Chapman House

Chapman House

It seems we are starting a tradition with some of our friends to meet on Memorial Day weekend.  And it’s a good one.  This year we headed to Rochester for dinner al fresco at Chapman House.  We don’t venture to Rochester too often because it is rather far from our house, but with the Hello Kitty food truck in town not too far away, it worked out well.

Though I had heard some mixed things about Chapman House, I wanted to sit outside and try it because it looked so nice.

Chapman House

Chapman House

The setting is nice, almost perfect.  Even sitting in the front by the street, it felt peaceful and secluded on the perfect late May day with clouds and sun and a light breeze.  The interior of the restaurant is equally as beautiful and would make a great setting for dinner.

Being Memorial Day weekend, I thought it might be rather quiet with everyone up north, but that was not the case.  By the end of the evening the restaurant was packed.

Chapman House Chicken Wings

The food is the real star at Chapman House.  Though some may deem the portions a little small, they were just right for me, particularly when paired with a salad or appetizer.  Everything we ate was delicious.

From the confit chicken wings cooked in duck fat to the bosc pear salad to the perfect crispy and piping hot French fries, the food was particularly good.  The beets in the baby beet salad were a bit al dente for my taste, but it was still a beautiful, balanced dish.

Chapman House Beet Salad

The entrees of the ribeye steak and the lamb shoulder were great, as was the crispy skin red snapper, though the skin wasn’t quite as crispy as advertised.  Even the sides, glazed baby carrots with pistachios and maybe the best potato gratin ever, were excellent, cravable even.

Chapman House Glazed Carrots

I’m nitpicking on anything that may be wrong on the food.  It was the service that was an issue so glaring it made me vow never to go back.  This may sound harsh, but our food came out so slowly, we were there a whopping three hours without ever seeing a dessert menu.  We requested the bill multiple times, including from the manager who appeared about fifteen minutes later with dessert menus instead of the bill.

Chapman House Red Snapper

The food at Chapman House is excellent.  It is fresh, flavorful, mostly locally sourced, beautifully presented, and incredibly tasty.  I want to want to go back there, but unless they solve the issue of the never ending dinner, I won’t.  And that’s a shame.

Chapman House

Asian Style Lasagna

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SimpleSecret #CollectiveBias

Asian Style Lasagna

The vibes of life change in the summer.  Time is to be cherished and spent doing as many fun things as possible.

If you’re anything like me, you still love a great homemade meal at the end of a busy and fun day.  Sure, you can go out to eat or grab take out, but there is nothing like chilling at home with something amazing you made, maybe sitting on the deck or patio enjoying it.

P.F. Chang's Sauce

Asian Style Lasagna

I wanted to create an exciting new dish without too much fuss, so I made Asian Style Lasagna with NEW P.F. Chang’s® Home Menu Sauces in Sesame, though the Teriyaki and Kung Pao sound pretty fab too!  It’s fitting to use P.F. Chang’s® in this dish since it is a new and exciting product, exclusively on Walmart shelves.  I picked some up on my most recent trip there.

Shopping at Walmart

Sauces are often where the most flavor in a dish comes from, but they are also the most complex to create, so it is awesome to rely on P.F. Chang’s® for Asian cuisine made simple.  The sauces are kind of my simple secret to extraordinary flavor, but since I’m nice, I’ll share with you 🙂

In order to keep preparation of this dish even more simple, I used rotisserie chicken and canned baby corn and water chestnuts to make the lasagna, along with a smear of cream cheese, eggroll wrappers, and some fresh broccoli.

Asian Style Lasagna

The end result is a wonderful mash up of Asian flavors and a classic Italian dish that takes no time to get in the oven and serves a crowd – you can easily double this to serve even more.  The cheese and sauce provide that creamy goodness all lasagnas need, while the chicken makes it hearty, and the vegetables add some texture and brightness.

Asian Style Lasagna

What I love even more about this dish is leftovers!  There’s nothing better than knowing the following night’s dinner is ready to go.

Be sure to head to Walmart to check out P.F. Chang’s® Home Menu Sauces and check out the #SimpleSecretSweepstakes and recipe inspiration.

