Okay, I lied.
So this will be my last summery recipe.
Okay, I lied.
So this will be my last summery recipe.
Our one year wedding anniversary is next week!
And we’re going to Disney World!!
I’ve figured out the rest of the pies I am going to feature this year!!!
I don’t think I’ve ever been so prepared when it comes to blogging before. Woohoo!! Price and I formulated the list and I think it’s pretty awesome! It was fun to go through my Pinterest boards to come up with ideas for what to make and when.
I’m gonna keep the list a secret but I can share there are 4 apple pies on there. So many apple pies!!! Damn, I love apple pies. They are so good. And it’s even better when you get to use the apples that you picked right off the tree. Last week’s Deep Dish Apple Pie was pretty epic so I’m hoping that the rest are as great as I imagine them to be.
As well, I imagine you’re gonna like this one too. We realized that I didn’t make many savory pies this year so I’ve added a few of them to the list, like this one!
Shepard’s Pie is one of my favorite casseroles. Ah ha… okay… so you caught me! Shepard’s Pie is a casserole and not a pie but I am going to take some liberties with the name.
Speaking of pie stealing names… Boston Cream Pie! Whoopie Pie! Boston Cream Pie is a cake and Whoopie Pies are a cakie cookie. Totally makes sense… ha!
Anyway, I used to make this for myself ALL THE TIME when I was in high school. I loved having something ready for when I got home after my internship or after one of my babysitting jobs. It helped me not get something junky on the way home. I would have something healthy when I arrived home that I could heat up. I would always used lean ground turkey, fresh veggies, and a low fat garlicky mashed potato on top. I focused on keeping things really healthy by not loading it up with butter and cream so I would add herbs and other seasonings to amp up the flavors.
And I think I pulled that off with this Sweet Potato Topped Turkey Shepard’s Pie as well! I used a lean ground turkey to keep the fat down, as compared to using ground beef chuck. But this recipe is more at my life’s current pace now with frozen veggies… hello convenience! As well, with keeping things nice and easy, I didn’t peel the sweet potatoes, but you certainly can if you prefer it that way.
This is the best kind of recipe for back to school dinners and fall comfort food. It makes a big batch that is great to enjoy solo, with plenty of leftovers, or as a big family. Eat up!!
I hope everyone has a great weekend!!!
Makes 8 servings
Olé, Olé, Olé, Olé
Olé, Olé, Olé, Olé
You guys this recipe knocked my socks off.
And then the dog ate them. Just kidding! He only eats the baby’s socks. And thankfully it’s summer so we’re going barefoot now. woohoo!
This recipe is simple but it hits all the right notes.
Since getting this month’s Secret Recipe Club assignment I’ve made this twice. Making a recipe again when I don’t have to is big. Especially in such a short period of time! But when you find something you love you go with it. And I loved Mary Kay’s blog called Homemade Cravings. Seriously, I had some cravings after I checked out her blog.
Check these out… Mini Layer Nacho Bites, Panera Autumn Squash Soup, Cream Cheese and Caramel Frost Apple Cupcakes. See, she has great taste! Check out her Pinterest account too. She pins some great dishes as well. yum!
Since I made this twice I made some alterations the second time around. Nothing too drastic but just a few things to make it my own. I increased the amount of chicken to the recipe to add more protein and increase the amount of servings this pasta dish made. (hello leftovers!) As well, I increased the amount of sauce that is made since I loved it the first time I made it so I had to have more!
It’s quick to get all of this together but my tip to you is how to get the kernels off the corn cobs easily and neatly. Take a big pan and put an upside down bowl in the middle of it. That is going to be your pedestal where you hold up your corn, bottom side down. Then you run your knife down the side of the corn, allowing the kernels to fall off into the pan.
Be sure to use all the great fresh corn you have at your finger tips this summer when you are making this great pasta dish. Yum! I bet this would also be great with some fresh zucchini as well.
Adapted from Homemade Cravings
There are so many other great posts out today. Be sure to check them out on the link below:
As well, check out my 2 years of Secret Recipe Club posts!!!!
Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.
You know who loves bacon? Our dog! Well, he loves the smell of it and sits in the kitchen desperately hoping he will get it. I see his little squish nose smelling the air frantically taking it all in. I’m sure he’s hoping that I’d use that to train him to ‘come’, ‘sit’ or ‘gimme paw’ but no way Jose!
Poor little Kempers had to endure while I made this Bacon Jalapeno Cornbread. Those poor little puppy eyes. But I didn’t crack! That bacon was for our cornbread!
And man, this cornbread is so good! It’s a very nice texture and of course the flavor is great. While I love sweet, dense cornbread this is savory and very light in density. The jalapeno gives it a nice little spicy edge. And of course anything with bacon kicks ass.
So, how did I pick cornbread for this week’s Sprint Cup Snack for this weekend’s race in Kansas? Well, Kansas is located in the bread basket and is known for their corn production. Well didn’t that just work out perfectly?
Eat ’em up!
Makes 6 servings
*I used a Scone & Cornbread Pan so I had some extra batter that I used to make 12 additional mini muffins, that I cooked for about 7 minutes.
adapted from The Comfort Table by Katie Lee Joel
This is just the 3rd STP400 being held. When NASCAR changed up their schedule in 2011 this race was added to the schedule, in addition to the fall race at Kansas Motor Speedway. The speedway was built in 2001 to fulfill the need to have another Midwest track. Since then the economy in the area has been booming with new shopping center developments and hotels.
Track: 1.5 miles
Shape: D-Shaped Tri-Oval
Banking: 10.4-11 degree banking in the front stretch, 5 degree in the back stretch, and 17-20 degrees in the turns.
Capacity: 81,687 seats
Race: 267 laps for 400.5 miles
2012 winner: Denny Hamlin
This site contains affiliate links
These Vegetable Enchiladas are packed of flavor from the colorful vegetable filling and an easy homemade enchilada sauce that will knock your socks off!
Original post from 11/28/11, pictures updated 1/16/19
Post Contains Affiliate Links. Read my full disclosure HERE
I love making healthy comfort food. It makes enjoying a big filling meal, less guilt inducing. Cozy without the conflict, which is perfect for me.
Really, who doesn’t love hearty meals!?!? I want to enjoy them, but I don’t want it to impact my waist line. Sure, salads are crave-able, but really, let’s focus on what we really want: some yummy enchiladas!
We live during a time when everything is available 24/7/365. Just because I can get a tomato or corn during freezing January, doesn’t mean I should. Over the last few years I have become much more aware of when I purchase food seasonally. I have gotten extremely picky over tomatoes. I think tomatoes really should only be purchased when they are fresh to your region. I admit that I can’t stop myself from buying grape tomatoes all year (I just need them) but I can promise you that I will NOT purchase some watery large tomato just to slap it on top of a burger.