Take Home the Trophy with Savory Super Bowl Snacks

Kick off your Super Bowl party with appetizers that will score with your home team and get you the extra point. Pick up a first down with hearty Italian Stromboli, and practically walk into the end zone with spicy Sausage and Green Chile Crescent Squares. 

Sausage and Green Chile Crescent Squares

Italian Stromboli
Stromboli is a turnover typically filled with a variety of Italian cheeses and thinly sliced meats. I always offer at least two substantial snacks on the buffet, and this one fits the bill.

Use a ready-to-go refrigerated pizza crust such as Wewalka Classic Pizza Crust. The dough is wrapped around parchment paper, making it super easy to unroll onto the pan. 

Of course you could make your own dough, but the idea here is simple entertaining. Be sure to check out my variations for alternate filling combinations.

Italian Stromboli

Italian Stromboli

 

1 package refrigerated pizza dough

12 thin slices each salami, pepperoni and capicola or any ham

1/2 cup sliced, mild banana peppers, patted dry

2 cups shredded mozzarella and provolone cheese blend

Marinara sauce

Heat oven to 375 F. Unroll pizza crust with its parchment paper out onto a rectangular baking sheet. 

Down the center of the dough, lengthwise layer salami, pepperoni and ham, leaving a couple inches of dough along the sides and at least on inch on each end.

Layer banana peppers and then cheeses.

Tuck in ends of the dough, then pull sides up and over fillings. Press seams to seal dough. Carefully turn the Stromboli over so it’s seam side down.

Cut 5-6 diagonal slits on the top of the Stromboli to allow steam to escape.

Bake for 18-20 minutes. Slice and serve with warm marinara sauce for dipping.

Variations

Sausage and Peppers: Layer Italian sausage crumbles, Italian peppers such as Monteleone brand and mozzarella and provolone cheeses.

Meatball: In a saucepan, heat a dozen 1-inch frozen meatballs in a small amount of marinara sauce until warm. Slice meatballs in half and layer with banana pepper rings following with the mozzarella and provolone cheeses. Tip: keep the sauce to a minimum. Too much will ooze out of the top of the Stromboli.

(Recipes by Jennifer Ruple)

Italian Stromboli

Sausage and Green Chile Crescent Squares

Green chiles are the kicker in these hearty treats. Paired with spicy sausage, they add just the right amount of heat. To save time in the prep department, I purchased already cooked and crumbled sausage. 

These appetizers bake beautifully; however, be sure to let them cool for the full 15 minutes. They’ll be easier to slice and stay together better.

Sausage and Green Chile Crescent Squares

Sausage and Green Chile Crescent Squares

Two 8-ounce cans refrigerated crescent rolls

1 pound bulk pork sausage, spicy or mild or use pre-cooked and crumbled sausage

4-ounce can diced green chiles, drained

2 cups sharp cheddar cheese

1 package cream cheese

Heat oven to 375 F.

Unroll 1 can of dough into 2 long rectangles. Place in an ungreased, 13 x 9-inch glass baking dish; press over bottom and 1/2 inch up sides to form crust.

In a large skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings.

To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish.

Sprinkle with green chiles and then cheese.

Unroll second can of dough on work surface. Press to form 13 x 9-inch rectangle, firmly press perforations to seal. Carefully place over cheese.

Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

(Recipe adapted from pillsbury.com)

Taco Stuffed Jack-o'-lanterns

The internet is packed with creative food ideas for Halloween night.

Some are a frightful delight. 

And then...

there are others that are just downright creepy. You know the ones... 


like the guacamole barfing pumpkins... 


and the skeletons with hot dog intestines...


or the blood-shot eyeball hard-boiled eggs - Eew! 


They get worse and quite possibly require a few shots of something devilishly strong to even consider eating.

This Halloween don’t scare your family and friends with ghoulish fare, treat them to a G-rated dinner approved for all ages.

These wickedly cute Taco Stuffed Jack-o’-lanterns substitute fresh bell peppers for taco shells. 


Stuffed with spicy beef, black beans and brown rice, they are a perfect when there’s no time to fix dinner before the kiddos head out for the evening. 

Assemble them the night before, then pop them in the oven while everyone’s getting into costume.

Happy Halloween from my haunted kitchen to yours.

Taco Stuffed Jack-o’-lanterns

4 servings

4 orange bell peppers

1 pound ground round

1/4 cup red onion, diced

2 teaspoons olive oil

1 - 2 garlic cloves, minced

1 cup cooked brown rice

15-ounce can black beans, drained

1 tablespoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup shredded Mexican cheese blend

Heat oven to 350 F.

Wash peppers. Slice off the tops and set them aside. Scoop out seeds and ribs. With a paring knife, carve jack-o’-lantern faces into the sides of peppers. Set aside.

In a large skillet, cook beef and onions until beef is no longer pink. Drain.

In the same skillet, heat oil over medium and cook garlic 1 to 2 minutes. Return beef mixture to skillet. Stir in cooked rice, black beans, chile powder, cumin, salt and pepper. Sprinkle cheese over mixture and fold in.

Fill carved peppers with beef mixture. Place tops back on.

Place peppers, standing up in a glass baking dish. Add a 1/2 cup of water to the dish. Bake for 20 minutes or until peppers are soft but still hold their shape.

Dining Room Reveal and Fall Tour

I thought about titling this post, The Breakup.

Because that’s essentially what I did.

After 12 years, I finally did it…

I broke it off with my home décor.

I’m not saying I never loved you, Tuscan Gold, really it was just me…

And, mister Red dining room, you’ll always hold a special place in my heart…

But it was just time. Time for a change.

Choosing a new paint color was the easiest part. 

