Check out these 6 super easy fall recipes you should try this season!!
Fried Green Tomatoes With Bacon Vinaigrette and Warm Frisee
Total Time: 1 HR 10 MIN
- 4 large green (unripe) tomatoes, sliced crosswise ½ inch thick
- 1 garlic clove, minced
- 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper
- 6 slices thickly sliced bacon (6 ounces), cut crosswise into ½ -inch strips
- 1 tablespoon cider vinegar
- 1 ¼ cups all-purpose flour Cayenne Pepper
- 2 large eggs
- 1 tablespoon water
- 1 cup yellow cornmeal
- 1 teaspoon dried thyme
- Canola oil, for frying
- 1 large head head of frisee lettuce (1 ½ pound), torn into pieces
- In a large bowl, gently toss the tomatoes with the garlic and olive oil. Season with salt and pepper and let stand for 10 minutes.
- In a medium skillet, cook the bacon over moderately high heat until crisp, 6 minutes. Drain on paper towels. Pour off all but 2 tablespoons of the fat; stir in the vinegar.
- In a pie plate, season ¾ cup of the flour with salt, pepper and cayenne. In another pie plate, mix the cornmeal with the remaining flour and the thyme and season with salt, pepper, and cayenne. Line a baking sheet with wax paper. Drain the tomatoes. Working with 1 slice at a time, dip the tomatoes in the flour tapping off any excess, then dip them in the beaten egg, then in the cornmeal; press to help it adhere. Transfer to the prepared baking sheet.
- In a large skillet, heat ¼ inch of canola oil until shimmering. Fry the tomatoes in batches over moderately high heat, turning once, until golden, 5 to 6 minutes per batch. Transfer to a rack lined with paper towels to drain. Sprinkle with salt.
- Rewarm the bacon fat and vinegar in the skillet over low heat. Add the frisse and season with salt and pepper; toss until slightly wilted, 1 minute. Transfer the tomatoes to plates. Top with the frisse. Garnish with bacon and serve.
Arugula Salad With Grilled Mushrooms & Goat Cheese
Active Time: 25 Mins, Total: 50 Mins
- ½ cup dry white vermouth
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pound mixed mushrooms-oyster, shiitake, potobello and cremin
- 1 tablespoon white wine vinegar
- 1 tablespoon very finely chopped shallot
- 4 ounces baby arugula
- ¼ cup coarsely chopped walnuts
- 1 ½ ounces fresh goat cheese crumbles (scant ¼ cup)
- In a large bowl, whisk the vermouth and olive oil; season with salt and pepper. Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stern the portobellos. Wipe off the cremini. Add all of the mushrooms to the marinade; toss and let stand for 20 minutes, stirring occasionally.
- Light a grill or preheat a broiler. Drain the mushrooms, reserve a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
- Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat. Transfer the salad to four plates, top the mushrooms and goat cheese. Serve.
Tea-Scented Pumpkin Soup
Active: 30 Mins Total: 1 Hr 10 Mins
- One 3-pound sween pumpkin or kabocha squash-quartered, seeded, peeled and cut into 2-inch pieces
- 6 cups chicken stock
- 1 teaspoon Ceylon tea
- ½ boiling water
- Salt and freshly ground pepper
- 2 teaspoons vegetable oil
- 2 scallions, green part only, thinly sliced crosswise
- Roasted pumpkin seed oil, for drizzling
- In a large enameled cast-iron casserole, cover the pumpkin slices with the chicken stock and bring it to a boil. Simmer over moderate heat until the pumpkin is tender, about 35 minutes.
- In a cup, steep the Ceylon tea in the boiling water for 5 minutes. Strain the tea and reserve.
- Working in batches, puree the pumpkin soup in a blender and return it to the casserole. Add the tea and bring the soup to a simmer. Season the soup with salt and pepper.
- In a small skillet, heat the vegetable oil. Add the scallion greens and cook over high heat until softened, about 30 seconds. Season the scallions with salt.
- Ladle the pumpkin soup into 8 small bowls and drizzle with roasted pumpkin seed oil. Garnish the soup with the scallions and serve immediately.
*This soup can be refrigerated overnight.
