Weekly Meal Plan #26

Weekly Meal Plan 082216-main We’re hanging onto summer this week with yeasted waffles with peaches and a salad with cherries this week!

Monday

Tuesday

enchilada7

Wednesday

poppyseeds6

Thursday

Skillet Lasagna

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Shrimp-and-Broccoli-Sheet-Pan-Meal-9-683x1024

Sunday

chipotle-mustard-pork-chops

Breakfast

Dessert

chochazelnuttart7

This week’s meal plan was brought you to by:

Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef

Pin this to your meal planning board for easy access all week long!

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Flourless Peanut Butter Bacon Cookies #SundaySupper

Flourless Peanut Butter Bacon Cookies

I used to be a bacon addict.  Weekend mornings meant Mom was either microwaving a batch or we were headed to McDonald’s for a fast food sandwich (always on a hamburger bun for me).

Then I went through a very odd phase where I ate bacon and a baked potato most nights for dinner.  Definitely not the healthiest time in my life.  Luckily it didn’t last long.

Flourless Peanut Butter Bacon Cookies

Now bacon isn’t among my favorite foods.  I enjoy it every now and then, typically not more than a couple times a year.  But when I saw this Sunday Supper’s theme of bacon, I knew I wanted to participate with a sweet and savory combo.

Peanut butter is one of those foods I crave and I thought it would pair really well with bacon.  I cooked up a pound of artisan bacon, though now I cook it in the oven instead of the microwave.  Mom and Dad ate most of it, but a fair portion was reserved for these cookies.  I also saved the bacon fat and roasted some sweet potato fries in it.  Best.  Decision.  Ever.

Flourless Peanut Butter Bacon Cookies

Back to the cookies though.  They are my all-time favorite, super peanut buttery, peanut butter lovers’ cookies.  These are naturally gluten free and have so much more peanut butter flavor than any other cookies out there.  Plus, they are a breeze to make.  No big mixers.  No chilling the dough.  Just cookies asap.

Flourless Peanut Butter Bacon Cookies

I amp up that peanut butter flavor with Reese’s Pieces.  And then there’s the bacon.  The bacon flavor permeates the entire cookie.  The crispy pieces are a great contrast to the super soft, slightly underbaked cookies.  Oh, and then the melty Reese’s Pieces take the cookies totally over the top.

Flourless Peanut Butter Bacon Cookies

I definitely recommend these hot from the oven or reheated in the microwave.  A mound of marshmallows on top is a great choice too.

I definitely see more bacon in my future, even if it’s just in these cookies.

Flourless Peanut Butter Bacon Cookies

Flourless Peanut Butter Bacon Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1 large egg

½ cup Reese’s Pieces

½ cup crumbled crispy bacon

Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment.

In a medium bowl, stir together peanut butter, sugar, baking soda, vanilla, and the egg until fully combined. Stir in the Reese’s Pieces and bacon.

Scoop approximately golf ball sized mounds of dough onto the cookie sheet. Bake about 20 minutes, until light golden brown, serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.

http://piesandplots.net/flourless-peanut-butter-bacon-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Bacon in Appetizers

Bacon for Breakfast

Bacon for Dessert

Bacon for Dinner

Bacon in Beverages

Bacon for Lunch

Bacon as a Side Dish

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Weekly Meal Plan #25

Weekly Meal Plan 081516-main It’s going to be another great week of meals!

Monday

Albacore-Tuna-Stir-Fry-1-683x1024

Tuesday

buffalo-chicken-lettuce-wraps3

Wednesday

Thursday

CA6

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

pizzatutor3-674x1024

Sunday

Mexican Stuffed Zucchini Boats 1

Side Dish

Grilled-Corn-with-Chili-Lime-Buttery-Spread-12-683x1024

Dessert

oatmeal-fudge-bars

This week’s meal plan was brought you to by:

Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie

Pin this to your meal planning board for easy access all week long!

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Blackberry Cornbread Buckle #SundaySupper

Blackberry Cornbread Buckle

Summer is quickly slipping from my fingers and I am not okay with it.  I don’t want it to go away.  This is such a lovely time of year and I am so thankful for it.  For the walks with the flowers and the birds singing.  For the fresh fruit and vegetables.  For the fun clothes and shoes.  The bright colors, sunshine, and warmth.

And now with the Olympics, what more could I ask for?  I couldn’t.  it is just so wonderful and that’s why I’m already starting to dread what is coming.  Fall and … ew … winter.  Life just feels so different then.  It is less hopeful and harder, even if the only thing that has really changed is the season.

Blackberry Cornbread Buckle

How is this possible?  I mean really.  If everything else stays the same, the difference between June and January is still immense and difficult to grasp and deal with.

I never felt this way when I was in school, and I think I finally discovered the reason.  As a student, I relished summer.  I loved every moment of it for all the reasons I do now, as well as the obvious I didn’t have to go to school thing.

Blackberry Cornbread Buckle

Once fall (really the end of summer) came and I had to return to school, it didn’t matter if it was sunny or cloudy, rainy or snowy.  I just trudged into the building and out of the building and slept and ate in between.  I actually hoped for snow since it would mean a day of freedom, likely watching movies and TV.

