Soup-er Sunday!

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I have soup on the brain. It’s time to break out the crock-pots and stock pots to make delicious soup! What are your favorite soup recipes? Have you tried any new ones this year that you plan on making again? These are a few I’ve had my eye on.

Last-Minute Black Bean Soup from Meal Makeover Moms
Creamy Cauliflower Soup with Pistachio Harissa Pesto from EA Stewart
Healthy Loaded Baked Potato Soup from Teaspoon of Spice
Lasagna Soup
Tortilla Soup with Avocado, Feta, & Hatch Chilies

 

Hillbilly Tea: Louisville, Kentucky

Despite the funny name, Hillbilly Tea means serious business when it comes to brunch.

A few weekends ago during a visit to Louisville with my parents, we discovered this rustic gem downtown. It’s decorated like an old farm house with wood floors that creak when stepped on and a hodgepodge of mismatched furniture that somehow fit perfectly together. The owners clearly had a theme in mind and they stuck to it, down to every detail. Just look at the way they do tea service on a small piece of wood!

Hillbilly Tea

The brunch menu, printed beautifully on linen, had me struggling to decide on just one thing. So I chose three things: the Cushaw Pumpkin Salad with Biscuit Croutons & Molasses Dressing, Corn Pone, and a side of bacon. What in the world is corn pone, you say? It’s cornbread-like, not sweet at all, and is either baked or fried. In searching the internet, there doesn’t seem to be any consistency in corn pone recipes. But however they make it at Hillbilly Tea is the way I want to make it! Delish!

Hillbilly Tea menu

I thoroughly enjoyed everything I ordered and took several photos to capture the beautiful Cushaw Pumpkin Salad and Corn Pone in all their glory. Not until I devoured everything did I realize the pictures didn’t save to my phone :( #foodbloggerissues

I do have a photo of my dad’s Bourbon Bread pudding! We had to keep him from licking the plate it was served on, but he was nice and let my mom and I each have a bit–I’ve never had meringue on top of bread pudding before!

Bourbon Bread Pudding

Mom had the Hillbilly Scramble which looked quite tasty. Overall, it was a fabulous dining experience and I’m trying to convince people to go back with me. Driving from Nashville to Louisville for brunch isn’t extreme, right? Sigh…

Until I make it back, I’ll be experimenting with some corn pone recipes and trying to recreate the molasses dressing on my salad. If you’re in the Louisville area or passing through, be sure to check them out! They also serve lunch and dinner, which I’m sure are just as good!

Pumpkin Seed & Chia Granola

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The heavenly smell that comes about while making this granola is sensational. I just wanted to face plant into the bowl and eat it all before even baking it. So this is your warning. You will have to practice self-control while making this crunchy granola gold because no one will be happy if you do a face plant in it (but I would TOTALLY understand).

Pumpkin Seed & Chia Granola

My favorite way to enjoy this granola?
1/2 cup pumpkin seed granola + 1/2 cup plain Greek yogurt + 1/2 cup diced apple

Makes for the perfect snack or breakfast option!
Pumpkin Seed & Chia Granola

This granola isn’t overly sweet, which is all to common with many packaged granolas sold in stores. The pumpkin puree, maple syrup, cinnamon, and cardamom are perfect for this seasonal breakfast treat. I’m thinking about packaging some in mason jars to give as gifts!

Pumpkin Seed & Chia Granola

  • Servings: 14, 1/2 cup servings
  • Print

Ingredients
4 cups rolled oats
1 cup sweetened, shredded coconut
1 cup pecan pieces
1 cup raw pumpkin seeds, unroasted and unsalted
3 Tbsp chia seeds
1 tsp ground cinnamon
½ tsp cardamom
¼ tsp salt
2/3 cup pumpkin puree
½ cup coconut oil
½ cup 100% Grade A maple syrup
1 tsp vanilla extract

Directions
1. Preheat oven to 350˚F. In a large mixing bowl, combine all of the dry ingredients and mix well.
2. In a small saucepan over medium heat, combine the pumpkin puree, coconut oil, maple syrup and vanilla. Whisk the mixture to keep the oil from separating, then pour over dry ingredients. Use a plastic spatula to mix well, making sure all of the dry ingredients become coated.
3. Pour granola mixture onto two large baking sheets and spread it out into a thin layer. Bake for 22-24 minutes, stirring half way through baking.
4. Remove granola from oven and allow to cool on baking sheets. The granola will become crunchy as it dries out. Store in airtight container for up to 2 weeks.

Pumpkin Seed & Chia Granola

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