Last weekend we enjoyed one of my favorite weekends of the year up in VT. It’s a weekend full of family traditions. The 27th annual Chili Cook-Off was the kick off and a must do event! I love it! This year we sampled 19 types of chili. A woman commented to me the day before while chatting about weekend plans, “How many different kind of chilies can there really be?” Well, I can report that all 19 that I sampled were completely different!
After that we went to Okemo to a Fall Festival with live music, chain saw carving competition, face painting, craft beer tasting and the kids adventure zone. Mother nature cooperated and provided a beautiful afternoon. We were there with two other families and the grown ups got a chance to kick back with a libation and relax while the kiddos ran around.
Sunday we went apple and pumpkin picking and I had my annual donut. Yes, once per year I enjoy a fabulous cider donut. They are fresh and warm and totally worth it! I always want to have a second one, but I stayed strong.
Last week there wasn’t a lot of official cooking. My 12yo headed off to the 7th grade Nature’s Classroom trip Tuesday – Friday. My 15yo had two team dinners and the hub had his weekly soccer night. So, there weren’t a lot of people around to cook for other than me. I tried out a recipe for Butternut Squash Rice. I’ve been really enjoying the cauli rice lately, but this recipe didn’t wow me.
Next week is another week where I won’t be trying out some new recipes because the hub is away one night for work, soccer another night, the 15yo has a soccer program wide tailgate and I’m going for dinner one night with friends.
Today we are having friends over and we plan to grill teri steak tips and chicken along with this Sweet Potato, Corn & Feta Salad. Perfect autumnal pairing for grilled meats!
One night I’m going to try out a new recipe that includes ground beef, cauli rice and Rao’s marinara. Stay tuned! I’ll post next week if it’s a hit.
The other nights I’ll be embracing this philosophy of having “Quick, Easy & Healthy Dinner Supplies” on hand. If you stock an assortment of supplies like the nine I reference in this post, you always have something quick and healthy to serve. One night I’ll have shrimp and Rao’s marinara over zoodles. Another night I’ll pick up scallops at the Farmer’s Market and serve over wilted greens.