“Season of the Witch” Salad

This salad is witchy gorgeous! All the witching colors, fresh ingredients, and it’s just sooooo good! It makes for a great healthy lunch or a beautiful centerpiece at your Halloween dinner party or gathering!

1 package mixed greens (make sure you get one with purple mixed in)

1 package of ready to eat beets

1 package blackberries

2 plums - pitted and sliced

2 avocados - pitted and sliced

1 large log blueberry or cranberry goat cheese

1/2 cup candied pecans

3 tablespoons balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Kosher salt and freshly cracked pepper

Assemble salad by putting down the greens and topping with beets, blackberries, plums, avocados, crumbled goat cheese, and pecans. Make the vinaigrette in a glass jar by shaking together the balsamic, olive oil, syrup, Dijon, and a dash of salt and pepper. Drizzle over the salad. Toss together and enjoy.

Vampire Aperol Spritz

If you’re an Aperol spritz lover all summer, you can roll this seasonal drink right into fall by making it Vampire Halloween style!

4 to 6 servings

1 1/2 cups Aperol

A few drops red food coloring

Plastic syringes

Ice cubes

1 bottle Prosecco

Sparkling water, if desired

In a glass jar, shake together the Aperol and red food coloring. You don’t need much food coloring because Aperol is already a deep orange color - don’t overdo it or it will affect the flavor of the cocktail. Fill syringes with the Aperol. Fill wine glasses with ice cubes and Prosecco. Top with sparkling water, if desired. Stick the syringes in the glasses. Serve.

Zombie Meat Spaghetti

On its own, without bringing Halloween into the picture, this is a fantastically delicious pasta. It’s simple but packed with flavor. And on a Halloween table, it’s spooky and beautiful. Perfect for an elegant Halloween dinner party!

Kosher salt

1 tablespoon olive oil, plus 1/4 cup for pasta

1 small onion - chopped

4 garlic cloves - minced

1 tablespoon fennel seed

Freshly cracked black pepper

1 pound hot Italian sausage

1/4 cup red wine

1 pound squid ink spaghetti

1 cup Parmesan

Basil or thyme leaves

In a pasta pot, start to boil very salty pasta water for the black spaghetti. In a sauté pan over medium low heat, add the olive oil, onion, garlic, and fennel seed with a heavy dash of salt and pepper. Sauté until onions are translucent. Add the sausage with another heavy dash of salt and pepper and cook over medium high heat until almost cooked through. Add the red wine, bring to a boil, then simmer until the wine is reduced and meat gets nice and crispy in places - about 8 to 10 minutes. While the meat is cooking in the red wine, boil the spaghetti until al dente - keep your pasta water. Take the meat off the heat and in a large bowl toss half of it together with the cooked spaghetti, 1/4 cup of olive oil, Parmesan, and one cup of pasta water. Taste for seasoning, add more salt and pepper if needed. If it gets dry, add more pasta water. Top with the remaining meat and basil or thyme.

“Somebody’s Watching Me” Baked Cheese with Chile Eyeballs

This appetizer is as Halloween as it gets, but it’s so delicious you’ll want to make it for every party you ever have! Maybe just leave the “eyeballs” out for your non-Halloween gatherings - Haha. I can’t put words on how scrumptious this dish is… you won’t be able to stop eating it!!

1 container bite-sized mozzarella - drained and patted dry

2 tablespoons olive oil

1 tablespoon Calabrian chile sauce, paste, or minced chiles (Trader Joes has a great sauce)

1 small jar sliced Kalamata olives

1 small jar sun-dried tomatoes - slightly drained

3 minced garlic cloves

2 teaspoons Italian seasoning

1/2 teaspoon red pepper flake

1/4 cup red wine

1 (15 ounce) jar marinara sauce

6 ounces cream cheese

1 block of baked cheese or bread cheese

Crostini or grilled bread, for serving

Preheat oven to 475 degrees. In a bowl, mix together the mozzarella balls, olive oil, and Calabrian chiles. Using your pointer finger, poke a hole in each ball and push in a sliced olive to make the “eyeballs.” Let marinate until ready to serve. In a cast iron or oven-safe pan, heat the olive oil over medium heat and add the sun-dried tomatoes, garlic, Italian seasoning, and pepper flake and cook for several minutes. Pour in the red wine and let reduce by half. Add the marinara and cream cheese and let melt together until creamy. Place the cheese block in the center of the mixture and transfer to the oven. Bake for 12-15 minutes or until cheese is melted and bubbly. Place the mozzarella eyeballs to over the sauce, all around the baked cheese. Add one of the eyeballs on top of the cheese. Serve warm with crostini or grilled bread.

