There is a slight nip in the air which means one thing…well, maybe two thing:) 1. Fall is just around the corner. 2. FOOTBALL season is here!! What I love most about football season is the gathering and eating. Even if you are rooting for opposite teams every one is eating, laughing, and having a great time! When we host a football party I always make sure everything is as close to bite-size as I can get it. These spicy little burger bites are easy to make and so delicious! Now, let’s watch some football!
PS – I will be making these delicious bites this Friday at the Nashville Home Show. I hope to see you there! If you still need to purchase tickets you can use the code: CHEF and receive a $3 discount!
There is a whole lot of stuff going on around here. First, I have been asked to do not one…but TWO cooking demonstrations at this year’s Nashville Home Show. Cooking demos are always so much fun for me, I really enjoy teaching people to cook a dish! The reps at the Nashville Home Show were kind enough to supply me with a few sets of VIP Passes to the show! I will be giving away two of the passes to One lucky winner through this post (details below).
This snack mix is…well, everything! I made this for our family game night not too long ago, and it has been a hit ever since. I love the wasabi peas it adds a little kick. Our all-time favorite snack mix is this Original Chex Mix – with a kick. I make it several time a year and I usually make a double batch for the holiday’s when we have a house full of guests. This one is a great alternative and is really different than the traditional.
everything snack mix
- 4 cups honey nut cereal, such as Chex
- 2 cups salted pretzel sticks, hollows, or squares
- 2 cups grooved Cheddar crackers, such as Cheeze-it
This sandwich is pretty much everything! For years, Gabe and I have talked about smoking a pork butt. Finally, we did it! I bought this cookbook for Gabe a few years ago, and it has great tutorials and recipes for all types of barbecue. I knew this book would come in handy for this particular dish. This process is a bit long, but oh so worth it! Plus, almost all of the time involved in unattended. We used a grill similar to the Big Green Egg, but there are many other ways to smoke meat without a grill. The newest rage in smoke cooking is doing it indoors. Indoor smoking delivers some of the same complexity and aromas that you’d produce on a grill. The method below is from Cook’s Illustrated.
1. Place 7-inch square of heavy-duty aluminum foil on bottom of large Dutch oven (not nonstick) with tight-fitting lid. Sprinkle ¼ cup unsoaked wood chips on foil.
While I am working on some tasty recipes for future posts, I thought this would be a good time to share my trip to NYC.
I have been to New York City before, but it has been about 15 years (gasp) since my last trip. The first time I visited NYC, it was love at first sight. I could not get enough of this city – it is absolutely magical. On my first two trips, I was more of a tourist. I had to ask people directions, wasn’t sure how to hail a cab, and maybe got a little lost. This trip was a totally different experience. I went with my friend, Kristin, who actually lived in the city for a few years, so it was like I had my own personal guide to show me how to be a real New Yorker. Blah..blah..blah..enough of the back story. Here are some fun and exciting things we did:
It’s popsicle season ya’ll. Popsicles are one of the cheapest and easiest desserts to make. Did I mention the variations are practically endless? I am starting this season off with an adult popsicle. These peach sangria popsicles are a perfect way to beat the heat.
Peach Sangria Popsicles
- 3 ripe peaches
- 3/4 cups raspberries
- 1 tbsp. granulated sugar
- 1 cup plus 1 tbsp. white wine, divided
- 3 tbsp. peach schnapps
- Pit and thinly slice one peach. Add to a bowl with the raspberries, sugar, and 1 tbsp. of wine. stir gentle to combine. Let stand for 20 minutes.
- Peel, pit, and coarsely chop the remaining 2 peaches. Combine in a food processor or blender with the remaining one cup of wine and peach schnapps. Puree until smooth