Soups and Stews for a Snowy Day

With the prospect of another snowy day coming, I am reminded that one of my favorite things to do on a snowy day is to cook, especially to cook a soup or a stew or a chowder. To fill my kitchen with warmth, and good smells, and family members excitedly sniffing the air and prowling around hoping for a spoon or a bowl to lick, or a little sample to try. The last snowstorm we had, my meal of choice was my mom's fish chowder (the local market had haddock on sale the day before), and last night I made beef stew in anticipation of the coming storm, but I have a number of other favorite recipes to warm the soul and fill the stomach, and I would like to share some of them with you!

New England Fish Chowder

3 slices bacon
1 medium onion, chopped (or sliced on a mandolin)
4 cups hot water
1 pound Yukon Gold potatoes (about 3 medium), cut into 1/4-inch cubes or thin slices
1 pound skinless fish fillets (cod, haddock, or pollock), cut into 1/2- inch pieces
1 cup frozen corn
2 cups half and half (or light or heavy cream)
1 tablespoon flour
1 tablespoon parsley, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
butter (optional)

In a large saucepan over medium heat, cook bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it is has cooled. Set aside.

Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes. Deglaze the pan by adding about 1/2 cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor infused brown bits.

Add the rest of the water and the potatoes. Bring the pan to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are partially cooked, about 5-7 minutes.

Add the fish and corn to the saucepan and simmer until the fish flakes easily with a fork and the potatoes are soft, about 3-5 minutes.

Whisk the half and half and flour together and add it to the pan. Add the parsley, salt and pepper, and stir until the chowder is thickened. Reduce the heat to medium-low and simmer for 5 minutes longer. Serve warm in bowls topped with a pat of butter and reserved bacon. 

Lemony Lentil Soup

1 tablespoon olive oil 
1 medium white onion, peeled and diced 
2 medium carrots, diced 
5 cloves garlic, peeled and minced
6 cups chicken stock (or vegetable stock)
1 1/2 cups red lentils, rinsed 
2/3 cup frozen corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch of cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper

Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in stock, lentils, corn, cumin, curry powder (plus cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. Use an immersion blender to puree small batches of the soup until it reaches your preferred consistency (this step may be omitted).  Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, to taste. Garnish individual bowls with a lemon slice, if desired. 

Flu Fighter Chicken Noodle Soup

1 pound skinless, boneless chicken breast tenders  
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
32 ounces of chicken stock (or chicken bone broth)
4 cups water
1 bay leaf
2 cups noodles (elbows or egg noodles work well)
Juice of 1 lemon, plus more for serving
1/4 cup to 1/2 cup fresh dill, chopped

Preheat oven to 375 degrees. Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks. While the chicken is roasting, prepare the soup.

Heat 3 tablespoons olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add minced garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

White Chicken Chili

1 tbsp. extra-virgin olive oil

1 small yellow onion, diced

1 jalapeño, seeded and minced (optional)

2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin

2 (4.5 oz.) cans green chilies (optional)
3 boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed

1 1/2 c. frozen corn

1/2 c. sour cream

Freshly chopped cilantro, for garnish
1/4 c. shredded Monterey Jack

1/4 c. crushed tortilla chips

In a large pot, over medium heat, heat oil. Add onion (and jalapeño, if using) and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis (if using), chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.

Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.

Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

Hearty Beef Stew

1-1/2 tsp sea salt

1 tsp crushed rosemary

1 tsp thyme 

1 tsp marjoram (may be omitted)

1 tsp paprika

1/2 tsp black pepper

2 Tbsp vegetable oil

2 lbs stew meat, cut into bite-sized pieces

1 cup diced onion (frozen is fine)

2 stalks celery, chopped

1 tsp minced garlic

3 Tbsp tomato paste

1 cup full-bodied red wine such as Cabernet or Merlot (or use an additional cup of broth and a splash of red wine vinegar or balsamic vinegar)

2 cups beef broth or bouillon

1 Tbsp Worcestershire sauce

1 bay leaf

1 lb baby potatoes (red or yellow), cut into bite-size pieces

3-4 carrots, peeled and roughly chopped (can use baby carrots cut in half)

1 cup frozen peas

2 Tbsp cornstarch

Combine salt, rosemary, thyme, marjoram, paprika, and black pepper in a small bowl. In a large Dutch oven, heat the oil over medium-high heat. In two or three batches, add the meat to the pan so it is not crowded. Sprinkle each batch with 2 tsp of the spice blend and saute until nicely browned on all sides. Set cooked meat in a bowl or plate and cook the rest of the meat, adding more oil if needed and sprinkling with spices. Reserve remaining spice mix. Add more oil if needed and saute onion, celery, and garlic, stirring occasionally, until softened. Add the tomato paste and stir until combined. Add the red wine and increase heat to bring to a boil. Add the beef broth, Worcestershire sauce, bay leaf, and the remaining spice mix. Add the cooked beef and any juices from the bowl or plate. Reduce heat to low, cover, and simmer for 90 minutes, until beef is tender. 

