Meal Plan Monday

Only 4 more days until a week of relaxation in the mountains of Vermont and New Hampshire...Ahhhh, Spring Break I'm so happy you're almost here.

Should I go ahead and give you a little warning since we are talking about Spring Break and all?  I think I should.  Starting Saturday, I will be heading North to enjoy the countryside for several days.  I haven't quite decided if I will take my computer to do a little blogging or if I'm going to leave the technology behind for a true long weekend of relaxation.  That being said you must not panic when I haven't surfaced in several days.  I will be back.  I promise.

I'll remind you again on Friday...after I eat...a massive fried...egg...sandwich...

I don't want you to worry.

Monday:

Monday's meal always ends up being whatever I have been swooning over the most during the weekend.  And this one takes the prize.  I love Greek salad's to begin with but this one has really hit it out of the park.  I can't wait.

Winterized Greek Salad

-from Five and Spice

Tuesday:

We are having some friends over for dinner on Tuesday who have requested some sort of chicken.  So I'm stuck between these two.  And you know I have a special place in my heart for all things Ginger... If I do decide on this one I'll probably stick with the classic rice and veggies on the side.

Ginger, Soy, and Whiskey Grilled Chicken

-from Steamy Kitchen

But this also looks DELICIOUS.  Cream.  Butter.  Mustard.  Chicken.  Done.  The Pioneer Woman really knows how to melt a girls heart.  And if I pick this one...I'll probably stick with the classics again and serve it with some roasted potatoes and a side of green veggies.  Decisions, decisions.

Chicken with Mustard Cream Sauce

-from The Pioneer Woman

 Wednesday:

As you can tell...Tuesday is going to be a bit *gluttonous*.  So, I thought it would be best for everyone involved to tone it down a bit with this healthy little salad.  And...I need to use up that broccoli that is angrily wasting away in my refrigerator.

Double Broccoli Quinoa

-from 101 Cookbooks 

Thursday:

You know I can't get through the week without making some sort of tacos.  So here it is.  Another attempt to fly through the week without making the infamous (but delicious) Turkey Tacos.

Sweet Potato and Black Bean Tacos with Swiss Chard Pesto

-from Closet Cooking

 Friday:

There is no better way to start off Spring Break than a long morning of sleep quickly followed by a monstrous egg sandwich.  Sadly enough I was searching for a nice healthy and hearty breakfast recipe...until I found this.  Good thing New Hampshire and Vermont aren't exactly in bikini season quite yet.

Fried Egg Sandwich with Bacon and Blue Cheese

-from Smitten Kitchen

Spring Break Destinations:

Let's be honest...I've been researching the places I want to eat on Spring Break since we decided where we were going...so for the last three months...no big deal.

Swoon.  This place looks ADORABLE.  Peaches is just a sweet little breakfast place in North Conway, New Hampshire that apparently has some of the best breakfast around.  I can't wait to go.  (p.s.- I'm sorry these pictures are a little blurry...sigh)

I've been wanting to go to the Moat Mountain Smoke House and Brew Co. since our very first visit to New Hampshire.  Last time we tried to visit there was a TWO AND A HALF HOUR wait.  We all know my hungry horns don't wait two and a half hours without stabbing things.  Must be great food though right?  Or maybe it's the beer....

On to Vermont.  The Blue Benn Diner is apparently a local favorite with massive omelets, granola pancakes, and homemade donuts that are well-worth the wait.  Looks like Peaches and the Blue Benn are about to have an epic breakfast battle.

 

Okay it's almost painful how excited I am about this meal.  The Inn we are staying at has it's own FARM TO TABLE restaurant.  Everything that comes from that kitchen is made using local, organic produce, seasonal game, local cheese and dairy products, fresh fish, and home-baked breads, pastries and desserts.  It's a dream come true.

The BEST Banana Chocolate Chip Muffins

It's possible that there is no better smell than an oven full of luscious banana bread/muffins.  The tantalizing smell drifts through the entire place luring in all sorts of curious creatures.  More specifically, hungry men. 

Surely someone has made a banana bread candle, right? (They have, I just looked into it...)  Whew.

However, now that I think about it...that seems like torture.  The delicious smell of banana bread WITHOUT the actual banana bread just doesn't seem nice.  Therefore, I've just come to the conclusion that you must forgo the candle and make these muffins.  Got it?

