Category Archives: Fall

Stubbs Pumpkin Slow Cooker Chili

Stubbs Pumpkin Slow Cooker Chili

Hey look! I have a recipe for you! Actually it’s more like I have a dinner idea that includes using Stubbs new Chili Cookin’ Sauce and a bunch of yummy add-ons.  I was excited to get my recent Stubbs package and see that it included some of their new products including this “Chili Fixins” kit.  I’m so into chili right now that the weather is cold.  Just throw a whole bunch of stuff in the slow cooker and a few hours later your house smells all spicy and cozy and you have a big bowl of healthy goodness to dive into at dinner time.  I’m sure this probably would have been good as is but in true food blogger fashion, I had to doctor it up with some extra goodies.

Stubbs Pumpkin Slow Cooker Chili

I’ve been loving pumpkin purée lately so I’ve been throwing it in everything.  I’ve read its nutritious for the babies and of course its delicious and its fall and we have to make pumpkin everything all the time.  SO, of course I threw the pumpkin in here as well.  It doesn’t give it a super strong pumpkin flavor but I think it adds a little complexity to the flavor and richness in texture.  My other favorite way to enjoy pumpkin lately is to mix it up with plain greek yogurt, a little maple syrup, pumpkin pie spice and top it with some crunchy granola, yum!

Stubbs Pumpkin Slow Cooker Chili

The Stubbs Cookin’ Sauce bag comes with a packet of sauce and a spice pack.  Just mix it up with meat in the slow cooker, turn it on and forget about it.  I wanted a little more texture and chunkiness in mine so this is what I added:

1 lb ground beef

1 small can diced green chiles

1 can organic pumpkin

1 can organic black beans

1 can organic kidney beans

1 tablespoon cocoa powder (not pictured)

I used a little over half of the spice pack and it was HOT! Like holy moly spicy! It was good but it may have been too hot for many peoples taste since I like stuff pretty hot.  I would suggest using only half of the packet and then taste it before you serve it, you can always add more then if you prefer more heat.  It’s a lot easier to add spice and flavor than to mellow it out if you make it too hot.

Stubbs Pumpkin Slow Cooker Chili

This was SO good, I didn’t mind having it for leftovers 3 days in a row.  I served it with some shredded cheese and a dollop of plain greek yogurt.

Stubbs Pumpkin Slow Cooker Chili

If you see these at your store, I recommend picking up a few bags, it makes an easy dinner even easier! Perfect meal for a big crowd!

WHAT MAKES ME HAPPY:

My baby shower 🙂

BabyShower

I had my baby shower last weekend and it was so much fun.  It made me realize how lucky I am to have so many amazing friends and family members in my life, I was so overwhelmed by all of their love and support! It’s always fun to have events like this that bring together friends you’ve made during all different parts of your life; childhood, college and beyond! Thank you to everyone who came to celebrate with us and to all those who couldn’t make it for sending your love and thoughts, these are going to be two lucky boys!

P.S. The nursery is almost done! I’ll check back in soon with some photos since I don’t have much food stuff to share these days 🙂

 

 

 

 

Butternut Squash Ravioli topped with Sweet Sausage

ButternutSquashRavioli1

HEY!!! Sorry I’ve been MIA lately!  I’ve reached the point in my pregnancy where I’m starting to learn the limits of my body and I’ve had to take a huge step back from living my normal active life.  I’ve slowed it down to a snail’s pace and had to spend more time resting which as a result means a lot less time laboring over the stove in the kitchen, and as you can guess, not a lot of recipes to share with you (sorry!!).  I hope you’ll forgive me during this hiatus but I need to do everything I can to keep these little guys baking in there as long as possible 🙂  I’ll still be stopping in here and there to say hi and share anything I have but it just may not be as frequent as usual.

Anywho, despite my lack of recipe creation lately, I do have one killer recipe to share with you.  I make these ravioli every fall without fail.  The second I see those first few butternut squash showing up at the market, I start dreaming of making these.  It takes a little assembly time but they are pretty foolproof.

Butternut Squash Ravioli topped with Sweet Sausage

Want to know the secret trick?  Instead of trying to make my own pasta dough, which I WILL try some day, I use these wonton wrappers you can buy in the store.  Just fill them up, fold them over and then boil them for a few minutes and you’ve got yourself a pretty killer ravioli.  You can play around with the fillings if you want to get creative but I usually stick to this butternut squash because it’s just so good.  The wontons create a really nice delicate ravioli, they aren’t quite as heavy as your normal pasta ravioli.

