Tag Archives: lunch

If you’re visiting the Oregon Coast, a main attraction besides the ocean is the Tillamook Cheese Factory.  Daniel had been to the factory once before, so he already knew how awesome it was.  But I had never been, and it just so happened to be on the way to Rockaway Beach.  Clearly we had to make a stop!

Tillamook Cheese has a long history in Oregon, and the factory is the perfect place to learn more.  They have historical facts and videos all over the place, and you can also learn more about the cheese industry itself with a self-guided tour.  Plus, you can see how it’s made and packaged as there are multiple viewing areas.  Tip:  If you really want to see the full production in action, don’t go on a Sunday.  That’s when we went, and although it was nice that it was less busy, the production line was all but shut down.

Tillamook used to only be accessible by water, and this is the original ship that brought their cheese to Portland.

While the history is incredibly fascinating, the real attraction is the cheese!  Here you can see Tillamook provides a bunch of cheese samples.

This, of course, leads you into where the cheese for purchase is!  Here is just one small case of what they have to offer.

But they don’t stop with just cheese.  They also have fudge!  We came home with far too much cheese and a slice of pumpkin fudge.  So good!

And don’t forget to get a scoop (or two) of ice cream!

We saw a couple of fun photo opportunities throughout the factory, and this one was the best (we thought).  Be sure to get a picture in the Tillamook Van!

This is dairy heaven, I tell you!  The Tillamook Cheese Factory is definitely worth a stop!

While we later found out that the cheese factory also serves food, we didn’t know that at the time, so we stopped for lunch in the main part of town.

We ate at a really small, but really amazing place called Fat Dog Pizza.  If you’re looking to explore more of the town, there are a variety of restaurants in the area.  If you’re in the mood for pizza, check this place out!

If you already read my Rockaway Beach post, then you know if you’re staying in town, there aren’t that many food and activity options there.  Luckily, Tillamook is only about a 20-minute drive from Rockaway, and can easily add variety to your getaway if you’re looking for more restaurants and excursions.

So my boyfriend works for this great vacation rentals company called Vacasa Rentals.  You can rent amazing vacation homes, often for the same price (or less) as a hotel, but with a lot more space and privacy!  And if you’re a homeowner, Vacasa manages your property and takes care of housecleaning, so you can easily make some extra cash when you’re not using it!

Well, obviously since he works for a vacation rentals company, we wanted to utilize this great service and take a vacation ourselves!  So… Right before Halloween, Daniel took me to the Oregon Coast in Rockaway Beach, OR for a romantic getaway.  Lucky girl, right?!

We were super excited to finally see the coast, but we were also excited to make some stops along the way.  A friend of ours gave us the idea to stop and do some wine tasting, which was right up our alley.  When we used to live in LA our weekend getaway spot was Santa Barbara, and our favorite activity was bicycle wine tasting!  I had heard that Oregon had great wine and vineyards, but I had no idea HOW MANY!  Seriously, go to Google Maps and search “vineyards near Portland, OR” and then zoom out a bit… I was not expecting all of those red dots!  We stopped in Forest Grove because it was the closest to our route to Rockaway.  You can read about the vineyards we stopped at here.

Side note:  while on the way to the vineyards, I totally saw a sign for Roloff Farms!  Umm, has anyone else watched Little People, Big World?!  I used to watch that show when I was younger, and I maybe got a little too excited when I saw that…

Ahem, anyway, another stop we made on the way was at the Tillamook Cheese Factory.  This is a must!  If you love all things dairy, this is heaven.  Read about what we did in Tillamook and the cheese factory here.

After our last stop we finished our journey to Rockaway, which is about 20-30 minutes away.   Read more »

As promised, here is the 2nd round of apple recipes we tried after apple picking.  If you missed my first batch of apple recipes, be sure to check it out!  Lots of tasty meals to try!

The first recipe we tried this time was Momma Pritchett’s Grilled Pork Chops and Apple-Pear Topping.  If you eat pork, you must try this recipe.  The pork chops turned out so juicy and tender, and the marinade added delicious flavor.  Based on reviews, we didn’t change anything except the serving size (we reduced the recipe to 4 servings).

 For the apples and pears, I did not bring the sugar mixture to a boil as suggested.  I simply whisked the sugar until it dissolved, and then added the fruit to the pan.  We also placed the fruit directly on the grill rather than use a grill basket.

