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Lynsey Lou's

Enjoying Life One Bite at a Time!

Autumn

Salted Caramel Apple Cider

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Aside from pumpkin, apples are synonymous with this time of year.  Just think about it, the fair rolls around and there are booths filled with candy and caramel apples.  Trips to the apple orchard are planned and bushel upon bushel of apples are picked and a plethora of baked goods are made.

What is it about the simple apple that makes me weak in the knees?  The perfect apple, how would you describe it?  Mine would be firm, juicy, crispy, sweet and slightly tart.  My favorite apples are the Honeycrisp variety.  Have you tried them?  If not, you must.  And now.

Anyway, I love apples.  Aside from sweet and savory recipes, I love apple flavored beverages. Apple cider to be specific.  Me and apple cider go way back.  I mean, like over 25 years ago.  I remember the first time I tasted it.  I was first drawn in by the intoxicating smell; apples and cinnamon, to this day still one of my favorite smells.  Then I took my first sip and that was it.  I was hooked.

When the first hint of cool weather arrives and the jugs of apple cider begin to fill the shelves I get so excited.  I can’t resist buying a jug and quickly getting home to make a mug of the perfect fall drink.  I fill my mug, cozy up on the couch and enjoy my favorite drink.

If you asked me a few years ago, I would tell you that nothing could make my mug of apple cider any better.  But, over the past few years I’ve discovered and become infatuated with salted caramel.  Oh, I adore the stuff.  It feeds my whole sweet salty obsession.  I also love caramel apples.  So, what would happen if I did something crazy like combine these things; cider, caramel, salt?

Only the most awesome drink you’ve ever put in your mouth.  Salted caramel apple cider.  This drink, honestly is the epitome of what fall is all about.  Sticky, sweet caramel, combined with sea salt and cinnamon apple cider.  Each sip is the perfect balance of apple, caramel and sea salt.  One sip of this concoction and all will be right with the world.  Folks, meet your new favorite cold weather drink.

Salted Caramel Apple Cider

Ingredients:


3 Cups apple cider
2 Tbsp red hots
1 Cinnamon stick
3 Tbsp caramel sauce, plus more for topping
1/4 Tsp salt, plus more for topping
Whipped cream, for topping

Directions:


Place cider, red hots and cinnamon stick in a saucepan and place over medium-low heat.  Bring mixture to a simmer and allow to for about 5 minutes, until red hots are dissolved.  Add caramel sauce and salt and allow to simmer another 2 minutes, stirring to incorporate the caramel.

Pour hot cider in two glasses.  Top with whipped cream, caramel and another sprinkle of salt.  Serve and enjoy.

Recipe source: A Lynsey Original

Pumpkin Spice White Hot Chocolate

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It’s officially fall-like weather here and I couldn’t be more excited.  Bring on the jackets, comfort food and cozy beverages.

To me there’s nothing better than sipping on a warm cup of coffee in the mornings or relaxing with a cup of warm hot chocolate in the afternoon or evenings.  Hot chocolate has always been one of my favorite fall and winter time beverages.  There’s just something about having a cup full of steaming, smooth and rich hot chocolate that makes me feel so happy.

Over the past few years, I’ve ventured out and started trying different variations of hot chocolate. Mexican hot chocolate.  White hot chocolate. And even white chocolate in my pumpkin lattes. Craziness right?

Since I am beyond addicted to my white chocolate pumpkin spice lattes, I wanted to try omitting the coffee and whipping up a simple cup of pumpkin spice white hot chocolate.
All I can say is, what took so long?  Why in the world did I wait so long to act on my idea.  This stuff is amazing.  If you like pumpkin and have a weakness for white chocolate then you must try this drink.

It really is like sipping on pumpkin pie.  This drink has become an instant favorite in my house, my little guy asks for a mug of this almost every single day.  It’s creamy and smooth, the perfect ratio of pumpkin to white chocolate, and the perfect amount of warmth from all the spices.

This pumpkin spice white hot chocolate will become an instant favorite in your house this fall and winter.  It will be your families go to drink to warm them up!

