Super Bowl eats {2017}

SuperBowl LI ~ 2017

SuperBowl LI ~ 2017

We didn’t go all out for this year’s Super Bowl, like we have in the past (2016, 2014), but we tried out some new recipes and rekindled some old favorites!

We’ll start with dessert.

Cocoa Krispies Football Treats

Cocoa Krispies Football Treats

I used my very favorite rice krispie treat recipe and swapped normal Rice Krispies for Cocoa Krispies. These take less than 5 minutes to make and they’re delicious!

Cocoa Krispie football treats

Make a batch of the rice krispie per the instructions and spread them out on a jellyroll pan instead of a 9″ x 9″ pan, making them thinner than a normal batch (about 1″ tall).

Once cooled, use your football cookie cutter to cut out your treats.

Use icing (I used store-bought icing from my pantry, but you could easily make your own) to draw on your laces.

And… Enjoy!

Cocoa Krispies football treats

Cocoa Krispies football treats

We also enjoyed a large plate of shredded pork nachos, topped with my infamous black bean and corn salsa (recipe below!), which I can’t believe I haven’t shared here yet.

We went basic (but SO delicious): shredded pork nachos

We went basic (but SO delicious): shredded pork nachos

Our delicious SuperBowl nacho plate

Our delicious SuperBowl nacho plateWe also made pretzels from scratch!

First-time, homemade pretzel bites

First-time, homemade pretzel bites

I hope you had a great Super Bowl 51. I’d love to hear about any favorite recipes from your game day celebrations!

Megan's famous black bean and corn salsa

Megan’s famous black bean and corn salsa

Megan’s Black Bean and Corn Salsa

I’ve committed this recipe to memory and trigger that memory by going through the colors of the rainbow: red (tomato), orange (and orange), yellow (corn), green (cilantro, lime juice), blue (no ingredient, but a stickler for Roy G Biv), and purple (shallots).

Combine the following in a bowl:

  • 1 can corn, rinsed
  • 1 can black beans, rinsed
  • 1 bunch cilantro, chopped
  • 1 Roma tomato, chopped (or a handful of grape tomatoes, whatever you have on hand!)
  • 2 shallots, chopped
  • The juice of one orange
  • ~2 T lime juice
  • ~2 T White balsamic vinegar (I haven’t tried the normal balsamic vinegar because this one is too good! Buy it. It’s worth it.)
  • A liberal drizzle of honey (maybe 1 T?)
  • Salt and pepper to taste

The nachos were a hit, especially with Michael!

Nacho lover: Michael

Nacho lover: Michael

 

{Wine Wednesday} Pie & wine!

WineWednesday

I appreciate the desire for a good pie this time of year, but personably I’m not a pie person. (I much prefer to drink my desserts!) When I found this pie and wine pairing guide from VinePair though, I knew I had to share with you and plan appropriately!

wines-and-pie

I’m pretty excited to make this pumpkin pecan baked brie on Sunday for our big feast. Have you made something similar? Did you love it? Any tips?

brie

Have a wonderful Thanksgiving! Check out photos of our day tomorrow on Instagram!

Football season… already!?

So, it’s September. Along with Brandon’s last school year starting, Michael turning one, and fall TV and weather returning, it’s time to dust off our football gear and get ready for the NFL and NCAA football seasons.

We’re Seattleites who support the Seahawks, but the Broncos are our main NFL team. (And here.)

Of course, we have to dress the part!

We've got Bronco spirit!

We’ve got Bronco spirit!

Michael outgrew last year’s outfit (he was so little!)…

Our little fan watching the pre-game

Our little fan watching the pre-game

And this year’s arrived last week.

Michael's 2016-17 Bronco outfit is here!

Michael’s 2016-17 Bronco outfit is here!

While we were ordering Bronco gear, I went ahead and updated my look too: new orange sweatpants! Brandon has been an avid Bronco fan since he was in utero and he has a plethora of game day attire. My sister gave Brandon this Bronco sweater for his birthday this year, so I imagine we’ll see it a lot this fall!

Since the Broncos are the reigning football world champions, we’ll of course be celebrating the season kick off and SuperBowl 50 rematch on Thursday.

I’m thinking something easy and delicious, probably pulled pork. Maybe pulled pork tacos? Or nachos? If you have any great ideas, I haven’t made the menu yet, so I’m all ears! Please share your great plans for the 2016-17 NFL (and college! Our fan photos will come soon!) season and enjoy! Go Broncos and go Seahawks! (That’s for you, Peter and Molly!)

 

 

$1.31 scoops at Baskin-Robbins

BaskinRobbins

Are you as hot as I am right now? Summer in Seattle is usually lovely, however, we don’t have air conditioning and when it gets much above 80 degrees outside, it stays that hot (plus!) in our house.

