football food

One of our favorite family traditions is Football Sunday. From our friendly Family Fantasy League (FFL) competition to cheering on our favorite teams (Go Chargers & Go Cowboys!), Sundays are always a blast. Each week we try to test out new recipes for food & drinks. This week our family mixologist introduced us to the Blueberry Smash. This cocktail is not only beautiful, it is one of the best tasting cocktails we’ve had to date! We can imagine making it not just for Football Sunday, but for brunch, a bridal or baby shower or even adding a little bubbly to it – almost everything is better with a little bubbly! After having it yesterday, this recipe has become a permanent part of the rotation for our Football Sundays. Go Blueberry Smash!

And… don’t forget to come hang out with us tonight from 6-8 pm at Kendra Scott’s newest Dallas boutique at The Shops at Legacy and see her new Luxe line – it’s gorgeous! See you tonight!

Shop Blueberry Smash:

Cheers,

It finally feels like fall in Dallas! And when fall rolls around our taste buds turn to comfort food, like chili. There’s something about warm and spicy that just hits the spot, and it’s great no-fuss football food. This chili is a twist on traditional chili. It’s lighter and healthier, while still ticking the boxes of comfort food. And with Thanksgiving just around the corner, it’s a great way to use your leftover turkey. As aways, we try to use organic ingredients whenever possible. We love it and hope you will, too!

Turkey Chili

Ingredients:

1 large onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder (we add a bit more for extra heat)
2 teaspoons packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
2 cups cooked turkey, cut into 1-inch pieces

Accompaniments: sour cream; shredded cheddar and jack cheese; chopped jalapeño

Preparation:

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.

Cheers,