Pumpkin Spice White Hot Chocolate

Ingredients:


1 Cup milk
1/2 Cup heavy cream
1/4 Cup +2 Tbsp pumpkin puree
1/4 Tsp cinnamon
1/2 Tsp pumpkin pie spice
Pinch of cloves
1/4 Tsp vanilla
2 Oz white chocolate, roughly chopped, reserve a little for garnish

Directions:


Combine milk, cream, pumpkin, and spices in a small saucepan. Place over medium-low heat until it comes to a simmer, being sure to stir the entire time.  Remove from heat and whisk in vanilla and white chocolate until completely combined and chocolate has melted.

Pour into two mugs.  Right before serving top with marshmallows or whipped cream and sprinkle with additional cinnamon or pumpkin pie spice.

Recipe source: A Lynsey Original

SRC: Boozy Pumpkin Bread

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Decisions, decisions.  Each month I’m given the daunting task of browsing through an amazing blog and singling just one recipe out to present to you all on Secret Recipe Club reveal day.  You would think that after a while of having to make this decision it would get easier.  But, well, it just doesn’t.

This month I just as hard of a time as ever.  My assignment this month was The Wimpy Vegetarian.  And let me tell ya, there is absolutely nothing wimpy or weak about Susan, her blog, or any of the numerous recipes she’s featured on her blog.  I did not have any problems finding recipes that called my name, and honestly I wasn’t missing the meat at all.  Browsing through Susan’s recipes I was drawn to the chocolaty chocolate brownies, crack granola, blackberry cornbread buckle, homemade sauerkraut, apple cider syrup, and even these browned butter bread crumbs just to name a few.

When I finally had to bite the bullet and choose which recipe to make first, I decided to take the fall route and go with something pumpkin.  It took me a matter of seconds to choose a bread from the list of options.  Boozy pumpkin bread to be exact!

Now you know me and my love for pumpkin, I’m infatuated with the stuff and drawn to pretty much every single recipe that involves pumpkin.  So the fact that this pumpkin recipe included a little bourbon was an added bonus.

This bread is everything you want in a fall recipe.  Pumpkin, warm fall spices, a touch of bourbon and cinnamon-y applesauce.  Right before popping it in the oven, the bread gets a generous sprinkling of turbinado sugar, or sugar in the raw, which gives the bread a slightly crunchy top.

This would be perfect for a quick breakfast, an afternoon snack or even heat it up a bit and add a scoop of vanilla ice cream for a simple but oh-so-amazing dessert.  Need a fall gift?  Make a loaf of this bread, wrap it up and place it in a basket with pumpkin butter, fall flavored coffee, and even a jar of homemade caramel.

It’s such a simple bread and comes together in no time but it’s so good.  This won’t last long, so it would a safe bet to make at least 2 or 3 loaves!  Be sure to try this out and head over to Susan’s blog to check out her other amazing and mouthwatering recipes!

Boozy Pumpkin Bread

Ingredients:


2 Cups all-purpose flour
1/2 Cup sugar, plus more for dusting the pan
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp cinnamon
3/4 Tsp ground ginger
1/4 Tsp ground cloves
1 Cup pumpkin puree
1/2 Cup coconut oil
2 Eggs
1/2 Cup cinnamon applesauce
1 Tsp vanilla
2-3 Tbsp bourbon
1 Tbsp raw sugar

Directions:


Preheat oven to 350.  Spray a loaf pan with non-stick cooking spray and dust with granulated sugar.  Set aside.

In a medium bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Whisk to combine.  Set aside.

Place coconut oil in a large, microwave-safe bowl and heat for 15 seconds, until coconut oil is in a liquid state.  Remove and add pumpkin, eggs, apple sauce, vanilla and bourbon.  Whisk vigorously to incorporate completely.

Using a spatula, gently fold the dry ingredients into the we until completely combined.  Pour in prepared pan and sprinkle with raw sugar.  Place in preheated oven and bake for 1 hour or until toothpick inserted comes out clean.  Remove from oven and allow to cool.  Remove from pan, slice and serve.

