After not being able to make it home for Thanksgiving for the past 3 years, you can imagine how excited I was to spend turkey day with the fam. As much as I sincerely loved having “friendsgiving” out on the west coast, nothing beats QT with those crazies you love the most…and not to mention the food, oh yes, the food.
Maybe not warm enough to jump in the ocean, but the view certainly wasn’t terrible. From one coast to the next, one thing’s for sure, I will never be able to leave the beach. And I must say, the Atlantic Ocean provided a perfect backdrop for this year’s Thanksgiving Feast.
Speaking of feast…yeah, enough said.
“The love of a family is life’s greatest blessing.” So nice to to spend the holiday with these two beautiful ladies: my sister, Emily and my cousin’s daughter, Lillyana.
I am thankful.
I stumbled across this recipe a while back from the how sweet it is blog (check this site out for some seriously awesome dishes) and have been meaning to make it ever since. Thank the baby I finally did. Ah-maz-ing.
So simple, but so delicious. And not to mention filling. I’m not sure if I would consider it dinner or dessert…but hey, it satisfied my craving for both.
Ingredients (for one serving…or 2 if you have the will power to eat only one half…which i do not):
- one medium yam or sweet potato…whichever you prefer (I went yam – they’re a bit sweeter )
- 2 tbs goat cheese, plus a sprinkle for topping
- 1/4 cup seedless red grapes
- 1 tbs honey, plus a drizzle for topping
- dash of salt, pepper, cinnamon and nutmeg
- Preheat over to 350 degrees F. Stab the potato a few times with a fork and wrap in tinfoil
- Bake for 60-90 minutes, or until the potato is soft in the middle
- Unwrap foil, cut potato in half, and wait until cool enough to handle
- Put grapes in a baking dish and roast for 30 minutes (you can toss the grapes in some oil and a bit of salt and pepper, but I eliminated this step to cut some of the extra calories from the oil, but I’m sure it would be delish)
- While grapes are in the oven, scoop out the flesh of the potato into a bowl (try to keep the skin intact as you will be re-stuffing these bad boys)
- Mix in goat cheese, honey and seasonings and add mixture back into the potato skins
- Top with additional goat cheese, roasted grapes and a drizzle of honey
Okay, so, my first food post. Andddd I went the easy route.
7 ingredients, 2 steps (basically) and 1 amazingly delicious salad. Yup, this is definitely my favorite fall salad. Simple but so flavorful, you just can’t go wrong.
- baby arugula
- apple of your choice
- red onion
- sharp white cheddar (this time I used cranberry white cheddar and I must say, spot on)
- pumpkin seeds
- Lite Goddess dressing, because it’s the best dressing in the world
- Ummmm….dice it all up?
- And, well, toss it all together
Voila! A freakin fantastic lunch 🙂