My husband’s work schedule is hectic, so like many people, we cherish the weekends.
We try our hardest to set aside time to hike with the dogs, do a little sight-seeing, and most importantly, relax and try to refuel for the week ahead. This weekend we were able to fit in several nice walks with the dogs, some leaf peeping, and a nice relaxing Sunday afternoon in front of the fire watching football.
During the pre-empty nester years, I was often focused on making a big Sunday meal and dessert. But these days, we’ve learned to kind of wing it and do whatever sounds good on the weekends. Sometimes I cook a big meal, sometimes we go out, sometimes we don’t eat dinner at all and are happy with linner in town around 2:30. And sometimes, it’s nice to just have a snacky afternoon in front of the fire with the sounds of football in the background.
What you’ll need for a snacky afternoon:
I didn’t measure anything, so I’ll give just give you the basics and then you can add your own flair.
Chicken Wings, Your Favorite BBQ Sauce, Rice Wine Vinegar, Sriracha, Garlic Powder, Salt & Pepper. Grill them slowly so they don’t burn.
Loaded Potato Skins
Baking Potatoes, Salt & Pepper, Old Bay Seasoning, Dairy Free Butter, Goat Cheese, Olive Oil Mayo, Dried Dill, Apple Cider Vinegar, Sugar, Diaya Cheese, Chives, Leftover Bacon.
Prick the potatoes with a fork and bake until done at 400 for about 1 hour. Allow to cool for 10 minutes. Slice in half and scoop 3/4 of the potato out and save for another recipe. Baste the inside and outside with butter and garlic powder. Sprinkle inside and out with salt and pepper and Old Bay seasoning. Place under broiler insides up first and broil until lightly brown and slightly crisp, turn over and do the same to the underside. Fill with cheese and bacon and place under broiler to melt.
While cheese is melting add a bit of goat cheese, mayo, and apple cider vinegar to a small bowl. Whisk and mash with fork until combined. Add a little sugar and dried dill and mix. Dollop a bit on top of the potatoes when they’re done and top with the chives.
Your favorite Kielbasa or Sausage, BBQ Sauce, Tabasco, Maple Syrup.
Slice the meat into a small saucepan, add the BBQ sauce, a few (or many) dashes of Tabasco, a little Maple Syrup and simmer very slowly for 30 minutes.
And a nice veggie salad with a crisp vinaigrette to balance it all out.
I just grated carrots and chopped red bell pepper, spinach, romaine, and tomato. I made a light dressing with olive oil, fresh lime juice, a bit of Dijon mustard, sugar, and salt and pepper.