Meal Plan Monday

Lately I've been finding so many wonderful food blogs that I'm just downright smitten with.  This may or may not be the product of having a ridiculous amount of time on my hands.  But either way, I couldn't be happier about it.

I've been continually adding new beauties to the "Blogs I'm Sweet On" page, meaning that you should go check that out now.  See it?  It's right up there...Yep, you got it.  Go take a peek.  And then come back.

Back?  Okay good.

All of the recipes for this week are coming from my current favorites.  You've probably seen most of them pop up in a Meal Plan Monday before and that's because I stalk these particular blogs on a regular basis.

Enjoy the recipes and for goodness sake go look at the blogs!

monday

I have a confession to make.  I think I've found my true calling in life.  Want to know what it is?  Baking bread.  This revelation came after baking my first batch of homemade croissants.  Yeah...I said first batch.  So maybe the "true calling" thing might be jumping the gun a tiny bit but...oh my goodness.  My mouth is still watering.  That being said, I'm going to make this lovely sandwich but pull a switcheroo and put it on a croissant instead of bread.  Hello happy taste buds.

 Brie Apple Grilled Cheese with Caramelized Onion Jam

-from The Fig Tree

tuesday

Tuesday night we are having a little food party here at the apartment.  Some friends are coming over, I'm whipping up some Southern favorites, and I'm sure fun will be had by all.  To go with the shrimp and grits, I think I'll be making fried okra, cornbread, peach (maybe bourbon peach?) pie, and one other thing that I haven't decided on yet.  Any suggestions?  Make sure to check out the bottom of the post for potential recipes for this southern feast!

 Shrimp and Grits

-from Joy the Baker

wednesday

Wednesday evening I'm attending a picnic dinner hosted by Bon Me and East by Northeast with a fellow food lover and I knew I needed a light lunch to prepare for the delicious night of food.  I think I found it. Most people (or the ones I know at least) despise red beets.  I on the other hand love them.  My great grandfather used to grow them (his pickled beets were to die for) and I can only assume that's where my love affair started.  Throw it on a salad with three of my other favorite things?  Yes.

Red Beet Salad with Avocado, Grapefruit, and Pistachios

-from Love and Lemons

dressed with this Lemon Thyme Vinaigrette

read more about the picnic dinner {here}

thursday

I have an unbelievable paella pan sitting in my kitchen that has never been used for actual paella.  Talk about sad.  That's why I automatically fell for this summer paella dish on Naturally Ella.  It's vegetarian, but could easily become pescatarian by adding a bit of seafood.  So many options.

 Summer Zucchini Paella

-from Naturally Ella

friday

If you haven't guessed already I'm planning on turning these into Garlic *Shrimp* Spring Rolls.  Sounds delicious right?  Friday evening is going to be a busy one.  My Politic has not one but two shows so dinner needs to be something quick with the possibility of leftovers for afterwards.  And...I have really been wanting to whip up some spring rolls.  It's time.

Garlic Chicken Spring Rolls

-from White on Rice Couple

the southern feast...  

you should only be mildly concerned that 3 out of the 6 things are deep fried.

I know that you shouldn't mess with peach pie.  It's delicious on it's own.  But Bourbon Peach Pie?  Or even better Bourbon Peach Berry Pie?  Decisions, decisions.

 Bourbon Soaked Peach Berry Cobbler

-from The Hungry Southerner

 I'm still on the fence about making cornbread or biscuits.  What's your preference?

Southern Cornbread

-from Bakergirl

 Holy fried pickles.

-from Homesick Texan

 I have to admit...I've never made fried green tomatoes.  I've eaten them.  And they are yummy.

Fried Green Tomatoes

-from Biscuits and Such

 Alright, listen.  I typically don't eat fried things.  Except for the whole fried pickles and fried green tomatoes thing...and those occurrences are rare.  Eating fried okra is also a rarity but it is easily my favorite southern staple.  It's a whole different world of delicious.

Fried Okra

-from Southern Bite

I won't be making this on Tuesday but I thought I would throw it in here anyways.  Back in January I promised Ashley from The Uniqueness of Being a Key Lime Pie for her birthday...and guess what?  I've yet to make it.  Since, she's moving here in a few weeks I feel like I should probably get to that.  Especially since she might injure me if I don't pull through.  She's a fighter when it comes to promised pie.

Key Lime Pie

-from Sweetcakes Bakeshop

One last delicious thing.  Boiled Peanuts.  

Read about my love for them {here}

Check out my recipe for them {here}

Raspberry Sweet Rolls

For me, cinnamon rolls have always meant that the holidays are here.  They mean it's cold outside, I'm back in Missouri, and I'm surrounded by family.  It's comforting.  But it also seems a little narrow-minded, don't you think?  Until now I had never thought of cinnamon rolls being anything but brown sugar, butter, cinnamon (except for the occasional orange roll of course), and only eaten around the holidays.  How ridiculous is that?

But finally I have ended this long and unfair bias towards cinnamon rolls.  But seriously, why didn't I think of this before?  Summer.  Fruit.  Rolled up into a big soft, flaky dough.  Drizzled with yummy glaze.

I guess that's why they say good things take time.

If you happen to strictly break out cinnamon rolls during the holidays or think that "rolls" are only allowed to have the aforementioned *butter, cinnamon, and sugar* in them then I highly encourage you to make this recipe and change your ways.  It will be life altering.  For you and everyone around you.  I promise.

