Tag: fall recipes

Quick and Easy Flatbread Recipe with Seasonal Flavors

Fall and winter are the seasons of comfort food, rich flavors, and the warmth of family gatherings. This recipe for Tony’s Fall Feast Flatbread from Louisiana Cookin perfectly captures that essence while offering a clever way to repurpose holiday leftovers. Not only is this recipe quick and easy, but it’s also a delightful activity to involve the whole family. From the youngest members helping arrange toppings to the seasoned chef perfecting the glaze, this dish is an opportunity to bond over a shared love for good food. Whether you’re looking for a unique appetizer, a hearty snack, or even a light dinner option, this flatbread delivers a burst of fall flavors in every bite. Let’s dive into how to create this crowd-pleaser.

Ingredients:

Directions:

Preparing the Flatbread

  1. Begin by preheating your oven to 425°F (220°C). A hot oven ensures a crispy flatbread and perfectly cooked toppings.
  2. Lay your chosen flatbread base on a pizza stone or baking sheet. Evenly distribute the shredded turkey, sliced pear, candied walnuts, gorgonzola cheese, and pomegranate seeds across the surface. Be creative and adjust quantities based on your taste.

Creating the Glaze

  1. In a small saucepan, mix Tony’s Honey Bacon & BBQ Marinade, brown sugar, and a dash of Tony’s Spice N’ Herbs Seasoning.
  2. Heat the mixture over medium-low heat, stirring occasionally, until it thickens to a glaze-like consistency. This process takes about 5-7 minutes.

Baking and Serving

  1. Place your assembled flatbread in the oven and bake for about 10 minutes. Watch for the edges to turn golden brown and the cheese to slightly melt.
  2. Once out of the oven, drizzle the prepared glaze over the flatbread and sprinkle with additional Tony’s Spice N’ Herbs Seasoning for an extra punch of flavor.
  3. Cut the flatbread into slices and serve warm.

Side Dish Suggestions

This flatbread pairs wonderfully with a variety of sides to make a complete meal:

Tips for Customization

This Fall Feast Flatbread is more than just a recipe—it’s an experience. This dish transforms your holiday leftovers into something extraordinary, blending sweet, savory, and tangy flavors in a way that feels both gourmet and comforting. Whether you’re entertaining guests or enjoying a quiet evening at home, this flatbread is sure to impress.

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A Fall Favorite: Apple Crisp with Cane Syrup

As the cool breeze of autumn settles in, there’s nothing quite like the smell of a warm apple crisp wafting through the kitchen to bring comfort and coziness to your home. Apple crisp, with its mix of tart apples, crunchy pecans, and a perfectly spiced crumb topping, is a classic dessert that embodies all the flavors of fall. This recipe takes it a step further by adding cane syrup—a rich and flavorful Louisiana staple—making this dish from Louisiana Cookin even more decadent. Whether you’re preparing a dessert for a family gathering or simply indulging in a treat on a chilly evening, this apple crisp will leave everyone craving for more.

Ingredients:

Directions:

  1. Preheat your oven to 375°F, ensuring it’s hot and ready to go when you finish preparing the apple crisp.
  2. In a large mixing bowl, toss together the chopped apples (both Honeycrisp and Granny Smith) with flour, brown sugar, granulated sugar, vanilla bean paste, lemon juice, cinnamon, salt, and nutmeg. Stir everything together until the apples are well coated, then let the mixture sit for about 10 minutes. This will allow the apples to release some of their juices, which will help create a flavorful filling.
  3. Melt butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the apple mixture and cook it for about 5 to 10 minutes, stirring frequently. The apples should begin to soften, and the juices will start to thicken into a syrup-like consistency. After that, stir in the reserved two cups of apples, which will add some extra texture to the filling.
  4. While the apple mixture is cooking, prepare the topping. In a small bowl, mix together the flour, brown sugar, granulated sugar, pecans, oats, vanilla bean paste, salt, and cinnamon. Use your fingertips to work in the cold, cubed butter until the mixture forms small clumps. Squeeze the mixture into small and large chunks and refrigerate until you’re ready to use it.
  5. Pour the apple mixture into the skillet and sprinkle the Pecan Crisp Topping evenly over the top. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the apple filling is bubbling. Allow the crisp to rest for 15 minutes before serving.
  6. Before serving, drizzle the warm apple crisp with a generous amount of cane syrup. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

While apple crisp is undoubtedly the star of the show, you can serve it with a variety of side dishes to create a well-rounded meal. Consider pairing it with a simple green salad dressed with vinaigrette to balance out the sweetness of the dessert. If you’re serving it as part of a brunch spread, cinnamon rolls or buttermilk biscuits would be a great accompaniment. For a heartier meal, you could offer roasted chicken or pork as the main dish, with the apple crisp acting as a sweet finish.

