So recently I was helping host a bridal shower and we worried that our appetizers and dessert options wouldn’t be enough. The MOH pulled out this recipe she found on Pinterest and it was such a hit! So easy it’s not even fair. It’s also the best thing to make in bulk since it’s a crockpot dish. It comes out so succulent and has the crowd-pleasing sweet and savory element that works well for hosting others.
Bonus: no cooking skills needed whatsoever, just dump and serve.
We always like to keep things interesting and fresh, and toast is no exception. No longer will we settle for just butter or jelly! Here’s just one version of making toast a little more exciting (and filling!). If you have any other interesting toast toppings you use, let’s hear about it!
2 pieces of health nut bread (or whichever kind you choose)
1/2 of a pear, thinly sliced
2 tbsp ricotta cheese
1 tsp honey
Dash of cinnamon
I’m sure you know the drill here – toast the bread, spread on the ricotta cheese, layer on the pear, drizzle the honey, and dash on the cinnamon. Viola! A delicious and filling breakfast.
Now Sonia claims she does toast better: mashed avocado, sea salt and a boiled egg. My sweet tooth thinks, I prevail. Team #trickedouttoast
Over the holidays I got a bit of unpleasant news – I developed a stomach ulcer. Yuck. And ow. After going to the doctor they told me that I need to change my diet a bit. Cut back on spicy foods, no more tomatoes/tomato sauce (sigh, goodbye red sauce) and eat more frequent, smaller meals throughout the day. Challenge accepted.
A couple of years ago I went to an Ayurvedic cooking class with a friend, which teaches you how to incorporate healing spices in to your diet. I decided now would be a good time to really pay attention to what I learned. Turmeric helps with heartburn and an upset stomach, so what better place to start?
In your comfiest mug, fill it with hot water and these healthy ingredients:
As many of you know by now from this breakfast recipe, we’re not really morning people. We want the easiest, “throw-it-together” breakfasts. You can only have cereal so many mornings in a row. So what’s easier than mixing a couple ingredients and throwing it in the oven? I whipped up these puppies on a Sunday morning and was able to put them in the fridge and freezer for later in the week. They’re damn delish and travel easy.
*Makes 6 muffins
1/2 cup chopped spinach
1/2 cup chopped mushrooms
1/4 cup chopped onions
1/4 cup mozzarella cheese
2 tbsps milk
Preheat oven to 350 degrees and grease a muffin tin or use muffin cups. Mix all of the ingredients together and pour in to the tin. Cook for 20 minutes until the tops are slightly browned.
Football season is in full swing. However, as much as I love me some pizza and wings during NFL Sundays, I am trying to conserve some money. I figured chili is just the way to cook at home, eat yummy Fall food, and still have enough leftovers for the Monday night game. So fire up the crockpot when you wake up next Sunday and have a delish serve your self “buffet” set up for all day game watching. Your wallet will thank you and you can always check out the cute delivery guy next Sunday.
2 yellow onions, chopped
3 tablespoons butter
3 tablespoons of minced garlic (fresh not powder)
1/2 teaspoon salt
2 pounds Hot (or Mild) Italian Johnsonville Sausage crumbled (and then 1 pound ground beef, or turkey or even all 3 lbs. sausage, you pick!)
2 cans of diced tomatoes with green chilies (I used Rotel)
2 packages McCormick Chili Seasoning Mix (any flavor)
2 – 15 oz. cans Bush’s dark or light red kidney beans
2 green bell peppers chopped small
2 cans yellow corn
Pinch of cumin & red pepper flakes to taste (I ended up just throwing in a jalapeno instead of red pep flakes)
chicken broth, as desired for thinner consistency chili. It can also be stirred in at end.
Dump all ingredients in the order listed above and cook for 6-8 hrs. in crockpot. (I stirred half way through to make sure the meat was cooking evenly). I served with a platter of “garnishes” such as: shredded cheese, sour cream, pea shoots (or shredded lettuce), diced green onion, chopped avocado with a side warm baked corn bread. (don’t hate, but I cheated and used the store bought mixes vs. making from scratch). You can even skip the cornbread and crush up some tortilla chips as a topping as well. That’s why I love chili, its so versatile. Spicy, mild, whatever meat, veggies, and toppings galore, just eat and enjoy how you like it best!