The Chef Next Door

Blueberry Slab Pie #SundaySupper

This super simple Blueberry Slab Pie is the perfect dessert to feed a crowd. Grab a fork and lets dig in!
Blueberry Slab Pie | The Chef Next Door #SundaySupper
Warm weather has finally arrived in Michigan and it feels like summer. Although it's not technically summer yet, Memorial Day is the kick off to the season in my house. Now starts the BBQ's, potlucks, pool parties and family reunions. Some of my favorite summer events.

With those parties comes food, which means we're usually bringing a dish along with us when we visit family and friends. There are so many delicious dishes to bring, but of course I love to bring dessert. And this simple Blueberry Slab Pie is my new favorite.

Breakfast Chilaquiles with Eggs

For those of you that like savory breakfast dishes, these chilaquiles are for you! This hearty and delicious Mexican dish combines homemade tortilla chips, salsa verde, cheese, eggs and fun toppings to make one mouthwatering breakfast or brunch!
Breakfast Chilaquiles with Eggs | The Chef Next Door
You all know how much I love breakfast. Especially weekend breakfast, when I have more time to make something special for my family. It's also a known fact that I'm obsessed with Mexican food. I literally could eat it every night for dinner. Enchiladas, burritos, nachos, I love it all!
Breakfast Chilaquiles with Eggs | The Chef Next Door
With that being said, I decided to combine two of my favorite things into one delicious dish. A Mexican breakfast, you ask? Yes my friends. An amazing Mexican breakfast made with homemade tortilla chips, salsa verde, cheese, and eggs. And of course some other toppings, but you get where this is going. 
Breakfast Chilaquiles with Eggs | The Chef Next Door
These Breakfast Chiliquiles with Eggs are so flavorful, it's like a party in your mouth. I mean it! They are seriously THAT good. And they're quite simple to make, too! 
Breakfast Chilaquiles with Eggs | The Chef Next Door
You can use jarred salsa verde, or homemade, whatever is easiest for you. I have a salsa verde recipe that I love to make and store in the frig for dishes like this, or enchiladas, or even just to go along with tortilla chips. Either way, this dish is delish!

Breakfast Chilaquiles with Eggs
Author: Sarah Bates | The Chef Next Door
Serves 4

12 corn tortillas, cut into 8 wedges
Vegetable oil
2 cups salsa verde (store bought or homemade)
Queso fresco cheese
Finely chopped red onion
Finely chopped cilantro
4 eggs

To a large skillet, add about 1/4 inch of vegetable oil and turn the heat to medium high. When the oil is hot, add the tortillas in batches and fry until golden brown. Using a spider, or a slotted metal spoon, remove the tortillas to a cooling rack set over a baking sheet so that the oil can drip off. Sprinkle with salt. 

Strain off any tortilla bits from the pan, then add the salsa. Let it cook until it's nice and hot, then add all of the fried tortillas to the pan. Carefully stir the tortillas into the sauce, making sure they are all well coated. Let them cook for a few minutes, then remove from the heat and keep warm. 

Cook the eggs, either fried or sunny side up. In four individual serving bowls, place a good amount of the tortillas and salsa verde. Top the tortillas with a heavy sprinkle of the queso fresco cheese, then top with an egg. Sprinkle each dish with a bit of the chopped onion and cilantro, then serve.

Bon App├ętit!
Breakfast Chilaquiles with Eggs | The Chef Next Door
I'm honored to be a Milk Means More Ambassador and I thank them for sponsoring this post! I was compensated for developing a "Let's Do Brunch" recipe, however all opinions, as always, are my own. 

The United Dairy Industry of Michigan, branded as Milk Means More, is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food. For more great dairy recipes, follow Milk Means More on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on InstagramTwitter and YouTube!

SLATE Orlando Restaurant Review

 If you're planning a trip to Orlando, Florida anytime soon, be sure to add SLATE Restaurant to your must visit list! 
It's a classic modern American restaurant boasting wood grilled cuisine and open air dining in the heart of the Dr. Phillips Neighborhood. 
SLATE Orlando Restaurant Review | The Chef Next Door
Just two short weeks ago I landed in sunny Orlando, Florida for the Food Wine Conference. Arriving a day ahead of the event, I was excited to spend time with some of my blogger friends. Face to face time, rather than screen time, which was simply amazing. You see, in the blogging world I have a lot of friends that I've grown quite close to but never had the opportunity to meet in person. We are like penpals in a way. So when I had the opportunity to meet up with some of them pre-conference for dinner, I jumped at the chance.