Add the potatoes and carrots and increase heat to bring back to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes, until vegetables are tender. Stir in the frozen peas. Place cornstarch in a small bowl and ladle about 1/4 cup of the hot broth on top, then stir to form a smooth slurry. Add to stew, stir well, and allow to continue cooking for several minutes to thicken.  

Baked Potato Soup

6 strips bacon, cut into small pieces 
1/2 medium onion, chopped

4-5 large potatoes, peeled and diced

1/4 cup flour

4 cups milk

1 cup chicken broth

1 clove garlic, minced

3/4 grated cheddar, plus more for garnish

3/4 cup sour cream (or more, to taste)

salt and pepper

chopped scallions for garnish, optional

Fry bacon pieces in a Dutch oven over medium-high heat until crispy. Drain the bacon on a paper towel and drain all but 2 tablespoons of the fat. Saute the onion in the bacon fat for about 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook a few minutes, until smooth and golden. Add broth, garlic, and potatoes and increase heat to high. Scrape the bottom of the pan with a spatula. When nearly boiling, reduce heat, cover partially with lid, and simmer gently for 20 minutes, until potatoes are fork tender. If desired, use a potato masher to slightly mash some of the potatoes. stir in sour cream, cheddar, and bacon, reserving a little cheddar and bacon for garnish, if desired. Season with salt and pepper to taste. Serve, topping individual bowls with scallions, cheddar, and bacon, if desired. 

Now make sure your snow shovel and ice scraper are close at hand, and start cooking!

Grow Fat with Me: Cooking in the Time of COVID-19

Judging by my Facebook page, I am not the only one turning to "comfort cooking" to keep my sanity while I am trapped inside with my family 24/7. I've always enjoyed cooking and, to a lesser degree, baking, but now that I have more time to prep for a particular dish, and now that I am cooking more meals than ever (I won't say every meal, because my sainted husband frequently makes dinner), and now that I am forced to be creative with substitutions and menus because I can't just run to the store to pick up an ingredient, I am taking on the challenge with great enthusiasm.

Over the past three-and-a-half weeks, I've discovered a number of delicious new recipes, and rediscovered (and occasionally tweaked) an old favorite. Here are some of the recipes that have been getting me and my family through this challenging culinary time. Let's start with breakfast and work our way through the day.

Fluffy Buttermilk Pancakes (original recipe posted on Lil Luna)
My family loves Krusteaz Buttermilk Pancake Mix from Costco. But with Costco runs few and far between, and mix not readily available, we had to find a new option. One thing we did score at Costco recently was a 50-lb bag of flour, so making pancakes from scratch is definitely an option. Other than milk and eggs which (so far) we haven't had too much trouble getting regularly, all the ingredients are items I have in the pantry all the time.

Note: I doubled the recipe and it made 4 generously-sized pancakes, which my 3rd- and 4th-grader devoured between the two of them. So don't believe it when it says it serves four. The recipe below is the doubled recipe.

1-1/2 cups milk
2 Tbsp white or cider vinegar
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs (or 1 whole egg and 1 egg white, or even 2 egg whites)
1/4 cup butter, melted

Combine milk and vinegar in a large bowl. Allow to sit for 5 minutes. Whisk together dry ingredients (I do this directly in the measuring cup) and set aside. Whisk egg and butter into milk mixture, then add flour mixture and whisk until all lumps are gone. Batter will be quite thick. Allow to sit for 10 minutes.

Heat skillet or griddle on medium heat (should be slightly cooler than regular pancakes) and spray with nonstick spray or coat with vegetable oil. Ladle batter onto grill and cook until edges begin to dry (2-3 minutes). Flip and cook other side until browned. Serve with butter and maple syrup.