This apple crisp with cane syrup is a delicious way to celebrate the flavors of fall. The combination of tart apples, warm spices, and a crunchy topping makes it the perfect comfort food for cooler weather. The addition of cane syrup elevates this classic dessert, giving it a Southern twist that will leave your taste buds wanting more. Whether served alone or paired with a scoop of ice cream, this apple crisp is sure to become a staple in your autumn recipe rotation.

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Sweet and Savory Brussels Sprouts with Andouille

When it comes to cooking Brussels sprouts and sweet potatoes, many of us default to roasting them in the oven. However, during those lingering warm months, the last thing you want is to heat up the kitchen. That’s where the air fryer steps in as a game-changer. Not only does it produce perfectly crispy vegetables, but it does so with minimal effort and without turning your home into an oven. This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes from Louisiana Cookin. takes advantage of this handy kitchen tool, resulting in a dish that is packed with texture and flavor.

This low-maintenance meal is fantastic on its own, but if you’re looking to create a heartier plate, serving it over rice makes it even more satisfying. It’s a well-balanced combination of smokiness from the andouille sausage, the sweet and soft contrast of sweet potatoes, and the slightly bitter yet caramelized Brussels sprouts—all tied together with the crunch of toasted pecans and a sweet-tangy glaze made from cane syrup and apple cider vinegar.

Ingredients:

Directions:

  1. Before starting, check your air fryer manual. If it suggests preheating, set the air fryer to 400°F and allow it to warm up. Preheating ensures your ingredients start cooking at the ideal temperature right away, leading to that coveted golden-brown crispiness.
  2. In a large bowl, toss together the Brussels sprouts, sweet potatoes, and sliced andouille sausage. Drizzle the olive oil over the top and sprinkle in the kosher salt. Mix everything together until all the ingredients are well-coated. This combination of veggies and sausage creates a beautiful marriage of smoky, sweet, and savory flavors that will intensify as it cooks.
  3. Arrange the Brussels sprouts, sweet potato, and andouille mixture in an even layer in your air fryer basket. Depending on the size of your air fryer, you might need to cook in batches to avoid overcrowding, which can prevent the ingredients from crisping properly. Set the temperature to 400°F and cook for about 20 minutes. Halfway through the cooking process, shake the basket to ensure even cooking. Continue cooking for another 15-20 minutes, or until the ingredients are golden brown and crispy.
  4. While your veggies and sausage are crisping up, it’s time to whip up the delicious glaze that ties everything together. In a separate large bowl, whisk together the cane syrup, apple cider vinegar, Creole seasoning, and crushed red pepper. This glaze provides a perfect balance of sweetness and acidity, which elevates the entire dish. Once your Brussels sprouts, sweet potatoes, and andouille sausage are finished cooking, transfer them to the bowl with the glaze.
  5. Finally, it’s time to add the finishing touches. Sprinkle the toasted pecans and sliced green onions over the top of the Brussels sprouts mixture. The pecans add a wonderful crunch that complements the softness of the sweet potatoes, while the green onions provide a fresh pop of flavor. If you enjoy a bit more heat, garnish with extra crushed red pepper for a spicy kick.

This recipe for Crispy Brussels Sprouts with Andouille and Sweet Potatoes is a perfect blend of flavors and textures. It’s easy to make, requires minimal cleanup thanks to the air fryer, and offers a satisfying, nutritious meal. Whether you’re looking for a quick weeknight dinner or a unique side dish to bring to a gathering, this recipe delivers. Plus, by serving it with rice or one of the suggested side dishes, you can easily customize it to suit your preferences and make it even more filling.

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Hearty Beef and Vegetable Soup Bourguignon with a Twist

Looking to elevate your classic beef vegetable soup? Look no further! In this recipe from Food52, we take the traditional beef soup to new heights by adding a touch of fire-roasted tomatoes, Worcestershire sauce, and a generous helping of potatoes and chard. The result is a rich and flavorful Beef Vegetable Soup Bourguignon that is sure to impress your family and friends. So let’s get cooking!

