More fall food

amelisha

We make what I refer to as "pollo con ajo" (as I learned it from my employer when I lived in Spain, but I don't think it's really a Spanish dish at all) whenever it's cold out.

You take bone-in skinless chicken pieces (I usually just dismember a whole chicken), salt and pepper it well, and brown it on each side in a good glug of olive oil. Then you throw in a bottle of white wine (anything dryish will do - I usually use cheap Pinot Grigio), the same amount of chicken stock (or enough to nearly cover the chicken), and about a tablespoon of dried thyme. Finally, add two whole bulbs (not the cloves, the entire bulb), peeled but not chopped, of garlic. Simmer on low on the stove for about an hour until the sauce is thick and the chicken is fork tender.

It is so, so good and warming and the garlic flavour is mild - you can eat the cloves whole with the chicken, which we do. We serve it on mashed potatoes or noodles or rice.

MairePoppy

Chicken Pot Pie - a an easy, one dish meal.  I season and bake a large pack of boneless, skinless chicken breasts and freeze them in a gallon bag so I have chicken for this recipe.

In 9X13 in baking dish:

1 large chicken breast cooked and cubed

1 pack frozen mixed veggies of your preference

1 can chicken broth

1 can cream of chicken soup or any cream of soup

In a separate bowl, mix together:

1 cup flour

1 tsp. salt

1tsp. baking powder

Cut 1 stick of butter into dry mixture

Mix in 1 cup of milk

Don't worry if it's lumpy or runny, it always turns out fine.

Pour the mixture over the top of the items in the 'chicken' dish.

Bake at 400 degrees for45 minutes, until crust is brown.

Sometimes, I mix shredded cheese and smoked paprika into the crust mixture for extra flavor and color

raissyrais

My ultimate favourite stew to make :

http://www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew/

arrippa

jenna8984 said:

Can't believe no one has mentioned chicken & dumplings!! Few boneless chicken breasts in the crockpot with 2 cans broth, 2 cans cream of chicken. High for 6 or low for 4 hours. Once done shred breasts and return to crock pot. Tear up Pillsbury rolls dough into small pieces and add to top. Low for 20 minutes. Done.

Thanks for the recipe. That's about the level of my cooking.

cafarrie

I love apple stuffed chicken or pork chops.  I tend to never follow exact recipes, but I peel and chop a couple apples (granny smith or other tart ones are my fave) and mix the apples with a little olive oil and breadcrumbs and spoon that mixture into the pocket I cut in the meat then bake it.  YUM!

We had apple stuffed chicken last night with a butternut squash risotto.  

wandajune6

Fall means my mom's Peanut Butter Chicken (derived very loosely from groundnut stew)

• Group 1 Ingredients:
• 2 med. onions, chopped
• I med. green pepper, chopped
• 3/4 cup (or more) sliced fresh mushrooms
• Group 2 Ingredients:
• 14-1/2 oz. -can tomato sauce or puree
• 2/3 cup peanut butter
• 2 t instant chicken bouillon granules
• 2 t dried oregano, crushed
• 1/2-1 t garlic powder
• (later: 2 t red pepper powder)
• 4 whole boned split skinned chicken breasts (boneless skinless breasts work too)

Preheat overt to 350 degrees.
Cook group I over medium heat.  Blend group 2 until smooth in a processor,
Rinse chicken and pat dry.  Place in 13x9x2 baking dish.
Mix groups I and 2; pour over chicken. (Add pepper for hot batch.)
Cover and bake for 45-50 minutes.

Serve as is or by lifting chicken out, placing it on platter and pouring sauce over the whole thing.

Notes:
We usually serve this rice.  I love it with broccoli on the side as well.
Try doubling the sauce. You'll want it on absolutely everything. Leftovers freeze well to.
I’ve done this in the crockpot with great success.

SmileDamnit

lolo883 said:

jenna8984 said:

Can't believe no one has mentioned chicken & dumplings!! Few boneless chicken breasts in the crockpot with 2 cans broth, 2 cans cream of chicken. High for 6 or low for 4 hours. Once done shred breasts and return to crock pot. Tear up Pillsbury rolls dough into small pieces and add to top. Low for 20 minutes. Done.

Cream of chicken soup is a crime against cooking.

This is my chicken and dumplings recipe, although I use boneless skinless chicken thighs rather than broiler fryers, and leave it cooking on the stove rather than in the oven (though I'll be trying the oven route soon with my new Dutch oven!). I also add potatoes. You can tell by the stains on the pages that I make this a lot.

