Stuffed Sweet Potatoes + Grace and Frankie Season 6

I LOVE the Netflix original series, “Grace and Frankie.” Last year I started the tradition of hosting an annual season premier party and girls night. My mom and some of the ladies in our family come for dinner, snacks and quality time on the couch. Hopefully it’s a tradition we keep up for years to come.

At the time I am writing this, I have already finished watching season 6 and if I’m being honest, I was a little disappointed in this season! I didn’t care for the continual tension between Grace and Frankie. Did anyone else feel like the writers toned down the funny factor and bumped up the drama? Why can’t a funny show just stay funny? My favorite scene of the season was probably the piece about Mallory’s daughter’s school art project; too funny!

Anywho, today I wanted to share the dinner that I have been making for this get-together. For the last few months I have really been enjoying making all different types of stuffed sweet potatoes. I have also found a great use for slow cooker shredded chicken. If you have read some of my prior posts, or follow me on Instagram, you may already know that I have a love-hate {mostly hate} relationship with the slow cooker. But, for the past couple of months, I have been finding so many uses for slow cooker shredded chicken, and this recipe is one of them. Enjoy!

Slow Cooker Shredded Chicken
-Place about 1 1/2 lbs of boneless skinless chicken breast in the slow cooker, season with salt, pepper and garlic powder, then add no more than 1/2 cup of chicken broth.
-Cook for 4 hours on high then shred with two forks.

Stuffed Sweet Potato Ingredients

1 1/5 lbs. Shredded Chicken Breast
1 Medium Sweet Onion
4 Cloves of Fresh Garlic
8oz Frozen Artichoke Hearts (thawed)
1-2 Cups of Mushrooms
1/2 Cup Crumbled Feta
1/2 Cup Dried Cranberries
6 Medium Sweet Potatoes
2 Tsp Salt
1 Tsp Pepper
3 TBSP EVOO

Stuffed Sweet Potatoes Directions
-Pre-heat oven to 400 degrees.
-Pierce each sweet potato a few times then wrap in tin foil. Bake all sweet potatoes for 1 hour – 1 hour 30 minutes. You’ll know they’re done when they’re tender to the touch.
-Sautee onion in 2 TBSP EVOO then add mushrooms and garlic. Add another tablespoon of EVOO if needed.
-Add in artichoke hearts, salt and pepper then add feta and cranberries.
-Add the flesh of 1 sweet potato and shredded chicken to the veggies
-Slice each of the sweet potatoes length wise, but not all the way through.
-Using kitchen tongs, stuff each potatoes with the veggie mixture then brown under broiler for no more than 5 minutes.

Maui Travel Guide: Part 1

While on our honeymoon to Hawaii we visited Oahu and Maui {more on Oahu here and here}.  Our first stop in Maui was Paia on  the quiet north shore. This area is totally different than Waikiki. It is quiet, eclectic and filled with its own personality. Tons of small shops, restaurants and live music. We learned that Paia is the place of choice for Maui locals to visit partly because it is not as popular with tourists.

In Paia we stayed at the Paia Inn which is right in the heart of the town. Every inch of the Inn was full of character. The Inn has a spa, restaurant and private beach, which may have been my favorite beach of the entire trip. It was so quiet and peaceful. Most of the time we where there we had the beach to ourselves. We did not take advantage of the spa {although we should have on one of the rainy days}, but I can fully attest to the breakfast menu at the restaurant. Plenty of gluten-free options and creamy avocado toast! 

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Maui Paia
Paia Inn

Things to Do

Although we only made only made it to the first stop of the Road to Hana, I think Paia would be a good area to stay in if traveling the Hana Highway is something you are considering. On the Road to Hana we visited the Twin River Falls. It was a really rainy afternoon when we ventured out {in our comfy Ford Edge} which made the it feel like even more of an adventure. Once we got to the park, I felt like I stepped into Jurassic Park. 

One of our favorite memories from Maui was the O’O Farm Coffee and Breakfast Tour. The coffee and vegetable farm is location in “Up Country,” about 30 minutes from Paia. I would suggest wearing sneakers, a hat, SPF and bringing water and a light sweatshirt. The weather in this area was a little different than the weather on the coast. The tour also starts pretty early, so I was happy to have my sweatshirt {I was wearing shorts} at the start of the tour. I would also recommend eating a small breakfast or snack before the tour. You will be on the tour for hours before breakfast is severed. There was  quite a bit of coffee provided for tastings, which didn’t sit so well with my tummy by the time we left. 

