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There’s little better than a nice bowl of chili to warm you up on a cold day. This recipe is a bit non-traditional, but it is satisfying and rather quick and easy to put together. I could eat chili most any time of year, though many people like to save it for the colder months. As often as I cook chili, though, I am on the lookout for creative variations on the traditional recipe, and this is a nice one.

Here’s what our friends over at Domesticate Me had to say about this amazing chili:

I’m pleased to report that this chili is a vegan wonder, but you can easily beef things up with any type of meat you have handy. I’ve made it at least four times over the past few weeks with different fillings, and it never disappoints. Try simmering it with top round steak, ground turkey, shredded chicken, lightly browned chorizo or some spicy chicken sausage. (The Dude really lost his cool over the chicken sausage version.) Feel free to get creative.

 

Recipe and photo courtesy of Domesticate Me

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Quick tip: Adjust the amount of chili powder and crushed red pepper to your taste.

Big family dinner coming up? I bet you know what your entree is going to be, but have you decided on the side dish yet? Most people go for a typical green-bean casserole for a nice and easy side dish, but why not spice it up, and pre-portion out individual, cutely wrapped, servings?  It’s a stylish alternative to the classic recipe.

The beans are blanched, so they still retain the majority of their nutrients and flavor. Tucked beneath the crisp, smoky bacon, is a sweet prune, melded to the bean stocks by a creamy almond butter. It’s all the flavors of a typical green bean side dish, but laced together elegantly. This is such an easy way to turn a basic side dish into a show stopper – you’ll wow your dinner guest for sure, when you bring these out!

Recipe and photo courtesy of Elle Decor

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Quick tip: Choose turkey bacon for a leaner option.

For many people, the day after Thanksgiving, is when the true feast happens. I for one. adore turkey leftover sandwiches – that’s one of the reasons I cook a whole turkey a few times a year. I have found the most amazing recipe for the turkey itself, but I am always looking for new recipes for those tasty sandwiches! This grilled turkey goodness, comes with it’s own dipping gravy.

Like a French Au Jus sandwich, this delicious smoky and sweet leftover sandwich, can now be dipped in a thick well seasoned gravy. A true Frankenstein of your turkey feast, it has all the flavors wrapped up in between two slices of buttery grilled bread. I’m telling you, friends – this sandwich alone is worth going through the cooking of the turkey! It is so flavorful and juicy, it basically melts in your mouth before you even realize you took a bite.

Recipe and photo courtesy of Serious Eats

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Quick tip: Use whole grain bread for a healthier option.

There are so many ways to cook a turkey, that sometimes the simpler ways are overlooked. Fresh meat, savory green herbs of all types, and a redefined sweet gravy, make this a reinvention of a true classic. Whether you’re making this for America’s big day of binging, some other special occasion or just simply because you want a nice meal, it’s a recipe you’re going to hold on to for the rest of your life.

The recipe feeds about 12 people, and introduces fresh herbs like: sage, thyme, and rosemary, tucked under a crisp skin. The gravy is a new take on an old classic, incorporating hints of cranberry, and other sweet seasonal flavors. If you don’t have a yearly turkey recipe already, adopting this one, will set you apart, every year. I make turkey a few times, year round, mostly because this recipe is so incredibly delicious that I can’t always wait until the big day!

Recipe and photo courtesy of Betty Crocker

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Quick tip: The leftovers make mind blowing sandwiches with that incredible cranberry gravy!

I make stuffed turkey a few times year round. Why wait until the holidays to eat something so delicious? The one issue I have with it is how I can manage to cook a nice side dish without too much of a hassle. My days are busy, and when the turkey is in the oven I need a side dish that I can whip up easily. Why slave away over hot pots, when you can roast this sweet potato side dish in a slow-cooker? If you’re not a fan of the usual marshmallow topping, or perhaps you want a fresh, healthier alternative, than this recipe is right up your alley!

When your oven is stuffed with turkey, this slow-cooker side can save the day!  You can even prep this the night before, and simply turn it on 20 minutes before the turkey is done.  This recipe calls for sweet potato, but you can substitute yams, and any type of nut, you choose.  This is a no-frills, delicious country side-dish, that goes perfect with any holiday feast!

Recipe and photo courtesy of Betty Crocker

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Quick tip: You can use any type of nuts in this recipe, but you can also use country seasonings like oats, or pumpkin seeds, as well.

Here’s a recipe that will make you a great hit at your next potluck or family gathering! We all love a good brownie, but sometimes it can seem a little boring to make that same old recipe over and over again, no matter how delicious it is. This one brings a delightful change to your baking routines, and it is sure to wow the crowd!

If you love chocolate and mint, these easy-to-make brownies, are the perfect combination of deeply rich chocolate, with a cool mint cream filling. If you ask me, they are perfect served straight out of the fridge! It makes the minty flavors even stronger. This classic bar is packed with three layers: fudgy brownies, minty filling and a chocolate glaze. A sensational dessert that always pleases, this recipe makes up to 20 servings, so you’ll have enough to stow away for your own stash!

Recipe and photo courtesy of Betty Crocker

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Quick tip: Cut these into bite-sized bars and freeze for a quick treat to go with your coffee every time you want one!

I remember the first time I heard someone mention hummus. Back then I had no idea what it was – in fact, it took me a while to even realize they were talking about food! Of course this got me very curious and I wanted to find out what an Earth kind of dish hummus might be. It didn’t take long and it had already become one of my favorites!

When we think of adding ingredients to hummus, we generally think of salty and spicy flavors first, like garlic and hot pepper. But the cultures that invented hummus, have known that it can be just as extraordinary with a sweet side. This recipe calls for a food processor, but if you have a strong blender, that will also suffice. If the hummus starts to dry a little in the blender, just add a touch more oil to revive it. The results should be a creamy, filling hummus, folded into a cranberry swirl, and dolloped on warm grilled flat bread.

Recipe and photo courtesy of Aldi

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Quick tip: If you like a little texture to your humus, you can also add some sliced almonds.