Bless you! We got a dutch oven as a wedding gift and it's DH's favorite thing ever. I'm going to suggest (read: insist) he make this recipe stat!

jenna8984

@lolo883 I have absolutely no time (or ambition) in my life for any recipe that is more than 4 ingredients. Home made sauces? No. Measurements? Hell no. Anything in a can or a jar? Yes please. lol 

luckya23

jenna8984 said:

@lolo883 I have absolutely no time (or ambition) in my life for any recipe that is more than 4 ingredients. Home made sauces? No. Measurements? Hell no. Anything in a can or a jar? Yes please. lol 

I'll agree with that... except I prefer the meal to come out of a box ;-)

[Deleted User]

pumpkincreamcake15

Sorry both of these involve squash and pumpkin but here it goes,

Mt fiance's family makes this thing called Squash and Sausage. You take an Acorn Squash cut it in half and scoop out any seeds. Take bulk breakfast sausage like Jimmy Dean and fill the inside cavity with the sausage like sausage balls. Bake on a baking sheet at 375 degrees F for about 45-hour for the squash to be fork tender and sausage ball to be cooked through. Once done take out the sausage ball and fill the inside with a spoonful of either, brown sugar, butter or pure maple syrup whatever you want be creative. I like the brown sugar personally. Serve a half of the acorn squash and a sausage ball per person. The brown sugar mixed in with the squash and flavor from the sausage in squash makes quite a sweet savory and rustic gourmet meal. When you serve the squash half in it's shell with the toping and sausage ball next to it, it can be quite the presentation. Great for a date night in.

We also have recently made Pumpkin Mouse with crushed up ginger snaps it was delicious! 

http://www.foodnetwork.com/recipes/dave-lieberman/pumpkin-mousse-recipe.html

theartistformerlyknownas

pinkrevenge said:

I really hope my new oven doesn't suck, so I can practice my layer cakes. My first one the oven was off, so the buttercream came out great (swiss style, so lots of mixing in a double-boiler), but the cake took a very long time to bake and came out a little dry. I was pretty sad about that. It also couldn't properly cook biscotti for dick.

I need to place an order for my specialty honey; it's spreadable / meltable, so it's awesome for brown butter scones.

Oh, and if you guys aren't using brown butter in your chocolate chip cookies you are not LIVING.

QFT. Snickerdoodles too.

lurkergirl

These are amazing, y'all, thank you!

Would you believe, though, that after all this, FI requested soup?  Even texted my mom for the recipe.  Ah, well, chicken pot pie tomorrow nigh.

And...this might be the most exciting part...I made sugar and gingerbread cookies!  The dough is chilling in the fridge, so now I'm debating whether I feel like baking tonight or waiting until morning...it's gonna be so good!!!

raissyrais

lolo883 said:

pinkrevenge said:

I really hope my new oven doesn't suck, so I can practice my layer cakes. My first one the oven was off, so the buttercream came out great (swiss style, so lots of mixing in a double-boiler), but the cake took a very long time to bake and came out a little dry. I was pretty sad about that. It also couldn't properly cook biscotti for dick.

I need to place an order for my specialty honey; it's spreadable / meltable, so it's awesome for brown butter scones.

Oh, and if you guys aren't using brown butter in your chocolate chip cookies you are not LIVING.

QFT. Snickerdoodles too.

DQFT. @pinkrevenge I really like the swiss buttercream but for some reason I just love the regular one! Having a high tea party in two weeks, any suggestions for cupcakes and buttercream?

[Deleted User]

raissyrais

pinkrevenge said:

raissyrais said:

DQFT. @pinkrevenge I really like the swiss buttercream but for some reason I just love the regular one! Having a high tea party in two weeks, any suggestions for cupcakes and buttercream?

For tea? Pistachio honey, lavender lemon, Earl grey orange, and herbed goat cheese muffins.

I love the idea of Earl Grey orange muffins, will try to figure out a recipe. I love English Breakfast for my tea as Earl Grey is too citrusy for my taste but in a muffin it'll be perfect! And savoury muffins will be a good twist. Will probably go well with my mini sandwiches and Cornish pastys. Please share any recipes with me when you have some time! Thanks for the suggestion!

[Deleted User]

amelisha

Tea-flavoured baked goods are pretty easy. Just do a nice long steep in whatever liquid you're using, cool it, and use it in the recipe. I usually do four teabags for one recipe. You can also look up recipes for homemade extracts with alcohol that are a great way to get tea flavour.