Ingredients:

  • 1 ½ pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels
  • 1 (32-ounce) can diced fire roasted tomatoes with juice
  • 3 cups (or one 10-ounce bag) chopped chard
  • 1 ½ pounds red-skinned potatoes, cut into 1-inch chunks
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery
  • 2 large yellow onions, finely chopped
  • 2 large cloves garlic, finely chopped
  • ½ cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 quart beef broth
  • 2 tablespoons olive oil
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • Dash of Tabasco sauce, for serving
  • ½ cup grated Parmesan cheese, for serving

Directions:

  1. Begin by browning the beef in batches to achieve a flavorful base. Heat the olive oil in a stock pot over medium-high heat. Avoid crowding the beef; cook in batches until all sides are browned. Once done, season the beef lightly with salt and set it aside on a plate. Reserve 2 tablespoons of fat in the pot and drain the rest.
  2. Now, let’s build the soup base. Add the chopped carrots, celery, and onions to the pot, sautéing them until they become soft and fragrant. This should take about 5 to 10 minutes. Stir in the finely chopped garlic and sauté for an additional minute.
  3. Pour in the red wine, and as it simmers, scrape up any browned bits left behind from cooking the meat. Allow the wine to reduce for about a minute. Next, add the Worcestershire sauce, diced fire-roasted tomatoes with their juices, and the beef broth to the pot. Gently add the browned beef (and any accumulated juices), potatoes, thyme, and bay leaves. Stir everything together to combine the flavors.
  4. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer over low heat for approximately 1 ½ hours until the beef becomes fork-tender. After the beef is tender, add the chopped chardand let it simmer for an additional 20 minutes. Season the soup to taste with salt and freshly ground black pepper.
  5. To Serve: Remove the bay leaves and thyme sprigs from the soup. Ladle the Beef Vegetable Soup Bourguignoninto bowls and top each serving with a generous sprinkling of grated Parmesan cheese. For those who enjoy a bit of heat, serve Tabasco sauce on the side so that each person can add it according to their preference.

Side Dish Suggestions:

This Beef Vegetable Soup Bourguignon pairs wonderfully with a crusty baguette or warm, buttered rolls. The rich flavors of the soup will also complement a side salad of mixed greens with a tangy vinaigrette dressing.

With a blend of fire-roasted tomatoes, Worcestershire sauce, and hearty vegetables, this Beef Vegetable Soup Bourguignon offers a delightful twist on the classic. It’s a warm and comforting dish perfect for any season. The tender beef, robust broth, and savory vegetables will have your taste buds singing with joy. Don’t forget the grated Parmesan cheese for that extra touch of decadence! So gather your ingredients and prepare to savor the deliciousness of this Beef Vegetable Soup Bourguignon.

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Roasted Chicken With Lemon Curd, Garlic & Chiles

Excellently-roasted chicken that’s properly seasoned and cooked with herbs is the perfect hearty dinnertime meal for this time of year, and this particularly delicious recipe from Food 52 hits the savory and sweet spot needed for the fall or winter season.

One of the impressive choices this recipe makes is using the traditionally sweet lemon curd for a savory pairing, thus adding a tart-full richness to herb-encrusted sheet pan chicken thighs. What’s left is a medley of tender chicken, seasoned vegetables, and garlic-spread sourdough toast that will be sure to surprise and delight anyone eating alongside you at Sunday night dinner.

Ingredients For Roasted Chicken Thighs:

  • 6 bone-in chicken thighs with the skin still on
  • 3 garlic heads with the top third sliced off
  • 7 carrots, peeled and cut into 2-inch chunks
  • 4 sprigs of rosemary
  • 3 tablespoons of lemon curd
  • 2 teaspoons of urfa biber or ¾ teaspoon of red pepper flakes
  • 2 lemons, each halved horizontally
  • 1 loaf of sourdough, toasted
  • Kosher salt, for taste
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper, for sprinkling
  • Flaky salt, for sprinkling

Directions for Roasted Chicken Thighs:

