Tag: halloween

It’s time to dust off those skeletons in the closets and put them in the front yard if you haven’t already. Halloween is Scary close.

Since the weather wants to be unbe-leaf-able, I’ve decided to force a vibe. Can California pick a season? Somedays it’s super hot and sunny and others we’re getting nice windy days.

I just want to get a taste of fall. And since today is the perfect day to stay bundled up I’ve decided to make a fall favorite. It’s nothing too fancy, but I love the autumn feel that butternut squash and sweet potatoes give off.

I originally made this meal when my boyfriend met my grandmother for the first time. So whenever I make it now, I think of her. I miss her, and I’m still sad she’s gone, but she is in a better place now.

Roasted Vegetables

• 1 cup fingerling potatoes cubed
• 1 cup baby carrots 
• 1 butternut squash, peeled and cubed
• 1 cup broccoli 
• 1 cup Brussel sprouts, halved
• 1/4 cup packed brown sugar
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

*For a keto diet, replace fingerling potatoes with turnips

1. Preheat oven to 400°. Generously coat a sheet pan with foil and coat with cooking spray.
2. Spread the vegetables out on the sheet pan in a single layer.
3. Mix together the olive oil, salt, cinnamon, and nutmeg together in a small bowl. 
4. Drizzle the olive oil mixture over the top; use your hands to toss the vegetables around to evenly coat.
5. Roast for 20 minutes before using a large spatula to flip the vegetables.
6. Resume roasting for another 10-15 minutes or until vegetables are tender and starting to caramelize. Then serve.

Pan-Seared Chicken Breasts

• 6 chicken breasts (thin, boneless, and skinless)
• 3/4 cup flour
• 1 teaspoon of sea salt
• 1 teaspoon black pepper
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 3 teaspoons Italian Seasoning
• 3 tablespoons olive oil

1. Combine flour, salt, black pepper, garlic powder, onion powder, and Italian seasoning in a large bowl. Stir well to blend. 
2. Coat the chicken breasts in the flour mixture and set aside.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. 
4. Once the skillet is hot, place flour-coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides. Turning once between cooking, about 8-10 minutes. 
5. Remove chicken from pan and serve 

The best side for this meal is a Halloween playlist my friend made.

My niece told me a joke, and I just had to share it. It’s soo terrible, and it’s soo freaking cute.

What does a panda ghost eat?

What?

Bam-BOOO

 Last year I lived with my religious grandmother, so my fall theme was pumpkins, nothing fun or spooky.

Since I couldn’t decorate, I had to find a new way to get creative and get my nieces into the Halloween spirit. I found that making fun recipes not only got them to eat, but it made eating fun.

Today’s recipe is a family favorite: Mummy meatloaf and mashed boo-tatoes.

Oh, My Blog! I’m telling you this is the best meatloaf! Ever!

MEATLOAF

• 1/2 cup finely chopped onion (1 medium onion)
• 2 large cloves garlic minced
• 1/2 cup Progresso™ Italian style bread crumbs
• 1/2 cup milk
• 1 large egg
• 1/4 teaspoon cayenne pepper optional
• salt and pepper to taste
• 2 pounds lean ground beef
• 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 

1. Preheat oven to 350 degrees F.
2. Combine the onion, garlic, milk, oats, egg, salt, and peppers in a large bowl. Let sit for 5 minutes to soak up the liquid. Add in the ground beef and mix gently with your hands, just until combined. 
3. Place ground beef into 4 (6×2-inch) loaves. Bake for 45 minutes
4. Meanwhile, remove dough from the can; unroll and Cut into 4 rectangles.
5. Cut each rectangle lengthwise into 7 strips. Alternately cross 7 strips over each meatloaf to look like “bandages.”
6. Bake 17 to 20 minutes longer or until golden brown
7. Allow to rest 5-10 minutes before cutting.

MASHED POTATOES

• 1 1/2 lbs russet potatoes peeled and quartered lengthwise
• 2 Tbsp unsalted butter
• 2 Tbsp heavy cream
• 1 Tbsp reserved liquid from cooking potatoes
• 1/4 c parmesan cheese
• 1 large egg beaten
• Salt and pepper
• Put potatoes into a saucepan.
• Add 1/2 teaspoon salt.
• Add water until potatoes are covered.

1. Bring to boil, reduce heat, and simmer, covered, 15-20 minutes, or until done.
2. Melt butter and stir in cream.
3. Drain water from potatoes, reserving some.
4. Put hot potatoes into a bowl.
5. Add cream and melted butter and 1 Tbs reserved liquid.
6. Use a potato masher to mash potatoes until well mashed.
7. Use a spoon to continue stirring/mashing, adding more liquid until you get the desired consistency.
8. Add salt and pepper to taste.
9. Now stir in parmesan cheese and 1 already beaten egg.
10. Put potatoes in a piping bag, or Ziploc with a corner cut off, and pipe your ghosts onto a lined baking sheet.
11. Put black peppercorns in for eyes (black sesame seeds work too)
12. Put in a 375-degree oven for 15-20 minutes.

Mashed potatoes were one of the first things I learned to make. I’m not going to lie; I’m usually tired and lazy when I cook and use a bag instead of making actual ones.

You can use instant mashed potatoes and achieve the same thing by piping the mashed potatoes out into ghost form!

Eat, drink, and be scary.