Here’s what this past week looked like:
My first pho experience. It was pretty much what I expected and I enjoyed it; especially with one of my favorite people there to talk to.
Oh what JOY! It was a good mail day on Tuesday. Can;t wait to make so many of these recipes.
We finally got to try out The Habit with my dad. This was the aftermath.
Double date game night. So fun to see the boys get really into it.
Foot shot with some of my favorite peeps.
Water color projects and flower tea with sweet Tiffany. ❤
Yes, this baby is really that cute. She is such a doll!
Have a wonderful week and make memories, readers!
Weekly team meeting. SO blessed to do work meetings at Peet’s and drink lattes.
Reading magazines is one of my favorite leisure activities. Getting new recipe inspiration makes meal planning fun.
Rain outside our window. Hail too.
Sent a sweet package to our this abundant list giveaway winner, Janice.
An early Valentine’s gift came in the mail from my sweet man. What a treat! ❤
Enjoyed a refreshing lunch on Friday. I just love salads.
Loved getting to spend some time in the word this week. Romans is legit.
Saturday night sushi. Celebrated my birthday a little early this year with some of my best girlfriends. Umai is the best.
We also went to Extaordinary Desserts for some amazing treats and Birthday Tea!
Thank you for giving me a fantastic 25th birthday celebration, girls. Love you so much!
Lastly, I thought I’d show you all what an easy and delicious Sunday dinner we had. Potato and ham hash with thyme and dino kale. Yum!
That’s all friends! Enjoy this upcoming week with the grace and peace of God!
Last night we had Bret’s grandparents over for dinner. What a night! It’s so fun to have them over. Here are a few fun facts about Bret’s grandparents:First, we call them Granny and Grampy (so cute, huh?!). Second, they love Jesus and each other dearly. Third, without fail, if you specifically tell Granny not bring anything…she still will. It’s just in her nature and it is incredibly generous of her. I have to fill you in on what came out of the 4 or 5 paper bags she brought over. Granny arrived with an ENTIRE ham, a giant loaf of ciabatta, a whole lemon tart, an almond pastry twist, and a large jar filled with gummy cokes for Bret. And, well, there is more…but I’ll stop there. Oh our sweet Granny, we love you so much!!! You spoiled us rotten and we can’t say thank you enough.
The last fun fact about Bret’s grandparents is their refined culinary pallet. They love meat, potatoes and lots of SUGAR. That being said, Granny always makes some pretty delicious feasts. It took me a couple of days to mull over what I could make them. I love raw kale salads for goodness sake. But, ultimately, I landed on a traditional pasta dish. Who doesn’t love Italian?! WHO doesn’t love cheese?! I essentially made this up off the top of my head, and it ended up being SO yummy! I hope you make it for your family and enjoy it as much as we did.
- 1 large rectangular glass baking dish
- 1 16 oz. package of penne pasta
- 1 – 1.5 pounds of lean ground beef
- 1 jar of tomato basil sauce
- 12 oz. of shredded cheese (I used a Parmesan/asiago mix)
- 1 tablespoon of olive oil
- 1 yellow onion
- 2 cloves of garlic
- 1 teaspoon basil
- 1 teaspoon marjoram
- Pinch of salt and pepper
- Preheat oven to 350 degrees. Boil water in a medium saucepan. Add penne and cook for 7-8 minutes or until just Al-dente. Strain completely and then transfer the penne to the glass baking dish.
- Heat olive oil in a large frying pan over medium heat. Chop the onion. Sauté until the onion becomes translucent and soft.
- Press garlic cloves and add to the onions. Sauté for one more minute.
- Add the beef. Break it up and then add the basil, marjoram, salt and pepper.
- Once the meat is completely cooked through, add the jar if tomato sauce to the pan. Stir well and let it simmer for couple minutes.
- Pour the meat sauce over your penne into the glass baking dish. Stir it in well so that the sauce is evenly distributed.
- Stir half the cheese into the noodles so it is evenly distributed.
- Sprinkle the other half of the cheese over the top.