Shelby from Grumpy’s Honeybunch, Renee from Renee’s Kitchen Adventures, and Michele from Flavor Mosaic and I all headed to SLATE Orlando on Thursday for dinner. The restaurant is absolutely gorgeous. From the beautiful entrance to the restaurant to the open kitchen and stunning bar, it had such a warm and comforting feel to it.

Salted Peanut Butter Shortbread Bars

This shop has been compensated by Collective Bias, Inc. and its advertiser. 
All opinions are mine alone. #BiteSizedBitsOfJoy #CollectiveBias

The combination of shortbread, peanut butter, pecans, and salt make these simple bars a hit with kids and 
adults alike! And fair warning, you may want to make a double batch because they will be gone in no time!
Salted Peanut Butter Shortbread Bars | The Chef Next Door #BiteSizedBitsOfJoy
How many people here grew up eating Keebler® cookies? *Raises hand really high* Come on now, don't be shy! It seems like we always had Vanilla Wafers around. Whether it was just to snack on, or in my mom's banana cream pudding, those were one of my favorites. Keebler® Fudge Shoppe® cookies were another favorite. I could eat the Fudge Stripes™ and Deluxe Grahams all day long! Of course since I grew up eating this gems I had to pass that tradition on to my kids, and I know they love Keebler® cookies just as much as I do.

Grilled Pineapple with Vanilla Sorbet #SundaySupper

This simple grilled pineapple with homemade vanilla sorbet is not only delicious, but it's light and refreshing, too. 
With just a few easy ingredients, you can impress your family and friends with this dessert all summer long!
Grilled Pineapple with Vanilla Sorbet | The Chef Next Door #SundaySupper
I don't know about you, but I've been grilling up a storm lately! My grill has been getting a great workout. From lots of burgers to steaks and chicken, I've been enjoying the beautiful spring weather and the opportunity to be outside on my deck. Grilling is my go-to cooking method in the summer because it's so darn easy. You can grill your proteins, veggies, and even desserts, which means less clean up in the kitchen! I don't know about you, but I'm all for that.

Speaking of desserts, have you grilled dessert before? There are actually many options, but one of the easiest for me is grilling fruit. I especially love grilling pineapple, as it brings out the sweetness and juiciness of the fruit. And those grill marks? Those are the most beautiful things I've ever seen on a piece of fruit. Simply stunning.

Rise & Shine Coffee Cake Muffins

The classic coffee cake that we all know and love is transformed into a portable treat! 
Not only are these muffins beautiful and delicious, but they're healthy too!
Rise & Shine Coffee Cake Muffins | The Chef Next Door
You know I love me some muffins. Sweet muffins, savory muffins, breakfast muffins, dinner muffins. I'll have them all! My favorite way to eat them is with a piping hot cup of coffee, so it's no surprise that I eat them most often in the morning. Or as an afternoon snack. I do like coffee and muffins in the afternoon, too. Like high tea, but not quite as fancy. 

Another one of my favorite things is coconut oil. It's such an amazing product, with tons of health benefits, and is so versatile. I use coconut oil in my baked goods in place of butter, shortening, and other oils. Obviously it depends on the recipe if it's a good swap, but in most cases when I bake I like to use it. Take these Rise & Shine Coffee Cake Muffins for example. They are made with delicious Barlean's Virgin Organic Coconut Oil. The oil gives the muffins the slightest coconut flavor, and keeps them nice and tender.

Citrus Sweet Tea and my favorite way to serve it all Summer!

My favorite iced tea gets a flavor boost with the addition of fresh citrus fruits! This tea is 
slightly sweet, fruity, and oh so delicious. Perfect on a warm summer day!
Citrus Sweet Tea | The Chef Next Door
Everyone who knows me well knows that I'm an iced tea addict. Not just any tea either, but sweet tea. My family is from the south so I come by my love for sweet tea naturally. I grew up drinking it with my mom and grandma, and have loved it ever since.

During the warmer months I like to make sun tea, but living in Michigan it's hard to make it in the winter. I recently had the opportunity to try out Epoca's Primula Pitcher and let me just say, I love it! It comes with three different inserts - one for steeping the tea, one for infusing flavor, and a chill core that keeps your beverages cold for hours! The pitcher isn't just for tea either. You can make flavored waters, lemonade, and even cocktails! The options are endless.