Halloween Party Menu 2014

This slideshow requires JavaScript.

These are some of the Un-Snooty favorites around this time of year.  These are all great things to serve at any fall or Halloween get-together, and if you’re headed to a fall potluck, take one of these with you and you’ll be a rockstar. Click the title to drop down the recipe! Photos coming soon.

Easiest Ever 3-Ingredient Pumpkin Cake

Cake:

• 1 box spice cake mix
• 2 eggs
• 1 – 15 oz. can pureed pumpkin
• 1 tsp. pumpkin pie spice

Frosting & Trimmings:

• 1 can pre-made cream cheese frosting
• Ground cinnamon
• 1 cake cone (the kind you use for ice-cream)
• Red, yellow, and green food coloring

DIRECTIONS:

1. Preheat the oven to 350 degrees. Spray your bundt cake pan with baking spray, or grease with shortening or vegetable oil.
2. Beat cake mix, pumpkin, and eggs together until well-mixed.
3. Bake for 30-35 minutes, or until a toothpick comes out clean from one of the thick areas of the cake. Allow to cool completely before removing from the pan. Turn over onto a round serving plate.
4. Add about 1/2 tsp. to the can of frosting, and then divide the frosting. 3/4 of it in one bowl, and 1/4 in another. Add enough red and yellow food coloring to the larger portion to create a “pumpkin” orange color. To the smaller portion, add green. This will be for the “stem.”
5. Ice your cake with the orange frosting, and coat the outside of the ice-cream cone in green frosting. Then place it in the middle of the cake, creating the stem of the pumpkin. If you like, you can pipe “vines” onto the cake in green icing.

This cake is a huge hit at my house this time each year (Liz’s birthday is near Halloween, and this year, she specifically requested this cake as her birthday cake), and I promise you won’t be disappointed either. It’s awesomely moist and delicious, especially for how insanely stupid-easy it is to throw together. You don’t have to use a bundt pan or make it look like a pumpkin (just omit the food coloring and ice-cream cone), but if you don’t, you will need to adjust the baking time and watch the cake closely.  Note also that because there’s no oil, this cake is a little better on the waist than standard oil-in cake, and about 100x more moist!  Not only that, but it even looks like a pumpkin.  What’s not to like?

Best Roasted Pumpkin Seeds You’ll Ever Eat

INGREDIENTS:

• 1-2 C. raw, peeled pumpkin/ sunflower seeds (buy them or DIY)
• 2 tbs. Worcestershire sauce
• Garlic powder
• Onion powder
• Paprika
• Seasoned salt
• Cayenne pepper
• Extra-virgin olive oil
• Cooking spray (optional)

DIRECTIONS:

1. In a bowl, mix the seeds with the Worcestershire sauce and let them soak for about 10 minutes, until they’ve absorbed a good bit of the liquid. Stir them a few times in between.
2. Coat with an even sprinkling of each of the dry ingredients before coating with a drizzle of E.V.O.O.
3. Spread evenly onto a baking sheet that’s been covered with greased foil or parchment paper (un-greased) in a single layer.
4. Bake for 10 minutes at 320, then take them out, give them a stir, and return to oven for another 3 minutes.
5. Remove them and spread them in a single layer onto a double-layer of paper towels until they’re cool (that step is important).

This is my new recipe this year!  I’ve adapted and changed my pumpkin seed recipe lots of times, and this is the one that I’ve really come to love.  The big kicker?  Using peeled seeds.  It makes for a much quicker journey from bowl-to-stomach.  Also there’s no choking on the tough shell, and no spitting.  Just pure, simple enjoyment.  You can buy the seeds already peeled at some regular grocery stores and most every bulk food store, or if you’re up to the task, peel them yourself at home.  There are videos on this stuff on Youtube! Also, due to the last step of the process, these keep in a container incredibly well without getting stale or soggy.

