Scenes from Thanksgiving…

Better late than never, right? 

 

I think I’ll just say we have a lot to be thankful for this year. 

Happy (belated) Thanksgiving from the Confessions family!

Tonight's Dinner Is Brought to You By...

Today, I found myself at home on a Monday rather unexpectedly. A certain little munchkin was sick, so I was home playing nurse-mom. Fortunately, she is feeling MUCH better tonight. I think she will be back at school tomorrow.

For some reason, I really was in the mood for Chicken Tortilla Soup today. I really wanted to run out to the store to grab a few things, but I didn't want to take sickly out on the town. What to do...what to do? Then I remembered Lettuce Carry.

I have been seeing commercials for Lettuce Carry in the mornings, and have wanted to try it. From their website:

"Lettuce Carry is a new grocery shopping experience in Charlotte, NC.

We offer over 15,000 diverse items at your fingertips, this includes a complete selection of fresh food (including local and organic), household items, health and beauty supplies, tobacco, beer and wine.

We then deliver your items right to your door at no charge (next day standard delivery) and our drivers accept no tips. Best of all, you save money because our low overhead costs means we can keep our prices low."

Well, all that sounded great to me, so I thought today would be a perfect time to give it a try! I shopped for the items I needed and checked out.

I could have had free delivery if I had waited to get my groceries tomorrow, but it was worth the convenience to pay $10 for a delivery today. I really love the fact that you can pick the 2-hour time slot that works best, so you aren't stuck sitting around all day waiting. And they even called to tell me when they were 10 minutes away! I chose the 4pm-6pm time slot, and they arrived at 4:15. Did I mention that they have a NO TIPPING policy?! So if you choose next day delivery it is absolutely free.

Prices were fairly comparable to a grocery store, and if you are a Couponer, they do accept manufacturer coupons. (I didn't have any,though, so I cannot report back about coupon use.)

The groceries all came in nice, reusable bags, which was above and beyond what I was expecting. Also, many of the meats are local! Another bonus!

I could definitely see using this service during lunchtime at work and having the items delivered around the time I would get home. After all...no one wants to hit the grocery store after work. Am I right?

Lettuce Carry delivers all over the greater Charlotte area- even to Rock Hill and Fort Mill, SC! If you are tired of going to the grocery store, give them a try!

Click here to visit the Lettuce Carry website.

Now, let's talk about this Chicken Tortilla-ish Soup I made tonight. I don't know what brought on this craving...maybe just the cooler fall weather. I have been making soup at least once a week. I also welcome any excuse to make spicy food.

Chicken Tortilla-ish Soup

 

If you want to make a Paleo-friendly version of this soup, then skip the corn and the cheese. I decided to add cheese mine for a little treat. Since I don't buy tortillas anymore, I took a cue from PaleOMG and used crushed Plantain Chips (just because I had them on hand) and sprinkled them over my soup. They added a little crunch. I am sure you could also add some sour cream as well if you like.

Ingredients:

• 2 chicken breasts, cooked and shredded (mine were baked)
• 2 Tbsp. EVOO
• 1 yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 3/4 cup frozen yellow corn kernels (I am sure fresh would be fine also)
• 1 14-oz can of fire-roasted diced tomatoes
• 10-12 oz. chicken stock
• Handful of chopped cilantro
• Cumin, ground cayenne pepper, salt, and freshly cracked black pepper to taste (I used a TBSP of cumin, 1/2 tsp. cayenne, and a dash of salt and pepper)
• Optional extras: crushed tortilla chips or plantain chips, shredded cheese, sour cream

Preparation:

In a medium saucepan, heat EVOO over medium-high heat. Add onion and pepper. Sauté until tender. Add corn kernels. Sauté one minute longer. Add diced tomatoes. Stir. Add spices, chicken, chicken stock, and cilantro. Bring to a boil, then reduce heat and simmer about 15 minutes covered over low heat. Serve hot with any garnish you like!

This recipe will serve 3-4 people.





You can enjoy it naked (above) or accessorized (see below).

This soup was so delicious! One of the best things I have made in quite a while! I hear it's gonna be chilly this week...make yourself a batch!

