Pumpkin Bourbon Cider Cocktail

Happy Halloween! Today is my favorite holiday and there isn't a better way to celebrate than a seasonal cocktail. My pumpkin bourbon cider cocktail tastes like the season with 1 sip. It's an easy drinking cocktail that will please a crowd and is perfect for anyone who doesn't typically drink bourbon. I like to have all the ingredients out and allow my guests to make their own cocktail. This way they can customize their drink to get exactly what they want! 

Maple Soy Salmon and Brussels Sprouts

I have to admit, I never really thought of pairing salmon and Brussels sprouts together. It just didn't seem like a very natural food pairing to me, but since I had a pound of them in my fridge and some salmon in my freezer I figured , why not try it! To me, maple always goes really nicely with sprouts and soy with salmon so I combined those two flavors and was extremely happy with how it turned out. I added a little whole grain mustard for tang, sriracha for heat and lemon juice for a little acidity. I'd describe the sauce as a sort of maple teriyaki and it's delicious. It mingles very nicely with the hearty Brussels sprouts but is still light enough to let the salmon shine. Not to mention it's ready in under 30 minutes- a huge plus for me when it's already getting dark outside and I'm ready to relax after a day at work. To serve, I just placed the salmon over the Brussels sprouts. It's a very elegant dish, perfect for entertaining! 

Butternut Squash Rigatoni

I’m back! It’s been a long time but I hope to be posting on a more regular basis. Luckily for me, or really you, I’m coming back right in the middle of Autumn- my favorite season. The smells and flavors of the season are really my favorite things to cook and I’ve got some great recipes that I’m excited to share. My first recipe? Butternut Squash Rigatoni. Its silky texture warms you from the inside out and is a great meal for just 1 or a crowd. It’s a great make a head meal that's easy to prep and then finish off when ready to eat. I plan on enjoying this for a few days and then freezing the rest for later. I’m enjoying it for dinner tonight paired with a simple salad with red pears and green apples, topped with a maple balsamic dressing.