These past few weeks have just been crazy, flying by! The kind where I need to put things on my to-do list like: shower and eat. If I don’t write it down, sometimes it doesn’t happen!
I am back-logged with tons of recipes to post that need to be photographed and written down! I can’t wait to share them with you because they are awesome!
In the meantime, I am starting to figure out our Thanksgiving menu. I want to post some of my favorite recipes for this time of year but I wanted to ask you how you feel about the Thanksgiving meal: traditional or updated?
Whether you cook or eat Thanksgiving dinner, do you want the traditional recipes or do you look for new ones or a mix of both?
I really look forward to seeing which one wins out! I am planning on doing some of both.
What is your favorite Thanksgiving dish? I always love the stuffing! Its something I only ever eat that day and the leftovers are just so delicious. They are almost better the next day! YUM!
Here’s a just quick pic of my sweet little guy! I know he’s going to love his first Thanksgiving dinner, he likes to eat everything!
This was last year’s Thanksgiving at our friend’s home. It was an amazing spread for 7 adults! Haha! I hope ours will live up to this one because I remember it was all so good!
So, a friend of mine hosted a party last night for the jewelry line, Stella and Dot. She graciously allowed me to bring a few appetizers over for everyone to munch on. It was a great time trying on some amazingly beautiful pieces of jewelry and chatting with friends! Thanks so much for hosting a great party, Kim!
Since I am slightly indecisive, I made 3 different dips for the party. They are all dairy and meat-free, as it so happens. So a lot less guilt when chowing down, all the better! I served these with a big arrangement of sliced bell peppers, celery, cucumber, and carrots, sliced baguette, and pita chips. I love options!
A new twist with a nod to hummus with lemon and cilantro to give it a bright fresh flavor
Ingredients
1 14.5 oz can chickpeas, drained
1 tsp ground cumin
1 tsp cilantro
½ tsp ground coriander
1 clove garlic, crushed
½ tsp salt
½ lemon, juiced
¼ cup olive oil
Instructions
Add all ingredients expect oil to food processor.
Pulse 5-10 times and the scrape down sides.
Stream in oil slowly from opening in lid until smooth consistency.
Add a few halved chickpeas on top after spooning into a bowl.
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Black Bean & Corn Salsa
1 large tomato, seeded and diced (or 2 small Roma)
1/2 small red onion, diced (or 1/4 of large)
1 clove garlic, toasted and minced
1 TBL parsley, chopped
1 TBL red wine vinegar
3/4 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 TBL olive oil
1/2 lemon, juiced
1 15 oz can black beans, rinsed and drained
1 15 oz can whole kernel corn, drained
Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.
Add black beans and corn.
Refrigerate for 4-6 hours before serving to allow flavors to meld.
This salsa is a fresh, flavorful dip that goes well with chips or veggies alike that keeps tasting better the longer it sits.
Ingredients
1 large tomato, seeded and diced (or 2 small Roma)
½ small red onion, diced (or ¼ of large)
1 clove garlic, toasted and minced
1 TBL parsley
1 TBL red wine vinegar
¾ tsp chili powder
1 tsp cumin
½ tsp salt
¼ tsp pepper
2 TBL olive oil
½ lemon, juiced
1 15 oz can black beans, rinsed and drained
1 15 oz can whole kernel corn, drained
Instructions
Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.
Add black beans and corn.
Refrigerate for 4-6 hours before serving to allow flavors to meld.
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Thanks again Kim for letting me bring all this (and some mini banana chocolate-chip muffins!) to your party! I had a really great time!
These dips go well with all kinds of chopped fresh veggies to dip them in: carrots, sliced bell peppers, cucumbers, celery or whatever you like! A sliced baguette works well too and tortilla chips or pita chips are awesome as well!
Please let me know what you thought of the Trio of Dips! I would love to hear from you!
Thank you so much for my wonderful MIL, Linda! You are so generous and even read my mind from 5 states away!
