The Best 2013 Fall Recipes to Warm Your Soul
Fall is my season, cooler weather, beautiful colors of the changing of the leaves, and the anticipation of the upcoming holidays. So when that first little cool “snap” hit, I was already thinking of delicious comfort foods. Now, we know I don’t really cook, but I do crock-pot, does that count? Anyway, I have a few recipes that actually taste good, and are so comforting!
- 3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
- 1/2 cup chopped yellow and/or red sweet pepper
- 1 1/2 teaspoons bottled roasted garlic
- 1/2 teaspoon ground black pepper
- 4 1/2 cups chicken broth
- 1/2 cup whipping cream, half-and-half, or light cream
- 1 cup shredded cheddar cheese (4 ounces)
- 1/2 cup thinly sliced green onions
In a 4- to 6-quart slow cooker, put potatoes, sweet pepper, garlic, and black pepper. Pour broth over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.
- 2 1/2 – 3 pound pork sirloin roast or boneless pork shoulder roast
- Salt and Black pepper
- 1/2 cup water
- 3 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin or chili powder
- 1 3-1/2 cups barbecue sauce
- 10 kaiser rolls or hamburger buns
Season meat with salt and pepper. In a small bowl stir together the water, vinegar, Worcestershire sauce, and cumin. Pour over meat in slow cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard cooking liquid. Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Stir in 2 cups of Homemade BBQ Sauce or purchased barbecue sauce. If using low-heat setting, turn to high-heat setting; cover and cook for 30 to 45 minutes or until heated through. Serve meat mixture in rolls.
Cheese Chicken Chowder
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 2 14.5-ounce cans Rotel or Mexican-style stewed tomatoes
- 1 10 3/4ounce can condensed nacho cheese soup
- 1 10 ounce package frozen whole kernel corn (2 cups)
- Shredded cheese
In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Sour cream and tortillas are also great with this soup. Makes 6 servings.
Chicken Tortilla Soup
- 2 14 ounce can chicken broth with roasted garlic
- 1 14 1/2ounce can of Rotel or Mexican-style stewed tomatoes, (undrained, cause the liquid is the best!)
- 2 cups shredded cooked chicken
- 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
- 1 cup tortilla chips
In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, (or Rotel) chicken, and frozen vegetables. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. To serve, ladle soup into warm soup bowls and top with tortilla chips. Top with jalapeno peppers, if you like it hot! I like to put a little sour cream and sliced avocado. Makes 4 servings.