Just one day away till Halloween. It’s raining here but it’s suppose to make its way out before tomorrow nights festivities. What are your plans this Halloween? We are ordering pizza and I plan to make some cupcakes with a Halloween swirl. Though on Fall nights like this I love to make stew, soups, and goulashes. There just happens to be more then one way to make a goulash. My other half would assume this Moroccan beef stew is a goulash. I say it’s a stew. You can decide for yourself
The aromatic smell of the allspice and cinnamon as this simmers on the stove reminds me of Fall. Most of all I dig the usage of apricots and raisins. Dried fruit really gives the dish flavor and color. I added some dried apricots to the top for more color but I cook some in the dish too. Too add a bit of green you can top with parsley or basil though we eat it without those.
Tonight, I plan on helping my daughter carve a pumpkin. I know the other half will probably take over and do his rendition of a Halloween Michael Myers pumpkin just like in the films and on the cover. I hope if it’s not to wet outside to get some pictures of my eerie graveyard and the pumpkin this evening. Do you make your own Halloween decorations? I have too much fun doing it. I don’t make costumes though. Sewing is not my forte.
Thinking of tomorrow night is anyone planning on watching the Ghost Adventures two hour Transylvania episode? I am going to try to catch at least half of it. I know for some part of it we will be trick or treating. What time do you head out? Do you wait till dusk or just go at around 7:00P.M.? We usually wait until dusk but lately more people have been starting earlier especially if it is a school night. However you celebrate I hope your preparations for All Hallow’s Eve are underway.
We are approaching Halloween next week! It’s one of my most favorite times of the year. Everyone will be getting dressed up and carving pumpkins. When carving those pumpkins don’t throw out those seeds. Those little pumpkin seeds are delicious and are a super healthy snack. We carve our pumpkins about two days before Halloween. We separate the pumpkin seeds straight into a bowl as we carve the pumpkins.
Easily separate the seeds from the strings and toss the strings in the trash. I like to wash the seeds and lay them out on a cookie sheet lined with parchment paper. This is when I season the pumpkin seeds. After seasoning I lay them out for two days to dry covered with parchment paper so they roast quickly. The possibilities are endless! I like to add black cracked pepper, salt and paprika. I have seen caramel topped, drunken bacon and whiskey, cinnamon sugar, and even spicy chili lime pumpkin seeds. So get creative with your pumpkin seeds or you can just use my recipe here.
Carving pumpkins are a tradition in my house. Fall cannot pass without the carving of pumpkins, an annual Halloween gathering, a scare contest, and some trick or treating. Scaring the teenagers friends for the scare-a-thon is also a plus! So far I have six scares to my son’s thirteen. There is still plenty of time to catch up. This master scarer nailed three alone last night!
What’s your favorite way to scare? Do you carve pumpkins every year? I would love to see some links in the comments below to your pumpkin carving creations. If you have a pumpkin seed recipe please definitely share it! I’m always up for trying a new recipe. I would love to hear about some cool costumes you created yourself or maybe your favorite costume from your childhood!
We don’t often eat seafood in our home since my daughter is allergic. I love that I can get Gorton’s and eat it separately on a baking sheet she does not use in order to have my seafood fix. I love their popcorn shrimp. With the holidays around the corner they make appetizers super easy. These shrimp peperoncini appetizer spoons are simple to put together in under 20 minutes. Great for a last minute gathering.
I also like the popcorn shrimp for a mid day snack. It’s full of nutrients like listed below! My middle son loves shrimp too. I got a few coupons for review. We tried some of the other products available and he loved them all. Especially the popcorn shrimp that I got two bags of. He just wouldn’t stay out of them.
Made with 100% whole, tail-off shrimp and covered with a flavorful breading for a satisfying crunch. These lightly seasoned shrimp add a pop of crunch to any meal!
- 100% whole, tail-off shrimp
- Fun and tasty crunch – kids love ‘em!
- No MSG, artificial colors or flavors
- Natural Omega-3
They also gave me the chance to giveaway one really great prize pack below. In the meantime, don’t forget to stop by and grab yourself a few coupons. You can also find recipes just like mine at Gorton’s Seafood website.
So here’s my recipe for Shrimp Peperoncini appetizer spoons. You can always top the shrimp with horseradish or cocktail sauce too! Think caprese with parmesan cheese and tomatoes. There is so many options. It’s really up to your creativity. What would you put with your popcorn shrimp?
Gorton’s Seafood provided me with product coupons for review of the product along with prize content that they will ship for giveaway. The content and opinions expressed here are all my own.
Did I mention how much I love Halloween? It might become pretty obvious this week through all the blog posts. Between creating a full on graveyard for my front yard and the mess of a Halloween party we had last weekend it has been a fulfilled Holiday season so far. Last night we had a #fearfeast with these lovely Spooky Noodles with Blood Sauce along with watching The Conjuring.