Zombie Brain Mushroom Polenta Stew

A Halloween dish should always be spooky, yes! But most importantly, it should be delicious and a little bit of elegance doesn’t hurt either. This dinner party dish is all three, and a must for your Halloween party!

2 cups vegetable stock

2 cups whole milk

1 1/2 teaspoons kosher salt, plus more to taste

Freshly cracked ground pepper

1 cup polenta

8 tablespoons butter - cubed

1 cup freshly grated parmesan, plus more for serving

2 pounds mixed mushrooms

2 tablespoons olive oil

4 minced garlic cloves

5-6 thyme sprigs

Preheat oven to 425 degrees. In a large pot, bring the stock, milk, 1 1/2 teaspoon salt, and a good amount of freshly cracked pepper to a boil. When it starts to slightly boil, whisk in the polenta. Simmer and cover for 15 to 20 minutes, uncovering and whisking occasionally so nothing sticks to the bottom of the pot. Stir in 4 tablespoons of the butter and Parmesan until melted. If they get too thick, add a little milk to thin them out. Taste and add more salt and pepper if needed. Keep warm.

On a sheet pan, toss together the mushrooms, the remaining butter, olive oil, garlic, thyme, and a heavy dash of salt and pepper. Roast in the oven for 20 to 25 minutes or until mushrooms start to get crispy on the edges. *Tip: The key to crispy edges: don’t crowd the mushrooms on the baking sheet. Use two baking sheets if needed.

When ready to serve, pour warm polenta into a serving bowl (black looks extra spooky) and top with the mushroom/thyme mixture. Top with more parmesan if desired.

Spooky Snack Table

This is SUCH a showstopper at Halloween and can be set up anywhere! It looks great spread out on a dining room table but you could also use your kitchen island, buffet, or coffee table. Be creative and have fun! It’s such a beautiful, spooky spread!

What you need:

Roll of butcher paper - can find on Amazon

Black marker

2-3 candelabras

Candles for candelabras and extra for the table

Skull decor - I like ceramic, found at Michael’s

Skull arms - I found mine at Dollar Tree

Greenery - from your backyard or store-bought

Toothpicks

Black Napkins

6-7 cheeses

5-6 meats (mix of sausages and deli meats)

4-5 types of crackers

2-3 types of cookies

Spooky colored fruit and veggies (grapes, blackberries, figs, etc.)

How To:

Roll the butcher paper down the middle of your table until it fits. Tuck it in and tape the ends. Place the candelabras evenly down the middle of the butcher paper. Add the candles to them. Take half your decor (skulls, skull arms, candles, whatever you have) and evenly scatter around the butcher paper. Arrange the cheeses, meats, crackers, cookies, and fruits all over the butcher paper by piling some, spreading some, layering some. Do them close together but if there are spaces, don’t worry. You will fill the gaps in with the extra decor and greenery. Label each cheese and meat as you put it down by using the black marker right on the butcher paper. Once all the food is down, fill in gaps with decor and greenery. Place toothpicks in several small bowls and place on different parts of the table so no matter where someone is standing, they can get to them. Place napkins on all the corners. Voila! You have a spooky snack table!

The Only Thanksgiving Sides You Need On Your Table this Year

Let’s be real, Thanksgiving is simply not Thanksgiving without an array of fabulous sides. Most of y’all know already, I’m not terribly keen on traditional Thanksgiving food. I’ll be honest, I find most of it barf-worthy, but I LOVE good fall focused sides! Every year when I recipe test for Thanksgiving, it’s all about the sides and putting a modern spin on somewhat traditional Thanksgiving food. Here you’ll find a list of fun, beautiful, and most delicious sides! 

Crispy Prosciutto & Caramelized Onion Butternut Squash Lasagna 

Crispy Brussels Sprouts with Berry Goat Cheese and Toasted Hazelnuts

Whisky Pepper Jelly Glazed Carrots 

Roasted Maple Creamed Corn 

Pumpkin Mascarpone Grits

Brown Butter Crispy Sage Cauliflower Mash

Baked Macaroni & Cheese with Pork Crunchies 

Pizza Stuffing with Fall Herbs

Prep for Thanksgiving Like a Personal Chef

I’ve already shared with y’all that Thanksgiving really isn’t my thing and we (kind of) boycott it by going on a trip every year instead. The main reason for this is, when you’re a personal chef, every week feels like prepping for Thanksgiving. So I want to share with y’all my tips on how to prep for the big holiday the way I prep for big dinner parties, events, and my clients every week. Just because I don’t celebrate Thanksgiving doesn’t mean I don’t know how to host it - this is an every-week thing at my house!