  1. You’ll begin this delicious recipe by patting your bone-in, skin-on chicken thighs with a dry paper towel, so as to soak up any excess juices from the packaging. Then you’ll set the chicken thighs on a small tray or plate and season them all over with salt. Then set them aside as you prep the other ingredients.
  2. At this point, open your oven and position one rack in the center and one in the top slot. Preheat the oven to 425°F.
  3. Place your garlic heads (with each head’s top third sliced off) on a rimmed sheet pan alongside your peeled and cut carrots. Drizzle this garlic and carrot-filled sheet pan generously with olive oil, season it with salt and pepper, and toss it all together to coat fully. Lastly, turn the garlic so that the cut-side is facing downward.
  4. Next, finely chop enough sprigs of rosemary to yield 1 teaspoon. Transfer your chicken thighs (with the skin-side facing upward) to the sheet pan with garlic and carrots. At this point, you’ll carefully peel back the skin on the chicken thighs and evenly spread the lemon curd on the top of each thigh. Next, evenly sprinkle your chicken with the chopped rosemary and follow it by sprinkling the urfa biber or red pepper flakes. Smooth the skin back over the lemon curd and season your thighs with salt and pepper. Lightly-drizzle the thighs with oil, place the remaining rosemary sprigs onto the sheet pan, and add your lemon halves with the cut-side facing downward.
  5. Roast this filled sheet pan on the center rack for 25 minutes. Throughout the cooking process, rotate your thighsand shuffle the ones near the edges of the sheet tray toward the middle and vice versa. Flip over your lemon and garlic heads after the initial 25 minutes are through, and then continue roasting for 5-7 more minutes. You should be sure to keep a watchful eye on the chicken thighs and roast them until the skin is golden. If you want extra crispy skin, you can place the sheet pan under the broiler for 30 seconds to 1 minute.
  6. Lastly, to finish things off, you’ll bring your sheet pan to the table, set it atop a trivet, divide the pieces among three plates, and sprinkle it all with flaky salt. Squeeze the roasted garlic from its papery sheaths and spread it onto the sourdough toast. Squeeze the lemons all over, and enjoy!

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Chicken Chili Recipe

As it gets colder, there’s never been a better time for a great big pot of chicken chili, and this recipe from Smitten Kitchen hits just the spot.

Ingredients for Chicken Chili:

  • 2 pounds of boneless and skinless chicken thighs/breasts, cut into 3-4 large chunks
  • 1 small yellow onion, chopped small
  • 2 large garlic cloves, minced
  • 1 tablespoon of ground cumin
  • 1 ½ teaspoons of dried oregano
  • 2 teaspoons of fine sea salt
  • A bit of heat, via 1-2 jalapeños or other fresh hot pepper, minced (alternatively, ground chili powder)
  • 1 29-ounce can of crushed tomatoes, fire-roasted
  • 2 ⅔ cups of small dried beans
  • 5 ⅓ cups of water (replace all or in part with chicken or vegetable broth)
  • To serve: lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce

Directions for Chicken Chili:

  1. You’ll want to start by seasoning your boneless and skinless 50/50 mix of chicken thighs and breasts with salt, black pepper, and cayenne pepper. Press the seasoning into the meat, cover, and set it aside.
  2. It’s suggested that you use dried beans over canned beans for chili recipes, as they’re more economical, flavorful, and they’ll plump up without presoaking if used right.
  3. After prepping and dividing up all of your ingredients, you can honestly throw it all into a pot with the following cooking instructions:
  • If you’re cooking this chili on the stove, you’ll simmer the ingredients on low until the beans are tender. This will typically take about 2 ½ to 3 hours with you stirring occasionally to ensure that the beans do not break down.
  • If cooking this chili in a slow cooker, you’ll want to set the CrockPot or similar cooking instrument on HIGH for 4 ½ – 5 hours or on LOW for 8-10 hours.
  • If cooking this chili in an Instant Pot or electric pressure cooker, you’ll want to set it at high pressure for 30 minutes, noting that manual release will work fine. This cooking time is designed for small beans like red or black beans, though if you’re using larger beans you’ll probably need to set the cooker to 35 minutes.
  1. To finish this recipe, you’ll first notice that your chicken has most likely fallen apart in the pot, but if not you’ll need to shred the chicken to your desired texture with two forks. If you’re using a pressure cooker, you’ll simply be able to do this with the back of a spoon.
  2. At this point, taste the chili and adjust the flavor with seasonings according to your taste and serve with fixings of your choice.

A suggestion for the best side dish and topping: Try your hand at making your own fresh tortilla chips. Estimate approximately two small corn tortillas per person and cut them each into 8 wedges. Take a large baking sheet, brush it lightly with olive oil, and then arrange the tortilla wedges in one layer. Afterward, lightly dip the tops of the wedges with more olive oil, and top it all off with a sprinkle of fine salt. Bake them in the oven for about 10 minutes at 350°F, check for color, and add more baking time as needed. You’ll know the chips are done when they’re golden and crisp.

A note on kidney beans: this recipe doesn’t use red kidney beans, but small red beans instead, and they’re not soaked overnight. However, it should be noted that if you are using red kidney beans, that due to a protein called phytohemagglutinin, the FDA advises people who plan to use kidney beans in slow cookers to soak the beans for at least 5 hours first, drain the water. and boil them in freshwater for 10 minutes before continuing with the recipe.

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