And just like that…summer is over. While I thoroughly enjoyed my weekends spent floating in the pool with my little lady or stopping by the local farmers market for that week’s local harvest, I have to admit I am pretty excited about Fall. Goodbye bathing suits and flip flops and hello boots, leggings and football. Whether it’s College GameDay or Football Sunday, we have the perfect way to serve up some fun.
We recently styled a Game Day shoot inspired by some delicious Chex Party Mix recipes.
While looking for the perfect way to serve up these yummy recipes, we stumbled upon this 3-compartment football serving bowl. We love this for serving almost any game day munchies. Perfect paired next to our frosty beer mugs, galvanized beverage tin filled with ice & cold beers and the most adorable (and functional!) astro-turf coasters ever.
Today on my walk home from school with my lil man we chatted about his day and of course what was for dinner tonight and lunch tomorrow. Somehow our conversation always turns to food real quickly. Guess cause we both love to eat?! So as we discussed dinner I asked if he’d like to make a mocktail to go with his meal. His eyes lit up like he had just seen Santa. Me? Make a mocktail? Yes!
My favorite time of year for food is the fall. The farmers markets are at their best. Fruit is so juicy, veggies are crisp and the weather is turning. It’s time to get cooking!
So I cut up the stone fruits that I had by the window from this weekend as well as a few lemon slices. I come from a long line of family members who believe lemons cure all.
Ok…I’m in TOTAL denial about the jacket that I’m being forced to wear. The truth is, my feet are freezing and my nose is already starting to run…in serious need of comfort food. STAT
Gone are the days of watermelon salads and cherries…
Hello apples, pumpkins, jalapeño peppers, pears, sweet potatoes and more!
To “welcome” the fall season, I made a chili to warm the house and my belly.
Here is a fantastic “clean” chili adapted from Eat Yourself Skinny.
Yield: 8 servings
2 lbs 99% fat-free ground turkey (I used ground chicken)
1 yellow onion, chopped
5 cloves garlic, minced
1 Tbsp olive oil
1 (28 oz) can crushed tomatoes, no-salt added
1 (15 oz) can petite diced tomatoes, no-salt added
3 Tbsp tomato paste
1/2 tsp. hot sauce
1 (15 oz) can kidney beans, no-salt added, drained and rinsed (I used what ever I had in the pantry, any bean will do)
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeños, chopped (I saved half a jalapeño to sprinkle fresh as a garnish)
1 1/2 tsp. sea salt
Pinch of pepper
1 packet Stevia
3 Tbsp chili powder
2 tsp. oregano
1/8 tsp. cayenne pepper
-Drizzle olive oil in a large pot and saute onion and garlic until fragrant, about 3 minutes. Add ground turkey and cook until crumbled and brown, draining excess liquid as necessary.
-Add all the rest of the ingredients and cook on medium/low heat for about an hour. (I put it in my slow cooker on high for 2 hours to allow the flavors to “marry”
Listen. Have you ever experienced an omelet station at a Buffet? You know the one where you can pick and choose whatever your heart desires and the nice person in the chef’s hat cooks to order your all-inclusive egg creation? I want and NEED one of those hats by the way and if we are already going there I would like my own chef too. Okay, well now you can do an individual “frittata style breakfast muffin” in your own home that is super delish!
I’m sure over the past few months you have grown to love my way of culinary thinking and my 4 steps of food prep:
These breakfast buddies are bound to be your new BFF’s. When I made these last weekend my kids literally ate them before they exited the oven. I’m not joking here. These guys are not ones to wait for things to cool off or be READY to serve. This is what I constantly hear….. “is it done yet? is it done yet? is it done yet?”
Now it’s time to get your creative breakfast caps on. Your choices are endless with this recipe but you will need some basic ingredients as your base.
You can use the 3 ingredients above or be creative with the recipe below. It’s UP TO YOU!
I pulled out all the stops when I looked at the contents of my fridge/freezer and found some frozen Hash Brown potatoes, Spinach and diced yellow zucchinis and red peppers lurking around in there.
Grease up some muffin tins (butter or cooking spray is fine)
Grab your eggs n stuff.
6 extra-large eggs (yes bigguns)
½ cup milk
¼ tsp salt
¼ tsp pepper
1 cup shredded cheese
¾ cup chopped zucchini
¼ cup chopped red pepper
¾ cup fresh or frozen spinach
2 cups frozen hash brown potatoes
Heat oven to 350 F. Beat eggs, milk, salt, pepper in a medium bowl until blended. Now take your muffin tins and place about 2 tbls of hash brown potatoes in each tin. Divide sprinkle your veggies amongst the muffin cups. Pour the egg mixture over the veggies and the potatoes evenly. Now top with the cheese and bake for 20 to 22 minutes.
Let cool on a rack for 5 minutes, remove from the cups and serve. I NEVER have leftovers but if by a miracle you do they can be reheated the next day for breakfast, snacks or whatever.
Serves 6 “normal” people or 3 to 4 people that I live with.
How can you not love this?
See ya next week!
These days, I’m starting to feel the weight of the world on my shoulders. Why does it feel like my kids need assistants? The youngest is only two. Kids these days are so busy with school, classes and you can’t forget to feed these lil animals. So seriously, if you’re looking for an internship and want to manage my children’s schedule. GAME ON.
With that said, it really is important to have people surrounding you who can be of help. We are excited to have a new member on the team helping out with my lil guys and around the home front.
Something I desperately needed assistance with is coming up with creative ideas for breakfast and snacks. The kids seem to be constantly hungry these days!