As we get ready for fall and bring out our boots, scarves, and hats, it makes me think of another important aspect of fall—the food! Yes, it’s true; I’m guilty; I love to eat! I enjoy fall—when vegetables are roasted, stews are created, and chili with cornbread is prepared. I made two of my favorite fall foods recently. Each has always been comforting when the temperature gets chilly.
Two Recipes for My Favorite Fall Foods To Try
I decided to start off the fall season with a beef stew. I like this recipe because everything is seared and cooked in one pot, making life a little easier.
Traditional Beef Stew
Ingredients
- 1 ribeye steak
- Worcestershire burger seasoning
- Salt & pepper
- 1 lb ground beef
- 64 oz. stock
- 2 potatoes (cut into bite-sized pieces)
- 4 large carrots (sliced)
- 1 onion
- 1 can of sweet corn
- Red wine (optional)
Preparation
- Season the ribeye steak with the Worcestershire burger seasoning and salt and pepper. Sear both sides and then remove the meat from the pan and set it aside to rest.
- Add one pound of ground beef to the pot with one diced onion and begin to brown it.
- Once the onion and meat are browned, add 2 containers of stock (each 32 oz., for a total of 64 oz.).
- Add the chopped potatoes, sliced carrots, and a can of corn.
- Bring to a rolling boil and add the ribeye steak back to the pot. At this point, you can add red wine or any other vegetables you enjoy.
This recipe turned out great, and we all enjoyed it. I hope you do, too!
Jalapeno Cheese Crisps
This next recipe is a variation of an episode I saw years ago when Bobby Flay fried cheese in a frying pan. I remember him in the early days of the Food Network! Did anyone else happen to see Grillin’ and Chillin’?
Ingredients
- 1 jalapeno
- 1 package sliced provolone rounds
Preparation
- Preheat oven to 350F. Slice the jalapeno, then bake the slices in the oven for 10 minutes until soft. Be aware that they are very potent, and the air in the kitchen might cause you to cough. I learned the hard way!
- I had some candied jalapenos in a jar, so I used them as well. Since they’re candied, the flavor is slightly different, but they were great! Jalapeno and cheese, how can you go wrong?!
- Line two pans with parchment paper, then take a slice of provolone cheese (from a package of 4-5″ rounds) and cut it in half. Place one-half of the cheese slice down on the paper.
- Place two jalapeno slices on top of the cheese and lay the other half of the round on top of it – to make a sandwich. Another option is to fold one half over the jalapenos to make smaller ones.
- That’s it! Make as many as you like. Bake them at 350F for 10-15 minutes, checking on the cheese until it bubbles. Once they are golden brown, remove them from the oven and allow them to cool.
These cheese crisps are good by themselves or served with soup or crackers!
Alternate Cooking Method:
Take some cheese, about ⅓ cup, and do this recipe in a non-stick pan. The cheese will get crisp on the bottom, and you simply flip it over to the other side with a spatula. Then, slide the crisp onto a plate. Depending on the cheese, you might need to take a paper towel to blot off extra oil. No need to oil the pan because the cheese does that for you! They are so good, and they look great in a bowl of chili or soup, or you can break them up over a salad.
I hope you enjoy these dishes and that your fall is filled with love, happiness, and your favorite fall foods! Bon Appetit!
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