...because fall in the Midwest is a delicious time of the year. I have the day off to help prep for a dear friend's wedding tomorrow (wedding #10 of 11 for 2013!), but first I'd like to share a couple recipes I've tried out since being at the new homestead. It felt so great to get back to cooking after our moving/living-with-a-friend/house-buyng extravaganza. These three recipes shouted 'fall is here!' and they turned out to be uber-delicious. Before I start, I'd like to give a big 'ole shout out to my trusty crock-pots that were used for the two recipes. They never let me down and I love the hearty scents that spread through the house when something awesome is brewin in there all day long.
Spiced Amaretto Apple Cider Kiss - Folks... this drink is so tasty! This mixture comes from Jessica over at How Sweet It Is. I made it for five people and it seemed pretty heavy, so I added a two bottles of Woodchuck Hard Cider "Crisp" to the pitcher and it was so refreshing. I think this would make such a great slush too. Find the recipe here. (Photo by How Sweet It Is)
Bean & Corn Slow Cooker Chili - I found this recipe in our Crock-Pot Slow Cooker Best-Loved Recipes cookbook. I actually bought this book for Danny one year for Christmas because he and his old roomie loved chili and football Sundays (who doesn't?!). I made this for the gang when they came to help move the rest of our belongings from the storage unit to the house. I made a double batch, which turned out to be a lot of chili, but it's perfect for freezing. Not too spicy, but lots of flavor. I also added a pound of ground beef because I love a meat flavor in chili.
2 tbsp. red wine 1/2 tsp. olive oil 2 medium onions, finely chopped 5 cloves garlic, minced 1 green bell pepper 1 red bell pepper 1 rib celery, finely sliced 6 Roma or plum tomatoes, chopped 2 cans kidney beans, rinsed and drained 1.5 cups chicken broth 1 6oz can tomato paste 1 cup frozen corn kernels 1 tsp. salt 1 tsp. chili powder 1/2 tsp. black pepper 1/4 tsp. cumin 1/4 tsp. ground red pepper 1/4 tsp. dried oregano 1/4 tsp. ground coriander 1 lb. cooked ground beef
- Heat red wine and olive oil in medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to Crock Pot.
- Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, red pepper, oregano and coriander. Mix well. Cover; cook on low for 6-8 hours or on high for 3-4 hours.
- Top with shredded cheese, sour cream and saltines if desired. Enjoy!
One last fall concoction for you… Beer Cheese Soup - This recipe comes from Bree, over at bakedbree.com. Warning.. if you don't like the taste of beer or beer cheese, this may not be for you. You can definitely taste it! Find the recipe here. (Photo by BakedBree.com)
Have a great weekend everyone!