Holiday Party Appetizer Idea: Mini Sweet Peppers Stuffed with Beef + Couscous

“It’s the most wonderful time of the year…” right? Except you have a million things to get done before the magic can really begin and that’s on top of attending holiday parties, gift wrapping and or course don’t forget, you still have to decorate your own home and tree. How about combining a few of your holiday tasks by hosting a Christmas Tree Trimming Party! In my opinion it is THE easiest way to see your friends AND ensure your tree is decorated well before Santa comes sliding down the chimney after Christmas Eve dinner.

{ visit The Florida CattleWomen on Facebook to learn more about how they are celebrating this year}

I know, you might be thinking – Put another party on calendar? Won’t that add to my to-do list rather than take things off? Yes. And no. While it may add a few items to your list, it is guaranteed to take more off then put on. Here are my top suggestions for planning a tree trimming party::

Don’t Over Think It.
Tree trimming parties can be super casual get together, no need to pull out the party dress yet. It is a way to gather friends and neighbors to get the party started early in the season. Keep the tablescape decor simple by placing everything on a tray to be moved from the kitchen to the living room. A simple vase with white Tulips and seeded Eucalyptus looks festive but not over done.

Keep The Menu Simple.
Your guests will be busy hanging ornaments and chatting but you will want to offer a few easy bites. Try something that can easily be made ahead of time then heated up right before guest arrive. Put out a cheese board along with another easy to make appetizer like Mini Sweet Peppers stuffed with Beef + Couscous. How cute are they in their festive red!

Let Guests Serve Themselves.
No need to set a full table. These people are here to work! Place your appetizers out on the coffee table along with small plates and napkins. For this type of gathering I prefer to serve recipes that don’t require utensils – one or two bites is perfect with a small side plate. Less to clean up at the end of the night!

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If you like this beef appetizer recipe you are going to LOVE all the recipes the Beef Website has to offer. They even have an entire section of appetizers ready for you to incorporate beef into your holiday parties! Learn more on the Florida Beef website.

Founded in 1961 as the Florida CowBelles, Inc., the Florida CattleWomen, Inc. (FCW) conduct and participate in a variety of activities that can be summed up in their Purpose: To foster the well-being of the beef industry through education and promotion, in cooperation with the Florida Cattlemen’s Association and Florida Beef Council.

Please visit + like the Florida CattleWomen Facebook Page to learn more about the wonderful organization, the women involved and what they are serving this holiday season! Florida CattleWomen on Facebook.

Win A Holiday Dinner For Your Family!

$250 Gift Certificate – congratulations to Gladys H. on winning a $250 gift certificate from the Florida CattleWomen!

Disclosure :: While I have been compensated by the Florida CattleWomen Inc. the opinions, photography, reviews and ideas are all my own.

November 2, 2015November 5, 2016

Krayl’s Brussels Sprouts + Pancetta Ceasar Salad

As a kid Brussels Sprouts are a weird looking vegetable that my parents served for Thanksgiving or Christmas. They tasted bitter, looked funny and even smelled strange. Where did they even come from??

Fast forward just a few years – hold on Mc Fly – and they are one of my favorite vegetables to serve. And it may have something to do with how they grow. Have you ever seen a Brussels Sprout stalk? They are an incredible example of Mother Nature’s ability to inspire and nurture us. You can usually find them in the fall and winter for sale in your local market – I ALWAYS buy them when I see them available to place on our kitchen island. Visitors are just as amazed to see them as I was my first time. But more on that later…

I have always made and served Brussels Sprouts warm, usually roasted or some similar style of preparation – however I recently saw a recipe from Nathan Lyon for a cold preparation and ran with it to create my Brussels Sprout and Pancetta Caesar Salad for a Friendsgiving styled photo shoot.

[yumprint-recipe id=’17’]I would like to thank our gracious host Nicole Crews, of Casa de Crews, who put this Friendsgiving event together. She did an incredible job of pulling an amazing team together for the menu, decor, rentals and MORE … Dying to see the entire styled photo shoot, check out my post on the 5 Tips for Hosting Your Own Friendsgiving Gathering!

