Welcome to another week of our That’s Fresh Friday Link-Up!

It’s a beautiful Thursday here in Dallas, and it’s a special one… We’re celebrating our fourth wedding anniversary!

Instead of doing the usual fancy dinner like we normally do (partly due to me being pregnant and not being able to eat steak the way I want it and partly because we ate all kinds of delicious foods in NYC last week), we’re going to a Mavs basketball game with some friends. More than likely, we’ll schedule an anniversary date for the weekend or next week when we’ve both settled back into life from our trip. (It’s pretty crazy how travel can throw you off, huh?)

That being said, we’re so happy that you’re hanging with us and sharing your amazing posts. If this is your first time with us and you don’t know what the That’s Fresh Friday Link-Up is, it’s a weekly link-up hosted by the Southern Girl Blog Community and six other amazing ladies. You can come and share all of your “freshest” post from your blog weekly. The only thing that we ask is that you read our simple rules below and help spread the word about the party.

FIRST, LET’S MEET THE LADIES WHO LET US HANG WITH THEM EVERY WEEK:

The Fresh Crew: That

HOSTS FOR THE THAT’S FRESH FRIDAY LINK-UP:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

CO-HOSTS FOR THE THAT’S FRESH FRIDAY LINK-UP:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

CHECK OUT MY FAVORITES FROM LAST WEEK:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Perfect Creamy Homemade Coconut Milk from Natural Chow

Bourbon and Brown Butter Pecan Pie from Bourbon and Brown Sugar

Gourmet Caramel Apples from Swanky Recipes

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

THE RULES:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

Halloween Caramel Corn // The Speckled Palate

Two years ago, we moved into a house in a neighborhood teeming with children. (Y’all can see where this story is going, right?)

Two years ago, we learned what it was like to hand out Halloween candy to trick-or-treaters since in previous years, we didn’t live in a spot with many children and/or chose to go trick-or-treating in another neighborhood with family.

It was surprisingly a lot of fun, and we’ll be doing the same thing this year. In fact, I stocked up on all kinds of candy yesterday, so we should be prepared for the inevitable onslaught and hopefully not have too many candies as leftovers.

Halloween Caramel Corn // The Speckled Palate

However, I don’t want to inadvertently eat all the Halloween treats meant for trick-or-treaters, so I decided it was high time for me to figure out a sweet (and salty!) something to enjoy while handing out candy.

Because I know myself. And because I kind of become a Cookie Monster when it comes to huge bags of candy that are at my disposal 24/7. And because, well, sweet things are always wonderful snacks, no matter how un-nutritious they are.

Halloween Caramel Corn // The Speckled Palate

This Halloween Caramel Corn recipe combines my love for sweet-and-salty treats without being too over the top.

The one con? It’s pretty sticky, and your fingers won’t be the happiest (if you’ve got fussy fingers like I do)… but it’s totally worth it. Especially if this is something that keeps you from gorging yourself on the trick-or-treat candy before any costumed children darken your doorstep Friday evening.

Here’s how you can make it:

Halloween Caramel Corn
 
Prep time
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Looking for a sweet-and-salty treat to enjoy while handing out candy to trick-or-treaters this Halloween? Look no farther than this delectable Halloween Caramel Corn, which is made in a flash and totally delectable!
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 3 tablespoons popping corn
  • 1 tablespoon coconut oil
  • A pinch of salt
  • 3 tablespoons salted caramel, warm
  • ½ cup candy corn
Instructions
  1. In a large Dutch oven, melt the coconut oil over medium-high heat.
  2. Add the popping corn and salt, and cover the Dutch oven, moving constantly over the heat the kernels are popping. When the popping is consistent, turn off the heat and continue moving the pot until the popping has dissipated, then remove the pot from the stovetop.
  3. While the popcorn is cooling, prepare your salted caramel (or reheat the caramel you have.)
  4. Transfer the popcorn to a large glass bowl, and drizzle the salted caramel over it, tossing the popcorn until it is coated in the caramel. Sprinkle in the candy corn.
  5. Enjoy warm and sticky!

 

Halloween Caramel Corn // The Speckled Palate
What kind of treats are you handing out Friday?

Are you like me, and have you prepared a sweet treat to keep yourself from eating the Halloween candy?

