Roasted Winter Squash with Cilantro Chimichurri

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We’ve all had those shocking epiphanies where suddenly you realize that somehow, someway, you’ve become an adult.

Maybe it was when you found yourself agreeing with Ariel’s dad in The Little Mermaid. (“Young lady, you don’t love that boy. You don’t even know him!”) Or perhaps it was when you realized you actually wanted socks for your birthday because that meant you wouldn’t have to spend your own money on them.

For me, it was when I first used the thermostat after getting my first real job after college. Before, I was simply wearing a lot of sweaters and ensuring that whatever I made for dinner required turning on the oven so it would also warm the tiny hovel my landlord passed off as an apartment. Suddenly, I was adult with a heating bill.

Continue reading “Roasted Winter Squash with Cilantro Chimichurri” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/roasted_winter_squash_with_cilantro_chimichurri/

Harvest Salad with Miso-Maple Roasted Butternut Squash

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This vibrant harvest salad is filled with fall’s best ingredients. Butternut squash gets roasted with maple and miso, then tossed with crisp apples, dried cranberries, earthy pumpkin seeds, fresh pomegranate seeds, and a maple-Dijon vinaigrette.

The result is a salad that feels like fall on a plate!

Continue reading “Harvest Salad with Miso-Maple Roasted Butternut Squash” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/harvest_salad_with_miso_maple_roasted_butternut_squash/

Pressure Cooker Garlic Mashed Potatoes

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After making mashed potatoes every kind of way, these days, it’s all about the electric pressure cooker. The potatoes come out perfectly every time, and it’s so, so fast!

Whether you’re making mashed potatoes for a weeknight dinner or a big holiday spread, this is my favorite method for a perfect bowl of spuds.

Continue reading “Pressure Cooker Garlic Mashed Potatoes” »

from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/pressure_cooker_garlic_mashed_potatoes/

Quick Beef Chili Recipe (Instant Pot or Stove Top)

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I love this quick and easy beef chili made with black beans, tomatoes, homemade chili spices and beer. This chili pleases all the palates in my house – not too spicy (although you can kick it up if you wish), loaded with flavor, and ready in less than 30 minutes. I have partnered with Beef. It’s What’s For Dinner to share this recipe which you’ll NEED to make soon! The timing couldn’t be better as I’ve gotten at least three requests this week for a beef chili recipe (how is it possible I don’t have a beef chili recipe on my blog!).

The beer, of course is optional, you can swap it for broth if you prefer. What really makes a chili complete in my opinion are the toppings – a dollop of sour cream, some diced red onions and cilantro are a must for me!

I’m also obsessed with cutting open a small avocado, removing the pit and filling it with chili plus toppings. Folks this is SO good!

If you prefer to make this on the stove, I would simply cook it covered low heat and add 10 minutes. One thing I love about using a pressure cooker for dishes that use lean ground beef, is that it comes out a lot more tender than it would on the stove.

This chili recipe was modified from the new Beef. It’s What’s For Dinner website and I used this recipe with my own blend of chili spices, plus I added some tomato sauce and modified it for the pressure cooker. They have so many great recipes on their site I’m dying to try like this One Pan Roasted Tri-Tip and Brussels Sprouts and this One-Dish Beef Stroganoff just to name a few.  With more than 126 beef cuts, I love the helpful guides for every cut and cooking method, like this Best Beef Cuts for Slow Cooking, which also applies to the pressure cooker and shows where the cut comes from on the animal, how to cook it and nutritional information.

Leftovers are great the next day or you can freeze them for another night. Hope you enjoy and tell me, what are your favorite chili toppings?

Print Recipe

I love this quick and easy beef chili made with black beans, tomatoes, homemade chili spices and beer. This chili pleases all the palates in my house – not to too spicy (although you can kick it up if you wish), loaded with flavor, and ready in less than 30 minutes.

Ingredients:

• 1 pound Ground Beef (93% lean)
• 3/4 teaspoon kosher salt
• 1/2 small onion, chopped
• 1 medium red bell pepper, chopped
• 1 can (15 ounces) reduced-sodium black beans, rinsed, drained
• 1 can (10 ounce) mild diced tomatoes with green chilies, drained
• 1/2 cup canned tomato sauce
• 3/4 cup light beer (Corona) or 3/4 cups reduced-sodium beef broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• black pepper, to taste

Optional Toppings:

• chopped red onions
• cilantro leaves
• lime wedges
• sour cream
• cheddar
• avocado

Directions:

Pressure cooker:

1. Press saute on the Instant Pot, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
2. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, beer and spices.
3. Cover and cook on high pressure 20 minutes to blend the flavors, stirring occasionally.
4. Serve with toppings, as desired.

