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Oh, hello out there... Are you still here, there, somewhere in this funny shaped little blogosphere? I am not sure where all the days have gone, nor how we're in mid-October now... And while I'm at it, when did fall hit in full-force? Life has been a series of chaos and busyness, as this time of year often turns out to be. Blogging has sort of took ten steps back from every day living. But I am still here. Still cooking frequently, photographing when the opportunities present themselves (although currently, that has mainly meant photos from Silas' football games and Vincent's water polo tournaments) and trying to catch up on sleep in-between the messes and constant go-go-go.

When we are traveling frequently, I miss my kitchen. While I don't miss the piled up dishes in the least bit, I do miss cooking and having that creative space to dive into whenever I want. The warmth of anything home-baked always seems to allow an immediacy into feeling like you're back home-the deep earthy, sweet smells as well as the literal warmth of the oven running-they're an easy invite and welcome. This time of year, when apples are in their full glory, my first inclination is to bake up a pie, following a traditional apple crumble recipe specifically. But then in the last few years, I've learned the beauty of a good apple (or whatever fruit you want!) crisp, wherein the smells are equally as intoxicating but the work is so much lighter.

While I have made various apple crisps before, this is my new all-time favorite. With a name like "Man-Bait Apple Crisp" how can you not enjoy such a treat? It's simple, perfect, and most importantly - delicious.

Joy the Baker's Man-Bait Apple Crisp

Yields one 9×13-inch pan
(You can cut this recipe in half and use an 8-inch square pan)
Ingredients:
10 to 12 medium-sized apples
6 tablespoons granulated sugar
3 teaspoons ground cinnamon
2 2⁄3 cups all-purpose flour
2 2⁄3 cups packed brown sugar
1 teaspoon ground cinnamon
11⁄3 cups chopped pecans
2⁄3 cup quick-cooking oats
2 sticks unsalted butter, softened

Directions:

Place a rack in the center of the oven and preheat to 350 degrees F. Grease a 9×13-inch pan with nonstick cooking spray or butter.

Peel and core the apples, then cut them into 1⁄4-inch thick slices. In a small bowl, mix together granulated sugar and cinnamon. Place all of the apple slices in the prepared baking dish then sprinkle with the cinnamon sugar mixture. Toss the apples with the cinnamon sugar, using your hands, until the apples are evenly coated. Set aside.

Whisk together the flour, brown sugar, cinnamon, nuts, and oats in a medium sized bowl. Work the softened butter into the dry ingredients, using your fingertips until the mixture resembles coarse meal.

Remove 1 heaping cup of the flour mixture, then sprinkle it over the apples. Toss with your hands to incorporate.
Spread the remaining topping evenly over the apples.

Bake the crisp until topping is toasted and apples are bubbling, 55 to 60 minutes. Remove from the oven and let cool slightly. Scoop the warm crisp into bowls. Serve as is or topped with vanilla ice cream or whipped cream.

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View all posts by Julie Hashimoto-McCreery →

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Oh, hello out there... Are you still here, there, somewhere in this funny shaped little blogosphere? I am not sure where all the days have gone, nor how we're in mid-October now... An...

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Author: The Mediterranean Dish Total Time: 35 minutes Yield: Serves 6

Greek Avgolemono Soup Recipe. Silky, rich, fragrant chicken soup, prepared Greek-style with avgolemono sauce, which is a Greek lemon-egg sauce with warm broth. Best part, this weeknight version comes together in just over 30 minutes.

INGREDIENTS

Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)

1/2 to 1 cup finely chopped carrots

1/2 to 1 cup finely chopped celery

1/2 to 1 cup finely chopped green onions

2 garlic cloves, finely chopped

8 cups low-sodium chicken broth

2 bay leaves

1 cup rice

Salt and pepper

2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)

1/2 cup freshly-squeezed lemon juice

2 large eggs

Fresh parsley for garnish (optional)

INSTRUCTIONS

In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.

Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.

To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.

Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!

NOTES

Cook's Tip for Rice: Be sure to rinse the rice well. And it helps to soak the rice in water for about 15 minutes or so or until you are able to break one grain of rice easily. The rice will cook quickly and evenly.

Can you use orzo instead of rice? Yes, orzo is fine to use. You can use 1 cup orzo, and watch cooking time as orzo will cook more quickly (about 7 minutes or so)

Important Tips: 1. Make sure to temper the sauce. To make avgolemono sauce, you'll need to whisk two eggs with 1/2 cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. That's really the trickiest part of this soup, but it's not that difficult. And if you need to, ask someone to help you pour in the broth, while you do the whisking. 2. Add avgolemono sauce to the soup at the very end, and immediately remove from heat. This is your very last step in the process, be sure to remove the soup from heat immediately or the eggs might begin to cook and the soup separates (you're not looking for an egg drop soup here.)