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And, if you are looking for even more easy holiday entertaining, check out An Appealing Plan the book.

I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations.To learn more about An Appealing Plan :: A Year of Everyday Celebrations here.

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October 4, 2015August 25, 2020

Krayl’s Grilled Fig, Arugula and Prosciutto Pizza {#SundaySupper}

National Pizza Month… did you know that was a thing? It’s it Pizza Day every day? Or at least on Friday’s and every other Sunday – right? Well since October is actually National Pizza Month it gives me an excuse to mix it up a bit and make one of my all-time favorite recipes – Grilled Fig, Arugula and Prosciutto Pizza. Does it get any better?

OK – I have to admit this is actually a spin on what is one of my favorite pizzas. In fact, I had my heart set on fresh figs and was just one week short of being able to find fresh figs in my local stores. I saw dried figs and even tried a version using them, but is just wasn’t the same. So instead to get the same flavor, I opted for a fig butter – sounds amazing doesn’t it, however there is no real butter in it, just pure figs – just as tasty and locally sourced, it’s is a great substitute during those months you are craving figs but can’t find them fresh.

This version skips the traditional mozzarella and replaces it with goat cheese, and then I topped it with the fig butter before grilling, giving the pizza a slight tang which plays well off the sweet and savory of the other ingredients – arugula, prosciutto, grilled pears, honey and fig balsamic.

Before we even get to the recipe you should probably start heating up your grill. Grilled pizzas I have learned require an extremely high heat in order to cook properly, so start the grill, open some wine and take a few minutes to relax before the cooking begins.

Speaking of wine… the Mr. + I have now come to terms about the fact that I pretty much only drink white wine {Chardonnay or Sauvignon Blanc} and he prefers a spicy red {Burgundy or Merlot}, so I now LOVE making whatever I feel like making and sipping on whatever I feel like enjoying without the pressure of “what wine pairs with this dish”! Sure, I still consider which style wine from each team we will be serving but it has completely set me free of the pressure of “only white wine with fish or chicken and only red with pork or beef”. Instead I consider the herbs, the cooking style and heartiness of the flavor combinations over the traditional rules when selecting my wines.

Always one to support American’s favorite past times, Gallo Family Vineyards is also celebrating National Pizza Month on their blog with recipes and stories on how others are celebrating my new favorite month! Visit the Gallo site to find out more {the perfect thing to do on your phone while the grill is heating up!}.

And now it is your turn… What is your favorite pizza, and yes…. what wine will you pair it with?? Let me know in the comments below and happy #NationalPizzaMonth!

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Disclosure Statement:
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Be sure to visit all their social media profiles to learn more! Facebook, Twitter, Instagram, YouTube.

And learn where you can buy your favorite wines on the Gallo Store Locator Tool.

Since it is Pizza Month for an entire month… I have pulled together a few of my favorite Sunday Supper Family friends to create a month’s worth of recipes for you to try! Visit them all below and let them know I had hi!

Sweet Pizzas

Apple Pie Pizza by That Skinny Chick Can Bake
Chocolate Chip Peanut Butter Pizza by Desserts Required
Peach Maple Mascarpone Dessert Pizza by Whole Food | Real Families

Savory Pizzas

Apricot Chicken Brie Flatbread Pizza by Feed Me, Seymour
Autumn Sausage & Sweet Potato Pizza by The Crumby Cupcake
Balsamic Steak and Arugula Pizza by Crazy Foodie Stunts
Chicken Parmesan Pizza by Life Tastes Good
Chorizo and Roasted Pepper Pizza with Arugula by Hezzi-D’s Books and Cooks
Flammkuchen by Curious Cuisiniere
Grilled Fig + Prosciutto Pizza by An Appealing Plan
Jalapeño Popper White Pizza by Food Done Light
Meat Lover’s Skillet Pizza by Grumpy’s Honeybunch
Pasta Pizza Pie by Alida’s Kitchen
Pizza Bagels by Recipe for Perfection
Portuguese Flatbread Pizza by Family Foodie
Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza by Cupcakes & Kale Chips
Roasted Corn Pizza by Brunch with Joy
Sauerkraut and Meatball Pizza by Palatable Pastime
Sausage and Ricotta Naan Pizza by Casa de Crews
Thai Chicken Pizza by The Redhead Baker

Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ blog.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

September 23, 2015October 27, 2016

Krayl’s Cast Iron Cornbread + Poblano Sticks

There are few things in life that can represent comfort of the past in the way food can… hopefully my Cornbread + Poblano Corn Sticks will soon be added to your short list of comfort foods.