It’s 83 degrees inside and 75 degrees outside as I type this now. At 10 p.m. Ugh.

With hot weather comes the need to cool down and boy do I have the hot tip for you: $1.31 scoops at Baskin-Robbins on Sunday! You know why? It’s the 31st of the month.

Turns out Baskin-Robbins does this EVERY time there are 31 days in a month.

I must confess that I’ve kept this information from you for over a year. But, now you have some notice to get to your closest B&R!

Mark your calendar and you’re welcome. Maybe I’ll see you on Sunday? And every 31st of the month after that?

Enjoy your scoops and you can thank me in the comments section below…

 

Dinner at the Herbfarm

Truffle Treasures at the Herbfarm

Truffle Treasures at the Herbfarm

Brandon and I have a lot of stuff. There I said it. So for Christmas, we decided that instead of more stuff, we would do an experience. We’ve always wanted to visit the Herbfarm, so we started scoping out menus and selected the Truffle menu.

You see, the Herbfarm does theme eating monthly. Right after my own heart! We opted for the “Truffle Treasure” of January and we were very glad that we did!

The Herbfarm is an award-winning restaurant in Woodinville, a suburb of Seattle. It’s on the expensive side and the nine courses (nine!) are paired with drinks for the most part. It also takes several hours. We won’t be going back monthly, but this was a great experience and one that I would recommend you do at least once during your time in Seattle! 

My parents watched Michael and we feasted on…

Herbfarm first course

Herbfarm first course

Truffledom: White truffle shumai; black truffle soup with red beet cream; Dungeness crab with truffle butter; and, beech mushroom tempura, truffle salt, Idaho lemon wedge.

Drink pairing: Blue Mountain Vineyard Brut, Okanagan Valley, British Columbia

Herbfarm second course

Herbfarm second course

Albacore & Pickles: Grilled rare Oregon Albacore tuna, assorted pickles put up from our larder.

Drink pairing: 2013 Dr. Loosen Eroica Riesling, Columbia Valley

Herbfarm third course

Herbfarm third course

Earth ‘n’ Trees: Oregon chesnut angolloti, cipollini onion, chervil, Oregon white truffle sauce.

Drink pairing: 2002 L’Ecole No. 41 Semillion, Fries Vineyard, Walla Walla

Herbfarm fourth course

Herbfarm fourth course

Black, White & Blue: Buttermilk-poached blue-footed chicken breast, chicken-skin-crusted salsify, sauce perigourdine.

Drink pairing: 2012 Broadley Vineyards Pinot Noir, Jessica, Willamette Valley

Herbfarm fifth course

Herbfarm fifth course

Mr. Kuro Goes to Washington: Bay-braised Gold Beach Oregon Wagyu beef short rib in feuille de brick, turnips & their greens, our Roy’s Calais Flint corn polenta, huckleberry sweet-sour sauce, black truffle puree.

Drink pairing: 2012 Gorman Winery Winemaker’s Reserve Malbec, Red Mountain

Herbfarm sixth course

Herbfarm sixth course

Parsnip in a Pear’s Pad: Grated parsnip and pear, shave Willamette Valley Boerenkaas cheese, nocino sauce.

Herbfarm seventh course

Herbfarm seventh course

Glass & Ice: Sorbet of muddled Idaho Valencia orange rind and sake, gin glass, Douglas Fir snowbank.

Herbfarm eighth course

Herbfarm eighth course

Oh, Sweet Truffle: Sourdough ice cream, black truffle-caramel apples, fromage blanc, Oregon olive oil cake.

Drink pairing: 2005 Thurston-Wolfe 8-year cask-aged Tawny Port

And course nine: 

Extra desserts!

Extra desserts!

Accompanying dinner: truffled wood-oven foccacia

Thankfully little Michael had equally as fun of night with Grandma and Grandpa. He passed out!

Sleepy Michael

Sleepy Michael

Next on our Seattle food bucket list? Canlis. Maybe next Christmas?

Christmas 2015 recap

Somehow the holiday season is already wrapping up and I’ve been getting ready to go back to work (!!!). Baby vacation is officially over on Monday. What a crazy wonderful past four months I’ve had! I digress. Let’s focus on the past week or so. Here is our Christmas 2015 recap:

Michael visited his first (and second) Santa and did a stellar job! He’s such an adorable kid. (‘Course I’m biased, since I’m his mom…)

Michael's first Santa photo

Michael’s first Santa photo

Michael was skeptical with his visit to the Santa at Theo Chocolate

Michael was skeptical with his visit to the Santa at Theo Chocolate

New Christmas Eve tradition

Michael, Brandon and I started a new tradition: reading the Polar Express before heading to bed on Christmas Eve! Michael didn’t quite understand the story yet, but he will in a few years.

