Holla! Look at Who Won Last Night's Costume Contest in 5pts!!!

May You Party Your Butt Off Tonight! Please Don't Drink and Drive!

What Chicken Curse?

Okay...we are favored by 6!!! That's dangerous place to be. Let's hope the Gamecocks pull out a WIN against Tennesee this Saturday. I have always said that whether we win or lose, we sure know how to TAILGATE! Try this yummy sandwich from Mr. Friendy's. If you decide to make this for the game, let me know where you tailgate and I will stop by with an appetite! Also, I am over at the Coop, so please come on by! How about for a celebratory cocktail!? Now that's positive thinking...

Buttermilk Fried Pork Chop Sandwich with Creole Mustard-Ranch “Mayo”, Vinegar Slaw and Pepper Jack Cheese. (The Best Tailgating Sandwich Ever!)

courtsey: Mr. Friendy's, owner Ricky Mollohan

8 small Hamburger Buns,

½ cup Creole Mustard,

8 thin sliced boneless center Cut Pork Chops,

½ cup favorite Ranch Dressing,

2 cups Buttermilk,

½ cup favorite Mayo,

Your favorite Cajun Seasoning,

a vinegar based Slaw,

4 cups All-Purpose Flour,

sliced Pepper Jack Cheese,

Salt,

2 Tomatoes sliced,

Pepper,

Napkins and Plates

1. Season Pork with Salt, Pepper and Cajun Seasoning. Season Flour with the same. Season the flour well. Heat oil to 350 degrees. Place Pork in Buttermilk and leave for one minute. Coat the Pork in the flour on both sides and fry until golden brown. Remove from oil and rest.
2. Mix Mustard, Ranch Dressing and Mayo. Season if you would like. Toast the burger buns. Spread “mayo” on both sides of bun. Place Pork on bun.
3. Slap Cheese on top of Pork. Slap Tomato on top of Cheese. Slap Slaw on top of Tomato. Eat with a half-of-a-bag of your favorite Chips (Doritos or Cheddar-Sour Cream Ruffles for me) and an ice cold beer. If you can’t find thin sliced Pork Chops, buy the normal boneless ones, and slice longways as to make about ½ inch thick.

Blue Cheese Slaw

·1 egg,

·2 tablespoons lemon juice,

·1 tablespoon Dijon mustard,

·2 tablespoons sherry vinegar,

·2 cups peanut oil, ·1-ounce Maytag blue cheese, crumbled,

·½ head green cabbage, shredded, ·4 grilled jalapenos, diced,

·1 ½ green onions, sliced thin,

·¼ cup Maytag blue cheese

In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for thirty seconds and slowly add peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add in jalapenos, green onions, and Maytag blue cheese. Season with salt and pepper and toss well.

Have a Ball This Halloween and Enjoy This Retro Treat!

Sweet and Spicy Pepitas Popcorn Balls

courtesy: Food Network Kitchens

Ingredients
3 (3.5-ounce) bags natural microwave popcorn
2 cups pepitas (hulled pumpkin seeds)
1 cup heavy cream
1 cup sugar
1/2 cup light corn syrup
2 tablespoons unsalted butter, cut into pieces, plus more for forming
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper

Directions
Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl.

Toast the pumpkin seeds in a large skillet over medium-high heat, until browned and popping, tossing and stirring occasionally, about 4 minutes. (Do this in batches, if needed.) Add to the popcorn.

Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy-bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raise heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees F on a candy thermometer, about 7 minutes.

Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees F on the thermometer, about 5 minutes more. Immediately remove from the heat and stir in the cinnamon and cayenne. Cool for about a minute. Pour caramel over the popcorn and stir to evenly coat.

When the popcorn is cool enough to handle, coat your hands with some butter and shape into 4-inch balls. Wrap in waxed paper and tie with a string, if desired. Serve or store covered at room temperature for up to a week.

Be Wicked Tonight!

As we would say up in New England, this drink is WICKED good!


Wicked Hot Chocolate Mousse
courtesy: Giada De Laurentiis


Ingredients
4 large eggs, separated*
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
3 tablespoons coffee liqueur
4 teaspoons Chili Oil, recipe follows
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Spicy Whipped Cream, recipe follows

Directions
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.

Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours

Spicy Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
Cocoa powder
Ground cayenne pepper
With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
Yield: 2 cups


Speaking of all things WICKED!

Here is the link for the next Broadway musical that is on my agenda! Tickets book out early!


Wicked - the Untold Story of the Witches of Oz

http://www.wickedthemusical.com/#

Visit OMG!!!

Cast Your Vote for Jr.'s Costume:
http://tinyurl.com/yourpumpkin

Leave Me Some Comments!

Talk to me people! Your comments via facebook and right here on the blog keep me motivated and let me know that I am not some crazy person just writing out into space. Shout! Shout! Let it all out!

What Iconic Blonde Character Am I Going To Be For Halloween?

Take a Sneak Peak Below For A Hint...

Sweets for the Sweet

I was up at Congaree Grill the other night watching my sweetie sling a couple drinks*. An older gentleman came to the bar. He was a dapper old soul in a Cubbies cap. We had a good ole chat about the great city of Chicago. He then ordered a heaping basket of SWEET POTATO FRIES! Boy, did they smell delicious. Warm and cinnamon-y. I know that isn't a word. However, I like to add a Y to make my own. I tend to like foods a bit more savory than sweet. I really enjoy this recipe. For a more dessert-like potato: omit the spices and add a dusting of cinnamon and sugar. A sweet butter would be a nice dip.

