The Hungry Apple

I just had a most amazing trip to the Pacific Northwest. This post went on for days so I broke it up into 3. Just in case you ever plan a trip out that way, maybe these posts will give you some good ideas one where to start and what to do.

We started off our trip visiting our cousins Morgan and Chris. Let me tell you all right now that you are going to wish you had a Morgan and a Chris too because they were most hospitable!

When Morgan picked us up at the airport we headed straight to Multnomah Falls. Morgan packed a great picnic with fruit, cheese, nuts and spreads but I was so hungry I forgot to take a picture!

We hiked several hundred feet to the bridge below and then hiked several hundred more to the top of the water fall.  The view from the top overlooks the massive Columbia River.  Worth the hike to the top for sure.

On the way home from the falls, to get ready for dinner, we stopped for a snack-time milkshake. They live right outside the city and the Skyline serves up a fantastic malt or milkshake. So good in fact that this was not our only stop here during the weekend. They split our vanilla malt in half so we could save room for dinner.

Our hosts felt silly for taking us to a Southern restaurant when we were so far from home but we are glad this didn’t stop them because the Screen Door was fantastic. The vibe of this restaurant was very laid back and they had a great main menu with a specials list that changes frequently.

We had a little bit of everything.

Beet Salad with Goat Cheese

Cornbread

Fried Green Tomatoes

Jambalaya

Shrimp and Grits

Fried Chicken.

This fried chicken deserves southern praise. It was boneless!! And some of the best I’ve ever had which I feel like says a lot considering where we live.

No that wasn’t everything we ordered and yes there were only 4 of us.

The next morning we were up early so we could to head to Willamette Valley for some wine tasting. But don’t worry, we ate a big breakfast before we left.

It started out with some of the best coffee to ever hit these lips at Stumptown. They opened in 1999 and I hope they never ever close (i see no reason they ever would) because I have to have this coffee again.

Menu

Cheerful staff

Coffee

Next we headed to a trendy spot for Breakfast/Brunch named Mother’s Bistro.

This from scratch spot serves up classics in a fancy way.

Yummy, nutritious and a great way to kick start your liver before wine tasting!

Traditional Benedict (the staff at this restaurant are so nice that they let you get 1/2 orders if you just can’t decide)

Biscuits and Gravy. 1/2 order.

This stack  was huge and had layers of blueberries between cakes.  The pancake monster at the table managed to polish them all off too!

A short drive (and well worth it) from downtown Portland, Morgan and Chris  whisked us off to Willamette Valley.

Our first stop was Bergstrom Winery where C & M are members.

This is the barn that they tasting patio overlooks.

 Eric was our wine expert. He was informative and really made you feel at home without being pretentious.

At Bergstrom we tasted a Rose, a Chardonnay and 3 different types of Pinot Noir. Then we got to taste a few members only wines since we were with members. They were a real treat too. Our favorites were Cumberland Reserve and the de Lancellotti. It was also my favorite Rose I have tried.

If you are ever in the area I would highly recommend  this winery.

Thanks Bergstrom!!

We also stopped in at Colene Clemens Winery where we enjoyed another tasting and a delectable picnic basket.

Followed by  Penner Ash which had the best views of the day.

Guess what we did then? We ate! Dinner that is at Toro Bravo.

Toro Bravo is a Spanish inspired tapas restaurant, which I love because I would eat appetizers every night for dinner if I could.

Let’s see…..Bloody Mary? Check. Wine? Check. Beer? Of course! Didn’t want to leave out beer. It just wouldn’t be right.

Octopus al a Plancha

Scallops with Romesco.

Chris’ job brought he and Morgan to Portland late last year. The morning we left we were lucky enough to get tour his work campus. NIKE!! Swoosh.

I cannot imagine working at a place this beautiful and with this much creative energy.

You can tell Chris really loves what he does too.

How pretty is this!?!?

All the buildings on the grounds are named after different Nike athletes.  For example: John McEnroe, Tiger Woods and Lance Armstrong.

