I think it’s safe to say that it’s officially Chili Weather, yes? Sweet. It seemed sort of in-between Summer and Fall there for a while, which always makes me unsure about what to cook. During the day it’s been warm, and big salads sound great, but then the temps drop at night and I want soup.
Now that we are solidly into Fall and October is coming to an end, it’s time for the stick-to-your-ribs stuff, and maybe a few recipes that are in the Thanksgiving category. We’ve gotta test them and make sure they deserve a spot on that table, right? Right.
Speaking of which, keep an eye out for next week’s newsletter- it will have my complete Thanksgiving guide, including a portion planner, make-ahead guide and tips, and every Thanksgiving recipe I’ve written! It’s damn near 60 recipes big, and is FREE for subscribers, so definitely make sure you’re on the list!
My favorite Chili recipe, made in the Instant Pot meaning it’s on the table FAST!
If you’re making Chili, you’ve got to make some biscuits, too! These are a great stand in for corn bread. If you have Paleo Soups & Stews and eat dairy, definitely make the Cheddar Jalapeño variation!
Starting to think about Thanksgiving? Why not give these Brussels with Pancetta and Cranberries a test run?
Got apples? Too many apples? Make Apple Sauce! I love making it both on the stove top and in the Instant Pot.
One of my favorite Fall / Winter cocktail: The Blood Orange Whiskey Sour.
ICYMI: New recipes from this week:
Slow Roasted Salmon with Citrus & Chiles
Electrolyte Lemonade + Charcoal Orange-Limeade
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