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This Whole30 Instant Pot chicken tortilla-less soup is full of flavor and so easy to make! Super quick and filling, this Mexican soup is creamy, spicy, and low carb.

Looking for a more-traditional chicken tortilla soup, without any special ingredients or dietary considerations? Check out our recipe for Instant Pot chicken tortilla soup!

What Makes This Recipe So Good

It's crazy easy - throw (almost) everything in the Instant Pot, cook for about 18 minutes, dice your chicken, then add the remaining ingredients. You'll have a complete meal on the table in no time, and with very little effort!

It's creamy, filling, and spicy, making it a great one-dish meal and perfect for cold weather. You can even meal prep this Mexican soup ahead of a busy week! I lovehaving access to this delicious soup for a quick lunch.

It's also low carb and keto-friendly, with only 8 grams of net carbs per serving! This Whole30 Instant Pot chicken tortilla-less soup fits a variety of diets. It's just about as healthy as a soup can get!

Key Ingredients

Chipotle Pepper Powder - I have unfortunately yet to find Whole30 compliant chipotle peppers. Therefore, we use chipotle pepper powder to give this soup a hint of that signature flavor. However, if you're not on a Whole30, you can simply replace the powder with 2 chipotle peppers in adobo, plus 2 teaspoons of the adobo sauce. Also, feel free to include as much or as little chipotle as you'd like based on your spice preference.

Full-Fat Coconut Milk - The coconut milk gives this Whole30 Instant Pot chicken tortilla-less soup an irresistibly creamy texture and flavor! If you're not a fan of coconut, don't worry, the flavor barely shines through in this tasty recipe. Also, be sure to use a full-fat coconut milk for that thick, velvety texture!

Chef's Tips

If not on a Whole30, feel free to add some shredded cheese in there if you'd like! You can also enjoy this with a side of tortilla chips for a tasty crunch.

Get creative with this recipe and make it your own! Stir in some spinach, kale, or chard for extra greens. You can even replace the chicken with about a pound of browned and drained ground beef!

If you have a coconut allergy, replace the coconut milk with cashew cream. To do this, blend 1 cup of raw cashews with 3/4 cup water in a high-speed blender until smooth. This coconut-free option is also Whole30 compliant!

Other Recipes You'll Love
Hey - you've made it this far, so now we're basically best friends! If you make this recipe, I'd love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Slow Cooker Method: If you don't have an Instant Pot, you can make this Whole30 chicken tortilla-less soup in the slow cooker. Add all ingredients, except coconut milk, in order listed. Cook on low heat for 7 hours or on high heat for 4 hours. Remove chicken breasts and dice. Stir in coconut milk, then return chicken to slow cooker. Serve with garnishes.

Number of total servings shown is approximate. Actual number of servings w Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving. ill depend on your preferred portion sizes.

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Whole30 Instant Pot Chicken Tortilla-Less Soup (Paleo)

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This Whole30 Instant Pot chicken tortilla-less soup is full of flavor and so easy to make. Bound to become a favorite Whole30 Instant Pot recipe!

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Pin-up Barbie's hair, then adorn with your favorite appetizer meats!

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Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect easy dinner for those cold winter nights!
We are in soup mode at our house and surprisingly, my kids have been loving it. This lasagna soup was a huge hit as was Creamy White Chicken Chili and even Authentic New Orleans Gumbo (not truly a soup but a total winner!).

I guess the only positive thing about cold winter temperatures is that you can continue cooking warm comfort food and soups, like this delicious Lasagna Soup! This soup is seriously yummy! . This tastes just like lasagna, but in soup form, so how could it not be amazing?!

How to Make Lasagna Soup:

1. Brown the meat. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

2. Cook onion and garlic. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

3. Add sauce and spices. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to the pot.

4. Add lasagna noodles. Bring the pot to a boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.

5. Combine cheeses. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.

6. Serve warm. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.

Make ahead and freezing instructions:

To make ahead: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. it back up on the stove. Serve with a dollop of cheese.

To freeze: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

Store lasagna soup covered, in the refrigerator for 3-4 days.

Other Variations of Lasagna Soup:

Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.

Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles!

Consider trying one of these classic soup recipes:

Recipe

Lasagna Soup

Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect dinner for those cold winter nights!

In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.

Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using.

In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses

Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil

Store lasagna soup covered, in the refrigerator for 3-4 days.