A familiar smell coming from your childhood kitchen, the aroma of soup brought to you, home from school sick in bed on rainy fall day. Food evokes memories we have long forgotten with just a whif coming from a doorway passing by on the street, or the first bite of a buttered roll at a new restaurant – at once unexpected and familiar.

My Cornbread Comfort :: swinging opening the garage door at my Grandparents home after a long drive down from Connecticut, stepping up into the kitchen, warm air filled with the sounds of family laughter coming from the living room hitting you as you enter. A big pot of chili, still steaming hot, placed on a worn out potholder to protect the counter top. Bowls of rice, grated cheese and bottle of hot sauce to add as you like. And there in a side basket, most likely lined with a cloth napkin, bright yellow, just slightly brown on the edges, the corn muffins would sit, waiting to be topped with cold butter then dunked into the chili. Welcome home.

I am not sure if they were homemade, as the chili was, or from a box mix but no matter, each bite was a combination of sweet and salty. Warm and crumbly. Each bite filling with memories that feel real as I write this moment in my office as if I am right there back in the kitchen 20 + years ago listening to the adults talk and share stories.

And still to this day, I can not eat chili without corn muffins. Admititly, I frequently quickly make them from a box mix, however given my husbands love for poblano peppers I thought I would mix it up a bit and add a little color and a touch of heat to a classic. And don’t get me started on this cute as a button corn stick pan from Lodge Cast Iron – perfect for a side to chili or as an addition to a potluck gathering. Enjoy!

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

August 21, 2015April 12, 2022

Grilled Georgia Peaches with Buratta + Prosciutto

Here’s the scene. A balmy August summer night, deep summer in the south. The Mr. has a dinner meeting for out of town business associates and isn’t due home for another few hours. On the way home I stop and pick up the last copy of The New York Times Wednesday edition. I usually get the Thursday edition but they recently stopped the Home section, such a shame – I have tried to analyze what this means about the home and shelter category, or their readership, or their advertisers, but haven’t come up with a good theory. If you know please leave a comment below so I can move on. But I digress..

Turns out, to my delight, that Wednesday is the Food edition! Apparently while I was obsessing about the loss of the Home section I forgot about the all important Wednesday New York Times Food Section! Again, I try to figure out a good theory behind this miss – but not long at all, as I am quickly swept up in the apparent fate that has brought us back together on this summer evening on the back patio.

I had already planned on heating up the grill {my little buddy the Big Green Egg} when I found a few luscious peaches at the market. Perfectly ripe and ready at the end of the Georgia Peach season so I figured I would give the whole Grilled Peaches thing a try, and while I am at it, you really can’t go wrong with buratta and prosciutto… well can you? I say no man, you can not. So I grab them as well.

Turns out grilling the peaches is super easy and brings out a warm richness in the fruit.. Simply cut them in quarters and place on a very hot grill. The temperature is the key to the grill marks, flames aren’t ideal but red coals are a must. If the coals, or grate, are not hot enough they simply toast all over, and although the flavor is similar the presentation is lacking. Bottom line :: heat up the grill.

Once the Grilled Peaches are the grill place them on a platter with the burrata, prosciutto and honey if you wish. Crusty bread is a nice addition but not needed at all. Also, honey can be served with this dish but select a honey with a subtle flavor as I find it can over power the bite if it has a raw deep flavor profile.

