How many of you had pecan pie with your Thanksgiving dinner last week? I’m guessing quite a few! The Herb family also had this delicious pecan pie that I baked using my great grandmother’s tried and true recipe.
It’s that time of year again! Time to count your blessings and stuff your face full of turkey. Herb and I are enjoying some time off from work and look forward to seeing our family and eating some yummy food.
I don’t know what the weather has been doing in your neck of the woods, but around Northeast Tennessee, it has been going back and forth between 70 degrees one week and 30 the next. Confusing and frustrating, to say the least. However, on those 30 degree days, it is awfully nice to hunker down with a hearty, comforting meal like this Turkey and Sweet Potato Chili! Easy to whip up, super healthy, and makes for some fabulous leftovers!
You may recall from my recent post that I was making Mummy Dogs to take to a Halloween party. They were quite a hit! In fact, we won a trophy for Most Creative Dish with them. Not to mention they are quite tasty!
What you see in this picture is the one solitary dish that keeps my family coming back for more at University Grill in Fort Myers, Florida. It is the baked cod, and it is oh so delicious! Succulent white cod baked in a Ritz cracker crust topped with creamy sauce that I am having a hard time describing for you because it’s the perfect blend of fresh (lemon, maybe?) and savory.
We’ve already shared a couple of stuffed pepper recipes here at HerbOnHerbs including Santa Fe Stuffed Bell Peppers and Chicken and Cream Cheese Stuffed Bell Peppers. One of our favorite things about stuffed peppers is the flexibility with the filling – you could easily add other ingredients (diced vegetables, rice, etc.) to the recipe with good results. You can also mess around with the amount of tomato sauce you use – just add more if you like a saucier filling!