Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
The other day I was reading a segment in one of my cook books and felt truly inspired to do something more regarding my journey with food. Finding recipes and experimenting at home has always been fun for me. But it's way more fun when doing it with other people! So I decided to start a breakfast club with a couple like minded friends.
Our first get together was this morning and I loved every second of it. We decided to meet once a month and switch off who hosts, just as many book clubs operate. Since I was hosting this first round, I decided to make these paleo chocolate zucchini muffins I've been drooling over since I discovered @thenaturalnurturer. No gluten, dairy, or sugar here! You guys, these are so delicious!!! You have to check out her blog, you can find it HERE.
By forming this breakfast club I hope to accomplish five things.
1.) Social bonding with like minded foodies
2.) Accountability to experiment with new recipes and ingredients
3.) Check in on each other and our personal wellness goals
4.) Moral support for chronic illness
5.) Make the kitchen a place of joy rather than dread
I also decided sharing recipes with people is great and all in cyber land, but doing it in human is way more fun! I encourage you all to try it. Meet with others who may be curious and eager to learn a healthier way of eating, have similar health goals, or are also dealing with chronic illness or allergies.
I have so many emotional attachments to food (one being sweets). I LOVE food, who doesn't?! Many of my best memories and favorite things to do revolve around food. And instead of moping over what's on my "no list," with my chronic illness I'm trying to heal, I've decided to actively seek and learn about the world of "yes" foods specific to my health needs. All while trying to master moderation.
Food heals, and we are allowed to have fun with it too. When life gives you lemons, make lemonade! And eat some chocolate (healthy chocolate that is -- haha!)
Paleo Chocolate Zucchini Muffins
1 cup shredded zuchinni
1 medium ripe banana, mashed
1 tablespoons coconut oil, melted
2 flax eggs
1/4 cup maple syrup
1/4 teaspoon sea salt
1 1/2 cups almond flour
3/4 cup tapioca flour
1/3 cup cacao powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon pure vanilla extract
1/3 cup unsweetened vanilla almond milk
1/3 cup dairy-free chocolate chips (I use Lillys brand)
- Preheat oven to 350 and line a 12 muffin tin, lightly spray with coconut oil
- Shred zucchini and wrap in a large paper towel to squeeze out as much of the moisture as you can
- In a medium bowl, combine all ingredients (mashed banana, melted coconut oil, flax eggs, maple syrup, salt, almond milk, almond flour, tapioca flour, cacao powder, baking soda, cinnamon, nutmeg, and vanilla).
- Whisk ingredients together until no lumps.
- Fold in the chocolate chips
- Pour into muffin tin using 1/3 measuring cup until full to the brim (they puff just the right amount)
- Bake for 25 minutes or until a toothpick comes out clean (it was 20 for mine because my oven bakes hot)
- Remove from oven, cool, and serve!
After our muffin party, Remi and I decided to hang out on our patio and enjoy the beautiful spring day. The sun was shining and it was decently warm. Rem destroyed a few flowers that are finally in bloom, but when you're that cute you just get away with stuff ;). This top she is wearing was mine as a toddler. Love seeing her in my hand me downs.
Let me know if you try this recipe and comment what you think! I know it will become a regular in our household :). There is nothing like kicking a chocolate craving in a healthier way for the entire family to enjoy, don't you think?!
Cookie dough and pasta c/o: Cappello's
Anyone who knows me, knows that I enjoy cooking and especially baking. They also know that I like dabbling around with healthy alternatives. Cappello's is a rad company based out of Colorado that provides gluten free pastas and cookie dough. I decided to make a night out of it with a delicious spicy tomato and mozzarella gnocchi followed by the oh so delicious chocolate chip cookies.
The great thing about this pasta is that it cooks in under three minutes! Once they have floated to the top, they're done! They are made of almond flour and organic potato flakes. How awesome is that? The cookies are made of almond flour as well with a slight hint of coconut oil and sea salt. Sooooo delicious. All in all, it made for a great date at home and my hubby was stoked. It was super good :).