- Place the baking dish in the oven. Bake for 30-40 minutes until the top is browned and bubbly.
- Serve immediately. Enjoy!
I paired this dish with KILLER garlic bread by Shutterbean, a garden salad, and mini apple crumbles for dessert (topped with whipped cream, of course). It was such a joy having Bret’s grandparents over for dinner. I enjoyed cooking for them and spending quality time together laughing, sharing, and playing domino’s. We are excited to do it again soon!
Let me know if have any questions about the dish. What are some fun facts about YOUR grandparents?
What is the perfect side dish to the perfect turkey chili? I know. Some delicious Crackling Corn Bread Muffins!
Fact: These corn bread muffins are legit…and I really do not use the word legit. They super buttery, crispy on the outside, and fluffy on the inside. I think the corn kernels are my favorite part. And they are best served hot and fresh out of the oven.
- 1 cup stoneground cornmeal
- 1 cup unbleached all-purpose flour
- 2 1/2 tsp. of baking powder
- 1/2 tsp. of table salt
- 1 cup of frozen corn kernels
- 1/2 cup honey
- 1 cup whole milk
- 1 egg slightly beaten
- 6 Tb. (3/4 stick) of unsalted butter, melted
- corn grits & kosher salt for sprinkling on the top of each muffin
- Preheat oven to 400 degrees F. Prepare a muffin tin with 12 paper liners.
- Mix dry ingredients together in a medium sized bowl. Then whisk in the milk, honey, melted butter, corn kernels, and egg.
- Pour batter into each prepared muffin liner until all the batter is used.
- Sprinkle the top of each muffin with some corn grits and kosher salt.
- Set the muffin tin on the center rack of the oven and bake for 25 minutes.
- The corn bread muffins are done when the edges are lightly browned, the tops are crackling, and a toothpick inserted in the center comes out clean.
- Enjoy the southern-style goodness with more butter and honey if desired.
NOTE: Adding 1 cup of cooked, diced bacon would be amazing in these as well. If you decide to use bacon, change the amount of salt you add to 1/4 teaspoon.
It is COLD outside! I am a Southern California girl and this 40 degree weather is way too intense for me. The upside: I can warm my little family with a hot bowl of chili. This recipe has taken a good amount of time to get just right, but I think it has finally happened: The Perfect Turkey Chili. It’s just the right amount of spice and hearty ingredients to make anyone feel warmed body and soul! Please excuse this picture and don’t let it fool you. It was taken at my desk during my lunch break because I ate my bowl from the night before too fast to take a good picture.
- 2 pounds of ground turkey
- 1 onion, chopped
- 1-2 red bell peppers, chopped
- 1-2 green bell peppers, chopped
- 3 cloves of garlic, pressed
- 1 1/2 cups of dry pinto beans (soaked over night and drained)
- 1 1/2 cups of dry black beans ( soaked over night and drained)
- 1 small can of tomato paste
- 1 large can (1 lb.) of diced/crushed tomatoes.
- 2 boxes (64 oz.) of good chicken stock
- 1 bay leaf
- 1 tablespoon of chili powder
- 1 tablespoon of ground cumin
- 1 tablespoon of granulated garlic
- 1 teaspoon of of salt
- 1 teaspoon of brown sugar
- Brown the ground turkey in non-stick skillet with all the spices.
- Put all the ingredients into a large soup pot or large crockpot.
- Add the list of spices for a second time and stir to combine.
- If you are doing your chili on the stove in a large soup pot, bring it to a rolling boil and then reduce the heat to medium low and simmer for 2 1/2 – 3 hours. If you are cooking your chili in a large crockpot, cook on high for 9 hours. NOTE: As long as the beans get cooked through you are good to go!
- Enjoy! Top with sour cream, cheese, and scallions. Serve with some crackling corn bread muffins!
NOTE: This will feed about 6-10 people…so, if you are a small family, chili makes great leftovers. That’s what we do!
I hope you try this recipe and I hope you love it! We sure do. Please let me know if you have any questions at all.