Spoon the burrata onto the grilled peach slice and top with a generous portion of prosciutto – this is no place for dainty bites, you want to experience the sweet warm fleshy peach, the cool creamy burrata and the salty prosciutto all at once. Serve with extra napkins if others are around, but luckily for me I was all alone on my patio. I did end up getting a few drops on my paper… complete worth it and I am pretty sure the NYT food editor would approve.

I recently made a peach simple syrup but am wondering what the flavor changes would be if I made the syrup with grill peaches… sounds like a project for next Wednesday night.

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

August 11, 2015August 11, 2015

Grilled Chicken Bread Salad with Peas + Romaine

Do you know how many times I buy or receive a magazine in the mail, thumb through it dreaming of making at least one of the recipes, then put it on down never to be looked at again. A missed chance to recreate one of the many no-doubt fabulous recipes that the magazines editors and kitchen team have slaved over and tested for months.

What percentage of all recipes in magazines, do you think ever get made? 10%? 50%? I have no idea either but I bet the number is pretty low if the majority of the world is like me – but then maybe they aren’t… perhaps you are all out there fully utilizing the periodicals you subscribe to…

Well this time was going to be different. On the cover of the May 2015 Martha Stewart Living magazine is a gorgeous chicken dish featuring grilled chicken bread salad with beautifully fresh peas and pea shoots. I knew I had to make this one, it looked straight forward, clean and perfect for a summer gathering. I put the issue on my coffee table where I was sure to continue to see, and dream of, the recipe in question. Luckily for me, we already had a date on the calendar to get together with friends so I committed to the recipe – plus, I had the perfect flag platter to showcase my work.

Oh and did I mention, a few months prior I found these adorably patriotic gingham napkins that were just screaming to be set out for a summer dinner under the sky! Aren’t they perfect!!

Add in stoneware plates and a tall Ball jar filled with wildflowers and Hydrangea and my summer table was set!

SO how did the Grilled Chicken Bread Salad recipe turn out you might be asking… well the original version called for roasted chicken, the swap out there was minimal, I also wanted to add a few more greens and the market had the cutest Romaine Jewels on sale which, I feel added not only another element but also an amazing variety of colors in their little leaves. Overall it was an incredibly easy recipe to prepare, especially for entertaining when you want to spend time with guests rather than in the kitchen I would absolutely recommend trying this out for your next summer entertaining opportunity.

[yumprint-recipe id=’8′] Suggested pairing recipes :: Peach Simple Syrup Iced Tea + Lemon Caper Couscous {coming soon}

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

July 19, 2015August 25, 2020

Farmstand Gazpacho Soup Recipe {#SundaySupper}

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Be sure to visit all the Sunday Supper Community Bloggers and say hi!!

Appetizers, Sides and Salads

8 Grain Bread by What Smells So Good?
Farm Fresh Gazpacho by An Appealing Plan
Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
Fennel and Orange Salad by Feeding Big – and more!
Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
Grilled Peach Caprese by A Gouda Life
Grilled Prosciutto Corn by Palatable Pastime
Peach Caprese Salad by The Joyful Foodie
Radish Top Pesto by Our Good Life

Entreés

Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
Farmers Market Pizza by Simply Healthy Family
Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
Spaghetti Squash Shrimp Pesto by Tasting Page
Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
Sweet Corn Chowder with Crabmeat by The Redhead Baker
Vegetable and Chicken Shish Kabobs by The Freshman Cook
Ziti with Bacon and Greens by Cooking Chat

Desserts

Chaussons aux Pommes by Food Lust People Love
Classic Peach Pie by That Skinny Chick Can Bake
Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
Lemon Curd Raspberry Crumb Bars by Wallflour Girl
Lemon Tart by Brunch with Joy
Peach Berry Cocktail by Cosmopolitan Cornbread
Peach Cobbler with Blueberry Biscuits by Food Done Light
Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
Triple Cherry Crisp by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

July 16, 2015May 16, 2016

Grilled Mexican Corn Recipe with Blue Cheese

In the farm world of yester-year there is a saying “knee-high by Fourth of July”. It means all is well with your corn crop and the growth is on schedule. Well these days you can get fresh corn as early as Memorial Day – or year round in some parts – but the I still believe the sweetest corn is late season corn grown in New Jersey {sorry… it’s the Jersey girl in me that I just can’t shake!}. Late season Jersey corn hardly needs butter, just a touch of salt and pepper and it is perfect!

