Chai Ricotta Pancakes with Cinnamon Honey Butter

Last week was a fun four-day filled mini-vacation, or maybe I should say, getaway. We enjoyed camping again, surrounded by trees and forest, and enjoyed meals where the fresh air sparked appetites while the aroma of grilled meats made our stomachs growl in anticipation!

Over the weekend, we decided on pancakes for breakfast. In a mood for something different, we made Chai Ricotta Pancakes with Cinnamon Honey Butter. The chai tea-infused milk smells so good! You may also want to make a pot of chai tea to enjoy with your breakfast. Finish these fluffy, slightly spicy pancakes off with a flavor-infused melted butter for extra sweetness, or use maple syrup, OR both! I’ll share the recipe soon.

Tuesday

Chicken and dumplings remind me of bygone days when my mom would occasionally make chicken and dumplings for us. It was a staple! I wish I had paid attention to how Mom made her dumplings, because they weren’t a dropped biscuit-type dough. She made them from dough she had rolled, which was thicker than a pie crust, and she dropped them into the bubbling liquid to cook.

Tonight, we’re making a slow cooker meal from Half Baked Harvest. These are the dropped biscuit-type dough, and the chicken stew sounds delicious. It features carrots, onions, celery, broth, and milk, which combine to form the main ingredients for the stew. Fresh sage and thyme are added for freshness and flavor. Another opportunity to use fresh herbs from the garden. YES!

To finish the meal, a simple side of baked tomato halves is all that’s needed.

Crockpot Creamy Chicken and Dumplings
Baked Tomato Halves

Wednesday

I’m on a mission to use up my ricotta before it goes bad – thus the pancakes we made on Sunday. But when I came upon this recipe from The Mountain Kitchen, I knew it was one I needed to try. Besides, I had another sheet of puff pastry to use as well. Garlic, onions, and mushrooms are sautéed in olive oil until tender, then the veggies are removed from the pan, and asparagus is added. Yum! To assemble the tart, spread the ricotta over the bottom, followed by a layer of asparagus spears that are then topped with the onion-mushroom mixture. Add a squeeze of lemon and freshly grated Parm, bake and serve.

I have to wonder if there is anything else needed, and then I think – yes, fresh sliced tomatoes are perfect!

Asparagus-Ricotta Tart
Fresh Sliced Tomatoes

Thursday

When we were younger, I often made Mac & Cheese – the way Mom used to make it, with slight variations. It was a standby. It was comfort. It was home. Tonight, we’re making mac and cheese – Half Baked Harvest style. She adds beaten eggs, Greek yogurt, Cajun seasoning, and two types of cheese for a full-bodied, flavorful pasta that’s sure to please.

Any time we have a pasta main dish, I like to complement it with a side of freshness, and that means sliced tomatoes – fresh from the garden. Not my garden, but someone’s… if that means a trip to the Wednesday Farmer’s Market in Hickory, or a neighbor, I plan on having fresh tomatoes!

Easy Southern Style Baked Mac and Cheese
Fresh Tomatoes, Sliced
Bread Sticks

Friday

We love tacos around our house, and we’ve tried many, many recipes that include fish, chicken, beef, and shrimp – they are ALL delicious! From The Recipe Critic, the recipe for this salsa chicken caught my attention. First of all, it’s chicken, salsa, chicken broth, and taco seasoning thrown into the slow cooker for an easy, delicious, and quick prep meal. Once it’s done, I only need to assemble the tacos, add the toppings, and enjoy. I don’t think it gets any better than that!

For a quick side, rice. It’s not authentic, but it is super easy. Add a bit of the salsa drippings from the chicken to the rice, and voilà, it’s Spanish Rice for us. Another easy method is to add salsa to your rice and heat it through.

Crockpot Salsa Chicken (Tacos)
Spanish Rice

Saturday

We’re starting our Labor Day weekend off with a simple dinner – most of it grilled. YES! First hamburger patties that are made with some onion soup mix and seasoned. Not hamburgers, just the patties – just the patties.

The side dish is what this dinner is all about! Grilled vegetables are paired with pasta and dressed in a fresh basil vinaigrette from Two Peas and Their Pod. I have plenty of basil and have never had it grow like a weed before. We’re talking zucchini, cherry tomatoes, arugula or spinach, bell pepper, red onion, and artichoke hearts. Hungry yet? And all these flavors are combined in a sweet basil vinaigrette that I’m eager to make.

The only thing needed is more fresh goodness, so a simple Caprese salad will finalize this meal and set us up for a fun weekend!

Grilled Hamburger Patties
Grilled Vegetable Pasta Salad with Basil Vinaigrette
Caprese Salad

Sunday

We’re full on into Labor Day weekend, and we’re putting the grill to use. Tonight, it’s steak on the salt block. If you haven’t tried grilling steak or any other meat this way, you should give it a try. We purchased a salt block in Temecula several years ago, and using this method, you do not season your meat with salt at all. We’ll add plenty of fresh cracked pepper, EVOO, crushed garlic, and fresh minced rosemary before grilling.

The easiest side is baked potatoes, but tonight we’re having melting potatoes from Kirbie Cravings. I’ve made potatoes this way many times, and the potatoes are so darn good, you’ll want to save the recipe to your repertoire. Be sure to use a cast iron with high sides. Add plenty of broth and let them cook to a tender, tasty, and delicious perfection that will complement these steaks perfectly!