Brainstorm good eats

Sit down one quiet morning or afternoon with a cup of coffee or tea and start looking into menu ideas. I do this at the beginning of every week to plan my client’s meals and any photo shoots, blog posts, and dinner parties I have coming up. This is the starting point and you may be dreading it, but if you love food (and who doesn’t) it will be so much fun! I look at it as one of my more relaxing tasks of the week, which is why I always sip something warm and cozy while I’m doing it. 

Use surefire family recipes and cookbooks 

Ok, y’all have heard me go on and on about this but I can’t stress it enough... ever. Recipes online are not always good recipes and won’t always turn out the way they look in pretty Pinterest pictures. Anyone can post recipes on Pinterest, Instagram, and all over the internet these days. Unless you have tested the recipe - no matter how pretty the picture is the blogger took - don’t use it for a big day like Thanksgiving unless it comes from a legit publication or cookbook. Now I’m not saying all publication recipes and cookbooks are perfect BUT (more than likely - Lord Jesus, at least I HOPE publications and cookbook authors test their recipes before publishing) most legit cookbook authors and publications have tested printed recipes multiple times. That’s not always the case with recipe bloggers - I’m not hating, I’m a blogger too. I’m just telling the truth. Family recipes are also perfect for the big day. Great-granny may not have written it down in any form that makes sense to you, but usually mama knows the hidden secrets and can help make that old family recipe perfect for the dinner table. 

Create your menu 

Decide what dishes you want to serve and jot them down in an app like Notes or Evernote. Sometimes for big events, I like to create the menu aesthetically on my phone through an app like Canva or Unfold. Seeing it look pretty always inspires and excites me to get the plans moving. 

Make a list and check it twice 

Making your grocery list is one of the most important steps in planning any big party or dinner. And if you’re very through when doing so, you can knock everything out in one grocery trip. At this point, I take my menu, go through each recipe’s ingredient list, and write down what I need. A complete game-changer is doing this in the Lists app on your phone. Write each ingredient and how much needed on a separate line, then when you go to the grocery store, you can just check off as you go - right on the app! 

Stay focused at the market 

Stick to the list! Stick to the list! Stick to the list! Yes, it’s very easy to run across something like apple cider and think, “Ah! I didn’t plan a cocktail and need one!” That’s ok, just don’t let too much of that interfere with your plan and what you walked in for. Give yourself time and don’t rush, but also set a goal when you walk in. Every time I make a grocery trip, I have a time limit in mind of how long I need to be there and what time I want to walk out. 

Organize your fridge and pantry 

I didn’t mention this before, but before you go to the store, you should clean your fridge out completely. It should be near empty and ready to be filled with Thanksgiving goodies. When unloading, try to keep ingredients together that go together in certain recipes. That way, you can pull everything out at once when prepping a dish and everything is ready to go. It will expedite the prep work for that recipe. 

Prep and store, prep and store, then prep and store some more 

Go through every recipe and decide if there’s anything that can prepped days before. Even if a dish can’t be completely made ahead, I guarantee there are PARTS to every dish that can. I promise, there’s more than you think. Here are some examples: marinades, dressings, chopping of veggies, sauces/gravy that can be re-heated, roasting of nuts or croutons, etc. Most sections of a recipe like these things can be done anywhere from 3 to 5 days ahead of time (the Sunday before is a perfect prep-day). Make sure you store and label all parts of a dish prepped ahead. Dressings can be stored in mason jars, veggies can be stored in large plastic containers, and sauces can be stored in deli containers. Dry food like nuts and croutons (that don’t have to be refrigerated) can be stored right on your countertop, giving you extra fridge space. 

Make as much ahead as possible 

While dishes like salads can’t be completely made ahead, there are plenty of traditional style Thanksgiving dishes that can. Casseroles, gratins, lasagnas, cranberry sauce, pies, etc can all be completely made and either a) baked ahead, refrigerated, and re-heated or b) completely prepped ahead, refrigerated, and baked the day-of. 

Store-buy yummy snacks 

Everything doesn’t have to be made from scratch the day of Thanksgiving. I always, always like to have small bites out for early arrivers or to simply have a cocktail-hour before dinner. It’s festive, everyone will get a drink and a few bites in them while you’re pulling the final dishes out of the oven, and then it will be time for dinner! 

Set the table as early as possible 

Even weeks before, it’s ok to go ahead and set the table. That’s one last thing you have to worry about, and if you go ahead and do it now, you won’t be scrambling to get it done last minute. The beauty of it may even inspire you to host a fall dinner party or Friendsgiving before - just don’t forget to set the table back!

