LET'S GET READY FOR FALL | FALL RECIPES & A FALL HAUL // LoveLexyNicole
LET'S GET READY FOR FALL | FALL RECIPES & A FALL HAUL // LoveLexyNicole
Thank you to Walmart for sponsoring today's video!
Hey friends,
Welcome back to my channel:) Let's get in the fall spirit by making some fall recipes. I also share a fall home haul! Give this video a thumbs up if you enjoy it and don't forget to hit that subscribe button.
Love,
Lexy
SHOP ITEMS FROM HAUL:
tea kettle:https://go.magik.ly/ml/24ie5/
hand blender: https://go.magik.ly/ml/24ie6/
chair:https://go.magik.ly/ml/24ie7/
lamp: https://go.magik.ly/ml/24ie8/
pumpkin casserole dish: https://go.magik.ly/ml/24ie9/
OTHERS ITEMS FROM VIDEO:
candle: https://go.magik.ly/ml/22em0/
white ramekins: https://go.magik.ly/ml/24nqs/
crockpot (similar): https://go.magik.ly/ml/24nqv/
measuring cup: https://go.magik.ly/ml/24nqw/
cutting board: https://go.magik.ly/ml/24nqx/
apron: https://go.magik.ly/ml/21ivu/
white baking dish: https://go.magik.ly/ml/24nqz/
glass mixing bowls: https://go.magik.ly/ml/24nr1/
veggie chopper: https://go.magik.ly/ml/24nt8/
knives: https://go.magik.ly/ml/24nt5/
Slow Cooker Chili:
1 Tablesoon olive oil
-2 pounds ground sirloin
1 yellow onion, chopped
1 (14 ½ ounce) can diced tomatoes
1 (15oz) can kidney beans, drained and rinsed
-1 (8-ounce) can tomato sauce
-1 cup beef broth or stock
-1 green pepper, chopped
-1 Tablespoon minced garlic
-1 Tablespoon chili powder
-½ teaspoon cumin
-1 teaspoon salt
½ teaspoon pepper
Directions:
Place olive oil in skillet and saute onions until they are translucent. Then add pepper and cook until softened about 2-3 minutes.
-Add ground sirloin and cook until no more pink.
Remove from skillet and drain excess grease.
-Transfer browned meat to crockpot and add the rest of the ingredients. Give it a good mix and set slow cooker on LOW for 8 hours.
ENJOY!
Fall Chicken Sheet Pan:
-1½ pound multi-colored mini potatoes, chopped in medium size chunks
-2 medium carrots, cut into ½-inch pieces
-1 medium red onion, chopped in large chunks
-1 medium - bell pepper ( any color), 1-inch pieces
-2 tablespoons olive oil
-2 teaspoons minced garlic
-1½ teaspoons salt, divided
-1 teaspoon dried crushed rosemary, -
-1½ teaspoon Italian seasoning
-1 teaspoon -paprika
-¾ teaspoon freshly ground black pepper, divided
-3 pounds of bone in chicken ( I used thighs and drums)
-1 lemon, halved
Directions:
-Preheat oven to 425 degrees F.
-In a large bowl, combine the potatoes, carrots, onion, bell pepper, oil, garlic, 1 teaspoon salt, rosemary, and ½ teaspoon pepper and toss to coat. Transfer the veggies to a large rimmed baking sheet and spread them out in an even layer. Set aside.
-In a small bowl, mix the Italian seasoning, smoked paprika, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Season the chicken with the spice mixture and set the pieces over or in between the veggies (it’s okay if some of the veggies are under the chicken). Add whole thyme or Rosemary on tops of chicken for added flavor. Roast until a thermometer inserted in chicken reads at least 170 degrees F and the vegetables are just fork tender, about 50 to 60 minutes.
squeeze the juice from half a lemon over the top of everything. Slice the remaining half a lemon into wedges. Serve the chicken with the veggies with the extra lemon wedges on the side and remove whole thyme or Rosemary pieces.
ENJOY!
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