Fancy Egg Salad Sandwiches (a la Downton Abbey)
My son recently discovered a love for hard boiled eggs, which I find extremely easy to make using my Instant Pot and the 5-5-5 method. We had visited the Russian Tea Room for high tea over Christmas, and he was smitten with their egg salad sandwiches, so I searched the internet for a recipe that would approximate theirs. The Downton Abbey version fit the bill nicely. The recipe is for a whole loaf of bread's worth of sandwiches, but it's quite easy to approximate it down to a single generous sandwich using a single egg.

6 hard boiled eggs, peeled and mashed (or diced)
6 tablespoons celery, finely chopped
6 tablespoons red onion, finely chopped (you can use any kind of onion, but red onion really does give it a special kick)
4 teaspoons Dijon mustard
4 teaspoons lime juice
1/3 cup mayonnaise
1 loaf bread, crusts removed (I used hearty Canadian white)

Combine all ingredients except bread in a large bowl. Spread over bread to make sandwiches and cut into fingers or triangles.


Smoky Lentil and Potato Soup (from Mel's Kitchen Cafe)
I am a big fan of lentils and smoked paprika, so when I found myself in possession of a 20-lb bag of russet potatoes and searched for recipes, this one caught my eye. My family does not love lentils the way I do, so I have been eating this soup for a week, but I don't even mind. It's especially good paired with the French bread, below. It would also be even more delicious and hearty with the addition of ham or sausage, or even bacon. The original recipe calls for half red lentils and half brown lentils, which I used simply because I happened to have both on hand, but it's perfectly fine with a single type. I also omitted the spinach because I didn't have any on hand. It's a very flexible recipe, as soups tend to be. I made it in the Instant Pot, but the link above also provides stovetop directions.

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup diced carrots
1/2 cup diced celery
2 teaspoons cumin
1-1/2 teaspoons smoked paprika
1 teaspoon salt
1 lb potatoes, cut into 1-inch chunks (peel if you prefer)
2 cups lentils, rinsed
8 cups chicken or vegetable broth (or a combination)
8-10 ounces kale or spinach (optional)
Salt and pepper
Grated parmesan, for garnish (optional)

Set the Instant Pot to saute (medium). Heat the oil, and saute the onion, garlic, carrots, and celery for 1-2 minutes, stirring constantly to avoid burning the garlic. Stir in the cumin, paprika, and salt. Add the potatoes, lentils, and stock. Secure the cover and cook for 3 minutes on manual pressure. (It may take 10-15 minutes to come to pressure). Quick release the pressure and add spinach or kale, if using. Add salt and pepper to taste. Garnish with grated parmesan, if desired.


French Bread (from Easy Budget Recipes)
I love making bread, and my kids love helping me make bread. There's something incredibly soothing about kneading bread, and there's nothing like the smell of baking bread filling the kitchen. This recipe is more of an Americanized version of a baguette, with a less crispy crust, but truly delicious. And it has a very short rise time, which makes it very convenient to make. I used a hand mixer, but see the link above for stand mixer directions.

2 cups warm water ("hand washing warm")
2 tablespoons instant yeast
2 tablespoons sugar
3 tablespoons vegetable oil
2 teaspoons salt
5-1/2 to 6 cups flour
1 large egg white mixed with 1 tablespoon water (optional; I didn't bother)

In a large bowl, combine water, yeast, and sugar, and let sit for 5 minutes. Using a hand mixer with dough hooks, blend in oil, salt, and 5-1/2 cups of the flour, one-half cup at a time, until the dough pulls away from the sides of the bowl. Either in the bowl or on a lightly floured board, knead the dough for 7-8 minutes, until smooth and elastic, adding flour as needed. Dough will be quite soft. Place dough in a clean, greased bowl and cover with plastic wrap, then allow to rise in a warm place for 15 minutes. Remove the wrap and punch the dough down, then divide into two equal parts. Form each half into a long about 16-17 inches long and place on a jelly roll pan lined with parchment paper. Use a sharp, floured knife to make 5-6 diagonal slits on the top of each loaf. Allow the loaves to rise at room temperature while the oven preheats to 375 degrees. Bake on a rack in middle position for 23-26 minutes, then crush with egg whites mixed with water and bake for an additional 3-5 minutes. (If not using egg whites, bake for 26-31 minutes.) Cool the loaves on a wire rack for 5 minutes before slicing.