I have been looking for a perfect Golden Fork and given up. I thought I was going to have to make one (painting a wooden one) but she found a better fork even! And Calvin agreed as well 🙂
After searching for a quick easy cookie, I finally found one! These cookies are super easy and have a great texture and taste! I love the addition of the almond extract as it adds a little something extra. I usually always have these ingredients around so they are really quick to bring together.
Make sure the cream cheese and butter are really soft since it makes creaming them with the sugar so much easier. The best part about making these cookies??? No eggs in the dough, feel free to lick the spatula clean!
Calvin watched as I made these and got very excited when they came out of the oven! There was no mistaking what he wanted, with all his pointing and yelling, haha!
Cream Cheese Pecan Cookies (makes about 2 dozen)
3 oz. cream cheese, softened
1 stick butter, softened
1 cup sugar
1 cup flour
1/2 cup pecans
1 tsp. vanilla
1/2 tsp. almond extract (optional)
Directions:
Pre heat oven to 350 degrees. Cream together cream cheese, butter and sugar until smooth.
Add vanilla, flour and almond extract, if using.
Stir together until incorporated. Toast (5 min in 350 degree oven) and chop pecans.
Stir in pecans to batter.
Using 2 spoons or medium sized scoop, place dough on parchement lined cookie sheet, at least 2 inches apart.
Watch and wait patiently while cookies bake for 14-17 minutes.
Edges should be slightly browned. Cool off of pan and devour!
I hope everyone has recovered from Halloween! Now that my sugar high has worn off and our jack o’lanterns have burned out, I’m looking to have a nice relaxing weekend before things get crazy for Thanksgiving!!
Here is my version on a classic, easy dish. It can’t get much easier than throwing everything in a slow cooker and leaving for the day. There is nothing better than coming home to dinner already ready! I’ve also made it where I leave it all on the stove for an hour as well. Works great either way!
I love making this to bring to a couple who just had a baby and even for a large crowd over at my house. There are so many ways to add flavors and then when you add toppings, it makes it all that much better!
Easy Turkey Chili
2-3 lbs ground turkey, browned
1 onion, chopped
1 red bell pepper, chopped
1/4 cup tomato paste
2 cup chicken broth
2 1/2 TBL chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1/2 tsp onion powder
8 oz can tomato sauce (not pasta sauce!)
28 oz can diced tomatoes
1 cup frozen corn, defrosted
15 oz can each black beans, kidney beans, both drained
15 oz can diced tomatoes & chilies
Add meat, onion, bell pepper, broth, tomato paste and sauce, diced tomatoes, and seasonings to slow cooker. Mix together.
We started making this easy recipe when our whole family went on a gluten-free, sugar-free, dairy-free, no-preservative diet. We were trying to eat this paleo diet (like the paleolithic times!) to see if it eased my daughter’s eczema. Unfortunately, it didn’t really help her symptoms much and she still had a lot of itching and dryness. On the plus side, we felt great, it made us eat a ton of vegetables and healthy foods and cut out a lot of unnecessary junk in our lives.
Nowadays, we still eat pretty healthfully and I make shephards or cottage pie (or turkey) every few weeks or so. Its such an easy way to get a lot of veggies in a dish and its easy to prep in advance, most likely during a nap time. It also has such a homey, filling quality to it. I hope you enjoy it as well!
There is a lot of chopping involved here, but it really makes the dish super hearty and delicious. It’s something I feel really happy about feeding to my family 🙂 You can always do that step in advance and store until you are ready to cook.
Unfortunately, I didn’t have my special helper this time.
Harper chose to work on “her job” instead of cooking with me this time
But this guy came to keep me company:
Waiting for any dropped food!
Sweet Potato Cottage Pie
2 lbs. ground beef (I used 93/7 this time.)
1 tsp each: thyme, basil, oregano
1 medium onion
1 red pepper
4 oz mushrooms
4 celery stalks
4 carrots (or big handful of baby carrots)
2 cloves garlic
1/4 cup tomato paste
2 TBL worcestershire
1 1/3 cup chicken broth, divided (Or beef broth)
2 tomatoes
2-3 large sweet potatoes*
1/2 tsp garlic powder
1 tsp onion powder
1/2 cup milk
parmesan cheese
Preheat oven to 400 degrees. Peel and cube sweet potatoes and place in boiling water to steam 10-15 minutes, until fork-tender.