Recipe source: slightly adapted from The Wimpy Vegetarian

Slow Cooker Chicken Enchilada Chili

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It is FINALLY feeling like fall here in Arkansas and I am so stinkin’ excited!  While I thoroughly enjoy grilling, eating lighter and refreshing foods, I am so ready for the fall and the soups, stews and other hearty meals that go along with it.

When I saw the forecast last week.  Yes, I plan my menu according to the weather.  Please tell me I’m not the only one who does that.

Anyway, so I got the first true glimpse of fall-like weather in the forecast and immediately starting skimming my soup recipes I had marked over the past few months.  Chili? Stew? Chowder? Decisions decisions.

I finally decided to make this chicken enchilada chili from Sweet Treats and More.  Have you visited her site?  If not, I strongly urge you to head over and check out all of her tempting treats!

Anyway, back to the soup.  Not only is it Mexican inspired, which you all know I live on Mexican food.  It’s also easy prep, low fuss and uses one of my favorite kitchen tools, the slow cooker.

This is one of those meals you can literally chunk everything (even frozen chicken breasts) in the slow cooker in just minutes, ensuring you won’t be late heading out the door to work!  It includes a few simple and basic ingredients that are probably in your pantry right now, meaning no special trip to the store!  When you get home it’s just a matter of removing the chicken, shredding it and returning it to the soup.

This chili is everything you want in a hearty fall meal.  Tender chicken, beans, tomatoes, green chiles and enchilada sauce.  It’s amazing on it’s own, but I topped it with some fresh avocado, cilantro, a dollop of sour cream and of course, shredded cheese, and a little squeeze of lime juice.  Oh my gosh folks, this soup is amazing.

It’s thick and hearty but it’s bursting with big flavors.  It’s got the taste of a soup that you’ve spent all day on…but no one has to know you spent a matter of minutes opening cans and pouring them in the slow cooker.  If you haven’t had your ceremonial first bowl of chili this year, it’s time.  And, I urge you to make this chili as your first batch of the season!

Slow Cooker Chicken Enchilada Chili

Ingredients:


2 Large or 3 Medium Chicken breasts, frozen or thawed
2 Cans white beans, drained and rinsed
1 Can Rotel*
1 Can stewed tomatoes with peppers and onions
2 (10oz) Cans enchilada sauce*
1 (4oz) Can green chiles
1 Tsp cumin
1/2 Tsp garlic powder
1/2 Tsp salt
1 1/2 Tsp taco seasoning
1/2 Cup milk

Directions:


Combine everything but beans and chicken in the slow cooker and stir to combine.  Add the beans, and stir to incorporate.  Add the chicken, and submerge in the mixture.  Turn the slow cooker on low and cook for 6-8 hours or low for 3-5 hours.

Once the chicken is cooked through, remove and transfer to a cutting board.  Using 2 forks, gently pull the chicken apart to shred.  Return to the slow cooker and stir to combine.

Serve with chips or corn bread, sour cream, sliced avocado, lime juice and cilantro, if desired.

*To ensure this chili is ideal for the entire family, use mild Rotel and mild enchilada sauce.

Recipe source: slightly adapted from Sweet Treats and More

White Chocolate Pumpkin Spice Latte

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Ahh, pumpkin. The season I look forward to the entire year.  Yes, pumpkin is a season in and of itself, I am a firm believer!  I love pumpkin everything, but what I look forward the most are the lattes.  The warm frothy, pumpkin spice drink that dreams are made of.

I can’t count how many I had last year, and frankly I don’t even want to think about it.  I can say it’s probably way more than I’d ever care to admit.  But, enough about that.  During my pumpkin binge last year, I discovered yet an another amazing addition to my pumpkin latte.  White chocolate.

Yes, as if the delicious pumpkin latte couldn’t get any better, the addition of white chocolate takes it over the top.  The  pumpkin, warm spices and brown sugar pair so well with the creamy, sweet white chocolate.

But, before now I always depended on the coffeehouse to provide me with my much desired pumpkin latte.  Since I started staying home with my little guy, I don’t get out and about as much and I didn’t want to depend on the coffeehouse provide me with my beloved latte.


