Weekly Meal Plan #22

Weekly Meal Plan 072516-main

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!

Weekly Meal Plan 072516-pinterest

Weekly Meal Plan 072516-square

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

Weekly Meal Plan 071816-main

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!

Weekly Meal Plan 071816-pinterest

Weekly Meal Plan 071816-square

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!

Weekly Meal Plan 071116-pinterest

Weekly Meal Plan 071116-square

Weekly Meal Plan #19

Weekly Meal Plan 070416-main week

Burgers, salad, pizza, an strawberry shortcake are on this week’s menu and I can’t wait to try all the recipes!

Monday

Pimento-Cheese-Stuffed-Burger-3

Tuesday

chopped-kale-salad3

Wednesday

Thursday

wafflesliders4

Friday

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

Saturday

steaksalad6

Sunday

Mesquite Chicken Sausage and Pepper Pizza 2

Side Dish

bbsawb201_zps8shjoroo

Dessert

double-chocolate-strawberry-shortcakes

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!

Weekly Meal Plan 070416-pinterest

Weekly Meal Plan 070416-square

Weekly Meal Plan June 27 – July 3

Weekly Meal Plan 062716-main

Smoothies and s’more are a part of this week’s meal plan – so perfect for summer!

Monday

Grilled Chicken Gyro Salad

Tuesday

ff6coney1

Wednesday

blueberry-burgers2

Thursday

BWIslandJerkPork4_zps4f80b209

Friday

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

Saturday

whitepizza5

Sunday

Breakfast

Build Your Own Smoothie 1

Dessert

smorebundt1

This week’s meal plan was brought you to 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!

Weekly Meal Plan 062716-pinterest

Weekly Meal Plan 062716-square

Homemade Drumsticks #SundaySupper

Homemade Drumsticks - Fun and easy to make, gluten free, and way better than store bought!

When I was a kid, my Granny and sometimes my Papa would come to visit quite often.  They were my mom’s parents and are unfortunately gone.  I try to hold onto the memories I made with them, but they slip from my mind far faster than I would like.

Luckily, I do have some memories and I love when Mom tells me about our times together.

Of course, they loved food as much as I do, if not more.  They were both awesome cooks, though when they came to visit they never cooked.  Mom made dinner – tacos, burgers, meatloaf – and breakfast – bacon, eggs, sausage, but dessert was almost always store bought.

Homemade Drumsticks

There was the time Papa and I fought over the last piece of key lime pie, though I don’t remember who got it.  Plenty of those slice and bake cookies filled the oven.  And there was ice cream.  Lots and lots of ice cream.

Perhaps because they often came to visit in the summer, or maybe just because we all love ice cream, it was frequently the dessert of choice.  We went to Baskin Robbins to get a scoop of our favorites when we wanted to out, but when we were chilling at home, the freezer was always full of Drumsticks.

We all loved them, and what’s not to love?  Crunchy cone, creamy ice cream, the snap of the chocolate, and salt from the nuts.  They are the perfect blend of flavors and textures.  I remember loving the ones with caramel stuffed in the middle of the ice cream.

Homemade Drumsticks

I haven’t had a Drumstick in years since I’m now allergic to chocolate, but really, I hadn’t had one long before that.  I figured it was time to make a batch of my own, and dare I say they are better than the store bought ones.

I love the crispy cone that I coated in homemade magic shell.  Then I stuffed caramel swirled ice cream into the cone and mounded a bit on top before adding more magic shell and those classic peanuts.  I even picked up gluten free cones, so these are gluten free, fun to make, and so perfect for summer.  I really can’t get over how fun and easy these are to make and how incredibly, addictively, awesomely delicious they are.

I can’t wait to enjoy another as I fondly remember the summers of my youth and my grandparents.

Homemade Drumsticks

Homemade Drumsticks #SundaySupper

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Yield: 4 Drumsticks

Ingredients

4 sugar cones, gluten free if necessary

1 cup carob or dark chocolate chips

2 tablespoons coconut oil

2 cups caramel swirled ice cream

½ cup lightly salted peanuts, coarsely chopped

Instructions

First make the magic shell. In a medium, microwave safe bowl, combine the carob or chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between, until fully melted. Allow to cool slightly.

Once slightly cool, spoon the magic shell into the cones, coating the inside completely and placing extra in the bottom. Allow to harden for about 5 minutes.

Fill cones with ice cream and mound a scoop on top. Place in the freezer on a parchment lined tray or just paper plates and freeze for about 10 minutes.

Once firm, spoon magic shell over the ice cream and dip immediately into peanuts because the magic shell hardens quickly.

Return to freezer for at least one hour before serving. Drumsticks may be stored in an airtight container in the freezer for up to 1 month.