There are also banners of Nike athletes all along the sidewalks. Larry Fitzgerald, one of my favorites!

Just a very cool place in general.

We were getting really sad to leave Morgan and Chris but before we left we squeezed in a trip to Pine State Biscuits.

The worst thing about this place was deciding which biscuit to order.

I decided on this monstrosity. And yes, I finished every bite. Hold your applause.

So long Portland. We will be back!

One of my many weaknesses is bread. White, wheat, bread sticks, bagels, naan-you name it.

I’m more of a cook than a baker though so in the bread department I sometimes look for help. You can find garlic cheese biscuits in a bag at the bakery or even in a box on the baking aisle. I like to cook from scratch whenever possible though and I knew there had to be a better way. I think I have found it!

These biscuits are home run.  Touch.Down.Sara. Way to score, big time.

How many sports words can I use to describe these biscuits.

Score? Me=1. “Premade” biscuits=zero.

Here are the components. Did you know that Biquick is just a simple way to measure out  flour, shortening, salt, and baking powder all combined into one?

This is what the flour mixture looks like before you start combining the butter.

Pretty. This is what it looks like after everything is mixed together.

Now, line em up!

15 minutes later, VOILA!

They would be perfect with chili, spaghetti or stew.

GARLIC CHEESE BISCUITS

Ingredients:  

2 1/2 cups Bisquick

4 tablespoons cold butter, cut into small pieces

3/4 cup cold milk, i used 1%

1 generous cup sharp cheddar cheese, grated

1/4 cup sour cream

1/4 teaspoon garlic powder

1/2 teaspoon parsley flakes

fresh pepper, five turns

Instructions and Directions: 

Heat oven to 400 degrees.

In a bowl, combine Bisquick, garlic powder, pepper and parsley. Then combine the dry mixture with the butter,  using a fork. Press the fork between the powder and butter to create smaller chunks. Do not over mix. The batter/dough should be lumpy.

Add cheese, milk and  sour cream. Stir to combine.

Scoop the batter/dough onto a Silpat or parchment lined baking sheet. Should be 12. I used a 1/4 cup measure to scoop.

Bake for 15 minutes or until the tops of the biscuits start to brown.

WHAT’S YOUR FAVORITE KIND OF BREAD?

Please don’t make me choose.

I am not a meatloaf fan but this turkey meatloaf with bacon is really tasty.  I have been informed though that if you love traditional  greasy beef  meatloaf , that you might not be fooled. But it does have bacon and bacon makes everything better.

I hesitate to make this post because in pictures I haven’t found a way to make meatloaf look pretty. But here goes-

See? It just doesn’t look pretty. But what is does do? It goes well with peas and mashed potatoes. And this recipe is not greasy at all.

All the choppers.

Does anyone else cook their bacon on the side burner of the grill? I love this because then my house doesn’t smell like bacon for two days! Also, the grease doesn’t get all over the kitchen.

This is the spot where I will skip posting the picture of the raw meatloaf being mixed.

Here is the final product! The oven mitt helps make the picture prettier.

And the final “final” product. Yes I slather my meatloaf in ketchup.  I rarely use ketchup but meatloaf is the exception.

TURKEY MEATLOAF

Adapted from Emeril

Ingredients: 

6 pieces of bacon (you can use turkey bacon here but you need to use 1 tablespoon oil to cook onion and pepper)

1/2 yellow onion, chopped (1 cup)

1 small green bell pepper, chopped (3/4 cup)

coarse salt and ground pepper

1 garlic clove, minced

3/4 cup rolled oats (not instant)

1 cup evaporated milk

1 1/2 pounds ground turkey (preferably 85% lean) or a blend of ground turkey thighs and breast

1 tablespoon chili powder

ketchup

Instructions and Directions: 

Heat oven to 350 degrees. In a large skillet, heat oil over medium-high. Cook bacon, until crisp. Cool and break into large crumbles (Are large crumbles really a thing you ask? Yes) Reserve 1 tablespoon of bacon grease and discard the rest.

