Apples are one of my girls’ favorite fruits to eat. They eat apple slices almost everyday so as I’ve been thinking about fall recipes, homemade apple chips seemed like a must!
Making homemade apple chips is really easy, but it does take almost 4 hours from start to finish, so plan ahead! This is a great recipe to make on the weekends when you will be home for a while. The apples bake for about 2 1/2 hours and then it helps to let them sit in the oven for 1 more hour after you turn the heat off as it helps them crisp up best, in my experience.
I just sprinkled these with some cinnamon! You can add more cinnamon or other spices if desired. You can also sprinkle some sugar on top if you want a sweeter apple chip.
I have to admit that I suffered some trauma when making these apple chips. It was the mandoline. I literally sliced a huge chunk of my pinky finger. I can’t even describe how awful it was! I had the safety thing on top, but it still slipped.
Truth be told, I HATE using a mandoline! But, I’d be lying if I said having one isn’t preferred for slicing your apple chips. I tried slicing some by hand and the ones sliced with the mandoline got much crispier when baking, so if you have a mandoline you feel comfortable using, I recommend it.
You guys, tomorrow I turn 36. I’m officially in my upper 30’s. I’m not sure how I feel about this. I think it’s the first time though that I’m seriously feeling like I’m getting old!
One of my favorite new birthday traditions that we’ve started though is to put up the Halloween decorations! Can’t think of a better way to celebrate than with kicking off my favorite holiday season!
I’ve also gone into full pumpkin-mode. One of the things I like to challenge myself to each year is to come up with at least a couple of savory pumpkin recipes. I love sweet pumpkin recipes, don’t get me wrong, but it’s not just for baking!
Case in point, this Pumpkin Coconut Soup! This soup is ridiculously easy to make. I toss in some shallots in olive oil and then just dump in some broth, salt, pumpkin puree, and coconut milk! That’s seriously it!
I’ve been trying to keep up on changing up my lunch routine every week. I get sick of eating the same things over and over so I like to try to change things up every week.
These chicken teriyaki meatballs are one of those recipes you can also save for easy weeknight dinners because they take under 30 minutes to make!
The meatballs are made with ground chicken breasts. You can also use ground turkey if you prefer it! They also need some garlic, panko breadcrumbs, soy sauce, an egg, and I also add some crushed pineapple for added flavor!
It’s that time again, my friends. I know some of you aren’t ready for pumpkin recipes, but I am and hey, once you are ready, you can come back to this!
I am kicking off pumpkin season with Pumpkin Ginger Beer Floats! Think root beer floats, but with ginger beer and homemade pumpkin syrup made with real pumpkin puree!
If you have never had ginger beer, it is completely non-alcoholic so even the kiddos can enjoy this one!
First things first, you need to make the pumpkin syrup. You can do this in advance, even days in advance! As for the spices, normally, I’d add nutmeg and ginger in addition to cinnamon, but here’s the thing: You are going to be drinking this and nobody wants to sip up gobs of spices! If you want to add them and strain the syrup, you certainly can though! I like to just throw in a couple of cinnamon sticks.
Keep in mind that the pumpkin syrup recipe will make about a cup of syrup, so more than you will need for one ginger beer float. I keep mine on the counter in a jar and also like to spoon it into my morning coffee to make my own PSL! Just give it a good stir before serving to keep it well-mixed.
To make the float, I prefer to add the syrup and ginger beer to the glass first so I can stir the syrup in, it’s harder to stir in once the ice cream is in the glass.
What better way to transition from summer to fall than with a perfectly sweet Pumpkin Ginger Beer Float?!
It’s September and it’s officially the start of my favorite time of year! Aside from it being my birthday month, it’s also the start of football season! And you know what that means! Game Day = Food.
And what screams game day food more than a good warm and cheesy dip?! And best of all this bean dip only requires a few simple ingredients to make – refried beans, cream cheese, shredded cheese, and spices!
This bean dip takes about 5 minutes to mix up and then just bakes in the oven until warm and the cheese is melted!
So I actually made this dip a bit lighter than other bean dips. First, I used fat free refried beans. In place of regular cream cheese, I used neufchatel cheese which is also lower in fat. Of course, you can use regular refried beans and regular plain cheese if you prefer. But, this dip comes under 200 calories for a good sized portion so I prefer to keep it light!
I added a bit of cumin and garlic powder for some extra flavor and you can feel free to add more or less of the spices like chili powder if you’d like!
My husband and I couldn’t stop eating this dip and it’s truly the perfect party dip for any occasion!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MahatmaFastRice #MahatmaRice #MahatmaRiceUnites #CollectiveBias
Raise your hand if you struggle coming up with good, nutritious, and easy weeknight meals. Yeah, I’m definitely raising my hand! By the time I get home from work, I always need to get straight to work on dinner so my little ones aren’t eating too late. I need dinners that can be prepared in under 30 minutes!
I was recently asked to create an easy and nutritious weeknight meal with the new Mahatma® Ready to Serve Rice! I’ve been a fan of Mahatma® for many years now and I love that its made right here in the USA. The Mahatma® Ready to Serve Rice comes in three varieties including Garlic and Olive Oil, Cilantro Lime, and Jasmine Rice and they are all Non-GMO. The best part about these is that you don’t have to worry about boiling water or sticky rice (a common issue I often have when cooking rice). All you have to do is serve the pouches according to the microwave instructions on the packaging and the rice is ready to go in just 90 seconds!
I chose to make an Italian Beef and Rice Skillet using the Mahatma® Ready to Serve Garlic and Olive Oil Rice. The garlic flavor in the rice paired perfectly with the other flavors in the dish! This one-pan meal comes together so quickly and is hearty and comforting! To start, I sauteed some onion and lean ground beef. Then I threw in some bell peppers. I heated the rice in the microwave and then added it to the pan along with diced tomatoes. To finish it off, I mixed in some Italian cheese into the rice and melted more on top and that’s it!
If you want to prep ahead, you can chop the onions and peppers in advance, but I just chopped them up quickly while the beef was cooking. This dinner couldn’t be easier thanks to Mahatma® Ready to Serve Rice and was so flavorful. It made for great leftovers to take to work too!