Spicy Tomato and Mozzarella Gnocchi
Ingredients:
1 tbsp
olive oil
1
onion, finely chopped
2
cloves of garlic, finely chopped
1-2
red chillies, finely chopped (de-seeded)
1 x
28 oz can of chopped tomatoes
1/2 small fresh tomatoe
1 tsp
dried oregano
Salt &
freshly ground black pepper
2 tbsp
Italian (flat leaf) parsley, finely chopped or fresh basil leaves, torn
1/2 fresh mozzarella, cut or ripped into cubes
3 tbsp
parmesan cheese, finely grated
drizzle
of extra virgin olive oil
Directions:
Preheat the oven to 350 degrees. Heat
the oil in a large pan or frying pan then add the onion and cook,
stirring, for roughly 8 minutes until softened. Add
the garlic and ¾ of the chilli and cook for another minute before adding the can of tomatoes. I added half of a fresh chopped tomato as well. Once mixed, add the oregano, salt and pepper.
Leave to simmer for about 30 minutes, adding a little
water if need be. Taste to check the
seasoning and adjust if necessary.
When
the sauce is almost ready bring a large pan of slightly salted water
to the boil and cook the gnocchi as per the packet instructions. Drain the gnocchi, saving a
little of the cooking water and add that to the sauce with a good drizzle
of extra virgin olive oil, the mozzarella and ¾ of the parsley
or basil. Once it is all properly mixed together and the gnocchi is
all evenly coated transfer it to one large serving dish. Top with some more mozzarella (eye ball it), chilli and the parmesan cheese then put in the oven until bubbling
and golden. I did for about 25-30 minutes, but you will need to eye ball it. Drizzle with a little extra virgin olive oil then
sprinkle over the remaining parsley (or basil). Serve and enjoy with a side salad for the perfect dinner.
Buy the dough here >>> Chocolate Chip Cookie Dough
These were so delicious I had to blog about it so I can make them again! Chase had been craving blueberry muffins for weeks and these definitely hit the spot. They were warm and delicious with the perfect amount of moisture. And not to mention, the tops were to die for.
Blueberry Crumble Muffins
Ingredients:
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb Topping:
1/2 cup white sugar
1/3 cup flour
1/4 cup butter, cubed,
1 1/2 teaspoons cinnamon
Directions:
- Preheat oven to 400 degrees. Grease muffin tin.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place the vegetable oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries and fill muffin cups right to the top.
- To make the crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking.
- Bake for 20-25 minutes. Enjoy!
Chase and I LOVE Thai food, especially me. Instead of going out for Thai, I went on the hunt for a delicious drunken noodles recipe. I always order Pad Kee Mao so wanted to do something similar. I found a few recipes online and kind of combined them and tweaked it a bit to make it the way I like it with my favorite vegetables. I never measure my vegetables since I eye ball it to what I think looks good. So I am guesstimating with my quantities for the carrots and zucchini, so feel free to adjust to what you feel is best. That's what I love about cooking, there is so much wiggle room and creativity to add. If anyone else has an amazing drunken noodles recipe, please feel free to share in a comment. I'm always up for trying something new!
Ingredients
1/2 of a 16 oz. box of wide rice noodles
2 tablespoons oil
1 cup sliced onions
1 1/2 cups chopped carrots
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper flakes
1 red bell pepper
1/2 large zucchini
2 tablespoons sweet soy sauce and 1 tablespoon of soy sauce (or just 3 of soy sauce)
1 tablespoon oyster sauce
1 tablespoon of thai fish sauce
1 tablespoon thai chili sauce
2 teaspoons sugar
1 teaspoon rice vinegar
1 lime (optional- I only did this because I had no basil)
Recommended: 1/2 cup thai basil leaves (basil makes it, lets be honest!)
Directions
- Soak rice noodles according to the directions on the box, stir to separate and set aside.
- In a medium sized greased skillet, cook 2 skinless and boneless chicken breasts over low to medium heat. Once cooked, chop up and set aside.
- Heat oil in a large skillet on high. Add onion, carrots, garlic, and crushed red pepper. Stir until onions begin to wilt.
- Add chicken, bell pepper, zucchini, soy sauces, oyster sauce, fish sauce, thai chili sauce, and sugar. Mix until combined.
- Drain noodles and add to skillet. Stir-fry until just tender, test after 3 minutes. Mix in basil leaves and vinegar. Stir fry again until basil is barely wilting.
- Serve and enjoy!
