Roll Call of Fall Favorite Foods

I’m not sure what it is about fall and winter that bring a variety of foods to our mind, but aren’t we all thinking about comforting casseroles, warm soups, and pumpkin everything?  I thought I’d gather together some of my favorites in those categories and highlight them all in one post for you today!  My recipe index here on my blog could be overwhelming, so maybe this list of a few favorites will help your October to be delicious!

meat loaf meal
I’m not a mac and cheese fan, but this recipe is fabulous!!!  I’d eat it every day if I could!

Casseroles
Mexican Chicken Casserole
Countryside Chicken Bake
The Best Ever Mac and Cheese
Taco Casserole
Baked Pasta with Sausage, Tomatoes and Cheese

Breads
Nutty Orange Coffee Cake – Perfect for breakfast or brunch!
French Breakfast Puffs – Breakfast or brunch
Butter Dips – Delicious with supper!
Low-Fat Baking Powder Biscuits – Any time you need a biscuit – breakfast or supper!

Soups
Spicy Chicken Corn Chowder
Sausage Corn Chowder
Butternut Squash Soup – I made this again last week.  It’s heavenly!
Taco Soup
Baked Potato Soup

Oh, this cake!!!!  Love it.

Pumpkin
Pumpkin Muffins – Great addition to breakfast or a fall supper!
Pumpkin Roll Step by step instructions in my post!  You can make this!
Pumpkin Crunch Cake – Fast and incredible!
Pumpkin Bread – Make small loaves to share.
Pumpkin Scones with Berry Butter – Oh my goodness, these are fantastic!!

Pumpkin Scones with Berry Butter Recipe
Picture credit:  Taste of Home

 

If you’ll be hosting any fall event, having guests over, or cooking supper for your own family and want to try something new and delicious, here’s a great list to pull from!  These are some of my favorite fall foods that are tried and true!

If you need suggestions for other categories – salad, easy bread, breakfast, etc.) just leave a comment.  I’ll be happy to help you!

With love from my country kitchen,

Denise Signature 150 px

 

(L)Oven Monday – Comforting Soup

Hapy Monday and the Day after Christmas!  I trust you had a wonderful time of celebration!  I’ll share about mine on Friday when we hit the highlights!

potato-soup-3a

Often after all the rich holiday foods, a simple meal of a comforting, homemade soup is just the thing to have for supper. One reason I love this soup is because it’s so incredibly good, but it’s also really simple.

The recipe is for Baked Potato Soup, and it’s from Cooking Light, but I’ve tweaked it a bit.  Baking the potatoes makes it easy to assemble, and I also think it makes the soup so much better than boiled potatoes chunks.  This also means there’s no peeling or cutting necessary!  Just wrap the potaotes in foil, pop them in the oven, and in an hour you’ll be ready to make supper.   The baked potatoes make fine shreds of potatoes that give the soup a creaminess that is irresistable and comforting!

wp-1482017137839.jpg

I had some holiday ham left over, so instead of topping it with bacon, the chunks of ham added the perfect flavor.  So, you add what you have, bacon OR ham, and I think you’ll be delighted with the results!

Baked Potato Soup

4 Baked potatoes
2 Cups milk
1-2 Cups Chicken Stock
3 – 4 T. flour
Salt & Pepper
Sour Cream
Bacon or ham
Cheddar Cheese

Let Baked potatoes cool slightly, then scoop out the potato flesh from the skins and place in a bowl.  Set aside.

Heat milk in a saucepan and slowly add flour, whisking in to combine.  Cook until slightly thickened.  Add Chicken stock, stir to combine.  Add potatoes into mixture.  Cook until thickened.  If using ham, add it at this point.  Cook until heated through.
Remove pan from the heat.  Stir in 1/2 Cup Sour cream.

Ladle soup into bowls.  Top with bacon, (if you didn’t use the ham) and shredded Cheddar Cheese.

My husband declared that this was the “best Potato soup ever!”  Try it and tell me if you agree!

wp-1482017184133.jpg

Enjoy!

Denise Signature 150 px

Spicy Pumpkin Soup – A Different Angle on Pumpkin Spice!

pumpkin soup

I am not one who has jumped on the “Pumpkin Spice Everything” Bandwagon!  I like pumpkin just fine in a few things, but I’m not even crazy about the PS Creamers that most are wild over.  

So, when I saw a recipe for Spicy Pumpkin Soup in the recent issue of Southern Living, I was quite skeptical.  However, once I looked over the ingredients, I could tell that the pumpkin was not the main flavor in the soup.  It has Chicken broth  that smooths out the pumpkin flavor.  And rather than the spices that make pumpkin pie, the spice added is the heat of a chili pepper and adobo sauce.  The little bit of heat makes it perfect!  It also has smoked sausage, which I love, and black beans added to it, to round it out.  The result?  A lovely, creamy, soup that doesn’t shout, Pumpkin spice at you!

Here’s the recipe from Southern Living:

Ingredients

1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6 -6 1/2 cups reduced-sodium chicken broth
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 teaspoon smoked paprika

Preparation

1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.

2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.

3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency. I personally didn’t think the soup needed the avodaco sauce.  It added no extra flavor – just a pretty dollop of color.  

4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.

wpid-img_20151001_172729.jpg

I trusted Southern Living’s good reputation, and I’m glad I did!  This was a nice supper and also made a delightful leftover for lunch the next day (I halved the recipe).  You need to try this – even if you’re like me and don’t LOVE Pumpkin Spice. I would definitely make this again!

Are you a Pumpkin Spice fan?  If so, how do you enjoy it?

With love from my country kitchen,