Wednesday, June 27, 2018

Sunrise Memphis

We are huge fans of breakfast at our house. Sweet, savory, doesn't matter - all breakfast foods are amazing. About a month ago, Amber was on the news talking about her work, and stopped by on the way back from downtown (and ran into one of Sloan's coworkers - hi Mike!) and gushed. Last weekend, we all finally made it to Sunrise Memphis, who we've followed on social media and drooled over for months, and it did not disappoint!

It was so good we went back this weekend too.

No shame.

We love puns, so we're already sold at this point. Plus, the sun is an egg. I'm in.

Sunrise is an order at the counter and get a number place, and there's been a line each time we've been, but it moves really fast. The menu is large but accessible, and the counter staff (and everyone else) is super nice. 

Let's start with drinks. First up, the pineapple mimosa.

We're huge fans of mimosas that aren't just orange juice, and this pineapple one was super refreshing on a super day. 

But the real star? The Bloody Mary.

This is not a Bloody Mary. This is the glass of vodka they brought. Sunrise does not play.

True story: This comes to the table. Aiya and Amber are sitting there, Sloan is getting silverware. Amber says "Oh, I already got my water but thanks." The waiter says, "No ma'am. This is vodka."

You win some, you really win some. 

Here's the end result:

Holy goodness. 

But wait. How did we get here. 

We'll tell you how. 


You. Guys. Huge selection of mixes and garnishes for ultimate Bloody Mary fun.  

For kids - or any monster who doesn't want booze with breakfast - there's also a cooler of drinks, water, and soda. Aiya went old school. 

So the menu is pretty outstanding, with breakfast, brunch (on the weekends), and lunch options. It's written on a huge, easy to read chalkboard right next to the line for the counter.

They also have daily specials and a kids menu and brunch.

Side note: We usually hate kids menus. Kids shouldn't get whatever they want - offering Kraft mac and cheese (which is fucking delicious, fight me) isn't a way to create adventurous kids who will try and eat things. BUT. If there are chocolate chip pancakes, we're in. Also, Aiya eats slower than any human ever, so sometimes smaller portions are good, so we like this menu for its variety and size. But really - don't pay $5 for mac and cheese. Make your kid try new things. Eat the mac and cheese in your shame closet at home, alone, as god intended. 


Let's just get this out of the way. You're going to order too much food. And you're going to moan the rest of the day. Just accept it. 

Let's start with Aiya's pancakes from our first visit. They're huge, clearly. The hashbrowns were nothing special (good, but I mean...choices) but these pancakes, y'all. 

She made a valiant effort. We're happy to report that they were still good the next day, even reheated. Light, fluffy, filled with chocolate chips. 

Sloan's choice the first visit? Disaster Bowl, or the King Biscuit. 

It's hard to take a good picture of gravy, but this thing was intense. Biscuits (oh! and Sunrise makes their own biscuits and breads in an adorable open kitchen and they are the best biscuits in Memphis), country ham, gravy, fried chicken, and an egg. In a bowl. 

Remember what we said about laying around moaning?

There was also a beautiful reunion at our table. 

The Rooster, which is pickles, fried chicken thigh, tabasco honey, all on a gorgeous biscuit, can have an egg added for a mother-child reunion, which speaks to my morbid side so hard. Plus it's amazing.

Our first visit we also got a side of toast (again, on their house-made bread) and it's so good. Like, so good it was gone before I took a picture good. 

The second visit, we made even more good decisions. 

Aiya got the Death By Chocolate French Toast (not on the kids menu) and it was intense. 

Chocolate bread (made there), chocolate chips, white chocolate drizzle. 

She literally didn't speak the entire time we were eating, and took half of it home. She ate it cold for two days and apparently her life has been changed for the better now. 

Because we never learn our lesson, we decided to get a side of biscuits and gravy. Perfect sausage gravy and biscuits. 

Our only minor complaint is that this gets cold really fast. It was HOT when it came to the table but was barely warm a few minutes in. I think maybe we were under a fan, but maybe a different plate would help?

Whatever. We'd eat this out of the fridge. So good. 

We also got the special that day, the Tex-Mex Grit Bowl. Poblano grits, pork belly, radish, cilantro, and Cotija cheese. Delicious, and if you haven't had poblano grits, what are you even doing with your life?

You can eat in in the adorable restaurant, do a grab and go (with a super convenient bar), or sit on the great patio. It's too damn hot in Memphis to sit outside, but in the spring and fall? Yes please. 

We'll definitely be back at Sunrise Memphis whenever we get the chance. Friendly staff, delicious food, easy parking, cute restaurant, house-made bread, and a Bloody Mary bar? Can we just move in?

Tuesday, June 19, 2018

One Pan Pork Chops with Bacon, Red Potatoes, Onion, and Apple

We love one pan meals in our house. With a tiny kitchen and busy schedules - seriously, how can two people and a kid be this busy? - sometimes dinner is the last thing we want to fuss over. Especially in the summer, we tend to save big baking projects or complicated meals for weekend.

This one pan meal is perfect when you have enough time to chop some stuff, but don't want to stand in front of the stove. Chopping to eating takes about 45 minutes, and it's easy to change up for whatever you have in your pantry.

One Pan Pork Chops
serves 4

4 bone in pork chops
6-8 small red potatoes, diced
1/2 white or yellow onion, sliced into half moons
1 clove garlic, minced
1 small apple (like a honeycrisp or gala), diced
6 slices bacon
2 handfuls of spinach
Olive oil
Kosher salt
Smoked paprika
Black pepper
Crushed red pepper
Fennel seed

Pre-heat oven to 425F with the rack in the middle position. Place potatoes, onion, garlic, apple, and bacon on a sheet pan and drizzle with olive oil, then season to taste. Toss everything so all ingredients are coated with olive oil - this will help keep everything from sticking. 

Make 4 spaces and place the pork chops on the pan. Season on both sides and drizzle with olive oil. Bake for 15 minutes, stir everything around, flip pork chops, and bake for another 15. If your pork chops are very thick or very thin, cooking time may vary. 

When done, take the pan out of the oven and turn the broiler on. In our oven, you move the rack to the top of the oven, but do whatever your oven requires. With the broiler on high, broil the entire pan for 3-5 minutes, keeping an eye on it. 

Remove from over and place spinach over the top. Rest for 2-3 minutes and then toss the spinach to wilt, then enjoy!

This is a great meal that can be modified to suit your tastes and what you have in your fridge and pantry, plus it can easily be made Whole 30 and gluten-free. We enjoyed with a glass a couple of glasses of Greywacke Sauvignon Blanc from Wine Market for a nice, light summer meal with barely any work!