Who says you can't party with just two people? Not I! This year, Chase requested to not have a party with lots of friends. He just wanted a laid back day where he didn't have to be anywhere at any certain time and could just chill. But I think that was code for not wanting a stressed wife trying to plan out a party more than just relax with him :). He usually knows best. After all, last year I went a little party happy, see post here. It was a blast and he enjoyed it, but this year he wanted something different. Not gonna lie, it was a little difficult for me to refrain from going crazy. I haven't thrown a party in months and I'm definitely having the party itch. Especially that it was his golden birthday, 24 on the 24th! Owell, at least I made him a card on yellow cardstock paper, so golden (wink).
You see, in the Rondo home we take birthdays very seriously. I feel like it has been instilled in me from my childhood. Birthdays are like Christmas but all about YOU! Everything is done in the name of your birthday and everyone is just so happy you were born! Well, they should be :). So usually the night before our birthday we go over with each other what we would like for breakfast in bed the next day, lunch plans, and of course our dinner date. Then there is always the discussion about festivities during the day and possible party with friends. We just make birthdays a super fun day to spoil the heck out of each other.
Chase was sure to request french toast with Tita's Polynesian bread, eggs, bacon, and orange juice for breakfast. I added the fruit (tryin' here). For lunch we made due with packing a picnic for the beach, and for dinner Chase wanted sushi so we went to Banzai in Haleiwa. Delicious! Throughout the day we beach hopped to four beaches, Kahuku beach, Sharks Cove, Lanis Beach, and Waimea Bay where we were able to watch the sunset on the horizon. Then we ended our day with yummy snickerdoodle cake at home with a friend who took this cute photo :). It was the perfect day. I sure do love my husband and am glad he is mine.
Snicker Doodle Cake
Ingredients:
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks of butter (8 oz.), room temperature
1 3/4 cups sugar
1 cup sour cream
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk, room temperature
Directions:
- Allow butter, eggs, and milk sit outside of the fridge for 30-45 minutes to get to room temperature
- Preheat oven to 325 and flour two round 9 inch cake pans
- In a medium bowl whisk together flour, baking powder, salt, and cinnamon; set aside
- In a separate and larger bowl, cream together butter, sugar, and sour cream until nice and fluffy
- Add vanilla, mix
- Add one egg at a time, mixing between each egg
- Now you will be adding the 1 1/4 cup milk as follows
- Add 1/3 cup of the flour mixture from the medium bowl to the cream mixture in the larger bowl. Then add a little bit of milk. Mix. Repeat this until all the flour and milk is mixed into the creamed mixture.
- Bake for 28 minutes or until toothpick comes out clean.
- Set aside to cool before frosting
* You can cut the two cakes into halves and frost the tops of each one to create a four layered look and three layers of frosting inbetween, or you can do as I did and just leave the two cakes and frost the top of one, stack the other on top, then frost the entire cake. That will leave one layer of frosting in the middle aside from the frosting on top.
Cinnamon Cream Cheese Frosting
Ingredients:
1/3 cup butter, softened
3 oz. cream cheese, softened
6 1/2 cups powdered sugar
1/4 cup whole milk
1 1/2 teaspoon vanilla
1 tablespoon cinnamon
Directions:
- Beat together the butter and cream cheese
- With mixer on low, gradually add the powdered sugar one cup at a time until creamy
- Beat in the milk, vanilla, and cinnamon
- Frost the cake once cooled
- Store cake in the fridge for 1 hour before serving
ok, who loves texas roadhouse, raise your hand? I DO! oh my gosh, ever since living in hawaii i crave this place alllll the timeeeee. there is not one of these restaurants on the island. awful i tell you. lucky for me, when i went to idaho in february my parents took me there the first chance we got. mmm, mmmm delicious! so speaking of, this is an awesome recipe that tastes identical to the rolls and honey butter you get a texas roadhouse. don't believe me? well, you should. ok honestly, the honey butter tastes just like the kind at the restaurant, not gonna lie i ate some plain! yes, it was that good!! the rolls on the other hand . . . i got them to "appear" very texas roadhouse like, but the flavor just wasn't top notch in my book. don't get me wrong, a great recipe nonetheless and perfect when paired with this honey butter. the texture was awesome, it just wasn't as flavorful as i expected. not that bread really is a whole lot, but you bread people out there know what i mean. ok, moving on. ps, i found this recipe swirling around pinterest long ago and finally gave it a go, so i have no idea who the actual credit goes to! but owell, now it's your turn to make this!
