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Post by Cowboyz on Oct 10, 2014 12:15:57 GMT -5
This is such a great time of year to cook....
Some of my favorite fall foods to cook are:
Roasted acorn squash Apple and cranberry pork roast Pumpkin roll Soup - all varieties Crock pot hot cider Apple pie moon shine Stews Apple cider sauce for pork loin Comfort foods like meatloaf, pot roast, stuffed chicken breasts And football food on Sundays!!
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Post by shutout on Oct 11, 2014 23:42:59 GMT -5
Made a big pot of chili this week.
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Post by Ravenchamp on Oct 12, 2014 8:21:50 GMT -5
My wife makes a fantastic pumpkin soup. I cut the gord down for her and clean it out, and then she does the magic.
My great chili is coming up too
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Post by Cowboyz on Oct 14, 2014 13:11:51 GMT -5
Made a big pot of chili this week. Mmmmmm, I love chili. It's like a staple in my house. I'll make a BIG batch and freeze half!
A girlfriend of mine came to visit a couple of weeks ago and she eats it on top of a piece of bread with peanut butter. Yuck, I couldn't bring myself to try it.... lol...
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Post by Cowboyz on Oct 14, 2014 13:33:18 GMT -5
My wife makes a fantastic pumpkin soup. I cut the gord down for her and clean it out, and then she does the magic. My great chili is coming up too I've never had pumpkin soup before, it always looks good but I'm a little leery....
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Post by Ravenchamp on Oct 14, 2014 15:56:04 GMT -5
Oh it's fantastic Cowboyz, when my wife is done it's so creamy and hardy, I even add cheese on top when its still hot in my bowl.
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Post by vosa on Oct 15, 2014 15:14:40 GMT -5
On a cold night try this with a green salad, some crispy bread and a glass of Sauvignon Blanc.
CREAMED CHICKEN & CORN
12 oz. skinless, boneless chicken thighs 1 26 oz. can condensed cream of chicken soup 1 14¾ oz. can cream-style corn 1 14 oz. can chicken broth 1 cup chopped carrot 1 cup finely chopped onion 1 cup frozen corn ½ cup chopped celery ½ cup water 2 slices bacon, crisp-cooked, drained, & crumbled
1. In a slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, & water. 2. Cover & cook on low-heat setting for 5 to 6 hrs. or on high-heat setting for 4½ hrs. 3. Remove chicken from cooker; cool slightly. 4. Chop chicken; stir chopped chicken into soup in cooker. 5. Sprinkle each serving with bacon.
Makes 4 to 6 servings.
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Post by Cowboyz on Oct 16, 2014 12:30:00 GMT -5
I made this last night for the first time, it was great. I did thicken a little with cornstarch.
Olive Garden's Zuppa Toscana
Hearty and good. When preparing kale, remove the tough ribs, chop or tear the kale as directed, then wash it. If you are going to use hot italian sausage then omit the pepper flakes. If you want the soup a little thicker, you can make a slurry of a heaping teaspoon (regular, not measuring spoon) of cornstarch and a little of cold water mixed into a cup. Dissolve the cornstarch and add to the soup. Or you can mash some of the potatoes on the side of the pot.
Ingredients: 1 lb italian sausage 3 cups kale or swiss chard; chopped 1/2-1 tsp red pepper flakes; (or to your liking) 2 boxes (32 oz ea) chicken broth 3 large russet potatoes; chunked (peeled or unpeeled) 2 cups water 1 large onion; diced 1 1/2 cups heavy whipping cream 4 slices bacon; chopped liberal sprinkling of white pepper 3 garlic cloves; minced
Prep:
1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
2. In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 mins. or until the onions are soft.
3. Add the chicken stock and water. Bring to a boil.
4. Add potatoes and cook until soft, about 15-20 minutes.
5. Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste
6. Add kale just before serving.
ENJOY!
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Post by Cowboyz on Oct 16, 2014 12:31:20 GMT -5
On a cold night try this with a green salad, some crispy bread and a glass of Sauvignon Blanc. CREAMED CHICKEN & CORN
12 oz. skinless, boneless chicken thighs 1 26 oz. can condensed cream of chicken soup 1 14¾ oz. can cream-style corn 1 14 oz. can chicken broth 1 cup chopped carrot 1 cup finely chopped onion 1 cup frozen corn ½ cup chopped celery ½ cup water 2 slices bacon, crisp-cooked, drained, & crumbled 1. In a slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, & water. 2. Cover & cook on low-heat setting for 5 to 6 hrs. or on high-heat setting for 4½ hrs. 3. Remove chicken from cooker; cool slightly. 4. Chop chicken; stir chopped chicken into soup in cooker. 5. Sprinkle each serving with bacon. Makes 4 to 6 servings. That sounds good... and easy!! I love my crock pot!!
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Post by Cowboyz on Oct 17, 2014 10:58:32 GMT -5
Made these last night, they were really good. Lots of flavor!!
APPLE CIDER GLAZED PORKCHOPS
Ingredients •1½ lbs Bone-in Pork Chops
Rub: •2 Tbsp. brown sugar •2 tsp. chili powder •1 tsp. garlic powder •1 tsp. salt •½ tsp. pepper •1 Tbsp. olive oil
Apple Cider Glaze: •1½ c. apple cider •¼ c. maple syrup •1 Tbsp. Dijon mustard •½ tsp. crushed red pepper flakes •½ tsp. salt
Instructions 1.Light your gas or charcoal grill and heat to medium high heat.
