Though I’ve had my reservations about my crock pot (steamed vegetables are gross), there is no doubt that crock pot chili is where it’s at. This recipe is easy enough for a weeknight (no browning the meat!), but tasty enough for company. You’ll notice that I haven’t posted chili yet on my site – that’s because I always feel slightly dissatisfied with versions I’ve tried. Well, not this time!
It really doesn’t get better for me than muffins, for several reasons. They bake all at once, they’re portable, they can be healthy, they can be a part of any meal (muffin with soup for dinner? Muffin with fruit for breakfast?), and both the kids and the adults in the house can happily (and healthfully) partake. What’s not to love?
I’ve gotten Clean Eating magazine for years. They have up to date nutrition information and great recipes; that being said, in an effort to keep things fresh they will sometimes border on unapproachable. In a recent article on the seven superfoods you should be eating now, I only recognized two. I couldn’t even pronounce the other ones and to be honest, if it’s not sold at Trader Joes or Giant it’s probably not happening.
I love weekend afternoon cooking. Rich is home to entertain Tess and Leo naps; I listen to my perfected Jack Johnson Pandora station (heavy on the Joshua Radin, Gavin DeGraw and Ingrid Michaelson) and cook. Sometimes it’s for friends coming over or bringing a dessert somewhere but usually it’s just for the week ahead. Typically it’s the regulars like pecan pie bars, double chocolate zucchini muffins, baked brown rice, or poached chicken. I’ll throw a bunch of sweet potatoes in the oven with a spaghetti squash then refrigerate until needed. Even though it’s monotonous I still truly enjoy it. Using up what I’ve bought or what’s in season at the market gives me a sense of accomplishment.
Want to know what tastes as good as pie but is (way) harder to mess up? Crisp, or crumble if that’s what you’re more familiar with. It also makes your house smell incredible. It’s prep-ahead, bake-ahead, a general crowd pleaser and pretty much as seasonal as you can get. It’s easy to make a healthy version (but this isn’t it).
I’m pretty sure I didn’t eat a Brussels sprout until I was 25 years old. So sad, really, all those wasted years. You might still be a hater, and I strongly encourage you to give them another go. My guess is you haven’t eaten them the right way yet.
Scones are comforting. Like how mashed potatoes are comforting? That’s how scones are to me. They aren’t so sweet like a cookie, or bread-y like a biscuit. They are so good with hot tea or coffee, and they’re somehow fancy but not the least bit pretentious.
These snacks look unappealing. I might not make this for anything the teensiest bit elegant, i.e. baby shower, bridal shower, or brunch. The only way you could bring this to a potluck is if you know the people very well and they’re generally healthy people. What can you make these for? Your hungry husband, your growing children, your after-dinner-healthy-snack, your bestie who just had a baby, or your pre-workout mini breakfast. For those things, this actually couldn’t be more perfect.
These biscotti have been on my site since 2011 – Tessa was just 1 month old. I’ve made them once or twice since then, but haven’t updated the post till now. Pinterest is trending pumpkin cookies but honestly, since I love chewy, crispy-edged cookies and pumpkin produces soft cookies, it’s biscotti all the way. I get to have my pumpkin and my crisp edges.