Make ahead instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. it back up on the stove. Serve with a dollop of cheese.

Freezing instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.

Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles!

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2014. Updated December 2019.

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Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect easy dinner for those cold winter nights! We are in soup mode at our house and surprisingly, my kids have been loving it.

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Boil 5# of potatoes. Cook 14 oz bag of chopped broccoli. Mash together broccoli and potatoes with a stick of margarine or butter. Add salt and pepper to taste.

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One of my favorite fall drinks. -Skurski

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The Lion's Tail first appeared in "The Café Royal Cocktail Book," which was published in 1937. But it's likely the drink was born during Prohibition, when onerous laws couldn't keep thirsty denizens from partaking in illicit concoctions. The book was published in London, but many believe the cocktail was created by an American. Their reasoning: The drink's name refers to the saying "twisting the lion's tail," a phrase that describes provoking the British, whose royal coat of arms features a lion.

Featuring bourbon, allspice dram (a liqueur made with rum, pimento berries and spices), fresh lime juice, simple syrup and aromatic bitters, the Lion's Tail is an unusual drink that nearly slides into Tiki territory. But for all its talent and charm, the cocktail was forgotten for decades, resurfacing in the late-aughts thanks to the timely confluence of literature and product availability.

Allspice dram lost favor after the mid-century Tiki boom and then disappeared from circulation altogether in the 1980s. That changed when St. Elizabeth Allspice Dram arrived stateside in 2008. This Austrian-made liqueur hit the market one year before the updated release of Ted Haigh's " Vintage Spirits and Forgotten Cocktails," an important tome that heralded the return of many obscure and buried drinks, including the Lion's Tail.

Once bartenders had a recipe and the missing ingredient to work with, Lion's Tails began popping up at bars all over the country. It's easy to see why: The drink is rich, spicy and aromatic and appeals to fans of both the Daiquiri and the Whiskey Sour. It leans heavily on the allspice and Angostura bitters without overpowering the bourbon, the lime adds a hint of tartness, and the simple syrup lends balance. This is one Lion's Tail you'll want to twist time and time again.

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The Lion's Tail is a classic cocktail stemming from Prohibition. it combines bourbon with allspice dram and bitters.

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My wife and I discovered this in Scotland, and now make it for every fall/winter holiday party. -Skurski

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Save Recipe

Scotland has a wonderful relationship with desserts and none more so, or more traditional than Scottish cranachan (CRA-neh-kinn). A cranachan is a very quick, easy recipe that includes oats, raspberries, cream, malt whisky, and honey. The ingredients are then layered, as you would with a trifle, for a pretty presentation. It's a festive sweet that is perfect for any celebration, especially Christmas and Hogmanay, and rounds off a Burns Night supper beautifully. The origin of the word cranachan in Scots Gaelic means "churn."

While pinhead oats or steel-cut oats are perhaps more traditional for this dish, rolled oats are perfectly fine to use. The key is toasting the oats until they smell nutty. If you do use pinhead oats, expect the dish to have a bit more texture. However, any variety of oat will soften as the dessert sits.

Scottish cranachan is too good to save just for special occasions and is especially tasty in summer when fresh Scottish raspberries (or any raspberries, for that matter) are in season. Serve along with some Scottish shortbread for the ultimate Scottish dessert.

1. Alternatively, you can simply crush the raspberries with a fork. This will give you a more rustic-looking dish.

2. Cover the bowl or glasses with plastic wrap and chill for a minimum of 1 hour.

3. To serve the cranachan, drizzle over a little extra honey, if desired, top with the reserved whole raspberries, and if you fancy, add a piece or two of Scottish shortbread.

4. Serve and enjoy.

Tips

The dessert does not keep more than several hours, so plan on serving soon after you make it.

If serving a younger crowd, feel free to leave out the whisky.

You will sometimes hear the dessert called "crowdie," as the cheese of the same name was sometimes used instead of the whipped cream.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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How to Make a Quick and Easy Scottish Cranachan Dessert

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This Scottish cranachan recipe of oats, cream, whisky, and raspberries is easy to make. It is also the perfect dessert for Hogmanay or a Burns Night.

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Ingredients:

Butter

Rice Krispie cereal

Marshmallows

Cookie butter (Biscoff, Trader Joe's, whatever!)

Instructions:

STEP 1: In large pot, melt butter over medium-low heat. Once completely melted, add in marshmallows and 1/2 cup of the cookie butter spread. Mix continuously over low heat until marshmallow is smooth and creamy. Quickly fold in the cereal.

STEP 2: Pour in a buttered pan. Cover and allow to set, about 1-2 hours. Cut into squares.

