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7 Apple Picking Common Mistakes to Avoid This Fall – Bon Appétit

7 Apple Picking Common Mistakes to Avoid This Fall – Bon Appétit.

With the fall upon us many people in my area of New York and all over the country turn their thoughts to apple picking. There are many orchards around me here where we live that you can go to so that you and your family can spend some time picking apples and finding just what you like. Bon Appetit has some tips for you when you are looking into going apple picking so you can make the most of the experience and get just what you like. Check it out!

 
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Posted by on September 21, 2014 in Cooking Websites, Fruit

 

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From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit

From Butternut Squash to Faux Pho, Soups to Make This Season – Bon Appétit. As the fall weather gets closer and closer I start to think more about making some, warm,comforting meals for dinner. This very often includes making an array of different types of soup that are perfect for the season and are great for dinners, lunches and leftovers. Bon Appetit has put together 31 soups that are great for this time of year. Take a look at the recipes and find your favorite one to try. Check it out!

 

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Dine in Central America with Ariran Guisou (Chicken Stew)

Finding new and different things to do with the chicken is always an adventure because you can come across so many great recipes from different cultures around the world that you may never have thought of even trying before. Since I buy a lot of whole chickens and chicken pieces, I always want to try new and interesting ways of cooking chicken that are going to bring new flavors to the table. I found this recipe for ariran guisou, a dish from Honduras that is a chicken stew, on the Saveur website and it had a great mix of spices and flavors and seemed very easy to make, so I knew I had to give it a try.

Ariran Guisou (Chicken Stew)

2 pounds skinless chicken legs and thighs

1/4 cup fresh lime juice

3 tablespoons Worcestershire sauce

2 teaspoons sugar

2 teaspoons dry mustard powder

1 1/2 teaspoons freshly ground black pepper

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

4 cloves garlic, minced

1 onion, sliced

Kosher salt, to taste

2 tablespoons canola or vegetable oil

1 red bell pepper, stemmed, seeded and sliced

1 cup chicken stock

Combine the chicken legs and thighs, the lime juice, Worcestershire sauce, sugar, mustard powder, black pepper, turmeric, cumin, garlic, onion and kosher salt in a large bowl. Mix all of the ingredients well to coat the chicken. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour.

Heat the vegetable or canola oil in a large skillet set over medium-high heat. Add the chicken pieces and cook, turning the pieces once, until the chicken is browned, about 8 minutes. Transfer the chicken to a plate and set it aside. Add the onions from the marinade and the bell pepper to the skillet. Cook until the onions and peppers are soft, stirring occasionally, about 5 minutes. Add the reserved chicken and any accumulated juices back into the skillet along with the chicken stock. Bring the mixture to a boil and then reduce the heat to medium. Cover the skillet and continue cooking until the chicken is cooked through and the pieces run clear when pricked with a fork, about 15 to 18 minutes.

What you end up with is an incredibly flavorful chicken that is tender and tasty. The marinade for the chicken is great and you get the wonderful spiciness of the cumin and the turmeric along with a delightfully sweet flavor as well and the lime juice just adds the right amount of tarn flavor and aroma to the overall dish. We all really liked it and I served this with some white rice and the resulting sauce of the chicken went really well with the rice. Once the chicken is marinated, the whole meal took less than 30 minutes to make so it is a great option for you when you want to try out something new with some chicken pieces.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 18, 2014 in Cooking, Dinner, Poultry, Sauce, Soups & Stews, Spices

 

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Take a Turn at Turkey Black Bean Chili

Very often when I make chili I only use ground turkey to do it. We like the flavor of the chili and there is less fat and grease to deal with during the cooking process. I was looking for a recipe that would be just a little bit different from the standard recipe I have been using for years for chili when I cam across this one at myrecipes.com. There are just some slight differences in this recipe from the one I normally use, but you can adapt this recipe to make it as hot or as mild as you would like.

