Fall Favorites

As we transition to a new location. I wanted to make sure to leave you with some of my fall favorites. 

Roasted Pears and Brussels Sprouts with Cranberries

Roasted pears lend their sweetness to earthy roasted Brussels sprouts in this quick essence-of-fall side dish. Add a sprinkle of cinnamon and some pops of tart cranberries making this dish irresistible. Pair the side with roast turkey or baked ham. The recipe serves four and was adapted from "The Seasoned Life" by Ayesha Curry
Ingredients:

• 2 large pears, cored and cut into 8 wedges each
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup red or sweet onion, cut in small wedges
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 teaspoon honey or maple syrup
• 3 lemon wedges
• 1/2 cup dried cranberries.
• A sprinkle of Saigon cinnamon
• Option 1/4 cup pistachios or walnuts

Directions:

• Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper or a silicone pad. In a large bowl toss the pear wedges and Brussels sprouts with the olive oil, pinch each of salt and pepper.
• Bake until the Brussels sprouts are golden brown have started to crisp and the pears have caramelized, about 25 minutes, stirring once halfway through cooking. Add in cranberries last 5 minutes of cooking time.
• Squeeze lemon wedges over the pan, drizzle with the honey or maple syrup  and sprinkle with cinnamon. Taste and season with more lemon and salt and pepper if needed. Toss to mix and sprinkle nuts. Serve immediately.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
Cook's Notes: Need a pumpkin fix? Here's the perfect treat to feed your craving.
Cupcakes that are moist with undertones of spice and so easy to put together with all your favorite fall flavors. The recipe makes 10 cupcakes. Cooking tip do not over-mix batter.
Cupcake Ingredients:

• Cupcake liners
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Saigon cinnamon or 2 teaspoons regular cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 extra-large eggs, room temperature
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup sugar
• 1/2 cup brown sugar

Cupcake Directions:

• Preheat oven to 350 degrees and place cupcake liners in a muffin pan.
• Sift dry ingredients and set aside.
• In a large bowl whisk oil, eggs, pumpkin, and sugars.
• Add the flour mixture to the egg mixture. Whisk just until combined.
• Use a 1/4 measuring cup and place a heaping 1/4 cup into each cupcake liner.
• Bake for 18 minutes or until a toothpick comes out clean.
• Cool on a wire rack before frosting.

Maple Cream Cheese Frosting Ingredients:

• 3 oz. softened cream cheese
• 2 tablespoons softened butter
• 1-1/2 tablespoons pure maple syrup
• 1/2 tsp. vanilla extract
• 2 cups powdered sugar
• Milk as needed
• Optional; adding in 1/4 teaspoon maple extract
• Heath Bits O'Brickle

Maple Cream Cheese Frosting Directions: 

• In a mixing bowl beat cream cheese, butter, syrup, extract, and powdered sugar.
• Add in milk as needed for spreading consistency.
• Frost cupcakes and decorate sprinkling toffee bits on top.

Hungarian Goulash 

Cook's Notes:
A classic dish with tender beef slowly cooked in a rich broth. It's old-fashioned comfort food, a soul-satisfying meal perfect for the whole family all made in one pot. Choose your meat carefully for this dish, I've found meat labeled stew meat often are cheaper cuts and chewy even when simmered on low. I recommend a chuck cut. Be sure to sear meat dredged in flour first before proceeding with the rest of the recipe. Sweet paprika is highly suggested for this recipe as it gives the goulash its signature taste. But regular paprika can be substituted if sweet is not available. Serve the dish over egg noodles or mashed potatoes. Pair the goulash with a savory lemon thyme muffin. 
Cooking tip: Assembly of this dish goes smoother if all veggies are cut ahead and ready to saute.
Ingredients:

• 1-1/2 lbs. boneless chuck roast, cut in small chunks
• 2 tablespoons flour
• Salt and pepper to taste
• 3 tablespoons olive oil divided
• 1 small box of button white mushrooms
• 1 cup diced red and yellow mini peppers
• 1-1/2 cups diced carrots
• 1 cup diced onions
• 3 garlic cloves, minced
• 1 large russet potato, peeled and diced (about 1-1/4 cups)
• 2 teaspoons sweet paprika or regular paprika
• 1/2 -1 teaspoon ground caraway seeds
• 1/2 teaspoon each thyme and oregano
• 1/4 cup flour mixed with 1/3 cup dry red wine
• 4-5 cups beef broth, low sodium
• 1 can diced tomatoes, basil garlic, oregano 

Directions:

• In a plastic ziploc bag place meat cubes with 2 tablespoons of flour, and toss to coat.
• Heat 2 tablespoons olive oil and sear beef cubes on all sides, salt and pepper, remove from pan.
• Heat remaining olive oil and saute mushrooms, peppers, carrots, onions, and garlic for 3 min. Add in diced potatoes cover and sweat all veggies for 6 minutes.
• Add in beef broth, spices, wine mixed with flour, and a can of diced tomatoes. Whisk to mix well. Add meat cubes back into soup pot and cook stove top on low for about 2 hours covered until meat tender and veggies are fork tender. Stir occasionally. A slow cooker could be used at this step of the recipe. Cook on low 2-4 hours.
  
  And let the adventures begin