Asian Style Lasagna

Asian Style Lasagna

Asian Style Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Ingredients

1 package eggroll or won ton wrappers
8 ounces cream cheese
½ bottle P.F. Chang's® Home Menu Sauces Sesame
½ can baby corn
½ can water chestnuts
2 cups shredded rotisserie chicken
1 cup broccoli florets

Instructions

  1. Preheat oven to 375 degrees F. Grease an 8 inch square pan.
  2. Cover the bottom of the pan with the wrappers. Depending on the size of the wrappers you may need several. Try to keep them in one layer.
  3. Top with sauce and a smear of cream cheese and half of the chicken. Follow with more wrappers, sauce, cream cheese, and broccoli. The next layer is wrappers, sauce, half of the corn, and half of the water chestnuts. Follow this with wrappers, sauce, cheese, and the remainder of the chicken. Cover with wrappers, sauce, and the remainder of the vegetables.
  4. For the final layer, top with a double layer of wrappers, a hearty smear of cream cheese and a good drizzle of sauce.
  5. Bake for about 30 minutes, until golden brown on top and bubbling. Serve hot or cool for about an hour before placing in the refrigerator. Lasagna may be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave about 1 minute.

Notes

Recipe is easily doubled

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Voyager Ferndale

Voyager Ferndale

The weather is nice outside, which means it’s time to venture out and try all the new restaurants.  Ferndale is becoming one of my favorite places to head with Mom for an impromptu dinner.  Voyager is located in a slightly off the beaten path warehouse style building and is one of the newest additions to the dining scene.

The restaurant is lively, noisy, and bright.  I loved the brightness of it.  So many restaurants are dark, so dark sometimes you can barely see your food, but not Voyager.  I felt happy just being in there.

Voyager Ferndale

Voyager Ferndale

The waitress was nice and brought my fun, colorful mai tai quickly.  It was a good drink, but maybe a little strong for my taste, and not quite as refreshing as I anticipated.  This was my first experience with a mai tai, though, so maybe I just didn’t know what to expect.

After ordering, we were warned that food would come out as it was ready and in any order.  This is my pet peeve about restaurants.  It’s not hip and cool.  It’s annoying and signifies a lack of the ability of the kitchen to coordinate.  Basically, it’s an excuse, and I don’t like it.

Whitefish Sandwich

The crispy whitefish sandwich was the best thing we ate, certainly the best fish sandwich we’ve ever had, and one of the best things I’ve had in a restaurant.  First, it was steaming hot.  Then there was the perfect bread to fish to topping ratio with super crispy fish, bright slaw, and an intoxicating spice that was almost too much but really just enough.  The pickle didn’t hurt either.

After that the house salad was delivered.  I’m a salad girl and this one was really nice.  Beautifully presented it featured super fresh greens, tons of cheese, bright lemon zest, and a lovely green goddess style dressing.  My favorite part may have been the breadcrumbs, something I’ve never had on a salad but added great crunch.

Salad with Parmesan and Breadcrumbs

I tried the sweetbreads and scallops for my entrée.  I’d never had sweetbreads before and always wanted to try them, so this was my chance.  Again, the plate came out super hot, and the crispy on the outside, succulent on the inside sweetbreads were perfection.  I loved the scallops too; they almost melted in my mouth save for a few chewy bits which made me think they forgot to remove the foot.  The hollandaise was a bit of a disappointment since it really seemed more like mayonnaise.

The spring vegetable soup arrived last.  Again, it was so hot, the steam poured off of it, and it stayed hot quite awhile.  I’m guessing they warmed the bowl.  The cod dumplings weren’t our favorite, but the vegetables weren’t overcooked and the broth.  Oh, man, let’s talk about the broth.  It was rich and flavorful and supremely comforting.  All broth should taste like that forever and ever.

Spring Vegetable Soup

They only have one dessert, pineapple upside down cake, which has never been a favorite of ours, so we headed to Dairy Deluxe in Birmingham, a place I’ve been dying to try for a soft serve ice cream fix.  I can’t wait to go back.  I had vanilla with blueberry and Mom had vanilla with butterscotch and pecans.  Need I say more?