55 Halloween Songs That Actually Rock

Let’s be real… some Halloween songs are silly and don’t get anyone in the mood to party. For YEARS I have worked on the perfect Halloween playlist for our annual Halloween party, and I think I finally got it ready to roll. I pulled my 55 favorites and now you can download my playlist on Spotify! Y’all know I’m a rock n roll fan so these songs are clearly rock heavy, but they’re all a lot of fun and completely Halloween/spooky themed.

So where did I get the idea for these songs? Some of them, you will see on most Halloween playlists, but a lot of them are unique to my playlist. I pulled many from classic horror movies (ex: Into the Fire by Dokken - Nightmare on Elm Street 3, Youth of America by Birdbrain - Scream soundtrack). Some came from the Stranger Things new soundtrack because they did a killer job of picking weird 1980s songs for the latest season (ex: Moving in Stereo by The Cars). And others are just so 1980’s awesome, they should be in an old horror movie or I can just picture them being played at a wild 80’s Halloween bash (for example: Metro by Berlin, Rock Lobster by B52s).

Now, let’s get to rockin’!

A Halloween Cheese and Charcuterie Gathering

One of the simplest yet most impressive ways to entertain with food is making a good-quality cheese or charcuterie board. In my opinion, they can be substantial enough to count as dinner and served with seasonal wine or beer pairings – they’re the perfect spread for any gathering. If you’re looking for the cutest of the cute Halloween themed boards, you’ve come to the right place! I put my witchin’ Halloween ways to good use and created 2 cheese and 2 charcuterie boards – totally Halloween themed. You can find the complete ingredient list and how-to for each here:

Witchin’ Fruit and Cheese Board

 

Darling Pumpkin Cheese Board

Monster Meat Head

 

Spooky Sausage Board

An Elegant Yet Spooky Tablescape

The struggle I’ve had over the years with Halloween décor is trying to keep things sophisticated and elegant while also throwing in a bit of spooky edge. I love spooky Halloween décor and will always choose it over cutesy hay bells, scarecrows, and pumpkins – this goes back to many years of the ghouls, goblins, and monsters my dad decorated with when I was a kid. It’s nostalgic and what makes me love Halloween in the first place. But at the same time, I want to keep my home classic and stylish too without plastering tacky Halloween décor everywhere.

Last year, I decided I wanted to make my dining room the perfect mix of spooky and elegant. This Halloween tablescape guide will hopefully inspire your own dining room and carry over to all your future Halloween décor. 

Theme 

No matter what I’m decorating, I like to keep a consistent theme and color scheme – especially with a dining area. While there’s certainly a way to mix skulls and pumpkins or ghosts and black cats, I decided to pick just one. To me, skeletons are the perfect mix of cute and spooky – and there’s a way to make them elegant too. They’ve become my Halloween décor of choice, so it only made sense to make them the focus of my dining room. They’re a neutral color so they’re easy to decorate around and they keep things nice and simple – the way I like it. 

Color Palate 

 Neutrals are my jam in all areas of life from what I wear to my home décor to - you guessed it - my Halloween décor. Skulls/skeletons being ivory make them the most obvious choice to decorate my home with when October rolls around. And because black is spooky and classy, I decided to throw it in the mix as well. The antique gold adds a tasteful little pop, giving the basic black and white color palate something extra special. 

Place Settings 

A black lace tablecloth works beautifully for this theme. If you can’t find one, go to the fabric section of Hobby Lobby and get them to cut you a piece that will fit your table. I added a gold charger and black plate to each setting topped with a double-headed ivory skull that could also double as a place card holder. I love the rustic look of these skulls I found at Michael’s as they tie in so well with the antique gold centerpieces. 

Centerpiece 

Normally, I would go with flowers for a table centerpiece but I wanted something a little more memorable – and of course, a little more Halloween. These gold chandelier candleholders I found at Michael’s are not only beautiful but the perfect mix of the spooky-elegant theme. Black candles keep the color palate going and give the table an extra old-timey Halloween look.

Food 

The most important part of course! For a dinner party, I always like to do three to four courses. They don’t have to be super fancy, but well-presented and something that goes along with the theme is always nice. For a Halloween dinner party, I like to stay on theme so here are some ideas. For a first course try one of my cheese boards or fall soups: Darling Pumpkin Cheese Board, Witching Cheese Board, Spiderwebbed French Onion Soup, Pumpkin Beer Soup with Bacon and Dates. For a second course, your favorite pasta recipe using black spaghetti (can be found at specialty food stores or made with squid ink) is always a hit. My Hocus Pocus Pasta has always been a favorite as well. Or maybe even serve an extra rare steak or pot pie with the crust cut as a pumpkin face! For dessert I love these two simple ones Pumpkin Dumplings - served warm with ice cream or my Everything Halloween Candy Milkshake.