We don’t have an outdoor grill, so we just used our grill pan.  As you can see from the photos, both the pork chops and the fruit turned out picture perfect.  If you’re in the market for a grill pan, this is the one we have.  We are more than satisfied with it, and I highly recommend it!

We paired our entree with a Sausage and Apple Stuffing.  If you recall from my first apple recipe post, I used apple smoked bacon in a turkey dish.  I also used chicken breakfast sausage in our Apple and Sausage Penne recipe.

Well, we used the rest of those ingredients in this stuffing recipe!  What was great about the recipes we decided on was that a lot of them used the same ingredients, so we really got the most bang for our buck!

The recipe did not call for bacon, but other recipes we saw did, so we decided why not add it in!  I mean, who doesn’t love bacon?  I diced the bacon and cooked it with the sausage.  We used a cornbread stuffing mix, and we used water instead of chicken broth since the recipe only called for 1 tbsp.

The stuffing turned out really well and paired beautifully with the pork chops.  We chose this recipe specifically because it was quicker than most.  I must say, even though we used a stuffing mix, there were so many fresh ingredients added in that it didn’t taste like a mix AT ALL.  This would definitely be an easy and fast stuffing for Thanksgiving, not to mention impressive!  And no one needs to know it was semi-homemade… If you make it for a large group, I suggest doubling or tripling the recipe.  Maybe we just like heaping helpings, but this didn’t last 12 servings, probably only 5-6 between the two of us.

The entire meal was SO good, and a lot quicker to make than we thought it would be.  I would highly suggest trying these recipes out!

The next recipe I tried was a pin I saw on Pinterest.  I’ve been wanting to cook a faux pasta dish for awhile now, so when I saw this Gluten-Free Cheesy Veggie “Pasta” Bake, I knew I had to try it!

While grocery shopping, we were trying to figure out other ways to use up our apples.  So when I saw this gorgeous spaghetti squash at Trader Joes, I immediately thought of the “pasta” bake.  I mean, apples and spaghetti squash are both typical fall flavors, so adding apples to the recipe seemed logical.

If you’re not familiar with the spaghetti squash phenomenon, it’s a great alternative to pasta if you are gluten intolerant, trying to cut back on carbs, or just want to try something different.

After cooking the squash (fastest and easiest method would be microwaving) and removing the seeds, you use a fork to scrape the flesh out.  You eventually end up with a big pile of spaghetti-like strands like this picture.

We followed the recipe pretty exact, but we replaced the zucchini with about 4 cups of chopped apple.  We also cooked the dish about 15-20 minutes longer than the recipe indicated, as the spaghetti squash wasn’t as soft as we wanted.

Here is the finished “pasta” bake!

So tasty and a very healthy meal!

Now, I think we’d be pretty crazy if we had all these apples and we didn’t make caramel apples!  So we invited a couple of friends over for a caramel apple making/board game party.  We made this Apple Salsa for a snack!

A very unique salsa compared to a typical tomato based salsa.  We followed the recipe exactly, and it turned out really nice.  Fresh, tart, and sweet!  There wasn’t a whole lot of spice, despite the two peppers, but you could always skip deseeding them if you want more heat.

And now for the caramel apples!  We melted the caramel according to the directions on the package, we also melted some white chocolate for double dipping.  As you can see, we had quite the topping spread.  Our toppings included:  toffee bits, Nerds, cinnamon chips, crushed Butterfinger, peanut butter chips, and chopped pecans.

Here are a few pictures of some finished apples!

The apples Daniel and I made were:  Nerd covered, half Butterfinger covered, peanut butter chip and pecan covered, and the one pictured above…  Double dipped in white chocolate, and covered in cinnamon chips and toffee bits (which was by far the best apple).  This was the first time we made caramel apples, and they turned out pretty good for being novices!  The only trouble we had was the caramel and toppings sinking to the bottom.  If any of you have any tips to prevent that from happening, let me know!

And finally, the very last recipe… Apple Brownies!  Now, I will warn you, these are not technically brownies and do not have the texture of a brownie.  I’d say it’s more of an apple cake, and we knew this from reading the reviews beforehand.  Most reviewers said it was delicious despite the misleading name, so we still wanted to try it out!

We did change a few things after reading several reviews.  We added 1 tbsp of vanilla extract to the wet ingredients, and 1/2 tsp of nutmeg to the dry ingredients.  We creamed the butter with the sugar instead of melting it first.  We also diced the apples instead of slicing, and sprinkled the top generously with cinnamon sugar.

