These delicious recipes turned out amazing and were perfect for the start of Fall!
Nothing like curling up with a hot bowl of tasty chilli on a cool, crisp autumn dayā¦and even better when itās paired with cornbread and honey butter!
The warm potato salad, is one of our recent favourites. Itās a great side dish, lunch or snack!
Hope you enjoy cooking with me (and Walter) in todays video!
Please let me know in the comments, if you try any of my recipes and how they turn out!
Instagram: @Holistic Health Love
Recipes:
Warm Potato Salad
– [ ] 1 package (Approx. 1Kg) Little Yellow/Red Potatoes, quartered
– [ ] 1 1/2 Cup Green Beans (cut into Approx. 1-inch pieces)
– [ ] 3/4 Can Corn Niblets
– [ ] 1/2 cup bacon bits
– [ ] 4-6 Mushrooms, Thinly Sliced
– [ ] 1/4 White/Yellow Onion, Diced
– [ ] 1 Garlic Clove, minced
– [ ] 1/4 Cup Fresh Dill, finely chopped
– [ ] 1 Tbsp Butter
– [ ] 1 Tsp Salt
– [ ] 1 Tsp Pepper
– [ ] 2 Tbsp Dijon Mustard
– [ ] 3/4 Mayonnaise
– [ ] 4 Hard Boiled Eggs, diced
1. Full small pot with water, and splash of vinegar. Add in eggs. Bring to boil. Then let simmer on med-high for 10 minutes. Put eggs directly in ice bath.
2. Cut potatoes into quarters. Boil in large pot of water until fork tender. Drain.
3. Cut onion and mushrooms. Add them, and butter, to medium skillet on medium heat.
4. Cut green beans and garlic. Add to skillet. Stir and cover for 5 minutes or until green beans are fork tender. Add corn and bacon.
5. Chop dill. Add vegetable mixture from skillet into the pot with the drained potatoes. Add dill, salt, pepper, mayonnaise, and Dijon.
6. Mix everything together. Chop eggs and gently toss them in. Serve warm. A great side dish, nice for a small lunch or snack!
Cornbread & Honey Butter
– [ ] 1 Cup Yellow Cornmeal
– [ ] 3/4 Cup All Purpose Flour
– [ ] 1/2 Tsp Salt
– [ ] 1 1/2 Tsp Baking powder
– [ ] 1/2 Tsp Baking Soda
– [ ] 2 Tbsp Sugar/Honey/Monk Fruit
– [ ] 1/3 Cup Butter, Melted
– [ ] 2 Large Eggs
– [ ] 2 Tbsp Butter
– [ ] 2 Tbsp Honey
1. Preheat oven to 425 degrees.
2. Lightly grease an 8x8inch baking dish.
3. Mix dry ingredients together in a bowl.
4. Lightly best eggs in mixer. Slowly add in the rest of the wet ingredients.
5. On low, slowly add dry ingredients to wet ingredients
6. Add batter (will be clumpy and a bit runny) to baking dish.
7. Bake for 23-25 minutes or until golden brown. Melt honey and butter together in a microwave safe dish.
8. Poke cornbread all over with a toothpick. Brush honey butter all over the cornbread. Serve warm and with the chilli.
Chilli
1 whole Package, Sausage
1 Package, Ground beef
5-7 Mushrooms, sliced
2 cans of beans (I usually use Red Kidney and black)
1 can of corn niblets
2 cans diced tomatoes
1/2 small onion/ 1/3 large yellow onion
2 Cloves, Garlic
2 Tbsp Chili Powder
1 Tbsp Ground Cumin
1 Tsp Onion Powder
1/2 Tsp Garlic Powder
Salt & Pepper (approx. 1 Tsp each)
2/3 cup Ketchup
1 Tbsp Honey
4 cups Beef/Vegetable Broth
1. Slice sausage and add to a greased large pot. Cook 3-4 minutes each side. Remove sausage and set aside. Add package of ground beef to pot and cook until all browned.
2. Add mushrooms, onion, and garlic to pot of beef. Stir. SautƩ on medium, until onion is transparent. Add sausage back in.
3. Add entire cans of beans, tomatoes, and corn. Add in spices, ketchup and honey. Stir.
4. Add broth. Stir. Turn down heat to Low. Cover and let simmer for 1.5 hours, stirring periodically. Uncover and simmer for another 30 minutes.
5. Serve warm. Optional: top with cheese and/or chives, and/or sour cream. Serve with cornbread and enjoy!!