Super Light-n-Fluffy Pumpkin Pie Dip

INGREDIENTS:

• 1 – 15 oz. can pureed pumpkin
• 1 – 8 oz. block cream cheese
• 1/2 – 8 oz. container light Cool Whip
• 1 – 4 oz. pkg. instant vanilla pudding mix
• 1 1/2 C. milk
• 1 tbs. ground cinnamon
• 1 tsp. pumpkin pie spice
• 1/4 C. sugar

DIRECTIONS:

1. Whisk together milk, pudding mix, cinnamon, & pumpkin pie spice until smooth & thick.
2. Beat into softened cream cheese with an electric mixer.
3. Add all ingredients EXCEPT Cool Whip, continuing to beat together.
4. Gently fold in Cool Whip, mixing thoroughly.
5. Chill for 3 hours prior to serving.

This stuff is super delicious and pretty easy to throw together.  The best part is, it’s actually several recipes in one!  You can use it as a delicious filling for all kinds of pastries, cakes, and even cannoli, with a few simple additions (mix in some mini chocolate chips, then top the cannoli with powdered sugar and a drizzle of caramel!).  When serving it as a dip, serve it with apple slices, vanilla wafers, ginger snaps, and graham crackers.  You won’t be sorry.  To snooty it up a little, layer it in a trifle dish with sponge cake cubes and ginger snap crumbs.

Awesomely Simple Caramel Apple Dip

INGREDIENTS:

• 1 – 8 oz. pkg. cream cheese, softened
• 1/4 C. brown sugar
• Caramel topping
• 2 – 3 large granny smith apples, sliced
• lemon juice
• Chopped nuts of choice (roasted peanuts, pecans, walnuts, or almonds)

DIRECTIONS:

1. Cream together the cream cheese and brown sugar until there are no lumps. You can even add a pinch of cinnamon if you like, but totally not necessary.
2. Spread it onto a serving plate or platter, leaving a 2″ border all the way around the edge.
3. Toss all the slices of apple in a freezer bag with a couple tablespoons of lemon juice. Shake to coat.
4. Arrange the apples around the outside edge of the plate in an overlapping pattern, refrigerating the rest of the apple in the bag for later.
5. Over the cream cheese mixture, drizzle the caramel topping in whatever pattern you like (spiral, zig-zag, criss-cross, you know the drill), and sprinkle over with chopped nuts.

This recipe is an old standard, and has been in my family for years (and probably yours too!).  So quick and simple to put together, yet ridiculously delicious.  Where the “caramel topping” is concerned, you can certainly just go with whatever caramel ice-cream topping you can find. The other option is using the good stuff, Marzetti’s brand caramel apple dip, that comes in a tub. Heat it up a little bit in the microwave to pour over the top of your cream cheese mixture. Good stuff! If you serve this at a party, it will probably all be gone by the end, and you will probably get all kinds of complements, and people will probably ask for the recipe, and you will probably be a hero. Probably.  Just saying.

Crock Pot Mulled Hot Apple Cider

INGREDIENTS:

• 1 Gallon fresh apple cider
• 1/4 C. brown sugar
• 1-2 tbs. whole allspice
• 1-2 tbs. whole cloves
• 4-5 whole cinnamon sticks
• 1/2 orange, cut into wedges (optional)

DIRECTIONS:

1. Throw everything together in a crock put on high
2. Once it’s hot, turn it to low and let it brew for at least an hour.
3. Serve hot. Folks can ladle into mugs from the crock pot, or you can forego the crockpot altogether and use a pot on the stove before transferring to a carafe.

Hot cider is a treat in any season, but it makes your house smell like amazing fall and winter things.  It’s such a comforting, warm beverage, and let’s face it… who doesn’t like cider?  For an adult Halloween party, you could even gussy it up with a little of your favorite poison… caramel flavored vodka would prevent it from being super-obvious, and then you’d have amazing caramel apple spiced cider with a little twist.  If you prefer a stronger, more present “threat,” Bourbon, Rum, or Brandy would also work well.

Note: images of caramel apple dip and pumpkin bundt credit to Google Images.