Creamy neutral, you were right under my nose the whole time just hanging out in my laundry room and hallways...

Just waiting for me to notice you.

I decided to let you expand your horizons into the foyer, the great room, the kitchen and the dining room.

And you know what? I couldn’t be happier with the choice. 

The new neutral background makes the rooms brighter, feel more open, gives me a lot more options in terms of decorating.

I’ve fallen in love all over again.

Source list: gingham panels - Ballard Designs; buffalo check pillows, lamp, topiary and urn - The Butter Barn; table runner – HomeGoods; candle sticks, black linen napkins and pumpkin plates – Target; crocheted pumpkin – Galaxy Rose Crochet; and faux greens wreath – Found Our Haven.

My Love For Farmers Markets and a Butternut Squash Recipe

Can I tell you a secret?

I love farmers markets.

I love them as much as pumpkins, puppies and pizza.

I know, right?

My town is blessed to have a fabulous weekly farmers market that showcases a wonderful variety of locally grown produce, made-from-scratch baked goods, and handmade food products. 

It is the perfect outlet to meet farmers, makers and creators; sample delicious products; meet friends for dinner; and pick up some groceries.

The abundance of beautiful vegetables on display at farmers’ stands this month provided me with the inspiration to work on new recipes, handpicked for the season.

Butternut Squash, Sausage and Sage
This recipe relies on a spiralizer to create noodle-like strands of squash. If you don’t have a spiralizer, use a vegetable peeler to make long shreds of squash instead. 

Since you only need the top half of the butternut squash in this recipe, save the other half for another day and use it to make the Autumn Salad. Serves 4.

8 ounces spaghetti
Half of a medium butternut squash, about 12 ounces
2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
2 cloves garlic, minced
1/4 cup fresh sage leaves, chopped
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
2 cups kale, chopped
1/4 half-and-half
1 tablespoon whole-grain mustard
2 ounces sharp cheddar cheese, shredded

Cook pasta according to directions

Peel the butternut squash and spiralize on a thin noodle setting. Cut any very long strands in half.

In a large skillet, heat oil over medium heat. Add sausage and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes. Add garlic, sage, red pepper and cook, stirring about 1 minute.

Add butternut squash and toss to combine. Add wine and cook, covered, until the squash Is just tender, 3 to 5 minutes.

Add kale and toss to combine. Stir in cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Fold in cheese.

(Recipe adapted from womensday.com)

Can I tell you another secret?

I love you too!

Thanks for reading.

A Road Trip to Detroit's Eastern Market and West Village

Fall is the perfect time for a road trip! If you love farmers markets as much as I do, a visit to Detroit’s behemoth Eastern Market is in order this harvest season. Located at 2934 Russell St., in the heart of The D, the market has been nourishing the Motor City for over 125 years.

On Saturdays the bustling farmers market is the place to be. More than 200 vendors set up booths in the market’s 5 Sheds to sell fresh produce, meats, baked goods and locally made products. 


Freshly picked flowers are in abundance at this time of year, and with harvest season just around the corner, pumpkins and gourds will be making their entrance to the sheds soon.

Eastern Market is open year-round on Saturdays from 6 am to 4 pm. On Sundays through September, the market transforms from a traditional farmers market to an artisan market and features the work of local crafters, cooks, jewelers and musicians selling Detroit and Michigan made products. Sunday hours are 10 am to 4 pm.

Free parking (except for on Lions Tailgating Sundays) exists all around Eastern Market. Although it can be a little tricky to find a spot, especially at peak hours on Saturdays; they do open quickly. 

For those who have questions or are new to the market, a welcome center is located on the premises at 1445 Adelaide St. between Sheds 2 and 3. Visitors may pick up a map of the market, recipes and use the restrooms. Welcome center hours are Saturdays 7 am to 4 pm (year-round) and Sundays 10 am to 4 pm (June – September).

Holiday Markets

When it’s time to deck the halls and prepare those holiday meals, visit the Eastern Market during its holiday market season, Tuesday, Nov. 26 and Sundays, Dec. 1, 8, 15 and 22. The Tuesday market focuses on food vendors, and the Sunday markets feature Christmas trees, Michigan-made gift options including clothing, art, jewelry and beauty products.

The Neighborhood
After visiting the market, spend some time strolling the neighborhood which boasts several restaurants, cafes, meat and seafood markets, and a wine shop. 

No visit to Eastern Market is complete (in my opinion) without lunch or dinner at nearby Supino Pizzeria, 2457 Russell St. Once a tiny pizza joint with only a couple of community tables, the restaurant has been recently expanded and now features a spacious dining room and bar. There may be a bit of a wait for a table, so head there a little before reaching starving point, put your name and number on the list, then spend a little time exploring the area. The host or hostess will text you when your table is ready.

Supino’s hand-tossed, thin crust pizzas are available in two sizes 12” and 18”. While Guy Fieri of Diners, Drive-Ins and Dives, favored the City Wing Thing Turkey Pizza, I recommend the El Greco with feta cheese, spinach, onion and kalamata olives.

Sister Pie
While in the vicinity, head to Sister Pie, a charming and eclectic bakery located at the corner of Kercheval and Parker streets in Detroit’s West Village neighborhood. With a mission “to celebrate the seasons through pie,” the bakery specializes in nontraditional flavor combinations such as Blueberry Plum Balsamic, Salted Maple, and Sweet Corn Peach Streusel.

In addition to pies, the bakery serves cookies, breakfast items and lunch. Hours are Monday through Friday 8 am to 4 pm and Saturday and Sunday 9 am to 2 pm.

As the season shifts to cooler weather, carve out a little time to explore the food scene up north. Don’t forget your jacket and a cooler.