Halloween season is approaching, and I can hardly wait!!! From haunted houses to scary movies to creepy costume parties, we are ALL about them in this household. And of course, there is one component of Halloween fun we can’t forget: frightful food. Today, I am sharing a deliciously creepy recipe (and a video too!) for some mashed potato monsters!
Do you host Halloween parties at your home (or attend them)? Halloween is one of my favorite holidays to decorate for, and although we haven’t hosted a party in a few years, it’s on the list for 2014! I love that you can extend your spooky decor all the way through to your food, and the Sunday Supper crew is here today to give you some spooky inspiration using Idaho® potatoes!
Fall sports have begun and you know what that means: tailgating season! Watching fall sports is not only a fun pastime, but hosting viewing parties is a great reason to celebrate with some food and wine! Especially when the spread includes some basil and sundried tomato hummus.
One of my all-time favorite snack foods to nosh on during at home tailgates is hummus. The versatility of this spread alone makes it a perfect choice for parties. You can dip it with pretzels or pita, or opt for a healthier option with carrot sticks, bell pepper slices, and celery. It doesn’t have to serve as only a dip either! Are you planning on preparing a sandwich tray for your at home tailgate? Consider using some hummus as a spread inside in place of mayonnaise. You won’t be sorry.
Making a batch of homemade hummus is seriously a cinch, and having basil from the garden definitely gives it a fresh flavor you just can’t achieve with store bought varieties. Another plus? Creating this appetizer ahead of time is recommended (a day in advance is best), so you won’t have to worry about prep work on the day of your celebration. All you have to do is scoop it into a bowl, drizzle with olive oil, and set out a bowl of pretzels and vegetables for dipping!
Oh, and we can’t forget the wine, can we? For this basil and sundried tomato hummus, I would suggest pairing Pinot Grigio for white wine fans, and Pinot Noir for red wine fans. The Pinot Grigio is light and crisp, and will pair well with the chickpeas and veggies you use to dip. The Pinot Noir’s smooth and light finish won’t be too heavy against the dip and should satisfy the red wine drinker. Fortunately, Gallo Family Vineyards has the most adorable mini bottles of wine that are PERFECT for tailgating on your home turf. The small servings allow your guests to pick from a variety of flavors in the lineup – everyone can have something they like without opening up too many large bottles.
What will you be serving up during your at home tailgates this season?
Make sure you check out Gallo Family Vineyards’ Wine BBQ Pairings today! If you are searching for Gallo Family Vineyards’ wine near you, check out their store locator. You can even download a $1 off digital coupon for your next purchase!
And don’t miss out on all of the other amazing recipes by the Sunday Supper crew today!
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Labor Day is just a little bit over a week away – oh how time flies! Are you currently planning your Labor Day celebrations? Labor Day always seems like one of those holidays that is filled with fun. Since it falls right around the start of the school year, I always thought of it as a bit of a celebration for the end of summer. Of course, now that I live in Florida my summertime weather is not planning on leaving any time soon. However, the beginning of September is when I can typically look forward to a reduction in humidity around these parts! With that comes the Floridians’ time to emerge from our air conditioned homes and head outside to enjoy a bite to eat. So, to celebrate Labor Day, I’m bringing along some deconstructed egg rolls to the fun filled Sunday Supper feast!
Searching for an easy and fresh weekday supper? Well, look no further, because today I really do have one for you. These black bean lettuce wraps I’m sharing are a summertime favorite in my house, and I hope they might find their way onto your table.
Let’s talk about budget-friendly recipes. I’ve said it before and I’ll say it again – buying produce that is in season is always a great way to go when you are interested in saving money on a meal. Vegetables (and fruit) that are in season will also taste much better…because they are fresh! I always get excited when summer corn season rolls around – there is something so wonderful about fresh, sweet corn on the cob. Am I right? I have been taking advantage of the fresh corn to create double and triple batches of fresh grilled corn salsa. Making a large batch allows me to utilize the salsa in a number of recipes, and today’s recipe just so happens to include it!
Beans are another affordable and easy to make meal component as well. I personally love black beans; they pack a nice punch of protein, antioxidants, and fiber. However, if you’d prefer to sub in pinto beans or another type of bean, that would also work out! You can buy dried beans and soak them, but if you’re a busy family on the go, opting for canned is oh so easy and quick to prepare. I suggest rinsing and draining your beans after opening the can, then adding in some salsa and herbs to flavor them as you heat. If left to my own devices, I could probably just eat an entire pot filled with black beans, but I digress…
What I love about today’s lettuce wraps is that they give the flavor and texture of your favorite burrito or taco, but the lettuce wrap replaces the tortilla for a healthy alternative. You get a lovely, cool crunch when you bite into one of these wraps, which is juxtaposed with the warm rice and beans. The corn salsa does add a bit of a kick too (assuming you add jalapenos…and I do love some jalapenos in my life…). I can completely fill up on these lettuce wraps for a meal.
And they are such a cinch to put together for a family on the go. The longest component to prepare is the rice, and if you are REALLY in a pinch and can’t wait 30 minutes for rice to cook on the stove, you can always opt for the microwave steamer bags as an easy alternative that is ready in minutes. Options: you have them.
Make sure you hop over and follow the Health and Fitness #ChooseDreams Pinterest board. Also, take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest!
This post is sponsored by American Family Insurance. All opinions are my own.
But wait…there’s more!!! Make sure you get extra helpings of Weekday Supper inspiration by checking out this week’s recipes:
take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dpuf
take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dp
take a few minutes to visit the American Family Insurance website, follow them on Twitter, ‘Like’ them on Facebook, check in on them on LinkedIn, watch them on YouTube, follow them on G+, and see what inspires them on Pinterest! This post is sponsored by American Family Insurance. All opinions are my own. – See more at: http://rufflesandtruffles.com/2014/07/quinoa-bowls-with-grilled-vegetables/#sthash.rAesg5nE.dpu
Monday – Grilled Pork Tenderloin with Couscous & Heirloom Salad by Foxes Love Lemons
Tuesday – Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday – Black Bean Lettuce Wraps with Grilled Corn Salsa and Cilantro Lime Rice by Ruffles & Truffles
Thursday – Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday – Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen