St. Patrick’s Day Recipe Roundup

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Side Dishes

Entrees

Desserts

This month’s recipe round up was brought to you by:

Savory Moments | The Pajama Chef | Ninja Baker | The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | Kelly Lynn’s Sweets and Treats

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

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Peanut Butter and Jelly Cheesecake Bars #SundaySupper

Peanut Butter and Jelly Cheesecake Bars

You probably know this about me by now, but I like fancy things.  I have since I can remember.

I have two memories from preschool: being sent home for chicken pox, which I did not have at the time, and wanting a dress similar to one a girl named Allison was wearing.

I wore Mom’s clothes, bought high heels before any other girl my age, wouldn’t leave the house without lipstick at age five, and hated playing and getting dirty at recess.

Peanut Butter and Jelly Cheesecake Bars

An early obsession with home shopping channels led to ordering a gaudy giant cubic zirconia ring when I was about six.  I wore it for years and it was set in real gold.  Now I’ve graduated to other real stones, though my parents probably wish I would have stayed in the home shopping phase.

It’s just in my blood, you know, to wear makeup and hair spray my hair until it doesn’t move and wear dresses and heels and jewelry.  I can’t explain it, it’s there, in m DNA.

Peanut Butter and Jelly Cheesecake Bars

This attraction to fancy things extends into other realms like food.  Definitely food.  Like when I have fish shipped in from Seattle (shout out to my friends at Pike’s Place Fish!) or order truffles whenever a restaurant happens to have them (okay this has only happened once, but I’m ready for a sequel).

And these Peanut Butter and Jelly Cheesecake Bars.  I know you’re like nothing is fancy about a PBJ anything, but you are oh so wrong.

First combining anything with cheesecake automatically takes it up a notch, but the real fancifying ingredients are the red currant jelly and peanut brittle.

Peanut Butter and Jelly Cheesecake Bars

Sure, you could use plain old grape jelly to top off this decadent treat (just make sure you use jelly whatever flavor you choose), but when I saw red currant in the store I knew I had to buy it.  The bright, slightly tangy flavor is perfect and something different without being weird.

I know you are thinking the peanut brittle is just a garnish, but it’s not.  At all.  It adds crunch and a buttery peanutty flavor that brings the whole thing together.

Get fancy and make these bars!

Peanut Butter and Jelly Cheesecake Bars

Peanut Butter and Jelly Cheesecake Bars #SundaySupper

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 24 bars

Ingredients

Crust
4 cups graham cracker crumbs
1 ½ sticks unsalted butter, melted
½ cup granulated sugar
½ teaspoon kosher salt
Filling and topping
32 ounces cream cheese
1 cup creamy peanut butter
1 cup granulated sugar
4 large eggs
1 tablespoon vanilla bean paste
1 ½ cups red currant jelly
½ cup peanut brittle, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
  2. Make the crust. In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and salt until combined and the crust holds together when pressed. Pour into the prepared pan and press firmly into the bottom and ¾ the way up the sides of the pan. Bake for about 12 minutes until light golden brown. Cool while you make the filling.
  3. Reduce oven to 325 degrees F.
  4. Make the filling. In a large bowl cream the cream cheese and peanut butter using a hand or stand mixer until light and fluffy. Add in the sugar slowly while the mixer is running. Add in the eggs one at a time until fully incorporated. Beat in the vanilla bean paste and mix until light fluffy and well combined. Pour into the baked crust. Bake for 40-45 minutes until golden brown on top and the filling wiggles in the center. Cool for about 2 hours.
  5. Once the cheesecake has cooled for awhile, heat the jam in a medium microwave safe bowl in 30 second increments, stirring in between, until melted without too many lumps. Pour evenly over the cheesecake and tilt it to cover the surface completely. Refrigerate at least 4 hours and up to overnight until set completely.
  6. Once chilled, cut into bars, sprinkle with peanut brittle, and serve. Bars may be stored in an airtight container in the refrigerator for up to 5 days or frozen individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.

Notes

Filling adapted from Martha Stewart

Additional chilling time is necessary

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Don’t forget to check out the other Sunday Supper dishes.  Thanks to Wendy from Wholistic Woman for hosting!