Superfood Summer Salad

Now that Liz and I have dabbled a little in the world of vegetarianism, we’ve discovered some things that are really, truly, fabulously tasty and extremely healthy for your body.  In fact, having only began this change 4 days ago, I’ve already lost almost 5 pounds.  That’s insane.  And awesome.  Needless to say, so far I have NO regrets about the change, and I feel great.  Also, we’ve really sort of bonded over some of the amazingly tasty things we’ve eaten so far.  This particular recipe is my lunch this afternoon (chowing down as I type this), so Liz hasn’t even tasted it yet.  I think it’ll be a pleasant introduction.

Since I’m sort of in the middle of several things today, this will be a somewhat brief entry compared to many of my others.  Mostly though, that’s because this recipe is not one of my own.  it comes Ambitious Kitchen, where I imagine I will probably venture for ideas on the regular now that I’ve tried this superfood salad.  She mentions the salad is great for lunch (I can vouch), or as a side for dinner, maybe alongside a nice grilled fish.

The salad is comprised of tons of veggie superfoods, like kale, spinach, quinoa, edamame, avocado, and a lemon vinaigrette that’s to-die-for.  Per usual, I did adapt a few teeny things, but not because I didn’t like any of the stuff that was in it already.  Any of the ingredients followed by a (*) are the ones that were adapted.  That’s primarily because the ingredients were either more readily available, or I had them in the fridge already.  You can compare it to the original recipe.  Here’s the rundown:

• Quinoa
• Kale
• Baby spinach*
• Cherry tomatoes
• Toasted raw sunflower seeds*
• Avocado
• Mango
• Edamame
• Minced white onion*
• Fresh garlic
• Lemon juice
• Olive oil
• Sugar
• Salt
• Pepper
• Basil

Summer 2014’s Cleaner Eating Guide

Greetings!  It’s (finally) spring!  That means it’s time to start thinking about summer and ways to trim down, buff up, and generally feel better because winter is FINALLY nigh and let’s face it, you want to look good for the beach.  Liz and I collaborated on this guide.  It’s the sort of stuff we like to do to guide our eating habits, especially after a long, harsh, fatty fat winter.  We think these tips are great for folks who aren’t great with dieting (and who is?), and just “like what they like.”  Let’s get started, shall we? 🙂

