Pinpointing and planning fall recipes is part of the cozy and delicious what’s for dinner new season-new seasonings process.
Search engines love to suggest places and pages to visit based on prior searches.
Inspiration is everywhere, and since I can’t be, I welcome the suggestions and love to share a good and tasty thing.
Classic favorites remain in the recipe box, but how fun it is to discover several new ones perfect for page to table prep and serve.
Pumpkin may rule the season and seasons, but easy with a side of impressive puts the spice in my fall recipeapalooza.
Hearty stick to your ribs dishes and delights just seem to be called for on a crisp evening when day turns to night right about 5:30 p.m., warm fuzzy socks take the place of shoes, and you have a craving for an easy dish big on cozy and delicious.
Take heart and soup stock, my fall loving friends, cozy and delicious soup weather is coming.
Every season is soup season at Places In The Home, but we especially associate fall with a hearty soup for supper meal.
Great Northern Bean and Chicken Soup
2 tablespoons butter
1 medium onion, peeled and chopped
1 cup carrots, peeled and sliced
3 stalks celery, diced
1 bay leaf
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon minced garlic
2 cans Great Northern beans
1½ cups cooked chicken, shredded
1 32 oz. box chicken broth
1 chicken bouillon cube
2 cups water
Melt the butter in Dutch oven (or just toss the butter in with the veggies like I do). Add the sliced carrots, chopped celery and chopped onion. Sauté until onions become translucent.
Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes.
Remove the bay leaf and serve with crackers or cheesy cornbread.
Fall recipes of the not soup, but oh, so tasty type are of particular interest to the something new, something easy, something fantastic side of the menu.
Good things are on the way.
C’est si bon!