Temps are dropping this weekend all over the country (slightly less so down here in Florida, but I'll take it), meaning it's time to break out the slow cookers! 🍁🍂
I've adapted my Nana's incredibly delish oven Pot Roast for your crock pot 🙌🏻 and it's even easier since it comes with a built-in thickened gravy as soon as you pull off the lid - at the small price of a bit of extra prep before cooking! .
Serve this baby with slow cooked 🥕🥕 and 🥔🥔 like I do here, or whip up a batch of creamy mashed potatoes and start building those Tater Gravy Volcanos from your childhood. ❤️ Either way, your soul will be as warm and happy as your belly. Enjoy the cooler weather!
Happy Satuday!🎉 Although I’m loving all the Fall feels and pumpkin everything, I also still crave that tart lemon🍋flavor from time to time. If you’re feeling the same check out my recipe for mini gluten-free lemon meringue cheesecakes!
1/2 cup pecans
1/2 cup almond flour
2 pitted dates
2 Tbsp coconut oil
1 splash vanilla
Preheat oven to 325 degrees. Put all ingredients in a food processor and pulse several times. Press evenly onto the bottoms of a greased mini muffin pan. Bake crust for 8-10 minutes. Remove from oven and set aside.
1- 8oz package of cream cheese
2 Tbsp sour cream
1/4 cup sugar
2 Tbsp lemon juice
Zest of one lemon
1/2 tsp vanilla
Beat the cream cheese, sour cream and sugar together with a mixer on medium until thoroughly blended. Add in lemon juice and mix well. Add in lemon zest, vanilla and eggs. Beat until creamy consistency. Evenly add the cream cheese mixture to the crusts. Bake at 325 degrees for 17-20 minutes. Remove from oven and set aside to cool.
Once cooled, spread a thin layer of lemon curd (I used store-bought)on top of the cheesecakes.
1/4 cup egg whites
1/4 tsp cream of Tartar
6 Tbsp sugar
1/2 tsp vanilla
Set oven to broil. Beat egg whites on medium until frothy. Add in cream of tartar and beat. Add one Tbsp of sugar at a time while continuing to beat the egg whites. Beat until the eggs form thick peaks. Add the vanilla and beat for 30 more seconds.
Top the lemon curd layer with the meringue topping. Use a decorative tip to pipe the meringue if you have one. Immediately place the cheesecakes back in the oven and broil for about one minute (or less depending how hot your oven is). Check every 30 seconds to prevent burning. Broil just until meringue tops are golden brown. Enjoy🍋😋!!!
A little meatless Monday inspiration for you right here. Our family 'go to' fried rice is what will be hitting our plates tonight. It is delicious and super easy.....a stress-free start to the week. Straight from the @relishmama cookbook 'Family' (shameless plug) page 156. Ettie has some more inspo for you on Insta stories today so pop on over. Have a great week everyone ✖️
Needed to try Elbert's Sandwich Shop's Plain Hotdog to see how it is with no bells and whistles for their sausage and bread. Have to say, I am looking forward to trying out their Chili Dog at some point.
Plain Hotdog| French Fries| Onion Rings| Chicago Style Hotdog (Tomatoes, Onions, Pickle Relish, Sport Peppers, and Yellow Mustard)
Cubano (Porchetta, Smoked Ham, Emmenthal, Pickles, Dijon mustard, Pressed Baguette)
Salmon covered in whole grain mustard and hints of fresh ginger served on top of green lentils— healthy eating doesn’t get tastier than this.
I know I promised this recipe a few weeks ago and I still haven’t posted it— but this week is THE week for this wonderfully simple and flavorful weeknight meal. #apleasantlittlekitchen
455an hour ago
Chilly Autumn Sundays call for hearty meals that celebrate the season. Tonight’s dinner included a thick, homemade butternut squash soup with garlic, sage, and coconut milk. A swirl of cremé fraiche and a sprinkle of pumpkin seeds finish it off with a fun flair.
The donuts from @bluestardonuts are amazing. In this pic clockwise from bottom left is bacon maple, chocolate buttermilk, raspberry rosemary buttermilk and The O.G. (Horxata Glaze). Tied for first place was the raspberry and O.G. #gottatrythemall
Pasta perfection 👌🏼 Another frequenter in our kitchen (because quick ✔️ easy✔️) but I’m always trying to switch it up ever so slightly. Tonight I added some mushrooms 🍄 which are rich in fiber, vitamins and minerals.
Fun fact: I don’t buy all organic produce, but mushrooms is one that I do. I typically stick to the “dirty dozen” or basically anything that has thin, porous skin that we eat, such as mushrooms (which is the whole premise behind the dirty dozen). .
•••All tonights dinner deets: Chickpea @eatbanza pasta with homemade pasta sauce and garlicky mushrooms. Salad and garlic bread on the side•••