WIAW: Seasons 52 and a Fall Recipe!

I have a very large backlog of things I want to share with you all. I am not sharing in any particular order, some are just easier to share than others.

Today, I am linking up with Jenn and sharing some recent eats!

Cait and I had planned for her to come up for a weekend in September, long ago, it just so happened to be the weekend after I found out I was miscarrying. For a few days I was on the fence about whether or not I should have her visit, if I am being completely honest it was hard for me to see anyone. Nick convinced me to still have her come, he thought it would do some good to get out for a few hours. That man is so smart.

You can read Cait’s amazing recap too! But I am going to share our experience at Seasons 52 and a recipe I developed for the fall.

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My hair, yikes. Photo courtesy of Cait.

 

 

I had Cait meet me at the restaurant which is in Burlington. I have been waiting for them to open this location, Cait has been a fan for a long time and visited the original in Orlando, as well as many other Florida locations. When I told her the restaurant would be open we knew we HAD to go.

Seasons 52 food is about the season, they change their menu 4 times a year to reflect what food is current, so you can have a fresh and clean meal. They also change their specials weekly. This is a place I can get behind.

I started with a glass of champagne, because I am super fancy, and Cait with wine. We decided to split an appetizer. I let Cait pick, and thankfully picked the flatbread I was eyeing.

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spicy chipotle shrimp flatbread (grilled pineapple, feta cheese, cilantro, roasted poblano peppers).

I was sort of worried that it would be too spicy for me as I can’t even handle fresh salsa. It was perfect! The pineapple and feta cut into the spiciness and made it wonderful. I would order this again in a heartbeat!

I decided to order 3 appetizers off the weekly specials menu for my meal.

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Beef and Bean Chili

This was the warmth I needed as the sun started to fade and our seats on the patio went from perfect to just a bit chilly ( we weren’t under the heat lamps) and the bread was nice and crusty, perfect for dipping.

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Warm mozzarella and Beefsteak tomatoes

This was my favorite dish of the night. I love beefsteak tomatoes and the fried mozzarella was warm and the flavors of the coating paired well with the tomato.

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Lastly, I ordered the brussels sprouts. Neither Cait nor I were big fans. I prefer mine with some char and these were a but too chewy for my liking.

After that meal we were too stuffed to try the deserts, but the tray that they show you kept going past our table, so I am determined to try a few of the mini desserts next visit.

The waiter was patient with our gazillion questions and the atmosphere and food was wonderful. If you are in the greater boston area, I would recommend you try out this new gem.

Now onto the recipe portion of WIAW!


I’ll be honest, I don’t have great pictures, and even if I used my good camera it wouldn’t look that appetizing anyway. This is a warm and filling soup, but it isn’t pretty.

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Cauliflower soup with Bacon

I started by chopping and steaming one large head of cauliflower
Steam for about 25 minutes
Add one chopped onion
Steam onion and cauliflower for 15 minutes
I put 10 oz of milk (I used 2%) in my vitamix then I added the cauliflower
I blended for about 1-2 minutes
Then I added the pre-cooked bacon

Super easy and filling! If you try this and alter the recipe let me know! I’d love to link your recipes or include your ideas in this post!

Nick said it tasted like the broth for a chowder. I call that a win.

Chicken Noodle Soup

I am always looking for new recipes to make for dinner, I have a tendency to recycle through the same recipes over and over again. However my child doesn’t like to sleep at all during the day, so making something that takes a lot of time isn’t really something I can do at this point. Luckily, it is winter and perfect crockpot cooking weather.

I found a few different recipes for crockpot chicken noodle soup. I mostly used the weight watchers recipe, with modifications, because I didn’t feel like buying spices we never use and vegetables we never eat.

I first cut up 2 cups of carrots, celery and onion.
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I put those in the crockpot then I added my spices on top of that.

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2 Tablespoons of fresh dill
2 teaspoons of parsley
1 teaspoon of basil
2 1/2 teaspoons of salt
1/4 teaspoon of pepper
1 bay leaf

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I then placed 6 chicken breasts on top, it’s what I had in the freezer, there are recipes for larger pieces of chicken.

I also used 2 cups of chicken broth and 6 cups of water.

I let this cook on high for 5 hours. I usually use the low setting but I didn’t have 10 hours to cook today.

After 5 hours I took out the chicken and added a bag of whole wheat pasta. While that cooked I shredded the chicken, I placed it back in the crockpot and let the soup cook for 30 more minutes.

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What I would change in the future is more veggies and less pasta. After one day the pasta ended up soaking up all the liquid and it became more like a chicken noodle casserole. Which tasted delicious but not what I wanted. I also found that I had less veggies than I wanted. I would add more of all the veggies I had used and incorporate others, I think peas would be a great addition. My last change would be to stack veggies then chicken, then veggies, then the spices and liquid. A ton of the veggies were in the last bowls and not dispersed very well.

This meal lasted Nick & I about 4 days, we usually had 2 cups, each serving of 1 1/2 cups is only 186 calories.

What is your favorite winter meal? What is your favorite crockpot meal