Butternut Squash Ravioli topped with Sweet Sausage

Make sure you don’t overfill them or else it will all start gushing out the side and it will turn into a mess that you’ll want to throw on the floor.  Full disclosure: after I took this photo I realized I had overfilled them so I had to take a little off each one.  See that one ravioli that’s one row down, three from the left? That’s about how full they should be.

Butternut Squash Ravioli topped with Sweet Sausage

Simply brush 2 edges of the wonton wrapper with some egg, fold over and pinch the sides together.  After they are all assembled you just drop them into boiling water for a few minutes and they’re ready to be demolished (by your mouth).

Butternut Squash Ravioli topped with Sweet Sausage

I’ve played around with different sauces for these and I usually just end up making a little browned butter with sage and topping with parmesan cheese.  This time I sautéed up some sweet italian sausage and then made a sauce using that and the remaining squash mixture from the ravioli.  It was super quick and added great flavor & texture.

Butternut Squash Ravioli topped with Sweet Sausage

You’ll want to plan on eating these pretty soon after you make them, if they sit too long they start to stick to each other.  I ate the leftover as one giant mass.  It was still just as delicious but the presentation isn’t quite as nice.

Hope you are all having an amazing fall!

 

WHAT MAKES ME HAPPY:

Fuzzy winter baby clothing.

BabyOutfit

 

One of the most exciting things about planning for the arrival of babies is all the cute little clothing.  Especially these fuzzy winter outfits, AHHH, I can’t even handle the cuteness.  I just imagine them all bundled up on a cold winter day with their cute little faces poking out of this baby snowsuit.  Why don’t they make these for adults? I’d totally rock one of these!

Butternut Squash Ravioli topped with Sweet Sausage

Allergy Egg, Milk
Misc Serve Hot

Ingredients

Ravioli

  • 12oz wonton wrappers (1 package)
  • 1 Large egg (beaten)

Ravioli Filling

  • 1 Medium butternut squash
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste

Sauce

  • 1lb uncooked sweet italian sausage
  • 3/4 cups milk

Directions

1. Cook the butternut squash until soft & tender. You can either cook in the slow cooker with a little water, boil in water or roast until tender.
2. Scoop the flesh from the squash into a bowl and mash together with the remainder of the filling ingredients.
3. Whisk the egg in a small bowl and set up an assembling station with the wonton wrappers, egg wash & ravioli filling. Assemble each ravioli by placing a small dollop of filling in the center, then brush two sides of the wrapper with egg wash. Fold the ravioli in half and pinch to close. Set aside on a plate while assembling the remaining ravioli. You should have plenty of butternut squash mixture left over for the sauce.
4. Heat a nonstick skillet over medium high heat. Cut the casings from the sausage and add the sausage meat to the pan, crumbling as you go. Cook until nicely browned and completely cooked through.
5. Meanwhile, bring a large pot of water to a boil. Add the ravioli and boil for 3-5 minutes until translucent. Depending on how many you make, you may have to boil in batches. Remove the ravioli from the water using a slotted spoon and carefully lay in a single layer on a plate lightly sprayed with oil. They will stick together easily if you stack them in layers.
6. When sausage is done cooking, add the milk and the remainder of the squash mixture and stir well. Cook until heated through. You can add more squash or milk to reach your desired consistency. Serve ravioli topped with squash and sausage mixture. Garnish with parmesan cheese and toasted sunflower seeds (optional).

Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

Ok, so here’s the deal folks.  Its Thursday night, I’m exhausted, this week has completely kicked my ass.  I’ve been completely bombarded with work to the point where I literally (without hurting myself of course), banged my head on the desk a few times out of frustration. Don’t these people know I’m pregnant and these hormones can’t deal with the stress right NOW?? Anywho, I’m ready to go relax and enjoy a fun long weekend with friends, BUT, I feel like I’ve been thoroughly neglecting you guys and need to share some new recipes with you.

Spaghetti Squash Carbonara

SO, I’m stopping in briefly to share this one with you.  The only wrinkle is that I didn’t copy my steps down carefully enough to write down an actual step-by-step recipe so I’m hoping you guys can take this as inspiration and go navigate your way through it and create a bowl of creamy squashy bacony goodness on your own.