It was a super fun night and Voyager is a good restaurant with the potential to be a great one.  I’m sure they’re still getting their footing and tightening up a few things would go a long way.

Soft Serve Ice Cream

Kale Guacamole Salad #SundaySupper

Kale Guacamole Salad

You guys, I’m in love.  the kind of love I thought I’d never find, certainly not in this way.  With this … thing.

I’m in love with kale.

There!  I said it.  I am in love with kale.

Kale Guacamole Salad

It gets a lot of love and an equal amount of hate.  Like Brussels sprouts (another love) and beets ( a recent love).

But I love kale unabashedly and you should too.  Yes, it is this super trendy food that is everywhere and looks all green and leafy and unpalatable in the store.  It’s not though.  It’s a good ingredient with a rough exterior.

Kale Guacamole Salad

Kale chips are cool, but really, kale belongs in a salad.  It totally takes salads to the next level.  Instead of limp, boring greens like iceberg or leaf lettuce, kale stands up to other ingredients and dressing.

That’s the real secret to a great kale salad: lots and lots of dressing.

Oh, and a good massage.

No really, you have to massage your kale.

I know, that sounds weird, but it only takes a few minutes and it’s so worth it.

Kale Guacamole Salad

Wash the kale, drain it, make sure it’s not super sandy, because sometimes it is, and then put it in a bowl with a few tablespoons of vinegar.  Then you go to work.  Massage that kale.  The vinegar might even turn green as the chlorophyll starts to break down.  Give it a good rinse, dry it, and make the salad.

Your life will be changed.  You will love kale.

Kale Guacamole Salad

Especially when you pair it with all of your favorite guacamole ingredients, including chips, and practically drown it in a citrus and mustard vinaigrette.

This is an awesome dinner to me, but feel free to add some nuts, cheese, dried fruit, chicken, steak, or fish.  The possibilities are really endless.  Kale for life!

Kale Guacamole Salad

Kale Guacamole Salad #SundaySupper

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2-4 servings

Ingredients

Dressing
Juice of 1 lemon
1 tablespoon apple cider vinegar
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
1 heaping tablespoon grainy mustard
2 garlic cloves, minced
¼ cup extra virgin olive oil
Salad
4 cups washed and massaged kale, roughly torn
2 avocados, peeled, pitted, and diced
1 Vidalia onion, thinly sliced
1 cup cherry tomatoes
2 oranges, segmented
1 English cucumber, peeled and thinly sliced
Cilantro and parsley leaves
Corn tortilla chips

Instructions

  1. In a large bowl, place the lemon juice, vinegar, pepper, salt, mustard, and garlic. Whisk to combine. While whisking, stream in olive oil.
  2. Add kale, avocado, onion, tomatoes, oranges, and cucumber. Stir to coat. Top with cilantro and parsley leaves and arrange chips around the outside of the bowl. Best served immediately, but leftovers may be stored in an airtight container in the refrigerator for a day or two.
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Don’t forget to check out the other Sunday Supper dishes.

Sunday Supper Summer Dinner Salad Recipes

BRILLIANT BEEF SALADS

Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
Grilled Kielbasa and Warm Mustard Vinaigrette Salad by Our Good Life
Healthy Steak Salad by Cricket’s Confections
Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
Southwest Steak Salad by Hezzi-D’s Books and Cooks

CHOICE CHICKEN SALADS

BBQ Chicken Salad by Palatable Pastime
Caribbean Chicken Quinoa Salad by My Life Cookbook
Chicken Fried Picnic Salad by The Freshman Cook
Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
Iron Chef Morimoto Inspired Salad by NinjaBaker.com
Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
Rainbow Greek Chicken Salad by Jersey Girl Cooks

GREAT GRAIN SALADS

Farmers Market Quinoa Salad by And She Cooks
Muffuletta Pasta Salad by Cosmopolitan Cornbread

SUPERB SEAFOOD SALADS

Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
Crab Salad with Chili, Tomato and Avocado by Monica’s Table
French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
Roasted Cod and Edamame Salad by The Bitter Side of Sweet
Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake

VIBRANT VEGGIE SALADS

Chopped Greek Salad by Soulfully Made
Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
Kale Guacamole Salad by Pies and Plots
Kale Superfoods Salad by Sew You Think You Can Cook
Loaded Chopped Salad by Simple and Savory

 

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.