Makes: 12-18 muffins   Prep Time: 5 minutes   Cook Time: 20-25 minutes   Total Time: 30 minutes

{Print Me}

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup butter, melted
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 large ripe bananas, mashed--should be about 1 cup
• 3/4 cup chocolate chips

for the streusel topping:

• 1/3 cup chopped pecans
• 1/3 cup brown sugar
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350° and prepare a muffin tin with cooking spray or butter.
2. In a small bowl combine streusel ingredients and set aside.
3. In a large bowl combine flour, sugar, brown sugar, baking powder, baking soda, and salt.
4. In another bowl, whisk egg, butter, yogurt, vanilla and almond extract.  Stir in dry ingredients until moistened.
5. Fold in bananas and chocolate chips.
6. Fill muffin tins 2/3 full and top with a spoonful of the streusel topping.  Bake at 350° for 20-25 minutes or until a toothpick comes out clean.  Cool for 5-10 minutes.
7. Enjoy!

Chicken Stuffed Artichokes

Remember a while back when I was ranting and raving about finding and cherishing your Grandmother's recipes?  Well, I've got a new rule/pointer for you.

If your mother happens to be a fabulous cook (like mine)...steal her recipe cards.  That's right, I said it.  Steal 'em.  And then blame it on me.  That's fine.

Before I moved to Boston, I pulled a stealthy little move and cleaned out mom's recipe drawer.  And while I was cleaning I may or may not have slid a few things in my back pocket.  And when I say a few...I mean enough recipe cards to fill a box.  No big deal.

As I was browsing through my treasure chest (mom's recipes) I stumbled upon this lovely thing, which you can find in this Meal Plan Monday post.  I had just bought some artichokes, I had some baked chicken and I knew immediately...it was fate.  I had to make them.

I ended up more or less changing the entire recipe but knowing how my mother cooks (the same "little of this, little of that" Grandmother principal) I know that at whatever point in time she made these there is no possible way that they turned out like the recipe card describes.

Now, some of you might be concerned about the whole artichoke thing.  But it's simple.  I promise.  And I'm going to walk you through it.  So don't fret.  Also, Simply Recipes has a wonderful post about how to cook and eat an artichoke which you can find {here}.

Chicken Stuffed Artichokes

Makes: 4 servings   Prep Time: 20 minutes   Cook Time: 1 hour   Total Time: 1 hour 20 minutes

{Print Me}

Ingredients:

• 4 medium to large artichokes
• 1 lemon
• 1 1/2 cups cooked chicken, diced
• 3/4 cup plain yogurt (or sour cream)
• 1/3 cup mushrooms, diced
• 1/3 cup onion, diced
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 cup bread crumbs
• 1/2 cup feta cheese (or any other cheese!)
• 1/2 teaspoon thyme
• salt and pepper to taste
• 1/2 cup chicken broth

1. Rinse the artichokes.

2. Cut off their stems.

3. Cut about 3/4 of an inch to an inch off the tip of the artichoke.

4. Using scissors, cut the tips off of all of the leaves.

5. Rub every part of the artichoke with a lemon.  This keeps it from turning icky colors.

6. Place in a large pot, stem side up.

7. Fill pot with about 2 inches of water.  Place over heat and bring to a boil.  Once a boil is reached, reduce heat, cover, and let simmer for 25-35 minutes or until the outer leaves can easily be pulled off.

8. While your artichokes are cooking, saute mushrooms, onions, and garlic in 1 tablespoon of olive oil until tender.
 

9. In a large bowl combine, diced chicken, yogurt, mushroom/onion mixture, bread crumbs, thyme, feta, salt, and pepper.  Mix it up and set aside.

10.  This is what your artichokes will look like when they are done!  Easy right?  Go ahead and preheat the oven to 350°.

11. Once they are cool enough to work with, start spreading the leaves out.  And uhm...doesn't this look like the flower *monster* thing from Jumanji?!

12. Once you get it all opened up, spoon out the inedible fuzzy part called the choke.

13. Place the prepared artichokes into a baking dish.  Pour 1/2 cup broth into the bottom of the pan.

14. Stuff the artichokes with the chicken mixture.

15. Really pack it in there and then toss it into the preheated oven until heated all the way through.  Around 20-30 minutes.

16. And....

17. Devour!