  • Jess @ What Jessica Baked NextOctober 29, 2014 - 11:12 am

    This Halloween caramel candy corn looks amazing! SO delicious!ReplyCancel

  • Kelly @ Hidden Fruits and VeggiesOctober 29, 2014 - 11:13 am

    We only had approximately four trick or treaters last year. FOUR. Well, 5 if you count the kid’s dad who took a candy bar. We normally buy a 6-pack of full size candy bars because I don’t want to turn any kids away, but I can’t be trusted with a bag full of 60 mini candy bars. I’ll stay away from the full size ones (hopefully!). This sounds like a delicious snack to eat your way through halloween with!ReplyCancel

  • Tina @ Tina's Chic CornerOctober 29, 2014 - 5:46 pm

    I love candy corns and a sweet and savory combo so this is calling out to me!
    We moved to our home a couple of years ago too, which is when we first experienced trick or treaters. I love handing out candy and seeing the kids all dressed up. :)ReplyCancel

Apple Buddy // The Speckled Palate

It’s October! Let’s bake with apples!

This dish — Apple Buddy — had another name once upon a time. However, when I announced it one weekend when my sister and her friend were visiting us at our Nashville home, he misconstrued what I said.

“Apple BUDDY?”

“Apple Betty.”

“… I like Apple Buddy better.”

And so this dish’s name changed to Apple Buddy in the blink of an eye because, well, it’s kind of hilarious.

Apple Buddy // The Speckled Palate

Apple Buddy is a simple dish that’s very much like a cobbler. Except I’ve jazzed up the topping because I really like a good crunch on desserts like these.

Granny Smith Apples are used to build the base and are soaked in a bit of apple cider, then tossed in sugar, butter and cinnamon before being topped with the walnut and brown sugar topping.

Apple Buddy // The Speckled Palate

Honestly, this has become one of my favorite comforting desserts for the fall… and I kind of want to keep making it since it’s so darn delicious every time I eat it, whether it’s straight out of the oven or reheated in the microwave.

Here’s how you can make your own:

Apple Buddy
 
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Tart apples tossed in cider, cinnamon and a little sugar, topped with a decadently sweet and crunchy walnut layer scream autumn... and are the perfect comforting dessert as the temperatures dip and the days grow shorter.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • Walnut Topping
  • ⅓ cup dark brown sugar
  • ⅔ cup chopped walnuts
  • ½ teaspoon ground cinnamon
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons unsalted butter, cut into ¼" squares, chilled

  • Apple Filling
  • 6 medium-sized Granny Smith Apples (about 4½ cups), chopped into ½" cubes
  • ⅓ cup apple cider
  • ¼ cup granulated sugar
  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons unsalted butter, cut into ¼" squares, chilled
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 400°F. Grease a 8" square baking dish.
  2. In a medium-sized glass bowl, combine the prepared walnut topping ingredients except for the butter.
  3. Cut the butter into the walnut/brown sugar mixture using a pastry cutter (or a fork) until the mixture resembles wet sand. Place in the fridge for the time being.
  4. In a large glass bowl, combine the apples with the cider.
  5. Add the sugar, flour, chilled butter and cinnamon, stirring into the apples until well mixed.
  6. Pour the apple mixture into the greased baking dish.
  7. Top the apple mixture with the walnut topping, pressing down slightly to pack on the topping.
  8. Bake for 30-40 minutes, or until the topping has browned significantly and the apple mixture is bubbling.
  9. Enjoy warm with a scoop of your favorite ice cream!

 

Apple Buddy // The Speckled Palate

 

What kinds of desserts do you crave this time of year?

  • Kelly @ Hidden Fruits and VeggiesOctober 27, 2014 - 9:54 am

    We were on very similar pages with recipes today and I love it! Drooooling over this.ReplyCancel

    • ErinOctober 28, 2014 - 2:14 pm

      High-five for similar recipe pages, lady! Going to check yours out because any kind of apple crisp sounds amazing right about now. :)ReplyCancel

  • EileenOctober 27, 2014 - 12:46 pm

    Ha! Well, I have had plenty of servings of apple brown betty, but never apple buddy. :) The walnut topping sounds great!ReplyCancel

    • ErinOctober 28, 2014 - 2:19 pm

      Like you, I’ve had plenty of servings of apple betty, too… funny how one person can change an entire dish. And the walnut topping is so good — crunchy and full of flavor!ReplyCancel

  • Tina @ Tina's Chic CornerOctober 27, 2014 - 7:08 pm

    This dessert is looking for a new friend (aka buddy) in me. ;)
    Love that steamy photo! :)ReplyCancel

