dinner with five plates: beef brisket with carrots and potatoes

beef-brisket

I was paid to create this recipe and write this post by Five Plates.

Something crazy happened here in Utah: we’ve had a whole week of fall—during the first week of fall!! Maybe that doesn’t sound so exceptional to you, but around here, it is. Normally, it’s the middle of October before we see any days in the 60s, and then by Halloween, the kids are wearing their winter coats and we have to run our trick-or treating route fast enough that our hands don’t freeze. I like fall to come in gradually, just like it is this year. So naturally, I’m pretty ecstatic.

Since the weather has gone chilly so early, I’ve already started craving slow cooker recipes with meat, just like this one.

pumpkin week: pumpkin pie smoothies

pumpkin-pie-smoothie

I’m so excited to tell you I’ll be on TV this week! I will be on Studio 5 in Salt Lake City on Wednesday, September 25, at 1:00 MDT, channel 5. Check your local listings to watch it on High Definition. And you should be able to view it online here. I’ve been on the show before, but this time I’m extra excited since fall is my favorite season and I’ll be sharing one of my fall recipes—Pumpkin Swirl Doughnuts—from my book Celebrate Every Day: Recipes to Make the Most of Special Moments with Your Family. They’re basically pumpkin cinnamon rolls that are fried and frosted. They’re calorie heaven.

remembering grandma and a recipe for chicken shish kabobs

shish-kabobs

 

How is everyone’s summer going? We only have one week left around here, and as much as I like sleeping in, it’s time for the kids (and me) to be on a schedule again.

This month, for my Goldfish Smiles article, I wrote about my kids’ grandmother, who recently passed away earlier this year. I can’t tell you how many times we had shish kabobs at her house on the back patio on Sunday afternoons. Be sure to read my article below so you can find the recipe. Need a great summer salad to pair it with? Try this quinoa salad.

power food: classic hummus

classic-hummus

My seven-year-old son was psyched about this hummus, which I served with raw cauliflower, and he kept saying, “This is so addicting, isn’t it?”

The truth is, we’ve kind of been addicted to cauliflower these days, going through about two heads of it a week. For a family who rarely consumes as much food as one grown male (not counting sugar cereal), that’s saying something, especially considering it’s a vegetable.