Notes

Additional chilling time is necessary

Recipe is easily multiplied

http://piesandplots.net/homemade-drumsticks-sundaysupper/

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

Beverages

Breakfast

Appetizers

Main Dishes

Side 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.
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 June 20 – June 26

Weekly Meal Plan 062016-main

We have a little bit of everything this week with Italian, Mexican, Thai, and classic American meals.  I’m making those Baked Fries!  Yum!

Monday

garlicchickenlasagna7

Tuesday

Wednesday

Spicy Mustard & Sweet Potato Turkey  x

Thursday

thai-one-pot-2

Friday

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

Saturday

chicken-tinga-tacos2

Sunday

wb4_zps8db0b35f

Side Dish

ovenfries3

Dessert

This week’s meal plan was brought you to 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!

Weekly Meal Plan 062016-pinterest Weekly Meal Plan 062016-square

Red, White, and Blueberry Crumb Pie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweeterTogether #CollectiveBias

Red, White, and Blueberry Crumb Pie

You guys, summer is one week away.  It’s almost official.  And then we need to wring every last drop of goodness from the next three months before summer slips from our fingers.  While I’ll have awesome recipe and summer fashion over the next three months, I’m getting things started now with two quintessential ingredients in the all-American summer: pie and ice cream.

I mean did summer even happen if it doesn’t involve pie and ice cream???

EDY'S SLOW CHURNED

Let’s talk about the ice cream first, because to me ice cream should be eaten on as many summer days as possible.  And when we’re talking about EDY’S® SLOW CHURNED® Caramel Delight Light Ice Cream and EDY’S® SLOW CHURNED® Vanilla Light Ice Cream there’s every reason to indulge.

EDY'S SLOW CHURNED

EDY’S SLOW CHURNED Simple Recipes like Caramel Delight and Vanilla are made with simple real ingredients.  Plus, they are made with milk and cream that doesn’t contain rSBT and they don’t have any GMO ingredients. These are two things that are really important to me.  Plus they have no artificial colors or flavors.  I love that because artificial flavors, especially vanilla, taste super funky.

Shopping at Walmart

I picked up my ice cream at Walmart down the ice cream aisle and this month they are having demos so you can check out the ice cream in store.  Be sure to stop in!

So go ahead, enjoy that ice cream!

Red, White, and Blueberry Pie

And this pie too.  Because this pie, it’s summery and delicious and oh yeah, gluten free.  This is my first gluten free pie, and it turned out ah-mazing.  Let’s start with that crust that is as flaky and buttery as ever.  Even if you don’t like crust, I promise you will love it.

Then there’s the strawberry blueberry filling, celebrating the best, fresh summer fruit.  I really let the fruit shine through with just a hint of lemon and vanilla – no artificial flavors here either.

Red, White, and Blueberry Pie

I have to admit, the topping might be my favorite part.  It’s crispy and crunchy and buttery and sweet.  Coconut is the star here with big pieces of flaked coconut and some coconut oil.

Summer is just about ready for us and I think we should welcome it with pie and EDY’S SLOW CHURNED!

Red, White, and Blueberry Pie

Red, White, and Blueberry Crumb Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 servings

Ingredients

Crust

2 ½ cups gluten free baking flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup organic vegetable shortening

1 ½ sticks unsalted butter, cold and cubed

2-5 tablespoons ice water

Filling

4 cups blueberries, picked over

3 cups strawberries, stemmed, hulled, and cut into bite sized pieces

½ cup granulated sugar

2 tablespoons fresh lemon juice

1 tablespoon pure vanilla extract

¼ cup cornstarch

Crumb topping

½ cup gluten free baking flour

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ cup flaked unsweetened coconut

¼ cup old fashioned rolled oats

4 tablespoons unsalted butter, melted

2 tablespoons coconut oil, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add shortening and butter and mix in using fingers or a pastry cutter until mixture looks like coarse meal. Add water one tablespoon at a time until the mixture stays together when firmly pressed. This may also be done in a food processor.

Wrap dough in plastic and refrigerate for at least 1 hour and up to overnight.

After dough has chilled, roll a little more than half of it so that it is about ¼ inch thick and will fit into your pie plate. Place in your pie plate and back in the refrigerator to chill while you make the filling and topping. Refrigerate or freeze the remaining dough to make another pie or some homemade toaster pastries – yum!

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, combine blueberries, strawberries, sugar, lemon juice, vanilla, and cornstarch. Stir until combined.

Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, coconut, and oats. Add the melted butter and oil and stir until well combined and clumpy.