So, when the time came for me to have my first pumpkin latte of the season I didn’t hop in the car, drive through and place my order.  That’s right, I decided to make my kitchen my very own coffee house.

Making this latte is so much easier than you might think.  With a few simple ingredients, your microwave and some hot coffee you’ve got your very own latte at home.  For half the price.

I combined pumpkin puree with milk, cream, spices, brown sugar, white chocolate and vanilla and heated until the chocolate was melted and the milk was frothy.  Then I took a dark brewed coffee and combined it with the pumpkin mixture.  To really give it that coffeehouse look, I topped it with whipped cream and some freshly ground nutmeg.

Now you can prepare your favorite fall beverage in your own kitchen.  So what are you waiting for?  Be your own barista, make your coffee and enjoy on your back porch while enjoying the crisp fall air.

And…happy pumpkin season!  I’ve had my first latte…plus some…so it’s officially pumpkin season!

White Chocolate Pumpkin Lattes

Ingredients:


1/4 Cup milk
1/4 Cup half and half
1 1/4 Tbsp canned pumpkin puree
3/4 Tsp brown sugar
2 Tbsp white chocolate chips, or white baking chocolate finely chopped
1/4 Tsp pumpkin pie spice
1/8 Tsp roasted Siagon cinnamon
1 Tsp vanilla extract
1 Cup strong brewed hot coffee
Whipped cream, for topping
Ground nutmeg, for topping

Directions:


In a microwave safe dish combine milk, pumpkin puree, brown sugar, white chocolate, vanilla, pumpkin pie spice and cinnamon and stir to combine.  Place in microwave and heat for 1-2 minutes, stirring after each 30 second period.  Remove the mixture once the milk is frothy.  Stir once more.

Pour the mixture into a large coffee mug and top with hot coffee.  Stir, adjust sweetener and cream if needed.  Top with whipped cream and ground nutmeg.

Recipe source: A Lynsey Original

Maple Pumpkin Buttermilk Biscuits

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I’m a bread lover, so me telling you that biscuits…or any type of bread for the matter, are an absolute favorite of mine.  There’s nothing much better than a flaky biscuit straight from the oven that’s been schmeared with a little butter and perhaps a dab of jam.  Give me that any day of the week and I’ll be one happy camper.

Another thing I’m infatuated with.  Pumpkin.  Yes, I know, shocker again.  I’m a pumpkin-aholic and when this time of year rolls around I’m chomping at the bit for all things pumpkin.  And, I think it’s safe to say that I’m in pretty good company with about 99.9% of the U.S. feeling the exact same way.

So, pumpkin fans rejoice.  You can now have your beloved pumpkin in a delicious, flaky biscuit.  Ahhhh.  I know, right?

A perfectly golden, slightly rustic orange tinted biscuit with hints of maple syrup, pumpkin pie spice and a little heat from a pinch of cayenne pepper.  It’s baked to perfection then topped with more maple goodness in the form of maple butter.

Now, you could stop there and be completely happy with this almost dessert-like biscuit.  It’s amazing and the perfect taste of fall.  Or, you could amp up the pumpkin flavor by adding a generous helping of homemade, whipped pumpkin butter and melt at the taste of pure delight.

However you decide to enjoy these, just make sure these hit your breakfast table ASAP!

Maple Pumpkin Buttermilk Biscuits

Ingredients:

9 Oz (about 2 cups) all purpose flour
2 1/2 Tsp baking soda
1/2 Tsp salt

3/4 Tsp pumpkin pie spice
Pinch cayenne pepper
5 Tbsp chilled unsalted butter, cut into small cubes
1/3 Cup buttermilk
3/4 Cup canned pumpkin puree
3 Tbsp maple syrup

For the glaze-
2 Tbsp unsalted butter
2 Tbsp maple syrup


Directions:


Preheat oven to 400.

Line a baking sheet with a silicone baking mat or spray with non-stick cooking spray.  Set asdie.

Combine flour, baking powder, pumpkin pie spice, cayenne, and salt and whisk to combine.  Add butter and using a pastry blender or 2 knives cut in until the mixture resembles coarse meal.  Place in refrigerator and allow to chill for about 10 minutes.