Grant’s Mac and Cheese
Active: 30 Mins Total: 2 HR
- 1 tablespoon unsalted butter
- 6 thick slices of bacon, diced
- 1 medium onion, minced
- 2 bay leaves
- 1 tablespoon sweet paprika
- ½ teaspoon cayenne pepper
- ⅓ cup all-purpose flour
- 6 cups whole milk
- 1 pound elbow macaroni
- 1 pound extra-sharp cheddar cheese, shredded (5 cups)
- Preheat the oven to 360 degrees. Butter a 13-by-9-by-2-inch baking dish. In a large saucepan, melt the butter. Add the bacon and cook over a moderate heat until crisp, about 7 minutes. Transfer to a plate.
- Add the onion and bay leaves. Cook over moderate heat, stirring, until softened. Add the paprika and cayenne and cook, stirring until fragrant. Blend in the flour. Gradually whisk in the milk until smooth. Boil over high heat, whisking until thickened. Reduce the heat to low. Simmer gently for 30 minutes, whisking. Discard the bay leaves.
- In a large pot of salted water, boil the pasta until pliable, 4 minutes. Drain and return to the pot. Stir 4 cups of cheddar into the sauce, add the bacon and season with salt. Mix the sauce with the pasta and spread in the dish. Scatter on the remaining cheese. Bake until golden, 30 minutes. Cool for 10 minutes.
Honey-and-Spice Glazed Chicken
Total: 30 Mins
- ¼ cups honey
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- Four 10 ounce bone in chicken breast halves with skin
- Salt and freshly ground pepper
- Preheat the oven to 425 degrees. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika, and cayenne.
- Put the chicken breasts on a rimmed baking sheet. Using a sharp knife, make 2 deep slashes in each chicken breast. Season the breasts with salt and black pepper, then brush most of the honey glaze over them. Bake the chicken for 15 minutes. Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes, until they are just cooked through.
- Remove the chicken breasts from the oven, then preheat the broiler. Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the skin is crisp. Serve the honey-and-spice-glazed chicken right away.
Wine: Round, deep flavored Syrah
Sweet and Tart Lime Bars
Active: 30 Mins Total: 2 Hr plus 6 hr chillin
Makes 16 Bars
- 2 tablespoons salted roasted almonds with skin
- ¼ cup confectioners’ sugar
- 1 stick unsalted butter, softened
- 1 large egg
- ¼ teaspoon pure vanilla extract
- 1 cup all purpose flour
- 2 large eggs
- ¼ cup plus 2 tablespoons sugar
- ⅓ cup fresh lime juice
- ½ teaspoon finely grated lime zest
- 9 tablespoons cold unsalted butter, cut into ½ inch pieces
- Make the pastry: In a food processor, pulse the almonds and sugar until finely ground. Add the butter and pulse until smooth. Pulse in the egg and vanilla then the flour until smooth. Press evenly into an 11-by-8-inch-glass baking dish, pressing 1 inch up the side. Trim the edge to ¾ inch; chill until firm, at least 1 hour.
- Preheat the oven to 350 degrees. Prick the pastry with a fork and bake for 25 minutes, or until golden. Let cool completely.
- Make the lime curd: In a heatproof bowl set over a pan of simmering water, cook the eggs, sugar, lime juice and zest, whisking, until an instant-read thermometer registers 180 degrees, about 7 minutes. Set the bowl in an ice water bath; stir until the temperature drops to 130 degrees, about 3 minutes. Whisk in the butter. Cool at room temperature for 1 hour.
- Pour the lime curd over the pastry and refrigerate until firm, at least 6 hours or overnight. Cut into bars and serve.
Total: 10 Mins
- 2 thin slices fresh ginger, peeled
- 1 teaspoon sugar
- 3 tablespoons tequila
- 3 tablespoons mango nectar
- 1 tablespoon fresh lime juice
- ½ tablespoon tripe sec ice
- 1 thin mango slice, for garnish
1.) In a cocktail shaker, muddle the ginger with the sugar. Add the tequila, mango nectar, lime juice, triple sec and ice. Shake well and strain into a chilled martini glass. Garnish with the mango slice and serve.