Turkey Black Bean Chili

2 tablespoons olive oil

1 onion, chopped

1 yellow or orange bell pepper, seeded and chopped

1 poblano chile, chopped

2 garlic cloves, minced

1 pound ground turkey

2 cans (28 ounces each) diced tomatoes

2 cans (15 ounces each) black beans, rinsed and drained

3 tablespoons tomato paste

3 tablespoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons agave nectar or 2 teaspoons sugar

Juice of 1 lime

Kosher salt

Shredded cheddar cheese (optional)

Sour cream (optional)

Heat the olive oil in a Dutch oven over medium-high heat until the oil is shimmering. Saute the onion, bell pepper, poblano chile and the garlic, stirring often, until the vegetables begin to soften, about 5 to 6 minutes. Add the ground turkey, increase the heat to high and cook, stirring often and breaking the meat into chunks until the meat is no longer pink, about 4 to 5 minutes.

Stir in the diced tomatoes, the black beans, tomato paste, chili powder, ground cumin and the agave nectar or sugar. Bring the chili to a boil, stirring often. Reduce the heat to a simmer and cover, stirring occasionally, and cook until all the flavors are blended, about 45 minutes to 1 hour. Stir in the lime juice. Check the seasonings and add kosher salt if desired or necessary. Serve the chili with shredded cheese and sour cream.

This recipe carries a little more heat to it than the one I had made in the past, thanks to the poblano pepper, but I really liked it and so did Michelle, who is the real chili lover in our family. You can always leave out the poblano if you prefer to have it a little milder. I used the sugar instead of the agave nectar because that is what I had on hand and it did help to cut down the acidity of the tomatoes. The lime juice really adds to the dish as well. I also seasoned the ground turkey before putting it in the chili with some Montreal chicken seasoning for some extra flavor because I find that ground turkey alone can be kind of bland, even in chili, but you can always season it in another manner if you choose or not at all and I think you will still get pretty good flavor out of this recipe. Of course, the flavor gets even better after a day or two and it has been great for lunches or even just as a snack with some tortilla chips.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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A Quick Weeknight Meal – Garlic Shrimp and White Beans

As much as I love shrimp, the prices of it lately have been pretty high so I have not been able to get it very often. Even the price of frozen shrimp has been a bit much at the supermarket, so when I saw some on sale at the fish market lately and saw it was gulf shrimp I decided to make the splurge and get some to have for dinner. Instead of just making the standard fried shrimp or shrimp scampi, I wanted to try something a little different and something that was not going to be very labor intensive to make it perfect for an easy weeknight meal that can be done in just a few minutes. I found this recipe from Bon Appetit for garlic shrimp and white beans and it sounded perfect and included everything I had on hand already, with the exception of the chiles de arbol, which I left out and substituted some chili powder instead.

Garlic Shrimp and White Beans

6 tablespoons olive oil, divided

3 garlic cloves, minced, divided

2 dried chiles de arbol

1 bay leaf

1 1/4 cups chopped tomato

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

2 15-ounce cans white beans (such as cannellini), rinsed and drained

1 cup chicken broth

1 pound shrimp, peeled and deveined

1 teaspoon smoked paprika

2 tablespoons chopped flat-leaf parsley

Grilled bread (optional)

Preheat the broiler. Heat 2 tablespoons of the olive oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, the chiles de arbol, and the bay leaf, and cook, stirring constantly, just until the mixture is fragrant, about 1 to 2 minutes. Do not allow the garlic to burn. Add the chopped tomatoes and season with salt and pepper. Cook, stirring and smashing the tomatoes with the back of a wooden spoon, until the tomatoes are completely broken down, about 5 minutes.

Add the tomato paste and cook, stirring constantly, until the tomato paste is a deep red and caramelized, about 3 to 4 minutes. Stir in the white beans and the chicken broth. Bring the mixture to a simmer and cook until the juices are slightly reduced and thickened, about 3 to 4 minutes. Season the mixture to taste with salt and pepper.

Combine the remaining 2 garlic cloves, 2 tablespoons of the olive oil, the shrimp and the smoked paprika in a medium bowl. Season with salt and pepper and toss the mixture to evenly coat all of the shrimp. Scatter the shrimp over the bean mixture in an even layer.