Setting 

The setting around you is just as important as the tablescape. I amp mine up “Halloween style” with smells and lighting to music and decor. Lots of fall candles lit, plug ins plugged, and light sprays throughout the house are a must. Dim lights or overhead lights off with lamps and cozy candles lit. Classic music or a Halloween soundtrack lightly played in the background. And of course, more decor throughout the house. Little details like this put a Halloween tablescape of any kind over the top!

Spiderwebbed French Onion Soup

The most adorable yet elegant Halloween soup you’ll ever see or serve in your life! These cuties are show stoppers for any dinner party. The soup, croutons, and cheese webs can all be prepped separately a few days ahead to save time. Just heat up, ladle in bowls, top with croutons and cheese, and your first course is done! 

4 to 6 servings 

4 to 6 slices provolone cheese 

4 tablespoons rich, good-quality butter (I like Kerrygold)

2 yellow onions - sliced thin

2 red onions - sliced thin 

Kosher salt and freshly cracked pepper

2 small or 1 large bay leaf 

1 teaspoon finely minced fresh sage 

1 tablespoon balsamic reduction 

1/2 cup dry sherry

1 cup red wine 

4 cups beef bone broth or rich beef stock 

1/2 baguette (I like sourdough) - cut into cubes 

1 tablespoon olive oil

Parmesan cheese 

Make the spiderwebs. Using a stencil or picture from Pinterest and a pairing knife, lightly mark each slice of cheese to look like a spiderweb. Start in the middle with a circle, then go outward in several rows cutting upside down triangles to make the webs. * FYI: Don’t let this intimidate you. It may take a little bit of time (took me about 20-30 minutes) but I cannot draw a straight line and did this! Set aside or refrigerate until ready to use.

Preheat your oven to 400 degrees. In a large Dutch oven or soup pot, melt butter over low heat. Add the red onions, yellow onions, and a heavy dash of salt and pepper. Cook low and slow for about 15 minutes until cooked down and translucent, stirring often. Add the bay leaf, sage, and balsamic reduction and raise the heat to medium. Let cook until caramelized, stirring often. 

Add the sherry to deglaze, scraping the brown bits off the bottom of the pot. Let reduce almost completely, about 4 minutes. Add the red wine and let reduce by half, about 8 minutes. Add the bone broth, bring to a boil, and let simmer 20-30 minutes. When ready to serve, taste for seasoning and add more salt and pepper if needed.

While soup is at a simmer, toss the bread cubes with olive oil and 1/2 teaspoon salt. Place in the oven and let bake until golden, about 10 minutes. Ladle the soup into mini Cocotte or oven safe soup bowls (4” or 1/2 quart). Stir a handful of croutons and 1 to 2 tablespoons of Parmesan into each bowl then top with the spiderweb cheese. Side note: At this point, you can serve. The cheese will melt naturally into the soup. If you like a broiled top,  present the soups to guests, then broil the top for 3 to 4 minutes. The cheese will all melt together once it’s in the oven though! 

A Scream Queen’s Halloween Q & A

Top 3 favorite classic horror movies?

Halloween (1978) - Probably one of my favorite movies of all time, period.

The Texas Chainsaw Massacre (1974)

The Shining

Runner Up: Rosemary’s Baby - This is the one I tell people who are scaredy cats to watch. It’s the perfect classic horror and not too scary!

*This list could literally go on and on! You can see my entire list of favorites here:

Scary Movies To Watch Every Day Of Halloween Month

Top 3 modern horror movies?

Scream - I’ve seen it probably 1,000 times (not even exaggerating), and I will still stop everything I’m doing to watch it if it’s ever on TV. It’s so nostalgic for me. Growing up I would say, “Where ever they shot this movie is where I want to live.. it’s beautiful!” I discovered as an adult they shot it in and around California wine country -Napa/Sonoma/Healdsburg - my literal favorite place on earth and a place we visit yearly. A weird coincidence! Have I ran all over these cities looking for the actual homes and filming locations from the movie? The answer is yes. Am I crazy? The answer is also yes.

Sinister

The Strangers

Runner Up: It Follows - Something about this movie is so 70’s-80’s horror. The way it’s shot and the teen slasher plot just makes it feel like the horror films I grew up watching.

When do you start shopping for Halloween?

September. And I make it a point at least once a week to go walk around different stores’ Halloween sections. I have about triple the amount of Halloween decor as I do Christmas decor.

