VB in the city

 

I hope everyone had an amazing Halloween! I enjoyed a night in watching TCM, black and white horror films under candlelight. I did a little bit of tarot, and ate way too much candy. However, I am still going to watch scary movies for at least one more week because I adore Halloween so much. I am already prepping for delicious dishes and tablescapes to test out for this Holiday season.

I adore entertaining, and love cooking hearty Fall + Winter mains and appetizers that perfectly surround the table during Thanksgiving and Friendsgiving. Below I have listed part one of my T + F Recipe Roundups. You will find delectable pies, updated bourbon sweet potato casseroles, herbed turkeys, vegetarian eats, rustic stuffings, rich sauces, and more. Check the blog all throughout the month of November + December for VB in the City Holiday decor ideas, even more recipes, looks, restaurant suggestions, and life updates and adventures.

Let the Holiday season begin!

Adobo Butter Turkey

MAPLE CARAMEL CARROT CAKE WITH CREAM CHEESE FROSTING

BRIE STUFFED MUSHROOMS

CIABATTA AND SAUSAGE STUFFING

Gourmet Green Bean Casserole with Bacon, Gruyère, and Caramelized Onions

 Twice-Baked SweetPotato (Yam) Recipe with Chipotle Pecan Streusel |

 

Pumpkin-cheesecake-marshmallow-meringue

Vegetarian Cranberry and Brie Grilled Cheese 

 

Beer Cheese Stuffing

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

 

Parsnip Gratin with Gruyere and Thyme

 

13 Thanksgiving Sandwiches 

 

Roasted Garlic Brussels Sprouts

Bourbon sweet potato casserole with sweet ‘n’ savory bacon pecans

CLICK HERE FOR ULTIMATE THANKSGIVING + FRIENDSGIVING MENU 

HOMEMADE TURKEY GRAVY 

Sausage and Mushroom Stuffing

POTATO PUMPKIN SOUP

Sweet Potato Casserole 

 

Turnip Gratin with Cream and Thyme

CHARRED CARROTS WITH HERBS

TART CHERRY CHESTNUT STUFFED TURKEY ROULADE

MASCARPONE MASHED POTATOES

Vegetarian Cornbread Pudding 

Pumpkin Pecan Pie 

Green Bean Casserole with Fried Shallots

Salted Caramel Apple Pie 

Apple-Walnut Stuffing

5 INGREDIENT SLOW COOKER CRANBERRY SAUCE

Herb Roasted Turkey 

5 Ingredient Slow Cooker Creamed Corn

Hasselback Sweet Potatoes with Thyme, Pecans and Parmesan

 

 

TWICE BAKED KALE AND PECORINO ACORN SQUASH

 Cranberry Pistachio Baked Brie

The Best Sweet Potato Casserole

PUMPKIN CHEESECAKE WITH MARSHMALLOW MERINGUE

French Potato Onion Gratin 

 

Dick Waller, Contrasts CCLXXV (275), 48″x60″, acrylic on canvas, DICK WALLER’S Art Place, Email vvblair25@gmail.com For price or more information 

Dick Waller, Contrasts CCLXXIV (274), 48″x60″, acrylic on canvas, Dick Waller’s Art Place

Email vvblair25@gmail.com <<<<< For price or more information

 

 

 

Having a chili cook-off soon? Try my hearty vegetarian chili. I have finally included on the blog one of my favorite Fall recipes that I will be featuring in the VB in the CITY cookbook. I adore the Fall months, Halloween and Friendsgiving, are some of my favorite Holidays. Give me lovely crisp weather, candles, scary movies, and ingredients to bake all the fall dishes, and I am more than one happy spooky cat. I have been slacking putting up one of my favorite recipes on the blog because I have been slammed with fun Fall events, like FotoFocus, the LONERCULT fashion show, and the Queen City Murder Ball (my friends and I attended, in support of RAINN – scroll below the recipe to see  pictures of my costume and more from the event).  Since Halloween is just around the corner and Football season is in full swing, I figured now was a better time than ever to post this chili recipe on the blog for all of my readers. This recipe will more than warm your chilly bones, tingle your taste buds, all while helping the environment by lessoning your carbon footprint –  because this chili is again, vegetarian. Enjoy and happy cooking!

