There's no real specifics to these oven baked Thanksgiving Quesadillas. After the more intense Thanksgiving kitchen endeavors, these are all about ease. Follow your current cravings. Swap a sharp cheddar for the camembert. Throw on some shredded turkey or chopped bacon for a meatier take. Roast salted kale for a crunchier contrast. There are so many possibilities!
Pittsburgh's Washington's Landing is largely a quiet place with the occasional rower skimming the Allegheny River or a runner looping over the landscaped trail. Once an industrial brownfield, it's now a small haven that boasts the brightest autumnal palette (and a connection to George Washington himself). In short, it's an ideal spot for a picnic, and fall picnics call for thermoses of piping hot Curry Pumpkin Soup!
the man who keeps my spine and me in tip-top shape, Dr. Alex, recommends this Cauliflower Salmon Chowder for the Omega 3's found in the wild-caught salmon. These help prevent irregular heartbeat, reduce inflammation, and they reduce the risk of stroke. The Rustbelt Farmer picked romanesco instead of cauliflower, since all the cauliflower was wrapped in plastic. Either will work, so make the choice that's better for the planet, and enjoy your bowl all the more. Here's to warming soup bowls on the drearier days!
Every year, the Rustbelt Farmer's family throws a chili cook off for Mama Pattison's birthday. My award-winning chili entry is an in-depth recipe, to say the least, but go big or go home, right? Next year, I'm throwing two jars of salsa and a chicken in a crockpot and calling it done. So here you have it... quite possibly the only chili recipe you'll ever find on this blog. Where do you stand? Are you pro chili? Do you have any award-winning chili secrets?
The best part of investing the time and effort (which is really less than you think) in this Boeuf Bourguignon recipe is it keeps on feeding you. From our fancy New Year's Eve table, to watching Fargo on New Year's Day (it felt appropriately cold outside to revisit that classic film) and a few days after that, we had warm bowls of comforting stew to nourish us and torture the dog with its aroma (poor baby, but no wine broth for her).
If you’re craving the comforts of fall for every course, then this Apple Themed Menu is for you!
To celebrate the ripe old age of six, my sisters threw me a 101 Dalmatians party that friends still talk about (or, at least, I still talk about). There was definitely a snowman theme at some point (I’m a January baby), a beach “getaway,” an innocent sock hop when most parties included spin-the-bottle, and an Amélie themed shindig well into adulthood. Do you see the common thread? I LOVE ME A THEME PARTY, and dinner parties are no exception.
Shortly after I met Ashley, a fellow Pittsburgh food blogger, I met her yard, and all the design gears in my brain started to spin. The ivy, the dappled light, the wooden deck… all of it begged for a dinner party. We hatched the idea for a Pittsburgh food blogger potluck, and because I was involved, we hatched the idea for a themed Pittsburgh food blogger potluck, more specifically an Apple Themed Menu.
So on a sunny Sunday, I styled some of my favorite plaids, baskets and gourds. Then, eight of us gathered, told our two truths and lies, shared lessons learned, demystified instant pots, and combined all of our culinary creativity into one apple themed menu, from sips to sweets. It made bidding farewell to summer a little bit easier, a little more ceremonious.
If a fall gathering is on your horizon, consider challenging your guests to a themed potluck of your own, or if you’re feeling like a super host, take a stab at recreating this blogger-tested apple themed menu. Or, if you’re feeling like a reasonable human being with realistic goals, give these recipes a whirl over the course of the season. (full menu below)
From The Orchard:
An Apple Themed Menu
With the phrases “winter weather watch” and “storm advisory” hanging heavy in the air, the grocery stores teeter on the brink of milk, egg and bread depletion. Though I’d advocate for a fair fight for the last crusty loaf, I have this creamy, vegetarian, snowstorm survival idea to offer you: Chestnut Mushroom Soup!
In a world of titles and categories, I lump myself with the “conscientious omnivores,” but chestnuts could nearly sway me to the vegetarian crowd. Spoonful after warm spoonful, the roasted chestnuts could easily fool you into believing meat lurked in this creamy soup.
So hit the grocery store, fight for the last crusty loaf of bread, and while the milk and eggs create a diversion, scrounge that lingering holiday offering of chestnuts. Then, cozy into the weekend with a big batch of hearty, vegetarian soup.
Chestnut Mushroom Soup (Vegetarian)
Recipe adapted from Martha Stewart
makes 12 servings
About This Recipe: The process of roasting and shelling chestnuts can be a bit tedious, but the end result is worth the experience! Hearty and meaty, this vegetarian soup pairs well with buttery brie on dense, whole grain bread. For a vegan option, use coconut oil for the sautéing, and garnish with a whipped coconut cream.