Fall officially arrives Saturday, Sept. 22. Recently there have even been a few evenings and mornings when the feel of autumn was in the air in Rim Country. To compliment that feeling of fall, here are a few recipes that feature the flavor of the season.
A sweet start for crisp mornings
How about starting some crisp weekend morning with sticky, gooey, sweet and satisfying monkey bread. If your family loves cinnamon pull-apart bread, you can enjoy it even more when you make it together and add a fun twist.
Making this flavorful treat is easy even for beginner bakers, especially with the help of Auntie Anne’s Apple Cinnamon At-Home Baking Kit. With step-by-step instructions and all the key ingredients you need, each kit lets you bake a number of tasty treats, such as an Apple Tart, Apple Cinnamon Soft Pretzels, or this Apple Cinnamon Pecan Monkey Bread.
Get the whole family in the kitchen for some baking fun. You can find more recipes and where to buy this kit and the Original Baking Kit at www.auntie annesrecipes.com.
As an alternative to this kit, you might look into using Rhodes or Bridgford frozen rolls, which can be found in the freezer section of grocery stores.
Apple Cinnamon Pecan Monkey Bread
Mix time: 5 minutes; rise time: 30 minutes; preparation time: 15 minutes; baking time: 45 to 55 minutes
1 Auntie Anne’s Apple Cinnamon Baking Kit
Flour (for dusting)
1-1/2 cups brown sugar
1-1/2 cups whole or chopped pecans
1 cup (2 sticks) melted butter
3 tablespoons ground cinnamon
- You will not need the baking soda packet for this recipe. In a large bowl, dissolve contents of 1 yeast packet (from kit) in 1-1/4 cups lukewarm tap water. Let sit about 2 minutes. Add 1 dough mix and 1 apple cinnamon oat blend to yeast/water mixture (also from kit); combine until dough ball forms.
If using an electric mixer, follow Step 1 using a large mixing bowl. Using an electric mixer fitted with dough hook attachment, turn on low speed for 1 minute. Increase speed to medium-low and continue mixing for 4 more minutes. Dough should form a soft, smooth, and slightly tacky ball. Continue to Step 3.
Turn dough ball onto lightly floured surface and knead approximately 5 to 7 minutes. Add a small amount of flour if dough is too sticky. Place dough ball into large greased bowl.
Coat a sheet of plastic wrap with nonstick spray and place on top of dough ball, tucking sides down around dough (to prevent dough from drying out). Place bowl in a warm spot (85 to 95?F) for 30 minutes so the dough can rest (i.e.: place bowl by a sunny window, on top of or near a warm oven, or on top of a refrigerator).
Preheat oven to 350 degrees.
In a large bowl, mix together the melted butter, brown sugar, and contents of cinnamon sugar packet (from kit).
Place half the pecans in bottom of greased Bundt pan. Tear the risen dough into 45 to 50 pieces and roll each piece into a 1-inch ball.
Place half the dough balls into the pan on top of the pecans. Then pour half the cinnamon-sugar-butter mixture on top of the dough balls.
Place remaining pecans in pan and follow with remaining dough balls and cinnamon sugar butter mixture.
Bake 45 to 55 minutes, or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Best served warm.
Source: Auntie Anne’s, Inc.
One of the best meals for a cool day is soup and warm, homemade bread.
Here’s a delicious Garden Tomato and Basil Soup.
Garden Tomato and Basil Soup
Makes 4 to 6 servings
1 tablespoon canola oil
1-1/2 cups diced white onions
3 tablespoons fresh garlic, minced
4 cups red tomatoes, roughly chopped
2, 14-ounce cans vegetable broth
1/2 cup tomato paste
3 tablespoons chopped basil
Kosher salt to taste
Black pepper to taste
Juice of 1/2 lemon
In saucepan, heat canola oil for 2 to 3 minutes over medium heat.
Sauté onions for 4 to 5 minutes, avoiding any browning, then add garlic. Mix together.
Add tomatoes, vegetable broth and tomato paste.
Bring to boil, and then reduce to a simmer for 15 to 20 minutes until tomatoes are soft.
Remove soup from heat; add basil and blend in a blender or food processor for 2 to 3 minutes until mixture is smooth.
Season with salt, pepper and lemon juice and serve immediately.
Source: Frito Lay
Bringing fall flavor to dinner
Between carpool, soccer practice and music lessons, the school year leaves little time for parents to make mouthwatering family meals. In fact, it’s often difficult to wrangle everyone together – let alone get them excited about dinner.
