Game Night!

Let me just start off this post by saying how proud I am of the Portland Timbers beating the Seattle Sounders (flounders) 2-1 in Seattle in the first leg of their playoff series last night! If you know anything about me, you’ll know how much I love my Timbers. I watched some of the highlights when I got back from dinner last night and I’m so impressed with how they played, especially Darlington Nagbe. That man has skill. We heard fireworks going off when we were having our FND fun and assumed they’d won; once we saw the result lots of jumping up and down ensued 🙂



Okay, time to focus on our dinner. The theme this week was game night so we had foods you can find at ballparks or stadiums and some board game related items. We also played cranium which was so much fun. It saddens me to announce that Team Ovary lost to the other team (I think they finally decided on team moobs). We did have a lot of fun though; there was tons of laughter, some delicious food and even some talk of bedazzling my knee brace. I don’t know how I feel about that — this is a brace I have to wear everyday. Our menu for this week was great. We had roasted nuts, hummus, loaded nachos, greek sliders, and lemon sugar cookies with lemon royal icing. Now, I know what you’re thinking, “Bryony, what do lemon sugar cookies have to do with game food?” Well my friends, you’re just going to have to keep reading to find out. And I’m warning you now, there are tons of pictures of these cookies because they took me two days to complete and I’m pretty proud of how they turned out.



How cute is that chalkboard?! Mary and Taylor set it up to look like a monopoly board. These are a few of my favourite road names they came up with: Timbers Army Blvd., World Cup Way, Slam Dunk Circle, and Ronaldo Hair Hwy. Can ya sense the sports theme there? 🙂

Here are the recipes. You definitely should try them all out. And once you’ve had a lemon sugar cookie, you’ll never want the original, boring vanilla ones again!

Loaded Nachos: 



  • 1 tbsp. olive oil
  • 1 whole yellow onion, diced
  • 2lbs. ground beef
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 can beans (we used black beans)
  • 1/2 cup hot water
  • Tortilla chips
  • 1 1/2 cup grated cheddar cheese
  • 1 1/2 cup grated monterey jack cheese
  • 6 whole Roma tomatoes, diced
  • 1 whole jalapeño, finely diced
  • 1/2 bunch cilantro leaves, chopped
  • Juice of 1 lime
  • 1/2 tsp. salt
  • 1 whole avocado, pitted and diced


  1. In a skillet over medium-high heat, add the olive oil and half the onion. Cook it until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, paprika, cumin, crushed red pepper, salt, and pepper and stir to combine. Add the beans and hot water and stir. Reduce the heat to low and simmer while you prepare the other ingredients.
  2. To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.
  3. To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.
  4. Place platter in a 325°F oven and cook until the cheese has melted.
  5. Immediately sprinkle on the diced avocado and plenty of pico de gallo.
  6. Serve immediately.


Antonio went to dig into the nachos and this happened:



Needless to say, that provided some laughs.

Greek Sliders: 



Pickled Red Onion:

  • 1/4 cup apple cider vinegar
  • 2 tsp. brown sugar
  • 3/4 tsp. kosher salt
  • 1/2 cup water
  • 1/2 red onion, thinly sliced

Greek Yogurt Sauce: 

  • 6oz. plain Greek yogurt
  • 1 tbsp. lemon juice
  • 2 garlic cloves, minced
  • 1 tbsp. parsley, finely minced
  • 1 tbsp. mint, finely minced
  • 1/2 tsp. kosher salt

Chicken Burgers: 

  • 1 lb. ground chicken
  • 1/4 cup crumbled feta cheese
  • 1 tbsp. mint, finely minced
  • 1 tbsp. parsley, finely minced
  • 1/4 cup red bell pepper, finely diced
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • Baby spinach
  • 6-8 slider buns


Pickled red onion:

  1. In a small bowl whisk together vinegar, brown sugar, salt and water. When you no longer see any sugar or salt in the mixture add your onion and let sit on the counter for at least an hour.

Greek Yogurt Sauce: 

  1. In a small bowl add everything and mix together. Keep in the fridge until ready to use. When you are ready to serve give a taste and add more salt if needed.

Chicken Burgers: 

  1. In a large bowl add ground chicken, feta cheese, mint, parsley, red bell pepper, salt and black pepper.
  2. Using your hands mix together until thoroughly combined. Divide meat mixture into 6 – 8 slider sized burgers.
  3. Over medium heat, cook on the grill until the inside of the burger is no longer pink. {If you do not have a grill you can pan fry the burgers in one tablespoon of olive oil.}
  4. To assemble the burgers add Greek yogurt sauce to the top and bottom of the bun, add burger, baby spinach and a few pickled red onions.



Lemon Sugar Cookies with Lemon Royal Icing: 

(I doubled the recipe because I knew I would need lots of cookies, but here’s the original. If you want to double it, I recommend making it in two different batches)



  • 2 sticks (1/2lb) butter, softened
  • 3/4 cup sugar
  • 1 egg yolk, lightly beaten
  • 2-3 tsp. fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • Rind of 1 lemon, finely grated
  • 1/4 tsp. salt

Royal Icing: 

  • 1 tbsp. light corn syrup
  • 1/4 tsp. lemon extract
  • 1/4 cup warm water
  • 3 cups powdered sugar



  1. Cream together the butter and sugar in a bowl. Add the egg yolk and lemon juice and stir to combine. Sift the flour and salt into the bowl and mix together so everything combines. Add the lemon juice and combine again.
  2. Divide the dough into two disks, wrap in plastic wrap and place in the fridge for 1 hour.
  3. Preheat oven to 375°F. Line your baking trays with parchment paper and roll out your dough to 1/8-inch to 1/4-inch thick. Cut dough into your desired shapes using cookie cutters, a pastry roller, or a chef’s knife.
  4. Bake for 5-7 minutes, or until edges are light brown (I cut mine pretty small, if they’re bigger they will need more time). Transfer to a wire rack to cool.


  1. In a small bowl, stir together the water, corn syrup and lemon extract until corn syrup and extract have dissolved.
  2. Put the powdered sugar in a large bowl and add the liquid ingredients. Stir together until royal icing is smooth.
  3. Ice cookies. *I used a piping bag and piped the icing on, but feel free to use a knife or icing spatula if you want to*
  4. I decorated my cookies with edible marker after the frosting had dried (which for best results should be left to dry overnight).







IMG_5365Happy eating, everyone!


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