Have there ever been more magical words than “set it and forget it”? (Well, maybe the first person who said, “Let’s put chocolate and peanut butter together.” But we’re talking savory today! Sorry, I digress.)
This Slow Cooker Chicken Chili has been warming my kitchen and my tummy lately. It’s a filling, no-stress meal that’s perfect for a big group or as a make-ahead-and-reheat meal. I’m guest posting over at The Keenan Cookbook today while Chris and Rachel welcome their new baby boy, so head over there for the recipe! (And don’t forget to tell them hi from me. )
The above picture contains neither turkey nor stuffing nor any sort of orange root vegetable.
It does, however, contain a member of the poultry family, a tomato stuffed with yummy things, and a [green] vegetable. Passes my test!
Fall is here, fall is here!
Okay, well, technically fall has been here for a week or so now, but it’s only really started to feel like fall here in the New York City area since October started this weekend. The weather has been crisp and cool, with that smell of the coming holiday season in the air. I love it.
I think these gooey, cheesy enchiladas are a great fall meal, whether you eat them for dinner fresh outta the oven or freeze a bunch for easy meals-in-a-minute later in the week (I’m a big fan of this method, as we all know!). They might not be the most photogenic food in the world, but I promise they taste better than they might look.