The secret to reviving family dinnertime? Make meals so fun and flavorful, they won’t want to leave the table. Start with these simple, delicious tips from Lawry’s:
• Flavorful favorites. When schedules are crammed, it’s time to revisit family favorites that everyone at the table can agree on - like chicken. To take it over the top, pair this all-time classic with another delicious staple. With a blend of seven vibrant herbs and spices, Lawry’s Seasoned Salt is the secret weapon of your spice cabinet, adding that unmistakable zing your family craves. Whether you’re serving up drumsticks or tenders, chicken seasoned with Lawry’s is an instant hit.
• Have fun with it. Meals should be as much about family fun and togetherness as they are about food - so make tonight’s dinner a special one. Try making simple, playful changes to your routine: host themed nights like Tex-Mex or Italian or serve breakfast for dinner. Sprinkle hash browns and eggs (any style!) with your favorite spice blend to take your breakfast staples to the next level.
• Keep it simple. Need a flavorful dinner on the table in less than thirty minutes. A durable skillet is your best friend. Whether it’s a quick stir-fry or bold Southwest Skillet Chicken and Rice, one-dish meals provide amped up flavor and cut down on prep and cleaning, freeing you up to enjoy more time around the table with your family.
For more flavorful recipes, visit www.lawrys.com.
Southwest Skillet Chicken and Rice
Preparation time: 10 minutes; cooking time: 20 minutes; makes: 6 servings
2 teaspoons chili powder
2 teaspoons Lawry’s Seasoned Salt
1-1/2 pounds boneless skinless chicken breast halves
1 tablespoon oil
1, 15-ounce can black beans, drained and rinsed
1, 14-1/2 ounce can petite diced tomatoes, drained
1 cup frozen corn
1 cup instant white rice
1 cup water
Mix chili powder and seasoned salt in small bowl. Sprinkle chicken with 1 teaspoon seasoning mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until lightly browned.
Stir in beans, tomatoes, corn, rice, water and remaining seasoning mixture. Bring to boil. Reduce heat to low; cover and simmer 5 minutes, or until chicken is cooked through and rice is tender. Let stand 5 minutes.
Cut chicken into serving size pieces. Fluff rice mixture with fork before serving.
Add some vegetables
As the season changes, so does your recipe repertoire. But, to create a memorable meal, you don’t need fancy techniques, elaborate dishes, or even professional grade cookware. What you need are classic styles, good wine and do-able recipes. Here are some easy ways you can make your dinner one to remember.
• Setting - Don’t worry if you’re not a craft maven or can’t quite pull off the table setting ideas you see on Pinterest. Just iron a pretty tablecloth and set of napkins - you’ll be surprised how elegant the table will look with crisp linens. For a centerpiece, set out your favorite tray with a few votive candles on it to create a cozy glow and toss in a few fall leaves and a pinecone or two (just make sure to keep it all fire safe).
• Wine - Good wine doesn’t have to be complicated. Hillary Stevens, winemaker for The Naked Grape wines says, “In my house, the host picks the wine! I recommend picking one that showcases your personality. If you’re feeling bold, try a robust Cabernet Sauvignon, and if you’re feeling sassy, try a crisp Pinot Grigio.” For your next feast, she recommends The Naked Grape’s newest offering, Harvest Red Blend, a medium-bodied red wine blend with juicy flavors of raspberry and red plum.
• Recipes - No matter what your main dish, make sure you have side dishes that are also full of flavor. This recipe for Oven Roasted Root Vegetables is an easy, elegant addition to any table. The harvest season is the best time to serve fresh vegetables, and roasting them sweetens their flavor. Add fresh herbs for just the right highlight - with very little work from you.
Oven Roasted Root Vegetables
Preparation time: 35 minutes; roasting time: 50 minutes (total time to get to table: an hour and 25 minutes); makes: 8 servings
Vegetable cooking spray
3 medium red potatoes (about 1 pound), cut into 1-inch pieces
2 cups fresh or frozen whole baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces (about 2 cups)
1 rutabaga (about 3 pounds), peeled and cut into 1-inch pieces (about 6 cups)
2 medium red onions, cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces (about 1-1/2 cups)
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson Vegetable Broth (Regular or Certified Organic)
Heat oven to 425 degrees. Spray 17-inch-by-11-inch roasting pan or shallow baking sheet with cooking spray.
Stir potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in prepared pan. Roast vegetables for 30 minutes. Pour broth over vegetables and stir.
Roast for 20 more minutes or until vegetables are fork-tender.
Source: The Naked Grape Winery