This a fry that you can feel good about eating. Don't you just love foods like that! Whole-wheat pasta, turkey burgers, Snicker bars with Almonds (Dr. Oz says Almonds are good for your heart!), light Ranch (okay, I do think that one is kinda gross!), Michelob Ultra, red wine, and sushi!!!**

Sweet Potato Fries with Avocado Dip
courtesy: Ingrid Hoffmann

Ingredients
Sweet Potato Fries:
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe follows

Directions
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:
1 avocado, see Cook's Note*
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

*He is quite cute. If you haven't been to Congaree Grill recently, then GO! I am telling you that the food is the BOMB! It is seriously that good! Tell Jr. I sent you. Complimentay Grand Marnier for you. If you are hungry AND in the market to buy or sell a home, then please go. See Jr. Now. I mean it. Head out the door.

**Mmmm. I could go for a Lychee-tini. Miyo's anyone? How can I when my bestest sushi partner is preggers? Do you think they make a virgin Lychee-tini?

Tiempo de Calabazas!

There is nothing I like more than a nice, warm cup of soup on a chilly evening. Get that fireplace crackling, cozy up under a thick blanket with your sweetie, and enjoy this rustic and earthy pumpkin soup.

Black Bean and Pumpkin Soup
courtesy: http://www.earthfare.com/

Preparation time: 10 min.Cooking time: 15 min.

3/4 ancho pepper
3/4 tsp. cumin seeds
10 ounces canned black beans, rinsed, drained
2/3 cup onions, chopped
2 cloves garlic, peeled
1-1/3 cups vegetable broth, or fat-free reduced-sodium chicken broth
2/3 cup water
10 ounces pumpkin
1/8 tsp. cilantro, finely chopped

Cooking Directions


Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds. Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn). Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper. Serve in bowls; sprinkle with cilantro. This soup can also be served chilled. You can make this soup 2-3 days in advance; it can be frozen up to 2 months.


Courtesy American Dry Bean Board.

My vote is for #3 - THE PERFECT PICKLE SURPRISE!

These funny food costumes can be found on the following sites. If you are crafty, like little Jr., then maybe you can whip one up at home.

http://www.seriouseats.com/2008/10/food-halloween-costumes.html

http://www.brandsonsale.com/food-costumes-for-adults.html

Other fun ideas could be Betty Crocker (like Blonde Appetit herself!), Alice-in-Wonderland and hand out Petit Fours with Eat Me on them and mini-bottles that say Drink Me, Spaghetti and Meatballs made with Yarn and such, a sexy chef, a Waffle House Waitress, a naughty banana, Green Eggs and Ham, a six pack of beer with your buddies, a hunter and a deer (venison is food...right), Iron Chef, and more.

I really like the following link for homemade food costumes: Pig Spit, Smores, and Sushi all make me laugh. Really creative!

http://www.coolest-homemade-costumes.com/food-costume.html

Check out the following link for additional WEIRD FOOD IDEAS!

http://www.endlesssimmer.com/2008/10/22/top-ten-weirdest-food-halloween-costumes/

Bottom-line: Get creative, get wacky, and most of all have fun!

Make-Your-Own -Mask! (not the kind for trick-or-treating)

When I was a preteen, I would try every homemade concoction to help beautify myself: from doing Judy Blume's "I must, I must, I must, increase my bust," as preached in Are You There God, It's Me Margaret (the best coming of age book to date!) to chamomile tea baths to washing my hair with mayonnaise and eggs. I wanted to look like the thick haired All-American models on the cover of Seventeen Magazine. However, when you are 5'4'', 95 lbs, with size 8 feet, braces, glasses, you haven't grow into your nose, and your boobs have yet to grow into you, it can be a heart-breaking ride to feeling pretty and cool. Did I mention that I also played the clarinet? First chair, first seat. And we kept the pimple cream in the fridge.

I can look back at the photographs and remember the awkwardness. However, I now see a cute kid on the verge of blossoming. As an adult, we still have those days where we feel just plain ugly and have the self-confidence of a middle-schooler.

I love to take a moment for myself when that feeling strikes. Get a pedicure. Go visit the MAC counter for a new season of make-up. Get a spray tan for its mood boosting, magical orange glow. Or simply, take a hot bath, throw on my coziest robe, light some candles, and raid my fridge.

You can find a wide variety of skin pleasing ingredients to make homemade face masks right in your own kitchen. My FAV is an olive oil (or honey) and sugar rub. I like to follow that with a tightening clay mask. Then I slather on my richest eye cream. I also figure that if it good enough for your sensitive skin, it's plumping qualities will do wonder on my neck too. Oh to be Madonna and her $1,000 skin cream and plastic suits. Poor Guy Ritchie!

SO TRY THESE MASKS. THEY LOOK AND TASTE GOOD EVEN TO EAT. ALTHOUGH YOU MAY LOOK A LITTLE CRAZY DOING BOTH AT THE SAME TIME! I SUGGEST PAIRNG WITH WINE. IN FACT, WINE WITH EVERYTHING! (my mom's fav lipstick when I was a kid...again with the subliminal advertising!)

Autumn Apple Face Mask - for exfoliating and refreshing

Ingredients:
1/4 of an apple
1/2 tsp Half and half
1 Tsp honey
1 T oatmeal
Instructions:
Mash with a fork in a small bowl and mix it together well. Then apply it to your face. Leave on for 10 minutes and then rinse off.

Banana, Honey and Yogurt Facial Mask - for moisturising
Ingredients:
1/2 banana
2 tablespoons yogurt
1 tablespoon honey
Instructions:
Mash the banana with a fork then mix in honey and yogurt. Apply to your face evenly. Leave it on for 15-20 minutes. Rinse off with cool water or soft wash cloth.

Brown Sugar and Milk Mask - for exfoliating
Ingredients:
1/4 cup brown sugar
1 - 2 tbsp milk, anything but skim
Instructions:
Mix the two ingredients well. Apply to freshly cleaned face and massage gently for a full minute - leave on for 15 minutes. Wash off with warm water and pat dry.