Spaghetti Squash Carbonara

I decided to try making the spaghetti squash in the slow cooker which totally worked apart from the fact that it was a little more mushy and less stringy.  So, it tasted delicious but didn’t have that same spaghetti-like texture I’m used to.  If you’re ok with the mush, make it in the slow cooker, if not – make it in the oven like normal.

SquashCarbonara4

So in nutshell, this is how I made this:

I cooked about 5 slices of bacon in a pan, then removed it to drain on some paper towels.  Then I added diced onion to the bacon juices, cooked until soft and then added 1 1/2 cups frozen (thawed) peas.  When those were heated through I added 1 cup milk, 1/4 cup parmesan cheese, some salt, pepper & nutmeg and simmered it briefly.  Then I stirred in the cooked spaghetti squash, chopped bacon and topped it off with some more parmesan cheese & bacon bits.  It was yum-o-yummy!

Spaghetti Squash Carbonara

Hope you all enjoy a beautiful long weekend!! Love to you all!

 

WIAW #92

breakfast

Happy Fall everyone!  I know it was officially fall like last week or something but with the hot weekend we had, I feel like it’s actually starting this week.  I’m bringing out the sweaters and starting to crave things like hot oatmeal and soups.  The vibrant leaves are changing and the days are getting shorter.  This is probably the first year that I haven’t been sad for the end of summer. Reason number one is that NONE of my summer clothes fit me any more and its pretty miserable being large and hot, I’m so glad I skipped out on that really pregnant in the dead of summer thing!  Reason number two is that there are so many exciting things coming up in the next few months.  We have a TON of stuff to prepare before the little monsters arrive but I seriously cannot wait! The next 3 months are going to fly by!

Anyways, since its fall now and I’ve made my mental shift, let’s look at some of my fall eats from yesterday.

For breakfast I had a big bowl of steel-cut oats that I made with a mixture of water & apple cider, then I added a little maple syrup, cinnamon, chia seeds, coconut, dried cranberries, diced apples & a splash of almond milk.  YUM.

morningsnack

I usually eat breakfast around 6:30 and don’t get around to eating lunch until around 12 so I usually have a little mid-morning snack to hold me over.  This time it was a few bites of cottage cheese.

lunch

For lunch I had a salad and some leftover Thai meatballs which I made in a red coconut curry sauce along with some brown rice & quinoa.

snack

snack2

For an afternoon snack I had some Sweet Potato yogurt with KIND peanut butter granola and cinnamon on top.  This was my first time trying this yogurt and it was really good.  I was mostly drawn in by the nice packaging design, that black really stood out among all of the white yogurt containers.  Plus they had some pretty cool unique flavors like carrot and beet, how cool is that?  Check them out if you can find them in your grocery store, I picked them up at Whole Foods.

dinner

For dinner I made a big batch of chili in the slow cooker.  No special recipe, just ground beef, fire roasted tomatoes, black & kidney beans, zucchini, onions and LOTS of yummy spices.  I’ll be eating this for a few more meals this week for sure!

I forgot to take a pic but I also had a little granola before bed.

Happy Wednesday everyone!

WHAT MAKES ME HAPPY:

The farmer’s market in the fall.

farmersmarket

There are so many awesome things at the market this time of year, I love seeing the booths all decked out in pumpkins, apples and squash, I just wish I could bring a shopping cart or something, I never seem to have enough room in that little bag I bring!  Make sure you guys get out there and support your local farmers this fall!

 

Apple Cinnamon Rice Cooker Steel Cut Oats

Apple Cinnamon Rice Cooker Steel Cut Oats

Happy Wednesday everyone!  Yes, I realize its Wednesday and that usually means What I Ate Wednesday but I forgot to take photos of my dinner yesterday and I figured rather than showing you a half assed day of eats, I’d focus on my breakfast and the yumminess that were these oats.  If you’re still interested in reading about my eats, I’ll share my lunch & snack pics down below.

