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!
My sweet friends Emily and Nolan told me about this method of cooking up some pizza! Homemade pizza can be so fun but let’s face it – it’s also kinda lack luster. This method helps your turn you regular pizza night into a deep dish adventure of crispy, chewy crust. You can go wild with toppings but for a thick crust pizza- stick to the cast iron.
Cast Iron Deep Dish Pizza
- 1 premade pizza dough (fresh if possible)
- Favorite pizza sauce or pesto
- Fresh cheese (I used mozzarella and parm)
- 3 oz Italian sausage
- 1/2 Jalapeños
- 1/2 Roma tomato
- Heavy cast iron skillet
Crank the oven up high, like 500 high and drizzle the pan with EVOO and toss it in the pan while it preheats.
When ready pull on the pan and plop in about 1/2 of that pizza dough. Begin to poke it down with your fingers to fill the pan. You may have to use more dough but don’t overfill! And be really careful not to burn yourself. I also used a little corn meal on the bottom of the crust for extra crunch.
Place the crust back in the hot oven for 15 minutes. When it’s ready assemble your pizza! Any topping combo will be delicious- i just used leftovers. Toss it back in the oven for another 15 minutes.
When it’s done it will be bubbly, chewy, crisp and as good as any Chicago pie.
Thanks for the idea, Em and Nolan!
Acorn squash are one of my favorite sweet treats but this week I switched up the game! I made a savory version of this little gem and it was just as amazing.
I first saw a version of this on Buzzed but then didn’t use their recipe. Typical.
Sausage and Apple Stuffed Acorn Squash
- 1 acorn squash!
- 1/2 lb Italian sausage!
- 1 apple, diced!
- 1/2 onion, diced!
- 1/2 t dry thyme
- 1 T fresh parsley, chopped!
- 1 garlic clove, minced!
- 1/4 t smoked paprika!
- salt and pep!
- 1/8 cup parm!
Preheat the oven to 400 degrees. Cut a small portion on the acorn bottom off, to give it a solid base. Then remove the top 1/4 and scoop out the seeds. Bake off until tender- about 1 hour. You essentially make a squash bowl.
While the squash is baking, brown the sausage. When cooked, pour off all the excess grease then add onion and garlic. Cook until the onion start to soften.
Mix the sausage love with apple, herbs and spices! (Over)fill your squash bowl with this mixture and top with the parm. Pop it back into the hot oven until the cheese melts, about 10-15 minutes!
As you eat be sure and get a squash scoop with every bite. YUM
I pretend I’m not but I am such a basic white girl. I love fall, boots, Starbucks, selfies, pumpkin, and yoga pants. Pumpkin gets a bad wrap because of the PSL but it’s really an amazing ingredient. I love to use it in soups! Here is a quick and yummy pumpkin chipotle soup!
Chipotle PUMPKIN SOUP
- 2 Tbsp EVOO
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1-2 chipotle peppers chopped (canned in adobo)
- 8 cups chopped, cooked pumpkin
- 4 to 6 cups chicken stock
- 1/2 half & half
- 1 teaspoon dried oregano
- 1 teaspoons salt, more to taste
- 2 Tbsp lime juice
- Bacon, sour cream and avocado for topping!
In a large dutch oven, add the EVOO and onion. Cook the onion for around 2 minutes over medium high heat then add the garlic. Add the cumin, peppers, pumpkin, stock, and oregano. Bring to a simmer and cook for 20 minutes.
Using an immersion blender or working in batches, blend the soup until its smooth and creamy. Add half & half, lime, and salt and pep to taste.
Top it off with sour cream, toasted pumpkin seeds, bacon – whatever you like! But be aware, the chipotle peps can be really spicy! So don’t go too crazy – you can always add more but can take any out.
Go on and be basic.
This cake is my absolute favorite. It just keeps getting yummier the longer it sits! My first memory of this cake is summers spent at the family beach house. My Aunt Sarah made it for her oldest son’s birthday and we all reaped the benefits. Dont skimp out on waiting the full 3 days! Have a little patience, humans.
- 1 (18 ounce) package vanilla butter cake mix
- 3 eggs (or as directed by you cake mix!)