 

Posted with Blogsy

Weekend Recap

Happy Monday! How was your weekend?  The weather was absolutely beautiful here in South Carolina! It was crisp at night and in the morning, but during the day it was so gorgeous!  We’ve really enjoying the wonderful fall weather. 

Look, it’s fall, y’all! 

She can’t help it.  The child sees a pile of leaves and she had to go jump in them and give herself a leaf shower.  To be a kid again, right?  It’s not as much fun to watch this as a mom and think, what bugs (or worse) might be hiding under that leaf pile?!

This weekend was great.  I was able to squeeze in a 3-mile walk/run on Saturday morning.  I’m going to try and do some more running this fall/winter.  I hate running outside when it is hot.  I love when it is nice and cool. 

Saturday breakfast: breakfast bowl.  In the mix: spicy sausage, sweet potato, gala apples, and onion.

Then we decided to head to the aquatic center for family swim that afternoon.  By the end of the summer, Sadie was swimming so well that we wanted to make sure she didn’t lose it.  At the end of the summer, she was able to throw a diving stick in the pool and then retrieve it from the bottom.  She was so proud of herself!  I was really worried that she would be frustrated now, having been away from the pool for a few months.

 

However… it was like she never left!  Ryan and I were both amazed!  She was like a little fish again!

On Sunday morning, we went to a delicious brunch at church.  It was nice to be able to spend time with friends catching up.  I was busy taking pictures for the church website and newsletter, but I managed to get a friend to snap a pic of our little family. 

 

On Sunday, I actually had some time to bake.  I haven’t done much baking since adjusting to being “Mostly-Paleo,” since most baking requires wheat flour.  However, I had found a new recipe for sweet potato brownies that I wanted to try which called for coconut flour.  I finally was able to find coconut flour at Earth Fare.  It’s expensive… but man, does it smell DELICIOUS!  It’s the first flour I have ever opened and wanted to taste!  (I didn’t.) 

 

These brownies turned out good taste-wise… very chocolatey and sweet and rich.  However, even after baking them for close to an hour, they didn’t really take on that cake-like texture I was looking for.  I think it might have to do with me doubling the recipe.  I think I will work on these a bit to try and perfect them a bit and try again.  I am thinking if I add a little more coconut flour, that may help. 

So hopefully soon I will have a Sweet Potato brownie recipe to share with you all! 

For now, I am taking the philosophy that even an imperfect brownie is better than no brownie at all! ;)

Have a great week, friends!

Change of Seasons and Spicy Slawsa

I can’t believe how quickly fall came to South Carolina.  A few weeks ago, we were enjoying the pool and sun.  And now, we’re pulling on sweaters in the morning, leaving the windows open at night, and picking apples and pumpkins.  The weather has been absolutely amazing around here.  I hope that wherever you are, it is beautiful, too!

On Saturday morning, I went out for a quick bike ride and ended up riding more than 5 miles.  It just felt so great outside.

And on Sunday, Sadie and I enjoyed a walk at a local park…

followed by frozen yogurt. 

I also was able to go to the Southern Women’s Show this weekend.  The SWS is a great shopping opportunity in Charlotte.  Lots of local and national vendors set up booths.  I can’t believe I didn’t take my camera with me.  But I ran into a friend there… my friend Julie from college!  Julie is the owner of a little product called Slawsa, which I have written about before here.  Julie has been busy making deals with many of the grocery store chains around the country.  She was at the SWS giving samples of Slawsa and telling people where to get it. 

 

I decided to try out the new Spicy Slawsa!  I liked it so much I brought home a jar. 

This inspired us to make burgers.  I ate mine sans bun, since I try to stay with a Mostly-Paleo diet, and topped mine with Slawsa and Tomatoes.  Yum! 

If you still haven’t tried Slawsa, you must!  It’s great on hot dogs and burgers!  Slawsa is sold at Ingles, Publix, and may soon be available4 at some other stores!  You can click here to find out more about Slawsa and to order some.

Alright, friends… apples are baking in my oven and they smell heavenly.  I’m going to have to say goodnight now. 