Texas Roadhouse Rolls
Ingredients
2 teaspoons active dry yeast
1/4 cup warm water
1 cup milk, scalded and cooled to lukewarm
1 1/2 tablespoons melted butter, warm
1/2 cup sugar
4 cups flour
1 egg
1 teaspoon salt
Directions
- dissolve yeast in 1/4 cup warm water with a teaspoon of sugar, let sit till frothy
- combine yeast mixture, milk, 1/2 cup sugar, and enough flour to get the consistency of pancake batter (1-2 cups); beat thouroughly
- add melted butter, egg, salt; beat well
- add the remaining flour (up to 4, sometimes 5) to get a soft dough
- continue to knead the dough until smooth and satiny, place in a large greased bowl
- cover and allow it to rise, doubling in size
- once it has risen, punch the dough down and place on a floured surface
- roll the dough into a rectangular shape, about 1/2" thick
- with a sharp knife, cut the dough into perfect little squares
- place on greased baking sheets
- let dough rise on pan until doubled
- bake at 350 for 10-15 minutes, i did 13 (or until golden brown)
- once done, remove from oven and baste with butter
Cinnamon Honey Butter
Ingredients
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon
Directions
- whip the room temperature butter with whisk for 30 seconds
- add powdered sugar, honey, cinnamon; beat until smooth
- scrape down the sides of mixing bowl and whip for a minute longer, or until light and fluffy
- refrigerate for about 10-15 minutes, serve over bread (i like mine slightly chilled)
ENJOY!
Ok, so it's Friday. Which means date night for Chase and I. Which also means movie and sweets night? Yes?! Yes, I think so. Chase invented this recipe by the way, just ask him! He IS the inventor of the "chocolate chip" snicker doodle. No one else, haha. Just him (wink). But for reals, these were super good. And moist, and soft, and chewy, and not hard and crumbly. We leave out the cream of tarter and like the way it tastes better, so up to you whether you want it or not! But, I recommend making these this weekend if not right now. Ok? GO! Oh, and feel free to drink cold milk out of a pretty champagne glass and eat the cookies on satin sheets. Great idea, sorta romantic? Sure, it's date night.
Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 cups chocolate chips
(or however many looks good, we go overboard)
for rolling:
2 tablespoons sugar
1 teaspoon cinnamon
Directions
- Cream together the butter and sugars in a large bowl
- Add the egg and vanilla, beat till smooth
- In a separate bowl, combine dry ingredients: flour, salt, baking soda
- Add the dry ingredients to the wet ingredients, combine
- Add the delicious chocolate chips
- Preheat the oven to 300 degrees and place dough in fridge for 30 minutes while oven preheats
- Scoop cookie dough using a spoon and make nice little balls
- Mix cinnamon and sugar in a small bowl for coating
- Coat the dough balls in cinnamon and sugar, place on ungreased cookie sheet
- Bake the cookies for 13 minutes, perfect (they will cook more once you let them sit for a little while)
i hope you all had a very happy easter today! i know we did. i woke up and decided to make monkey bread. i think it's a a new tradition we will have every year for easter morning. if you're curious what recipe i used, i just found one online HERE. next time, i will definitely make the dough from scratch, i think it would be way yummier. but don't get me wrong, this was still really tasty. also, if you don't have a fluted tube pan, just stack the balls of dough in a dome shape in a pie pan (9 inch). it worked great! and i found the vanilla icing recipe HERE. mmmm, so bad but so good.
after we stuffed our bellies we spent the morning relaxing at home and then went to church. it was a beautiful day to remember all that christ has done for us and how he rose again and lives. for an amazing video to remind you of what easter is all about, click HERE. it gave me goosebumps for sure. after church we joined our ward (church) for a delicious easter feast. life is beautiful. so eat and be happy!
easter is right around the corner! so before you head out to your easter party or host that easter dinner, make these adorable things! gosh just looking at them makes me smile haha. maybe im a weirdo, but i love making cute things, especially for the holidays. i mean those chickies? so fun! idea stolen from pinterest duh, but whatever. do this and you will be sure to woo people. oh and displaying them on a nest of cabbage, my dad's idea. i know, brilliant.