Refreshing Cucumber Mask - for soothing

Ingredients:
1 Tbsp full-fat yogurt
1 Tbsp cucumber; chopped
1 Tbsp fresh parsley
; chopped
Instructions:
Puree all ingredients in a blender. Apply to freshly cleaned face and leave on for 15 minutes. Wash off with warm water and pat dry.

http://www.wittyliving.com/

I love to do the following...my skin can be dry in the winter. This gives it a nice glow. Granulated sugar can be substituted for brown sugar...

Natural exfoliate for all skin types

Mix a tiny amount of brown sugar with olive oil in your palm. Once it turns into a paste, massage into your face. Cure chapped lips by mixing brown sugar with honey and massaging into lips. (Lena Korres, founder of Korres Natural Products, and makeup artist Jemima Kidd, in the July 2008 issue of Cosmo)

http://www.beauty.about.com/

Feeling creative? The following ingrediants can be combined to create your own personalized mask. Click the link below to find out more about making "green" fask masks. Now that's good for Mother Earth and your skin!

Apple+Honey+Oatmeal
Avocado+Honey
Banana+Yogurt+Honey
Brown Sugar+Milk
Strawberries+Cream+Honey
Egg Yolk+Honey+Olive Oil
Oatmeal+Olive Oil
Cucumber+Yogurt+Strawberries+Honey
Blended Almonds+Honey+Egg White
Baking Soda+Water
Apricots+Milk
Lemon+Egg+Honey

http://planetgreen.discovery.com/fashion-beauty/face-facts.html

I got a rock!

I really did sit home and watch It's The Great Pumpkin Charlie Brown...Here is one of my favorite scenes.

Me, myself, and Charlie Brown.

A night to myself...

Hmmm.

What shall I do?

Maybe some munchies to snack,

And a bottle of wine too.

Off to Publix I go,

My own personal Zen.

Into my buggy, spicy hummus is first,

And why not add a Pellagrino or two,

I love the tingle when the bubbles go burst.

How about some crisp celery to dip,

And smokey almonds to crunch,

Ahh. A hearty portabello's a fine fellow.

To stuff with...pimento cheese?

Island chicken salad could be more mellow.

I will get both.

Why not.

What else do I need?

Some smelly candles to light, while I take a bath.

If only I didn't have all that paperwork to read.

Wait!!! I needed dog food,

That's why I came.

Oh, and a light bulb is out. Shoot!

Grab some and leave, that's the plan.

Did you hear who US Weekly claims is gettin' the boot!?

Hey blondie, it's time to check outta this store.

But is that the 24 pack of water...it's on sale! And I need more.

Alas, I wanted to relax and it's now getting late.

The cashier tells me it's $60 and handful of change.

Oh well, I never said I was a cheap date!

Say Cheese!

Last Friday, Jr and I went to a Halloween party at Carolina Walk. Since Halloween just happens to be Jr.'s FAV holiday, it was the first of many costume parties that we will attend before Oct. 31st. Jr.'s costume is TOP secret until its final reveal. He happened to set the bar quite high last year and he knew that he had his work cut out for him. So, the shopping process began early. A gold jersey. A cave-man like wig. Dracula teeth. It finally hit me - Teen Wolf. But, it was a work in progress. As the rain fell on Friday afternoon, I arrived at his house to find him cutting a body suit pattern and sewing it together on his old, baby blue Singer sewing machine. (yes. he can sew!) I had my doubts that it would be ready. However, he pulled it off! It was a hit!

Unfortunately, the components to my costume had yet to arrive from eBay. (I did not realize it would take so long to ship from ...opps!...Neveda!) I made a mad dash in 5 o'clock traffic to Halloween Express. What could I be?! I began to slightly panic! A sailor girl. Too big. Alice in Wonderland. Too...I don't know. Too oh la la. I Love Lucy. "Too doughty," said the dressing room attendant. Fairy wings could be fun. I love a good prop! How about "A Barrel of Monkeys"? Funny, but kinda dorky. I felt like Goldilocks trying out porridge. Speaking of Goldilocks, there was even one of her. And then I saw it. Raggedy Ann! I grew up loving that little doll. My version was slightly "different" shall we say. It is a given rule that Halloween is the one time where even the most proper of ladies can channel their inner vixon. It was fun. (the striped stockings were my FAV) A nod to the past.

I had forgotten how much fun it was to dress up! Another major part of the night is taking pictures. So check out the guests...SAYING CHEESE!

Speaking of CHEESE. EarthFare has an excellent selection of gourmet cheese for your upcoming Halloween soiree!

May you find the following hints from Earthfare to be helpful:

"When arranging your own gourmet cheese board, make sure to include a mix of flavors and textures, for example – one soft, one sharp, one blue, and a fresh Chèvre goat cheese. Or, choose a gourmet platter prepared by our Specialty Department.

Classic Tray

A sumptuous selection of creamy French Brie, fresh Chèvre, Swiss Menthol, Dill Havarti and Sharp Cheddar.

Holiday Favorites

An elegant arrangement of Wensleydale with cranberries, herbed Brie, Bucheron, English Stilton, Dutch Parrano and a decadent sun-dried tomato cheese spread." http://www.earthfare.com/

Brie, Fig & Candied Walnut Tart

When searching for something quick yet delicious to prepare for unexpected guests or last minute get-togethers, may we suggest this decadent tart.

Start with one kilo wheel of Président brie, an authentic soft white rind cheese from the La Brie province located southeast of Paris. Slice through the diameter creating two perfect discs.
Spread Dalmatian fig preserves between the two halves of the Brie. Dalmatian fig spread comes from Adriatic figs, hand-picked by local farmers in the Dalmatia region of Croatia. The figs are sun-dried and carefully cooked to sweet perfection, capturing the superior natural flavor of the Dalmatian fig variety.

