The Taste of Autumn: Great Recipes from my favorite blogs

I just can't help myself...Fall is right around the bend and all I can think about is warm comfort foods, puddings, chilis, muffins, quick breads, and of course...pumpkin! Try some of these great recipes out from some of my favorite food bloggers:

• Brown Sugar and Spice Pumpkin Bars (Karina's Kitchen)
• Spiced Apple Muffins (the Nourishing Gourmet)
• Mom's Zucchini Bread (Food Blogga)
• Pumpkin Cranberry Upside Down Cake (Elana's Pantry)
• Roasted Hatch Chili Stew with Sweet Potatoes, Corn & Lime (Karina's Kitchen)
• Santa Fe Pumpkin Chowder (Karina's Kitchen)
• No-Tomato Chili (Everything Free Eating)
• Roasted Corn Pudding in Acorn Squash (101 Cookbooks)
• Crock Pot Red Curry Chicken with Butternut Squash (Cara's Cravings)
• Maple Roasted Acorn Squash w/ Corn Bread Stuffing (Karina's Kitchen)
• Pumpkin Seed Butter (Everything Free Eating)
• Pumpkin Custard (Elana's Pantry)

The Taste of Autumn: Great Recipes from my favorite blogs

Drunkin' Chicken Stew

• 2 lbs of organic boneless, skinless breast of chicken cut into 1“ chunks
• ½ cup of Gluten Free all purpose flour
• 1 teaspoons sea salt
• ½ teaspoon pepper
• ¼ cup of organic canola oil
• 1 large sweet Vidalia onion, coarsely chopped
• 1 bottle of Guiness Extra Stout
• 6 cloves of garlic
• 14.5 oz of Free range organic chicken broth
• 2 tablespoons cilantro, freshly chopped
• 2 fresh bay leaves
• 2 sprigs of fresh rosemary, finely chopped
• 2 sprigs of thyme or ½ teaspoon of dried
• 1 Lb. of small red potatoes cut in quarters or halves depending on size
• 3 carrots cut into 1” chunks
• 2 cups of fresh green beans cut in half
• 1 cup of frozen peas

Combine flour, salt & pepper in a shallow dish. Dredge chicken in flour mixture and coat well. Reserve the remaining flour for later.

Heat oil in skillet over medium high heat and add the chicken in batches not to overcrowd. Cook turning to brown on all sides for about 10 minutes per batch. Transfer to a slow cooker.

Add the onions, garlic and herbs to the skillet and cook for about 5 minutes (you may need to add a bit of additional oil). Add the Guinness; boil for 1 minute scraping up all the brown bits. Add to the chicken in the slow cooker. Add the broth to the cooker and cover.

Cook on low for about 2 ½ hours.

Sprinkle the reserved flour in ¼ cup of water, mix well and add to crock pot stirring in to blend. Add veggies and cook on high for about an hour or until tender.

Test for any additional seasonings.


Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Drunkin' Chicken Stew

Chili with Chicken and Black Beans

• 2 medium chopped organic sweet Vidalia onions
• 1/8 cup extra virgin olive oil, plus extra for chicken
• 6-8 cloves of minced garlic
• 2 organic red bell peppers, large-diced
• 2 organic yellow bell peppers, large-diced
• 2 cans of organic black beans, drained
• ¼ cup chili powder, (or to taste)
• ¼ cup ground cumin, (or to taste)
• 1/4 teaspoon dried red pepper flakes, (or to taste)
• 1/4 teaspoon cayenne pepper, (or to taste)
• 2 teaspoons sea or kosher salt, plus more for chicken
• 2 (28-ounce) cans organic whole peeled plum tomatoes in puree, undrained (I love the “Muir Glen” Fire Roasted Whole Tomatoes)
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Sauté the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand and add to the pot with the black beans and basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve hot, or refrigerate and reheat gently before serving.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Chili with Chicken and Black Beans

14-Carrot Soup

Ingredients:

2 Tbsp olive oil
2 Tbsp butter
2 onions, sliced
1 sprig fresh thyme or 1 pinch dried thyme
14 carrots, peeled and sliced (about 6 cups)
6 cups vegetable broth
(I used 6 cups water and 3 vegetable bouillon cubes)
salt and pepper

1. Melt olive oil and butter in a heavy-bottomed pot and add onions and thyme. Cook over medium-low heat for about 10 minutes, until tender and golden.

2. Add carrots and 1/2 tsp salt and 1/4 tsp pepper and continue to cook for about 5 minutes to build flavor.

3. Add broth, bring to a near boil, then reduce to a simmer and cook for about 30 minutes, until carrots are tender.

4. Adjust the seasoning with more salt and pepper to taste and puree.

5. Press through a sieve for an elegant, velevety texture


Serves 4-6

14-Carrot Soup