So not only do the seasons affect how I see the world, but the world affects how I see the seasons.  Life is really quite an interesting thing sometimes.

Blackberry Cornbread Buckle

Since I am buying more fruit than I could ever possibly eat, as though that will stave off winter for longer, I love to bake with it.  Cornmeal isn’t something I typically bake with, but when this Sunday Supper theme was corn, I knew exactly what I was going to make.  Blackberry Cornbread Buckle.

I have made Blueberry Buckle many different times, as it is one of my favorite recipes, but I think this one bested it.  Not only because the cornbread base is so delicious, tender yet hearty with that nutty corn flavor, but also because it rings more as a true buckle.

The cornbread rises in some spots, buckles under the fruit and crumble in others.  It is a symphony of ever changing textures and flavors, each bite a little different than the last.

Let summer take you on many more adventures, including this Buckle!

Blackberry Cornbread Buckle

Blackberry Cornbread Buckle #SundaySupper

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Yield: 12 servings

Ingredients

Fruit

4 cups fresh blackberries

½ cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon ground ginger

Cake

1 ½ sticks unsalted butter, room temperature

1 ½ cups granulated sugar

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

3 large eggs

1 ½ cups all-purpose flour

¾ cup cornmeal

2 ¼ teaspoons baking powder

1 cup milk (I used almond, use what you love)

Topping

½ cup all-purpose flour

½ cup old fashioned rolled oats

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

½ stick unsalted butter, melted

Instructions

Preheat the oven to 350 degrees F. Butter and flour an 8-inch square pan as well as two ramekins or bowls.

In a medium bowl, stir together the blackberries, sugar, vanilla, and ginger. Allow to macerate while you make the cake.

Make the cake. In a large bowl, cream the butter and sugar. Mix in the vanilla and salt, followed by the eggs, one at a time. I did this by hand but a hand or stand mixer will work as well.

Stir together the flour, cornmeal, and baking powder. Alternately add the flour mixture and the milk, beginning and ending with the flour. Stir just until the batter comes together.

Spread most of the batter into the 8-inch pan, filling no more than half way. Divide the remaining batter among the ramekins. Top each of the three vessels with an even layer of the blackberries.

Make the crumb topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, and butter until clumps form. Distribute the topping over the fruit in all three vessels.

Bake ramekins for about 40 minutes. Bake larger cake for about 1 hour 15 minutes, until toothpicks inserted in the center of the cakes come out with a few moist crumbs.

Serve warm or allow to cool completely in the pans. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Janeofmanytrade via Food52

http://piesandplots.net/blackberry-cornbread-buckle-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizer

Breakfast

Salad

Main Dish

Side Dish

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Weekly Meal Plan #24

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I’m so excited for taco Tuesday this week and that strawberry cake.  Check out those recipes and all the other options this week.

Monday

Cheesy Vegetable Enchiladas 2

Tuesday

steaktaco15

Wednesday

2kale-fried-rice

Thursday

Caprese-Chicken-Sheet-Pan-Meal-5-683x1024

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

sausagefriedrice4

Sunday

Side Dish

Breakfast Quinoa Burrito Bowls 3

Dessert

strawberrycake4

This week’s meal plan was brought you to by:

The Spiffy Cookie | The Pajama Chef | Big Bear’s Wife | The Cooking Actress | Pies and Plots | Foodtastic Mom

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan #23

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This week we’ve got breakfast for dinner, lots of Italian, one amazing looking pasta, and a killer cake.  It’s going to be a tasty week!

Monday

brownbutterpasta4

Tuesday

Wednesday

Chicken Parmeatballs & Crispy Polenta 2

Thursday

rainbowrolls4

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

thai-beef-skewers2

Sunday

Grilled-Shrimp-and-Peach-Kabobs-6-683x1024

Side Dish

zucchtomatoskillet4

Dessert

This week’s meal plan was brought you to by:

The Cooking Actress | Pies and Plots | Foodtastic Mom | The Spiffy Cookie | The Pajama Chef | Big Bear’s Wife

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan #22

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This week’s plan has my mouth watering.  I’m all about blueberry muffins and that fig pizza sounds fabulous.  Check out those recipes and more below!

Monday

thai-tofu-ramen2

Tuesday

Easy-CrockPot-Chicken-6-684x1024

 

Wednesday

cheesychickenandonionskillet4

Thursday

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Fig, Prosciutto & Arugula Pizza 2

Sunday

corn-1edited

Breakfast

dscn8102-copy

Dessert

Thin-Mint-Ice-Cream-No-Churn-Ice-Cream-7-683x1024

This week’s meal plan was brought you to by:

The Pajama Chef | Big Bear’s Wife | The Cooking Actress | Pies and Plots | Foodtastic Mom | The Spiffy Cookie

Pin this to your meal planning board for easy access all week long!

