TASTING AUTUMN

Does anyone out there love Fall as much as I do? I'm sure there are many of us. Honestly this Summer was great but a bit to much rain and humidity along with the soaring temperatures for me. I love Fall, Its the most wonderful time of the year. Usuallly that line of " The most wonderful time of the year" refers to Christmas but for me it's Fall. There is just so much to love about this time of year including the many colors of the leaves, the pumpkins and gourds and Oh yea, lets not forget the fun of wearing sweat-shirts. I love being outside, cooking on the grill or over the fire pit . The great foods that go along with cool weather are just scrumptcious and warming to the heart and soul. So many of the foods we choose to eat during this great change in the weather brings back many memories for a lot of us. For me it is celebration of cool breezes, the drifting leaves falling from the beautiful trees and the many scents that come with it. Pumpkin spice, cinnamon, nutmeg, cardomon, garlic, cumin, onion,  and my favorite of favorites Anise. I wanted to take time to post some favorite recipes in hope that it gives you a head start on planning for some fantastic get togethers with friends and family. Whether it is a meal outside under the trees, or that Sunday dinner or brunch. Hope you all enjoy! If you find a recipe that you like, please like my page and comment on the one you have enjoyed. HAPPY FALL!!!!

SPICY PABLANO BEEF STEW

2 large poblano peppers

1 tablespoon olive oil

1 1/2 pound beef chuck roast, cut into 1/2 inch cubes

1 1/2 teaspoons kosher salt

1 1/2 teaspoons ground cumin

1/2 teaspoon ground black pepper

1 medium sweet onion-chopped

2 cloves garlic, minced

4 cups beef broth

1 (14.5 ounce) can fire-roasted diced tomatoes, undrained

1 tablespoon Chipotle Puree (recipe follows)

1 (28-ounce) package baby red potatoes, quartered

1/4 cup chopped fresh cilantro

Garnish: chopped fresh cilantro

1. Heat a small cast-iron skillet over high heat. Add poblanos; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 10 minutes; seed, and chop. 

2. In a large Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt, cumin, and pepper. Add beef to Dutch oven; cook, stirring occasionally, until browned, about 8 minutes. 

Remove beef using a slotted spoon, and set aside. 

3.. Add onion to Dutch oven; cook, stirring occasionally, unil tender, about 6 minutes. Add garlic, cook until fragrant, about 1 minute. Add poblanos, beef, broth, tomatoes, and Chipotle Puree; bring to a boil. reduce heat to medium; cover and cook until beef is tender, about 1 hour. Add potatoes, and cilantro during last 20 minutes of cooking; cook until potatoes are tender. Garnish with cilantro, if desired. 

CHIPOTLE PUREE

1(7-ounce) can chiptle peppers in adobo sauce

1. Place peppers and sauce in the container of a blender, and puree until smooth. Freeze remaining product in 1-tablespoon dallops for future use. 

CHICKEN, MUSHROOM, AND WILD RICE SOUP

3 tablespoons unsalted butter, divided

4 cups gourmet blend mushrooms

1 small sweet onion, chopped

2 tablspoons all-purpose flour

1/2 cup white wine

6 cups chicken broth

1 cup wild rice blend

2/3 cups heavy whipping cream, divided

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 cups shredded cooked chicken

1/2 cup shredded Gruyere cheese

2 tablespoons fresh lemon jice

Garnish: chopped fresh rosemary

1.  In a medium Dutch oven, heat 1 teaspoon butter over medium-high heat. Add mushrooms;cook unil browned. Add remaining 2 tablespoons butter to Duth oven. Add onion; cook, stirring occasionally, until tender, about 6 minutes. Stir in flour;cook for 2 minutes. Stir in wine ;cook for 1 minute. Add broth, rice, 1/3 cup cream, rosemary, salt and pepper; bring to a boil. Reduce heat to medium; cover and cook until rice is tender. 

20 to 25 minutes. 

2. Stir in cooked chicken, cheese, lemon juice and remaining 1/3 cup cream; cook until chicken is heated through, about 5 minutes. Garnish with rosemary if desired. 

This Creamy Crunchy Cucumber Salad Recipe is light and delicious, and perfect for summer parties, and makes the most of fresh ingredients!

Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings

Ingredients

  • 2 large cucumbers
  • 1/2 teaspoon salt
  • 5 radishes
  • 4 ounces plain yogurt
  • 1/4 cup light sour cream
  • 1/4 cup fresh dill
  • 1 Tablespoon fresh lime juice
  • 1/8 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Slice cucumber into thin slices and place in a bowl with 1/2 teaspoon of salt. Set aside for 30 minutes.

  2. Meanwhile, combine yogurt, sour cream, dill, lime juic

    1. Drain cucumbers and press dry with a paper towel; add to radishes and yogurt mixture, and toss until evenly combined.

    2. Cover and chill for at least an hour. 

    3. Makes 4-6 servings.

    e, pepper, garlic powder, and 1/4 teaspoon salt together in medium sized bowl.

