Fall will be here in a matter of days - are you ready to switch from summer salads to autumn soups and seasonal veggies?
THE STORY: As colder weather approaches, soup, and chili really hit the spot. Likewise, there’s nothing better than incorporating autumn veggies into your meals - from pumpkin to squash there’s a recipe out there to please your taste buds. We’ve gathered a handful to get you started with your fall cooking!
LOADED BAKED POTATO SOUP
4 russet potatoes (about 1 1/2 pounds), scrubbed clean
5 tablespoons unsalted butter, cubed
1 small diced shallot
¼ cup all-purpose flour
3 cups milk
1 cup chicken stock (can use vegetable stock)
½ cup sour cream
salt and pepper to taste
2 cups shredded cheddar cheese
4 strips crispy cooked bacon crumbled
1 tablespoon sliced chives
1/2 cup crispy onions or shallots, optional
1. Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto the center oven rack, 2 inches apart.
2. Bake potatoes until fork-tender, 1 hour to 1 hour 15 minutes.
3. Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.
4. Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
5. Add flour and continue to cook for 3 to 4 minutes.
6. Stir in milk and stock until no lumps remain and continue to simmer until the mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper, and simmer for 5 to 6 minutes.
7. Pour soup into a blender, blend soup until smooth, about 2 minutes.
8. Pour soup back into pot and stir in sour cream and adjust seasonings. (If the soup is too thick, stir in an extra ½ cup to a cup of milk).
9. Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions if using. Finish with more cracked black pepper and serve.
WHITE CHICKEN CHILI
1 tbsp. extra-virgin olive oil
1 small yellow onion, diced
1 jalapeño, seeded and minced
2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin
2 (4.5 oz.) cans green chilies
3 boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth
Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed
1 1/2 c. frozen corn
1/2 c. sour cream
Freshly chopped cilantro, for garnish
1/4 c. shredded Monterey Jack
1/4 c. crushed tortilla chips
1. In a large pot, over medium heat, heat oil. Add onion and jalapeño and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis, chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.
2. Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.
3. Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.
SKINNY PUMPKIN PIE DIP
1/2 cup pumpkin puree
one quarter of an 8-ounce tub whipped topping, thawed (light or fat-free is okay)
1 ounce cream cheese, softened (light or fat-free is okay)
2 tablespoons instant vanilla or pumpkin pudding mix (sugar-free is okay; or substitute with confectioners’ sugar)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
gingersnaps, graham crackers, pretzels, apples, etc., for serving
1. In a large bowl, combine pumpkin, whipped topping, cream cheese, pudding mix (you’re not making pudding, just add the dry mix), pumpkin pie spice, cinnamon, and beat with an electric handheld mixer or whisk by hand until smooth and combined.
2. Serve immediately with gingersnaps, graham crackers, pretzels, apples, etc.
STOVETOP PORK CHOPS WITH APPLE CIDER GRAVY
1. Season pork chops liberally with salt & pepper.
2. Next, cook minced garlic in hot olive oil in a large skillet for about 1 minute before adding the chops to the pan. Brown the pork chops for about 7-9 minutes per side, or until the pork reaches an internal temperature of 145 degrees F.
3. Remove the chops to a plate and set aside. Then reduce the heat to low, and pour cider into the same pan. Let the cider simmer for about 1 minute, scraping the bits from the bottom of the pan as you stir.
4. Add the Dijon mustard and stir in the cream, cooking the sauce for about 3 more minutes, until thickened slightly.
5. Spoon the cream sauce over the chops and garnish with fresh herbs, if desired.
BUTTERNUT SQUASH ALFREDO
Salt & Pepper
Half & half
1. Cube squash. Toss the cubed squash with a little bit of olive oil and plenty of salt and pepper. Spread on a baking sheet and roast in the oven until super soft and caramelized.
2. Add 1/2 cup of the half and half and roasted squash to a large skillet. Turn the heat on medium-high and bring up to a boil. Use a fork or potato mashed to puree the squash into the half and half. Add the rest of the half and half and a little bit of salt. Bring to a boil and reduce to a simmer.
3. While the sauce simmers, cook the pasta. Cook until the pasta is aldente.
4. Add the cooked pasta along with a little bit of the starchy cooking liquid to the squash and half and half mixture. Continue to toss on a low heat until the noodles have coated the sauce. Add cheese and toss again. If needed, add more starchy pasta water. Season to taste with salt and pepper.
THE WRAP-UP: Autumn brings with it a plethora of fun flavors. Incorporate them into your meals this season and eat well!