When do you start decorating?

My goal is always to have everything up the last weekend of September. When October 1 rolls around, the lights come on, and they’re on for 31 days!

Top 3 favorite Halloween movies to watch on Halloween?

Halloween (1, 4, and 5)

Hocus Pocus

Monster Squad

Runner Up: Trilogy of Terror - It’s old, original 1970’s horror and it’s just everything on earth. Watch it! I also love, love Nightmare on Elm Street - the first one and most of the ones following. I watch those all October.

Top 3 favorite Halloween TV episodes?

The Roseanne Halloween episodes - always!

Stranger Things - Season 2 Halloween episode

American Horror Story - Murder House Halloween Episode

Runner Up: IT (1990) - It was a mini series on TV before it was turned into a movie, and as a child I LOVED this story. I’m adding it to TV because it was actually on TV at one point!

Favorite Halloween costume memory from childhood?

There are 2 - One is funny and my actual favorite memory. The other is weird, creepy, and not a good memory.

Scarlett O’Hara from Gone with the Wind - My grandmother made me this unbelievable ball gown and I had my mom spray paint my hair black. It took over a week of washing my hair to get the black out!

Clown - I was a clown twice, and it just so happened both times, I was (almost) too sick to go trick or treating. Weird, huh?

What kind of candy do you give out to trick or treaters?

Candy bars all the way! Snickers, Butterfinger, Kit Kat, Mr. Goodbar. If I can find Dots in a big pack by themselves, I will do those too - only because I LOVED getting Dots in my trick or treat bag as a kid.

What do you like to cook/eat on Halloween?

We have a STRONG ongoing tradition we’ve had for many years on Halloween night. I make a huge pot of chili with a toppings bar and we have friends over to pass out candy, drink beer, and watch scary movies.

Favorite Halloween cocktail?

Anything pumpkin or chai. I will post a few recipes this month.

Best way to get the Halloween atmosphere going in your home?

No matter what I’m doing, I have a Halloween movie on in the background every single day starting October 1. Tres has never understood it or gotten used to it. Still to this day when he comes home from work and I’m working in the kitchen, he’s like, “Really Andrea? Do I really have to come home to a screaming girl being murdered every single day?” Haha! But he does agree to sit down and watch one with me almost every night in October! I also light a lot of fall candles each night, cook a lot of cozy soups and chilis, and of course all the Halloween decor is out! And of course, my favorite thing to do in October is to wake up early on cool mornings and sit outside by the fire drinking my coffee. Our neighborhood is old, so most people have wood burning fireplaces that you can smell coming from chimneys all around!

Gatherings are hosted at our house all month and there’s always a “schedule of events” leading up to the big day. Hay rides, haunted houses, pumpkin carving, spooky wine and pumpkin pairing night, chili scary movie night, Halloween themed dinner parties, the annual LeTard Monster Bash - you name it, we do it!

Where do you buy your Halloween/Fall candles?

Bath and Body Works - they have the best scents for fall and their candles are really strong if you get the right ones!

What store has the best Halloween section?

Each year it varies! I find my consistent favorites to be: Target, At Home, and Michael’s

What are you going to be for Halloween this year?

It’s always a surprise until our Halloween party!

Best Halloween costumes you’ve ever had?

My hands-down favorite was when Tres and I did Beavis and Butt-Head… we pretty much nailed the hell out of it. And funny enough, it was actually the one costume that we didn’t decide on and pull together until the night before Halloween. Mama was disgusted and mortified that I dressed like such an imbecile - haha! My favorite part that night was when I texted her a picture of us and she texted me back, “UGGGHHHHHHHH SOOOOO UGLY!!!!!” She loathed that show when we were growing up and we had to sneak to watch it. So that costume was pretty much her worst nightmare. But our costumes every year are pretty unforgettable! Here’s a list of my favorites:

Best-Ever Couples Halloween Costume Ideas

Best city to celebrate Halloween in?

Salem, Mass. Hands down, you can’t beat it. Everything about that town screams Halloween and IS Halloween the entire month of October. Plus, the trees are all bright orange, yellow, red and there’s a constant fall breeze in the air. It’s truly magical. I feel like I’ve died and gone to Halloween Heaven there. I recommend flying into Boston, doing Boston a few days, then taking the short road trip to Salem (45 minutes). Or you can fly into Portland, Maine (food-lover’s dream) and take a road trip down (1 hour and 45 minutes) with a stop in Provincetown, Cape Cod to break the trip up!

Why do you like Halloween so much?