Lasagna with Sausage and Beef
My late mother-in-law was known for her lasagna, which made an appearance at many holiday dinners. This recipe is my own and has met my husband's high standards as set by his mother. You can make it with just beef, but the combination of beef and sausage together gives it a wonderful spiciness and flavor. I tend to use more meat than the recipe calls for. I also sometimes use fresh tomatoes; I add a little extra tomato sauce and salt when I do. This is also delicious served with a slice of the French bread, above, and a nice Caesar salad.

½ lb. Italian sweet sausage
½ lb. ground beef
3 cloves garlic
1 medium onion, chopped
2 tbsp parsley
1 tsp sugar
1 tsp basil
½ tsp salt
1 (16 oz.) can whole or diced tomatoes, undrained
1 (15 oz.) can tomato sauce
16 oz. ricotta
1 egg (optional)
¼ c. grated Parmesan
1 tbsp parsley
1-1/2 tsp oregano
2 c. shredded mozzarella
¼ c. Parmesan
12 lasagna noodles, cooked or uncooked (I use uncooked)

Cook sausage, beef, garlic and onion in a frypan until browned; drain fat. Stir in parsley, sugar, basil, salt, tomatoes, and tomato sauce. Break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat and simmer 45 minutes. Combine ricotta, egg, Parmesan, parsley, and oregano in a large bowl. Spread 1 c. sauce in ungreased 9x13” pan, top with 4 noodles. Spread with 1 c. cheese mixture and 1 c. sauce. Cover with 2/3 c. mozzarella and 4 more noodles, then the rest of the cheese, 1 c. sauce, 2/3 c. mozzarella, and 4 more noodles. Finish with the rest of the sauce, the rest of the mozzarella, and Parmesan. Bake uncovered at 350 for 45 minutes. Let sit for 15 minutes before cutting.



Shepherd's Pie
This is really cottage pie, since it is made with ground beef rather than ground lamb, but my family has always called it shepherd's pie. My mom's recipe used beef seasoned with only salt and pepper, and mashed potatoes made with only butter, milk, and salt, but I like to "fancy" it up a little.

1-1/2 lb ground beef
1/2 onion, chopped
2 cloves garlic, minced (or 1-2 teaspoons garlic powder)
Salt and pepper to taste
2 cups frozen corn
6 servings mashed potatoes (instant, prepared according to package; or real, made with milk, butter, and salt)
sour cream (optional)
2 cups shredded cheddar (or other cheese blend - "pizza cheese" from Costco is our favorite)

Brown the beef, onion, garlic, and salt and pepper in a frypan. Drain fat. Layer beef in the bottom of a deep baking dish. Top with corn. If using sour cream, stir desired amount into potatoes. Layer potatoes over corn. Top with cheddar cheese. Cover with foil and bake at 375 for 25 minutes. Remove foil and bake for 5 additional minutes, until cheese starts to brown.


Chicken Fajitas (based on Simply Recipe's recipe)
My husband often orders fajitas when we go out to a Mexican restaurant, so I finally got brave enough to try them at home. To my surprise, not only did he love them, but both of our kids loved them as well. You really do need fresh bell peppers, but other than that, the ingredients are items that you (or at least, I) tend to have on hand anyway. (I don't bother with the jalapeno or cilantro, since my family isn't fans, even though I am.) If you don't have flour tortillas, you can also serve over white rice.

1-1/2 lbs skinless, boneless chicken breasts (or tenderloins)
2 tablespoons lime juice
3 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced (optional)
1/4 cup chopped cilantro (optional)
Salt, to taste
2 tablespoons vegetable or olive oil
1 large onion, sliced into 1/4-inch strips
3 bell peppers (any color), sliced into 1/4-inch strips
8 flour tortillas

Optional garnishes:
Sour cream
Avocados, sliced
Salsa and/or salsa verde
Iceberg lettuce, sliced
Fresh tomatoes, chopped

Slice the chicken breasts in half horizontally. (Do not pound; chicken will be tough.) Center thickness should be 1/2- to 3/4-inch thick. Combine lime juice, olive oil, garlic, salt, cumin, chili powder, jalapeno, and cilantro in a heavy plastic bag or glass or plastic container and add chicken. Shake or stir to coat. Allow to marinate at room temperature for 30 minutes or in the refrigerator up to 8 hours. Remove the chicken from the marinade and salt lightly. Heat a tablespoon of oil in a heavy frypan on high heat. When hot, lay the chicken pieces in the pan and allow to cook for 2-3 minutes per side, until well-seared. Depending on the size of the pan, you may need to do 2 or more batches. Once seared on one side, turn and cook on the other side for an additional 2-3 minutes. Stack chicken and allow to rest, covered with foil. While it is resting, add the remaining tablespoon of oil to the pan and scrape up and browned bits with a spatula. When hot, saute the onions and peppers. Allow to cook undisturbed for 2-3 minutes, to get a good char. Stir and cook for an additional 2 minutes. Slice the chicken into strips and serve. Place desired ingredients on the center of a warmed flour tortilla, turn slides in slightly, and roll into a burrito shape. (May also be served over rice.)


