I might be the only person on the planet that doesn't care for pumpkin spice lattes or pumpkin pie, but give me all the bread!
Now I know it’s hard to believe, but there’s so much more that goes on over here outside of interior design and DIY projects. ;) I met Tana of Your Marketing BFF for coffee last week and she motivated me to start sharing a bit more about those other parts of my life with YOU, my fabulous readers. While it’s true that I basically eat, sleep and breathe interior design – I also need a break from it sometimes, so I chose to share a few Fall pumpkin recipes with you.
In addition to this delicious pumpkin zucchini bread for my fellow health nuts who enjoy the occasional indulgence, I’m sharing my famous (to my family, haha) crockpot Chili recipe at the end. It’s still a little too hot here for chili, but it’s my favorite dish to make during the cooler months. It’s so easy, feeds a village, the whole family loves it, and best of all – you can throw it in the crockpot and come home to a meal that’s ready to dish!
One thing I’m just as passionate about as interior design is photography. To be honest, I was more excited about styling and photographing this bread than eating it! A trip to TJ’s for flowers is always fun too.
I don’t bake often, but when I do it’s usually during the fall. Because, pumpkins. Duh. I usually scour the internet for recipes that aren’t too intricate and have ingredients that appeal to me. I came across this Pumpkin Zucchini Chocolate Chip Bread from Ambitious Kitchen and I am always drawn to any bread or muffins that call for zucchini. You can’t taste it and it adds moisture. Plus there’s nothing like getting a serving of veggies with your dessert or morning coffee.
As with most recipes I find, I alter a few things. I reduced the wheat flour to 1 cup and added ½ cup of oat flour for a bit more nutrition and moistness. I also omitted the chocolate chips from the recipe (I know, I know!), but that prevents me from eating it all before anyone else can get to it.
I like to warm my bread and put butter on it, but this would be really good with cream cheese frosting or cinnamon butter too. YUM! Next time I make it, I’ll try substituting a ripe banana for the zucchini.
Click the link above to access the pumpkin zucchini bread recipe from Ambitious Kitchen and keep reading for my crockpot chili recipe.
I don’t usually toot my own horn, but my crockpot chili is pretty killer. It’s so easy to make and, I might be a little biased but, I’ve never tasted any that I like better. The key to good chili is the beans. Busch's Best are what I recommend, but I usually take a healthier option if it's available and our grocery store has organic chili beans that are a close second so that's what I use.
CROCKPOT TURKEY CHILI
- 1 lb. ground turkey
- 1 small onion, chopped
- 2 cloves garlic, minced or crushed
- 2 – 15 oz. cans of chili beans, undrained
- 2 – 15 oz. cans of red kidney beans, drained
- 1 – 15 oz. can of tomato sauce
- 1 - 15 oz. can of diced tomatoes
- 1 - 1.25 oz. packet chili seasoning (we like a little spice so I use the hot seasoning), divided
- 1 tsp salt
- 1/4 tsp black ground pepper
- 1/4 tsp crushed red pepper (optional for added spice)
- Put the undrained chili beans, drained kidney beans, tomato sauce, diced tomatoes, ½ packet of chili seasoning, salt and pepper in the crockpok. Stir together and set to Low. If you like a little extra spice, then add the crushed red pepper as well.
- Combine the ground turkey, onion, garlic and remaining ½ packet of chili seasoning in a pan. Brown and crumble the turkey mixture over medium high heat until the turkey is no longer pink.
- Fold the turkey mixture into the crockpot.
- Cook on low for 6-8 hours or high for 4-5 hours, stirring occasionally.
- Optional: garnish with sour cream and cheese.
P I N T H I S I M A G E