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!
Excuse me but where did the Summer go? You have to realize that it’s the only time of year I like BUT I do have some negatives and positives I want to talk about when it comes to the FALL season.
Here’s my list:
1. POSITIVE -The kids go back to school! (which in my case translates to a NEGATIVE because of the C.C.M.D.R. (Crazed Carpool Mothers Driving Recklessly…yes…you know who you are).
2. POSITIVE -The leaves start changing colors, beautiful to look at, NEGATIVE – a major pain in the butt to clean up from the yard.
3. NEGATIVE- There’s a chill in the air, POSITIVE- out with the humidity – in with better hair days.
4. POSITIVE – Local produce is in abundance, Apples, Apples and more Apples – ANOTHER POSITIVE/NEGATIVE – I’m going to BAKE like there’s no tomorrow and will be going to the gym more to work off the calories!
5. NEGATIVE – Transferring my beloved Summer clothes to another location in the house, POSITIVE – bring on the FALL clothing that’s cozy and toasty.
SO let’s lead into Fall with a neat little crisp recipe that I have been using for YEARS and is a family favorite. At this time, we still have an abundance of local peaches so I bought a case and used them in this recipe with some fresh blueberries BUT I normally make this with local APPLES and it is the best! It’s quick, it’s easy and your kitchen and entire home will smell divine from the cinnamon, brown sugar and oats baking in your oven. I wish I could wear this FRUIT CRISP as a cologne.
6 cups peeled sliced fresh peaches OR Baking Apples ( Granny Smiths are my fave)
2 cups blueberries
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/4 cup brown sugar, packed
3 tablespoons melted butter
Combine peaches and blueberries in an 8 cup casserole OR small individual ramekins.
In a small bowl, combine sugar, flour and cinnamon.
Add this mixture to the casserole.
Mix well with fruit.
For the topping, combine rolled oats, sugar and cinnamon.
Pour in the melted butter and combine, then sprinkle over fruit mixture.
Bake at 350°F for 40 to 45 minutes until mixture is bubbling, fruit is fork tender and the topping is nicely browned and crunchy.
Serve warm or cold and for an extra special treat I like to plop a nice scoop of French vanilla ice cream on the side. Super delish and yummy!
See ya next week with a breakfast recipe that you will LOVE.
As the summer is winding down and fall is upon us I have one thing on my mind: Pie. The summer is always filled with an array of farmer stand pies using seasonal fruits. My favorites being blueberry cream and a cherry filled pie.
*This Briermere farm stand blueberry cream pie was photographed by Raquel Langworthy of Raquel Bianca Creative.
*This cherry pie was baked, styled and eaten by The Garden of Eatin’.
But as we move into September and head back to school with the kids I’m all about the apples. And I love nothing more then a good apple mini. And though I don’t bake pies, I happen to love pie accessories. So I scoured the web and found a few of my favorites for you today.
*These mini pies were baked by Making that Cake.
We LOVE our cocktail hour around here! And so what if we do? Do we talk about it too much? Too bad. These mamas need a drink at the end of the day!
Ok so how about when we are having friends over? The easiest way to entertain especially if you’ve had a long day…wine and cheese. Pop open a bottle of your favorite wine and set out some cheese, olives, grapes and crackers. And these slate boards from Brooklyn Slate make it that easy. You get a soap stone to write the name of your cheese and a knife to cut it!
We love these French cheese cocktail plates for easy nibbling. And we adore these cloth napkins from Folk and Faro.
categories: Cocktail party, Cocktails, Dave Robbins Photography, Dinner Party, Food, Little Miss Foodie, little miss party, Little Miss Party in a Box, Party, Party Stylists, Photography, Wine and Cheese