Also, remember that you aren't restricted to raspberries!  As I mentioned in this {Meal Plan Monday} I acquired 7 pints of raspberries over the weekend and therefore had to use some of them up.  But if you have other fruit on hand, use it!  And remember to come back and tell me how delicious they were!

raspberry sweet rolls...  

from The Curvy Carrot

Makes: 16 rolls   Prep Time: 3 1/2 hours (including 3 hours rise time)   Bake Time: 20-25 minutes   Total Time: 4 hours

{Printable Recipe}

Ingredients:
for the dough-
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon lemon zest
1/2 teaspoon salt
4 1/4 cups all-purpose flour

for the filling-
1 pint frozen raspberries
1/4 cup sugar
1 teaspoon cornstarch

for the glaze-
3/4 cup powdered sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

Directions:

1. For the dough - In a small saucepan, warm the milk over moderately low heat until it's reached 95°.  Pour the warm milk into the bowl of a stand mixer fitted with the dough hook and stir in the sugar and yeast.  Let stand until the yeast is foamy, 5-10 minutes.  
2. Add the butter, eggs, lemon zest, salt, and flour.  Beat at medium speed until a soft dough forms, about 3 minutes.
3. Increase speed to medium-high and beat for another 10 minutes.  Scrape the dough out onto a lightly floured surface and knead with your hands 2 or 3 times.
4. Form the dough into a ball and transfer it to a lightly oiled bowl.  Cover with plastic wrap and let sit in a warm place until doubled, 1-2 hours.
5. Line the bottom of a 9x13 inch baking pan with parchment paper, allowing the paper to extend up the sides.  Butter the paper and sides of the pan.
6. Turn the dough out onto a lightly floured surface and roll it into a 10x24 inch rectangle using a rolling pin.
7. For the filling - In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.  Spread the filling evenly over the dough and tightly roll the dough towards you to form a 24-inch-long log .
8. Cut the log into quarters and then cut each quarter into 4 slices.  Arrange them in the baking pan, cut sides up.  Spoon all of the extra raspberry *goo* that oozed out onto the top of the rolls and cover to let rise for another 2 hours.  --At this point the rolls can be covered with plastic wrap and put into the refrigerator overnight.  Just make sure to bring them back to room temperature in the morning!--
9. Preheat oven to 425°.
10. Bake the covered rolls for 20-25 minutes, or until they are golden and the berries are bubbling.  Transfer the pan to a wire rack and let cool for 30 minutes.
11. For the glaze - In a small bowl, whisk powdered sugar, butter, and heavy cream until you have a thick spreadable glaze.  Pour over rolls and spread evenly or use a pastry bag to string the glaze across the top.
12. Serve warm or at room temperature.  Enjoy!

Black Bean and Sweet Potato Enchiladas

I almost feel bad that it's taken me this long to tell you about these enchiladas.  Why would I keep such wonderful things from you?

Because I'm selfish?  Lazy?  Cruel?

No...none of the above can be true.

I'm telling you about them now.  And that's the important thing.  Right?  Right.

I've been making "these" delicious things for over a year now and they never fail to be an absolute hit. I say "these" because they have come in all different forms over the last year-ground beef, ground turkey, bean and cheese, bean and sweet potato...

I fondly remember the first time I made them.  I wasn't 21 yet and the guys (My Politic) had a show that I couldn't get into.  So, being the best roommate ever (that I am) I stayed home and made the guys some dinner to come home to.  When they rolled in around 1:30 I was half reading a book, half sleeping when all of a sudden I was roused by strange noises coming from the kitchen.  When I went to see what was happening I found both guys with mouths open, guilty/ecstatic looks in their eyes, forks in hand, and both hovered over the dish.  They didn't even take the time to get themselves a plate...which I'm pretty sure was already sitting on the table for them.

So, yeah.  This dish produces strange noises, ravenous excitement, and happy men.

Good luck.

black bean and sweet potato enchiladas...  

with a creamy cilantro corn topping

Makes: 4-6 Servings   Prep Time: 25 minutes  Cook Time: 35 minutes  Total Time: 1 hour

{Printable Recipe}

Ingredients:
for the filling-
2 cans black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
1 15-oz can diced tomatoes, drained
2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon oregano
salt and pepper
8 tortillas
2 cups shredded cheese, Pepper Jack or Mexican blend

for the topping- (Recipe for the topping from A Bountiful Kitchen)
1 can corn, drained
1 4-oz can chopped green chilies
1 cup fresh cilantro leaves
1/3 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper 


Directions:

1. Preheat oven to 350°.
2. Fill a medium pot with water and bring to a boil.  Add sweet potatoes and cook until tender, about 10-12 minutes. 
3. In a large saucepan heat olive oil over medium-high heat.  Add onion and saute 3-5 minutes until soft.
4. Add garlic, tomatoes, cumin, chili powder, oregano, salt and pepper.  Reduce heat and let simmer for 10 minutes.  After 10 minutes add sweet potatoes and black beans.  Stir everything together and simmer for another 5 minutes.  Check seasonings and adjust as needed.
5. In a food processor, combine all ingredients for the topping.  Pulse until blended.
6. To assemble the enchiladas spoon the black bean/sweet potato mixture down the middle of the tortilla and sprinkle with 2-3 tablespoons of cheese.  Roll up and place seam side down in a greased 9x13 pan.  Continue this with the rest of your tortillas.
7. After all of the enchiladas are in the pan spoon the cilantro-corn mixture over the top.
8. Cover with foil and place in the preheated oven for 20-25 minutes, or until the enchiladas are heated through.  Remove foil, sprinkle with remaining cheese, and return to the oven for 5-10 minutes or until the cheese is bubbly.