Greetings. I hope this post finds you in good spirits. Does it feel like Fall where you live yet? In Louisiana, we had a teaser last week and the first thing I did was make a batch of chili. During the fall and weather months, there are some recipes that are a must on my list and chili is one of them.
Chili is such a hearty dish, it can be served as a main dish or as a topping for baked potatoes or french fries you name it. When it comes to my household we have one dilemma when it comes to chili…can you guess what it is? If you guessed beans or no beans you guessed right.
For me I must have the beans; if you don’t add beans it is simply tasty ground beef to me. My guys however despite beans in chili.
Let’s talk about the official difference.
Traditional Texas-style chili is also known as chili con carne: a blend of meat, tomatoes, and chiles, but strictly free of one ingredient BEANS! When it all comes down to chili the secret really lies in your spices if you ask me. I finally found the perfect spice blend for my family and I think if you give it a try you will be pleased also.
shredded cheese, avocado, and sour cream for topping
Instructions
Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 2-5 minutes. Stir in garlic and cook until fragrant. Then add in poblano peppers.
Add ground beef and cook, break the meat up while cooking with a wooden spoon. Once no longer pink drain fat if necessary.
Return insert to instant pot and add in the remaining ingredients and stir. Lock lid and set to Pressure Cook on High for 30 minutes.
Allow instant pot to cool and release steam, then remove lid. Serve with desired toppings.
Notes
Thie recipe can be made with or with beans. You can also substitute turkey meat for ground beef.
What is a celebration without a signature punch? I was in the mood for a cocktail a few days ago and ended up coming up with a Spoo-tackular drink. If you know my husband and I…you know we love a good Old Fashioned. I added pumpkin butter to my traditional Old Fashioned recipe and I also substituted apple cider for the simple sugar and this ended up being the perfect spin for a traditional fall cocktail. This drink is perfect to serve at any gathering for the fall. It would be an exciting punch to make with kids for sure. Happy Drinking-Omniley
Mix together apple cider, rye whiskey, pumpkin butter, and orange bitters. Place in refrigerator and let chill for 2 hours.
Place ice in punch bowl or beverage dispenser.
Pour mixture in the bowl/dispenser and top off with ginger beer. Serve punch in glass filled with ice and top with apple slices and cinnamon stick.
Notes
This recipe is designed to be served as a punch. Omit the rye whiskey if serving as a mocktail. If you prefer to make single-serving refer Old Fashioned Pumpkin-Style.
Greetings. I hope this post finds you well. I got so many inquiries on my Halloween display I decided to share all the details with you. I made the family room wall my Halloween accent wall this year and these bats did the trick. Just ask my son how realistic these bat look at night…I hung them up at night and called him in the room and I was screaming bats. I also used some staple pieces from MacKenzie Childs I think this display is the perfect balance between chic, spooky, and classy. I hope this post inspires you to live each moment to the fullest.
Greetings. We are in full holiday swing at my home; what about you? I have a Halloween display, Christmas display, and Fall vibes colliding with one another. I am not a shame of either. This year we are celebrating love, life, and laughter.
Nothing says the holidays like my late NaNa’s sweet potato pie. I’ve had a hard time replicating this recipe over the years since my Nana passed away. Just ask my son who makes the best sweet potato pie, and he will say, “NaNa did’. One of the fondest memories he has of her is her sweet potato pie. Let me tell you this is one lady I don’t mind coming second in line to.
I vividly remember her moving about the kitchen during the holidays with so much swagger. She never once seemed to get anxious in the kitchen as I somehow still get when trying to coordinate dishes and make sure everything is ready at the same time and at the perfect temperature. I now understand how she remained so cool, calm, and collect; she had performed these tasks so many years it was like second nature to her. As I began to hit my stride in my kitchen these days, I can finally say I have a little swagger under my apron too.
If you are looking for a crowd-pleasing dessert during the holidays, this sweet potato pie will not disappoint. Serve it with coffee, top it with fresh whipped cream, or serve it plain; after indulging, everyone will be ready for their afternoon nap.
Over the years, I have perfected my recipe by baking the sweet potatoes and using plain kefir instead of regular milk. While these changes may seem subtle, they blow the flavor profile out of the roof.
Now, if you are ready; Let’s get started. Place your cleaned sweet potatoes on an aluminum lined baking sheet and bake at 400 degrees for 1 to 1 1/2 hours or until softened. Allow them to cool to room temperature.
Meanwhile, spray the pie pan(s) with nonstick spray. If you are using a frozen pie crust, skip this step.
Remember, I’m all about working smarter, not harder during the holidays, so I opted for a premade pie crust. Unroll it and place it in your pie pan—Pierce with a fork a few times and set to the side. If you are using frozen pie crust, just allow the crust to come to room temperature and pierce with a fork a few times and set to the side.
Once the sweet potatoes have cooled to room temperature, peel and discard the skin. Place sweet potato in a mixing bowl and remove any long, stringy fibers.
Add all the remaining ingredients to the mixing bowl.
Blend the mixture until completely smooth.
Pour mixture into pie pan and cook 40-45 minutes or until a toothpick comes out clean.
Place pie(s) on a wire rack and allow to cool completely.
Serve with your favorite topping like cool whip or nothing at all. I hope this recipe brings you as much joy as it brings my family. As always, thank you for your continued support along this journey; it means the world to me. Be Well and Happy Holidays-Omniley?
Belle's Sweet Potato Pie
Easiest Southern-Style sweet potato pie. Made with kefir and store ready crust to help beat the holiday rush.
Place cleaned sweet potatoes on an aluminum lined baking sheet and cook for 1 hour to 1.5 hours or until softened.
Allow sweet potatoes to cool to room temperature.
Set oven to 350 degrees.
Prepare pie crust and set to the side. If using rolled pie crust spray pie pan, then place crust in pan. Pierce a few holes in crust with fork.
Peel skin from sweet potatoes and place in blender. Remove any long, stringy fibers.
Add additional ingredients to blender. Beat mixture until smooth and pour into prepared pie crust (s).
Bake for 40-45 minutes, or until toothpick comes out clean. Allow pie(s) to cool on cooling rack.
Notes
This recipe with yield enough mixture for 2 regular-size pie crusts. If using a deep-dish pie pan depending on size may only yield enough mixture for 1 pie. You can substitute regular milk or buttermilk if kefir is not available.
Greetings. We are in full holiday swing at my home; what about you? I have a Halloween display, Christmas display, and Fall vibes colliding with one another. I am not a shame of either. This year we are celebrating love, life, and laughter.