Have you seen it yet? It really spooked my daughter. We love to watch scary movies this time of year. I think our all time favorite across the board is Halloween with Michael Myers. My son might argue with Texas Chainsaw. Halloween has to be just the creepiest of films. What film do you find the to be the scariest? Do you remember those plastic costumes in the 1980′s that tied on in the back and were paired with the plastic mask. Looking back now those had to make Halloween just a bit more creepy!
It’s fun to me to always find new ways to make Halloween fun for the teens and adults. Spooky noodles are an easy way to turn a normal night into a fun fear feast. Also, if you have any leftovers you can always toss them at each other for some gooey fun! It so simple that all you need is some Americolor food coloring, plastic gallon storage bags, and spaghetti sauce for topping. I am not sure how other food coloring would work but I decided on Americolor as it is said to be the best on the market when it comes to gel food coloring.
How are you getting your spook on this Halloween season? Are you having a party, fear feast, or just a bit of trick or treating? We are planning a fright night with food, scares, and trick or treating for Halloween! Now off for dinner, Ghost Adventures, and Haven! I love Friday night TV!
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client Land O’Lakes.
Some weeks you just really want to do nothing but easy recipes that will fulfill your family. What’s worse is when you are tired of the same foods. I like making classic authentic food as much as the next but sometimes I hack it to make it delicious and easy. This Meatball Stroganoff is easy but gets easier with Land O’Lakes Saute Express Saute Starters. Helps me cut out the garlic and chopping of herbs. Super simple to start a meal off with!
I like to make a plan for the week with recipes that I know I can make or teach the teens to make. It’s great to plan meals for the week as it will help you throw out less produce. Just like tonight’s tortilla soup I made in which I also used the Saute Express Starters in it. Letting nothing go to waste!
Simply melt the starters in a pan and add in mushrooms, onions, and other goodies. The Saute Express Starters are good in soups or saute chicken. I like to just keep a notepad file of the recipes I want to make for the week. This week the plan is to make Czech goulash, Moroccan stew, taco soup, pasta pie, and a few other dishes. Do you have a weekly menu?
These are not only wonderful for sauteing foods they are also delicious on breads. Toast french bread and use it like a spread over the bread before toasting. Super scrumptious! Using #SauteExpress on Twitter or Instagram you can find more recipes featuring different Saute Express Starter flavors. They can easily be picked up in the butter and spreads section at Walmart. I have a feeling the garlic and herb and the lemon pepper will soon become a staple in my fridge.
I love the rustic flavors of the islands. Sometimes it’s wonderful to toss up dinner with a little sweet and spicy combination of Caribbean Chicken. This recipe may have many ingredients but it is mostly staple ingredients especially if you make cookies often. Caribbean Chicken is super easy to put together as you blend the spices and juices together and just pour!
My other half V was very afraid of this recipe because he despises sweet dinners. Surprisingly, he enjoyed it. My friend, Jessica, joined us for dinner and some Ghost Adventures watching that evening. After dinner and dessert she said I HAD to put this on the site so she could make it. After we enjoyed a few brews. I really fell in love with this chicken when I made it in my teens. I love the loads of fresh onions and tomatoes that roast down in the sweet and spicy sauce. Such a sucker I am for sweet and spicy!
Just add the chicken to a casserole dish. I used all thighs because you get a bit more meat with them. You can do this with legs also but I would highly suggest to make sure you use on the bone chicken. Breast are great but not for this dish.
Layer the quartered tomatoes and onions over the chicken. Pour the sauce over the tomatoes and chicken evenly. I had to switch dishes just to give room for the chickens juices that will release when it bakes in the oven. I love to serve this with pineapple, black beans and white rice or simply just red beans and rice. Here’s a closer look at the pretty spices and sauce.
Make sure to add some tomatoes and onions to the plate with juices when serving this dish up. Caribbean Chicken is delicious with the chicken pulled from the bone and combined with a little tomato and onion on your fork. The mess of the two is delectable. Here’s the recipe for Jess and the rest of you!
Between this month and next many people will get tired of the relentless pumpkin recipe posts. Please let me add to that irritation Pumpkin marks one of the most beautiful times of the year. Gloomy weather, autumn colored trees, and decorated yards all scream Happy Fall! Witches on broomsticks, black cats, graveyards, and spooky set ups galore but don’t forget your apple cider with a slice of Pumpkin Pound Cake!
A few days ago I posted about how to roast a pumpkin for pumpkin puree. This is one of the recipes created from that puree. I swear by fresh roasted pumpkin. The aroma when this is baking tingles your nose and beckons the spirits whom plan to haunt on All Hallow’s Eve! Can you see the speckles of flavor dripping from the whisk?
Maybe we should get a little closer so you can see the pretty pumpkin spiced dough. This is a simple recipe and so fun to pass along to friends or neighbors to get the baking season going. What are your favorite recipes to share that contain pumpkin?
My son harassed me over this recipe. He wouldn’t stop till he could get a slice. See his hands here pouring the icing as I photographed it. He just wanted me to finish it so badly so he could eat it all. If I let Chancelor he would eat the whole loaf on his own with hot chocolate or a spiced latte in the other hand.
