This is Chad and my first year living together for the holidays. We have celebrated together every year for the last 6 years, but this is the first one where we actually have our own place to celebrate in. So, even though we had two family Thanksgivings to go to on Thursday, we still wanted to have our own Thanksgiving meal in our own home! So begins the Thanksgiving on a Saturday tradition!
I made all of our absolute favorites, like mashed potatoes, stuffing, sweet potato casserole, maple brussel sprouts, and of course the turkey! And how could I forget….PUMPKIN PIE. Seriously the best part of Thanksgiving is obviously the pumpkin pie.
I am so thankful for pumpkin pie, a kitchen to bake the pie in, people to share the pie with and so many other things this year. The holiday season always brings about a feeling of gratefulness and warmth that we should all try to carry on all year long. Time to carry it on until Christmas now! Tis the season!
We hope everyone else had an amazing Thanksgiving holiday! What are some of your holiday traditions?
I’m not a huge pie person, but when you have a bunch of orchard apples that need to be used before they go bad, the obvious solution is an apple pie. And I have to admit, this apple pie recipe may have converted me into a pie person. Apple and cinnamon are in close contention with chocolate and peanut butter for the best duo in desserts.
I know dutch apple pies aren’t quite as pretty as one with a lattice or leaves on top, but I will never leave off a brown sugar and cinnamon crumble when it comes to apples. Not pictured is a big scoop of vanilla bean ice-cream while the pie is nice and warm.
- 6 apples of your choosing peeled and sliced (I used Jonathan apples)
- 1 tbsp cinnamon
- 2 tbsp whole wheat flour
- 1/2 cup sugar
- 2 tbsp brown sugar
- 6 tbsp melted butter
- 1 cup whole wheat flour
- 2/3 cup brown sugar
- 1 tbs sugar
- Pour flour into mixing bowl and add slices of butter into bowl. Cut butter into flour with a fork.
- Add salt and water and mix until dough is formed.
- Chill dough while you make filling and crumble.
- Peel and slice your 6 apples.
- Add flour, cinnamon, sugar, and brown sugar into bowl with apples. Stir until all apple is covered.
- Combine melted butter, flour, and sugars in smaller mixing bowl to form crumble topping.
- Roll out pie crust and place in your pie pan.
- Add the apple mixture into pie crust and congregate the apples toward the middle of the pie.
- Crumble topping mixture on top of the apple filling.
- Cook at 400 degrees for 40-45 minutes or until crust and crumble topping are golden brown.
- Add a scoop of ice-cream and enjoy!
This apple pie recipe was the perfect way for me to not waste all of the apples I had in my fridge, but it just happened to be super fall festive too. Fall seems to be the time for pie, so next on the list will have to be a pumpkin pie!
I hope everyone has a safe and fun Halloween! What’s your favorite pie?
It’s not officially October until you carve pumpkins, so this weekend Chad and I finally decided it was time to go pick out the perfect pumpkins. Usually we just make a trip to the nearest grocery store to pick a few out of the big bins out front, but this year we decided to do it right. We went to the Ozark Corn Maze, which also happens to be a huge pumpkin patch. We got lost in the corn maze, took tons of photos, ate a snow cone (I know, not really seasonally appropriate), and actually got to hand pick our pumpkins out of fields of options.
Although the pumpkin picking was exciting, in the back of my mind I was already imagining what the roasted pumpkin seeds would taste like. I knew I wanted to make some classic pumpkin seeds with sea salt and pepper, but in the season of earthy spices, I knew I wanted to make a sweeter option too. So, luckily the pumpkins were filled to the brim with guts and seeds, because I made a pumpkin worth of sea salt and pepper, and I also made a pumpkin worth of cinnamon brown sugar seeds. They’re super easy to make, and I absolutely recommend making a little bit of each. Nothing beats a little bit of sweet and a little bit of savory.
- Two pumpkins worth of pumpkin seeds
- 2 tbs butter
- 1/4 cup brown sugar
- 1 tbs cinnamon
- 2 tbs sea salt
- 1 tbs cracked black pepper
- Carve up your pumpkins!