Stove Top:

1. Heat a large pot on medium-high heat, brown the beef and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes.
2. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, beer and spices.
3. Cover and cook low heat 30 minutes to blend the flavors, stirring occasionally.
4. Serve with toppings, as desired.

Nutrition Information

Yield: 1 1/2 cups, Serving Size: 1 1/2 cups

• Amount Per Serving:
• Smart Points: 6
• Points +: 7
• Calories: 312
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 71mg
• Sodium: 629.5mg
• Carbohydrates: 22.5g
• Fiber: 8.5g
• Sugar: 2.5g
• Protein: 31.5g

Disclosure: This post was sponsored by Beef. It’s What’s For Dinner. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

from RSSMix.com Mix ID 8174097 http://www.skinnytaste.com/quick-beef-chili-recipe/

Favorite Pumpkin Muffins

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Lookout world. PUMPKIN MUFFINS on the loose!

You know the times when you want to bake something cozy and yummy at 10am on a Saturday morning (or let’s be real – 2pm on a Tuesday while you are “working from home”) but you don’t want to basically eat cake for breakfast/lunch/second lunch? This is the story of my baking life.

Which is why I’m so happy to share with you MY FAVORITE PUMPKIN MUFFIN recipe. Here’s what makes it my favorite:

• TASTES AMAZING.
• Oats instead of flour. No gluten, no prob.
• Real maple syrup instead of straight sugar. No post-pumpkin-muffin-crash.
• Chocolate chips for a treat (mmk yes) and flaky sea salt on top for the salt hogs (hiii).
• Short ingredient list of real foods. Greek yogurt, pumpkin, cinnamon. Things of that nature.
• AND STILL TASTES AMAZING. Even thought it’s mostly clean and wholesome.

These favorite pumpkiny muffins are adapted from this recipe, which we make for all our workshops and they are always, always a hit. A reader actually emailed, or maybe commented, a while back and said: hey Lindsay. you should make those muffins but use pumpkin instead. and I said YES FRIEND. Yes I will. Thank you to that commenter who suggested such a thing.

Pumpkin Muffins Up Close and Personal

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Favorite Pumpkin Muffins

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• Author: Lindsay
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 10-12 muffins

Print Recipe

Pin Recipe

Description

These Pumpkin Muffins! Made with oats instead of flour and real maple syrup instead of refined sugar. And everyone loves them, including meeee!

---

Ingredients

• 2 cups rolled oats
• 1 cup pumpkin puree (I used canned)
• 6 ounces plain Greek yogurt (1 small container)
• 1/2 cup real maple syrup
• 2 eggs
• 1 teaspoon baking soda
• pinch of cinnamon and salt
• chocolate chips (optional)

---

Instructions

1. Preheat oven to 375 degrees.
2. In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
3. Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
4. Transfer to a greased or lined muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!

Notes

Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.

Did you make this recipe?

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from RSSMix.com Mix ID 8174097 https://pinchofyum.com/favorite-pumpkin-muffins

Brussels Sprouts Gratin

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Disclosure: This post is sponsored by America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

These brussels sprouts are absolutely to die for!!! So amazingly crisp-tender and baked perfectly in the BEST cream sauce ever!!!

Remember my quick 1-day trip to Merced, CA a few weeks back?

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from RSSMix.com Mix ID 8174097 http://damndelicious.net/2017/10/29/brussels-sprouts-gratin/

Four-Cheese Lasagna with Fresh Pasta

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This is not your Aunt Mary’s lasagna—or one you’ve likely encountered from any family member! There’s no tomato sauce and no meat. Just fresh pasta sheets layered with four different kinds of delicious cheese.

This lasagna is golden with crispy-chewy edges on top and creamy insides in the middle. This makes a heavenly and decadent addition to a holiday table or midwinter feast.

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from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/four_cheese_lasagna_with_fresh_pasta/