very high quality luxe leather and made right here in the good ole' U S of A.  The best part is that there is a separate pouch for your cell phone (fits an iPhone 6 too) which means I never have to fumble around in my purse for my phone while everyone I'm in a crowded elevator with is forced to listen to my Cat Stevens' "Hard Headed Woman" ring tone.  

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My two favorite brands on earth got together and created a rockstar spawn.  Burton Snowboards and The Frye Company collabo'ed on the Burton x Frye Boot.  It's a badass leather high-performance snowboard boot that has the rugged flare of Frye "Harness" cowboy boots.  It's everything I could ever dream of in a sporting/fashion accessory and I cannot wait to make a statement on the slopes this year. (As if flying over jumps and landing on my ass and sliding backwards down a mountain wasn't enough.) 

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Finally, if you're going snowboarding (or skiing... meh) you need a device which can coldly transport your thirst quenching products aka... we need to carry beer and keep it cold. Let's be honest, what's really the first thing you wanna do when you get to the top of the first lift?  Get buzzed.  Admit it.  The Burton Beeracuda bag helps you look super cool while keeping your beer super cold.  It's an insulated sleeve that holds 5 beers and one in the koozie.  No, it's not only for hitting the slopes, you can use it to bring your stash to a party... or pretend like you're going to yoga class ;) hee hee.  

My Everyday Skin Care Routine

Why is Kelly writing a beauty blog you ask?  Simple.  A comprehensive skin care routine is a quintessential part of life and getting older.  However, with my non-stop travel schedule coupled with being on-camera a lot, I've really had to step my game up.  I've been fortunate enough to always look a few (several) years younger than my actual age, but now it's time to REALLY start taking care of my skin.  So I wanted to share my go-to beauty and skin care routine... not only for every day, but for TRAVEL and for those who aren't camera-shy :) 

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First is the daily cleansing and moisturizing routine.  About 9 months ago I was introduced to Rodan + Fields.  They are the dermatologists who created Proactiv and based on the massive success of that line, they wanted to create a skin care line for maturing or problematic skin.  Fortunately, I don't have acne prone, problematic, or sensitive skin, but I do want a great anti-aging skin care line.  I've been using their REDEFINE line consistently for 9 months and I notice a huge difference in the quality of my skin.  The products actually feel so nourishing and visibly reduce fine lines.  I use the entire line religiously and have had nothing but great results.  The line includes a creamy exfoliating cleanser, toner, and AM (with SPF) and PM moisturizers. In addition I have been using their Microdermabrasion Paste.  This stuff is INSANE.  It's, by far, the best exfoliant i've ever used.  It can be pretty intense (you can adjust the strength) but it gets the job done.  Every time I'm done using it my face literally feels like a baby's tushie...it scrubs away age and sun damage yet is still moisturizing.  Da Bomb. I actually have my own personal consultant, Amy Wolff, who's an expert with all their products and lines (something for EVERY skin type).  Here's the link to their "Solution Tool" that will help you find what's right for you.

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This product is a bit indulgent but this entire line of skin care is glorious.  Shisheido Future Solution LX Eye and Lip Contour Regenerating Cream.  It's pricey but you can feel the quality.  It's so thick and nourishing but has never given me a break out.  I use it on my eyes and laugh lines at night.  

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MAC Cosmetics Fast Response Eye Cream.  I've been using this for years, ever since my sister used to work for MAC as a makeup artist.  She swore by this stuff and said it was the most "stolen" product by runway models before it became available to the public.  It contains caffeine and will visibly reduce under eye puffiness.  It also just feels SOOOO smooth and gives my eyes the extra help I need in the morning and before I apply makeup.  It's also great as a touch-up makeup remover (for all your winged liner fails).  Since it's tiny, it's also great for travel. 

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Finally a drug store option...Since I travel a ton I love products that are portable and save time and space.  Pre-moistened (gross! I hate the word moist...) wipes are my go-to.  I am obsessed with them as I don't need to bring my entire cleansing regime with me, especially since I hate dealing with the liquids in my carry-on (I rarely check a bag).  My fave wipes lately are the L'Oreal Revitalift Radiant Smoothing  Wet Towelettes.  They are great at taking off makeup and have a built in anti-aging formula, so if you get lazy (as I occasionally do when I travel) you can use this all-in-one item and not feel guilty! 

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Another inexpensive item that is awesome while traveling, or for when you want to feel fresh and awake is the Mario Badescu Facial Spray with Aloe, Herbs, and Rosewater.  It smells fantastic and gives you skin an invigorating boost whenever you want/need it.  It can also set your makeup, so you can use it on a bare face, or after you've gotten ready.  