Easiest Vegetable Soup + Blogger Eats

Happy Monday!  I hope all of you had a wonderful weekend!  We did.  We enjoyed lots of family time and even got some housework done!  Which made me remember that way back in the spring, I vowed to do better about keeping the house clean.  I even pinned a schedule on Pinterest, hoping to try and follow this.  We did it for about a week or so, but then a busy week hit and… Fail.  Now we are vowing it again.

Well, I may not be the best housekeeper in the world, but I did cook a little. 

As soon as fall starts to approach, I start thinking about things like…

boots

leaves

cocoa

soup

chili

apples

Wassail from Windy Hill Orchard

pumpkin

pumpkin spice lattes from Starbucks

stews

blankets

long sleeves

candles

The list goes on and on.  I am always sad when summer ends… but once fall begins to come around, I remember how much I love this time of year, when everything cools down and the fall colors start to appear in nature. 

Yesterday was sort-of a gray day, so I felt like making soup.  This is the easiest soup to make.  This is the soup recipe I give to my friends who swear they cannot cook anything.  So if you’re one of those people who always goes for the complex recipes with many steps… I can tell you this soup probably isn’t your thing. 

 

Easiest Vegetable-Beef Soup

I make this soup almost every 2nd or 3rd week in the fall and winter.  It’s so simple, but it is filling and tasty.  I like to make a big batch on Sunday night and then eat it for lunches or an easy dinner during the week.  Back before I was (mostly) Paleo, I woulod have paired it with a grilled cheese.  Now I pair it with apple slices or some extra veggies.  Maybe even a slice of quiche!  One batch makes about 5-6 servings, but it really depends on how big your bowls are! 

 

Ingredients:

1 lb. lean ground beef

1 onion, diced

2-3 cups of frozen, cut-up veggies (I use about 1/2 a bag of those frozen soup veggies with beans, corn, peas, and carrots—but you coulod certainly use fresh—whatever you have on hand)

2 cups frozen cut okra (again—I am sure fresh would also be great)

1 12-oz. can V-8 or Vegetable Juice

1 32-oz. carton chicken or vegetable broth

salt, pepper, bay leaves, or other seasoning

Preparation:

Brown ground beef with chopped onion.  When beef is browned, drain fat if needed.  (Depends on how lean the beef is.)  Add chicken broth and V8 to the pot.  Mix with a spoon.  Add frozen veggies.  Mix again.  Add seasonings.  Bring to a boil.  Then reduce to a simmer, cover, and cook for 15-20 more minutes.  Serve hot with your favorite soup sides!

Seriously, I told you it was easy, right?

Yay for pre-prepared lunches this week!

Speaking of preparing meals in advance… last night I tried out this recipe from PaleOMG: Tex-Mex Hash Breakfast Casserole!  I love a breakfast hash, that is for sure.  So as soon as I saw this recipe, I knew I had to try it out. 

It turned out amazing!  It is so filling and hearty, and I love anything spicy in the morning.  I’d bring tacos to work for breakfast if I didn’t think I would get some crazy looks.  But I WILL take this to work. 

Stop over at PaleOMG! for the recipe!

Alright, friends… hope you have a great week!  For those of you who are having a rainy week (like us!), stay dry!

Almost Burned (But Not Quite!) Turkey, Broccoli, and Cheddar Frittata

Happy Thursday!  Or shall we say, “Friday Eve?”  I’m feeling ready for the weekend!  Something strange happened this week… I think Fall arrived!  Seriously, the weather took quite a change.  It’s been in the 50s/60s in the morning!   I have to say that I am sad that the pool days of summer are over… they are ending just as Sadie was really getting GREAT with her swimming.  We are going to have to make a special effort to get her to the indoor pool so that she will not forget everything she has learned. 

However, there are so many things that I love about Fall.  I’m getting so excited to break out the boots soon! And making things with pumpkin!  And apples are in season! 

You can expect to see some fall-related posts coming soon.  But for now, let’s have some breakfast. 

You all know I love breakfast.

And eggs.

The frittata has become a good friend to me.

Seriously, if you’ve never made one, it’s so easy!  You can add just about anything you want.  It’s cheap.  It’s a great way to use up leftovers.  And it’s quick!  This frittata came to be because of all those reasons.  I needed to use up some leftover veggies and I also wanted to pre-make some breakfasts for the week.  And I ALMOST ruined it.  But not quite.