Good Rules of Thumb

1. The better you can pronounce the ingredients in the list/ know what they are, the better the food item is for you. A long list of unknown ingredients = a lot of preservatives and additives that your body can’t digest and doesn’t know what to do with. For instance, foods like frozen meats/hot dogs often have tons of preservatives and carcinogens in them. Fresher is always better.
2. When possible, eat organic.  It is more expensive.  It’s also more ethical.  Organic for veggies and fruits means no pesticides, and no GMO’s.  Organic for livestock means ethically raised (usually free-range) and on clean diets.  This all means less of a chance for you to get sick in the short and long-term!  Also, because organic products are free of preservatives, it means most of them are going to come from local sources.
3. Stay true to the serving size listed in the nutrition facts. Portion control is important. Eating until your stomach says “no more” is not a good idea. It means you’re always getting more calories than your body needs to function and you actually waste energy trying to metabolize all that food and burn the calories. This means you get tired quicker because you’re not only using energy to function, but your body is using energy to burn the food you ate. Plus it makes you feel bloated and full and it’s harder to breathe, which is never fun.
4. A green vegetable with every meal (ideally not cooked beyond recognition or incorporated into a casserole.  The more raw the vegetable, the more benefit you get from its vitamin and nutrient content).
5. Avoid eating before bedtime.  You don’t need the extra calories, especially since you’re just going to be sleeping.  You might think you’re hungry, but your “asleep self” won’t notice, and you can eat when you wake  up.
6. Don’t think of eating healthy as “being on a diet.”  That’s a surefire way to not stick to it.  Being on a diet is a temporary thing, where being healthy is a lifestyle.
7. Get in lots of fiber– this helps keep you regular (obviously) but also keeps your body getting rid of toxic things it doesn’t want or need.  A high-fiber diet, like a high-protein diet, will help you lose weight.  Whole grains and lots of beans are a good place to get extra fiber.  A lot of the recipes we make regularly have black beans or garbanzo beans (hummus is straight up bean paste).  Plus beans are a good source of protein, which gives you energy.
8. Try to do something physical every day, no matter how small. At least 30 minutes is ideal.
9. Substitute water for soda/juice/flavored teas/etc. as much as possible.  Pop (and lots of juices) isn’t good for you for lots of reasons, mostly because it’s packed with artificial sugars and other chemicals that your body doesn’t need and doesn’t know what to do with.  One every once in a while is better than several every day though.  A lot of times, juice isn’t good for you, but hides behind being juice.  It’s just as full of sugar and calories as pop, lots of times.
10. Take a multivitamin every day.  You’d be surprised at how many vitamins are missing from our usual eating habits.  B vitamins help metabolize food, and vitamin C helps to promote immune system health.  Vitamin K is great for your blood, and there are tons of other vitamins you need.  Also vitamins have been shown, in some cases, to prevent, stop, and sometimes reverse cancer.
11. Condiments can add hundreds of extra calories to a meal. Limit them when possible, and substitute creamy dressings/condiments with oil-based ones as much as you can (Italian over ranch on salads).  Look at the calorie content in each serving of dressing or condiments and stick to the serving size if possible.  Condiments like guacamole, hummus, and pesto (watch it with pesto though, the oil/ fat content is higher than in guac and hummus) are better for you than mayonnaise, ranch, barbecue sauce, and ketchup, because their ingredients are natural.
12. You don’t have to give up carbs, but when you do eat them try to make them whole wheat when you can. Especially in the store, nearly everything has a whole wheat option that tastes pretty nearly as good as the “white” option. Even at restaurants, many places now offer whole wheat/ brown rice or pasta options. it’s easy to get fooled though, at least with bread. There’s REAL wheat bread, and then white bread that’s disguised to look like wheat bread. The first ingredient will always be “Whole wheat flour” if it’s actually whole wheat, NOT enriched flour.
13. Don’t be afraid to branch out from what you know and try new things. Some things may seem new/different/scary, but once you learn what new things you like, a whole bunch of new possibilities open up.  Liz and I like mexican and mediterranean foods a LOT so we make lots of different kinds of food with those kinds of ingredients.  We have tried a lot of things we didn’t like, and because of that, we stumbled on lots of things we DO like.  That’s what experimentation is: Finding a bunch of ways NOT to do things so you can find the thing that works.

Great Websites for Tools & Reference

• www.skinnytaste.com – Lots of easy to follow recipes, healthier remakes of classic favorites (Macaroni and cheese, pizza, etc.) but also lots of creative new recipes that are outstanding.
• http://www.helpguide.org/life/fast_food_nutrition.htm
• http://www.healthydiningfinder.com/ – You don’t have to give up fast food/restaurants, just order the better options. For instance, instead of ordering a burger at Wendy’s, get a baked potato or salad and chili. At McDonalds, instead of a crispy chicken sandwich, get a grilled version.  Also, stay away from fries whenever possible.  Most fast food places now have healthy side options like apples.  Most fast food breakfasts offer yogurt or fresh fruit instead of hashbrowns.
• www.myfitnesspal.com – Sometimes we trick ourselves into thinking we are eating healthier than we actually are. We think we are consuming 1,500 calories, but by not keeping track we’re sneaking in 1,000 extra calories and hitting 2,500. Myfitnesspal has an app and a website, and logging calories/exercise can really help keep you accountable/let you see if you’re reaching your goal. It IS time consuming, but it works. And after a while, you just get used to doing it.
• www.pinterest.com – In the search bar on Pinterest, take your favorite recipe and add “Healthy” in front of it. You’ll get a list of hundreds of “lightened-up” versions of it.  Some of them aren’t great.  Some are awesome.  Use your judgement to decide on a version you will enjoy.