2.In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.
3.Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. Its okay for pork to have a little pink in the middle.
4.If you have some extra apples, grill them up too!! Brush halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops.
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Post by shutout on Oct 20, 2014 20:06:53 GMT -5
Root vegetables this week from the garden. Dug sweet potatoes today. Waiting for a frost to harvest my parsnips.
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Post by shutout on Oct 26, 2014 22:27:17 GMT -5
Made a big pot of red sauce this week. Good cool weather food.
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Post by Cowboyz on Oct 28, 2014 15:21:11 GMT -5
Made a big pot of red sauce this week. Good cool weather food. Mmmm, and good for so many recipes. I usually make a big pot too and freeze it!!
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Post by shutout on Oct 28, 2014 22:12:57 GMT -5
Made these last night, they were really good. Lots of flavor!! APPLE CIDER GLAZED PORKCHOPS Ingredients •1½ lbs Bone-in Pork Chops Rub: •2 Tbsp. brown sugar •2 tsp. chili powder •1 tsp. garlic powder •1 tsp. salt •½ tsp. pepper •1 Tbsp. olive oil Apple Cider Glaze: •1½ c. apple cider •¼ c. maple syrup •1 Tbsp. Dijon mustard •½ tsp. crushed red pepper flakes •½ tsp. salt Instructions 1.Light your gas or charcoal grill and heat to medium high heat. 2.In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub. 3.Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. Its okay for pork to have a little pink in the middle. 4.If you have some extra apples, grill them up too!! Brush halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops. I am going to try this.
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Post by Cowboyz on Oct 29, 2014 9:10:58 GMT -5
Made these last night, they were really good. Lots of flavor!! APPLE CIDER GLAZED PORKCHOPS Ingredients •1½ lbs Bone-in Pork Chops Rub: •2 Tbsp. brown sugar •2 tsp. chili powder •1 tsp. garlic powder •1 tsp. salt •½ tsp. pepper •1 Tbsp. olive oil Apple Cider Glaze: •1½ c. apple cider •¼ c. maple syrup •1 Tbsp. Dijon mustard •½ tsp. crushed red pepper flakes •½ tsp. salt Instructions 1.Light your gas or charcoal grill and heat to medium high heat. 2.In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. Bring to a simmer. While the cider comes to a simmer, prepare the pork rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub. 3.Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. Grill for about 6 minutes. Flip the chops and thoroughly brush with the glaze on the other side. Grill for about 2 more minutes, flip and brush again. Repeat this process until the chops cook for 10-12 minutes total, and reach an internal temperature of 145 degrees. Its okay for pork to have a little pink in the middle. 4.If you have some extra apples, grill them up too!! Brush halved apples with glaze and grill for about 5-6 minutes. No need to flip. Serve along with the chops. I am going to try this. They were really good. The apples were good too, I let them cook until they were very fork tender (I put them on foil).
I'm doing them again this weekend and a big pot of jambalaya, my brother is coming up from Mississippi.
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Post by rentedmule on Nov 8, 2014 8:08:32 GMT -5
Any one raise Jerusalem artichokes? The very last crop still in our garden. Rather versatile and easy to "keep" as they are content to stay in the ground over winter yet yield up whenever the cook demands their surrender. Always fresh!
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Post by Cowboyz on Nov 10, 2014 14:56:06 GMT -5
Any one raise Jerusalem artichokes? The very last crop still in our garden. Rather versatile and easy to "keep" as they are content to stay in the ground over winter yet yield up whenever the cook demands their surrender. Always fresh! I wish I had the time I needed to dedicate to a garden. I love artichokes!!
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Post by rentedmule on Nov 10, 2014 19:11:00 GMT -5
Any one raise Jerusalem artichokes? The very last crop still in our garden. Rather versatile and easy to "keep" as they are content to stay in the ground over winter yet yield up whenever the cook demands their surrender. Always fresh! I wish I had the time I needed to dedicate to a garden. I love artichokes!! We raise Jerusalem artichokes. A tuber. An artichoke type flavor (hence the name) but a totally different type of plant. Sort of a potato type of tuber. They actually require NO work! Plant some tubers and they grow forever! No work, no weeding.
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Post by Cowboyz on Nov 11, 2014 13:28:08 GMT -5
I wish I had the time I needed to dedicate to a garden. I love artichokes!! We raise Jerusalem artichokes. A tuber. An artichoke type flavor (hence the name) but a totally different type of plant. Sort of a potato type of tuber. They actually require NO work! Plant some tubers and they grow forever! No work, no weeding. I'd never heard of them, thanks for sharing! I have high hopes about a garden... my plan is next year after my son graduates. I'm just so busy!!
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Post by paintlady on Nov 12, 2014 13:14:13 GMT -5
i made a crock pot of stuffed pepper soup a couple of fridays ago...KK and i devoured it! it made the house smell sooooooooo good. we did pot roast in the crock pot on sunday...delish. i love fall/winter cooking.
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Post by Cowboyz on Nov 12, 2014 14:48:12 GMT -5
Mmmmm.... stuffed pepper soup! I think I'll make that this weekend, perfect for this cold weather heading our way!!
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