Remove the pie pan with crust from the refrigerator. Mound the filling in the crust, leaving behind most of the liquid, otherwise the pie will be soupy. Top with the crumb topping. Place pie on a foil lined baking sheet because it will bubble over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 375 degrees F. Bake for an additional 45 minutes to 1 hour until the crust and topping are golden brown and the filling is bubbling. Allow pie to cool at least 1 hour before serving. Pie may be stored in an airtight container at room temperature 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.

http://piesandplots.net/red-white-and-blueberry-crumb-pie/

Cherry Garcia Bars #SundaySupper

Cherry Garcia Bars

I read this article the other day about how a father took his daughter to see Hamilton.  It wasn’t exactly about the uber famous musical, but instead about how it will be a lasting memory for the author and especially his daughter.

The article got me thinking about my relationship with Dad.  Mom gets a lot of the glory because we spend a lot of time together.  We cook, bake, clean, shop, take walks, and more together, while Dad is at work.  And sometimes Dad doesn’t get enough credit, though I do try to give him a fair amount.

While Dad and I have conversations in the evenings sometimes and occasionally watch movies together that don’t suit Mom, those memories tend to fade away, but the big outings we’ve had together and the events we’ve experienced stick with me in a meaningful way as the article described.

Cherry Garcia Bars

There was that time ten years ago he took me to Neiman Marcus (every dad’s dream, right?) to buy a few pairs of previously selected shoes.  As we walked into the shoe department he reached for one of the pairs I was about to buy … or rather he was about to buy for me.

As if in slow motion, I reached forward saying “Noooooooooooo,” but it was too late.  He had seen the price.  They remain one of the most expensive pairs of shoes in my closet.  After all three pairs of shoes had been rung up, the salesman put the receipt in the bag so Dad never had to look at the final total.

Oh, and then there was when he took me to see Kathy Griffin (also every dad’s dream, right?).  We had great seats, and I enjoyed the show, but imagine most of the Real Housewives and Kardashian references went in one ear and out the other.  He sat patiently though, taking pictures of Kathy and waiting with me to see if she would sign autographs after the show.

Not too long ago, we went to see Book of Mormon.  Mom typically goes to see plays with us, but the show was so popular when it came to town, I had to purchase tickets on the secondary market (Hey, StubHub!), and they were so pricey we decided to get only two front row tickets.

Cherry Garcia Bars

We both enjoyed the show so much.  Dad really does enjoy seeing plays and musicals, so this was a real treat and bonding experience for us.  The theater was packed, but being so close to the stage, we felt like we were the only ones in the room.  And with stress running high for both of us, it was a welcome relief in which we laughed over and over again.

While I do like when I can do something with both of my parents, I do think the times I do something with just Dad or just Mom tend to stick out in my mind more as wonderful memories that I wish I could relive.  So here’s to more bonding time with Dad.

And to these Cherry Garcia Bars.  When I pulled them out of the oven, they looked a bit … unassuming.  But the taste is out of this world.  The bourbon, maple syrup, and vanilla sing through like a beautiful symphony (which Dad and I also saw together.  He sat mostly patiently as I was riveted and he was … not 😉 ).  The cherries burst in with their juicy flavor.  And the shortbread crust.  OMG! I will be using that recipe again and again.

Cherry Garcia Bars

Cherry Garcia Bars #SundaySupper

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 - 24 bars

Ingredients

Crust

1 ½ sticks unsalted butter, melted

2/3 cup granulated sugar

Seeds from ½ vanilla bean

2 cups plus 2 tablespoons all-purpose flour

1/8 teaspoon kosher salt

Filling

1/3 cup granulated sugar

1/3 cup pure maple syrup

1/8 teaspoon kosher salt

1 stick unsalted butter, melted

3 large eggs

½ cup all-purpose flour

2 tablespoons bourbon

Seeds from ½ vanilla bean

4 cups cherries, halved and pitted

¾ cup carob or dark chocolate chips

1 tablespoon all-purpose flour

Instructions

Preheat oven to 375 degrees F. Butter a 9 by 13 inch pan.

Make the crust. In a medium bowl, stir together butter, sugar, vanilla bean seeds, flour, and salt. Mix until combined. Pour into the prepared pan and press into an even layer. Bake about 17 minutes, until light golden brown.

While the crust bakes, make the filling. In a medium bowl, stir together sugar, syrup, salt, butter, eggs, flour, bourbon, and vanilla bean seeds. Mix until fully combined and lightened slightly in color.

Once the crust comes out of the oven, toss the cherries and chocolate or carob chips with the remaining tablespoon of flour until well coated. Pour the chocolate and cherries on top of the crust. Spread into an even layer.

Top with filling, making sure it soaks into all of the corners. Bake an additional approximately 30 minutes. They should be bubbling and may seem overly buttery … but wait. Allow bars to cool completely in the pan before cutting and serving. Bars may be stored in an airtight container in the refrigerator for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour.

Notes

Recipe adapted from The Wanderlust Kitchen

http://piesandplots.net/cherry-garcia-bars-sundaysupper/

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

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper Movement

Join 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.

Related Posts Plugin for WordPress, Blogger...