happy halloween

On Friday we had our first Halloween party, so of course I went crazy with cooking Halloween themed goodies. I’ve been collecting ideas from magazines and these are just some of the treats from the party.

Halloween appetizers - olive and fresh mozzarella eyeballs

Marinated eyeballs.

Halloween appetizers - severed finger butter cookies with almond fingernail and raspberry jam blood

Severed finger cookies. (…which are a lot harder to make look real than the magazine leads you to believe.)

Halloween party ideas - fake snake wine charms

Fake snakes as wine charms.

Halloween appetizer - mud & gummy worms

“Mud” with gummie worms. (It’s just chocolate pudding and crushed up oreos.)

Halloween costumes - Frankenstein and Bride of Frankenstein

Oh, and that’s us. The newlyweds. :)

shrimp scampi

With the seasons slowly changing, this recipe is perfect for transitioning from light summer suppers to autumn comfort food. It is so incredibly easy to make, and I almost always have all of the ingredients on hand. I love that it’s rustic and hearty for a casual Tuesday dinner, but elegant enough for dinner parties!

Delicious Shrimp Scampi

It may be the only Barefoot Contessa recipe that doesn’t require a pound of butter!

deep dish cookie

Since my current living room is filled with boxes and our new place is being worked on, I’ve been feeling a little bit stressed because everything isn’t completely organized. With that said, I’ve been happily stress eating cookies and ice pops and this deep dish cookie is making my mouth water. Doesn’t it look amazing?!

Deep dish chocolate chip cookie

bruschetta chicken

Last night I made a new recipe with leftover items I had in my fridge. This past weekend Ryan and I went to a friends house for a BBQ and my tomato bruschetta was requested to snack on. (Coming from an Italian woman, I take this as a huge compliment.) I saved some leftovers because I’ve been wanting to try making Bruschetta Chicken – Grilled chicken topped with bruschetta and fresh mozzarella and baked until the cheese melts. So simple, and delicious!

Tomato Bruschetta:

  • 3 1/4 large tomatoes
  • 1 small-medium sized onion
  • 4 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 2 tablespoons chopped fresh basil (fresh makes a huge difference)
  • Salt and pepper to taste

Combine all ingredients in a bowl and mix well.

I made bruschetta for the first time when I was 18 for my first “grown-up dinner party” and have been making it ever since. Can be used as an appetizer on toasted Italian bread or as a topping on chicken. Delicious either way!

rosemary chicken with avocodo and tomato salsa

How did I forget to post this recipe?! It’s quickly become my favorite healthy chicken dishes. I’m typically a “meat and potatoes” type of girl, but how can I resist this smooth and sweet salsa?! I can’t wait to make it again!

What you’ll need for the chicken:

  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh rosemary
  • 1 tbsp garlic, minced
  • 4 oz chicken breast
  • 1/5 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh oregano

What you’ll need for the salsa:

  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 cloves garlic clove
  • 2 cups grape tomatoes
  • 1/2 cup feta cheese
  • 150 g avocado


1. Combine olive oil, red wine vinegar, fresh rosemary and minced garlic in large Ziplock bag. Sprinkle chicken with salt and pepper and add to bag, seal. Marinate in fridge for 30 minutes.
2. Remove chicken from marinade, discard marinade. Place chicken on grill pan coated with cooking spray. Grill 3 minutes each side or until done. Serve with tomato-avocado salsa.

For the salsa:
1. Combine fresh oregano, olive oil, red wine vinegar and garlic whisk together. Add tomatoes halved, cheese and avocado. Toss gently.