In a medium bowl combine buttermilk and maple syrup and whisk to combine.  Add the pumpkin puree and stir until just incorporated.  Add the buttermilk mixture to the flour mixture and stir until moist.

Transfer dough out onto a lightly floured surface, roll to coat.  Knead lightly about 4 times.  Roll the dough into a 9×5 rectangle that is approximately 1/2 an inch in thickness.  Fold dough crosswise into thirds.  Reroll the dough into another 9×5 rectangle that is about 1/2 an inch thick.  Dust the top of the dough with flour.  Fold dough crosswise into thirds and gently roll or pat to 3/4 inch thick.  Using a 1 3/4 round biscuit cutter, cut biscuits by pressing straight down through the dough, being sure not to twist the cutter.  Transfer to the prepared baking sheet.

Place in preheated oven and bake for 14 minutes, or until golden brown.  Remove from oven and immediately brush with maple butter.  Allow to cool slightly then serve.

For the maple butter-
Place butter in a small saucepan over medium heat.  Once the butter has melted add the maple syrup, bring to a boil then reduce to a simmer.  Allow mixture to simmer about 2 minutes, remove from heat and brush the biscuit tops.


Recipe source: barely adapted from Cooking Light

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

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Sometimes the little things are what bring the most joy.  Like peeling apart layer after layer of fluffy, buttery biscuits.  I can’t tell you what it is about that, but I love pulling really thing layers of bread, one by one and devouring them.  I get the same, giddy feeling when I pull pieces of fluffy, cinnamon-sugar coated bread from a loaf of gooey monkey bread.  I just turn into a kid.  So when I saw this pumpkin pull-apart bread floating around the blogasphere, umm…like three years ago I was dead set on making this.

All I have to say is, better late than never!  I’m not really sure why it’s taken me so long to get around to making it.  But, it finally happened.  The other day I was bound and determined to make this magical bread and to see just how amazing it was.  And, I succeeded.  I made it and it was just as good, if not better than I had imagined. 

I’m a sucker for fresh baked bread of any sort.  But this bread, oh this bread, isn’t just any yeast bread.  It’s a yeast bread that is filled with not one, but two of my favorite things; brown butter and pumpkin.  Since the pumpkin puree is actually in the dough it really allows the pumpkin flavor to be at the center of the of the flavor profile.  After the bread has risen, it’s then rolled out and given a hefty dose of a cinnamon-sugar mixture along with some butter.  Because, butter makes everything better!

Just when you think it can’t get any better, there’s the glaze.  A mixture of butter, brown sugar, powdered sugar and rum.  The glaze is poured over the bread adding a rich butteriness (is that even a word? if not, it should be!), and the rum adds a kick as well as a nice warm note.

This bread is everything you love about fall and then some.  Layers of fluffy, flaky pumpkin bread coated with butter, brown sugar and cinnamon, swimming in butter rum glaze.  This is the stuff smiles are made of!  Hello fall and hello pumpkin season!

Pumpkin Cinnamon Sugar Pull-Apart Bread with Rum Glaze

Ingredients:


For the bread-
2 Tbsp unsalted butter
1/2 Cup milk
2 1/4 Tsp (1 package) active dry yeast
3/4 Cup pumpkin puree
1/4 Cup granulated sugar
1 Tsp salt
2 1/2 Cups bread flour

For the bread coating-
1 Cup granulated sugar
2 Tsp ground cinnamon
1/4 Tsp freshly ground nutmeg
1/4 Tsp all spice
2 Tbsp unsalted butter

Butter Rum Glaze-
2 Tbsp unsalted butter
2 Tbsp brown sugar
1 Tbsp + 1 1/2 Tsp milk
1/2 Cup powdered sugar
1 3/4 Tsp rum, or rum extract

Directions:


Place 2 tablespoons of butter in a sauce-pan and place over medium-high heat.  The butter will begin to crackle and bubble, then will turn to a dark golden brown.  Once the butter has changed colors remove from heat.  Keep a close eye on the butter as it will happen quickly.  Add the milk to the butter and return to stove allowing mixture to heat through.