Ramen Burger with Peanut Sauce

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #SummerServed #CollectiveBias

Ramen Burgers with Peanut Sauce

Memorial Day has always been a big deal in my house.  When I was a kid, it meant school was almost over and I could practically taste that sweet freedom.  Now, it means it’s time to shake off that hibernation for good as the weather gets nicer and I head out to enjoy it at every possible moment.

This upcoming Memorial Day weekend is already packed.  We have dinner with friends planned, a festival, and a visit to the Hello Kitty food truck making a special appearance in our area.  Plus lots of cooking, because there’s always lots of cooking in my house.

Ramen Noodle Buns

Ramen Burgers with Bacon

In the winter I might cook dinner every single night of a month.  In the summer, I only skip maybe five nights a month at the most.  This means that while I have some favorite recipes I turn to again and again, I need to constantly be thinking outside of the box when it comes to keeping my taste buds interested.

It’s no secret that peanut butter is one of my favorite foods, but did you know it’s just as good in savory applications as it is in sweet ones.

Ramen Burgers with Peanut Sauce

Every good burger starts with great meat and a fabulous bun, but the sauce is the real star here.  It adds flavor and that gooey, messy goodness any burger totally needs.  And the star of this sauce is Peter Pan® Peanut Butter that I always pick up on my trips to Walmart.

Shopping at Walmart

I love Peter Pan Peanut Butter because it is made from wholesome, simple ingredients and is packed with protein.  Also, I can totally attest to the fact that it is just as good from the spoon as it is in a recipe like this sauce.

The peanut butter combines with other super flavorful ingredients like vinegar, garlic, and red pepper to take it to a super savory level.  All these flavors might not sound like they work together, but trust me, they do.

Ramen Burger with Peanut Sauce

Ramen Burger with Peanut Sauce

With this fun and out of the box sauce, I wanted to create a fun and out of the box bun.  Enter ramen noodle buns.  I was afraid these wouldn’t quite turn out, but they were pretty simple to make and brought tons of flavor and texture to the burgers.  Though there are a few steps to making the entire burger, some of it can be done ahead of time and the whole process is pretty fun and very rewarding.

I’m ready for all my summer adventures with these Ramen Burgers with Peanut Sauce and you will be too.  Be sure to get some more inspiration for your summer entertaining needs too!

Ramen Burger with Peanut Sauce

Ramen Burgers with Peanut Sauce

Ramen Burger with Peanut Sauce

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Ingredients

Burgers and Buns
1 pound 80/20 ground beef
3 packets ramen noodles
3 large eggs
¼ cup olive oil, divided
8 slices bacon, cooked
Peanut Sauce
2 tablespoons apple cider vinegar
2/3 cup Peter Pan Creamy Peanut Butter
2 cloves garlic
2 tablespoons soy sauce or liquid aminos
½ teaspoon red pepper flakes
2 tablespoons honey
½ teaspoon ground ginger
1/3 cup water, plus more if necessary

Instructions

  1. To make the sauce, place vinegar, peanut butter, garlic, soy sauce, red pepper flakes, honey, and ginger in a blender jar. Blend, adding the water as you blend, until a thick, yet pourable, completely emulsified sauce forms.
  2. Sauce may be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave in 30 second increments until hot.
  3. Prepare the buns. Bring a large pot of water to a boil. Add ramen noodles and boil for 3 minutes. Drain noodles and place them in a large bowl. Add 1 seasoning packet from the noodles and stir. Allow to cool about 20 minutes. Add the 3 eggs and stir until well combined. Divide the noodles into 8 approximately equal portions.
  4. Form each portion into a bun shape and place on a parchment lined baking sheet. Refrigerate for at least an hour and up to overnight.
  5. Cook the burgers. Form the ground beef into 4 approximately equal patties. Preheat a large skillet over medium high heat. When hot, add 2 tablespoons oil followed by the burger patties. Cook for about 5 minutes on one side, flip, and cook for an additional 3-5 minutes, until golden brown and cooked through.
  6. Remove the burgers from the pan and place 4 noodle buns in the hot skillet with the beef fat. Cook for about 3 minutes on one side and an additional 3 on the other until golden brown and slightly crispy. Remove from the pan and add the remaining oil. Cook the rest of the noodle buns.
  7. Assemble the burgers. Place 4 noodle buns crispy side down on a plate. Top with burgers, followed by two slices of bacon, and a generous tablespoon of sauce. Top with the remaining buns, crispy side up and serve immediately.