Not sure if you can tell by this picture, but after you’ve combined the ingredients the batter will be very thick.  It will look like only apples and barely any batter.  Totally fine!  The apples cook down and the batter surrounds them perfectly!

They came out incredibly moist and with a nice crust on the top.  Unfortunately, they’ve gotten a bit mushier with storage, but still very tasty.  Again, it’s more of a cake, so I’d say the best way to serve this would be warm and with a scoop of ice cream!  We started heating bars in the toaster oven to crisp them back up!

Whew!  I can’t believe how many recipes we tried in such a short timespan, and I seriously can’t believe how many apples we’ve eaten!  All in all, it was a fun experience.  It gave us the opportunity to try out new recipes, create our own, and cook with ingredients we don’t normally use.  So I hope you all enjoyed both part 1 and part 2 of our apple recipe adventure, found some new favorite recipes, and inspiration for your own everyday cooking!  Happy Eating!

As I mentioned in my Apple Picking post, Daniel and I ended up bringing home about 20 lbs. of apples.  And we were on a mission to use all of those apples in a variety of sweet and savory recipes.  We mainly looked up recipes online, but actually ended up inventing a few ourselves as well!  Below is the first round of meals we made.  Enjoy!

First up:  PIE!  I’ve never made a pie before, but have been wanting to for a while now, so this was the perfect excuse.  We followed the Apple Pie by Grandma Opie recipe, but changed a few things based on reviews.

1. We cooked the pie at 350 degrees the whole time.
2. Added 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tbsp vanilla extract to the filling.
3. Omitted 1 tbsp of water (because of the vanilla extract).
4. Mixed the apples and syrup mixture together first before putting into pie pan.
5. Brushed the top crust with milk, and generously sprinkled with cinnamon sugar.

We ended up only using 6 medium sized apples, which turned out to be the perfect amount.  We cooked the pie for 45 minutes uncovered, and then covered the top with foil for another 15 minutes.  I would definitely suggest waiting until the pie is cooled before trying to cut into slices, as it WILL fall apart!

We did use a store bought crust to cut down on time (since we knew we’d be cooking a lot that week).  The crust was a little small for our pan, so we chose not to do a lattice top crust.  It turned out just fine keeping it whole and cutting a few vents.  Next time I make a pie I will be trying out this Pie Crust recipe.

The bottom crust became a bit mushy, one reviewer suggested brushing the bottom with an egg white.  Not sure if that would have helped, but I will definitely try it for my next pie!  Other than that the pie turned out beautifully, and (in the words of my boyfriend) tasted “legit.”  Sweet success!

The second recipe I made was a Curry Chicken Salad for lunch that week.  The recipe would have been fine on its own, but I added a few of our favorite spices to customize it a little.  I added 1 tbsp garlic powder, 1/8 tsp cayenne pepper, 1/4 tsp crushed red pepper, and a little bit of fresh ground black pepper.

Something I always keep in the freezer is Trader Joes frozen chicken tenderloins.  These are so great to have on hand – it’s a fast and easy way to add protein to any meal.  I always cook them straight from a frozen state by adding a little olive oil to a pan, and cooking them with the lid on.  Usually as they melt it provides enough moisture to steam them, but if not I’ll add about a tablespoon of water.  This takes about 10-15 minutes to cook a whole pan of chicken.  Towards the end I take the lid off so the tenderloins can brown.

About 7 tenderloins made 2 cups of chicken (my pan is too small, so sadly I had to cook the last two separately).

Definitely try this recipe if you like chicken salad!  Next time I might add a bit more curry power and chop the apples smaller, but this was one tasty lunch!

Next up:  dinner!  We made Apple Bacon Baked Chicken and Sweet Potato Fries with Spicy Aioli.  This recipe was great not only because it incorporated apples, but it also used apple cider (which we had far too much of)!  We did not soak the cranberries as long as the recipe indicates; we just soaked them while preparing the rest of the ingredients, which seemed sufficient enough.

We wanted to switch it up a little and bought turkey breasts instead of chicken.  Trader Joes had two HUGE turkey breasts, which I cut in half and pounded out to about a 1/2 inch thick.

We used apple smoked bacon, which obviously went perfectly with this recipe!

This meal was SO good!  Hearty, tasty, comforting, and the epitome of fall flavor!  Here are a few things that I would do differently next time:  I’d add the apples and onion halfway through the cooking time, as they became extremely mushy (would have liked a little more texture).  And I’d cut the onion and apple slices a little smaller, maybe even exclude 1 of the onions.