(*FYI I roasted my sweet potatoes the day before for 1 hr in 375 degree oven wrapped in foil and then cooled and refrigerated overnight).
Start filling by browning meat in large skillet and seasoning with salt and pepper and all herbs. Remove to another dish, leaving any fat in pan and set aside.
Chop veggies: onion, celery, carrots, mushrooms, red pepper and garlic. Add to skillet on medium low heat until softened, about 10 minutes. Add salt and pepper.
While veggies cook, remove sweet potatoes and mash. (I use my immersion blender, it’s awesome!) Add garlic and onion powder, milk and 1/3 cup of chicken broth, salt and pepper. Mix thoroughly.
Add 1/4 cup of chicken broth to veggies and scrape up any bits on bottom of pan.
Chop tomatoes and add to veggies. Add tomato paste and worcestershire, continuing to stir.
Add another 3/4 cup of chicken stock and bring to simmer, 1-2 minutes.
Return beef to pan and stir to incorporate.
Add beef and veggie mix to 9 by 11 in pan. I find it helpful to press everything down with my spatula to even-out the filling.
Mound sweet potatoes by the spoonful atop the beef filling.
Grate parmesan cheese all over top. The dish can be covered and put in refrigerator if need be or placed directly in oven, uncovered for 30-40 minutes.
I like to broil the top for the last 2-3 minutes to get cheese really melted. Let stand for 5 minutes, then dig in!
Please let me know what you thought of the Sweet Potato Cottage Pie! I would love to hear from you!
This oatmeal is something I’ve been making since my daughter first started eating solid foods. (I’ve started adding nuts since then). Its so easy and the fruits and nuts can be swapped out for whatever you like and/or have on-hand.
I love using the apple cider around this time of year but I’ve also used apple juice in the off-season. The sweetness from the cider is the only sugar you need for this oatmeal. It’s awesome as leftovers as well, so make a big batch and warm it up as needed! Its really yummy either way!
Cider Oatmeal
2 1/2 cups apple cider
1 cup water
1 1/2 cup rolled oats (not quick cooking)
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup chopped apricots
1/2 cup dried cherries
1/2 cup chopped walnuts
1 tsp cinnamon
1/4 tsp nutmeg
Stove top directions:
Combine apple cider and water in saucepan over medium low heat and bring to a simmer.
Add fruits, nuts and spices. Mix together and bring back to simmering; this should take 1-2 minutes.
Add rolled oats and stir to incorporate. Cover and turn heat to low.
Cook for 8 minutes, stirring once or twice. Remove from heat and uncover to cool. Oatmeal should firm a bit more.
This recipe is really easy to reheat on a busy morning. It will be really firm coming out of the refrigerator. I like to warm it up in the microwave and then thin with a little milk and some extra walnuts on top.
I’ve also made this oatmeal in my rice cooker. It doesn’t get much easier than this!
Rice Cooker directions:
Pour all ingredients into rice cooker. Turn on. Stir. Rice cooker will switch off when ready. Mine takes about 15-18 minutes. Let cool.
Cider oatmeal is a sweet meal that includes dried fruits and walnuts in delicious spiced oats.
Ingredients
2½ cups apple cider
1 cup water
1½ cup rolled oats (not quick cooking)
⅓ cup raisins
⅓ cup dried cranberries
⅓ cup chopped apricots
½ cup dried cherries
½ cup chopped walnuts
1 tsp cinnamon
¼ tsp nutmeg
Instructions
Combine apple cider and water in saucepan over medium low heat and bring to a simmer.
Add fruits, nuts and spices. Mix together and bring back to simmering; this should take 1-2 minutes.
Add rolled oats and stir to incorporate. Cover and turn heat to low.
Cook for 8 minutes, stirring once or twice. Remove from heat and uncover to cool. Oatmeal should firm a bit more.