Once the mixture has heated through pour in a large bowl and allow to cool to about 100-110 degrees.  Add 1/4 cup of sugar and the yeast and allow the mixture to sit about 5-10 minutes, until it’s foamy.  Once the yeast has proofed add the pumpkin, salt and 1 cup of flour.  Stir to combine the ingredients.  Once the ingredients are incorporated add the remaining flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and slightly sticky to touch.  If the dough feels too moist add more flour 1 tablespoon at a time.

Transfer dough to a lightly greased bowl, roll to coat and then cover with a clean towel.  Allow dough to rise in a warm place for 1-1 1/2 hours, until doubled in size.

Meanwhile, brown 2 more tablespoons of butter.  Add the sugar, cinnamon, nutmeg and allspice and mix well.  Make sure the sugar evenly absorbs the butter.  Set aside.

Spray a 9×5 loaf pan with non-stick cooking spray and set aside.

Once the dough has doubled in size, punch it down and turn out on a clean floured surface.  Using your hands, knead for 1-2 minutes.  Roll dough into a 20×12 rectangle.  Sprinkle the dough evenly with the cinnamon sugar mixture then press the sugar into the dough.  Cut the rectangle into 6 strips.  Stack the strips on top of one another and cut the stack into 6 even squares.  (cut in half then each half into thirds)  Stack strips vertically in the prepared loaf pan.  Cover with a clean towel and allow to rise another 30-45 minutes.

Meanwhile, preheat oven to 350.  Once the dough has risen for 30-45 minutes, place in the preheated oven and bake for 30-45 minutes, or until the top is a very deep golden brown.

For the glaze-
Combine butter, milk and brown sugar in a saucepan and place over medium-high heat.  Once the mixture reaches a boil immediately remove the pan from the heat.  Carefully stir in the rum, followed by the powdered sugar.

Carefully remove the bread from the pan, using a butter knife if needed to loosen from the edges.  Place on a cake plate and pour the glaze over the top of the bread.  Serve warm and enjoy!

Recipe source: barely adapted from Sunny Side Up, originally from Willow Bird Baking

Apple Puff Pastry Tarts

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I’m one of those people who doesn’t mind spending extended periods of time in the kitchen making the perfect layer cake, a show stopping meal, or the most delicious bread.  It’s where I find my joy and relaxation.  But there are times where I’m tired or need a dessert that doesn’t call for a lot of mixing, folding or kneading.  In those times I still want to present a dessert that’s not only delicious but appealing to the eyes. 

Well, this apple tart takes care of both of those.  This is a dessert that requires very few ingredients and even less tools, and it’s ready is under 30 minutes.  In under 30 minutes you’ll have delicious and show stopping tarts that will impress anyone that sets their eyes on them. 


Now what do people love more than a beautiful dessert?  How about a beautiful dessert that is just for them?  Individual tarts and pastries are just more fun and make people feel special when they are eating them.  It’s a dessert that is all theirs and made just for them.

During the holidays apples are a staple; not only with drinks but desserts as well.  So what better than to serve at your holiday party or gathering than individual apple tarts?  These tarts start with a puff pastry base and are then topped with a layer of apples that have been tossed in a cinnamon sugar mixture.  I love apples, cinnamon and brown sugar…it’s a weakness.  Then they are baked allowing the apples to become coated in an almost caramel-like sauce and it’s all enveloped in a fluffy, flaky, buttery pastry.  To really put this over the top finish it off with a drizzle of caramel, a sprinkle of powdered sugar or even some vanilla ice cream.

These tarts would make a delicious and fun alternative to pies at your next holiday party.  Make a little dessert bar and serve these with a variety of fun toppings for your guests to utilize.  They are simple but so impressive, they’ll think you stopped by your favorite gourmet bakery and raided their pastry case!

Apple Puff Pastry Tarts

Ingredients:

1 Medium apple (I used Honeycrisp)
1/4 Cup brown sugar
1/4 Tsp cinnamon
Pinch of salt
1 Sheet puff pastry
2 Tbsp lemon juice

Optional toppings-
Caramel sauce
Powdered sugar
Ice Cream
Pecans

Directions:

Preheat oven to 375.