Deviled Eggs "Easter-fied"
ingredients
12 boiled eggs
2 teaspoons dijon mustard
1/3 cup mayo
1 tablespoon minced garlic
dash of pepper
paprika to garnish
4 food colorings (your choice)
4 cups 2/3 full of water with 1 teaspoon white vinegar in each
two tiny slices of carrot
4 peppercorns (don't eat, unless you dare)
directions
1. boil the eggs as directed in link below, it works wonderful
2. let eggs cool in the fridge over night or at least a half hour before, seems to work easier that way
3. decorate a cute plate with shredded cabbage, keep cool in refrigerator till ready to serve
4. fill 4 cups with 2/3 cup water and 1 teaspoon white vinegar (just as you would to dye easter eggs)
5. add 2-5 drops of food coloring to each cup, or whatever you want to get cute pastel colors (i did 3)
6. crack your eggs, discard shells
7. slice 10 eggs long ways and pop out the yolks, set yolks in separate mixing bowl
8. leave two eggs for the chickies, slice the tips off and put yolks with the others
9. meanwhile, place 2-3 egg white halves in desired food coloring (they will get darker once refrigerated, it's like magic!)
10. once desired color is reached, place eggs on a plate covered with paper towels to dry
* fun tip: if you want a tie-dye look add 2 drops of food coloring while eggs are in the cup
11. in mixing bowl, blend the yolks using a spoon until crumbly
12. once crumbly, add mayo, mustard, garlic, pepper, mix well
13. place egg yolk mixture into a ziploc bag, slicing off a tiny corner to squirt into eggs. or do it the old fashioned way with a spoon
14. garnish with paprika if desired
15. for the chickies stuff the hollow side of the egg with yolk mixture, place a carrot for the beak and peppercorns for the eyes, and top with the egg lid!
16. place all eggs on plate with cabbage and serve chilled!
ps tips on boiling the "perfect" egg, seriously no cracks it was awesome, go HERE! it makes the shell come off like a dream. cause let me tell you, that step is annoyinggggg.
Happy "late" St. Patricks Day! If you're like me, you just wear green on St. Pattys day and hope to eat some candy or see a rainbow. I had no idea what this holiday was really about other than a day people like to party. So I decided to look it up and I loved what I discovered! St. Patricks Day is a cultural and religious holiday, celebrating the arrival of Christianity in Ireland, as well as the Irish culture in general. St. Patrick was the most well known Christian missionary and bishop in Ireland, thus the holiday is named after him.
Growing up, every St. Patricks Day my mom would make corned beef and cabbage. I remember not really liking it until I got older, and now I truly enjoy it! I consider it to be in my, "comfort food" category, and find it to be a nice change to the usual turkey and chicken. But it's one of those meals I probably will only make once or twice a year on special occasion. Enjoy this classic corned beef and cabbage recipe, and don't forget to dip the meat in horseradish sauce or spicy brown mustard. Mmmmm!
Slow Cooker Corned Beef and Cabbage
Serves 2
Ingredients
4 red potatoes
4 medium sized carrots
1/2 yellow onion
1.5 pound corned beef brisket with spice packet
1/4 head of cabbage, wedged
1 tablespoon brown sugar
1 cup water
pepper to taste
*Since I made this for just my husband and I, I made adjustments to the quantities.
If you are making it for 3 or more, below are my recommendations.
6-8 red potatoes
6-8 medium sized carrots
1 yellow onion
3 pound corned beef brisket with spice packet
1/2 head of cabbage, wedged (or 1 small head of cabbage)
2 tablespoons brown sugar
1 1/2 cup water
pepper to taste
Directions
- Butter the entire inside of the crock pot
- Rinse potatoes (I like the skin) and cut into wedges.
- Place potatoes in the bottom of the crock pot.
- Chop carrots (I like to vertical long way) and place on top of potatoes, along with chopped onion.
- Place corned beef brisket on top of vegetables
- Top everything with water
- Sprinkle corned beef with brown sugar (this will dilute saltiness, totally optional)
- Add the spice packet and pepper to the corned beef
- Cook in crock pot on low for 6 hours, 8 for larger brisket
- Meanwhile, chop the cabbage into 4 to 6 wedges and gently place around the corned beef after it has cooked for 6 hours, 8 for larger brisket
- After the cabbage is added, cook in crock pot on low for an additional hour, or until softened but still crispy.
