Another week, another menu plan. Here we go! And this week, toward the end, we get visitors – my parents (Mimi and Pops) are coming for a short visit – so I will enjoy going out to dinner with them and have a food prep helper in the kitchen.
Butternut Squash, Kale, Chicken Skillet Bake (variation from this recipe that I got from a friend on Instagram)
Asparagus Ham and Mozzarella Frittata
Fig Flank Steak with an Asian Salad (an idea I got from a friend)
Sundays…when you wake up, you may know your schedule, but you may not know how the day is ultimately going to go. You may wake up and do your normal thing: dress the kids, dress yourself, hop on over to church, come home to a quick meal and put the kids to bed.
Some Sundays you get to live wildly. Maybe throw in a walk or a picnic. Throw in an afternoon nap or a trip to a movie theater. You may jaunt over to a park and swing in the air with your feet out in front of you – capturing a moment on film that is as fleeting as the sun.
Whatever your Sundays bring, always think of your days as a blank canvas…just like this unbaked tart crust. Cooking is such a metaphor for life. You’ve got your ingredients – but what you choose to do with them is your decision. God’s got a great plan for our lives. For me, it might be a blueberry Italian cheese tart. For you, it might be baked lasagna and a dish of blueberries for dessert.
Summer food should be pretty. The sun is shining. The gardens are bursting with fragrant herbs and brightly hued fruits the way God imagined and created them.
While I didn’t grow the items found in this summer salad, I did buy them at the Whole Foods in Buckhead (a delightful shopping, eating, and living area of Atlanta). This Whole Foods takes the cake on any one I’ve been in. The produce alone would be reason to keep coming back to it again and again. I remember the first time I took our older son in there. He exclaimed “watermelon” while looking at the sample containter of beautiful red, completely juicy, delicious watermelon. (And that was the first time he had said it!)
And another favorite thing I love about this salad is the dressing. I do love to make my own, but when you’ve found a simple summer vinaigrette such as this one: Brianna’s Real French – why waste the time in making my own? It is slightly tangy and fragrant and rests lightly on any food you put it on (this salad and our pink grapefruit salad are our two favorites). And if you want to know where to get the delicious Yard Blend that I use in this side dish, contact my friend Jayme over at Holly and Flora.
So, without further ado – here is a perfectly simple summer side dish that would be a great accompaniement to your next light summer affair. Get some crusty bread, cheese, wine, berries, and this – night well made.
Later this week, I’ll give you a “state of the blog” address. After a long discussion earlier this week, I will be narrowing my focus here on the blog and in life – and be able to really master one area and serve my family, those who come into my home, and our church well during this season of life.
Here’s what I’m making this week:
BBQ Pork Chops (recipe forth coming)
Roasted Chicken with a Dill Aoli on Sourdough (Sandwich of the Week)
Pretzel No Bakes (Two Peas just had a little baby this past week – congrats!)
Green Smoothie for breakfast (my husband drank one the other day and said he felt amazing all morning. Its a wonder what healthy foods will do for your body!)
The picture above is of a queso quiche I made late last week and I am eager to share the recipe with yall – since we certainly ate it all quickly.
Enjoy. Please tell me what foods you are cooking this week!
Don’t you love how life teaches you lessons? We all have days where we learn valuable lessons that will profit us to use them in the future.
Like don’t go out without an umbrella if skies are threatening rain.
Don’t date guys who don’t love Jesus first and foremost.
Always wear the same shoes – vital.
Love above all else.
When you get hurt (and you will), don’t hurt in return because it doesn’t do anyone any good.
Leave your heart open for new relationships and friendships.
And this S’mores Pie.
I found out on Instagram yesterday that today is National S’mores Day (who is in charge of making these things up, anyway?). So, all I had to do was get a few things from the store and this pie is all set for when we get home from church tonight. It is dark, fudge, not too sweet, and topped with fluffy, sugary goodness. Slightly burnt edges – just like the perfect campfire marshmallow before you smush it between some chocolate and graham crackers.
The lesson I learned in making this pie? Buy a culinary torch. It will just do you wonders and save bunches of time (because my life as a full-time mommy comes first to my adventures in The Charming South Kitchen, so I’ve gotta use those nap times wisely). At least I was able to sip on my McDonald’s diet coke while I was waiting for my lighter to slightly burn the edges of the marshmallows. (I adapted this recipe from Brown Eyed Baker)
No Bake Fudge S’mores Pie
Recipe Type: Dessert
Cuisine: Pie
Author: The Charming South Kitchen
Prep time:
Total time:
Serves: 8-10
No need for a campfire or an oven for this pie. Chocolate, graham crackers and marshmallows.
Ingredients
1 graham cracker crust, chilled
6 oz bittersweet chocolate
2 oz dark chocolate
1/3 cup plus 1 T heavy whipping cream
1 3/4 teaspoon light corn syrup
3 T unsalted butter
3/4 bag large marshmallows
handful mini marshmallows
Instructions
Heat the cream and light corn syrup on stove until slightly boiling (you don’t want to overheat it because it will burn).
Pour the heated cream mixture over the chocolate and stir until smooth.
Add the butter and stir until creamy.
Gently spread the chocolate mixture in the bottom of the graham cracker pie crust
Place the marshmallows on top, gently pressing them into the fudge filling.
Heat with a torch or match or however you want to light them, to the crispiness of your liking.
Do your weeks ever change on the fly and fly by all that once? Well, ours definitely changes from time to time, depending mainly on my taste buds and my time in the kitchen. So, I’m going to start just posting menus for the week but not really putting days with them unless they go with a specific moment in our week.
This week I have several friends coming to visit. And I’ve totally changed our eating. And we get a raincheck to celebrate the mister. All good things.
And there you have it. As you can see – pretty grain free. I think its hard to go grain free for breakfast (eggs get boring) and lunch (because I love sandwiches and pizza)! But, its working so far and I feel better!
