Happy Thanksgiving!!
We hope you are having an amazing holiday with your loved ones. Last year, I shared some great ideas on what to do with your Thanksgiving leftovers, click here to check it out!
This year, I wanted to pop in to share a great recipe for egg nog french toast! What better way to kick off the holiday season (and shopping!) than having this for breakfast!
Read more for the recipe!
When the weather turns cold, and fresh local produce is hard to come by, it can be hard to eat as many healthy fruits and vegetables as often.
I have been on a big green smoothie kick lately because, I feel like I can still accomplish my goal of eating a lot of fruits and vegetables when I need a quick pick me up.
I have found that since I started making green smoothies for me and my family, my body really craves them, and it helps that my kids absolutely love them. I love that you can pack so many vitamins and nutrients into one little drink, and it really helps me feel energized throughout my day.
I like to use a lot of vegetables in my smoothies, and I have slowly used more and more vegetables, and little by little, we have gotten used it. In fact, the other day, my husband made a smoothie with a lot of fruit, and I found it to be too sweet.
Read more to check out my latest favorite green smoothie combination.
Brussels sprouts often have a bad reputation. But, these tiny buds, if prepared right, can be amazing. It is the perfect side dish, and could be a great addition to your Thanksgiving table.
Brussels sprouts are a type of wild cabbage grown for it’s edible buds. They are high in Vitamin A, Vitamin C, Fiber, Folic Acid, and contain high anti-cancer properties. They do best in mild weather, and their peek seasons are anywhere between July and January in North America.
Today, I am going to share with you an amazing brussels sprout recipe! I tasted a similar dish at a favorite restaurant of mine, and knew I had to recreate it at home. If you haven’t given brussels sprouts a try for some time, give this recipe a shot, you may quickly reconsider. The brussels sprouts are slowly sauteed in butter, and olive oil, and are hit with roasted hazelnuts, cider vinegar, and parmigiano reggiano cheese. Heaven!
One of my very favorite soups to make is clam chowder. I have been experimenting with different recipes over the years, and I have finally perfected my recipe, just the way I like it! My secret ingredient is corn. I know many clam chowder enthusiasts may be scratching their heads at the addition, but I think it gives a little something to the soup!
Homemade vinaigrette is simple to make, and not time consuming at all. Once you start making your own vinaigrette at home, you’ll never buy the store bought stuff again. It is fresh, tastes amazing, and you know exactly what is in it!
Champagne vinegar gives a unique punch to your basic dressing, and a little goes a long way. Pair it with a unique salad of mix greens, roasted pumpkin, gorgonzola cheese, and pecans, and you are all set for a beautiful fall salad.
Many of us enjoy pumpkins during this time of year as decorations, but often times we forget that pumpkins are great to eat as well. They are not only delicious, but also contain lots of antioxidants and vitamins.
If you like them in your baked goods, take a step back, and try the simple pumpkin as it is. Roasted pumpkin is a great addition to your fall table, and is perfect change of pace to your regular side dish. And, of course the best part is, there are only a few simple steps to make it.
When the weather turns cold, I immediately start to make soup several times a week. My favorite part about soup is that you can make a huge batch, and it will last for a few days, making dinner and lunch time a lot easier at my house.
Today I am sharing a great recipe for white bean chili. It is a unique take on chili, with a great blend of flavors and spices.
Every year we plant lots of tomatoes in our garden, and at about this time every year, I am scrambling to try to use up every last bit of my fresh tomatoes.
A great way to use your tomatoes is to make a great base tomato sauce that you can turn into a number of things like spaghetti sauce, pizza sauce, tomato soup, you name it. My favorite part is that it is really simple to make! I roast them in the oven, then blend them for a nice fresh sauce in no time. And, it freezes really well, so you can have great tasting fresh sauce all winter long!
It is not a big secret that I am a kitchen gadget junkie. I love a good gadget, especially if I find myself using it over and over, the sign of kitchen gadget success!
I recently switched from using aerosol non-stick cooking sprays to using my own oils like olive oil, or vegetable oil in a fun pump sprayer*. It has quickly become a favorite kitchen gadget! I love that you can just re-fill with your oil once you have used it all, and you can re-use the can over and over, cutting down waste, and saving money in your pocket!
Another benefit is that you reduce the amount of chemicals you are ingesting from the aerosol sprayers, which also tend to leave a bit of a gummy mess on your cookware, and are not safe for your non-stick cookware. I also like to use heart healthy olive oil, so putting my own in a pump sprayer has been really great!
So, what are your favorite kitchen gadgets lately?
(*I have a misto brand sprayer that I really like, I think there are similar ones from other brands)
I love a dish that is simple to make, but looks fancy and tastes amazing! I recently included this baked brie on my table when I hosted my book club, and it was a favorite!
If you are in need of a quick appetizer to bring to your next gathering, this baked brie dish couldn’t be more simple to make!
All you need is brie, honey, berries, and candied nuts! Serve it with some fresh baguette bread slices or crackers, and you are all set. Fancy in no time!
Read more for the full recipe.
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