Recipes Appetizers & Drinks Fireside Feast

Celebrate the changing seasons with a cozy, comforting meal snuggled up to a fire with someone you love. For me, a spicy bowl of stew, cheesy biscuits, and a mug of hot cocoa warmly welcome the fall season. Enjoy these recipes or use any that give you the same feeling of nostalgia and home for a cozy, comfy night in.

Spiced Turkey Chili
makes 6-8 servings

1 pound lean ground turkey
1 large or 2 small poblano peppers, chopped
1 red bell pepper, chopped
1 large white onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup tomato sauce
1 cup medium salsa
1/2 cup low-sodium chicken broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
Salt and black pepper to taste
1 small can pinto beans
1 small can black beans
1/2 small can kidney beans
2 tablespoons vegetable oil

In a large pot, heat the oil over medium heat. Add the turkey, peppers, onion and garlic and cook until the meat is browned through and the vegetables are softened.

Add the seasonings with a pinch of salt and pepper and stir to combine. Add the tomato paste, tomato sauce, salsa, chicken broth, and beans (with their liquid). Bring the mixture to a simmer and allow to cook for 30-40 minutes, or until thickened. Season to taste with salt and pepper and serve with shredded cheddar cheese, chopped onion, chopped scallions, etc.


Insert_biscuitsCheddar and Jalapeño Drop Biscuits
makes 6-8 servings

1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon paprika
2 1/2 tablespoons cold butter, cubed
3 ounces cold milk (2% or whole)
1/2 cup shredded sharp cheddar cheese
1 jalapeño, minced

Preheat the oven to 450 F. In a large bowl, combine the flour, baking powder, and spices. Cut in the butter just until coarse crumbs are formed. Add the milk, cheese, and jalapeño and mix lightly until just combined. Using a spoon, drop dollops of the dough onto a buttered baking dish, about 2 inches apart. Bake the biscuits for 12-14 minutes or until golden. Serve with the chili.


Insert_hazelnutHazelnut Hot Chocolate with Toasted Coconut
makes 4-6 servings

4 cups milk (2% or whole)
1/2 cup chocolate hazelnut spread
2 ounces white chocolate chips
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons confectioners sugar
1/4 teaspoon vanilla extract

Toasted coconut for garnish In a small saucepan, whisk the milk, hazelnut spread, chocolate chips, and salt over medium heat until melted together, warm, and frothy. Remove from heat. In a small bowl, whip the cream until it forms soft peaks. Add the sugar and vanilla and whip to combine. Serve the cocoa topped with whipped cream and toasted coconut.


Jen_FoleyJen Foley is a local foodie, wife and mom who loves all things Grand Rapids.


photography by Two Eagles Marcus


Print pagePDF pageEmail page