November 30, 2017

Turkey, sweet potato, & quinoa chili


Ground turkey, sweet potatoes, peppers, corn, beans, and quinoa all come together in this super hearty and healthy dish! This 'chili' is something I threw together once to use up some odds and ends of produce and it has turned into an almost weekly staple meal in our home now. It's full of so many good-for-you ingredients and is very hearty and flavorful. What I also love is that my 16 month old twins will eat it. Their least favorite part is probably the turkey, but they love sweet potatoes, corn, and beans, so they will usually eat everything else in it -- especially if I give them a bit of cheese or a dollop of sour cream. I swear I could put sour cream on pretty much anything and my son would gobble it up!

Another thing about this chili is that it is flexible. These are the ingredients and flavors I most commonly use, but you can switch them up with delicious results. For example -- use chicken or ground beef or extra beans instead of turkey; sub pinto beans for the black beans; green onions instead of red onions; poblano peppers instead of bell, butternut squash instead of sweet potato; vegetable broth or water in place of the chicken stock; add jalapeno or cayenne pepper for a kick (I would do this for just my husband and I, but not the toddlers)... This recipe will make about 6 servings. I like to serve it with grated cheddar or jack cheese, sour cream, cilantro, and even some corn chips if you have them.


November 28, 2017

Cranberry custard pie


This year I was looking for a new pie recipe for Thanksgiving to change things up a little bit. My twins and I love cranberries and as I noted in my last recipe post, I'm trying to make use of cranberries more in my recipes. I've made a cranberry apple pie before, but I wanted cranberries to really be the star of the pie. I also didn't want it to be overpowering with the tartness of cranberries. I found this recipe and I used it as a guide for the below recipe. The sweet custard off-sets the tartness nicely and provides a tasty way to hold the cranberries all together. My family enjoyed it a lot and because cranberries continue to be a part of the holidays, I'm posting this for a lovely and different Christmas or other winter holiday dessert. The cranberries make the color perfect for the holidays! Plus it's a really easy pie to put together. Everyone was remarking about how pretty the pie looked. I'd definitely include it with any holiday meal or whenever I have an excuse to make pie throughout cranberry season.


November 24, 2017

November 17, 2017

November 14, 2017

Cranberry apple crisp


Traditional apple crisp is enhanced by the addition of tart little cranberries in this dessert. We are almost finished with our apple haul from our picking trip this year, but we had some Rhode Island Greenings hanging out in the fridge, which are perfect for desserts like pies and crisps. Apple crisp is always a must-have during the fall season for us. But, as we approach late fall or get close to winter and I see fresh cranberries appear in the store, I become compelled to put them in more things besides cranberry sauce. I feel like cranberries are often overlooked, but completely delicious (and also so pretty.) I think I've inspired myself to try to use them more frequently. Maybe that will be a winter mission for me this year! Cranberries in everything! They do pair really perfectly with apples like in this dessert (or in this pie.) This would be a simple dessert to make for Thanksgiving or the holidays if you don't feel like making a pie crust. This dessert will feed about six people. Serve it as is or with a dollop of whipped cream or scoop of vanilla ice cream while it is still warm for an extra-special treat.


November 10, 2017

November 7, 2017

Slow cooker ranch chicken & rice bowls


The slow cooker is my food best friend lately. I've been using it several times a week. It does, of course, require menu planning so that I know what to thaw, put in the slow cooker in the morning, and what ingredients I need to have on hand. But as a frugal mom of toddler twins, it's essential for me to plan ahead so that our meals go as smoothly as possible and I resist the temptation to order take out. I also like versatile dishes where I can use up some things in the fridge and pantry to create a delicious meal like this ranch chicken. It's versatile because you can add or remove vegetables based on what you have. I use chicken, corn, peppers, and onions - you can use any/all of these and/or others like black beans, pinto beans, jalapeno, green onions, etc. I topped mine with cilantro, cheddar, salsa, and sour cream, but other options are avocado, shredded lettuce, chopped tomato, pickled jalapenos, etc. It's also nice served with a side of corn chips (or sprinkle crumbs from the bottom of the bag on top for a little crunch). You can also wrap it up in a burrito shell! Easy family friendly meals like this are what work in our life right now. This recipe will serve about four people, but can easily vary (stretch it with beans or make more rice).


November 3, 2017