STEP 3: In a small microwave bowl, melt the remaining 1/4 cup cookie butter for 30 seconds. Drizzle over treats, allow to harden (about 30 minutes).

STEP 4: Enjoy!

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Sheet Pan 30 Minute Sticky Apricot Chicken and asparagus. It's sweet, spicy, extra sticky, and so easy to make!

Back when my family would travel to Florida for spring break to soak up the sun and visit my grandparents, my Nonnie had a dish she called her "first night chicken". It was the dinner she'd serve out-of-town guests on the first night they arrived. One, because it was delicious, and two, because it was beyond easy.

The thing about my Nonnie? She was an awesome cook, but her real secret was that she'd never make anything that was complicated or had too many ingredients. She was a woman of simplicity when it came to cooking and baking.

And you know something? It really worked for her. Every single one of her recipes was delicious. And her meatloaf is all my oldest brother, Creighton, ever talks about.

Her recipes were the "retro" kind that probably used far too many store-bought ingredients and one too many bottled and canned goods. But it was her style of cooking and it worked for her. And we loved the dishes she made.

Anyway, she'd serve this "first night chicken" often. It was always a hit every time she served it. Each and every guest they would welcome into their Florida home...which was a lot of guests...loved this dish! As you can imagine a south Florida home becomes very popular in the dead of winter and early spring. Family sure loved to visit them.

Nonnie would serve her roasted chicken with steamed asparagus and rice. I remember the dish being absolutely delicious. Nonnie shared the recipe with me about 5 years ago, and while I'm not revealing her secret just yet (though I will...very, very soon), this recipe today was inspired by hers. Just like my grandma's chicken, the one I'm sharing today highlights a jar of apricot jam. The flavors in today's recipe are not the same. But I just had to shout out to my Nonnie for inspiring this insanely easy and delicious sticky chicken.

Makes me miss her even more!

Making this sheet pan sticky ginger chicken is easy...

Here are all the details. My Nonnie always used chicken thighs with skin on, which helped her sauce stick. I used boneless skinless breasts. I didn't want to bread the chicken, but I still wanted the sticky sauce to really stick.

So I toss the chicken with a beaten egg and dredge it through some flour. It's a very, very light coating, but it's just enough to help all that sticky sweet sauce actually stick to the chicken. Once you coat the chicken in flour, grease a baking sheet, and arrange the chicken to one side. Then drizzle with olive oil to help the chicken crisp up a bit.

Throw the pan into the oven and let the chicken get nice and crispy.

About halfway through cooking, pull the pan out, flip that chicken and add the asparagus.

First off, you can use broccoli if you hate asparagus, but since I have an abundance of asparagus this week...and since that's the vegetable my Nonnie also used, that's what I went for...and we found it delicious.

I kept the asparagus basic, just olive oil, salt, and pepper. But the real secret? Getting them tender and crisp in the oven. Since the chicken cooks at such a high temperature, the asparagus quickly softens, then crisps, and lightly chars. So very delicious. My favorite way to enjoy asparagus!

While everything is roasting, make the sticky sauce.

The truth? The sauce is truly why you should make this recipe. It's honestly so addicting. Sweet, tangy, a touch spicy and once cooked down, super sticky. The secret ingredient is of course apricot jam. I know it might sound odd, but please, don't doubt me here. The jam adds sweetness and gives the sauce that sticky texture we love so much. Soy sauce adds a touch of saltiness, and balsamic vinegar gives it a nice tang.

Once the chicken cooks, toss the sauce with the chicken, return to the oven for a few more minutes, and you're done. I was shocked at how well the timing of everything ended up working out and how quickly this came together.

Nothing fancy here, just simple cooking, but very delicious.

Side dish suggestions?

My side dish suggestion...creamy coconut rice made with a pat of butter and lots of fresh basil. Trust me, this is a must, and adds so much to complete the dish. Then top the chicken with toasted sesame seeds and basil. Again, so simple, but really just so good too. It's that sauce...it's pretty hard to beat.

If you're looking for something fresh and healthy...ish for dinner this week, make this sticky chicken!

Looking for other weeknight dinners? Here are a few to try:
Healthier 25 Minute Kung Pao Chicken
Lastly, if you make this Sheet Pan 30 Minute Sticky Apricot Chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don't forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Creamy Thai Turmeric Chicken and Noodles
Sheet Pan 30 Minute Sticky Apricot Chicken
30 Minute Spicy Indian Butter Chicken
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Sheet Pan 30 Minute Sticky Apricot Chicken.