Eat This, Not That

• For carbs, try to stick to these.  Whole wheat pasta instead of regular pasta.  Brown rice instead of regular rice.  Whole wheat or whole grain bread instead of white or enriched flour bread.  Quinoa instead of couscous or white rice.
• Chicken and fish more often than beef and pork – these are all good, grillable options.  Salmon is great for you, has lots of omega 3’s and fatty acids your body needs, and it’s good for your heart.  All kinds of fish and chicken have nearly unlimited ways you can prepare them.  Also grilling is fast, easy, and tasty all through the spring, summer, and fall.  I try to do it as much as possible, because it’s also healthier.
• Clear-based condiments instead of creamy condiments – particularly on salads.  Salad isn’t healthy anymore once it’s covered in ranch, croutons, and cheese.  There are tons of varieties of vinaigrettes that go with nearly anything you could possibly think of to put into a salad.  One of our favorites is a spinach salad with candied pecans, dried cranberries, feta cheese, granny smith apple, and a raspberry cabernet vinaigrette from Marzetti’s.  Also, you can easily make your own dressing by mixing red wine vinegar and EVOO with some spices (basil/ oregano, salt, pepper) for a really simple dressing that tastes really good.
• Fruits and vegetables instead of carb-based side dishes (pastas, rices, etc. ALSO, potatoes and corn are both starches, NOT just vegetables. So mashed potatoes/baked potatoes/corn shouldn’t be the staple vegetable, as they’re full of starches).
• Water instead of sugary drinks (iced tea with minimal sugar/ flavoring isn’t terrible, but too much coloring/ caffeine can cause kidney stones)
• Nuts, fruits, vegetables; whole wheat pita chips and hummus; light popcorn; rice cakes as snacks instead of chips/cookies. We keep roasted almonds around… I like the cocoa ones and the smoked ones.  Also, we have whole wheat pita chips and hummus in the house at all times because I love it.  We NEVER buy little debbies or potato chips, and even a lot of trail mixes and granola bars are not actually good for you, because they’re full of unnatural ingredients, sodium, and added sugars.  Also, we eat chocolate rice cakes with peanut butter spread on them for dessert a lot.  Peanut butter has some good fats and a little protein, but a lot of sugar too; be careful how much you eat.  The serving size is 2 tablespoons, which is plenty.

Recipes We Like

Crock Pot Chicken Tacos – chicken breasts, salsa, and spices go in the crock pot for 2 hours on high, then you just shred the chicken, mix it all together, and serve it on flour tortillas with the usual taco acoutrements!  Delicious and easy.  Watch for the recipe to be posted soon.

Crock Pot Mexi-Chicken – Same as tacos, plus a block of reduced fat cream cheese, a can of corn (drained) and a can of black beans (drained).  Then serve it over brown rice (minute rice makes it) with salt and lime juice (I add chopped fresh cilantro, which is an acquired taste… but you have to try it to like it).  This is one of Liz’s favorites.

Southwestern Black Bean/ Quinoa Medley – a recipe from Skinnytaste.com, it’s very mexican tasting and just really freaking good.  Lots of bold flavors.  Watch for my post on this soon.  You can make this a day or two ahead and eat it for lunch for several days.  It would be an awesome addition to any cookout, too!

Grilled Mesquite Chicken Breasts – buy a packet of McCormick’s mesquite marinade (I keep several around all through the summer).  All you have to do is mix it with water, juice, broth, beer, or a combination of those, and soak pierced chicken breasts in it for a while.  Then grill it and serve it with a green veggie. Seriously, I think I might make these tonight.

Cauliflower Mash – it doesn’t taste like mashed potatoes.  It has a similar texture, but don’t eat it expecting it to replace or taste like mashed potatoes.  While it is a great and healthier alternative to mashed potatoes and a variety of other starchy sides, it’s more like another way to eat cauliflower (and it’s especially good if you’re not a huge fan of cauliflower, which I am not).  All you do is steam the cauliflower until it’s very soft, drain it really well, mash it with butter (only a tablespoon or a little more), salt, and two chicken bouillon cubes.

Green Veggies – sauteed green beans (see post on Green Beans Almondine), grilled zucchini, broiled brussels sprouts, grilled asparagus, steamed broccoli, raw baby spinach (I don’t like it cooked), and recently kale chips.

