» fallMy Site

Deer Valley Turkey Chili

If you can’t be out there, this is the second best thing! Deer Valley Turkey Chili Ingredients 2 can black beans, rinsed and drained 1 teaspoon pepper 1/2 cup unsalted butter 2 medium Anaheim chilies, seeded, chopped 2/3 cup chopped red onion 2/3 cup chopped celery 2/3 cup chopped red bell pepper 1 large leek (white part only) 2 garlic cloves, minced 2 teaspoons dried oregano, crumbled 1/4 cup corn flour 1 teaspoon cayenne 2 1/2 tablespoons ground cumin 2 tablespoons ground coriander 1 teaspoons salt 1/8 cup sugar 4 1/2 cup chicken stock 2 1/4 cup frozen corn, thawed 4 cups diced cooked turkey or chicken Toppings grated cheddar cheese red onion sour cream fresh cilantro How To Prepare At Home Seed and chop the chilies, chop the onion, celery, red pepper and leek. Mince the garlic and get the rest of the ingredients ready to cook. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low. Add the flour and spices, cook 5 minutes….

Fall Harvest Salad With Cinnamon Pear Balsamic Vinaigrette

All I’m bringing to my in-laws today is a green salad! This Fall Harvest salad has all of my favorite ingredients thrown together with a Cinnamon Pear Balsamic Vinaigrette. 1/2 C Grape Seed Oil or another flavorless oil 1/4 C Balsamic Vinegar 1-2 TB Maple Syrup 2-3 TB Juice from canned pears Dash of cinnamon S&P to taste I put this dressing over a plain pear for lunch today and I licked the plate clean!

Spiced cider with Orange and Lemon

Have you added orange or lemon slices to your spiced cider? My favorite cider is from Trader Joes with a squeeze of lemon and orange swirled with a fresh cinnamon stick. Fall in a cup! Happy Sunday friends! 😘

Turkey Soup with Stuffing Dumplings

Healthy and delicious way to use leftovers after Thanksgiving. Ingredients: Turkey broth Garlic Poblano peppers, chopped Onion, chopped Celery, chopped Carrots, chopped (use TJ Mirapeaux mix) Frozen Corn Mushrooms Thyme Turkey Stuffing (Stove Top or homemade) Egg Method: Sauté onion, celery, peppers, and carrots. Add garlic, corn, mushrooms, and thyme (or any other herbs you like). Once vegetables are softened add broth and simmer for an hour. Add leftover turkey and Salt and Pepper as needed. For stuffing dumplings, add an egg to leftover stuffing and season if needed. Combine and make little balls. Place stuffing dumplings into soup and allow to cook for 10 minutes or until cooked through.

Butternut Squash and Caramelized Onion Appetizer

Ooh baby! An amazing fall appetizer made completely from Trader Joes ingredients. Shout out to @traderjoesinsider for always keeping me up on the latest TJ craze!! Sourdough Whole Wheat bread, toasted Frozen butternut squash, heated through with brown sugar, butter, and S&P Pre-chopped Onions, Caramelized with olive oil and balsamic vinegar Shredded Brussels Sprouts, sautéed on high heat until crispy Pomegranate Seeds

Apple filled Brussels Sprouts Salad

The prettiest fall salad all year! INGREDIENTS: Brussels Sprouts, sliced thinly Pears, cut into small chunks Manchego cheese, grated Bacon pieces Pomegranate seeds Pecans, toasted Dressing Maple syrup Balsamic Vinegar EVOO Shallots S&P METHOD: Cut off top of apple and scoop out middle with a melon baller or knife. Meanwhile thinly slice Brussels sprouts and add pecans, bacon, pomegranate seeds, cheese, and pear chunks. Dress and fill apples with salad. Dress by @shopburu

Burrata, Proscuitto, and Pear Salad

A delish and easy salad to make at home. Kale and Arugula Grilled pear slices Burrata Prosciutto Raw corn kernels Whole almonds Red Wine vinaigrette (Recipe on my website, it’s my favorite go-to dressing.). ETC. The raw corn kernels and whole almonds were my favorite part of this salad.

Apple Stack Salad with Brussels Sprouts and Goat Cheese

This Apple, Brussels Sprout, and Goat cheese salad is almost too pretty to eat! Slice apple on mandolin or very finely. Cut off bottom of Brussels sprouts and tear off leaves. Layer Brussels sprouts and crumbled Blueberry Vanilla Goat Cheese goat cheese in between apple slices. Top with EVOO, balsamic glaze/balsamic vinegar, and S&P.

Squash, Wild Rice, and Brussels Sprout Salad

This is the perfect hearty fall salad. Serve it as a side or with Rotisserie Chicken and dinner is done! INGREDIENTS: Wild rice blend Butternut squash, cubed Brussels Sprouts, thinly sliced Arugula Dried cherries Pecans, toasted Brown sugar Maple Vinaigrette 1 C EVOO 3 TB Apple Cider Vinegar 1/2 C Balsamic vinegar 1/4 C Maple syrup 1 TB Dijon mustard S&P METHOD: Cook rice according to package directions. Roast butternut squash (Costco has the best cubed) at 425 for 30-40 minutes until browned and tender. Sprinkle brown sugar and S&P on squash once out of the oven. Thinly slice Brussels sprouts (or use Trader Joes packaged ones) and spread on cookie sheet with a generous amount of EVOO and S&P. Roast at 425 for 10-15 minutes until browned and crispy. Combine all salad ingredients in a large bowl. Combine dressing ingredients and pour over salad and let sit 10 minutes before serving. This salad was just as good the next day!

Caramelized Apple Pancakes

Sunday mornings are for pancakes, PJ’s, and family. We’re hunkering down for a great day of #ldsconf and these pancakes! Caramelized Apple Pancakes INGREDIENTS: Kodiak Cakes Power Cakes mix Pecan Pumpkin instant oatmeal, Trader Joes Apples, sliced Butter or butter spray Honey or brown sugar Kosher salt Pumpkin Spice Granola, Trader Joes Maple syrup METHOD: For every 2 cups of prepared pancake mix add one packet of pumpkin oatmeal and mix. Cook pancakes as usual. Cut apple into very thin slices. Sauté with a little butter or butter flavored spray on medium heat. As they start to soften, add honey or brown sugar (or a little of both). How much depends on how sweet you want your apples. I didn’t do too much just enough to coat. When apples are Caramelized take off heat and add a dash of salt. Top pancakes with apples, granola, and maple syrup!