As we get ready for fall and bring out our boots, scarfs, 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 made. 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 fall with a beef stew. I like this recipe because everything is seared and cooked in one pot, so it just makes life a little easier!
Traditional Beef Stew
- 1 rib-eye steak
- Worcestershire burger seasoning
- Salt & pepper
- One pound ground beef
- 64 oz. stock
- 2 potatoes (cut to bite-sized pieces)
- 4 large carrots (sliced)
- 1 onion
- 1 can of sweet corn
- Red wine (optional)
- Season the ribeye steak with the Worcestershire burger seasoning and salt and pepper. Sear both sides, 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 began to brown it.
- Once the onion and meat are browned, add 2 containers of stock (each sized 32 oz., so 64 oz. in total).
- Add the chopped potatoes, sliced carrots, and a can of corn.
- Bring to a rolling boil and added 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’?
- 1 jalapeno
- 1 package sliced provolone rounds
- Preheat oven to 350F. Sliced the jalapeno, then baked 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, just the same! 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 the 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 is bubbling. Once they are golden brown, remove them from the oven and allow them to cool.
These cheese crisps are good by themselves, 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, as the cheese does that for you! They are so good! These 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 I hope your fall is filled with love, happiness, and your favorite fall foods! Bon Appetit!
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