I cannot believe Thanksgiving is tomorrow! I gathered some of my favorite last minute inspiration for you. To see more check out my Pinterest page!
I love this Thanksukkah inspiration from the fabulous Mrs. Lillian.
Good morning! This time of year I bake a lot (probably too much!) Pumpkin flavored goodies are definitely one the perks of cooler weather. Every year I make a few batches of pumpkin bread and pumpkin cookies. My perfect pumpkin bread has a delicious mixture of spices and isn’t too sweet. I have my go to recipe I use so I thought I would share it with you! I made a fresh batch of pumpkin bread muffins last night and look forward to having them for breakfast this week. Enjoy!
1 cup sugar
1/2 cup packed brown sugar
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
Chocolate Chips (optional)
Preheat oven to 300 degrees.
Combine sugar, brown sugar, pumpkin, oil, and eggs. Blend in mixer until well combined.
Combine flour, baking soda, salt, and spices. Then combine with sugar and pumpkin mixture.
Fold in chocolate chips
Grease your pan. You can use a regular loaf pan or muffin tins.
Bake 25-30 minutes for muffins. 60-70 minutes for a loaf.
Serve and Enjoy!
Happy Thursday! Last night I made a delicious new recipe I thought I’d share with you. I love when I can pull together a really tasty meal with items already in my kitchen. I love Greek and Mediterranean food so I thought I would use some of those flavors in my chicken dish.
Dried Oregano (enough to sprinkle on chicken)
Flour (enough to coat chicken)
Garlic (1 clove per chicken breast)
1 cup Grape or Cherry Tomatoes sliced in half
1/4 cup Red or White Onion (I used white because I didn’t have red)
1 small can of Sliced Olives
1/2 cup crumbled Feta Cheese
Sprinkle oregano on both sides of chicken breasts. Then coat in flour.
Heat pan with a few tablespoons of olive oil. Cook chicken.
Once chicken is done remove from pan. In that same pan put in crushed garlic and cook about 30 seconds. Add in tomatoes, olives, and onion. Cook until onions are soft.
Top chicken with tomato mixture. Sprinkle with feta cheese.
This was such a yummy throw together meal. My husband and I eat a lot of chicken. We start to get tired of it and this is the perfect way to brighten it up.
If you end up making this I would love to hear how it turns out!
I recently pinned a delicious recipe and I couldn’t wait to try it. I have cooked it twice now. The second time it turned out better, I think I perfected the changes I made to the recipe. One reason I like this recipe so much is it is easy and uses ingredients I already had in my kitchen. I have made a couple easy changes from the original recipe to make it a little bit more simple, but if you want to see the original recipe see it here.
1 tbsp Olive Oil
1 Onion finely chopped
1 lb Chicken Sausage (sweet or spicy)
1 package of Button Mushrooms
1 tsp Rosemary
1 clove crushed Garlic
1/3 cup Dry White Wine
3/4 cup Chicken Broth (add more if needed)
1 package Multi-Grain Penne Pasta
1 cup Grated Parmesan Cheese
Parsley to garnish
Take large frying pan and heat olive oil over medium heat. Add in onion and saute until soft. Add in sausage breaking up with a fork, cook until no longer pink. Add in button mushrooms, rosemary, and garlic. Stir until mushrooms are soft. Add in wine and boil until liquid evaporates. Add in 3/4 cup of chicken broth stir occasionally until liquid is thick.
While sauce is cooking, cook your pasta.
Drain pasta and add to fry pan with sausage mixture. Stir until pasta is coated. Remove from heat and stir in cheese.
This recipe is SO delicious and you can easily substitute the type of sausage and mushrooms to create your own unique dish.
Hope you enjoy!!
I haven’t done a food post in quite some time you all probably thought I forgot how to cook! Well, that is not the case I just usually forget to document it! So this past weekend for Cinco de Mayo I made a delicious meal for my husband and friends. I thought I would share my recipes with you! It’s making me hungry just writing this post! Mexican food is probably my favorite genre of food. I love homemade enchiladas so I made two kinds one with a red sauce and one with a homemade white sauce. To go along with the enchiladas I made a yummy cold corn salad.
3 cups corn fresh or canned
1 clove garlic
1/2 small red onion chopped
juice from 1 lime
2 tbsp crumbled Cojita cheese (or Feta I used Feta because I had it)
1 chopped jalapeno if you like spice
salt and pepper to taste
1. Cook corn over medium heat with garlic, onion, and jalapeno until cooked through.
2. Remove from heat and let cool to room temperature.
3. Then add salt, pepper, cilantro, and cheese.
4. Mix together and add lime juice.
Disclaimer: I used canned red sauce for this recipe
I cooked 4 chicken breasts and shredded them and it made enough for 23 enchiladas.