Apple Cinnamon Rice Cooker Steel Cut OatsThe weather is getting a little chilly out there so I’m finding myself craving things like a hot bowl of oatmeal or soup.  Its been ages since I’ve done this and to be honest I almost forgot about it but I pulled out the trusty old rice cooker so I could have a hot bowl of oats waiting for me in the morning.  I think I posted a recipe ages ago, but in case you weren’t with me then, this is how it works.  Apple Cinnamon Rice Cooker Steel Cut Oats

If you have a rice cooker sitting in your cabinets, its time to dust that thing off and put it to daily use.  Basically you throw 1 part steel cut oats and 2.5 parts water into a rice cooker, select the porridge setting, set the timer to the time you want it to be done in the morning, start it and then walk. away.  Or you can be extra stealthy and throw in things like diced apples and cinnamon and you’ll wake up to the smell of fall exploding in your nostrils.   Word is, you can do this the exact same way in a slow cooker, I’m just old now and I go to bed at 9:00 so I’m worried that over 9 hours of cooking would create a burnt mess since mine tends to run hot.

Apple Cinnamon Rice Cooker Steel Cut Oats

I like to keep the ingredients I put in the rice cooker pretty simple, I haven’t tried putting a sweetener in yet because I’m afraid it would crust up and make it harder to clean. Its easy to dress it with those things after its done cooking so keep the first step simple, then you can get fancy.  For mine, I added a swirl of maple syrup, more pieces of cut up fresh apple, flax seed, chia seeds and a splash of almond milk.  I’m thinking I may try to get adventurous soon and make a bowl of savory oats, have any of you tried that? What’s your favorite combination.  Its such a great meal, its cozy, healthy and super filling, oh and did I mention easy peasy?

lunch

Speaking of savory… here is my lunch from yesterday.  I went out to dinner with a friend on Monday night and I ordered a buffalo chicken flatbread that I barely ate any of after I filled up on the appetizer so it made a delicious lunch along with a side salad.

snacks

For an afternoon snack I had some carrots and hummus along with some TJ’s nacho tortilla chips.

For dinner (not pictured), I cooked up some steak, sautéed zucchini and Alexia Roasted Smart Classics Fries.

 

WHAT MAKES ME HAPPY:

Cleaning out!

This weekend, Tom and I started the process of emptying out some of our unneeded stuff to make way for the boys on the way.  BTW – if you’re looking to get rid of stuff fast, post it for free on Craigslist! People go bat shit crazy over free stuff, doesn’t matter what it is.  Within 3 hours on Sunday we had people come to get an ikea coffee table, an old TV, a DVD player, a rug, a framed pic of a map, a snowboard, bindings, a little fountain and a broken office chair.  I realize we could have made some money if we had more patience but we just wanted to clean house and get things out of there as soon as possible.  It feels so good to have all this extra space right now.  I know it won’t last for long, the baby hand-me-downs are already filling up our spare bedroom but for the meantime, it feels good to get rid of some old stuff and make way for the new!

Apple Cinnamon Rice Cooker Steel Cut Oats

Serves 3-4
Misc Pre-preparable, Serve Hot

Ingredients

  • 2.5 cups water
  • 1 cup steel cut oats
  • 1/2 Large apple (diced)
  • sprinkle cinnamon
  • sprinkle ground nutmeg

Directions

1. Place ingredients in the rice cooker
2. Set on the porridge setting and then hit the "Cooking" button to start immediately, or set the timer to the desired time you would like them to be done. It will take around an hour for it to cook.
3. Serve with the other half of the apple pieces, sweetener like maple syrup or brown sugar and any other desired toppings.

 

 

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Pork Tenderloin with Fresh Fig Balsamic Sauce

Oh man, you really need to make this.  Like seriously.  I got some fresh figs at the store about a week ago and I wasn’t sure what to do with them so I decided to make up a sauce to adorn some pork tenderloin.  If you look up fig sauce recipes, most of them use dried figs but if you can get your hands on some fresh ones, take advantage of it and make. this. sauce.

While we were in Burlington, I went by my favorite olive oil/vinegar store and picked up some amazing balsamic vinegars.  I made this sauce with a mixture of blueberry & maple balsamic vinegar. O.M.G.  I know this would be really good with regular balsamic as well but if you happen to have anything else on hand, give it a try!