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Lastly, I've recently learned how important a make up primer is.  My new can't-live-without item is The POREfessional by Benefit.  It's a smooth satiny feeling balm that immediately and drastically reduces the appearance of pores as well as gives your makeup the perfect base.  LOVE this stuff so much and it's so key for when you're on-camera as it helps to give you a flawless makeup application.  

I'd love to know some of your favorite skin care routine too, so please share.  Hope this list is helpful as I know I've personally noticed a huge difference in my skin from this regimen. Thanks all!

Living it up in Hell's Kitchen

Hell's Kitchen was not a New York neighborhood I was too familiar with.  I'm sure I've driven through it from the Upper West Side to downtown, but I never paid too much attention to it.  Maybe because I thought it was too close to Times Square, or maybe because the name sounded scary...nevertheless, I finally got to know this little "hood" and I likey.  

I'm now partial, mainly because my new favorite hotel is in Hell's Kitchen.  Kimpton Hotels and Restaurants  has prestigious boutique hotels all over the country, including several right here in Chicago (Palomar, Allegro, etc.) but Ink 48, right in Hell's Kitchen is outstanding.  From the second I arrived to the second I departed, the service was on point.  My room was GORGEOUS and unique.  The jacuzzi tub was in the living area and the enclosed stone shower was tucked away around the corner... very cool layout.  I had a great view of the city and other room amenities included a granite vanity (perfect for doing my pre-TV makeup) and a yoga mat (perfect for a very early AM stretch before heading to VH1).  They also have one of the city's most killer rooftop bars called The Press Lounge.

The location of Ink 48 and Hell's Kitchen is great.  It was an easy walk to Times Square, where I film.  But it's also a short cab ride down town or up-town... close to subways too (I usually take subways everywhere in NYC).  There are also some great dining options.  Ink 48 has their own upscale and trendy dining spot, Print, and you're only two blocks away from the badass Gotham West Market which is the coolest "food court" I've ever seen.  It also has a quick serve version of the famous Ivan Ramen.  

Cannot WAIT to go back soon and stay with them during my next visit.  Never thought I'd say this, but hope to see you all in HELL's Kitchen ;)

Is There ANY Good Airport Food??

Eating and Traveling are 2 of my 3 favorite things. And they occur simultaneously, often.  Eating food at an airport is usually either a hassle, or a quick necessity...and rarely delicious.  What if airport dining could be a pleasure?  Crazy concept?....maybe.  

So I'm kind of weird.  I actually enjoy spending time at airports.  I'm fascinated with air travel in general and just like being around it... watching the planes land and take off,  seeing the pilots hustle about the terminal.  Air travel definitely isn't as prestigious and romantic as it was several decades ago, but I still like finding ways to enjoy it.  I like to get there as early as possible prior to my flight, of course for logistical reasons, but I also like to have a good meal before I board.  Unfortunately, options can be limited, especially at my home bases, O'Hare and Midway.  

Yes, Chicago airport food has definitely improved, but it is far from haute cuisine and chic dining.  No, we don't need 3 star Michelin restaurants at our airports, but how about things other than soggy or overly dry and processed genetically modified turkey sandwiches?  Even the "Wolfgang Puck" restaurants still offer the same boring dry turkey sammies.  Yes, Rick Bayless makes an appearance with Tortas Frontera, and there is a sushi spot called Wicker Park Seafood (I haven't tried it, reviews seem positive).  But for the most part, you're stuck with all Chili's-esque options.  Processed and microwaved "bar" food.  Is it THAT hard to bring in some fresh and organic options?

I'm spending a lot of time in New York lately.  Laguardia is a cesspool of nastiness.  Zero options for a good meal.  JFK on the other hand is like the Garden of Eden of airport dining.  High end steak and sushi options, healthier fast casual options, and streamlined bars at every other gate.  I had a delicious sushi dinner last night in the Jet Blue Terminal at Deep Blue. It was sexy and sleek and the food was actually great.  

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I do have one way to ensure that you can at least get the best meal possible at ANY airport you go to.   There are a few great apps out there can be very helpful.  Gate Guru is my favorite.  Not only will it give you the updated arrival and departure boards at every airport but it also has a complete list of all food, shops, and amenities and what terminal and gate they're at.  It also features reviews of other travelers so you know which to hit up, and which to steer clear of.  Happy travels all, and please share with me which airports YOU feel have the best food! 

Food Network In Concert... Eat Drink Rock.

It's ok, I'll let Food Network piggy back off of Eat Travel Rock.  Quite flattering the hashtag for their event last weekend at Ravinia Music Festival was #EatDrinkRock... haha, ok seriously folks.  My manager, Chantel, and I headed up to Highland Park to explore what was sure to be incredible food and incredible music...sounds right up my alley!!  I also managed to snag 2 quick interviews with some heavy hitters in the culinary world.   

