Sunday, October 23, 2016

Savory Pumpkin Bread Pudding

Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to EatWhen I was a kid, June was by far my favorite month. School got out for the summer, it was my birthday, we had that perfect spring weather—sunny and warm but not full on summer hot—and our field was filled with little purple flowers. And did I mention my birthday is in June? Of course I loved summer and also other months with holidays (particularly ones where I received gifts and/or cake and/or cookies), but I didn’t see how anyone could love any month better than June.

Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat Now that I’m an adult and live in a place where spring is usually rainy and grey, I’ve grown to really love October (except for when, you know, it’s also rainy and grey). I’ve always loved Halloween and cuddling up with a warm treat and a scary movie (oh and my mom’s birthday… happy bday ma!), but didn’t always fully appreciate the changing colors on the trees, the crisp and cool but still sunny fall days, the pumpkin everything (sidenote, Evan and I saw a sign on a bank for a Pumpkin Spice Membership Level… sorry pumpkin spice, that’s just too far). Now I love all those things, and appreciate the opportunity to slow down and rest and stay indoors guilt-free, something that Seattleites don’t do during the summer months. Oh, and did I mention my wedding anniversary is in October (we celebrated our 2nd wedding anni earlier this month... with a trip to Italy... which I'll eventually hopefully tell you about)? #allthegiftsandcakesplease

Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat In honor of all things pumpkin and October, I’ve once again teamed up with the best of the best to give you all the pumpkin recipes you’ll ever need—sweet, savory, pumpkin spicy, pumpkin squashy, and everything in between. It’s Sara at Cake Over Steak’s #virtualpumpkinparty (plus co-host Aimee of Twigg Studios!). And I’m bringing a savory, cheesy pumpkin bread pudding that should also have a place on your Thanksgiving table next month, because it’s basically stuffing/dressing on steroids. To see the full list of amazing pumpkin party recipes (there are TONS) head over to Sara's site and Aimee's site

Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat Unrelated: if you want to talk Westworld theories...LET ME KNOW! I’ve been aggressively debating certain storyline and character theories with friends all weekend, and am basically scaring them all away… so you know, I need new friends to scare away. 

Savory Pumpkin Bread Pudding with Bacon, Mushrooms, and Caramelized Onions
Note: there are a few different steps, so be sure to read through the whole recipe before getting started. 

1 small sugar pie pumpkin (or other pumpkin or winter squash)
6 thick slices of bacon, diced 
1 medium sweet onion, halved and thinly sliced
8 oz crimini mushrooms, sliced
1 tablespoon butter
2 teaspoons fresh thyme
1 clove garlic, minced
¼ teaspoon salt
1 loaf of stale/ crusty french or rustic bread, cubed (about 8-9 loose cups)
2 cups shredded gruyere cheese 
3 eggs
1.5 cups heavy cream
¾ cup chicken broth 
Heavy pinch of salt + fresh ground black pepper

Preheat oven to 425 degrees F. 

Cut pumpkin in half, and scoop out the innards. Save for roasted seeds (or whatever). Cut into roughly 3 inch pieces, and place on a baking sheet. Roast in oven for about 30 minutes--pumpkin should be just tender but not super soft. Let cool enough to handle it, and then remove peel (either peel off or cut). Cut pumpkin into bite-sized cubes, should have about 4-5 cups worth, and put in a large bowl. Set aside. 

While pumpkin is in oven, prepare the other filling ingredients.

Once you remove pumpkin from oven, turn temp down to 350 degrees F. Spray two 8x8 pans (or one larger, or many smaller) with cooking spray. 

Note: if your bread is fresh, just put the cubed bread on a baking sheet in the oven for about 20 minutes, until it’s a little crustier. 

Cook bacon in a skillet, until crispy, set aside to drain, but leave grease in skillet. 

With heat on medium, add onion, and caramelize until golden (turn down heat if they’re getting too dark). About 15-20 minutes. Add mushrooms and butter, and cook another 5-10 minutes, until mushrooms are sautéed through. Add thyme, garlic, and salt, and cook until garlic is fragrant, a couple of minutes. 

Add bacon and onion mixture to the pumpkin cubes. Toss lightly until combined, and then add cheese and bread, tossing gently until everything is evenly mixed. 

