This is a great go-to dessert year round, but especially in winter when fresh berries are no longer in season. Posting it now in case berries are not yet available in your region/stores, but this is equally good with fresh berries!
You can also serve plain Greek yogurt with berries, or for a totally yummy non-dairy and paleo version, try berries with coconut milk! Totally delish any season!
Vanilla ice cream, plain or vanilla Greek yogurt
Berries (frozen or fresh)
If using frozen berries, add 1/2 cup per person to a bowl and microwave on high for about a minute
Pour over ice cream or yogurt
Serve immediately and enjoy! Can you taste summer already? 🙂
I LOVE winter greens and if you’re wondering what winter greens are think chard (rainbow or swiss) or kale or those types of leafy greens. So I read this recipe that took sausage, onions, winter greens and sautéed it all.. and then you put it in a casserole dish and poured cream all over it and topped it with cheese. While that was super delicious, but WAY too rich and a few steps too many, I simplified the recipe with the option (of course! :)) of adding cream and cheese or not!
1 tablespoon butter, plus extra for dish
2 shallots, sliced
3 cloves garlic, minced
1 pound bulk Italian sausage (or pre-cooked sausages like roasted red pepper turkey, feta and spinach, etc.. there’s a great selection out there and if you get something pre-cooked you are also saving some cooking time)
3 pounds braising greens (kale, mustard, chard, collard, etc.), tough stems removed and leaves, cut into small pieces
1/8 teaspoon freshly grated nutmeg (optional)
Red chili flakes (optional)
Salt and pepper, to taste
Additional optional steps for Baked Casserole version
1/2 cup chicken stock (optional, see below)
1 cup heavy cream (optional, see below)
1 cup grated Gruyere cheese (I used Parmesan)
In a skillet, melt butter and add shallots and garlic and cook for a few minutes until fragrant but not starting to brown
Stir in sausage and cook, breaking into small pieces, until cooked through, about 10 minutes. Drain off fat, if desired.
Add braising greens, in batches, stirring until cooked down. When all greens have been added, cook and stir for 5 minutes; season with nutmeg, salt and pepper and red chili flakes.
This is where I stop and serve with freshly grated Parmesan! Voila! Finished!
But if you want to get fancy, add chicken stock and cook 5 additional minutes. Transfer greens to the prepared dish. Drizzle with cream and sprinkle with cheese. Bake until cream is bubbling and cheese is golden, 20 to 30 minutes.
So I’ve made various pulled pork crock pot recipes in the past, and while those are more of the BBQ saucy style, I wanted something to use to make sliders.. with coleslaw and fresh rolls! This is a GREAT recipe just for that! Make your coleslaw the night before, set the pulled pork ingredients in the crockpot in the morning and let it do all the work! Easy dinner! And excellent for leftovers.
3 tablespoons paprika
1 tablespoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
½ cup honey
¼ cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 ½ pounds pork shoulder, cut in half
In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
Pour in the honey, vinegar, and olive oil and stir to form a paste.
Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
Serve warm with coleslaw and rolls.
Ps. Minus the rolls, this is a great paleo dish! 🙂 Serve with some optional avocado on the side (because avocado goes with almost everything!).
Those days when you look at your wardrobe and don’t feel inspired? That’s when I reach for my black skinny jeans, a soft gray sweater, and boots, flats or kitten heel wedges. I’ll usually add some jewelry to complement the shoes – most often, I’ll do something with silver tones and subtle sparkle, but this is a great neutral palate to add some crazy colorful or fun jewelry to. Not shown here, a sparkling red ruby necklace, bright pink crystals or other gems that pop work great.
This is the day Lauren and I did our super fast whirlwind photoshoot in the park between rain showers and wind storms.. I was calling to my kids to “stay where you can see me and I can see you”..!
Ava and I have matching pink ballet flats thanks to Nene Shoes, a new company we discovered because they discovered us (through this blog, dit-elle)! I guess it never occurred to me to wear matching shoes (or even look for them), but Ava was pretty thrilled for us to be shoe twins! The shoes are very well made, leather, comfy slip-on ballet flat types, and cute cute cute! 🙂
You know those boots that you could practically live in? Boots that are super comfy, that don’t mind a puddle and some dirt, and that are also cute? These are my “made for walking” boots. I was in Barcelona last week and I’m glad I brought them with me. I skipped around cobble stone streets, wore them out to dinner, and even ran through an airport to get to a connecting flight.
Timberland Women’s Savin Hill Tall Boot, found on Amazon in color “Tobacco Forty”
Still have turkey leftovers? This is a fabulous soup to use some of those leftovers. Canadian bacon or pancetta gives the soup a great well rounded flavor and the mashed potatoes and turkey gives it a sense of comfort and warmth. The sage just makes it additionally interesting. A great fall or winter soup!
1 Tbsp butter
1 large onion, chopped
1 cup celery, chopped
1 large carrots, halved lengthwise and thinly sliced
1 or more oz Canadian bacon, chopped
3 cups chicken broth
3 cups chopped cooked turkey (I cubed it, but think it would be good shaved as well)
2 1/2 cups mashed cooked peeled baking potatoes
1 Tbsp chopped fresh sage and additional fresh sage leaves for garnish
fresh ground pepper to taste
Heat butter in large pot, add onions and cook for a few minutes
Add celery, carrots, bacon and cook for another 5 minutes until onions are translucent
Add broth, turkey, potatoes and sage, stirring with whisk until blended
Bring to boil, reduce heat and simmer for 10 minutes
As mentioned a few days ago in my Faux Fox Purse post, despite living in the same city, Lauren and I only get a chance to get together a few times a year. But we’ve kept this blog going for several years now sharing stories of mom life, food posts and some occasional DIY crafts and designs. In a world of constant change, I’m thankful for the constant that this blog has offered us.. even though it’s “one more thing to do”. And as a super bonus, we’ve gotten to know many fellow bloggers! 🙂 The one word that summarizes it all? #thankful
Here’s a post from Veteran’s Day – Lauren captured some shots of us – a rare occasion where we are not only all in focus, but all happy, and the weather is also good!
Thanks Lauren for the photos and Maya for keeping us all entertained as we jumped around to avoid the ‘hot lava’! 🙂
Happy Thanksgiving all!
We were jumping over “hot lava”!
Maya, Lauren’s daughter, was so cute running around keeping everyone part of the game!