Crunchwrap Supreme

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You never have to put shoes on to hit the drive-thru for this fast food favorite.

Ingredients

• 1 lb. ground beef

• 1 tsp. chili powder

• 1/2 tsp. ground paprika

• 1/2 tsp. ground cumin

• Kosher salt

• Freshly ground black pepper

• 8 large flour tortillas

• 1/2 c. nacho cheese sauce

• 4 tostada shells

• 1 c. sour cream

• 2 c. shredded lettuce

• 1 c. chopped tomatoes

• 1 c. shredded cheddar

• 1 c. shredded Monterey Jack

• 1 tbsp. vegetable oil

Instructions

1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe the skillet clean.

2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds.

3. Build Crunchwraps: Add a scoop of ground beef to the center of the remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato and cheese. Place smaller flour tortilla cutouts on top and tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so the pleats are on the bottom and they stay together.

4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until the tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

   • This can be made vegan by eliminating the meat and cheese, vegetarian by bypassing the meat and gluten-free by using a gluten-free tortilla. Consider using beans in place of the meat.

Thank you Delish, for this (dare we say) delicious treat. The site always had the best recipes. Make sure to check it out.

Smoky Lavender-Rosemary Lemonade

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So much goodness all in one glass.

Ingredients

• 8 lemons, halved

• 6 cup water

• 1 cup sugar

• 1 tablespoon dried lavender buds

• 3 sprigs of fresh rosemary

• Sparkling water (optional)

Instructions

1. If desired, preheat grill. Place lemon halves, cut sides down, on the rack of an uncovered grill directly over medium heat. Grill for 5 minutes or until cut sides are charred. Remove and cool.

2. Meanwhile, in a medium saucepan combine 1 cup water, sugar, lavender, and rosemary. Bring to boiling, stirring to dissolve sugar. Remove from heat. Let stand until cool. Pour through a sieve; discard solids.

3. Juice the lemon halves. In a pitcher combine the lemon juice, syrup, and remaining water. Chill until needed. Serve over ice topped off with sparkling water and with additional rosemary and lavender, if desired.

While you’re sipping your newly created concoction, check out more fabulous recipes on the Better Homes and Garden site. Thank you BHG for this recipe!

Blackberry-Basil Mule

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A party in a glass - no alcohol needed.

Ingredients

• 1 cup sliced ginger

• 1/2 cup coconut sugar

• 3/4 cup filtered water

• 1 cup blackberries

• 3 fresh basil leaves, chopped

• 1 lime

• 1 cup sparkling water

Instructions

1. To make ginger concentrate, add ginger, coconut sugar, and water to a saucepan.

2. Bring to a boil; lower the heat and simmer for 10 minutes.

3. Remove from heat and let cool for 1 hour.

4. Strain out the ginger. Divide blackberries and basil between two glasses. Muddle into the bottom.

5. Squeeze 1/2 lime into each glass. Add 3 tablespoons ginger concentrate to each glass, then add 1/2 cup sparkling water to each and mix to combine.

Thanks to Amy Myers, author of The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases, for this recipe. Published on Epicurious.

Butternut Squash Soup

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This soup is best served snuggled up under a blanket with a side of football.

Ingredients

• 1 (2.5-3 lb) butternut squash, peeled, cut into 1 ½ inch cubed (buy it already cubed at the grocery store to save time)

• 1 yellow onion, peeled and quartered

• 2 sweet apples, (fuji, gala, honeycrisp), cored & sliced

• 8 garlic cloves

• 3 sprigs thyme

• ¼ cup olive oil

• 1 ½ tsp salt

• ½ tsp freshly ground pepper

• ¼ tsp nutmeg

• ¼ tsp cayenne pepper

• ½ cup heavy cream (or coconut cream if you are vegan or whole30)

• Pepitas (optional)

Instructions

1. Heat oven to 400°F.

2. Place the cubed squash, onions (separate the layers), apple slices, garlic cloves and sprigs of thyme on a rimmed baking sheet. Drizzle veggies with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.

3. Roast 30-40 minutes until squash is fork tender.

4. Transfer all the roasted veggies (discard the stem from the thyme) along with the cream to your blender. Add salt, pepper, nutmeg, cayenne pepper and secure the lid.

5. Turn the blender on and slowly increase to the highest speed. Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately.

Thanks to Modern Proper for this recipe.

Apple Butter Old Fashioned

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Cheers to a weekend of fall fun whether that's a Halloween party or a quiet night in watching scary movies.

Ingredients

• Coarse sugar, for the rim (optional)

• 1/4 cup apple cider

• Juice from 1/2 a lemon

• A dash of orange bitters

• 1 tablespoon apple butter

• 2 ounces bourbon

• Ginger beer or ginger kombucha, for topping (optional)

• Thinly sliced apples and cinnamon, for garnish

Instructions

1. If desired, rim your glass with coarse sugar.

2. In a cocktail shaker, combine the apple cider, lemon juice, orange bitters, apple butter and bourbon. Shake to combine.