Half onion chopped
1. Mix onion and cilantro into the chicken mixture
2. Fill interior with chicken mixture and handful of shredded Jack cheese.
3. Pour red sauce over enchiladas and top with cheese and olives. Cook at 350 for 30 minutes.
Use same chicken mixture with cilantro and onion to fill these enchiladas.
2 tbsp butter
2 tbsp flour
2 small cans chopped green chiles
1 cup sour cream
1 1/2 cup chicken broth
1 1/2 cups grated jack cheese
1 tsp paprika
1. In large skillet melt 2 tbsp butter and sprinkle in flour. Whisk together over medium heat for about a minute to create a roux. Pour in 1 1/2 cups chicken stock and cook for another minute. Stir in chiles. Reduce heat and add in 1 cup sour cream. Add in cheese and allow to melt. Stir in paprika.
2. Pour sauce over the assembled enchiladas. Sprinkle top with cheese. Let cook at 350 degrees for 30 minutes then sprinkle with cilantro.
I have to say these were some of the most delicious things I have ever made!
Happy Valentine’s Day my loves! Hope you all have a love filled day planned with your significant other or friends. My husband and I are having low key V-Day this evening because we are having a little getaway to San Francisco this weekend. Very excited! I thought I would share some of my favorite Valentine’s Day ideas from my Pinterest board and a yummy cupcake recipe you can make to celebrate. Enjoy!
Sprinkles’ Strawberry Cupcakes
This yummy recipe is courtesy of Candace Nelson owner and creator of Sprinkles Cupcakes
There is nothing better than a bowl of delicious chili on a fall night. I recently made a big batch of chili in the crockpot and it was delicious! So I thought I would share my recipe with you!
1 lb ground turkey (or beef)
1 cup chopped onion
1 clove of crushed garlic
3 tablespoons chili powder (I go by taste on this one)
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 teaspoons cumin
1 teaspoon salt
1 lb can chopped tomatoes
2- 8oz cans of tomato sauce
1- 6oz can tomato paste
Brown meat, onion, and garlic. Put meat, onion, garlic into crock pot. Add in all tomato items. Stir. Add all seasonings. Cook on low for at least 2 hours. (I let mine cook about 6 hours)
Top with shredded cheese. Serve with cornbread and you have the perfect meal! (You can get my cornbread recipe here)
Hope you enjoy!! Have a great weekend!
Today I am going to share some things that I am currently loving from my Pinterest boards. As I have mentioned in other posts I love Pinterest so I am going to share some of my recent finds of all kinds to get you inspired! Follow me on Pinterest for more ideas! Have a great day!
I love this Euro chic living room. The limestone fireplace is gorgeous and the chandelier is fabulous!
This space is so chic! I love the shape of this sofa and the beautiful rug.
This saturated navy blue dining room is so great. I love the pops of white and mix of black.
Who doesn’t love a little arm candy?
These turquoise tufted headboards are so perfect! I love the mix of artwork and pink pillows.
I love this ombre pumpkin! I think this may be my Halloween craft project!
Black and green olives paired with feta cheese is a perfect appetizer. This is a super cute and simple way to serve them.
I love these pink ranunculus! Had to share this pretty picture with you.
Another great party idea. Doughnut and fruit skewers are such a great brunch idea!
This beautiful pink table scape is perfect for showers, tea parties, or weddings. I love the mixed glassware and tea cups.
Last night I made a delicious and easy dinner of BBQ Chicken Salad and Cornbread. I cooked the chicken all day in the crock pot so it came out super moist and delicious. The cornbread is very simple to make as well. I will share my recipes with you. Enjoy!
BBQ Chicken Salad
2-4 chicken breasts or thighs
BBQ Sauce Recipe:
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon olive oil
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
1/4 teaspoon salt
Pour sauce over the chicken and cook for 7 to 8 hours on low.
Extras I added to the salad:
Shredded Cheddar Cheese
1/2 cup Cornmeal
1/4 cup Flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2/3 cup buttermilk
2 TB honey
4 TB melted butter, slightly cooled, plus one more for the pan
1. Preheat oven to 375F.
2. In a medium bowl mix together the cornmeal, flour, salt, baking powder, and baking soda.
3. In a separate bowl, mix together the buttermilk, eggs, honey, and melted butter. Pour the wet into the dry and mix just until combined. Don’t over mix.
4. Pour the mixture into the pan. Either and 8 x 8 glass pan or I used a 9″ cake pan.
5. Bake for 25-30 minutes, or until a toothpick comes out completely clean. You want the cornbread to have a nice brown crust and hold together. Cut into wedges and enjoy!
Hope you all have a great weekend! Don’t forget to start following me on Twitter by clicking the link on the side of my page!