Atlanta and its surrounding suburbs have been upping their dining game in the past few years and Avalon has done a great job of attracting the city's top chefs with satellite restaurants. A local favorite The El Felix is from area star chef Ford Fry, kingpin of a head-spinning number of Atlanta restaurants. Fry taps into his Tex Mex roots growing up in the Lone Star State with crowd-pleasing, uber-satisfying Mexican comfort food with a twist. Word of advice: you need the chili con con queso compuesto. Trust us on this.
Keep your chili easily accessible towards the front of the table. Since it's messy, you can avoid any spills by keeping it away from other vessels which the chili could drop into. It's also wise to consider replacing or reheating the chili every 15 to 20 minutes to avoid guests placing cold chili on top of their hot dogs.
Just before heading out, pack your favorite chili recipe into mason jars or jam jars, wrap twine and disposable spoons around them and pack them inside of a thermal cooler to keep them warm. Once you arrive to the stadium, present the chili to your guests on a tiered tray.
Chili Bags Make a Fun and Easy Wedding Reception Dish
Save money and time on cleanup at your wedding reception by serving chili bowls. Instead of using bowls, serve them in a bag of corn chips. This fun alternative to a classic dish is sure to be a crowdpleaser.
Quinoa Avocado Toast Breakfast and Clay Jewelry Dish
Serve Mom a hearty breakfast this Mother's Day. This quinoa avocado toast recipe includes grilled corn, fresh herbs, goat cheese and chili oil. For an extra special Mother' Sday, surprise her with handmade clay jewelry dishes.
A happy tablescape pays tribute to the sunny Southwest location of HGTV Dream Home 2010 with a bowl of chili peppers, Southwest art picture books and antique Native American baskets. “I always start out and keep taking things away and adding things until I feel like I have it right,” says designer Linda Woodrum.
Sweet or hot, peppers bring color, crunch and snap to mealtimes. In addition to the fruit, you can also eat immature pepper seeds and leaves, which are packed with nutrients. Chili pepper leaves, for instance, contain the complete range of amino acids and calcium. Cook leaves before using. They’re commonly added to soups and stews, much like spinach.
Often called sunchokes, these knobby looking tubers have the crisp texture of water chestnuts and offer a nutty flavor that is a wonderful alternative to potatoes. You can purchase small tubers from specialty stores and plant them in early spring in well-drained soil with a PH of about 7.0. They are usually ready for harvest after the first frost in late fall. Scrub and roast them like potatoes with a little garlic and chili oil for a taste treat.