Best Chilli Recipe for Fall

That’s what my hubby said. “It’s the best Chilli recipe you’ve ever made.” This of course makes me so happy. I really love when my family enjoys my food. I’m also happy because I saved the recipe! Usually I just go with the flow and toss ingredients in the pot but I measured and I’m here to share this recipe with you. I hope you try it out. This recipe is especially amazing with French fries. Enjoy!

Fall Chilli 

Ingredients

3 cups of ground beef

1 Yellow Onion chopped

1 Cup celery chopped

1 Cup Carrots chopped

4 Garlic Cloves finely chopped

3 tbs olive oil 

1 tsp dry parsley

2 All Spice balls

1 Bay Leaf 

1 tsp Salt

1/4 tsp black pepper

1tsp garlic powder

1 veg cube with 1 cup hot water

1/4 tsp coriander

1 tsp paprika not hot

1/4 tsp cayenne pepper hot

1/4 tsp cumin 

1 can kidney beans

1tbs Worcestershire sauce

1/4 cup tomato paste 

Instructions 

  1. Chop up onion, celery, carrots garlic.
  2. In one cup of hot water add a veg cube with the tomato paste and Worcestershire sauce. Mix. 
  3. In a pot add the olive oil and the onions and on medium heat fry them followed by the garlic and beef for 5 min.
  4. Add the veggies cook for another 5 min. 
  5. Add all the spices followed by the chicken stock and tomato paste. 
  6. Cook for 15-20 min on low heat.  

This chilli is fabulous with French fries! Enjoy!

Autumn Beef Stew Recipe

I love hardy soups and stews do you? I hope this recipe brings the meaning of comfort and cozy to a new level in your life. My family loves my beef stew. It’s delicious and hardy and it brings comfort to those cold Autumn days. Enjoy!

Ingredients

1lb – 12 oz of Stewing beef or strip loin chopped in cubes. I used the last pieces from a whole strip loin.

8 Cups of Beef Broth

1 Cup chopped carrots

1 Cup chopped celery

1 Yellow Onion finely chopped

1tsp salt

1tsp pepper

5 Cups chopped Potatoes

2 Bay leaves

1 All spice ball

2 garlic cloves minced

1/4 tsp mint

1/4 tsp basil

1 tbs flour and 1tsp gravy powder (mix with a little beef broth and add it at the end of cooking as a thickening agent)

Instructions

I made my own beef broth but feel free to use store bought. I made my broth with scraps of beef, onion, carrots, celery and the same spices in the recipe.

  1. Boil your meat for 15 min in your stock and clean off the foam/dirty froth that forms on the top of your pot. Just spoon it out until there is no foam.
  2. Add all the spices and veggies to your pot and cook for 35 min.
  3. Turn pot off and in a little bowl mix 1 tbs flour and 1tsp gravy powder with some beef broth. Make sure you have no clumps add it to the soup and mix.

This soup tastes even better the next day! So delicious!

Enjoy!

Autumn Almond Biscotti RECIPE

Ingredients

1 Cup almond flour 

1 1/4 Cup Flour 

1/4 tsp baking powder

1 tsp Salt

1/4 cup butter

1 tsp pumpkin spice

2 tsp almond extract 

1 cup sugar

2 eggs

1/2 cup chopped almonds

1/2 cup almond butter

Instructions

Set oven to 350F

Set baking sheet with parchment paper

In a bowl mix Butter, Sugar, almond extract, almond butter and 2 eggs.

In another bowl mix flour, baking powder, salt, pumpkin spice. 

Mix the wet with the dry really well and add the chopped almonds. 

Split the dough mixture in half and form 2

3W X 9L logs. 

Bake in 350F Oven for 35min.

When you take the dough out of the oven cool for 10 min and cut the pieces before they fully cool.

If you want the biscotti to be very dry and hard just pop them back in the oven as the oven cools down. 

When the biscotti fully cools you can dip them in chocolate or drizzle chocolate on top.

I drizzled chocolate on them and sprinkled halloween sprinkles. 

Enjoy!

Autumn Carrot Soup Recipe

Hello my lovely friends! I created my own lovely Autumn Carrot soup and I hope you try it out. I love trying out new recipes and this one is super easy.