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

You could serve it over steak or chicken, or turkey or anything your heart desires!!  I cooked up a pork tenderloin on the grill that had been marinated in a mustard sauce.  The saltiness of the meat was perfect with the sweet sauce.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Can we just take a moment to talk about how gorgeous and delicious figs are?  I love fig spread with my cheese, I love fresh figs on my yogurt, we even gave away a merlot fig spread as our wedding favors.  Tom & I enjoyed an AH-MAZING dinner last night at No. 9 Park in Boston and one of the courses was seared foie gras on a mini english muffin with seared fig, a hazelnut purée and a fig jam on top.  The server described it as the most incredible PB&J you’ll ever taste in your life.  Strangely enough, it really did taste like a peanut butter and jelly sandwich, but in the best possible way.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Ahywho.  This made the perfect weeknight meal but it would also be one that is company-worthy.  You could make the sauce ahead of time and then just heat up before serving.  I served it alongside some mashed cauliflower and grilled zucchini.

Enjoy! Hope you all have a great weekend!

 

WHAT MAKES ME HAPPY:

Chippis!

Chippi

There is a little coffee shop down where I went to college that serves these supercharged crack delicious iced coffees called Chippi’s.  They make them in these white gallon containers and no one knows what goes in them, but it is something serious because not only are they delicious but they’ll make you feel like you drank an entire pot of coffee after just a few sips.  I went down to visit a friend last week so I had to stop by and pick up a gallon to bring home for Tom.

I don’t know how they haven’t capitalized on this thing and started licensing out the brand to sell elsewhere, they are sitting on a gold mine there!

Fresh Fig Balsamic Sauce

Ingredients

  • 8 Medium fresh figs (diced)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 teaspoon butter

Directions

1. Heat the figs and balsamic vinegar in a small saucepan over medium low heat and cook for 15 minutes, stirring occasionally.
2. Add the water and butter and continue cooking for another 10-15 minutes until reduced. Stir mashing figs with the back of a spoon.
3. Spoon over pork tenderloin (or other dish of choice) and enjoy!

Feta & Sausage Spaghetti Squash Bake

Feta & Sausage Spaghetti Squash Bake

Hey there, happy Friday! Any fun plans for the weekend? We’re supposed to get dumped with some snow on Saturday and I’m super excited!  I’m hoping we have enough snow for Christmas to do some snowshoeing and sledding! I’ve been busy planning for our annual holiday party that we’re hosting this weekend. I’m going to make a TON of appetizers, I’m hoping I have some time to snap some photos so I can share some of the fun recipes with you.

Feta & Sausage Spaghetti Squash Bake

Speaking of fun recipes… Let’s talk about this spaghetti squash bake.  It takes a little bit of time to make since you have to first bake the spaghetti squash and then the bake it with the sauce, sausage & cheese but its totally worth it.  SO good!  I would even say it was better than the pasta bake I made a few weeks ago.

Feta & Sausage Spaghetti Squash Bake

I’m slightly obsessed with Trader Joe’s Bruschetta topping.  I use it for pretty much everything but actual bruschetta on crostini.  I like putting it on pizza and pasta and now spaghetti squash!  If you have a Trader Joe’s near you then you need to go get some, if you don’t then you can either find another brand or use your favorite tomato sauce.

Feta & Sausage Spaghetti Squash Bake

You can totally leave the sausage out if you’re looking to make this vegetarian, it would still be delicious.

Feta & Sausage Spaghetti Squash Bake

Hope you guys have a great weekend, enjoy!

 

WHAT MAKES ME HAPPY:

Entertaining.

I always have so much fun planning for our parties.  I love coming up new food & drink ideas and then when I get to see everyone having a good time, it makes it all worth it!

Feta & Sausage Spaghetti Squash Bake

Serves 4-6
Allergy Milk
Misc Serve Hot

Ingredients

  • 1 Large spaghetti squash
  • 12oz bruschetta topping (or chunky tomato sauce)
  • 3oz crumbled feta cheese
  • 1lb hot italian sausage
  • 1 cup shredded cheese (like mozzarella, cheddar or monterey jack)

Directions

1. Preheat oven to 400 F. Fill an oven-safe baking dish with an inch of water. Cut squash in half lengthwise and place cut side down in the water.
2. Bake squash for 40-50 minutes until squash is cooked all the way through. Remove from the oven and let it cool down.
3. Heat a skillet over medium high heat. Remove the sausage from the casing and add to the skillet. Cook until sausage is cooked through breaking into little pieces.
4. Shed the squash and add to a baking dish along with the bruschetta, feta cheese and cooked sausage. Stir to combine well. Top with shredded cheese.
5. Bake at 400 F for about 20 minutes until cheese is bubbly.