It’s extremely nostalgic for me. Growing up, fall for my family wasn’t about pumpkin spice and football. When October arrived, it was all about scary movies, creepy masks, and all-things Halloween. My dad had an epic front-yard Halloween decor set up every year - Hay bells, scarecrows with scary masks, ghosts flying in trees, strobe lights. You name it, we made it! And it was all DIY… nothing fancy. Just a bunch of his old flannel shirts and jeans stuffed with hay and some extremely scary mask he found at the dollar store. I always loved that very moment every year when we would help him. Dusk falling, a breeze so cool in the air our hands were like ice, and that smell - the smell of fall. I remember telling my mom as a girl, “I can smell Halloween when it comes.” And she said, “That’s because it’s your favorite.” That stands true today. October is truly my month - I love it more than Christmas and my birthday (which is actually New Year’s Day) combined. I literally wait on Halloween ALL YEAR - starting November 1st of every year!

3 Easter Recipes You Can’t Live Without

This Sunday is Easter and if you don’t already have your menu planned, this one covers 3 delicious, spring courses that not only scream Easter but will knock your socks off with every single bite.

 Starter: Truffled Deviled Eggs with Candied Bacon

 It starts with my famous deviled eggs. Every year for the rest of my life at Easter you’re going to hear me say: my Candied Bacon Deviled Eggs are an absolute must at Easter. If you’re a bacon and truffle lover and don’t make these, you are simply missing out!

Main Course: Spring Chicken

The main course of Spring Chicken is so beautiful it doubles as a table centerpiece. Believe me, you’ll take lots of pictures of this one.  

Dessert: Easiest Mini Blueberry Galettes  

And to finish, a very simple berry dessert. Perfect for the season, quick and easy to make, and everyone gets their own perfect portion. 

All Day Green Eggs and Ham Recipes

Happy Dr. Seuss Day! Bring on the green eggs and ham! I have always wanted to do this - every year when Dr. Seuss Day rolls around, I think I want green eggs and ham. This year, I planned and tested 3 delicious green eggs and ham recipes - breakfast, lunch, and dinner! You can eat it all day if you wish! 

Breakfast:

Green Eggs and Ham Open-Faced Omelet

1 serving

Cooking spray

2 large eggs

1 handful spinach

2 tablespoons Parmesan

1/4 teaspoon Italian seasoning

1/8 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1 slice ham

Microgreens or arugula (optional)

Spray a small sauté pan with cooking spray then set over medium-low heat. Crack eggs into a blender then add spinach, Parmesan, Italian seasoning, pepper flake, and a heavy sprinkle of salt and pepper. Blend until completely combined and green. Pour into skillet and cook until almost completely set. Flip the omelet and cook for just about 15 seconds more so the top is set. Flip over onto a plate and top with ham and microgreens.

Lunch:

Green Egg Avocado Toast with Crispy Prosciutto

1 serving

Cooking spray or olive oil

1 slice prosciutto

2 hard boiled eggs (yolks discarded)

1/4 ripe avocado - cubed

2 tablespoons minced fresh basil

2 teaspoons extra virgin olive oil

1 teaspoon fresh squeezed lemon juice

1 teaspoon white balsamic reduction

Kosher salt and freshly cracked pepper

1 slice toasted whole grain toast

Microgreens (optional)

Spray a small sauté pan with cooking spray or drizzle with olive oil. Place over medium heat. “Fry” the prosciutto on both sides until crispy like bacon (about 2 to 3 minutes per side). Set aside on a paper towel until ready to use.

Chop the boiled egg whites and place in a bowl with the avocado. Stir around until avocado is creamy and eggs are coated and green. Add the basil, olive oil, lemon juice, balsamic reduction, and a heavy sprinkle of salt and pepper. Stir until combined, taste for seasoning, and add more salt and pepper if needed. Pile on toast and break the crispy prosciutto over the top. Finish with microgreens if desired.

Dinner:

Green Eggs and “Ham” Pesto Carbonara

4 servings

Kosher salt

1 cup packed basil leaves

1/3 cup Parmesan, plus more for serving

1/4 cup olive oil

1/4 cup pine nuts

3 roughly chopped garlic cloves

2 whole eggs

4 egg yolks

Freshly cracked pepper

1 pound good quality, dried spaghetti

8 slices thick-cut bacon, chopped

Bring a large pot of salted water to a boil. To a high speed blender or food processor, add the basil leaves, Parmesan, olive oil, pine nuts, and garlic. Pulse until it all comes together into a pesto. Add the eggs and 1/2 teaspoon of salt and pepper and blend on high until smooth.

When the water is boiling, cook the spaghetti until al dente - checking constantly to make sure you haven’t over cooked the pasta (Note: the amount of time most package directions give on pasta is too much - check it extra early).