In a smaller bowl, whisk together eggs, cream, broth, salt, and pepper. Pour over bread mixture, and using your hands, toss to make sure everything is coated. Add to baking dish.

Bake for 30-40 minutes (depending on the size of dishes you use). It’s done when the cheese is all melty, it’s golden on top, and springy to the touch. 

Don't forget to visit Sara's site and Aimee's site for a giant list of #virtualpumpkinparty recipes... from cakes to drinks to savory to sweet and everything in-between! 

Savory Pumpkin Bread Pudding #virtualpumpkinparty | Loves Food, Loves to Eat

Wednesday, October 5, 2016

Chicken Teriyaki Pizza

Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza) | Loves Food, Loves to Eat In celebration of football Season and the Hawks straight stomping the competition the last couple weeks, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipe ideas for celebrating on game day… all with our favorite cities and teams in mind! 

Wednesday, August 31, 2016

Tailgate Bloody Marys

Tailgate Bloody Marys // Loves Food, Loves to Eat | #foodiefootballfansIt’s FOOTBALL SEASON. SEA … HAWKS! SEA….HAWKS!

Sunday, July 24, 2016

Tropical Garden Party Cocktail

Tropical Garden Party Cocktail  | Loves Food, Loves to EatHI, it’s me! And I come baring refreshing summer cocktails… because it finally sort of feels like summer in Seattle! These are bright and fresh, a little sweet, slightly savory, and super herbaceous, with muddled shiso leaves and cucumbers, gin (I used Hendricks for that extra floral/herbal kick), lemonade and a splash of pineapple juice (though a muddled chunk of fresh pineapple would be the way to go if you have it!), and a sparkly splash of Serrano DRY to finish it off. 

Thursday, June 23, 2016

Vanilla Pineapple IPA Popsicles | #POPSICLEWEEK

Loves Food, Loves to Eat// Vanilla Pineapple IPA Popsicles | #POPSICLEWEEKIt’s that magical first-week-of-summer time. When everything seems possible, when we shed our winter skins and people ride bikes naked through the streets, the sun sets later and later each night, barbeques and beers on patios are plentiful and stretch past our pre-solstice bed-times, camping plans and picnic plans and beach-day plans are dreamt up and mapped out, and here in the PNW, we wear tank tops and flip flops one day, rainboots and jackets the next, constantly unprepared for the heat or the rain. It’s also the time of year when Billy of Wit & Vinegar hosts Popsicle Week!

Monday, May 30, 2016

Fried Chicken Sandwiches!

Delicious fried chicken on a rack. My mom said that when she and my dad first lived together, practically all she made was deep fried food in a cast iron skillet, because it’s all she knew how to cook. And my grandma, from Oklahoma, has bubbling hot oil running through her veins. But I was raised in the Pacific Northwest, in the 80s and 90s. Back when health crazes were all the rage. In a time when margarine was better for you than butter (although the lower price is more likely what kept that giant tub of Country Crock in our fridge my entire childhood). The days of Slim Fast powder and Jane Fonda aerobics tapes. Back when my mom only deep fried a couple times a year, and usually just to make breaded fried zucchini, and taquitos on Amanda’s birthday. Contrary to my mom’s belief, deep frying prowess is not something you’re born with. It’s not something I was born with. In fact, it’s something that, while brave and adventurous in the kitchen, I’ve always been intimidated by and have failed at every time I tried.

Monday, May 16, 2016

Ready-To-Go TJ Salad

Ready-To-Go TJs Salad  // Loves Food Loves to EatI was eleven or twelve years old, and beyond excited to go to the movie that everyone said made them literally scream and jump out of their seats with fear. Of course my cousin Coco, 13 years my senior, took me. The same cousin who let me watch Candyman four years earlier (I would go on to brag, for years, that Candyman didn’t even give me nightmares, a fact that I wore like a badge of honor and maturity). The same cousin who couldn’t wait to binge on the movie Fear with my sister and me every summer since it came out… in 1990. When I was 5. (While the Marky Mark/ Alicia Silverstone Fear is amazing and the ferris wheel scene taught middle schoolers across the country everything we knew about sex at the time, I’m talking about the earlier movie Fear, starring Ally Sheedy, in which she’s a psychic who uses her powers to track down murderers and ps. it’s the best movie ever). The same cousin who later took us to see The Blair Witch Project… the night before we went on a family camping trip. 
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