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Sheet Pan 30 Minute Sticky Apricot Chicken...made quicker + all on one sheet pan. A delicious, fun, and healthy dinner any night of the week!

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Crock Pot Chicken Taco Chili is an easy slow cooker dump recipe using freezer and pantry staples! This has been one of my most popular recipes since 2008!

Crock Pot Chicken Taco Chili

Chicken Taco Chili is one of my favorite chili recipes! It's so good served in a bowl with multi-grain chips, topped with reduced fat cheddar cheese or avocados. This makes a lot and it is even better the next day for lunch. If you prefer the pressure cooker, you may enjoy my Instant Pot Chicken Taco Chili version instead. A great freezer-friendly meal!

The reason this recipe has been so popular on my website for all these years, it's easy prep, just dump it all in the slow cooker and come home to the most delicious meal the whole family will love! It also freezes well and the kids love it! Plus it makes a lot, so eat some for dinner tonight and freeze the rest for another night!

How To Freeze

Allow chili to come to room temperature and store in an airtight container or individual containers for up to 4 days in the refrigerator or up to 3 months in the freezer.

How To Use Leftover Chicken Taco Chili

Turn your leftovers into next-overs with these easy Chicken Taco Chili Stuffed Peppers!

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set 'n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Video For Chicken Taco Chili

More Easy Crock Pot Chicken Recipes:

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Crock Pot Chicken Taco Chili Recipe - Skinnytaste

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This crock pot chicken taco chili is one of my most popular recipes! Easy prep, just dump it all in! Freezes well and the kids love it!

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This this this this this! 👆

Do you even need me to say anything else? Can I be excused? I have a ton of things to do today, like mostly make more goat cheese polenta.

Also high on the list today - get back to my real life! which includes writing this post where I will go on to gush about the goat cheese polenta and tell you about my ten glorious non-internet days at the cabin and then get back to the topic at hand of POLENTA GOALS. Somehow that all doesn't really feel like a real life. But hey. Back to it.

So yes indeed! After ten restful days away from my very professional home office (which is actually a hand-me-down desk squeezed into a tiny corner by the window of our guest room which is currently also triple-functioning as Sage's bedroom - small house probs), I'm back in action at the keyboard, bribing myself to get back in gear with a coffee and fresh banana bread this morning - tis a blogger's life for me!

And it's a pretty happy life right now considering that I am coming off of ten days where the most important things I did were: sitting on the dock, going for woodsy runs, binge-reading all the best mind-candy books, making dinner for my family, and of course, completing my one annual wakeboarding run to prove to myself that even though I now make a living by being an internet nerd, I still have a slice of cool-person youth left in me. STILL GOT IT. Also important: over the course of the vacation, I averaged a lovely ten hours of sleep a night and it was pretty much EVERYTHING. I know. File that statement under Ways To Get People To Hate You.

But also making this morning happy is the fact that the memory of these roasted tricolor tomatoes and sautéed garlic spinach on a creamy pillow of goat cheese polenta is still very fresh, very vivid, very much burned into my mind in the best possible way.

How To Make Our Goat Cheese Polenta:

Alright now. What to even say about this dish? It's so simple and so SUMMER to me.

Fresh, juicy tomatoes, vibrant green spinach, and a creamy goat cheese polenta - maybe topped off with some Parm and fresh basil from my very own little garden? I dunno. I like to dream big.

We made a few versions of this before settling on this one - and you need to know this: don't skip the spinach. Since you'll sauté the spinach with the garlic, it has tons of must must must have flavor. And without it, the overall combination will be yummy but not WOWS yummy for people like use who need that roasty-garlic-depth packed into every bite.

It's no surprise to anyone that I looked forward to the leftovers every single day until they were gone, and this is evidenced by my lovingly photographed plastic container of polenta and tomatoes and spinach at the end of this post. Plastic food storage container photos? I'm not above that. I packed it all up post-cooking and it looked so pretty smiling back at me from the container with all its rainbow tomato beauty - I just couldn't not.

It's not meatless Monday but it's going to be a meatless win for dinner tonight in our house involving dangerous amounts of creamy goat cheese polenta.

Tomatoes, garlic, spinach, goat cheese -> readysetgo.

Roasted Tomatoes with Goat Cheese Polenta

Author: Pinch of Yum

Total Time: 1 hour 15 minutes

Yield: 4 1x

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This recipe is part of our easy Italian-inspired recipes page. Check it out!

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Roasted Tomatoes with Goat Cheese Polenta

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This this this this this! 👆 Do you even need me to say anything else? Can I be excused? I have a ton of things to do today, like mostly make more goat