Tag Archives: autumn

Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Orange, Pancetta, and baby kale salad with honey-Pancetta vinaigrette

Honey Pancetta Salad 2
As we ease into these cooler months, we tend to crave warm, heartwarming comfort foods like roasts, stews, casseroles and soups. Though it probably doesn’t first come to mind when thinking of autumn and winter foods, salad certainly shouldn’t be an option that’s taken off the (dinner) table. Sure, iceberg with Ranch dressing will be a little out of season to serve, but there are many other roughage and topping ingredients that are plentiful in the produce aisle during these next two seasons. Apples, avocado, citrus, beets, figs, and grapes, are great fruit and vegetable options, while arugula, spinach, escarole, baby kale, and endive all make great lettuce bases.

A great example of a salad that’s fit to serve in fall or winter is the following recipe that features citrus, crisp and salty Pancetta, hearty baby kale greens and a tangy, salty, sweet vinaigrette. Best of all, this salad can be served warm, as the vinaigrette is essentially cooked and and be rewarmed on the stove top just before serving if need be.
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Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Leftover turkey pot pie with Stubb’s Chicken Rub and Marinade

Stubbs Turkey Pot Pie 3After Thanksgiving Day or Christmas, you’ll probably have leftovers coming out of your ears, namely turkey. If you become tired of eating it plain or simply topped with gravy, then try it out in something else. Read the remixed turkey dish ideas below and scroll down further for some full recipes using leftover turkey that have been kicked up with Stubb’s Bar-B-Q sauces and rubs.

The obvious go-to with excess turkey is to eat it between two slices of bread — slathered with cranberry sauce and/or gravy is great, but it’s also amazing smothered in barbecue sauce in between two slices of Texas toast. Another option is to build it and press it: make it a melt, panini, or even in a tortilla, dressed up as a quesadilla.

Another option is to tuck the turkey into a heartwarming casserole or pot pie. Mix it up with some canned condensed soup mix or a cream sauce and serve on top of pasta or bake it as a casserole; or omit the noodles and place it in a baking dish topped with biscuit dough.
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One-pan Smokehouse Bourbon roast chicken thighs and vegetables

One-pan Smokehouse Bourbon roast chicken thighs and vegetables

Stubbs One Pan Chx 3

There are some nights when most of us have a hankering to cook dinner for family or friends, wanting to make something savory and satisfying, but then we realize that making dinner also means dealing with dirty dishes afterward. If you’re anything like me, this is certainly a buzz kill. I enjoy making healthful and tasty dinners, but loathe the thought of having to scrub all of those pots pans directly following the meal. That’s why I adore one-pan meals: all ingredients are cooked (and sometimes even served in) the same pan. That means just one pan to clean.

Here’s a great option for an easy week night or weekend meal to share with your loved ones: one-pan roasted chicken thighs with onions, carrots, potatoes, and peas. While great on its own, I decided to kick up the flavor by using Stubb’s Smokehouse Bourbon Cookin’ Sauce Pack. I seasoned the chicken thighs with the Spice Pack, which is full of sea salt, garlic, ancho chile, before searing them, then simmered the chicken and vegetables in the smoky and savory Smokehouse Bourbon Sauce before placing the whole pan in the oven to finish cooking.
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Pumpkin-Gingersnap Trifles combine the classic flavors of pumpkin pie in a glass

Pumpkin-Gingersnap Trifles combine the classic flavors of pumpkin pie in a glass

Pumpkin Parfait text

Aside from shopping for gifts, food — both making and consuming — seems to be most folks’ main concern when planning for said holidays.

The thought of preparing a large feast or nibbles for a large fête can be quite daunting, and for most people, the dessert course often seems to be where home cooks are either spending hours preparing or they’re skipping the hassle by just purchasing something from the grocery store. Not to sound like Rachael Ray or Morpheus (Laurence Fishburne) from The Matrix, but what if I told you that you could whip up a mouthwatering dessert in thirty minutes or less and be able to brag that you made it all from scratch?

My inspiration for the following recipe came when I needed to whip up a quick dessert, but didn’t have enough time (or motivation) to bake a whole pumpkin pie. These Pumpkin-Gingersnap Trifles incorporate the flavors of classic pumpkin pie — spiced pumpkin filling, whipped cream, gingersnap cookie “crust” — but take only about a third of the time to make from start to finish. The best part about the dish is that you can make them as individual servings or in one big dish to share.

So if you’re strapped for time this holiday season and/or baking challenged, try out this quick and easy pumpkin treat which is sure to impress all of your guests.
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Pumpkin and sage give macaroni and cheese an injection of autumn flavors

Pumpkin and sage give macaroni and cheese an injection of autumn flavors

Pumpkin Mac text

Since I’m still on my comfort food kick and totally inspired by the season, I decided to whip up another classic dish and given it an injection of autumn: baked macaroni and cheese with pumpkin and sage. Sure, mac and cheese is great as it is, but you’d be surprised how much better it can be with the addition of pumpkin, giving it the slightest hint of sweetness. Sage is my absolute favorite herb to cook with during the fall and it pairs perfectly with pumpkin, so I figured, why not throw it in this dish, too?

I also wanted to write up this particular recipe to teach you readers a thing or two about classic cooking techniques. I recently featured a recipe here that used the classic “mother sauce” Béchamel — milk thickened with a roux (equal parts fat and flour) to make a white sauce. This one uses the basics for Béchamel but adds cheese to it, thus making it a Mornay sauce (read: fancy name for cheese sauce). See? You can make easy, tasty food and learn some fancy cooking skills along the way.

While you can use just about any cheese you’d like for this recipe, I suggest using a white, mild-flavored cheese, like white cheddar, Gouda, or Gruyere, as it won’t overpower the pumpkin flavor or hide the bright yellow-orange hue imparted by the pumpkin puree. And while this mac and cheese doesn’t need to be baked after the creamy sauce is cooked, popping it in the oven gives it a firmer texture and and crispy exterior.
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One-Pan Roast Chicken with Sausage, Apple, Citrus and Rosemary

One-Pan Roast Chicken with Sausage, Apple, Citrus and Rosemary
Get a taste of fall with this one-pan roast chicken and sausage recipe

Get a taste of fall with this one-pan roast chicken and sausage recipe

It’s funny how the autumnal equinox can make an almost immediate change in the weather — with the overnight switch from summer to fall you can start to smell the faint hint of autumn in the air almost overnight. Maybe it’s all in my head, but I swear the slightest breeze feels just a tad cooler the day after the calendar date of this change of seasons. And with this real or imagined cooler weather comes the itch to crank up my oven and start using the warm and comforting flavors of this time of year. Hearty herbs like rosemary, sage and thyme are hallmarks of fall tastes; citrus, apples and pears are in season, and baking and roasting are the cooking methods that prevail.

For my first recipe of the season, I’m giving plain old chicken an injection of fall flavors with the addition of rosemary, orange and smoked sausage in a one-pan roast. Pan-seared chicken legs and thighs are nestled in a bed of onion, apple, smoked sausage, seasoned with orange zest and fresh rosemary, and then roasted to golden-brown perfection in the oven.

On its own or paired with a few sides, this dish is a savory and flavorsome addition to your autumn recipe repertoire. It’s also very versatile: use lemon in place of the orange, sage or thyme to replace the rosemary, and you can even switch up the smoked sausage and use cured Spanish chorizo in its place.
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