Trip to Asheville

Here's a quick recap of my trip to Asheville and then back to our regularly scheduled recipe programming!

We started out in Bryson City taking the Smoky Mountain Rail Road

to the Charlie Brown Pumpkin Patch

The kids wore their costumes.

There was trick-or-treating so we had the Daddys wait in line while we bobbed for apples.

They look very enthusiastic.

That night we made our way to the cabin in Asheville.

This is the first view we saw.

And the second view.

Is this real?

Here is a picture of the whole cabin.

With it's scary driveway.

Upstairs Bedroom

Loft

Upstairs Bath

Hallway to kitchen 

Most importantly. Hot Tub. 

Farmers Market!

Farmers Market Dinner.

Sauteed chicken with fresh butternut squash and heirloom tomato panzanella with fresh apple cider vinaigrette. 

Biltmore 

Mr. Goat at the petting zoo.

Roasted veggie pizza with crispy sage at the Bistro.

Luella's BBQ. AWESOME.

BBQ Turkey, beans and collards with hush puppies. 

Freshest mustard sauce I've ever had.  To.Die.For.



Quick note to say hello.

Hi all!

I'm back from the mountains of Asheville, North Carolina and trying to get back into my routine.  I hope to be back posting again soon.  We had SUCH an amazing time and were lucky to hit peak foliage. 

Here are a few pics from my iphone before I get my camera photos loaded.

I hope all is well!
 
XOXO
Dawn

foliage from cabin

 view from cabin

Restaurant Review: Chipotle Mexican Grill

This past Monday night we were on the way to the Jaguar game and I decided I wanted to stop at Chipotle Mexican Grill.  Have you been there?

Their mantra is "Food with Integrity is our commitment to finding the very best ingredients raised with respect for the animals, the environment and the farmers."

How can you not love that?!

I had been there before and gotten the burrito bowls, but that time I chose to get a salad.  With each bite I said THIS IS SO GOOD.  And I have been talking about it since. 

When yesterday morning rolled around, I said to myself I was going back to get the same salad again. I sat down at my desk and told my co workers about it and spent most of the day drooling.

Fresh salsa.

Tender chicken.

Pinto beans.

Cilantro rice.

Grilled peppers and onions.

Honey Chipotle vinaigrette.

Finally 5:00 came.

 Heaven.

Grilled Garlic Naan Pizza with Mojo Pork and Grilled Pineapple

After buying my new Crock Pot my husband Chris decided he wanted to put a bone-in Boston Butt in it.  He marinated it in Goya Mojo, rubbed a dry rub (called butt rub) into it and put it in the Crock Pot.  On low.  For two hours. 

Um honey?  That is going to take about ten hours.  We'll have to cook it overnight on low.

OOOh baby did that thing come out tender.  It was done at about 9AM and I had to force myself to step away from the pork. 

On another note I've been craving pizza, pizza and more pizza so where did this lead me?  To a grilled pizza with slow roasted mojo pork, roasted red peppers, grilled onion and pineapple and some fresh mozzarella all happily mingling on a garlic naan.  Good thing I worked out twice.

BOOYA!

Doesn't this photo kind of make my pizza look like Africa?

Hmm let's see....

Yup.  Just like the tip of Africa.

I meant to do that.

**Note to self: Next time do NOT go take a quick shower no matter HOW quick you think you can do it as the naan will burn. (Hence the "well done" look pictured here"). 

But damn, this pizza is no joke.  Burned or not we polished both off between three people.

Grilled Garlic Naan Pizza with Mojo Pork and Grilled Pineapple

Printable Recipe

Ingredients

2 garlic naan
3 roasted red peppers, chopped
1 cup roasted pork, chopped
1 cup fresh pineapple, sliced into rings
1 onions, sliced into thin rounds
3/4 cup shredded fresh mozzarella
Sprinkle of parsley (optional for garnish)

Directions

1. Grill the onions and pineapple rings.  Cool a bit and slice onion thinly and cut pineapple into chunks.

2.  Spray the garlic naan with cooking spray. Place top side down and grill until just toasted. Turn over and top with the peppers through mozzarella.  Close the lid until the cheese gets melty and delicious.

3. Let cool so you don't burn the crap out of the roof of your mouth.

4. Sprinkle with parsley and Enjoy!

Heather's Sweet and Spicy Tofu Stir Fry

I had such an amazing weekend.  Most of it was spent in my camper....in the driveway. 

Remember how I told you that Chris is not a camping fan and, in fact, when I brought up the subject of buying one he wasn't very happy (to say the least)? 

 Well we sat in the camper until 11:00 Friday night talking about the places we wanted to take it.  Possibly even taking it to camp one night on our way to Asheville this coming weekend!

Then Saturday he suggested we sleep in the camper just to see how comfortable it is.

And finally, Sunday he disappeared for a while and when I went out to look for him someone was pulling out of the driveway. 

The person pulling out was a friend of his that came by to check it out.

I am so happy to see that he seems to like it! I see many campouts in my future!

And I celebrated with tofu.

One of the reasons I love Heather's blog called Where's the Beach is because she's so down to earth and always has great vegetarian recipes.

This past Friday I came across her Sweet Spicy Sesame tofu stir fry and it was one of those recipes that sounded so wonderful and I had almost everything I needed on hand!