Add onion and bell pepper, season to taste with salt and pepper, and cook until vegetables are soft. Add garlic and cook 1 minute. Transfer mixture to a large bowl and add oats and evaporated milk. Let cool.

To the bowl, add turkey, 1/2 teaspoon salt, 1/4 teaspoon pepper (15 twists) , and chili powder, stir well to combine. Transfer mixture to a sprayed loaf pan and smooth the top. Bake until meatloaf is cooked through (an instant-read thermometer inserted in center should read 165 degrees), about 1 hour 10 minutes. 10 minutes before the meatloaf is done, remove and add ketchup design on top then return to oven.  Let cool in pan 10 minutes before slicing.

DO YOU DIG MEAT LOAVES?

I’ve said it before and I’ll say it again, I LOVE BRUSSELS SPROUTS! This salad is so exceptional  and has a real unique group of flavors. It is very savory and I think it tastes like a treat even though it is easy to make. It takes a minute but it is not difficult at all.

You start out by making your own croutons which is simple enough. I use a mini ciabatta loaf but you could use 1 cup of your favorite bread. I just wouldn’t choose one that is too overpowering  (like garlic or asiago)  because you don’t want the bread to take up the focus of the entire salad.

Making your own croutons is fun because I am a huge dork you can make them as soft or as crunchy as you prefer.

Instead of cutting the Brussels only in half, I shred them so they have a more lettuce like consistency.

Pancetta and creamy blue cheese make this salad taste really rich.  Try not to buy the crumbled kind. Instead, crumble it yourself.

You could certainly leave the salad naked…..

But I like to top it off with the perfect “over easy or not over at all” egg. If you cook the egg using this method it cuts out the possibility of breaking the yolk in the pan and ending up with just a fried egg. As soon as you top the salad with the egg make sure to poke a hole in the yolk so that it runs down to the salad.

WARM BRUSSELS SALAD

A Hungry Apple Original

Serves 2

Ingredients: 

1 lb Brussels, halved then shredded or julienned

2 oz bleu cheese

10 paper thin slices of Pancetta from the butcher

1 generous cup 1/2 inch cubed bread, i use ciabatta

1 tablespoon red wine vinegar

2 eggs

cooking spray

1/2 teaspoon salt, divided plus a pinch to sprinkle on egg

Fresh pepper, to taste

4 tablespoons olive oil

1 tablespoon water

Instructions and Directions: 

Heat oven to 400 degrees.

Cut ciabatta bread or any favorite into half inch cubes. In a bowl toss bread with 2 tablespoons olive oil 1/4 teaspoon salt and about 5 grinds of pepper. Bake 10-15 minutes on parchment lined baking sheet until golden and crunchy. Watching closely toward the end.  (This step can be done in advance) When they have cooled place in a large bowl.

Line a baking sheet with aluminum foil and then with a piece of parchment paper. Arrange Pancetta on the pan. Bake in the oven for about 10 minutes or until crisp like bacon.  (This step can be done in advance) Crumble Pancetta.

After you have cut the Brussels toss in a bowl with 2 tablespoons olive oil and salt. Add pepper to your taste. I do about 10 grinds. Bake for 15 minutes turning half way through, or until the Brussels are golden and a few leaves look like they may burn 🙂

Heat nonstick skillet to medium heat.

After you have removed the Brussels from the oven, pour them into the bowl over the croutons.  This will help the croutons soften a little and absorb liquid from the Brussels. Now, add red wine vinegar blue cheese and Pancetta. Toss to combine. Divide combination between two large salad bowls.

Spray the nonstick skillet with cooking spray. Crack eggs, keeping yolks in tact, into pan. Sprinkle with salt and a few grinds of pepper. When the whites become white but yolk is still not cooked add tablespoon of water to the pan and cover with a lid. After 30 seconds remove the lid. Yolk should still be runny. Lay one egg over each salad. Poke a hole in the egg to release yolk.

HOW DO YOU LIKE YOUR EGGS?