Christmas morning brunch

My parents came over bright and early on Christmas morning and we made the fontina and spinach baked eggs with garlic brown butter breadcrumbs from the latest cookbook we’re cooking from, Seriously Delish, along with hashbrowns; a fruit salad of pineapple, blueberries and raspberries; and chicken sausage. We paired it with mango mimosas. Truly seriously delish.

Christmas morning brunch

Christmas morning brunch

Christmas tamales 

As I mentioned last week, we have a tradition of making tamales for Christmas. This year we made them on Christmas day.

Christmas evening tamales

Christmas evening tamales

We followed our recipe, but this year paired the tamales with some black beans, queso fresco, toasted pumpkin seeds, a kale salad with a spicy lime vinaigrette, and red and green tortilla chips with homemade guacamole. I think this will be our new usual. The whole meal was delicious!

Our Christmas night feast

Our Christmas night feast

Christmas treats

I also made a recipe that I’ve been lusting over for a few weeks: the clementine-cocoa nib meringues from Eating Well. (We picked up the nibs while Michael visited with the Santa at Theo!) These were super easy to make and delicious.

Clementine-Cocoa nib meringues: SO GOOD.

Clementine-Cocoa nib meringues: SO GOOD.

I did run into one snag however. It’s very important that you break up the chocolate nib/powdered sugar combination before you fold it in to the meringue. I wasn’t as diligent about it and chunks of chocolate got stuck in the tip of the piping bag and made things trickier.

Our family feast

We concluded the Christmas weekend with a prime rib feast at my parent’s house, with asparagus, potatoes, and a delicious salad, paired with a pinot noir. The place card snowmen I made last week completed the table scape!

Our Christmas 2015 feast

Our Christmas 2015 feast

Our place settings

Our place settings

Here are a few more of my favorites from this year’s Christmas celebrations:

Santa's little helper

Santa’s little helper

Three generations on Christmas!

Three generations on Christmas!

Santa Baby!

Santa Baby!

I hope you had a wonderful Christmas and 2015! Cheers to an even better 2016!!

Christmas tamales

For the past several years Brandon and I have created our own tradition of making tamales on (or around) Christmas. Making tamales requires just a little bit of pre-planning (supply buying and day-of timing) and are fairly easy.

We use this recipe from Pepper Fool, of course with our own tweaks:

For the tamales:

  • 1/2 eight-ounce package dried corn husks
  • 4 ounces (1/2 cup) vegetable shortening
  • 1 pound (2 cups) fresh masa
  • 3/4 cup chicken broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 16 oz purchased salsa verde (We use the LaVictoria Thick’n Chunky Salsa Verde)
  • Shredded chicken from a rotisserie chicken (about 2-3 cups)

Toppings:

  • Cilantro
  • Cheese
  • Sour cream
  • Onions
  • Whatever else you want!

Prepare corn husks:

Soak the husks in water till pliable. Make sure they are fully submerged. If using room temperature water, they made need to soak for a few hours.  To speed this up, you can put them in simmering water for 10 minutes and then let them continue soaking while the water cools. 

To make the dough:

Beat the vegetable shortening in a mixer until very light, for about a minute. Add 1/2 pound (1 cup) fresh masa to shortening. Beat until well blended. Continue beating, adding alternately the remaining 1/2 pound masa and the broth, adding only enough broth to give consistency of medium thick cake batter. Then sprinkle in the baking powder and salt. Beat 1 minute more.

To form the tamales:

Remove husks from water when they have softened. Pat husks dry. Tear extra husks into 1/4 inch wide, 7 inch long strips one for each tamale. Take one that is at least 6 inches across on wider end and 6-7 inches long. Lay out this corn husk with tapering end toward you.

Tamale making begins

Tamale making begins

Spread a couple of tablespoons of dough mixture into a square, leaving at least a 1.5 inch border on side toward you and 3/4 inch border along other sides. Add chicken, cheese and salsa. (Along with whatever else you decide to add!)

Filling the tamales

Filling the tamales

Pick up two long sides of corn husk and bring them together, overlapping one over the other.

Fold up the bottom section of husk tightly right up to the filling line. Leave top open. Secure it in place by loosely tying one of strips of husk (or some baking twine) around tamale base.

Wrap up the tamales

Wrap up the tamales

Repeat with remaining husks and dough mixture.

Stand tamales on the folded bottom in prepared steamer, being sure they are not packed too closely in steamer they need to expand.

Cover with layer of leftover husks. Check carefully that all the water doesn’t boil away, adding boiling water when necessary. Cover with lid and steam for 1 hour.

Unwrap the tamales, discard the husks and serve with additional salsa on the side.

Our tamale feast

Our tamale feast

Yield: 4-6 servings