3. Strain into your prepared glass filled with ice. If desired top with ginger beer. Garnish with cinnamon and apples. DRINK!

You know we’re slightly obsessed with Half Baked Harvest over here. This is another one of their fabulous recipes. Enjoy!

10-Can Chili

A few years ago we watched Jesse James Decker on “Good Morning America“ where she shared her favorite chili recipe. It was so good that we had to bring it back.

This recipe is a great one to adopt for a vegetarian/vegan lifestyle. There are so many veggies in it that you won’t miss the meat.

Prep time: 15 Minutes
Cook time: 20 Minutes
Yield: 6 Servings

Ingredients

• 2 tablespoons olive oil

• 2 cloves garlic, chopped

• 3 carrots, chopped

• 1 medium yellow onion, chopped

• 1 pound ground beef (or ground turkey or chicken - leave out for vegetarian/vegan)

• 1 (10-ounce) can Ro-tel diced tomatoes and green chilies

• 3 (15.5-ounce) cans of kidney beans, rinsed and drained

• 2 (15.25-ounce) cans of white corn

• 1 (15-ounce) can of vegetarian chili

• 1 (15-ounce) can of tomato sauce

• 2 (14.5-ounce) cans of cut green beans

• 2 tablespoons chili powder

• 1 tablespoon garlic powder

• 1 teaspoon ground cumin

• Tony Chachere's Creole Seasoning

• Salt and freshly ground black pepper

• Shredded Cheddar cheese, for serving (leave our for vegan)

• Chopped fresh cilantro, for garnish

• Tortilla chips, for serving

Directions

• In a large pot, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 2 to 3 minutes. Add the carrots and onion and when they start to soften, after about 5 minutes, add the beef and brown for about 7 minutes, breaking it up with a wooden spatula or spoon. Drain the fat from the meat and discard the drippings.

• Stir in the tomatoes with green chilies, kidney beans, corn, vegetarian chili, tomato sauce and green beans and cook for 5 minutes. Stir in the chili powder, garlic powder, cumin, Tony's seasoning and salt and pepper to taste. Cover, reduce the heat to low, and simmer until you are ready to eat.

• Top with cheddar, garnish with cilantro and serve with tortilla chips.

From JUST FEED ME by Jessie James Decker Copyright © 2020 by Jessie James Decker. Reprinted by permission of Dey Street, an imprint of HarperCollins Publishers.

Disclaimer: Click the book to purchase it on Amazon. If you purchase something through our links, we may earn a commission.

Simple Tips For A Quick Meal

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The need for speed isn’t reserved only for Tom Cruise. A true talent is the ability to throw together a dinner (that’s not cereal) that people will actually want to eat.

Here are some of our favorite tips to make your life easier:

• Use frozen fish sticks for fish tacos vs. breading and baking/frying the fish yourself. 

• Double a recipe and freeze the leftovers. The night before, put the frozen portion in the refrigerator so it’s ready to go when you get home after work. You can even order an extra pizza on takeout night, put it in the freezer and then reheat it in your oven later. 

• Use what you have for a “kitchen sink” dinner like stir fry or this thai curry. 

• Wash and prep your veggies, etc when you get home from the store to save prep time on weeknights. 

• Your broiler is your BFF. From English muffin pizzas to quick quesadillas to fast-cooking fish, a thin cut will cook quickly without burning. 

• Keep your pantry stocked with the essentials like beans, rice, pasta and canned tomatoes for quick dinners. (Full list here).  

• Invest in a pressure cooker that can have dinner ready in under 30 minutes or a slow cooker where you can toss everything in before work and it’ll be ready when you get home.

Frosted Watermelon Rosemary Frosé

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When we asked you to vote between Half Baked Harvest’s four-ingredient popsicles and this recipe, it was a tie. In our world, you can have your cake (or popsicles) and drink frosé too.

Ingredients

• 1 bottle (750 ml) Rosé

• 2-3 cups cubed watermelon

• 2 tablespoons lemon juice

• 1-2 tablespoons fresh rosemary leaves

• 1-4 tablespoons honey or sugar (optional)

• Sugar, for the rim…and mint, for serving (optional)

Instructions

1. The night before, pour the rosé between 2-3 ice cube trays and freeze overnight. (See below about making popsicles.)

2. In a blender, blend the watermelon, lemon juice, rosemary, and sugar or honey (if using) until mostly smooth. Strain through a fine-mesh sieve into a pitcher. Chill until ready to serve.

3. Spread a little sugar onto a shallow plate. Rim each glass in sugar, if desired.

4. In a blender, combine the frozen rosé cubes and about 1 cup of watermelon rosemary juice and blend until slushy. Add additional rosé or watermelon juice to thin. Pour into your prepared glasses. Add popsicles and mint (if desired). Drink!

Thank you Half Baked Harvest for this recipe. Make sure you go check out the original recipe which includes how to make this into popsicles, tips and tricks as well as so many stellar other dishes to try. We LOVE her recipes so do yourself a favor and check them out.