Fall has officially arrived, according to the calendar AND the thermometer. I love a good cookout, BBQ or a dinner straight from the grill in the Summer. But there is just something special about getting back into the kitchen and making a meal on the stove top, in the oven or in the slow cooker. Beyond the jackets, scarves and sweaters the flavors of Fall/seasonal ingredients are by far my favorite in the months of October and November. I gravitate to pumpkin, rosemary, hazelnuts, apples, roasted veggies & chicken, garlic and squash. If you’re further inclined, check out Saveur’s Fall Produce Guide here.
I have seen so many “Fall Bucket Lists” swirling around Instagram and thought I’d do one on the recipes on my list to make before we swing into the Holiday season. What’s on your list this season?
This excerpt is from a post I wrote on this turkey chili last year. It’s delicious and NOTHING says “Fall” more in my opinion than a big bowl of chili and a football game. Make a batch and eat it for lunch for a few days, enjoy with some friends over dinner or host your own chili cookoff!
I followed the guidelines from a recipe I found on Food Network but made a few tweaks to amp up the veggie content and season it to my liking. For a ‘traditional’ red bean turkey chili, this one tastes amazing and is also good for you. It’s really important for me that the sodium content is as low as possible, so I used chicken stock with no sodium added. I’d rather add salt as needed, it’s too often that I buy soup over lunch and feel awful afterwards from all of the salt they chock into it. I added in all of my tweaks below.
Recipe courtesy of Scott Uehlein and Nancy Lopez (my modifications are bolded and italicized)
Total:1 hr 20 minPrep: 20 min Cook: 1 hr
Yield: 5 (1-cup) servings
1 tablespoon olive oil
1 cup chopped sweet onions (I used a whole sweet onion)
1 tablespoon minced garlic (I swear by extra garlic, especially when I’m feeling under the weather. I added five cloves)
1/4 cup chopped yellow bell peppers (I bought a packaged trio and added a red, yellow & orange pepper)
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar (skipped the sugar)
2 cups low-sodium chicken stock (no sodium stock and cranked a few turns of salt from my grinder)
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco) (subbed with red pepper flakes)
11/2 teaspoons sea salt
1 teaspoon dried basil (added a bit extra!)
1/2 teaspoon dried oregano (skipped the oregano)
Added one bag of spinach & a dash of cinnamon for a sugar-free option to give it a bit of sweetness.
In a large skillet, sautée onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
Instead of regular sour cream, I used 0% Fage yogurt and some regular cheddar cheese. Because it’s all about balance!
These are at the top of my list to make! I’ve never made doughnuts before but I just ordered this pan and will be giving them a whirl this weekend.
I am looking forward to trying this recipe, dessert in a skillet is another thing on this list I haven’t tried at home before. I particularly love the combo of fresh apples, butter and cake and would pair this with a nice scoop of vanilla Häagen-Dazs.
To balance out all the sweets, this roast chicken would make for an easy dinner with roasted vegetables. I’m not a huge fan of chicken, but if it’s breaded, fried or roasted I enjoy it. Use the leftovers for chili or if your heart desires, you can add to the pumpkin enchiladas below!
Buffalo Chicken Dip
Have more leftover roast chicken? Watching your favorite team this weekend? Make some dip to enjoy while you leverage those leftovers and indulge in this delicious game day dip!
- 2 cups shredded cooked chicken
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup FRANK’S RedHot® Original Cayenne Pepper Sauce or FRANK’S RedHot® Buffalo Wings Sauce
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles (I use cheddar cheese instead and increase the amount…because cheese!)
PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish. BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies. I like serving with multigrain Tostitos scoops and some celery!
An easy side dish, these sprouts fry up in just a few minutes. Of course these can easily pair with the perfect roast chicken.
This recipe is easy, fast and the result is truly the best pumpkin loaf I’ve ever had. Since becoming pregnant, baked goods have definitely been at the top list of ‘cravings’. I’ve had the banana loaf and pumpkin loaf from Starbucks a few times, and having this treat homemade is a much better option.
Black Bean and Vegetable Enchiladas with Pumpkin Sauce
I’ve made this recipe for years and I know it’s by Katie Lee, although I can’t find it online anywhere to link. (Sorry, Katie!) It’s a wonderful meat-free option that is loaded with veggies (and pumpkin!). Although enchiladas with pumpkin might sound a bit strange, I promise if you are a fan of enchiladas you will love these.
For the sauce:
- 1 (15 ounce) can pure pumpkin
- 2 cups water
- 4 cloves garlic
- 1 jalapeno
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the enchiladas:
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) bag frozen corn, thawed
- 1 (10 ounce) box frozen spinach, cooked and squeezed of excess water
- 3 cups shredded cheese (to make the recipe vegan, try Daiya)
- 6 scallions, chopped, white parts only
- 1 jalapeno, minced (if you like less spice, remove seeds)
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1 teaspoon cumin
- 16 Corn tortillas
Preheat oven to 400 F.
In a blender, combine pumpkin, water, garlic, jalapeno, chili powder, salt and pepper, and puree until smooth.
Pour about 3/4 cup of pumpkin sauce in a 9 x 13 baking dish. In a large bowl, mix beans, corn, spinach, 2 cups cheese, scallions, jalapenos, chili powder, cumin, and garlic salt. Place tortillas between two damp paper towels and microwave for 45 seconds. Put a mound of bean mixture on each tortilla, roll up, and place seam side down in the baking dish. Pour the remaining sauce over the enchiladas and top with remaining one cup of cheese. Bake until the cheese is bubbly and melted, about 20 minutes. Garnish with cilantro and serve.
What’s on your bucket list to make this season? Share your favorite with me, and let me know if you make any of the above!