Hello Fall

Hello Fall

It’s here! It’s here! The unofficial start of Fall…at least here in the Moore house. I always hate to see summer go, but as soon as the new school year starts up (we live by the school schedule again now that we have a professor in the house), I am full-on ready for Fall.

Now that we live in the South again, it will be awhile before the cozy sweater weather of Fall sets in. Until then, we might have to crank the air conditioning and pretend that it’s cold enough to warrant breaking out the mugs for warm apple cider.

Baby D is still pretty young this year, but I can’t wait to share all of our Fall family traditions with him this year. I always love the holidays, but everything is even more exciting when you get to experience them through your child’s eyes. I just know he’s going to love it!

A Few Things That I’m Looking Forward to This Season:

  • Break out the Fall Candles. My favorites this year are Pumpkin Pecan Waffles & Caramel Pumpkin Swirl from Bath & Body Works.
  • Bake batch upon batch of our favorite Pumpkin Brownies.
  • Sip warm apple cider in the backyard.
  • Go Apple Picking! I finally found a local orchard to continue our New England tradition of apple picking.
  • Make an Apple Crisp with our freshly picked apples.
  • Attempt to re-create the magical Honey Pot Hill Orchards Apple Cider Donuts.
  • Paint nails with the perfect grey shade for Fall — Chinchilly by Essie.
  • Visit the Pumpkin Patch again this year. Last year we found the perfect farm for making pumpkin picking memories, complete with a hayride out to the actual pumpkin patch to choose your pumpkin.
  • Host a Pumpkin Carving Party.
  • Design our Monster Window. Each year we come up with a new design for silhouette monsters to go in our front windows.
  • Plan/Make our Halloween Costumes.
  • Watch Hocus Pocus…and pretty much have our own little Quote-Along showing.
  • Let the Husband visit a Haunted House. One of us is way too much of a scaredy cat to set foot in one of those places.
  • Take Baby D Trick or Treating and pass out candy to all of the adorable trick or treaters that stop by our place.
  • Make Trick or Treat Cookies again with leftover chocolate candy.
  • Bring out the Pilgrim Pair salt & pepper shakers to usher in November.
  • Thanksgiving meal planning before sharing the feast with family.

 

Happy September! Hope everyone finds a way to enjoy a little bit of Fall fun this month. You better believe we will be doing a little bit of early Fall decorating for Friday date night this week. Just a little…

Breakfast Quesadillas

breakfast quesadilla

I honestly don’t know why it has taken me so long to share this breakfast quesadilla recipe with you. This has been one of our favorite breakfast, brunch…and sometimes even dinner dishes for years. These are everything that you know and love about quesadillas with a breakfast flare. And added bonus — they’re great for breakfasts on the go.

This time we took the plain, classic egg and cheese quesadilla approach, but feel free to mix it up and add your favorites to the filling. We love to throw in turkey bacon or sometimes avocado. The possibilities or endless!

Ingredients:

  • flour tortillas
  • butter
  • eggs
  • shredded cheese
  • salsa
  • other desired fillings (bacon, peppers, avocado…the possibilities are endless)

Directions:

  1. Spread a thin coating of butter on one side of the flour tortillas.
  2. Prep your filling ingredients. (cook the bacon, shred the cheese, saute peppers, etc.)
  3. Beat eggs and season as desired. Pour into skillet on medium-high heat and cook until eggs are done. You can either scramble eggs or cook them in a single layer like you would for an omelette. Set aside.
  4. Lay tortilla butter-side down in the skillet. Sprinkle half of tortilla with cheese.
  5. Add a portion of the cooked egg on top of the cheese. Add filling ingredients and sprinkle a little additional cheese on top for good measure.
  6. Fold half of tortilla over to cover the filling. Flip to cook other side. Both sides should be slightly crispy and light golden brown in color.
  7. Remove from heat. Let cool for a minute.
  8. Grab that quesadilla and enjoy a taste of breakfast heaven.

Moore Cookin’ Original Recipe

Simple Summer Bruschetta

Simple Summer Bruschetta

We’ve made it a habit this summer to make a family trip to the Farmers Market in downtown Birmingham on as many Saturday mornings as possible. This weekend we got there a little late but still managed to score some yellow summer squash, green beans, corn, garlic, tomatoes and some gorgeous flowers for our table. We also decided to try something from Birmingham Breadworks for the first time and settled on a baguette.

farmers market 2015 haul

After picking up the tomatoes and baguette (and remembering that our basil crop at home is booming), I knew that we would have to make this easy bruschetta for lunch. This bruschetta was the perfect light lunch, packed with flavor for a hot summer day. Factor in the minimal oven time and we were sold. You should be too! Seriously, go grab a baguette and give this bruschetta a try today!

Ingredients:

  • 1 French or Italian baguette, sliced thin (approx. 3/4 inch thickness)
  • fresh mozzarella
  • fresh basil, cut or torn into small pieces
  • chopped tomatoes
  • olive oil
  • balsamic vinegar
  • garlic salt
  • pepper
  • chopped onion (If you’re not allergic like I am, by all means throw in a little chopped onion with the tomato for more flavor.)

Directions:

  1. Preheat oven to 350 degrees.
  2. Place bread slices on prepared baking sheet or Silpat.
  3. Drizzle or brush each slice with a little olive oil. Lightly sprinkle with garlic salt.
  4. Top each piece with a thin slice of fresh mozzarella.
  5. Bake for about 4-5 minutes until bread is lightly toasted and mozzarella softens.
  6. In a small bowl, combine chopped tomato (and onion if you decided to go for it) with a splash or two of balsamic vinegar and a dash of pepper. Let sit while bread is cooking.
  7. Take bread out of the oven and top each with a little of the tomato mixture and some fresh basil.
  8. Enjoy!