I prefer over easy or scrambled.

I hope everyone had a great weekend!

We had a successful garage sale and watched football with friends. A good time was had by all!

On Sunday night we took a short trip off the beaten path to try out a restaurant I’ve been hearing good things about for years. Papa Boudreaux. Cajun.

(I borrowed this picture from the internet since it was dark and rainy when we went. This place is unique and small in size but has a big personality! And excuse my pictures below because it is pretty dark inside.)

Papa’s is located about 25 minutes southwest of Franklin in the community of Santa Fe. Now I know that those of you who live in Nashville are thinking that it isn’t worth the trip because you would have to drive nearly an hour to get there. However, you would be wrong. This place is just plain crazy and it’s also crazy good.

Jeanine is the head chef at this establishment and she greeted us with a very warm welcome. She cooks everything from scratch and is extremely enthusiastic about her job. She also waited on us. Did I mention this place is small? Probably seats less than 40 people but I have heard they have outdoor seating too when the weather is nice.

There is a Papa. He is the owner and he was there during our visit. He is just as entertaining as everything else.

Now let’s go ahead and get something straight right now. Papa’s is not fancy. At. All. But they know Cajun food. They have cinder block walls and the place is decorated with Louisiana garb and Mardi Gras beads. The tablecloths are white and red checkered with lobsters. I’m not even kidding. But it works. It was a really fun change of pace and you really appreciated the food they serve.

It’s BYOB, which I love and diners literally bring in their whole cooler. Anything goes people.

We started out with Boudin (Boo-Dan) Balls. Affectionately called into the kitchen as “an order of balls”. If you have never had Boudin it is pork and rice sausage and in this case it is deep fried.  Don’t Google it. Just eat it.

They also serve the most delicious bread with plain butter. But it is so good you don’t even need the butter. Fresh and hot out of the oven.

Next up was Crawfish Etouffee. This was everyone’s  favorite dish. Creamy and garlicky, it was on top of a bed of rice in perfect proportion. I keep discovering that I really like Crawfish which I wouldn’t expect from myself but what can I say, I like surprises.

I should also mention the portion sizes are very generous but not in a way that they lacked quality ingredients. They have lot’s to choose from. Their menu is written on a single chalk board and includes: gumbo, Red fish and Shrimp Creole, just to name a few.

For dessert three people split their Chocolate Bread Pudding. We debated whether or not to get dessert because we were all so full and we devoured it. Guess we weren’t so full after all!

If you are looking for a politically correct restaurant with white table cloths,  this is not your place. But if you love good food and an unforgettable experience-go now. The people that work here and the other patrons are all fantastic. These folks have never met a stranger so be prepared to make a friend or five

Note to self:

They don’t take credit cards. Only cash or check.

 BYOB. (There is a store not far from there that sells beer but I’m not sure of their hours)

Website is under construction but you can call for info: (931) 682-0040

While we were there we had the pleasure of hearing the two man band and real life couple 2 Country 4 Nashville. Admittedly, I don’t gravitate toward Country music but these guys are playing the old stuff,  which I dig. Waylon Jennings,   Elvis, Johnny Cash and more.  They are great entertainers too.  They have lots of shows at tasty restaurants around the middle Tennessee area and sometimes they have a full band too, so be sure and check them out! You won’t find a nicer duo.

WHAT’S YOUR FAVORITE LOCAL DIVE?

Welcome Back!

Just in case you should ever find yourself in Green Bay Wisconsin, I have checked out the dining scene there and have a full report!

My dad is a lifetime fan of the Green Bay Packers and had never been to see The Frozen Tundra!

So after lots of insisting, off we went.

This is my dad.

This is pretty much the look that was on his face from the moment we boarded the plane until we touched back down in Nashville after a 4 day getaway.

After we got our rental car in  Milwaukee,  we stopped at a hole in the wall  of sorts for lunch.

The Philly Way did not disappoint.

These Philly Cheese Steaks were scrumptious!

From there we headed up the coast of Lake Michigan and stopped off in Sheboygan to see what we could see.

