Here are a few tasty recipes to try this fall that can be perfect for a chilly evening, taking to a potluck, or enjoying during an evening at home with family and friends.
Mechado Beef Stew
1 1/2 lbs beef for stew
juice of half a lemon
1/4 cup good dark soy sauce
freshly ground black pepper to taste
3 tablespoons canola oil
3 cloves garlic minced or crushed
1 medium onion diced
1 teaspoon fish sauce (patis)
1 cup tomato sauce
1 1/2 cups water
several dashes of Tabasco
2-3 cups beef stock
2 bay leaves
1 red bell pepper sliced
2 russet potatoes peeled and cut into 2 inch chunks
2 carrots peeled and chopped in 2 inch pieces
freshly ground black pepper
Marinate beef in soy sauce, lemon, and black pepper for at least 30 minutes.
Brown garlic in oil and set aside.
Brown beef, working in batches if necessary (reserve the marinade).
Return beef to pot, add onions and season with fish sauce (patis).
When the onions are wilted, add tomato sauce and water and stir.
After about two minutes, add Tabasco, beef stock, 2 tablespoons of reserved marinade, bay leaves and bell pepper.
Let come to a boil, then lower heat to simmer. Add reserved garlic. Cover the pot with the lid, and let it stew for about 1 1/2 hours (see notes), stirring occasionally.
When the meat is tender, add potatoes and carrots. Continue cooking until the potatoes are fork tender, about 20 minutes more.
Season with salt and pepper to taste. Serve over rice.
Cranberry Brie Bites
all-purpose flour, for dusting the dough and cutting board
1x (8 oz) tube crescent dough
1x (8 oz) wheel of brie cheese
1 cup whole berry cranberry sauce (not jellied)
fresh rosemary sprigs
Preheat oven to 375°f degrees. Spray a mini muffin tin with cooking spray. Spread a little flour out onto your counter. Then roll out crescent roll dough and pinch seams together. Cut crescent roll dough into 24 equal-sized squares. Place squares into muffin tin slots.
Cut brie into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce, and a little sprig of rosemary.
Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!
Taste of Fall Salad
2/3 cup pecan halves
1/4 cup balsamic vinegar, divided
Dash cayenne pepper
Dash ground cinnamon
3 tablespoons sugar, divided
1x package (5 ounces) of spring mix salad greens
1/4 cup olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 medium pear, thinly sliced
1/4 cup shredded Parmesan cheese
In a large heavy skillet, cook the pecans, 2 tablespoons vinegar, cayenne and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.
2x (3.4-oz.) packages of instant vanilla pudding mix
1x (15 oz.) can of pumpkin puree
3 c. of whole milk
1/4 c. of packed brown sugar
2 tsp. of pumpkin pie spice mix, plus more for garnish
Whipped topping, for garnish
In a large bowl, whisk together pudding mix, pumpkin, milk, brown sugar, and pumpkin pie spice mix according to package directions. Let sit 5 minutes to thicken.
Spoon into 6 small cups. Refrigerate until well chilled and pudding is set, about 1 hour.
Top with whipped cream and sprinkle with more pumpkin pie spice mix.