Recipes Archives - Page 43 of 46

Acorn Squash Chili

March 30, 2016 by Emily 1 Comment

This is one of those recipes that you will make again and again and again, promise. Every fall, the anticipation starts to build as I wait for the stores to stock the produce section with acorn squash so I can make this chili. During the winter we probably have acorn squash chili close to once a week. It is my go-to winter recipe. And it is so simple! Only four ingredients! I kind of feel like I’m cheating because this recipe is so easy. Acorn squash, salsa, beans, sausage, and toppings. I adapted my recipe from a Better Home and Gardens issue from, oh, probably like five years ago… and it has become a staple ever since the first time I made it. The weather is starting to get warmer, and so I feel like I only have a weeks left of soup and chili making.

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Kale Sausage Soup

March 28, 2016 by Emily 2 Comments

The cold, dreary months are all about soups at our house. Nothing better than the slow simmer of a giant pot of soup on the stove, letting the smell drift around the house as the flavors meld together. This kale sausage soup is easy to make and so, so good! This soup has become another one of our staple recipes. I know it’s now officially spring, but Idaho is still cold, and I’m still craving winter soups. I love warming up to a steaming hot bowl of soup when the weather outside is not so inviting.

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Roasted Brussels Sprouts and Broccoli with Bacon and Walnuts

March 25, 2016 by Emily 4 Comments

These roasted vegetables are soooooo dang good! This is the ONLY way we eat brussels sprouts. Make these for the perfect Easter side dish! Roasted brussels sprouts are one of my favorite vegetable dishes! When you roast veggies, it helps take some of the bitterness away, which is key for most people, especially for those stronger tasting veggies like brussels sprouts and broccoli. You might even be able to talk those picky eaters in your life into trying a bite of this veggie dish… I mean, it has bacon, come on!!! This dish is a nice twist on how I usually make brussels sprouts. My typical go-to is to toss them in olive oil, balsamic, salt, pepper, red pepper flakes, and then roast them in the oven. But with this twist, you get brussels sprouts and broccoli with bacon and walnuts, and it equals deliciousness….

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