Early season corn, however, frequently needs a little more dressing up to bring out the flavor and an easy grilled Mexican corn recipe does the trick for me. Also known as Mexican street corn, or Elotes, is a basic traditional recipe using mayonnaise, sour cream, queso fresco or cotija, chili powder, fresh lime and of course a charcoal grill.

You know I always like to add a special touch to the look of the table and for this Mexican corn recipe I stripped back the husks, removed the silk and tied them back with bakers twine. The effect is super chic and it also creates a natural handle for serving and eating the corn. If you or your guests prefer they can easily snap off the top once the corn is grilled.

This subtle twist on the original grilled Mexican corn recipe offers the tangy bite of blue cheese and thyme – and the benefit of using ingredients easily found in most stores around the country. The thyme came straight from the herb garden at my mother’s house so it included extra love – but you can use traditional thyme as well, or really any herb growing in your garden this season.

This recipe is great for summer entertaining because you par-cook the ears before placing them on the grill which will save cooking time when your guests are arriving as well as space on the grill for the other items on your menu. Be sure your grill is hot before placing the ears on, you are mainly using it for grill marks and the smokey charcoal flavor, a low heat may cook the corn more than you wish – you may also adjust the boiling portion if your prefer to cook them completely on the grill.

Grilled Mexican Corn with Blue Cheese

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

June 11, 2015September 21, 2016

Farmers Market Inspired Menu + Gathering

The summer entertaining season is upon us – at last it is time to open the windows, brush off the patio and invite your neighbors over for dinner outdoors. Time to raid the garden, or local market, for seasonal produce just off the vine and bunches of the freshest herbs available. Time to create a menu inspired by farmers market finds that not only wows your guests, but also minimizes time in the kitchen and maximizes time spent with friends around the table.

No summertime menu is complete without tomatoes. Tomatoes are a must have. Even with the smallest of gardens, you can grow at least one heirloom variety – if you are not blessed with a green thumb, not to worry, your local market most likely will carry more than enough to keep you stocked for the season. And to bring out the best in these gems of the garden – fresh herbs aplenty!

If you have followed my blog for any length of time, you know I am all about outdoor entertaining, easy recipes and setting a gorgeous table, so I was floored when I recently came across the Tomato Cocoette from Staub which allowed me to have all three in one chic vessel! It’s the perfect container to cook and serve your farmers market inspired recipes. In fact, I was easily able to cook my Lemon + Baby Spinach Israeli Couscous and Tomatoes Provençale at one time, bring it from the oven to the table while keeping the food warm and also add that special piece to engage my guests in conversation while I was finishing up the remainder of the meal preparation.

GET THE RECIPES + LEARN MORE HERE::

Disclosure: I have been selected by the International Housewares Association to be a contributor for Inspired Home. While I have been compensated for my time, my opinions, recipes, photography, reviews and ideas are my own.

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

March 1, 2015August 25, 2020

Navy Bean + Kale Soup Recipe {#SundaySupper}

White Navy Beans and chicken broth form the base of this soup made with fresh kale, celery, carrots and tomatoes. Simmer this Navy Bean and Kale Soup on the stove and warm up the kitchen as well as your family for dinner time.

According to lore…The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. These small white beans are available year-round in prepackaged containers as well as bulk bins. Canned navy beans are also available year round at most markets.

Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavored beans that are dense and smooth.