Kale Chips –  they’re super tasty… and if you like crunchy, salty stuff (and who doesn’t?), you’d be surprised that you will probably like them.  Look for my post on how to make these tasty little morsels soon!

Asian Persuasion Stir-Fry – pick your favorite veggies (red/ green/ yellow peppers, zucchini, onion, mushrooms, broccoli, etc.) and cook in a little sesame oil and olive oil until they’re tender.  Add in some scrambled egg, minced garlic, and some chopped peanuts.  Then, top it off with a little bit of honey, soy sauce, and some ground ginger.  If you wanna, garnish it with some toasted sesame seeds.  You can serve it over rice or rice noodles.  Delicious!

Honeymoon: Northern Michigan

Northern Michigan, as it turns out, is quite the foodie destination.  We got married in June, and so as you can see, it’s been a while since I’ve blogged anything at all.  Our wedding went well, and our honeymoon was even better.  I’d like to share some of the awesome food we experienced during our trip.  That way, if you ever make your way up to Traverse City/ the Lake Michigan Peninsulas, you will have an idea of where you should stop for a bite. 🙂

First of all, we stayed in Bellaire, MI.  We got a condo in a 4-season ski resort in the hills near the smaller lakes off the shore of Lake Michigan.  It was only about a 35 minute drive to Traverse City, which was not bad.  On our first evening there, we stopped in a local market to grab some cheese and crackers.  We found a nice local brie that went really well with the Martini & Rossi Asti Spumante I had been saving for the trip.  We also shared a bit of pink Moscato that had been given to us as a wedding gift that was quite good as well.  Liz and I both prefer sweet, uncomplicated wines that are smooth and easy to drink.  I think we prefer to get the complexity from the cheese that we pair with the wine.  Brie typically isn’t a very complicated cheese, but the brie we got had peppercorns in it.  Tasty business.

The second night we ventured to Traverse for some fine dining and drinks after a day of canoeing and horseback riding– a concept I was initially reticent to try, knowing Liz’s outdoor prowess (or lack thereof)– and found ourselves at Bistro FouFou. Our server (whose name I don’t remember) was from the Netherlands, and was extensively knowledgeable about all of the wine and food options presented.  Since a lot of the wines were French, I asked him to suggest a sweet, easy wine for us to share.  Not surprisingly, he immediately suggested the Gerard Bertrand Muscat, a variety that was about 2 years old.  Muscat, by the way, is the same as a Moscato, but from a different part of the world.  We paired that with a cheese selection, which came with three different cheeses.  I don’t remember which ones were locally produced, but one of them, I believe, was imported.  The local cheeses were produced by a French lady who lived in the northern Michigan area.  One of them was a triple-cream cow’s milk cheese, which was very similar to brie (usually double-cream).  Then, there was a much sharper, nuttier cheese that was more similar to a gruyere type.  I am not remembering the other cheese, but I think it may have been of the white cheddar variety.  The plate was also garnished with condiments like an olive tapenade and a slice of honeycomb that turned out to be really delicious with the brie-esque cheese.

Next came our entrees, which were outstanding.  I had a seared pork chop, which had a sauce Charcutière, potato puree, and asparagus.  The Charcutière was really nice, and quite unexpected (particularly since I didn’t know what it was previously).  It’s a pan sauce that complements the pork quite well– with a savory gravy-like flavor and (get this) sweet gherkin pickles.  You may think that sounds strange, but then think of how well apples go with pork.  The sweetness and mild acidity really makes for a great flavor in the pork.  The pickles do the same.  Liz had pan-seared scallops with fondant potatoes, sauteed mushrooms, pearl onions and lardons.  The dish had a classic, Provencal flair to it, on top of which, the scallops were cooked to a melt-in-your-mouth perfection.  We shared a creme brulee for dessert, which was infused with some unusually pleasant flavors like lavender.  Then our outstanding waiter gave us the recommendation to watch the sunset from the top floor of the nearby Park Place hotel, where they also offered half-priced martinis.  Probably the best date we’ve ever had.

