The weather is cooling down which makes my craving for a spicy breakfast heat up. And that means my hearty Southwest Vegetarian Hash is force to be reckoned with.
Fall sweaters, new skinny pants and way too high shooties (shoe/booties, how very clever of the shoe marketers) have led me to my desire to “do brunch.”
I’m all for taking this show on the road, as in to a great local restaurant where they do the cooking and I don’t have to.
But Smudge will have no part of it. She wants to eat at home. Who created this homebody?
So when we do, it’s time to eat farm to table as all of the trendy restaurant PR geeks have advised their restaurant clients to do. With seasonal ingredients in varying combos to switch up the daily routine.
Enter my Southwest Vegetarian Hash.
With a hearty fill of sweet potatoes and butternut squash, falls flavors shine and are actually devoured by my husband the bacon eater. Who alllllmost doesn’t miss his pig protein. Hey, that egg looks mighty fine.
- In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
- Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
- In a skillet, melt remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.
And while you’re pondering what to wear for that brunch date, here’s what I’ve already decided to wear for my big weekend. So if you see me on Instagram, you’ll certainly recognize me because I’ll be wearing the same dang outfits I’ve worn to my last several blogger trips. A shopping trip is on the books as soon as I get back.
But today I’m in Kohler, WI for what’s setting up to be an amazing weekend of wine, food and frivolity at the Kohler Food and Wine Festival, and perhaps a little elbow rubbing with a certain female Iron Chef. If I meet Cat Cora I just might melt into a puddle. Luckily I’ll have some of my food blogger friends there to mop me up off the floor.
To say that I’m excited to be staying at storied The American Club, Condé Nast’s newly awarded reader’s choice for Best MidWest Resort, is an understatement. I am ready for some R&R and wining and dining–by someone else.
If you’re not going to be joining us live (tickets are still available) you can catch our antics and on Instagram when you follow the hashtag #KohlerFoodWine.
In the meantime, sit back, hug your loved ones of the two and four-legged varieties or get out and celebrate national Adopt a Shelter Dog week. Do your part and give a needy animal a chance at a new home.
And get down with some Friday Faves.
Are you a kitchen voyeur aka snoop too?
Homemade Pumpkin Pasta. I bet it’s as pretty as it tastes.
I HAVE to get this ingenius table runner! How much fun would it make for a dinner party?
Especially if I used the secrets to throwing a killer dinner party like a rock star.
6. “My newest trick is playing TV themes. Put ‘The Golden Girls’ on and the place goes ape.”
Over the river or through the woods: The best time to buy your holiday travel tickets.
So you can…
Ditch the family and travel internationally with just a carry on.
Break the ice with the in-laws thanks to this new Thanksgiving ‘sport’. Ha! Can you imagine???
I think this Savory Mushroom and Gruyere Bread Pudding would make my next Thanksgiving table complete. Oh gruyere, I’ll eat ANYTHING with gruyere.
I obviously wasn’t part of this study: Can an Instagram diet curb your food cravings?
I went shopping for my husband’s birthday before reading this. #fashionfail on my part.
These booties. Oh how I love a wedge!
My husband and I should both look into this.
I could totally pull off a few of these clever Halloween costumes without spending a lot of time or money. #4 and #13 made me laugh out loud.
My quest for organizing my life and my blog continues with the download of this handy plug in.
Out of memory? How to make room on your computer.
Have a great weekend everyone!
Thank you for supporting me and my partners which allows me to create new and special content for my readers. As always, all opinions are my own.