Over the past week I have tried some really yummy fall inspired recipes. I went to my favorite produce store here in Cincinnati and lucked out on some yummy marked down aka "eat it as soon as you can " produce. Everytime I take a trip there I head straight to the marked down rack.
This time I found some really yummy treats.
Portabella mushrooms (which I have never cooked before). Corn on the Cob. Apples. Basil and Plantains
Here are 3 recipes I found on allrecipes.com that I tried and love...
Perfect for fall.
APPETIZER
Easy Portabella Mushroom Sautee
Ingredients
3 tablespoons olive oil, divided
1 1/2 tablespoons garlic flavored olive oil
1/4 onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese
Directions
1.Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Corn and Crab Bisque
Ingredients
1/4 cup butter
3/4 cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
1/2 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup milk
16 ounces fresh lump crabmeat
Directions
1.Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
2.Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
3.In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
4.Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
DESSERT
Pumpkin Chocolate Chip Cookies
Ingredients
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions
1.Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2.Add vanilla, chocolate chips and nuts.
3.Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Check out some of my other favorite recipes
here.
What are some of your favorite fall recipes? Comfort food, desserts?
xoxo,
Ronita