Finger Foods

Hors d’oeuvres

Seafood

Sweets

Veggies

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 #7 2017

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Lots of fun variety for this week’s plan!

Monday

Tuesday

Wednesday

Thursday

Friday

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

Saturday

Sunday

Breakfast

 

Dessert

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

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

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

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Weekly Meal Plan #6 2017

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Okay, let’s be honest, I’m skipping right to dessert and making that creme brulee!

Monday

Tuesday

Wednesday

Thursday

Slow Cooker Greek Meatballs 1

Friday

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

Saturday

Sunday

Side Dish

Dessert

This week’s meal plan was brought to you 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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Weekly Meal Plan #5 2017

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Okay, this week’s meal plan has really outdone itself.  Can’t wait to dig in!

Monday

Tuesday

Wednesday

Thursday

Friday

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

Saturday

Sunday

Breakfast

Dessert

This week’s meal plan was brought to you 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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Parc Detroit

Parc Detroit

Cold weather is just not my thing.  I know this and yet I wanted to go to Parc, one of Detroit’s newest and hottest restaurants, right in the beauty of Campus Martius.  And it was a cold night.  So cold walking into the restaurant and especially back to the car and even sometimes in the restaurant with the air from the windows that encase almost the entire building blowing on me.  I’m cold just thinking about it.  Oh, so cold.  Excuse me while I go turn up the heat.

Okay, I’m back.  Despite the cold weather and the fact that if it would have been sixty or seventy my night would have been that much better, Parc is a really fabulous addition to the area’s dining scene with some outstanding food.

Crab Pasta

The location is the draw to Parc.  We met up with some friends the night before they took down the Christmas tree steps outside of the restaurant.  The lights are beautiful, there’s a fire pit with that comforting scent, music plays, people abound.  It’s where you want to be.

Because of this, it would be easy for Parc to make food that was fine but nothing special.  They didn’t take the easy way out, though, with outstanding and unique food including some tableside presentations.

Shaved Vegetable Salad

The appetizers didn’t wow me (though I am intrigued by the charred burrata they flame at the table), but the pastas did, so we ordered the crab pasta to share.  It was a nice size and allowed everyone a decent taste.  It arrived at the table piping hot and the housemade pasta was perfectly coated in a rich sauce.  It is one of the best things I have ever eaten.  Truthfully, it didn’t even need the crab, though the fennel was a nice touch.

Main courses were up next.  I had the shaved vegetable salad which I devoured with the tangy mustard seeds and lemon vinaigrette.  All the vegetables were bright and fresh, though it was definitely a little light on the apple, as well as the quinoa and almonds, which I’m not even sure were present.

Pasta Carbonara

Wild Boar Pasta

Dad and one of our guests went with the pasta carbonara and wild boar Bolognese, respectively.  They liked them, but Dad admitted the crab pasta was the best.

Our other guest had the filet mignon, which she enjoyed, and Mom had one of the specials, a Wagyu strip steak, which was perhaps the best she’s ever had out.  It was so well marbled and presented with flavorful and pretty roasted vegetables.  Meat lovers can rejoice because they have tons of super nice meat specials and at least one is sure to suit your tastes if you are craving steak.

Filet Mignon

The waitress, who with a waiter assisting her, was very nice, but did tell Mom that the side that came the steak was not much so which additional side did she want.  She ordered the Yukon gold wedges, which were awesome with the romesco and an aioli, but they also appeared on the bill.  It wasn’t a huge deal but slightly misleading.

One more nit-picky thing before we move onto dessert, oh dessert.  One of the gentlemen who answers the phone says “how may I service you?” when answering.  I definitely appreciate that he wants to be helpful, but this sounds weird, if not more than a little creepy.  How may I help you will definitely suffice.

Wagyu New York Strip

Now that we got that out of the way, for dessert they have baked Alaska.  I love that they have this old school treat and that they do it right.  It is flamed tableside – so cool!  The base is carrot cake and on top it is layered with carrot sorbet, cream cheese ice cream, and lemon buttermilk ice cream.  All of it is topped with an irresistibly gooey and melty marshmallow meringue.  Plus it is more than enough to share.

