Dirty Graveyard Pudding Cups

Happy Halloween! This is one of my all-time favorite Halloween party treats from when I was a kid. It is super simple to make, and probably doesn't even count as an actual recipe, but I will take it. If anything on this blog deserves it's own post, this is definitely one of them. You can change and decorate these however you like. Get creative and make them extra spooky!

Recipe yields 10 cups

Ingredients
2 boxes Jell-O Instant chocolate pudding
4 cups milk
24 Oreo cookies
1 bag gummy worms
10 Nilla Wafers
Chocolate icing or gel (for decorating)

Prepare the chocolate pudding as directed on the package using milk. Using a food processor, crush the Oreo cookies into crumbs. You can also arrange the cookies in a bag and go over them with a rolling pin. Line up your cups. In the bottom of each cup add a spoonful of pudding. Top with a layer of cookie crumbs and a worm. Repeat with another layer of pudding, some 'dirt' for the top and another worm peaking through. Decorate your Nilla wafers as tombstones and arrange in the top of each cup. Enjoy!

Kale & White Bean Soup

Another hearty and warming soup to add to your fall/winter arsenal. This soup is packed with nutrients from the kale and has plenty of protein to fill you up from the beans. The soup comes together in less than 30 minutes, so it is a perfect pick-me-up for a cold Sunday afternoon.

Recipe yields 8 servings

Ingredients

2 tbsp olive oil
1 bay leaf
1 medium yellow onion
4 cloves garlic
2 carrots
8 cups chicken stock (or vegetable stock if you want to make this vegetarian)
2 cans Cannellini beans
1 large bunch kale
4 medium tomatoes (I used a mix of red and orange for an array of colors)
1/4 cup grated Parmesan cheese

Chop the onion and carrots and mince the garlic. Add to the pan with a drop of olive oil and cook until softened. Toss in the bay leaf.

Add the stock to the pot and bring to a boil. Roughly chop the kale and rinse the beans. Dice the tomatoes. Lower heat to a simmer and add kale, beans and tomatoes.

Simmer for 20 minutes to allow the kale to soften. Add salt and pepper, to taste. Cut the heat and stir in the grated cheese.

Ladle into serving bowls and serve with extra cheese for topping. Enjoy!

Crispy Crunchy Fluke

This is a recipe I was making all summer and I am only now getting around to putting it up on the blog. It was time to use up the last of the fluke in the freezer that was left over from our summer catch and it was my last chance at a taste of summer. This recipe can easily be used with any white fish, and I am quite curious how it would turn out on a stronger fish such as striped bass or halibut.

Recipe yields 4 servings

Ingredients 

1 1/2 lbs fluke filet

1 cup plain Panko breadcrumbs

1/2 cup parsley

2-3 tbsp Dijon mustard

Preheat the oven to 425F degrees. In a bowl, mix together the Panko crumbs and the parsley. 

Lightly coat a baking pan with cooking spray and arrange the fish filets. Coat the top of each piece with Dijon mustard. 

Sprinkle a handful of the Panko mixture over each piece of fish and gently press into the mustard layer. 

Place in the oven and bake for 10-12 minutes or until fish is cooked through. 

Remove from the oven and serve. I served the fish alongside Spaghetti Squash with Sauteed Vegetables. Enjoy!

Venison Loin Medallions

With deer hunting in full swing in most parts of the country, it is a great time for fresh game. Venison is extremely lean meat, and if you cook it properly, will have very little gamey flavor. This recipe is very simple and versatile, so you can make it with what is on hand in your pantry. Create a dry seasoning rub, cover the loin, and its time to cook. Yes, it is really that easy.

Recipe yields 4 servings

Ingredients
1 1/4 lb venison loin
1 tbsp salt
2 tsp black pepper
1 tbsp parsley
1 tbsp garlic powder
2 tsp paprika
2 tbsp extra virgin olive oil

Lightly coat the venison with olive oil. You should need about 1-1 1/2 tablespoons. Sprinkle with the salt and pepper so it is evenly coated. Mix together the parsley, garlic powder and paprika and rub the mixture onto the meat, gently patting it in. You can put more or less dry rub on as you would prefer.

Slice the loin into 1/2" - 3/4" medallions. Heat a large skillet and put a drop of olive oil in the bottom. On medium-high heat, cook the medallions for 3-4 minutes per side. You want a nice char on the bottom before you flip it over. Since venison is such a lean meat, it is very easy to overcook it, so you want to keep an eye on it. When it is cooked perfectly, it is delicious and tender. If you cook it too much, it can quickly become dry and rubbery.

Once both sides of meat have gotten a nice char, remove from the heat and let rest for 5-10 minutes. Serve along with hearty side dishes, such as mashed potatoes, and enjoy!

Chimichurri Sauce

Chimichurri is an Argentinian sauce traditionally used on grilled meats. However, it is also delicious in your tacos, smothered on your bread or sprinkled over grilled veggies. It is so simple to pull together and can really make an impact to your meal. Use as a sauce for a topping or even as a marinade prior to cooking.

Ingredients
1 cup flat-leaf parsley
2 tbsp fresh oregano
4 garlic cloves
1/2 cup extra virgin olive oil
2 tbsp white wine vinegar
Salt and black pepper, to taste
Pinch of red pepper flakes

Finely mince the parsley and oregano. Finely chop the garlic. Add to a bowl and whisk in olive oil and vinegar. Mix together with salt, black pepper and red pepper flakes. Now dip in a piece of bread and see if you need to adjust any of your seasonings based on your taste. If it tastes good, cover the bowl with cling wrap and refrigerate until it is time to use.