I am a huge fan of Spinach pie or Spanikopita. If it is on a menu anytime we go out (not that we do that often) I have to order It. I decided to try and make an individual serving size that I could serve at our thanksgiving dinner. I like the idea of everyone having their own little dish of Spinach Pie. For this recipe I used Puff Pastry Shells which you can find in any grocery or mass market chain store in the freezer section.
As you all know, I love soups and stews for the fall weather. I usually make a pot of soup every weekend and then take that soup with me to work for the week for lunch. Last week, I made Chicken Tortilla Soup, Yum!
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 can crushed tomatoes
- 1 can condensed chicken broth
- 1 1/4 cups water
- 1 (4 ounce) can chopped green chile peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 6 corn tortillas cut into strips
- 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
- crushed tortilla chips
- sliced avocado
- shredded Monterey Jack cheese
I love caramel apples but totally hate the mess. Making the caramel apples with the caramel on the INSIDE makes for a much neater way to eat the delicious creation and it is super easy to make.
It is fall and time for soups and stews! My favorite time of year. There is nothing more comforting than sitting on the back deck with jeans and a sweater with a bowl of delicious hot, hearty soup and a glass of wine. Perfection! Here is one of my favorite recipes for Split Pea Soup with Ham. This would be perfect if you have a ham bone left over from Sunday dinner.