Parc is a great fine dining destination in a wonderful environment.  Plus, the food is fab.  Now I’ll just have to go back in the summer when I can remember more than how cold it was.

I’ll be back Friday with my fashion look and more about the atmosphere.

Flaming Carrot Cake Baked Alaska

Weekly Meal Plan #4 2017

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Soups, sliders, and root beer float cookies – this week is looking tasty!

Monday

Tuesday

Wednesday

Thursday

Friday

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

Saturday

Sunday

Side Dish

Dessert

This week’s meal plan was brought to you 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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Grape and Olive Oil Polenta Cake

Grape and Olive Oil Polenta Cake

It’s sale season and I’m doing some hard-core shopping, mostly from the comfort of my own home of course.

But it’s hard work.  Harder than writing.  Harder than finding an agent.  Well, maybe it’s not that hard but still it’s not easy.

Grape and Olive Oil Polenta Cake

Grape and Olive Oil Polenta Cake

I scour websites for designer finds I love in my size.  That’s the complicated part.  There are so many things, pretty things, things I would love to have, sometimes hundreds of them.  But almost none of them are my size.  You know, there’s that awesome pair of velvet pumps that I’ve been searching for all season in a random 10.5.

Right now the sales are all entering final sale phase.  What are your thoughts on final sale items?  I get it.  I totally get it.  These sites and stores have had this merchandise for what feels to them an eternity.  It’s marked down at least 70% and they never ever want to see it again.

Grape and Olive Oil Polenta Cake

If I’m in a store and I try something on and love it, I’ll probably buy it.  Though I have had those moments when I try something on at home again and wonder if I was looking into a magical mirror or had lost my mind temporarily.  Still, I’ll take my chances.

Sitting at home, though, how am I supposed to have faith that gorgeous Dolce and Gabbana dress I have been lusting after for a year will fit.  It’s not worth the risk.  Not at all.  My fashion loving, anxiety ridden mind is overwhelmed by the possibilities.

Grape and Olive Oil Polenta Cake

And so I make cake … and eat it for breakfast because Grape and Olive Oil Polenta Cake is pretty much made for breakfast with a cup of tea or coffee.

Grapes are an underutilized fruit in baking.  When baked (or roasted with vegetables for a savory application) they become jammy and super sweet, practically melting in your mouth.  They pair so well with the fruitiness of a great olive oil and the slight texture from polenta aka cornmeal.

You could definitely serve this for an afternoon snack or dessert with some whipped cream or ice cream, but it really belongs at breakfast.  The perfect fuel for a day of shopping, decision making, and risk taking.

Grape and Olive Oil Polenta Cake

Grape and Olive Oil Polenta Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 8 servings

Ingredients

1 cup all-purpose flour
½ cup fine cornmeal
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
2 large eggs
2/3 cup granulated sugar
½ cup olive oil
1/3 cup milk (I used almond, use what you love)
1 tablespoon vanilla bean paste
Zest of 1 lemon
Zest of 1 orange
2 cups seedless red grapes

Instructions

  1. Preheat oven to 350 degrees F. Oil a 9-inch cake pan.
  2. In a medium bowl, stir together the flour, cornmeal, baking powder, and salt.
  3. In a large bowl, stir together eggs, sugar, and oil until very well combined and lightened slightly in color. Alternately add the milk and flour mixture, beginning and ending with the flour mixture. Stir in the lemon and orange zest and vanilla bean paste. Stir in the grapes and pour into the prepared pan.
  4. Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave about 1 minute.

Notes

Recipe adapted from Fine Cooking

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Weekly Meal Plan #3 2017

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A little bit of everything on the menu this week, but whatever you do, do not miss those Monster Cookie Bars!!

Monday

Tuesday

Wednesday

White Skillet Lasagna with Butternut Squash and Kale

Thursday

Friday

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

Saturday

Sunday

Breakfast

Dessert

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

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | 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 #2 2017

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I’m craving that Cauliflower and Butternut Squash Soup and Pecan Pie Cookie Cups.  It’s all about balance, right???

Monday

Tuesday

Wednesday

Thursday

Friday

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

Saturday

Sunday

Side Dish

Dessert

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

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

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

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