Top with candied walnuts and heat in the oven until Brie is warm and creamy. Serve with Waterwheel crackers.

I like Halloween. But I don't like CANDY CORN.

Be a Party Animal This Halloween!

Jolie
October 2008
RSVP: “Groan”-up Halloween Party

Why let the children have all of the fun this Halloween? Grown-ups should have a ghoulishly good time too! Throw a festive costume cocktail party for your friends that they won’t forget! All Hallow’s Eve is a great reason to celebrate.

Your party does not have to take place on Halloween night. In fact, it may be better to host your event the weekend before Halloween. This may help guests with children accommodate their schedule. Be sure to get your invitations out a few weeks in advance. This allows guests time to plan their costumes! You have lots of invitation options from premade to evite.com. Or you can get creative and hand deliver mini pumpkins with the party date, time, etc. painted on them.

Set the tone with a grand entryway. Hang paper lanterns from your trees. Line your front steps with bushels of hay and carved pumpkins. Colorful mums will bring your home lasting fall foliage. Line your walkway with tombstones made from foam and carved with your guests names. Create a frightening fog with dry ice. Use a CD of scary sounds to draw your guests into your devilish lair. For a “creepy-chic” atmosphere inside, transform your home into an abandoned haunted house by draping your furniture with white sheets. Use thin boards of plywood to “board” up your windows. Hang faux spider webs across doorways. Replace your light bulbs with red, green, or black bulbs for an eerie glow. Set up a self serve bar so that guests can help themselves. Decorate the bar and buffet with a cooper urns filled with fall branches. Drop non-toxic plastic glow sticks into the punch “cauldron”. Fill a latex glove with water, freeze, and then remove glove for a creepy ice cube. Scatter jack o’lanterns, gourds, and votives around the food. Large glass hurricanes filled with candy corn, orange m&ms, or coffee beans make the perfect base for black and orange candles.

What is a cocktail party without fun drinks?! Continue the spooky theme by serving Spiked Apple Cider, Bloody Marys with Eyeball Olives, and seasonal beers such as Hobgoblin and Sam Adam’s Oktoberfest. Get your guests groovin’ to the Monster Mash when you serve up some signature cocktails.

The Jack O’Tini, serves one
Courtesy of Drinkoftheweek.com

2 oz. Vodka - chilled
1/4 oz. Bols Pumpkin Smash Liqueur
1 candy corn
Place a single candy corn at the bottom of a chilled cocktail glass. Combine vodka and liqueur in a shaker with ice, shake well, and strain into the glass.

The Spider Kiss, serves one

1 oz. MIDORI
1 oz. SKYY Vodka
Dash of fresh lemon juice
Shake and strain ingredients into a martini glass.
For an extra scare, drizzle grenadine down the side of the glass, creating a blood-like effect. For garnish, add a chocolate-dipped orange slice.

Orange Satin Cosmo, serves 20ppl
Courtesy of InStyle Parties

In a large ice-filled pitcher stir together 8 cups vodka, 2 ½ cups mango juice, 2 ½ cups Cointreau or triple sec, 1 ¼ cup fresh lime juice and 7 tbsp. superfine sugar. Mix well and strain into cocktail glasses. Garnish with black licorice sticks.

Since the cocktails will be flowing, be sure to offer guests some “finger” foods. Your guests may be in elaborate costumes so keep the foods bite size and easy to eat. You can continue the theme on your buffet . For example, offer up a heaping tray of chicken wings and label them “Bat Wings.” Gourmet food shops have many premade dips, pretzel mixes, etc. to help make your food preparation much easier. A sophisticated choice would be black and orange caviar toasts. Offer up some traditional childhood favs, such as popcorn balls and caramel apples.

The highlight of the evening is the costume contest. Create a stage like area for the guests to show off their creative and unique costumes. You could even go as far as have someone DJ the event. Have guests judge for best couple, scariest, most-risqué, and silliest. Another interactive game is Make-A-Mummy. Separate your group into teams. With rolls of toilet-paper see which team takes one of their own and turns them into a TP mummy. Offer prizes for quickest and best-looking.

A great idea for a “photo room” came from Monnie Murray, “We decorated over-the-top in that room and put the digital camera in the room. It was like the photo booth at the fair! It was great fun to get all the pics and go through them the next day! If you really want to go all out (or have a friend that's a photog) have a professional take the pics.” Kate Cassone Castellaw took her photos one step further and turned them into party favors. Kate said, “We had a Halloween party last year and took a picture of everyone in their costume when they arrived. Then we printed them with a little portable photo printer, put them in a clear frame, and handed them out as party favors at the end of the party.”

May your Halloween party be a spook-tacular success. And as always, remember to RSVP. Happy haunting!

Tonight the Great Pumpkin will rise out of the pumpkin patch. He flies through the air and brings toys to all the children of the world. - Linus

Mmmmm. I have not tried this recipe. However in my quest for all things Halloween, I stumbled across this yummy sounding dish! Maybe I am still on a carb high from PASTA WEEK or maybe it is the chilly Autumn air, but I think this pasta dish sounds great! Warm and cozy!

I know, it is written using the Metric system. (Do you remember when we were kids and they were trying to convert us Americans over to Metric...that was short lived?!) But back to the measurements...if you cook like me...I would simply eyeball everything to the liking of my taste buds. If you like cheese (like me!!!), then simply add more cheese. I believe that this recipe is more about a blending of flavors. It sounds quite rustic and dee-lish!

Bacon and Pumpkin Pasta

courtesy: www.bbcgoodfood.com

Ingrediants:

3 tbsp olive oil
140g pancetta or bacon, cut into cubes (abt 5oz)
1 small onion , thinly sliced
25g butter (abt 2 tablespoons)
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage , finely shredded (abt 2 tablespoons)
400g pasta (we used penne) (14oz or abt 1 lb)
25g freshly grated parmesan , plus extra to serve (abt 2 tablespoons)

Method:

Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.

Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.

Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Making it vegetarian or greener
Fry halved mushrooms with the onion instead of pancetta. Or add a couple of handfuls of baby spinach before adding the Parmesan.

Simple Pasta Pleasures from the Mama's Kitchen

No one can cook better than our moms. (Well, most moms) It tends to be the simple dishes that we ate as children that are the still the most requested as adults. I remember coming home during college and my mom would have all my favorite dishes in the fridge. (She is truly too sweet!)

If your mom is anything like mine, the meals never had to be fancy or hard to cook in order to please the palate. Most likely, they were concocted by our busy moms during the work week and provided us with something healthy and nutritious...and convenient. I requested these three recipes from my mom to cap off PASTA WEEK. So..from my mom's kitchen to yours...




Garlic Spaghetti

Cook spaghetti....in frying pan either melt some butter or heat some oil ...if using oil..saute sliced garlic.....add pasta......to heat add salt & pepper and powdered garlic (if not the other)

Tuna-Noodle Casserole

Cook not quite half of a bag of wide noodles until still a little firm....grease baking dish....drain and add one can tuna ( I like chunky light)....cook about one cup of peas a little bit and add to dish.....add one can cream of mushroom or celery soup....mix up...add a little more than one half can of milk....mix...add noodles...use some small pats of butter if you want it richer in flavor....top with buttered bread crumbs all over...bake 30 -35 min at 325....you want this dish to be moist.

You can also make salmon casserole this way...I like to use bowties for the pasta and use the best canned salmon.

Tuna Mac Salad

Cook small size pasta...elbows or sm. shells.....chop celery...onions and green or red peppers.....drain and add tuna.....mix together in separate bowl...some mayo, little bit of oil (olive?)...salt, pepper and other seasoning if desired...I often use a little bit of oregano...or Italian seasoning....no garlic....but lots of parsley...I use celery leaves too...very good!!!

Did you ever think maybe you’re not too big? Maybe this town’s just too small. -Big Fish

If I could name my dream job, it would be to travel the globe and taste all that the local cultures have offer. When traveling, it is best eat what the locals eat. I have to admit that my taste buds are not as brave as those of famous chef and world traveler Anthony Bourdain, however you won't catch me in any chain restaurant during my adventures. My advice is to try the local produce, the freshest fish, and ask around to those that live where you are traveling where they like to eat. You may not like everything that you try, but I promise you that you won't be disappointed! You don't have to travel the globe to find unique places to drink and dine. Just get in your car and go...somewhere. It's a big world out there. I dare you. In fact, call me...I will go with you..

A TASTE OF THE NORTHWEST

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

courtsey: Giada de Laurentiis

Ingredients
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

A TASTE OF THE SOUTHWEST

Southwestern Pasta Salad

courtesy: Mr. Friendly's

·1 pound orecchiette,

·cooked al dente,

·2 yellow peppers,

·grilled and julienned,

·1 red onion, finely sliced,

·6 tomatillos, quartered,

·2 cups sautéed corn kernels,

·1 cup frozen baby lima beans, thawed,

·¼ cup white wine vinegar,

·1 canned Chipotle pepper,

·½ cup olive oil,

·Salt and freshly ground pepper,

·¼ cup cilantro, freshly chopped,

·2 cups back fin crabmeat

Place cooked pasta in a large bowl; add peppers, onions, tomatillo, corn, lima beans, and crabmeat. Place vinegar and Chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

A TASTE OF THE NORTHEAST

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Courtesy: Tyler Florence

Ingredients
Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish

Directions
1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

A TASTE OF THE SOUTHEAST

MAC AND CHEESE

4 cups cooked elbow macaroni

2 cups grated Cheddar

3 eggs, beaten

1 sm. can sweetened cond. milk

1 sm. can evaporate milk

Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

Run OMG, Run!!!

Loyal Blonde Appetit reader and fellow blogger, former WIS-TV Weekend Anchor Angie Goff, is running her very first marathon on October 26th in Arlington, VA. Angie is now the Traffic Anchor for WUSA-9 in D.C. She will be running the entire 26.2 mile Marine Corps race in the name of charity: FINISH FOR KIDS & raising $800 Buck-a-roos.

http://finishforkids.org/

Angie is one of my best gals in the world. Needless to say, I am SO proud of her. I was just re-reading some of her old blogs (YOU NEED TO CHECK HER PAGE OUT!) and it was only back in late July that Miss Angie was shooting for 6 miles. Well, she had worked her little fanny off (with the motivation of yummy treats...that's my kind of reward!). She is ready for the 26.2 miles. Way to go Angie. It is causing her to do crazy things...LIKE COOK! I won't let the cat out of the bag (she says her recipe is top secret!), but I assure you she did not make her gnocchi completely from scratch. However, with the creamy sauce and mushrooms...Mmmm...it really looked delicious. That is pretty impressive! Please join me in wishing Angie the best of luck! I will keep you posted on her results!

CHECK OUT ANGIE's BLOG: http://tinyurl.com/ohmygoff

Potato Gnocchi with Wild Mushroom Sugo

courtesy: Michael Chiarello

Ingredients

For the gnocchi:
2 pounds russet potatoes
Coarse salt
4 egg yolks
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
Pinch freshly ground black pepper
Pinch freshly grated nutmeg
1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen)

For the sugo:
1/3 cup extra-virgin olive oil
4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
Salt and freshly ground pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaves
1 tablespoon minced shallots
1/2 cup tomato puree (from fresh or canned peeled tomato)
1/4 cup red wine
1/2 cup chicken broth or water
1 generous tablespoon unsalted butter
1 tablespoon minced fresh parsley leaves
Parmesan

Directions

For the gnocchi:
Preheat oven to 375 degrees F.

Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups.

In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces.

Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking.

For the sugo:

Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.

Bring a large pot of salted water to a boil. Add the gnocchi. They are usually done about 2 minutes after they float to the surface, but test 1 to be sure. Lift them out with a skimmer and transfer to a large platter. Pour the warm sauce over the gnocchi. Grate Parmesan over the top and serve immediately.

Diary of a Cleat Chaser - Day One of the World Series!

I grew up in the New England town of East Hartford, CT. Ever since I was a little girl, I sure had it big-time for the boys in uniform. And not just any uniform...I liked the tight pants, the knee high socks, the baseball cap tucked tightly over a scruffy mop of hair, and the black eye makeup shielding the glaring rays from a sun-kissed face. Little did I know, this affinity for baseball players would carry me well into college.

I can recall riding bikes with my girlfriends to watch the boys play in the summer leagues and giggling in the stands at who we thought was the cutest. Then high school rolled around, my high school crushes big sister was the manager of East Hartford High School's baseball team. I thought that was "just the coolest".* As with most things that I want, I found a way to be a manager too. Alas, I was a little boy crazy, but I truly appreciated all that the game was about. I can still feel the nervous and hopeful energy in the dugout when the team had bases loaded. I can hear the heckling of the opposing team and the fans. Heeeey. Batter. Batter. Swinggggggg. And then POP! The crowd goes wild! As the baseball manager, I would do the books and learned the difference between a "K" and a "Backwards K". We would also bake goodies for the team. One of my most favorite things to make were BASEBALL CUPCAKES. I would use a simple cake mix and frost the tops with white icing and pipe the stitching on with red gel. Too cute!

Upon graduation, I had decided to attend the University of South Carolina and pursue my career in Journalism. One of the boys from my high school had been a left handed pitcher for the Gamecocks and he showed me around town when I first moved down here. Nonetheless, I was still passionate about baseball. In college, I watched the movies Field of Dreams and Bull Durham too many times to count. In my English 101 class I met a fella that was player for the team. He mentioned that the coach was looking to get some girls to be Bat Girls for the team! Being a girl from CT, I had not yet rushed a sorority, and found this a great way to get involved. The collegiate baseball schedule is pretty rigorous, but I managed to be there for most every home game! I loved it all. And I had my eye on the first baseman.

I wish I could find my journal from Freshman year! One of the entries went something like this, "#22 is sooo cute! He has the best butt and legs!" What a dork! Anyways, I can remember leaving the library and my roommate running up to me..."#22 just called!!!!!" This was, of course, before anyone had cell phones and he had left a message on my dorm phone. I rushed home and the rest is history. I had my little baseball player boyfriend. We would hang at the Roost (the athletic dorm). Rent movies. Make out. All the silly things Freshman do, considering our age and in my case...shyness. (Yes!) I would play that song, "Let's Hear It For The Boy" from the Footloose soundtrack over and over in my car. (it was a mixed tape...even worse!)

The summer after Freshman year, I was a camp counselor for a Girl's Leadership Camp at Carolina and one night we took the girls to a minor league game in town. I know what I wanted my summer job to be: serving beer to the fans in the box seats! How glamorous! I loved it! Slinging draft beers and watching baseball. We were allowed one meal per shift and I used to hit up every concession stand for a hot dog. That's a broke college student for you. While I worked there, I had the opportunity to work during the exhibition game between USA vs Cuba before the Olympics in Atlanta. I met some of the players and actually traveled (or possibly stalked!) the team and went to a game in Atlanta.

I still enjoy going to the USC Baseball games, eating a hot dog, listening to "Put Me In Coach"** (my karaoke song of choice...by the way!) play over the loud speaker's and sneaking a peak at the boys in uniform. Only then do I think...GROSS! They are only eighteen! Oh well. :)

And the lyric's of Bruce Springsteen run through my head: "Glory days, well they'll pass you by, Glory days, in the wink of a young girl's eye, Glory days, glory days..."

* I received a text from my "crush" that he was trying to recall if it was his sis that was a manager. It was. ;)

** I was graciously reminded by a dear reader, "Just to clarify - that Karaoke song is not called "Put me in Coach" - its called Centerfield, and its by John Fogerty. Its hands down one of the greatest baseball songs ever - and always brings back memories of playing ball (whether its high school, colllege, or even town league games). " Thank you. Fond memories for me too.

Ball Game Cupcakes, makes 24

courtesy of http://www.bettycrocker.com/

-1 box Betty Crocker® SuperMoist® yellow cake mix
-1 cup water
-1/3cup vegetable oil
-3eggs
-1cup miniature semisweet chocolate chips
-1container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
-Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty Crocker® Easy Flow decorating icing (in 6.4-oz cans)
-Assorted food colors

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 muffin cups. Make cake batter as directed on box--except gently stir chocolate chips into batter. Divide batter evenly among muffin cups (about 2/3 full).
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30 minutes. Decorate as desired below. Store cupcakes loosely covered at room temperature.

Baseballs: Frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to resemble stitches on a baseball.

Basketballs: Color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line.

Soccer Balls: Frost cupcakes with vanilla frosting. With black icing, pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to resemble seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape.

Tennis Balls: Color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing, pipe curved design to resemble tennis balls.

Giada de Laurentiis = Food Network's Sexiest Italian Chef

Simple Tomato Sauce

courtesy: Giada de Laurentiis

Ingredients
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

It's Pasta Week..ya'll.

This HOT-n-SPICY dish is sure to warm you up on these chilly Fall nights. In the spirit of a good ole theme, I am granting this week to be PASTA week. Whether it is simple and classic or a bit more Mediterranean, stay tuned for some dee-lish pasta dishes. Break out a good bottle of red and enjoy.

