Happy Halloween!

Happy Halloween, dear readers! This month has been yet another whirlwind! I've been busy as can be! Since the last time I've blogged, the Gamecocks beat Alabama, Adam and I went back to Hampden-Sydney for the first time since May for Homecoming and we went on a ridiculously fun trip to Butler Orchard in MD for a bonfire and hayride with some of our great friends! Unfortunately, I did not bring my camera to any of these events, and therefore you will have to take my word that they were so much fun. 

I managed to steal some photos from Facebook of Mallory, Heather, Ashley and Rachel's trip to DC! The weekend was so much fun! I can't wait to reunite at Christmastime for our annual Christmas Party!

Although I hardly ever remember to take photos of anything I do or see, I do, however, always remember to take photos of my food, which could be good or bad... 

Zucchini Chips

These are super yum. Eat them with Ranch. I promise you won't regret it.

Ingredients:

1/4  cup  dry breadcrumbs
1/4  cup  (1 ounce) grated fresh Parmesan cheese
1/4  teaspoon  seasoned salt
1/4  teaspoon  garlic powder
1/8  teaspoon  freshly ground black pepper
2  tablespoons  fat-free milk
2 1/2  cups  (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Recipe:

Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Minestrone

This soup is delicious when served super hot. We ate it with grilled cheeses. Make sure cook this in a "souper" big pot though!* This recipe makes ALOT! Note -- this picture does not do it justice!

Ingredients:

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth 
2 (15 ounce) cans red kidney beans, drained and rinsed
2 (15 ounce) cans great northern beans, drained and rinsed
1 (14 ounce) cans diced tomatoes
1/2 cup carrot, cut into bite-size chunks
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Recipe:

Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.

Chili

Um, yeah. I've never made chili before on my own, but when I came across this recipe, I knew I couldn't mess it up. So I made it. And we are chili for three nights straight. It's the bommmmmmb! Eat it with cheddar corn muffins! Use Jiffy cornbread mix and dump in a ton of cheddar. Then bake them according to to the box. SO GOOD! And, I forgot to take a photo..

Ingredients:

6  ounces  hot turkey Italian sausage
2  cups  chopped onion
1  cup  chopped green bell pepper
1  pound  ground beef
1  jalapeño pepper, chopped
2  tablespoons  chili powder
2  tablespoons  brown sugar
1  tablespoon  ground cumin
3  tablespoons  tomato paste
1  teaspoon  dried oregano
1/2  teaspoon  freshly ground black pepper
1/4  teaspoon  salt
2  bay leaves
1 1/4  cups  Merlot or other fruity red wine
2  (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2  (15-ounce) cans kidney beans, drained and rinsed
1/2  cup  (2 ounces) shredded reduced-fat sharp cheddar cheese

Recipe:

Heat a large (once again, I mean LARGE) Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Like most chilis, this version tastes even better the next day.
On to the MOST exciting news of the month yet.. 

Adam and I are..

MOVING INTO OUR OWN APARTMENT!!!

We move into the area of Arlington called Courthouse on November 13, and we couldn't be more excited!! All the odds and ends are falling into place and we will be ready when the move comes! 

So many fun things will be happening in November! Lots of football games, BIRTHDAY, November Supper Club, Mom and Jessica visit, HARRY POTTER 7 in theaters and THANKSGIVING!

It's the MOST WONDERFUL TIME OF THE YEAR!

As always,

 

*Bahahahahaha.

Side note: I found all these recipes on www.myrecipes.com.