Broil until the shrimp are golden and cooked through, about 3 minutes. Drizzle the remaining 2 tablespoons of olive oil over he shrimp and the beans. Garnish the dish with the chopped parsley and serve with grilled bread, if desired.

While the grilled bread sounded really good, I didn’t have any on hand that day so I simply served the shrimp as it was. All of the flavors melded nicely together and the beans and the shrimp had a great taste from the garlic, chili powder and paprika. The tomatoes added a nice touch to the whole dish and having some bread to dip in to sop up the juices would have been a nice touch. The whole meal can be put together in under 30 minutes, so it is perfect for one of those busy weeknights when you need something fast to cook.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 16, 2014 in Beans, Cooking, Dinner, One Pot Meals, Seafood

 

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A Tiny, Tasty Treat – Baked Gingerbread Mini Donuts

I have had a mini donut pan for a while now and usually when I break it out it is to simply make some plain donuts with a simple glaze on them. I haven’t made any in a while and with the fall weather starting to come around, I was thinking of something warming and spicy this past week when I happened to stumble upon this recipe from a Pinch of Yum for naked gingerbread mini donuts. The donuts themselves are a simple gingerbread dough and there is a wonderful maple glaze to put on them to really top things off. This make a great dessert or snack and do not take long to make at all, taking only about 20 minutes to put everything together, bake them and glaze them.

Baked Gingerbread Mini Donuts

For the Donuts:

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch of allspice

Pinch of ground cloves

1/4 teaspoon salt

1/4 cup brown sugar

1 egg

1/4 cup applesauce

1 tablespoon milk

2 tablespoons melted butter

For the Glaze:

2 tablespoons butter

1/4 cup brown sugar

2 tablespoons maple syrup

2 tablespoons milk

1/2 cup powdered sugar

For the donuts, preheat the oven to 350 degrees. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt and brown sugar until they are blended. Stir in the egg, applesauce, milk and melted butter until they are well incorporated and the batter forms. Pour the batter into a gallon-sized plastic bag and cut the corner off. Alternatively, you can use a piping bag if you have one on hand. Pipe the batter into a greased mini donut pan, filling each donut space to about half full. You may have to make 2 batches depending on the size of your donut pan as this will make 18 to 24 mini donuts. Bake the donuts in the oven until they are firm, about 8 to 10 minutes. Remove the pan from the oven and carefully take each donut out of the pan.

For the glaze, melt the 2 tablespoons of butter with the 1/4 cup of brown sugar in a small saucepan over medium heat. Bring he mixture to a boil and boil it for about 2 minutes. Add the maple syrup and 1 tablespoon of the milk and bring the mixture back to a boil. Add the powdered sugar and use the last tablespoon of milk to help thin out the glaze if needed. Keep the glaze over low heat (higher heat will make the glaze start to crystallize) and dunk each mini donut into the frosting to coat it. The frosting will set almost immediately. Serve the donuts when complete.

This is a very simple way to make a really tasty treat. The donuts had that great ginger flavor and the maple glaze on the top went perfectly with the donuts. I got about 18 donuts out of my mix, but I think you can make them smaller and get a little more if you like. The mini donut pans are fairly easy to find today in many shops, and if you are looking for one you can find one here. They are pretty inexpensive so you can pick one up often for ten dollars or less if you want one. I’ll have to remember this recipe since it’s so easy to do and it is a good one to do with the kids. I apologize for the sloppy picture, but trust me they turn out better than my picture may look!

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 15, 2014 in Cooking, Dessert, Snacks

 

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The Best Slow-Cooker Recipes : Cooking Channel

The Best Slow-Cooker Recipes : Cooking Channel.

It’s getting into the Fall time of year where you want to make some housewarming meals at home but may not have the time to do just everything you want during the week. This is where your slow cooker can really come in handy and Cooking Channel has put together 26 of their best slow cooker recipes for you to tryr so you can make some great meals with just a little bit of work and have everything ready when you get home. Check it out!

 

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