Fiery Angel Hair Pasta

courtesy Giada de Laurentiis

Ingredients
1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
Yield: 2 cups

Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours

Take a Closer Look!!!!

Halloween is right around the corner.

Stay tuned next week for 5 days of spooky Halloween ideas!!!

For now...CLICK HERE for a few from my friends at Food Network.

http://www.foodnetwork.com/halloween/package/index.html

P.S. A Pumpkin after my own heart. Yum.

A Cheeseburger Pumpkin.

Now that's a pickle surprise that looks good enough to eat!

Mangia Mangia. Happy Birthday Daddy!

In honor of my dad's birthday on October 19th, I wanted to pay homage to his Italian heritage. My father's grandfather, Samuel Intravia, grew up in Sicily and came to America with his brother when he was a young boy. He was a tiny man, but full of vigor. I remember hearing stories of him making dandelion wine and smoking a cigar a day until he was in his 80s. He was an avid whittler of wood, and his large family is blessed with possessing many of his creations. He lived to be 100 years old and witnessed five generations when my brother's daughter was born in 1991.


My father carried on his Italian roots through his feisty personality and with food. I can see him right now at the stove putting everything but "the kitchen sink" into a big pot. A dash of this, a dash of that. It was always comfortable and delicious. My dad was stubborn, a little full of s--t, and a whole lot full of life. He could command an audience with a grand story and would let out a hearty laugh. So, although he lost his battle to leukemia a few years back, he had more life experiences in his "little" pinkie finger than many do in their entire lives. One thing he always said was that "you never saw a UHAUL following a hearse." So, live in the moment. Enjoy each day. Say I love you. Say I'm sorry. Pick your battles. And bring your friends and family together with a good meal. If you happen to make my dad's signature spaghetti sauce, know that he is watching and toasting you with a Zambuca. Three coffee beans.

APPETIZER

BLUE CHEESE CHIPS

Fancy chips and blue cheese. Any plain gourmet potato chips will do. The Cape Cod plain, 40% less fat are good. Sprinkle chips into a shallow layer in a pretty baking dish. Layer with blue cheese. Repeat until out of chips and top layer is cheese. Bake in oven at 350, keeping your eye on them so that they do not burn. About 15 minutes until cheese is melted. Serve immediately.

TOMATO MOZZARELLA SALAD

1 medium red onion, thinly sliced
4 large tomatoes, sliced
Fresh Mozzarella, thinly sliced
1 bunch fresh basil leaves
Capers, palmful
Extra Virgin Olive Oil
Balsamic Vinegar
Salt and pepper, to taste

In a shallow dish, layer onion, tomato, and mozzarella. Place basil leave on cheese. Continue layering until finished. Sprinkle salad with capers. Dress the salad with olive oil and vinegar. Salt and pepper generously. Refrigerate until well chilled.

SERVE WITH CRUSTY GARLIC BREAD.

SICILIAN CHICKEN (my mom's recipe)

4 bone-in chicken breasts
10 Sicilian olives, from the deli
1 large white onion, sliced
4 medium potatoes, quartered
Black Pepper
Olive Oil
2 cloves garlic, diced

Heavily coat the bottom of a large pot with olive oil. Brown both sides of chicken and remove from pot. Add the onion, potatoes, and olives to the pot. Place the chicken back into the pan, bone side up. Sprinkle with garlic and pepper. Bring heat up to high. Cover tightly and bring temperature back down to simmer. Simmer for 1 hour, no peeking! Everything will turn a golden brown. Serve remaining juices over dish.

DAD'S SPAGHETTI SAUCE WITH MEAT

1 lb. ground beef, turkey, or venison
2 16oz. cans diced tomatoes
1 can tomato paste
1 cup diced mushrooms
1 large onion, diced
1 large pepper, diced
4-6 cloves garlic, chopped
2 tablespoons sugar
Oregano, to taste
Basil, to taste
Thyme, to taste
Crushed red pepper, to taste
Olive oil

Brown meat in olive oil. Chop meat as it browns. When beef is cooked, then drain. Add olive oil to pan Saute onions, peppers, mushrooms, and garlic. Stir with wooden spoon. Add remaining ingredients. Add spices. Remember that cooking increases the flavors. Add meat. Bring to boil, reduce heat and simmer for 45 min., at least. Serve over hot pasta, or macaroni, as my Dad would say! Sauce freezes well.

Love you Daddy. xoxo

Mr. Friendly's Tailgating Grub!!!

If I had to chose my favorite restaurant in Columbia, I would have to say that it is Mr. Friendly's. Mmmmm. I have been there for dates, with family, with girlfriends, for birthdays, celebrations, and post break-up man bashing with my best gals. It is always devine! You can't go wrong with any of their fish specials, their classic filet with pimento cheese or (when in season...) the crab legs! When I contacted owner Ricky Mollohan about a recipe for a magazine that I freelance for, he mentioned that there are recipes on the Mr. Friendy's web site. You can imagine my excitement! Mr. Friendly's at home? Is that even possible. While I will be sure to make some of these dishes, it can't beat a night out on the town. I found their tailgating menu to be a perfect addition to Blonde Appetit. Now, if I can only get Jr. to take me out on a date. Hmmm.

Be sure to check out Ricky's newest hot spot: Cellar on Greene for drinks and such

Mr. Friendly's Tailgate Potato Salad

5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil

Dice and par-boil the potatoes. While they are cooking, dice and fry the bacon, reserving the bacon fat. Slice the onions, chop the sun-dried tomatoes and mince the garlic. In a large mixing bowl, add the olive oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well. Add the sun-dried tomatoes, onions and the potatoes (while they are still warm). Mix well and serve.