NAVY BEAN + KALE SOUP

INGREDIENTS

3 tablespoons olive oil
1 red onion, peeled finely diced
1 sweet white onion, peeled finely diced
2 carrots, finely diced
3 sticks celery, finely diced
2 cloves garlic, minced
1 teaspoon fennel seeds
1 – 28 ounce can peeled San Marazano tomatoes
3 cups navy beans, soaked or drained
3 sprigs thyme
1 quart {4 cups} chicken stock
4 cups water
1 pound small white potatoes, diced
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 bunch kale, roughly cut into 1/2 inch wide ribbons
extra virgin olive oil, to serve
parmesan cheese, to serve
sourdough bread, to serve

METHOD

In a large saucepan, heat oil over a medium low heat and add onion, carrot, celery, chopped garlic and fennel seeds. Cover and cook stirring occasionally for approx 25 mins or until vegetables are very soft and sweet but not browned. Add tomatoes and bring to a simmer, stir to break up tomatoes.

Add stock and water, bring to a simmer. Stir in thyme, drained beans, potatoes, kale and season well. Simmer, stirring periodically, for at least half an hour. Remove thyme sprigs.

Divide between warmed soup bowls and drizzle with extra virgin olive oil. Serve hot with grated Parmesan cheese.

Visit all the Sunday Supper Beantastic recipes this week and leave a comment to let them know what you like best about their recipe!

Beantastic Beginners:

Avocado Hummus by Our Good Life
Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
Black Bean Chili Nachos by Brunch with Joy
Chickpea Fries (Panisse) by Curious Cuisiniere
Five Layer Greek Hummus Dip by Food Done Light
Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

Butternut Squash White Bean Soup by Magnolia Days
Chickpea and Bean Soup by Momma’s Meals
Classic Cassoulet by Food Lust People Love
Navy Bean & Kale Soup by An Appealing Plan
Navy Bean Soup by The Messy Baker
Slow Cooker Pork and Bean Stew by Nosh My Way
Kielbasa and White Bean Soup by Cosmopolitan Cornbread
Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen

Bean-a-licious Sides:

Bean and Cornbread Salad by MealDiva
Clams with Black Beans by A Day in the Life on the Farm
Gluten Free Green Bean Casserole by Gluten Free Crumbley
Gold Rush Baked Beans by Lifestyle Food Artistry
Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
Pinto Beans With Cornbread Croutons by Nik Snacks
Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

Arugula Tomato and Beans Flatbread by Family Foodie
Bean and Bacon Tacos by Jane’s Adventures in Dinner
Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
Italian Beans and Greens by Simply Healthy Family
Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
Skillet Black Beans and Pork by Cooking Chat
Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

Amaze-beans Sweet Endings:

Chocolate Covered Espresso Bean Bark by Love and Confections
Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
Flourless Mocha Brownies by That Skinny Chick Can Bake
Gluten-Free Black Bean Brownies by Wallflour Girl
Gluten-Free Donuts by NinjaBaker
Pecan Praline Black Bean Brownies by Rhubarb and Honey
Soy Awesome Cookies 2.0 by What Smells So Good?
Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
Sweet Bean Pie by Shockingly Delicious
Vanilla Bean Creme Brulee by Noshing With The Nolands

October 10, 2014November 17, 2016

First Signs Of Fall: A Gathering Tablescape

Unlike other seasons that loudly announce their arrival, Autumn quietly comes to us, each day slightly cooler, filling our gardens and tables with the warmer colors of nature.

Travel slows from the summer months but has not yet hit its’ holiday stride, it is the perfect time to host a Fall Gathering at home and set the table with the first signs of the season.

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Send out the invites for a Fall Gathering and suggest each guest brings along a dish to share, this helps reduce the amount of work you have to do and also encourages conversations about the recipes.

To create this Fall inspired tablescape with mini pumpkins use a Demin blue table covering to set a neutral backdrop for the colors of fall, even orange looks great against it! Stack Autumn tone leaf plates on wood charges, then set an orange mini pumpkin at each placesetting on top of a folded white linen napkin. Scatter mini pumpkins down the center of the table, be sure to pick the ones with perfect little stems!

This colorful yet still fall flower arrangement is easy to pull together and reminds me of the fields bursting with sunflowers flowers in most areas of the country this time of year. Mix in a few wildflowers and seeded Eucalyptus to keep the natural feel, and a few fading tulips to add a contrasting color

For this menu I would serve Stuffed Peppadew Peppers, Cheesy Thyme Baked Acorn Squash and a Dark & Stormy Cocktail.