- Take the guts and strain out the pumpkin seeds. We used a pasta strainer to help pick out the guts and separate the seeds.
- Lay out seeds on a piece of parchment paper on a cookie sheet. Let seeds dry out.
- Put seeds in mixing bowl and cover in 2 tbs of melted butter.
- Separate half of the seeds out into a second bowl. Add sea salt and black pepper to one bowl. Add cinnamon and brown sugar to the other bowl. Stir both bowls until seeds are covered.
- Lay the seeds back on the cookie sheet. Half on one side, half on the other.
- Bake at 300 degrees for 45 minutes or until golden brown.
I hope y’all are all having a great October so far! We have a chance for snow next weekend, so good thing we went to the pumpkin patch while the weather was still mild! Have you carved your pumpkins yet?
If your weather is about to be freezing too, be sure to make some homemade turkey chili!
The weather here in Arkansas finally felt like fall (for a whole two days). The weather dropped down into the 50s during the day, and the cool air felt so refreshing that I wanted every window and door open. I also really wanted chili.
I had been telling Chad I was going to make turkey chili for weeks, but it doesn’t feel right to make chili when it’s 80 degrees outside. So, the second I saw a 50 degree day in the forecast, I went to the grocery store and stocked up on all of the ingredients needed for a big ol pot of chili. You know it’s officially fall when you have a pot of chili on the stove, your pumpkin candle burning, and you’re snuggled up with a blanket on the couch.
So, if the weather where you live is finally starting to signal the changing of the seasons, throw these ingredients into a big pot, and let them simmer to perfection!
- 1 lb ground turkey
- 1 medium yellow onion
- 1 tbs olive oil
- 1 clove garlic
- 1 can kidney beans
- 1 can regular diced tomatoes
- 1 can garlic diced tomatoes
- 1 can tomato sauce
- 1 pack low sodium chili seasoning (because I ran out of chili powder)
- Heat up olive oil in large pot.
- Dice onion and garlic and add to pot. Let cook until onions are translucent.
- Add in ground beef and chop up into small pieces. Cook through until no longer pink.
- If your ground turkey is greasy, drain the grease.
- Once meat is cooked, add in kidney beans, diced tomato, tomato sauce and seasoning.
- Let simmer for 1 hour on medium heat.
- In my opinion, serve over Fritos with a little bit of queso on top for the best fall meal!
We move into our new place in a few days, and I cannot wait to make even more fall recipes in our new kitchen! Stay tuned for a new apartment update this weekend! Happy fall y’all!
Chad’s favorite food is chicken. I really like chicken, but I can’t just eat chicken and broccoli every night for dinner and not get bored. So, I am always looking for new healthy recipes to spice up a simple chicken breast and make it a little more exciting.
Last night I made parmesan crusted chicken with whole wheat bread crumbs. It was super tasty, but my favorite part was that the entire dinner was made in one pan. Chicken and asparagus all seasoned and crisped up with only one dish to clean after I was done licking my plate clean. (Although I made some pasta on the side for Chad which required a second dish). Sometimes when the weeks are pure madness and you haven’t spent any time together, the last thing you want to do is spend all your time in the kitchen in the evening. So, if you’re having one of those weeks, I definitely recommend throwing this dish together!
- 2 chicken breasts
- 1/2 cup whole wheat bread crumbs
- 1/4 cup grated parmesan cheese
- 2 Tbs olive oil
- Let 1 tbs of olive oil heat up in skillet on medium heat
- Cut chicken breasts in half
- Use 1 tbs of olive oil to lightly cover chicken
- Mix bread crumbs and parmesan cheese in a bowl
- Coat all sides of the chicken breast in the bread crumb mixture (you can dip in milk first if you want, but I only like a light crumb coating on my chicken)
- Add chicken to skillet and let cook until golden brown on each side
- Add in chopped asparagus and continue to let total pan cook on medium heat until chicken is cooked through – usually takes about 25 minutes
It’s so simple, but really so good! Definitely a nice change from your plain Jane grilled or oven baked chicken!
For more easy dinner ideas, try out my healthy Mexican pizzas!