The next morning, we decided to try out another Traverse french bistro for breakfast.  This one was called Chez Perez, or Patisserie Amie.  Liz, after much deliberation, ordered a classic Eggs Benedict.  She has never been one for cream-type sauces, because she hates mayonnaise due to an encounter she had years ago (her dad made her try all kinds of different condiments by the spoonful, which turned her off permanently to mayonnaise).  Eventually, she decided that Hollandaise might be okay, while I was torn between a french omelette (whose ingredients I have since forgotten) and a french pancake.  When our waitress came to ask what we wanted, I told her I was torn between the two, and she said, “okay” with a smile and walked away with our orders.  I thought this meant she would surprise me with one or the other, but instead, she brought them both.  We ended up splitting the pancake, and not even finishing nearly half of it.  Sadly, since we were going to be spending the day “traversing Traverse,” we couldn’t even take it with us to eat later or it would spoil in the car. By the way, “what is a french pancake,” you may ask? Well, it’s literally a pancake that’s about a foot and a half in diameter, covered in freshly whipped cream, berries, and nutella.  Then it’s folded in half like a big pancake omelette, and sprinkled with powdered sugar.  It changed my life.

For dinner that night, we decided we would have our own picnic on our balcony.  They supplied us with a small Weber kettle grill, which I decided to make a small fire in (probably a dangerous idea, but I decided it was worth it).  We got some Nathan’s all-beef franks at the market, along with some marshmallows for dessert.  If you have never tried Nathan’s, do it.  It’s well worth the extra dollar or two.  Best hot dogs I’ve ever had.

The next day, we took a picnic to the beach of Lake Michigan, near the Sleeping Bear Dunes National Lakeshore Park.  While we were in Traverse City the day before, we bought some local cherry sodas that were really awesome.  By the way, Traverse City is known for its cherries, and there are TONS of different products made with cherries that you can buy up there.  We also got some delicious cherry preserves from a store in Traverse, along with a bottle of awesome cherry wine that we’re saving for some special evening; they also have products like cherry salsa, cherry peanut butter, you name it and they have it.  Later that evening, we went up the Old Mission Peninsula to see the lighthouse at Old Mission Point.  We went to the top, which was extremely hot… it was like an oven inside the tower.  The peninsula’s other claim to fame was its large concentration of wineries.  We stopped at Chateau Chantal winery for a wine tasting.  We were not sorry.  Again, more local delicious cheeses and several great wines.  We settled on cherry wine to go with the cheese, and we got to keep our glasses for a VERY small fee of $1.00 each.  Pretty snazzy!

The latter part of our vacation was spent on Mackinaw Island.  We rented a tandem bike and rode ourselves around the perimeter of the island, seeing (and smelling) the sights.  We were a little surprised at the slight lack of cleanliness of the main drag on the island, just because of the large number of Clydesdales and their need to relieve themselves.  However, If you’ve never been to Mackinaw Island, the fudge may just be reason enough.

Needless to say, we really enjoyed our honeymoon.  We didn’t even scratch the surface of all there was to do, and there are so many more great places to have a good bite to eat.  We’re already planning a trip back!

Welcome!

So I guess I’m what you might call a “casual foodie,” then, right?  I’m not about going to a city 500 miles away for the express purpose of booking impossible reservations to eat an astronomically expensive meal that I will eventually forget.  Here’s what I am about.  Being innovative with food and trying new things–but not forgetting the things I already love… and making them often.  I’m about great, honest food and recipes that don’t hurt my brain or my bank account.  I love to cook; this blog is for people who are on the same page.

Here’s the part where I share a bunch of recipes and some other thoughts about everyone’s favorite driving force: food.  Feel free to steal my ideas and try them out yourself.  I’ll try not to post things I’ve never tried myself (unless I’m quite sure they’re going to be awesome).  Also, leave me feedback when you try something new.  Feel free to point me in different directions if you try something astoundingly good (or even just average-good).

The Un-Snooty Foodie