When we arrived in Green Bay we headed to Hinterland Brewery and Restaurant.  This ended up being our favorite restaurant in Green Bay. Our waiter, Tyler, was awesome too!

Their beer is fantastic! From L to R:  Oktoberfest, Amber, IPA. Yum!

Crab cake.

This was the best crust we had ever tasted. Tyler said they use Double O High Gluten Flour.

Quail.

We got really excited about the marquee at the Hampton Inn.

The next morning we cruised the town and had breakfast at a neat spot called the White Dog Black Cat.

Funky decor and friendly service made this a great spot.

And who can pass up a Bloody Mary with a Slim Jim in it?  I did not order this but it was delicious.

I had the fritatta that came with hash browns. I am not usually a hash brown person but these were out of this world!

The trip was also full of more food (burgers with butter?) and more breweries.

Kroll’s West is a burger joint with beer and milkshakes. We at here twice so that says something, right? The second time I did leave the butter off the burger but the other diners said the whole menu was just as good as the burgers. They also have plenty of TV’s and a full bar if you want to watch an away game.

It is right next door to the stadium and the friendly service from Desiree was great!

After all this eating,  IT WAS TIME…….

To visit what I have to believe is the greatest football stadium on earth.

In fact, because of this tour I am going to tour all the NFL stadiums I can to find out if any others can even compare. From what I can find though only 7 others offer tours?!?! Suggestions please!

This team is full of so much history and has such interesting stories dating back 94 years!

If you every find yourself in Green Bay you really must experience this first hand.  Unforgettable.

I have always pulled for them because of my dad but now I think I might just be a fan on my own.

The stadium.

The field 🙂 And a cheesy picture.

Aaron’s super bowl uniform.

I had always wondered why they were named the packers. Now it all makes sense! The original team was sponsored by Acme Packing company, a meat packing plant.

The Superbowl room.

One happy cheese head.

The bar where we watched the game was packed 2 hours before kickoff. Though the game didn’t end as it should have 😉 the trip was the ultimate success.

GO. PACK. GO.

WHO IS YOUR FAVORITE NFL TEAM?

Last week I would have said Green Bay and The Titans. Now, I would just say Green Bay!

I should go ahead and admit what a huge fan I am of Brussels sprouts. They are in my top 5 vegetables of all time. I’m pretty much a fan of any green vegetable. I love broccoli, spinach, green beans, okra, greens, kale and most lettuce. Sometimes if we are having a meal that doesn’t include something green, I will eat a big bowl of sauteed spinach before dinner. Don’t judge me.

Having said that, when you make this dish you don’t have to put them on top of the fish, but I think you should. You could also use broccoli if you’re not a fan of the sprouts! Any vegetable with this sauce would be delicious.

Up close and personal with Brussels sprouts! Get em while they’re hot!

I think shallots are my favorite member of the onion family.

I love a good silicone whisk. I found mine here.

A mountain of goodness.

GRILLED FISH WITH SHALLOT SAUCE

A Hungry Apple Original

Ingredients:

Brussels

20-25 small Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper

Fish

2 4-6 oz fish fillets, I used tilapia

2 tablespoons olive oil

Salt and pepper

Sauce

2 tablespoons butter

2 shallots, finely chopped

2 small garlic cloves, minced

1/2 cup sour cream

1-2 tablespoons chicken broth

salt and pepper

Instructions and directions:

Heat oven to 375 degrees

Heat grill to medium heat

In a bowl, toss Brussels sprouts with olive oil, salt and pepper to coat. Transfer sprouts to a parchment lined baking sheet and bake for 20 minutes or until golden.

Brush both sides of the fish with olive oil, sprinkle salt and pepper.

In a shallow pan, melt butter over medium heat, add shallots and garlic. Cook until shallots have softened, 3-4 minutes.

Grill fish on each side for 3-4 minutes. Remove from heat and cover.

To the sauteed shallots add sour cream and whisk until smooth with a silicone whisk. Use chicken broth to thin. Add salt and pepper to taste.

