Fall weather is on its way back to Texas this weekend and I'm so excited to break out my cool weather wear. Booties are a staple in any fall line-up and these beauties are some of my top picks for the season!
If I had to pick my favorite season for veggies, it would be
Fall. Root vegetables are my absolute favorite; between the expansive variety
of ways you cook them and the beautiful seasonal colors, they pretty much take
over my weekly menu. This recipe is by far one of my favorites right now. A
coworker introduced me to the idea and since then I have tested many different
versions and made my husband a huge fan (not an easy feat for a meat and potatoes
man). I hope you enjoy!
4 Acorn Squash, washed and halved
½ Large Yellow Onion
1 Zucchini, washed and cubed
1 Squash, washed and cubed
2 Medium Carrots, washed and cubed
2 Garlic Cloves, minced
1 Pound Ground Lean Organic Turkey
1 Box Near East Rosemary & Olive Oil Quinoa Rice Blend
1 ½ Cup Reduced Sodium Chicken Stock
1/4 cup dried cranberries
1/8 cup grated parmesan
Salt, Pepper, Rubbing Sage, Garlic Salt, Rosemary
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside. Wash and dry acorn squash, cut of top, bottom and half. Scoop out insides and coat with a thin layer of EVOO and coarse sea salt. Place whole side down on cookie sheet and roast for 40-45 minutes or until tender.
While the squash cooks, start on the “stuffing”. Add EVOO to
a large skillet (will need one with a lid) and heat to low-medium heat. Add in
cubed onion, zuchnni and squash and cook for five minutes before adding ground
turkey and minced garlic. Continue cooking until turkey is browned. Then add 1
cup of chicken stock, quinoa season packet, quinoa mix, sage, salt, pepper,
rosemary and garlic salt; stir together then cover and cook for 15 minutes. At
this point, I usually add the remaining chicken stock and then cook until
quinoa is at desired tenderness. Once you reach this point, stir in cranberries
and taste to determine if any additional seasoning is needed.
Once squash is tender, remove from oven and flip so that
skin side is down. Fill center with “stuffing” and sprinkle cheese over the
top. Then cook for another five minutes or until cheese is melted.
I hope you enjoy this as much as we do. I love that you can
change the “stuffing” to reflect a southwester flair or Greek flair depending
on your mood. This also reheats so well for days to come!
Hello sweet friends! I hope your weekend was a fantastic one. Ours was grand; it was the first weekend in a few that the man friend and I were in the same city, so we lived it up. When life gets this busy it's all about enjoying all the little moments you have! Here are a few from the last few weeks.
Hello Friends! I hope y'all are having a wonderful day. We had a rainy cool weekend and start to this week which makes my little fall heart sing! I wore this soft tunic look on Saturday for a cozy movie day with the family and it was so just so comfortable. I love the sweet front pockets and it pairs so well with skinnies and suede booties. I love the neutral palette but I've been slightly obsessed with this fuchsia monogram tote and couldn't leave it at home. The gold details on it are just beautiful!
Cheers to the first Fall look of the year! Thank you for stopping by!
I’m so excited to share a recipe that has been on repeat in
in the V House for the last few months – Turkey Burgers! Last year I shared Venison
Burgers, which we still love, but in an effort to cut out as much red meat as I
can, a Turkey version was in order. You can vary the spices to meet your
taste; this version is a classic take on the traditional burger.
I hope you enjoy!
Ingredients (Makes 4 Patties)
1 LB Ground Lean Turkey
¼ Cup Bar-B-Q Sauce
2 Sprigs of Green Onions; thinly sliced
*Note: You can also add Italian bread crumbs if your meat isn’t holding patty form. I’ve only had to do this a few times, but it is a great way to firm up the meat.
Preheat grill to medium heat and coat with a generous amount of non-stick spray. Keep in mind that turkey is very lean and will stick more easily due to the low fat content; use lots of non-stick spray to help during the grilling process.
In a large bowl, mix all the ingredients listed above together. Then quarter the bowl and form each section into a patty.
Grill for 10-13 minutes. Serve on a toasted bun with fresh veggies!
If you have any leftovers, they are also great served over a bed of fresh spinach!
Texas hasn’t quite got the Fall memo yet so 90 degree
weather is still showing it’s lovey face all over our forecast. This little reality
makes it hard to layer on the great textures and fabrics I’m eager to break
out, but I think I found a few pieces to get me through this Indian summer. I wore this look last weekend and this vest is
a perfect transition piece into Fall. It is lightweight and can be easily
layered on top of breathable warm weather clothes.
What transition pieces are you pulling out to get through
the slow arrival of Fall weather?
Thank you for stopping by today. See you tomorrow!