Savor the Season: Fall Vibes

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Do you have any fall traditions? We usually try to make it to the apple orchard and make a batch of Pumpkin Muffins with Chocolate Chips. (A pumpkin spice latte from Starbucks is my guilty pleasure. Shhh! 🤫 )

And here are a few other inspiring fall favorites—

If you’re in the mood for pumpkin, this Cinnamon Swirl Pumpkin Coffeecake looks amazing! Or if pumpkin isn’t your thing, this Apple Cinnamon Bread looks tasty!

Need a date night idea? Make some Monster Cocktail Stirrers, mix up your favorite cocktail, and then Listen to a Spooky Radio Program. (Or if movies are more your thing, pick one from my sister’s list of Spooky Halloween Movie Favorites.)

It’s not too late to decorate your front door with a Spooky Stick Wreath, or go all out and recreate this fireplace scene—Drilled Galactic Pumpkins.

If you want to get the kids in on the fun, here are several book recommendation lists, or make your family dinners a little bit spooky with a Simple October Tabletop.

And since the chilly nights are begging for a warm bowl of soup/stew, you should definitely make The Only Chili Recipe You Will Ever Need, or go for a non-traditional chili approach with One-Pot White Chicken Chili, or our favorite Potato Soup with warm, crusty French bread. Yum!!!

Our Favorite Ways to Enjoy Zucchini

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Our garden is in full swing, and the zucchini plants are producing like crazy. While I’ve been exploring new ways to put it to use—like this Spaghetti with Crispy Zucchini or these Japanese Zucchini—here are my tried-and-true favorite recipes that incorporate zucchini.

Korean Beef Bowls with Spiralized Zucchini

One of the meals we have regularly around here are these Korean Beef Bowls with Spiralized Zucchini Noodles. It’s a favorite meal with our kids, and they ask for it often. I usually double the sauce and the amount of zucchini noodles. I have the Spiralizer attachment for my KitchenAid, which makes quick work of the job, and I highly recommend it!

Roasted with Garlic Salt

As a side dish, zucchini is perfect roasted with garlic salt. I toss it with olive oil, sprinkle with garlic salt, and pop it in the oven for 20 minutes at 425º. We usually grill brats or some sort of marinated chicken to go with it.

Cheesy Zucchini & Bacon Quiche

Inspired by our favorite Spinach, Bacon, Gouda Quiche, I decided to make Zucchini, Bacon, Gouda Quiche, and it was a big hit. It goes great with a Balsamic Side Salad (with lettuce from the garden) or Roasted Potatoes. I didn’t really use a recipe for my version, but I’d like to try this Caramelized Onion, Gruyere, and Zucchini Quiche or this Zucchini, Bacon, and Gruyere Quiche. (You could totally substitute gouda cheese in place of the gruyere in the latter recipe.)

Minestrone Soup

As the weather starts to turn chilly in the fall, I love to make Minestrone Soup. This is one of my favorite soup recipes in general, but I am definitely looking forward to it with fresh zucchini from our garden!

Zucchini Bread

If you are looking for a change from traditional Zucchini Bread, bake up a batch of Chocolate Zucchini Bread. It’s so decadent and a nice change from other ways to use up zucchini!

Now tell me, what are your favorite ways to eat zucchini?

Caprese Tortellini (A Simple Summer Dinner)

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Ok, so this Caprese Tortellini could be a simple dinner for just about any time of year, but it feels particularly fitting for summer alfresco dining. It also is just barely a recipe. Adjust the ratios as you see fit. Definitely enjoy it outside if you can!

Caprese Tortellini

Ingredients

  • 1 package of Tortellini (I like Four Cheese, personally)

  • 1 lb Sweet Italian Sausage Links*

  • Half a pint of Cherry Tomatoes

  • Container of Marinated Mozzarella Balls

  • Balsamic Glaze, for drizzling

  • Fresh Basil, thinly sliced, for serving*

Directions

  • Fill a large stock pot with water and bring to a boil. Cut the Italian Sausage into bite-sized chunks and cook in a skillet with a drizzle of oil until browned and cooked through. Meanwhile, cut cherry tomatoes in half and set aside in a bowl. If using, cut fresh basil and set aside as well.

  • As the sausage is nearly done, cook the tortellini according to package directions. Drain the tortellini and either put it back into your large pot or put it into a large bowl. Drain off the grease from the sausage and add to the bowl with the tortellini.

  • Add in the cherry tomatoes and marinated mozzarella balls, with the marinade. This serves as the ‘sauce’ and brings through the flavors from the marinating oil. Gently stir everything together and serve on plates or bowls. Top with fresh basil and drizzle with the balsamic glaze. Enjoy!

Notes

  • If you have a smaller package of tortellini, I would consider only using 3 of the links to keep the ratio of pasta to meat more balanced.

  • If you don’t have fresh basil, don’t worry! I liked it without any fresh basil added.

  • I will say, I did not care for this as leftovers. It did not reheat well, and I personally didn’t enjoy it cold. So keep that in mind as you decide how much to make.

Recipe adapted from Lately with Alexa.

A Quick Front Door Makeover for the Holidays

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Our front door is a really pretty wood door that has seen better days. It desperately needed a coat of paint to give it a new lease on life. Here’s how it looked before it’s new paint.

I loved the color from the front door at our previous house so much that I decided to use it again, and I think it looks lovely against our light yellow siding.

Ta da! Isn’t it so beautiful!

The color is Sherwin Williams “Blackberry”, and it’s a beautiful, rich purple with lots of red in it. I love the depth of color. It also pairs so well with the deep green and bright red of the wreath.

Pip was hoping, longing to dart out the door and run away. His favorite pastime.

This was a pretty quick project (the taping of the windows took the longest), but it was very satisfying to see it come together just in time to decorate for Christmas!

Thanksgiving Menu Ideas

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Beautiful fall foliage arrangement via the Kirkland’s blog

Thanksgiving is my favorite holiday. It’s low-key and full to the brim with comfort food! What’s not to like?! I also really like that it feels like an exclamation mark to the end of fall, and from there I can turn my attention to Christmas and winter-time. Without further ado, here’s what’s on our menu this year.

Thanksgiving Menu

I am really digging the idea of a Cheese and Fruit Tray as a late lunch / appetizer on Thanksgiving Day. We have guests coming, and I think this would be a great option to have in the fridge for when they arrive.

In terms of the main meal, we will make a Blue Moon Brined Turkey. We have made this for years, and it always turns out well. Naturally, we have to make mashed potatoes and stuffing (because is it even Thanksgiving without it?!)

I’ve been thinking about a kale salad with blue cheese for a while now, so this Kale Salad with Bacon and Blue Cheese seems like a great opportunity to make a big one with festive cranberries.

We make this Orange Bourbon Cranberry Sauce every year. It is so good! I recommend you serve it warm.

I am thinking about making this classic Green Bean Casserole as a side dish as well.

For dessert, we will make our beloved cheesecake, but I seriously considered trying to talk Dylan into this Rustic Pear Baked Custard. It looks tasty, and I like that it’s different than the traditional pumpkin pie. I might find an excuse to make it another time this holiday season.

So tell me, what’s on your must-make list this Thanksgiving?

And in case you are interested, here are my Tips for Throwing a Party and Thanksgiving Dessert Ideas if Pumpkin Pie Isn’t Your Thing.