Turkey, Broccoli, and Cheddar Frittata

Ingredients:

1 Tbsp EVOO

1 onion, diced

3/4 cup chopped turkey slices (amount isn’t really that important—anything will work)

1 cup of cooked broccoli florets

1/2 cup shredded cheddar

5 eggs, whisked

salt, pepper

 

Preparation:

Heat oil in an small oven-proof skillet over medium heat on the stove.  Add diced onion.  Saute until soft.  Then add turkey and broccoli.  Heat until warmed through.  Reduce heat to medium-low.  Spread the veggie and turkey mixture evenly over the bottom of the skillet.  Add some salt and pepper (to taste) to the eggs.  Add cheddar to the eggs and pour evenly over the turkey and veggies.  Allow to cook for a few minutes, until the sides are beginning to thicken.  Then put the skillet into the oven.  Broil for a few minutes until the to is lightly browned.  Serve hot, or save to eat throughout the week. 

A frittata of this size will make enough for about 3 breakfasts.  I think it is great with fruit, or with some avocado or even almonds. 

Sooo… how did I almost ruin this breakfast?  I actually decided MID-BROIL that I wanted to go for a bike ride.  I was upstairs chaging, and then I came back down, I thought, “Oh no!  My frittata!”  I was sure it would be ruined.  But lucky for me, I caught it JUST in time.  It was almost too brown on top.  But it was my lucky day.  :) 

Breakfast saved.

Gobble Gobble!

To all my American readers, I hope that you all had a wonderful Thanksgiving!  We sure did have a fun (but busy!) day!  Thanksgiving has always been one of my favorite holidays.  I know what you’re thinking… surprise, surprise… I love the food!  And it’s true.  I do love the food.  If you’ve been reading this blog for any length of time, you know this.  But I also just love the time together with family and friends.

I love doing “look-backs!”  If you want to read about last year’s Thanksgiving, just click here and here!

This year, we had our normal double-dose of Thanksgivings.  We usually have a lunch with Ryan’s family and then dinner with my family.  I love how everyone gets so excited to make his or her “specialty” item.  Thanksgiving is so neat because everyone brings dishes together with family history. 

What did I make?

Sadie and I made three pumpkin pies this year.  She was such a good little kitchen-helper and she was so proud of our pies.  We use the Libby’s Famous Pumpkin Pie recipe.  I’ve tried other recipes, but honestly, Libby’s recipe is so delicious and perfect that I always use it.  And it is so simple! 

 

 

Do you like pumpkin pie?  I love it.  Thanksgiving just wouldn’t be right without it!  Or at least, it wouldn’t seem right to me. 

My other contribution this year to both Thanksgiving feasts was my Memama’s Macaroni and Cheese.  It’s one of my Dixie-Style Dining recipes, and you can find it here.  I made a few adjustments.  This time, I did not use whole wheat pasta.  I like WW pasta, but I thought that since I was using white cheddar, the white pasta would look better.  I used Vermont Sharp White cheese (Cracker Barrel brand) and I loved the switch.  I also slightly changed the crust.  I used a mix of regular and panko seasoned breadcrumbs on the top.  I think that gave it a crunchier crust. 

It’s simple: layer noodles, then cheese, then noodles, then cheese, then noodles, then cheese.  Add milk until you can barely see it peeking through the noodles.  Then breadcrumbs on top with pats of butter.  (1/4 to 1/3 of a stick is plenty for one casserole dish.)  Bake at 350 or 375 for 30-45 minutes, or until the crust is golden and crispy and your kitchen smells like heaven.

We enjoyed our day with family and friends and of course we ended the day feeling completely STUFFED.

We have so much to be thankful for—health, a warm home to live in, family nearby… we truly have everything we need and then some.  This year, I have several friends who are facing some serious health issues and my heart goes out to them.   

We missed having my grandparents with us this year.  I think every holiday will be bittersweet for us… we miss them so much.  But we’re so glad they are together. 

So now… we’re enjoying coffee and rest… and I am sure we’ll have some more fun family time later.  We typically don’t get caught up in the Black Friday madness… but we may hit up a store or two once things have calmed down a bit. 

How about you?  Did you hit up the 3 a.m. deals?