Homemade Apple Crisp...a Fall Must-Have!

With Thanksgiving less than 24-hours away I am sure more than just a few of us have food on the brain; especially pies...pumpkin pies...apple pies...pecan pies...the list goes on. However, I am over here like "where's the apple crisp?" Am I right? I mean fall and apples go together like turkey and stuffing, mashed potatoes and gravy, wine and well, food! 

This Thanksgiving surprise your friends and family with apple crisp in addition to pie; I am not suggesting you give up the pie...let's not get crazy here. 

Below is my recipe for delicious homemade apple crisp. 

Chicken Tortilla Soup (hold the tortilla)

This recipe is delicious, filling, healthy (until I load it with cheese) and only gets better on day 2...but then again, what soup doesn't?

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8

Prep Time: 10 mins

Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

This is a tomato based tortilla soup. 

What You Will Need:

Chicken Broth; 32 oz.  (I use low sodium) 
Tomatoes in juice; 28 oz. (julienne or chef cut) 
Diced tomatoes in juice with jalapeño; 14.5 oz.
White Corn; 15 oz. 
White Onion 
Garlic
Paprika
Chili Powder
Cayenne Pepper
Smokey Chipotle Seasoning
Garlic Powder or Garlic Salt (I use Garlic Dude from Garlic Shoppe in Gilroy)
Salt
Chicken Breast
Cojita Cheese
Cilantro
Avocado 

Let's Get Started:

1) Start by boiling 2 chicken breast. Once done, let cool then shred and set aside. This can all be happening while you work on the next steps. I add paprika and black pepper to the water as I boil the chicken.

2) In a pot, combine the cans of tomato (juice & all), corn (drained & rinsed), the chicken broth, and the following seasonings: 

•  1 tsp Paprika
• Dash of cayenne or more if you like it really spicy
• 1/2 tsp of chili powder
• Dash of a smokey chipotle seasoning 
• 1/2 tsp of garlic powder/salt
• Pinch of sea salt

Super Bowl Munchies!

Broncos Versus Seahawks! 

"Who's hosting and what are we eating?"

Whether your team is in the bowl or not you likely will have a spot in front of the TV this Sunday...even if it is just for the company, food, commercials and half time show. 

Below are five recipes that I will be serving my friends and family as we cheer on our team! 

*All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

1) Bacon Wrapped Stuffed Jalapeños:

I came up with this recipe about 8 years ago for a group of jalapeño loving friends and have been making it ever since (they don’t really give me a choice). I have tweaked it a bit over the years in order to simplify the process but keep the same great taste.  

Prep Time: 25-60 Minutes (depends how many jalapeños you plan on cleaning out)
Cook Time: 20-25 Minutes on 350 degrees 

What you will need:

Jalapeños
Cream Cheese
Bacon
Cilantro
Boysenberry Jam
Teriyaki Sauce

Let's Get Started:

1) Half the jalapeños and clean out the seeds (the seeds and the oils are what make these little guys spicy so do not scrape the seeds out with your finger and if you do more than 10 jalapenos I suggest even wearing gloves. Oh, and do not touch your eyes!) I use a grapefruit spoon to clean the peppers out.

2) Place a piece of cilantro in the emptied out pepper. Then fill with cream cheese. Don't be shy...fill it up. 

3) Next add another little sprig of cilantro. I love cilantro! 

4) Next is the weird and completely random step (1 of 2 anyway). Drizzle with teriyaki sauce (I prefer Veri Veri) and I do mean just drizzle. I just dip a knife in the sauce and drip it over the peppers...it can get a little messy.

5) Now, wrap it up in bacon and bake! 350 degrees for 20-25 minutes or until the bacon looks nice and brown.

6) Let cool and garnish with cilantro and boysenberry jam ( the second random ingredients. Heat the jam so it is a little runny and easy to drizzle on) as little or as much as you prefer. 

The sweet jam is the perfect match for this spicy and savory treat!

Coconut Pumpkin Curry Soup!

If you are a lover of Thai food, like myself, then you will absolutely love this soup!

Perfect for a cold winters day!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8

Prep Time: 10 mins

Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

What you will need:

Coconut Oil - 2 tbsp

Coconut Oil Spray

Coconut Milk - 3, 13 oz cans (you can use light but it will change the flavor and the consistency. Still good just different. I prefer regular & my husband prefers light; I like the brand Thai Kitchen)

Pumpkin - 1, 15 oz can (I like the brand Festival or Libbys; make sure it is Pure Pumpkin)

Yellow Onion - Medium size

Chicken Broth - 32 oz (I prefer unsalted but it is up to you)

Fresh Ginger

Garlic - 3 cloves

Red Curry Paste - 4 tbsp (more or less to taste; I like the brand Thai Kitchen)

Flour (about 1 cup to make a rue)

Salted Butter - 3 tbsp

Cayenne Pepper, Yellow Curry Powder, Cumin, Red Pepper Flakes, Coriander Ground Ginger & salt (here is the part where I have a hard time measuring...lets go with to taste or a dash here and a dash there)

Cilantro (enough to make it pretty)

Raw Pumpkin Seeds

Shredded Coconut 

Let's Get Started: 

1) Combine chicken broth, 1 can of pumpkin and 2 cans of coconut milk in pot. Add in all dry seasonings to taste. I would say a dash of each...sprinkle enough to have a good covering over the top layer. Go easiest on the red pepper flakes, coriander and ground ginger. Bring to a boil and then let simmer.

Curry Roasted Pumpkin Seeds

Warning: This item is addictive!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

This recipe will make you fall in love with Fall all over again. Seriously, your kitchen will fill up with the smell of curry, a little bit of cinnamon and a whole lot of pumpkin.

I must warn you before you begin. I have been known to not measure anything when I cook and with most recipes I post I will try my hardest to change that but on some I really don't think it matters and this is one of those recipes that it doesn't matter. So with that said. Everything is to taste I am just here to guide you.

What you will need: 

-Raw Pumpkin Seeds
-Coconut Oil (I prefer the spray kind)
-Yellow Curry Powder
-Ground Cinnamon
-Sea Salt
-Cookie Sheet

Yep...that's it...easy does it for this one.


Steps: 
*Preheat over to 350

1- Spread the seeds out on the cookie sheet. I used a  9 x 12 sheet and fill the whole bottom and even a little thicker. It is okay if it isn't evenly spread out because you can stir it throughout the baking process.