Flower Girl

Last week was busy. Joel flew out of town on Thursday for a friend’s bachelor party and Bear and I moved in with my parents for the long weekend. Bear also debuted as a flower girl at my cousin’s wedding on Saturday. I was one proud mama. She walked down the aisle all by herself, holding her flowers, and bowed at the alter before taking her seat. We had a minor melt down after the ceremony over tights, but as soon as we got to the reception she was at the bar with the best of them ordering orange juice with extra straws.

The Menu


Chicken and Butternut Squash Skillet Pot Pie with Sage Biscuit (recipe from Meredith Deeds at StarTribune)

Ooh, this is a family favorite! Chicken and sweet butternut squash submerged in a luscious gravy under a buttery biscuit crust. I like to substitute fresh rosemary for half of the sage in both the filling and the biscuit topping. It makes the dish smell like Thanksgiving. Also, as opposed to standing at the counter for 20 minutes shredding a rotisserie chicken, I find it easier to chop up three salt and peppered chicken breasts that I’ve baked in the oven at 400 degrees for about 20 minutes.

Sides: Steamed broccoli


Peanut Rice Noodles with Pork and Collard Greens (recipe by Chris Morroco at Bon Appetit)

A new favorite. It’s light, quick and easy. The peanut flavor is more of a whisper and the greens, which may seem like a lot at first, cook down to almost nothing.

Sides: Roasted brussels sprouts

Pumpkin Bread (recipe from Smitten Kitchen)

Pumpkin bread with a cinnamon sugar topping. Need I say more? Oh, wait, how about one-bowl?!


Cheddar BBQ Meatloaf Muffins (recipe from Food Network Kitchen)

Meatloaf muffins sound positively awful, but these are so good. The muffin tin crisps and caramelizes the edges of each meatloaf and BBQ – cheddar is always a good combination. I suggest you run the pan under the broiler for a few minutes at the very end to brown the cheesy topping.


Mashed Sweet Potatoes (recipe from Martha Stewart)

Roasted Broccolini (recipe from Ina Garten at Food Network)


Roasted Cauliflower Burrito Bowls (recipe from Pinch of Yum)

This was not the original dinner I had planned. After a recipe for shrimp curry was vetoed by both Joel and Bear, I scrambled to come up with something else. Luckily, I had everything on hand for these roasted cauliflower burrito bowls, minus the pico. This is a terrific recipe to have on hand for those nights when you may not feel like cooking or your dinner plans suddenly change. Frank’s RedHot Original Hot Sauce also makes the bowl extra yummy.


Away – No cooking!!


Away – No cooking!!


Away – No cooking!!

(Oct 14th, 2018 – Oct 20th, 2018)

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