Swedish Meatballs (from The Typical Mom blog)
Swedish meatballs were a staple in my house as a kid, and I love making them in the Instant Pot for my family, usually using frozen meatballs as a base, which makes for a fast and easy meal. (The linked recipe above includes a recipe to make the meatballs from scratch, if you prefer.) Serve over egg noodles, rice, or mashed potatoes. Lingonberries is the traditional side dish, but I usually go with canned cranberry sauce plus whatever vegetable I have on hand. This recipe is also easily adaptable for the stovetop.

2 cups beef broth
1 tablespoon Worcestershire sauce
1/4 cup butter, melted
1 cup half and half (or heavy cream)
1/2 onion, diced
1/2 cup sour cream
1 tablespoon cornstarch
1 tablespoon dijon mustard
1/2 bag frozen cocktail meatballs (~40-50)

Whisk together all ingredients except meatballs. Pour into Instant Pot. Add meatballs. Close and seal lid. Cook on manual pressure for 5 minutes for frozen meatballs (3 minutes for fresh or thawed; full-sized meatballs will need additional time). Quick release pressure. Remove meatballs and set to saute low. Add another tablespoon or two of cornstarch and whisk into liquid, continuing to stir until bubbly and thickened. Return meatballs to sauce and serve.


Roasted Potatoes (based on a recipe from Spend with Pennies)
This is a wonderful summer recipe to cook in foil on the grill with fresh herbs, but it's also tasty and easy to do on a sheet pan in the oven with whatever simple seasoning you have on hand: poultry seasoning, Italian seasoning, etc. You can even toss in some big chunks of onion. It's especially delicious if you happen to have saved some bacon grease or duck fat to use in place of vegetable or olive oil.

2 lbs potatoes, scrubbed and cut into 1" chunks (do not peel)
2 tablespoons oil (bacon grease, duck fat, vegetable oil, olive oil, etc.)
1 teaspoon garlic powder
3 tablespoons chopped fresh herbs or 1-2 teaspoons dried herbs
1/2 teaspoon paprika
coarse salt and pepper to taste

If time, soak cut potatoes in cold water for 1 hour, then drain and dry. In a large bowl, toss potatoes with oil and seasonings. The seasonings in the recipe are merely a suggestion; use whatever you have on hand, or use just salt and pepper. Arrange potatoes in a single layer on a baking sheet lined with foil. Roast at 425 for 30-35 minutes, until browned and tender, turning once or twice during cooking. (You can also add salt after turning.) If cooking on a grill, seal into a foil packet before roasting and flip once or twice during cooking.


Snickerdoodle Muffins (from Recipe Girl)
This recipe is so easy that my 8- and 10-year-old made it together with essentially no help from me (other than lurking in the next room listening for the sounds of incipient disaster - none was heard). The original recipe makes mini muffins but we prefer full-sized, even though the recipe only makes about half a dozen.

For the batter:
6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon cinnamon

For the topping:
1/3 cup sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

In a medium bowl, cream the butter and sugar using an electric mixer. Beat in egg, milk, and vanilla. In a small bowl (or large measuring cup), whisk together remaining dry batter ingredients. Gradually beat into egg mixture, just until flour is completely incorporated. Do not overbeat.

Spray a mini (or full size) muffin tin with non-stick spray. Full each tin 3/4 full. Bake at 350 for 9-11 minutes for mini muffins or 14-16 minutes for large muffins. While muffins are baking, combine sugar and cinnamon for topping in a small bowl and melt butter. Do not combine! (If you accidentally do add the butter, you can press spoonfuls of the resulting streusel onto the muffin tops while warm. Guess how I know this.) When muffins come out of the oven, dip the tops in the melted butter and then rolls the tops in cinnamon sugar. Best served warm.