We were able to sample a couple different varieties of coffee to start the tour. This was the first time I was ever able to drink black coffee. Interestingly enough, we learned that all coffee should be able to be enjoyed without cream or sugar. It was really interesting to see the coffee bean life cycle from the tree to the roasting machines. We were even able to bring home a bag of freshly roasted beans that we watch roast.

On this tour we learned about the farming of coffee and organic vegetables that are sourced to the Farm’s local restaurant, Pacific’o. Our tour guide, who was actually one of the farmers, lead the group around the farm educating us on all of the vegetables and their business. We learned that the vegetables that are harvested each morning make their way to the restaurant by mid-afternoon. The veggies are only touched by a few hands before they make their way to the plate. Truly a farm-to-table business!

The tour ended with a breakfast cooked on site by one of O’O Farm’s Chefs. They have a huge outdoor brick oven where the meals are prepared. Around that area there are beautiful long, wood tables for set the guests. We had a frittata with farm fresh veggies and of course, coffee.

Where to Eat Gluten-Free

The Paia Inn

Great spot for lunch and breakfast. Loved their avocado gluten-free toast topped off with an egg.

Maui Brewing Company

Although they do not have gluten-free beer, they had plenty of other GF beverages to chose from. My husband is a big craft beer fan, so this was a must see on our visit.

Cow Pig Bun

I had THE. BEST. BURGER. of my life at Cow Pig Bun. No exaggeration! It was absolutely delicious, complete with a GF bun.

Flatbread Company

Located a few store fronts from the Paia Inn, there were many GF flatbreads to choose from. We enjoyed it so much, that we went here twice.

Paia Bay Coffee & Bar

Although it is not the most GF conscience, they do have GF options on their menu. It is a nice little spot to for happy hour, drinks and live music.

Charley’s Restaurant and Saloon

Charley’s is a large, casual bar with live music and GF french fries! Great place for bigger crowd and if you’re looking for a very easy going night.

Next up, our stay in Wailea! Check back soon. For easy access to my gluten-free travel posts and travel plans, be sure to follow me on Pinterest!

Chorizo Breakfast Skillet | Inspired by The Vig Chicago

Earlier this year I visited family in Chicago. I was so happy to finally make it out there to spend some time with them and check out the place they currently call home. The trip was extra special because I met their sweet baby girl for the first time. One restaurant we went to for lunch was The Vig.  You can read my review of their restaurant on their press page {ahh – so cool!}. The restaurant is on the large side with makes it a great choice for special occasions. On the day we were there, I noticed a few groups celebrating birthdays and bachelorette parties. I ordered the mini chorizo breakfast skillet with potatoes, a fried egg, pico and a habanero sauce. IT WAS AWESOME. Since this trip, I have been thinking about this dish on repeat. A few weeks ago I finally pulled the trigger and bought the ingredients. I think my remake was just as good as the original. I whipped up this skillet for a special breakfast when one of our friends from college visited for a weekend.

I think what really appealed to be about this dish was that the sausage was crumbled. It was packed with flavor and I got a taste of spicy sausage with every bite. My local grocery store {btw I actually call it the food store} didn’t have fresh chorizo sausage, so I opted for organic pre-cooked chicken chorizo breakfast sausage. Full disclosure, I did not realize it was pre-cooked until I got home.

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I cut mini potatoes into quarters and seasoned them with olive oil, salt, pepper and paprika. I love well salted, crisp baked potatoes that you can just pop in your mouth. The potatoes baked at 375 degrees for about 30 minutes. I warmed up the sausage in the skillet then diced it into very small pieces. Next, I returned the sausage to the skillet to try to get it a bit crisp while the potatoes continued baking. Once the potatoes and sausage were done, I combined them in the skillet and mixed well.

Next, up – the eggs! I cracked five organic eggs over the top of the potato-chorizo mixture and placed a lid over the top to cook them through. I love breakfast food; especially perfectly cooked eggs with a thick runny yolk.

To finish up the dish,  garnished it with fresh pico, green onions and put a bottle of Chulula’s on the table. I totally forgot about he habanero sauce, but this dish turned out delicious without it.

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