Almost Famous Pumpkin Chili

Almost Famous Pumpkin Chili

I am so excited to share this recipe with you.  Everyone loves this chili. I mean everyone.  I have yet to meet someone I’ve given this to whom hasn’t raved about it.  Next time you want to change up your chili night try this. Pumpkin and the accompanying seasonings may sound strange with chili,  but I assure you, it is a match made in heaven.

This chili is very simple!  And there is room for flexibility.  Make it meatless and simply add an extra can of beans or some fresh chopped zucchini.  I have done that many a time.  I also have used chili sauce to make it easier! Just cut the tomato sauce, brown sugar, chili powder and salt in half as well and omit the vinegar.  If you like it spicier, just add some diced jalapeño with the onion and meat, or a small can of chilis with the beans and corn.

Almost Famous Pumpkin Chili

Yield: 8 to 10 servings

Prep time: 15 minutes

Total time: 1 hour 15 minutes


1 pound ground meat (I use chicken or turkey but beef is great too)

1 chopped onion

2 cloves garlic, minced

1 cup canned pumpkin

28 or so ounces of canned diced tomatoes

15 ounces or so of kidney beans, drained

8 to 12 ounces frozen corn

15 ounces or so of canned tomato sauce (the kind without seasoning)

¾ cup water

¼ cup vinegar

3 tablespoons chili powder

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

¼ teaspoon nutmeg

2 tablespoons brown sugar

2 teaspoon salt

1 teaspoon pepper


fullsizeoutput_358aBrown the meat and onion in a pot over medium heat, adding the garlic in the last minute or two.

Add all remaining ingredients and mix well

Bring to a boil then cover, reduce heat and simmer for an hour.


Serve with cornbread, fresh diced onion, jalapeño, avocado, cilantro, sour cream, and/or cheese. So good.


My Great Grams Crepes

My Great Grams Crepes

Good morning Friends! I was so happy when my children asked for crepes for breakfast this morning, because A. They are a simple treat to make, B. They are delicious and C. It gave me an amazing opportunity to share this recipe with you!

My maternal family is very French Canadian.  And I love that influence in my life, and in my cooking.  Crepes, and french toast, were the norm for breakfasts at Gram and Great Grams house.  Some of my earliest memories include these meals shared with family.  My mom and her two sisters will still bicker (in the loving way the french do) to this day about this recipe but its funny because in the end they all agree on it!

This morning my kiddos and I filled them with chocolate chips or we spread the with butter and sprinkled brown sugar before rolling them up! That was one of my Grams favourite ways to serve them.  just like my Gram did – butter and brown sugar.

I also like to serve this savory, my personal favourite, rolled up with scrambled eggs, a sprinkle of cheese, and salsa.  YUM!

My Great Gram’s Crepes

Yield: 8 to 10 crepes

Prep time: 5 minutes

Total time: 30 minutes



2 cups flour

3 eggs

2 cups milk

1/2 teaspoon salt

(If you want to cut the recipe in half, use 2 eggs and everything else can be halved)


Whisk together the eggs and milk.  Gradually add the flour.  Add the salt.  If the consistency seems a little too thick, such as pancake mix, add more milk slowly until you get a thinner consistency.

Heat a pan over medium heat.  You can buy a specific crepe pan but I just use an extra-large pan with room for the batter to spread.  Spray the pan with oil, or use shortening if you prefer them a more golden brown, like Gram did.  Tilt and rotate the pan to spread batter as thin as possible.

Use approximately ¼ to ½ cup of batter per crepe.

Depending on how hot the pan is, cook for one to two minutes per side, until browned.

These can be filled with savory ingredients like ham, turkey, cheese and spinach or sweet fillings like fruits, chocolates and ice cream.

Or serve them as is with butter, real maple syrup and powdered sugar on top.

Beef and Rice Enchiladas

Beef and Rice Enchiladas

Yield: about 7 servings

Prep time: 20 to 25 minutes

Total time: 50 to 60 minutes


¾ pound ground beef

1 onion, diced small

2 cloves garlic minced

½ teaspoon oregano

½ teaspoon salt, ½ teaspoon pepper

1 teaspoon chili powder

1 cup cooked rice

1 jar/can of enchilada sauce (if you have a great homemade recipe for that I would love for you to share it with me in the comments below!)

2 cups shredded cheddar jack cheese

15 corn tortillas

if desired, diced jalapeño

handful of chopped cilantro

Directions fullsizeoutput_3533

Preheat the oven to 350

Sauté the onion and meat until brown.

Add the seasonings, 3 tablespoons of the enchilada sauce, and the rice.

Stir well and cook 1 to 2 minutes more.

Remove from the heat.

Put a ¼ cup of enchilada sauce in the bottom of a 9 by 13 pan

Fill 1 tortilla at a time with a spoonful of filling, a sprinkle of cheese, and some jalapeño if desired.  Roll it as tight as possible and place the enchilada smooth side up in the pan.  Line them tight together to have room for all of them

Pour the remaining sauce over the enchiladas and sprinkle the reaming cheese.

Bake for 25 minutes.

Serve with cilantro, sour cream, and/or guacamole!


Recipe Alert!

Hey there!

So, I definitely want to incorporate recipes in this blog for your enjoyment and use.  As a mom of three, and someone that thrives on whole and homemade foods, I have never felt that having go-to, delicious and nutritious recipes at my fingertips to be more important.

I love Pinterest.  Props to whoever created it because it has played a crucial part in my life.  Although I have found plenty of great recipes on Pinterest I have also lost my patience many times.  The links that don’t work properly, the ones that connect to deleted websites; the recipes that you have to sift through hundreds and hundreds of words and pictures just to get to the real ingredients and directions, and the recipes that turn out to be just plain awful.

I promise, my recipes, and the format I will present them to you in, are none of those things.  They are simple.  They are pliable.  They are tasty.

When I opened this gift on Christmas morning, I was ecstatic.

Click the photo to shop this product!

I have been wanting something like this for a while.  Now I can keep my tried, tweaked, original, and true recipes somewhere always handy.

Once a week I plan to post one of these recipes.

I dare you to try them.  My somewhat snobbish taste for quality, good tasting, fresh food combined with being raised on my mum’s home cooking, plus working in every imaginable restaurant position at some point in my life has lead me to be a decent chef.

You won’t regret trying my recipes.

Be on the look out!