Notes

Recipe is easily multiplied. Additional chilling time is necessary.

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Easy One Pan Oven Roasted Pork Chops #SundaySupper

 

Easy One Pan Oven Roasted Pork Chops

I mentioned briefly the other day that I am doing a Whole30.  I am a little more than a week in now and loving it.  You are probably wondering why I chose to embark on this adventure.  It is really to reset my mind, body, and spirit.  You can probably tell by some of my posts that I am a bit down, and while what I eat doesn’t seem to have a correlation to getting an agent, you never know.

I hadn’t been feeling my best physically or mentally, and while I do not expect this to cure me, a pledge to only eat real food for a month can’t be a bad thing.

I eat this way a lot of the time.  I’ve had to adjust breakfast since oatmeal, muffins, and such are out of the question.  Lunch and dinner haven’t changed much and dessert is gone except for a few raisins, which are surprisingly tasty when you want something sweet.

Easy One Pan Oven Roasted Pork Chops

I’ll admit to a couple cheats.  I am a big believer in supplements, including Airborne.  I know, it’s probably junk that doesn’t work, but it makes me feel better just knowing I am taking it.  I’m not giving it up or my Omega-3 or biotin, which contain sugar and soy respectively.  I didn’t want to skip the Whole30 just because I wouldn’t give these things up, and I didn’t want to give them up to abide strictly and then worry.  Life is about compromise, people.

Also the program restricts certain foods even if they fit into the edible categories.  For example, potatoes are allowed, but potato chips are not.  Look, a potato is a potato, and I can eat just one.  Also, since I don’t eat chicken, eventually I just need a source of food.  I’m following the ingredient restrictions carefully, but an approved food is an approved food.  Period.

Easy One Pan Oven Roasted Pork Chops

While I do think I have a little more energy than normal and have been feeling pretty good, I really love the ways the Whole30 has pushed me culinarily.  I am eating more of the foods I crave but typically shy away from for fear they are unhealthy or will weigh me down, when it reality it is other foods that are doing this.

Beef, pork, sweet potatoes, potatoes are filling my diet in satisfying ways that really keep cravings at bay, though I would happily take a scoop of ice cream or a slice of pie right now.  Protein, fruits, and vegetables are really rather delightful and I appreciate that now more than ever.

These Easy One Pan Oven Roasted Pork Chops are one of my favorite dinners I’ve made.  One, yes, they are easy.  Everything goes on a giant sheet pan and into the oven.  Those are the dinners of my dreams.  Two, this is healthy, gluten free, and crazy flavorful.  Three, the pork is tender and succulent, even if you overcook it a little.

Easy One Pan Oven Roasted Pork Chops

Feel free two swap out the vegetables for ones you love and have on hand, but the mushrooms really are a star here.  They create a savory umami bomb of a broth that keeps the pork moist and is great drizzled over the finished dish.

The Whole30 is one challenge I know I can conquer!

Easy One Pan Oven Roasted Pork Chops #SundaySupper

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 servings

Ingredients

3 1 inch thick bone in pork chops
1 large red onion, cut into wedges
18 ounces baby Portobello mushrooms, stems removed
½ pound Brussels sprouts, outer leaves removed
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¼ cup olive oil

Instructions

  1. Preheat oven to 400 degrees F. Arrange the pork chops, onion, mushrooms, and Brussels sprouts on a large rimmed baking sheet. Season with salt and pepper. Drizzle with oil and use your hands to ensure everything is coated.
  2. Bake for about 30 minutes, until pork chops are cooked through and vegetables are tender. Serve immediately.
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Don’t forget to check out this week’s Sunday Supper dishes!  Thanks to Shelby from Grumpy’s Honeybunch for hosting!