We like a lot of icing so it really dries to the loaf. It’s amazing that they like this as they don’t like normal butter cream icing. They will scoop it right off cupcakes and cakes. Though, I admit I prefer icing rather then thick frosting on cupcakes. What do you prefer?
Remember to ice it cold and let it dry so it crumbs like this when you slice it. Let me know in the comments below what decorations are you setting up and what would you pair with this Pumpkin Pound Cake?
Fall is here and it’s soup season! It’s the time of year where I try to come up with as many soup recipes that will feed for less cash with tasty ingredients. The soup must also be fulfilling as a dinner. Chicken lime soup resembles the idea of tortilla soup and hot and sour soup combined. The fresh avocado on top is a must to add the creamy texture to the soup that is so deserves.
If your not a fan of rice the rice in this recipe can be replaced with corn. Roasted corn would be an especially delicious option. The other half thinks corn doesn’t belong in soup; I think he’s crazy! Corn chowder is another soup I love. I can eat corn cold out of a can.
I really think this soup fits well with some fresh tortillas for dipping and paired with a good beer. I really think slow cooking the chicken helps this recipe for the broth but if your in a rush you can always use a roasted chicken and some extra broth. I know I cheat sometimes when there is too much going on.
Do you have a favorite soup? I have a few I have made on the blog here under the Soup section. Although, I would like to make a few more. I need to update some of the pictures here. I’d like to make taco soup again. I think I will add it to my menu for next week. Do you keep a menu for the week or do you do a fly by the seat of you pants?
I find I spent less when making a menu. Reusing some of the ingredients like spices through out the week helps that nothing will go to waste. Cincinnati chili is on the menu this week which is another favorite of mine. What’s on your menu to-do list this week?
For years pumpkin puree out of a can went into all of my Fall baked recipes. Until two years ago, when I finally roasted a pumpkin and made my own puree. Fresh roasted pumpkin made into puree has the best taste. I just prefer it. Plus baking it smells so delicious. That’s why I want to share this post with you on How to Roast a Pumpkin. It’s simple to do and makes more then enough for two recipes.
Cut off the stem with a knife. The skin will be tough so be careful. Flip pumpkin back over to it’s bottom.
Get a bowl ready. Cut the pumpkin in half. This will be a little easier then cutting off the stem.
Get a spoon and bowl and scoop out all the seeds into the bowl. You can see how below. Make sure to get most of the strings out.
Save the seeds for a great healthy snack. I love pumpkin seeds! Trying different spices when you baked them makes such a tasty difference. Grab a casserole dish and place the pumpkin halves face down in the dish. Do not use a baking sheet or you will have a mess in your oven.
Preheat the oven to 350 degrees F. Place pumpkins in oven and bake for about one hour to an hour and a half. The pumpkin insides will become soft and the skin will brown and lift off the pumpkin.
Peel the skin off and move pumpkin to a food processor and blend or use a bowl and a hand blender. Puree and make sure to stir to get a smooth texture through out the puree.
The puree can be stored in the fridge in a ziplock bag. You may also freeze the pumpkin puree. If you plan to freeze it longer then a month you should use a food saver bag or can it. One small pumpkin usually makes enough as you see here for two to three recipes. I just pop it in the fridge and bake with the pumpkin puree within a week. This week I want to make Pumpkin Pound cake!
I am a member of the Collective Bias® Social Fabric® Community. This shop
has been compensated as part of a social shopper insights study for Collective
Bias and their client.
Today is my BIRTHDAY!
Anywho! That’s a sign to me that today it is time for tailgating season. NASCAR races in the beautiful fall weather. The smell of rubber and gas. Yes, I love that! Though, what I like better is the food. You must have yummy snacks to take to the races when tailgating. I enjoy my brisket sandwiches with dipping sauce, sunflower seeds, and plenty of water.
Sometimes you just want something sweet that will fit right into a small carry cooler. A little plastic spoon to go with. Snickers pudding jars are perfect for Game day or Race day! Slice up some Snickers and toss them into a jar with layers of pudding and it’s the perfect on the go tailgating dessert.
These jars are just so much fun! Simple for #GameDayBites which you can use this hashtag to find more tailgating recipes. Oh! Did I mention you can use the coupon below to save $2.00 on Snickers or Milky Way bites! Just click and print. Then you can make these awesome Snickers Pudding Jars for your tailgating event whether it be football or NASCAR. Notice my red and yellow cupcake liners for decoration. They fit my teams USC and/or Joey Logano my race car driver that I follow cars colors.
Don’t hesitate to share this coupon with your friends too! Sharing is caring and isn’t that what the tailgating experience is about. I know we love to mingle with others and see what they have while trading off recipes. Once we enjoyed some fajitas from another lovely NASCAR fan cooking them up while we rode on the tram to take us back to the car. Don’t you love when people are that generous? I know I do and love to share new recipes; of course