Saturday, October 3, 2020

Fall Recipes by Karen Whiddon

 Autumn comes late to Texas.  But it does arrive, while summer has to be dragged away kicking and screaming.  Cooler mornings, less-stifling nights, and the breeze feels more like relief than the hot breath of hell.  (Not kidding!) I can write sitting outside again (if the dang pollen would abate.)  We don't have a lot of fall foliage like up north, but I have a beautiful maple tree in my front yard that always turns pretty colors.



Football, my favorite professional sport to watch, returns.  Dinner is less grilling and more slow cooker meals.  I can't wait to make chili again!  I have my own bunch of favorite fall meals to cook.  Soups and casseroles mostly.   And breads and cakes and things I shouldn't be eating but will, even if it's just a small bite.

What are some of your favorite fall recipes?  I'd love to get some new ones, so if you have time, please tell me in the comments below.  

9 comments:

  1. I make all sorts of soups and stews whenever it is cold enough. My favorite is chili, but I also make a pretty good crab bisque. It's my husband's favorite.

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  2. I am on WW and this recipe is my favorite go-to. It's available at https://www.hungry-girl.com/recipe-makeovers/burrito-chicken It's not an exact thing by any means--you can use the little-of-this, little-of-that method, but it's SO good no matter what the season. It can also be made on top of the stove or in a slow cooker.


    Instant Pot Burrito Chicken

    1/6th of recipe (about 1 cup): 216 calories, 3g total fat (0.5g sat fat), 587mg sodium, 20g carbs, 4g fiber, 4.5g sugars, 26g protein

    Prep: 5 minutes
    Cook: 25 minutes
    Ingredients:
    1 1/4 lbs. raw boneless skinless chicken breast

    1/2 tsp. ground cumin

    1/2 tsp. salt

    1/4 tsp. black pepper

    1 cup chopped red onion

    3/4 cup salsa, or more for topping

    One 15-oz. can black beans, drained and rinsed

    1 cup frozen sweet corn kernels, thawed

    1/3 cup chopped fresh cilantro, or more for topping

    Optional toppings: light sour cream, shredded reduced-fat Mexican blend cheese

    Directions:
    Place chicken in the Instant Pot, and sprinkle with cumin, salt, and pepper. Add onion, salsa, and 1/4 cup water.

    Seal, select Manual, and set for 6 minutes. (It will preheat for about 10 - 12 minutes.)

    Once cooked, press Keep Warm/Cancel, and let sit for 5 minutes.

    Vent to release steam.

    Transfer chicken to a medium bowl. Shred with two forks.

    Return chicken to the pot, along with all remaining ingredients. Mix well.

    MAKES 6 SERVINGS

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  3. I enjoy making beef stew in my slow cooker...and I bake biscuits to go with it. I made a tasty butternut squash soup the other day. Yummy! My recipes often come from allrecipes (dot) com. Tip: read the reviews because they're full of tips from others.

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  4. Stew or pot roast in my Dutch oven. Just seems like it's time to enjoy the fragrance. Plus I make apple pies with my apples from the orchard.

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  5. I just went apple picking and made some yummy applesauce!!

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  6. I have a chili recipe that I love and I serve cornbread muffins with it. I love my stew recipe, another dish I serve with cornbread muffins.

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  7. I don't change my cooking much according to the seasons, but I do make soup.

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  8. There is something about soup and biscuits in the fall. Or stew and biscuits. I make a southwest chili with pork that is a nice change. It has lime zest and cilantro.

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  9. I too have a maple tree in my front yard even though they are not supposed to live in our Gulf Coast climate. It's small even though it's more than 10 years old and provides beautiful foliage in autumn. Don't forget the sweet gum trees that offer lots of fall color too.

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