Too much candy purchased? Check.
Multiple pumpkins placed? Check.
Halloween decorations out, loud and proud? You bet.
I might not be young, but I still love Halloween. And I’m not alone! Halloween has become big business for decorating — second only to Christmas — as evidenced by the many homes bedecked with orange and purple lights; huge inflatable spiders, ghosts and monsters; witches lodged in trees; and more.
Six years ago, we moved to a new home in southeast Evanston that was right smack-dab in the middle of a busy block filled with families, a nice change from our previous location where we were lucky to get one or two dozen trick-or-treaters at most. In the new location, we’ve been getting a couple hundred — except for the year it snowed. I donated (and ate!) a lot of candy in 2023.
Part of my annual schtick is cooking dinner, and it has to be something I can make in between trips to the front door to hand out treats. That usually translates to some form of chili, cornbread and salad. (Dessert is candy, duh!). I thought I’d share those recipes, but also steer you toward some other festive Halloween fare you’re sure to enjoy.
Julie’s Halloween chicken chili
In a large soup pot, sauté one chopped sweet onion, three stalks of chopped celery, one cored and chopped fennel bulb, one chopped green pepper and some chopped garlic (I use five cloves, but you do you) until soft and fragrant. Season with a few teaspoons of cumin, a teaspoon each of chili powder and smoked paprika; and salt and pepper to taste. (If you’d like the extra flavor boost, deglaze pan with a cup of IPA or white wine and cook until reduced by ¾.) Add a quart of low-sodium chicken broth and a cup of salsa verde (Frontera brand works well, or the Trader Joe’s variety) and bring up to a boil, then reduce to a simmer. Whisk in 4 ounces of regular cream cheese until smooth, then shred the meat from a rotisserie chicken and add to the mixture, along with a can of cannellini or navy beans that you’ve drained. Bring back to a simmer and cook for 20-30 minutes to meld flavors. Too thick? Add some more broth. Stir in chopped cilantro and the juice of one lime. Serve in bowls with shredded cheddar or Monterey Jack cheese, chopped avocado and sour cream on the side.
Cornbread muffins (adapted from Preppy Kitchen)
Preheat oven to 400. Spray a muffin tin with cooking spray (I use avocado or canola oil) and set aside. In a large bowl, whisk together dry ingredients: 1¼ cups cornmeal, 1 cup flour (I use half all purpose and half whole wheat), 2 teaspoons baking powder, ⅓ cup sugar and a teaspoon of kosher salt. In a separate bowl, whisk together 6 ounces of whole or 2% milk, 4 ounces of melted unsalted butter, 2 tablespoons honey and one lightly beaten egg. Add liquid mixture to dry ingredients and stir until just combined. I like to add in a ½ cup of shredded cheddar and one or two chopped jalapeños for punch. Divide batter between the 12 greased muffin cups and bake for 16 minutes until toothpick in center comes out clean. Remove from oven and let cool for 10 minutes on a wire rack before removing. Serve with soft salted butter and a drizzle of honey.
Halloween-ish salad
Toss mixed greens with chunks of roasted butternut squash, toasted pumpkin seeds, halved Moon Drop grapes (or the purplest grapes you can find) and chunks of goat cheese. For the vinaigrette, use apple cider vinegar, olive oil, salt, pepper and a little Dijon mustard.
Or try one of these tried-and-true recipes
The internet is an infinite recipe resource, but how do you know which to trust? Not all recipes are created equal. Here are some fun but not-too-scary Halloween party ideas.
Foxes Love Lemons’ Halloween deviled eggs
Home Made Interest’s mummy hot dogs
Food Network’s caprese crostini ghosts
A Couple Cooks’ Halloween margarita
Smitten Kitchen’s pumpkin-swirl brownies