INGREDIENTS // 

 

• 3 tablespoons roasted garlic infused extra-virgin olive oil
• 1 medium onion, diced medium
• 4 garlic cloves, roughly chopped
• Box of your favorite Oyster Crackers // For topping
• One Bag of Shredded Cheddar Cheese // For topping
• 2 jalapeno peppers, chopped
• 2 (4 ounce) cans chopped green chile peppers, drained
• 2 1/2 teaspoons ground cumin
• 1 teaspoon chipotle chile powder
• Coarse salt and ground pepper
• 1 medium zucchini, cut into 1/2-inch dice
• 2 bay leaves
• 1/6 chili powder
• 5 tsp of Tapatio hot sauce
• 1 can 14.5 ounces crushed tomatoes
• 3/4 cup (6 ounces) tomato paste
• 2 cans (15.5 ounces) black beans, rinsed and drained
• 1 tsp ground cayenne red pepper
• 1 can (15.5 ounces) pinto beans, rinsed and  rained
• 1 can (14.5 ounces) diced tomatoes with green chiles
• 1 can (14.5 ounces) diced tomatoes 
• 3 cloves of garlic
• 1 tablespoon of all = garlic powder, pepper, and salt
• 1 tablespoon of onion powder
• one bag of organic frozen corn
• 2 (12 ounce) packages vegetarian burger crumbles // I used BOCA
• 1 can (15.5 ounces) red beans, rinsed and drained
• Barilla Rotini Pasta 16 OZ
• 1 medium zucchini, cut into 1/2-inch dice
• 2 tablespoons dried oregano
• Sour cream // for topping
• One stick of salted butter
• 1/2 cup of water
• 1 tsp of mcCormick grill mates montreal steak seasoning
• Le Creuset Signature Cast-Iron Oval Dutch Oven, 9 1/2-Qt

 

DIRECTIONS

In a large cast-iron oval dutch oven pot, heat oil and 1/2 stick of butter over medium-high. Add garlic +cumin, then add chopped onion, with oregano, salt, and pepper. Cook, stirring frequently, until onion is translucent and garlic is soft, about 5 minutes. Add chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add chopped zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and red beans. Add two cans of diced tomatoes, and one can of crushed tomatoes. Then add the chopped green bell peppers, jalapeno peppers with diced tomato, extra garlic and onion powder, and any extra green chile peppers for more heat . When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Add 1/2 to 1 cup of water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, add boiled and drained rotini pasta to the chili and stir, seasoned with salt pepper, the other 1/2 stick of butter. Add an extra dash of the following spices to the chili at the end :  Cumin, ground cayenne red pepper, sea salt, pepper, garlic pepper, chili powder, onion powder, cayenne pepper, oregano, mcCormick grill mates montreal steak seasoning. salt and pepper, and stir. Add 2 bay leaves on top of the chili, and cover lid for 40 minutes to an hour. Add the corn to the chili, 12 minutes before serving.

To serve top with shredded cheese, oyster crackers, and sour cream.

Prep // 30 min

Cook // 40- 1 Hr >>> Tastes even better the next day > so make sure you refrigerate your left-overs

 

 

Feeling wicked this Halloween season? Join us  at Dick Waller’s Art Place, located in historic Over-the-Rhine, and experience Fashion House LONERCULT this Saturday, October 27th.  Ethan Clifton, founder and designer of LONERCULT is an amazing creative who is more than making waves in the fashion scene. View and purchase off the runway looks, and truly get to know what “Grunge Minimalism” street-wear is, just in time for the Fall and Winter seasons. The creativity in this city is on fire, and DICK WALLER’S ART PLACE is thrilled to feature LONERCULT as a premier designer and artist to watch.

When: SATURDAY – OCTOBER 27TH, 2018

Time: 8PM-MIDNIGHT

LONERCULT HOUSE SHOW

-POP UP SHOP
-INSTALLATION
-CONCERT
-RUNWAY SHOW

Where:
DICK WALLER’S ART PLACE
130 WEST COURT, Cincinnati OHIO 45202

Dick Waller’s ArtPlace is a unique setting for your next event. With an ever rotating art gallery, we enjoy hosting art and community events, meetings, and parties. Our venue packages are located on our website (www.dickwaller.com) From an entirely blank space where you can create your own design, to an immersive gallery experience surrounded by the artwork currently on show, our flexible team will work hard to make sure your event looks perfect, runs smoothly, and is enjoyed by all.

CLICK BELOW FOR INTERVIEW WITH FASHION DESIGNER/OWNER OF LONERCULT : https://vbinthecity.com/2018/09/12/empowering-wednesdays-featuring-ethan-clifton-of-fashion-house-lonercult/

FOR ANY QUESTIONS PLEASE EMAIL OR CALL VIRGINIA BLAIR
vvblair25@gmail.com // 513.448.7976