Wednesday, September 17, 2014

Game Day Meal

Who doesn't love cozying up in front of the fire and television, in comfy clothes watching your favorite football team while having deliciously smelling foods cooking in the kitchen? If anyone is ever doing this in their home I would love to be invited. It sounds like the perfect fall Sunday or Monday evening to me. 

I want to share three of my favorite go to football watching foods and drink today with everyone.  They are as usual, easy to make, taste great (obviously to me they do), and of course a fall-inspiried drink is included.  The chili and the mulled wine are both dishes you can start earlier in the day so when it's time to park your behind on the sofa your meal is ready come game time.  So put your team jersey on and get your Tervis team cup (c/0) filled up with some mulled wine, light the fire, enjoy a home cooked meal, and smile. It's good to be alive on a fall football Sunday night.


Vegetarian Chili 
~serves 8
  • 1 can (15oz.) of each black beans, kidney beans, and pinto beans
  • 2 cans (15 oz. each) of stewed tomatoes
  • 1 large can (28oz.) of tomato puree
  • 1 small bag of frozen corn 
  • 1 bag of Morning Star meatless crumbles 
  • Salt and pepper to taste
  • Shredded cheese for topping
-Add all ingredients to the crock pot (I like to discard some of the liquid from the beans)
-Mix all ingredients together in the crock pot and cook on high for 4 hours or cook on low for 8 hours
-Turn temperature down to the keep warm setting until ready to serve
Enjoy-yes, it's really that easy :)

Mini Mac n' Cheese
~Serves 6 
  • 1/2 pound of elbow macaroni (I used gluten free)
  • 2 cups of sharp cheddar cheese 
  • 1/2 cup parmesan cheese
  • 1 egg yolk
  • 2 tbsp of butter
  • 1 tbsp of paprika
  • pinch of salt
-Preheat the oven to 425 degrees Fahrenheit
-Boil water for macaroni and allow to cook for 5 minutes, drain and rinse
-Using a muffin pan or mini cocottes, brush the sides with butter and sprinkle the bottom of each dish with half of the parmesan cheese
-In a saucepan over medium-high heat, melt the rest of the butter and the sharp cheddar cheese
-Add the salt, egg yolk, and paprika to the melted cheese
-Place the macaroni back in the pot and add cheese mixture to the noodles and stir together
-Add mixture to dishes/muffin pan and bake in oven for 10 minutes
-Allow to cool for 5-10 minutes before serving

These Le Creuset mini cocottes are available at Williams-Sonoma and are great for entertaining

Mulled Wine
~Serves 6-8
  • 1 bottle (750ml) of red wine (I used a local wineries Merlot from Nimble Hill, Tunkhannock, PA)
  • 4 cups of apple cider (Brace's, of course)
  • 1/2 orange juiced and two slices to season the mixture while warming (buy one orange)
  • 8 whole cloves
  • 2 cinnamon sticks or 1 tsp of powdered cinnamon
-Add wine, apple cider, orange juice, orange slices, cloves, and cinnamon to a crock pot or to a sauce pan
-If cooking in a sauce pan bring to a boil and then allow to simmer on low heat for 10 minutes and then serve
-If cooking in a crock pot set temperature at low and allow to mull over 3-4 hours or until ready to serve; you can keep this on low all day
-Pour into mugs that can withstand hot temperatures (I used my Tervis mug c/0, which is great for hot beverages), add an orange for garnish, and cheers!


  1. That veggie chile looks amazing! Can't wait to try it when the weather cools down (We're still close to 90 in San Antonio!)

  2. Thanks! It really is as good as it looks and it's so easy to make-I think you need the caramel apple sangria I made the other week for now with those temperatures!

  3. That meal looks amazing. Go Eagles!

    Eye See Euphoria :

    1. Thank you! You'll have to make it before the next Eagles game!