Family, Food, Style

Our Thanksgiving Table

Our Thanksgiving Table

  • Modern Farmhouse Harvest Collection serving plates linked here (the whole collection is 50% off)
  • Sparkle Foliage Napkin Rings linked here (currently 15% off)
  • Felt Leaf Coasters linked here (currently 15% off)
  • Leaf Jute Utensil Holder linked here (currently 30% off)
  • Harvest Napkins linked here (currently 15% off)
  • Harvest plaid tablecloth linked here (currently 70% off)

Food

3 Bean Turkey Chili

3 Bean Turkey Chili

This is our favorite fall and winter Crock-pot meal but with a twist! I barely had time to take the after photos….they had already started digging in! This turkey chili is not only healthy but so easy to make-perfect for weeknight dinners. With all my recipes, you can customize this chili to suit your needs; increase the heat by adding a teaspoon of red pepper flakes or throw in some extra colorful veggies like bell pepper. Make it your own. Enjoy!!

Ingredients

  • 1/2 – 1 lb of ground turkey
  • 1 jar (28oz) thick and chunky salsa
  • 1 can (15oz) black beans, rinsed
  • 1 can (15oz) kidney beans, rinsed
  • 1 can (15oz) great Northern beans, rinsed
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 pkg (7oz) shredded cheddar cheese
  • 40 crackers

Instructions

  1. Cook turkey in large saucepan on medium-high heat for 10 minutes or until no longer pink, stirring occasionally
  2. Add cooked turkey meat to Crock-pot with all remaining ingredients except cheese and crackers. Stir.
  3. Cover Crock-pot with lid and cook on HIGH 3 to 4 hours or LOW 5-6 hours.
  4. Serve topped with cheese and with crackers.

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Food

Kid Friendly Fried Shrimp

Kid Friendly Fried Shrimp

This is one our kids favorite meals!!! It is quick, easy and takes about 20 minutes from start to finish. The great thing about this recipe is its easy to customize. Like a little spice? Add some red pepper flakes to the mixture. Want some sweetness? Add some shredded coconut. And its easy to pair with your kids favorite veggie. The possibilities are endless. Enjoy!!

Ingredients

  • 1 lb large or extra large peeled and de-veined shrimp (tail off)
  • 1 cup of cormeal (2 cups if you have 2 lbs of shrimp)
  • 1 cup of flour
  • 1 egg (beaten)
  • 1/4 cup of chopped fresh parsley
  • Salt and black pepper to taste
  • Canola oil for frying

Instructions

  1. With a sharp knife butterfly the shrimp cutting almost in half lengthwise, but not all the way through.
  2. In a bowl mix the flour cornmeal, and parsley. Season with salt and pepper.
  3. Meanwhile heat oil in a large sauce pan or deep fryer to 360 degrees. About 4 inches of oil.
  4. Rinse shrimp in water then dip and coat in beaten egg.
  5. Add shrimp to the corn meal mixture and coat each shrimp thoroughly.
  6. Fry shrimp in batches. Do not over crowd pan.
  7. Cook for about 4 minutes or until golden.
  8. If shrimp browns too quickly, reduce the heat.
  9. Serve with tartar or cocktail sauce.
Food, Surviving Chaos

Taco Tuesday!!!

Chicken Tacos (Before) Chicken Tacos (After)

During the my husbands travel weeks (or any time for that matter) my Crock-pot makes an appearance! Taco Tuesday is one of our favorite Crock-pot recipes because 1) It cooks while we are at work & school 2) Its all cooked in 1 pot and 3) the kids will eat it!! This recipe for Crock-Pot Chicken Tacos creates flavorful, incredibly tender shredded chicken that works beautifully in a variety of Mexican dishes. And don’t forget the Crock-pot liners for easy clean up!

Ingredients

  • 5 boneless, skinless chicken breasts
  • 3 heaping tablespoons homemade taco seasoning mix or store-bought
  • 3/4 cup diced onion
  • 1 (14.5 ounce) can Diced Fire Roasted Garlic Tomatoes (or similar variety)
  • 1 (4.5 ounce) can diced green chiles, un-drained
  • 1/2 cup chopped fresh cilantro
  • Corn or flour tortillas
  • Toppings – cheese tomatoes, lettuce, avocado, etc.

Instructions

  1. Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the un-drained green chiles. Cover and cook on low for 6 to 8 hours.
  2. Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.

*Recipe courtesy of Valerie’s Kitchen