This recipe is really easy to reheat on a busy morning. It will be really firm coming out of the refrigerator. I like to warm it up in the microwave and then thin with a little milk and some extra walnuts on top.
Rice Cooker directions:
Pour all ingredients into rice cooker. Turn on. Stir. Rice cooker will switch off when ready. Mine takes about 15-18 minutes. Let cool.
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ENJOY!
Please let me know what you thought of the Cider Oatmeal! I would love to hear for you!
Combine apple cider and water in saucepan over medium low heat and bring to a simmer.
Add fruits, nuts and spices. Mix together and bring back to simmering; this should take 1-2 minutes.
Add rolled oats and stir to incorporate. Cover and turn heat to low.
Cook for 8 minutes, stirring once or twice. Remove from heat and uncover to cool. Oatmeal should firm a bit more.
This recipe is really easy to reheat on a busy morning. It will be really firm coming out of the refrigerator. I like to warm it up in the microwave and then thin with a little milk and some extra walnuts on top.
I’ve also made this oatmeal in my rice cooker. It doesn’t get much easier than this!
Rice Cooker directions:
Pour all ingredients into rice cooker. Turn on. Stir. Rice cooker will switch off when ready. Mine takes about 15-18 minutes. Let cool.
Cider oatmeal is a sweet meal that includes dried fruits and walnuts in delicious spiced oats.
Ingredients
2½ cups apple cider
1 cup water
1½ cup rolled oats (not quick cooking)
⅓ cup raisins
⅓ cup dried cranberries
⅓ cup chopped apricots
½ cup dried cherries
½ cup chopped walnuts
1 tsp cinnamon
¼ tsp nutmeg
Instructions
Combine apple cider and water in saucepan over medium low heat and bring to a simmer.
Add fruits, nuts and spices. Mix together and bring back to simmering; this should take 1-2 minutes.
Add rolled oats and stir to incorporate. Cover and turn heat to low.
Cook for 8 minutes, stirring once or twice. Remove from heat and uncover to cool. Oatmeal should firm a bit more.
This recipe is really easy to reheat on a busy morning. It will be really firm coming out of the refrigerator. I like to warm it up in the microwave and then thin with a little milk and some extra walnuts on top.
Rice Cooker directions:
Pour all ingredients into rice cooker. Turn on. Stir. Rice cooker will switch off when ready. Mine takes about 15-18 minutes. Let cool.
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ENJOY!
Please let me know what you thought of the Cider Oatmeal! I would love to hear for you!
About a year ago, my grandparents came to visit and I was given a few of my grandmother’s old cookbooks; some were 40-plus years old. After sitting on my shelves for most of that year, I finally got them out a few weeks ago and started sifting through the recipes. Some of them I sounded just perplexing (Creamed Chicken in Zesty Corn Ring; Asparagus-Peanut Casserole?) and some sounded down right delicious. This is one of the awesome ones, it has so much great flavor.
So I made this stew in my slow cooker instead of on the stove (which you could do!) and I added a few more vegetables but I think it made it even better! Its perfect for autumn evenings since it just sticks to your ribs!
Savory Beef Stew
1 1/2 lb. beef chuck, cubed
2 TBL olive oil
salt & pepper
2 cloves garlic
1 med onion
3 stalks celery
3 parsnips
4 oz mushrooms
3 carrots (or handful of baby carrots)
1 can (15 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1 1/2 cup chicken broth, divided
1 tsp basil, thyme and sage, each
1 lb gold potatoes
parmesan cheese for finishing
Begin by seasoning beef with salt and pepper and brown in olive oil in a Dutch oven for 3-4 minutes. (I tried to avoid my non-stick pan for this to get all the extra flavor on the bottom to scrap off later!) Remove with slotted spoon to a plate.
Chop all vegetables and add onion, celery, parsnips and garlic to pan with beef juices. Saute on medium low until transparent, 3 minutes or so, stirring often.
Add carrots and mushrooms and saute for 3 minutes more. Add herbs and a good amount of salt and pepper. Add 1/2 cup chicken broth to scrap up all brown bits from bottom of pan.