Pork Chops

Pork Chops

And More Pork Chops

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.

Sweet Potato Shepherd’s Pie + Blogiversary

Can you believe I started this blog five years ago?  I know I can’t.

It’s easy to look at all the things that haven’t changed in those five years.  Hi gross Michigan winters.  I feel like I’ve have 2,000 likes on Facebook for most of those years.  I get job intermittently and my traffic is steady.  I’m still the frustrated writer spending all my time with Mom and Dad.

Sweet Potato Shepherd's Pie + Blogiversary

But when I really look beyond, I see the changes.  The progress.  I create more of my own recipes and like to think my photographs are better even if they aren’t going to make the cover of Bon Appetit anytime soon.

I have become more adventurous and flexible, trying new restaurants, going to concerts, sporting events, and more.  I drop everything on particularly nice days and go out because it’s not like things are getting better chaining myself to the computer when the sun is shining and it’s a perfect 75 out.

Sweet Potato Shepherd's Pie

I have accepted myself more and become comfortable in my own skin.  No one is going to stand up for me, to fight for me, except me, so I had to take a crash course in Laura and I like to think I at least got a B+.

Because I never know when I will get that one yes (that’s all it takes), or what will cause it, and I’m more than ready for it, I wanted and needed a reset for myself.  So I am doing a Whole30.  I’m not quite a week in and it has been great, even fun and exciting.

Sweet Potato Shepherd's Pie

The thing that I have loved most about the Whole30 is that while it took away a lot of foods, it gave me freedom to eat others.  I typically shy away from potatoes and sweet potatoes thinking they are heavy, but when I take out all the junk, I have found them to be a tasty, satisfying food that feels a little decadent.

I really can’t begin to tell you how good this Sweet Potato Shepherd’s Pie is.  It’s one of my favorite meals I have made in a long time, was a hit with everyone, and reheated amazingly well.  The base is ground beef and vegetables.  I used carrots, onion, and fennel, but feel free to swap them out for vegetables you love and have on hand.  Don’t buy beef that is too lean – the fat is where all the flavor and unctuousness comes from.

Sweet Potato Shepherd's Pie

The top is sweet potatoes – pure and simple.  They don’t need much except a little salt and pepper.  When roasted for a long time they become soft and a little syrupy.  Major yum!

Here’s to the next five years and beyond!

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd’s Pie + Blogiversary

Prep Time: 20 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 10 minutes

Yield: 6 servings

Ingredients

3 medium sweet potatoes
2 tablespoons olive oil
2 pounds ground beef, aim for an 80/20 blend
1 large onion, diced
1 bulb of fennel, diced
6 medium carrots, sliced into ¼ inch rounds
2 teaspoons freshly ground black pepper, divided
1 teaspoon kosher salt, divided

Instructions

  1. Preheat oven to 400 degrees F. Poke sweet potatoes with a fork or knife several times and place on aluminum foil. Bake for about 1 ½ hours.
  2. When the potatoes have about half an hour left, preheat a large skillet over medium heat. Add the olive oil and ground beef. Sauté the beef until it is fully cooked. Transfer the beef to a bowl, leaving the fat in the skillet and add the onion, fennel, and carrots. Sauté until tender, about 10 minutes.
  3. Add the beef back to the vegetables. Season with 1 teaspoon black pepper and ½ teaspoon salt. Stir to combine and sauté an additional 2 minutes. Remove from the heat.
  4. Remove the sweet potatoes from the oven. Scoop the flesh out of the potatoes and into a bowl. Season with the remaining salt and pepper and mash with a fork or potato masher until mostly smooth. A few lumps are fine – this is a rustic dish.
  5. Spread the potatoes over the beef and vegetable mixture. Bake for about 15 minutes until very hot. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven for about 20 minutes or in the microwave for about 1 ½ minutes.
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Weekly Meal Plan #7 2017

021217 Meal Plan 7-main

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!