  3. Slice radishes very thin and add to yogurt mixture.

 

Mix all of your ingredients together, then using your hand, form the energy bites in to round balls. You’ll then place them on wax paper and refrigerate for at least 20 minutes before eating.

Ingredients for Energy Bites: No bake, Chocolate, peanut butter and oats recipe.

NO BAKE ENERGY BITES

ingredients

  • 1/2 cup peanut butter, creamy and natural
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup Gluten Free old-fashioned rolled oats
  • 3 tbsp unsweetened cocoa
  • 1/4 cup ground flax seed
  • 1/3 cup chocolate chips optional

Instructions

  1. Place a piece of wax paper on a plate and set aside.

  2. Place all ingredients in a large mixing bowl and stir to combine.

  3. Using a tablespoon, scoop the mixture and roll with clean hands into balls.

  4. Place each ball onto the prepared plate.

  5. Once mixture is used up, place the plate in the fridge to allow the bites to chill for 20 minutes.

  6. Transfer energy bites to an air-tight container and store in the fridge or freezer until ready to ea

ROSEMARY ONION JAM

Ingredients:

  • 2 tablespoons olive oil
  • 4 large onions, thinly sliced (about 10 cups sliced)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

Preheat oil in a large skillet over medium heat. Add onions. Cook, stirring occasionally, until onions are soft, translucent, and just beginning to brown, about 20 minutes. Stir in balsamic vinegar, brown sugar, rosemary, and salt and pepper. Continue to cook, stirring occasionally, until liquid is evaporated and onions are dark brown and reduced to 3/4 cup, about 40 minutes more. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to 1 week.

 

TOMATO JAM

If canning makes you nervous, you can also keep this jam in the refrigerator (or freeze it for long term storage).

Ingredients

  • 2 pounds ripe tomatoes
  • 1 1/2 cups light brown sugar
  • 1 lemon, zested and juiced
  • 1/4 teaspoon ground ginger (I like roasted ground ginger)
  • 4 half-pint jars, sterilized

Directions

  1. Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.
  2. Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ground ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool, metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)
  3. Ladle the jam into the jars. Store in the refrigerator. Alternately, wipe the rims and seal in a hot water bath for 20 minutes. The jam is delicious right away, but tastes even better after a few weeks.

 

 

WATERMELON SORBE

My kids and I love this in the Summer, Its simple, healthy and refreshing. 

  1. Freeze watermelon slices.
  2. Add them in a blender or food processor along with coconut milk and puree until smooth. Enjoy!

Bacon Jam

Ingredients

 

2 pounds of thick Cut Bacon

2 cups of chopped Vidalia onion

4 cloves of garlic

1 cup of sugar

½ cup brown sugar

8 ounces chopped dried apricots

½ cup sherry vinegar

2 TBS balsamic vinegar

¼ cup water

3 sprigs of fresh Thyme

Optional: a couple dashes Cayenne (red) pepper 

salt & pepper

 
Instruction
  1. Cut your bacon into ¾ inch pieces and cook until crisp, stirring it around often.
  2. Drain all but 2 TBS or so of the bacon grease out.
  3. Add in the onions and saute for about 6 minutes.
  4. Add in the garlic and saute for 1-2 minutes, stirring the whole time.
  5. Add in sugar, brown sugar, apricots, vinegar's and water. Stir and bring to a simmer over medium heat.
  6. Add in Thyme sprigs, salt and pepper and continue simmering, stirring often, for 10 minutes, being careful not to burn.
  7. Taste and adjust seasoning to your preference if necessary.
  8. Remove Thyme sprigs and allow the mixture to cool.
  9. You can then pulse the jam a few times in your food processor for a finer jam or leave it as is chunkier
  10. Once completely cook, store in airtight jars in your refrigerator for up to 3 weeks
 

apricot lavender jam from www.countryliving.com Apricot Lavender Jam

Makes about 6 (1/2-PT/250-ML) Jars

4 tsp.dried lavender buds

Cheesecloth

Kitchen string

3lb. apricots, pitted and chopped(abut 6 cups)

4 cups sugar

3 Tbsp bottled lemon juice

1. Plce lavender buds on a 4-inch quare of cheesecloth;tie with kitchen string.

2. Place apricots in a large bowl; mash with a potato masher until crushed. Stir in  sugar and lemon juice; add cheesecloth bag, stirring until moistened. Cover and chill 4 hours or overnight.

3. Pour apricot mixture into a 6qt. stainless steel or enameled dutch overn. Bring to a boil over medium heat, stirring until sugar dissolves. Increase heat to a medium-high. Cook, stirring constantly, 45 min or until mixture is thickened and a candy thermometer registers 220 degrees F. Remove from heat. Remove and discard cheescloth bag.

4 . Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in a boiling-water canner. Repeat until all jars are filled.

5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.