Ingredients

8 Cups of water

1 Onion

3 Garlic Cloves

1 Veggie cube

6 big carrots cleaned and diced

1/4 tsp celery salt

1/4 tsp garlic salt

1/4 tsp black pepper

1tsp finely grated fresh ginger

2 bay leaves

1tsp balsamic viniger

1/4 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp Tumeric powder

1/4 tsp dry mint

1 tbs brown sugar

1/4 tsp cayenne pepper

1/2 tsp pumpkin oil or any other oil

1/4 cup of bulgar

*lime to garnish if you like.

Directions

Place everything except the bulgar in one pot and cook for 35 min on medium heat.

Turn off stovetop.

Take out the bay leaves.

Blend soup until smooth.

Cook for 20 more min and turn off stovetop.

Add the 1/4 cup of bulgar, stir and cover for 5 min.

Place soup in a bowl and if you like add lime juice on top.

I hope you try this recipe out. It’s delicious and has a kick of heat that is perfect for cold weather. Let me know if you try this recipe out. I added the sugar because my carrots were a bit bitter so feel free to take out the sugar or any other spice you don’t enjoy. I personally love all the spices. Have a lovely day my friends!

@bestdayblogger

Roasted Pumpkin Soup With Bacon and Garlic

Happy Saturday! I wanted to share this on the blog right away because it is the perfect pumpkin soup for Fall and also amazing to make and freeze ahead of time for your family for Thanksgiving dinner. It is so delicious and comforting. I truly hope you try it. Let name know if you try it @bestdayblogger on twitter or IG.

Here is my lovely pumpkin from my garden! How exciting right? My husband helped me chop this up and clean the seeds out. I cut it in chunks and drizzled olive oil, salt and pepper and roasted this along with a a garlic bulb in the oven for one hour at 350F.

Ingredients

  1. 4 Cups of Roasted Pumpkin Puree
  2. 1 Garlic bulb
  3. 1 Pack of bacon
  4. 6 cups of water
  5. 1/4 tsp black pepper
  6. 1 tsp salt
  7. 1 cube of veggie stock
  8. 1/8 tsp of thyme
  9. 1/8 tsp cayenne pepper
  10. 1 tbs bacon fat
  11. A little olive oil to sprinkle on the pumpkin

Instructions

  1. Cut pumpkin and clean out the pumpkin seeds. Set the seeds aside for later.
  2. Pre-heat oven to 350F.
  3. Cut pumpkin into wedges and place them on trays with parchment paper.
  4. Drizzle a little olive oil and sprinkle salt and pepper on the pumpkin.
  5. Cut the top off the garlic bulb and drizzle olive oil over it with a sprinkle of salt.
  6. Roast the pumpkin and garlic at 350F in the oven for one hour.
  7. Take the tray out and let it cool.
  8. Take one package of bacon, cut the bacon into pieces and fry it up in a pan. Take out bacon bits and place on paper towel. Bacon is used for garnish in the soup.
  9. Save the bacon fat for later.
  10. Take pumpkin and puree it. Place in bowl.
  11. In a pot add 6 Cups of water, the roasted garlic, one veggie cube, black pepper, salt, thyme, cayenne pepper and one tablespoon of bacon fat. Add 4 cups of the pumpkin puree.
  12. On medium heat boil soup for 20 min.
  13. After 20 min turn off stove and puree with a hand blender to make sure there are no chunks. If you wish to do so.
  14. Ladle soup in the bowl with bacon bits and Sliced Bacon garlic Baguette. Here is the recipe for the Baguette.

Bacon Sliced Garlic Baguette

  1. Sliced Baguette
  2. Bacon Fat
  3. 1 garlic clove
  4. A sprinkle of garlic salt
  5. A sprinkle of oregano

Instructions

Cut baguette in slices.

dip quickly into the bacon fat

Place on a tray with parchment paper

Sprinkle garlic salt and oregano on them

Toast in a 350F oven for 10 min or until golden brown

When they come out of the oven rub the garlic clove on them.

Garnish the Pumpkin soup with them for a delicious crunch.

ROASTED PUMPKIN SEEDS

RECIPE

1 1/2 cups of pumpkin seeds

1/8 tsp cayenne pepper

1/8 tsp salt

1 tbs bacon fat

Instructions

Make sure your pumpkin seeds are dry. In a bowl add the bacon fat or olive oil and mix in the seeds. Then on a cooking sheet with parchment paper place the seeds and sprinkle with the salt and cayenne pepper. Place in the oven at 350F and bake for 30 min or until golden brown. Every oven is different. Mine took 30 min.

Enjoy!