While the pasta is cooking, fry the bacon in a large sauté pan until slightly crisp. Set aside on a paper towel lined plate. Turn the heat off and wipe out the pan. When the pasta is finished, transfer it to the sauté pan with the egg mixture, bacon, and a ladle of pasta water - you want the pan to still be warm but not too hot or you may scramble the eggs. Stir the pasta around, adding pasta water as needed to make it extra creamy. Serve with extra Parmesan.

5 Retro Recipes for Your Tacky Sweater Party

Every tacky sweater party needs a couple of old school snacks to pair with the retro theme. These 5 fun apps/drinks are throwback with a typical Cooktales modern twist. If you're hosting the party, make them all. If you're attending the party, bring one to share. Some may seem a bit silly, but I would never have you eat something that doesn't taste fabulous - it's seriously against my nature and these party snacks are the real deal! 

Chorizo Smoked Gouda Sausage Balls  

Shrimp Cocktail with Green Goddess Dressing  

Hot Buttered Rum  

Oyster Cracker Bites  

Cherry Herb Jello Mold  

Boozy Cherry Herb Jello Mold

It's hard to believe these jelly molds were all the rage some years ago, but here I am attempting to bring them back - ha! While this particular mold is fruity, booze-filled, and yummy, I really just see this recipe as something fun to have at your tacky sweater party. Or better yet, bring it as a hostess gift! It'll go right along with your silly outfit. 

6 ounces cherry gelatin mix 

1 cup boiling water  

1 cup whipped cream or vanilla vodka  

1 cup pitted, sliced cherries - fresh or frozen 

1 tablespoon minced mint leaves  

Rosemary sprigs - for garnish 

Stir gelatin into boiling water until dissolved. Add the vodka, cherries, mint, and mix together. Pour into a greased bundt pan or circle mold. Chill several hours - overnight to be safe.

Before serving, dip the bottom of the mold in warm water to loosen. Place a plate or cake stand over the top of the mold and slowly turn over. Garnish with rosemary sprigs. Cut into slices to serve. 

Hot Buttered Rum

If you've read my cookbook, you know the story of how my cooking career started with my family's heirloom cookbook. These recipes were passed down all the way back to the 1800's and have inspired me from the day I received the book. One of my favorite cocktails from the book that I make throughout the holiday season is my grandmother's recipe for Hot Buttered Rum. If you wanted to give this a modern twist, you could also do it with Bourbon or any Barrel-Aged spirit (I do find the classic spiced rum to be the best though).  This is such a fun DIY for guests at your party. Or you could even bring the "hot butter" in a glass jar with a bottle of booze as a hostess gift to the next gathering you attend. 

1/2 pound softened butter

1/2 pound light brown sugar

1/2 pound confectioners sugar

1 teaspoon ground cinnamon  

1 pint vanilla ice cream

Dark spiced rum, bourbon, or any barrel-aged spirit - for serving 

Cinnamon sticks - for serving  (optional)

Whipped cream - for serving (optional) 

Beat together the butter, brown sugar, confectioners sugar, and cinnamon until light and fluffy. Fold in the ice cream and freeze until firm. 

Serve in mugs or heat-proof glasses with 3 tablespoons of the frozen "hot butter" and 1 shot (or to taste) of booze per cup. Top with hot water and add a cinnamon stick and whipped cream if desired. 

Chorizo Smoked Gouda Sausage Balls

Sausage balls ARE Christmas to me. Such an old school recipe that never actually gets old - I simply insist they're at every gathering! I wanted to amp them up a bit last year though, giving them the Cooktales twist, and this recipe was the big winner! Chorizo and Smoked Gouda... seriously y'all, just think about that for a second. Heaven. 

1 pound chorizo - room temperature 

1 pound Jimmy Dean hot sausage  - room temperature 

5 cups shredded Smoked Gouda - room temperature 

4 cups biscuit baking mix 

* This recipe makes an extra large batch, but balls can be cooked and frozen for a later use. For a frozen batch, just reheat for 8 to 10 minutes in a 400 degree oven. 

Preheat oven to 400 degrees. In a large bowl, mix together the room temperature chorizo, hot sausage, cheese, and baking mix until thoroughly combined. Using a miniature ice cream scoop (or a spoon) form sausage balls - they should be about 2 tablespoons in size. Place on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes or until golden in color. Serve warm or at room temperature.

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

Roasted Maple Creamed Corn 

 Smoky Autumn Salad

 Truffled Turkey Breast with Truffle Gravy 

 Sweet and Spicy Roasted Squash