FF-Good Fall recipes

I am SOOO ready for the cooler weather (saving my i love fall post for another day)! What is awesome on a cool day...some awesome and yummy food.  I want to share some of my favorite fall recipes. 

1. Chilli-I mean come on...who doesn't love chilli?? I like to change it up, add different types of beans, veggies, meats etc.  We love traditional ground beef chilli, white chicken chilli, veggie chilli. One of my favorite chilli's we made last fall was a buffalo(bison) chili w/ a kona porter....OMG...amazing! We love adding some sour cream, cilantro and cornbread muffins. I also make a huge pot that we can eat off of for a couple of days.  Here's the recipe:

• 1 1lb Buffalo meat (higher in protein and lower in fat)
• As many cans of beans as you want (I like dark kidney, light kidney and black beans in this recipe)
• 2-3 cans of stewed or diced tomatoes (I like the infused ones w/ garlic, basil etc).
• 1 small can of tomatoe paste
• 1 beer-we used a Kona Porter from Kona Brewing Co. called Pipline (pic below)
• Chili seasonings (you can buy a packet or make your own w/ the spices in your kitchen)
• 1 onion diced
• garlic, salt and pepper

Brown meat and season (I like Lawry's Garlic salt).  In another pan (or same, up to you) add in onions and garlic and sautee in a little olive oil.  Add rest of ingrediants together and simmer for an hr or longer. I like to let it simmer for as long I can but it's fine to serve up sooner. You can also throw in the crockpot. You won't be dissapointed : ).
                                                                    

2. Slow Cooker Pulled Pork Tacos

This is a staple in our house that I found in real simple.  We actually have never made them w/ pork but I make them w/ chicken or shredded beef.  If you make chicken use 3-5 breasts and beef, I get a roast type cut.  These tacos...are AMAZING!  If you like Mole, they are similar.

 Ingredients

• 2 cups store-bought salsa, plus more for serving (I use Archer Farms organic chipotle and it seems to do the trick)
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons unsweetened cocoa powder ( I use a DARK cocoa powder...it's amazing)
• kosher salt
• 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
• 18 corn tortillas
• 1/2 cup fresh cilantro sprigs
• 3/4 cup sour cream
• 1 lime, cut into wedges

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. Twenty minutes before serving, heat oven to 350° F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

                                                                    

3. Zucchini w/ Quinoa Stuffing

You veggies will love this recipe! Also, if you have never used Quinoa DO IT! It's so good for you, full of protein, fiber and lots of other benefits. This is another Real Simple find.

Ingredients

• 1/2 cup quinoa, rinsed
• 4 medium zucchini
• 1 15-ounce can cannellini beans, rinsed
• 1 cup grape or cherry tomatoes, quartered
• 1/2 cup almonds, chopped (about 2 ounces)
• 2 cloves garlic, chopped
• 3/4 cup grated Parmesan (3 ounces)
• 4 tablespoons olive oil

Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.
                                                            
4. Beef & Butternut Squash Stew
Last year we were part of a CSA and I loved it.  I got so many great new recipes b/c of the new veggies we got each week. This was a recipe I tried that was a keeper in our house. It's a Giada recipe.  Love her!

Ingredients

• 3 tablespoon olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh rosemary  (I used dry)
• 1 tablespoon chopped fresh thyme
• 2 pounds stew beef, cut into 2-inch cubes
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons all-purpose flour
• 1 cup Marsala wine
• 1 pound butternut squash, trimmed and cut into 2-inch cubes
• 1/4 cup chopped sun-dried tomatoes
• 3 to 4 cups beef broth
• 2 tablespoons fresh chopped flat-leaf parsley  ( I omitted this)
• Crusty bread, for serving

FYI-I actually put mine in a crock pot...it turned out just fine : )

In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

 

5. Pumpkin Pie Crumble Cake

I made this last year for a bible study and it was a hit. I go bonkers for anything pumpkin. Sorry I don't have a pic.

 

Recipe from The Cake Doctor
1 pack plain cake mix
1 stick of butter(8tbls) at room temp
4 large eggs
2 cans(15oz) pumpkin
1 can (5oz) evaporated milk
1 1/4 cups sugar
2 tspns cinnamon
4 tbls butter chilled
1 cup chopped pecans

1. Place a rack in center of oven and preheat 350. lightly grease 13x9 pan (with solid shortening) and dust with flour. set aside
2. measure out 1 cup of cake mix and reserve for topping.  Place the remaining cake mix, the butterm and 1 egg in a mixing bowl. Blend w/ an electric mixer on low speed until combined.  using finger tips and press batter over botom of pan so that it reaches sides of pan.
3. for the filling-place pumpkin, milk, 1 cup sugar, 3 eggs and cinnamon in same mixing bowl (use same beaters too...recipe says no need to clean). blend on llow sped for 30 seconds. increase speed to medium and beat until mixture lightens in color and texture (1 to 2min) pour filling over crust and spread with spatula.
4. For topping-place remainig 1/4 cup sugar, the chilled butter, and leftover cake mix in a clean bown. Rinse and dry beaters. beat w/ electric mixer on low speed until combined and crumbly. Stop machine and stir in pecans. use your fingers to knead pecans into topping. Distribute evenly over filling mixture.  place pan in oven.
5. Bake the cake until the center no longer jiggles when you shake the pan and pecans have browned 70-75 min(my oven didn't take as long). Remove and let it cool on wire rack for 20 minutes.
6. You can use whipped cream for the top.
ps-you can store for up to a week in the fridge.

 

ENJOY MY FRIENDS!!