One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.
This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.
October is here – and I am HERE for it! It’s one of my favorite months – full-on fall fun that ends with Halloween. What is there not to love?
This month, the recipe round-up features Halloween and fall recipes from our blogger group, including a lot of really fun ideas for serving up Halloween meals and treats.
Have you been enjoying the bounty of summer produce? Between our little container garden and our CSA share, we’ve been swimming in fresh fruit and veggies – and I’m loving every second of it.
I’ve been doing a mix of trying new recipes and making sure to revisit family favorites. This is a family favorite – or more specifically – my son’s favorite.
Honey garlic green beans are a recipe I whipped up one night to make a quick side, and since my son has requested them again and again. He even put them down as “the best thing mom cooks” on his Mother’s Day project at school!
We’ve been making this a lot since green beans have been in our CSA share weekly – so sharing them for Farmer’s Market Week seemed perfect! These sweet-and-savory beans take about 15 minutes to make and only use one pan, so they’re perfect for a weeknight!
Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Tuesday’s Farmer’s Market Week Recipes
Honey Garlic Green Beans
1 lb. green beans, trimmed
1/2 cup water
1 Tbsp. olive oil
2 cloves garlic
2 Tbsp. honey
1 Tbsp. soy sauce
Add the green beans and water to a large skillet over medium-high heat and cover. Let steam for 10-12 minutes, until the beans are softened.
Drain the water, and add the olive oil, tossing to coat the beans. Continue to cook for another few minutes, until the beans start to brown and blister. Add the garlic and cook for an additional minute, until fragrant.
Whisk together the honey and garlic and stir into the skillet. Cook for another minute or two, then serve immediately.
a Kate’s Recipe Box original
It’s strawberry season here! The kids and I spent yesterday morning at one of our favorite local farms picking a whole flat of gorgeous berries – so now we’re making everything strawberry.
Do you want to take bets on how many things I can stick strawberries in over the next few days?
We have three weeks left of school and I honestly couldn’t be more excited for this summer to start. Our last summer was crazy with the move, so I’m purposely leaving as much time wide open this summer as possible so we can all just play.
Lazy backyard days capped off with dinner on the deck? That is totally my idea of a perfect summer.
Spring has arrived and it’s time to start looking forward to fresh produce and fresh springtime recipes! This month we have a lot of recipes for breakfast, sides and salads, main dishes, as well as desserts featuring a lot of early spring flavors like asparagus, eggs, peas, garlic, berries, lemon, and more. Keep reading to see all the recipes we have to help you plan out your April menu!
Hey Friends! Starting this month I’m joining up with a great group of bloggers to bring you some awesome recipes every month. I hope you enjoy seeing what everyone is making and make sure to read to the end for a great giveaway!
March is here and for this month we are sharing some of our family favorite recipes. We have recipes for breakfast, dinner, sides and soups, as well as a few desserts that we hope your families enjoy as much as all of ours do. Keep reading to get ideas for your March menu planning. Just a reminder that our group of bloggers post a themed recipe round-up on the last day of each month to help you with meal ideas for the upcoming month!
Side dishes are on my list of “things I regularly forget about”. I’m not the only one that can plan main dishes for every night and conveniently forget that I should serve something along with it, right?
Except Thanksgiving. Thanksgiving is all about the sides for me. And this would be a great one.
Simple ingredients and quick prep make this a winner any night, but it’d be especially great for your holiday table, given how great butternut squash are this time of year.
Brown Sugar Butternut Squash
(from Chew Out Loud)
1 large butternut squash, peeled/seeded and cut into 1-inch cubes
3 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. black pepper
Preheat the oven to 450 degrees F. Line a baking sheet with foil and set aside.
In a bowl, toss the squash with the oil until evenly coated. Add remaining ingredients and toss to coat. Spread out on the baking sheet evenly.
Roast for 40 minutes until the squash is fork-tender and the edges are browned.
I hosted Thanksgiving for years before I tried making my own cranberry sauce. I always assumed it would be difficult and not worth it. It’s not – and it is.
This only takes about fifteen minutes to make and tastes so, so much better than the canned version. It’s also make-ahead friendly and is the perfect dish to bring with you if you’re travelling because it can be served warm, cold, or at room temp.
(from Savory Sweet Life)
Makes about 2 cups
1 12 oz. bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Combine all ingredients in a medium saucepan over low heat. Cook, stirring occasionally, until the liquid is mostly evaporated.
You’ll hear the cranberries popping as this cooks – that’s okay! You want them to open up!
This can be served warm, chilled, or at room temperature.
It’s officially November which means my Facebook feed is all “hey! let’s do Christmas!” Don’t get me wrong, I love Christmas and I totally have Christmas prep going here (like, the fill-it-yourself advent calendar I bought about a month ago and have been obsessing over what to put in it), but I also don’t want to brush other holidays under the rug. We did Halloween big (as it should be!) and now I’m thinking about Thanksgiving.
One of the hardest things about coordinating a Thanksgiving dinner is getting everything on the table at the same time. Either space in the oven/on the stove top is at a premium or there are just too many balls in the air to keep track of it all. Using other kitchen appliances other than the stove can help things go more smoothly. I’ve always been a big fan of the slow cooker, but this year I’m excited to throw the instant pot in the mix.
These mashed potatoes are basic, but they’re hands-off and perfect for your Thanksgiving meal. I used my stand mixer to make things go super fast but if you don’t have one (or it’s tied up with other Thanksgiving prep!) a hand mixer would work just fine too.
Instant Pot Mashed Potatoes
(adapted from The Baker Upstairs)
2 lbs. potatoes
1 cup chicken stock
2 Tbsp. butter
1/3 cup milk
1/4 cup sour cream
Salt and pepper, to taste
Wash the potatoes. Peel, if desired, and quarter.
Add the rack to the instant pot, then the potatoes. Pour the chicken stock over the potatoes.
Using the manual setting, set to cook for 8 minutes and then quick release the pressure.
Drain the liquid and add the hot potatoes to the bowl of a stand mixer. Add remaining ingredients and mix until you reach the desired consistency.