October is Here…

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autumn, autumn favorites, autumn traditions, fall, fall traditions, October, seasonal, seasonal favorites

This post is a little late… I’ve missed the harvest moon. October is one of my favorite months. Autumn, I love the changes it brings (not the changes that follow). Crisp cool air, crunchy leaves, smoky bonfires and tasty caramel apples… A season where everything feels so zesty…

The changing of the leaves…

Vibrant Oak

Holly berries turn red…

Weaving Webs

Spiders appear everywhere. This little designer has created many masterpieces this month.

Hubster’s fav’? Besides hunting season starting… it’s Oktoberfest!

Oktoberfest 2011

Oh, and did I mention my Uggs come out of hiding?… What do you love about October?

 

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Watermelon, Black Bean & Feta Salad

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basil, BBQ, black beans, brunch, cilantro, feta, food, foodie, lime, picnic, pignolias, pine nuts, postaday2011, potluck, recipe, salad, seasonal favorites, seasonal recipe, summer, summer salad, watermelon

Watermelon Feta salads have been all over the internet this summer, and I’ve delay posting mine. I first created my recipe when I was inspired by this recipe. Knowing Hubster would never eat it with the olives, or the onions, or the mint… (and he thinks I’ma picky eater). The only things I kept the same was the watermelon, Feta and Lime…

Watermelon, Black Bean & Feta Salad

Ingredients:
cubed watermelon, crumbled Feta cheese, cubed cantaloupe, black beans, pine nuts (pignolias), fresh chopped basil, fresh chopped cilantro, 2 limes, 4 Tbsp. extra virgin olive oil, fresh cracked black pepper, fresh ground sea salt

Directions:
Zest and juice limes. Mix together, EVOO, lime zest, lime juice, basil, cilantro, salt and pepper to create dressing. Toss together watermelon, black beans, pine nuts and Feta cheese. Drizzle with dressing. Serve chilled. Garnish with basil leaf.

I used all of my remaining basil on this recipe, so I did add mint after all… as a garnish. Also, we don’t currently have pine nuts in our pantry, so I had to omit them from today’s dish.

Try to add protein to most of my summer salad recipes. Delicious!

What’s unique about your version of a Watermelon Feta Salad?

Thursday Night Dinners

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baked sweet potatoes, date night, dill mustard sauce, Friday night dinner, mustard sauce, pecan crusted chicken, pecan encrusted chicken, sauteed spinach, seasonal favorites, seasonal recipe, spinach and feta, Thursday night dinner

Friday night dinners were my favorite part of the week with Hubster. It was the one night I had enough time to try a new recipe (other than a quick meal recipe during the week). However with our son’s sports and activities, we often spend the weekend at my MIL’s and no longer have Friday night dinners together at home. We’re often at my MIL’s for Friday night or if I’m home alone (due to hunting season) I whip up something quick (usually leftovers).  I decided I reinstate Friday Night Dinner again, even if it is now Thursday Night Dinner.

Pecan Encrusted Chicken
I chopped up about 1 c. pecans and place on a plate. I pounded two chicken breasts into thin strips and then marinated in maple syrup and a splash of brandy overnight. I dipped the chicken into milk and then flour. I beat two eggs together and I dipped the chicken in egg then the pecans, making sure to press the larger pieces into the chicken. I then browned the chicken in a pan using EVOO and then baked to completion.

Sautéed Spinach
I used the same pan to sauté the spinach with a fresh drizzle of EVOO, balsamic vinegar, fresh garlic, artichoke hearts and cranraisins. Just before I transferred the spinach to the plate, I sprinkled it with Feta cheese.

Mustard Sauce
I didn’t make my mustard sauce from scratch, instead I grabbed a glob of spicy brown mustard, mustard seeds, a bunch of dill weed and a cup of cream. I mixed them together and heated until warm. I poured the mustard sauce over the pecan encrusted chicken and promptly served my Thursday Night Dinner.

Baked Sweet Potatoes
I scrubbed two sweet potatoes and made a slit down the middle. I baked them in the oven, putting a little butter and cinnamon in the middle slit 10 minutes before they were ready.

I served dinner with fresh french bread and the table was graced with a beautiful centerpiece. I guess Hubster was thinking the same thing about Thursday night, because today he surprised me by sending a dozen light pink roses to me at work with a note that read “Thank you, from your secret admirer”… He can be romantic from time to time.

Apple Dumplings

Tags

apple dumplings, fall food, peach dumplings, seasonal favorites

Every year at the Bloomsburg Fair I get an apple dumpling from Bissinger’s, a seasonal favorite. Their stand has to have the longest line at the fair as people line up down the row, around the corner and down the next row. They make the apple dumplings right in front of the customers as they curve their way up to the counter. They also make peach dumplings and you can purchase either with vanilla ice cream, cinnamon ice cream, milk or plain. I got mine plain, Hubster got his with vanilla ice cream. I’ve never had cinnamon ice-cream, but maybe it should be on my to-do list?…  Each year I watch them work and think about making my own dumplings.

I made my usual pie dough and cut it into large squares and buttered the topside of the dough. I peeled the apples and cored them. Then I cut them into a spiral, keeping the apple together. I placed the apple in the middle of the dough and filled the hollow core with a mixture of nutmeg, cinnamon, brown sugar and white sugar. I also sprinkled the mixture at the base of the apple. I topped off the apple with a pat of butter. Pulling up opposite corners of the dough, two at a time, I pressed them together. Then I pressed all four seams together and sprinkled the remaining sugar & spice mixture over top. I baked the dumplings at 400°F for about an hour. Cool a little before serving hot! Yum!

Try it with my cinnamon ice-cream recipe!

*They made the peach dumplings the same way…