This ugly SOB is celery root.
It’s one of those veggies you bypass at the grocery because a.) it’s dirty and b.) its intimidating. Nothing about that looks appetizing. WELL I decided to put it in a dish. Typical.
Fall gives us some of the most beautiful and flavorful flavor profiles of the year. Root vegetables and squash are at their peak. And it’s finally chilly enough to want something warm and filling.
This is my take on a Gordon Ramsey recipe the mixes up chicken pot pie!
Roasted Autumn vegetable chicken pie
- 1 medium butternut squash, peeled and chopped into a large dice
- 1 celery root, peeled and chopped into a large dice
- 1 leek, washed well and chopped into a half rounds
- 1 onion, peeled and chopped
- 3 cloves garlic, minced
- 3 cups chicken stock
- 1 roasted chicken, meat pulled and diced
- 1/2 cup sour cream
- salt and pepper
- 1 teaspoon thyme
- Fresh parsley
- 1 sheet prepared puff pastry
First, crank your oven to 400 degrees. Place all you chopped veggies on a sheet tray and toss them in EVOO, salt, pep and thyme. Bake until fork tender.
In a heavy dutch oven heat 1 teaspoon EVOO, add the garlic to cook it until fragrant. Be sure to keep stirring it so it doesn’t burn! Add your roasted veggies, chicken, and chicken stock. Stir and bring to a boil, reduce heat and simmer for 10 minutes. Add the sour cream and your done!!
Bake the puff pastry in squares as directed on the box! You them as a top OR eat this like a hearty stew. A sprinkle of parsley and you’re all set.
Sometimes all you want is something painfully chocolaty. Like over the top, smack you in the face chocolate. But other times you want to put in little to no effort. THESE BROWNIES ARE BOTH. My grandma Betty always has this little brownie bites around and they are addictive. I dare you to just eat one.
Grandma Betty’s Symphony Brownies
- Box brownie mix
- 2 Hershey’s symphony bars
Make the brownie mix according to the box! You the one egg option for fudgey brownies.
Pour half the batter into a greased 9×9 pan. Spread in out evenly then top with the chocolate bars, breaking them as needed. Cover with the remaining batter and spread it over the chocolate bars.
Bake until a toothpick comes out clean on the edges.
Enjoy with a cold glass of milk!
I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well. With a little help from Britt we peeled apples and made this festive yumminess happen!
Apple pie with caramel sauce
- 1 bag granny smith apples, peeled and sliced
- 1/4 cup sugar
- 1 Tablespoon apple pie spice
- 1 Tablespoon cornstarch
- Juice of 1 lemon
- Egg wash (1 egg beaten, slash of milk)
- 2 pie crusts (homemade is best but you do you)
- 1 bag soft caramels, unwrapped
- 2 tablespoons half & half
Preheat your oven to 425. Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.
Lay one crust in the bottom and cut to the dish. Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.
Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).
For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.
Also how cute did our pumpkins turn out??