And of course, any food blog of mine would not be complete without a cocktail recipe or two:

Man o' War
2 oz bourbon
1 oz orange curacao or triple sec
1/2 oz sweet vermouth
1/2 oz fresh lemon juice

Pour all ingredients into a cocktail shaker with ice; shake well and strain into a chilled martini glass. Garnish with a dark cherry and a twist of lemon.

Vodka Gibson
3 parts vodka
1 part dry vermouth

Pour into a cocktail shaker with ice; shake well and strain into a chilled martini glass. Garnish with 2 or 3 cocktail onions.

Almond Joy
3 parts vodka
1 part amaretto
1 part white creme de cacao
(optional: splash of half and half or light cream)

Pour all ingredients into a cocktail shaker with ice; shake well and strain into a chilled martini glass. If you want to be fancy, drizzle chocolate sauce in the glass before pouring.

More Fabulous Fall Recipes

I love fall. I love that we get to shed our shorts and t-shirts and change into sweaters and boots. I love that everything smells like campfire and damp earth. And I love that we start eating hearty comfort food! Here are a few more of my favorite fall recipes.

Turkey Tetrazzini

My father-in-law's turkey tetrazzini was the stuff of legend in my husband's family. This recipe is similar, but easier and extremely creamy. It's quick and easy to throw together, and a big hit in my house.

1 package angel hair pasta (8 oz.)
2 tbsp butter
1 (6-8 oz.) package fresh sliced mushrooms
Salt and pepper to taste
2 cups chopped cooked turkey
1 (10 oz.) can condensed cream of chicken soup
1 cup sour cream
1/2 cup grated Parmesan
1/2 cup panko (plain or with herbs)

Cook the pasta according to package directions. Drain and set aside. Preheat oven to 375 degrees.

Melt butter in a large skillet. Saute mushrooms until tender. Season with salt and pepper; stir in turkey, soup, and sour cream. Place pasta in 9x13" baking dish and pour sauce mixture over top. Sprinkle with Parmesan and panko. Bake at 375 for 20-25 minutes, until sauce is bubbling and panko is golden brown.

Rosemary Sweet Potatoes

Be careful not to burn these wonderfully crispy sweet potatoes, which are a terrific side dish for turkey, but also pork, chicken, and just about anything else, including just by themselves.

3 tbsp butter, melted
3 tbsp olive oil
1/4 tsp dried rosemary (or 1/2 tsp fresh)
3-4 medium sweet potatoes, peeled and sliced thinly (a mandolin works well for this)
1 shallot, peeled and sliced thinly (optional)
Salt and pepper to taste

Preheat oven to 400 degrees. Combine butter, oil, and rosemary in a small bowl. Pour 2 tbsp of the mixture into a 2-quart baking dish (a deep dish pie plate works well, also). Arrange potato slices vertically in the dish. Add a sliver of shallot (if using) between every few slices. Brush with remaining butter mixture and season generously with salt and pepper. Cover with foil and roast for 1 hour, until potatoes are tender (thicker slices will need more time). Increase heat to 450 degrees, remove foil, and roast for an additional 10-15 minutes, until tops of potatoes are browned and crispy.

Roast Chicken with Garlic and Rosemary

I love making roast chicken in the fall, partly because I love using the carcass to make chicken broth. But this recipe is delicious in and of itself.

1 4-5 pound whole chicken
4 tbsp unsalted butter
4 large garlic cloves, minced (or 4 tsp. minced garlic)
Salt and pepper to taste
1 lemon
3 sprigs fresh rosemary

Preheat oven to 450 degrees with rack at center. Remove the giblets and rinse and pat dry the chicken. Place in a roasting pan or glass baking dish. Melt the butter and garlic in a small saucepan over low medium-heat. Brush all over the chicken then season liberally with salt and pepper. Slice the lemon in half and place inside the cavity, along with the rosemary. Tie the legs together with kitchen twine. Roast for about an hour, basting often and occasionally rotating the pan. Allow to rest for 10 minutes before slicing.

Cranberry Apple Pork Chops

Nothing says fall in New England quite like cranberries and apples. Add their sweet-tart combo to a hearty pork chop, and I'm in comfort food heaven.

1 tbsp olive oil
1/2 onion, chopped
1 large Granny Smith apple, peeled, cored, and diced
2 tbsp balsamic vinegar
1/2 cup craisins
Salt and pepper to taste
2 boneless pork chops
1 tbsp olive oil

Heat 1 tbsp olive oil in a skillet over medium heat. Saute the onion and apple until tender, about 5 min. Stir in the vinegar and craisins and continue cooking until apples are soft, about 5 more min. Season to taste with salt and pepper, then remove from heat and refrigerate until cold.

