I love fall cooking…there is just something about this time of year that makes me want to cook!
Of course, this year, I am kitchen-challenged as I wait on the contractor’s calendar to begin out remake. My original ovens (upper and lower) officially died recently from old-age, so I cannot bake…but I am not allowing it to shut my kitchen down.
BUTTER IS NEVER WRONG
I wrote recently about my return to homemaking since leaving the office building/professional world. Now, that I am in control of my time (for the most part), I have returned to my love of cooking and experimentation.
One of our favorite local chefs, recently told me that his secret to the green beans, we can’t get enough of, was roasted garlic/lemon butter. I immediately thought…I Can Do That!
Super easy…I roasted four garlic cloves in olive oil in a skillet. (Normally, I would have used the oven, but this worked well). Set out two sticks of our favorite butter to soften. I placed these in my Kitchen Aide Mixer.
I added a dash of garlic salt, the roasted soft cloves, and a large tablespoon of fresh lemon zest to the butter. We used it first on Mr. B’s trout catch from the Texas Coast and he grilled the fish…delicious.
We also tried this Southside Market Oak Smoked Pepper for the first time…and we both highly recommend it. You will love it from first scent!
PERFECT FOR VEGGIES TOO
To go with the fish, I chopped up some yellow squash and zucchini with onion, then cooked it in the butter I just made. I also tossed in a few sliced jalapenos…just because I had them on hand. Having the butter in both just tied them meal together.
In the squash dish, I also tossed in about 6 fresh Basil Leaves from the plant I grow in my backyard. Sometimes these dishes are even better the next day after the flavors have spend some time together.
FINALLY, BE A HERO WITH THE BEANS
My family says these are the best beans ever…so I thought I would share what I did. We gathered last week to celebrate Grandparents Day a week early and I was asked to bring something that would complement pulled pork.
So, here is what I did. I took a package of Chef Bruce Aidells Fully Cooked Chicken and Apple Sausage, chopped it up, and browned it in garlic-infused olive oil in my bean pan. Then I removed the meat and set aside.
In the same pan, I added a little more oil and sauteed a chopped onion, and 1/2 cup of chopped celery. Then I added two large cans of Bush’s Pinto Beans. I seasoned with one tablespoon of Bolner’s Fiesta Pinto Bean Seasoning.
Added the sausage, stirred it all together…and received more compliments on these beans than I have on any vegetable dish I have ever made. It is a crowd pleaser!
ENJOY FALL COOKING
This gorgeous September morning just captured my heart last week and kept me smiling all day. Mornings like this motivate me to cook…I have to be careful though…and watch the calories and health. But a little butter occasionally will not harm.
Would anyone like to share what your favorite fall dishes are to cook? The minute I get an oven, I will be making pumpkin bread again…my grandchildren are patiently waiting. I also have jumped into homemade soup…what about you?
Please share your favorites and never forget to
Some of my favorite places for cooking supplies are…..
JUST A NOTE:
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ADD SOME APPLE CIDER!
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MY COMPLEXION LOVES CHAMONIX…KEEPING ME YOUTHFUL!
By Pamela Lutrell