    • ErinOctober 28, 2014 - 2:20 pm

      Yep, this dish definitely wants to be a friend! Thanks! If you try it out, let me know what you think… I’m half-tempted to make myself another pan of this, even though I know that would spell major trouble!ReplyCancel

  • Madison | Wetherills Say I DoOctober 30, 2014 - 1:20 pm

    I can’t wait to try this!! I’ve been waiting for this recipe since your instagram photo :)ReplyCancel

It

I feel like I need to preface this post with a statement that I’m from the state of Tennessee, and I never even tried jambalaya until I was 18. This is not a family recipe, and I’m not claiming to be a Louisiana cuisine expert here. Honestly, I feel like it should be entitled ‘A Tennessee Girl’s Take on Jambalaya.’

That being said, my husband and our Louisiana native friends have all sang the praises of this recipe… so that makes me feel a little more legit, even though I have no Cajun blood running through my veins.

So… Chicken and Sausage Jambalaya.

I was a bit terrified to make jambalaya at home, not knowing how it would turn out. My husband makes an incredible gumbo, and I’ve perfected my mother-in-law’s étouffée recipe, but neither of us knew much about jambalaya other than we both really enjoy it, especially during the fall months.

Enter the Something to Talk About: Occasions We Celebrate in South Louisiana cookbook from the Junior League of Lafayette, La. We were gifted this guide from a friend’s parents when we married almost four years ago, and it’s come in handy for all kinds of Louisiana-centric dishes. And when we made the decision to make jambalaya one Saturday, I did some research.

Turns out, the jambalaya recipe in this cookbook makes enough for at least 18 folks… so I cut the recipe down significantly and tweaked it after researching the ingredients. And the first time out of the gate, it was a home run.

It

This Chicken and Sausage Jambalaya is a pretty simple dish, and it’s quite delightful.

If you like it spicy, add some more cayenne pepper. One and a half teaspoons should be more than enough. We did this one time, and my mouth was on fire. Winston and our Louisianan friends were sweating… And if you’d like it a bit more tame, heat wise, half the cayenne, and you should be good to go.

For me? This seasoning combination was pretty darn perfect, and paired with the spicy sausage and chicken and rice, it goes down so easily.

We’ve been trying to make some more traditional tailgate recipes at our home this football season since we aren’t attending any more games in the foreseeable future. And this recipe fit right in. In fact, it has already been added to the rotation of regulars!

Here’s how you can make your own, no matter where in the world you call home:

It's Football Season Friday: Chicken and Sausage Jambalaya
 
Prep time
Cook time
Total time
 
A spicy combination of chicken and sausage, mixed in with onions, bell peppers, garlic and a ton of rice. Perfect for a crowd and even better for tailgating!
Author:
Recipe type: Entree
Cuisine: Cajun
Serves: 8
Ingredients
  • 1 lb. hot pork sausage (since I can't get andouille here regularly, I've used hot Italian sausage, and it works like a charm)
  • 1 lb. chicken tenderloins
  • 1 tablespoon extra virgin olive oil
  • 3 large yellow onions, roughly diced
  • 2 green bell peppers, roughly diced
  • 6 cloves garlic, minced
  • 3⅓ cups unsalted chicken broth
  • 2½ teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • 2 cups white rice, rinsed and uncooked
Instructions
  1. In a large Dutch oven over medium-high heat, cook the sausage whole, turning occasionally as the sides brown. Once all the sides have browned and are crisp, remove from the pan. Using a sharp knife, cut the cooked sausage into rounds, and set aside.
  2. In the same pan, add the olive oil, then the chicken tenderloins to the oil and drippings. Cook the chicken on both sides until cooked through, then remove from the pan. Shred the chicken tenderloins, and set aside with the sausage.
  3. Lower the heat to medium, and add the onions, bell peppers and garlic to the Dutch oven. Sauté until tender.
  4. Add the sausage and chicken to the vegetables, and cook for an additional 5-10 minutes until everything has blended together.
  5. Pour in the chicken broth, salt, cayenne and Worcestershire sauce. Bring to a boil.
  6. Stir in the rice, then reduce the heat to low and cover the Dutch oven. Cook for 45 minutes to an hour, or until rice is tender and all the liquid has evaporated.
  7. Serve warm, and enjoy immediately!

 

It
What’s one of your favorite tailgating foods?

Do you like jambalaya? Have you made it at home before?