Place fish on a plate (over brown or white rice, cooked in chicken or vegetable broth) top with sprouts and sauce.

WHAT’S YOUR FAVORITE VEGETABLE?

Last weekend the anticipation of spending the whole day watching football,  had me Jones-in for a game time appetizer. You see, I’m a fan of spicy food so I have tried a lot of Buffalo Chicken Dips in my day and this one reigns supreme.  A friend of mine (Hello Amber!) made it for a work function and I have been looking for a reason to make it ever since.

Enter, football season.

Forget the recipes that call for boiled or canned chicken, this recipe’s roasted chicken makes all the difference.

Here are the other ingredients.

And when a whole bottle of hot sauce isn’t enough? Add Jalapenos!

Some UT fan I know slid this guy in for a photo op. Sneaky.

Serve with tortilla chips and cold celery.

This recipe makes a large portion. Or sometimes 4 people eat it all. I’m not saying I know those people but I bet it happens.

You guys just sit back and relax. No really! Make yourselves comfortable 🙂

BUFFALO CHICKEN DIP

Ingredients: 

2 chicken breasts, roasted with olive oil, salt and pepper

½ Cup Olive Oil Mayonnaise

½ Cup Sour Cream

1 Pkg Cream cheese, room temperature

1 Cup fresh shredded Sharp Cheddar, divided

½ cup to ¾ cup of favorite brand wing sauce ( I used Franks Red Hot)

Pickled or roasted jalapenos (optional)

Instructions and Directions: 

Heat oven to 350 degrees.

Shred chicken in large bowl.

Mix in mayo, sour cream, cream cheese and 1/3 of the shredded cheddar until smooth.

Mix in wing sauce to taste, add more or less depending on desired spiciness .

Spray a 8×8 or larger glass or ceramic dish with cooking spray and fill with the dip.

Bake at 350 degrees for approx 30 minutes.

Sprinkle the last of cheddar on top and line with jalapenos (if using) and cook until melted and bubbly.

WHAT IS YOUR FAVORITE SNACK WHILE WATCHING THE GAME?

I also love the old trusty 7 layer dip.

I found this really light salad recently and decided to lighten it up even more. It is so light that you might like it for dinner when you have already had a heavy lunch. Or, when it is hot outside and you don’t feel like eating much.  Or for lunch?

Hmmmmm, I’m not selling this salad am I? 

IT’S SO REFRESHING TOO! Makes you feel full, but not weighed down. I’m not a very good sales person but don’t take it out on the salad. It is a must try.

The original recipe I found called for frying won ton strips. Which I am sure would be insanely delicious but I try not to fry. I would rather waste excessive calories on things like cheese or beer.  But if frying is your thing then go right ahead!

Here are the almonds, getting all toasty.

Dressing-before.

Dressing-after.

Finely shredded chicken.

Up close Fusilli.

Layer it all in a big bowl!

ASIAN SALAD

Adapted from Foodie Crush
serves 2

Ingredients:

1 wheat tortilla cut into 2 inch strips

olive oil spray

4 cups chopped romaine lettuce

1  roasted chicken breast, shredded

2 green onions, chopped

1/4 cup sliced almonds, lightly toasted

2 cups cooked fusilli, cooled or chilled

dressing:
3 tablespoons vegetable oil

1/2 cup seasoned rice vinegar

2 teaspoon sesame oil

2 teaspoons sugar

4 teaspoons low sodium soy sauce

4 tablespoons sesame seeds

1 teaspoon fresh ground pepper

1/4 teaspoon sea salt

Pinch of garlic powder

Instructions and Directions:

1. Heat oven to 350. Spray strips of tortilla and scatter about on a parchment lined baking sheet. Bake 3-4 minutes each side or until golden.
2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Toss lettuce mixture with 1/2 of the  sesame dressing and top with sesame seeds and wonton strips and serve. Add more dressing if desired.

DO YOU LIKE A LIGHT DINNER OR A BIG DINNER?