- 1 stick butter (or as directed by you cake mix!)
- 1 1⁄3 cups water (or as directed by you cake mix!)
- 16 ounces sour cream
- 12 ounces flacked coconut
- 1 1⁄2 cups Cool Whip
- 1 cup granulated sugar
Night before: Blend together the sour cream, coconut and sugar. Put it in the fridge over night.
Next day: Prepare cake mix as per instructions on the back of the box. Make two layers – round or square works. Let them cool completely! Place one layer of cake on the plate of a cake stand or cake saver; spread all but 1 cup of coconut mixture between the layers and on top. Mix Cool Whip together with the reserved 1 cup coconut mixture. Frost sides and top of cake with this mixture.
Cover the cake and place in the refrigerator. Do NOT touch it for 3 days. DON’T DO IT. It’s worth the wait.
Oh yea I said it. I’ve been on the kale train and rocking the kale shirt long before Queen Bey. And by request I’m tossing in more veggie recipes! This one includes bacon… but you can leave that out.
braised rainbow kale
- 6 cups raw rainbow kale (or regs green kale) washed and chopped
- 3 slices of thick cut bacon chopped
- 4 Tablespoons red wine vinegar
- 1/2 onion diced
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
- 1/4 teaspoon red pepper (or more!)
- Salt and Pep
In a large skillet cook off the chopped bacon strips! Pull them out when crispy and drain on a paper towel. Pour most (but not all) of the grease.
Toss in the onion and garlic – cook for about 2 minutes over medium high heat. Add the vinegar, sugar, and red pepper and give it a spin around the pan.
Load it up with kale! Use tongs turn the kale in your sauce coating all the leaves as the begin wilt down. You can let them go as long or as little as you’d like- depending on your desired crunchiness.When you’ve reached wilted yet crunchy perfection stir back in bacon and season with salt and pep to taste!
If you opted for the pig free version – begin with some EVOO or coconut oil. About 2 teaspoons should do the trick.
Squash is delicious and varied. The hearty butternut squash, quirky patty pan, and refreshing summer squash – they all have place in my heart. Acorn squash as a particular favorite of mine. They’re nutty, slightly sweet and make the perfect fall dessert.
maple brown sugar roasted acorn squash
- 1 Acorn squash, halved and seeded
- 2 Tablespoons butter
- 2 Tablespoons brown sugar
- 2 Tablespoons maple syrup
- Pinch of salt
- Punch of cinnamon
Heat the oven to 400 degree. Place squash face down on a baking sheet lined with foil (less dishes). Roast for 1 hour or until the squash is tender and easily pierced with a fork.
While still warm flip the squash over and use it like a bowl! Fill each with butter, sugar, and syrup. It will begin to melt and mix into a sauce. Sprinkle the top with cinnamon and salt. E
Easy clean up and perfect fall flavors.
I love baking. But to be honest I am not great at it. I love the “pinch of this, dash of that” style of cooking. Which doesn’t work well with the chemistry required in baking. Today I got a wild hair to bake bread and in a crazy plot twist… I didn’t screw it up. It was crunchy on the outside and chewy inside. Dang, I’m good.
4 INGREDIENT bread
- 3 cups AP flour
- 1 3/4 teaspoon kosher salt
- 1 packet rapid yeast
- 1 1/2 cup water
Tools: Cast iron coated dutch oven
Mix flour, salt and yeast together in a large bowl. Mix in the water and an ugly, loose dough will form. Plop that dough into a bowl that you have spritzed with cooking spay and cover with a cooking towel. Allow this dough to proof and rise at room temp until it doubles in size. Don’t think in terms of time- think in terms of is this ish 2x as big as when I started.
Once your dough has doubled preheat your oven to 450 degrees. Place your dutch oven in the stove for 30 minutes. While the pot is heating, punch down your dough and dump it out onto a floured surface. (Mine was hideous.. I was certain this was the end. Don’t give up.)
Dust the top with flour and kneed until a ball forms. Cover with the towel until the dutch oven is ready. (Mine looked legit. Still anticipated failure.)
Drop the ball into the dutch oven and put the lid on. Bake for 30 minutes then remove the lid and bake for an additional 15 minutes.
I made bread. Boom.