Sweet and Spicy Tofu Stir Fry

Altered from Where's the Beach

Serves 4

Ingredients

1 block extra firm tofu, pressed of water and cubed

1 Tbsp tahini paste

1/4 cup soy sauce

1/4 cup honey

Red pepper flakes, to taste

3 tsp minced garlic

1 tsp powdered ginger

Soy sauce, to taste

1 12 oz bag pre-cut stir fry veggies (mine had broccoli, snow peas, carrots and red cabbage)

1 12 oz bag of pre cut broccoli

1 red onion, sliced thinly

Sesame seeds (optional for sprinkling at finish)

Directions

1. Whisk the tahini through pepper flakes in a small bowl.  Pour over the cubed tofu and marinate overnight if possible.

2. Preheat oven to 375F and spray a baking sheet with cooking spray.  Spread the marinated tofu cubes evenly over the top.  Bake for 40 to 45 minutes or until outside is brown and crisp, turning several times during cooking time.

3. Meanwhile heat oil in a large skillet or wok over medium high heat.  Add the garlic and ginger powder.  Stir until fragrant, about 30 seconds to 1 minute.  Turn heat to high and add the stir fry mix, broccoli, onion and soy sauce, to taste.  Sauté until crisp tender. 

(You may need to add a Tbsp or two of water if the veggies start to stick). 

4. Add baked tofu to vegetable mixtures and gently toss.  Top with sesame seeds.

Curry Bison and Potato in the Slow Cooker

I've got a short post for you since things have been so crazy between work and my new baby! 

We've now had two breakfasts and a dinner in the new camper and I'm thinking of doing a camping dry run in the driveway to make sure I've got the kinks worked out before we take her out for the maiden voyage.

Or maybe I'm just a dork that's really excited and wants to sleep in the new camper.

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I can't say I'm a meat n' potatoes kind of girl but this was great with the added twist of butternut squash, sweet potato and curry.  Very warming with the cooler days!

Isn't it so delicious to wrap up in a warm blanket and have a comforting and filling meal?

I guess that's why they call it "comfort food".

Curry Bison and Potato in the Slow Cooker
Yields a LOT of servings

Printable Recipe

Ingredients

1 lb ground bison (this would be delicious with ground turkey)
2 onion, chopped
1 Tbsp extra-virgin olive oil
Salt and pepper
3 large new potatoes, chopped
1 sweet potato, chopped
1 cup fire roasted diced tomatoes
2 cups peeled butternut squash, chopped
2 ribs celery, chopped
1 (4 cup) carton chix broth
2 Tbsp curry (used 1 Tbsp hot curry)

Directions

1. Heat a large skillet over medium high heat; add a Tbsp of olive oil and turn to coat; add the bison and onion, season with salt and pepper, to taste.  Stir regularly until browned.

2. Meanwhile spray a large slow cooker with cooking spray and add the potatoes through broth.  Add the cooked bison mixture and sprinkle curry on top.  Mix thoroughly.  Cook on low 8 hours.

Serve with hot cooked barley or rice and a side of kale salad or any desired green.

My New Camper!

I got my new camper tonight.  It's not actually new just new to me.  Lemme tell ya the whole story.

Sunday, on the way back from our night in St Augustine.....

 ....I saw this little beauty on the side of the road at a boat dealership and thought that is exactly what I've been looking for!

So I had Monday off and my mom and I happened to decide to go back to eat at the Floridian and just happened to pass by this camper again and decided to pull in.

Here we are checking things out.

The windows open and little screens come down or you can pull the privacy blind down.

The gas stove has never been used so of course I'm so excited about it.

Have to mention it cause this is a food blog after all.

There is a skylight.

We both agree it could sleep, like, 20 people.

The only problem was convincing the hubs.  A non camper.

I called him while we were at the dealership.

Babe...so I found a camper.

He said, what the *$&#**##*#*&$&  we don't have the money for a (*&&*(( camper!

Ok so we'll just talk about it later.

We talked and I presented my side and he sent his dad out there (who is an electrical engineer) and my dad out (very long background in camping and can fix anything) to test everything out.  The AC, heat and gas stove functioned perfectly.

So here it is Wednesday night and I have it in my hot little hands. 

And Chris picked it up for me.

And is ready to put rims on it.

And was looking at accessories on line.

For someone who doesn't like camping he sure does seem a little excited.  Ha!

Look at my little muffin in the bottom left corner.  She was all excited about "Gabby's Camper".

  



Oats with Curried Pear, Sweet Potato and Walnut Topping

It was a match made in heaven; my oat recipe with PB2 and nutty wheat germ topped with sweet curry pear, sweet potatoes and walnuts and finished with a salty crunch or coarse sea salt.  It's got that sweet salty thing going on!

Oats with Curried Pear, Sweet Potato and Walnut Topping

Ingredients

1/4 cup curry, pear, sweet potato and walnut salad
1 recipe pumpkin butter oats (leave the pumpkin butter out if you like)

Directions

1. Place one recipe of pumpkin butter oats in bowl.  Top with quarter cup of curry, pear, sweet potato and walnut salad.

Night in St Augustine at the Edgewater Inn

I'm back and I missed you! And I have a few photos of you from the Edgewater Inn.  We fell in love with this place.

Now mind you, they just rebuilt the historic Bridge of Lions so there is a barge left where they are removing the temporary bridge but most of the view was still absolutely gorgeous and we so enjoyed the view during the 7 minute walk over the bridge into town.

We ate dinner at a place called the Floridian that features all fresh, seasonal and local fare.  It was so amazing.  I got a quinoa bowl with marinated tempeh for dinner.  If you are ever in St. Augustine I suggest trying out this new restaurant on Cordova.

 Possible Blog Photo?

 Possible Blog Photo?