Pumpkins are still in. In this case, in our soup. Ever heard of chicken pumpkin tortilla soup? We definitely haven't. A friend shared it with us recently so we decided to give it a go... It was delicious. Needless to say, we’re big fans. So let’s jump right in… Ingredients: 3 to 4 chicken breasts 1 tablespoon olive oil 1 sweet onion, diced 2 large can plain pumpkin 1 large can Las Palmas mild enchilada sauce 1 small can tomatoes (15 oz) Chicken broth, to consistency you want 2 cups corn 1 can black beans 2 cups celery, chopped 2 cups carrots, chopped 4 Habanero chillies, diced To top: Tortilla strips Avocado Limes Cheddar cheese Directions: Cook chicken with olive oil on a pan, add the onions until the chicken is fully cooked. Slice the chicken beforehand, for a quicker meal. Then transfer the cooked chicken and onions to a soup pan and mix in the remaining ingredients. Stir until the ingredients are combined. Cover the mixture and let simmer for one hour. Uncover and enjoy. We hope you enjoy this seasonal treat as much as we did! AUTHOR - MEET JESSIE PARMENTER
Jessie is a Certified Home Stager. The right side of her brain has taken over her mind allowing the creative juices to constantly be flowing — and we love her for it. Luckily for us, her previous work in hospitality and events have landed her at Creating Home San Diego. In her free time she enjoys surfing, eating (everything), and visiting friends. Email Jessie.
0 Comments
Halloween is Saturday?! It’s a bit spooky how quickly the holiday snuck up on us. Nonetheless, we are ready to share some of our last minute Halloween party treats. There are so many yummy dessert options. We’ll list a few below and then share how to make our favorite one.
Now for our favorite treat. Peanut Butter, apple smiles. We chose it as our favorite because we’re trying to be healthy(ish) this fall. Now put on your small and let’s make a treat. Ingredients: 4 Granny Smith Apples 1 cup Peanut Butter 1 cup mini marshmallows 1 tablespoon lemon juice Directions: Slice the apples with an apple slicer. Sprinkle lemon juice on top to keep them fresh. Spread about 1tsp of peanut butter on one side of each apple slice. Place about 6 marshmallows in the peanut butter of one apple slice. Place another apple slice (peanut butter side down) on top of the marshmallows. Repeat until all ingredients are used. We hope you enjoy this yummy treat inspired by Jorie Mark. For a healthier option the marshmallows can be substituted for a nut or yogurt covered raisin. Author - Meet Jessie ParmenterJessie is a Certified Home Stager. The right side of her brain has taken over her mind allowing the creative juices to constantly be flowing — and we love her for it. Luckily for us, her previous work in hospitality and events have landed her at Creating Home San Diego. In her free time she enjoys surfing, eating (everything), and visiting friends. Email Jessie. For as basic as the Pumpkin Spice Latte is, it’s pretty complex. You’ll want to set aside a Sunday morning for this treat. Our additional recommendations, put on a sweater, some fun fall music, and make sure there’s a nip in the air. During this process, we discovered the difference between a good and great Pumpkin Spice Latte: the pumpkin puree. This is also the difference between a 10 minute latte and hour and a half long latte. If you have the time, we recommend making your own pumpkin puree. We have included this in the recipe below. Ingredients 1 cup of milk (your choice of milk, but we recommend whole milk) 2 tablespoons pumpkin puree ½ to 2 tablespoons of sugar (2 if you’re feeling sweet) ½ tablespoon vanilla extract ¼ teaspoon pumpkin pie spice, plus some to sprinkle on top ¼ cup hot strong coffee or espresso Whipped cream Cinnamon stick Directions Place milk, pumpkin puree, and sugar into a saucepan over medium heat, until the mixture is hot (not boiling). Once hot, remove from heat and whisk in vanilla, pumpkin pie spice, and hot coffee for about 30 seconds. Pour into your favorite coffee mug. Top it off with whipped cream, a sprinkle of pumpkin pie spice, and a cinnamon stick on the side. Pumpkin Puree Ingredients 1 small baking pumpkin Fine sea salt Directions Heat your oven to 400 degrees. Line your baking sheet with parchment paper. Rinse and pat the pumpkin dry. Carefully cut the pumpkin in half (don’t try and cut the stem in half). Scoop out the seeds. Lightly sprinkle salt along the inside. Place the inside of each half down on the baking sheet. Bake until pumpkin can be easily stabbed throughout (between 45 and 60 minutes). Remove from the oven. Once cool enough to hold, remove skin and puree in the food processor (about 3-5 minutes). Take your time and enjoy making this yummy fall treat inspired by Inspired Taste. We sure had fun making our DIY Pumpkin Spice Latte! https://www.inspiredtaste.net/35527/easy-pumpkin-puree-recipe/ Author - Meet Jessie ParmenterJessie is a Certified Home Stager. The right side of her brain has taken over her mind allowing the creative juices to constantly be flowing — and we love her for it. Luckily for us, her previous work in hospitality and events have landed her at Creating Home San Diego. In her free time she enjoys surfing, eating (everything), and visiting friends. Email Jessie. What’s one of my favorite things about fall? Soups and stews. Being in San Diego, soups and stews are one of the steps we can take towards fall that doesn’t involve pumpkin spice lattes (sorry, not sorry) and wearing sweaters in 75-degree weather. Also, there’s just something about sharing something homemade and tasty with your friends and family that helps you to embrace the season. Try my go-to Fall Squash Stew recipe and let me know what you think! FALL SQUASH SOUP