  • EileenOctober 24, 2014 - 12:59 pm

    Jambalaya is definitely on my list of delicious comfort food! You have to love all that spicy goodness. :)ReplyCancel

    • ErinOctober 28, 2014 - 2:30 pm

      It’s really wonderful comfort food, and it’s oh-so-easy to make, too! The spiciness makes me so happy, and it keeps you warm, too! What’s not to love?ReplyCancel

  • Sam WalkerOctober 26, 2014 - 3:28 am

    This looks delicious. I’m going to try it!
    I’m not sure how easy hot pork sausages would be to find here and I’m pretty sure Mr Bubble ‘n Squeak won’t eat them – he’s not a fan of hot food. I wonder if chorizo would work?
    And can you tell me what kosher salt is? I keep seeing it in American recipes but I don’t know how it differs to normal salt.ReplyCancel

    • ErinOctober 28, 2014 - 2:34 pm

      Hey Sam! Thanks so much!

      Hmm… can you find Italian sausage there? I’ve used hot Italian sausage for this recipe, and it’s been wonderful. I don’t know if chorizo would give the same effect, sadly, but I’d be interested to hear how it turned out if you did use that.

      Yes! Kosher salt is my salt of choice, though I’m sure other salts would work just fine here, too. Basically, kosher salt has a larger grain than table salt and typically contains no additives. (You can read more about kosher salt here.) I hope that helps!ReplyCancel

Welcome to another week of our That’s Fresh Friday Link-Up!

We’re so happy that you’re hanging with us and sharing your amazing posts. If this is your first time with us and you don’t know what the That’s Fresh Friday Link-Up is, it’s a weekly link-up hosted by the Southern Girl Blog Community and six other amazing ladies. You can come and share all of your “freshest” post from your blog weekly. The only thing that we ask is that you read our simple rules below and help spread the word about the party.

FIRST, LET’S MEET THE LADIES WHO LET US HANG WITH THEM EVERY WEEK:

The Fresh Crew: That

HOSTS FOR THE THAT’S FRESH FRIDAY LINK-UP:

Southern Girl Blog Community :: Facebook :: Twitter :: Instagram

Chene @ Prototype Mama :: Facebook :: Bloglovin’ :: Pinterest

CO-HOSTS FOR THE THAT’S FRESH FRIDAY LINK-UP:

Kathryn @ Up To Date Interiors :: Facebook :: Twitter :: Pinterest

Aleshea @ Glitz & Grits :: Twitter :: Facebook :: Instagram

Erin @ The Speckled Palate :: Facebook :: Twitter :: Instagram

Candyce @ The Sewcialite :: Facebook :: Twitter :: Instagram

Michelle @ Diva With A Purpose :: Facebook :: Twitter :: Instagram

CHECK OUT MY FAVORITES FROM LAST WEEK:

It should come as no surprise that I’m highlighting some screen-licking beautiful recipes, right? Because that’s how I roll…

Hairy Spider Cookies from Baking A Moment {at I Dig Pinterest}

Mocha Dark Chocolate Chip Cookies from Sunny Side Ups

Apple Pecan Cheesecake Bars with Caramel from In the Kitchen with Jenny

Be sure to check out what my other co-hosts are digging from last week’s party. All of our features have been pinned to our That’s Fresh Friday feature board on Pinterest: Go check them out here.

THE RULES:

Link up anything with the exception of giveaways, reviews and blog/link parties.

Follow ALL Hosts & Co-hosts via one of the methods listed above.

Visit at least two links before yours and mingle with some of the other bloggers! I’m sure you’ll find a new bloggy friend!

Display our link up button somewhere on your blog (sidebar or post) or link back.

That

(Find code HERE.)

Link up as many posts as you like. (Please link directly to your post!)

Spread the word about the freshest Friday link-up via Twitter, Facebook, etc.!

The more, the merrier. And be sure to use the hashtag ‪#‎thatsfreshfriday‬ to spread the word!

Every week when the link-up goes LIVE, Chene (one of our lovely hosts) sends out a ‘heads up’ email to our That’s Fresh subscribers. If you would like to be added, click here.

Now it’s time to PARTY! We can’t wait to see what you guys have been up to!

View full post »

  • WinnieOctober 24, 2014 - 1:05 am

    Good Morning Erin and thank you for the party :)
    Great featuresReplyCancel

    • ErinOctober 28, 2014 - 2:46 pm

      Thanks, Winnie! I hope you had a wonderful weekend!ReplyCancel