Disclosure: This Creme Brulee Coffee shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MeijerCoffeeCreamerBundle #CollectiveBias
Bye-bye bathing suits, bon fires and outdoor movies. Hello cool nights with windows wide open, warm sweaters, Sunday football and bundling up for the last few boat rides around an almost-empty lake. Fall ~ my favorite time of year.
In our house, fall also means comfort food and decadent desserts (remember we said goodbye to bathing suits) so when I had a chance to combine two obsessions, coffee and anything off the dessert menu, I jumped with this Creme Brulee Coffee ~ because why choose between coffee and dessert?
Classic Pot Roast ~ slow-cooked, melt-in-your-mouth roast beef, braised potatoes and bright colored carrots in a rich 5-star gravy.
When the seasons change, so does our menu. Grilled burgers are replaced with comfort meals like Baked Mostaccioli and Classic Pot Roast ~ slow roasted in the oven, fuzzy slipper wearing, football game on, Sunday fare. Oh man ~ this season of food is my jam.
This Crispy Potato Pancakes post was sponsored by Blue Sky Family Farms. From breakfast to dinner ~ savory to sweet, eggs are the right choice, especially when they’re Blue Sky Family Farm 100% pasture and range raised. I received compensation for this post, but my opinions are my own. (updated)
When Blue Sky Family Farms sent me their brown free-range eggs and brown organic pasture-raised eggs to try, it didn’t take any arm twisting.
We’re already an egg-loving family and routinely eat eggs in many dishes starting with Sundays and my husband’s “Big Breakfast“, a tradition since Ronald Reagan was president. Bacon, ham or sausage, eggs made to order, hand-shredded hash browns, toast with jam and steaming coffee. Along with the Sunday paper it’s a great way to start the day ~ especially since he usually does dishes afterward, too.
We first tried the “ethical eggs for the humane race” one Sunday morning and continued until they were gone in several other meals in the days that followed, including Crispy Potato Pancakes and found that happy chickens really do produce better tasting eggs.
Sausage Wonton Cups ~ wonton wrappers filled with a delicious cheesy, crumbled sausage blend, baked until crispy and the cheeses melted. The ultimate easiest, tastiest appetizer.
A few years ago my niece brought one of the best appetizers I’ve ever eaten to a family gathering. I wasn’t the only one who ate more than their share. They disappeared in minutes!
Some appetizers are more geared toward women, while others are more to the guys‘ liking. Sausage Wonton Cups ~ mini cups formed from wonton wrappers and filled with a cheesy, crumbled sausage blend then topped with more cheese are hearty and absolutely delectable.
My niece went home with an empty tray and bragging rights for the best appetizer.
Honey Teriyaki Salmon is simple, fake-out fancy made incredibly delicious with a 4-ingredient glaze that brings all the flavor.
My freezer is currently packed — and I do mean packed with salmon. You could say I’m up to my gills in salmon. I couldn’t resist.
Easy Creamy Clam Chowder ~ hearty, New England style chowder packed with clams, potatoes and bits of smoky bacon.
You know by now how much I love soup and this Easy Creamy Clam Chowder is one of my favorites. Creamy, with bite size pieces of potato, bits of crispy Applewood smoked bacon and tender clams in almost every bite.
It’s a great one pot meal any time of the year and if you’re lucky enough to squirrel away some leftovers, they make the ideal lunch.
If you’ve shied away from making clam chowder at home because you think it’s difficult or expensive, Easy Creamy Clam Chowder is your recipe ~ quick enough for weeknights, but is elevated enough to entertain with.
Blue Cheese Honey Appetizer ~ the bold flavor of blue cheese is paired with sweet, locally sourced honey and warm, lightly toasted artisan bread for a simple, 3-ingredient appetizer.
For the record, I can’t take credit for this Blue Cheese Honey Appetizer even though I ate it twice in just one weekend at Taste restaurant during a recent girls’ trip. The talented chef at Taste gets all the credit; I never imagined how outrageously good pairing these two flavors would be and I’m glad for the chance to share it with you.
Blue Cheese Honey Appetizer is hardly a recipe at all. It’s actually more of an idea, bordering on a recommendation (from me) and so easy I guarantee you can’t mess it up. Simple, understated, it packs serious wow factor and takes almost no time to assemble.
Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans topped with cheese and baked in colorful bell peppers.
Would you believe until recently I had never eaten a stuffed pepper? It’s true. I’ve been making and eating stuffed cabbage (a favorite comfort dish I’ll be sharing soon) for what feels like 100 years, but I had never made or stuffed a pepper. What on earth was I waiting for?
The inspiration for these Mexican Stuffed Peppers came from our garden, which is running over with tomatoes and bell peppers right now. If you aren’t a gardener farm stands and markets have a variety of beautifully colored bell peppers and of course they’re also as close as your nearest grocery store.
I opted for a Mexican version today because we love the spicy flavors of Mexican cuisine. I save the classic flavors for the cabbage.
If mac and cheese is on the menu, changes are good I’ll order it, especially if it’s a specialty type, like Truffle, Buffalo Chicken Mac and Cheese or Chicken Pesto Mac and Cheese. In fact, I still eat mac and cheese from the blue box like a 5-year-old because anyway you serve it, it combines two all-time favorites, cheese and pasta.
Warning: This Baked Mostaccioli is not your sports banquet mostaccioli. This pasta is blanketed in layers of robust tomato flavor, mozzarella, parmesan and ricotta cheese and it is utterly delicious.
I’ve been like a kid on summer vacation the last few weeks. Sleeping in, reading books from my local library, boating, two weekends away and alas, not tackling chores I should have, including routinely updating my blog with new recipes.
It’s been a good summer, but Labor Day has passed, the school buses are rolling again and it’s officially time I stop slacking and start remembering what day of the week it is. That calls for an especially good, practically unforgettable recipe and Baked Mostaccioli covers all the bases.