021217 Meal Plan 7-pinterest

021217 Meal Plan 7-square

Chicken and Cheese Quesadillas #SundaySupper

Chicken and Cheese Quesadillas

Should have said yes.  No.  maybe.  Should have stood up for myself.  Defended myself.  Said all things I would only think of later that would have been so incredibly clever in the moment.  Said something.  Anything.  Opened my mouth to speak.

Should have said hello.  Good bye.  Should have been there.  Sometimes being there is enough.  Should have been selfless.  Put others first.  Given the hug.  Shaken the hand.  Said sorry.  Not said sorry.  I didn’t mean it, and we apologize way too much.

Chicken and Cheese Quesadillas

Should have been brave.  Braver.  Shouldn’t have feared, worried.  Should have gone to the concert.  The restaurant.  The mall.  The event.  Should have stayed home and watched a movie.  Should have watched the weather report.  Left earlier.  Later.  Just a moment may have been the difference.

Should have danced.  Sang.  Sang louder.  Quieter.  Been a wallflower.  Not looked like such a loser.  Not been so excited.  But who doesn’t want to be excited???  Worn the dress because who cares if I was way overdressed?  Not worn the dress because people are mean.

Chicken and Cheese Quesadillas

Should have bought the dress.  The skirt.  Because dad liked it and dad never picks out my clothes.  Kept the skirt I never wore.  Not kept the top, but I couldn’t get rid of it because my grandpa picked it out, and he never picked anything out.  Bought the necklace.  I mean it had fish in it.

Should have eaten the cake.  The steak.  The fries.  Not eaten the cake.  The steak.  The fries.  Been adventurous.  It’s just food.  You might like it.  You might not, though.  It’s raw.  It might make you sick.  It’s cooked.  It might make you sick.  But then again, it might not.

Chicken and Cheese Quesadillas

Should have gone to college.  Been normal.  What’s that?  Made friends.  Gone to parties.  Gotten drunk.  Tried pot???  Gotten a normal job.  Been … unhappy.  It seems that’s what’s normal sometimes.  Followed the path society wanted for me, but why?  To make everyone else happy.  Then again, this isn’t what happy looks like.  Is it?

Though this may be what my brain goes through on a virtual daily basis, especially when it’s winter (thanks mother nature!), at the end of the day, and sometimes even during it, I know I have made mistakes, but I am me, and that’s okay.  Tell me I am not alone!

These Chicken and Cheese Quesadillas are way better than okay.  While they may not be super glam, they are a filling, super easy to prepare weeknight dinner that is gooey, cheesy perfection.

Rotisserie chicken saves the day and cuts down on prep and cooking time.  Some high-quality store bought tortillas, preshredded cheese, and leftover roasted vegetables round out this meal that we could all make with our eyes closed, and some nights that is just the thing we need.

Chicken and Cheese Quesadillas

Chicken and Cheese Quesadillas #SundaySupper

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2-4 servings, depending on how hungry you are

Ingredients

4 8 inch tortillas
½ rotisserie chicken, shredded
8 ounces shredded cheese (I used a Mexican blend)
Roasted or sautéed vegetables (I used onions and cauliflower, but anything, even a handful of fresh spinach would work)

Instructions

  1. Preheat oven to 400 degrees F. Place two tortillas on aluminum foil or a baking sheet. Foil means easy clean up! Top tortillas with a handful of cheese, evenly distributed. Add chicken and vegetables and top with additional cheese. Place a tortilla on top of each quesadilla.
  2. Bake for about 10 minutes until top tortilla is slightly crispy and cheese is gooey and melty. It should be very hot.
  3. Serve immediately. Quesadillas may also be stored in an airtight container in the refrigerator for up to 3 days. Warm in the microwave about 1 ½ minutes until very hot.
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Don’t forget to check out the other Sunday Supper dishes!  Thanks to Candace from Authentically Candace for hosting!

Chicken Recipes

Pasta Recipes

Pork Recipes

Red Meat Recipes

Seafood Recipes

Veggie Recipes

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 #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!

020517 Meal Plan 6-pinterest

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