3 tablespoons olive oil 1 medium onion, chopped 4 cloves garlic, minced 1 ½ tablespoon fresh rosemary, chopped 1 ½ tablespoon fresh thyme, chopped 3 tablespoons flour 3 pounds stew beef, cut into 1-inch pieces 1 pound butternut squash, cut into 1-inch pieces 1 pound acorn squash, cut into 1-inch pieces 1 large sweet apple, Honey Crisps or Envy work great, chopped ½ cup sun-dried tomatoes, chopped 1 teaspoon cinnamon 1 teaspoon All Spice or Five Spice 1 teaspoon salt 1 teaspoon pepper 1 ½ cups Sherry wine 4 to 6 cups beef broth Optional: Pine nuts, parmesan, or chopped parsley for topping Instructions:
Note: wheat or gluten-free? Instead of using wheat flour, try your favorite GF flour. If you don’t mind a slightly runnier stew you can avoid flour altogether, too! Also, if you like your fall dishes a little bit sweeter, try adding in 2 tablespoons brown sugar to bring out the butternut squash taste. We’re all about breakfast over here — especially if it involves fresh California oranges. Take a look at this fresh take on french toast that has been passed down for decades. It’s perfect for a warm weekend morning. Orange French Toast
Oven temperature: 350° INGREDIENTS: 1 loaf thin sliced bread ¾ cup butter, softened ¾ cup of sugar Zest of 2 oranges DIRECTIONS:
Print this recipe card! There are many things my mom is known for. She’s an incredible hostess, the best listener and she’s one of the best cooks out there. This old fashioned cookie recipe is simply the best. What do I mean by this? Well, she’s a grill master and has a way of grilling steak to perfection. She’s also the chocolate chip cookie queen. We’re talking commonly requested recipe card at bridal showers and THE dessert of choice for birthdays — this old fashioned cookie recipe is simply the best. Give it a try. MARSOLAIS CHOCOLATE CHIP COOKIES Ingredients: 2 sticks butter, softened ¾ cup white sugar ¾ brown sugar, packed 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon salt 2 to 2 ½ cups flour 1 cup oats 1 ½ to 2 cups chocolate chips Directions:
This recipe has been tested, modified, and played around with throughout the years and is easy to switch up if you’re feeling a different type of cookie. For example, if you want more chewy cookies, don’t cream your butter completely and allow small ‘chunks’ of butter to remain. You can ‘plop’ the dough onto the cookie sheet, or roll into balls, depending on the look you would like. meet lindsayLindsay's the founder of Creating Home San Diego and absolutely loves what she does! She holds a CA Real Estate License, is a Certified Meeting & Event Planner, and a Certified Home Stager. In her free time, you can find Lindsay adventuring, traveling, gardening, cooking and coming up with new projects (that her family and friends conveniently get roped into). Email Lindsay ![]() Let’s talk about veggies. You know, those colorful things that sit in the back of your fridge? Go grab them and let’s get started. Picture this - you just moved into a new home, your friends are coming over for the first time, and you want everything to be perfect. The pillows are fluffed. The burgers are on the grill. The wine is poured. But something is missing. The vegetables, perhaps? And, before you ask — no, potato chips do not count as your vegetable. Okay. Now that the scene is set let's dive into a basic summer recipe that is sure to wow. I love zucchini because it's simple, easy to make and delicious. Here are the 4 easy steps I take to make the perfect summer squash.
Other summer veggies that I like to showcase are... corn, cucumbers and peppers. Corn is a given for your cookout. Cucumbers go great on a veggie plate or on any salad really. Peppers are possibly the most versatile. Throw them on the grill, like a zucchini, add them to the veggie plate, make chicken skewers or add them to a salad. Not only are you making your plate aesthetically pleasing, you’re also fueling that precious body of yours. Now go off and use your veggie superpowers to make the world a better place or just wow your guest at your next dinner party. MEET THE Author: JESSIE PARMENTERJessie is a Certified Home Stager. The right side of her brain has taken over her mind allowing the creative juices to constantly be flowing — a we love her for it. Luckily for us, her previous work in hospitality and events have landed her at Creating Home San Diego. In her free time she enjoys surfing, eating (everything), and visiting friends. Email Jessie! |
Categories
All
Archives |
DRE Lic# 02070879
|
Creating Home San Diego
Brokered by eXp Realty CA, Inc Real Estate | Staging + Redesign (760) 822-9389 | [email protected] Copyright © 2022 | All Rights Reserved Charming House Market | Charming House Designs Privacy Policy | Real Estate Websites by MTC Web |
DRE Lic#01775528
|