The first chat was with Billy Dec (Co-Founder of Rockit Ranch Productions) and Chef Kevin Hickey (Executive chef of Bottle Fork and the upcoming Duck Inn).  They were FRESH off their win for BEST HOT DOG.  Quite an accomplishment being in Chicago and all.  Check out the Video HERE! 

Next, I had a chance to interview a Food Network Chef/Host I've been a fan of for a while.  She has a simple yet bold take on Latin American food... hence her show's name, Simply Delicioso! Check out this video of Chef Ingrid Hoffmann !!!

Do Food Trends Equal Fat Trends??

Food trends have been quite, well, trendy as of late.  There is always something new that is "all the rage" and Chicagoans buy into the trends (literally and figuratively) whole heartedly.  Are we jumping on the bandwagon because we are yearning to try new and interesting foods, or are we absorbing all of these calories just because it's what everybody in town is doing?  Which brings me to the next point... Are these trends making us fat?  Are ANY of these trends healthy?  How long can these trends be sustained? 

Meat.  Ahhh meat.  So delicious, so satiating, and so controversial.  If you follow my blogs you will know that I have recently become outspoken on trying to be more socially responsible with my meat intake.  For now, I'll put this aside.  Chicago is a meat city, and these meat trends have been on a steep incline.  Is bacon something new?  No.  Is seeing it in and on everything imaginable new? Yes.  A few years ago, you didn't see bacon on your doughnuts, and in your chocolate, and garnishing your martini.  Yes this CAN BE delicious.  But an immense intake of bacon can't be good for us and our waistlines, correct?  What has come along since bacon became so En Vogue?  Pork Belly.  This fatty splendor can be found everywhere.  On burgers (as if that's necessary), in tacos (this I have ZERO qualms with), in eggs, and in/on pasta and pizza.  This is where trend separates from indigenous foods.  When you see a pork belly taco, that is a regional Latin American specialty.  When you see pork belly on a 1/2 lb "Santa Fe" burger at a local "gastro pub" it's a food trend.  This all becomes silly and unnecessary when people start throwing bacon and pork belly and foie gras on EVERYTHING just because it's a fad.  Maybe I don't want foie gras on my PB&J!!!! 

What is up with the doughnut and cupcake trends??  I mean, yea they're freakin' delicious, but could we be shoveling our faces full of anything worse for us?  The problem is;  that because you just HAVE to try Doughnut Vault, or you haven't lived until you've had Sprinkles or Sweet Mandy B's, people flock like lemmings to these places and consume vast amounts unaware of how bad it is for us.  The occasional dessert is fine, if not necessary.  But to have full venues, restaurants, and shops dedicated to these trends may be too much.  I think the public is starting to speak, however, when entire chains like Crumb's Bake Shops are going under.  Maybe a 2,000 calorie cupcake isn't on OUR menu anymore.  Also, stores like Sprinkles and Glazed and Infused which had lines around the corner or were sold out by 11am, now are much more tame.  Is the trend on it's way out?  Are we becoming more health conscious, or just sick of certain trends and waiting for the next big one?  What are your thoughts friends?  Does Chicago have room for a potentially healthy food trend?  Why can't omelets or healthy soups be the next big thing?  Don't throw "but Kale and Brussels Sprouts are huge right now!" at me... entire restaurants or menus dedicated to these items aren't springing up left and right... they're just side dishes... and half the time they're loaded with bacon and pork belly anyway.

 I'd love to know your thoughts! Leave me a comment! 

My Own Healthy Veggie Chili Recipe

Since I posted an Instagram of my healthy homemade chili last night, I've had a ton of people ask for the recipe.  So I figured this would be the perfect opportunity for my first ever recipe post!  Chili is probably my favorite meal to make because it CAN be incredibly healthy, it's incredibly simple, there are thousands of ways to improvise and make it your own, EVERYONE loves chili, AND it it's almost even better as leftovers.  Here is a vegetarian and gluten free version I've been making for years that is surprisingly hearty.  You can improvise as much or as little as you like. 

1/2 large onion diced

1 green pepper diced

2/3 cup chopped mushrooms

2 whole ears of fresh sweet corn (cut off the cob)

1 small can of chopped green chiles 

1 can organic crushed tomatoes

1 can organic diced tomatoes

1 can organic Cannellini (great white Northern) beans (in liquid)

1 can organic black beans (in liquid)

1 tsp Kosher salt

1/2 tsp garlic powder

1 tbsp Hot Mexican Chili Powder

1 tbsp ground cumin

1/2 tsp fresh ground black pepper

1 tbsp fat free Greek Yogurt per serving

Mexican shredded cheese (for garnish)

Cilantro (for garnish)

1 lime wedge per serving for garnish

1 avocado

Your favorite hot sauce

Over high heat sautee onion and green pepper in 2 tbsps canola oil for 2 minutes then add mushrooms.  Reduce heat to medium/high and sautee all veggies until softened.  Reduce to medium heat and add the canned crushed tomatoes followed by diced tomatoes then beans then chiles stirring throughout.  Add the fresh cut corn.  Reduce to low heat and add all the spices and salt and pepper.  You may want to add more or less to taste.  Cook over low heat for at least 30 minutes.  

