Happy November to you & i! I hope everyone had a wonderful Halloween and that you enjoyed the extra hour of sleep this morning. Yesterday, we spent the day cheering on the BC Eagles with a Halloween-inspired menu and I am excited to share it with you on this cozy Sunday evening. A few surprise visitors, a crisp fall day and a menu that was spook-tacular made this week’s tailgating menu something for everyone to enjoy. Here’s our menu, our recipe of the week, and some pictures, if you would like to see…
- Breakfast Pasta Salad
- Homemade Pumpkin Bread
- Cheese-Stuffed, Bacon-Wrapped Tater Tots
- Halloweenies (a.k.a. Mini Hot Dogs)
- Burgers and Chicken Patties
- Apple Caramel Dip
- Homemade Chili (see recipe below)
- Cold Cut Dip
- Refried Bean Dip
- Assortment of Halloween Candy
- Graveyard Cake Dessert
- Graveyard Cupcakes
- Chocolate Chip Cookies
- Hot Spiked Cider
Recipe of the Week: Homemade Chili
- 1 large sweet onion (diced coarsely)
- 1 1/2 lb. ground beef
- 2 large cans crushed tomatoes
- 2-3 large cans tomato sauce
- 2 large cans kidney beans
- 1 large can black beans
- 3 tbsp. Worcestershire sauce
- 2 bay leaves
- 2 tsp. garlic powder
- 1-2 packages McCormick’s Hot Taco Seasoning Mix
- 1-2 packages regular McCormick’s Taco Seasoning Mix
- In a large sauce pan, fry hamburger meat and cook onions until just tender.
- Add all the rest of the ingredients, mixing in the taco seasoning a little at a time.
- Bring to a vigorous bubble. Simmer for at least 1 hour.
- Serve with shredded Mexican cheese and oyster crackers or freeze to enjoy for a future chilly day (no pun intended)!
The crisp fall air has settled in, oranges, reds and yellows now adorn the leaves of the trees lining the streets and the football season is in full swing. To get you excited about today’s games, I wanted to share with you our most recent tailgate menu that was inspired by Mexican cuisine with some fall flavors mixed in. This has been one of our favorite menus so far and I couldn’t wait for you & i to enjoy it together. Stay tuned for next week’s Halloween-themed menu!
- Make-Your-Own Fajita Bar (Chicken, Steak, Cheese, Peppers, Onions, Sour Cream, Guacamole, Tortillas)
- Pulled Pork Nachos
- Rice and Bean Salad
- Avocado Salad
- Apple Caramel Dip
- Pepperoni Puffs (see recipe below)
- Thai Pizza
- Pumpkin Spice One-Bite-Delight Cupcakes with Cream Cheese Frosting
- Assortment of Candy
Recipe of the Week: Pepperoni Puffs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup 2% milk
- 1 egg (beaten)
- 1 1/4 cup Shredded Cheddar Cheese
- 1 1/2 cup pepperoni (diced)
- In a mixing bowl, combine the flour, baking powder, milk, egg and cheese. Mix well.
- Stir in diced pepperoni. Let stand for 15 minutes
- Spoon into greased mini muffin cups, filling 3/4 full.
- Bake at 350 degrees for 25-35 minutes or until golden.
To me, there is nothing better than hearing the grumble of our Keurig stirring awake in the morning and the smell of coffee as it drips into my mug. Over the years, I have cherished the few moments when I can cradle my cup before rushing off to work, soaking in the calm of the early hours and taking my first, small sips of joe. Although I usually stick to a Dunkin’ Donuts Dark Roast K-cup with a splash of hazelnut creamer, I like to try and mix up my flavors every once and a while. After perusing the aisles at Whole Foods, I stumbled upon this cute glass container of Silly Cow Farms Chocolate Pumpkin Spice Hot Chocolate and I thought that it would be great to make my own Pumpkicino (think: a homemade, fall-themed version of Dunkin Donuts’ Dunkaccino). In honor of the first day of October, I thought it would be fitting to give this coffee and hot chocolate combination a try and I can now say that it is my new favorite morning drink. A full cup of coffee infused with a few scoops of the pumpkin spice hot chocolate and a dash of milk make for a cinnamon delight. I even can’t wait to make the glass container a little vase as soon as it’s empty. My homemade Pumpkicino is something to incorporate into any fall routine and I am excited for you & i to try it. Happy October!
September has been a month of unseasonably warm temperatures and I keep saying that it has been our fourth month of summer. This past week, it finally dipped below 70 degrees and I couldn’t be more excited for the fall to roll in. The mornings have been cooler, the days seem shorter and I’m now ready to fill our apartment with the aroma of apple and spice. As we wave goodbye to the warmer weather, we had to have one last tailgate with summer-inspired fare and so we did just that this past Saturday. I was particularly busy this week and weekend so I have to give credit to Nate and my two girlfriends, Cristi and Emmy, for being at the helm of this tailgate. Before we break out the cider, apples and pumpkin everything, here’s our menu, the recipe of the week and some pictures, if you would like to see…
- Emmy’s Sausage Breakfast Biscuits
- Nate’s Loaded Breakfast Potato Skins (see recipe below)
- Tomato pie
- Italian and Buffalo Chicken Subs
- Buffalo Chicken Dip
- BBQ Baby Back Ribs
- Mac ‘n Cheese
- Chips and Dip
- S’mores Bars
- Cake Pops
- Assortment of Candy
Recipe of the Week: Nate’s Loaded Breakfast Potato Skins
- 8-12 Russet Potatoes
- 1 lb. Oscar Mayer Thick-Cut Bacon
- 8 Eggs
- Drop of 2% Milk
- 1 (8 oz.) bag of Shredded Cheddar Jack Cheese
- Half of a stick of unsalted butter
- Garlic Salt
- Daisy Sour Cream
- Preheat the oven to 350 degrees.
- Poke holes in both sides of each potato with a fork.
- Bake the potatoes for approximately 75 minutes or until the potatoes are tender throughout.
- Cook the bacon in a pan until it is crispy. Transfer to a plate that is lined with paper towels to drain excess grease.
- In a bowl, beat the eggs with a fork and then add the drop of milk.
- In a separate pan, scramble the eggs with a sliver of melted butter.
- Once potatoes finish baking, cut each in half on the long side of the potato.
- Scoop out most of the inside of each half of potato, leaving a thin lining on the inside. This will look like a little potato boat.
- Melt the half stick of butter in a bowl and sprinkle in a bit of garlic salt, salt and pepper.
- With a brush, brush a layer of the butter mixture in each potato boat.
- Then, fill each potato boat with a layer of the scrambled eggs.
- Once the bacon has cooled on the paper towel-lined plate, crumble it and then sprinkle some on top of the scrambled eggs.
- Lastly, sprinkle a light layer of the shredded cheese on top of the bacon.
- Grill or bake the potato boats until the cheese has melted (and until the potato is warm throughout).
- Top it off with a dollop of sour cream.
Ever since Nate and I got engaged and moved in together last year, I have realized how the little details in our apartment make it feel like home. A picture placed on a windowsill, a chalkboard hanging in the entryway that says “welcome”, a lamp lit in the corner at the end of a long day. Our apartment has become a reflection of our personality as a couple and as we have grown, so has our style. I was cooking in the kitchen a few months ago when Continue reading