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Autumn has arrived!


 

I have so much to post, and so much to share and update. Maybe, it’ll all get done this weekend, and maybe, it won’t. I’m not sure. haha. Hang in there everyone!

We have welcomed Fall/Autumn with a warm hug, delicious spiced cider and a lot of other goodies. The first thing I did? Started the, not so long path of going back to my natural hair color! Yay me!

EverSoLightly and I went geocaching on the first day of fall, I was very proud of myself, because I found this one right as EverSoLightly was ready to give up! šŸ˜€

Today, err rather Yesterday, we had a baking day! It was delicious! So, I’m going to share one of our recipes with you! Then, I’ll try and post one recipe a day for the next week, including the AMAZING mexican feast we had on Thursday and another meal plus a few others that I’ve made.

I’m going to start off simple since it’s almost 2am.

Spiced Cider! Delicious! We made this tonight, and are going to make more tomorrow! It’s the PERFECT Fall/Winter drink, and though theĀ ingredientsĀ sound a bit…sketch…it’s not. It is AMAZING. Trust me!

Total Time: 15 minutes.
Serves, 4, or 2 if you have big mugs and go back for seconds hahaha! I do not have a photo of this, sorry!

What you’ll need:

6 cups apple cider, any brand, or home-made but not the packet stuff. REAL cider.

1/4th a cup REAL maple syrup, not that fake crap most people use, the REAL stuff, it’s a bit pricy but SO WORTH it, buy it, use it in this and on everything breakfast, it’s usually 5.99 per container, sometimes more. Any brand just make sure it says REAL maple syrup and read theĀ ingredientsĀ to check.

2 tablespoons (TBS) of Mulling Spice mixture. I bought mine for $5 at Target, but even that one that I linked to is cheaper than buying all theĀ ingredientsĀ on their own, and it’ll last you several times of making this or anything else.

Cheese Cloth, Kitchen Twine. I used new pantyhose that I had washed but never worn, then cut the foot off and knotted itself.

Directions:

Pour Cider, and maple syrup into a saucepan, medium to large size. Stir. Put your mulling spices in your cheese cloth, tie it shut, place in saucepan. Cook on Medium-High for a few minutes until hot. StirringĀ occasionallyĀ  Don’t boil, you want it to be a toasty warm drink but not boiled. Serve in your favorite mug, or glass. If you have any around, put a cinnamon stick in each mug. Enjoy!

 

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theREALchef?


Fall colors, photo by Mitchell Smith Photography.

Fall colors, photo by Mitchell Smith Photography.

Fall is in the air! Leaves are changing (finally, because they didn’t change last October!) I’ve been craving all my favorite wintery/fall foods and I have decided to try out some of my favorite recipes!! I can cook my favorite meals for @EverSoLightlyĀ and myself šŸ™‚

I thought I’d share my recipe’s with you. First recipe I made this week was home-made MINI chicken pot pies! I got this idea from a friend. Instead of making a regular sized pot pie, make little personal sized ones,Ā similarĀ to the ones you get in the store, but better of couse. šŸ™‚

AllĀ measurementsĀ vary depending on your preference and how many pies you’re making.

Ingredients:
cups of chicken – cooked (you can use the pre-cookedĀ rotisserieĀ chicken from Safeway or whole foods.)
chopped celery (I chop mine up really small — I’m not a big fan)
chopped carrots
russet potatoes cut into bite sized pieces
1 package of chicken gravy — I made mine with whole milk, but water or any other type of milk would work
Flour (1/3 cup)
Chicken stock/gravy
Crust – I get mine from Whole Foods
butter (I use Smart Balance)
frozen peas
Something to cook/serve your pies in I used somethingĀ similarĀ to these. I got mine at ross for $1.00 a piece.

Your oven will need to be pre-heated to 400 degrees F

Cut up all your veggies, and chicken. I like to pre-measure everything before starting, though I usually add more as I’m cooking and tasting. In a pan, melt your butter toss in your potatoes, carrots, and peas. Once they are tender, slowly stir in your flour. Once your flour has been mixed in gradually add your broth and gravy. Stir until they are bubbly (not boiling) and thick. Now add your chicken and turn off your burner, and move your pan to a safe location.

Line your mini pie dishes with your crust. Make sure you have followed the directions on the box. If you’ve made your own crust, KUDOS to you I don’t have the time or patience šŸ™‚

Carefully spoon your filling into the pie dishes. Once you’ve filled them all cover with top crust and make sure to puncture holes into the top of your pies to help them breathe.

Place each of your pie dishes on a cookie sheet and put in oven. Cook 20-40 minutes until browned. Let cool a few minutes and serve!

Next recipe: Chicken and Dumplings šŸ™‚