Ladle chili into 6 bowls and garnish with a dollop of greek yogurt, shredded cheese, chopped cilantro, a lime wedge, avocado slices/chunks, and hot sauce to taste.  

Buen Provecho!!!

Seattle- Exceeding All Expectations

I didn't necessarily think that my first visit to Seattle would qualify this city as one of my favorites.  Maybe Forbes was on to something when it voted Seattle, just this month, as the #2 Coolest City In America.  I will not dispute this ranking as Seattle was so much more than I expected, and yes, the cool just oozed out of it's pores.  

The first thing I noticed, even from the airplane window, was the mind-blowing topography.  It was something out of a dream.  As I decended I could see how the green was almost blinding while the rolling hills were only overcome by the sprawling backdrop of the Cascade Mountains.  The soundtrack of the trip was me saying on repeat, "This is SO pretty.... Oh my God, this is SO gorgeous!"  It was surreal to me that Seattle residents had the privilege of waking up each morning with heaven as their view.  

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I know what you're saying....Slow down Kelly!!  Isn't Seattle known for their gloomy and depressing weather.  Yes... they have a shitty rep for it.  But the city must have been prepared for my arrival and knew how depressed I was with the Chicago's lackluster summer, as she dialed one up for me.  Four straight days of 85 degree and sunny weather.  Which made exploring many of Seattle's massive lakes (Lake Washington, Lake Sammamish) by boat, all the more enjoyable.  Yet Seattle residents and Washingtonians alike don't mind the negative press regarding the weather...this way they get to keep their gem well preserved and close to the chest. 

As a foodie, I was impressed with the vast amount of good eats. Since I'm trying to eat less meat, Seattle is THE spot for me. The abundance of fresh seafood is almost incomparable...for obvious reasons. My absolute favorite spot was Pike Place Market.   This is the go-to for locals, tourists, and chefs alike who want seafood that was caught 5 minutes ago.  My pick of the day was a big cup full of so fresh and so clean Dungeness crab cocktail. Pure, delicious, and only $12. 

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As a music lover, and more importantly 1990's alternative rock music (and grunge) lover, Seattle offered up the EMP Museum. This was everything a person who appreciates music could ask for. I spent the most time in the hall of guitar history and in the Nirvana exhibit. The Nirvana exhibit was surreal as the amount of rare artifacts they had on display which belonged the tragic trio was incredible. Plus they incorporated digital exhibits which showcased many of the other grunge bands who were responsible for creating the "Seattle Sound". 

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All in all, my Seattle trip epitomized the ultimate Eat Travel Rock experience, as I consumed copius amounts of some of the world's most delectable seafood while learning more about the music scene that captivated the world for over a decade over 20 years ago. Clearly Seattle has found it's way to make a name for itself on the world stage again by being voted one of our "Coolest Cities". Well deserved Seattle, well deserved.  

Eat Travel Rock TV is HERE!

First off, I want to start by saying how appreciative I am of all the support I've received from all my friends, family, and "supporters" since Chantel (my manager/producer) and I began this crazy project.  No one even knew what the hell Eat Travel Rock TV was, yet you all were on board.  Well now it's here and it's LIVE on my site... Just click HERE for all the available episodes... yet you still may not know what the hell it is.

Eat Travel Rock TV came about from the frustration I had while working on other TV projects, coupled with my desire to put my specific brand on camera.  I've had a vision of a show that fully integrates food, music, and travel in a unique and unexpected way.  There is nothing like it on television, nor the internet (as far as I've seen... those interwebs are a mighty huge place).  Plus I get to be ME!  There are no network constrictions, nor producers/directors who don't share my vision and let me do what I want to do and act how I want to act.  

Here are some examples of who you will meet along this journey:  I interviewed Chase Rice at the Windy City Smokeout (music and food, baby!) I interviewed Love and Theft in Key West, FL (music and travel!) I had Ryan Chiaverini give me a guitar lesson in his home (unexpected music!) and I brought Down With Webster to Fulton Market Kitchen.  We have launched 5 episodes today, and we will be releasing 1 episode each Wednesday.

No two episodes are alike, and I have MANY ideas for the future.  Stay tuned for many bands, musicians, famous chefs, innovative restauranteurs, Chicago athletes, notable personalities etc.  I plan to Eat a ton, Travel a bunch, and constantly rock out... so please join me on this journey.  I truly hope you enjoy this labor of love and I welcome your thoughts, feedback, and requests.  Thank you!!