 

 

 

 

Chicken Sweet Potato Tacos

Chicken Sweet Potato Tacos

Happy Friday everyone!! What’s up for the weekend? Anything fun going on??  This week flew by!  Let’s celebrate with some Tacos! Taco Friday!  Do you guys do anything like that? Taco Friday? Pizza Friday? I usually adhere to the “Get Me Outta the Freaking House Friday.”  I don’t care where, I just want to get OUT!

Chicken Sweet Potato Tacos

Ok so we’re not really reinventing the wheel here but I figured it might help give you a fun dinner idea if you’re short on ideas these days.  If you didn’t see my post on Wednesday, the sweet potatoes I used were purple sweet potatoes.  They had great color and tasted like sweet potatoes but they were definitely dryer.  They would work great for fries because they crisp up really nicely.

Chicken Sweet Potato Tacos

These tacos were super simple, all you need is a few chicken breasts, a sweet potato, tortillas and some good salsa.  We used this awesome mango salsa from The Brooklyn Salsa Company.

Shredded Chicken Sweet Potato Tacos

Ok, here’s all you have to do:

• Put some chicken breasts in the slow cooker and cover with some salsa.  Cook on low for 6-8 hours or high for 3-4. When its done shred with two forks and toss with a little extra fresh salsa. Season with salt & pepper.

•  Cut & peel the sweet potatoes and toss with olive oil, salt, pepper, garlic powder & chili powder.  Roast at 400 F for 20-25 minutes until tender.

•  Assemble tacos with shredded chicken, roasted potatoes, salsa & any other toppings you like (guacamole, sour cream, cheese).

Shredded Chicken Sweet Potato Tacos

Hope you guys have a great weekend! Enjoy!

 

Egg Nog Pumpkin Latte Smoothie

Egg Nog Pumpkin Latte Smoothie

Hey you! Yah you! Would you like to enjoy everything that is delicious & amazing about the holiday season in one single sip?  You don’t even need to chew it, just slurp the goodness right down.  Egg nog AND pumpkin AND coffee. Um, hello, welcome to heaven. It’s like drinking pure Christmas.

Egg Nog Pumpkin Latte Smoothie

I finally gave in to the temptation to buy some egg nog at the store this weekend.  I usually limit myself to just a few small cups every year because its so rich.  I was totally in need of a little pick-me-up yesterday afternoon so I threw together this smoothie with pumpkin purée, egg nog and coffee.  It was so incredibly indulgent & delicious!

Egg Nog Pumpkin Latte Smoothie

You can use whatever your favorite brand of egg nog is, I bought Organic Valley.  Back when I worked at a cocktail company we were coming out with an egg nog cocktail mixer one year and we did a blind taste test with a bunch of competitive egg nog brands.  I was blown away by the difference between them, there were definitely some complete duds in the mix.  I don’t remember which ones were bad but I think the winner of our test was Hood.  I’m always tempted to do my own little taste tests to try out different brands of products.  Its hard to tell the difference unless you are tasting them all at the same time.

Egg Nog Pumpkin Latte Smoothie

If you’re looking to be healthier but you’re still jonesing for some egg nog, try making my almond milk egg nog recipe. OR you could just buy some of the almond milk egg nog they sell at Whole Foods.  I haven’t taken a look at the ingredient list yet but I’m assuming its a little healthier than its creamy dreamy cousin.

Egg Nog Pumpkin Latte Smoothie

By the way, on a completely non egg-nog related topic, I’m watching The Voice right now and I’m rooting so hard for Caroline!  Her voice is so incredible, I want to buy her record right now! Who are you guys getting behind this season?  Tessanne is pretty incredible too.

Happy Egg Nog Season!

 

WHAT MAKES ME HAPPY:

Playing with shadows 🙂

Shadows

It reminds me of the little shadow puppet shows my parents used to perform for us when we were kids 🙂  I took this picture with them when they were visiting this weekend.  There is this gorgeous area in our town that is the highest point of the island.  Its a huge field with cliffs down the ocean on 3 sides and panoramic views of the atlantic and boston skyline.  I went back here with a friend for a walk yesterday and we said it was so serene it felt like we should be wearing white dresses and twirling through to fields while singing.  How did I get so lucky to live in such a beautiful place??