Blue Cheese Slaw

1 cups sour cream
1/2 cup Dijon mustard
1 sugar
1/2 cup cider vinegar
1 tablespoons celery seed
10 cups thinly sliced red cabbage/green cabbage mixture
2 green bell peppers, sliced thinly
2 carrots, grated
1 cups shaved onions
2 cups blue cheese, crumbed
2 dashes tabasco
salt and pepper to taste

Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.

Herb-Feta Cheese Pasta Salad

8 oz. fresh or frozen green beans
1 (12-ounce) box tri-color rotini pasta
1 cup jar roasted yellow peppers, cut into small strips
1 cup roasted red peppers, cut into small strips
1/2 cup thin sliced sweet onion, vidalia is best
1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram
1/2 cup extra virgin olive oil
1/4 red wine vinegar
1 tbsp minced garlic
1 cup crumbled feta cheese
salt and pepper to taste

Bring a large pot of water to a boil. Add green beans and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the green beans to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients. Toss until ingredients are thoroughly coated with oily mixture.

Pork Chop Marinade for Pork Chop Sandwiches...

2 packs of boneless pork chops, no more than 1/2 inch thick chops
1 cup red wine vinegar
1/2 cup brown sugar
1 cup favorite red bbq sauce
1 tbsp tabasco
1/2 cup creole mustard
1 tbsp garlic
salt
pepper
1 tbsp dried thyme
1 cup orange juice
2 tbsp worcestershire.

Season all pork chops with salt and pepper on both sides. Combine all ingredients in mixing bowl and pour over pork. make sure mixture is touching all pork chops. Refrigerate for 3-4 hours. Grill chops to med well and serve on toasted buns with blue cheese slaw, slice of tomato, mustard and pepper jack cheese! that's a Sandwich!

for two pork chops
Newcastle Brine:

24 oz newcastle
2 1/2 tablespoons salt
1 tablespoon light brown sugar
1/4 cup cider vinegar

Brine for at least 24 hours in your refrigerator, grill pork chops 5-6 minutes per side (time will vary depending on thickness of the chop). Pork chop is medium (the ideal temperature for a pork chop) when you pierce it with a fork and clear juices run from the puncture in the meat. If the juices are pink, the chop is not quite done.

Scallion Creme Fraiche:

1 cup sour cream
1/3 cup heavy cream
1/4 cup chopped scallions
1 tsp lemon juice
salt
pepper

Mix all ingredients. It's ready!

Can substitute fresh thyme, basil or mint for a similar creme fraiche. Creme fraiche is great to top off grilled chicken or fish. Also fantastic on a hot dog or with grilled sausages!

Grilled Romaine

This is a great alternative to serving a cold salad during a tailgate!
Just grab a bottle of your favorite bottled caesar dressing or blue cheese dressing and top off the grilled romaine with it!

Grilling the romaine is the easy part!

Split romaine heart down the middle.Season with 1 teaspoon salt and pepper, 1 tablespoon olive oil, and 1/2 tablespoon red wine vinegar, grill on each side for about 10-15 seconds until slightly wilted but still retains its crunchy texture.

Char-grilled Corn with Red Chile-Cilantro Butter

Remove corn cobs from husks and wash to remove excess husk.
Season corn with salt and pepper and grill directly on med-high heat until corn begins to lightly brown and soften.
Transfer corn onto upper grill rack and brush with butter mixture.
Continue to cook for five minutes. Keep applying butter as desired.Allow to cool for two minutes before eating.

1 stick of butter softened
1 tablespoon chopped cilantro
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon siracha

Blend ingredients until fully incorporated. Leave at room temperature so it's easy to brush on corn.

Pineapple Mimosa

·¼ cup Grand Marnier, ·¼ cup sugar, ·1 bottle Champagne, ·2 cups pineapple juice
Place the Grand Marnier and sugar, individually in small ramekins. Dip the rim of each glass in the Grand Marnier and then add sugar, forming a ring or sugar around the rim. Divide the Champagne between the glasses. Pour ¼ cup of the juice in each glass. Pour the remaining Grand Marnier into each glass.

I love me some Grandma!!!! Sometimes a little too much!

http://www.mrfriendys.com/

Flippin' the Bean

Red Kidney Bean Dip

courtesy: Nigella Lawson

Ingredients
3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 lime, zested and juiced
Special equipment: food processor

Directions
Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

http://www.foodnetwork.com/recipes/nigella-lawson/red-kidney-bean-dip-recipe/reviews/index.html

This dip is exotic and delicious. If you really want to "wow" your friends with something a little different, then whip up this recipe and watch their faces when they savor that first bite.

I also love Nigella Lawson. Her attitude and passion for food borders on "orgasmic". She is definitely a Mmmm person. I like that!

I'm Sorry, I Don't Eat Buffalo. - Jessica Simpson

The University of South Carolina Gamecocks are lookin' hot, hot, hot!!!
We had back-to-back SEC wins, Spurrier's confidence in Garcia is growing, and we landed lastest recruit Gibson. My good friend, and fellow Za's co-worker, is a loyal reader of Blonde Appetit. He passed on this zesty dip, which I think makes a perfect appetizer for watching football games. While it is served warm, it may be best for at-home gatherings, unless you have a heat source at your tailgate.

Buffalo Chicken Dip

1 lb boneless chicken (2 breasts) - boil 20 mins or until done then shred or chunk

½ or ¾ cup Hot Sauce ( I use Texas Pete or Franks)

1 cup blue cheese dressing

2-8oz bricks cream cheese (room temp to mix)

12oz Monterey jack cheese ( or Cheddar or whatever you perfer. for extra zing try pepperjack)

Mix everything together – cover the top w/cheese Bake @ 350 for 30mins

Serve with tortilla chips and celery (for a low-carb dieters!)

While the Gamecocks are lookin' HOT, the temperatures on Saturday will be COOL...63 high, 50 low, with a chance of showers.