Cut the apple in half, remove and discard the stem and seeds.  Thinly slice the apples and place them in a medium bowl.  Immediately squeeze lemon juice over the apples and toss to cover.  Add the brown sugar, cinnamon, and salt and toss to evenly coat.

Spray a baking sheet with non-stick cooking spray.

Spread a sheet of puff pastry onto a clean work surface.  Using a round object (cup, top side of a bowl, cookie cutter) cut four circles out of the puff pastry sheet.  Place on the prepared baking sheet.  Place approximately 4-5 apples slices (overlapping) on each puff pastry.  Place in the preheated oven and bake for 18-20 minutes, until the puff pastry is fully puffed.

Remove, top with desired topping and serve immediately.

Recipe source: A Lynsey Original

Stuffed Acorn Squash

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Fall is all around us; the changing leaves, cool air and endless amounts of pumpkins everywhere.  With fall comes many different types and varieties of food.  I love looking through the produce section and seeing all the different varieties of pumpkins, squash and various other gords.  There are squash and gords of all different shapes, sizes and colors.  Not only do these things scream fall and make good décor, but the options for recipes are endless.  Roasted, sautéed, boiled, steamed, soup; the options go on and on.

Squash is such a simple item to work with, the flavor of the squash alone is delicious and really doesn’t require a lot of extras to get the full flavor.  I’ve enjoyed my fare share of plain ol’ roasted squash with a touch of salt and pepper and I’ve been beyond satisfied.  But there are times where I do like to add a little more to really enhance the flavor and presentation of a dish.  So when I was at the store recently I stocked up on a few varieties of squash and my intentions were to jazz them up. 


With this recipe I still wanted the flavor of the squash to shine.  So I wanted to stuff it with delicious and bold flavors that worked well together as well as complimented the flavor of the squash.  I decided to roast the squash with a touch of butter and brown sugar.  For the base I decided to use rice; something starchy with a mild flavor and just the right texture.  I added in some reconstituted dried cranberries, sharp white cheddar, sautéed apples and onions, and pecans.  All flavors that were bold, different but complimented one another beautifully.

 

This stuffed squash we amazing; full of flavor and filling.  The squash is buttery and slightly sweet and works well with the tart cranberries, sweet apples, sharp tangy cheese, and crunchy pecans.  This could easily be the main course but we enjoyed it as a side with spicy pumpkin spice chicken with tangy apple gravy; a meal that screamed fall. 

 

This squash encompasses the flavors of fall.  The flavors in the stuffing are ingredients that are more than likely seen at your Thanksgiving meal.  If you’re looking for a side to make for Thanksgiving that’s just a little different then make this delicious stuffed acorn squash to serve with your turkey.

Stuffed Acorn Squash

Ingredients:

1 Acorn squash
1 1/2 Tbsp unsalted butter
1 Tbsp brown sugar
1/2 Small sweet onion, finely chopped
1 Small Honeycrisp apple
1/4 Cup dried cranberries
1/4 Cup pecans, roughly chopped
1/4 Cup sharp white cheddar, cut into small cubes
1/2 Cup uncooked rice
Pinch of white pepper
salt, to taste

Directions:

Preheat oven to 400.

Cut the acorn squash lengthwise and remove the seeds.  Place the squash cut side up on a baking sheet and rub with half a tablespoon of butter.  Sprinkle with brown sugar and place in the preheated oven.  Roast for 20-25 minutes, until the squash is fork tender.

Meanwhile, cook the rice according to package instructions.

Place cranberries in 1/2 cup of water and allow to soak.  Set aside.

Peel and core the apple and chop into 1/2 inch cubes.  Place the remaining butter in a small sauté pan and place over medium-low heat.  Add the pecans, apples and onions and cook for 2-3 minutes, until onions are translucent. 

Drain the excess liquid from the cranberries.  Combine the rice, cranberries, and apple mixture and stir to combine.  Add the salt and pepper and stir to combine.  Add the cheese and stir to incorporate.  Taste, adjust seasonings if needed.