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Summer Fruit Pie #SundaySupper

Summer Fruit Pie

Mom and I were debating the foods, desserts really, that are the true joys in life.  We ended up agreeing that there’s nothing like an awesome pie with flaky, crispy, golden brown crust and overflowing, gooey fruit filling and a layer cake with tender, moist cake and fluffy frosting that melts in your mouth.  I think the cake needs sprinkles too, but that’s where our agreement would end.

Sure cookies are great, blondies, and brownies too.  I love a nice scoop of ice cream and even a popsicle.  Tarts and waffles and pancakes and cinnamon rolls have their high points as well.  But really, it’s all about perfect cake and perfect pie.

Summer Fruit Pie

The two are American classics.  The foods we dream about, and hope to see in bakeries and on restaurant menus.  They make our mouths water and no matter how full we are, we always have a little extra room for a piece a pie or cake.

I don’t actually make cake or pie that often.  In fact I haven’t made a layer cake since December.  I need to change that!  But I have made two pies so far this summer.  One had crumbs topping and berries and there’s a piece sitting in the freezer that I now desperately want.

Summer Fruit Pie

And then there’s this.  Summer Fruit Pie.  I wanted to make a pie that just has all the fruit I love during these warm months.  I used a mixture of sweet, sour, and rainier cherries, blackberries, and yellow and white peaches and nectarines.  Use whatever you love in whatever combination you like.

The end result is that crispy, flaky, golden brown crust that is to die for and a juicy, tender filling where there is so much fruit that it falls out when you pull a slice out of the pan.  This celebrates summer’s bounty as well as the perfect pie.

Summer Fruit Pie

By the way, this is the perfect pie because it tastes good and was homemade and is perfectly imperfect.  When Mom and I were assembling this pie, the crust was cracking and we had to press it back together, but it tasted amazing in the end.  So when you are making this pie or another pie or any meal, dessert or otherwise, have fun and in the end it will be just great.

Summer Fruit Pie

Summer Fruit Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold and cubed

½ cup pure vegetable shortening

3-7 tablespoons very cold water

2 tablespoons milk (any variety, I used almond)

2 tablespoons coarse sugar

Filling

8 cups summer fruit

½ cup granulated sugar

2 tablespoons bourbon

¼ cup cornstarch

1 tablespoon ground cinnamon

Instructions

Make the pie crust. In a large bowl stir together flour, granulated sugar, and salt. Add the butter and shortening and mix until the dough resembles coarse meal. I like doing this with my hands or two forks, but a food processor will work too! Add 3 tablespoons of water and mix. Add additional water 1 tablespoon at a time until the dough comes together when pressed.

Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours and up to overnight.

After the dough has chilled, flour a large surface and divide the dough in half. Roll one half of the dough into a large round that will fit into your pie pan. Once it is rolled, place it in the pie pan. Roll the other half and reserve it for the top. Refrigerate while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the fruit, sugar, bourbon, cornstarch, and cinnamon. Use any combination of fruit you like. I used 1 cup sour cherries, 1 cup rainier cherries, 1 cup Bing cherries, 1 cup blackberries, and 4 cups of white and yellow peaches and nectarines.

Remove the crust from the refrigerator and add the filling. Be sure to leave the vast majority of the liquid in the filling behind or the pie will never set.

Top with the other half of crust and crimp the edges however you like. Cut slits in the top and brush with the 2 tablespoons of milk. Sprinkle with the 2 tablespoons of coarse sugar. Place the pan on a foil lined baking sheet because it will bake over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F, and bake for an additional 1 hour. Check the pie halfway through to see if it needs to be turned or covered with foil. The pie is done when the crust is golden brown and the filling is bubbling.

Allow pie to cool at room temperature for at least 2 hours before slicing. Pie may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional time is necessary for the dough to chill and the pie to cool.

http://piesandplots.net/summer-fruit-pie-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Starters:

Breakfasts:

Beverages:

Condiments:

Sides & Salads:

Main Dishes:

Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Weekly Meal Plan #21

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We have a variety of proteins and a vegetarian option for this week.  I’m excited for those avocado tacos!

Monday

grilling-pic-monkey

Tuesday

Oven-Fried Avocado Tacos

Wednesday

cheeseburger20macaroni20skillet205_zpsmm03nza1

Thursday

cincinnati-turkey-chili

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Sunday

butterbaked2

Side Dish

cornedamame3

Dessert

Blackberry Tart 1

This week’s meal plan was brought you to by:

Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan #20

Weekly Meal Plan 071116-main

Lots of summer fruits and vegetables on this week’s meal plan!  I love anything with peaches, so that burger is calling my name.

Monday

OLYMPUS DIGITAL CAMERA

Tuesday

cheesyturkeypestorolls4

Wednesday

grilledveggies3

Thursday

Goat Cheese Stuffed Bacon, Peach, & Basil Burgers 1

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Easy-Chicken-Marsala-4

Sunday

dscn6366

Breakfast

OLYMPUS DIGITAL CAMERA

Dessert

strawberryccicecream4

This week’s meal plan was brought you to by:

Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef

Pin this to your meal planning board for easy access all week long!

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