Is it really Halloween in two weeks? I have no idea where October is slipping off to. Life has been so crazy with work and personal stuff that the weeks are passing by at a scary pace! I can’t believe we are almost into full blown holiday season mode. With the holidays, comes lots of baking right? Well for me anyway it does. I just so happen to have a few recipes that I make over and over again, and one of them is my sheet pan pumpkin bars! They are always a crowd pleaser and couldn’t be any easier to make! I will most definitely be making a batch of these for Halloween this year as well as for the rest of the holiday season! My sheet pan pumpkin bars are sure to become one of your new favorite dessert recipes!
Hi, it's me...Leigh Ann, the girl who disappeared on ya for a couple of weeks. I know I am horrible and you have probably been starving because I have not been posting my recipes regularly...or maybe you actually can survive with me, but I don't like to think about that. So let's pretend your life hasn't been the same without my usual posts to keep you company. K? I am here to feed you today, and the recipe is really good, so maybe you can forgive me, just this once. I have the perfect brunch for your Thanksgiving weekend to make you a rock star in the eyes of all of your houseguests. My sausage, sweet potato, and sage frittata is super easy, you will have most of the ingredients already, and it will knock everyone's socks off in the taste department.
We all know that when Thanksgiving rolls around you buy too much of everything just in case something goes wrong. If we are lucky, nothing goes wrong but then we have a bunch of leftover herbs and other ingredients and then what?
Tomorrow I leave for California and I have a list of to-dos a mile long today to get ready for the trip. One of which is cooking a couple of easy meals for Canean to eat so he doesn't end up at Jimmy John's every night for the next eight days. I like to make things that he can eat two or three times and that are easy for me while I run around like a crazed person...it's all in the multitasking! This roasted chipotle, Satsuma, and rosemary chicken is amazing guys and really easy too, and today I need easy.
I know while your other favorite food bloggers are posting turkey recipes already I am posting this chicken recipe, but honestly you could do this exact same marinade and rub on your Thanksgiving turkey and it would be a A-MA-ZING! I might be a little behind schedule this year with my holiday preparations, partly because we are heading to NYC for Thanksgiving and I am not in what I am going to cook mode, but I promise I won't let you down.
But back to this chicken though....I'm being so serious when I tell you that this chicken is out of this world. Smoky chipotle mixed with sweet Satsuma juice and fragrant rosemary makes for a killer combo that you are going to love.
I have memories of being sick growing up and eating a bowl of canned chicken noodle soup and not loving it. Matter of fact, I would have been fine never having another can ever in my life. It wasn’t until I became an adult and had homemade chicken noodle soup that I actually realized what all the fuss was about. There is a complexity in flavors from a homemade soup that a can cannot compare to. I like to make my own broth too which makes the soup that much better in my opinion and worth the extra effort. However, if you don’t have time a store bought broth will work just fine here. My homemade chicken noodle soup is so comforting and delicious and you are definitely going to be making it over and over again.
I get pretty excited about this time of year because citrus is in season and I love it all. Here in Louisiana there are gorgeous and delicious oranges of all varieties, satsumas, and grapefruits grown locally. The first to pop up have been satsumas and they are easy to peel, sweet, and are so pretty with their green skins and orange insides. I loved the idea of pomegranate juice mixed with the tang of a satsuma to create a delicious cocktail. My pomegranate and satsuma gin martini is the perfect fall drink to highlight seasonal flavors and to kick start your weekend.
One thing this drink has going for it right off the bat is that both the satsumas and the pomegranate seeds make for such a pretty cocktail. This would be a perfect holiday drink to prepare from now until Christmas. It could totally be a Halloween cocktail but is also pretty enough for your Thanksgiving table and menu.
Fall is slowly creeping it's way into Louisiana and this week at the farmer's market it was evident that fall produce has started to arrive. Squash, of all kinds are everywhere you look. So, in an attempt to eat a little lighter this week, because lately I've been eating like I don't have to go to the beach in a week...which I do, I decided to go the salad route with my acorn squash. And what a salad it is y'all. This spicy honey roasted acorn squash salad is scrumdillyumtious and you definitely won't fell like you are missing anything in the food department.
A friend of mine brought me back some chile infused honey from Lafayette and I have been dying to use it. I love combing sweet and spicy with ingredients like squash or sweet potatoes especially if they are roasted because their natural sweetness comes out already. I knew that the infused honey would be perfect for the squash and turns out I was right.
