It’s Starting to get Chili…

Hello, hello!

It’s Fall this week!! And I’ve been loving these chilly days so I thought it was a great time for a super quick weeknight recipe! Chili! It’s very easy and just about everyone will like it.

When this time of year hit’s I immediately make chili. But this one is new for me. Usually I go right for the usual red sauce recipe (which is always a great go-to). This is another savory pumpkin recipe was just what the chilly day called for. This recipe is from “Skinny Taste Fast & Slow” by Gina Homolka. These are my absolute favorite cookbooks (I’ve linked them on Amazon).

The only different thing I did with this recipe as opposed to the one in her cookbook is that I didn’t do mine in the slow cooker, I made mine on the stovetop and let it cook for a while.

what you do:

If you aren’t using a crockpot, then simply add in your oil, onion and garlic and let simmer until your kitchen smells really fantastic. Then, brown your meat. Throw everything else in after that. I let mine cook for about an hour and a half.

If you are using a crockpot, do the same thing with oil, onion, garlic and meat. Then throw everything else in. Cook on high for four hours or low for eight.

To finish, top with grated Parmesan and fresh sage.

This recipe is the perfect way to enjoy some pumpkin flavors on a chilly (almost) Fall day!

Enjoy your Wednesday! I hope something delicious is in store for you today!

Outside The Pumpkin Box

I’m definitely more of a savory than sweet kind of girl. I don’t really like desserts, but I do like to make them for others. Anyway, it’s pumpkin everything season and I’m leaning in! Over the years I’ve made many things with pumpkin but for this post I wanted to make a seasonally healthy and savory pumpkin dish.

This recipe has heat which makes it perfect for a chilly fall day. This recipe is so simple that I had all of the ingredients in my house before I even decided what to make.

Today we’re making…

Pumpkin Spaghetti Squash with Seared Scallops

While you’re waiting for those to cool down, make your sauce…

I had six scallops so that’s how many I used. They are extremely easy to make. Simply add some butter to a pan, let it sizzle, then toss in your scallops. Sear for about 4-5 minutes or so on each side. Then add it to your dish and top with basil.

This meal is so elegant and healthy to boot. Isn’t it fun to think outside the pumpkin box?

Have a beautiful day!

The Garden Tart

Hello, All!

You can believe me when I say my thoughts are on pumpkins, spooky season, fur, and perfectly chilly days. But, for the moment let’s use some garden veggies that are begging for a purpose. This is truly one of my favorite things to do with a bunch of summer veggies. Not only is this a delicious tart its also Keto friendly. So you don’t have to worry about the carbs with this recipe.

Since we are going to have a lot of layers of flavor lets start with the sauce. Use any kind of pepper I just really liked the vibrant orange since we will be using greens, reds, and yellow in the tart.

what you do:

Mix the dry ingredients, then in a separate bowl, mix melted butter and egg together. Add to the dry and form into a ball. Cover with plastic wrap and put it in the fridge for at least half an hour. After that, cover baking sheet with parchment paper, and press the crust into the sheet. Poke the crust with a fork, and bake on 350 degrees for about ten minutes before adding the vegetables.

Here are the veggies I chose:

Add your pepper purée, and top with whatever vegetables you’d like. Throw that in the oven for about 15-20 minutes. With around five minutes left top with feta, goat cheese, or gorgonzola. I picked gorgonzola because it’s my absolute favorite cheese in the world.

This tart is such a perfect way to save your veggies from an unfortunate fate.

So delish!

I hope you all have a wonderful day and as always thank you for allowing me to share my passions with you.