Preheat oven to 350 degrees. Lightly grease a small baking dish. Cut a deep pocket into the chops with a long, sharp knife. Stuff the cooled apple mixture into the slit, securing with toothpicks if needed. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and brown on both sides, about 3 min. per side. Transfer into prepared baking dish. Top with remaining apple mixture and cover with foil. Bake for 40 minutes, then remove foil and bake for an additional 10 minutes, until the apple is browned and the pork is no longer pink in the center.

Roasted Red Potatoes

I discovered smoked paprika a year or so ago, and I'm always looking for an excuse to use it. This roasted potato recipe is one of the best excuses I've ever found.

6-8 large red potatoes
1/2 tsp smoked paprika
1/2 tsp garlic powder
3 tbsp olive oil
2 tsp chopped fresh chives
Salt and pepper to taste

Preheat oven to 425 degrees. Cut potatoes into 1-2" pieces, leaving skin on. Place in a large bowl. In a small bowl, combine paprika, garlic powder, oil, and chives. Pour over potatoes and gently toss until well coated. Spread on a cookie sheet covered with non-stick foil and toast for 30-35 minutes, tossing halfway through. Sprinkle generously with salt and pepper before serving.

Beef Stuffed Acorn Squash

This is the first "company" recipe I ever made. Be sure not to undercook the squash - it should be not just tender, but soft and easy to scoop out of the husk. This recipe serves two but can easily be doubled to serve four.

1 med acorn squash

½ lb ground beef

2 tbsp chopped onion

2 tbsp chopped celery (optional)

2 tbsp flour

¼ tsp salt

¾ c milk

½ c cooked rice

¼ c shredded American cheese

Cut squash in half, scoop out and discard seeds. Sprinkle with salt. Bake cut side down at 350 for 45-60 minutes. Brown beef with onion and celery; drain fat. Stir in flour, salt, and milk. Cook and stir till thickened and bubbly. Stir in rice. Turn squash right side up and fill. Bake at 350 ~30 minutes. Top with cheese and bake 3 more minutes.

Balsamic Pot Roast

Nothing says autumn quite like a pot roast bubbling away in the oven (or the crock pot). This recipe adds the tang of balsamic vinegar to the standard mushrooms and onions. Yum!

1/2 cup dried porcini mushrooms

1 (14-1/2 oz.) can beef broth

1 4-5-lb. boneless chuck roast, neatly tied

3 tbsp coarse salt

1 tsp freshly ground black pepper

4 tbsp olive oil

3 large yellow onions, cut into eighths

1 pound cremini mushrooms, cut in half (quartered if large)

4 cloves garlic, peeled and minced (or 4 tsp minced garlic)

1 tbsp chopped fresh rosemary

1/2 cup balsamic vinegar

1 tbsp sugar

2 tbsp chopped Italian parsley

Preheat oven to 350° F. Combine the porcini and broth in a small saucepan and bring to a boil. Remove from heat and let stand for 10 minutes. Remove the porcini with a slotted spoon, coarsely chop, and set aside. Strain the broth through a fine sieve and set aside.

Rub the meat with the salt and pepper. Heat 2 tablespoons of the oil in a roasting pan or large Dutch oven over medium-high heat. Cook the meat until well browned, about 2 to 3 minutes per side. Transfer the meat to a plate and set aside.

Reduce heat to medium, add the remaining oil, onions, cremini mushrooms, garlic, and rosemary to the pan and cook, stirring frequently, until the mushrooms and onions are tender, about 5 to 7 minutes. Return the meat to the pot and add the porcini, strained broth, vinegar, and sugar. Over high heat, bring to a boil. Cover (with aluminum foil if using a roasting pan). Transfer to the oven and cook until the meat is very tender, about 2 1/2 to 3 hours.

Transfer the meat to a cutting board and cover with foil to keep warm. With a slotted spoon, remove the vegetables and reserve. Place the pan over high heat and boil the cooking liquid until reduced by half, about 15 minutes. Add the parsley, stir, and season to taste with salt and freshly ground pepper.

To serve, cut the pot roast across the grain into thin slices. Place them on the platter with the vegetables and spoon on some of the sauce.

Happy (and cozy!) eating!!