- Total cook time serving two people: 7 hours, 3 or more people: 8-9 hours. *Side note: I cooked mine on high for 3 hours, then switched it to low for 3 hours. I had the cabbage in the whole time, which was a mistake. DON'T DO THAT! Add the cabbage for the last hour only. Mine was over cooked, as were my veggies (in my opinion, but still were good). So def go with what I recommended above, 6 hrs on low for a brisket under 2 pounds or, 8-9 hrs for a brisket around 3 pounds. It all depends on your quantities, so if you feel unsure compare to other recipes you find online.
Good luck and enjoy!
today i am excited to be featured on wisconsin cheese talk! this is an amazing blog featuring endless recipes made with all sorts of delicious wisconsin cheeses. feel free to hop on over here and check out this delicious recipe i know many of you have been waiting for! mmm mmmm, seriously good :).
ok, so these are super good. like really good. i'm going to make these for my christmas treats to give to our friends. i recently have discovered ricotta cheese so have been looking up recipes of things i can do with it. i came across a scone recipe and got all too excited, knowing i had to try it. i found the recipe on 101cookbooks HERE. after looking over it, i decided to switch it up a little bit flavor wise.
ingredients
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon sea salt
6 tablespoons unsalted butter, chilled
1/4 cup blueberries
1/4 cup chocolate chips
1/2 cup strawberries
(or do 1 cup of one fruit)
3/4 cup low fat ricotta cheese
1/3 cup heavy cream
directions
preheat oven to 425
in a large bowl, whisk flours, baking powder, sugar, and salt
cut up the chilled butter into tiny rectangles and place in dry mixture
using your fingertips, mush the butter into the flour mixture till it is the consistency similar to meal
once mixed, add the ricotta cheese and heavy cream
spread flour on counter or table to work with the dough
form the dough into three balls and add desired topping to each ball (or do one ball with one topping)
after ball is formed, flatten it to about 1 inch thick on floured surface
cut each circle into fourths
place 6 on a cookie sheet and bake for 13-15 minutes or until edges are golden brown
cook other 6 after first set is done
allow to cool for 3-5 minutes
serve plain or topped with honey
enjoy!
enjoy!
our thanksgiving this year was spent amongst friends. when you live on an island most of us aren't able to fly home, so we make sure to make it special regardless. on the actual day of thanksgiving we went to a dinner hosted by our frieinds dewey and jess. at that dinner i made butternut squash with spinach and cranberries, green bean casserole, and a pumpkin pie. after we stuffed ourselves, the boys went out surfing while the girls stayed behind to clean up and walk on the beach.
on sunday, we decided to have another small thanksgiving dinner with all homemade food with some other friends and i baked a turkey, chase made the family rondo rolls, and i made another pumpkin pie. it was a delicious meal and almost felt like home.
so far in our fridge we only have turkey and lots of gravy left, with a few candied yams. at least i know what i'm having for lunch today! and i have lots of ideas of things to make with the remaining turkey besides sandwiches. if one turns out yummy enough, i'll share the recipe!
Meal in a Pumpkin
everyone, halloween is tomorrow. which means, YOU SHOULD MAKE THIS! hopefully you have a spare pumpkin laying around somewhere because this meal is a winner. it is fun to make, cool to look at, and yummy to eat. perfect. hop on to my other blog for my Meal in a Pumpkin recipe, tasty tuesday halloween edition! enjoy!
and while youre at it, after you hallow or carve your pumpkin save the seeds! here is a quick tasty recipe for some yummy seed eating. pumpkins are just so good.
Savory Pumpkin Seeds
ingredients
seeds of a medium sized pumpkin
2 tablespoons olive oil or butter
1/2 teaspoon garlic salt
1/2 teaspoon mrs. dash lemon pepper
directions
spread seeds evenly on a cookie sheet
coat seeds with olive oil
sprinkle garlic salt and lemon pepper evenly
bake at 275 for 10-20 minutes, checking every 5
enjoy!
it's october, which means it's time to eat something warm and delicious to get you feeling cozy. i made this chili to welcome october and it was so delicious and made my house smell awesome with yumminess. hop over HERE and bust out that crock pot for dinner tonight!
Subscribe to:
Posts (Atom)