Add tomato sauce and diced tomatoes to vegetables and warm through. Take off of heat.
Chop potatoes and add to slow cooker.
Add veggie/tomato mixture, remaining chicken broth and beef to potatoes in slow cooker. Stir to make sure everything is mixed thoroughly.
Turn slow cooker on Low for 4-6 hours or High for 3 hours.
We had my daughter’s soccer practice in the evening so this was awesome to come home to and just dig right in!
We added a little grated parmesan cheese to the top, just to give it another layer of flavor! Even Calvin, the baby loved this hearty stew!
If you wanted to do it on the stove, just add everything into the Dutch Oven with the vegetable mix (instead of slow cooker) and set on low for 1 hour.
Rich, hearty beef stew is cooked low and slow with delicious beef chunks with carrots and potatoes.
Ingredients
1½ lb. beef chuck, cubed
2 TBL olive oil salt & pepper
2 cloves garlic
1 med onion
3 stalks celery
3 parsnips
4 oz mushrooms
3 carrots (or handful of baby carrots)
1 can (15 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
1½ cup chicken broth, divided
1 tsp basil, thyme and sage, each
1 lb gold potatoes
parmesan cheese for finishing
Instructions
Begin by seasoning beef with salt and pepper and brown in olive oil in a Dutch oven for 3-4 minutes. (I tried to avoid my non-stick pan for this to get all the extra flavor on the bottom to scrap off later!) Remove with slotted spoon to a plate.
Chop all vegetables and add onion, celery, parsnips and garlic to pan with beef juices. Saute on medium low until transparent, 3 minutes or so, stirring often.
Add carrots and mushrooms and saute for 3 minutes more. Add herbs and a good amount of salt and pepper. Add ½ cup chicken broth to scrap up all brown bits from bottom of pan.
Add tomato sauce and diced tomatoes to vegetables and warm through. Take off of heat.
Chop potatoes and add to slow cooker.
Add veggie/tomato mixture, remaining chicken broth and beef to potatoes in slow cooker. Stir to make sure everything is mixed thoroughly.
Turn slow cooker on Low for 4-6 hours or High for 3 hours.
If you wanted to do it on the stove, just add everything into the Dutch Oven with the vegetable mix (instead of slow cooker) and set on low for 1 hour.
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Please let me know what you thought of the Savory Beef Stew! I would love to hear from you!
This recipe comes from my mom and she makes these muffins every time we come to visit them in Texas. She always has a huge Tupperware container sitting out on the counter and its the first thing I eat when we walk in the door, usually after our super long 12 hour drive!
Since we’ve already decided that we will be celebrating Thanksgiving and Christmas here at our house in Florida, I was really excited to whip up a bunch of these for old times sake! They tasted just like my mom makes them, all chocolatey and delicious! (Even better since I had my special helper with me!)
Banana Chocolate-Chip Muffins
1/4 cup sour cream
1 tsp baking soda
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/2 cup flour
1/4 cup flaxseed meal (or wheatgerm)
1/2 tsp salt
1 cup mashed banana (usually 2 meduim size)
1 cup semi-sweet chocolate chips
1 tsp vanilla
Preheat oven to 350 degrees. Stir sour cream and soda together in a small bowl and set aside. (I had my special helper do that, so helpful!)
Cream butter and sugar until light and fluffy. Make sure butter is really soft and room temperature when doing this step.
Add egg, beating well.
Beat in sour cream mixture.
Stir in remaining ingredients. (Trust me, they are all in there, my helper just dumped them all in.) Don’t over mix it!
Eat a few extra chips.
Spoon into greased muffin pans. (I used the butter wrapper with my silicone pan, I love that thing!)
This is what I got when I said, Smile!
Bake for 18-22 minutes. They will be down when golden brown and toothpick comes out clean. Let cool before removing from pan.
Acting silly while our muffins baked!
Enjoy while warm, that’s when they taste the best! (Bathtime was where these muffins where enjoyed. Otherwise I would have posted a pic of her eating one!)
Please let me know what you thought of the Banana Chocolate-Chip Muffins! I would love to hear from you!
