Whiskey + Aprons

Now that the weather is getting cooler (even though we've been experiencing a bit of a heatwave here in New York), we love cooking up all different types of hearty, healthy soups. They are easy one-pot solutions for dinner and typically freeze well for future meals. Last week we bought fresh large shrimp from our local grocery store so I decided to to do our own take on a shrimp and corn chowder with crispy turkey bacon to top. It took about 45 minutes total to prep and cook and I have to admit, the entire pot was gone! Here's everything you'll need below. Ingredients 5 slices of turkey bacon, cut into small pieces 1 pound medium shrimp, peeled and deveined 2 cups chopped yellow onion 1 tablespoon fresh minced garlic 1 teaspoon paprika ½ teaspoon dried thyme Pinch crushed red pepper 2-1/2 cups frozen corn kernels 3 cups chicken stock 1 cup  of organic half and half Salt and pepper, to taste Directions In a large Dutch oven over medium heat, fry the

Falls here, which means all of the best seasonal staples are back. I admit, I look forward to pumpkin spice everything, but I truly do enjoy the flavor of pumpkin. Its a healthy substitute when baking and cooking. While browsing through all of the pumpkin products in Trader Joe's I decided to make some low calorie, gluten free pumpkin muffins. All you'll need are these three easy ingredients and some will power not to lick the bowl clean. Ingredients 1 can of organic pumpkin (make sure not to use pumpkin pie filling)  4 tbsp of semi sweet chocolate chunks or chips  1 box of pumpkin muffin mix or carrot cake mix  1/2 c of water  Directions Preheat your oven to 350 degrees. Line your mini muffin pan with mini muffin liners. In a bowl, mix together the entire box of cake mix, 1 can of pumpkin and add your 1/2 cup of water as you are mixing. The batter should be light and airy as you blend. Start mixing in your chocolate chunks 1 tablespoon at a time. Spoon in