Egg Nog Pumpkin Latte Smoothie

Ingredients

  • 1 cup ice
  • 3/4 cups egg nog
  • 8oz coffee (cooled)
  • 3 Medium pitted dates
  • 1/4 cup pumpkin purée
  • sprinkle nutmeg
  • sprinkle cinnamon

Directions

1. Blend ingredients using a high-powered blender until smooth & creamy. Garnish with a little extra cinnamon.

 

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

Holy effin’ crapper is it cold out there!  We went shopping on Sunday and I was ALMOST on board with the Christmas decorations and music playing.  Almost. It’s still too early but the freezing weather is making it slightly tempting and a little less annoying.  It makes you just want to throw on some sweats, light some candles and cuddle up to a cozy dinner like…I don’t know…Chicken Pot Pie!?!!!

Slow Cooker Chicken Pot Pie

This recipe is super easy because you just throw all of the ingredients in the slow cooker to cook all day and then when you get home, throw it in a dish, put some biscuits on top and then bake until the topping is brown & crusty.  SO GOOD!

We’ll come back to this in a few minutes but let’s talk about this weekend first.  We decided to head into the city on Saturday to see the Red Sox victory parade…

RedSoxParade1

Holy moly, it was AWESOME!  I’ve never seen so many people coming out to celebrate, it was such a cool thing to be a part of. Everyone was so excited and happy, it was awesome to feel that you were a part of something bigger, like you are completely connected to the thousands of strangers standing next to you.

RedSoxParade2

Can you imagine how amazing that must feel for those players? To have MILLIONS (no joke) of people come out to cheer for you and line the streets for miles just to see you.

We ended up making a day out of it and decided to walk the whole city, we ended up clocking 10.4 miles for the day. It certainly didn’t hurt that it was an absolutely gorgeous sunny fall day.  It totally made up for the fact that Sunday was a cold craptastic day.

RedSoxParade3

I even wore my Red Sox hat (I don’t wear hats so this is pretty impressive for me).

Ok, enough about that (GO SOX)! Let’s get back to this dish of delicious chicken goodness…

Slow Cooker Chicken Pot Pie

I’ve been all about slow cooker meals lately.  I’ve been going to cross fit in the evening and I don’t generally feel like spending a ton of time cooking when I get home.  It’s nice to have something that is ready to go!

This is slightly different from your normal chicken pot pie.  It has sweet potatoes and kale and a little turmeric to create that gorgeous golden color.

Slow Cooker Chicken Pot Pie

If you’re feeling ambitious you can make your own crust.  For this one I used Immaculate Baking Buttermilk Biscuits which worked wonderfully.  This was one of those meals that is so good you look forward to leftovers the next day.

Slow Cooker Chicken Pot Pie

If you don’t want to make a pot pie out of it, the chicken mixture would be worth making on its own.  Just serve over some rice or quinoa and you’ve got yourself an amazing comfort meal.

Enjoy!

 

WHAT MAKES ME HAPPY:

That surreal evening light you experience every once in a while.

EveningLight

We took a nice walk with Oto when we got home on Saturday.  As the sun was setting there was that cool lighting where everything is illuminated without any direct light source. I don’t know how to explain it but you know… right?  You know!

Slow Cooker Chicken Pot Pie

Serves 4
Allergy Egg, Milk, Wheat
Meal type Main Dish
Misc Serve Hot

Ingredients

slow cooker ingredients

  • 1 1/4 cup chicken broth
  • 2 tablespoons flour
  • 1lb boneless chicken breasts (cut into small pieces)
  • 1/2 Medium onion (diced)
  • 1 cup carrots (peeled & chopped)
  • 1 cup sweet potatoes (peeled & chopped)
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

add after cooking

  • 1/4 cup half & half
  • 1 tablespoon flour
  • 2 handfuls kale (chopped into small leaves)

topping

  • 1 package Immaculate Baking Buttermilk Biscuits
  • 1 Large egg

Directions

1. Add the chicken broth to the slow cooker and whisk in flour. Add the remaining ingredients and stir to mix well. Set to cook on low for 6-8 hours.
2. When chicken mixture is done cooking, whisk in the half & half and flour. You may need to add a little more flour to reach your desired consistency.
3. Transfer the mixture to an oven safe baking dish. Flatten the biscuits with your hands and arrange on top of the chicken mixture. Whisk the egg and then brush egg on the top of the biscuits. Bake for 20-30 minutes or until biscuits are browned & cooked through.