One of the hidden bonuses of working with Pop Secret popcorn is that they sent boxes and boxes of popcorn to make sure I had enough for the Oscar Party Photo shoot. We used tons of the popcorn for the shoot and we still ended up with tons left over. What to do, what to do?
I made popcorn bars. But these aren't just any popcorn bars because I used Pop Secret's Cinnamon Roll Popcorn in the bars. Epic.
Because stuffing inside the bird is so 1990. Stuff an apple instead. The stuffing stays wonderfully moist {hate that word but there is no replacement} and is so tasty with the turkey.
Happy Thanksgiving!
Ironically, cooking a giant turkey is a lot easier than cooking almost anything else. But the fear of a Clark Griswold style experience is real. All too real. The trick is to do the math right on figuring out how long to cook it {here it is (pounds x 15) / 60 } and then keeping it basted. Which does mean you have to be in the kitchen while it's cooking - figure baste it once every 45 minutes - or every time you refill your cocktail. Which ever comes first.
Cheers!
This is the perfect alternative to a huge turkey if you only have a few people to serve. Or, if you aren't hosting Thanksgiving and won't end up with leftovers, this is a great way to end up with a little turkey the next day.
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National Apple Month is like homecoming and a wedding reception and New Year's Eve all rolled into one when you live in Washington State. We are apple central people. It also means that fresh apple cider is at the farmer's market and that stuff is dreamy. When I was a little girl we used to press apples from my grandparents farm with a vintage apple press of my uncle.
Recently, my dad found the exact same cider press - only a new one - and we brought it home to the beach cabin. I love that we get to press cider with my children the same way I used to press cider with my grandparents.
The only trick with making your own cider is that you end up with BUCKETS of cider. B.U.C.K.E.T.S. I've found ways to use it up {and it freezes well} but these waffles may be my very very favorite. They perfectly capture the flavors of fall and are amazing topped with whipped cream, maple syrup and freshly chopped Honeycrisp apples.
1 cup flour
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 egg
½ cup reduced cider
½ cup butter milk
2 tablespoons melted butter
In a bowl combine flour, baking powder, sugar and spices. Set aside. In a separate bowl, combine everything else and beat until a little fluffy. Quickly stir in dry ingredients - batter will be a little lumpy. Scoop batter onto hot waffle iron and bake.
Serve with fresh whipped cream, maple syrup, and sliced apples.
Do you have a regular dinner that you go to every week? This is one of ours. The children can customize it - I can marinade the meat ahead and make the tzatziki ahead. It's done in no time. Because that's how much time I have after school and before dinner.
Steak tacos are one of my favorite ways to serve a crowd! Especially at a tailgate or a backyard barbecue. Using a cut like a Certified Angus Flat Iron, Tri Tip Roast, or Flank Steak means you can serve a crowd fairly inexpensively.
Also, I am currently obsessed with Certified Angus Beef. It's shocking how much better it is than 'standard' beef. The meat is tender, juicy, and reliable - even on cuts {like a tri tip roast} that I would usually say are stringy and weird. And they aren't paying me to say that. I'm just obsessed.
A really simple marinade works perfectly for a tailgate too. I throw everything into a ziploc bag with the meat - slosh it around in the marinade - then take it to the tailgate in the cooler. Cooking the meat in the parking lot and slicing it to serve at the tailgate makes these tacos the absolute best. That, and a good beer.
This is a sweet topping for your steak tacos - or really for anything. It desperately needs the jalapeño or a dash of hot sauce to balance the sweetness of the roasted pineapple. But holy moly it's tasty. And it's fab for your tailgate!
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Summer fruit is ridiculously amazing right now - it seems like everything is ripe at the same time. Pair that with some fabby cheeses and a glass of rose wine and you're set for an amazing afternoon outside.
pitted cherries :: basil :: burratta
nectarines :: beechers flagship cheese {or white cheddar} :: basil
apricots :: blue cheese :: mint