Divide the rice filling evenly between the two halves.  Top with extra cheese, if desired.  Return to oven for 5 minutes, until cheese is melted.  Remove from oven, top with fresh parsley and serve immediately.

Recipe source: A Lynsey Original

Pumpkin Spice Pork Tenderloin with Roasted Apples

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Apple season is in full swing, and while I don’t have an apple orchard close by to go pick my very own apples I fully intend to take advantage of them while they’re in season.  Most people tend to reserve apples for dishes of the sweet nature, I tend to like to combine the tastes of sweet and savory.  So when I saw this recipe in the October issue of Food Network Magazine it immediately jumped out and grabbed my attention. 

A pork tenderloin rubbed with salt, pepper and pumpkin pie spice.  This combination of spices lends a variety of fall flavors to this dish without being overpowering.  The pork is given a quick sear on the stovetop to form a light crust and seal in all of those natural juices before going into the oven along with apple halves and onions to complete the cooking process.  After the pork has finished cooking, it’s removed from the pan along with the apples and the pan is then returned to the stovetop to make simple pan gravy.


The pan gravy is the combination of apple cider, apple cider vinegar and water.  All of these come together along with the flavors and brown bits from the bottom of the pan to form a rich and flavorful gravy that is sweet and slightly tangy. 

Pork chops and apples.  These two things were made for one another.  Every time I think of these two ingredients I think of the quote “Pork chops and applesauce” (in my best Humphrey Bogart impression).  This recipe is a clever take on the infamous duo.  Juicy pork tenderloin coated in warm pumpkin pie spice, then topped with a light drizzle of the apple cider pan gravy.  This meal is kept simple with a side of quinoa that’s been cooked in a mixture of water, apple cider and onions.

This meal was simple to assemble yet impressive when plated.  It comes together in no time making it perfect for those busy week nights.  It screams fall from the warm pumpkin pie spice to pan gravy flavored with apple cider.  All these flavors compliment each other wonderfully making the perfect fall meal that is so comforting, but doesn’t leave you weighed down. 

Pumpkin Spice Pork Tenderloin with Roasted Apples

Ingredients:

1 (1-1 1/4 pound) pork tenderloin
1/4 Tsp pumpkin pie spice
Salt
Freshly ground black pepper
1 Tbsp olive oil
2 Baking apples
1 1/2 Tbsp unsalted butter
1 Small sweet onion, finely chopped
1 Cup quinoa
1 Tbsp fresh parsley, finely chopped
1/4 Cup apple cider, pluse more for quinoa
1 Tbsp apple cider vinegar

Directions:

Preheat oven to 400.

Sprinkle the pork tenderloin with pumpkin pie spice, salt and freshly ground black pepper.

Pour the olive oil in a large, oven safe skillet, and place over medium-high heat.  Place the pork in the pan and cook each side for 2 minutes a piece, including the ends.  This should form a nice crust on the outside of the meat.

Meanwhile, cut the apples in half and remove the seeds and cores.  Cut 1/2 a tablespoon of butter into quarters and place a piece in the center of each apple.  Sprinkle half of the onion over the apples then top with a pinch of salt.  Place the apples in teh skillet, around the pork, cut side up and transfer the skillet to the oven.  Roast for about 25 minutes, until a meat thermometer registers 145.

In a large saucepan combine 1 cup of water, 1/2 cup apple cider, the remaining onion, a pinch of salt and quinoa.  Stir to combine.  Cover, bring the mixture to a boil then reduce the heat and cook according to package instructions, about 10-12 minutes.  Add the parsley and stir to combine.

Once the pork is cooked through, transfer to a cutting board along with the apples and allow to rest.  Return the skillet to medium-high heat and add the apple cider vinegar, apple cider, and 1/4 cup water.  Bring the mixture to a simmer, stirring occasionally allowing to cook for 2 minutes.  Add the remaining tablespoon of butter and stir to combine. 

To serve-slice the pork.  Spoon the quinoa on the center of the plate, top with 2-3 slices of pork, and spoon the sauce over the meat and quinoa.  Place the apple on the side of the plate.  Serve and enjoy.

Recipe source: Adapted from Food Network Magaine, October 2013     

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