The recipe for the sweet potato fries and spicy aioli came from a recipe binder Daniel had, so I am including them below.  Please note that I am not taking credit for inventing them!

Sweet Potato Fries

Here’s what you need:

• 1 tsp Lawry’s Seasoned Salt
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/2 tsp chili powder
• 1 1/2 lbs. sweet potatoes, peeled and cut lengthwise into 1/2-inch-thick slices
• 3 tbsp olive oil

Here’s what you do:

1. Preheat oven to 425 degrees F.  In small bowl, combine Lawry’s seasoned salt, paprika, garlic powder and chili powder; set aside.
2. In large bowl, toss sweet potatoes with olive oil; sprinkle with seasoning mixture and toss to coat.  On baking sheet sprayed with nonstick cooking spray, arrange potatoes in single layer.
3. Roast, turning once, 40 minutes or until potatoes are tender and golden.

Fortunately, the temperature for the fries and turkey breasts was the same, so we were able to cook them at the same time.  Easy peasy!

Spicy Aioli

Here’s what you need:

• 1 cup mayonnaise
• Juice of 1/2 lemon
• 1 tsp minced garlic
• 2 tbsp Dijon mustard
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1 tsp kosher salt

Here’s what you do:

1. Mix all ingredients with a whisk in a medium bowl.
2. Refrigerate until ready to use.
3. Serve as a dipping sauce for fries, or as a spread on burgers.

This aioli is to die for, you’ve absolutely got to try it!

Lastly, we couldn’t forget about breakfast.  Specifically, Apple Strudel Muffins!  We read through a lot of the reviews, and here is what we changed based on reviewer suggestions:

• Added 1 tsp cinnamon and 1 tsp nutmeg to the batter.
• Shredded half the amount of apple and chopped the other half for even distrubution.
• Used 1/2 brown sugar and 1/2 white sugar.

This recipe made 14 muffins for us (two of which were bigger than the rest).  These muffins were perfect with my cup of coffee in the morning, but they would also be delicious with a scoop of vanilla ice cream for dessert.

Whew, there we have it – the first round of apple recipes!  My next Foodie post will be an original apple dinner recipe.  Thanks for reading!  Let me know in the comments section if you try any of the recipes (and how you like them)!

We always keep ingredients for Chili Mac in our cupboard, and it’s often our go to dinner recipe!  Not only is it delicious, but on a busy night it’s a super quick and easy meal to get onto the table.  It’s great if you have a bunch of veggies you need to use up before they spoil.  And there are so many ways to vary the basic recipe it never gets old!

Here’s what you need:

• 2 boxes of mac and cheese
• 3/4 large white onion, diced
• 3/4 red bell pepper, diced
• 1 cup frozen corn
• 1/2 cup sliced black olives
• 1 tsp cumin
• 1/4-1/2 tsp cayenne
• 1 tsp oregano
• 1/2 tsp chili powder
• 1 1/2 tsp cilantro
• 1/4 tsp black pepper
• 3-5 cloves of garlic, minced
• 1 can turkey or chicken chili

Here’s what you do:

Prepare the mac and cheese according to the instructions on the box.  In a large skillet, saute onion and pepper in olive oil for about 3 minutes (or until slightly softened).

If you have any softer veggies, you can add them to the pan and cook for another 3 minutes.  For this batch of chili mac, we had some mushrooms we needed to use up, so in they went!  Add frozen corn and black olives, and cook for another 3 minutes or until the corn has defrosted.

Add spices, garlic, and chili into the pan and cook until heated through.  Add the chili to your prepared mac and cheese, and you’re done!

Ordinary mac and cheese…

Chili mac!

For Daniel and I, this usually lasts about 4-5 dinners if we don’t have a side dish.  We often pair it with a salad though, so it ends up yielding A LOT more.  Bonus:  Chili mac freezes extremely well!  We always have too much to eat and end up freezing about half the pot, which is great for nights we don’t feel like cooking!

We prefer to use either turkey or chicken chili, but you can certainly use any chili you like.  We’ve seen a tofu chili at Trader Joes, which would easily turn this meal into a vegetarian friendly dish!  Some other ingredients we’ve added in the past:  beer, diced canned tomatoes, canned green chilies, extra shredded cheddar cheese, and we’ve substituted regular mac and cheese with white cheddar shells.

We have topped it with bread crumbs and parmesan, and popped it in the oven to turn it into Baked Chili Mac!

We’ve also added it on top of a hotdog with jalapenos to make a Chili Mac Dog!

Trust me, you’ve got to try it!